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Jul 11

LOW CARB SUMMER SIDES

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

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

The answer is of course, obvious. Find low carb sides which are fun to eat, without all the starch but that isn’t easy. Those favorite summer foods are hard acts to follow, let alone replace to our satisfaction. Here are 17 recipes I’ve found which fill the bill. Several have become family favorites for us as I think they will for you. You will notice that most of the recipes have Mediterranean roots. The countries in that region have warmer climates and long histories of developing dishes suitable for al fresco dining. So if you’re feeling adventuresome and want to find more low carb side dishes for summer menus, search the cuisines of the Mediterranean, remembering that they are also considered the healthiest regional cuisines in the world.

RECIPES

Pickled Radishes– can be chilled up to 3 weeks.

Ingredients *

1 ½ lb. daikon radish, peeled

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

1 Tbs. kosher salt

¼ cup rice vinegar (not seasoned)

3 Tbs. sugar

1 Tbs. very thin matchsticks of peeled ginger

Preparation

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

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

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

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


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

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

Green Vegetables, such as whole beans, asparagus spears, split broccoli crowns, even Brussels sprouts, are wonderful simply cooked to crisp tender, drained and introduced to a vinaigrette while still warm then allowed to marinate. They can be garnished with toasted nuts or sesame seeds, chopped egg, green onions or fresh herbs.
Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

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

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

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

 

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa – – optional

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

The reason behind incapability in men is an inhibitory enzyme which resides in tadalafil overnight shipping male penis and do not go away so easily form the life so the person has to make sure that he takes the drug by violating any instructed advice of physician. The enhancement in the cialis super execute spread hiv organically grown provocation in storing male organ hardness and probably creation. Do keep a daily check with your doctor before you eat grapefruit or drink grapefruit juice while you are being treated with Sildenafil. viagra discount online buy cheap levitra amerikabulteni.com He either tries to improve the existing difficulties or look for ways to remain active to make his partner happy. Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

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

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

Tomatoes are a gift, especially when fresh in summer.
Tomatoes and Beets the large ones are wonderful peeled and fanned alternately with peeled large beets, all marinated in Balsamic vinaigrette.
Pennsylvania Dutch Tomatoes feature the beefsteak variety peeled, thickly sliced, layered alternately in a bowl with ¼ tsp. of cider or red wine vinegar, pinches of sugar, salt and pepper and marinated for several hours

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

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

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

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

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

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

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

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

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

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

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

 

Jun 27

FANCY ICE CREAM DESSERTS TO MAKE AT HOME

If July 4th had an iconic food like other holidays, I bet it would be ice cream. Cold, fun, refreshing, and readily available it’s wonderfully satisfying in hot weather. More than that, it’s easy to create a huge variety of fancy desserts at home and experiment with flavors using commercial ice cream.

Years ago, I bought an ice cream machine. I lived in an area famous for blueberries, loved cranberries and had been mashing bananas in softened vanilla ice cream, then refreezing the mix in popsicle molds for ages. I thought it would be easier to create ice cream in those flavors from scratch and I wanted to try using herbs and spices.

Well….my efforts were successful, but the machine…not so much. The process was too time-consuming and the machine took more freezer space than was justified by the results-only about 1 quart of ice cream. It took days to make enough ice cream for a full family dinner, it wasn’t easy and in no way could I have the choices I wanted always available. So the machine sits on a shelf, except for occasional request. I didn’t want to go back to the old, totally, handmade methods yet I did want way to easily make fancy ice cream desserts at home, which weren’t run-of-the-mill.

So I did some research which took me a step further in the direction of convenience (or laziness). I found that it was easy to make ice cream desserts at home using commercial brands. It converted with little effort into fancy, festive presentations. Some of the recipes below are adaptations, some are mine and a few are old classics but they’re all easy, delicious, decorative, homemade AND guaranteed to get you raves!

Don’t miss the special BONUS at the end of this post. It has 3 additional recipes which can help to make your ‘company’ desserts no-brainers in the future.

RECIPES

Truffle Bites: Yield 25- From The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow,
3 cups ice cream-flavor optional
7 oz. semi-sweet chocolate
1 oz. milk or white chocolate
¼ cup chopped, toasted nuts-almonds, hazelnuts suggested
Place a large cookie sheet in the freezer for 10 min. Scoop balls of ice cream with a melon baller and line them on the cookie sheet; freeze for at least 1 hr. Line a second cookie sheet with parchment paper and freeze it as well. Melt the chocolates in separate pots. Transfer the ice cream balls to the parchment covered sheet, and, gently spoon a little dark chocolate over half of them to cover, one at a time, and immediately sprinkle with chopped nut. Cover the other half of the balls with dark chocolate and drizzle with the milk or white chocolate. Freeze them as you go to avoid melting and keep frozen until serving.

Fruit Gateau: Serves 6-From- The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow,
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

Peach Melba: Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe below*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce- see NOTE below**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better, so are frozen raspberries sweetened to taste.

*Meringues: Yield about 25 small or 12 large
Meringues are very useful . The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl. Tip: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring – – Vanilla is usual if used with other ingredients. I like Maple to serve alone
Cover the cookie sheet with the waxed paper. Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still warm, remove the meringues from the paper, and allow to cool on a rack.

*NOTE: Meringues are handy to have on hand. They can be eaten as cookies and are lower in calories. They keep in an air-tight tin for months. The batter can also be cooked flat or in shapes and used to replace pie crust or pastry shells.

Banana Popsicles: Makes 6 as per usual mold set*
2 cups softened vanilla ice cream
1 cup mashed RIPE banana=1 large or 2 small—dark spots from ripening don’t show after mixing
Mash the banana to a paste with a fork and stir into the ice cream until fully mixed. Freeze in molds. Rec
* Can substitute for the cream in the Cake recipe below

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(1 qt.) 32 oz. ice cream-vanilla—see Note for using other flavors
8 oz. caramel sauce
3/4 cup chopped toasted nuts-pecans, almonds, hazelnuts or walnuts
Soften the ice cream. Rinse and line a 1 lb. loaf pan with plastic wrap. Stir 1/3 of the ice cream into the caramel sauce and mix well, heating if necessary. Cool then stir in the nuts. Spread 1/3 the caramel mixture into the pan and top with ½ the ice cream. Repeat layers ending with the caramel. Tap to level the surface and freeze for at least 6 hrs. To serve, dip pan in hot water, invert onto a plate, remove wrap and slice.
NOTE: Only vanilla combines with the caramel sauce well taste wise. If using another flavor of Ice cream buy enough vanilla ice cream or substitute 2/3 cup whipped cream.

Ice Cream Cake: Serves 10-12
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
Layer pans, tube pan or sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool.
Soften ice cream to consistency of whipped topping.
Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert.
Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then begin to fit chunks of the cake into the mold in layers. Be sure to separate the layers of cake, the pieces of cake in the layers and the cake pieces from the sides of the mold with enough ice cream that they don’t stick together or become exposed when the dessert is unmolded.
Also, have a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving.
Freeze the mold for several hours or overnight.
Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold.
Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.

Bonus
Chocolate Cups: Serves 6- From-The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow,
These are an elegant way to dress up a couple of scoops of ice cream. Just add whipped topping, some fruit or other decorations and you have a party dessert! Make them ahead and you’ll always be set.
8 oz. chocolate broken in pieces-dark, white or milk
Waxed paper
1 baking sheet
(1) 3 inch round cookie cutter—OR tuna fish cans, washed and open at both ends
Cover the baking sheet with waxed paper. Cut (6) 12 x 5 inch strips of waxed paper. Fold each in half lengthwise and roll to fit inside the cookie cutter when standing on the baking sheet and tape paper in circles. Stand the cookie cutter on the baking sheet, fit a paper roll inside it and, with a teaspoon, spoon a little chocolate inside, spreading it over the bottom to form a base and unevenly up the sides. Careful not to crack the chocolate shell, remove the cutter and go on to the next cup. This is where tuna cans make the job easier; they stay in place until the cups harden, allowing several to be made quickly.
Each cup holds 2 normal scoops of ice cream.

Coconut Ice Cream: Serves 6– This doesn’t belong in either of the above categories, but it’s a fun addition, especially with the current popularity of coconut.
14 oz. can coconut milk
¼ cup sugar
2 limes, zested and juiced
Toasted coconut shreds, toasted almond slivers and/or chocolate shavings for garnish
Boil sugar with 2/3 cup water to dissolve, stirring constantly; cool then chill well. Add lime and coconut milk. Pour into a freezer-proof container and freeze 4-6 hrs., beating or processing twice in between to break up ice crystals. Freeze until firm. Serve in scoops topped with choice of garnish.

Homemade Blueberry Ice Cream-An easy way to surprise people with unusual flavors.
3 cups (1 ½ pts.) half-and-half
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup lightly mashed fresh blueberries –OR other pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries*
Food coloring (optional)
COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.
REFRIGERATOR-FREEZER METHOD
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup prepared fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
*NOTE: I found blanching the blueberries slightly before mashing them softens them enough so their texture blends well with the cream when frozen.

 

 

Jun 13

COOKING TIPS AND TRICKS

An article on cooking tips and tricks is the perfect follow-up for last week’s posting on simplified recipes. The only thing better than a recipe modified to make kitchen time more comfortable is finding cooking tips and tricks to make the preparation and/or clean-up easier as well. So here are 25 ideas dedicated to that noble purpose for all you people, like me, who believe, perhaps not in building better mousetraps, but love finding and using them.

I have written other posts on cooking tips and tricks, and had intended to continue them on a regular basis. I did write several but then other subjects popped-up, and well, it’s been awhile. I promise to do better in the future. Meanwhile, you can check out my previous postings in the Archive Section under Jan. 5, 2012, Mar. 22, 2012, July 9, 2012, June 30, 2013, Oct. 20, 2013 and Apr. 16, 2016. There’s some good stuff there!

Microwave Tricks

1) Roasting Garlic
Years ago, I had a terra cotta garlic roaster. It resembled an upside-down beehive on a saucer. I loved it because it made roasting garlic a quick, one-step process. Unfortunately, it was a casualty of a move and I couldn’t find a replacement but I improvised. I bought a 3 inch, unglazed clay flower pot with matching saucer, then trimmed a cork to fill 2/3 of the drainage hole. And it works perfectly.
Cut the top 1/3 off a blub of garlic to expose cloves and remove dry skin. Put it on the saucer and spoon over 1Tbs.oil, place pot upside-down over garlic and microwave on high 1 min. For lesser powered oven an extra minute may be needed. By replacing the cork with a plug of foil, this roaster also works in a conventional oven at 350 deg. for 1 hr.

2) Microwave ‘Fried’ Eggs
Separate egg without breaking yoke. If this is a problem, break the egg over a slotted spoon* and let the white drip through to a lightly greased microwavable plate or mold. Gently slide yoke into a custard cup or small container. Microwave the white 1 min.-it will form a well in the center. Slide the yolk onto the center of the white and carefully prick the skin with a knife or skewer pointer. Cover with a paper towel and microwave 1 min. more. Let sit to ‘set’ 30 sec. If not firm enough microwave 15 sec. More.

3)*Separating eggs this way is a tip as well.

4) Thawing a Piece of Meat
Microwave thawing can result in tough, even partially cooked meat. Bring a container of water to the boil in the microwave and immerse the meat, still in plastic wrap. If it isn’t thawed enough to work with by the time the water cools, repeat. But only once or the meat might cook a bit.

Freezer Tricks

5) Storing Tomato Paste and Fresh Ginger
The freezer is best for these items. Open the tomato can at both ends and use one of the ends to push the past out in a roll onto a piece of plastic wrap. Frozen it keeps indefinitely and can be sliced into the desired amounts.
Fresh ginger keeps well for several months frozen in plastic wrap and a bag. Frozen, it can be easily peeled and grated.

6) Ice Cubes Keep Herbs, Sauces, Wine Flavorings
Ice cubes capacity is 2 Tbs. and make excellent containers to freeze and store flavorings. Fill them with chopped herbs and a little water and they are easily added, frozen, to cooking dishes. The same is true of leftover sauces, wine and other small amounts of taste enhancers, like broth coconut or condensed milk.

7) Frost Cakes Easier
Lightly freeze a cooled, freshly baked cake. It prevents crumbs from mixing in with the icing.

8) Slicing Meat
To easily and neatly cut thin slices from a piece of meat, or to chop it, like bacon, for cooking, freeze it slightly first to firm it up.

9) Marinating Meat
Trim the meat and freeze it with marinade in a plastic bag. The time taken in freezing and thawing equals the time required to marinade. A great time-saver.

Cutting Tips

10) Chopping Herbs
If your knife skills aren’t up to chiffonade or you only want a course chop, put the leaves of the herbs in a glass and snip them with a scissors.

11) Chopping Nuts
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12) *Toasting also brings out the flavors in spices, but instead of pulling out a skillet to wash, spread them on a piece of foil in a toaster oven at 250 deg. Warning, watch them closely because they only take a few minutes and can burn easily.

Knife Care
13) Always hone knives on the steel rod in the knife set–for all knives on a regular basis, but especially before and after any major knife work. It doesn’t sharpen the blade but it keeps the paper thin edge aligned so that it cuts evenly rendering clean slices. Hold the wide end of the knife blade at a 15 deg. angel against the rod and draw it down with even pressure so the entire edge has touched the steel. Reverse the action to hone the other side of the blade and repeat a few times.

14) Never use the sharp side of the blade except to cut. To clean a surface or sweep cuttings into a container, flip the knife and use the opposite edge. Don’t cut on hard surfaces like stone or glass and avoid using the dishwasher. These actions blunt knife edges.

Banishing Odors

15) From Hands: Lemon juice followed by soap and water works for onions. For Garlic, rub stainless steel a spoon, bowl or pan, then wash with soap and water.

16) From Equipment: Stick to glass and steel when working with pungent items and wash as soon as finished. This holds for pots and pans too. If an odor lingers including on counter tops, wipe with lemon juice or a paste of baking soda and water. To remove odors from plastic containers, seal a wad of newspaper in it for a few days.

17) From the Fridge: The standard cure is an open box of baking soda changed every 3 months. Other solutions are an open can of coffee grounds, charcoal or a wad of cotton soaked in vanilla extract.

18) From a Room: A baking sheet scattered with baking soda on a table or a stick of cinnamon simmering in water. Of course you can always bake a pie or cake….

19) From a Drain or Garbage Disposal: A lemon usually cures the disposal problem. For a stubborn drain pour 1 cup baking soda mixed with 1 cup salt down the drain and follow with 1-2 quarts boiling water.

20) For Sinks–Wipe with bleach soaked paper towels.

Cooking Tips

21) Vinegar is a wonderful way to add that missing bit of zing to sauces, gravies, soups, especially the commercial condensed ones and even baked goods like fruit pies. The amount and type of vinegar depends on the dish to be flavored and your taste, but it works every time.

22) Save the pickle juice after the pickles are gone. It’s a great flavoring agent for salad dressings or tomato dishes. Try a little of the dill juice with sour cream and mayo as a topping for poached salmon or dip for shrimp.

23) Pineapple isn’t just a tasty fruit. It contains bromelain* which breaks down protein and tenderizes meat. Add some juice to a marinade or chill thin slices between tough cuts of meat for 1 hr. before cooking. Do not allow pineapple to sit with fish or shrimp over 30 min. or they become mushy.

24) *Bromelain enzyme prevents gelatin from setting and is the reason pineapple isn’t recommended for molds. The problem disappears if the fruit or juice is heated before being added.

25) Stir pesto to taste into ricotta cheese to make a sauce for cold pasta or for quick ravioli: To Make Ravioli: Lay won ton wrappers out on a board or counter. For smaller ravioli, place1 tsp. of filling off center on the wrap and wetting the edges, fold over and press to seal. For large ravioli, place 1 Tbs. filling in the center of the wrap, cover with a second and wetting the edges seal. Drop raviolis into boiling water without crowding. As soon as they rise to the top, they’re done. Remove to a plate with a slotted spoon, keeping separate. When all are finished, layer in a dish with melted butter and top with grated Parmesan. Serve warm or at room temperature.

 

 

Jun 6

SH0RTCUT DINNER RECIPES MAKE RELAXED MEALS

Shortcut dinner recipes are favorites of busy people all year, but when the weather heats up, they’re everybody’s go-to. These are recipes modified, primarily, to make the cook’s kitchen time easier, and more comfortable. They aren’t necessarily faster, but they achieve the desired dish with less effort. After all, nothing is quicker than sautéing or pan broiling a chicken tender or fish fillet and making a pan sauce but it does require standing over a hot stove, which can be tedious even with air-conditioning.

Creating a shortcut recipe often involves adjusting ingredients, usually altering prep and, almost always adapting cooking methods. Frequently, microwaving becomes involved for at least part of the cooking. However it’s achieved, three things are required of the finished product. It must mirror the original in taste, texture and appearance. The Popovers and Sherbet do this. If it’s a new creation, then it must fit seamlessly into its category. The Chocolate ‘Crazy’ Cake and My Key Lime Pie are examples of this.

Below are 16 shortcut recipes for you to see. Most are from other sources, some are general knowledge and a few are my own. Several may seem inappropriate going into summer, but I’ve included notes to make them seasonal. If you study them, you’ll begin to see patterns emerge which you can relate to some of your favorite recipes and find ways to shortcut them.

If you try them you’ll never go back to the original recipes. Popovers, reputed to be so difficult are a cinch now; spaghetti sauce in half an hour? And the chocolate cake not only doesn’t need beating, it doesn’t need eggs or shortening either making it truly low-cal-about 146 cal. per portion.

RECIPES

Quick Popovers:

Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

Flour Tortillas

Quick Crackers or Dippers-Cut a 3-4 inch. diameter circle in the center of a 10 inch flour tortilla and divide it into 6 wedges. Cut the remaining ring in 1 ½ inch segments. Place the pieces on a cookie sheet, lightly spray with oil and sprinkle with seasonings of choice-salt, garlic powder, paprika etc. Bake at 300 deg. until dried and crisp-about 10 min.
Pizza Crust– Tortilla size depends on servings. Lightly brush one side of a flour tortilla with water and press a second on top. Build the pizza as per usual with desired ingredients, leaving a 1 inch margin. Bake at 425 deg. for 12-14 min. until bubbling and golden.

SOUPS: In summer, as in winter, soups make great meals when paired with sandwiches and/or salads. Top: Try the popovers. The recipes below are from The Complete Book of 400 Soups by Anne Shesby

Cucumber Bisque:

Serves 4
3 large cucumbers, seeded and sliced but not peeled
1 small onion-diced
4 cups chicken stock
(4) 4-5 oz. salmon fillets or 16 large shrimp-optional
Salt and pepper
Sour cream for garnish-optional
Chopped chives for garnish
If using, poach the salmon or shrimp in boiling water until cooked-the salmon about 8 min. and the shrimp about 4 min. (or buy cooked) Peel the skin off the salmon or clean the shrimp, leaving tails on and chill. Boil the vegetables in the broth until soft, about 15 min. Blend until smooth and add salt and pepper to taste. Serve in bowls with seafood on top, garnished with sour cream and chives or, if not using seafood, just cream and chives.

Arugula and Blue Cheese Soup:

Serves 4
8 oz. arugula leaves—any heavy spines removed
5 oz. blue cheese
2 ½ cups chicken or vegetable stock
2/3 cup light cream
Heat stock and add arugula until leaves wilt about 3 min. Crumble the cheese into the pot and stir until it starts to melt. Blend the mixture until smooth. Return the mixture to the pot and stir in the cream, heating only until well incorporated. Remove from heat and chill. Stir well and serve cool, garnished with chives or paprika. Don’t refrigerate long or cheese will congeal and change the texture.

Bean, Tomato and Pesto Soup:

Serves 4
(2) 14 oz. cans lima beans rinsed and drained-or a white bean, but no other colors
¼ cup tomato paste
1/3 cup pesto
3 ¾ cups chicken or vegetable stock
Sour Cream for garnish
Place all ingredients but cream in a pot and simmer gently about 8 min. Blend the soup until slightly chunky and chill. Serve swirled with dabs of cream.

MAIN DISHES

Tuscan Bean Salad:

Serves 2—For more, simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz. can cannellini beans – or navy or Great Northern white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Rinse the beans under running water and drain. Stir in the drained tuna. Allow to stand a few minutes for the flavors to meld and/or refrigerate up to 8 hrs.

Spaghetti:

There are as many recipes for spaghetti as there are for tuna salad. This is my own quick version with two twists I learned in Italy. The first is in the recipe, the second is the use for it below.*

1 lb. sausage or turkey sausage roll

(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch)*

½ cup raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. pepper and salt to taste
Crushed red pepper flakes to taste-optional

1 lb thin spaghetti or angel hair pasta.

Grated Parmesan

In a stockpot, over medium heat, brown the meat in the oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.
Spaghetti sauce freezes beautifully, so make extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick kid’s meals. If not thawed, put a few tablespoons of water in the saucepan as you start to reheat it to avoid sticking, but once it’s thawed, it can heat while the pasta cooks.
*A favorite cold meal for Italians is Spaghetti Pie and it’s a handy use for leftovers as well. In fact it started with farm wives frying the leftover dinner pasta into a ‘cake’ which they could slice and place in the lunch pails of the men working the fields.
1)Toss the pasta with the sauce and for each ½ lb. mix in 1 egg lightly beaten
2) Store chilled overnight
3) Choose a skillet that will hold the pasta, compacted, to almost its full depth
4)Pour at least 2 Tbs. oil- more for larger pans-into the skillet and swirl.
5) Heat the skillet until a piece of pasta sizzles when dropped into it. Pour in the pasta and place over low flame
6)Allow the pasta to stay on the heat, undisturbed until the bottom loosens and the top is firm
7) Invert the pie twice, so it’s plated top side up
8) Chill and slice in wedges to serve.

Salad Nicoise:

Serves 4-6 Ideally this should be made with grilled Tuna steaks thinly sliced, and all fresh vegetables but canned works well. Just be sure the tuna is solid white Albacore.

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¾ lb. redskin or new potatoes—OR (2) 15 oz. canned tiny whole potatoes- drained

¾ lb. whole green beans—10 oz. bag frozen whole green beans or cut will do

4 hard boiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled (optional) cut in medium slices and chilled

(1) 2 oz. can anchovy fillets drained oil reserved for dressing

(1) 5 oz. can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp @ 10 min. Drain well, run under cold water to stop the cooking and cool.(Microwave the beans as package directs and drain the potatoes) Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

DRESSING RECIPE

Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder-OR 1Tbs. prepared hot mustard

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Marinating Made Easy
One easy way to cut marinating time, is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal cook the meat partially frozen, because when those meats thaw, they release their juices and tend to dry and toughen.

SIDES

Microwave Ratatouille: Serves 2-Slice 2 medium zucchini and/or yellow squash and 2 small onions into a microwave safe bowl. Top with 1 Tbs. oil, and ½ tsp. lemon pepper. Microwave 3 min. Add ¾ cup salsa * or (½) 15 oz. can diced tomatoes or an equal amount of peeled, chopped fresh tomatoes, and a sprinkle of red pepper, if desired, and microwave an additional 2 min. Optionally tip with grated cheese.

Spinach Tart: Serves 4- (2) 10 oz. boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees. Can also be microwaved for 1 ½ min. on high

DESSERTS

My Easy Plum Sherbet: Serves 4-This can be done with any fruit
(1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding enough syrup to get the proper texture-more equal cream than water. I use all of it with plums, but not with pears. (Save any extra syrup to flavor a granita.)
Place the puree in a sealed container, freeze to almost firm. Reprocess until the mixture lightens in color and becomes very smooth. Refreeze.
For ‘creamier’ texture stir in about ½ cup whipped topping before refreezing.
Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

My Key Lime Pie

I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until devised this, which seems to be foolproof, perhaps because it’s so easy. The lime juice is best fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon or more. Test to taste the strength of the acidity and flavor of the juice. Do NOT use concentrated juice unless it’s labeled Key Lime, or lime drink mix.

(1) 9 inch baked pie shell. Home made or purchased, regular or graham cracker.

(1) 14 oz. can Sweetened Condensed Milk MIXED WITH
About 2/3 cup sour cream-sufficient to equal 2 cups

½ cup fresh Key Lime juice OR see above

1 Tbs. lime zest

½ envelope unflavored gelatin
Whipped cream, extra lime zest or chopped mint leaves for garnish
Soften the gelatin by soaking 5 min. in the lime juice. Combine the condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice 30 sec. in the microwave. If it doesn’t dissolve

easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve garnished.

Crazy Cake:

Serves 14-16
1 ½ cups flour
1 cup sugar
1tsp. baking soda
Pinch salt
3 Tbs. baking cocoa
1 Tbs. vinegar
3 Tbs. oil
1 tsp. vanilla
1 cup water
Sift the first 5 ingredients, the dry ones, into an ungreased cake pan. With the back of a soup spoon, make 3 depressions into the top of the mixture. Pour each of the next 3 ingredients into a depression. Then pour the water over the top and mix well with a fork until batter is completely incorporated and smooth. Bake at 350 deg.35-40 min. until a toothpick comes out clean. Cool before slicing. Can be left in the pan or plated, iced or plain; 1/2 cup chopped walnuts or chocolate chips can be added to the batter. Recipe doubled makes a sheet cake or 2 layers. Keeps well.

 

 

 

 

May 30

COOL ENTREES FOR WARM DAYS

Aspics or Gelees and other classic cold entrees are perfect for Memorial Day which has fewer traditions than other U.S. holidays regarding food. There are no festive feasts or particular dishes associated with the occasion. For most people the three-day weekend affords time for a quick trip or to prepare for summer. It’s a chance to test the grill, but again, to be ready for the coming season.

However, it is a holiday and nice to have something special on hand to observe it. At such a busy time roasts and other entrees, standard for most occasions, are too time-consuming to cook and serve. We want lighter fare, more suitable to the warming weather, easier to prepare and eat as well as readily available in keeping with full, often shifting, schedules.

Enter some old-fashioned, even antique recipes for cold entrees which used to star at summer buffets. Given a modern twist, they’re easy to fix well in advance and several can optionally be based on commercially prepared items or leftovers, yet they can dress-up a dinner with the best whether to treat family or entertain guests.

I give 7 recipes below which will do the trick for any spring dinner and I mark and list the shortcuts in preparing certain ones as well.

RECIPES

Ham en Croute:

Serves 10-12
(1) 8 lb. cooked ham –boned preferably, canned is fine
Pastry for a 2 crust pie
1 egg –beaten
2 Tbs. heavy cream
Roll out about ¾ of the dough (If using 2 packaged pie crusts, moisten the edges to stick them together) into an oval shape, about 1/8 inch thick. Place ham in the center and fold up and around to cover about ¾ of it. Roll out the remaining dough to make an oval to cover the top and over-lap pressing edges together to flute. Combine egg and cream and brush dough. Use dough scraps to make decorations and brush with egg. Can be stored now, chilled. Bake in a preheated 450 deg. for 30 min. If baked far ahead and dough becomes soggy, re-crisp in a preheated oven for5-7 min.

Poached Salmon:

Serves 6
6 salmon steaks or filets
1 envelope bouillon granules-optional
1 Tbs. dill weed
½ cup mayonnaise
½ cup sour cream
Lime wedges or cucumber slices for garnish-optional

Bring enough water to cover fish in one layer to a boil in a pot. Cook in two batches if necessary. Cover and simmer 10 min. Run pieces of fish under cold water until cool enough to handle skin and bone if necessary. Otherwise place the fish on a plate and chill until serving time. Mix the mayonnaise, dill and sour cream and chill for at least 2 hours to meld flavors. Serve fish cold, topped with mayo mix and garnished as desired.

NOTE: The directions in the next 3 recipes are for serving directly from the dish. To present the mold free-standing the order of assembly is reversed with the garnish arranged first and the layers built on it. Two tips for easing this process are: 1) Just before use, rinse the mold or dish with water but don’t dry. That film of water helps keep the contents from sticking to the hard surface and facilitates unmolding.
2) Pour a thin layer of the liquid in the mold and let it harden before placing the garnish or first layer of the contents. Cover with enough liquid to leave a thin layer on top and chill. Repeat this process before adding each new layer ending with a layer of liquid.
3) Unmold by placing container in a bowl of very hot water for 10 sec. and inverting on the serving plate. If ‘encouragement’ is needed, slip a blunt tipped knife up on side of the mold to allow some air in.

Beef in Gelee:

Serves 6
6 slices cold roast beef-Deli or leftover pot roast work too
½ tsp. EACH thyme and basil
2 cans condensed consommé
2 envelopes unflavored gelatin
1tsp.Worcestershire sauce
Pinch cayenne pepper
Salt and pepper
½ cup cold water
1 small carrot sliced and cooked
½ green bell pepper in rings
Soften the gelatin in the water. Bring 1 can consommé to a boil and add it to the gelatin. Stir in the other can, Worcestershire sauce and salt and peppers. Arrange the beef in a serving dish, sprinkle with herbs and decorate with vegetable slices, those suggested above or others of choice. Pour over liquid and chill at least 2 hrs. or until set.
NOTE: See directions above.

Poultry in Aspic:

Serves 6
(2) 5 lb. cooked ducks, chickens or equal amount chicken thighs or turkey breast
2 envelopes unflavored gelatin
½ cup Cointreau or orange liqueur
2 cans condensed chicken broth
1 can condensed consommé
Pinch ground cloves
Salt and pepper
Orange slices- very thin
Soften the gelatin in the Cointreau, bring 1 can broth, cloves, salt and pepper, to a boil and dissolve the gelatin in it. Add the rest of the liquid and let cool. Arrange the meat, on or off the bone, attractively in a casserole, top with the orange slices and pour the liquid over. Chill several hours until set.

Corned Beef in Aspic:

And as a result of the liver is the primary reason for liver cirrhosis; the purchase levitra online very difficult to treat disease. We might end canada pharmacy tadalafil up experiencing cheating, lies, fidelity and what not. The client felt they lacked the ingredients to become a prevent buster and created a background in the pharmaceutical company drug by breaking all the product sales record which were ever set and also giving its parent business a totally new change and it is almost synonymous to it name right now . pfizer viagra mastercard was released shortly after the unique medicine to reach out to the. Memory is said as super active viagra a human being’s ability to encode, remember and recollection of information passed on to them functionally. Serves 6
11/2 lb. Deli sliced or caned corned beef ( or tongue)
1 cup white wine
2 envelopes unflavored gelatin
2 cans condensed consommé
Stuffed olives
Arrange slices of meat overlapping along either side of a shallow serving dish and place the olives in the center. Soften the gelatin in ½ cup cold water then dissolve it in 1 can boiling broth. Add the rest of the broth and wine and cool. Pour over meat and olives, Chill at least 2 hr. until firm. Garnish as desired

Cold Cornish Hens:

Serves 6
6 Cornish hens or large chicken thighs
6 slices of bacon halved crosswise
1 small onion sliced thin
¾ cup white wine
¼ cup water
Paprika
Salt and pepper
Bell pepper strips-fresh or fire roasted
Place hens in a roasting pan, sprinkle with seasonings and onion and cover with (2) ½ slices of bacon each. Pour over wine and water and roast in a preheated 350 deg. oven 45-60 min. basting with pan juices every 15 min. Cool and chill at least until pan juices gel and serve garnished with bell pepper.

Bouillabaisse Salad:

Serves 6
1 cup cooked crab meat
1 cup cooked lobster meat
1 cup cooked whitefish
½ cup cooked, peeled shrimp
2 tomatoes sliced
8 ripe olives halved either side of a shallow serving dish.
Mixed greens
Dressing*
Attractively arrange the seafood on a platter lined with greens. Scatter the olives over and drizzle with dressing. Pass the rest on the side.
*A classic vinaigrette consisting of 1 part wine vinegar to 3 parts olive oil, shaken with salt, pepper and herbs of choice is recommended-tarragon would do well here. Experiment with other vinegars, or simply wine or lemon juice. Think of ass-ins like garlic, onion, mustard or horseradish.

Classic Italian Cold Meat in Tuna Sauce:

Serves 4-6
2 lb. Skinless, boneless chicken breasts, loin of turkey or pork
2 cans Vegetable broth-optional
5 oz. can tuna in oil
2 anchovies
4-5 oz. olive oil
juice of 1-2 lemons
3 Tbs. capers –drained
If using chicken, roll the breasts and tie them. Simmer the meat in the vegetable broth for about 1hr. or until done. Cool and slice on a serving platter. Puree the tuna and anchovies adding the oil gradually to make a smooth paste, then add lemon juice until fairly thin. Finally stir in the capers. Pour the sauce over them and allow to sit in a cool place several hours or overnight. Serve cold.

 

 

 

 

May 23

FOOD FACTS FOR MILLENNIALS

A basic knowledge of food facts is a universal survival necessity. Nowadays, with the increased interest in ethnic cuisines and constantly increasing varieties of new products available, even seasoned kitchen veterans need a refresher occasionally. For the graduate, newlywed or anyone opening a new page, setting up housekeeping, learning even fundamental food facts, can be daunting, especially on a busy schedule. The supermarket can be scary, wondering what to choose, how to use it, how much to buy, which brand is the ‘right’ one with the prospect of ‘register shock’ or worse budget deficit looming over head.

Food Facts for Millennials helps calculate your needs before you start to market, and, being mobile, goes with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. The fact that it’s mobile was the inspiration for the title-Millennials are never without their phones and rarely seek information from other sources.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. For both groups, an understanding of nutrition is important.

My first few clients were in the second group. Having relatives with regimented diets, I knew the chief ‘red flag’ foods are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood detailing food facts on those categories.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books of food facts on my web site, Etsy store and Kindle. It seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. So, in addition to the reason stated above, I called the book Food Facts for Millennials because it’s about food facts and ‘for Millennials’ partly because they are the ones now starting out on their own but particularly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check food facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and individual prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions with facts about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE $3.99

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3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” of food facts on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so. It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn the facts about how to use these foods to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise as to the facts about these foods, concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed about the food facts as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) – both epub and mobi
A collection of all 6 books for handy reference.

 

May 16

MERINGUES – DESSERTS FOR ALL SEASONS

When I say that I like meringues, I’m usually greeted with a look of pity for being so old-fashioned but I do like them. They’re easy to make, have a long shelf life and are fun to work with. Notice I use the plural, meringues not meringue, there is a difference.

Meringue is a 17th century, arguably Swiss, Italian or French, concoction of sugar and egg whites, beaten to stiff peaks mostly used as a topping for pastry. Meringues are sweet molded, confections made by baking meringue until it forms a hard crust.

Both forms were popular until the mid-20th century. After WWII, frozen or packaged products replaced hand-made ones and meringues don’t freeze or ship well. There is a powdered version, but it’s as labor intensive as ‘from scratch’. Meringue topping lasted a while longer, until salmonella awareness led to avoiding raw eggs. Lemon Meringue pie was an American favorite, on menus from diners to elegant restaurants, but it too has disappeared. Whipped cream, and more often, whipped toppings have replaced meringue.

Actually meringue topping can be quite safe if baked until the top is golden and browned in spots but brulee torches quickly flame brown the top without baking. They’ve become common kitchen utensils and I’ve even seen them recommended for Baked Alaska, another vanishing dessert. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs.

However, none of those worries apply to meringues, which are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, Parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me. See for yourself in the recipes below. You’ll be glad you did because meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a cooling appearance when it’s warm. They’re perfect for the low-maintenance spring and summer holidays ahead.

RECIPES

Basic Meringues:

Yield about 25 small or 12 large-recipe doubles or triples easily
IMPORTANT The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl.
TIP: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring**
Cover the cookie sheet with the waxed paper. Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still warm, remove the meringues from the paper, and allow to cool on a rack.
** Vanilla is usual if used with other ingredients. I like Maple to serve as individual treats. It’s also greaton autumn to give a seasonal presentation and taste.
NOTE: meringues are handy to have on hand. They can be eaten as cookies and are lower in calories. They keep in an air-tight tin for months. The batter can also be cooked flat or in shapes and used to replace pie crust or pastry shells.

Peach Melba:

Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe above*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better in spring as are frozen raspberries sweetened to taste.

Milano Style Cookies

This is sildenafil tablets 50mg see that store now a very bad thing as this can lead to divorce, breakup and conflicts in relationship. This combo can ensure sildenafil tablets australia overall reproductive health improvement and can turn around the youthfulness in man. We have impotence when unfulfilled sexual acts are the cialis generic order majority when almost never you can satisfy yourself and your partner. The Vata dosha and Pitta dosha in levitra tablets the body is primarily responsible for causing weak erection in men. Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

Mound the meringue in high piles on the cookie sheet and make deep wells in the center of each with the back of a spoon. Bake as directed in the master recipe and before serving fill the wells with fresh fruit, pie filling and/or custard. For extra stability try the recipe below for nests.

Meringue Rounds:

Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings. Cook as for meringues in the recipe above.

Angel Nests:

Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on a template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. These can also be made in individual portions, and are most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Meringue Pie Shells

Follow the directions for the dacquoise below, omitting the chocolate and reducing the recipe by 1/3 if only one pie is needed. Fill with custard, fruit or mousse.

Chocolate Dacquoise:

Serves 6-8
4 eggs
1 cup sugar
8 oz. semisweet chocolate
4 Tbs. shaved chocolate
Line (3) inch pie tins with waxed paper. Separate eggs, make meringues of whites and sugar. Melt 2 oz. chocolate and add to beaten whites, mixing well. Divide egg mix between the tins spreading evenly. Bake at 275 deg.60-70 min. until crisp. Melt 6 oz. chocolate with 2 Tbs. water until smooth-keep warm. Heat yolks and 2 Tbs. water in the top of a double boiler, whisking to increase volume and cook slightly. Fold yolks into chocolate mixing well. Place one meringue layer on serving plate. ‘Ice’ with 1/3 of yolk mixture, repeat with second meringue layer and then the third, ending with yolk mix. Garnish with chocolate shavings over the top. Cool and serve in wedges cut with a serrated knife.

Fruit Gateau:

Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

 

 

 

 

 

May 9

DESSERTS FOR MOTHER’S DAY

Restaurants love Mother’s Day because it’s traditional to gift Mom with a dinner where she can select what she wants and enjoy in a purely social setting. However, times and people change. Now most Mothers work away from home, not in it. With the availability of neighborhood bistros, take outs, from gourmet to fast food and frozen entrees, commercially prepared dinners are a regular option.

In addition, our growing obsession with foods, cuisines, and popular diets has sparked an interest in cooking. Moreover modern home design merges the kitchen into social areas. Everyone nowadays feels comfortable in a kitchen and most know how to use one. Fixing dinner is usually a family affair.

Although it’s still pleasurable for Mom to choose exactly what she wants and consume it at leisure with her family in a relaxed, chore free environment, there’s a growing desire to make it a ’special’ occasion once again, not just another dinner out. The easiest way to do that is to ‘personalize’ it by making a physical contribution.

Of course the family can always make the whole dinner at home. However, a better solution to this dilemma, especially for children, is to leave the restaurant after the entrée and surprise Mom with an elegantly ‘fancy’ dessert, a dessert made especially for her by her family, even the youngest members. If the gathering includes an extended family, this provides a wonderful chance to extend the visit.

Below are 9 delicious, glamorous desserts which are easily made and allow ample opportunity for children to help, with only minimal supervision. All are spectacular enough to impress a finicky guest so imagine how they’ll please a mother!

There are 3 pastry desserts, 3 cakes and 3 torts. Most can be made ahead, all assemble quickly and several can be created from pre-cooked ingredients. About half require a bit of basic baking, but nothing a teen-ager couldn’t handle. So take a look, I bet once you do, you’ll want to try more and want to repeat them often.

RECIPES

Fruit Pizza:

Serves 8-10

If making the crust: mix 1 ½ cups flour, ½ cup sugar, cut in 2/3 cup shortening, add 3 to 4 Tbs. ICE water to form dough, and roll to a 12 inch round. To fit a pizza pan-disposable ones are fine.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
1 ½ lb. raw fruit- seasonal preferred, frozen acceptable
1/4 -1/2 cup clear jelly –see directions
Water
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. In spring or summer use a combination of strawberries and blueberries. Peaches, kiwi, grapes are all good in season.Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. Optionally double this amount. Flat fruit slices take less. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

My Key Lime Pie:

Serves 8
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I developed this, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon or more. Test to taste the strength of the acidity and flavor of the juice. Do NOT use concentrated juice unless it’s labeled Key Lime, or lime drink mix.
(1) 9 inch baked pie shell. Homemade or purchased, regular or graham cracker.
(1) 14oz can Sweetened Condensed Milk MIXED WITH
Sufficient sour cream to equal 2 cups – about 2/3 cup
1/2 cup fresh Key Lime juice
1 Tbs. lime zest
1/2 envelope unflavored gelatin
Whipped cream
Soften the gelatin by soaking 5 min. in the lime juice. Combine the Condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice in the microwave 30 sec. If it doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve topped with whipped cream.

Wonton Fruit Cups:

Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.

Dump Cake:

Serves 12
4 cups blueberries or strawberries, halved if large or 2 cans pie filling (other chopped fruits can be used later in the season)
½ cup sugar-if using fresh fruit
½ cup melted butter
1 tsp. cinnamon
(1) 18.5 box of cake mix-flavor optional
Place fruit in the bottom of a 9 x 13 inch pan and mix with sugar and cinnamon. Scatter dry cake mix over the top and pour melted butter evenly over it. Do not stir! Bake in a preheated 350 deg. oven about 30 min. until golden on top. Serve with ice cream or whipped topping.

Pan Cake:

Makes 16 brownie sized squares from a square pan ** or 8 full slices from a round one
1 ½ cups flour
1 cup sugar
3 Tbs. baking cocoa
1 tsp. baking soda
½ tsp. salt
Sift these ingredients into an ungreased 8 inch cake pan. Using the back of a spoon make 3 well in the flour mix. Into each of the wells pour:
3 Tbs. vinegar-I like white
3 Tbs. oil
1 tsp. vanilla
Pour 1 cup water over all
Stir with a fork until very well mixed. Bake at 350 deg. for 35-40 min. Cool and remove from pan or bake and serve from a baking dish. Can be iced or sprinkle 2 Tbs. powdered sugar over the top. Can also be served with whipped topping or ice cream
*NOTE: This is a treat for those watching their calories. Only 116.5 per square (with sugar topping=197) per slice=233 calories (with sugar topping 394)
*NOTE: Doubled this recipe makes a wonderful sheet cake. I baked it for several years for the birthday and also graduation of a relative allergic to eggs. I took it to a local supermarket to be professionally iced and no one ever guessed that it was a diet recipe.

Easy Berry Cream Cake:
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Serves 6-10
This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches, but blueberries tend to discolor the cake, and peaches offer a rather bland appearance. The best options are strawberries or raspberries.

The full recipe below uses a whole angel food cake:

A) Quicker version can be made with:

1 lb. loaf pound cake (commercially made is fine)
the same amount of berries
(2) 8 oz. containers whipped topping
Cut the cake in 2 or 3 layers, depending on size, spread with topping and scatter with berries-See directions below for treatment of berries.

B) Full Recipe:

1 Angel Food cake – purchased or made from a mix
2 pkgs. frozen strawberries – with juice
1 box Vanilla Pudding mix
1 pt. whipping cream
Cut the cake into 3 layers using toothpicks, a ruler and a knife. (See Tips this week) Select, and put aside a few choice berries to use as garnish. Combine the pudding mix and berries with juice in a saucepan and bring just to a boil. Remove from heat and chill.
Whip the cream and fold into the chilled berry mixture. Spread on the three cake layers. Garnish the top one with the reserved berries.

Brownie Torte:

Serves 8-10
9 oz. chocolate brownies-crumbled
11 oz. white or milk chocolate broken in pieces
2 ½ cups heavy, whipping cream
Unsweetened cocoa for dusting
Line the base of a spring-form pan with waxed paper. Sprinkle the brownie chunks over the bottom and slightly up the sides pressing to form a dense base. Melt the chocolate gently with 2/3 cup of cream, stirring until smooth. Pour into a bowl and cool. Whip the remaining cream and fold into the chocolate then pour into the base. Tap gently to level, cover and freeze overnight. Remove from pan, plate and transfer to the refrigerator about 30 min. before serving. Just before serving dust top with cocoa.

cream. Repeat layers ending with the caramel. Tap to level the surface and freeze for at least 6 hrs. To serve, dip pan in hot water, invert onto a plate, remove wrap and slice.

Java Torte:

Serves 8-10
2 packages Ladyfingers – separated
1 rounded Tbs. instant coffee
½ cup water
(1) 1 lb. bag mini marshmallows
1 ½ pints whipping cream
¼ cup toasted slivered almonds – see Recipe # 6
In a bowl, microwave coffee and water until coffee is dissolved. @ 1 min. Add marshmallows and stir until melted and mixture is smooth. Stand Ladyfingers around the sides and cover the bottom of a 10 inch spring form pan, leaving no spaces. Whip cream and fold into the coffee mixture, making sure it is fully incorporated. Pour the cream mixture into the prepared pan. Freeze until firm. Remove sides of pan and top with almonds to serve.
Tip—If the marshmallows cause difficulty dissolving in the coffee mixture, gently microwave the liquid in 15 sec. intervals until they do. Add up 1 Tbs. water, by the teaspoon, if and as needed.

Easy Go-Litely Tiramisu:

Serves 8-10
(2) 3oz packages of Ladyfingers = 21 pieces required*

(2) 8oz containers frozen non-dairy whipped topping

(2) 8oz containers of whipped cream cheese Or Mascarpone**

½ cup Cream Sherry – Kahlua, Amoretto, or Rum may also be used***

2 Tbs. sugar dissolved in – –

½ cup triple strength coffee = 3 tsp. instant to ½ cup water microwaved 30 sec.

4 Tbs. unsweetened cocoa powder

Shavings of semi-sweet chocolate about 2 Tbs. curls****

1 envelope unflavored gelatin

Plastic Wrap

Line a Loaf Pan 9 inches x 5 inches x 3 inches with plastic wrap leaving several inches of overhang. Separate the ladyfingers lengthwise into 42 pieces. Make coffee syrup of sugar and coffee. Soften the gelatin in ¼ cup of the liqueur. Heat the other ¼ cup in the Microwave and combine the two to dissolve the gelatin. If not completely dissolved, return to the Microwave for 5 sec. intervals until it is. Beat the whipped topping, and cream cheese in a large bowl until smooth and fluffy, add the gelatin mix and beat until well incorporated. There are 42 Ladyfinger halves, 18 will be used for the bottom of the pan and to divide the layers. Line the pan bottom with 9 ladyfinger halves. Stand the remaining 24 upright to line the sides of the pan using 4 on each end and 8 along each side. Reserve 9. Brush half the coffee syrup over the ladyfingers on the bottom of the pan, then fill the pan half way with the cheese filling, and sprinkle it with 2 Tbs. of the cocoa powder. Next, place the reserved 9 ladyfingers in the pan, brush with the coffee syrup and sprinkle the other 2 Tbs. of cocoa powder over them. Fill the pan with as much filling as will fit leaving only the tips of the ladyfingers exposed. Chill for several hours until firm, then using the plastic wrap edges; carefully remove from the pan to a plate. Do not invert. Remove the plastic. Cover with chocolate shavings.

*Cut up, purchased, lightly toasted pound cake can be used in place of the ladyfingers, but the dessert is heavier and left-overs can become soggy

.

**Italian Mascarpone Cheese is the correct way to make Tiramisu, but it isn’t always available. If you can get it, wonderful, but if you can’t soft cream cheese will do.

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