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Composed Salads

Composed salads, as opposed to tossed ones, are salads in which the ingredients are carefully arranged. They are also salads featuring protein as one of the principle elements. As a result, they make excellent luncheon or dinner entrees, especially in hot weather when steamy kitchens and heavy meals aren’t appealing. Other advantages are that many require no more than a can opener and a sharp knife and can be assembled using Deli purchases and/or leftovers. Arranged on a large serving platter, just add a loaf of artesian bread, allow everyone to help themselves, and you have a full, satisfying meal. What more can a busy family ask for?

Moreover, these salads, well presented can be showstoppers. Nutritious, heart smart, low fat and healthy, they are acceptable for most dietary requirements. A study of the recipes shows they are economically conservative too, making them perfect, not only for family dinners but also for entertaining. As a meal category, they are a good example of this site’s motto—Making wonderful scents, while saving cents, by using sense.

Below are some classic recipes for composed salads Perhaps the best all-around example is the Cobb Salad. Dating to the 1930s, it was invented using leftovers by Bob Cobb, manager of the Brown Derby, as a late-night meal for some unexpected celebrities. All recipes serve 4.

Cobb Salad
1 Head Romaine lettuce –A combination of iceberg and Romaine is better, with some watercress added for taste.
3 large eggs hard boiled and in large dice
1pt. grape tomatoes- halved – or 2 large tomatoes diced
5oz. package of crumbled Roquefort cheese
2 avocados diced
4 slices bacon cooked and crumbled
2 cups cubed cooked chicken
Dressing*
Cut the greens in small pieces or ribbons. Toss them with the dressing and spread them on a platter as bedding. Starting at the left, line the other ingredients in stripes across the platter in the order listed above.
*The traditional dressing mentioned for this is French, but it was a special blend, not the commercially bottled found in a market. For convenience, oil and vinegar vinaigrette, such as Balsamic, would be a good substitute, especially with the addition of a dash of Worcestershire and a bit of mustard powder.
Salad Nicoise
1/2 small head of Romaine coarsely chopped
(3) 6oz. cans tuna-solid white is best- drained
½ lb. green beans – whole is best but frozen cut are fine
(2) 15oz. cans small whole potatoes-drained
2 large tomatoes sliced
3 large eggs hard boiled and sliced
(1) 6oz. can pitted ripe olives
½ cup white wine
Capers for garnish – optional
Cook the green beans just to crisp-tender. Marinate with the potatoes in the wine for 1hr. at least.
Line a platter with the Romaine. Arrange the other ingredients in a clockwise pattern starting at the number 6 position in the following order: Tuna, green beans, eggs, tomatoes, potatoes. Fill the center with the olives. Garnish the tuna with the capers.

Nicoise Dressing: 6 servings*
4Tbs. minced shallots – or mild onions
2Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 4tsp. of concentrated will do
2 ½ cups salad oil.
1 Tbs. dried Tarragon or to taste
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side. Chill leftover for other salads.
*A simpler dressing can be made by combining in a jar and shaking.
¼ cup olive oil
2 Tbs. white wine vinegar
½ tsp. Dijon mustard
1 clove garlic- mashed
1 tsp. dried tarragon

Roast (or Grilled) Beef Salad
5 oz. roast, or grilled beef sliced thinly-Deli or leftover grilled will do
3 oz. blanched snow peas in 3 inch slices
1 red beet peeled and cut into matchsticks
1 small head green leaf lettuce-chopped
1small onion thinly sliced
2 oz. sliced raw mushrooms
2 oz. bean sprouts
1/3 cup olive oil
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1tsp. Worcestershire sauce
1 tsp. Soy sauce.
Combine the last 4 ingredients in a bowl to make a dressing. Add the beet, onion, and mushrooms to the bowl and marinate 1 hr. Drain the vegetables and toss the lettuce with half the
dressing. Cover a platter with the lettuce, top with the vegetables plus the snow peas Arrange the beef in a decorative circular pattern over them and fill the center with the sprouts. Drizzle the remaining dressing over all.

Antipasto
6-8 oz. sliced salami
2 oz. sun dried tomatoes in oil – drained
(2) 14 oz. cans artichoke hearts- drained and sliced in half
8oz. Cheddar cheese thickly sliced
(1)6oz. can pitted ripe olives
(2)4oz. cans button mushrooms – drained
¼ cup Italian vinaigrette dressing
12oz.= 1 bag baby spinach
Marinate the artichokes and mushrooms with half the dressing in a bowl for 1 hr. drain ,Arrange the ingredients across an oval platter in the following order from left to right cheese, olives, salami, artichokes, mushrooms, tomatoes. Place the spinach in a bowl. Toss greens with the drained dressing, and drizzle the reserved half over the items on the platter.
Be sure to have a large loaf of crusty artesian bread to serve with this.

Lamb Salad with Mint
12 oz. cooked sliced lamb –well trimmed of fat- leftover is fine
1 pt. cherry tomatoes- halved
1 small head red-leaf lettuce olive oil
¼ cup olive oil
1Tbs. white wine vinegar
½ tsp. Dijon mustard
½ tsp. sugar
1 Tbs. + 1 tsp. chopped fresh mint
4 oz. feta cheese
Place oil, vinegar, mustard, sugar, and 1 Tbs. mint in a jar and shake well. Cut the lettuce in salad sized pieces and place on a platter. Arrange lamb and tomatoes on top, drizzle with dressing, crumble cheese over and garnish with the remaining 1 tsp. mint.
Oriental Pork Salad
1 lb. lean raw pork-tenderloin, center chops or 12 oz. leftover roast
1 tsp. shredded gingerroot or 1 tsp. ginger powder
1 clove garlic minced or 1 tsp. garlic powder
2 Tbs. soy sauce
4 Tbs. oil—Not olive – Divided
1 medium carrot shredded
8 oz. Chinese cabbage- shredded
2 scallions thinly sliced
(1)15oz.can pineapple chunks—drained 2 Tbs. juice reserved
¼ cup white wine vinegar
½ tsp. honey
¼ cup sprouts for garnish
Place ginger, garlic 1 Tbs. pineapple juice and soy sauce in a plastic bag with meat and marinate overnight. If using raw pork, hear 2 Tbs. oil in a skillet and brown meat with marinade slowly for about 10 min. or until just cooked through. Allow to cool and slice. If using leftover pork, heat the oil, add meat and marinade, heat through, turn off heat, cover and allow to absorb flavor for about 20 min.
Combine 2 Tbs. oil, 1 Tbs. pineapple juice, vinegar and honey in a jar, add any marinade left in the pan, to taste and shake well. Plate cabbage and carrots, top with pineapple chunks, then pork slices. Drizzle with dressing and garnish with sprouts.

Cranberry Salad Dressing (for Poultry)
¼ cup cranberry sauce – whole berry
1 Tbs. oil
1 Tbs. white vinegar
2 oranges sectioned
2 Tbs. chopped salted nuts
1 lb. sliced cooked chicken or turkey
12oz. greens in salad sized pieces.
Arrange orange sections and meat slices on greens. Place the cranberry, oil and vinegar in a jar and shake well. Pour decoratively over meat. Garnish with nuts.
There you have 7 attractive, healthy, affordable meals which need very little time or effort. So eat well, enjoy—and don’t forget the bread!!

Memorial Day 2015

Growing up in a Seaside resort, Memorial Day weekend had more significance than in inland towns. Together with Labor Day it bookended, the brief quarter year when the major portion of annual income was generated, but “The Season” actually started a few weeks later when school closed and people could stay through the week. The evening of the holiday itself was like the afternoon before opening night of a play. Everything is ready and there’s a chance to relax for a moment, enjoy a meal and socialize before the curtain goes up and attention centers on work.

 

Gardens were trimmed, lawn furniture placed, awnings unfurled and grills at the ready. With all thoughts on the summer ahead, entertaining indoors was out of the question, but whether a casual gathering for friends and family or a more elegant affair, choosing the foods to serve required thought.  The robust roasts, filling casseroles and sauced recipes of winter aren’t alluring now. People want lighter dishes and bright taste.

 

That is still a party menu planning problem at this time of year. Much of the spring produce is past its prime and the summer crops, corn, summer squash, tomatoes and heartier salad greens are just sprouting. The annually anticipated bounty from the sea isn’t in yet either. Most local boats are just getting into the water this weekend.

 

The trick is to present normally available foods in tempting seasonal ways. Of course, just the smell of a grill firing up goes a long way toward setting the right mood, but this is a special occasion and you might want something different than hamburgers or chicken, which you’ll have all summer. I’m offering four entre suggestions; two can be completely or partially cooked on the grill, or in the oven. The others are made indoors but served outside. One, served cold, makes a more formal presentation. Also I’ll offer some sides which can be spruced up to fit the first days of summer.

Skewered Tuscan Grilled Pork and Vegetables Serves 4

Several cuts of pork can be cubed for this recipe. Butt roast, arm steaks, loin or chops, so long as the meat has no fat. The directions below are for ¾ inch thick pieces. The vegetables are so intrinsic to the meal, I like to think of this as Stew on a Grill. Chicken thighs are good substitutes for the pork but more delicate so the cubes should be thicker.

Grill or Broiler:

2 lbs. of pork in cubes suitable for grilling or broiling at least ½ – ¾ inch thick

1 Tbs. oil
4 Tbs. fresh rosemary

2 cloves garlic minced

Salt and pepper

Lemon wedges to serve.
Mix the oil and seasonings and marinate the pork overnight. When ready to cook, skewer the meat and reserve the marinade for basting.

Vegetables

2 large all-purpose potatoes

2 large onions

2 medium zucchini

2 medium yellow squash

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. garlic powder

2 Tbs. oil

Salt and pepper

1 tsp. lemon pepper

(4)  6 inch Bamboo skewers – soaked

Cut the onions in half crosswise. Cut the potatoes in half. Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2 min pausing between. Microwave the potato halves 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash in half lengthwise. Add 2 pepper quarters and 2 tomatoes to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp. lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess, turning once. Heat the broiler or grill. Place rack 4-5 inches from a hot fire. Cook vegetables on a grid for 5 min. before adding meat. Move to the side if charring occurs during cooking or to a lower oven shelf. Check for doneness visually.

Cook pork skewers 4-5 inches from heat source 4-5 min, for the first side, and 6-8 min for the second, basting with marinade. Check with a thermometer, or by making a small slit in the meat, to judge doneness. .Serve with lemon wedges.

These directions also work for oven broiling.

Shrimp Kabobs  Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.

Skewers, Broiler or Grill:

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

Barbeque 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.

The Barbeque Sauce is for optional dipping

Chip’s Chuck Roast Serves about 6 for a dinner

This is a recipe devised by an old friend of my Father’s years before grills became a backyard fixture. It was never written down, so you’re going to have to wing it a bit, but as recent guests assured me, it’s still a winner, especially for anyone who wants to give a meal a “cook out” feeling without cooking out.

(1) 3 to 3 ½ lbs. 7 bone Chuck Roast, as lean as possible – select a thicker piece

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to use, cover a cookie sheet with foil, and put the top oven rack as low as it will go, then preheat the broiler.  Put the roast on the foil.  Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy tomato paste. It should taste like mustard,  if it seems too bland add more mustard. Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil the roast with the oven door ajar, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

Poached Salmon Chaud-Froid Serves 6-8

This was a favorite recipe of my Mother’s. I always thought it would be intimidating and pricey
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until I tried it and found it was neither, but it is a show-stopper.

1 Whole boneless salmon fillet – about 2lb.

1 Tbs. unflavored gelatin

½ cup sherry

2 cups milk

4 Tbs. butter

4 Tbs. Flour

½ tsp. sugar

1/8 tsp. each onion powder & garlic powder

½ cup whipping cream

Fresh parsley

Cheese cloth

Place the salmon in a cheese cloth “sling” It’s best if you skin it first, but O.K. if you don’t.

Put it skin side up, in a roasting pan with the ends of the cloth overhanging the sides.. Cover with

very warm water and place in a preheated 350 deg. oven. Cook for 12 min. per pound once the

water is hot Alternately, place the pan across 2 heated  burners on the stove top and poach the

fish for 8 min. per pound.  When done, lift it gently by the cloth so it doesn’t break, and place it

on a cookie sheet or platter to carefully lift off the skin if needed. Center the serving platter over

the fish and invert so the top side is up. Chill until firm covered with plastic wrap. . This can be

done a day ahead.

When fish is cold and firm, make the Chaud  Froid. Place the gelatin in the sherry  to soften.

Melt the butter in a saucepan until it foams, then off heat stir in the flour and sugar to make a

smooth roux. Stirring constantly add the milk, cream and seasonings, return to the stove and heat

to a simmer, stirring until thickened. Remove from heat and stir in the gelatin until dissolved.

While sauce is still flowing, using a soft paintbrush, “paint” the salmon, covering it completely.

If necessary, give it a second coating after the first sets. The point is to keep the coating as

smooth as possible. Chill well, garnish with parsley. For the artistic other decorations can be

pressed into the coating—sliced cucumber, strips of roasted pepper etc.  To serve, make a small

vertical cut halfway across the fish, then slice in two pieces. This helps prevent flaking and keep

the slices intact..(If coating gels between coats, gently reheat to desired consistency.)

VEGETABLES

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer,

if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on

the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade

over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears

with cold water, chill them and sauce before serving or sauce and serve hot.

For Marinating: A vinaigrette of choice is best

Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Green Beans

String beans are more of a summer yield, but they are available fresh or frozen all year and are a wonderful green when simply cooked, as well as a good mix with other vegetables. Whole green beans, sometimes labeled “Blue Lake” can be treated the same as asparagus.

Green Beans roast well as do onions. Tossed with a bit of oil, balsamic vinegar and rosemary, or herb of choice, on a sheet with quartered onions, cooked at 375 deg. for 20 min. they are wonderful cold or hot.

2) A simpler way to make this combination vegetable is to boil the beans to crisp-tender and microwave the cut onion in 1tsp. oil until soft, about 2 min. then toss with the drained beans and a bit of lemon pepper or rosemary.
3) They also go well with mushrooms in place of onions, dill or mint as the seasoning and garnished with toasted chopped almonds.
4) They can be tossed with halved cherry tomatoes, with a bit of oil, garlic powder and

Basil to taste, rather a lot, and chilled for at least an hour to marinate.

Summer 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
2Tbs. 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. Bend the next 4 ingredients adding oil in a stream to make a vinaigrette. 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. Will keep for 3 days covered and chilled.  Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

SALADS

Baby Spinach is wonderful garnished with sliced strawberries and toasted walnuts; diced tomato, spring onion and watermelon or diced cantaloupe, diced bell pepper, and spring onion with a touch of lime in that dressing. Sweet Vidalia Onion Dressing also compliments spinach
.
Bibb Lettuce and French Blue Dressing: Serves 4- This is a different, lighter take on Blue Cheese dressing.
I head Bibb – or Boston – Lettuce
1Tbs. blue cheese – packed
3Tbs. olive oil
1 tsp. lemon juice – or more to taste
Separate the lettuce leaves and tear, not cut, into bite sized pieces. Dissolve the cheese in the oil and the lemon juice to taste. Pour over the lettuce pieces and toss well.

 

Happy Holiday All!!

The $centse Method Works With Food Stamps Too

I’ve been listening to the dispute over food stamp allotment with mild interest, because the stamps are so critical to The Farm Bill and to food prices in general. I don’t usually discuss bargain food shopping or how to stick to a stipulated budget. I focus on the overall problem of controlling food bills, whether to economize or simply to supervise spending, through organized planning and informed shopping.

However, my attention was caught recently by two published reports of people testing the feasibility of staying within the food stamp limits. Both results were disappointing, for different reasons, and I was curious to see how my approach to this problem would work.

The first effort was made by an actress whose shopping list alone showed a large gap in her grasp of the problem. She may be familiar with the kitchen, but I doubt that extends to the supermarket. I think her situation is rather like that of a restaurant chef, who can draw up menus, and grade ingredients, but the actual procuring of supplies and bill payments are the responsibility of the management.

The second experiment was conducted by a food writer. I sensed a disconnect with the subject from the opening statement that the planning process was accompanied by a $9.00 Kale smoothie. Also, there seemed to be a lack of familiarity with supermarkets. However, the writer did manage to fill the spirit of the assignment, even planning for other meals and snacks.
There was oatmeal for breakfast, eggs for snacks and a roasting chicken and ground meat for main entrees.

The major complaint at the end of the week was boredom with the meals-No wonder! Why make all the ground meat into one meatloaf to eat every night? Roast chicken and potatoes haven’t been relegated to lunches since businessman’s specials disappeared in the 1950s. These are two of the most versatile meat products, so why restrict the ways they’re served, especially when trying to stretch their use to economize? It’s presenting them differently that makes repetition palatable—pardon the pun.

Although leftover roasted chicken lends itself to many various treatments (see One Roast 5 Ways-Chicken, April 9, 2013) it’s really more economical to buy chicken thighs, especially on special. A package of 10 or so costs about 2/3rds that of a roaster. By the same token, mixing the ground beef with ground turkey can cut the cost somewhat, though not by much nowadays, particularly if the beef is bought in Valu-Pac on special A better way to reduce the price, is to buy the prepackaged meat in rolls. Either way, ground meat, like chicken is extremely versatile.

Let’s say you bought ground beef in family pack(s) which runs about 4 lb. each, for one person per week. Allowing for shrinkage from fat content, this should yield 8 full servings, more in casseroles. Divide the meat into 4 equal portions. Form one portion into 2 large meatballs, wrap them individually and freeze them, Broiled like steaks or roasted, they form two entrees. Sauté another portion and refrigerate or freeze it in two containers. These will be the base of sauces, chili or casseroles. Mix the remaining portions according to your meatloaf recipe. Roll half of that into small meatballs and bake them first or freeze them raw to serve in sauces. Cook the remainder as a meatloaf. It should make two servings. Personally, I would place an alternate meal between the beef dishes, especially the meatloaf.

This is a small example of how organized menu planning can improve meals, but there is one drawback. The more varied the dishes, the more ingredients needed, the higher the total cost. Those “extras” can be hidden culprits in going over budget. However, even meatloaf requires sides but often they can be prepared in different ways, for instance a bag of potatoes. The main change I would make to keep cost down is to not spend for two major entre meats in one week. There are several less costly ones available, hot dogs, tuna, chicken livers, even baby beef liver, on which to base alternate meals. Moreover, with this help, the beef or chicken can be stretched into two weeks.

Here is where informed shopping enters the picture. If you regularly study the flyers and get to know your favorite market, you’ll recognize the true sale items from those which are listed to remind customers of the store prices. You’ll also be able to estimate when an item like ground beef will go on sale again and plan accordingly. Most importantly you can draw up a detailed list of your needs and form a good idea of the total weekly cost before you shop.

A side note here; The writer reported interviewing people who received food stamps, but limited the questions to sufficiency of coverage and similar problems. I didn’t see any mention of WHERE they shopped. I learned that increasingly they are patronizing the discount supermarket chains, such as Save-a-Lot or Bottom Dollar. The no-frills approach allows for deep discounts. The Dollar Store chain is another option for certain quality, inexpensive food products.

I’ve been couch quarterbacking however. There are other meals to consider, breakfast, lunch and snacks. Oatmeal can be served in various ways, with dried fruit, spices, jams, syrups, to alter taste but only so long as the cost of the add-ins doesn’t exceed that of a box of another cereal.

Eggs are a valuable addition, not only as an ingredient, but scrambled, or in a frittata for a dinner, or boiled in sandwiches for lunch. I saw them at 8 medium for $1.00 in The Dollar Store a while ago, but a lesser quantity would be counterproductive. The wiser choice is 1 doz. Medium, or if on sale, Large from the supermarket. Leftovers are another lunch suggestion, including Spaghetti Pie (Recipe below or see Summer Carbohydrates-Pasta, Oct. 7. 2014). Tuna is also an option, drained and mixed with India Relish it’s a safe mayonnaise free sandwich to brown-bag (See Canned Tuna Recipes, April 23, 2014)

Weight Watcher’s advises popcorn as a snack and it’s a good one. For this and other budget friendly snack ideas a visit to The Dollar Store is an excellent idea. This brings up another financial consideration in dealing with the food stamp allotment: the other ingredients required to make the meals. Staples like flour and sugar are more reasonable at a standard market, but spices, herbs, even sauces, pasta and rice are found in dollar stores. Individually, they seem minor, but collectively their cost can add up, yet they’re necessary to meal preparation. It’s wise to keep a check of supplies and not buy more than needed at a time. Fortunately, they don’t have to be replenished every week, so the main expense is the initial outlay.

The real question is can a person live on the weekly food stamp amount using my method to control expenses? My answer is “Yes”. Not with infinite choices, but with careful planning and by keeping abreast of market price changes, it can be done, and done with sufficient variety to be acceptable.

The $1.00 per portion meal can still be found too and mixing at least one of them into the week’s menu goes a long way toward making any budget work. Some examples of this type of meal are:
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I Hot Dogs & Au Gratin Potatoes –4 Servings = $3.00
1 pkg. of hot dogs – $1.00 (Serves 4) From the Pantry:
1 box dry potato mix – $1.00 (Serves 4) Ketchup and/or mustard
1 16 oz. bag frozen vegetables – $1.00 (Serves 4) 1/2 cup milk & 1 Tbs. margarine

II. Chicken Livers over Rice – Serves 3 = $2.73
1 lb. chicken livers- $1.50 From the Pantry
1 large carrot- $0.20 1 envelope bouillon granules
1 large onion – $0.20 2 Tbs. Teriyaki Sauce
1/3 a 1lb. bag frozen cut beans- $0.33 2 Tbs. red wine vinegar
½ a 1 lb. bag of white rice – $0.50 Salt and pepper

III. Tuna Salad Supper – Serves 2= $2.03
1 can chunk light tuna – $0.88 From the Pantry
½ large onion – $0.10 2 Tbs. mayonnaise
1 stalk celery – $0.05 1 Tbs. sour cream
½ a 1 lb. bag frozen vegetables- $0.50 1 Tbs. ketchup + pinch of curry
½ a 1 lb. bag frozen French Fries – $0.50 Salt and pepper
As for making use of leftovers, below is a recipe that Italians have enjoyed for centuries. Originally, made from dinner remains as a lunch for the men who worked the fields, in modern times it’s a great pick-up lunch, even found in restaurants, and a favorite afternoon snack. Above all, it exemplifies that the simplest ingredients, well handled, can produce wonderful dish.

Spaghetti Pie: Serves 8
1 lb. regular spaghetti or fettuccini
2 cups sauce- tomato or meat
2 eggs
2-3 Tbs. oil
Grated Parmesan – optional
Extra seasonings – optional
Cook the pasta according to directions until tender. Drain and add enough sauce to coat. Adjust seasonings. Refrigerate overnight. In the morning, fork whisk eggs and gently stir them in. Heat oil in an 8-10 inch skillet and when sizzling, add eggs. Cook until the edges brown and the bottom lifts easily with a spatula. Center should be firm. Serve cut in wedges.
NOTE: Cheese is totally optional with this dish. It can be added as the pasta sautés, the pan can be run under the broiler at the end or it can be sprinkled over the top as it cools. Italians prefer it in chunks to be eaten with the pasta.

The Fruits Of Spring

We’ve talked about the wonderful, fresh spring vegetables but we haven’t mentioned the fruits of the season, especially rhubarb and strawberries. The bright pink and red colors of these two can really perk up a meal and they co-star beautifully in many desserts. Recently, fresh strawberries have become available all year at a reasonable price. Rhubarb, on the other hand, is becoming harder to find and more expensive, which, for rhubarb, is nothing new.

In fact, only for the past few hundred years has rhubarb been considered “ordinary”. For over 3,000 years it was prized as a medicinal plant in China, and even found its way to Ancient Greece by the old Silk Road. However, its transportation was more costly than spices or gems. Marco Polo traced rhubarb’s origin and found the banks of the Volga River in Russia duplicated its growing conditions. So in the 15th century, rhubarb became available to Europe, though still pricy. In 1820 it was introduced to Massachusetts where it became a farm crop and in 1947 was designated as a fruit not a vegetable.

In the U.S. rhubarb has been taken for granted as a normal spring yield. When I was a kid, it was served stewed at breakfast every April. Occasionally, it was upgraded to a dessert ingredient. The past few decades of dietary awareness and table ready food have made rhubarb difficult to find and costlier because .it requires stewing time and sugar to be edible, both no-nos with today’s life-style. So unfortunately, it’s the old law of supply and demand. It was always limited seasonally and increasingly nowadays, it’s also limited to those who can get it locally.

However, rhubarb deserves another look. Its high fiber count and nutritional content are valuable nourishment sources. Sugar is the only ingredient used in cooking and most of that remains in the syrup, making its recipes healthier choices than many other options. I’m among rhubarb’s fans who find its flavor addictive and look forward to it every spring. A word of warning, always buy fresh rhubarb. It doesn’t can, nor does it freeze well. In fact, trying to cook it frozen was like working with a ball of grey twine, color, flavor and body were lost.

On the other hand, strawberries are well known and grown internationally. The fruit we see today is a hybrid developed in the 18th century from plants native to France, North America and Chile. The original “wild” versions can still be found in their native countries, I gathered them from a field near my home as a child, though France does cultivate its species. These berries are tiny, but incredibly sweet, a real treat should you encounter them.

Unlike rhubarb, strawberries can be canned, frozen even dried. They also have commercial value for their flavor, not only in food products, but in other things from pharmaceuticals to cosmetics. Still, they never taste better than when picked fresh, locally in season. Better yet, find a farm that lets you pick them. It’s a large savings to your wallet and huge boost for your taste buds.

Unlike rhubarb, strawberries are found canned, dried and frozen. My Mother was an expert at freezing foods, especially berries and her trick with strawberries was to wash them and dry them on towels, then “stand” them in rows on a waxed-paper lined cookie sheet in the freezer. When frozen, she packed them in plastic, or cleaned 10 oz. paper vegetable boxes, in two layers, the bottom stem end down and the second, separated by a sheet of plastic wrap, stem side up so they fit together. She didn’t hull them until ready for use. It helped them keep their shape and retain their juice. They were never bagged because contact with other frozen items could injure them. The bruised berries, she boiled with some sugar, water and cornstarch and froze to use as topping or fillings later. She never froze the fresh sliced berries steeped in sugar she made for shortcake.

Another note on using strawberries, try them in salads, both dinner ones with poultry and sides. They pair beautifully with nuts, onions even tomatoes in vinaigrette dressings.

It’s interesting that two plants with such diverse origins and histories, share the same growing season and color, and are so compatible in flavor that they are often combined in dishes to celebrate spring. Below are some more unusual recipes for these two great seasonal fruits.

Rhubarb Kutchen
¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces
1 Tbs. sugar *Meringue*
¼ tsp. salt 2 egg whites
¼ cup butter 1/8 tsp. salt
2 Tbs. chopped nuts 6 Tbs. sugar
1 egg yolk beaten lightly ½ tsp. vanilla
1 egg yolk 2 drips cider vinegar
1 cup sugar
¼ cup flour
Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

When you engage yourself in chatting or killing your time on all of http://appalachianmagazine.com/2017/01/28/three-individuals-shot-at-south-aiken-high-school-basketball-game-suspect-at-large/ free viagra pill your decree medicines. Vitamin B 1 One of the most important thing you need is to sildenafil in india talk or communicate. Persistent heartburn, bile gastritis, and Barrett’s esophagus that increases the risk of the esophageal cancer. levitra on line sale Individuals with order cheap viagra CKD are at extremely high cardiovascular risk. Strawberry-Rhubarb Pie:
Crust for a covered pie
1 cup sugar
½ cup flour
2 pt. strawberries
1 lb. rhubarb – chopped
2 Tbs. butter
Gently toss sugar, flour and fruit together and let marinate 30 min. Line a 9 inch pie plate with one layer of crust. Pour filling into shell and dot with butter. Cover with second layer of crust with holes cut to vent steam. Bake in a preheated 400 deg. oven for 35 – 40 min until bubbly and brown.

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 for a
few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Note A less formal way to serve this dessert is to slice the cake and optionally, toast the slices. Then spoon the berries over each slice and top with the whipped cream.
Angel Nests
These are a derivation of meringues. The basic rules apply in making them but those who make meringues will notice a slight difference in ingredients. Always remember that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl. One tip: egg whites beat better at room temperature.
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
2 drops cider vinegar
½ tsp. flavoring
Cover a cookie sheet with waxed paper and trace a circle about 8 inches in diameter. Carefully separate the eggs. Put the whites in a clean, dry bowl. It might be wise to break them separately over another bowl, and transfer each white into the beating bowl. That way, if there’s a bit of yolk in the last white, you don’t have to start over. Beat until soft peaks form, still beating, add the vinegar, gradually pour in the sugar, and continue until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.

Shape the batter on the template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Join us for more seasonal recipes next week—-

Some Ideas For Mother’s Day

Mother’s Day should be a vacation for Mom and fun for the family. It follows that any cooking done for her should involve child-friendly recipes which are easily prepared in case the day’s Chief Cook isn’t all that experienced in the kitchen. It’s also nice if the recipes require minimal clean-up. Mommies like that. I know I do.

This posting has 12 such recipes from the 48 in my booklet No Stress Recipes for Mother’s Day, available on this site’s Bookshelf. It also includes descriptions of two Mother’s Days which I planned in advance for a military family, one for the children to prepare alone and the other for the father to help.

Because the recipes for this week fill so many pages I’m making the text brief. Please do remember to practice kitchen safety. Establish each child’s skill level before you assign tasks, supervise any work done on stove or in ovens, have pot holders, towels and the correct utensils handy, oversee use of knives and remember to wash surfaces, hands and utensils after preparing poultry.

If you want to find more recipes to share with children, the book Can I Help? is also on the Bookshelf.  It has 104 recipes in all meal categories. A handy helper to have on hand in the coming summer months.

Have a Happy Mother’s Day!

 

MORNING

Baked Eggs in a Cloud—  Recipe for 4

4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider  vinegar
Butter for the [an
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

                                                     

Toad-in-the-Hole –Recipe for 4
1 loaf French or Italian bread unsliced
4 large eggs
4 thin slices of ham AND/OR 4 slices of cheese- sharp or Swiss recommended
Butter
Salt and pepper
Cut  4 slices of the bread 2 in. thick and 4 more 1in thick. Using a cookie cutter or a glass or jar, cut 1 ½ in round holes in the thinner slices. Butter both sides of all the slices and toast one side of each. Spread ham and/or cheese on the toasted sides of the thick slices cover with the untoasted sides of the thin ones. Break an egg into the center holes and carefully place on a lightly oiled grill. Close the lid and grill for 5 min. until the cheese is bubbly.  Serve at once with salt and pepper.

Yogurt with Bananas and Nuts: Serves 4

3 large, ripe bananas

16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts

Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

NOON

Greek Pita Pockets: Serves 4

2 medium cucumbers – peeled, seeded and diced

1 medium onion – diced

2 plum tomatoes diced

2.25 oz. sliced ripe olives – ½ a 4 oz. can – drained

8 oz. packet of Genoa salami coarsely chopped

4 oz. crumbled Feta cheese

2 tsp. oil

1 tsp. lemon juice

2 tsp. dried oregano

Salt and pepper to taste

8 lettuce leaves

4 pitas –suggestion whole wheat

Gently mix the first 10 ingredients. Cut the pita rounds in half and line each half with a lettuce leaf then fill with the salad. Salad can be made ahead and chilled, but should be served as soon as the pita pockets are filled.

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 lettuce lined plates garnished with a sprinkle of basil.

Vegetable Wraps; Serves 4

(6-8) 8” flour tortilla wraps

1 medium zucchini

1 medium summer (yellow) squash

1 large onion

1 large rib of celery

1 green Bell pepper

1 red Bell pepper

2 plum tomatoes diced

1 Tbs. oil

1 Tbs. balsamic vinegar

Salt and pepper to taste

¼ tsp. garlic powdered

¼ tsp. dried rosemary

½ tsp. dried basil

½, tsp. dried oregano

4 oz. cream cheese

1 cup plain yogurt – preferably Greek

4 –6 red radishes—thinly sliced in a separate bowl

Mix the cheese and yogurt in a bowl and chill until serving. Halve the squash, the zucchini and the onion crosswise, and then slice them lengthwise in thin strips. Slice the peppers lengthwise into strips and slice the celery thinly crosswise. Put these vegetables in a microwave safe bowl and toss with the oil, vinegar, herbs and seasonings to coat. Microwave them on high about 2 min. until crisp tender. Add tomatoes and microwave 30 sec. more. Toss gently. Have the tortillas ready on a plate, wrapped in a towel or napkin. Microwave them 15-20 sec. to warm.

Place the bowls of cheese, vegetables and radish slices along with the plate of warm tortillas on a table and let everyone fix their own.  These can also be served in Pita pockets.

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Chicken in Orange Sauce: Serves 4

4 large boneless, skinless chicken breasts

4 oz. Orange Marmalade

2 Tbs. soy sauce

Mix marmalade and soy sauce. Slash the breasts diagonally a couple of times and marinate them several hours in the sauce mixture. Remove them and place in a comfortably fitting pan, with a ½ inch of broth in the bottom. Spoon a bit of marinade over the tops and put in a 350 deg. preheated oven. Bake 35-45 min Baste frequently using all the marinade and maintain the liquid level with the broth. Serve the pan juices as a sauce.                                                   

*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.

Grilled Swordfish Steaks with Melon Salad:

This is a salsa I worked out and find very refreshing. Fresh fruit is necessary though, and try to make it at least 30 min ahead. Mango or peaches would probably replace the melon, and Marlin, or even Tuna the Swordfish.

4 thick Swordfish steaks –Tuna will do as well.

2 Tbs. butter – divided

¼ cup White wine

½ a cantaloupe – cut in bite sized cubes

1 small red onion diced

½ a green bell pepper diced

¼ cup chopped fresh mint or to taste

½ a lime juiced

1 lemon quartered

Cooking spray – if broiling

Kosher salt

Mix the melon, mint, onion, green pepper and lime juice in a bowl and chill to let flavors meld. Prepare grill or broiler. If broiling, put fish in a sprayed pan, and dot with the 1 Tbs. butter. Cook about 6 inches from broiler, about 8 min total, depending on thickness of fish, without turning until fish is opaque. Deglaze pan with wine, and pour over plated fish. For grilling, melt 1Tbs.butter and cook fish over direct hear about 4 min. per side, brushing occasionally with the butter, again until opaque, turning once.  Melt the rest of the butter in a saucepan with the wine, pour over fish and serve. Divide the lemon quarters and the salsa between the plates

Suggested sides: If available corn-on the cob, if not, perhaps parsley buttered potatoes. Combine (2) 14oz cans drained, tiny whole potatoes, 1 Tbs. butter and 1Tbs. dried parsley in a microwave safe bowl, and cook until butter is melted and potatoes are hot. Toss before serving.

1 lb. Whole Green Beans cooked and drizzled with oil and lemon pepper.

Pork Loins with Apricot Glaze:

Look for these Pork Loins in the commercially prepackaged section of the Meat Counter. Usually they bear a brand name. If confused ask the butcher. Shadybrook Farms makes a turkey tenderloin that is the same size as this type of pork loin and can substitute for it.

(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp. minced fresh ginger

2 tsp. minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp. salt – divided

1 tsp. pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp. salt and ½ tsp. pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. 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 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.

Suggested sides: Long Grain and Wild Rice

A fresh spinach salad with a thinly sliced red onion and a small can of drained Mandarin

Orange sections., with a citrus vinaigrette or Poppy Seed dressing.

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.

* 4 thick center chops can be used. Cooking times, by either method, might be slightly less, check for doneness.

DESSERT

Cheesecake Bars:

1 box of Yellow Cake Mix without pudding added

4 eggs – divided -2 + 2

1 lb. Confectioners’ Sugar

8 oz. Cream cheese

1 cup melted butter – divided ½ cup + ½ cup

Cooking spray or Crisco

Grease or spray a 9 x 13 inch pan. Beat cake mix, 2 eggs and ½ cup melted butter together well, and pour into the pan. In a separate bowl beat sugar, cheese, 2 eggs and the other ½ cup melted butter until very smooth. Pour over batter layer in the pan. Bake in a preheated 375 degree oven for 40 min. Cool completely in pan, and cut into squares.

Chocolate No Cook Bars:

12 oz. good quality chocolate – milk or semi-sweet or a mixture

5 oz. graham crackers

½ cup +2 Tbs. stewed (jarred prunes) pitted and chopped.

¼ cup butter

Crush the graham crackers in a plastic bag. Chop the prunes. Melt the chocolate with the butter in the microwave for 1-2 min. Stir to smooth. Mix all the ingredients together and pour into an 8 x8 inch square pan. Chill until set, about 2 hrs. Cut into 12 bars.

Easy Berry Angel Cream Cake # 1:

This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches but the best options are strawberries or raspberries.

1 Angel Food cake – purchased or made from a mix

2 pkgs. frozen strawberries – with juice

1 box Vanilla Pudding mix

1 pt. whipping cream

Cut the cake into 3 layers using toothpicks, a ruler and a knife.  Select, and put aside a few choice berries to use as garnish. Combine the pudding mix and berries with juice in a saucepan and bring just to a boil. Remove from heat and chill.

Whip the cream and fold into the chilled berry mixture. Spread on the three cake layers. Garnish with the reserved berries.

Easy Berry Angel Cake # 2

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 for 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.

Let’s Get Seasonal

Probably the greatest amount of food knowledge we absorb growing up is when regionally or locally grown products become available, and when to anticipate produce from other places.  I really believe that recognition of these seasonal changes is part of our survival instincts. We seem born with the understanding that there is a time of re-growth, a time to enjoy the bounty and a time to store provisions for a difficult season to come. Now, thanks to modern technology, preservation and transportation methods, the time lines have blurred. Foods from all over the world are readily available. Moreover, many produce items have been introduced in climates similar to their indigenous ones, making them obtainable throughout the year.

Wonderful as this arrangement is, it seems to have two basic flaws. Often due to soil and climate variations, the produce from the transplanted crops is altered in appearance and taste from the native grown. Wine grapes are famous for this. Also, there is a cost, especially with the current gas prices, in bringing these items to your neighborhood market. Stopping a minute to think and weigh options can often save money and offer attractive alternatives. For example, strawberries have been featured for several weeks, but I know, in a few more, local ones will be coming into season, far tastier at 1/3 the price. Eggs, though, are at their annual low. So in spite of the supermarket hype, I’m passing on the shortcake for now in favor of a custard pie, or, even easier, a Spring-like clafouti made with canned peaches. (A recipe follows.) While I’m at it, I going to plan a couple of egg based dinners too.

The point is, while you’re learning about the items and the pricing IN the stores, it’s wise to learn about those that come from AROUND you as well. Everything has a season not just produce; meat, seafood, wine, even maple syrup. It’s important to learn the seasons of the things you like, to be able to anticipate not only when to plan for them, but also when the prices will be most competitive. The term “AROUND” you has really expanded. Years ago it meant regionally, or just nationally, but we now need to stretch our information base to include the world, not forgetting that much of our food comes from a different hemisphere, where the seasons are opposite. It’s a lot to learn, especially if you’re new to grocery shopping, but it becomes second nature and a valuable tool for the smart buyer.

If you want to see the global reach of our food sources, look in the frozen section. Even the big brands, not just the cut-rate ones as it was a few years ago, are labeled product  of Guatemala or China. I’m still grappling with the fact that the production costs in those countries is low enough to offset the cost of energy used to transport the product to market, and still sell it 1/3 to ¼ below the homegrown. Speaking of homegrown, I found a curious situation a few years ago, I moved from one state just over the line into a neighboring one, about 60 miles. My old state is renowned for its summer produce and the supermarkets there feature it, but none of the markets, including 4 branches of national chains I had used for years, carried any of it here. In fact, the 4 most famous items came from 4 different places, the nearest over 800 miles distant, and produce prices generally, didn’t reflect the seasons, When I inquired, I was told all the markets in this area are supplied from a warehouse 300 miles away, in another state. It seems senseless, especially when the cost of the trucking is reflected in the price. Since I’m all about sense, when zucchini, a most abundant vegetable, didn’t go below $1.47lb by August, I determined to find a farm market. There are some guidelines to that search which can save time and money, especially if you have options:

• The big, communal, brick and mortar markets carry much of the overhead of

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a supermarket and that figures in the pricing.

• Very large farms and/or orchards which have permanent market structures on their property can be concerned with bulk sales and charge more for small quantities. They also can consider their name worth something.
• Roadside stands are the best bets for price, but if they have shelves of jams and relishes etc. be sure you’re not carried away by the atmosphere and pay a gourmet price for a commercial item, unless it’s worth it.

Whichever you choose, one fact is certain, you will find your local produce, in season, fresher and overall, more reasonably priced in farm markets. Depending on the crops, for most of the U.S. that’s about 6 months.

If you have read THE PLAN, you know I have definite steps to train yourself to be a smart shopper, and you might question how to fit farm markets in. It’s simply a smaller variation of the main routine. Limit yourself to two trips per month, make a list following a menu, and put in your wallet only what you intend to spend. Above all, stay objective and focused on the list, and, of course, know what is in season.

Finally, don’t forget that “seasonal” can also mean food associated with holidays. Ham, chicken, eggs, lamb and veal are associated with Easter, and Passover, as well as Spring. Grilling meats, especially hamburger, are usually on sale over the various summer holidays when barbeques are popular. Pork and turkeys are butchered in the Fall. In fact, Thanksgiving is “Turkey Day”. All these items will be featured as sales in their scheduled times during the year. Foods connected with feasts will be featured as well. Baking supplies are a good example, as are condiments and beverages. Keep this in mind when making menus, as you near holidays. Postponing a purchase may pay off In fact, when stocking up. Frequently many of the foods with a longer shelf life, like cake mixes, are even more reasonable after the holiday. So get seasonal!

BASIC CLAFOUTI Serves 6-8
3 eggs
2/3 cup sifted flour
1/3 cup sugar + 1/3 cup
1 ¼ cup milk
1 Tbs. vanilla
1/8 tsp. salt
Butter
Powdered sugar
1 large -@1lb. can fruit-drained—peach or plum halves, cherries canned or fresh
or fresh  apples, pears lightly cooked = 3 cups

Lightly butter a 7-8 cup oven-proof dish with 2 inch sides. Preheat oven to 350 degrees. Blend first 6 ingredients at top speed for 1 min. Pour ¼ inch batter into casserole and place in the oven for 1 min. or until a slight film forms on the bottom of the dish to form a light crust. Place fruit in dish, sprinkle with the other 1/3 cup sugar, pour the rest of the batter over and smooth top with the back of a spoon. Bake in middle of oven for about 1 hr. or until puffed and golden. Sprinkle with powdered sugar and serve warm while still puffed.

Spring Vegetables Are Here

Spring vegetables are always welcomed after a long winter, especially for many of us this year!
We use special words to describe them, “fresh and crisply tender” and to describe their taste “light, delicate and bright”. The rest of the year we say “ripe, mature, full flavored, hearty and satisfying.”

In truth there is nothing sweeter than a real baby carrot, not the dwarf species sold in bags labeled with the name, but a truly young carrot and the puppy bite of a young radish is so different than the heavier taste of a mature one. Even though fresh asparagus is now available all year, it’s still a local star in the spring, as are peas, beans and young greens. Then there are the special offerings of the season: ramps, which are young, wild leeks, mache, aptly called Lamb’s Lettuce, and nettles which are not encountered as frequently during their very short seasons.

The wonderful thing about spring vegetables is that they are at their best eaten raw or with only a slight blanching. They can be served as entrees, sides, or main course salads with bread and meat or soup. Cook chicken, either whole or parts, or a roast on the weekend and during the week serve it different ways with a fresh vegetables. It’s the perfect way to get your body in tune with the change in season and prepped for summer.

I have mentioned that one of the things I enjoyed living in Italy was seeing the glee the Italians showed with the arrival of each season’s produce. I’ve related the story of the day I was dressed for luncheon and the races, only to open the door to three grinning friends, carrying grocery bags, exclaiming; ”The peas are in!” They had passed the Green Goods shop on their way to my apartment, and plans had changed in a second. We happily spent the afternoon cooking and eating a meal that focused on peas and garlic, another spring vegetable. It was one of the tastiest meals I’ve ever eaten. That recipe follows, along with one for an asparagus entrée.

The other recipes this year focus on salads, especially two rather different ones. However, remember that any of the tender greens with strawberries and toasted walnuts or pecans in a light vinaigrette are delicious salads. More spring vegetable recipes can be found in my posts for April 12, 2012, April 19, 2013 and May 17, 2014.

Peas with Garlic: Serves 4
2 lb. shelled fresh new peas
4-6 cloves garlic-depending on preference
½ lb. cooked ham – cubed
2 Tbs. olive oil
Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the garlic cloves and sauté until browned then remove and discard. Add the ham to the pan and turn a minute to coat, add the peas, lower the heat a bit and stir constantly until just crisp-tender. Serve at once with a grinding of fresh black pepper and passing Parmesan as a garnish. This is excellent with a loaf of crusty bread.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1lb. deli sliced ham-not shaved.- allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
½ cup shredded sharp cheese
Paprika and parsley for garnish
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If saucing, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika parsley. Bake at 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
If marinating asparagus put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve.
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My family had 2 favorite dressings for spring salads. One is a vinaigrette made on the spot with the salad, the other a cooked one that chilled is wonderful used as a mayonnaise when chilled, and keeps just as long in the refrigerator.

Vinaigrette Tossed Salad
I recently read an article in Bon Appetit stating that a proper salad should be dressed in layers. If so my family’s been doing it the right way for generations. There are no set quantities. It’s all to preference.
You will need
Sugar
Salt and Pepper
Cider or white wine vinegar
Lemon juice
Olive oil
Garlic powder—optional
Herbs–optional
Cut or slice the vegetables as preference for salad. Blanch asparagus, peas or beans if using. Place then in the bottom of the salad bowl and toss with a few capfuls of cider or white wine vinegar, sugar, salt and pepper. Tear the lettuce or other greens into bite sized pieces and place over the vegetables in the bowl. Drizzle with lemon juice and chill for at least 30 min. Before serving sprinkle with garlic powder and herbs if using and toss with just enough oil to give the greens a sheen. Adjust seasonings toss again and serve.

Hot Boiled Dressing Makes about 2 cups
This dressing is wonderful, cold in place of mayonnaise in sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions Here the young spring spinach is good but the “baby” found pre-packed all year is also acceptable. Just make sure both types of greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version..
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup water
½ cup cider vinegar
2 eggs – well beaten
Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.
Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.

Chill leftover and use as mayonnaise or a salad dressing.

Brunch-The Perfect Solution For A Stress Free Day

Easter Sunday is a major international holiday for those who observe it and like other major holidays it’s celebrated by family gathering and a special dinner. In fact, I’ve written a book, Spring Roasts for Easter and Passover that offers some new twists on traditional meats. However, on Easter it’s an acceptable option to enjoy the dinner at a restaurant. Perhaps this is due to the fact that Easter, traditionally, includes a full day of scheduled social activities combined with the following day being the start of a work week. No one relishes preparing and cleaning up after a large evening meal at such a time.

The Easter Parade may be a thing of the past, but there is still church, an egg hunt, afternoon socializing and, of course the dinner. Obviously people need some nourishment to carry them through such a full day. The solution is a brunch. This will make guests, and family feel catered too on a special day while giving the host a sense of having filled their hospitality obligations and freedom to enjoy a dinner out. This brunch can be a casual pick-up, or a more formal seated meal. Either way it should be mainly prepared ahead or so easy to make that it doesn’t cause the cook any anxiety or require more precautions than covering clothes with an apron.

I’ve listed a “Baker’s Dozen” of brunch recipes below. All are simply made. Some, like #1, # 7 & #10 are prepared as served. Others like # 2, # 4, # 6 & # 9 can be partially prepared ahead and finished as served. Then # 5 & # 8 can be completely prepared ahead and baked on cue. In #12 the livers can be made ahead and simply re-heated as the eggs cook, whereas #10 simply needs re-heating before serving. The easiest, yet still tasty and impressive is #13. Simply have the fillings ready and heat the waffles or pancakes according to package directions. A perfect quick
fix.
1. Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.

2. Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.

3. Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
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.

4. Toad-in-the-Hole: Serves 4
1 loaf French or Italian bread unsliced
4 large eggs
4 thin slices of ham AND/OR 4 slices of cheese- sharp or Swiss recommended
Butter
Salt and pepper
Cut 4 slices of the bread 2 in. thick and 4 more 1in thick. Using a cookie cutter or a glass or jar, cut 1 ½ in round holes in the thinner slices. Butter both sides of all the slices and toast one side of each. Spread ham and/or cheese on the toasted sides of the thick slices cover with the untoasted sides of the thin ones. Break an egg into the center holes and carefully place on a lightly oiled grill. Close the lid and grill for 5 min. until the cheese is bubbly. Serve at once with salt and pepper.

5. Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth.
Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

6. Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice
Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook

7. Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

8. Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe

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Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1 Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

10.Sautéed Mushrooms on Anchovy Toast Serves 2
6 oz. Cremini mushrooms – white buttons will do as well
2 Tbs. butter
2 Tbs. flour
½ cup white wine
½ cup milk
2 slices of white bread
1 tsp. anchovy paste*
1 Tbs. butter
Chopped parsley for garnish
Wipe the mushrooms with a damp cloth. Remove stems and slice. Place caps, tops down, in a pan and bake in 350 degree oven until they release juice. Keep warm. Mix 2 Tbs. butter with the anchovy paste and set aside. Toast bread and cut diagonally. Over medium heat, melt 2 Tbs. . . .butter and sauté stems until golden, about 3 min. Stir in flour and incorporate, add milk and wine stirring until sauce thickens. Spread anchovy butter on toast. Place two triangles on each plate, arrange tops over toast and spoon sauce over them. Serve hot garnished with parsley.
• Anchovy paste can be made by mashing anchovies with softened butter.

11. Creamed Beef in Patti Shells Serves 4
1 pkg. dried beef (3-4 oz.)
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
12. Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can stems and pieces mushrooms
2 Tbs. butter
2 ½ Tbs.flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot

13. Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.
Serve at once. Can also be done in a microwave at 1 min. interval

2) Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.
Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the
curry.
Use your imagination.
Happy Easter everyone——
But remember it doesn’t have to be Easter to enjoy brunch, any old day will do—-