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Jan 22

MENU PLANNING II

Last week we talked about the convenience and savings of time and money that planning and shopping for meals just once weekly offers. I pointed out that a good way to start forming the habit of planning a series of meals was to focus on a roast. My apologies, I forgot to add that instead of cooking the whole roast at once and depending on left-over meat, it can be sliced or divided into lobes, depending on its cut, and prepared separately. To see this illustrated, please check my April 11, 2014 posting where I describe using one pork roast 5 ways

However, there are those who want more variety in their menus. My menu-cookbook, Dinners With Joy contains twelve weeks of dinners. Using only this book, one could prepare a year’s meals, providing lots of variety, yet duplicating each only 4 times. You can work out a similar system for your family, or you can draw-up menus weekly or monthly according to your pleasure and/or the seasons. All you need to do is follow a few simple guidelines.

The first step is to recognize that organization is the key. Your supplies, schedule, recipes and thoughts all must be orderly or you won’t be able to create a working menu plan, much less a functional shopping list. Furthermore, you need to familiarize yourself with seasonal products and market prices in general, so you can recognize the true values quoted in the flyers. Only some of the items listed each week are actually on sale and it helps to be able to spot them.

This leads to satisfying the second requirement of good menu planning, balancing economically. If you normally include one meal in the week that is perhaps more special, or possibly have an event, it’s wise to include one that’s simpler and less costly to balance it out. This can be a welcome change however, rather than a handicap, because meals focus on the protein, and the less expensive proteins, ground meat, sausage, beans, eggs are associated with casual, fun meals which families love. You could even serve breakfast for dinner!

The third menu planning requirement is variety. When devising a meal it’s important to consider several aspects. Flavor is important. Overcooking dulls it, so plan foods that will be finished at the same time or can be quickly reheated to keep the flavors fresh. The items on a plate should have compatible tastes and complement each other. Too many bland flavors is as boring as too many prominent ones are confusing and too many of one category, such as acidic items, are not only unappetizing but can be difficult to digest.

Color is also important. Presentation plays a large role in the way a meal is received and color is the basis of the overall appearance of the plate. Garnishing and proper arrangement of items helps, but the initial impact comes from the color of the foods. Again they should contrast and complement each other but none should stand out like a like a sore thumb.

Variety is also a key player in choosing the dishes for the week’s menu. Three dreaded words are: “Not THAT again!” Keeping a favorite cook book, or even a list of useful recipes close while menu planning can be helpful. Frequent duplication leads to boredom and general disinterest in your culinary efforts.

Not only do the people who are being served, including you, find repetition of the same foods boring, so does your body. It needs a variety of nourishing foods to perform properly and incorporating different ones into your weekly diet is necessary to a healthy diet. Staying seasonal is a good way to do this. Don’t neglect seafood, green vegetables or forget to limit high starch items and/or substitute them for high carb, high fiber vegetables on a regular basis. Maintain a balance of protein, carbohydrate and fiber in each meal. If you need to, read up on carbs. Most foods contain them, it’s the type and combination with fiber content that counts. My book How to Understand Carbohydrates is a quick Cliff Note.

In planning to cook healthy menu, it’s also wise to have an understanding of the fats to use and to avoid. Saturated fats are the contested ones and are of vegetable and animal origin. They’re easy to recognize because they congeal when chilled and remain solid at room temperature. Nut and seed oils are considered the healthiest, with the exception of palm and coconut.

It seems a lot to remember, but it soon becomes second nature. In the beginning, starting a file of well-received, easy recipes may help and saving a copy of each menu for a couple of weeks will avoid repetition. Awareness of allergies is a given for the one providing food for a family, but likes and dislikes are harder to keep track of, especially in a large family and can depend on ages. Personal chefs give new clients an intense food questionnaire. It’s several pages and lists any number of different groups as well as foods in each. I’ve condensed and generalized it for you to print out below. You can fill it out by name of family member, or for the group as a whole. It’s a wonderful reference as you make up the menus, and a big help should someone else be preparing meals, or to send along should a child go to camp or on a visit.

Last week, I included a week’s menu and shopping list from my cookbook to give an example of how the planning-shopping process works. To further illustrate, I’m including another menu and its list today. It would be helpful to study both sets, last week and this, but even one will give you an overview of how the two interact. The important point here is to list every ingredient and check each in specific quantity, rather than assume something is there and find it isn’t later.

 

See you next week—–

 

FOOD QUESTIONNAIRE

MEATS –Specific type, cut & cooking method (barbeque, stew etc.)

Likes                                                                                    Dislikes

 

 

 

POULTRY—Species, cuts & cooking methods

Likes                                                                                     Dislikes

 

 

 

SEAFOOD

Likes                                                                                    Dislikes

 

 

 

SALADS—Includes fresh, rice, pasta, fruit, Jello etc. & as main dish

Likes                                                                                     Dislikes

 

 

 

SALAD DRESSINGS

Likes                                                                                      Dislikes

 

 

SOUPS—Clear, creamed, chunky, hot & cold

Likes                                                                                     Dislikes

 

 

VEGETABLES—Includes Beans, and all colors, red, white, green, yellow &orange

Likes                                                                                     Dislikes

 

 

 

GRAINS &PASTA—Includes couscous, quinoa, rice, corn, granola etc.

Likes                                                                                    Dislikes

 

 

BREADS- Includes pancakes, waffles, tortillas etc.

Likes                                                                                     Dislikes

 

 

SEASONINGS

Likes                                                                                    Dislikes

 

 

DAIRY—Milk products and eggs

Likes                                                                                       Dislikes

 

 

FATS/OILS—Include baking shortening

Likes                                                                                       Dislikes

 

 

SNACKS & PREPACKAGED PRODUCTS—Includes frozen & canned foods

Likes                                                                                        Dislikes

 

 

CUISINES—Includes spicy or highly seasoned dishes

Likes                                                                                       Dislikes

 

 

ALLERGIES

 

 

SPECIAL COMMENTS

 

____________________________________________________________

A Weeks Menu

Mustard Chicken

Cauliflower au Gratin

Italian Green Beans

 

Pork Madrilène

Baked Sweet Potatoes

Sugar Snap Peas

 

Grilled Steak with Skewered Vegetables

Caesar Salad

 

Broiled Scallops

Broccoli Crowns Ranch

Tomatoes Basil

 

Ham with Asparagus

Chicken Flavored Rice

Pickled Tiny Whole Beets

 

Stuffed Zucchini

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Green Salad

Artisan Bread

 

Salad Nicoise

Special Dressing

Warm Rolls

Key Lime Pie

SHOPPING LIST

 An “x” marks the items now in the house           

 

PANTRY CHECK

Dijon or Spicy Brown mustard- x

Garlic powder -x

Mustard powder

Envelopes of chicken bouillon granules – x

Salt & pepper – x

Dried parsley – x

Dried oregano – x

Dried basil – x

Dried tarragon – x

Grated Parmesan

Paprika – x

Lemon pepper – x

Kosher salt – x

Black peppercorns

Oil – cooking and olive – x

Butter – x

Flour – x

Cornstarch – x

Salt & pepper – x

Sugar – x

White vinegar – x

Red wine vinegar – x

White wine – x

Madera

Bread Crumbs or Panko – optional – x

(4) 6 inch bamboo skewers

 

MARKET

MEAT

4 chicken quarters-breast or thigh

(8) ½ inch slices of pork loin or center chops

1 lbs. ground Beef

1 ½ pts. or 1 ½ lbs. SEA Scallops = 20 to 24

2 lbs. beef for grilling ½ to ¾ inch thick – see Charts

8 slices Cooked Ham at least 1/8th inch thick – from Deli

 

PRODUCE

2 large all purpose potatoes – x

2 large onions – x

2 medium zucchini AND 4 large zucchini

2 medium yellow squash

8 cherry tomatoes

1 green bell pepper

2 lemons

24 asparagus spears fresh OR frozen

1 Head BOSTON lettuce see Recipe # 7

¾ lb. red skin or new potatoes

¾ lb. whole green beans

1 large Bermuda or red onion

3 or 4 large tomatoes – depends on size = x

1 small shallot   – an onion will do – x

Key Limes-at least 15 – or @ 6 regular ones

 

DAIRY

1 qt. milk

8 oz. shredded Sharp cheese

¼ cup light cream – optional – x

1 cup grated Parmesan-at least see recipes # 1& # 6

4 eggs – x

8oz sour cream

(1) can Whipped Cream

 

GROCERY

(1) 10 oz. can Madrilène

(3) 8 oz. cans tomato sauce

(2) 7 oz. cans White Albacore Tuna in water

(1) 2oz can anchovy fillets – x

(1) 5oz can colossal pitted ripe olives

1 envelope Unflavored Knox Gelatin – check pantry – x

1 can Sweetened Condensed Milk – x

(1) 9 inch Unbaked Pie Shell purchased or home made – x

 

SIDES

1 head cauliflower

Grated Parmesan – check pantry

4 sweet potatoes or 1 box frozen Candied Sweet Potatoes

(2) 15 oz. cans Tiny Whole Potatoes – x

Ground Cinnamon – see your Pantry – x

(2) 15 oz. cans Tiny While Beets

Cider Vinegar – See your Pantry – x

1 box frozen Italian green beans

½ lb. thin Linguini – see recipe # 6

1 lb. green leaf lettuce

1 box sweet pea pods

1 small red onion

1 lb. Romaine lettuce

1 Loaf Crusty Bread

2 broccoli crowns – x

Crescent or other Dinner Rolls – x

2 large tomatoes – x

1 box chicken flavored Rice Mix or See Recipe # 5

Caesar and Honey or Ranch Dressing – x

Jan 15

MENU PLANNING 101

As usual in the beginning of January, T.V. shows are filled with advice on making life easier in the New Year. Pre-planning meals has been on most of the tip lists recently. For those in the food service industry, this practice is a given, but for others, including several of the talk show hosts, it seems to be a huge task. I don’t think it would have seemed so difficult 100 years ago, but our convenience-filled, high-tech world allows us to plan our lives day to day.

Actually, drawing-up menus for a week, shopping for the food in one trip and even doing some prepping are all time, stress, labor and, usually, money saving practices. True, it does involve setting aside an hour or so to set the menus and compile the shopping list initially, but the actual shopping time is often less when adding the several “quick” stops for items to the one or two weekly trips to the market that a spontaneous life style often requires. It takes 3 weeks to form a habit say the experts, and once this routine becomes habit, it will take less and less time.

The first step in menu planning is the same as in my Diet for the Food Dollar plan. Check your supplies, pantry, cupboards, fridge and freezer included. Identify any surplus items and make a note to use them before they expire. This can provide a starting point. Another good way to start this routine is to begin with a roast. “One Roast Five Ways” was a popular subject last spring. In fact I did two posts on it, (April 9 & 11, 2014) one chicken and the other on pork, with recipes, that are available in this blog’s archives. It’s much easier to begin with one or two focal points than to plan a series of completely separate meals.

The second step is to schedule time to work on the menus and compile the shopping list each week, preferably at home where you can check your pantry as you go. Family may interrupt at first, but they soon will form a habit too-that of leaving you alone. However, do keep them involved by sharing your general outline with them and asking for any requests, especially for leftovers. You’ll find your efforts are better received.

Next study the supermarket flyers for the week. This part becomes very personal because it depends not only on any surplus items you want to use, but on your preferences, perhaps dietary restrictions, cooking skills, budget and number of people you are serving. Remember, sides are versatile and chosen to compliment the cornerstone of the meal, the protein, be it meat, poultry, seafood or a vegetarian option. Concentrate on the market which is featuring the protein that best fits your requirements for that week and you are most comfortable in preparing.

Also consider your and your family’s schedules for the week. Is there a night you’ll be out, one that requires a quick meal or perhaps one that will be served at different times? The season is a factor too. Soups can be chilled, but salads aren’t suited to a snowy evening. Check your recipe files or look up some new ones bearing in mind your skill level, and how many items need be added to the list to prepare them. Here cost can be a factor as well.

One roast five ways is all well and good, but variety is important too, to maintain interest and health. The body needs different nutrients. Of course, the size of a roast determines how many

dinners it provides, but stagger those of the same protein at least a day apart. If any of the planned meals remain to be cooked, figure them into the next week’s menu and make that job easier. Fill in the alternate days with another protein or take out if it fits your style. I usually have ground meat, frozen in potion sizes, chicken parts, chops or even leftovers from a former roast in the freezer to fill in some blanks. Scan the flyers for options to serve. If you’ve been meat heavy lately, think fish. If your meals have been more “standard”, think fun foods like sausage and hot dogs.

 

Get out your recipe files and decide which ones will work for you this week. If you need help, consult a book or surf the web, but pick dishes that you know you can cook and that won’t send you into register shock by calling for ingredients you probably wouldn’t use soon again. If there is a main dinner for the week, or an occasion, you can experiment a bit, but remember you’ll probably be making most of these meals at the end of a long day when you’re tired and don’t fancy standing over a stove. Keep it simple, flavorful and welcome to your family.

 

Once you have a firm outline of the week’s menu, begin to fill in the sides. I do this by on a writing it all out on a chalk board. Keep in mind your pantry contents to avoid duplications or over buying, and study the flyers again. Note portion sizes, and, if an item will leave an excess, work it into another meal that week. Don’t just think a product sounds good and cook it without planning for anticipated leftovers, or that you’re saving by buying the large size package of an ingredient needed in a recipe. Unused leftovers are a waste both of resources and money.

 

Now is the time to compile the shopping list. First, jot down all the ingredients of each dinner, day by day including sides. It’s a good idea to have the written recipes you plan to use handy, including any for side dishes, so you don’t overlook any ingredients. I find separating my list into categories works best for me.

 

I start with “Pantry” and write all the spices, herbs, condiments including tomato paste, flavorings, flour, sugars etc. that I’ll need for the week. I then check my supplies and quantities and cross off any that I don’t need to replace. I do the same with the “Dairy” section for butter, milk, creams, eggs, bacon, cheeses etc. and the “Produce” one for lettuce, onions, celery, tomatoes etc. I label any products I need for the entrees like mushrooms or diced tomatoes, as “Groceries”. “Sides” contains just the items for those dishes and of course “Meat” writes itself. Be sure to include the necessary quantities for each ingredient.

 

By the time I’m finished, I have a precise master list of everything I’ll need for dinners for a week. I never even think about starting cooking and finding that I’ve forgotten to buy something, nor do I dread the question “What’s for dinner?” at any time of the day. I’ve got it covered. I have the whole week covered. As I said earlier, the more familiar you are with this routine, the easier and quicker it becomes and in a few weeks it’s second nature. The frequency of the pantry checks help too, because you now have a running inventory of your supplies. Trust me, the stress level is down.

 

In my menu-cookbook, Dinners With Joy, I provide 12 weeks of meals and shopping lists. I’m including a week and its list to better illustrate this process. In the book, each week also has a dessert and cooking tips, and a section with complete buying information, but I’m keeping this simple.

 

Of course, anchoring the weekly menu with a roast and its leftovers will shorten the items in the Meat column on your shopping list but the remainder of the categories shouldn’t decrease much in amount of content according to the different recipes you chose. If you prefer not to make a roast and use the leftovers, then this is a typical menu you might draw up. I picked it because it illustrates the use of a dish twice in one week in different presentations—in this case the Ratatouille. The beauty of these menus is that they don’t have to be served in any particular sequence. As long as all the ingredients are on hand you can cook the meals as suits you day by day. The menus in the book include weekly desserts. This one lists meringues, and the ingredients are in the shopping list, but they are so few for this dish they really don’t have an impact when you study how the meals translate to the list.

 

As for the list itself, since I can’t scratch out items on the computer, I’ve put an “x” by the ones I might have on hand for the week’s needs and made notations of the added amounts required for those I have in part. I’m ready to go shopping, secure in the knowledge that I will have everything on hand and not have to think about food markets for a week. Of course, there will be household products, or ingredients for other meals that must be bought, but using the same process they can be added to this list, thus reducing trips to the market to one per week and eliminating all those pesky quick, often costly stops to get an overlooked item.

 

 

MONTH 2

 

WEEK 3

 

Stuffed Chicken Quarters

Artichoke Medley

Rosemary roasted potatoes

 

Glazed Pork Chops

3 Beans and Rice

Salad

 

Italian Roast Beef

Ratatouille

Ravioli

 

Broiled Trout

Italian Green Beans

Buttery Stuffed Tomatoes

 

Ham Lasagna

Salad

 

Beef Stir Fry

Fluffy Rice

 

Ratatouille Casserole

Orzo

Salad – Artisan Bread

 

Meringues

 

 

 

SHOPPING LISTS

MONTH 02 / WEEK 03

 

PANTRY CHECK

Garlic, bottled, fresh and powdered – x

Pepper, whole and fine grind – x

Salt – x

Red pepper- x

Cooking and salad oils – x

Sugar – x

White wine

Flour – x

Butter

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Teriyaki Sauce – x

Bay leaves

Dried parsley

Paprika – x

Powdered ginger

Beef and chicken envelopes bouillon granules

Cider vinegar

MARKET

 

                                                             MEAT

4 chicken breast quarters with wings

8 thin pieces of pork loin or chops.

3 lbs. Eye or Top Round Beef Roast

4 whole fresh water Trout each

¾ lb. cooked ham finely chopped

(1) 1lb package of hot dogs – your choice

 

PRODUCE

Fresh garlic – x

1 large eggplant

5 green bell peppers

1 red bell pepper

3 large and 2 small onions – check your pantry (1 large)

2 lemons

12 baby carrots

1 broccoli crown – x

2 ribs celery – check your pantry – x

4oz sliced fresh mushrooms

1 cup pea pods or snow peas

 

DAIRY

8 oz. cream cheese – x

8 oz. sour cream

1 qt. milk – x

8 oz. Mozzarella cheese

8 oz. Cheddar or Sharp cheese grated

8 oz. creamed Cottage Cheese

4 oz. grated Parmesan – check pantry – x

2 eggs – check pantry – x

GROCERIES

 

¼ cup slivered almonds – check pantry – x

1 small jar apricot jam – x

(1) 26 oz. can whole plum tomatoes – x

Bay leaves-check pantry

Cajun Spice Rub – Hot – x

(1) 10oz box frozen chopped spinach

9 Lasagna noodles – check Pantry – x

4 servings Precooked long Grain Rice

1 box Orzo pasta – check pantry – x

(2) 4 oz. cans mushroom stems & pieces or (1) 8oz can- see sides – x

4 servings Cheese Ravioli

Teriyaki Marinade OR Oyster Sauce – x

1 bottle flavoring extract – your Choice

Waxed paper – x

1 small can sliced water chestnuts – x

8 oz. pineapple juice

SIDES

1 can or box frozen artichoke hearts

(1) 14 0z can black eyed peas – x

2 jarred roasted red peppers – check pantry (1 jar)

1 box Red Beans and Rice Mix – x

1 cup fresh or frozen cut green beans – x

10 – 12 Fingerling potatoes

Dried thyme – check pantry – x

2 lbs. greens for Salad

Dried rosemary – check pantry – x

16 cherry tomatoes

Bread crumbs – check pantry -x

1 Loaf Artisan Bread

1lb fresh or frozen green beans OR 1lb fresh asparagus – x

Salad Dressing of choice

Jan 8

FOOD COST FORCAST FOR 2015 PLUS EASY COPING TIPS

During my review of the archived blog posts recently, I found this article, and realized that with very few changes it’s as fitting this January as it was when I wrote it in 2012. So I’m including parts of it in quotes with updated comments in italics.

“I don’t know about you, but no matter how much I buy into the holiday spirit of greeting a fresh new year, on January 2nd my mood is always more Monday morning reality check on the work week, than Friday afternoon anticipation of the weekend. This year I felt justified because January 2nd WAS a Monday.” Well this year it WAS a Friday and it still felt like Monday.

Humor aside, the U.S. Department of Agriculture’s Economic Research Department reports that

although prices rose substantially in 2012 and 2013, the overall average for 2014 was only 3.4%. They admit that because the price of sugars fell slightly, averaging masks the fact that poultry, dairy, seafood and produce did rise more than expected. However, please remember that sugar prices climbed dramatically in the preceding two years. Beef was in the mix going up 3.4%, but I calculate more. My 2013 prediction was for the price of steak to be at $8.99 by now and it is. Pork prices, due to a hog virus, rose almost 7% by December and are expected to go up another 2% in 2015. The other prices are expected to stay on a stable course for the coming year rising about 3.2%, barring extreme weather events.

“I agree with many people in my industry that those figures are low, but one thing is certain, food prices will rise as much, or more, than last year.” According to my food costs, the figure is nearer to 5% overall. Even using the lower numbers to compote- 3.4% -4%- the total price increase is 17% to 20% over a five year period. That type of figure can have a noticeable financial impact.

Rather than a gradual increase, the pattern has been for prices to hike at intervals, usually following holiday sales, when they should have returned to what was normal, and my supermarket fliers for the first week of the year tell me that hasn’t changed. Even expecting the increases, I gasped, especially at the produce costs. What interests me is that in this, and other departments, especially meat, prices on items that were considered weekday fare have taken the steepest rise, while those on “gourmet” items have been more stable. For example, while prices on imported cheeses haven’t risen much, two years ago sales on cream cheese were 8oz. at 10/$10.00 and the same was the sale price for 16oz. bags of frozen vegetables. Now the cheese is 2/$3.00 and the vegetables are “Steamables” 8-10oz. at 4/$5.00. This week, my flyers show hot dogs are $2.00 per package of 8, and ground turkey hovers around $2.75 per pound, yet the different sized packages of smoked salmon are about the same as last year. The question is: ”How to cope?”

“The first answer is to keep your eye on the ball. Note the cost of your regular purchases and, generally, of products you plan to buy in the next few months, perhaps for occasions. Check some similar brands or products as well, not only for comparison in the future, but also as alternatives should your first choice become a budget buster. For example, iceberg lettuce was always my work horse, for sandwiches, lining plates, regular salads, costing a dollar or less, until about two years ago, when it became a diva. Now, it’s never under $1.25 and as high as $1.99! Romaine, once more expensive, has remained about the same and is now the more economical choice. So be open to change. “ Don’t be afraid to try alternatives. I recently served slivered kale in vinaigrette as a successful salad. The tougher greens, like collard and turnip. slightly wilted, in a nice dressing make good sides and salads. Spinach, heated in a bit of oil and chopped garlic is a classic.
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“The second answer is to study the fliers in advance. A few weeks ago I saw a brand I like on a 10/10 sale, not unusual, but another flier had it listed 4/5, which was higher than the usual price. The following week the price had risen to 4/5 in every store. Fortunately, I caught on and bought a few boxes on the sale. It pays to stay alert.” Don’t overbuy! Get only what you can use in 4-6 weeks or know you’ll need for a special occasion. Chances are there will be one more sale before the price goes up permanently but be aware that those will be items nearer expiration date.

“The third answer is: Know when to quit. I like an ice cream flavor made by one major brand. In July it was $3.00 per ½ gal. or 2/$5.00 on special. Then it went to $3.49 each or 2/$6.00. By November, it was $3.79 per or B.O.G.O. $6.99. Focused on all the holiday goodies, I didn’t check the Ice Cream Section until after Christmas, and had to blink twice–$4.59 a ½ gal. and no 2for sale! Enough! No way am I going to pay nearly $5.00 for ½ gal. of commercial ice cream. I’ll find a new flavor in another brand.” Actually, I gave up ice cream for the rest of the winter. I could buy a box of candy and by pacing myself, make it last longer than the ice cream would. I also began to bake desserts to share. When ice cream prices came down in the spring, I bought it again, but have gone the alternative route each year since.

“The fourth answer is advice I have given repeatedly in this blog and in my menu-cookbook Dinners With Joy “as well as my book How to Control Food Bills. “Get butchers’ diagrams of beef, pork and lamb, showing the different cuts and listing their uses. These offer you economic alternatives as well as advice on prepping and cooking times. A chart of substitute ingredients is also a help. Many regular pantry items can be combined to replace expensive ingredients, different flours, liquors, sauces, for example, in recipes that call for small amounts. This can be a huge money saver.” Both books are available on this web site and the cookbook is sold on Amazon. Keep a watch on your pantry. Don’t clutter it with products you will only use once or twice a year if you can create substitutes or have access to a discount market. Don’t deny the chance to enjoy a favorite recipe or trying a new one, if you can use an alternative cut and achieve the desired taste. I love stroganoff prepared at table using fillet mignon, but I can get a satisfactory fix using left-over roast beef, round slices even minute steaks in the sauce.

“My final bit of advice on coping with the rising food costs is to read my plan for trimming your food expenses outlined in this blog, and implement it.” Even if your budget was adequate in 2014, it will either have to be increased or stretched to fit 2015.My Diet for the Food Dollar Plan as detailed in the book How to Control Food Bills is a good guide. This plan has worked for me professionally and personally, as well as for others who’ve followed it, for ten years. I’m sure it will work for you.

 

Next I’m going to discuss preplanning as a way of saving both time and expense.

Jan 2

TRY A CLEANSE FOR THE NEW YEAR

January 1st is a bit different from other holidays. It’s observed inter nationally and multi-culturally as marking a New Year. As with other New Year’s observances, it’s welcomed with celebration, but the main celebrating for this holiday is on the night before, which makes it not only a two day holiday but also a two year one. Unlike other major holidays, it’s not centered on family gatherings, but rather on the company of friends, which can change from year to year, and therefore for most of us it “gathers no moss’ in the traditional sense. The day itself is usually spent as one of relaxation. People gear themselves for the coming year and in Northern climates for the brunt of the winter ahead.

Many, including me, use the day to start recovering from a long, food filled holiday season. My neighbor remarked that between the office, clients, friends and family she had eaten so much that she expected bubbles to flow out when she opened her mouth. It’s no wonder the most New Year’s resolutions are to diet! However, before filling your fridge with foods dictated by the latest dieting fad, give a thought to spending a week or so on a cleanse to lose the bloated feeling at least. I don’t mean checking into a spa or investing in a strict OTC program. I’m talking about basing your meals on lean protein, especially fish and foods with high complex carbohydrate value, loaded with fiber. Lucky for us, the best of these foods are winter and root vegetables, carrots, beets, turnips, squash, sweet potatoes, but broccoli, cauliflower, kale, Brussels sprouts, cabbage, green beans and the lettuces are important too, because of their high fiber content.

In my book “How to Understand Carbohydrates” I point out that while protein builds muscle, carbohydrates provide energy and fiber is responsible for keeping the body functioning smoothly. There are two types of carbohydrates; simple and complex. Simple carbs are sugars and are quite direct in their function. They are quickly absorbed into the bloodstream and give us a boost, temporarily, but because they are so rapidly absorbed, the effect doesn’t last long and the excess is banked in the body. Complex carbohydrates are found in potatoes, pasta, rice, bread and in smaller amounts in fruits and vegetables. These are digested into simpler sugars which the body then converts into glucose, our cells’ main source of energy. Glucose is absorbed slowly and it enters the bloodstream at a constant rate to fuel our every action. What the body can’t use at the time, it creates cells to store the excess—you guessed it! FAT CELLS! This is how carbs got the bad rep. If we eat more than we need, our body doesn’t get rid of the surplus, and banks it in new cells we recognize as fat.

The purpose of a cleanse is to focus on eating the high carb, high fiber vegetables, to give us enough energy, satisfy our hunger and still provide the fiber needed to flush out our system—to cleanse it. Starchier carbohydrates such as bread and pasta can‘t do this because they don’t contain enough fiber. In fact, considering the starring roles that they play in various forms in holiday fare, it’s a safe bet that they are partially responsible for the bloated sensation we often experience and are best avoided, instead, serve a second vegetable to fill out a menu.

 

The concept of cleansing isn’t new. Most religions advocate at least one a year, calling them “Fasts”. Several German families I know serve lean pork, boiled in kraut, over plain mashed potatoes on New Year’s. What is new is the attention given to turning the experience into a gourmet adventure though using condiments, herbs, spices, nuts and seeds for taste rather than sauces and rich ingredients such as butter, mayonnaise and gobs of melted cheese. Bon Appetit Magazine’s January issue has an article on a cleanse, as well as a section on eating healthy in 2015, both are excellent sources for learning more about planning a cleanse.

After a few days your body should be clear enough to give you an accurate reading of how much weight you need to lose, if really any and the type of diet that will best serve you. Perhaps, you will have lost some pounds and decide to continue with this plan rather than switch. I have often done this successfully. The important thing is that you will feel better and your body will be ready for whichever step you opt for next.

I’m passing on a few recipes and tips that work for me;

SNACKS:

Kale Chips: Trim the leafy part away from the heavy stems of 1lb. kale and cut cross wise into 2” slices. (Save stems for another use) Wash leaves well and spin dry or spread on towels. Toss in a bowl with 2 tsp. oil (or spray with oil) ¾ tsp. salt, ¼ tsp. cayenne pepper or garlic powder—both optional. Bake on a parchment lined pan in a preheated 325 deg. oven 15min. until crisp but not brown. Serve soon.

Coconut Chips: Many stores carry wedges of coconut meat. Otherwise be sure you know how to extract the meat before starting this recipe. Using a potato peeler, slice strips of meat and place them on parchment paper in a pan. Sprinkle lightly with salt and bake as for kale just until edges turn golden. Cool completely and store air-tight but be careful they’re delicate.

VEGETABLES:

It pays to be sensible in view of the price of produce now. Remember frozen vegetables and fruits have the same nutritional value as fresh an appearance when cooked. Canned sweet potatoes and beets, especially the whole ones, can be prepared in all the ways fresh can. If the   nuts and seeds mentioned in a recipe serve as garnishes used to make the texture of a dish interesting, they may be interchangeable with the varities sold in dollar stores in larger quantity than most other markets.

 

Roasted vegetables are a real favorite. They’re easy to do, taste great and the flavor can be changed with the choice of seasoning or herb used. The cooking time and temperature varies with the choice of vegetable, but the process is the same. Simply toss or spray with a little oil, toss or sprinkle with the seasoning of choice and bake on a foil-covered baking sheet until done. Usually I like to drizzle a bit of Balsamic vinegar over them about half-way through, especially beets and pearl onions.

 

Roasted fruits are another great flavor enhancer. I’ve long loved peaches with poultry, but lately have become addicted to slices of citrus fruits with fish and salads. Like vegetables, the cooking time can vary with the texture of the fruit, but generally they are roasted at 400 deg. for about 15 min. just until their natural sugar begins to carmelize.

 

Cauliflower Confetti: This can be done with frozen as well as fresh. Just be sure the cauliflower is firm enough to chop. If fresh, separate into florets. Blanch briefly until crisp-tender. Pulse to the size of small peas or optionally, rice. Season with lemon pepper or bouillon granules and set aside. Use as you would for rice, pasta or mashed potatoes, as a bedding or a side. If needed, reheat in microwave 30 sec. Serves 2-3

 

Spinach Tart: (1) 10oz box, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 1 raw egg and 1 packet chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 20 min at 350 degrees or microwave for 1 min. Serves 3-4

 

ENTREES:

FUSIAN TILAPIA-Serves 4

4 large Tilapia fillets

3 bunches scallions – also called green onions- trimmed of roots and course green stems

1 Tbs. garlic powder

1 Tbs. powdered ginger

1 Tbs. butter

1 Tbs. oil

2 Tbs. Soy Sauce

2 Tbs. Teriyaki sauce
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¼ cup Cream Sherry

(1) 2lb. 4 oz. can sweet potatoes-or equal amount of squash including pumpkin

Salt and pepper.

Mash the sweet potatoes or squash

Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.

In non-stick pan, melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white. You may need to do this in batches. Remove to a plate. Add the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy and Teriyaki Sauces, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.

 

SPANISH “MACKERAL”- Serves 4

This has become a catch all name for a classic way to prepare fish. Mackerel is excellent, but any firm white fish, preferably one that can be rendered skinless, works as well. Ask your Fish Monger what is fresh. This is my own version, and I use frozen Whiting fillets.(which need to be skinned) or Tilapia.

4 boneless, skinless fillets of a firm white fish @ 1 ½ – 2 lbs. see chart

2 large green bell peppers

2 medium onions

(1) 15 oz. can diced tomatoes

½ tsp. lemon pepper + ¼ tsp.

4 tsp. oil

Paprika

Cayenne pepper – Optional

Cut each fillet in half so the two parts fit together to form a rough square if needed/The fish does not need to be thawed. Cut four pieces of foil by tearing two 10 inch lengths from the roll and cutting them crosswise in half; crimp the edges to form little pans and spray each with oil. Core and seed the peppers, and cut them in 1 inch pieces, assigning half a pepper to each foil pan. Peel and cut the onions in half lengthwise, slice and arrange over the peppers, again ½ onion per portion. Pour 1 tsp. oil and 1/8 tsp. lemon pepper on the vegetables. Spread the ½ cup of diced tomatoes, with juice, equally on each vegetable pile, and top with a sprinkle of Cayenne pepper if desired. Cover the vegetables with the fish. Top each portion with a dash of lemon pepper. Sprinkle Paprika over the tops and bake in a preheated 350 degree oven for 25 min, 35min if unthawed frozen fish was used, or until the fish flakes. Remove carefully from foil to plates, using a spatula to keep the stack of vegetables and fish intact.

*Note: The servings of fish can be cooked in individual, greased ramekins.

** This is good served over spaghetti squash or use cauliflower confetti as bedding or a side.

 

MUSTARD CHICKEN

This an excellent recipe for a busy weekend day because it can be partially cooked in the morning, or even the night before, chilled, and simply placed in the oven to finish. Just keep track of the total cooking time needed and add 10min to the higher temperature and 15 min to the lower. Check the liquid level occasionally to keep it constant. No need to baste. This dish does freeze, and can be cooked frozen, just add 15 min to ½ hr. to the cooking time, depending on the oven temperature, for thawing.

4 chicken quarters, breast with wings or thighs with legs.

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with 1 Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side. Add water if necessary to maintain water level in pan.

Have a Happy New Year everyone and come back next week. I’m going to tackle my annual discussion on food prices.

Dec 25

DEALING WITH HOLIDAY LEFTOVERS

Once again I trolled through the site archives and found a posting that’s as current today as it was when written, so I’m passing it on in hopes that you find it as useful as past readers did. The recipes are still some of the best for leftovers and I know I’ll make several of them again this year because they’ve become family favorites. In fact, I serve the Hot Chicken Salad, using leftover turkey, at an annual New Year’s open house, and my guests look forward to it. It’s a worthwhile saving when I can make enough to offer at a buffet for 16-18 people.

Also, you might find it useful to check out my posting from two weeks ago on pan sauces. A little experience with making them can transform the dinners from a leftover roast into such a variety of dishes the list resembles a restaurant menu. If you want to explore more leftover recipes, visit the site archives by clicking on a month selected from the box on the right of this page. November through January would be the best choices. Now on to the re-print:

“The holidays are here, and I suppose, like me, to be sure there’s enough, you’ve over bought for at least one meal, which means that in a few days you’re going to be contemplating left-overs, but that’s O.K. If you’ve read my plan, you know my approach to over stocking, and leftovers are simply surplus in a prepared form. In fact, I like to stretch their use out. It offers chances to be creative and save money on food bills for the next week or so. To this end, and to keep my family from boredom, I only give a major meal one encore, and never with the full cast. For us, it’s turkey, stuffing and one green vegetable. We relax, enjoy the main entree, don’t feel stuffed ourselves, and appreciate the other dishes in future dinners.

Over the years, I’ve learned to follow a few guidelines in dealing with leftovers. With the exception of ham, which keeps well chilled, it’s best to strip roasts within a few days. I freeze the meat in two portion (about 1 cup) plastic wrapped packets. Then I take out just what I need. I have found that poultry white meat dries when frozen. Dark meat fares better. So don’t mix them in freezing, and use the white first.

I boil the bones for stock. Simply cover them with water and simmer for 2 ½ hours, strain and freeze. A whole turkey skin included yields enough for about 4 dinner servings of soup. I don’t skim the broth   until I’m ready to use it. The fat comes off easily when frozen and seems to keep the flavor fresher.

Some other tips are: Sweet potatoes freeze, white ones turn watery, even in soups and stews, so use them up. Don’t try to increase the amount of a green vegetable by cooking more. It won’t look or taste right. If it can’t be added to another side, save the leftover for a frittata, soup, stew or casserole, and make fresh for that night. Gravy freezes and cranberry sauce and jelly last for months chilled, and are wonderful additions to many marinades and sauces. One of the hardest holiday leftovers to find a use for is stuffing. The following recipe solves that problem:

STUFFING SOUP: 6 servings

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz stock=3 cans broth+ 6oz water ( gravy may be mixed in to this amount )

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and saute onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Have a Happy Holiday everyone and use those leftovers to save money!

For more leftover ideas click “Recipes”.

SOME SUGGESTIONS FOR LEFTOVERS FROM ROASTS

The favorite meat choices for December holiday roasts are beef and poultry. I’ll be dealing with the other meats in the future, but now, I’m just giving a couple of options aside from the usual stews, stir fries and frittatas. These are company friendly, and not time consuming.

BEEF: Remember in using cooked beef that it is already done to the desired degree. The more well done it is the tougher it becomes, until the only way to tenderize it again is to stew it. ( see the beef hand chart)The solution is to have the meat at room temperature and add it at tor he last minute to just warm through, even with stews. These are in my cookbook Dinners With Joy, dinnerswithjoy.com

but modified for leftovers,, and all are easily divisible to accommodate portions.

 

BEEF CASSEROLE: Serves 4

2lbs or 2 cups beef sliced and cut in 1 inch pieces

8oz fresh sliced mushrooms or (2) 4oz. Cans

2 medium onions in 8ths

2Tbs. dried parsley

2 cloves garlic sliced   = 2tsp. bottled=1/2tsp. powdered(not salt)

2 tsp. each dried oregano, thyme and rosemary

salt and pepper to taste

¾ cup tomato paste

1 cup red wine-divided—1/4 cup reserved

1 Tbs. cornstarch

3 Tbs. cooking oil—I sue Canola

1 tsp. Kitchen Bouquet if necessary.

In a large skillet or sauce pan, over medium heat saute the onions, mushrooms, garlic and herbs for 3mins. Add the tomato paste and ¾ cup of wine. Cover and cook 5mins.Add the cornstarch dissolved in the ¼ cup wine and stir until gravy thickens, about 3 min. Add Kitchen Bouquet for color if needed. Remove from heat and fold in beef. Pour into a greased casserole and top with mashed potatoes as made below.

1 box instant mashed potatoes— 3 cups

½ milk and ½ water for the liquid

1 egg

1envelope beef bouillon granules

2 Tbs. butter

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Paprika

Make potatoes according to directions. When fluffy add the egg, butter and bullion. Spoon over the top of the casserole, sprinkle with cheese, then paprika. (Leftover potatoes can be used. Beat in the egg, melted butter, bullion and enough milk to make them creamy) Bake in a preheated 375degrees oven for 20min until browned. Casserole can be frozen before potatoes are added.

 

BEEF IN WINE SAUCE: Serves 4

8 slices of cooked beef

1 Tbs. butter

1Tbs oil

1 medium onion halved and sliced thin

2 cloves minced garlic or 2 tsp. Bottled or ½ tsp. Powdered

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Salt and pepper to taste

1 tsp. tomato paste and Kitchen Bouquet as needed

4oz. Sliced mushrooms or (1) 4oz. can

Melt butter in a skillet over medium heat and sauté onions and mushrooms 3 min. Add oil for 1 min more. Add all other ingredients and stir until sauce thickens. Add kitchen Bouquet if sauce isn’t a rich brown. Plate meat, cover with sauce to warm.

 

CHICKEN & TERKEY: One of these is hot, the other cold. Both are excellent for entertaining or for a family meal.

 

SALAD WITH GRAPES: Serves 4

2 cups cubed (¾ inch) chicken or turkey

! Stalk celery thinly sliced

@ 24 red seedless grapes halved (green are fine but lack the visual contrast)

¼ cup mayonnaise

¼ cup sour cream

Curry powder to taste

Salt to taste

Stir the mayonnaise, sour cream, curry and salt together. Taste to correct seasonings. Gently stir into the other ingredients to avoid tearing meat. Plate on Romaine leaves, garnish and serve.

HOT CHICKEN ( OR TURKEY) SALAD:  Serves 6

3 cups cubed cooked meat

1 ½ cups thin sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 min.

Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!.

Dec 18

CHEESE AND CAKE MAKE QUICK PARTY SNACKS

I was scrolling through my site archives the other day and found this posting from a few years ago. The contents are as current and useful today as they were then, so I thought it might fun to re-print it and ask what you all think.

“It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if

you entertain, and remember your costs last year, you’re going to have sticker shock this time. The U.S. Department of Agriculture’s Economic Research Service reports a 3% to 4% price rise in 2011—and predicts the same for 2012—but I don’t think they looked in the Dairy Counter. Many of the basic items there have gone up 25% to 50%. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.

One way to save money is to replace a costly cheese board with homemade cheese spreads, based on the 8oz. bars sold in supermarkets. They don’t take much time, especially with a food processor, offer a wide variety of options, make your guests feel special and get you raves. After the party, they can be used in sandwiches, soups, casseroles, even converted to salad dressings. It’s win-win. I offer a few suggestions in “recipes”

The most obvious money saver is to avoid packaged “canapes”, for two reasons. They’re expensive and the leftovers are an exception to my belief that everything can find a use. Prepared appetizers, including topped crackers become soggy, unappealing and fit only for the trash. There are many reasonable options that are tasty and remain fresh. All you need is a little creativity. For example, kosher dill spears wrapped in sliced turkey ham and cut in 1 inch pieces, secured with pretty party toothpicks are a play on the Italian Prosciutto con Melone. In fact, adding some cantaloupe wrapped pieces to the plate makes a colorful presentation. These are a favorite with healthy eaters.

If you want something hot, a fondu pot is a good investment, or a shiny pot over a candle will do, but not for just fondu. Chunks of a firm fish or thin slices of chicken breast ribboned on bamboo skewers, simmering in herb infused oil or broth are a draw, especially accompanied by a dish of chutney or BBQ sauce.

A can of Jack Mackerel creates an unusual seafood dish that quickly becomes a favorite. Simply drain, gently skin the fish, bone and layer the fillets in a shallow bowl alternately with a splash of cider vinegar, salt and pepper. Depending on the menu, one can serves 6 to 10. It can be made days ahead and the leftovers, with a dash of oil added to the marinade and sliced onion, over lettuce, make a wonderful salad. Add cheese fondu, converted to soup with beer and broth; bruschetta slices with one of the spreads in the recipe section and you have a dinner. This is what I mean by using leftovers!

 

If, on the other hand, you plan on serving something more substantial, there are some favorite casseroles from last week, listed in the recipe section. If you want a dessert party, I have some easy, delicious solutions there too. My go-to are meringues. They’re easy, non-fattening and so very versatile. One tip though, The price of sugar and most of the other pastry ingredients are so high now, that it makes more sense, and it’s easier, to work from mixes. I give recipes on how to convert mixes to cookies, steam pudding and make some other desserts but you really should consult Anne Byrn www.thecakedoctor.com for impressive ways to use mixes.

PARTY RECIPE SUGGESTIONS

SPREADS: Most spreads especially cheese ones, can be made in advance. In fact, aging melds the flavors, but they do need a bit of liquor, to be tightly sealed and, of course, all need to be chilled, or they will spoil

 

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I The original

(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white

1/3 cup of mayonnaise

1/3 cup coarsely chopped pistachio nuts

1 tsp. grated lemon rind

1 Tbs white wine- or dry sherry

Blend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry.. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

 

Number II—This can also be served at a dessert party with spicy cookies or crackers.

To the cheese and mayonnaise add;

¼ cup toasted walnut pieces

¼ cup dried cranberries

1 Tbs. Port

Proceed as above.

Number III

To the cheese and mayonnaise add:

2 Tbs. caraway seeds

2 Tbs. of bourbon or rye whiskey

Proceed as above.

BLUE CHEESE SPREAD:

4oz blue cheese- Even packaged crumbles will do

8oz. cream cheese softened

1 tsp. Worcestershire Sauce

1 Tbs. vodka

Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic

¼ tsp. each dried oregano and basil

½ tsp. rosemary

Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.

To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

SMOKED SALMON BITES

If you want something in the seafood arena, reasonable but elegant, buy a package of smoked salmon—4oz. will serve about 12. Cut the slices in 1 inch by 2 inch pieces and fold them on a fancy toothpick. Finish with a caper and present them over a bed of greens. If you want to step it up a bit add a small bowl of vodka sauce home-made or bottled, for dipping The leftovers are wonderful served in the heated vodka sauce over cooked bow-tie pasta.

EASY BERRY CAKE

A dessert party can be equally affordable. A purchased pound cake becomes a gem. Cut it in 3 layers, and spread the first with frozen fruit, well drained and slightly sweetened, if needed, sliced, canned fruit, again well drained, or a really dense fruit preserve, then with a dessert topping like Cool Whip. Cover with the second layer and repeat. Reverse the order on the top layer, ending with a bit of the fruit arranged decoratively. For parties, I prefer dessert topping to whipped cream. It’s less fattening, keeps better and doesn’t liquefy if standing out awhile. It’s also more reasonable. One pound cake will serve about 6-8. If you need more add additional cakes with different fillings.

As I mentioned before, learning to make MERINGUE is invaluable, party or no party. They make great gifts, a non-fattening craving satisfaction and an impressive party presentation in any of their many forms. They’re easy, but have one rule. The bowl and beaters must be clean and dry and there can’t be any trace of the yokes in the whites after the eggs are separated, or the whites won’t stiffen. The following recipe comes from my menu-cookbook Dinners With Joy.

MERINGUES: Serves 4-6 and the recipe is easily doubled or more.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

 

To use the yokes, consider an egg based entree such as a frittata. Two eggs are considered one portion, and the yoke can replace one egg. Alternatively, you can make an omelette or simply scramble the eggs for a holiday breakfast.

 

DACQUOISE

Draw 3 circles, 9 inches each on waxed paper. When the meringues are stiff and glossy, fill in the circles dividing the batter evenly. Bake as above, carefully remove the paper and cool.

In a microwave, melt 6 oz. Chocolate with 2 Tbs. water. Keep warm.

Beat egg yokes over simmering water in a double boiler. Add 2tba. cool water and continue beating to increase volume. Add yokes to melted chocolate and fold in gently with a rubber spatula.

Place a meringue layer on a cake plate and “ice” it with 1/3rd of the chocolate mixture. Repeat with the next 2 layers. Carefully smooth the top layer and garnish with powdered sugar, colored sugar or ground white chocolate—anything you want—for the holidays, crushed candy canes would work.

There are any number of interesting, economical desserts to be made from pie crust, home-made or purchased.

  • 1) A Rustica (a recipe from my book)–Roll the dough to a 12 inch round. Fill the center with @1 ½ lb. or @ 2 cups prepared fruit, leaving a 2-3 inch margin. Dot with 1Tbs. butter, sprinkle with @1/4 cup sugar, cinnamon if desired Fold by pleating the edges up to enclose the filling, leaving the center open, and bake in a 400 degree oven for 30 min. Slide onto a plate to serve.
  • 2) Tarts—Roll the dough into a rectangle, and cut into squares, never smaller than 4 inches. Put 1 Tbs. for the 4 inch size of jam, or prepared pie filling, in the center. Fold in a triangle, wet the edges and press to seal, Prick the top with a fork a couple of times and bake as above until golden.
  • Pinwheels—Roll dough to a rectangle and brush with melted butter. Generously sprinkle with sugar and cinnamon, and roll up, starting from a long side. Wet the opposite edge to seal and chill to firm. Slice into ½ inch rounds and, optionally, brush tops with milk. Bake in a preheated 350 degree oven for 8-20 min until golden.

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These are just a few suggestions. I’m sure you’ll come up with more on your own to make your party affordable and your entertaining a success.”

HAPPY HOLIDAYS EVERYONE!!! Next week there’ll be lots of recipes for leftovers.

Dec 12

SAUCES PART II – CLASSICS ARE HOLIDAY HELPERS

Using the Classic Sauces as a helping hand during the holidays and after.

Let’s face it, planning and preparing a big holiday dinner can be stressful. When the holidays are close together, the stress level rises and the dinners seem to run into each other. Add a little entertaining along with regular family meals and the stress can reach the max. Food is coming in for the next event, while the leftovers from the last are still lurking around, asking to be used.

This is where sauces can be such a help. They already have a reputation for dressing up a simple dish, and for giving leftovers versatility but did you know they can preserve food, allowing a recipe to be made ahead, even frozen, by keeping it moist? This is especially true of the clear pan sauces, but can be done with a classic Veloute sauce, and for short periods with a White or Bechamel. An entree can be ready ahead and heated as the guests arrive Turkey chili is another way to use and freeze leftovers to serve at a later time. Examples are given here later.

I go into detail about the classic French sauces in my book Savvy Sauces and Gravy, but during this busy season you don’t need a lesson in French cuisine, you need an easy helping hand. So I’m listing the “Mother Sauces” with a description of each below. You can decide which best answers your present kitchen dilemma. My guess is that the first two will solve most of your problems or a combination of both. If you read the recipes, you will see that many such combinations are possible by simply replacing part of the milk in the Bechamel with another liquid

I’m also going to repeat the basic recipe for making sauces from last week’s post, but notice that I’m only giving one method. Classic sauces always start with a roux, not slurry. Quantities given are to state ingredient proportion and can be adjusted to fit the need.

1) Perhaps the most familiar of the major sauces is The Basic White Sauce or Bechamel. This is made by stirring 4 Tbs. melted butter with 4 Tbs. flour into a smooth paste, or Roux, then adding 2 cups cold milk and stirring constantly over medium heat until it thickens into a smooth sauce.

2) Sauce Veloute is different from Bechamel only in that in its classic form, the milk is replaced with chicken or fish stock. Beef and vegetable stocks are accepted as well. The sauce is finished with 2 egg yolks beaten and combined with 3 Tbs. crème fraiche or sour cream. Gradually add about ½ cup of the hot sauce to the egg mixture, then add the eggs to the pot of sauce and stir until thick and heated through. This yolk mix is called a “liaison”.

3) Sauce Hollandaise should be made in a heavy enameled pot or double boiler with a whisk. Hollandaise can’t be served more than lukewarm and reheating curdles it. The ingredients are standard, but the method or methods, because there are 4 of them, are a bit trickier. To make Hollandaise you need: 1 ½ sticks clarified butter (this is easiest put into a plastic squeeze bottle), 4 egg yolks, 1 Tbs. cold water,1/4 tsp. salt, dash of pepper, and 1 tsp. fresh lemon juice. The simplest way to make the sauce is: Combine the egg yolks and water and whisk constantly over low heat until a custard forms. Still whisking, add the butter a drop at a time then in a fine stream, then add seasonings and lemon juice. Remove from heat and pour into a serving dish.

4) The Mother of all brown sauces is The Demi-Glace. It takes more time than the light sauces and requires more ingredients, but it’s simple to make and it freezes well to make other sauces on demand. The recipe calls for 2 onions and 2 carrots diced and in equal amounts, sautéed in ¼ lb. butter over low heat for about 30 min, adding 1 Tbs. sugar for the last 10 min. to carmelize the mix. Stir in 3 Tbs. flour and cook for 3 min. until it begins to brown, then add: 3 cups stock: 2 cloves minced garlic, Bouquet Garni, 1 Tbs. tomato paste, pinch of salt, dash of pepper and simmer for 1 hr. Strain into a clean pan, add 1 Tbs. Cognac and 1 Tbs. Madeira and brown food coloring if needed. If freezing, omit the Cognac and Madeira until ready to use.

5) Sauce de Tomate seems a bit of a contradiction in terms according to the definition of a sauce. The Italians are more specific calling their version a Ragu or gravy rather than a sauce. The difference is that the finished French product is a smooth silky fluid. It calls for: 1 onion, 1 carrot, 1 stalk of celery and 2 cloves of garlic, minced and sautéed in 4 Tbs. butter for 20 min. Stir in flour and cook for 3 min .Add 1 cup stock, 4 cups diced tomatoes (or 3 cups whole canned) 1 Tbs. sugar, Bouquet Garni and salt and pepper to taste. Simmer for 2 hrs. stirring often and adding water to thin if needed. When done, remove Bouquet Garni and press through a food mill with a fine disk. Alternately blend and press through a sieve. This can be frozen for later use, but you might want to simply use a good brand of commercial sauce.

6) The first of the cold Mother sauces is Mayonnaise. Classic mayonnaise is made without cooking and depends chiefly on eggs. Due to the prevalence of Salmonella in poultry products, I will not print what could be a dangerous recipe. Rather I suggest you buy a good commercial product and create one of the offspring sauces because they are all made by adding ingredients to the finished mother sauce. It’s far safer.

7) The other cold Mother sauce is Oil and Vinegar. Years ago this was a limited choice, but today there are so many vinegars and oils available, and we have become so familiar with many of them that one could fill books on the options, let alone the additions of herbs and other seasonings that constitute the offspring.

8) The last “Mother” sauce category is Sauces au Buerre or Butter Sauces and it’s a large one, encompassing both cold and hot sauces. The general rule of thumb is that when making hot sauces, clarify the butter or the impurities will burn. Cold butter sauces are called “Compounds.” Since almost anything can be added to butter to make a sauce, the possibilities are endless. Traditionally butter sauces, both hot and cold, were served only with hot foods, but compounds have become increasingly popular as spreads for canapés, sandwiches and other cold dishes which widened the field even further.

Basic general recipe for preparing a ROUX

2) ROUX is usually made with flour. A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. The liquid is heated to a simmer and stirred constantly until thick enough, about 3min.

  1. A) Made with milk or cream this is called a Basic White Sauce or Bechamel and considered one of the “5 Mother” or fundamental sauces of cooking. It is the basis of many recipes, either in its original form, or one of its many variations. It can be made with skim milk for the diet conscious, or with wine, broth or juice to fit the occasion or sweetened for desserts.

 

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

 

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs. butter per 1 cup liquid = Soups
MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies, Gratins, Sauces
THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflés, accompanying dessert sauces

*TIP: 1 Tbs. = 3 tsp.

EXAMPLES OF DISHES TO BE MADE AHEAD; since both the cauliflower and the sauce are cooked ahead, this dish can be ready in the refrigerator 3 days ahead of the dinner. Bring it to room temperature and bake as directed.
CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)
1 large head of cauliflower – leaves trimmed off and par-boiled
3 Tbs. flour
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1 ½ cups milk
Garlic powder, salt and pepper to taste-sparingly
¼ cup grated cheddar cheese
½ cup grated Parmesan
Paprika
Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 min. or until golden and bubbling. Serve at once.

CHICKEN (OR TURKEY) DIVAN: Serves 4

1 lb. broccoli = 1large bunch or 1 lb. bag frozen pieces, thawed

3 Tbs. Butter

3 Tbs. flour

14 oz. can chicken or turkey broth

¼ cup cream

1/3 cup grated Parmesan cheese

Salt and pepper to taste

4 chicken breast halves cooked or leftover turkey in equal amount

Cut broccoli into large chunks and boil in water until jest crisp. If using frozen, simply immerse in boiling water to blanche. In a saucepan make a roux with the butter and flour, stir in the broth to make a sauce. Stir in the cream and half the cheese. In a lightly greased 2 qt. casserole, layer half the broccoli, then the meat, then half the sauce, then the rest of the broccoli cover with the remaining sauce and top with the cheese. When cool, cover with foil and store in freezer for up to 3 weeks. Thaw overnight in the refrigerator and bring to room temperature. Heat, covered, in a 350 deg. oven 40-50 min. uncovering the last 10 min.

EXAMPLE OF PRESENTING LEFTOVERS WITH FLAIR:

CHICKEN A LA KING: Serves 4 :
2 whole chicken breasts, split, boned skinned or equivalent amount of leftover chicken or turkey meat
(1) 4 oz. can mushroom caps – larger ones cut in half- drained, liquid reserved
(1) 2.5oz can sliced ripe olives OR half a can of Jumbo Ripe Olives cut in half lengthwise
4 jarred fire-roasted red peppers in wide julienne
6 Tbs. flour
2 cups milk + mushroom water and milk to equal a third
1 envelope or 1 Tbs. chicken bouillon granules
Pinch garlic powder and pinch curry powder

Salt and pepper to taste – if needed
Sliver of butter-optional
Parsley to garnish
Poach chicken. Dissolve flour in liquids, add seasonings and bouillon, and stirring constantly, bring to a simmer over medium heat. Continue stirring until thickened about 3 min. Gently add chicken, remaining ingredients, except the parsley and heat through. Add butter at the end to smooth if needed.
Serve hot in prepared patty shells or over toast points, garnished with parsley

There are many ways to vary this recipe to use leftover poultry. For example, increase the curry powder to 1tsp. or to taste; substitute canned peach slices for the mushrooms and peppers, and peach juice for the mushroom water. Or use a large peeled apple, cut in chunks and microwaved with 2 Tbs. water and ½ tsp. sugar for about 2 min. in place of the peaches and juice. Cook as above and serve over rice. Either way it makes a satisfying curry dinner.

The whole point is to make the holiday season more relaxing and fun. So why not let sauces help?

See you next time for more ways to ease holiday food prep!

Dec 4

How to make simple pan sauces to dress up meals anytime.

SAUCES PART I—PAN SAUCES

Two weeks ago my posting was about gravies and it seems only fair that time be given to their alter-egos, sauces, especially with the holiday season ahead. Many party recipes rely on sauces and a general knowledge of making them can turn a ho-hum dish into something special, especially for unexpected guests or impromptu gatherings.

In the earlier posting, I explained that:”… both gravy and sauce are fluids served with a featured ingredient to enhance its flavor and/or texture and both can be made from a base of ”roux” or “slurry”, which I will describe below. The difference is that gravy is created from essence derived from cooking the main ingredient of a dish, be it animal or vegetable. This is why using the drippings from a roast is called Pan Gravy, not Pan Sauce even if done in a pot on stovetop or simply served as Au Jus. Italians are correct in calling what we refer to as Tomato Sauce, Tomato Gravy. It’s made from the pulp or meat of tomatoes. A sauce is constructed by mixing entirely separate ingredients from the main one. Hence gravies are mainly associated with the entrée, whereas sauces appear with every course, cover a far wider range and can be made in many ways other than the basic roux and slurry.”

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

A full explanation of sauces will aid in clarifying food articles, including restaurant reviews, help in choosing recipes to try and in decoding menu options when eating out. This last advantage could be important for those on diets. A working knowledge of sauces allows adjustments to be made for dietary requirements, but restaurants, striving for professional ratings, stick to classic renditions and full strength sauces are not diet friendly. The truth is most basic sauces are easy to make and familiarity with them is a valuable tool. So let’s discuss a few of the simpler ones, ways they can be altered for different uses and directions for making them.

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

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

 

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

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

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

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

I want to discuss these classics with you, but let’s save that for anther posting or this will run way too long. Right now let’s look at other types which will be the more likely to appear on your menu this holiday. Glazes, Reductions and Coulis are all pretty straightforward as well as being more opportunistic choices, dependent on what is available, or appealing at the moment, rather than a classic pairing. They can be planned ahead, such as a ham glaze, or result from last minute ideas resulting from pantry supplies, such as a reduction or coulis to perk up a dessert. The best way to master them is to experiment with a few, learn, how simple they are and stash the knowledge in your culinary tool kit.

Pan sauces are the most versatile and, in my kitchen, frequently used type. I make them for all sorts of meats and fish, especially leftovers, no matter how I cook them, except roasting. Last week in writing about turkey leftovers I included a recipe for Turkey in Orange Sauce, which I repeat below I have used this sauce on chicken, pork and a variation on salmon by adding a bit of Marsala, but Bourbon would do as well. This is just a small example of the ways in which these sauces can be modified to fit the food they compliment.

I find the simplest way to start a pan sauce and to add a bit of flavor is by using the oil and/or butter in which I’ve cooked the meat, or if using leftovers, melting a bit of butter with oil in the pan, and sautéing diced onion until soft, before adding juice and/or wine and/or broth and any other ingredients and seasonings and/or flavorings. Then I return the meat to the pan and let it simmer in the sauce for about 10 min. to let the flavors absorb. My usual calculations for two are to use 1 Tbs. each butter and oil and ½ cup liquid. Flavorings and seasonings are dependent on purpose, ingredients and taste.

I also make these sauces when baking meats or fish. I melt the oil and butter in the pan, then mix the liquid sauce ingredients, with seasonings and/or flavorings in a cup and pour half over meat or fish before baking and the rest just before finishing. When doing this I reduce the oil and butter each to half quantity. That was the method I used in making this week’s photo recipe, which is a fillet of salmon with a teaspoon of mustard on top, wrapped in a slice of ham and baked at 350 deg. for 20-25 min. using the orange sauce in the next recipe.

Here again is the basic recipe for (Leftover) Turkey in Orange Sauce followed by some suggestions for variations. Remember all these recipes work just as well with fresh meat sautéed in the pan first.

 

TURKEY in ORANGE SAUCE – Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

Variations:

1) After sautéing the onion in the oil, substitute 2 cups Madera for Marsala with 1 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.

2) Substitute white wine for the others mentioned above. Add 1tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.
3) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the wine and stir to partially thicken sauce. Add meat and heat through as sauce
finishes thickening. Remove from heat and add 1/3 cup sour cream. Gently stir over medium-low heat only until warmed through. Be careful, if it boils it will curdle. Serve at once.
4) Substitute 2 Tbs. Red raspberry jam + ¼ cup white wine or apple juice, with a drop of lemon juice added, for the other ingredients. Add the meat and simmer about 6 min to infuse flavor. This dish perks up with a good dash of black pepper.

The basic rules for making Gravy or Sauce as found in my book Savvy Sauces and Gravies are:

FLOUR and CORNSTARCH are, for the most part, interchangeable when making sauces. The major difference is that cornstarch needs only half the amount of flour. Otherwise, the other ingredient proportions, the measurements, the cooking method and timing are the same and the results nearly identical. I find cornstarch makes the finished sauce clearer and therefore prefer it for light gravy such as Au Jus and light sauces like raison, dessert ones or ones whisked up in a deglazed pan. On the other hand, I think it tends to become glutinous after refrigeration and thins when reheated. I prefer flour for stews and gravies where leftovers are anticipated.

There are two ways to thicken with flour or cornstarch; by making SLURRY or a ROUX. Both require following standard formulas, but are really quite simple to do. Directions for both follow.

!) SLURRY is made by dissolving a measured amount of thickener in a measured amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 min. Slurries are used for making gravies, clear sauces and thickening stews and soups.

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

 

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

.

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
*MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casserole

Sauces, Stews, Gratins.
THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=Soufflés, accompanying

Dessert Sauces.

 

ROUX: Rules for the Basic White Sauce
1) Be sure the butter or margarine are foaming. Then remove from heat at once.
2) The blending of fat and thickener must be a smooth paste
3) The liquid should be room temperature or below when added to the paste. Add it all at

once and whisk or stir vigorously to make sure it’s all incorporated before heating it to

avoid lumps.

4) Stir constantly until it reaches a simmer and achieves desired thickness, about 3 min

  • 3 –

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PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs. butter per 1 cup liquid = Soups
*MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews,

Gravies, Gratins, Sauces
THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid =

Soufflés, accompanying Dessert Sauces
* Denotes most frequently used consistency with the most cook friendly variations.
TIP: 1 Tbs. = 3 tsp.

 

Tips and guidelines for success:

When making gravy from roux:

1) Use both a wooden spoon and a whisk. The paste made of fat and thickener must look and feel smooth. Sifting the flour in might help. A wooden spoon is best for this job. The paste will clump when the fluid is added and quick whisking breaks it up. Slow constant stirring with the spoon as the gravy thickens make sure that the contents don’t stick to the bottom and sides of the pot during cooking.

2) Making the roux and adding the fluid are easiest done off the heat. When the paste seems incorporated into the fluid, the pot can be returned to medium heat.

3) Be sure the fluid added to the roux is as free of fat as possible. Too much fat content gives an oily look, an “off” taste and makes the gravy separate.

When making gravy from slurry:

1)Using slurry to thicken a gravy, especially when making a large amount is simpler and easier than roux. Only a spoon is needed.

2) Although skimming the fat is advisable, if the meat used is very lean or well trimmed, not always necessary. The natural rending can replace the fat needed for a roux. Either way one simply dissolves the thickening agent in a measured amount of fluid adds it to the base in the pot and stirs until thickened.

3) The base fluid can still be hot, though simmering or boiling will result in clumping because it cooks too fast.

General guidelines:

1) The thickening agent will make a ripping sound as it cooks, when the spoon is run around the pot sides. The sound stops when capacity is reached. This is as thick as the gravy will get.

 

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

3) Always remember to adjust seasonings before serving.

4) I use just the turkey essence for my gravy. I ladle it into a 1 quart measuring cup, allowing it to cool and skim the fat as the bird rends. When I have a full cup of skimmed broth, I pour it into a pot, add the correct amount of flour and begin to make the gravy.

Troubleshooting:

1)To remove lumps, briskly whisk, use an immersion blender or an electric mixer.

2) To remove excess fat, chill or skim with a spoon or by running a paper towel across the surface. Whisk to incorporate the solids.

3) If over cooking or re-heating thins the gravy, allow it to cool, sift in more flour, stirring as you do and repeat the thickening process by cooking for about 3 min. This may blunt seasoning so be sure to check taste.

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

 

MAJOR STEP—RELAX and have fun!! Then join us next week for a look at the classic sauces.

 

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