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Posts from the ‘Recipes’ Category

Jan 25

Economizing Etrees Part II Chicken and Fish

ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

I want to take a moment to reiterate that this and the last post are about wallet-friendly meal solutions, not budget recipes. They offer examples of ways to turn a favorite meal into a week night regular.

Chicken is amazing! One of the first animals domesticated for food, its meat has always topped the list of those consumed globally. Prized for its mild flavor, digestive ability, compatibility with other foods and short cooking time, chicken is accepted by every ethnicity and dietary regime, inspiring literally hundreds of recipes in every cuisine. They range from elegant, fit for royal occasions, to casually simple ones, served at a child’s picnic. Best of all, chicken has remained an affordable, available meat through every economy.

Chicken is so popular, that since I’ve been writing this post, not many months have passed without a chicken recipe. To save repeating basic facts and directions about buying, prepping, cooking and carving or separating a bird into parts, with recipes, I wrote a book, The Poultry Place. I recommend it for dealing with any birds, tame or game turkey, duck, quail, etc. 

Moreover, since chicken partners with so many foods, and can be cooked in every known way, choosing a recipe for a specific task isn’t a matter of finding one but of narrowing the field. So for particular needs, I suggest you check,  Chicken In Spring Part I. Casual Elegance and Part II Entrees  April  13, and 20, 2023,  Chicken Roll-ups  Feb. 21, 2019 and  Boneless, Skinless Chicken  April 26, 2018. This post is concerned with showing how chicken recipes can be adapted to an economic form while preserving taste. This is for raw chicken, for leftovers go to the post on turkey, Nov. 23, 2023, which also applies to chicken.  

Before giving the recipes, I do have a bit of advice. Buy chicken split breasts and thighs and skin, bone flatten them to even thickness yourself. It’s easy, less costly and gives a better presentation than the commercial, especially the frozen products. They’re too thin and appear skimpy cubed in the finished dish. Also, think pasta for the thinner, or pan sauces and rice, if you’re creating a thicker one, like white or Bechamel sauce or gravy, to bed the dish.

Recipes marked with an asterisk * are from my book Dinners Wth Joy

RECIPES-Ingredient changes are in Italics and underlned

*Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts >>>>>> 2 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced>>>>>>>2 small onions , halved, in thin rings

2 cloves garlic sliced

1 lemon  – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp garlic powder

2 cups total of the following—mix and match–1 cup halved, sliced zucchini or yellow summer squash, and/or cut green beans and/or broccoli florets and/or okra
8 oz. sturdy shaped pasta like shells or penne

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Direction changes
After pounding the chicken, cut in to 1 1/2 inch cubes. Follow the directions but add the vegetables with the chicken when returned to the pan and cook frequently checking liquid adding water to maintain level. Meanwhile cook pasta. Plate chicken over pasta and serve hot.

*Chicken Parmesan: Serves 4

4 boneless, skinless chicken breasts>>>>>2 boneless, skinless chicken breasts or thighs

¼ cup flour

2 Tbs. butter

2 Tbs. oil 

(1) 4 oz. can mushrooms-stems and pieces-drained

(2) 8 oz. cans tomato sauce

8 oz. Mozzarella cheese- in thin slices or coarsely grated

¼ cup Parmesan cheese grated>>>> +excess to pass at table
8 oz. Angel hair pasta or thin spaghetti

Pound chicken and dredge by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat on both sides @ 6 min. total depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the mozzarella evenly over the meat. Sprinkle the parmesan on top and broil until bubbly and beginning to brown.
Direction changes: After pounding, cut meat into 1 ½ inch pieces, dredge in flour in batches id necessary. Late over pasta serve hot and pass extra cheese.

FISH: Fish, like meat has risen in price, with tuna leading the pack. Until 2000, canned tuna was the go-to budget meal. Tuna casserole appeared weekly on school menus. There were no grades, a can of tuna, costing under $1.00, was solid white meat. Flake existed in cheaper brands. Several reasons are cited for the price hike in tuna, but today a can of solid Albacore is double the price for 1/3 less contents (7 oz. down to 5 oz.). So if an older recipe calls for 2 cans (@$2.00) it now takes 3 (@$6.00). A good example of today’s food cost dilemma and as good a reason to adapt recipes to fit the current economy. However, tuna is still very popular which the availability of fresh tuna steaks for grilling has increased.

Canned salmon was always higher priced than tuna, and had to be cleared of skin and bones, which flaked the meat, limiting its serving options. Fresh salmon was expensive and mostly seasonal.  Aquafarming introduced individually bagged, frozen, skinless fillets, which have undermined canned in popularity and price. Fillets started at $1.00 per fillet, now costing about $2.00, equal a can of tuna, but having the advantage of comprising an entrée. Still the cost adds up when feeding a family and economizing is always welcome.

Many fish are now frozen In fillets and if you have favorite recipes, or dinner pairings for any of them, use the following recipes as examples of how to keep the taste and spirit of that meal, while economizing  it for, perhaps, a week night.

*Salad Nicoise: Serves 4

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

¾ lb. redskin or new potatoes

¾ 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 and chilled

(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 @ 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.

Dressing:-Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice 

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

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

Kosher salt

Fresh ground Pepper

Drizzle the dressing over the platter and serve the rest on the side.

Pasta Nicoise: Serves 4

1 can water packed tuna- drained
4 hard-boiled eggs-sliced
1 cup cut green beans-cooked to crisp tender
¼ cup sliced black olives
2 plum tomatoes –in large dice
12 oz. penne or rotini-cooked
1 ottle-8 oz. of Italian vinaigrette dressing-any flavor
Arrange first 6 ingredients decoratively over cooked, cooled pasts. Drizzle with dressing and serve.

*Poached Salmon with Lemon-Dill Sauce: Serves 4 an water packed tuna –
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 1:
½ large onion- diced
¼ cup oil
1/3 cup white wine
1cup sour cream
2 Tbs. capers
¼ tsp. lemon pepper or to taste
In a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently to warm. Check if more lemon pepper is needed, sauce should be very lemony but not bitter. Remove from heat, cool slightly, whisk in sour cream to blend while still warm. Serve warm over hot fish or cool to room temperature and serve over chilled fish. This is best made shortly before serving. Drizzle sauce over fish and pass remainder.
Sauce 2:
½ cup mayonnaise
½ cup sour cream
1 ½ tsp. dill weed or to taste
Blend 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.

Salmon in Lemon-Dill Sauce: Serves 6
2 frozen salmon fillets from a package about 6 ½-7 oz. total
(1) 4 oz. can stems and pieces mushrooms
½ cup sliced onion
1 garlic clove-minced OR equal amount garlic powder
2 cups skim or 1% milk
1 ½ cups green peas
3 Tbs. flour
1 Tbs. grated lemon zest or lemon juice plus lemon pepper to taste if needed
¾ tsp. dried dill weed
1 box spaghetti or linguini
Salt and pepper to taste

Poach salmon in water, cool and slice thinly with the grain. Cook onion in 1 Tbs. water for 2 min. in microwave until crisp tender-reserve. Microwave peas in microwave as directed on package, drain and reserve. Combine flour, milk, lemon, garlic, seasonings and dill in a bowl and stir until smooth; heat over medium, stirring constantly until thickened. Meanwhile cook pasta. Add vegetables to sauce fold in fish and stir gently until warmed through. Serve over pasta hot.

Jan 18

Economizing Etrees Part Eggs andPork Products

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

With food prices up and December credit card bills coming in it seems a good time to discuss ways to economize on meal expenses. This is not a post on budget meals though there are low priced recipes featured.  It’s about general ways to alter cost by altering the recipes, transforming favorite meals into affordable week night versions, while keeping the taste and sprit. However, it’s a long discussion, so I’m posting the second part to next week.

The idea of the $0.99 per serving meal of the 1990s is as out dated as the $0.99 total meal of the 1970s was then.  The backbones of that budget meal planning, ground beef and potatoes are out of range now as are the vegetables used to fill out the recipes, peppers, broccoli, different lettuces and the nuts and cheeses used for toppings. Meal planners today have to reinvent presentations and I’m including some before and after examples. You might also be interested in Making the Most of a Roast Dec. 29 2022.

Recipes in this post marked  * are from my book Dinners With Joy

RECIPES– The money saving changes in select recipes are typed in italics…..
EGGS
Eggs have returned to their traditional place in the price line-up, which makes them good bases for economy meals. Scrambles are famous for welcoming meats and vegetable additions but more formal presentations are quiche and frittata with no one the wiser that they’re actually money savers. Recipes for both, along with other options, are in my posts for Dec. 28 2023, May 14, 2020, and April 13, 2017. Two new, fun ones to add are…

Chicken Fried Rice: Serves 6
2 cups cooked diced chicken or turkey
2 eggs slightly beaten
3 cups cooked, long grain rice
½ cup sliced scallions
¼ cup diced celery
¼ cup diced bell pepper-red is suggested
1 love crushed garlic-OR equal amount powdered
½ tsp. grated ginger Or equal powdered
¼ tsp. crushed red pepper flakes
2 tsp. oil
2 Tbs. soy sauce
1 tsp. sugar
Using a non-stick skillet, over high heat, sauté vegetable and spices in oil until tender crisp. Add eggs and stir until just set. Stir in rice, chicken soy and sugar and cook until heated through.

Ham Fried Rice: Serves 4
2/3 cup diced ham OR dietary option
2 eggs, slightly beaten3 cups cooked rice
2 Tbs. oil -divided
1 carrot-chopped
1 small onion-chopped
1 clove garlic mashed-or equal amount powder
½ cup green peas
1/8 tsp. pepper
3 Tbs. soy sauce
Heat 1 Tbs. oil in a skillet over medium until hot. Add eggs and swirl pan to create a layer of egg. Cook eggs until set and turning brown, break up with a wooden spoon and remove to a bow. Heat remaining oil and sauté carrots and onion about 4 min. add ham, peas and garlic sauté 4 min more. Add rice and coo about 4 min. until heated through add soy sauce and pepper then stir in eggs and heat through.

PORK PRODUCTS-With the exception of bacon. Although there are dietary restrictions on pork there are many alternatives on the market, Turkey Ham and Smoked Turkey are excellent meat ones.  Turkey and chicken sausages are options and using traditional spice mixes with ground chicken or turkey to make sausage is successful too. Simply look-up a sausage recipe-either breakfast or Italian- and substitute another meat for the pork. Also remember that chicken, turkey, veal and pork are interchangeable in most recipes.

I focus on pork, because, aside from chicken, it’s the most affordable meat in the market today, particularly the prime cuts.   Pork loin costs less than ground beef.

HOT DOGS- Have generally increased about 50% in price making some brands competitive with pork loins but there’s still some which are an economy meal choice. If you’re a purist, and simply looking for ways to ‘put on the dog’, see my post on Toppings Bars  June 30, 2022

Otherwise, a nice way to upscale the presentation of a hot dog dinner with a casserole is to cut them lengthwise, layer them overlapping around the casserole, put a topping on the casserole, and bake until the dogs brown and puff. Sliced onions are good on baked beans and grated sharp or Parmesan cheese, tossed with bread crumbs and melted butter, make a treat out of macaroni and cheese. Hot dogs are also a substitute for ham in some dishes. This is an example is one of my favorite fast dinners revamped.  

*Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing>>>>>>>>>>>>>>8 oz. penne

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water>>>>>>>just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey>>>>>4 hot dogs sliced in 6 pieces each

(1) 10oz. box frozen peas

1 Tbs. butter>>>>>>> 1 Tbs. oil

1 cup heavy cream – light can be used>>>>>>equal amount of skim or 1% milk—DO NOT use whole milk

Grated Parmesan
Instructions are the same with the changed ingredients 

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

*Stuffed Bell Peppers with Mustard Sauce: Serves 4
1lb. pkg. Hot Dogs – any type

4 green bell peppers*

1 small onion diced

4 Tbs. butter

4Tbs flour

2 cups milk

2 Tbs. Dijon or Spicy Brown mustard

2 tsp India Relish – optional

Microwave onion in 1 tsp water 1min. Cut Peppers in half lengthwise, carefully cutting

around the stem, and seed. In blender, processor or chopper, mince hot dogs to a course

grind. Add onions and relish, if using. Stuff the pepper halves, and place them in an oven

proof dish that holds about ¼ inch of water. Bake in a preheated 350 degree oven for

about 30 min or until meat begins to brown on top and peppers slightly wilt. They should

still be slightly crisp.

Meanwhile, make a white sauce. Melt the butter until it foams, mix in the flour to a

smooth paste, quickly stir in the milk, and keep stirring over medium heat, until a smooth

sauce forms and thickens. Add the mustard, perhaps more than quoted, if you want a

spicier sauce. Plate the peppers, pour the sauce over and serve.

SAUSAGE:  As I stated above, for those with dietary restrictions, there are many sausage options on the market. It’s also easy to make either bulk breakfast or Italian from ground turkey or chicken as used in the first recipe below. Link sausage is a commercial product, but an affordable exception are Brown and Serve Sausages. I use them in the second and third recipes below, one, a traditional Italian dish. For more sausage recipes see Fun Family Dinners Sept. 7,2023.

*My Spaghetti: Serves 4- Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey>>>>>>>>>>>>>>>>>>met can be reduced to ½ lb.
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 inch)>>>>>>about 6-8 baby carrots

(1) 1 oz. pkg. raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano-or to taste

1 Tsp. dried basil-or to taste

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

*Bill’s Sausage and Cabbage: Serves 4

4-6 links Italian sausage @ 2lbs sweet or hot.>>>>>>2 boxes Original Brown and Serve Sausages

1 large head cabbage

1 Tbs. dried tarragon

½ cup white wine or broth= ½ envelope beef bouillon granules + ½ cup water

4 large halved or 8 small all purpose or redskin potatoes- peeled and parboiled

2 tsp garlic powder

Pierce sausage links with a fork. Brown in skillet over medium heat. Allow the potatoes to brown along with the meat Add small amounts of water if the food begins to stick. Cut the cabbage in 1 inch chunks. When the potatoes are brown, add the cabbage, wine, tarragon and garlic to the skillet. Cover and simmer about 8 – 10 min. or until the cabbage is crisp-tender. Serve very hot.

*Tuscan Cauliflower with Sausage: Serves4

2 heads cauliflower

1 to ½ lbs. Italian sausage – -4 to 6 links according to appetites .Sweet or hot optional.

2 Tbs. oil + 2 Tbs. more if needed

(1) 14 oz. can diced tomatoes with juice

3 oz. tomato paste – optional

1 tsp. garlic powder

¼ tsp. salt or to taste

Remove the outer leaves of the cauliflowers, and rinse the heads, drying them well.

Separate the cauliflowers into large pieces. It’s O.K. to use a knife and include the upper part of the core, just make sure most of the pieces are at least an inch or they will break as they cook, and become mushy. Pierce the sausages several times with a fork, and microwave them to remove the excess grease, on high for 2 min, pausing between.. When cool enough, slice each in 6 segments. Turn the burner on to medium, pour enough water in the pot to just cover the bottom, and add the sausages. Let them cook in their own juices, adding bits of water if they begin to stick or burn, until nicely brown @ 6 min. Remove to a plate. Add 1 Tbs. oil to the pot and sauté the cauliflower turning often until the pieces begin to brown, working in batches if necessary and adding more oil as needed Each batch should take about 10 min, so for an average skillet  2 batches = 20 min. total. When all the cauliflower is done, put the tomato paste and tomatoes in the pot and stir gently to combine and coat the cauliflower. Add the garlic and salt, again stirring to combine and then the sausage. Give a final stir to merge flavors, cover and cook on low about 6 min, until heated through and cauliflower is tender. Check seasoning again, and serve.

HAM: Hams are frequently on sale, not as reasonably as before, but still a comparative bargain. Ham steaks and Deli Ham, however, are now lower priced than ground beef and competitive with other ground meats. In casseroles, ham stretches, making it a current go-to. These recipes show how a little can go a long way.

      
*Glamorous Ham Casserole:  Serves 4                                                                                                                                                       

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

 Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

*Ham Lasagna: Serves 4

8 oz. chopped ham

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

(1) 4oz can mushroom stems and pieces drained

2 tsp minced jarred garlic

8oz creamed cottage cheese

8oz shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

8 oz. shredded Mozzarella cheese

 In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10” 

And smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 mins. then uncover and bake for 10 min more or until bubbling.

PORK: Americans don’t have a big choice of meats; veal and Lamb have all but disappeared, as have Cornish hens. I asked a market butcher about squabs and he didn’t know what I was talking about. Since the Meat Packers’ Union was dissolved, the same is true of cuts, especially the lesser ones such as brisket and 7-bone chuck. Even round roasts aren’t the counter regulars they were. If you Jan. 13, 2022want a prime piece at a reasonable price, it’s chicken or pork. Boneless pork loins are lean with no waste, tender, easy to cook, without the rare, medium or well problem and average a little over $1.00 per serving.  Pork Boston or Picnic butts are even less, sometimes on sale at $0.99 per lb. However, they take more time in prepping and cooking. For more pork recipes go to: Jan. 12, 2017,   Jan.28, 2021,   Jan.13, 2922.

*Pork Loins with Apricot Glaze: Serves 4—A great company dish
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat oven to 350 deg., Melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets.

*Pork Chops Normandy: Serves 4

4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed

4 Tbs. butter>>>>>>1 Tbs. oil

1 large onion sliced>>>>> delete

¼ tsp ground cloves>>>>>>>1/2 tsp. Pumpkin Pie Spice

2 large apples cored and quartered lengthwise>>>>>4 medium apples peeled cored, 2 center round slices taken from each, remainder in chunks

½ tsp sugar>>>>delete

1 cup apple juice

1 envelope chicken bouillon granules>>>>>>>>delete

1 cup heavy cream OR 1 cup ½ and ½   with 1 ½ tsp cornstarch dissolved in it.>>>>>>>>>delete

Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to ustcook.butcherbox.com/cumin-crusted-pork-butt/ disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.

Optional directions: Place meat in a pan; top each piece with an apple slice. Pour oil, apple juice over and scatter apple pieces around, sprinkle with spice mix. Bake at 350 deg. for 30-35 min. Serve hot.

Pork Butts are the source of country ribs. If you want to try butchering a butt, even making your own sausage go to:  Jimmy Kerstein  https://www.youtube.com/watch?v=D10lJYqjLB4  For more recipes click : https://www.dinnerwithjoy.com/2023/01/

Cumin and Orange Pork Butt: Serves 4-From:https://justcook.butcherbox.com/cumin-crusted-pork-butt/

3-4 lb. pork butt-cut in large chunks-fat trimmed

Dry Rub

2Tsp. cumin

2 Tsp. garlic powder

2 Tsp. kosher salt

1tsp black pepper
Braising Ingredients

1 medium onion julienned

1 orange sliced

1cup orange juice                                    
Preheat oven to 300℉. Combine rub spices together and rub on pork butt. Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours. After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing. For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
NOTE: This freezes well and makes a quick dinner heated in the microwave.

Dec 28

BRUNCH NOTES

BRUNCH NOTES

“Brunch: Alternative first meal of the day; a combination of breakfast and lunch traditionally served after mid-morning.”  So, by definition, brunch doesn’t fit a normal schedule, and by implication, it’s for those who sleep late-translation, a free day following a late night.  The most generally observed is New Year’s Day.

Brunch is also a welcome option for the meal provider, or host. It’s an efficient solution to what could be a messy, confused situation if dealt with on an individual basis. 

However, what really makes brunch so popular is the food.  Fun and festive, the dishes are less substantial than dinner, more so than breakfast, with wider variety than usually associated with lunch. Of course, brunch dishes do have specific requirements. People need nourishment to get going in the morning and to carry them through a full day.

Hence, brunch entrees must be nutritiously fortifying. If it can be prepared ahead or is so easy to make that it doesn’t require more precautions than covering clothes with an apron, all the better. Plus, brunch can be a casual pick-up, or a more formal seated meal, either way it makes guests, and family feel catered to in a special way.

April 1, 2015, I wrote a post giving 13 brunch recipes suitable for holidays or just a weekend, all simply made.  On March 23, 2016 I wrote a post on brunch and supper recipes because they are often interchangeable. I also have a post on eggs Feb. 17, 2016 and two books with suitable recipes : Can I help? And No Stress Recipes for Mother’s Day.  This year, I’m reprinting recipes from these four sources which are elegant but easy to prepare. Additionally, there are dishes below that can serve as a brunch or supper, and can be prepared ahead and table ready with minimal effort, time and mess.

I’ll start with the old standby eggs, and a reminder that, to complete these dishes, you should check the posts on Muffins and Biscuits, Feb. 14, 2019 and Using Frozen Bread Dough May 15,2016. All recipes serve 4, but large eaters may need double servings of the egg dishes.

RECIPES

Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.

Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.

.Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.

Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice

Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach; mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Can be chilled for several hours. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook

Frittata; Serves 4

Count on using about 1 cup vegetables, leftovers or canned are perfect. If using frozen or raw, they must be sautéed or blanched first. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the pan.

4 large eggs

1 cup vegetables*

2 Tbs. oil

Dash of baking powder

1/3 cup milk or water, or milk + water to equal this amount

Pinch salt

¼ tsp. curry powder

¼ tsp. paprika

Ground pepper to taste

Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.

Cut vegetables to ½ inch size or thin slice *

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium.  Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be sure the skillet handle is oven-proof. Slide the frittata onto a plate to serve.

* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables lightly parboiled if necessary.

* ½ cup diced meat can replace ½ cup of the vegetables

Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

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.

Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.

Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.

Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the cur

.Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe

Creamed Beef in Patti Shells: Serves 4
1 pkg. dried beef (3-4 oz.)*
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved OR toast
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
*Chipped beef has spiraled in rice, rivaling Fillet ignon. Substitute country ham, but, lie bacon, it must be cooked first, or equal amounts of thinly siced deli ham.


Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can pieces mushrooms stems and
2 Tbs. butter
2 ½ Tbs. flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot. Serve at once. Can also be done in a microwave at 1 min. interval

 Hot Chicken Salad; Serves 4
4 chicken thighs or 2 split chicken breasts
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use).  Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.**  Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooked better than other mayonnaise.
Glamorous Ham Casserole ** can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 2 weeks
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type. Combine all ingredients, except last three,** in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Dec 14

Delicious (1)

AFFORDABLE CANPES 23

One of the most anticipated aspects of a holiday season, especially the winter one, are the parties, from large, elegant balls to small, casual, often impromptu get-togethers. We enjoy the chance to relax with current friends and to catch-up with those less frequently seen. It would be a real loss to allow rising food prices to curtail these occasions.

So in the interest of preserving holiday entertaining, I’m offering a few recipes, which are every bit as delicious and appealing as expensive, catered or commercially prepared hors d’ouvres.  With planning, and little or no extra time and effort, these canapes can be tailored to any party budget.

However, before getting into the canape and related recipes, I want to suggest an alternative type of party which takes a bit more time and space, but does offer an economic saving, especially on the bar bill, if adhering to the drinks recommended-The Dessert Party. This party is described in detail with recipes for food and drink in my post at https://www.dinnerwithjoy.com/give-a-dessert-party/. There is also a Cheese and Cake Party written up in the post for Dec.5, 2019.

Another specifically focused party worthy of consideration is a Cheese Party, where strategically paced cheese boards offer the only canapés. Cheese can be very expensive, but it’s a huge field. Working with experts in the stores, it’s possible to design boards to fit nearly any budget and on the up-side, it involves minimal labor. I discuss this party in my post Say Cheese https://www.dinnerwithjoy.com/say-cheese/

An additional post you may find helpful is Leftovers Love to Party—https://www.dinnerwithjoy.com/holiday-leftovers-turn-into-party-canapes/ This post discusses how many leftovers from a dinner party can be reincarnated as canapes. Also check out Fantastic Impromptu Party Food https://www.dinnerwithjoy.com/fantastic-impromptu-party-food/

Now onto the subject of the week…….

RECIPES

Probably the single most useful ingredient for anyone planning a party featuring finger-food is cream cheese. It’s the basis of most hors d’ouvres dips, spreads and balls, but also can be outstanding in its own right.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade.  If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. 

Tapenade was originally made with capers, black olives, anchovies and lemon juice. Now it includes any Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can spicy rather than mild chutney.

,

Or make it especially festive. Cut the block of cream cheese on a diagonal and flip one half over to form a triangle. Add a stick of cinnamon or a twig to form a trunk and it becomes a tree to be decorated as you like. A group of several 4oz. blocks, with different toppings, makes a delicious display.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples follow. First a seasonal pairing…

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.

Pesto Spread:  From  HTTPS://WWW.FOOD.COM/RECIPE/PESTO-CREAM-CHEESE-SPREAD-290268
1(8 ounce) package cream cheese, softened

1⁄8teaspoon garlic powder

1⁄3cup parmesan cheese, grated

3tablespoons butter, softened

1⁄2cup pesto sauce

3tablespoons olive oil

Line a 5-3/4×3″ loaf pan with plastic wrap.

In a small bowl, combine cream cheese and garlic powder until well blended; set aside.

In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.

Gradually stir in olive oil.

Spread about 1/4 cup cream cheese mixture into prepared pan.

Carefully spread with 1/3 pesto mixture.

Repeat layers twice.

Top with remaining cream cheese mixture.

Cover and refrigerate at least 5 hours.

Un-mold; serve with crackers and vegetables

Easy Dip:
1 envelope beef bouillon dissolved in ¼ cup water –allows the dip to become a mold(optional)
½  cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½  tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Bleu Cheese Spread:

Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort,  Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Packages of shredded cheese from the supermarket Dairy case are useful to create affordable but delicious, attractive hors d’ouvres too. Here’s an example and you can easily think of other combinations.

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving

In addition, ordinary, everyday ingredients can be transformed into stunning, savory hot appetizers. Here are three illustrations……..

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts-or 1 ½ Tbs. sesame seeds
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red currant jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

These hot dogs are always wildly popular. They taste really good and people seem to enjoy spearing them with toothpicks, which opens the door to fondues. Fondues are a fun do-it-yourself gimmick at parties and they’re economic. They can offer infinite variety at a reasonable price.

A True Swiss Fondue: Serves 4 for dinner-Divide amounts for canapes
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Bamboo skewers
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed (8 oz. blocks from the store’s dairy counter will do)
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.

Meat Fondue:  4 servings will require about 2 lbs. total—mixing meats is fine.
1 lbs. chicken tenders-or strips of breast
1 lbs. sturdy fish – packages of frozen Salmon fillets do well
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats
Cut the meat to size and place on the skewers before presenting for cooking. The meats cook at generally the same speeds and mixing them could cause problems.  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.
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.
The finishing touch is to dip the cooked meat in a sauce before eating. Two easy ones which work with both meats are
1) Bottled barbeque sauce
2) Dill Sauce: equal parts mayonnaise and sour cream with dried dill to taste. Marinate, chilled for several hours to meld flavors and keep cold until serving.

Don’t as the Brits say “go crackers’ over expensive gourmet crackers either. There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.

1)Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach and the tortillas are wheat or flour.
2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.

3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Finally, a bonus of two excellent but affordable .hors d’ouvres.

Deviled Egg Dip

A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Marinated Mackerel *
(1) 15 oz. can of mackerel fillets
Cider or red wine vinegar
Salt and pepper
Drain the fish, and carefully  brush off the silver skin with a blunt knife. Separate the fillet halves, trying not to break them and remove the spines. Lay the fish halves side by side in a flat bottomed glass or china dish, wide enough to hold 3 fillet halves. Drizzle with 1 tsp. vinegar, then sprinkle with salt and pepper to taste. Repeat layers and chill several hours before serving.
*This recipe was created for skinless boneless sardines



Dec 7

DIY Nuts Better Than Bought

NUTS-THE PERFECT GIFT/TREAT

All the demands of the winter holidays make downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You”  for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order, especially at today’s inflated prices.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 +.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance and greatly improved taste. Most commercially prepared nuts are seasoned, and preserved, by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation and these particular contents are elegant enough to do justice to any container.

The point is, that with little outlay, learning to process nuts, opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned . With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways.  The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. 

To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end.  You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor. 

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving .

It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts:

Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.
Hazelnuts—250-275deg.—20 min.
Macadamias –225-250 deg.—10-15min.
Pecans 325 deg. -15min
Pistachios 350 deg. 8min.
Walnuts 350deg. -15min.
Cashews 350deg. -15min.
Almonds 350 deg. 20 min.

Mixed Pesto Nuts:

Yield 4 cups
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. shelled pistachios or pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.
NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.
Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork . Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts:

Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Nov 30

Savvy Sauces and Gravies Part II Pan Sauces (1)

PAN SAUCE-A COOK’S PAL

Two weeks ago (Nov.16, 2023) my posting was about gravies and it seems only fair that time be given to their alter-egos, sauces, especially with the holiday season ahead. Many party recipes rely on sauces and a general knowledge of making them can turn a ho-hum dish into something special, especially for unexpected guests or impromptu gatherings.

In the earlier posting, I explained that both gravy and sauce are fluids served with a featured ingredient to enhance its flavor and/or texture and both can be made from a base of ”roux” or “slurry”. I gave detailed instructions for both processes in the post cited above, just click the link. The difference is that gravy is created from essence derived from cooking the main ingredient of a dish, be it animal or vegetable. This is why using the drippings from a roast is called Pan Gravy, not Pan Sauce even if done in a pot on stovetop or simply served as Au Jus. Italians are correct in calling what we refer to as Tomato Sauce, Tomato Gravy. It’s made from the pulp or meat of tomatoes. A sauce is constructed by mixing entirely separate ingredients from the main one. Hence gravies are mainly associated with the entrée, whereas sauces appear with every course, cover a far wider range and can be made in many ways other than the basic roux and slurry.”

In my book SAVVY SAUCES and GRAVIES I explain that Sauces exist in infinite variety and are extremely versatile. A working knowledge of their basics is a real asset in the kitchen. Many sauces are familiar to us and regularly used; melted butter can be a sauce, but so are mayonnaise, pancake syrup and dessert toppings. Sauces range from the simple to the complex, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe. Sauces made by deglazing the sauté pan with added ingredients are in this category.

A full explanation of sauces will aid in clarifying food articles, including restaurant reviews, help in choosing recipes to try and in decoding menu options when eating out. This last advantage could be important for those on diets. A working knowledge of sauces allows adjustments to be made for dietary requirements, but restaurants, striving for professional ratings, stick to classic renditions and full strength sauces are not diet friendly. The truth is most basic sauces are easy to make and familiarity with them is a valuable tool. So let’s discuss a few of the simpler ones, ways they can be altered for different uses and directions for making them.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, such as juice or wine, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS. Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by cooking the meat of vegetables or fruit, then pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim. This includes, returning to the tomato discussion, the jarred or canned tomato “sauce “dear to many generations of spaghetti lovers is as opposed to the heartier tomato “gravy”.

Sauces using a thickening agent are probably the widest varied group. There are three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, but to keep the pantry simple, as I mentioned above, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

This opens the door for a look into the world of classic sauces. According to French tradition, there are 5 WARM “Mother” sauces, 2 COLD “Mother” sauces and 1 in a category of its own; for a total of 8 sauces. A “Mother” sauce is one whose taste is integral to the dish(es) with which it is served and be can be modified to create several other sauces, some of which can be further modified to create a third generation of sauces; grandchildren as it were. Sauces can even form the basis of a dish such as Lobster Newburg or Chicken a la King.

I want to discuss these classics with you, but let’s save that for anther posting or this will run way too long. Right now let’s look at other types which will be the more likely to appear on your menu this holiday. Glazes, Reductions and Coulis are all pretty straightforward as well as being more opportunistic choices, dependent on what is available, or appealing at the moment, rather than a classic pairing. They can be planned ahead, such as a ham glaze, or result from last minute ideas resulting from pantry supplies, such as a reduction or coulis to perk up a dessert. The best way to master them is to experiment with a few, learn, how simple they are and stash the knowledge in your culinary tool kit.

Pan sauces are the most versatile and, in my kitchen, frequently used type. I make them for all sorts of meats and fish, especially leftovers, no matter how I cook them, except roasting. Last week in writing about turkey leftovers I included a link to a recipe for Turkey in Orange Sauce, which I repeat below. I have used this sauce on chicken, pork and a variation on salmon by adding a bit of Marsala, but Bourbon would do as well. This is just a small example of the ways in which these sauces can be modified to fit the food they compliment.

I find the simplest way to start a pan sauce and to add a bit of flavor is by using the oil and/or butter in which I’ve cooked the meat, or if using leftovers, melting a bit of butter with oil in the pan, and sautéing diced onion until soft, before adding juice and/or wine and/or broth and any other ingredients and seasonings and/or flavorings. Then I return the meat to the pan and let it simmer in the sauce for about 10 min. to let the flavors absorb. My usual calculations for two are to use 1 Tbs. each butter and oil and ½ cup liquid. Flavorings and seasonings are dependent on purpose, ingredients and taste.

I also make these sauces when baking meats or fish. I melt the oil and butter in the pan, then mix the liquid sauce ingredients, with seasonings and/or flavorings in a cup and pour half over meat or fish before baking and the rest just before finishing. When doing this I reduce the oil and butter each to half quantity. That was the method I used in making this week’s photo recipe, which is a fillet of salmon with a teaspoon of mustard on top, wrapped in a slice of ham and baked at 350 deg. for 20-25 min. using the orange sauce in the next recipe.

Here again is the basic recipe for (Leftover) Turkey in Orange Sauce followed by some suggestions for variations. Remember all these recipes work just as well with fresh meat sautéed in the pan first.

TURKEY in ORANGE SAUCE – Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

Variations:

1) After sautéing the onion in the oil, substitute 2 cups Madera for Marsala with 1 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.

2) Substitute white wine for the others mentioned above. Add 1tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.

3) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the wine and stir to partially thicken sauce. Add meat and heat through as sauce
finishes thickening. Remove from heat and add 1/3 cup sour cream. Gently stir over medium-low heat only until warmed through. Be careful, if it boils it will curdle. Serve at once.
4) Substitute 2 Tbs. Red raspberry jam + ¼ cup white wine or apple juice, with a drop of lemon juice added, for the other ingredients. Add the meat and simmer about 6 min to infuse flavor. This dish perks up with a good dash of black pepper.

Nov 23

Over 30 Delicious Turkey leftover Recipes

REVIEWING TURKEY LEFTOVER RECIPES

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. Turkey freezes very well. 

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers; the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

RECIPES
Recipes Targeting Different Meat Sizes — Nov. 25, 2021
SMALL
Stuffing Soup: 6 servings   Dec.21.2011
Enchiladas: Serves 4   Nov.23,2017
Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
MEDIUM
Hot Chicken or Turkey Salad:  Serves 6   Nov. 21, 2019
Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017
Medium size pieces of leftover turkey are great for pastas, pizzas and stir-fries. Included are recipe suggestions for each.
Turkey Curry—Serves 4     Nov.29, 2012 
Turkey with Walnuts (Tetrazzini): Serves 4 Nov. 22, 2018
Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18, 2015

LARGE
Turkey Divan: Serves 4*   Nov. 18, 2015
Chicken or Turkey a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      
Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019
Salad with Grapes
Turkey, Pear and Pasta Salad
Hot Turkey (Chicken) Salad
Turkey with Mushrooms in Cream Sauce
Turkey with Olives
Sauces-Basic White, Orange, Normandy and Sour Cream
Turkey with Sundried Tomatoes in Sour Cream
Turkey Divan
Stuffed Portobellos
Turkey Hash
Classic Fajitas
Lasagna
Turkey Stir-Fry
Ravioli with Lime-Balsamic Dressing
Tukey Stir Fry
Enchiladas
More Suggestions

How to Make Magic with Leftovers – Nov.24, 2016
Detailed directions on freezing turkey mear and bone broth      Great Gravey– Nov. 20,2o14
Difference between gravy and sauce; directions for making both , including basic recipes for gravies and the % French Mother Sauces. Introduction to my book Savvy Sauces and Gravies available in tis site’s Books/Products section.

Nov 16

Savvy Sauces and Gravy (1)

HOW TO MAKE THE BEST GRAVY AND SAUCES

Thanksgiving is really the start of five weeks of celebrating various holidays, ending New Year’s Day. Those weeks are filled with feasts, parties and social gatherings requiring food, not every day fare but festive, attractive party food. The best way to dress up any dishes’ presentation isn’t just with garnishes but with gravy or sauce.

Every cuisine lists gravies and sauces in two separate categories, just as languages give them diverse names, but some confusion persists as to their definitive difference because, in fact, they are very similar. Both are pourable used to enhance various solid foods, flavored with the same herbs and spices, created using the same ingredients by the same process. (See post for Nov. 20, 2014  and  Dec. 4 & 12. 2014)

The difference is simply that gravy is made from a meat stock, pan drippings, boiled meat and/or bones. Sauce is based on any other liquid, juice, milk, wine etc.  This explains why Italians always say “Tomato gravy” not tomato sauce. The dish is made from boiling the whole tomato, not just the rendered juice and is designated a ragu or gravy. French tomato sauce, made from the rendered juice, is considered a sauce.

In my book Savvy Sauces and Gravies, I explain that both dishes are made using either flour or cornstarch as a thickener by creating a slurry or a roux. Personally, I’ve found cornstarch yields a clearer product, but doesn’t keep as well, tending to become watery when reheated.

A SLURRY is made by dissolving a measured amount of thickener in an ample amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 mins. 

A ROUX is usually made with flour rather than cornstarch.  A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. This can then be added to a main body of a dish and stirred as above to desired consistency. It can also be made into a sauce itself by heating to a simmer and stirring constantly until thick enough, about 3 min.

Slurries are more often used for making gravies and thickening stews and soups because the fat from the meat is sufficient to make the final product smooth. If not, a pat of butter is a recommendation before serving. Roux incorporates the fat in the base, making it better for silky sauces but requiring too much fat to be healthy in larger quantities. However, both methods can be regulated to yield dishes of various thicknesses from thin to very thick.  

The basic formulas are: 

SLURRY: A few simple rules for making one:
    1) The dissolving fluid should be room temperature and at least twice the amount of the thickener–
        for example 1 Tbs. flour to 2 Tbs. liquid
    2) Be sure the powdered thickener is fully dissolved
    3) Remember to include the amount of dissolving fluid in the total amount to be thickened when
    calculating the quantity of thickening powder needed.
    4) For stews, gravies. soups etc. the base liquid should be skimmed of as much fat as possible or the
        end product can become heavy, glue-like and separate. Cooling the liquid before adding the
        slurry, if time allows, lets the fat congeal and be easily skimmed. This aids the incorporation
        of the slurry reducing the chance of lumping.
    5) Return to the heat, bring to a low boil and stir until thick as wanted, about 3 min.

            PROPORTIONS:
            THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
            *MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casseroles, Stews, Gratins
                                        sauces
            THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=Soufflés, accompanying dessert sauces

ROUX: Rules for the Basic White Sauce-Also known as Béchamel Sauce * or Basic White Sauce   
          1) Be sure the butter or margarine are foaming. Then remove from heat at once.
          2) The blending of fat and thickener must be a smooth paste
          3) The liquid should be room temperature or below when added to the paste. Add it all at once
                and whisk or stir vigorously to make sure it’s all incorporated before heating it to avoid lumps.
            4) Stir constantly until it reaches a simmer and achieves desired thickness, about 3 min

                PROPORTIONS:
                  THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs.  butter per 1 cup liquid = Soups

                  *MEDIUM:  2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies,
                                            Gratins, Sauces
                  THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflés,
                                            accompanying dessert sauces
* Denotes most frequently used consistency with the most cook friendly variations.
          TIP: 1 Tbs. = 3 tsp.

Tips and Trouble Shooting
1) For older or family recipes, cornstarch and flour can substitute for arrowroot and tapioca
2) Be sure the thickening agent is incorporated into the liquid or mixed into a smooth paste before adding it to the base liquid
3) A spoon may be all that’s needed with slurry, but for roux, use a soon for the paste then whisk in the liquid and continue whisking until the mixture is smooth before using a spoon to stir
4) The mixture will make a ripping sound as the sides of the pot are scraped with the spoon. When the sound stops, the product is cooked.
5) The base liquid can be warm when thickening a slurry but it’s best room temp or chilled for roux. Otherwise the thickening agent will cook too fast and clump.
6) Stick to the formula proportions. If lumps form, whisk briskly, use a hand mixer or a blender with a tablespoon of water added gradually.
7) If the meat is too lean to rend, canned broth may replace the natural juices for a gravy and a pat of butter may be needed at the end to ‘finish’ or to smooth it.
8) Making the roux and adding the fluid are easiest done off the heat. When the paste seems incorporated into the fluid, the pot can be returned to medium heat 

9)  Overcooking will thin the gravy. For this reason it’s usually made just before serving. If it’s made ahead, rather than keep it warm, allow it to cool, but stir occasionally to avoid congealing. Reheat on low then medium-

10) Always remember to adjust seasonings before serving
11) To remove excess fat, chill or skim with a spoon or by running a paper towel across the surface. Whisk to incorporate the solids
12) If over cooking or re-heating thins the gravy, allow it to cool, sift in more flour, stirring as you do and repeat the thickening process by cooking for about 3 min. This may blunt seasoning so be sure to check taste.

13) The best way to avoid trauma, or errors, is to practice. Make a few dishes requiring gravy before the big day. It will give you confidence.


Basic Recipe Examples

Turkey Gravy: Yield 1 quart
4 cups rendered drippings from cooking turkey-skimmed
8 Tbs. flour
Kitchen Bouquet
Bell’s Poultry Seasoning
Put 6 ½ cups broth in a clean pot. Combine the flour and the 1 ½ cups broth in a large glass jar with a tight lid. Shake and stir the jar until the flour and broth are well mixed. Put the pot on a medium-high burner, stir in the slurry mix and continue stirring until it comes to a slight boil. Turn down heat to medium and continue to stir until desired thickness. Reduce heat to warm, add Kitchen Bouquet for color and Bell’s for seasoning to taste. Serve within a few minutes stirring often.

MY CUCUMBER BISQUE; Serves 4 for dinner-6 for luncheon (Thin Slurry)
4 or 5 large cucumbers—peeled, seeded and roughly sliced
Chicken broth to cover- about 1 qt. with 1 cup reserved
Salt and pepper- to taste if needed
Sour Cream
Paprika
Chopped chives
2 Tbs. Flour
Boil the cucumber in the broth until very soft-about 20 mins.  Make a slurry of the reserved broth and flour. Add to the pot at the end of cooking and boil for 3 mins.  Blend the soup to a smooth consistency. Correct seasonings-but remember cucumber is a very delicate flavor. Chill. Serve in bowls topped with a dollop of sour cream a sprinkling of paprika and chopped chives.

MY CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)
1 large head of cauliflower – leaves trimmed off and par-boiled
3 Tbs. flour
3 Tbs. butter
1 ½ cups milk
Garlic powder, salt and pepper to taste-sparingly
¼ cup grated cheddar cheese
½ cup grated Parmesan
Paprika
Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 min. or until golden and bubbling. Serve at once.

GRAVY is the narrower field with fewer variations. SAUCES on the other hand, exist in infinite variety and are extremely versatile. A working knowledge of their basics is a real asset in the kitchen. Many sauces are familiar to us and regularly used; melted butter can be a sauce, but so are mayonnaise, pancake syrup and dessert toppings. Sauces range from the simple to the complex, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe.  Sauces made by deglazing the sauté pan with added ingredients are in this category.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS.  Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by of vegetables or fruit, then cooking the meat pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim. This includes what, returning to the tomato discussion, the jarred or canned tomato “sauce “dear to many generations of spaghetti lovers as opposed to the heartier tomato “gravy”.

Sauces using a thickening agent are probably the widest varied group, encompassing three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, usually older ones, but to keep the pantry simple, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

However, this does open the door for a look into the world of classic sauces according to the French, with some guidance from Julia Child and Alma Lach. There are 5 WARM “Mother” sauces, 2 COLD “Mother” sauces and 1 in a category of its own; for a total of 8 sauces.  A “Mother” sauce is one whose taste is integral to the dish(es) with which it is served and be can be modified to create several other sauces, some of which can be further modified to create a third generation of sauces; grandchildren as it were. Several sauces can form the basis of a dish such as Lobster Newburg or Chicken a la King.

*The most fundamental of the classic French sauces is the Béchamel described above, which is quite simply a roux made with milk and/or cream. The other Mother sauces are Sauce Volute, Hollandaise,Demi-Glace, Sauce de Tomate, Mayonnaise, Oil and Vinegar and Sauces au Burre(Butter Sauces) I explore all of them, plus their offspring in Savvy Sauces and Gravies, explaining how to make them, use them and build on them, including directions for popular sauces like Marsala, Picatta, Cranberry, dessert sauces such as raspberry, even custard filling. 

In the book, I show how to make sauces to fit your needs, to make them do double duty, give you options, giving recipe examples, including one multi task recipe. I also discuss pan sauces you can create as you cook. But that’s such a big topic I’m going to save it for a discussion closer to the holidays.

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