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Jun 28

HEY REMEMBER ICE CREAM SODAS?

I got one of those ‘Do you remember?’ Facebook messages yesterday, about soda fountains. I don’t remember them in their hay day, when Soda Jerks made coke by the glass from syrup and seltzer, but I do remember the iconic Ice Cream Soda. Nowadays, the only way we sip ice cream through a straw is with milk shakes. I like shakes but most are made from a prepared mix, not from scratch by blending ice cream, syrup and milk to a froth, as they used to be.

Sadly, sodas seem to have disappeared from popularity along with the fountains. The Ice Cream Soda was a special treat, built by hand, opulent, gleaming and overflowing the glass, served with an ice tea spoon and a straw, it took time to eat. It offered contrasts in taste and texture down to the last drop, and left you feeling satisfied, not just filled.

It always seemed the ideal dish for the Fourth of July, as appropriate to the holiday as pumpkin pie to Thanksgiving. My association is also linked to childhood memories. My Aunt and Cousin always arrived July 1st for the summer and every Friday night, they, my Grandmother, my Mother and I went to the movies and afterward to a popular ice cream parlor for sodas. Nothing tasted so good as the soda on that first Friday, which was always within a few days of the 4th.

I can still remember the choices. My cousin and I stood by our usuals, chocolate for me, strawberry for her, but the women varied their orders regularly. Grandmother liked all vanilla, or asked for peach ice cream or one scoop peach and one strawberry. My Aunt picked a chocolate soda with a ripple ice cream, fudge, caramel or peanut, because she liked the taste tweaks as she ate. My Mother chose a chocolate soda with coffee, pistachio or mint chip ice cream, creating different flavors.

Every so often, at this time of year, I used wax nostalgic and make sodas for my kids and their friends, but mine didn’t generously overflow. I wasn’t into cleaning dippy messes and something else was missing. The kids loved them and were always happy I made them, but to children used to soft-serve cones and take-out shakes everywhere, to whom an ‘ice cream fix’ was opening the freezer door, the ‘special’ magic wasn’t there.

I really would like to see the Ice Cream Soda make a comeback. Anyone can make one. All they need is an ice cream scoop and the flavor options are limitless. If my relatives could consider 11 combinations normal in those conservative food years, when Howard Johnson’s 28 flavors was thought exotic, imagine what could be concocted today. Moreover, it’s easy to create new ones with home machines.

There are also many favors of syrups in the markets now. Additionally, we may not be the basic ’from scratch’ cooks our grandmothers were, but we are adept at accessorizing our dishes and that includes making syrups. I make coffee syrup frequently for Tiramisu. Simple syrup is equally easy and can be flavored with pureed fruit and/or extracts. Lemon curd is available and it’s always possible to turn to old standbys like maple syrup or butterscotch sauce to improvise.

Then there’s the huge variety of flavored seltzers in markets today, white grape, peach, raspberry, lime to name just a few. They can provide interesting contrasts in tastes as well. Using flavored soda isn’t a novel idea either. The famous ‘Brown Cow’ was chocolate syrup, vanilla ice cream and coke.

Which brings me to the ‘kissing cousin’ of the ice cream soda, the Float; simpler than the soda, it’s simply a soda pop, originally, I think, root beer, or other carbonated beverage even beer and ale, poured over a scoop of ice cream. Does anyone still remember root beer? Apparently, however, floats aren’t such dinosaurs as ice cream sodas. Guinness features one made with ale in its current recipe book.

So here’s an idea. July 4th is this week. Why not celebrate a truly American holiday by remembering a traditional American drink? You can even make a party of it, kinda like a sundae party, by offering different ice creams, a variety of seltzers and syrups, even some toppings, whipped cream, cherries, jimmies. Line up the options and let people make their own. It doesn’t have to be a large group, in fact smaller is better, but it is festive.

Just one tip; in choosing the ice cream for a soda, think twice about varieties with larger add-ins, like nuts and candy. They don’t fit in a straw, or worse, clog it, making eating difficult. I wouldn’t advise cookie cough either, not just for that reason, but the soda will partially dissolve it and, being heavy, it will sink, leaving a gummy mass in the bottom of the glass.

Happy Fourth of July all

RECIPES

Basic Ice Cream Soda Recipe:

Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Basic Ice cream Float:

Single serving
20 oz. glass
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Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour over the liquid to fill.

Simple Syrup:
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to evaporate water until desired consistency.

Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.

Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant Espresso for flavor depth.

Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. or more vanilla to taste. This amount will also be determined by whether pure extract or imitation is used. The main thing is not to let it dilute the syrup recipe, so the length of cooking time will depend on the degree the fluid needs reducing to achieve the right consistency.

Fresh Fruit Syrups:

Examples of how fresh fruits can be used. Always store chilled. Traditionally these directions would have included straining, but I like the rustic appearance of a rougher texture.
Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.
Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with simple syrup, if needed. Gives a more intense flavor

Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for 3 min. or until soft, then pureed.

Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.

Jun 21

STOCKING A VACATION KITCHEN -3 DAYS TO 3 MONTHS

School’s out and for many people it’s time to pack the mules and prepare to hit the trail for some relaxed away from home time. Last week I read an article in a popular cooking magazine with a list of needs to pack to stock a vacation kitchen and I kept hearing my husband’s laughter in my head. Among those named were a large, cast iron fry pan, two cookie sheets, only 5 spices, a juicer, but no measuring cup or spoons, coffee maker or pots. Moreover, several of the listed items are cumbersome, heavy and not for daily use.

Vacation kitchens are usually small. Anything not essential, hard to store and difficult to move quickly is best left at home. Anything that can be replaced by a disposable item from a local store should stay at home and anything hinting at major culinary effort should stay at home. You’re on vacation too.

However, vacationing in a destination with kitchen facilities, be it for a long weekend in a motel efficiency unit or an extended period in larger digs, is often more stressful on the person responsible for the meals than staying home. Not only must they get acquainted with the on-site equipment but making the time to shop and cook shouldn’t intrude on planned activities. Whether for 5 days or 3 months, it can be a daunting task requiring prior planning.

I learned this lesson the hard way. The first summer I was married, we rented a cottage at the seashore near my in-laws’ vacation homes. My 10 yr. old step-daughter and I were to spend July-August, with my husband joining us on weekends and for the first and last weeks. Though I grew up in a shore resort town, and had had my own city apartment, this was my first vacation rental, and my first time packing for a family. I thought I covered everything, clothes, equipment, toiletries and towels, even toilet paper but the first morning we woke up with NOTHING to eat or drink! Needless to say, we spent it introducing me to the local supermarket and other ‘survival’ important local sites.

This was where I made my second mistake, though not so glaring as the first. Stressed, ‘winging it’ without a definite plan or list, I over bought staples and made impulsive purchases. I should have paused to think more often. I had the situation under control within a week, but was still left with a surplus of products to use or lug home and this wasn’t just packaged food, but wraps, bags, paper, soaps, everything to do with a kitchen.

The next year we opted for only 1 month and I was in the midst of packing a small trunk with kitchen staples when I had another revelation. I was looking at this project through the wrong lens. I wasn’t ‘stocking up’ for an extended period; it was 1 month = 4 weeks, with a supermarket at hand in case I miscalculated. We didn’t use 4 lbs. sugar a month in winter even with possible baking. At the shore, sugar was really only for beverages. The same was true of flour; especially since only two of us were there 4 days a week. I don’t fry much, if ever and I might make a rustica or two (free form pie using 1 cup) but that was all. We only needed to take the amounts of supplies that we would normally use. So I filled quart jars from my open supplies, and put the new packages in the home pantry.

After that the other supplies fell into line. I found 6-compartment plastic spice/herb carousels in a dollar store. I filled 2 of them with my favorites and figured if I ran out, I’d buy more, but I never did. I had worried about taking care of my husband, whose involvement in kitchens began and ended with the dinner table, but then I realized that he was only ‘batching it’ a total of 12 days and of those he had regular plans for 2 days a week while I was gone. So I made him 4 lasagna and 4 chicken in cream sauce, over rice dinners, and planned to send him home with weekend leftovers. That more than covered his wellbeing because he really only needed 6 dinners. It was all a matter of seeing things in the right perspective.

I bought the smaller, lighter household items, wraps, bags, sponges and added them to the trunk, but the larger ones, detergents, a boom, pail, mop etc. I got on vacation in one stop. Also in the trunk, just so history didn’t repeat were coffee, dry creamer, tea, a box of cereal, a can of pineapple rings and 2 boxes of honey buns as well as the utensils I had learned I’d need. A full list of these follows.

The first morning that year was very different. We had breakfast! My husband went golfing while Kara and I headed to the Farmers’ Market, which she loved. We bought fruits and produce and from the adjacent dairy we got bacon, sausage, cheese plus local milk, cream, eggs, and butter. The next stop was a prominent marina restaurant with a fish market and artesian bakery. I bought fish, and crab cakes for the next night, lemons, vinaigrette, Cole slaw and a couple of loaves of bread.

By noon, a cold vegetable dish and salad were ready for dinner, the fish chilling and fruit was marinating for dessert. We had fresh BLTs for lunch, and I was ready to enjoy a free afternoon knowing I was set for days as far as meals were concerned. In fact, I don’t think I even went to the supermarket more than twice that whole month, and only food shopped once a week. So I guess I can say that long before I thought of becoming a personal chef, I had discovered from vacation rentals the advantages of planning in advance and shopping once a week. It gives you so much more time!!

None of this would have been possible without my being willing to take time before leaving for vacation, to calculate exactly what I would need and in the proper amounts, or at least in approximation, as with the flour and sugar. Each year I noted what ran out, what was in surplus, what meals were popular and what weren’t. It let me shorten the preparation time and expense, as well as eliminate stress in creating the menus.

As the years passed, so did the long rentals to be replaced by more exotic trips and short get-aways, but the rule of basic food supplies and utensils to include remains solid. Of course the prime one is in any DIY situation, plan a breakfast 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. Of course if only a short car trip is involved, a bag or container of fresh fruit is an option.

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 the 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.

For 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.

Electrical appliances:

These choices are optional and 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
  • 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. If chosen, make oven toast, don’t pack a toaster too.
  • Blender- an option to the chopper, but the better choice if you’re into smoothies

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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 spend time cleaning 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 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
  • 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 also 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
  • 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 none 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 get it. 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 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 14

COLD SALMON IS COOL

I love salmon. I love the mild, distinct, but not ‘fishy’ taste, the firm, yet tender texture, the pretty pink appearance, the overall versatility and importantly, the fact that it’s a healthy food choice. I guess you can tell my preference since this is the second time I’m writing about it in 4 months. However, it is a real menu ‘go-to’ shining in presentations, both cold and hot from elegant to casual I wrote about it earlier, suggesting several Lenten dinners. Now I’m suggesting easy, make-ahead recipes for cold summer meals. Whether you stay home or are on vacation, there are several reasons to count on salmon for dinner. Here I’m going to quote from my first post;

“It’s 1) Available, all year, fresh and frozen, 2) Accessible, from individual frozen fillets in Dollar Stores, to frozen multi-packs and fresh in supermarkets to freshly cut in fish markets 3) Affordable, with such a range of outlets there is something to fit every wallet and 4) Sustainable, still plentiful in the wild and very successfully farmed.

Salmon is a bit complicated to understand simply because it’s often sold listing species. Salmon is native to the northern regions of both the Atlantic and Pacific oceans, but there are some non-migratory species living in lakes in Europe, North America and Siberia. Unfortunately, the Western Atlantic Coast has been over-fished and the only commercial hauls from that region are in Nova Scotia, where most of the catch is smoked before sale.

Native to the Eastern Pacific coast are 1) the Chinook, also called King or Blackmouth salmon, the largest Pacific species reaching 30 lb. 2)The Coho, or silver salmon which ranges as far as Southern California, 3)The Sockeye, a lake-rearing species and plankton eater, often used for canning; 4)The Chum, also called the dog or calico which has the widest range of the Pacific salmon covering both coasts; 5) The Pink also has a wide, but more northern range and is the smallest species, 6) The Masu is exclusive to the western Pacific coast. There are other salmonoid species in several countries but their marketing is strictly local.

Salmon is prepared in many ways, though I don’t recall ever seeing it deep fried or in batter. As for the actual cooking I quote The Canadian Department of Fisheries, recommended by top chefs from James Beard to Steven Raichlen and Bobby Flay. “Regardless of method, the cooking time should be 10 min. per inch of thickness of the fish at its thickest point”. If you have a whole fish 4 inches thick, you will cook it 40 min.; a steak 1 ½ inches would take 15 min. or 7 ½ min. per side and a thin fillet ½ inch thick would be 5 min. or 2 ½ per side.” (I tend to be more cautious here and allow 3 min. per side.) Tongs are great to turn fish steaks but spatulas are better for fillets and, if I’m doing thin fillets on an outdoor grill, I use a ‘fish holder’; a grill accessory with a long handle, which holds the fish between two rectangular pieces of metal mesh, making flipping them during cooking without breaking them easy.

Salmon, especially fresh, may have skin. Personally, I don’t like the skin on a fish fillet nor do I like messing the presentation, by having to flip the fish to remove it, or enjoy having to scrape the meat off the skin as I eat.  I empathize with parents who are trying to teach their children healthy eating. Fish is a hard sell to begin with and serving it with that ‘ickey’ skin is no help.

Actually, removing the skin is an easy, if a bit delicate, task.  Lay the fillet, flesh down, on a flat surface, thick end front. A cutting board or waxed paper covered counter top is ideal. Place the fish at a slight diagonal to you, and gently lift one corner by the skin. It should start to separate from the meat, allowing you to slip a sharp knife between the two and carefully slice them apart. I usually use a 5 inch knife for this job, but knife size depends on the fillet and whatever you’re comfortable with. The important thing is that the knife is sharp.

Leaving the skin on may cause fish to curl when cooking because the skin contracts. The best way to prevent this is to slit the skin across several times and start the cooking skin side down.  Even with the skin removed, some types of fish, like Monkfish, may still have a tendency to curl. I have found that the only way to prevent this is by snipping the darker line of flesh that can be seen when the skin is removed. It runs lengthwise down the center of the fillet and several shallow cuts crosswise with a scissors seems to relax it enough to stay flatter during cooking.”

RECIPES:

Top of Form

Poached Salmon with Sauce:

Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste*
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over chilled fish.
*Note: Optionally substitute 1 peeled, seeded, finely chopped cucumber for the dill OR add it to the dill sauce.

Grilled Balsamic Salmon:

Serves 4
4 salmon fillets
1 tsp. dried dill weed
1/3 cup balsamic vinegar
Salt and Pepper to taste
Preheat grill or broiler, place rack about 4 inches from heat and lightly oil or place fish on a lightly oiled pan or piece of foil. Cook fish about 5-8 min. until lightly browned and it flakes easily. Brush liberally on both sides with vinegar; add salt and pepper to taste, plate and sprinkle with dill. Serve hot or room temperature.

Smoked Salmon and Spinach Terrine;

Serves 8-Adapted from Recipes 1-2-3 by Rozanne Gold
(1) 10 oz. box frozen chopped spinach-thawed and drained of excess water
1 lb. thinly sliced smoked salmon
½ lb. unsalted butter –softened-1 Tbs.in reserve
Freshly ground black pepper
Use the 1 Tbs. of butter to grease the bottom of a 1 ½ qt. loaf pan and line pan with plastic wrap. Blend the remainder of the butter and spinach to a paste. Place a layer salmon in the bottom of the pan, cover
with ¼ inch of spinach mix. Repeat layering twice, ending with fish, there should be 3 layers of spinach and 4 of salmon. Refrigerate at least3 hrs. Unmold by dipping the pan in hot water, if necessary and serve in 1inch slices. Garnish with slices of hard-boiled egg, or present with any style of eggs.

Home–Cured Gravlax:

Serves 8- From Recipes 1-2-3 by Rozanne Gold
2 ½ lb. side or thick piece from a side of salmon-skin on
¼ cup sugar
¼ cup kosher salt
1 ½ cups fresh dill
1 Tbs. freshly ground black pepper
Remove the small pin bones from salmon and pat dry. Place on a rimmed baking sheet. Combine the other ingredients and cover the flesh of the fish, rubbing the mix in. Cover with plastic wrap, put another baking sheet on top and weigh down with several cans. Refrigerate 72 hrs., pouring off water daily and rewrapping. To serve scrape off seasonings and slice on the bias at a 30 deg. angle, lifting slices off the skin. Serve with any form of eggs, on a bagel with cream cheese, or on buttered toast points with capers or onions and chopped hard-boiled eggs. Can also be used in pastas, casseroles and quiches.

Whole Grilled Salmon with Lemon and Dill:

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1 whole salmon, cleaned and scaled-about 8-10 lbs.
2 bunches dill-a few sprigs reserved for garnish
6 lemons-2 quartered in reserve
1 cup olive oil
Rinse the salmon and pat dry, check all scales are removed. Thinly slice the remaining lemons. Lay out a large piece of heavy foil and spread one bunch of dill on a space the size of the salmon, cover with 1/3rd of the lemons, sprinkle with salt and pepper. Place the fish on top, salt and pepper the cavity and fill with another 1/3rd of the lemon slices. Cover the fish with the other bunch of dill, the remaining lemon slices, salt and pepper. Pour the oil over all and fold foil up and over the fish to seal, leaving some airspace. You might want to use a second piece of foil to make a secure package. Place the package on a medium heat grill and cook for 20 min.Turn package and grill another 20 min. Douse any flare-ups with water. Carefully lift the salmon from the opened package with 2 spatulas. Garnish with reserved dill and lemon quarters. Can be served at room temperature for a buffet.

Pickled Salmon:

Serves 4-6- From Recipes 1-2-3 by Rozanne Gold
4 large salmon steaks
6 Tbs. white vinegar
4 tsp. pickling spice
Place the salmon steaks in a skillet(or two)large enough to hold them easily and pour in 1cup water for each 2 steaks. Add the rest of the ingredients, cover the pan(s) with waxed paper, bring to a boil and lower heat to medium. Cook 4-5 min. turn over and cook 4-5 min. more. Remove fish, with liquid to a shallow dish, cool, then chill well. Drain to serve, keeps 4-5 days in the refrigerator. Excellent for picnics, goes with most summer sides.

Creamy Salmon Mold:

serves 8-10
2 envelopes unflavored gelatin –divided
1 ½ cups small curd cottage cheese
1 green bell pepper in small dice-divided
2 Tbs. grated onion or in tiny dice
8 oz. cooked salmon-or canned- flaked
½ cup celery in small dice
2 Tbs. lemon juice
¾ cup mayonnaise
½ cup cold water-divided
2/3 cups hot to boiling water-divided
½ Tbs. dried dill weed
Part 1-Place ¾ envelope gelatin in ¼ cup cold water allowing 5 min. to soften. Combine cheese, onion and ¼ cup pepper. Dissolve gelatin in 1/3 cup boiling water, add to cheese mix, stir well and place in the bottom of a rinsed, but not dried mold. Chill until almost set.
Part 2-Soften the remainder of the gelatin in ¼ cup cold water, and combine all the remaining ingredients, except the water, stirring well to get a uniform texture. Dissolve the gelatin in 1/3 cup hot water and add to the fish mix. Place on top of the cheese in the mold and chill well. Unmold to serve and slice.

NOTE: Salmon Salad:

Simply omit the cheese, gelatin and water from the above recipe. This is excellent as a sandwich filling, a tomato stuffing or simply mounded on lettuce.

Salmon Cheesecake:

Serves 10-From Recipes for Romance by Gail Greco
1/3 cup fine, unseasoned breadcrumbs
½ cup +3 Tbs. grated Parmesan cheese
(3 ½ ) 8oz. packages of cream cheese
4 eggs
1/3 cup heavy cream
3 Tbs. butter
½ cup EACH finely diced onion and red bell pepper
5 oz. smoked salmon
½ cup blue cheese
2 Tbs. chopped fresh tarragon
Salt and freshly ground pepper
Mix the Parmesan and breadcrumbs and sprinkle in a 10 inch springform pan. Rotate until the bottom and sides of the pan are evenly coated. Saute the onions and pepper in the butter until softened. Beat the cheese, eggs, and cream until smooth. Gently fold in 3 Tbs. Parmesan, blue cheese, fish and vegetables. Stir carefully until well combined, pour into the prepared pan, and shake gently to level. Wrap foil under to bottom of the pan and fold up along the sides, place in a larger pan with 2 inches of water bake in a preheated 300 deg. oven for 1 hr. 40 min. until golden. Turn off heat and leave in oven for 1 hr. then cool on a rack for 2 hr. before removing from the pan. Serve sliced at room temperature or chilled.

Smoked Salmon with Dill Mousse:

Serves 4- From Recipes 1-2-3 by Rozanne Gold
1 lb. smoked salmon, cut in 1/4 -1/2 inch pieces
2 bunches fresh dill—some fronds reserved for garnish
4 Tbs. olive oil
Cut heavy stems from dill to get 1 cup packed leaves, then chop finely. Puree while slowly adding oil, 2 Tbs. cold water and salt to taste. Press salmon into mounds about 2 ½ inches in diameter and 1 inch high in the center of 4 plates. Top with sauce and garnish with reserved dill.

NOTE: This can also be served with the sauces from Poached Salmon above.

Jun 7

Food Facts for Millennials

For the graduate, newlywed or anyone opening a new page, 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 phone 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. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. My first few clients were in the second group.

Having relatives with regimented diets, 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 newly wed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood.

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

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

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

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check 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

Interesting enough, the male libido can cheap viagra overnight be stimulated based on the timing of day. cheap levitra http://icks.org/n/bbs/content.php?co_id=SPRING_SUMMER_2016 Mentally a man can prevent himself from being able to get those sexual health pills, it is also very cheap. While Being Erect: Erections occur for a icks.org discount generic levitra number of surgeries and injuries of the groin, nervous or circulatory system can lead to Erectile Dysfunction. Do not repeat the order generic cialis pill for the treatment of male impotence. 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 $3.99

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 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. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

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