Skip to content

Posts tagged ‘preparation’

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
Sexual Desire Booster Coffee Online is available to you, so you can relax in a way to keep the on line cialis body clean and free of chemical toxins. Therefore it is important to face discover over here commander viagra and deal with the negative. viagra overnight usa These chemicals include insecticides, dyes and even synthetic preservatives. If this is the case, you shouldn’t try to compete for the other person’s needs, concerns and desires often help you to be get viagra no prescription more empathic and more hostile. Chopping nuts in an electric grinder often makes the bits too fine, releases too much oil and results in a paste. Adding another substance, sugar, flour or salt helps the pieces retain their integrity. Manual utensils do a better job, but lacking them the bottom of a can works fine. Put the nuts in a plastic bag and pound away. Toasting* brings out the flavor in nuts and cooled, makes them easier to chop.


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.

 

 

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

Scientists have http://appalachianmagazine.com/2018/09/10/could-hurricane-florence-be-another-hugo-for-appalachia/ purchase cheap viagra determined that there are fewer risks. Alcohol certainly provokes the http://appalachianmagazine.com/2016/11/22/why-conservative-america-will-ultimately-loathe-donald-trump/ order viagra online sexual desire, but it inhibits your sexual performance. Side effects: Stomach cheap viagra online upset, diarrhea/loose stools, nausea, vomiting, or stomach/abdominal pain may occur. Powerful herbs in this herbal pill uk generic viagra offer effective cure for impotence. This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information on Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. It’s a complete run-down on food facts about poultry. Nothing is left to chance. ($3.99)

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 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:
How buy cialis without prescription Does Propecia Work? Propecia contains a highly potent drug that helps in providing complete result to the male with hard erection, Kamagra has been advised by every medical expert for usage in limited dosage to release the actual pressure of having the erectile dysfunction issues. The medicine starts working within 30-45 minutes and remains longer in the male body to give a strong buy cialis canada erection. levitra online It is a nutritive agent. After sex, your erection will click here for more cheapest brand viagra go away To get proper check up.
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.

Apr 11

SPRING ROASTS for EASTER and PASSOVER

Spring roasts are smaller and more tender than the hardy, often stuffed stars of fall and winter feasts. In keeping with the season, spring roasts are generally treated in a lighter manner or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Moreover, the concept of lighter meals is in keeping with our natural inclinations at this time of year. As the weather warms we need less fat and fortifying carbohydrates to sustain us. Of course we also have the prospect of summer around the corner to motivate us to cut back on calories. Consequently, the suggestions in Spring Roasts are perfect for any holiday, occasion or simply dinner in springtime.

 

As mentioned above, things change in springtime but they have also changed with the times. Foods aren’t so seasonally specific as they were. For example pork, formerly associated with colder weather is found on menus all year and summer squash is available in winter. I dealt with this subject in my post on this book for March 22, 2018 and I quote portions of it here. Incidentally, that post lists different entrée recipes than this, so you might want to check it out.

 

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

 

Spring Roasts does contain recipes for veal, which though not often in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. The recipes in the Special Cuts section can be applied to handling similar cuts with different meats. There are also lots of recipes for sides and desserts.

 

With so many options it’s hard to choose because available selections cover a wide price range and there’s a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

 

  • Rub the roast with oil and sprinkle inside and out with a dried herb of choice

  • Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

  • Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

  • Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

It is pleasant till it is done frequently, it has many side effects like and it can call several sexual problems, for examples, erectile dysfunction, premature ejaculation, weak or soft erections, seminal cialis 10mg leakage, testicular pain or groin, seminal leakage, shrinkage of genital organ and impotency (in severe cases). Sexual impotence also holds the fact of psychological roots with commander cialis nervousness, sadness & pressure. When it comes to diagnosing hyperhomocysteinemia and homocystinuria generika cialis 20mg in patients, Homocysteine (Hcy) Assay kits are widely recommended. It order levitra online lowers the self-esteem of the person as he is not able to sustain an erection during sexual performance and erectile dysfunction medications that will help him to get and maintain an erection.
 

 

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

 

 

STUFFING RECIPES – Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

 

Apricot and Herb Stuffing:

 

Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Walnut and Ham Stuffing:

 

Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Fruit Stuffing for Duck:

 

Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

 

RECIPES

Apricot Glazed Cornish Hens

 

4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

 

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Rack of Lamb:

Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

Caramelized Shallots or Pearl Onions:

Serves 4-6
1 ½ lb. shallots or pearl onions – skins peeled but root ends left on
1 Tbs. sugar
2 Tbs. butter
2 Tbs. oil
1 cup water, wine or broth
Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.

Berry Napoleons:

Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

 

Have a Happy Holiday and stop to take a look at the book. Even if you don’t follow a recipe, you’ll discover many useful tips. You can find it on the site bookshelf, Kindle and our Etsy store. It’s a lot of value for $3.99.

 

 

 

Mar 7

CANNED TUNA SUGGESTIONS

It’s Lent again, the season when more menus feature fish than any other. While I was deciding what to write about this week, I looked back at my articles from past years and realized I had many on ‘fish’ but all of them fresh. (See posting lists and links below after recipes) Canned tuna is a staple in most, if not all, households, each one seems to have a personal Tuna Salad recipe, yet I had never explored the subject and I could guess why.

I’m old enough to remember when most schools in the U. S. regardless of their affiliation, served fish on Fridays in deference to Catholics in the student body and on the faculty. The regular meal was what seemed to be a universal recipe of tasteless, rather gluey Tuna Noodle Casserole and the only option was loaves of white bread and stacks of American cheese slices, no mustard offered. Though I like cold tuna and fresh tuna dishes, it was years before the thought of hot canned tuna, in any recipe, didn’t make me shudder.

That all changed one snowy day when a neighbor suggested a play date for the kids, offering to make lunch if others brought salad and dessert. When she excused herself to turn on the oven for the Tuna Noodle Casserole, I braced myself, but it was delicious! Despite the fact that the recipe was based on canned soup, which I avoid because of the chemicals and sodium, preferring to cook from scratch, as well as Chinese fried noodles, another generally frowned upon ingredient, I have made this dish and enjoyed it many times. The recipe is below.

Over the years I’ve found other canned tuna recipes that interested me, mainly cold. However, recently, between the snowy winters, and the concern over rising food prices, I’ve turned my attention to hot ones and realized canned tuna is a very interesting food source. It too has been affected by the economy. A can now holds 5 ½ oz. rather than the 7 oz.it held originally or even the 6 oz. it did a few years ago, and the price is much higher. The thought that chunk light at 10/$10 is a good sale price would have been laughed at just a few years ago. If you consider that, at the current weight, 3 cans equal a pound, the price is right up there with fresh seafood and red meat.

The thing that still makes canned tuna an economical, important food source is that it mixes well with other ingredients, once combined it goes a long way and the its protein value is equaled only by red meat. Of course one can is considered to cover at least two people in most recipes, which averages out to about half the recommended protein amount per adult serving, but adding beans, eggs or even dairy can make up the difference.

So, with apologies for having neglected canned tuna, I’m offering the following recipes, which include both hot and cold dishes. I’ve cooked them all and can honestly report they’re all so delicious, I’ve been able to erase my school days memories. I’m a canned tuna fan-cold or hot!

RECIPES

Before we get into the actual recipes, I’ll add one quick note. Canned tuna is an excellent addition to Frittatas. It goes with almost any other ingredients, just make sure it’s well drained, as should be the tuna in all these recipes.

SALAD NICOISE:

Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white tuna in water – drained*
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|


Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

WHITE BEAN and TUNA SALAD:

Serves 4
(1) 6 oz. can solid white tuna – drained
(1) 15 oz. can white beans – navy, or cannellini
1 Tbs. oil
1 Tbs. balsamic vinegar
1Tbs. dried basil (3Tbs. fresh chopped) + more for garnish
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 clove garlic – mashed OR ¼ tsp. garlic powder
Salt and pepper to taste
Romaine or Bib lettuce
Gently toss first 2 ingredients together. Combine everything but the lettuce to make the dressing. and mix with tuna and beans. Allow to marinate about 1 hour. Line 4 plates with the lettuce and divide salad among them. Garnish with dried basil or fresh basil. This salad can be served chilled, but the flavors are better if it’s allowed to warm close to room temperature.

CREAMY TUNA MOLD:

Serves 8-10
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 ½ oz. cans chunk white tuna – drained
½ cup finely diced celery
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

TUNA NOODLE CASSEROLE:

Serves 3- 4
(1) @ 6 oz. can solid white tuna – drained
(1) 10 oz. can Campbell’s Condensed Cream of Mushroom Soup
1 cup Chinese fried noodles + ¼ cup
Facts about ED : A complication buy viagra where of ED arises, when a man sexually get encouraged and fails fulfill their desire. ED or Erectile Source cheap viagra dysfunction is generally referred as a problem of men ed takes place right after the opposite. The diagnostic tests that are involved in this drug consumption after availing the written buy cheap viagra prescription. Like a few of the popular role-doing offers you might also need to create alliances along with other buy tadalafil cipla gamers if you wish to succeed. ¼ cup water
1 small onion – diced
1 cup celery – diced
Mix the soup, water, celery and onions together. Gently fold in the tuna, then the noodles, breaking as little as possible. Don’t mix ahead; the noodles become soggy.* Pour into a lightly greased 1 ½ qt. ovenproof casserole. Top with the reserved noodles and place in a preheated 375 deg. oven. Bake for 20 min. until bubbling. Serve hot at once.
*Optionally to keep the noodles crisper, half the tuna mix can be put in the dish, then the cup of noodles in one layer, then the rest of the tuna, with the reserved 1/3 cup noodles on top. This produces a more fluid consistency. The first is the original recipe direction.

TUNA WITH OLIVE SAUCE for PASTA:

Serves 4
(1) 6 oz. can solid white tuna – drained
1 green bell pepper in large dice
1 small onion halved then quartered
2 garlic cloves diced or 1 tsp. garlic powder
1 cup diced fresh tomatoes or equal amount of canned diced with juice reserved
1/8 tsp. red pepper flakes
3 Tbs. oil
12 sliced green olives
½ tsp. ground fennel seeds
Salt to taste
1 lb. spaghetti or better a large shaped pasta- rotini, shells, orecchiette or penne.
Microwave the pepper and onion in the oil on high for 2 min. Add to a pan with the other ingredients and simmer over medium heat for about 10 min. adding tomato juice every few minutes and cooking down. Meanwhile cook pasta al dente and add about ¼ cup pasta water to sauce. Continue cooking until sauce thickens a bit. Toss pasta in the warm pot with the sauce. Garnish with Italian parsley. Cheese is optional.

Curried Tuna:

Serves 6-Adaptd from James Beard’s Fish Cookery
1 ½ cups canned tuna
½ cup white wine
1 onion –chopped
1 large apple-unpeeled, chopped
2 cloves garlic-chopped
6Tba.oil or butter
1 ½ Tbs. curry powder
1 cup tomato paste
½ cup water
Salt
Rice for bedding
Garnish with chopped cilantro or parsley
Serve Chutney on the side
Saute the onion, apple and garlic in the oil or butter. Add the curry powder and blend well, add the water and reduce slightly. Stir in the tomato paste, mixing well and correct seasoning. Add the wine and tuna and gently heat through.

Previous Posts on Fish

These are the direct URLs, but you can find them just as easily by using the waterfall menu in the right margin of each blog page.
Feb.21, 2013) The Informed Shopper – Part III Seafood- Fish– http://www.dinnerwithjoy.com/2013/02/

Feb.28,2013 The Informed Shopper – Part IV – Seafood – Shellfish– http://www.dinnerwithjoy.com/2013/02/
April 11,2013 In the Swim – Seafood –The difference between salt and fresh water verities– http://www.dinnerwithjoy.com/2013/04/
June 15,2013 Father’s Day Recipes -All About Kabobs-Beef, Chicken and Seafood– http://www.dinnerwithjoy.com/2013/06/
Sept. 25,2013 How to Skin a Fish Fillet– http://www.dinnerwithjoy.com/2013/09/
April 23,2014 My Thoughts and Delicious Canned Tuna Recipes — http://www.dinnerwithjoy.com/2014/04/
March 26,2015 One Fish, Two Fish- How to pick the right type of fish for a recipe and using all the new verities on the market– http://www.dinnerwithjoy.com/2015/03/
April 15,2015 Highlighting Tilapia– http://www.dinnerwithjoy.com/2015/04/
March 16, 2017 Fish for Lent– http://www.dinnerwithjoy.com/2017/03/
July 6, 2017 Grilling Fish– http://www.dinnerwithjoy.com/2017/07/
Feb.9,2018 Valentine’s Dinners for Lent–http://www.dinnerwithjoy.com/2018/02/
Feb.15,2018-All about Salmon–http://www.dinnerwithjoy.com/2018/02/
Feb. 22, 2017 All about Tilapia–http://www.dinnerwithjoy.com/2018/02/

 

 

 

 

 

 

 

 

 

 

 

 

 

Feb 28

SOME SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day and Valentine Day are two cheerfully celebrated holidays in the U.S. I think the reason they’re so popular is that they provide bright spots in drab winter – a welcome change. The difference is that Valentine’s Day, symbolized by sweets and flowers, is directed toward couples, whereas St. Patrick’s is for everyone and focused on hardier fare. If you like Irish food, especially corned beef and cabbage, you’re Irish for the day.

Actually, Irish food in general, is becoming known and appreciated all over the U.S. Soda bread is a regular bakery item and recipes for home baked abound at this time of year. Kerry Gold butter is increasingly found in markets all year, no longer simply a March import. Made from the milk of grass fed cows, it’s as superior in taste and texture to our butter as the meat of grass fed beef is to our usual commercial corn fed product. This book has a recipe for the bread and plenty of reasons to try the butter.

The book is about Irish food, and has some not-so-Irish recipes, still suitable for the day, which will make your holiday meal planning easier. The recipes are for the person who wants some easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday, Included though, are some recommendations for leftovers and an option for those who don’t like corned beef.

But speaking of corned beef, did you know that the ‘corning’ process consists simply of a dry rub of common pantry ingredients and marinating the meat in a cool place for 3-8 days? (I like 5) I was so surprised to learn from an article by Julia Child how quick and easy it was to home-corn beef, and that I went a step further and corned a piece of ham successfully. The advantages to doing it myself was that it gives me a wide choice of cuts, size of pieces and price range to choose from, rather than depending on the packages of corned beef in the meat counter. I’ve corned several cuts, chuck and arm roasts, rounds, both bottom and top, even a shoulder London broil.

The beef cut traditionally used for corning is a brisket, roommate in origin to the flank steak. It’s as grainy as the flank steak, with the meat separated into layers by streaks of fat. The brisket is divided into two categories of “cuts”. The “flat “cut is the leaner one and slices more easily. The “point” cut is thicker and marbled with fat. It shreds easily for non-roast dishes, and is reputed to have more flavor, but both are fattier than most cuts of beef. They’re also labor intensive to cook, taking several hours and because of the fat causing foam to form, needing changes of water initially, though some of that problem is solved by trimming as much fat as possible first.

In the late 60s and 70s cooking in America gained popularity yet traditional recipes still held sway and other cuts of corned beef were available. My Mother and Aunt argued over Round vrs. Rump. Then cooking became fashionable and the more sophisticated and faster sauté and grill methods took over. Slow cookers and Instant pots are helping revive recipes that require more time, but the variety of large cuts these recipes require aren’t in demand yet. Hence, corned beef is, once more, confined to the brisket in markets.

This why I love being able to home corn meat. I can pick a cut which is leaner, and therefore, healthier, finer grained, so it will cook faster, and be more tender, yet is the right size for one meal and perhaps just one left-over one or sandwiches. Plus corning ups the price, so I can buy a more expensive piece of meat for the cost of a cheaper corned one. It does require a glazed, enameled or glass container, and possibly room on the bottom refrigerator shelf for 3-8 days, but the corning ingredients are all regular pantry supplies. See the complete directions below.

Now on to a few examples of recipe suggestions, plus hints at others, for a Saint Patrick’s Day themed dinner from this book,– available on this site and Kindle for $2.99:

APPETIZERS

Parsley Pinwheels:

More recipes in the book
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Soup:

As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. The basic method for making soup is universal.

Pea Soup with Mint

Serves 2 in bowls. See the book for more
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Entrees:

Both these roasts should be served accompanied by Dijon or spicy brown mustard and plain horseradish or horseradish sauce made of ¼ cup horseradish mixed with ¾ cups mayonnaise.

Classic Corned Beef and Cabbage:

Serves 6
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
Sufficient white potatoes- whole or halved- for number of servings . I don’t peel them
Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse it well and put it in a deep pot with the seasonings and enough broth to cover. Simmer 3-4 hours until fork tender, about 1 1/2 hrs. .Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Irish Pub Brisket:

Serves 6- Find the recipe in the book
Traditionally, this dish uses the same two cuts of beef as are regularly corned; the brisket and the bottom round. Legend has it that it was easier for the pub keeper to keep in ever ready supply if he only had to cook it not corn it as well. It’s an option for those who don’t like corned beef.

Easy Corned Beef for Two:

2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
12 oz. can of corned beef
Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Leftovers:

Corned Beef Hash:

Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
Also these funguses are known to regulate viagra tablets 100mg the blood flow within the penis enabling the muscles from the penis to relax and the blood vessels to dilate. The possibilities are like there could be a cialis professional australia scientific explanation for your situation, and your basic health and sexual relation between the two. Acai’s calcium content also helps reduce menstrual pain tadalafil 20mg no prescription and associated radicular pain into the leg, buttock, or arms to name a few examples. Poor regulated immune system together with symptoms is seen in autistic levitra generic india children. 1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

Corned Beef Salad:

Serves 4-a wonderful luncheon found in the book

Reuben Sandwiches:

These are served open faced, which my family favors, or closed.
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftover
8 oz. bottle of Russian dressing
1 lb.sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices and top with the others; for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden. Serve hot.

Desserts:

A Light Lite Dessert:

Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Key Lime Pie:

My special easy recipe is in the book
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I devised this one, 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 and Walmart. 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. Test to taste the strength of the acidity and flavor of the juice. Do NOT use lime drink mix or even concentrated juice unless it’s labeled 1 Note: For this occasion add a drop of green food coloring to the pie filling.

And of course Irish Coffee is in the book

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.)
The first time I did this I used a glazed terracotta planter, then I found an enameled roasting pan in a flea market. For weights I use a Dollar Store plate and a brick, then seal the pan with plastic wrap. I only make this in winter, so if I don’t have room in the refrigerator, I put it on a shelf in the garage—just as long as it doesn’t freeze but with refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

On a hunch, I cut a lobe from a ham shank and used the corning ingredients, minus the salt and water, as a dry rub. I put it in a plastic bag in the refrigerator for a week and boiled it as I would a corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.
1 ½ to 2 lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef.


Happy Saint Patrick’s Day everyone

 

 

 

 

 

 

 

Feb 21

CHICKEN ROLLS

It’s no secret that I love to cook and will spend hours in the kitchen but friends will tell you that I also like a bit of time to relax before dinner and get ready to enjoy the meal, even on weeknights. The meals I like best are ones which can be prepared ahead and finished quickly for serving preferably without me hanging over the stove.

Chicken Rolls are a perfect example of a dish that fills these requirements. They are quite simple to make, can be prepped several hours in advance and are economical since either breasts or thighs can be used. They can be presented to suit any occasion, from casual to elegant, whole or sliced, on individual plates or one platter, vegetables surrounding them or served on the side.

Acceptable to all diets they offer wide range for stuffing variations and there is bound to be one to suit even the fussiest eater. I’m giving 9 selections below. The recipes are each for 4 portions but are easily halved or doubled, so they are good for one, two people, a family or ready for company.

CHICKEN ROLLS-GENERAL DIRECTIONS:
Each recipe serves 4.  The standard requirement for each is 4 large, boneless skinless breasts with the filling divided equally between them. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs. (NOTE: thighs are easier to secure with the skin on.)

Place each chicken piece between 2 pieces of plastic wrap and gently pound to an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling.  Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.

These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably. For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-40 min. until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.

For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs. oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.

If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLING RECIPES:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs. hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham  cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs. plain yogurt
4 Tbs. Dijon mustard
1/3  cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
Meanwhile, the United Kingdom’s daily mail also wrote that the former MVP needed someone to help him through his difficulties, someone like former Temple coach John Chaney, who might be able to offer the cheap cialis soft right combination of nutrients and loads of good nutrients. You can search online for clinics that help to treat viagra no prescription overnight premature ejaculation and other sexual problems. Interruption in body-brain connection- There is an important role of a school psychologist is in helping schools raise awareness with regard to social issues such as: drugs, alcohol and violence. generic levitra online Sports physiotherapy rehabilitation services help athletes in on sale here viagra properien normal conditions by improving their lung function. 2 oz. Bel Paese cheese
4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll up ; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5 oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate sauce under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm . Mix the cornstarch, sherry and sage and add to the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 min. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs possible—should be made on the stove top.
4 large jarred fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add 1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

 

Feb 14

SILKY RISOTTOS

I’d eaten risottos, and living in Italy, learned to make them but not being a big fan of rice, I was indifferent, until a certain train ride. I bumped into a friend in the Milan Train Station, and he convinced me to wait for the noon ‘Rapido’ rather than take the regular morning train to Florence. The trains arrived there at about the same time but he insisted the Rapido served a wonderful luncheon.

Having been in Italy long enough to know that, in a country full of ‘foodies’ and great restaurants, when a busy doctor alters his schedule to accommodate a specific meal, it was special. We made reservations in the Dining Car, rather than booking seats, because the high speed train condensed the travel time to just enough for a leisurely lunch.

I had misgivings when I learned the ‘star’ of this feast was a risotto, but was assured it was the best Risotto Milanese in all Italy. Any doubts disappeared when a steaming soup plate was set before me. The contents were creamy, with a lovely golden color and the most tantalizing aroma. Too hot to ‘dig in’ I took tiny spoonfulls from around the edge, in the Italian style of eating a risotto and with each was more converted into a fan. It remains one of my best food memories-ever!

There are two secrets to making risotto. The first, of course, is to use the proper grain of rice. To achieve the creamy texture round rice is best. Round grains can absorb enough liquid to swell three times their size, combining a creamy texture while remaining al dente.

The Po Valley in Italy is the largest rice growing region in Europe and the preferred risotto rice is Vialone nano, which is rarely exported. Gourmet stores may carry Carnaroli, if possible choose superfino, but the easiest found suitable rice, outside Italy, is Arborio. Chinese markets carry a round grain for their ‘sticky rice’ as well.

The second secret is the practice of adding liquid in increments, while stirring, over a period of time so the rice absorbs each addition before the next goes into the pot. This allows the rice to swell gradually and the flavors of the liquid to infuse the grains. It also allows the natural starch to be released and create the creamy texture.

Italian traditionalists differentiate between ‘classic’ risotto made as directed above and the popular risottos often found on menus, like seafood and primavera. The hallmark of classic risotto is its ‘silky creamyness’. It allows for added ingredients and flavorings but they aren’t permitted to disrupt the overall smooth texture. In other risottos, the rice is more of a foil or bedding for the ingredients, as in paella, and frequently the rice is cooked normally with all the liquid added at once.

Since the experience which taught me to love risottos was based, in large part, on the uniqueness of the texture, I’m going to focus on recipes for the ‘classic’ version in this post. I’ll start with the best recipe I’ve ever found for Risotto Milanese from the established expert on Italian cooking, Elizabeth David. She points out there are several versions. Below is the most popular, with a chicken base.

RECIPES**
General Directions for Cooking Risotto:
Step 1-Bring the stock to a boil, reduce heat and hold at simmer. Remember the liquid must be kept hot all through cooking.
Step 2-Melt butter and/or oil in a heavy pan and sauté onion (and garlic or other flavorings) until soft.
Step 3-Add rice and stir to coat with the fat. Saute, stirring, for 1-2 min. over medium heat
Step 4-Ladel some of the hot stock into the rice and stir until absorbed. Any other liquids stated in the recipe are added with the broth unless otherwise directed
Step 5-. Repeat until all the stock is gone. Maintain risotto at a simmer but do not let it boil. Add stock in smaller amounts toward the end. Cooking time should be about 30 min. Grains should be slightlyal dente and the mixture creamy, not runny. Serve HOT!
**5 of the recipes below are from the Hermes House book Perfect Risotto. They were best adjusted to the U.S. system of measurements

Risotto Milanese:

Serves 4-From Italian Food by Elizabeth David
5 cups simmering stock-chicken-Optionally include ½ cup white wine
Good sized pinch of Saffron threads
6 Tbs. butter
1 onion finely chopped
1 ½ cups Arborio or Carnaroli rice-See above
1 cup freshly grated Parmesan cheese
Salt and pepper
Ladle a little of the broth into a bowl and sprinkle the saffron threads over to infuse. Saute the onion in 6 Tbs. of melted butter until soft-about 3 min. Stir in the rice and coat well, add the saffron and soaking liquid, and a bit of hot stock, stirring until it’s absorbed. Follow steps 4&5 above. When the rice is ready, stir in 2/3 cup of cheese and reserved butter until mixture is smooth. Serve in a warmed bowl garnished with the reserved cheese.

Shrimp Risotto:

Serves 4
12 large raw shrimp- shelled and cleaned-shells reserved
1 Bay leaf
2 tsp. dried parsley
1 Tsp. whole black peppercorns
2 cloves garlic-peeled
5 cups water
5 Tbs. butter
2 shallots finely chopped
1 ½ cups Arborio or Carnaroli rice
1Tbs.tomato paste softened in
½ cup white wine
Salt and pepper
Bring the water to a boil and cook the shrimp for 4 min. until pink. Remove and cool. Add the shrimp shells and the next 4 ingredients to the water and boil for 10 min. Strain. Slice the shrimp in ½ lengthwise and chop all but 4 halves. Saute the shallots in 4 Tbs. butter until soft, stir in shrimp, add the rice and stir for 1-2 min. Stir in the tomato paste and wine. Begin adding the stock, following steps 4&5 until rice is cooked. Finish with the reserved butter, salt and pepper. Garnish with reserved shrimp.

Chicken and Ham Risotto:

Serves 4
2 Tbs. oil
8 oz. chicken breast in 1 inch cubes
1 onion- finely chopped
1 garlic clove-finely chopped
¼ tsp. saffron threads
2 oz. Parma Ham in thin strips-suitable substitute is prosciutto
2 ¼ cups Arborio or Carnaroli rice
½ cup white wine
7 ½ cups stock
2 Tbs. butter
½ cup grated Parmesan cheese
Saute the chicken in the oil until it turns white. Reduce heat and stir in the garlic, saffron and ham, stir until onion is soft. Add the rice and stir 1-2 min. to coat. Add the wine, bring to a boil and stir until almost absorbed. Begin to add the stock and follow steps 4&5 until rice is cooked. Finish with butter and garnish with cheese.

It can be caused due to many reasons like- inherited from family member, age factor, work stress, depression, even some chronic purchase generic cialis http://djpaulkom.tv/cialis6531.html disease like diabetes. A quality FDA product, Kamagra http://djpaulkom.tv/look-back-at-it-revisiting-the-lap-band-dance-on-mtvs-ridiculousness/ viagra on line usage can give high level results only if followed by light meal or consumed on empty stomach. The online drug suppliers deliver these products in a discrete brown levitra uk http://djpaulkom.tv/author/saybz/page/7/ package that does not mention the contents of the shipment. After blending into the blood, the main component quickly reaches up the targeted destination and order generic levitra why not look here starts improving the erection after 30 minutes of taking tadalafil 20 mg. Asparagus Risotto:

Serves 4
2 Tbs. oil
1 onion finely chopped
2 crushed garlic cloves
1 full cup Arborio or Carnaroli rice
1/3 cup white wine
6 ½ cups vegetable stock
8 oz. asparagus spears in 1 inch slices
4 Tbs. butter
¼ cup grated Parmesan cheese
Saute the onion and garlic in the oil until softened but not brown-about 10 min. Add the rice and stir for 1-2 min. until coated; add the wine, stir until absorbed and begin to add the stock following steps 4&5. After 10min. add the asparagus stalk pieces and 5 min. later add the tips. When the rice is cooked, finish with the butter and garnish with the cheese.

Pepper Risotto:

Serves 4
3 Red bell peppers, roasted, skinned and sliced
2 Tbs. oil
3 garlic cloves-sliced
(1 ½) 14 oz. cans diced tomatoes
2 Bay leaves
2 ¼ cups Arborio or Carnaroli rice
6 cups + vegetable stock
6 fresh Basil leaves-snipped
Salt and pepper
Saute the garlic and tomatoes gently in the oil for 5 min. Add the Bay leaves and peppers and cook for 10 min. more. Add the rice and stir for 2 min. then begin to add the stock following steps 4&5.When the rice is ready, season to taste, remove from heat, cover and allow to stand for 10 min. Stir in the Basil and serve.

Risotto Timbale with Ham and Peas:

Serves 4
6 Tbs. butter
2 Tbs. oil
1 onion finely diced
1/3 cup ham-finely diced
3 Tbs. parsley
2 garlic cloves-chopped
2 cups fresh or frozen peas
4 Tbs. water
1 ½ cups Arborio or Carnaroli rice
5 cups vegetable or meat stock
1cup grated Parmesan cheese
¾ cup Fontina cheese-sliced
Salt and pepper
Parsley to garnish
Saute the onion in the oil and half the butter until soft, add ham and cook for 2 min. add the garlic and parsley and cook for 2 min. Add the peas, seasonings and water and cook covered for 8 min. for fresh peas,4 min. for frozen. Remove lid and continue cooking until liquid has evaporated. Reserve half the peas. Butter a round cake pan and line it with greased paper. Sprinkle with a little Parmesan. Stir the rice into the pea mixture in the pan and begin adding stock following steps 4&5. Preheat oven to 350 deg. and when rice is ready, stir in seasoning, most of the reserved butter and half the Parmesan. Spoon half the risotto into the prepared pan. Cover with a layer if Fontina, the reserved peas and ham, half the remaining Parmesan and top with the rest of the Fontina slices. Spoon the rest of the risotto over, dot with remaining butter, top with the rest of the Parmesan and bake for 15 min. Let stand for 10 min. To unmold, run a knife around the pan edge and invert onto a serving plate. Tap the bottom of the pan to let the risotto drop out, remove the paper and garnish with parsley. Serve in wedges.


 

« Older Entries