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SIMPLE RECIPES THAT MAKE SPRING PRODUCE SHINE

As a foodie, living in Italy, I loved watching the delight with which Italians greeted fresh produce every season. The arrival was treated as a news item and considered a topic for discussion from boardroom to bus stop. I remember a bleak March day when I was caught in a sudden downpour and hailed a cab. The driver sympathized with my sodden state, but immediately remarked that the rain was good for the crops and began to rave about the green beans his wife grew on the balcony railing of their city apartment.

Then there was a sunny day in late April; I had been invited for luncheon and the races, but when I opened my door, there were my friends, arms full of grocery bags, wearing huge grins exclaiming; ”The Peas are in!” as if it were a holiday greeting. Enroute to my apartment, they passed a greengrocer’s and a sign in the window changed the day. They bought the ingredients for a traditional meal, Peas and Ham (recipe below) at nearby stores. We set to work shelling, prepping and cooking; then spent hours savoring the meal and the company, just like a holiday feast. After all, the peas were in, weren’t they?

The point is you don’t have to be a farmer, chef or gourmet to appreciate seasonal produce, especially in spring. It’s young and hasn’t had time to become damaged so it doesn’t require much prepping. It’s crisp tender and doesn’t need long cooking, if any, and the taste is fresh and bright, with a subtle appeal to our taste buds after the full flavors of winter, even for children. What’s not to like?

The recipes below illustrate the appeal of spring produce. They are simple, yet different enough to be elegant, showcasing, not exotic items, but everyday ones. Items we may eat all year, transported or frozen, but prepared in these ways, they take on a new life. Using fresh produce makes a world of difference. Give it a try!

Peas with Ham: (Serves 4)
2 lb. peas—the tiny springs ones, fresh are best
2 cups ham in ½ inch cubes OR 8 oz. cubed, sliced Deli ham
4 cloves garlic
2 Tbs. oil
½ Tbs. butter
Water
Salt and pepper
Grated or shaved Parmesan for garnish.

Heat the oil in a skillet large and deep enough to hold all the ingredients. Saute the garlic cloves until brown but not burnt and remove. Turn the ham over in the pan to coat and warm a bit, then add the peas and stir to coat, adding a bit of water to prevent sticking to the pan. Cover and cook for 5-8 min. until the peas are just tender. Serve at once with cheese garnish. Be sure there’s some good, crusty bread on the side.

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
1 lb. deli sliced ham – allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
salt and pepper
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. Season.
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 and parsley. Bake in a preheated 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
NOTE: To marinate asparagus put drained, warm spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve.
For Marinating: Vinaigrette of choice is best

French Onion Tart: Serves 4-6
Crust
1 cup flour
½ tsp. salt
¼ cup butter in small pieces
1 egg
2 Tbs. cold water
Filling
6 medium onions cut into thin rings – or equivalent amount of spring onions
3 Tbs. butter
3egg yolks
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2/3 cup heavy cream
Dash nutmeg
Blend the flour, butter and salt in a bowl. Stir in egg and water with a fork until well mixed and form
pastry into a ball. Wrap in plastic wrap and chill 1 hr. Rollout and place in an 8 inch pie tin or flan pan.
Sautee onions in butter until well coated and beginning to soften. Cover and cook over medium-low for 30 min. stirring occasionally. Add salt pepper and nutmeg. Whisk eggs and cream and add to onions, then pour mixture into the pie shell. Bake at 400 deg. 30 min. Serve hot.

Italian Onion Tart: Serves 4-6
Crust
(1) 8 inch partially cooked pie shell, or(1) 10 inch pizza round on a flat baking sheet
Filling
2 lb. diced onions- spring ones preferably
4 Tbs. olive oil
Pinch of ground cloves
2 cloves garlic
Salt and pepper
Herb bouquet=1/2 bay leaf, ¼ tsp. thyme, 5 parsley sprigs- tied in a piece of cloth*
8 anchovy fillets
16 black, pitted, oil cured Greek olives- halved
1 Tbs. olive oil
Cook the onions slowly in the oil with the garlic, herbs and salt until tender, about 45 min. Remove the garlic and herbs and add the pepper and cloves. Test taste and adjust. Arrange cooked onions in pie shell or on pizza round. Place the anchovies in a sunburst pattern on top and sprinkle the olives decoratively between. Drizzle with oil. Bake in upper 1/3 of a preheated 400 deg. oven for 12-15 min. until bubbly. Serve at once.

Hot Boiled Dressing
This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all 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.
Recipe: Makes about 2 cups
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup cider vinegar
½ cup water
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.
NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing

EGGS AND SPRING-THE PERFECT PAIR

This article has made me think of the how Easter celebrations have changed and become subdued. Gone are the parades, the new outfits, fancy hats and corsages but the egg hunt has survived and thrived, graduating from the backyard to an event sponsored by towns and organizations. In fact, nowadays the egg not only symbolizes the holidays but, crossing cultures, is an icon of spring. The bright yellow and white colors suit the season, and the wide variety of ways they can be prepared reflects all the options of spring. It’s the perfect time to enjoy them.

Of course, the days of using real eggs in hunts or as decorations has long passed; the ones for fun and decorating are mostly plastic, wood and ceramic. Real eggs are potentially messy, and can be truly dangerous when eaten if improperly stored. Children used to love coloring them, but I don’t recall seeing displays of coloring kits in markets recently, and most families I know have only dyed them once period. So I guess that tradition has fallen too.

Although this eliminates the old problem of what to do with all the hard boiled eggs, I still like to have a few on hand over the holidays, to serve deviled or in a dip as a snack or appetizer. It seems fittingly seasonal. It’s also seasonal to take advantage of the fact that eggs are usually on sale during the spring and are perfect for the lighter meals we begin to crave as the weather warms.

People complain that the price of eggs has risen steeply in the past few years, but that’s all the more reason to enjoy them now. Actually, the recommended amount is 2 eggs per adult serving, so even at $3.00 per dozen, one serving is $0.50—still a bargain, but even more so at a sale price.

So think eggs and consider the recipes below. I’ve included a few for hard-boiled eggs and the rest are for fresh egg dishes, either way, appropriate for any meal of the day.

HARD BOILED EGGS

Pickled Eggs
I do have to admit, my favorite treatment for hard-boiled eggs is the one I described 2 weeks ago in the posting on Cabbage and Beets, marinating them in pickled beet juice. It turns them a lovely color, gives them an interesting taste, allowing them optionally, to be served alone, without other seasonings and preserves them for several weeks, eliminating the need to use them or lose them.

Simply place cooled hard-boiled eggs in a lidded container, covered with the juice of pickled red beets. Turn occasionally to keep the color even and they keep for 2 or so weeks.

To Pickle Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and//or sliced beets in a pot, covered in their juice. Add cider vinegar slowly to taste. Add sugar to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice and sliced onions.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and cool. Store covered in a cold place and marinate for at least 36 hrs. These will keep for weeks properly stored. Serve well drained
To Pickle Eggs: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. At full flavor, they should be burgandy color. They are eaten whole, deviled and/or chopped into a salad. Don’t worry if they feel a bit tough, that’s to be expected.

Egg Dip: Yield about 2/3 cup—increase recipe to yield desired amount
2 hard-boiled eggs—chopped fine
1 Tbs. mayonnaise
½ tsp. Dijon mustard
Pinch cayenne pepper- optional
Mix all ingredients gently and chill. The dip may seem dry at first, but the egg yolks dissolve in the mayonnaise and it becomes more fluid with time. The consistency can be adjusted before serving, Best made one day in advance. Garnish with parsley or chives to serve.

Vegetable and Egg Dinner Salad – Serves 4
4 hard-boiled eggs cut in 8ths
1 lb. spring vegetables cooked to crisp tender—asparagus, green beans for example*
4 cups lettuce leaves—red or green leaf, Romaine, Bibb or spinach for example
2-3 Tbs. mixed chopped spring herbs – -Parsley, lemon thyme, tarragon, cilantro for example
Salt and Pepper
½ -3/4 cup fresh vinaigrette dressing.
1/3 cup toasted nuts for garnish-optional
¼ cup crumbled feta cheese
Artesian bread for serving
Line plates with the lettuce and layer with the vegetables , then the eggs. Scatter the herbs over them and then pour over the dressing, finally add the cheese and nuts as garnish. For dressing suggestions please see the site Archives for 7/31/15 and 8/21/15.
*Thinly sliced radishes and onions add to the flavor and texture

Eggs a la King: Serves 4 – A vegetarian option as an entrée
8 hard-boiled eggs-halved lengthwise -at room temperature*
2 cups milk
4 Tbs. butter
4Tbs. Flour
¼ tsp. curry powder
1 jarred red pepper in julienne
4 oz. can of sliced mushrooms -drained
12 ripe olives-halved lengthwise
Salt and pepper to taste
Chopped or dried parsley for garnish
4 English muffins split and toasted OR 4 slices of toast (artesian bread preferred)
Make a white sauce by bringing the butter to a simmer, then remove the pan from the heat and add the flour stirring to make a paste. Add the milk all at once, return the pan to a medium heat and stir constantly until sauce is smooth and thick. Add olives, red pepper, mushrooms and seasonings. Stir to incorporate and heat through. Divide the bread among 4 plates; place 4 egg halves on each, cover equally with the hot sauce, garnish with parsley and serve at once.
* 2 cups chicken pieces can be substituted for the eggs. Stir in and heat through before serving
NOTE: To up the taste, add 1 envelope chicken bouillon granules to the white sauce

FRESH EGGS
Frittata; Serves 2
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4 large eggs
1 cup vegetables*
2 Tbs. oil
1/8 tsp. baking soda
1/3 cup milk or water, or milk + water to equal this amount
¼ tsp. curry powder
¼ tsp. paprika
Ground pepper to taste
Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.
Cut vegetables to ½ inch size or thin slice *
In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium. Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.

* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination don’t needpre-cooking.
* ½ cup diced meat can replace ½ cup of the vegetables
NOTE: Recipe can be doubled or tripled.

Eggs Florentine: Serves 4 or 2 for a main meal
(1) 10 oz. box frozen chopped spinach- or (2) 10 oz. boxes for an 8 inch pie plate
4 eggs
1 tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide one box between 4 greased custard cups or ramekins or two boxes in a greased 8 inch pie plate. Top custard cups with a raw egg or make 4 indentations the top of the spinach and break an egg into each; sprinkle with cheese. Place containers in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.
Serve with sliced meat, bread or other vegetables such as sliced tomatoes.

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 and/or a salad

Classic Quiche Lorraine: Serves 4
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) 4 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
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.
NOTE: Quiche can be made with a large variety of ingredients. Actually, the above recipe works with chicken, ham, sausage and most firm fish, shellfish and mollusks in equal quantities, in place of the bacon.

Easy Cheese Souffle: Serves 4- This is a truly never-fail recipe*
3 eggs separated
2 Tbs. butter
3 Tbs. flour
½ cup evaporated milk
½ cup grated cheddar cheese
½ tsp. salt
Beat the egg yolks until pale yellow. Make the cream sauce as described above in Eggs a la King by melting the butter, adding the flour to make a paste and adding the milk, stirring constantly to make a smooth sauce. Add the cheese, yolks and salt. Cool slightly. With clean beaters and bowl, beat the egg whites until stiff. Fold whites into yolk mixture. Pour into an ungreased 1 quart soufflé dish. Bake in a 350 deg. oven for 30 min.
* Anyone who’s ever tried to make a soufflé will see this recipe is simplified, but it does work and is great practice for more complex and grand recipes.

SPRING CARBS FOR HOLIDAY DINNERS

With the first signs of spring, our spirits perk up. Our moods, like the days, are sunnier and we opt for lighter and brighter choices in everything from clothes to food. Because of this attitude, I put together the book SPRING ROASTS FOR EASTER AND PASSOVER. The hardy stars of winter holiday feasts are out of place now. Spring holiday dinners need a more delicate approach. Instead of a large stuffed turkey, for example, smaller birds, even multiples are more suitable. The same is true of roasts; whole loins are often carved into crowns or in racks for a more ‘open’ presentation.

The sides for spring holiday dinners reflect the new outlook too. Fresh seasonal produce is a must and if the local crops aren’t in yet, transported items, or frozen ones, are available in markets. The same holds true for the carbohydrate part of the menus. Dense bread stuffings and creamy potato dishes are replaced by simply prepared new potatoes, light herbed pastas and more frequently, as they gain popularity, grain presentations.

If you’re looking for suggestions for serving spring produce, there are several articles in the site Archives. Just click on the Table of Contents button on the Home Page header. In addition, there are several articles still featured on the panorama at the top of the Home Page. Just click on any of those to see the recipes. It’s the carbohydrate portion of the meal that I want to talk about this week.

The grain and pasta recipes below are really more outlines than written in stone. The add-ins and flavorings can be changed to better compliment the rest of the menu, even so far as substituting fruits for vegetables. The grains can be altered to fit your preference, so long as you calculate the cooking times to avoid overdoing the additions. Brown rice is preferable to white due to its higher fiber and protein content but be aware of the difference in types of rice. The choice can result in big changes in the appearance and texture of the finished dish.
1. Long grain rice cooks up fluffy and separates easily
2. Medium grain rice is more moist and tender, but becomes stickier the longer it cools
3. Short grain rice is almost round. Moist and tender, it has a high starch content and becomes very
sticky when cooked.

The pasta choices should be small sizes, orzo or couscous. In fact, packaged couscous is an excellent time saver. Fast cooking, it comes flavored and is open to any amount of add-ins, which can be stirred into the pot after cooking and before fluffing. Rice and pasta are inter-changeable in most recipes but be sure of the cooking times of all the ingredients.

The grain, potato and stuffing recipes are more set, but they too are open to altering. It’s simply a matter of following a preparation formula while changing the ingredients to better compliment the entrée and of course, staying with appropriate and/or seasonal items.

Rice, Spinach and Peas with Almonds: Serves 4**
1 cup long grain rice
3 cups water
1 envelope beef or chicken bouillon granules
1 small bunch spinach
4 Tbs. butter OR 2 Tbs. butter and 2 Tbs. oil
2 cloves garlic minced
2/3 cup fresh or frozen peas thawed
Salt and pepper
¼ cup toasted sliced almonds
Cook rice in water with bouillon until tender, about 14 min.; rinse in cold water and drain well. Remove tough stems from spinach and cut leaves in 1 inch strips. Heat 1 Tbs. butter and 1Tbs. oil, if using, or 2 Tbs. butter, in a skillet over medium low heat. Add spinach and garlic and sauté until spinach wilts about 1 min. Add peas, rice and seasonings and toss. Add remaining butter and oil, cover and allow butter to melt, about 5 min. Toss again gently with almonds and serve.
NOTE: This can be made a few days ahead and kept chilled, covered, without the almonds. Reheat in the microwave and toss with the nuts before serving.

Scented Rice: Serves 4
1 cup long grain rice
2 cups broth-chicken or beef
1 Tbs. butter
¾ tsp. flavoring spice or herb*
¼ tsp. other herbs or spices*
1 large onion diced—preferably red
1 bell pepper diced
½ cup peas- thawed if frozen
1 Tbs. oil
Salt to taste
Saute the rice in the butter until it’s shiny and a bit golden. Add the flavorings and/or spices with the broth, bring to a broil, reduce heat, cover and simmer until rice is cooked and liquid is absorbed, about 20 min. Saute the onion, peas and peppers in the oil, then add to the cooked rice. Adjust seasonings. Serve hot, but can be made ahead and stored covered in the refrigerator for several days and reheated in the microwave.
*This rice dish can be altered to fit any ethnic menu by altering the spices, herbs and flavoring in quoted amounts or to taste. For example: Mexican=3/4 tsp. cumin + ¼ tsp. EACH oregano and chili powder; French=substitute powdered rosemary for the cumin and marjoram and thyme for the oregano and chili powder; Italian –use basil, oregano and garlic. A simpler, but tasty combination is to forget all the herbs etc. and add 1-2 Tbs. fresh lemon juice and 2 Tbs. fresh chopped parsley to the cooked rice.

Taboule: Serves 4 — This is a traditional dish and though the basic preparation is the same, the optional choice of add-ins can change its presentation. I’ve had it with only tomatoes and lemon juice, although mint is usually present as well. I marked the optional add-ins in this recipe (*) but feel free to add any others you like.
½ cup bugler
1 medium tomato –diced
2 Tbs. fresh lemon juice
2 Tbs. olive oil
1/8 tsp. dried oregano
½ cup chopped fresh mint
Kosher salt and freshly ground pepper to taste
½ cucumber-diced*
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½ green bell pepper –diced*
¾ cup chopped fresh parsley*
¼ cup fennel- diced*
Cover the bugler with water and soak for 45 min. Drain well and squeeze in a towel to be sure it’s dry. Drain the tomato, and cucumber, if using, and pat dry if needed. Gently toss the bugler with the chosen vegetables and herbs and store covered in the refrigerator until ready to use. Mix lemon juice, oil, oregano, salt and pepper in a small jar and store chilled. When ready to serve, gently toss bugler, vegetables and herbs with dressing. Can be served cold or at room temperature.

Bugler with Mushrooms: Serves 4 – This is excellent with all roasts
1 cup beef broth
1 cup bugler
3 Tbs. butter
1 Tbs. oil
12 button mushrooms- caps and stems sliced
1 large shallot-diced
1 Tbs. thyme-fresh minced or 2 tsp. dried
Salt and pepper
Combine bugler and broth in a bowl and soak about 45 min. until tender then drain in a sieve to lose excess broth. Saute mushrooms in oil and 1 Tbs. butter until starting to brown, about 8 min. add the rest of the butter and the shallot and sauté 5 min. more. Add bugler and thyme, seasonings and heat through. Serve at once or cover and freeze. To reheat thaw and use the microwave.
NOTE: With the addition of 1/3 cup thinly sliced celery sautéed in 2 Tbs. butter and 2 Tbs. chopped fresh parsley, this can be used as a stuffing.

NOTE: Any of 4 recipes above can be made with cooked orzo or couscous following the same directions for preparation, storing and reheating.

New Potatoes and Asparagus: Serves 4**
6 new potatoes—red or other colors preferred over brown
2 lb. asparagus—fresh preferred
1 roasted red bell pepper slivered-jarred is O.K.
2 Tbs. fresh lemon juice
½ cup olive oil
2 Tbs. Dijon mustard
1 small shallot in fine dice
4 Tbs. chopped chives
Salt and pepper
Boil potatoes until tender, drain cool and quarter. Cook the asparagus in 1/2 cup water in the microwave until crisp tender about 4-8 min. depending on thickness, drain and cut in 1 ½ inch pieces. Toss potatoes, asparagus and pepper together. Whisk mustard, oil, lemon juice and shallot in a small bowl and pour over the vegetables; toss gently. Serve at room temperature garnished with chives.
Note: Can be kept for a few days covered in the fridge. Lightly microwave to warm for serving.

Stuffed Potatoes: Serves 4–If the new potatoes aren’t in regular ones can be used. I like to peel brown skins, but redskins or other colors are decorative if left on.
4 potatoes
1 medium onion
4 slivers of butter—depending on roast and size of potatoes
Wash and prepare potatoes if peeling. Cut a sliver off the bottom so they stand up. Using an apple corer or vegetable peeler, scoop out the center of the potatoes, leaving at least ½ inch margin. Grate the onion (I use a mini-chopper) and stuff the potatoes making sure they are packed solid. If the roast is quick cooking and the potatoes are large, bake the potatoes, topping each with a sliver of butter, in a pre-heated 375 deg. oven until beginning to brown but be sure they have at least 30 min. in the pan with the roast being basted to finish. Otherwise, simply bake the potatoes with the roast.

Raisin and Fruit Bread Stuffing: This is estimated for a 5-6 lb. bird and can be used with chicken or duck.
5-6 slices raisin bread-toasted and torn in ½ >1 inch pieces
½ small onion –diced
1 smaller inside rib of celery- stalk thinly sliced and leaves chopped
1 cooking apple, cored, peeled and sliced-slices cut in half
1 orange
1 tsp. sage
Salt and pepper
1 egg
milk
Put the bread, apple, onion and celery in a bowl with the seasonings. Cut the orange in half and add the meat from one half to the bowl and the juice from the other half. Mix in the egg and enough milk to keep the stuffing easy to toss but not wet or sticky. Fill bird, both neck and body cavities if there is enough stuffing. Any extra can be cooked covered in a dish, for half the time the bird roasts. Follow regular cooking directions, according to the size of the bird.
** Recipes adapted from ones in the U.S.P.C.A. files

GIVING BEETS AND CABBAGE A FRESH SPRING LOOK

Spring is officially here! We’re ready to put away the heavy coats and boots and begin contemplating the warm weather ahead and all the great produce it brings. Unfortunately, Nature doesn’t recognize March 21^st. It usually takes her another month or so to have the first spring crops ready in Northern climates. So here we are, with our appetites primed for spring, ready for fresh seasonal vegetables, forced to wait as the saying goes; “For nature to take her course.”

Or are we? Of course there’s always frozen and produce transported from a distance, but they don’t have the succulence of the fresh crop and, for me, kind of spoil the anticipation. My solution is to turn to new ways to present a few year ‘round favorites.

Cabbage, for example, is boiled or served as kraut in winter, yet coleslaw is a regular at summer meals, so it qualifies as a bridge between seasons. Serving it in some different ways to show off its freshness gives it a new appeal. I’m looking forward to making Pepper Hash (see description below with recipe) this weekend. I come from a seaside resort town, where fish was plentiful and every market had a large container at the fish counter. I hadn’t realized how much I missed it until I started this post and that I’ve never served it at home. It will be a spring treat, adding zip to a meal and giving my family a new fresh, taste experience.

Red beets are another vegetable that spans the seasons. Served hot in winter, they’re just as good cold, pickled beets really perk up summer meals. Once very popular, they’ve lagged for a few decades despite the introduction of new ‘heritage’ varieties. It’s a shame because beets are flavorful, versatile and full of nutrients. Moreover, the juice from pickled beets does wonders for hard boiled eggs, and preserves them for up to a month—good to know with Easter coming up! Pickle some beets and you won’t have to worry about how and how fast to use up those eggs from the hunt.

Actually cabbage and beets are great partners. There are several recipes for them together, and the other night, feeling creative, I made a salad of slivered cabbage wedges, pickled beets, sliced onion with toasted walnuts and feta cheese in a wasabi infused vinaigrette garnished with dill seeds. It was so good I plan to have it again this week, adding left-over roast pork and probably some bugler to make a full dinner. I’ve included some recipes combining them below.

So until Nature presents us with this year’s produce, try satisfying your craving for fresh seasonal food by putting new twists on standard fare. The recipes below are only a few suggestions but I’m sure you’ll like them and, hopefully, find some to build on to suit your personal choice.

Braised Cabbage: Serves 4
1 head cabbage -2-3 lb.
2 Tbs. butter
2 Tbs. oil
½ cup white wine
2 tsp. chopped fresh dill or 1 tsp. dry dillweed
Salt and Pepper
Wash and drain the cabbage. Cut in large cubes. Saute over medium heat in the oil and melted butter, tossing with two spoons until slightly wilted and lightly browned. Add the wine and seasonings, cover, reduce heat and cook down until crisp tender, about 5-8 min. Uncover and allow liquid to cook down a bit. Serve hot.
VARIATIONS: Substitute tarragon for the dill. Saute 2 pkgs. Small sausages (like Brown and Serve) in pan first. Drain any fat in pan. Cut sausages in 4 pieces and reserve. Proceed as above and return sausages to pan when it’s uncovered for final heating.
OPTIONALLY: Microwave 3 medium potatoes until just tender, about 2 min. Cut in large pieces and brown in pan after sausages are done, adding extra butter and/or oil as needed. Remove and return to pan with sausages to heat through.

Stir-Fried Cabbage: Serves 4
1 ½ qts. shredded cabbage
1 onion thinly sliced
½ green bell pepper julienned
2 tsp. minced gingerroot or ½ tsp. powdered ginger
1 garlic clove-minced
½ cup any broth
Toss vegetables in a sauté pan over medium heat for 2 min. before adding broth and seasonings. Toss well then cover and steam 3-8 min. until just crisp tender.

Pepper Hash: Yield 6 cups
A nice change from creamy cole slaw, this vinegary hash tastes great with barbecued chicken, ribs, hamburgers, grilled steak…in other words. It’s a perfect addition to any summertime cookout. The recipe can be easily doubled to feed a crowd
½ medium green cabbage (about 1 ¼ pounds)
½ green bell pepper
½ red bell pepper
1 carrot, peeled
¼ cup apple cider vinegar
¼ cup granulated sugar
½ teaspoon mustard seeds
½ teaspoon celery seeds
½ teaspoon salt
¼ teaspoon black pepper.
Finely shred the cabbage, bell peppers, and carrot and combine in a large bowl. Combine the vinegar, sugar, mustard seeds, celery seeds, salt, and pepper in a small saucepan and cook, stirring, over low heat until sugar is dissolved, about 5 min. Pour the hot mixture over the vegetables and toss well to coat. Wrap tightly in plastic wrap and refrigerate for at least four hours (or overnight) for flavors to develop.

Cabbage and Beet Relish: Yield=1quart
2 qts. cooked beets peeled and chopped
2 qts. cabbage chopped
1 cup grated horseradish
2 cups sugar
2 tsp. salt
Pepper to taste
Vinegar to cover
Toss solid ingredients and place, well mixed in a gallon jar with a wide neck. Pour in vinegar to cover and store in a cool place. Test for taste frequently. Serving time is optional according to taste.

Cabbage and Beet Sandwiches: Yield 6
1 cup shredded cabbage
1 large cooked beet-chopped
½ green bell pepper-chopped
6 black olives – sliced
½ cup Russian dressing
12 slices pumpernickel bread or rye bread
Butter on side of each slice of bread. Mix other ingredients with dressing and spread on bread.

Pickled Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and/or sliced beets in a pot, covered in their juice. Remove half the juice and replace with vinegar. Add sugar and salt to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice sliced onions and horseradish.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and allow to cool. Store covered in a cool place and allow to marinate for at least 36 hrs. These will keep for months properly stored. Serve well drained.
NOTE: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. They should be a purple color. They are eaten whole, deviled and chopped into a salad. Don’t worry if they feel hardened, that’s to be expected.

Beets with Herbs: Serves 4
12 small cooked and peeled beets- canned-drained will do(save the juice to devil eggs)
4 Tbs. butter
½ cup sliced scallions
¼ cup chopped parsley
1 Tbs. fresh tarragon = 1 tsp. dried
1 ½ Tbs. sugar
¼ cup white wine vinegar
Salt and pepper
Leave whole or slice the beets. Melt the butter in a saucepan; add the beets and the other ingredients and heat through. Serve hot.
OPTIONALLY: Add 1 cup sour cream at the end and just heat through.

Beet Baskets: Per portion
The amounts vary with the choice of ingredients and the size of the beets, depending on their intended use. Small ones make canapés, medium ones are for sides and large ones can be entrees.
Boil and peel the beets, slice off a sliver of the bottom so they stand upright. Then hollow out the center, leaving at least a ½ inch shell on the large ones.
For 6 Servings:
6 medium beets prepared hollowed out- pulp reserved and chopped
1 cup chopped cooked beet greens*
1 hardboiled egg-chopped
1 slice of cooked bacon-diced
1 Tbs. chopped onion
1 Tbs. melted butter
Salt and pepper
Parsley for garnish
Mix all the ingredients but the parsley and stuff the beets. Place them in a flat bottom pan in a preheated 350 deg. oven and heat them through. Garnish with parsley and serve hot.

VARIATIONS:

• Cold peas and chopped celery mixed with mayonnaise, or another creamy or boiled dressing
• Chopped hard-boiled egg and chopped sweet pickle mixed with French dressing and a dash of mustard
• Chopped hard boiled eggs mixed with tarragon chives and mayonnaise
• The beet pulp chopped and mixed with chopped sautéed onions
• Cheese flavored rice
• Canned herring or mackerel can be combined with any of the above stuffings
• Horseradish can be added to any of the stuffings where acceptable and horseradish dressing can be substituted for any suggested ones.

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*NOTE: Beet greens are a wonderful vegetable by themselves, much like any other leafy green such as spinach and kale and like them 1lb. =2 servings.
1) Wash the greens well and briefly blanch them in boiling water. Drain them well and sauté them in melted butter with 1 Tbs. lemon juice and garnish with a pinch of nutmeg.
2) Wash and blanch them as above, then sauté in oil with chopped garlic.

6 GREAT PASTA RECIPES FOR LENT

Last week we discussed fish and this week it’s some pasta suggestions for Lent. Pasta is perhaps, globally, the most popular food. With over 100 varieties of noodles, it fits any cuisine and occasion depending on the sauce and sauces can be traditional or spur of the moment innovations with an infinite number of combinations depending on the ingredients available. Pasta dishes are always fresh, can be quick and easy, subject to the sauce, and constantly offer room for creativity. That’s part of the fun, and appeal, of pasta.

As an example, soon after I moved to Italy, I learned that the commercially bottled and labeled olive oil, sold in stores, used in hotels and large restaurants was different from the ‘house oil’ oil served in small trattorias and homes. That oil came from communal pressings in near-by towns or from family or friends who had groves, and it had enough body and flavor to stand alone. Within weeks I had worked out a favorite fast meal to make after a long day’s work; a steaming plate of capellini, tossed with oil salt, pepper and cheese.

Then a friend suggested I up the taste by adding spinach pasta and another advised I add tomato pasta as well and call it Pasta Bandiera or Flag Pasta because it was the color of the Italian flag. That led to a running game of devising sauces to use on the dish using only those three colors. The red was tomatoes or peppers, and the white fennel, onion, cheese, even chicken or fish but the green ran a whole range of vegetables and herbs, even pesto which counted as one ingredient. As for me, I stuck to my original combo for the most part, and still do as a favorite go-to after a busy day but the story illustrates the imaginative fun that working with pasta offers.

The only real guideline in using pasta is in pairing the sauce with the right one. Smooth sauces are best presented on long strands and flat surfaces while chunky ones are better topping shaped varieties because the crevices trap the morsels of food. Of course, the smaller the food bits, the smaller the pasta shapes needed, and the more delicate the sauce the more delicate the pasta, whereas chunkier or more rustic sauces require firmer gauges of pasta. Other than that, it’s up to the cook!

Of the following recipes the first two are traditional. The others are really versions of other presentations and open to experimentation or adjustment. Aside from the giant shell dish which is a given, I mention pasta types with each recipe but only as suggestions. If you want to see more sauce recipes, I have a series of them in the archives. Just go to the blog and select Sept. 30, 2015 and Oct. 7. 2015 from the drop down menu in the box labeled ‘Archives’ in the right margin of the page.

Recipes: * Try my favorite fast go-to as described above. There are no set measurements. It’s simply ‘to taste’ and if you decide to try your hand at making a sauce, you’ll probably want to add some garlic as well but it’s a great starting point to hone your pasta skills.

Pasta Puttanesca: Serves 4 (Spaghetti)
8 oz. pasta
4 large tomatoes, peeled, seeded and chopped = 1 ½ lb. or (1) 28oz. can diced, drained, juice reserved
1 Tbs. oil
1 tsp. red pepper flakes
2/3 cups drained tomato juice + water to reach amount if needed
2 crushed garlic cloves
12 pitted ripe olives-sliced
8 anchovy fillets chopped
2 tsp. chopped capers
¼ cup chopped parsley
1 Tbs. chopped fresh basil or 1 tsp. dried
In a large saucepan heat oil and cook garlic for 1 min. Add tomatoes, juice and/or water. Cover and simmer 10 min. for fresh, 5 min. for canned. Add water if needed to prevent sticking. Add remaining ingredients and simmer uncovered 5-8 min. Toss with cooked pasta. Serve hot garnished with parsley—NO Cheese Please!

Straw and Hay: Serves 6 (Fettucine)* –VERY child friendly
8oz. spinach pasta
8oz.regular pasta
½ cup butter
1½ cups heavy cream or half and half
Salt and freshly ground pepper
1¼ cups grated Parmesan
Cook pasta according to directions, drain and set aside. In pasta pot or a large skillet, melt butter over medium high heat and stir in cream. Keep stirring until cream thickens, lifting pot if cream starts to boil. Add pasta to pot and toss to mix with salt and pepper. Serve hot with cheese over top.
Note:* This is a mild flavored dish. For more zip, keeping it meatless, my favorite tip is to add ¼ cup shredded Pepper Jack cheese to the sauce as it cooks, and a bit of pasta water if needed, also consider adding capers, sliced green olives, anchovy paste or a few drops of hot sauce. Otherwise, 1 cup of cubed ham, turkey ham or corned beef or en evan envelope of bullion powder are good options.

Stuffed Shells: Serves 4
8oz. package giant shells
3 Tbs. butter
3 Tbs. flour
2 cups half and half or milk
½ lb. Gruyere cheese or 8 oz. bar Monterey Jack shredded
2 egg yolks
½ tsp. each nutmeg and salt
¼ cup melted butter
½ cup grated Parmesan
(1) 15 oz. can diced tomatoes (flavoring optional)or tomato sauce- optional*
Cook pasta and drain. Melt 3 Tbs. butter in a saucepan over medium, stir in flour to make a paste, remove from heat, stir in milk and return to heat stirring until thickened, about 3 min. Add shredded cheese, nutmeg and salt. Keep stirring until cheese melts. Whisk in eggs and mix well. Stuff shells and place in a greased 9X 13 inch pan, drizzle with melted butter and top with Parmesan. Bake in a preheated 400 deg. oven 15 min. until golden.
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Stir-Fry Primavera: Serves 4 (Rigatoni) “Primavera” means Spring in Italian and this is the truest form of the dish, using all spring vegetables not even summer tomatoes.
1 lb. pasta, cooked and drained
1 medium onion in large dice
1 medium carrot, halved lengthwise and thinly sliced
1 zucchini cut in ¼ inch slices
1 lb. asparagus cut diagonally in ¼ inch slices-tips set aside
1 small fennel bulb, thinly sliced and slices cut in ½ inch pieces
1 cup peas
½ lb. sliced mushrooms
6 scallions thinly sliced
6 small or 4 large red radishes, thinly sliced – optional
2 large garlic cloves minced
½ cup chicken broth
¼ cup white wine
½ tsp. oregano
1 tsp. basil
2 Tbs. parsley
Salt and pepper
½ cup grated Parmesan

Melt butter in a skillet over medium-high heat and sauté garlic and onions until tender. Stir in fennel, carrot, zucchini, asparagus stems and mushrooms and cook for 2 min. Add broth, wine, basil and oregano, bring to a boil and boil until liquid is slightly reduced, about 3 min. Add peas, scallions, radish slices and asparagus tips, salt, pepper and parsley. Stir gently for 2 min. add pasta and cheese. Toss gently until well mixed. Serve with shaved Parmesan as a garnish.

Pasta with Pea Pods and Goat Cheese: Serves 8 (Bow ties or Penne)
16 oz. pasta
9 oz. pea pods- frozen is fine-large ones cut in half
1 onion halved lengthwise and thinly sliced
2 large red bell peppers julienned or 2 roasted jarred peppers thinly sliced
5 Tbs. butter
1 ½ cups light cream
1 Tbs. basil
6 oz. goat cheese-shredded
1 cup chopped toasted pecans
Cook pasta and have ready. Melt 2 Tbs. of the butter, sauté the onion, and pepper if using raw, until tender, about 3 min. add pea pods and cook ½ -1 min. more until bright green. In a saucepan, heat cream until ready to simmer and add to vegetables, off stove, along with basil and goat cheese. Add remaining 3 Tbs. butter to hot pasta in a serving bowl and top with vegetable mixture. Toss gently and serve at once garnished with pecans.

Pasta with Artichoke Hearts: Serves 6 (Small Shells)
1 lb. pasta
(2)9 oz. boxes frozen artichoke hearts or (3) 6 oz. jars marinated artichoke hearts
1 onion halved lengthwise and sliced
1 ½ lb. tomatoes, peeled and chopped or 15 oz. can diced
¼ cup oil
½ tsp. each salt, pepper and garlic powder
1 Tbs. capers
Salt and pepper
¼ cup chopped parsley
Cook pasta according to directions. If using frozen artichokes, cook according to directions and cut in half if large. If using marinated hearts, drain, cut in half if large and use oil to replace some of that required for cooking. Saute onion in a large skillet until tender; stir in artichokes and sauté for 3 min. Add tomatoes, capers and seasonings and heat through. Toss with pasta and serve hot.

8 SPEEDY, AFFORDABLE ‘FRESH’FISH RECIPES FOR LENT

It’s almost the middle of Lent which Christians traditionally observe with some type of fasting. The most customary and frequent choice is to forgo meat the first and last days , Ash Wednesday and Good Friday, as well as one day from each week for the duration of Lent. The popular substitute for the meat is fish, which can present a problem for busy people, especially working parents and anyone who shops one time per week.

Unlike meat, fresh fish can’t be purchased several days ahead, it must be eaten within a day. Freezing, often, isn’t an option either. Depending on geographical location and species of fish, chances are it was frozen or chilled to near freezing for transport to market. Re-freezing would render it inedible. If you want to know more about handling, choosing and using seafood, I have a book, All About Seafood, available on this site’s bookshelf and on Amazon and Etsy.

There’s a wide variety of frozen seafood available from shellfish to prepared dishes, but much of it may be expensive for a week night, be over dependent on bread for coating or filling, be an unacceptable recipe, or simply require too much time to prepare.

For those nights, I like the freedom of options supplied by the individually wrapped fish fillets sold in single servings and in 1 or 2 lb. bags. They are perfectly proportioned, so it’s easy to take just what’s needed. They thaw fast and cook quickly in different recipes allowing the cook freedom of choice. Although several species are packaged this way, the three most often in markets are Tilapia, Salmon and Flounder. I’m giving two recipes for each and two for shrimp, because it also fits this category.

These recipes suit a busy lifestyle, needing only about 30 min. to prepare, including prep time. Several even allow a bit of kick-back time while they’re cooking, and none of them are in the splurge category, although a few are acceptable ‘company fare.’

First though, I’m including a recipe that can be used to prepare each of the above items and most other types of seafood. This vegetable sauce can either be presented as a bedding for larger pieces of seafood or as a sauce containing smaller pieces to be served over pasta or rice. The actual ingredients can be changed, adding string beans or broccoli or omitting the celery or peppers according to whim, but the method and outcome remain the same—fast, easy and delicious.

MEDITERRANEAN STYLE FISH;
This is a delicious way to cook fish and a wonderful way to serve vegetables. Mackerel is originally recommended but I find the technique works well with almost any fish fillet, though I prefer a white fish like Tilapia or Flounder. I use a variety of vegetables, cut beans, broccoli, usually peppers and always onions. For the tomatoes, anything goes, leftover sauce, any type fresh or canned. I allow for at least 1 cup cooked vegetables, per portion. I like a dash of Tabasco or a sprinkle of cayenne added and maybe a touch of garlic powder too.

Microwave the diced raw onions, peppers and any raw vegetables you’re using in a bit of oil for 1 min. Add any frozen ones and cook 1 min. more. Mix with any cooked items and the tomatoes or tomato sauce. Put in a pan, cover with the fish fillet. Lightly spray the fish with cooking oil and sprinkle with a little lemon pepper and paprika. Bake at 350 deg. 8 min. per 1 inch width of the fillet, on average about 20-24 min. until fish flakes and vegetables bubble. Serve at once while very hot.

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

FUSUIN 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
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
(1) 2lb. 4 oz. can sweet potatoes*
2 Tbs. brown sugar
Salt and pepper.

Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals.)
Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white, adding more butter as needed. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, 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.
*NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

Baked Flounder Meuniere: Serves 4- Tilapia can also be used
4 flounder filets-about 1 ½ lb.
¾ cup white wine
3 Tbs. butter- cut in small pieces
¼ cup chopped fresh parsley OR 4 tsp. dried
Put the fillets in a glass baking dish, close together but not touching. Pour over the wine and spread the butter pieces equally over the fish then sprinkle the parsley on top, 1 tsp. per fillet. Bake at 350 deg. 5-8 min. per 1 inch of width, basting twice, until fish flakes easily. Serve at once hot, with pan juices as sauce.

Flounder Veronique: Serves 4-Tilapia can also be used
4 large flounder fillets-about 24 oz.
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¼ cup white wine
¼ tsp. powdered rosemary
Pinch lemon pepper
½ cup milk
1 tsp. cornstarch
1 cup seedless grapes halved-green is traditional
Saute the fish in the butter until it is begins to flake, about 8-10min.add the wine and seasonings, cover and cook over low heat 5 min. Remove fish to a plate and keep warm. Bring pan juices to a boil. Have cornstarch dissolved in milk and add to the pan. Simmer until thickened about 2 min. Add grapes and heat through. Serve fish with hot sauce and grapes over it.

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

Marinated Salmon: Per portion –to be multiplied as needed
(1) 5-6oz salmon filet – skinned
1 Tbs. oil
2 Tbs. maple syrup
2 tsp. balsamic vinegar
2 tsp. bourbon
Whisk the oil, syrup and vinegar and bourbon to combine well.  Pour the marinade over the fish in the baking pan, and turn the filet over a few times to coat both sides. Marinate in the refrigerator at least 1 hr. and up to 4 hrs.  Bake in a preheated 350 deg. oven for 8 min. per inch of width. Baste occasionally with pan juices. Serve at once, with any pan juices that remain and garnished with a sprinkling of freshly cracked black pepper.

Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp:
2 lbs. extra large (26-30 count) raw shrimp, peeled and deveined, tails on
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
Freshly ground pepper
Barbeque Sauce –l optional for dipping
Skewers

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.

Shrimp Stew: Serves 4-One of the very few of my recipes using canned soup
1 lb. shrimp-preferably cleaned, raw, size optional -tails off-cooked can be used
2 cans condensed shrimp soup
½ cup milk or half and half
1 stalk celery sliced thin
1 medium-large onion –halved, halves quartered
1 Tbs. oil
1 cup frozen peas
4 oz. can sliced mushrooms- drained
Lemon pepper to taste
Parsley for garnish
Microwave the onion and celery in the oil about 2 min. until crisp tender. In a pot large enough to hold all the ingredients, whisk the soup and the milk until smooth over low heat; stir in the celery and onion with their juices. Stirring, add the peas and raise heat until nearly at a simmer but do not let it boil. Still stilling, add the mushrooms and shrimp and cook until shrimp is cooked-to opaque and pink. Add the lemon pepper to taste and serve hot garnished with parsley, in bowls or optionally over rice.

DEFINING ‘ORGANICS’ AND OTHER‘NATURAL FOODS’TERMS

This is a revision and re-play of a post I first wrote in 2012 and updated in 2015. It seems that every couple of years there’s a trend that specifically focuses on natural foods, the Paleo Diet, now the Millennial’s reconstruction of the meal formula. Over the past three decades, spurred by our increased awareness of the role food plays in maintaining our health and the desire to stay well and active longer the demand for organically produced food has grown.

But, exactly what is “organic” food? Is it that much better than non-organic? Why is it more expensive? Should I switch over to buying it? Do I have to go completely organic? Am I jeopardizing my family if I don’t? What if I can’t afford it? Should I feel guilty if I can’t? Let’s look at the story of organic foods.

In 1878 a tasteless, odorless pesticide was synthesized. It sat around until World War II, when the U.S. Army rediscovered it and devised means of spreading it over large areas. It was credited with eradicating typhus in Europe, and greatly reducing the danger of Malaria and dengue fever in the Pacific. In 1948 it was made available commercially, and farmers hailed it as a miracle. It quickly appeared in everything from household insecticides to flea powder to bug repellent lotions. Its name was DDT. Then in 1964, biologist Rachel Carson wrote the book The Silent Spring, in which she claimed that DDT was extinguishing bird populations, especially the Bald Eagle, by making their food sources toxic and robbing them of the ability to produce egg shells strong enough to support the weight of the mother bird. In 1974 the production and use of DDT was banned and the public became suspicious of pesticides.

A few years later, the effects of an ex-foliating herbicide called Agent Orange, used in Vietnam, became evident and people became suspicious of chemicals that killed weeds as well. The simple solution was to assure the safety of food by eating products grown naturally, unaided by manufactured chemicals. Actually, it was a return to the ways of the past, but now it was a movement with a name “Organics”.

As with DDT the ex-foliate made its way to market. Named ‘Round Up’, it is marketed and widely used cosmetically for driveways etc. This time, however, there are additional factors in play. Agriculturally, the problem was that its effectiveness was of great commercial value as a labor-saver, but it killed the cops as well as the weeds. Previously all the agricultural experimentation had been done by colleges and universities under Federal Grants. Hence, the results were public domain but with such profits at stake, private corporations entered the field. In the early 1980s one of those labs developed a soy plant which could survive the poison and in a landmark move the U.S. issued the first patent for a living organism for the seed and the process which developed it.

This was the first synthetically Genetically Modified Organism and GMOs have since become a heated topic. Man had been genetically modifying plants since farming began by selective and cross breeding, changing soil and locations—all natural means. The results from ancient to modern are in every market, nectarines, broccoli, cherry tomatoes, but this is different because non-plant genes are being added for cosmetic and commercial purposes. Combined with the current focus on promoting sustainable foods and eliminating chemicals and synthetics in preparation, many feel there is reason for concern. First let’s clear up a possible confusion, GMOs can be grown organically. They are two separate issues. As for that matter, the other categories of food whole, natural etc., defined below can be grown non-organically.

As to what precisely constitutes “Organic” and how can you be sure you’re buying it. Well, the USDA certifies organic products with a green and white PLU (Price Look Up) sticker. To earn this seal the product needs to be verified by 50 accredited certification agents as containing 95% organically produced ingredients. The seal will bear a 5 digit code beginning with the number 9. Products containing 70% organic ingredients often bear stamps carrying the word, but they are not green and white and their codes are 4 digits beginning with the number 8.

According to the Mayo Clinic organic farming is designed to encourage soil and water conservation and reduce pollution by using frequent crop rotation, natural fertilizer, water with no sewage sludge, and mulch only, with no synthetics, to control weeds. No conventional, manufactured fertilizers or pesticides are allowed. In organic husbandry, certified meat and dairy must come from animals never injected with growth hormones, fed food with additives or irradiated, raised in confined or unclean areas, denied access to the outdoors, given preventative medications and/or antibiotics. The cuts of meat cannot be injected with saline to boost weight.

While discussing definitions, I want to clear up a possible confusion. Organic foods are always natural, but products presented as “Natural Foods” are not always organic. For example, nuts in shell and dried fruits may be 100% natural but not grown organically or may have preservatives added. The International Food and Agriculture Organization Codex Alimenturius doesn’t recognize this category on the grounds that that all foods are natural, but admits any processing alters them. Different countries have different policies about natural foods; a fact to remember when buying exports.

The U.K. has a code defined by process and product to include various types of food. It bans anything derived from cloning or created by process from a” natural” labeling. Canada’s code defines only by process, allowing just water to be removed and no vitamins, minerals or additives to be introduced. Israel’s code concerns only process allowing 33 different treatments, all physical, none chemical. By contrast the U.S. has no definitions of “natural” foods, but it discourages the use of the word on labels of poultry whose weight has been increased over 25% by water injection. I wonder if that extends to ham.

Abrupt discontinuation can cause dangerous spikes in blood pressure – especially when taken with a beta-blocker. 7) DiureticsDiuretics come in three classes:Thiazide Diuretics -Loop Diuretics -Potassium-sparing Diuretics -Diuretics work by causing the kidneys to excrete sodium and water in the urine – on line cialis resulting in an abnormal production of hair. Having basic computer skills can make people better at their jobs and also more attractive to employers. levitra without prescription In case of any deficiency or imbalance of any sort could purchase cialis cause abnormal bleeding. There is no cure for erectile dysfunction but the number of distressed houses in the inventory of the banks. generic cialis no prescription “Whole Foods” are not interchangeable with organics either. These are foods that are unpolished, and minimally processed before being consumed, with no added ingredients, not even salt but again, need not have been organically grown. They consist of mainly high fiber items, like grains, beans, and fruits, but also include non-hydrogenated dairy such as milk and cheese. The FDA dictates that anything labeled “Whole Grain” contain the bran, endosperm and germ of the grain. Makes me wonder about a lot of the breads and cereals I see in the markets.

“Raw Foods” are the ones most likely to have been grown organically, because they are intended to be consumed in their natural state, or never heated above 104 degrees, and contain no whole grains, beans or soy. People who buy raw foods, mainly vegans, are understandably concerned about ingesting chemical residue. Interestingly, India is experiencing a Raw Organic Movement that had seen a 22% increase annually over the past few years. It brought in $57 billion last year and is projected to be worth $104 billion by 2015. Due to the nature of the products, it’s doubtful if much will ever exported but the movement itself may be.

Now, with any confusion of terms out of the way, let’s get back to organics. The Environmental Working Group, a non-profit organization, publishes an annual list of non-organic foods to avoid called “The Dirty Dozen”. Since the list is always more than 12, and changes every year, due to weather conditions, drought, rain fall, frost, which affect chemical residues on crops, and insect populations, it’s wiser to remember the categories: thin skinned tree fruits, berries and grapes, leafy vegetables like lettuce, spinach and kale, low growing vegetables like tomatoes, celery and cucumbers and shallow root ones like radishes, carrots and white potatoes. I understand why citrus fruits, peas, bananas and melons are never on the list, but I don’t get why cabbage, sweet potatoes, asparagus, broccoli, kiwi or eggplant aren’t either, but they aren’t These are general guidelines, and it’s smart to check out the latest annual listings, especially after extreme weather conditions. Just plug Dirty Dozen Foods into a search engine.

Incorporating organic foods into the diet is beneficial for everyone, particularly the elderly and ill, but it can be very important for babies and toddlers, especially if you’re making their food. By the way, baby food is a cinch; I’m just finishing a book on it now titled Children’s Fare. Actually the nutritionists appear to be more concerned about encouraging people to focus on organic meats and dairy than produce because of the possible effects of growth hormones. However, the benefits of organic milk over non-organic are few, so long as the label states the no rBST hormones were used to stimulate milk production.

Are there any downsides to buying organics? Of course! The biggest is that organically grown food is about 50% more expensive than conventionally. It requires more land, and taxes, to ergonomically rotate crops and allow livestock free-range. Far more labor is needed to hand weed, mulch and guard against fungus and pests by natural means. Add to this that organic farmers in the U.S. get no subsidy, and it becomes an unprofitable undertaking. In other words organic farms produce substantially less than conventional ones. Moreover, produce allowed to ripen naturally and not preserved, must get to market faster and will spoil quicker than the conventionally preserved. Incidentally, a note here, farmers in the U.S. earning less than $5000.00 per year from organic products needn’t label them, So if you go to a Farmers’ Market, ask the vendor about the produce.

Are there any ways to make regular food safer? Yes! Rinsing is the most important. Remove any soil and then soak in a solution of ½ part water ½ part vinegar for 5 mins. or wipe well with a solution of 1cup water, 1Tbs. lemon juice and 1Tbs.baking soda, or simply diluted dish detergent followed by water. Of course you can also buy one of the commercial “washes”, but that rather blows the “organic” doesn’t it? Be sure to do this before cutting, because a knife blade can carry pesticide residue into the flesh, and wash all utensils frequently.

Are there ways to buy organic food on a budget? Again Yes! The most obvious way is to comparison shop, especially if looking for milk. Stay seasonal, and, if possible, contact local growers, perhaps through visiting Farm Markets, to see if you can avoid the commercial mark-ups. Plan menus ahead featuring available produce, estimating the prices into your budget, before shopping. Be willing to make budget cuts or buying other items, snacks and sweets, for example, to accommodate the extra costs. Buy the dried foods, beans, rice etc. in economy sizes. Perhaps you have someone who will share bulk purchases from warehouse stores, to save money. There are high price and lower priced organic foods. Find ways to balance your purchases between them, either through menu planning, or by combining them in a casserole. Become familiar with the Dirty Dozen, and find ways to combine organic, with safe non-organic foods as described above. There are coupons for organic foods on the web, but avoid ordering things there, because it will cost too much in shipping, and depending on the vender and item possibly take too long to arrive. If you have space, learn to freeze and/or can. Finally, try growing your own produce, but I should warn you, my neighbors tried that last year. After some “wiffy” days, a rather cute infestation of lady bugs and a surplus of zucchini, the local rabbits got most of the tomatoes and beans, they sodded over the plot. It had cost far more in supplies than they could have saved even with bumper crops.

This highlights the main problem. Organic farming is expensive and labor intensive with a proportionately low yield. Basically all farming was organic before the industrial revolution and the population explosion. It’s the way the Third World nations still farm, struggling to feed their own people. The truth is that without modern farming techniques, and that includes some genetically altered crops, we wouldn’t be able to feed ourselves. Moreover, organic farming requires more space than conventional, due to the extra land needed for proper crop rotation, making it too expensive for practicality on a large scale. Add in the weather variables and there’s the potential for disaster. England has an experiment Thanet Earth in Kent, enclosing acres in vast greenhouses, but its success is unknown as yet. The truth is, until a solution is, or can be found we’re going to have to depend for most of our food, on modern, conventional farming techniques and methods. Hopefully, we can make those safer. Though organic husbandry requires land, sufficient to allow the animals free range, it’s then a matter of keeping their housing clean, their food pure, their fields free of artificial fertilizers and pesticides, and above all, never giving them anything to modify their growth or productivity. It’s actually a case of doing less rather than more, and leaving the animals to develop as nature intended. That should be somewhat easier to achieve. Let’s hope, as awareness of the benefits of eating organically increases, ways will be found to increase production of and access to these foods, so we may all eat healthier. For now, however, cost and availability are considerations.

I believe that, with all the controversy over GMOs and the difference between produce improved by lab created ones as opposed to the increasingly popular ‘heritage’ produce created through cross breeding, there will be a new category of food recognized soon. I suppose it could be called ‘artificial’ as opposed to ‘natural’. Once again, either could be organically grown, but it would give the consumer a wider choice. Obviously, the artificial varieties, since they would be modified to need less care concerning pests, fungus, soil, perhaps even water could be a less expensive, yet still organic, alternative.

Finally, it is also very important to remember that the “organic” label is no guarantee against products causing food borne illnesses. Many contaminants can be introduced between the field and the table. Your best protection is to always buy from reliable sources, constantly wash your hands, counters and tools to avoid cross contamination, keep the cooking area chemical free, and be sure to maintain the proper temperature for storage and cooking of each item.

CHOOSING MEATS TODAY FOR TOMORROW

For over 30 years the structure of the food supply system in the U.S. has been changing, and those changes have made themselves manifest during the past decade, some good, some bad and many controversial, such as the introduction of lab-generated GMOs. In addition, we are now concerned with the world-wide effects of global warming, and acknowledge the depletion and/or pollution of our natural resources. Our desire for a healthy diet extends beyond the plate to wanting food produced ecologically, with little harm to the planet. This means supporting stainable sources and closely monitoring production and preparation of foods in every category.
Of course, this includes meat and sadly for beef-loving Americans, the focus is on cattle. For several years commercial herds have been fed corn instead of their natural diet of grass. This has changed the flavor and texture of the meat to the extent that a gourmet magazine recently described what we see in markets as ‘pasty’. Another consequence is that cattle naturally produce E-Coli in the second stomach, and dispel it in the third stomach but only on a grass diet. When corn fed, there must be careful butchering or cross contamination can occur.
Unfortunately, the once powerful Meat Packers Union, with its excellent training, has all but disappeared, taking with it knowledge of several favorite lower priced cuts, like the flank and the brisket. Currently, the steak choices remain the same but the chuck (arm) and round (rump) pieces are sold as roasts, when formerly they were used for ground meat or stews. The meat from the steer’s under carriage, site of those other cuts, is ground and sold by percentage of fat at inflated prices.
This situation has helped to bring about the return of the independent butcher, a man who knows all the cuts and buys whole carcasses of grass fed beef from an independent rancher. The meat is safe and flavorful but expensive leading to the development of recipes showcasing small amounts of i in complimentary pairings, proving ‘less is more’. For more information and recipes, see postings 8/12/15,1/5/17, 1/19/17, 1/26/17 found on the panorama on the site Home Page.
Unfortunately, if we no longer have the room to properly graze cattle on grass, since it takes two years to be marketable and only reproduces itself once a year, in a single birth, and requires trained butchers, it’s not considered sustainable. It’s no longer ecologically friendly or economically feasible for the average family to rely upon beef as a meal staple. Let’s hope the commercial interests responsible for this situation can remedy it. Until then; “Beef, it’s not what’s for dinner anymore.”
Pork, America’s new ‘go-to’ is a better choice. Pigs grow quickly, produce several litters a year, are omnivores, eating everything making them easy to feed, and they consume about half the quantity of food that cattle need. They also take up less space, being able to be penned. Although part of the movement toward producing heritage hogs with a finer quality of meat, is to let them roam free in a limited space allowing them to root naturally for vegetation.

Pork is deemed a sustainable meat. It is reasonably priced, offers the option of being smoked, giving it a long shelf life. Hogs are ecologically agreeable to raise and reproduce rapidly. It has dietary restrictions for humans but is easily replace in recipes by poultry, another reasonable, sustainable category of meat.

Lamb, another sustainable meat, is about to make a come-back. Sheep graze differently than beef, nibbling the grass rather than uprooting, so it regrows like a mowed lawn. They have a wider diet, are able to feed on moss, lichens, weeds and low shrubs with no ill effects and don’t need a flat terrain. Although they too, reproduce only once a year, usually in a single birth, they do have the added advantage providing wool.

The unpopular thing with lamb is its name. If the meat were labeled ‘sheep’ or ‘mutton’, I think it would be more readily accepted. ‘Lamb’ conjures images of a baby animal romping in a meadow, a turn-off for many people, especially children.

Chicken has always been considered a sustainable meat source. They grow and reproduce quickly; are easy to feed, can be contained in one area and provide another source of protein too – eggs. Free range is best, farm raised are good, but ‘factory raised’ are bad for the environment. Having so many birds confined in limited space makes the droppings alone a pollutant. The chicks are artificially hatched; force fed, live in an artificial environment and are mass slaughtered at 9 weeks for the broiler- fryers, and 12 weeks for the roasters. Needless to say, this creates a huge waste-disposal problem. The same rule holds for all poultry, ducks, turkeys, game hens, factory raised is not environmentally acceptable.

SOME LIKELY NEW ADDITIONS TO THE MEAT SECTION. It’s only natural, with all the concerns mentioned in the beginning of this post, especially those concerning our shrinking resources that we extend our reach to include sustainable meats overlooked until now. Here’s a list of likely candidates you may see in the markets soon, followed by a few recipes to give you ideas of how to prepare them if you’ve never eaten them.

Rabbit is the poster for sustainable meat. It’s easily raised, grows quickly, leaves no footprint on the environment and is famous for its ability to reproduce. The rabbits bred for table aren’t the backyard cottontail. They are can weigh up to 20 lb. and I’ve only seen them sold in parts, labeled much like chicken, breast, thighs, legs –no wings. Rabbit used to be in supermarkets in the 90s, and can still be found in upscale ones, frozen, not in the frozen case but in a bin, with turkeys, ducks and game hens. In fact rabbit is much like chicken in color, texture and taste and can be served in many chicken recipes which require slightly longer cooking because it can be a bit tougher.

Goat is another sustainable meat that leaves no footprint on the environment. It’s the ‘pig’ of herbivores able to eat almost anything with no ill effects. Like sheep, it nibbles as it grazes and can stand even more rugged terrains than sheep, finding food almost anywhere in any climate. Goat meat is very lean, lighter and sweeter than lamb. I’ve eaten it often, with enjoyment, but always in a dish with other ingredients or in kabobs, never seen it served as a roast. I did see legs on sale in Switzerland, so I guess it can be prepared that way. I was surprised to see goat sold in large bags of cubes in a primarily Caribbean market recently. The price was more than competitive with that of other meats, so who knows? Goat may be going main-stream sooner than we think. If you haven’t tried it, do if you get the chance.

Squab or dove (pigeon) was popular in the 1920s-1940s and I still saw it in my market in the 1990s, but was surprised when I asked my market butcher about them recently and he had never heard of them. All dark meat about the size of a game hen, they’re usually roasted. Once again these aren’t the birds in the park. They’re raised for table and their feed is controlled. On the other hand, they’re easier to raise than chickens. They roost high, so there’s less danger of predators and though they fly free, a flock will usually stick together, returning each night to a structure called a Dovecote. In Europe many large houses have dovecotes attached to the roofs, or built in towers close by. Squabs reproduce in spring, like most birds, and if consistently fed in one location won’t venture far, so they’re easy to raise. They’re hardy and, except for droppings in the area where they gather and the dovecote, easy on the environment.

Guinea hens are another poultry recommendation for the meat parade. Like squab their meat is dark but more gamey, suitable for dishes with sauces rather than roasting. They’re low-maintenance, easily raised and a plus is that they thrive on insects like ticks. Territorial. They stick together and don’t attempt to stray.

Venison is delicious, and the ultimate in a self-sustaining, environmentally friendly food source. It’s prolific and many states have lengthened their hunting season to reduce the numbers. If you don’t know a hunter, there are plenty of places online to order it. These places butcher according to USDA standards and will send you any quantity you want. In addition, police departments in many states contract with butchers to make the meat from auto collision deer fatalities into sausage which they sell to benefit their charities. I can tell you it’s some of the best sausage I’ve ever tasted. There are loads of recipes for venison, especially in older cookbooks, gourmet and sporting books. If you’re really feeling adventurous, I understand these places sell moose, elk and caribou too.

Here are some recipes to help you on your way
Rabbit in Cream Sauce: Serves 2-4
1 rabbit in pieces
½ cup flour
½ tsp. each freshly ground salt and pepper + 1 tsp. salt
1 ½ tsp. dry mustard
1 tsp. dried thyme
5-6 slices of bacon
1-2 Tbs. oil – if needed
½ cup stock – chicken or beef
1 cup sour cream
2 Tbs. chopped parsley

Mix the flour with the seasonings and dredge the rabbit well. Saute the bacon until crisp and set aside. Brown the rabbit in the bacon fat adding oil if needed. Reduce the heat, add the stock, cover and simmer about 10 min. until rabbit is tender. Transfer to a plate and keep warm. Skim fat if necessary. Add cream, parsley and 1 tsp. salt to the pan. Heat through gently, but don’t let it boil. Serve hot sauce over the meat and garnish with crumbled bacon.
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Jamaican Curried Goat: Serves 4-6
1 ½ lb. cubed goat meat
4 scallions thinly sliced
2 Tbs. curry powder-divided
2 medium onions diced
3-4 cloves garlic- crushed
2 Tbs. oil + more if needed
1 Tbs. butter
Sprig of fresh thyme or ½ tsp. dried
1/3 Scotch Bonnet or other hot pepper about ½ Tbs.
Salt and pepper
2 cups hot water
Chutney, nuts, raisins ,shredded coconut
Mix meat with 1 Tbs. curry powder, all the seasonings and scallions and marinate 30 min. to 1 hr. Scrape off and reserve seasonings. Heat oil and brown meat. Return seasonings to pot add water, and cook over medium heat until meat is tender, about 40 min. Add onions, remaining curry, Scotch bonnet and butter. Cook 10 min. more. Serve over hot rice, and pass the chutney, nuts, raisins and coconut.

Squabs with Black Olives: Serves 4
4 squabs
2 Tbs. butter
1 garlic clove- mashed
1 small onion finely chopped
1 medium carrot grated
¼ cup each chopped celery leaves and fresh parsley
1 egg
Enough lightly toasted pieces of white bread to equal 2 cups when wet
Sufficient milk or cream to moisten bread
½ tsp. poultry seasoning
Salt and pepper
(1) 7 oz. jar Kalamata black olives
4 slices bacon or 2 slices turkey ham

Lightly sauté the vegetables and herbs in the butter. Mix in the other ingredients except the olives. Clean the birds and stuff the cavities with the bread-vegetable mixture. Place in a roasting pan and top each with the bacon or turkey ham. Pour the olive juice and ½ the olives over and roast in a 350 deg. oven for 1 ½ -2 hrs. or until birds are done. If liquid is low add broth. Add the rest of the olives at the end to heat through. Deglaze the pan with more broth or white wine if needed. Serve drippings with birds and use olives as garnish.

Broiled Venison Steaks: Serves 4
4 Venison steaks 1 – 1 ½ inches thick
Coarsely ground pepper and salt
2 Tbs. finely chopped onion
4-6 Tbs. butter
Dash salt
2 + drops hot sauce or to taste
Press the coarsely ground salt and pepper into each side of the steaks and broil or grill about 4-5 min per side until well browned. Meanwhile melt ½ the butter on a heated plate, add the onion, dash salt and hot sauce. When meat is done put it on the plate and top with the rest of the butter. Turn the steaks over in the sauce several times. Cut the meat into strips and serve topped with juices from plate.