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Jun 26

The Vacation Kitchen 3 Days To 3 Months (2)

ORGANIZING SAVES VACATION COSTS

It’s great to plan a vacation whether for three months, three weeks or three days. However, vacations require certain items to make the stay enjoyable. Additionally, we now have the concern of rising prices.  Food will factor in the cost of any plans but renting efficiency is more practical than booking hotel accommodations and depending on restaurants, especially with children. 

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars, if traveling by road, leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends and then back to a house, I’ve had experience dealing with it. Each year I offer this advice with updates to fit our current situation. (Posts June 21, 2018   & July 18, 2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration. Unprepared tourists, those who haven’t thought ahead, can cause shortages in vacation towns. So it’s best to be supplied. You will want to take some of these items, others, buy as soon as you arrive and can find a dollar store or even a supermarket.

1 bottle of dish detergent and a dish cloth in place of a sponge for dishes

Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces

Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses

Plastic place mats-easy to wipe down-skip tablecloths

Disposable plastic utensils

Hand sanitizers and wipes-and for longer stays, a bottle  of alcohol and one of Clorox

2 bars of soap-one for kitchen and one for bath

The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a 

few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two

Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food

Coffee maker– Obvious choice and many places do provide one so check first

Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.

Small microwave- Actually an either/or with the above. Again check on space

Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.

Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.

Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.

Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.

Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.

Measuring spoons*- Dollar store

Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.

Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them

Knives*– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well.  Dollar Stores carry steel knives which can multi-task for short stays.*

Hand held knife sharpener-Because no knife is worthwhile if it can’t cut

Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.

Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.

Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.

Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays, 2 are needed-a 2 qt. and a saucepan

2 Skillets*- One large, one small, both non-stick. Dollar stress have them but not for long use.

Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.

Corkscrew*- Obviously useful

Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof

Table ‘linins’*- Dollar store available

Table settings*-Check what’s provided, and fill in from a dollar store.

Seasonings*- Dollar stores carry a surprising variety of herbs and spices

Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have few of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jun 19

Desserts

BLUEBERRY DESSERTS

Blueberries, like strawberries, are now available, fresh, in markets all year but taste best field grown in spring, their own season. They’re also fun to pick and can be enjoyed in many of the same ways, see posts June 11, 2014,   May 6, 2015,  April 12 2018  and  April 9, 2020 but there are major differences between blueberries and most other berries.

Blueberries have a smooth, thicker skin than most spring berries, and store their seeds inside it, rather than on it, making them denser with less water content. They’re more durable for cooking, freezing and thawing. My Mother, living in blueberry producing New Jersey, developed a way to freeze the large ones so when thawed, they looked and tasted like fresh. In parfaits with raspberry sherbet and whipped cream, they were a favorite Christmas dessert.

Nowadays, I, personally, use mainly fresh blueberries.  I occasionally make sauce for special presentations, topping a cheesecake or ice cream confection. I do make compote to use as jam or a quick filling for shortcake, tiara cake, tarts, pre-baked items. It’s a good filling for shells (See post…….)

Some people use compote for larger baked goods, cakes pies large crusted tarts. I‘ve found that, once the berries have been cooked, most of their juice has been released, and a second cooking tends to dry and compress the pulp and what little juice remains is thin and runny, dampening the dough. Using fresh berries is much tastier but an excellent option in baking is frozen blueberries. Reasonably priced, they aren’t substitutes for fresh in presentations but they do cook well and are handy to have on hand. Just be sure the berries are completely thawed and dried or the ice crystals melt and dilute the juice, making it watery, making the dough soggy. 

Below are some of my favorite blueberry recipes. If you want more, check out these posts: June 27, 2019,  July 26, 2023,   April 16, 2023,  May 9, 2024,  and May 16, 2024.

RECIPES

Blueberry Compote: Yield about 1 ½ cups. This is used for pastry and baked goods fillings, smoothies, frozen desserts, mixed in salads and cold cereals, and as an accompaniment to meats.
2 cups blueberries
¼ cup sugar
3Tbs. water
2 tsp. lemon juice
Combine 1 cup blueberries and the sugar and water. Cook over medium heat for 10 min.stirring occasionally. Add the other cup berries and cook, constantly stirring, for 8 min. more.

Blueberry Sauce: Yield about 1 ½ cups. Use as a topping for desserts, and hot cereals

1/3 cup (80ml) warm water

1 Tablespoon (15ml) fresh lemon juice

1 1/2 teaspoons cornstarch

2 cups (1 pint; 280g) fresh or frozen blueberries (if using frozen, do not thaw)

2 Tablespoons (25g) granulated sugar

1/2 teaspoon pure vanilla extract

With a fork, whisk the cornstarch, water, and lemon juice together until all the cornstarch has dissolved.  Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices. (If you used frozen blueberries, you won’t need to smash them as much because they will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes. The mixture will start to thicken.

Remove from heat and stir in the vanilla. Allow to cool. The mixture thickens considerably as it cools.

Store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Notes: After the blueberry sauce or compote cools completely, freeze for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

Homemade Blueberry Ice Cream–

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*

COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.

REFRIGERATOR-FREEZER METHOD

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

*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

coloring, if desired. Fold in 2 cups (1 pint)
SHORTCUT BLUEBERRY ICE CREAM: Yield 64 oz.

Double Compote recipe above
1 quart half and half
(1) 48 oz. container of vanilla ice cream
Strain compote, reserving juice. Puree about 2/3 of solids to a fine chop. Mix all berries, juice and half and half together in a shallow pan and freeze until it’s the consistency of jello. Blend cream mx into softened ice cream, using hand mixer, blender or processer. Freeze in suitable container and serve. Store frozen as long as commercial ice cream.

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

Basic French Meringues: Yield about 25 small or 12 large–recipe doubles or triples easily

TIP: 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. Egg whites beat better at room temperature.

2 egg whites

½ cup sugar

2 drops cider vinegar

½ tsp. vanilla or other flavoring

Cover a cookie sheet with 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 slightly warm, remove the meringues from the paper, and cool on a rack.

Fresh Blueberry Cake: Serves 8-10

5 Tbs. butter

2 ¼ cups flour

1 cup sugar

2 eggs

¼ cup milk

2 tsp. baking powder

1 tsp. EACH vanilla and cinnamon

2 cups fresh blueberries sprinkled with a little sugar

Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Strawberry-Blueberry Pizza; Serves 14-16

4 cups fresh strawberries – washed and hulled

3 cups fresh blueberries – washed

1 roll shortbread cookie dough

¾ cup apricot jelly + 3 Tbs. water

2 cans whipped cream

(1) 12 inch pizza tin

Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Blueberry Lattice Pie: Serves 6-8

For Crust– * (Option –purchase a refrigerated pie crust)

1¼ cups flour

¼ cup sugar

¼ tsp. cinnamon –optional

½ cup shortening – recommended- Crisco,-optionally – butter or margarine

4 Tbs. ICE water

Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.

Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.

*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.

For Filling –

6 cups blueberries

½ cup sugar

2 Tbs. cornstarch

1 tsp. butter

1 Tbs lemon juice

When dough is ready, toss berries sugar and cornstarch gently and fill pie shell. Dot with butter and drizzle with juice. Place lattice over top. A nice finishing touch is to make a bow from extra dough and place it in the center of the pie with a dab of water

Wonton Blueberry Cups: Serves 12   

12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh blueberries

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with blueberries. Garnish with whipped cream and mint if desired.

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.

Phyllo Balsamic Rolls-6 Rolls – From – https://www.tasteofhome.com/recipes/phyllo-fruit-tart/

1/2  lb. phyllo dough

1 ½ cups blueberries

2 Tbs maple syrup

1 ½ Tbs. balsamic vinegar

Glaze

1/8 tsp. powdered sugar

1 Tbs. maple syrup

½ tsp. oil

2 tsp. on-dairy milk

Mix glaze ingredients and preheat oven to 350 deg.

Lay out 3 sheets phyllo dough (Keep the rest moist) Place 3 Tbs. filling  slightly in from the corner nearest you, fold over and roll dough diagonally into a long tube.  About 2 1/2 -3 inches in from the end nearest you, fold dough over and continue folding until end of tube. Snip off any pieces of dough that stick out and place roll on a lightly greased baking sheet. When all 6 rolls are done, brush tops with glaze and bake for about 20 min until brown on top. Dust with confectioners’ sugar.

Jun 12

Food Facts (1)

FOOD FACTS ON YOUR PHONE

All the Facts to Plan, Shop, Prep and Cook Now also in mobile

With all the graduations and weddings spring is the second season of gifting. A book is always an excellent choice because it’s personalized without being personal, and digital is a great substitute for a material gift.  Food Facts for Millennials is a helpful tool to ease the path of those planning to start out on their own.

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

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. I had to be able to offer clients open recipe choice, reasonable rates, guarantee quality, buy retail and meet my bottom line. That’s real pressure. A chef service’s standard order is 5 entrees, 4 servings each and a successful service needs several clients per week.  That’s a lot of shopping. Together they require major organization and current market information.

In addition to clients who have dietary requirements, most want to maintain low-fat, low-carb menu plans.  I  knew the chief ‘red flags’ 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, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

One day at the gym, 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 good 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 on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, 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. I called the book Food Facts for Millennials,  because it’s about food facts and for Millennials because they are the first generation to have dealt exclusively with America’s current food situation. They want high quality, fresh ingredients and will pay more for less to have them, creating new taste experiences and maintaining nutritional balance, while exploring new cuisines.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check 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 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 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
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 ion 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. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES
This book is a “Cliff Notes” 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 in which 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 how to use them 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 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 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. This 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, car
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 aide. ($3.99)    FOOD FACTS FOR MILLENNIALS – A collection of all 6 books for handy reference. The collection ($ 17.94)is in both epub and mobi.

Jun 5

KABOBS Perfect (1)

KABOBS = SAVINGS $

Kabobs are great menu solutions, especially in warm weather.  Oven broiled or grilled, the same presentations are as acceptable at a backyard cook-out as a formal dinner   The wide variety of flavoring ingredient options, both on the skewer and in the accompanying dishes, allows personalization of the recipes, even individualizing the servings. However, best of all, in today’s world, kabob recipes usually stipulate less expensive cuts of meat, even ground meat,  and depend on marinades for tenderizing and flavoring.

If the meat takes longer than the vegetables to cook, put them on different skewers (see Stew on a Grill below). If the rice takes too long, use instant. Don’t like white rice? Use brown; don’t like rice? Chose couscous or orzo. Want to flavor the bedding? Cook it in the marinade, or add bouillon powder or lemon juice and a savory herb like parsley, cilantro, dill or mint.

Other advantages to kebobs are that they’re prepped ahead and cooked just before serving. Portions can be predetermined (for children or as appetizers, for example) by using skewers of different lengths – all available in dollar stores. Individual servings can also be adjusted to fit special diets. With the included vegetables and/or fruits kabobs constitute a full, nutritious meal with easy clean up. Simply throw the wooden skewers away or soak the metal ones They can even be broiled on a foil covered cookie sheet—no grills or pans to scrub.

I’m including 10 recipes below. There are 2 for chicken, 2 for pork, 2 for lamb, 2 for seafood but due to beef prices now, I give only one and a second Stew on the Grill, which works with any meat.  In my Memorial Day 2015 posting (May 20, 2015) I give several others, specifically a beef, a pork and a great barbequed shrimp. Together with these that makes multiple recipe choices, or springboards for ideas. Look them up. You’ll be glad you did.

There are also a couple of paragraphs from the tips page for Month 2, Week 1, from my menu cookbook Dinners With Joy. The first will give you complete information on choosing and using skewers. The second outlines the method for marinating meat to have it ready weeks in advance of its menu scheduling.

“Skewers come in metal and wood. The wooden ones usually made of bamboo, are shorter and apt to burn if not soaked in water. If you use them often, an easy way to make sure you always have some ready is to soak an entire pack, blot them dry, and store them frozen, in a plastic bag. They do tend to dry over heat, and raw meat may stick to them as it cooks. To prevent this, spray them with cooking spray, or rub them lightly with oil. Metal skewers are usually longer and, having handles, better for heavier jobs like the Beef Kebobs this week .However, the metal does heat up, so make allowance for the fact that the food on them will be cooking from the center as well as the surface. Food rolls on metal skewers, and the best way to cope with that problem is to try to gently lift the skewer and turn it, or to use tongs and turn each piece. Using two skewers, from opposite ends is another option, but that can tear the food unless the pieces are large.”

“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 has not been pre-frozen, as is most fish, and 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 faster and tend to dry and toughen.”

RECIPES

My Beef Kabobs:: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.

A crowd pleaser! Marinate the meat overnight or early in the day and the meal comes together quickly.

2 lbs. Top round London broil 20 cherry tomatoes

2 Tbs. red wine vinegar 2 large green bell peppers

1/3 cup oil 2 large onions

1 Tbs. Worcestershire Sauce 25 button mushroom caps

2 tsp. dried thyme – divided

2 tsp. dried oregano – divided 1 box long grain and wild rice mix

1 tsp. paprika – divided

2 tsp. dried rosemary – divided 5 skewers 12” long

2 tsp. garlic powder – divided

2 tsp. dry mustard powder – divided

Trim any fat off the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it. Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.

Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “stopper” on the end of each skewer. Grill as per your usual routine but don’t overcook. If broiling, do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kebobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks Alternately, boil marinade down and use as a dipping sauce.

Stew on the Grill –Serves 4

2 lbs. any meat in cuts suitable for broiling, ½ to ¾ in thick

2 large all-purpose potatoes – cut in half crosswise

2 Large onions- peeled and cut in half crosswise

2 large zucchini- cut in half lengthwise

2 large yellow squash- cut in half lengthwise

1 large green bell pepper-cut in quarters then dived the quarters half to make 8ths

8 cherry tomatoes

8 button mushroom caps

1 tsp.  Dried oregano

1 tsp. dried basil

1 tsp. garlic powder

2 Tbs. oil

1 tsp. lemon pepper

Salt and pepper- if needed for the meat

(4) 6 inch bamboo  skewers- soaked

Microwave the potatoes 3 min. Set aside. Skewer the onions parallel the cut so they won’t separate into rings, and microwave 2 min. pausing to turn once. Evenly divide the mushrooms, pepper pieces and tomatoes between the skewers with the onions. Mix the oil herbs and seasonings and coat all the vegetables, Allow to marinate 10 minutes and baste with the excess during cooking.

Skewer the meat and place 3-4 in. from heat source. Sear 5 min. on the first side, then turn and cook 8-10 min on the other, testing for doneness. Times may differ for other meats.

Allow about 15 min cooking time for the vegetables. Cook along with the meat, checking they get done but don’t burn.

Chicken Pinwheels: Serves 4

4 boneless chicken breasts

4 slices deli ham or smoked turkey

3 Tbs.  tomato paste

1 tsp. garlic powder

Fresh basil leaves about ½ cup or 1 Tbs. dried basil

Salt and pepper

1 Tbs. Oil for brushing

Place the chicken breasts separately between 2 pieces of plastic wrap and pound to an even thickness. Spread each with the tomato paste, sprinkle with the basil and cover with a piece of ham. Roll the breasts around the filling and cut each into 4 slices per breast. Thread the slices on the skewers, brush with oil cook on a hot grill or under a broiler until done about 10 min. Serve with dipping sauce of choice or plain. For a quick solution, pick a favorite salad dressing say, Caesar.

Yogurt Marinated Chicken (Chicken Tikka): Serves 4 NOTE; This recipe works well with drums and wings as well as kebobs

4 boneless skinless chicken breasts

4 Tbs.  lemon or lime juice

Oil for brushing

½ cup plain yogurt

1 inch piece grated gingerroot or 1tsp.powdered ginger

2 cloves garlic minced or ½ tsp. powdered garlic

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. turmeric (optional)

SAUCE

½ cup plain yogurt

Mint sauce, dried or fresh chopped mint to taste

Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through. About 15 min Serve with dipping sauce.

Fish or Scallop Kebobs: Serves 4 Use any firm white fish, flounder, tilapia, whitefish, trout or scallops.

1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)

2 zucchini

2 lemons – 1 juiced the other quartered

12 cherry tomatoes

2 bay leaves crumbled

1 tsp. chopped  fresh thyme or ½ tsp. dried

½ tsp. lemon pepper

3 Tbs. oil

Cut the fish into 2 inch pieces or if easier into 2 inch strips, just be sure there are 16 pieces. Cut the zucchini or squash into 12 slices. Thread the fish onto 4 skewers using 4 pieces per skewer, alternating each with a tomato and piece of zucchini. Mix the other ingredients except for the quartered lemon. Use as a basting for the fish Cook under broiler or over medium-low coals basting frequently about 15 min. Serve with lemon quarters.

Shrimp Kebobs: Serves 4
2 lbs. peeled, deveined raw shrimp
MARINADE:  per 2 lbs. peeled, deveined raw shrimp
¼ cup chili sauce

3 Tbs. Worcestershire sauce

2 cloves garlic chopped

1 cup olive oil

Freshly ground black pepper and salt to taste

½ tsp. basil

¼ tsp. Tabasco

Marinate shrimp several hours at room temperature or overnight chilled. Thread the shrimp lengthwise on skewers, piercing twice per shrimp, and arranging alternately head-to-tail. Broil or grill turning once, until shrimp are opaque and the edges begin to brown. Serve with just lemon wedges, an extra batch of the above marinade or a mild BBQ sauce

Pork and Pineapple Kebobs: Serves 4
1 lb. pork cut into 16 well-trimmed cubes

12 pieces of pineapple = 1 small can rings or chunks – apples, peaches or mangos will also do

Pineapple juice from can reserved or ¼ cup apple juice-divided

1 onion –layers divided into 12 pieces about 1 ½ inches each

2 Tbs. oil

½ cup Dijon or spicy brown mustard –divided

¼ cup mayonnaise

1/8 tsp. dried dill weed (optional)

Thread the pork, pineapple and onion pieces alternately on skewers. Mix ¼ cup mustard, 2 Tbs. fruit juice and oil and baste skewers liberally before and frequently during cooking. Mix remaining mustard, mayonnaise and 2 Tbs. of fruit juice to make a dipping sauce. Grill kebobs over hot coals or broil until meat is done, about 15 min. Serve with dipping sauce garnished with dill weed.

Pork Satay Kebobs: Serves 4-6

1 lb. pork loin in 1 inch cubes

2 green bell peppers in 1 inch pieces

1 cup peeled pearl onions

1 cup cherry tomatoes

MARINADE

¼ cup lemon juice

2 Tbs. peanut butter

1 Tbs. oil

1 tsp. crushed coriander seed1 tsp. garam masala-optional

Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.

Marinated Lamb Kebobs-Serves 6

2-2 ½ lb. lamb shoulder, well-trimmed, cut into 1 inch cubes

1/8 tsp. minced garlic-about 1 clove

¼ cup white wine vinegar

½ cup sherry-cream or dry depending on preference

2 Tbs. oil

3 Tbs. chopped fresh mint+ more for garnish

Pour the liquids into a bowl, add the garlic and mint and crush with a pestle or a wooden spoon. When well incorporated add the lamb and marinate for 6-8 hr. or overnight chilled. Thread the lamb on skewers and grill over medium coals for 20-30 min. or until desired doneness, basting with marinade. Serve hot garnished with chopped mint.

Minty Ground Lamb Kebobs: Serves 4
1 lb. ground lamb

3 cardamom pods or 1½ tsp. ground cardamom

2 tsp. cumin seeds or 1 ¾ tsp. ground

2 tsp. coriander seeds or 1 ¾ tsp. ground

3 cloves or ¼ tsp. ground

6 black peppercorns or 1 tsp. ground

½ tsp. salt

1 small onion in small dice

2 Tbs. chopped fresh mint

1 egg –slightly beaten

2 garlic cloves-minced

½ inch piece of gingerroot – minced

SAUCE

½ cup plain yogurt

3 Tbs. chopped fresh mint

(1) 4 inch piece of grated cucumber

1 tsp. Chutney –optional

Mix the sauce ingredients and keep chilled. Have 4 skewers ready. If using whole spices, dry fry them in a skillet for a few minutes until they darken a shade and become aromatic, then grind. If using ground, you can warm them in an oven for a few minutes to enhance their flavor.  Process the garlic and ginger to paste, add all the other ingredients except those for sauce. Process until finely chopped; divide the meat mix into 4 portions and mold each portion into 4 sausage shaped rolls around a Cook under a preheated hot broiler 10-15 min. turning occasionally until well browned. Serve hot with sauce.

May 29

Can I help Oh YES!!

Can I help? Oh YES!!

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve these problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. To help them with the basics I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking, just understand that there’s a way to lend a hand and produce something of value together. Nowadays we stress the importance of sharing and doing things as a family, especially daily requirements like preparing a dinner, or lunch or breakfast

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego.  The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016,   June 22, 2017,   July 5, 2018,   May 28, 2020    and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4

3 large, ripe bananas

16 oz. Greek yogurt

4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts

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

Eggs Florentine: Serves 4

(1) 10 oz. box frozen chopped spinach

4 eggs

1tsp. salt OR 1 envelope bouillon powder-beef or chicken

Pinch nutmeg

Grated Parmesan cheese

Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4

6 eggs

1 cup milk

¼ cup butter or margarine melted + extra for topping

1 cup flour

½ tsp. salt

Powdered sugar

Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch:  Some other options are Greek Pita Pockets, Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans-rinsed and drained

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. Then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4

1 ½ cups chicken or turkey stock

1 envelope Knox unflavored gelatin

1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover

¼ cup mayonnaise** See options at bottom

1 small onion minced

1 stalk celery minced

½ tsp. curry powder

1tsp. celery seeds

¾ cup heavy cream whipped ** See options at bottom

Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for 30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.

** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot. 

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply

NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.

4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.

A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze. 

Double Punch Lasagna Roll-Ups: Serves 4 Save for the actual cooking; children can do most of the work in preparing this dish. If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)”
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.

Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise: Serves 4

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

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

(1) 5oz 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

DRESSING RECIPE BELOW

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 about 10 min.

Drain well, run under cold water to stop the cooking and cool. 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.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2: Serves 6-8

1 purchased pound cake

8 oz. tub of Whipped Topping

1pt. box of strawberries

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

Dump Cake: Serves 6-8

2 cans fruit pie filling

1 box yellow cake mix

½ cup butter or margarine melted

1 tsp. ground cinnamon – optional

Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart

2 bananas

2 papayas

1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved

1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved

1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved

½ cup sugar

1 quart milk

1 tsp. vanilla

Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.

Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

May 22

Carbs for Spring-Summer Meals

LIGHTER CARBS FOR WARM WEATHER MENUS

With the first signs of spring, our spirits perk up. Our moods, like the days, are sunnier and we opt for lighter and brighter choices in everything from clothes to food. The hardy stars of winter are out of place now. Spring dinners need a more delicate approach.

Spring side choices reflect the new outlook too. Fresh seasonal produce is a must and if the local crops aren’t in yet, transported items, or frozen ones, are available in markets. The same holds true for the carbohydrate part of the menus. Dense bread stuffings and creamy potato dishes are replaced by simply prepared new potatoes, light herbed pastas and more frequently, as they gain popularity, grain presentations. It’s this carbohydrate portion of the meal that I want to talk about this week.

However, don’t confuse ‘Lite’ with ‘Lighter’.  Although these recipes do tend to be less caloric, depending on the preparation and your choice of add-ins, they can be as calorie laden as their winter counterparts. The only given is that you won’t leave the table craving a nap.

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

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

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

RECIPES

Rice, Spinach and Peas with Almonds: Serves 4-Adapted from the United Personal Chef Ass. files
1 cup long grain rice

3 cups water

1 envelope beef or chicken bouillon granules

1 small bunch spinach

4 Tbs. butter OR 2 Tbs. butter and 2 Tbs. oil

2 cloves garlic minced

2/3 cup fresh or frozen peas thawed

Salt and pepper

¼ cup toasted sliced almonds

Cook rice in water with bouillon until tender, about 14 min.; rinse in cold water and drain well. Remove tough stems from spinach and cut leaves in 1 inch strips. Heat 1 Tbs. butter and 1Tbs. oil, if using, or 2 Tbs. butter, in a skillet over medium low heat. Add spinach and garlic and sauté until spinach wilts about 1 min. Add peas, rice and seasonings and toss. Add remaining butter and oil, cover and allow butter to melt, about 5 min. Toss again gently with almonds and serve.

NOTE: This can be made a few days ahead and kept chilled, covered, without the almonds. Reheat in the microwave and toss with the nuts before serving.

Scented Rice: Serves 4

1 cup long grain rice

2 cups broth-chicken or beef

1 Tbs. butter

¾ tsp. flavoring spice or herb*

¼ tsp. other herbs or spices*

1 large onion diced—preferably red

1 bell pepper diced

½ cup peas- thawed if frozen

1 Tbs. oil

Salt to taste

Sauté the rice in the butter until it’s shiny and a bit golden. Add the flavorings and/or spices with the broth, bring to a broil, reduce heat, cover and simmer until rice is cooked and liquid is absorbed, about 20 min. Sauté the onion, peas and peppers in the oil, then add to the cooked rice. Adjust seasonings. Serve hot, but can be made ahead and stored covered in the refrigerator for several days and reheated in the microwave.

*This rice dish can be altered to fit any ethnic menu by altering the spices, herbs and flavoring in quoted amounts or to taste. For example: Mexican=3/4 tsp. cumin + ¼ tsp. EACH oregano and chili powder; French=substitute powdered rosemary for the cumin and marjoram and thyme for the oregano and chili powder; Italian –use basil, oregano and garlic. A simpler, but tasty combination is to forget all the herbs etc. and add 1-2 Tbs. fresh lemon juice and 2 Tbs. fresh chopped parsley to the cooked rice.

Taboule: Serves 4 — This is a traditional dish and though the basic preparation is the same, the optional choice of add-ins can change its presentation. I’ve had it with only tomatoes and lemon juice, although mint is usually present as well. I marked the optional add-ins in this recipe (*) but feel free to add any others you like.

½ cup bugler

1 medium tomato –diced

2 Tbs. fresh lemon juice

2 Tbs. olive oil

1/8 tsp. dried oregano

½ cup chopped fresh mint

Kosher salt and freshly ground pepper to taste

½ cucumber-diced*

1/3 cup diced onion or thinly sliced scallions*

½ green bell pepper –diced*

¾ cup chopped fresh parsley*

¼ cup fennel- diced*

Cover the bugler with water and soak for 45 min. Drain well and squeeze in a towel to be sure it’s dry. Drain the tomato, and cucumber, if using, and pat dry if needed. Gently toss the bugler with the chosen vegetables and herbs and store covered in the refrigerator until ready to use. Mix lemon juice, oil, oregano, salt and pepper in a small jar and store chilled. When ready to serve, gently toss bugler, vegetables and herbs with dressing. Can be served cold or at room temperature.

Bugler with Mushrooms: Serves 4 – This is excellent with all roasts

1 cup beef broth

1 cup bugler

3 Tbs. butter

1 Tbs. oil

12 button mushrooms- caps and stems sliced

1 large shallot-diced

1 Tbs. thyme-fresh minced or 2 tsp. dried

Salt and pepper

Combine bugler and broth in a bowl and soak about 45 min. until tender then drain in a sieve to lose excess broth. Sauté mushrooms in oil and 1 Tbs. butter until starting to brown; about 8 min. add the rest of the butter and the shallot and sauté 5 min. more. Add bugler and thyme, seasonings and heat through. Serve at once or cover and freeze. To reheat thaw and use the microwave.

NOTE: With the addition of 1/3 cup thinly sliced celery sautéed in 2 Tbs. butter and 2 Tbs. chopped fresh parsley, this can be used as a stuffing.

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

New Potatoes and Asparagus: Serves 4- Adapted from the United Personal Chef Ass. files
6 new potatoes—red or other colors preferred over brown

2 lb. asparagus—fresh preferred

1 roasted red bell pepper slivered-jarred is O.K.

2 Tbs. fresh lemon juice

½ cup olive oil

2 Tbs. Dijon mustard

1 small shallot in fine dice

4 Tbs. chopped chives

Salt and pepper

Boil potatoes until tender, drain cool and quarter. Cook the asparagus in 1/2 cup water in the microwave until crisp tender about 4-8 min. depending on thickness, drain and cut in 1 ½ inch pieces. Toss potatoes, asparagus and pepper together. Whisk mustard, oil, lemon juice and shallot in a small bowl and pour over the vegetables; toss gently. Serve at room temperature garnished with chives.

Note: Can be kept for a few days covered in the fridge. Lightly microwave to warm for serving.

Onion Stuffed Potatoes: Serves 4–If the new potatoes aren’t in regular ones can be used. I like to peel brown skins, but redskins or other colors are decorative if left on.

4 potatoes

1 medium onion

4 slivers of butter—depending on roast and size of potatoes

Wash and prepare potatoes if peeling. Cut a sliver off the bottom so they stand up. Using an apple corer or vegetable peeler, scoop out the center of the potatoes, leaving at least ½ inch margin. Grate the onion (I use a mini-chopper) and stuff the potatoes making sure they are packed solid. If the roast is quick cooking and the potatoes are large, bake the potatoes, topping each with a sliver of butter, in a pre-heated 375 deg. oven until beginning to brown but be sure they have at least 30 min. in the pan with the roast being basted to finish. Otherwise, simply bake the potatoes with the roast.

Potatoes Seaview: Serves 4-6

3 large all-purpose potatoes—cylindrical ones are best- thinly sliced

2 Tbs. butter – melted

Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview: Serves 4-6

Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.\

Raisin and Fruit Bread Stuffing: This is estimated for a 5-6 lb. bird and can be used with chicken or duck.

5-6 slices raisin bread-toasted and torn in ½ >1 inch pieces

½ small onion –diced

1 smaller inside rib of celery- stalk thinly sliced and leaves chopped

1 cooking apple, cored, peeled and sliced-slices cut in half

1 orange

1 tsp. sage

Salt and pepper

1 egg

Milk

Put the bread, apple, onion and celery in a bowl with the seasonings. Cut the orange in half and add the meat from one half to the bowl and the juice from the other half. Mix in the egg and enough milk to keep the stuffing easy to toss but not wet or sticky. Fill bird, both neck and body cavities if there is enough stuffing. Any extra can be cooked covered in a dish, for half the time the bird roasts. Follow regular cooking directions, according to the size of the bird

 Dried Fruit Couscous: Serves 4- Adapted from the United Personal Chef Ass. Files

2 ¼ cups vegetable or chicken broth

2 cups couscous

¾ tsp. salt

3/8 tsp. cinnamon

3 Tbs. butter

3 Tbs. EACH dried, chopped dates, apricots, raisins and cherries
3 Tbs. chopped parsley
Bring broth, salt, butter and cinnamon to a boil. Stir in couscous and fruit. Return to a boil. Cover, remove from heat and let stand 5 min. Fluff with a fork and stir in parsley.

¾ tsp. salt

3/8 tsp. cinnamon

3 Tbs. butter

3 Tbs. EACH dried, chopped dates, apricots, raisins and cherries
3Tbs. chopped parsley

Bring broth, salt, butter and cinnamon to a boil. Stir in couscous and fruit. Return to a boil. Cover, remove from heat and let stand 5 min. Fluff with a fork and stir in parsley.

Lemony Orzo with Spring Herbs: Serves 4

2 ½ cups water r optionally vegetable or chicken broth + ½ cup more. If needed

1 cup orzo
½ tsp. salt
3 Tbs. butter
Freshly grated black pepper
1 lemon
1/3 cup chopped parsley; cilantro or mint leaves
Zest and juice the lemon. Melt the butter in a pot and briefly toss the pasta a few minutes to lightly brown. Add the liquid, ½ the zest, salt and pepper to taste, bring to a boil, reduce heat and simmer , stirring frequently to avoid pasta sticking to the pot bottom, adding the extra ½ cup liquid as needed, 6-8 min. Orzo should be al dente, with a bit of liquid in the pot. Remove pot from the heat, stir in the remaining lemon zest znd the juice, then the herbs. Turn into serving dish.

Peas with Lettuce and Mint: Serves 4

10 oz. peas-frozen is fine

1 cup thinly sliced romaine lettuce

½ cup chicken broth

3 Tbs. chopped fresh mint + a few leaves for garnish

Salt and pepper

Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

May 15

Memorial Day

MEMORIAL DAY DINNERS

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

Gardens were trimmed, lawn furniture placed and grills at the ready. With all thoughts on welcoming summer, weather permitting, entertaining indoors was out of the question, but whether a casual gathering for friends and family or a more elegant affair, choosing the foods to serve required thought. This is always a menu problem at this time of year when party planning.  The robust roasts, filling casseroles and sauced recipes of winter aren’t alluring now. People want lighter dishes and bright taste.

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

RECIPES

Skewered Tuscan Grilled Pork and Vegetables:  Serves 4
Several cuts of pork can be cubed for this recipe. Butt roast, arm steaks, loin or chops, so long as the meat has no fat. The directions below are for ¾ inch thick pieces. The vegetables are so intrinsic to the meal, I like to think of this as Stew on a Grill. Chicken thighs are good substitutes for the pork but more delicate so the cubes should be thicker.

Grill or Broiler:

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

1 Tbs. oil

4 Tbs. fresh rosemary

2 cloves garlic minced

Salt and pepper

Lemon wedges to serve.

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

Vegetables

2 large all-purpose potatoes

2 large onions

2 medium zucchini

2 medium yellow squash

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil
1 tsp. dried oregano

1 tsp. garlic powder

2 Tbs. oil

Salt and pepper

1 tsp. lemon pepper

(4)  6 inch Bamboo skewers – soaked

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

Cook pork skewers 4-5 inches from heat source 4-5 min, for the first side, and 6-8 min for the second, basting with marinade. Check with a thermometer. Meat is done at 147 deg., .Serve with lemon wedges. 

These directions also work for oven broiling.

Shrimp Kabobs: Serves 4

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

2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

2 lemons – one juiced one in quarters

Kosher salt to taste

Barbeque Sauce

Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.

The Barbeque Sauce is for optional dipping

Chip’s Chuck Roast: Serves about 6 for a dinner

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

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

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

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

Poached Salmon Chaud-Froid Serves 6-8

This was a favorite recipe of my Mother’s. I always thought it would be intimidating and pricey

until I tried it and found it was neither, but it is a show-stopper.

1 Whole boneless salmon fillet – about 2lb.

1 Tbs. unflavored gelatin

½ cup sherry

2 cups milk

4 Tbs. butter

4 Tbs. Flour

½ tsp. sugar

1/8 tsp. each onion powder & garlic powder

½ cup whipping cream

Fresh parsley

Cheese cloth

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

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

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

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

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

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

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

done a day ahead.

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

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

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

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

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

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

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

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

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

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

Pork Tonnato (Pork in Tuna Sauce)-: Serves 2-3.Recipe easily doubled-From Quick & Easy by Parragon Publishing

(1)About 1 lb. + pork tenderloin-Turkey tenderloin can be substituted

2 Bay Leaves

10 black peppercorns

2 whole cloves

2 celery stalks sliced

2 carrots sliced

1 onion sliced

3 cups bullion-chicken or vegetable

½ cup white wine-optional

3 oz. canned tuna-well drained

1 ½ oz. anchovy fillets-drained

1/3 cup olive oil

2 tsp. capers

1 Tbs. lemon juice

Sat and pepper

Put the pork in a pot with the liquids, the vegetables and the spices. Bring to a boil over medium heat, then reduce heat, cover and simmer until meat is tender, about 45-60 min.  Remove from heat and allow to cool in pot, then drain and move meat to a plate. Discard solids and fluid.

For the sauce: Mash the tuna, anchovy’s and 1 Tbs. oil. Add the capers, egg yolks, seasoning, transfer to a blender and process ‘til smooth. Stir in the lemon juice, then whisk in the rest of the oil, drop by drop, until the sauce is the consistency of thick cream. Thinly slice the chilled meat, arrange on a serving plate, spoon the sauce over it, cover and chill overnight. Before serving, use the remaining anchovy fillets in the can, to decorate the top.

VEGETABLES

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.

Marinating: A vinaigrette of choice is best

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

Green Beans

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

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

A simpler way to make this combination vegetable is to boil the beans to crisp-tender and microwave the cut onion in 1tsp. oil until soft, about 2 min. then toss with the drained beans and a bit of lemon pepper or rosemary.

They also go well with mushrooms in place of onions, dill or mint as the seasoning and garnished with toasted chopped almonds.

They can be tossed with halved cherry tomatoes, with a bit of oil, garlic powder and Basil to taste, rather a lot, and chilled for at least an hour to marinate.

Summer Sweet Potato Salad with Lime: 4 servings’
2 lbs. sweet potatoes

1/3 cup fresh lime juice

1 Tbs. minced fresh ginger

1 jalapeno minced

2Tbs. brown sugar

¼ cup oil

Salt to taste

1/3 cup toasted cashew  pieces—OR wasabi coated peanuts roughly chopped

1 Tbs. lime zest

2 Tbs. chopped fresh mint

Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Bend the next 4 ingredients adding oil in a stream to make a vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled.  Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

SALADS

Baby Spinach is wonderful garnished with sliced strawberries and toasted walnuts; diced tomato, spring onion and watermelon or diced cantaloupe, diced bell pepper, and spring onion with a touch of lime in that dressing. Sweet Vidalia Onion Dressing also compliments spinach.

Bibb Lettuce and French Blue Cheese Dressing: Serves 4- This is a different, lighter take on Blue Cheese dressing.

I head Bibb – or Boston – Lettuce

1Tbs. blue cheese – packed

3Tbs. olive oil

1 tsp. lemon juice – or more to taste

Separate the lettuce leaves and tear, not cut, into bite sized pieces. Dissolve the cheese in the oil and the lemon juice to taste. Pour over the lettuce pieces and toss well.

May 8

DIP INTO SPRING

DIP INTO SPRING

Spring too has a holiday season, with three holidays in 6 weeks, one also of national commemoration, and numerous festive events scheduled. However, there’s a big difference. Two holidays are secular and personalized, and the other events, graduations, weddings, showers, aren’t satellite, but independent celebrations. So the spring holidays aren’t the merchandizing opportunity of the winter ones, but the need for food to serve guests is still there.

Since the holidays are of rather recent origin and the side events personal, with the exception of weddings, they are unburdened by traditions. We’re free to individualize the celebrations and make them as casual or low-key as we please. With the weather improving each week as summer nears, that often leads to spontaneity. Parties tend to shift outdoors, especially cocktail parties or the cocktail portion of a dinner party.

Such parties and small family get-togethers are accepting of impromptu moves and they should be anticipated when planning the food.  Easily served, temperature stable dishes are a good solution. It’s even better if the recipes are simple and the ingredients pantry accessible.

Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at spring parties. Depending on their base, they can stand heat for hours, be made from stocked pantry supplies and later serve as either the flavoring condiment or filling in sandwiches. Moreover, there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of dipper. Double dipping isn’t an option  and I usually discard it. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. 

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip: serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow

(2) 14 oz. cans cannellini beans rinsed and well drained

2 oz. grated cheddar cheese

2 Tbs. chopped fresh parsley

3 Tbs. olive oil

Salt and pepper to taste

Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing

4 Tbs. butter

½ cup dried lentils

1 small onion chopped

1 ¼ cups vegetable broth

¾ cups blanched almonds

½ cup pine nuts

½ tsp. EACH cumin, coriander and ginger

1 Tbs. chopped fresh cilantro- for garnish

Sauté the nuts in ½ the butter until golden remove from pan and set aside. Saute the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow

(2) 14 oz. cans artichoke hearts-drained

2 garlic cloves

½ tsp. cumin

Olive oil as needed

Salt and pepper

Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing

1 lb. starchy potatoes-peeled boiled and mashed

10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*

3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained

2 Tbs. EACH sour cream and lemon juice

1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish

Salt and pepper to taste

Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.

*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco

½ cup oil packed sundried tomatoes-drained, save oil for another use.

8 oz. cream cheese

¼ cup butter

½ cup grated parmesan

¼ cup butter

¼ tsp. EACH dried oregano and basil

½ tsp. rosemary

Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow

7 oz. Greek feta cheese

¼ cup oregano leaves

1 lemon in wedges

1cup extra virgin olive oil

Drain and dry the feta and cut it in chunks. Marinate in the oil with the oregano and lemon wedges, covered, and chill for at least 4 hrs. (the longer the better.)

Basic Dips: Each serves 8-10

To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:

1) 2 Tbs. dill and 1Tbs. grated onion

2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives

3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives

4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs

For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cooked Dips

Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus

½ cup olive oil

6 medium zucchini in ½ inch slices

1 red bell pepper in medium dice

6 cloves chopped garlic

2 cups diced tomatoes

½ cup tomato paste

¼ cup capers-drained

¼ cup balsamic vinegar

½ cup chopped toasted walnuts

Salt and pepper to taste

Saute the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing

9 oz. chorizo sausage

½ cup olive oil

(1) 14 oz. can garbanzo beans rinsed and drained

Salt and pepper

Fresh oregano to garnish

Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

NOTE: Store all of these items in an air tight container.

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