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Feb 27

11 EASY, DELICIOUS LENTEN DINNERS

I’m a seafood lover and have many posts on the subject, in addition to the annual ones I write for Lent with recipes focused on seafood.  Moreover, I usually write about fish when I talk about grilling, in at least one article per summer.  With so much information available to anyone who wants to scan the panorama on my Home Page or visit the Archives (Table of Contents), I decided to approach my Lenten post a bit differently this year.

For Christians who elect to eat fish on Friday during Lent, the menu choices can be a bit of a problem, especially for parents. They want something perhaps a little special to make the diner more appealing, but something easy, and quick to cook which doesn’t require changing clothes to avoid spattering. It would be nice, if the preparation also allowed a few minutes to sit down and enjoy a glass of wine after a long week.

So this year I’m recommending only recipes which deliver those benefits.  I’ve chosen familiar ingredients, easy to find but prepared in delicious dishes even children like. There are 2 for salmon, 2 for Tilapia, 2 for canned seafood, 2 for shrimp and 2 for pasta sauces, and 1for any fish. So read on…

RECIPES
Tilapia Recipes

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

Spinach Filled Fish Ring: 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to cooking time.

Salmon Recipes

Salmon with Leafy Greens and Tomatoes: Serves 2
2 salmon fillets
(1) 5 oz. bag spinach leaves or equal amount of Kale leaves, thick stems removed*
(1) 15 oz. can diced tomatoes with juice
1 ½ Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon, pour over 1 Tbs. oil and bake at 350 deg. for 5 min, per inch of thickness or until flakes. Put tomatoes in an oven proof dish, add garlic and remaining oil and bake with fish or microwave for 1-2 min. If using baby spinach, remove heavier stems and divide among plates. If using kale, remove heavy stems and microwave 1-2 min. until greens are slightly wilted. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
NOTE: Rice goes well with this. I like brown. Precooked can be used but when re-heating or cooking add 1 envelope chicken bouillon granules for flavor.

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 fish.

For All Fish

Southwest/Italian Seafood Packets: Serves 4 Almost any fish is recommended for this- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.

Canned Fish

TUSCAN TUNA & BEAN SALAD: Serves 2-3
(1)16oz. can white beans rinsed
(1)6oz. can solid white tuna -drained
Dressing:
1 Tbs. concentrated lemon juice
2 Tbs. Dijon mustard
1 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. garlic powder
1 Tbs. dried basil OR 3 Tbs. chopped fresh leaves
Salt and pepper to taste.
(1) 4oz.can sliced black olives -optional
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2 tomatoes in wedges – at least 4 wedges per serving
Mix all the dressing ingredients in a salad bowl. Add the tuna and beans and toss well. Serve on beds of lettuce with tomato wedges on the side.

Orbetello Clam Sauce: Serves 4

(2) 10 oz. cans whole baby clams-or 3 doz. fresh

1/3 cup oil

2 cloves minced garlic

1/3 cup minced Italian (flat leaf) parsley-or 1 Tbs. dried

1 cup clam juice-juice from the cans + bottled clam juice or white wine

2 Tbs. butter

Salt and freshly ground pepper to taste

1 lb. pasta-cooked

Heat oil in a skillet and cook garlic and parsley, stirring for 1 min. Add liquid, clams, seasonings and

simmer uncovered for 2 min. Remove from heat and stir in butter. Serve over hot pasta

Shrimp

Shrimp Kabobs-Serves 4 Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
Skewers, Broiler or Grill
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.
NOTE: The Barbeque Sauce is for optional dipping. Like many seafood dishes this is great with fries and Cole Slaw-from the Deli is fine.

Shrimp Stew: Serves 4
About lb. cooked shrimp allowing 24-32 count per lb. –tails off
10 oz. frozen peas –thawed
(2) 15 oz. cans of condensed Cream of Shrimp soup
(2) 15 oz. cans small whole potatoes-large ones halved
(1) 4 oz. can sliced mushrooms
½ cup-or more-half and half
Pinch dried tarragon or parsley-optional
Heat the soup and vegetables gently adding only enough half and half to make a smooth, thick sauce. When sauce is the right consistency and smooth, add the shrimp and heat through. Serve hot in bowls. Add herbs during cooking or use as garnish.

Pasta Dishes

Roasted Pepper and Walnut Sauce: Serves 4  
2 large roasted red peppers, seeded, skinned and diced -jarred is fine
¼ cup olive oil
1 clove garlic minced
Salt and pepper
¼ cup chopped walnuts – preferable toasted
2 Tbs. ground parmesan
1lb. pasta
Place first 3 ingredients in a bowl, season with salt and pepper and allow to stand for at least 1 hour. Test seasoning and toss with hot pasta, then toss again adding the nuts and cheese. Serve at once.

Creamy Tomato Sauce with Herbs: Serves 4
2 Tbs. minced onions
2 Tbs. oil
½ cup chopped parsley
1 Tbs. lemon zest
Pinch each dried thyme, marjoram, basil
½ cup heavy cream
12 skinned, seeded coarsely chopped tomatoes-optionally use canned
Salt and pepper
Cook onion in oil until softened. Add parsley, zest and dried herbs. Cook 1 min. until blended, add tomatoes and cook until they release their juice Add cream and simmer for about 1 min. until sauce thickens. Season with salt and pepper, toss with hot pasta and serve.

Feb 20

CLAFOUTIS-THE SUPER EASY, PERFECT, WINTER DESSERT

Clafoutis (Cla-foo-tee–sing. & pl. spelled and pronounced the same) is a classic French dessert that can really perk up a winter meal served warm. At room temperature it reminds us that spring is coming, and later, chilled, celebrate spring and summer. A hybrid of baked custard and pudding cake, studded with fruit, it’s easier to make than either, requiring only one bowl and needing no scalded milk or strained batter to prepare. 

Originally a country dish, it loves parties, even formal ones, as well as family meals, and depending on the way it’s baked, can be presented either in neat slices on plates or casual scoops in bowls. Baked in a pastry crust, I like puff pastry, or baked long enough to form its own cake crust it’s quite elegant. Made in a casserole it’s an invitation to dig in.

Nutritious and lighter than pastry, Clafoutis will put some “spring” in your winter menus and a smile on the faces of your family. Although developed to showcase the fresh cherries of the Limousin region of France, as Clafoutis’ popularity spread, it was learned that cherries in their skin and berries are fine, but larger cut fruits release too much juice for the custard to set, apples are an exception, so cooked fruit was substituted.  Nowadays, the nicest thing about Clafoutis, at least for a cook in winter, is that they can use canned, fruit. Very few desserts, suitable for entertaining, can say that! 

Another great feature of Clafoutis is that the same simple batter recipe is used for all varieties, only the fruit is changed, with, optionally, a few minor flavorings added to them first. In fact, very little can be done to spoil this dish, other than burning it. So it’s a novice cook’s dream and as a bonus, it smells delicious too, especially as it bakes, really boosting the confidence.

I first made Clafoutis on a cold, grey January afternoon. Soon after putting it in the oven, some PTA friends drove up with a load of material I’d agreed to store for a school project. I helped them move the boxes onto the garage, then offered coffee. Entering the house, we were greeted by the most heavenly aroma, everyone just stopped and inhaled!

So read on and learn how simple it is to make Clafoutis. Then give it a try and see how wonderful one smells while it’s cooking and finally, how delicious this dessert tastes.

RECIPES: 

The recipe format is different this week, because, as mentioned above, the variety of Clafoutis is decided by the choice and treatment of the fruit, not alterations to the batter or ‘master recipe’. In fact, this dish is an oddity. French chefs like to put their fingerprint on their version of a classic recipe, but having checked several books by prominent chefs, several by newer ‘ Bistro chefs’, a translation of an antique classic and one from Le Cordon Bleu, I found this recipe surprisingly unchanged. The only differences were suggestions to substitute heavy cream or half-and-half for part of the milk. I’m going to rely, chiefly on Mastering the Art of French Cooking by Julia Child, but include the other suggestions in parentheses.

Clafoutis-Master Recipe: Serves 6-8
1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.
2) Preheat oven to 350 deg.
3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.
4) NOTE-Store leftovers chilled—if you have any

Batter
1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)
3 eggs
1/3 cup sugar
1 Tbs. vanilla
1/8 tsp. salt
2/3 cup sifted flour
1/3 cup sugar
Powdered sugar to sprinkle as garnish
If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.
Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.
The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis
Fresh pitted cherries or canned, drained Bing cherries.
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1/3 cup sugar
Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Pear Clafoutis
Fresh pears peeled, cored and sliced or drained, canned pear halves
¼ cup sweet white wine, kirsch or cognac
1/3 cup sugar
Proceed as directed for Cherry Clafoutis above

Peach or Plum Clafoutis
If using fresh fruit, drop them in boiling water for 1 min. to peel, otherwise use drained, canned halves
¼ cup orange liqueur, kirsch, cognac or peach brandy.
1/3 cup sugar
Proceed as directed for Cherry Clafoutis.

Apple Clafoutis
Cut prepared apples in ¼ inch slices-Choose crisp cooking apples
¾ Tbs. butter
¼ cup Calvados, rum or cognac
1/8 tsp. cinnamon
1/3 cup sugar
Saute the apples in the butter until brown. Add the liqueur, sugar and spice and allow to stand for ½ hr. Proceed as directed for the Cherry Clafoutis above.

Blueberry Clafoutis
3 cups stemmed, washed and dried blueberries
Increase flour to 1 ¼ cups
¼ cup kirsch, orange liqueur or brandy
1/3 cup sugar
The increase in flour is needed to compensate for the extra juice in the blueberries. The resulting dessert will have a consistency resembling a Pudding Cake.
Otherwise follow the recipe for Cherry Clafoutis.

Almond Clafoutis-Usually done with Cherry or Pear recipes, but is good with Peach and Plum as well
½ cup blanched almonds
1 tsp. almond extract
Puree the almonds with the batter and add the extract. Proceed with the recipe as above.

Feb 13

HOW TO UNDERSTAND CARBS-SO THEY DON’T GO TO WAIST

I answer food questions on several platforms-this blog, Facebook, Quora, Minerva, and weight loss is a frequent topic. I avoid discussing most ’miracle’ diet programs because weight loss involves the body’s metabolic system and can be a personal undertaking.  One size doesn’t fit all. I do know most people, who try these systems, reach target weight then gain it back when they resume normal eating. A friend of mine yo-yoed so often he was nicknamed ‘Toy’.

As a cookbook author and food blogger, I understand the three food groups, fiber, protein and carbohydrate and combine them to create a lean balanced diet.  As a chef watching her figure this helps avoid an occupational hazard.  If I gain weight, I adjust the combinations of foods I eat, and problem solved. The secret is knowing the functions of the food groups and how to combine them, which is the basis of the classic, medically approved weight loss diet.

To explain the process, I wrote How to Understand Carbohydrates So They Don’t Go to Waist. However, though the results are lasting and program safe, the classic diet is not considered fast enough for many. Recently I found a brand new diet program with the classic diet concept but offering new ways to combine carbs and proteins geared to today’s preference for snacks and light meals, which also yields fast results. Check it out.  It’s called The Cinderella Solution.

But first, it’s important to know how the food groups work together and inter act to control weight

Fiber is plant based-fruits, vegetables, grains. If your body were a car, it would be the oil that keeps everything running. Protein builds muscle, the source of power, the engine. Carbohydrates are the gas. The body converts them into glucose which provides the energy to start and run the engine, or more accurately for the body to move even to breathe or blink.

A car tank holds just enough gas to go a certain distance, if overfilled it overflows. Not so the body.  We overload it with more carbs than we need in a day and the body considers the resulting glucose so valuable that instead of rejecting it cells, are created to store the surplus. Those cells are stored in layers we call ‘fat’.

If a car guzzles gas, we check it, but we continue eating, until the effects are noticeable. If we were cars, we would have gages telling how many carbs we need per day. As is our only solution is to learn about carbohydrates, the difference between the two types, how our body uses them, and, if needed, with professional help, how fast we, personally metabolize them and how to calculate our daily requirements.

So it’s important to particularly understand carbs and how to use them. That’s right USE them. It’s necessary to have an idea of how much energy we need in a day to avoid consuming excess carbohydrates which, converted into glucose, have to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells fast, mainly because these carbs contain little or no fiber. Usually they convert before we used all the energy they provided, which is why sweets are responsible for fast weight gain.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the energy it provides.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item by stripping the hulls or skins and grinding the meat into a fine powder. As a result, the finished product is digested much faster more like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sugar, with whole foods. She didn’t understand that what we refer to as ‘starchy,’ fattening foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy food, but process them into flour and they lose value.

The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories.

According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body. Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes.

I’m listing recipes below for some satisfying low carb dinners. A few facts may surprise you in planning these meals. For example, heavy cream has no carbohydrates and when boiled, it thickens naturally without separating, making wonderful sauces without adding carbs. For more entrée and vegetable ideas check the Jan.23,2020 post on Braising.

My book How to Understand Carbohydrates So They don’t Go to Waist explains carbs and gives you confidence in planning your meals. The Cinderella Solution shows how to pair carbs and proteins for fast weight loss. Here the book helps in enabling you to better understand the system and widen your menu options. Check them out-you’ll be glad you did.

Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see posts of Jan.19, 2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad:(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
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2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total
If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While the meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Carb.40g   Protein 37 g

Peppered Tuna Steaks:
(4) 6 oz. tuna steaks
¼ cup oil
Salt and freshly ground pepper
2 red bell peppers-julienned
2 yellow or green bell peppers-julienned
Brush each side of the fish steaks with oil and sprinkle lightly with salt and pepper-chill. Heat the remaining oil in a non-stick skillet over medium high heat and add the peppers along with ½ tsp. pepper and ¼ tsp. salt. Cook peppers until soft about 20 min. Set peppers aside and keep warm. Raise heat under pan to high and brown fish on both sides until done but still moist and still pink in the center—test with the point of a knife. Return peppers to pan to reheat if necessary. Serve at once with peppers on top of tuna and pan drippings.
Carb.3.0g –Protein 34.1 g

Coconut Chicken:
4 boneless, skinless breasts
1 Tbs. curry powder
2 Tbs. oil-divided
2 cups asparagus sliced in 1 inch pieces on the bias
1 cup snow peas
1 large carrot-shredded
4 scallions white and light green parts sliced thin
(1) 14 oz. can coconut milk
Mix curry powder with 1 Tbs. oil in a bowl. Add chicken cut into 1 ½ inch pieces and toss to coat well.In a large sauté pan, over high heat, cook the chicken in the other Tbs. oil until golden, stirring to prevent sticking. Add the vegetables and cook, stirring, until tender about 3 min. Add the coconut milk, bring to a simmer and serve at once. Carb. 18.3g Protein 38.0 g

Beef Provencal:
¼ lb.bacon
2 lb. beef-chuck or round-in 2 inch cubes
Salt and freshly ground pepper
2 medium onions-quartered
1 small fennel bulb-trimmed and sliced
1 head garlic-cloves peeled
6 large strips orange zest
1 bay leaf
Pinch EACH dried basil, thyme and parsley
1 cup red wine-merlot suggested
1 cup beef broth
12 whole, pitted, black olives-Mediterranean style suggested
Using a large sauté pan with a lid, cook bacon until crisp and remove, reserve ½ of fat in pan.  Lightly salt and pepper the beef. Over medium-high heat, cook the onions in the fat until soft, add beef and brown on all sides, adding reserved fat as needed. Remove beef and onions and cook fennel, orange, garlic and herbs in remaining fat until soft.  Return the beef and onions to the pan with the liquids, bring to a simmer and cover. Braise for 2 hrs. or until meat falls apart, skimming fat off the top as necessary. Add olives last 30 min, Serve in bowls garnished with the bacon.

Feb 6

FONDUE-THE PERFECT MEAL FOR A COLD NIGHT

When menu planning in winter we tend to overlook one of the quickest, easiest and most fun dinners—FONDUE. An excellent light meal in summer, on a cold (snowy?) night it’s satisfying, comforting and infinitely cheering, because by its very nature, eating it brings people together.

The first time I fully appreciated the simplicity, charm and versatility of fondue I was, appropriately, a houseguest in Switzerland. The evening I arrived , after a glass of wine before the fire, the hostess asked her husband to heat up the two ceramic pots sitting on the sideboard and me to help her carry in dinner. Intrigued, I followed her into the kitchen, where she took a bowl of blanched vegetables, and another of chicken tenders threaded ribbon style on skewers from the refrigerator and placed them on a tray with a large loaf of bread. Then she led me into “The Cold Room” off the kitchen, where she cut a large wedge from a gigantic wheel of Swiss cheese.

By the time we returned to the den, the pots were heated, one holding white wine and the other wine and cider. Into the latter, my hostess put some sprigs of fresh rosemary and the chicken to cook while she prepared the cheese fondue, which we ate by dipping chunks of bread and the vegetables. When the chicken was gone, the broth was ladled into cups to wash down the meal.

It was delicious, but dessert was still to come. The hostess rinsed out the liner from the pot which held the chicken, poured in little cream, added chunks of both dark and light chocolate and a stick of cinnamon. She put the liner back in the pot, melted the contents over low heat, and produced a platter of fresh fruit.  We ate the chocolate dipped fruit while sipping coffee and brandy; the perfect end to a wonderful dinner; a dinner that I always remember as being the most comfortable, stress free yet  truly gourmet meal I have ever eaten.

I’ve included my Swiss friend’s recipe below. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, as well as cleared with so little fuss that night, but I’ve tried many cheese fondue recipes since and there are many using different cheeses, but none seem as easy, foolproof or tasty as this.

As for the meat fondue, there are many recipes for that as well. Frequently they recommend using oil for part or all of the liquid. I, personally, have found that oil is far messier, or should I say greasier? The drips can burn, are harder to clean, the flavors don’t merge as well in the cooking liquid and it can taste the food.

Pizza sauce is another alternative suggestion for the fondue and I can understand its appeal, especially for children, but I find it rather limited in its options. It’s a more casual dish, lacking the versatility of being served at different types of functions or accepting of a large variety of dippers. However, it would definitely have a place at a Super Bowl party as well as a family meal, is more economical than cheese or ordering a pie and easier than trying to make one.

An alternative way to combine meat and fondue, aside from serving the meat as dipping options is to stir about ½ – 1 cup shredded meat into the fondue a few minutes before serving. It’s a great way to use up leftovers. However, it must be in small enough pieces to cling to the dippers with the cheese.

The same holds true for adding vegetables into the fondue, spinach, canned artichokes hearts and kale are favorites. They should be cooked, in about the same amounts as the meat and of a texture and shape that will meld into the melted cheese and cling to the dipper.

I really would recommend a Fondue Pot, but any fondue can be made on a stove top and served over a candle to keep it warm. If you have to use a stove, lift the saucepan regularly to prevent clumping and stir frequently over the candle to prevent sticking to the sides of the pot. Crock pots can keep a fondue warm but take too long to make one.

Instant Pots are better but have to be watched carefully. Use the sauté function to keep the fondue hot enough for dipping and turn the sauté function on and off while serving to keep the fondue from scorching. However, keeping the Instant Pot on the warm function instead of on the sauté function can prevent the fondue from staying at the right consistency for dipping.

RECIPES

A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

Three Cheese Fondue

1 cup shredded Swiss cheese

1 cup shredded Gouda cheese

1 cup shredded Gruyère cheese

4 tablespoons cornstarch

1 1/2 cups dry white wine

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon nutmeg
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1 teaspoon Dijon mustard

Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.

Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.

When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.

Meat Fondue:  4 servings will require about 2 lbs. total—mixing meats is fine.
2 lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2 lbs. London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats best if a mixture of 2 or more.
Chutneys or sauces to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems.  Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
The finishing touch is to dip the cooked meat in a sauce before eating.

Blue Cheese and Brie Fondue

3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.

Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz.. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot. Dip your pieces of bread and other dippers into the cheese.
Here are a few dippers that you can use with these fondue recipes:

Crusty Bread
Slices of Ham
Cooked or raw Chicken
Slices of beef
Cubes of fish or shrimp
Raw vegetables
Steamed or roast vegetables
Apples, avocado, radishes
Cooked Potatoes-roast or fried are nice
Tortellini

Use your imagination and have fun!