Cookbooks make fantastic holiday gifts. Talk about the gift that keeps on giving!
Yet choosing a cookbook from the multitude available in the bookstore can feel like a daunting task. Here are five of the cookbooks I use most often or plan to add to my Christmas list:
First, the staple: the Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (Scribner, $35.00). But here’s an interesting twist: instead of buying the newest version, which was released in 2006, visit your nearest thrift store and pick up a copy from the 1970s or earlier. In the older cookbooks you’ll find the occasional gem of a recipe or tip, such as how to trap, butcher and prepare a possum or a beaver. Plus, having used both books, I like the recipes from the older version better.
The baker in your life needs Bernard Clayton’s New Complete Book of Bread by Bernard Clayton (Simon & Schuster Paperbacks, $22.00). This may be the greatest and most frequently used cookbook in my collection. Clayton has an engaging writing style and an incredible knowledge of baking. The book containers recipes for every type of bread you can imagine – yeast breads, sourdough breads, quick breads and muffins, breads from holiday traditions around the world, even a recipe for homemade hamburger buns. Recipes advise you on how to make most loaves by hand, in a mixer, or in a food processor, and offers great advice for the novice and the experienced baker.
Do you know someone who refuses to follow recipes? Do you ever find yourself staring at an avocado and thinking, “What can I do with this thing besides make guacamole?” The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg (Little, Brown, $35.00) may be just what you need. Instead of providing recipes, it provides charts for hundreds of meats, fruits, vegetables, herbs, and spices. Each chart tells you what foods pair best with tha ingredient, what season the food is available, its taste (sweet, sour, etc.), and the best cooking technique. That avocado, for example, will pair well with citrus and bitter greens (particularly frisee and Belgium endive), and kosher or sea salt will best bring out the flavor.
Vegetarians will love The New Moosewood Cookbook by Mollie Katzen (Ten Speed Press, $19.99). The Moosewood Cookbook originally came out in 1978, when vegetarianism was fairly rare. It is one of the 10 best-selling cookbooks of all time, according to the New York Times, and is in the James Beard Foundation’s Cookbook Hall of Fame. The cookbook contains delicious recipes like homemade Falafel, Hungarian Mushroom Soup, and Zuccanoes (Stuffed Zucchini). Even meat-eaters will be willing to dig into most of these dishes.
To be honest, most of my favorite recipes don’t come from cookbooks. They come from cooking magazines. For years I’ve subscribed to Taste of Home magazine and its sister publication, Healthy Cooking. Each magazine has a beautiful pictures as well as seasonal ideas for cooking and decorating, healthy living tips, and stories from other cooks around the country. The Taste of Home family also includes a magazine called Simple & Delicious for people who enjoy cooking with convenience foods. Subscription information is available online, or pick up a copy of one of the magazines in the grocery store. When giving a magazine subscription as a gift I enjoy buying the most recent copy and wrapping it with a note telling the person they will get a new gift from me every other month of the year.
Friday, December 17, 2010
Monday, November 29, 2010
Two Families' Secret Holiday Recipes
At the age of 95 my grandma Stella finally “retired” from the role as Thanksgiving dinner cook. Given my near-obsession with cooking, I immediately volunteered to take on the job. The only part that worried me was trying to duplicate one of my grandmother’s most cherished recipes: feather-light Ice Box Rolls that only appeared on the table at holidays.
Everyone in my family had tried to make rolls as good as my grandmother’s. They never succeeded. I knew Thanksgiving wouldn’t be the same without them. I had eaten those rolls every Thanksgiving and Christmas my entire life. Was I really up for the challenge?
Most families have a sacred recipe that makes its way to the table holiday after holiday. Funny enough, in my husband’s family it was also a recipe for rolls. Grandma Lucy’s Rohliky (the Czech word for “rolls”) were the thing everyone looked forward to at Thanksgiving dinner. The recipe comes via Bohemia, now a region of the Czech Republic, the area from which grandma Lucy’s family hailed.
Turns out my first batch of Ice Box Rolls were just as good as my grandmother’s. I’m convinced it’s because she stood next to me and walked me through each step. Each subsequent batch has been almost, but not quite, up to par.
Someday I’ll work up the nerve to make Rohliky and see if my husband can tell the difference. Unfortunately Grandma Lucy passed away in 2005 and isn’t here to help teach me. If you have a family member who makes a world-class recipe, ask if you can help them prepare it this holiday season. When you’re trying to preserve that special tradition there’s nothing like learning from the master.
Ice Box Rolls
Makes about 24 rolls
1 c. mashed potatoes
2/3 c. shortening
2/3 c. sugar
1 c. milk
2 eggs
1 t. salt
1 yeast cake (or one package yeast)
3 c. plus extra flour
2 T. butter, melted
Place shortening, potatoes, and sugar in a large mixing bowl. Scald milk; add and stir well. Let mixture cool to lukewarm, then add eggs and salt. Crumble yeast in your hand and stir into milk mixture. Stir in only enough flour to make mixture the consistency of pancake batter (about 1 cup). Cover with plastic and let rise in the refrigerator until doubled, 1-2 hours.
Stir in enough flour to make a stiff dough. Cover, place bowl back in refrigerator, and let rise overnight (checking once and punching down if necessary to keep dough from flowing out of pan).
Shape as desired. To make Parker House rolls: On a lightly floured board, roll dough to 1/4" thickness. Cut out with a biscuit cutter. Brush both sides of roll in butter. Using a knife, make a small crease in the center, then fold so one side is slightly off-set from the other. Place rolls in ungreased 13” x 9” pan. Cover with a towel and let rise at room temperature for about four hours.
Cook at 375 degrees for 15-20 minutes or until golden brown.
Rohliky
Makes 25 rolls
3 c. flour
1/4 c. sugar
1 t. salt
1/4 c. shortening
1 egg, beaten
1 c. warm milk
1 envelope yeast, dissolved in 2 T. warm water and ¼ t. sugar
For topping:
1 egg, beaten
1 T. water
Poppy seeds or sesame seeds
In a large bowl, combine flour, sugar and salt. Add shortening and mix well. Add egg, milk and yeast and stir to combine. Dough will be a little sticky.
Grease bowl, then return dough. Cover bowl with a towel and put in a warm place. Let rise until doubled. Punch down and let rise again.
Tear off a chunk of dough big enough to fit in your palm. Roll between your hands into a rope as big around as a nickel and about six inches long. Tie in a loose knot. Place on a greased baking sheet; curve ends slightly.
Combine egg and water; brush over top of each roll. Sprinkle with poppy seeds or sesame seeds. Cover with a towel and let rise again. Bake at 375 degrees for 15-20 minutes or until golden brown.
Everyone in my family had tried to make rolls as good as my grandmother’s. They never succeeded. I knew Thanksgiving wouldn’t be the same without them. I had eaten those rolls every Thanksgiving and Christmas my entire life. Was I really up for the challenge?
Most families have a sacred recipe that makes its way to the table holiday after holiday. Funny enough, in my husband’s family it was also a recipe for rolls. Grandma Lucy’s Rohliky (the Czech word for “rolls”) were the thing everyone looked forward to at Thanksgiving dinner. The recipe comes via Bohemia, now a region of the Czech Republic, the area from which grandma Lucy’s family hailed.
Turns out my first batch of Ice Box Rolls were just as good as my grandmother’s. I’m convinced it’s because she stood next to me and walked me through each step. Each subsequent batch has been almost, but not quite, up to par.
Someday I’ll work up the nerve to make Rohliky and see if my husband can tell the difference. Unfortunately Grandma Lucy passed away in 2005 and isn’t here to help teach me. If you have a family member who makes a world-class recipe, ask if you can help them prepare it this holiday season. When you’re trying to preserve that special tradition there’s nothing like learning from the master.
Ice Box Rolls
Makes about 24 rolls
1 c. mashed potatoes
2/3 c. shortening
2/3 c. sugar
1 c. milk
2 eggs
1 t. salt
1 yeast cake (or one package yeast)
3 c. plus extra flour
2 T. butter, melted
Place shortening, potatoes, and sugar in a large mixing bowl. Scald milk; add and stir well. Let mixture cool to lukewarm, then add eggs and salt. Crumble yeast in your hand and stir into milk mixture. Stir in only enough flour to make mixture the consistency of pancake batter (about 1 cup). Cover with plastic and let rise in the refrigerator until doubled, 1-2 hours.
Stir in enough flour to make a stiff dough. Cover, place bowl back in refrigerator, and let rise overnight (checking once and punching down if necessary to keep dough from flowing out of pan).
Shape as desired. To make Parker House rolls: On a lightly floured board, roll dough to 1/4" thickness. Cut out with a biscuit cutter. Brush both sides of roll in butter. Using a knife, make a small crease in the center, then fold so one side is slightly off-set from the other. Place rolls in ungreased 13” x 9” pan. Cover with a towel and let rise at room temperature for about four hours.
Cook at 375 degrees for 15-20 minutes or until golden brown.
Rohliky
Makes 25 rolls
3 c. flour
1/4 c. sugar
1 t. salt
1/4 c. shortening
1 egg, beaten
1 c. warm milk
1 envelope yeast, dissolved in 2 T. warm water and ¼ t. sugar
For topping:
1 egg, beaten
1 T. water
Poppy seeds or sesame seeds
In a large bowl, combine flour, sugar and salt. Add shortening and mix well. Add egg, milk and yeast and stir to combine. Dough will be a little sticky.
Grease bowl, then return dough. Cover bowl with a towel and put in a warm place. Let rise until doubled. Punch down and let rise again.
Tear off a chunk of dough big enough to fit in your palm. Roll between your hands into a rope as big around as a nickel and about six inches long. Tie in a loose knot. Place on a greased baking sheet; curve ends slightly.
Combine egg and water; brush over top of each roll. Sprinkle with poppy seeds or sesame seeds. Cover with a towel and let rise again. Bake at 375 degrees for 15-20 minutes or until golden brown.
Tuesday, November 16, 2010
A Lesson in Cooking Oils
I try to keep up on current health trends and consider myself relatively knowledgeable about food. So when a lengthy article claiming that canola oil was bad for you appeared on my Twitter feed I was shocked. Canola oil was supposed to be the best thing since sliced bread, the heart-healthy oil. And now I hear it can cause diseases?
The next blow came when my sister informed me olive oil has carcinogenic properties when you cook it. All the cooks I admire use olive oil. Lots of it, in some cases. Could it really be true?
In my despair I called my friend Yaakov Levine. Yaakov is a Nutritional Therapy Practitioner with offices in Creswell and Eugene and a columnist for the Creswell Chronicle (see copies of his past columns here). Surely he could offer an answer to my oil dilemma.
He did, although he didn’t have quite the answers I was looking for. Canola oil is, in fact, not the healthy alternative it’s touted to be. “Some people call [canola oil] ‘Franken-oil’,” he said. It’s made from genetically modified seeds and must be highly processed before it goes to market, which strips out most of the benefits. (Here is a copy of the original article on NaturalNews.com that tipped me off about canola oil).
And “The World’s Healthiest Foods” by George Mateljan, my favorite food reference book, states that heating olive oil at high temperatures can cause the “formation of unwanted aromatic substances . . . in the oil that can increase our risk of chronic health problems including cancer.”
So what’s a cook to do? “We all need fat in our diet,” Yaakov was quick to point out. Fat gives our cells structure and our bodies energy. There are essential fats that we need that our bodies can’t produce, so we need to find them elsewhere.
The key is choosing the right fat. Yaakov is a proponent of coconut oil. It’s easy to digest, provides plenty of energy, and has a nice flavor. Added bonus in the winter – it has anti-bacterial properties that help prevent colds and flus. Try it when cooking vegetables, in a smoothie, or in Gooey Balls, a dessert recipe provided by Yaakov.
Butter and lard are Yaakov’s other fats of choice. Skip the brick of lard at the grocery store, which is likely to have trans fats. Visit your local butcher instead and see if he or she has a source for something produced locally.
High-oleic sunflower oil is an option in recipes where you don’t want the taste of the oil to be overpowering – for example, Red Onion Salad Dressing, a staple around my house. (A high-oleic oil is one that is high in monounsaturated acid, a “good” fat.) High-oleic safflower oil can be used on the rare occasion when you must deep-fry something.
Eaten at room temperature, or even used for light frying, olive oil is still a good choice.
“What leads me down the road toward more traditional fats is that we have problems with diseases now that we didn’t use to have,” Yaakov says. 100 years ago “they weren’t eating so many plant and seed fats like we are now.” Heart disease is now the leading cause of death for Americans, and poor diet is part of the reason for that.
Whatever type of oil you use, store it in a dark colored bottle and out of direct light. Oil turns rancid quite easily.
All fats should still be used sparingly. Here’s one last tip on lowering your consumption of heated oils: the next time a recipe directs you to brown meat in oil, use a little bit of high-quality stock instead. It will add extra flavor and keep the meat from sticking to the pan. Freeze stock in ice cube trays and store the cubes in plastic bags so you always have some handy.
Gooey Balls
1 c. coconut oil
2 c. shredded coconut
1 c. sesame seeds
6 dates, finely chopped
Pinch high mineral sea salt
Vanilla or orange extract to taste
Melt coconut oil gently (it melts at 76 degrees). Stir in remaining ingredients. Form into balls, place on a baking sheet, and chill.
(Note: For a less sweet option, replace the dates with a grated apple and a drizzle of lemon juice.)
Red Onion Salad Dressing
1/2 c. champagne or apple cider vinegar
1/4 red onion
2 T. honey
1 t. Dijon mustard
1 t. salt
1/2 c. high-oleic sunflower oil
Place vinegar, onion, honey, mustard and salt in a blender. Blend until well combined. With blender on, add oil in a slow, steady stream until well combined.
The next blow came when my sister informed me olive oil has carcinogenic properties when you cook it. All the cooks I admire use olive oil. Lots of it, in some cases. Could it really be true?
In my despair I called my friend Yaakov Levine. Yaakov is a Nutritional Therapy Practitioner with offices in Creswell and Eugene and a columnist for the Creswell Chronicle (see copies of his past columns here). Surely he could offer an answer to my oil dilemma.
He did, although he didn’t have quite the answers I was looking for. Canola oil is, in fact, not the healthy alternative it’s touted to be. “Some people call [canola oil] ‘Franken-oil’,” he said. It’s made from genetically modified seeds and must be highly processed before it goes to market, which strips out most of the benefits. (Here is a copy of the original article on NaturalNews.com that tipped me off about canola oil).
And “The World’s Healthiest Foods” by George Mateljan, my favorite food reference book, states that heating olive oil at high temperatures can cause the “formation of unwanted aromatic substances . . . in the oil that can increase our risk of chronic health problems including cancer.”
So what’s a cook to do? “We all need fat in our diet,” Yaakov was quick to point out. Fat gives our cells structure and our bodies energy. There are essential fats that we need that our bodies can’t produce, so we need to find them elsewhere.
The key is choosing the right fat. Yaakov is a proponent of coconut oil. It’s easy to digest, provides plenty of energy, and has a nice flavor. Added bonus in the winter – it has anti-bacterial properties that help prevent colds and flus. Try it when cooking vegetables, in a smoothie, or in Gooey Balls, a dessert recipe provided by Yaakov.
Butter and lard are Yaakov’s other fats of choice. Skip the brick of lard at the grocery store, which is likely to have trans fats. Visit your local butcher instead and see if he or she has a source for something produced locally.
High-oleic sunflower oil is an option in recipes where you don’t want the taste of the oil to be overpowering – for example, Red Onion Salad Dressing, a staple around my house. (A high-oleic oil is one that is high in monounsaturated acid, a “good” fat.) High-oleic safflower oil can be used on the rare occasion when you must deep-fry something.
Eaten at room temperature, or even used for light frying, olive oil is still a good choice.
“What leads me down the road toward more traditional fats is that we have problems with diseases now that we didn’t use to have,” Yaakov says. 100 years ago “they weren’t eating so many plant and seed fats like we are now.” Heart disease is now the leading cause of death for Americans, and poor diet is part of the reason for that.
Whatever type of oil you use, store it in a dark colored bottle and out of direct light. Oil turns rancid quite easily.
All fats should still be used sparingly. Here’s one last tip on lowering your consumption of heated oils: the next time a recipe directs you to brown meat in oil, use a little bit of high-quality stock instead. It will add extra flavor and keep the meat from sticking to the pan. Freeze stock in ice cube trays and store the cubes in plastic bags so you always have some handy.
Gooey Balls
1 c. coconut oil
2 c. shredded coconut
1 c. sesame seeds
6 dates, finely chopped
Pinch high mineral sea salt
Vanilla or orange extract to taste
Melt coconut oil gently (it melts at 76 degrees). Stir in remaining ingredients. Form into balls, place on a baking sheet, and chill.
(Note: For a less sweet option, replace the dates with a grated apple and a drizzle of lemon juice.)
Red Onion Salad Dressing
1/2 c. champagne or apple cider vinegar
1/4 red onion
2 T. honey
1 t. Dijon mustard
1 t. salt
1/2 c. high-oleic sunflower oil
Place vinegar, onion, honey, mustard and salt in a blender. Blend until well combined. With blender on, add oil in a slow, steady stream until well combined.
Monday, November 8, 2010
Top Five Winter Squash Recipes
Forgive me for having a total foodie moment, but I had the most amazing squash experience the other day.
I should start by saying that I don't really like squash. I've come to enjoy butternut in some things, and I'll eat a slice of pumpkin pie if it has enough whipped cream on it. But most of the time, everything about it grosses me out.
But since I make pumpkin pie at Thanksgiving every year, I wanted to try cooking and freezing a Hubbard squash. My cousin always used flesh from the blue gourd in pies and got rave results.
I picked up a squash at the farmers' market one Saturday. I quartered it, scooped out the seeds (which were excellent roasted in the oven with some butter, seasoning salt and minced garlic, by the way, but that's another story), and roasted it in the oven. When it finally came out of the oven the flesh was dark, wrinkly and stringy-looking. It didn't exactly scream "perfect holiday dessert." As soon as it cooled I scooped the soft flesh into a bowl and let it chill in the fridge for a couple days while I tried to figure out what to do with it.
Eventually inspiration struck. I could put the squash through a food mill. That would catch the stringy, icky parts and keep them separate from the squash I could actually use.
I set to work with my mom's old food mill, a cone-shaped strainer with a wooden paddle. Soon bright orange squash starting coming out the tiny holes in the mill. I scraped it down into the bowl before setting to work on the next chunk of squash.
All the squash, even the parts that looked inedible, were smooth as custard by the time I was done. The more I handled the squash with my (very clean) hands, the more I marveled at the incredible texture of it. I'd never seen squash so smooth - except in those cans of pumpkin pie filling. Who know you could produce something so lovely at home?
Alas, I ran out of squash way too quickly. I scooped two-cup portions into freezer bags and packed them away. My squash weighed less than 10 pounds and yielded nearly six cups of can-perfect pie filling.
I have yet to actually try the squash, but I'm hoping it will continue to change my opinion about this vitamin-packed veggie. After Thanksgiving I'll post an update on how I do!
Which brings me to... a squash skeptic's five favorite ways to use winter squash:
1) Pumpkin Pie: This recipe from Martha Stewart Living includes chipotle chili powder, which makes an already-amazing pie recipe even better.
2) Apple-Cheddar-Squash Soup: from The Food Network. Sure, it has squash, but it also has good things too, like apples and cheese and potatoes. Smoked gouda is good in place of the cheddar too.
3) Winter Squash Risotto with Prosciutto, Hazelnuts and Sage: Originally from the Oregonian's FOODday section, one of the my favorite recipe resources. Don't scrimp on the hazelnuts. They really add a lot.
4) & 5) I admit I haven't tried these two recipes, but they come highly recommended by my friend who works at FOOD for Lane County. I'm sure they're good... if you like eating squash. Me, I may stick with mostly playing with it.
Butternut Squash and Ginger Soup
1 butternut squash
2 T. butter
1 onion, chopped
3 cloves garlic, sliced
2 T. fresh ginger root, minced
6 c. water or stock
2 t. salt
Apple cider vinegar
Crème fraîche or sour cream
Toasted hazelnuts, chopped
Cut squash in half lengthwise and place on a rimmed baking sheet, cut side down, with water in the pan. Cook at 375 degrees for 45 minutes or until the squash is soft. Scoop out the seeds and set aside (seeds can be roasted later if desired). Scoop out the flesh and place in a bowl.
Heat butter in a large soup pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the cooked squash, water or stock, and salt; bring to a simmer. Cook until the squash is tender enough to smash with a spoon, about 30 minutes.
Puree the soup with an immersion or upright blender. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoon at a time; it will take a little more than 1 tablespoon.
To serve, ladle the soup into wide bowls and spoon 1 to 2 tablespoons of crème fraîche onto each. Scatter a few toasted hazelnuts over the soup and serve immediately.
Stuffed Acorn Squash
1 acorn squash
2 c. chopped apples
1 c. roasted walnuts
1 T. maple syrup
2 T. melted butter
½ t. salt
Slice squash in half lengthwise, remove seeds, and place face down on a rimmed baking sheet. Cook at 375 degrees until squash is just tender, 25-40 minutes.
Combine remaining ingredients. Scoop filling into the center cavity and bake squash face up for another 10-15 minutes or until tender.
I should start by saying that I don't really like squash. I've come to enjoy butternut in some things, and I'll eat a slice of pumpkin pie if it has enough whipped cream on it. But most of the time, everything about it grosses me out.
But since I make pumpkin pie at Thanksgiving every year, I wanted to try cooking and freezing a Hubbard squash. My cousin always used flesh from the blue gourd in pies and got rave results.
I picked up a squash at the farmers' market one Saturday. I quartered it, scooped out the seeds (which were excellent roasted in the oven with some butter, seasoning salt and minced garlic, by the way, but that's another story), and roasted it in the oven. When it finally came out of the oven the flesh was dark, wrinkly and stringy-looking. It didn't exactly scream "perfect holiday dessert." As soon as it cooled I scooped the soft flesh into a bowl and let it chill in the fridge for a couple days while I tried to figure out what to do with it.
Eventually inspiration struck. I could put the squash through a food mill. That would catch the stringy, icky parts and keep them separate from the squash I could actually use.
I set to work with my mom's old food mill, a cone-shaped strainer with a wooden paddle. Soon bright orange squash starting coming out the tiny holes in the mill. I scraped it down into the bowl before setting to work on the next chunk of squash.
All the squash, even the parts that looked inedible, were smooth as custard by the time I was done. The more I handled the squash with my (very clean) hands, the more I marveled at the incredible texture of it. I'd never seen squash so smooth - except in those cans of pumpkin pie filling. Who know you could produce something so lovely at home?
Alas, I ran out of squash way too quickly. I scooped two-cup portions into freezer bags and packed them away. My squash weighed less than 10 pounds and yielded nearly six cups of can-perfect pie filling.
I have yet to actually try the squash, but I'm hoping it will continue to change my opinion about this vitamin-packed veggie. After Thanksgiving I'll post an update on how I do!
Which brings me to... a squash skeptic's five favorite ways to use winter squash:
1) Pumpkin Pie: This recipe from Martha Stewart Living includes chipotle chili powder, which makes an already-amazing pie recipe even better.
2) Apple-Cheddar-Squash Soup: from The Food Network. Sure, it has squash, but it also has good things too, like apples and cheese and potatoes. Smoked gouda is good in place of the cheddar too.
3) Winter Squash Risotto with Prosciutto, Hazelnuts and Sage: Originally from the Oregonian's FOODday section, one of the my favorite recipe resources. Don't scrimp on the hazelnuts. They really add a lot.
4) & 5) I admit I haven't tried these two recipes, but they come highly recommended by my friend who works at FOOD for Lane County. I'm sure they're good... if you like eating squash. Me, I may stick with mostly playing with it.
Butternut Squash and Ginger Soup
1 butternut squash
2 T. butter
1 onion, chopped
3 cloves garlic, sliced
2 T. fresh ginger root, minced
6 c. water or stock
2 t. salt
Apple cider vinegar
Crème fraîche or sour cream
Toasted hazelnuts, chopped
Cut squash in half lengthwise and place on a rimmed baking sheet, cut side down, with water in the pan. Cook at 375 degrees for 45 minutes or until the squash is soft. Scoop out the seeds and set aside (seeds can be roasted later if desired). Scoop out the flesh and place in a bowl.
Heat butter in a large soup pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the cooked squash, water or stock, and salt; bring to a simmer. Cook until the squash is tender enough to smash with a spoon, about 30 minutes.
Puree the soup with an immersion or upright blender. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoon at a time; it will take a little more than 1 tablespoon.
To serve, ladle the soup into wide bowls and spoon 1 to 2 tablespoons of crème fraîche onto each. Scatter a few toasted hazelnuts over the soup and serve immediately.
Stuffed Acorn Squash
1 acorn squash
2 c. chopped apples
1 c. roasted walnuts
1 T. maple syrup
2 T. melted butter
½ t. salt
Slice squash in half lengthwise, remove seeds, and place face down on a rimmed baking sheet. Cook at 375 degrees until squash is just tender, 25-40 minutes.
Combine remaining ingredients. Scoop filling into the center cavity and bake squash face up for another 10-15 minutes or until tender.
Monday, October 18, 2010
Tea Parties a Great Way to Entertain
In 2004 I took a temporary work assignment in England. I’d always imagined the British drinking a lot of tea, and it didn’t take me long to figure out why. I worked in an unheated warehouse throughout the winter, and guzzling hot beverages was about the only way of keeping warm.
Upon my return to the United States, with its heated buildings and obsession with fancy coffee drinks, my tea addiction fell out of habit. But the experience piqued my interest in tea and tea parties, and I still find this to be a terrific party theme.
If you want to host your own tea party, do what you can to personalize it to your guests’ interests. A teddy bear or Mad Hatter theme is fun for kids, while a garden or apron party may be better for adults.
Pay close attention to how you brew your tea. Black tea leaves should be placed in the cup or pot before boiling water is poured over the top. Green teas and white teas shouldn’t be brewed in boiling water or they can develop a bitter taste. Remove the water from its heat source before it reaches boiling, or let it cool a little before you steep the leaves. No matter what kind of tea you use, loose tea will provide more flavor than bagged tea, since the water can swirl all the way around the leaves.
Many traditional teas offer both savory and sweet snacks. Although they’re certainly not required, scones will make your guests think of jolly old England.
St. Patrick’s Day Scones are fairly traditional, although the dried fruit is an unusual touch. Leave the dried fruit out if you want to offer your guests jam and whipped cream for their scones, or substitute raisins or currants. Cranberry-Cornmeal Scones, on the other hand, are just different enough to leave your friends talking.
St. Patrick’s Day Scones
Makes 9 servings
2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
One pinch cinnamon
1/2 c. butter, cut into cubes
1/2 c. plus 1 T. milk, divided
2 eggs, divided
1/3 c. dried, chopped mixed fruit
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter with a fork or your fingers until mixture is crumbly. Add 1/2 c. milk and 1 egg and stir just until ingredients are combined. Add dried fruit and stir gently to combine.
Drop dough by 1/3 cup at a time onto ungreased baking sheet. Beat together remaining 1 T. milk and egg; brush over top of each scone. Bake for 20 minutes or until lightly brown. Cool on a wire rack.
Cranberry-Cornmeal Scones
Makes 8 servings
1-1/2 c. cornmeal
3/4 c. flour
1/4 c. sugar
3/4 t. baking powder
1/4 t. salt
1/4 c. butter, cut into cubes
1/2 c. milk
1/3 c. dried cranberries
Preheat oven to 425 degrees. Grease a baking sheet; set aside.
Combine dry ingredients in a large bowl. Cut in butter with a fork or your fingers until mixture is crumbly. Add milk and stir just until ingredients are combined.
Turn onto a floured cutting board. Sprinkle with cranberries and knead to combine. Transfer to baking sheet and shape into a circle approximately 7 inches in diameter. Cut into eight wedges and separate, leaving about one inch between wedges. Bake for 12-15 minutes or until scones spring back lightly when touched. Cool on a wire rack.
Upon my return to the United States, with its heated buildings and obsession with fancy coffee drinks, my tea addiction fell out of habit. But the experience piqued my interest in tea and tea parties, and I still find this to be a terrific party theme.
If you want to host your own tea party, do what you can to personalize it to your guests’ interests. A teddy bear or Mad Hatter theme is fun for kids, while a garden or apron party may be better for adults.
Pay close attention to how you brew your tea. Black tea leaves should be placed in the cup or pot before boiling water is poured over the top. Green teas and white teas shouldn’t be brewed in boiling water or they can develop a bitter taste. Remove the water from its heat source before it reaches boiling, or let it cool a little before you steep the leaves. No matter what kind of tea you use, loose tea will provide more flavor than bagged tea, since the water can swirl all the way around the leaves.
Many traditional teas offer both savory and sweet snacks. Although they’re certainly not required, scones will make your guests think of jolly old England.
St. Patrick’s Day Scones are fairly traditional, although the dried fruit is an unusual touch. Leave the dried fruit out if you want to offer your guests jam and whipped cream for their scones, or substitute raisins or currants. Cranberry-Cornmeal Scones, on the other hand, are just different enough to leave your friends talking.
St. Patrick’s Day Scones
Makes 9 servings
2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
One pinch cinnamon
1/2 c. butter, cut into cubes
1/2 c. plus 1 T. milk, divided
2 eggs, divided
1/3 c. dried, chopped mixed fruit
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter with a fork or your fingers until mixture is crumbly. Add 1/2 c. milk and 1 egg and stir just until ingredients are combined. Add dried fruit and stir gently to combine.
Drop dough by 1/3 cup at a time onto ungreased baking sheet. Beat together remaining 1 T. milk and egg; brush over top of each scone. Bake for 20 minutes or until lightly brown. Cool on a wire rack.
Cranberry-Cornmeal Scones
Makes 8 servings
1-1/2 c. cornmeal
3/4 c. flour
1/4 c. sugar
3/4 t. baking powder
1/4 t. salt
1/4 c. butter, cut into cubes
1/2 c. milk
1/3 c. dried cranberries
Preheat oven to 425 degrees. Grease a baking sheet; set aside.
Combine dry ingredients in a large bowl. Cut in butter with a fork or your fingers until mixture is crumbly. Add milk and stir just until ingredients are combined.
Turn onto a floured cutting board. Sprinkle with cranberries and knead to combine. Transfer to baking sheet and shape into a circle approximately 7 inches in diameter. Cut into eight wedges and separate, leaving about one inch between wedges. Bake for 12-15 minutes or until scones spring back lightly when touched. Cool on a wire rack.
Saturday, September 18, 2010
Slow Cooker Makes Dinner a Breeze
Fall is in the air. I hate to admit it, but I can feel it every morning when I open the front door. While I’m always sad to think about the lazy days of summer coming to an end, I do look forward to the warm, hearty meals that make their way back into my regular rotation.
With the kids going back to school and regular meetings starting back up, it can be tough to get dinner on the table fast. Once a week I usually put something in the slow cooker. It takes a little advanced planning the night before or in the morning, but it’s worth it to have a meal ready when I get home from work or on a busy weekend.
Slow cookers have been around since the 1960s. They use a heating element in the bottom to cook foods slowly and safely. They’re handy in the summer and early fall, since they won’t heat up the kitchen like the oven. They also use less energy than the oven, which is a plus for the budget conscious. Slow cookers can be used for anything from soups and stews to desserts such as cobblers and bread pudding.
Tough cuts of meat are great for slow cookers because they respond well to slow, lower temperature cooking. The next time you find pot roast on sale at the grocery store, buy it, cut it into cubes, and make Burgundy Beef. This was my mother’s go-to slow cooker recipe. The combination of soup and wine cooks into a rich gravy that’s delicious over brown rice or egg noodles.
Slow Cooker Ribs is another one of my go-to recipes. They’re cooked with a homemade barbeque sauce and a heap of onions, which get so soft they’ll melt in your mouth.
Most slow cooker recipes, including Bugundy Beef, do best if they’re cooked no longer than five or six hours. Left too long, the meat gets dry and the sauce overcooks. These recipes are best reserved for weekends or when you can run home on your lunch break. Slow Cooker Ribs, on the other hand, can be cooked for up to nine hours.
Burgundy Beef
Makes 8 servings
2-3 lbs. beef stew meat
2-3 t. oil
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 c. red wine
Cooked brown rice or egg noodles
Heat oil in a large skillet. Brown stew meat on all sides. Transfer to slow cooker.
Combine soup mix, soups, and wine. Fill one soup can with water; add to mixture. Stir well to combine, then pour over beef. Cook on low setting for 5-6 hours. Serve over cooked brown rice or egg noodles.
Slow Cooker Ribs
Makes 4 servings
1 T. oil
2 lbs. country style pork ribs
2 onions, sliced
1 c. ketchup
1 c. water
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. Worcestershire sauce
2 t. ground mustard
1 t. salt
1 t. paprika
Heat oil in a large skillet. Brown ribs on all sides. Place half the ribs in slow cooker. Top with half the onions. Repeat layers. Combine remaining ingredients; pour over ribs. Cook on low setting for 8-9 hours.
With the kids going back to school and regular meetings starting back up, it can be tough to get dinner on the table fast. Once a week I usually put something in the slow cooker. It takes a little advanced planning the night before or in the morning, but it’s worth it to have a meal ready when I get home from work or on a busy weekend.
Slow cookers have been around since the 1960s. They use a heating element in the bottom to cook foods slowly and safely. They’re handy in the summer and early fall, since they won’t heat up the kitchen like the oven. They also use less energy than the oven, which is a plus for the budget conscious. Slow cookers can be used for anything from soups and stews to desserts such as cobblers and bread pudding.
Tough cuts of meat are great for slow cookers because they respond well to slow, lower temperature cooking. The next time you find pot roast on sale at the grocery store, buy it, cut it into cubes, and make Burgundy Beef. This was my mother’s go-to slow cooker recipe. The combination of soup and wine cooks into a rich gravy that’s delicious over brown rice or egg noodles.
Slow Cooker Ribs is another one of my go-to recipes. They’re cooked with a homemade barbeque sauce and a heap of onions, which get so soft they’ll melt in your mouth.
Most slow cooker recipes, including Bugundy Beef, do best if they’re cooked no longer than five or six hours. Left too long, the meat gets dry and the sauce overcooks. These recipes are best reserved for weekends or when you can run home on your lunch break. Slow Cooker Ribs, on the other hand, can be cooked for up to nine hours.
Burgundy Beef
Makes 8 servings
2-3 lbs. beef stew meat
2-3 t. oil
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 c. red wine
Cooked brown rice or egg noodles
Heat oil in a large skillet. Brown stew meat on all sides. Transfer to slow cooker.
Combine soup mix, soups, and wine. Fill one soup can with water; add to mixture. Stir well to combine, then pour over beef. Cook on low setting for 5-6 hours. Serve over cooked brown rice or egg noodles.
Slow Cooker Ribs
Makes 4 servings
1 T. oil
2 lbs. country style pork ribs
2 onions, sliced
1 c. ketchup
1 c. water
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. Worcestershire sauce
2 t. ground mustard
1 t. salt
1 t. paprika
Heat oil in a large skillet. Brown ribs on all sides. Place half the ribs in slow cooker. Top with half the onions. Repeat layers. Combine remaining ingredients; pour over ribs. Cook on low setting for 8-9 hours.
Tuesday, August 31, 2010
Blackberries Make Show-Stopping Desserts
Rubus armeniacus may be the bane of gardeners everywhere, but they’re a guilty pleasure for cooks. Also known as the Armenian or Himalayan Blackberry, these vicious vines have a habit of taking over flower beds and roadside right-of-ways if left to their own devices.
That’s bad news for native plants everywhere (including Rubus ursinus, the non-invasive blackberry that grows well in Oregon) but good news for people looking to pick free blackberries in the summertime.
Blackberries grow along the bike path where I ride almost daily, and all year I look forward to August, when their sweet smell fills the air on warm afternoons. Most days I stop on my way home from work to pick a few and enjoy them in their simplest form.
Blackberries make spectacular cooked desserts. My dear friend Rebecca Larson likes to make Blackberry Pie and offered to share her recipe for this column. However, when pressed, this was her version:
“Take as many blackberries as you can con your family or your co-workers into picking (Rebecca usually gets her blackberries in the back lot at St. Vincent de Paul in Eugene, where she works). Tell them to pick the berries into a colander so you can rinse them without transferring them into another bowl. Toss them with some flour (not too much, so you get lots of juice), about a cup of sugar (depending on how sweet they are) and around a tablespoon of orange zest. You don’t really taste the orange but it gives the berries a really rich flavor. Put them in a pie crust and dot with butter. Put a second crust on top and sprinkle with more sugar. Bake at 400 degrees for about 15 minutes, then lower the temperature to 350 degrees and bake until the crust is golden brown (about 40 minutes).
“And if your oven starts smoking before you bake the pie, it’s time to clean it. Oh well, too late!”
This freedom to experiment will surely delight experienced cooks. For those of you (like me) who prefer to cook from a recipe, try Blackberry Cobbler. This is my family’s favorite way to enjoy blackberries. It’s best served with a scoop of vanilla ice cream.
For a real treat you can substitute marionberries, also known as the Marion blackberry, in either of these recipes. Marionberries were developed at Oregon State University and are named after Marion County, where they were most heavily tested. They’re grown exclusively in Oregon and are renowned for their big size and rich taste. I freeze several cups every year so I can make berry pies at Thanksgiving and Christmas.
Whether you enjoy them now or later, plain or in baked goods, blackberries are a real show-stopper. Enjoy them while you can.
Blackberry Cobbler
Makes 6 to 8 servings
4 T. butter
1 c. sugar, divided
1 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
4 c. blackberries
1 c. apple juice
Preheat oven to 375 degrees. Grease a 2 quart casserole dish. In a small bowl mix together flour, baking powder and salt; set aside.
In a mixing bowl, beat together butter and 1/2 c. sugar. Stir in flour mixture alternately with milk, beginning and ending with flour. Pour the batter into prepared dish. Top with blackberries; sprinkle with remaining 1/2 c. sugar.
In a small saucepan, heat apple juice until boiling. Pour over blackberries. Bake for 50 minutes or until a toothpick inserted in the middle has only a few moist crumbs.
That’s bad news for native plants everywhere (including Rubus ursinus, the non-invasive blackberry that grows well in Oregon) but good news for people looking to pick free blackberries in the summertime.
Blackberries grow along the bike path where I ride almost daily, and all year I look forward to August, when their sweet smell fills the air on warm afternoons. Most days I stop on my way home from work to pick a few and enjoy them in their simplest form.
Blackberries make spectacular cooked desserts. My dear friend Rebecca Larson likes to make Blackberry Pie and offered to share her recipe for this column. However, when pressed, this was her version:
“Take as many blackberries as you can con your family or your co-workers into picking (Rebecca usually gets her blackberries in the back lot at St. Vincent de Paul in Eugene, where she works). Tell them to pick the berries into a colander so you can rinse them without transferring them into another bowl. Toss them with some flour (not too much, so you get lots of juice), about a cup of sugar (depending on how sweet they are) and around a tablespoon of orange zest. You don’t really taste the orange but it gives the berries a really rich flavor. Put them in a pie crust and dot with butter. Put a second crust on top and sprinkle with more sugar. Bake at 400 degrees for about 15 minutes, then lower the temperature to 350 degrees and bake until the crust is golden brown (about 40 minutes).
“And if your oven starts smoking before you bake the pie, it’s time to clean it. Oh well, too late!”
This freedom to experiment will surely delight experienced cooks. For those of you (like me) who prefer to cook from a recipe, try Blackberry Cobbler. This is my family’s favorite way to enjoy blackberries. It’s best served with a scoop of vanilla ice cream.
For a real treat you can substitute marionberries, also known as the Marion blackberry, in either of these recipes. Marionberries were developed at Oregon State University and are named after Marion County, where they were most heavily tested. They’re grown exclusively in Oregon and are renowned for their big size and rich taste. I freeze several cups every year so I can make berry pies at Thanksgiving and Christmas.
Whether you enjoy them now or later, plain or in baked goods, blackberries are a real show-stopper. Enjoy them while you can.
Blackberry Cobbler
Makes 6 to 8 servings
4 T. butter
1 c. sugar, divided
1 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
4 c. blackberries
1 c. apple juice
Preheat oven to 375 degrees. Grease a 2 quart casserole dish. In a small bowl mix together flour, baking powder and salt; set aside.
In a mixing bowl, beat together butter and 1/2 c. sugar. Stir in flour mixture alternately with milk, beginning and ending with flour. Pour the batter into prepared dish. Top with blackberries; sprinkle with remaining 1/2 c. sugar.
In a small saucepan, heat apple juice until boiling. Pour over blackberries. Bake for 50 minutes or until a toothpick inserted in the middle has only a few moist crumbs.
Friday, August 13, 2010
Cool Off With Cool Summer Treats
Ice cream is my favorite food, and there’s no better time to enjoy it than summer. Whether it’s vanilla topped with fresh berries, or something packed with chocolate on a cone, there are lots of ways to enjoy this cool treat.
It seems like there are more choices than ever in the ice cream shop freezers. Here’s a quick guide to understanding different types of frozen desserts:
• Ice cream: Frozen dessert made with cream, egg yolks, sugar, and extras like nuts, berries or candy.
• Frozen yogurt: Made with yogurt instead of cream, making it lower in fat than many ice creams.
• Sorbet: Frozen dessert made with water and juice instead of milk. Typically flavored with fruit and/or herbs. You can make it without an ice cream maker, although the texture will be different.
• Sherbet: Confection that uses less milk than ice cream and is typically flavored with fruit juice.
• Gelato: Italian ice cream that replaces some or all of the cream with milk. Good gelato is richer and creamier than regular ice cream.
As long as you have an ice cream maker, it’s fairly easy to whip up a batch of your favorite treat at home. Orange-Lemon Gelato is sure to please and is a little different from regular ice cream.
Chocolate Ice Cream Roll is a family favorite. For years my grandmother made it for me instead of a regular birthday cake. She would even frost the top and put a couple birthday candles in it. For Christmas she would substitute peppermint ice cream for the vanilla.
These cool finishes to your meal should leave you refreshed even on the warmest summer evenings.
Orange-Lemon Gelato
Makes 8 servings
5 egg yolks
¼ c. sugar
2 c. 2% milk
4 strips orange peel
4 strips lemon peel
In a medium bowl, whisk together egg yolks and sugar; set aside.
Scald milk, orange peel, and lemon peel in a saucepan with a heavy bottom. Slowly whisk half the hot milk mixture into egg yolks, then return egg yolk mixture to pan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 8 minutes. Remove peel and place milk mixture in refrigerator.
When mixture is cool, freeze in an ice cream maker according to manufacturer’s directions.
Chocolate Ice Cream Roll
Makes 10-12 servings
3/4 c. flour
1/4 t. salt
4 T. cocoa
1 T. lemon juice
5 eggs, separated
1 c. sugar
1 quart vanilla ice cream
Preheat oven to 350 degrees. Line a 15” x 1” jelly roll pan with wax paper. Lay a clean dish towel (at least as large as jelly roll pan) on counter.
In a mixing bowl, beat egg whites until they hold stiff peaks, adding sugar 1 tablespoon at a time. In a separate bowl, mix flour, salt and cocoa.
In a cleaning mixing bowl, beat egg yolks with lemon juice until they hold soft peaks. Add dry ingredients and stir gently to combine. Fold in egg whites. Pour batter into jelly roll pan and bake for 15 minutes. Immediately invert cake on dish towel. Remove wax paper and roll up cake. Leave until cake has completed cooled.
When cake has almost cooled, set ice cream on counter to soften. Unroll cake and spread with ice cream. Re-roll cake. Wrap in double thickness of aluminum foil and freeze at least four hours. To serve, unwrap cake and slice with a sharp knife.
It seems like there are more choices than ever in the ice cream shop freezers. Here’s a quick guide to understanding different types of frozen desserts:
• Ice cream: Frozen dessert made with cream, egg yolks, sugar, and extras like nuts, berries or candy.
• Frozen yogurt: Made with yogurt instead of cream, making it lower in fat than many ice creams.
• Sorbet: Frozen dessert made with water and juice instead of milk. Typically flavored with fruit and/or herbs. You can make it without an ice cream maker, although the texture will be different.
• Sherbet: Confection that uses less milk than ice cream and is typically flavored with fruit juice.
• Gelato: Italian ice cream that replaces some or all of the cream with milk. Good gelato is richer and creamier than regular ice cream.
As long as you have an ice cream maker, it’s fairly easy to whip up a batch of your favorite treat at home. Orange-Lemon Gelato is sure to please and is a little different from regular ice cream.
Chocolate Ice Cream Roll is a family favorite. For years my grandmother made it for me instead of a regular birthday cake. She would even frost the top and put a couple birthday candles in it. For Christmas she would substitute peppermint ice cream for the vanilla.
These cool finishes to your meal should leave you refreshed even on the warmest summer evenings.
Orange-Lemon Gelato
Makes 8 servings
5 egg yolks
¼ c. sugar
2 c. 2% milk
4 strips orange peel
4 strips lemon peel
In a medium bowl, whisk together egg yolks and sugar; set aside.
Scald milk, orange peel, and lemon peel in a saucepan with a heavy bottom. Slowly whisk half the hot milk mixture into egg yolks, then return egg yolk mixture to pan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 8 minutes. Remove peel and place milk mixture in refrigerator.
When mixture is cool, freeze in an ice cream maker according to manufacturer’s directions.
Chocolate Ice Cream Roll
Makes 10-12 servings
3/4 c. flour
1/4 t. salt
4 T. cocoa
1 T. lemon juice
5 eggs, separated
1 c. sugar
1 quart vanilla ice cream
Preheat oven to 350 degrees. Line a 15” x 1” jelly roll pan with wax paper. Lay a clean dish towel (at least as large as jelly roll pan) on counter.
In a mixing bowl, beat egg whites until they hold stiff peaks, adding sugar 1 tablespoon at a time. In a separate bowl, mix flour, salt and cocoa.
In a cleaning mixing bowl, beat egg yolks with lemon juice until they hold soft peaks. Add dry ingredients and stir gently to combine. Fold in egg whites. Pour batter into jelly roll pan and bake for 15 minutes. Immediately invert cake on dish towel. Remove wax paper and roll up cake. Leave until cake has completed cooled.
When cake has almost cooled, set ice cream on counter to soften. Unroll cake and spread with ice cream. Re-roll cake. Wrap in double thickness of aluminum foil and freeze at least four hours. To serve, unwrap cake and slice with a sharp knife.
Tuesday, August 3, 2010
Cooking with Flowers
Strolling through the Farmers’ Market the other day, a bag of salad greens with spots of red and yellow popped out at me. Exotic lettuce? Actually, nasturtiums, edible flowers that have an intense peppery bite. They’re delicious in salads and add a gorgeous touch to the dinner table.
A surprising number of flowers are edible. A publication from the Colorado State University Extension Service lists over 20 common flowers that can be eaten, including nasturtiums, lavender, pansies and scented geraniums. Hibiscus syrup and rose water can be used in everything from meat dishes to desserts. Many herb flowers, such as chives and thyme, also make nice garnishes for salads.
If you’re thinking about including edible flowers in your next meal, seek out blooms that are organic or have not been sprayed with pesticides. If possible, pick the flowers right before you use them. Most can be stored in the refrigerator for a couple hours.
Research your bloom of choice before you use it. On some flowers, only certain parts (usually the petals) are edible. You may need to remove the pistils, sepals and/or stamens, which can be bitter, before eating.
Most important, if you’re in doubt about whether a flower is really edible, don’t eat it.
Stuffed with an herbed ricotta cheese mixture and dipped in tempura batter, Fried Squash Blossoms are delicious and fun. The tempura recipe calls for club soda, which makes the batter lighter. This recipe is based on one from the University of Illinois Extension Service website, which also has great advice about choosing and picking squash blossoms from your own yard.
Lavender brings a soft floral taste and fragrance to baked goods. Honey Lavender Cornbread is a nice way to showcase it. The bread, which doesn’t skimp on the honey, is more dessert than side dish. Crush the lavender blossoms with your fingers before mixing them into the batter to make them less intense.
Many dishes with edible flowers are pretty enough that you won’t need a separate centerpiece. Just put your salad, squash blossoms or whatever else in the middle of the table so everyone can enjoy the flowers before they dig in.
Fried Squash Blossoms
Makes 16 servings
16 squash blossoms
1/4 c. ricotta cheese
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper
1 T. fresh herbs (such as basil, thyme or parsley), minced
2 c. rice flour
1/2 t. salt
2 c. cold club soda
Canola oil for frying
In a small bowl, combine cheese, garlic, salt, pepper and herbs. Spoon about ½ teaspoon of mixture into center of each blossom. Twist top of each blossom together to seal. Put stuffed blossoms on a baking sheet and refrigerate for 15 minutes.
Mix flour and salt in a large shallow bowl. Add club soda and gently stir.
Heat 1/2” of canola oil in a skillet to 350 degrees. Dip blossoms in tempura batter, then carefully fry on each side in oil until golden brown, 1-2 minutes per side. Do not crowd the pan, and keep oil as close to 350 degrees as possible. Remove blossoms with a slotted spoon and drain on paper towels. Serve warm.
Honey Lavender Cornbread
Makes 10-12 servings
1/3 c. butter, softened
1/3 c. honey
2 eggs
1 t. vanilla
1 t. lavender flowers
1-1/4 c. all-purpose flour
3/4 c. cornmeal
1 T. baking powder
1 t. coarse salt
1 c. milk
2 t. sugar
Preheat oven to 350 degrees. Grease a 8-1/2” x 4-1/2” loaf pan; set aside. In a large bowl combine flour, cornmeal, baking powder and salt; set aside.
In a mixing bowl, cream butter and honey. Beat in eggs, vanilla and lavender flowers. Add dry ingredients alternately with milk.
Pour batter into prepared pan. Sprinkle sugar over the top. Cook for 40-50 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack. Let bread cool completely before slicing.
A surprising number of flowers are edible. A publication from the Colorado State University Extension Service lists over 20 common flowers that can be eaten, including nasturtiums, lavender, pansies and scented geraniums. Hibiscus syrup and rose water can be used in everything from meat dishes to desserts. Many herb flowers, such as chives and thyme, also make nice garnishes for salads.
If you’re thinking about including edible flowers in your next meal, seek out blooms that are organic or have not been sprayed with pesticides. If possible, pick the flowers right before you use them. Most can be stored in the refrigerator for a couple hours.
Research your bloom of choice before you use it. On some flowers, only certain parts (usually the petals) are edible. You may need to remove the pistils, sepals and/or stamens, which can be bitter, before eating.
Most important, if you’re in doubt about whether a flower is really edible, don’t eat it.
Stuffed with an herbed ricotta cheese mixture and dipped in tempura batter, Fried Squash Blossoms are delicious and fun. The tempura recipe calls for club soda, which makes the batter lighter. This recipe is based on one from the University of Illinois Extension Service website, which also has great advice about choosing and picking squash blossoms from your own yard.
Lavender brings a soft floral taste and fragrance to baked goods. Honey Lavender Cornbread is a nice way to showcase it. The bread, which doesn’t skimp on the honey, is more dessert than side dish. Crush the lavender blossoms with your fingers before mixing them into the batter to make them less intense.
Many dishes with edible flowers are pretty enough that you won’t need a separate centerpiece. Just put your salad, squash blossoms or whatever else in the middle of the table so everyone can enjoy the flowers before they dig in.
Fried Squash Blossoms
Makes 16 servings
16 squash blossoms
1/4 c. ricotta cheese
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper
1 T. fresh herbs (such as basil, thyme or parsley), minced
2 c. rice flour
1/2 t. salt
2 c. cold club soda
Canola oil for frying
In a small bowl, combine cheese, garlic, salt, pepper and herbs. Spoon about ½ teaspoon of mixture into center of each blossom. Twist top of each blossom together to seal. Put stuffed blossoms on a baking sheet and refrigerate for 15 minutes.
Mix flour and salt in a large shallow bowl. Add club soda and gently stir.
Heat 1/2” of canola oil in a skillet to 350 degrees. Dip blossoms in tempura batter, then carefully fry on each side in oil until golden brown, 1-2 minutes per side. Do not crowd the pan, and keep oil as close to 350 degrees as possible. Remove blossoms with a slotted spoon and drain on paper towels. Serve warm.
Honey Lavender Cornbread
Makes 10-12 servings
1/3 c. butter, softened
1/3 c. honey
2 eggs
1 t. vanilla
1 t. lavender flowers
1-1/4 c. all-purpose flour
3/4 c. cornmeal
1 T. baking powder
1 t. coarse salt
1 c. milk
2 t. sugar
Preheat oven to 350 degrees. Grease a 8-1/2” x 4-1/2” loaf pan; set aside. In a large bowl combine flour, cornmeal, baking powder and salt; set aside.
In a mixing bowl, cream butter and honey. Beat in eggs, vanilla and lavender flowers. Add dry ingredients alternately with milk.
Pour batter into prepared pan. Sprinkle sugar over the top. Cook for 40-50 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack. Let bread cool completely before slicing.
Monday, July 5, 2010
Celiac Disease, Gluten Intolerance Facts and Recipes
Two days after the Thanksgiving of 2004, Springfield resident "Mary B." was weak, pale, and could no longer take the feeling of jackhammers pounding in her head. She checked herself into the hospital, where she was treated for anemia. The underlying cause of her condition was a mystery, however, so her doctors ordered some tests.
A month later Mary got the news: she had Celiac disease, a digestive disease that makes the body unable to tolerate gluten. Gluten is a protein found in wheat, barley, and rye. When a Celiac sufferer eats gluten it causes damage to the small intestine. As a result, the body is less able to absorb nutrients from food. This can lead to malnutrition, weight loss, chronic fatigue, premature osteoporosis and other serious problems. The Gluten Intolerance Group estimates there are 2 million people in the United States with Celiac disease.
Some people who feel ill when they eat gluten may have gluten intolerance, a less severe condition that has not been proven to damage the small intestine. Still, people with gluten intolerance may experience symptoms such as bloating, diarrhea, constipation, or acid reflux.
The day Mary found out she had Celiac disease, “I went to my pantry and started pulling things off the shelves. It was almost bare by the time I finished,” she says. Celiac disease means more than cutting out bread. Many processed foods, from marinades to soups to processed lunch meats, have small amounts of flour in them. Oats are often cross-contaminated with wheat or other grains because they’re grown and processed together. Eating in restaurants can be tricky, as many places mix and cook their gluten-free and non-gluten-free items on the same surfaces.
The good news is that as more people find out they have Celiac disease, more food options are becoming available to them. Manufacturers are starting to produce more gluten-free flours, cereals and other products. Grocery stores are stocking these items more frequently.
And creative people are developing really delicious recipes. Michie Page is a member of the Eugene chapter of the Gluten Intolerance Group. Her Heaven on a Plate (Truffle Cake) is absolutely divine. A copy of the recipe is included here, and you can find more of Michie’s recipes at www.gig-eugene.org (look for her “GFChef” moniker). The website also has more information about the Eugene Gluten Intolerance Group, which served people from Springfield and all of Lane County. (For the national Gluten Intolerance Group website, visit www.gluten.net).
Mary highly recommends the group for anyone with Celiac disease or gluten intolerance. “You get a lot of good information with the speakers they bring in,” she says. Plus, “It’s nice to know that others are in the same boat as you are.”
Heaven on a Plate (Truffle Cake)
1-1/4 c. unsalted butter
1/4 c. Hershey's® Special Dark® cocoa
1/2 c. Hershey's® cocoa
1 c. plus 1 T. sugar, divided
1 T. gluten-free multi-blend flour
3 t. gluten-free vanilla extract
4 eggs, separated
2 t. soy sour cream
Heat oven to 425°F. Grease bottom of 8-inch springform pan.
Melt butter in medium saucepan over low heat. Sift in cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour, soy sour cream and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
A month later Mary got the news: she had Celiac disease, a digestive disease that makes the body unable to tolerate gluten. Gluten is a protein found in wheat, barley, and rye. When a Celiac sufferer eats gluten it causes damage to the small intestine. As a result, the body is less able to absorb nutrients from food. This can lead to malnutrition, weight loss, chronic fatigue, premature osteoporosis and other serious problems. The Gluten Intolerance Group estimates there are 2 million people in the United States with Celiac disease.
Some people who feel ill when they eat gluten may have gluten intolerance, a less severe condition that has not been proven to damage the small intestine. Still, people with gluten intolerance may experience symptoms such as bloating, diarrhea, constipation, or acid reflux.
The day Mary found out she had Celiac disease, “I went to my pantry and started pulling things off the shelves. It was almost bare by the time I finished,” she says. Celiac disease means more than cutting out bread. Many processed foods, from marinades to soups to processed lunch meats, have small amounts of flour in them. Oats are often cross-contaminated with wheat or other grains because they’re grown and processed together. Eating in restaurants can be tricky, as many places mix and cook their gluten-free and non-gluten-free items on the same surfaces.
The good news is that as more people find out they have Celiac disease, more food options are becoming available to them. Manufacturers are starting to produce more gluten-free flours, cereals and other products. Grocery stores are stocking these items more frequently.
And creative people are developing really delicious recipes. Michie Page is a member of the Eugene chapter of the Gluten Intolerance Group. Her Heaven on a Plate (Truffle Cake) is absolutely divine. A copy of the recipe is included here, and you can find more of Michie’s recipes at www.gig-eugene.org (look for her “GFChef” moniker). The website also has more information about the Eugene Gluten Intolerance Group, which served people from Springfield and all of Lane County. (For the national Gluten Intolerance Group website, visit www.gluten.net).
Mary highly recommends the group for anyone with Celiac disease or gluten intolerance. “You get a lot of good information with the speakers they bring in,” she says. Plus, “It’s nice to know that others are in the same boat as you are.”
Heaven on a Plate (Truffle Cake)
1-1/4 c. unsalted butter
1/4 c. Hershey's® Special Dark® cocoa
1/2 c. Hershey's® cocoa
1 c. plus 1 T. sugar, divided
1 T. gluten-free multi-blend flour
3 t. gluten-free vanilla extract
4 eggs, separated
2 t. soy sour cream
Heat oven to 425°F. Grease bottom of 8-inch springform pan.
Melt butter in medium saucepan over low heat. Sift in cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour, soy sour cream and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
Monday, May 17, 2010
Go Green at the Farmers Market
The Springfield Farmers Market is set to open its third season on Friday, May 7 at 3:00pm. A visit to the market this time of year means being encountered by a lot of green, and not (necessarily) the University of Oregon kind. Greens such as lettuce, spinach, kale, and bok choy are prolific this time of year. These plants grow well in cooler conditions, which is why you see more of them in the spring but less in the summer.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Friday, April 9, 2010
Lasagna On A Weeknight? Yes You Can!
My sister Kathryn was a big fan of the Garfield comic strip as a child. Garfield the cat loved lasagna, and one year Kathryn decided lasagna was her favorite food as well. Luckily she liked to make it too, and would toil for hours in the kitchen to make it for her birthday and on other special occasions.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Saturday, April 3, 2010
Cool Kitchen Gadget
This is what I got instead of an Easter basket. It even had a chocolate Easter bunny in it. How cool!
http://www.worldwidefred.com/equalmeasure.htm
http://www.worldwidefred.com/equalmeasure.htm
Wednesday, March 31, 2010
Family Cooking Disasters
Most of my relatives on my mom’s side of the family belong to a Yahoo! Group so we can share updates and stories. The most recent conversation has been about cooking disasters, and it’s been quite entertaining. I thought I would share a few of my favorites. (Don’t miss the recipe at the bottom of the post)
From my Aunt Maria:
Last week Nick was coming to dinner and I set out to make his favorite: Chicken Pot Pie. In the morning, I lovingly baked some boneless, skinless chicken breasts, wrapped them in foil, and refrigerated them. About 5 pm I set out to make that CHICKEN Pot Pie.
I chopped up celery, carrots, broccoli florets, onions, etc; made the sauce, combined it all. Then I rolled out the pie crust. As I filled up the pie crust in the pie plate, I noticed that it seemed the 12-inch pie plate was too big for the job; the filling ingredients just did not fill up the crust like it should. Oh, well, I was in a hurry, and I went on and rolled out the top pie crust, lovingly placed it over the ingredients, fluted the edges. Beautiful.
An hour later or so later, the cooked CHICKEN pot pie sat on the counter about 10 minutes to cool a bit. We finished slurping our cups of homemade asparagus soup and I got up to slice the CHICKEN Pot pie.
As I sliced it, I looked at Nick who was looking at me as I sliced, and I must have had a stupid, duh! look on my face as I had a grim realization. He said, "What?"
"I forgot to put the (expletive deleted) chicken in this." (Unbelievable!!!)
Oh, that was okay with him; "We can have a vegetable pot pie."
Unwilling to do that I made a quick recovery. I yanked the foil-wrapped chicken from the fridge, unwrapped one & sliced it at warp speed, lifted up the top crust on the slices, and tucked some chopped chicken in. The filling was still very hot and everything was ok. Very yummy, CHICKEN pot pie, indeed.
From my Uncle Jim:
I had decided that instead of cooking the traditional turkey for dinner, I would barbeque a duck. I of course considered myself to be pretty good at this sort of thing. I put the duck, a big fat one, on the rotisserie, basted it with orange sauce, and started cooking. When I went to check on it, not knowing it was overloaded with grease, the thing had caught on fire, blown the glass out of the barbeque and pretty well destroyed the whole thing. The duck came into the house burned to a crisp. It was totally black from one end to the other.
From yours truly:
All the cooking disasters I've been privy to recently had to do with spice mix-ups - mostly because I'm not very good about labeling spices. A few months ago my mom volunteered to make curry for dinner. She accidentally put paprika in the dish instead of turmeric. When we realized what happened we added a little turmeric and it was just as good as usual.
Then I made paprika chicken at Chris's house and ran out of paprika. No problem, he said, he had more in the cupboard. We realized later that he'd given me cayenne pepper instead of paprika. Luckily it was edible but it was REALLY spicy! (the recipe for this – sans all the cayenne – is below)
The worst, though, was when I put a tablespoon of dried mint in lasagna instead of parsley. We ate it that night but I threw the rest of it away. Chris tried to make me feel better by saying, "Hey, usually when you eat lasagna you smell like garlic. With this one your breath is minty fresh!"
Chicken Paprikash
Makes 8 servings
3 T. flour
2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2" strips
1 T. olive oil
1/2 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 stalk celery, chopped
6 mushrooms, sliced
1¼ c. chicken stock
2 T. Hungarian sweet paprika
Pinch cayenne pepper
1 t. salt
1 t. pepper
1 c. sour cream
Cooked egg noodles for serving
Toss chicken in flour. Heat oil in large saucepan over medium heat. Brown chicken in oil, about 4 minutes. Add onion, red pepper, green pepper, garlic, celery and mushrooms and cook about 4 minutes, stirring occasionally, until vegetables begin to soften. Add chicken stock, paprika, pepper, salt and pepper (make sure stock mostly covers chicken; if it doesn’t, add a little water). Bring to a boil, lower heat, cover, and let simmer for one hour or until chicken is very tender. Stir in sour cream and heat through (do not boil). Serve over cooked egg noodles.
From my Aunt Maria:
Last week Nick was coming to dinner and I set out to make his favorite: Chicken Pot Pie. In the morning, I lovingly baked some boneless, skinless chicken breasts, wrapped them in foil, and refrigerated them. About 5 pm I set out to make that CHICKEN Pot Pie.
I chopped up celery, carrots, broccoli florets, onions, etc; made the sauce, combined it all. Then I rolled out the pie crust. As I filled up the pie crust in the pie plate, I noticed that it seemed the 12-inch pie plate was too big for the job; the filling ingredients just did not fill up the crust like it should. Oh, well, I was in a hurry, and I went on and rolled out the top pie crust, lovingly placed it over the ingredients, fluted the edges. Beautiful.
An hour later or so later, the cooked CHICKEN pot pie sat on the counter about 10 minutes to cool a bit. We finished slurping our cups of homemade asparagus soup and I got up to slice the CHICKEN Pot pie.
As I sliced it, I looked at Nick who was looking at me as I sliced, and I must have had a stupid, duh! look on my face as I had a grim realization. He said, "What?"
"I forgot to put the (expletive deleted) chicken in this." (Unbelievable!!!)
Oh, that was okay with him; "We can have a vegetable pot pie."
Unwilling to do that I made a quick recovery. I yanked the foil-wrapped chicken from the fridge, unwrapped one & sliced it at warp speed, lifted up the top crust on the slices, and tucked some chopped chicken in. The filling was still very hot and everything was ok. Very yummy, CHICKEN pot pie, indeed.
From my Uncle Jim:
I had decided that instead of cooking the traditional turkey for dinner, I would barbeque a duck. I of course considered myself to be pretty good at this sort of thing. I put the duck, a big fat one, on the rotisserie, basted it with orange sauce, and started cooking. When I went to check on it, not knowing it was overloaded with grease, the thing had caught on fire, blown the glass out of the barbeque and pretty well destroyed the whole thing. The duck came into the house burned to a crisp. It was totally black from one end to the other.
From yours truly:
All the cooking disasters I've been privy to recently had to do with spice mix-ups - mostly because I'm not very good about labeling spices. A few months ago my mom volunteered to make curry for dinner. She accidentally put paprika in the dish instead of turmeric. When we realized what happened we added a little turmeric and it was just as good as usual.
Then I made paprika chicken at Chris's house and ran out of paprika. No problem, he said, he had more in the cupboard. We realized later that he'd given me cayenne pepper instead of paprika. Luckily it was edible but it was REALLY spicy! (the recipe for this – sans all the cayenne – is below)
The worst, though, was when I put a tablespoon of dried mint in lasagna instead of parsley. We ate it that night but I threw the rest of it away. Chris tried to make me feel better by saying, "Hey, usually when you eat lasagna you smell like garlic. With this one your breath is minty fresh!"
Chicken Paprikash
Makes 8 servings
3 T. flour
2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2" strips
1 T. olive oil
1/2 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 stalk celery, chopped
6 mushrooms, sliced
1¼ c. chicken stock
2 T. Hungarian sweet paprika
Pinch cayenne pepper
1 t. salt
1 t. pepper
1 c. sour cream
Cooked egg noodles for serving
Toss chicken in flour. Heat oil in large saucepan over medium heat. Brown chicken in oil, about 4 minutes. Add onion, red pepper, green pepper, garlic, celery and mushrooms and cook about 4 minutes, stirring occasionally, until vegetables begin to soften. Add chicken stock, paprika, pepper, salt and pepper (make sure stock mostly covers chicken; if it doesn’t, add a little water). Bring to a boil, lower heat, cover, and let simmer for one hour or until chicken is very tender. Stir in sour cream and heat through (do not boil). Serve over cooked egg noodles.
Monday, March 22, 2010
A Dinner Too Good Not To Share
When my favorite cooking magazine came in the mail over the weekend I was inspired by a salmon salad that promised to be light, springy, and packed with good-for-the-brain omega-3’s. Who can’t use some extra brain power on a Monday? Magazine in hand, I charged off to work this morning, planning a quick shopping trip for the ingredients.
Those of you who know me well won’t be surprised to hear I somehow lost the magazine over the course of the day. Luckily I could remember some of the ingredients, and the more I started thinking about it, the more I thought the salad needed something fruity to compliment its purported springy-ness.
Not all my last-minute dinner experiments turn out so well, so I had to share this one right away. The fruit dressing was a great compliment to the salmon, as was the fresh spinach salad. Walnuts added another dose of omega-3 fatty acid, and avocados provide a dose of “good” fat.
No salmon meal is complete without rice pilaf, in my opinion, so I’ve included my recipe for that as well. The complete meal also came together in about an hour. So in addition to all the health benefits, you can enjoy a time benefit with this delicious meal!
Rice Pilaf
Makes 4 servings
1 T. butter
¼ c. orzo
1 ½ c. wild rice
2 c. chicken stock
½ t. pepper
¼ t. salt
¼ t. dried thyme
¼ t. dried parsley
Melt butter in a medium-sized saucepan. Add orzo and cook, stirring occasionally, until orzo begins to brown. Add rice and stir well. Add chicken stock, 1 c. water, pepper, salt, thyme and parsley. Bring to a boil, then cook until liquid is absorbed, about 45 minutes.
Meanwhile….
Salmon with Spinach Salad
Makes 4 servings
2 oranges
¼ c. blueberries
2 T. white wine vinegar
1 t. honey
½ t. Dijon mustard
½ t. salt
¼ t. pepper
¼ c. canola oil
1 t. poppy seeds
1 lb. salmon fillets
9 ounce bag baby spinach
¼ c. walnuts
1 avocado, cut into cubes
Supreme both oranges, reserving juice. Put orange juice, blueberries, vinegar, honey, mustard, salt and pepper in a blender; pulse to combine. While blender is running, add oil in a slow, steady stream until well combined.
Brush 1 T. dressing over salmon fillets. Bake at 425 degrees for 10 minutes or until salmon is opaque and flakes easily with a fork.
Place spinach, oranges, walnuts and avocado in a bowl. Stir poppy seeds into remaining dressing. Drizzle dressing over salad and toss until spinach is well coated (you may not need all dressing).
Serve salmon with salad and rice pilaf.
Those of you who know me well won’t be surprised to hear I somehow lost the magazine over the course of the day. Luckily I could remember some of the ingredients, and the more I started thinking about it, the more I thought the salad needed something fruity to compliment its purported springy-ness.
Not all my last-minute dinner experiments turn out so well, so I had to share this one right away. The fruit dressing was a great compliment to the salmon, as was the fresh spinach salad. Walnuts added another dose of omega-3 fatty acid, and avocados provide a dose of “good” fat.
No salmon meal is complete without rice pilaf, in my opinion, so I’ve included my recipe for that as well. The complete meal also came together in about an hour. So in addition to all the health benefits, you can enjoy a time benefit with this delicious meal!
Rice Pilaf
Makes 4 servings
1 T. butter
¼ c. orzo
1 ½ c. wild rice
2 c. chicken stock
½ t. pepper
¼ t. salt
¼ t. dried thyme
¼ t. dried parsley
Melt butter in a medium-sized saucepan. Add orzo and cook, stirring occasionally, until orzo begins to brown. Add rice and stir well. Add chicken stock, 1 c. water, pepper, salt, thyme and parsley. Bring to a boil, then cook until liquid is absorbed, about 45 minutes.
Meanwhile….
Salmon with Spinach Salad
Makes 4 servings
2 oranges
¼ c. blueberries
2 T. white wine vinegar
1 t. honey
½ t. Dijon mustard
½ t. salt
¼ t. pepper
¼ c. canola oil
1 t. poppy seeds
1 lb. salmon fillets
9 ounce bag baby spinach
¼ c. walnuts
1 avocado, cut into cubes
Supreme both oranges, reserving juice. Put orange juice, blueberries, vinegar, honey, mustard, salt and pepper in a blender; pulse to combine. While blender is running, add oil in a slow, steady stream until well combined.
Brush 1 T. dressing over salmon fillets. Bake at 425 degrees for 10 minutes or until salmon is opaque and flakes easily with a fork.
Place spinach, oranges, walnuts and avocado in a bowl. Stir poppy seeds into remaining dressing. Drizzle dressing over salad and toss until spinach is well coated (you may not need all dressing).
Serve salmon with salad and rice pilaf.
Thursday, March 11, 2010
Paella Lessons From A Master
Last Christmas my boyfriend received a paella pan from his brother’s partner, Alex Province. Even better, Alex gave him detailed instructions on how to make this traditional Spanish dish. Although Alex was raised in the United States, he was born in Madrid and went to graduate school in Spain. Today he is a manager for a wine company, owner of a Spanish wine import company, and a paella connoisseur.
“Paella (pah-EY-uh) is designed to be a peasant dish,” Alex explained to us. “It’s a philosophy and a cooking style more than a formula.” The basic idea is to combine rice, veggies, and meat or seafood in a shallow pan and cook it until it becomes major comfort food. The following are some tips for making great paella at home.
First is the pan. A paella pan, which is large and shallow, helps but is not absolutely necessary. A large frying pan is a decent stand-in. Alex recommends measuring out the volume your pan can hold by pouring water into it before you get started. You can measure how much the pan will comfortably hold and make adjustments to your recipe from there.
Next is the rice. It’s important to use Valencia rice, which is intended for paella. “Make sure you don’t put too much rice in the pan,” Alex advises. “You want a nice, thin layer.” No matter how much paella you cook you’ll want to stick to a ratio of two cups of hot stock per one cup of rice.
Your goal with paella is to make sure all the liquid has absorbed by the time the rice is tender. You’ll want to carefully monitor your paella while it’s on the stovetop to make sure it doesn’t burn, but don’t stir it while it’s cooking. It will make the rice mushy. Finishing the paella in the oven is possible if you can’t get even heat on the stovetop. If you think you might do that, make sure your pan is oven safe before you get started. Also, tenting your paella with foil at the end of the cooking process will help the rice suck up the extra liquid, so it’s okay for there to be some liquid in the pan when you take it off the stove.
Use high quality stock for paella. Saffron is one of the things that makes this dish special, and you’ll want to put the saffron in the stock before it’s added to the rice.
When Alex makes paella he makes sofrito first (although that’s not included in my recipe). Sofrito is basically tomatoes, onion, garlic and bell peppers cooked to a mushy paste. If you want to use sofrito you can make it in advance and store it in the fridge. Leftovers are delicious with eggs, beans, or on steak.
Once you have all the ingredients (and the pan) squared away you can start thinking about what kind of meat to put in your paella. Seafood is a classic. So is rabbit and bacon, or chicken and chorizo (a spicy Spanish sausage). Alex says a combination of seafood and meat is his favorite. That being said, this is an easy dish to make vegetarian.
The recipe for Basic Paella is the one my sweetie tried when we got home, but it’s just something to get you started. Please take the elements of paella described here and play with them until you have something that suits your family’s tastes.
And don’t be disappointed if it doesn’t turn out perfect the first time. “Paella takes practice,” Alex says. “As long as the rice is cooked right you’ll end up with an edible treat that will wow your friends.” Even the master confesses, “I’m still, to this day, trying to recreate paella as good as my mother’s.”
Basic Paella
Makes 8 servings
4 chicken thighs
4 t. smoked Spanish paprika
Salt and pepper
1 chorizo sausage, sliced
3 T. olive oil, divided
1 8-ounce can chopped tomatoes, drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 c. Valencia rice
1 c. white wine
4 c. chicken stock
Pinch saffron
1 c. frozen peas
Season chicken with paprika, salt and pepper. Cook in paella pan until chicken is browned and beginning to caramelize. Remove chicken and keep warm. Add chorizo to pan and cook through. Remove chorizo and keep warm.
Heat 1 T. oil in paella pan. Add tomatoes, onion, peppers and garlic and cook until very soft and mushy. Remove vegetables.
In the meantime, heat stock in a saucepan. When stock is simmering, add saffron. Cover and keep warm.
Heat remaining 2 T. oil in paella pan. Add rice and stir until well coated and transparent, about 2 minutes. Add wine and stir, scraping up any brown bits on the bottom of the pan. Return vegetables to pan and pour in stock. Stir gently to evenly distribute ingredients. Taste paella and add additional salt and/or pepper if necessary. Nestle chicken thighs and chorizo in rice.
Bring paella to a gentle boil and cook for 15-20 minutes, or until almost all the liquid has been absorbed. (If necessary, heat water in the same pan as the stock and add ½ cup at a time) Do not stir paella while it is cooking, and do not let the bottom scorch. Add peas about 5 minutes before the paella is done cooking.
To finish, tent with foil for 10 minutes.
NOTE: If liquid has not absorbed after 20 minutes, consider finishing the paella in the oven. Cook at 350 degrees for about 10 minutes.
“Paella (pah-EY-uh) is designed to be a peasant dish,” Alex explained to us. “It’s a philosophy and a cooking style more than a formula.” The basic idea is to combine rice, veggies, and meat or seafood in a shallow pan and cook it until it becomes major comfort food. The following are some tips for making great paella at home.
First is the pan. A paella pan, which is large and shallow, helps but is not absolutely necessary. A large frying pan is a decent stand-in. Alex recommends measuring out the volume your pan can hold by pouring water into it before you get started. You can measure how much the pan will comfortably hold and make adjustments to your recipe from there.
Next is the rice. It’s important to use Valencia rice, which is intended for paella. “Make sure you don’t put too much rice in the pan,” Alex advises. “You want a nice, thin layer.” No matter how much paella you cook you’ll want to stick to a ratio of two cups of hot stock per one cup of rice.
Your goal with paella is to make sure all the liquid has absorbed by the time the rice is tender. You’ll want to carefully monitor your paella while it’s on the stovetop to make sure it doesn’t burn, but don’t stir it while it’s cooking. It will make the rice mushy. Finishing the paella in the oven is possible if you can’t get even heat on the stovetop. If you think you might do that, make sure your pan is oven safe before you get started. Also, tenting your paella with foil at the end of the cooking process will help the rice suck up the extra liquid, so it’s okay for there to be some liquid in the pan when you take it off the stove.
Use high quality stock for paella. Saffron is one of the things that makes this dish special, and you’ll want to put the saffron in the stock before it’s added to the rice.
When Alex makes paella he makes sofrito first (although that’s not included in my recipe). Sofrito is basically tomatoes, onion, garlic and bell peppers cooked to a mushy paste. If you want to use sofrito you can make it in advance and store it in the fridge. Leftovers are delicious with eggs, beans, or on steak.
Once you have all the ingredients (and the pan) squared away you can start thinking about what kind of meat to put in your paella. Seafood is a classic. So is rabbit and bacon, or chicken and chorizo (a spicy Spanish sausage). Alex says a combination of seafood and meat is his favorite. That being said, this is an easy dish to make vegetarian.
The recipe for Basic Paella is the one my sweetie tried when we got home, but it’s just something to get you started. Please take the elements of paella described here and play with them until you have something that suits your family’s tastes.
And don’t be disappointed if it doesn’t turn out perfect the first time. “Paella takes practice,” Alex says. “As long as the rice is cooked right you’ll end up with an edible treat that will wow your friends.” Even the master confesses, “I’m still, to this day, trying to recreate paella as good as my mother’s.”
Basic Paella
Makes 8 servings
4 chicken thighs
4 t. smoked Spanish paprika
Salt and pepper
1 chorizo sausage, sliced
3 T. olive oil, divided
1 8-ounce can chopped tomatoes, drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 c. Valencia rice
1 c. white wine
4 c. chicken stock
Pinch saffron
1 c. frozen peas
Season chicken with paprika, salt and pepper. Cook in paella pan until chicken is browned and beginning to caramelize. Remove chicken and keep warm. Add chorizo to pan and cook through. Remove chorizo and keep warm.
Heat 1 T. oil in paella pan. Add tomatoes, onion, peppers and garlic and cook until very soft and mushy. Remove vegetables.
In the meantime, heat stock in a saucepan. When stock is simmering, add saffron. Cover and keep warm.
Heat remaining 2 T. oil in paella pan. Add rice and stir until well coated and transparent, about 2 minutes. Add wine and stir, scraping up any brown bits on the bottom of the pan. Return vegetables to pan and pour in stock. Stir gently to evenly distribute ingredients. Taste paella and add additional salt and/or pepper if necessary. Nestle chicken thighs and chorizo in rice.
Bring paella to a gentle boil and cook for 15-20 minutes, or until almost all the liquid has been absorbed. (If necessary, heat water in the same pan as the stock and add ½ cup at a time) Do not stir paella while it is cooking, and do not let the bottom scorch. Add peas about 5 minutes before the paella is done cooking.
To finish, tent with foil for 10 minutes.
NOTE: If liquid has not absorbed after 20 minutes, consider finishing the paella in the oven. Cook at 350 degrees for about 10 minutes.
Sunday, February 7, 2010
Cheesecake for Valentine's Day... or any day
Cheesecake is a special treat anytime. I made one yesterday and we ate it today in honor of Super Bowl Sunday (I had to eat a second slice after my Colts blew it at the end). This recipe for rich Cherry Almond Cheesecake would make a great surprise for your Valentine too.
Cherries and almond are a terrific combination, but try as I might I could not find a recipe for a cherry almond cheesecake that sounded good. I experimented with one at Christmas, and it reaffirmed by belief that although almond extract is delicious, it doesn't take much before you have too much in a dish. This one turned out much better. Instead of buying canned pie filling, which is chock full of artificial coloring and corn syrup, I found canned Oregon pie cherries and followed the directions on the back to make pie filling (which was super easy).
Hope you enjoy this recipe... on Valentine's Day or any day.
Cherry Almond Cheesecake
12 servings
Crust:
1-1/4 c. raw almonds
1-1/4 c. graham cracker crumbs
2 T. powdered sugar
6 T. butter, melted
1/4 t. almond extract
Filling:
1 8-ounce package cream cheese, softened
2 8-ounce packages reduced-fat cream cheese, softened
1 c. sugar
3 eggs
2 t. vanilla
1 15-ounce can cherry pie filling (if possible, buy pie cherries and make your own pie filling)
Topping:
1 c. sour cream
2 T. sugar
1 t. vanilla
Toast almonds and let cool. Place almonds and graham crackers in a food processor and grind to fine crumbs. Pour into a medium-sized bowl and mix in powdered sugar. Combine butter and almond extract, then pour into crumb mixture. Stir until well combined. Press crumb mixture onto bottom and up the sides of an 8-inch springform pan.
Preheat oven to 350 degrees. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time, mixing until just combined. Mix in vanilla. Pour into springform pan. Carefully spoon pie filling on top of cream cheese mixture. Using a butter knife, cut through fillings to swirl.
Bake for 45 minutes or until middle is almost set. While cheesecake is cooking, combine sour cream, sugar and vanilla in a small bowl.
Remove cheesecake from oven and pour sour cream mixture on top. Spread over cheesecake so it is completely covered. Return cheesecake to oven and bake an additional 10 minutes.
Cool cheesecake on a wire rack for 10 minutes. Run a knife around cheesecake to loosen from pan. Cool an additional hour on wire rack. Refrigerate 8 hours or overnight. Store leftovers in refrigerator.
Cherries and almond are a terrific combination, but try as I might I could not find a recipe for a cherry almond cheesecake that sounded good. I experimented with one at Christmas, and it reaffirmed by belief that although almond extract is delicious, it doesn't take much before you have too much in a dish. This one turned out much better. Instead of buying canned pie filling, which is chock full of artificial coloring and corn syrup, I found canned Oregon pie cherries and followed the directions on the back to make pie filling (which was super easy).
Hope you enjoy this recipe... on Valentine's Day or any day.
Cherry Almond Cheesecake
12 servings
Crust:
1-1/4 c. raw almonds
1-1/4 c. graham cracker crumbs
2 T. powdered sugar
6 T. butter, melted
1/4 t. almond extract
Filling:
1 8-ounce package cream cheese, softened
2 8-ounce packages reduced-fat cream cheese, softened
1 c. sugar
3 eggs
2 t. vanilla
1 15-ounce can cherry pie filling (if possible, buy pie cherries and make your own pie filling)
Topping:
1 c. sour cream
2 T. sugar
1 t. vanilla
Toast almonds and let cool. Place almonds and graham crackers in a food processor and grind to fine crumbs. Pour into a medium-sized bowl and mix in powdered sugar. Combine butter and almond extract, then pour into crumb mixture. Stir until well combined. Press crumb mixture onto bottom and up the sides of an 8-inch springform pan.
Preheat oven to 350 degrees. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time, mixing until just combined. Mix in vanilla. Pour into springform pan. Carefully spoon pie filling on top of cream cheese mixture. Using a butter knife, cut through fillings to swirl.
Bake for 45 minutes or until middle is almost set. While cheesecake is cooking, combine sour cream, sugar and vanilla in a small bowl.
Remove cheesecake from oven and pour sour cream mixture on top. Spread over cheesecake so it is completely covered. Return cheesecake to oven and bake an additional 10 minutes.
Cool cheesecake on a wire rack for 10 minutes. Run a knife around cheesecake to loosen from pan. Cool an additional hour on wire rack. Refrigerate 8 hours or overnight. Store leftovers in refrigerator.
Soups Help Ward Off The Cold
One of the best things about winter is eating soup. Soups are comforting and warming on cold days. Many of them freeze well, meaning they’re easy to store and pull out when I need a quick lunch or dinner.
Here’s my one piece of advice about soup: if it’s a broth-based delicacy, make your own stock. It’s miles better than anything you can find in a can or box, and usually lower in sodium. Here are some tips to make cooking your own stock easy and affordable:
**Make stock in a slow cooker. You can turn it on and leave it on the counter all day.
**If you want to make vegetable stock, toss your veggie scraps (carrot peelings, celery leaves, tomatoes cores, etc.) in a plastic bag and store them in the freezer until you’re ready to cook the stock.
**Many chicken stock recipes call for a whole chicken, which I never use. Instead, I buy a whole chicken; cut off the breasts, legs and thighs; and put the chicken carcass in the pot. If you don’t want to try cutting up a chicken, buy chicken wings or legs instead.
**Rather than skimming the fat off hot stocks made with meat, I pour the stock into a heat-proof bowl and put it in the refrigerator. Put a couple towels or hot pads underneath the bowl to protect the fridge, especially if you have glass shelves. The fat will solidify overnight, so it’s easy to skim off the top. Fat has a lot of flavor, so you might leave in a couple pieces.
I’m including a basic recipe for Chicken Stock. Try it out with this recipe for Minestrone, which I developed in college when I was trying to eat more vegetables.
Hopefully these soups will find a home among your favorites, and the stock can jazz up some of your old family recipes. The only problem with making your own stock? Once you taste the difference you may never go back to the stuff from the store.
Chicken Stock
Makes 5-9 cups
1 chicken carcass
2 carrots, coarsely chopped
2 celery stalks with leaves, coarsely chopped
½ yellow onion, cut into quarters
2 bay leaves
3-4 sprigs parsley, rosemary or thyme
10 peppercorns
1 t. salt
Place all ingredients in a large slow cooker. Add enough water to cover ingredients (usually between 6 and 10 cups depending on size of cooker). Cook on low heat for 8-9 hours, or high heat for up to 5 hours. Remove solids and skim fat.
Spinach Minestrone
Makes 8 servings
1 T. olive oil
1 small onion, chopped
1 garlic clove, minced
4 c. chicken or vegetable stock
1 16-ounce can black beans, drained and rinsed
1 16-ounce can garbanzo beans, drained and rinsed
1 28-ounce can whole tomatoes, undrained
1 carrot, chopped
1 celery rib, chopped
½ c. orzo (or other small pasta)
½ t. dried parsley
¼ t. salt
1 bunch spinach, stems removed and coarsely chopped
Shredded parmesan cheese and fresh cracked pepper, for serving (if desired)
Heat oil in a large stock pot. Add onion and garlic and cook until onion begins to soften, about 3 minutes. Add stock, beans, tomatoes, carrot, celery, orzo, parsley, oregano and salt. Bring to a boil, then lower heat, cover and cook until orzo is tender, about 15 minutes. Add spinach and return to a boil, then remove from heat. Serve with parmesan cheese and pepper if desired.
Here’s my one piece of advice about soup: if it’s a broth-based delicacy, make your own stock. It’s miles better than anything you can find in a can or box, and usually lower in sodium. Here are some tips to make cooking your own stock easy and affordable:
**Make stock in a slow cooker. You can turn it on and leave it on the counter all day.
**If you want to make vegetable stock, toss your veggie scraps (carrot peelings, celery leaves, tomatoes cores, etc.) in a plastic bag and store them in the freezer until you’re ready to cook the stock.
**Many chicken stock recipes call for a whole chicken, which I never use. Instead, I buy a whole chicken; cut off the breasts, legs and thighs; and put the chicken carcass in the pot. If you don’t want to try cutting up a chicken, buy chicken wings or legs instead.
**Rather than skimming the fat off hot stocks made with meat, I pour the stock into a heat-proof bowl and put it in the refrigerator. Put a couple towels or hot pads underneath the bowl to protect the fridge, especially if you have glass shelves. The fat will solidify overnight, so it’s easy to skim off the top. Fat has a lot of flavor, so you might leave in a couple pieces.
I’m including a basic recipe for Chicken Stock. Try it out with this recipe for Minestrone, which I developed in college when I was trying to eat more vegetables.
Hopefully these soups will find a home among your favorites, and the stock can jazz up some of your old family recipes. The only problem with making your own stock? Once you taste the difference you may never go back to the stuff from the store.
Chicken Stock
Makes 5-9 cups
1 chicken carcass
2 carrots, coarsely chopped
2 celery stalks with leaves, coarsely chopped
½ yellow onion, cut into quarters
2 bay leaves
3-4 sprigs parsley, rosemary or thyme
10 peppercorns
1 t. salt
Place all ingredients in a large slow cooker. Add enough water to cover ingredients (usually between 6 and 10 cups depending on size of cooker). Cook on low heat for 8-9 hours, or high heat for up to 5 hours. Remove solids and skim fat.
Spinach Minestrone
Makes 8 servings
1 T. olive oil
1 small onion, chopped
1 garlic clove, minced
4 c. chicken or vegetable stock
1 16-ounce can black beans, drained and rinsed
1 16-ounce can garbanzo beans, drained and rinsed
1 28-ounce can whole tomatoes, undrained
1 carrot, chopped
1 celery rib, chopped
½ c. orzo (or other small pasta)
½ t. dried parsley
¼ t. salt
1 bunch spinach, stems removed and coarsely chopped
Shredded parmesan cheese and fresh cracked pepper, for serving (if desired)
Heat oil in a large stock pot. Add onion and garlic and cook until onion begins to soften, about 3 minutes. Add stock, beans, tomatoes, carrot, celery, orzo, parsley, oregano and salt. Bring to a boil, then lower heat, cover and cook until orzo is tender, about 15 minutes. Add spinach and return to a boil, then remove from heat. Serve with parmesan cheese and pepper if desired.
Monday, January 25, 2010
Cardamom Spices Up Recipes
Cardamom first came onto my radar screen when I was in high school. One of my best friends was of Norwegian heritage and I helped his family make Christmas cookies one year. His mother used a strange pale brown spice called cardamom in her krumkaka, a thin cookie pressed in a cast iron pan that was carved with an intricate scroll design. I learned that cardamom is prized throughout the Scandinavian nations, where it is used primarily in baked goods such as bread, abelskivers, cookies, and other sweets.
The next time I ran into cardamom was when I lived in England and developed a taste for Indian food. Several of the recipes I found called for green cardamom pods, which were readily available in grocery stores. Each lemon-shaped pod contained three or four black seeds that were intensely flavored. The pods would open during cooking and spill out their contents, which I would then carefully pick out so I wouldn’t be surprised by a sudden crunch when I was eating. In India cardamom is known as the “Queen of Spices” and featured in everything from meat dishes to rice pudding.
Cardamom is grown in warm climates and used in cuisines throughout the world. In addition to lending a spicy, slightly sweet flavor to foods, cardamom was used in medicines and as an aphrodisiac by many Indians. Ancient Greeks and Romans used it in perfume. Green cardamom pods are considered by most to be superior to white or brown ones, so watch for those if you want to buy cardamom whole. Cardamom loses its flavor quickly when it is ground, so buy whole seeds and grind them yourself, or buy the spice fresh in the bulk food section, where you can purchase small amounts.
My sister Angela lived in India for two and a half years and developed her own recipe for Chai Tea. Unlike the syrupy sweet chai of coffee shops, this milky beverage is light on sugar but still packs great flavor.
I make bread often, and if I ask that same sister to pick the recipe, nine times out of ten she’ll ask for Cardamom Braid. These loaves have a lovely presentation and smell delicious while they’re baking. Slices of it taste best toasted.
Angela believes cardamom can be suitably used in any recipe that calls for cinnamon, nutmeg, or ginger. The closest substitute is cinnamon, so if you’re feeling adventurous try using cardamom instead of or in addition to cinnamon in one of your favorite recipes. While you’re eating, think of the tropical climate where the Queen of Spices reigns supreme in gardens and fields. Hopefully it will help warm the cold January nights.
Cardamom Braids
Makes 2 loaves
1 ¼-ounce package yeast
1½ c. warm milk (110-120 degrees)
½ c. butter
1/3 c. sugar
1 egg
1 egg yolk
2½ t. ground cardamom
¼ t. salt
5 to 5½ c. all-purpose flour
Pour yeast into warm milk and stir to dissolve. Let sit for five minutes.
In a large bowl, combine the milk mixture, butter, sugar, egg, egg yolk, cardamom and salt. Add 3 cups flour and mix until smooth. Stir in remaining 2 cups of flour, adding more flour if needed to form a soft dough.
Place dough on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease bowl with oil or cooking spray. Place dough in bowl and turn until it is coated with oil. Cover bowl with a dish towel and let rest in a warm place until doubled in size, about 1 hour.
Punch dough down. Divide dough into six balls of equal size. Shape three balls into ropes about 14 inches long. Place ropes on a greased baking sheet and braid, pinching ends under firmly to seal. Repeat with remaining three balls. Cover with a dish towel and let rise until doubled, about 1 hour.
Heat oven to 375 degrees. Cook bread for 20-25 minutes or until golden brown. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pans, place bread on wire rack, and let loaves cool completely.
Chai Tea
Makes two servings
16 ounces water
1 bag black tea (preferably Assam or English Breakfast)
½" thick slice fresh ginger, cubed
1 t. cardamom
1 t. cinnamon
1 t. vanilla
½ t. cloves
½ t. nutmeg
½ t. aniseed
¼ t. black pepper
1 T. sugar
8 ounces milk
In a small saucepan boil the water, tea and ginger until the water is dark. Add the spices and vanilla. Simmer for 2-3 minutes (longer if a stronger flavor is desired), stirring occasionally. Add the milk and sugar. Simmer for one minute. Strain to remove the spices and tea bag, if desired. Serve immediately.
The next time I ran into cardamom was when I lived in England and developed a taste for Indian food. Several of the recipes I found called for green cardamom pods, which were readily available in grocery stores. Each lemon-shaped pod contained three or four black seeds that were intensely flavored. The pods would open during cooking and spill out their contents, which I would then carefully pick out so I wouldn’t be surprised by a sudden crunch when I was eating. In India cardamom is known as the “Queen of Spices” and featured in everything from meat dishes to rice pudding.
Cardamom is grown in warm climates and used in cuisines throughout the world. In addition to lending a spicy, slightly sweet flavor to foods, cardamom was used in medicines and as an aphrodisiac by many Indians. Ancient Greeks and Romans used it in perfume. Green cardamom pods are considered by most to be superior to white or brown ones, so watch for those if you want to buy cardamom whole. Cardamom loses its flavor quickly when it is ground, so buy whole seeds and grind them yourself, or buy the spice fresh in the bulk food section, where you can purchase small amounts.
My sister Angela lived in India for two and a half years and developed her own recipe for Chai Tea. Unlike the syrupy sweet chai of coffee shops, this milky beverage is light on sugar but still packs great flavor.
I make bread often, and if I ask that same sister to pick the recipe, nine times out of ten she’ll ask for Cardamom Braid. These loaves have a lovely presentation and smell delicious while they’re baking. Slices of it taste best toasted.
Angela believes cardamom can be suitably used in any recipe that calls for cinnamon, nutmeg, or ginger. The closest substitute is cinnamon, so if you’re feeling adventurous try using cardamom instead of or in addition to cinnamon in one of your favorite recipes. While you’re eating, think of the tropical climate where the Queen of Spices reigns supreme in gardens and fields. Hopefully it will help warm the cold January nights.
Cardamom Braids
Makes 2 loaves
1 ¼-ounce package yeast
1½ c. warm milk (110-120 degrees)
½ c. butter
1/3 c. sugar
1 egg
1 egg yolk
2½ t. ground cardamom
¼ t. salt
5 to 5½ c. all-purpose flour
Pour yeast into warm milk and stir to dissolve. Let sit for five minutes.
In a large bowl, combine the milk mixture, butter, sugar, egg, egg yolk, cardamom and salt. Add 3 cups flour and mix until smooth. Stir in remaining 2 cups of flour, adding more flour if needed to form a soft dough.
Place dough on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease bowl with oil or cooking spray. Place dough in bowl and turn until it is coated with oil. Cover bowl with a dish towel and let rest in a warm place until doubled in size, about 1 hour.
Punch dough down. Divide dough into six balls of equal size. Shape three balls into ropes about 14 inches long. Place ropes on a greased baking sheet and braid, pinching ends under firmly to seal. Repeat with remaining three balls. Cover with a dish towel and let rise until doubled, about 1 hour.
Heat oven to 375 degrees. Cook bread for 20-25 minutes or until golden brown. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pans, place bread on wire rack, and let loaves cool completely.
Chai Tea
Makes two servings
16 ounces water
1 bag black tea (preferably Assam or English Breakfast)
½" thick slice fresh ginger, cubed
1 t. cardamom
1 t. cinnamon
1 t. vanilla
½ t. cloves
½ t. nutmeg
½ t. aniseed
¼ t. black pepper
1 T. sugar
8 ounces milk
In a small saucepan boil the water, tea and ginger until the water is dark. Add the spices and vanilla. Simmer for 2-3 minutes (longer if a stronger flavor is desired), stirring occasionally. Add the milk and sugar. Simmer for one minute. Strain to remove the spices and tea bag, if desired. Serve immediately.
Sunday, January 24, 2010
Even better Carrot Cake
I think my recipe for Carrot Cake (see Halloween Cake! post) is pretty good. I developed that recipe after years of trying different cakes and making improvements to them. So when my dad presented me with a recipe called Best Carrot Cake Ever, I chuckled and told him it couldn't get as good as mine. I'm afraid I had to eat my words... after I ate two pieces of this terrific carrot cake.
http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx
http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx
Tuesday, January 19, 2010
Pumpkin pie that could make you a hero
I'm not known for my pies. Cheesecake? Check. Pavlova with hand-whipped egg whites? Easy enough. Four layer chocolate cake that takes three days to make? No problem. But pie crust? It's enough to make me shake in my boots. I know you're supposed to use cold ingredients. I know you're not supposed to work the dough too much. But no matter what I do the pie crust never turns out very good. Not nearly as good as, say, my sister Kathryn's.
So when my sister called me last night and asked for a pie recipe, I nearly jumped for joy. I wish I could say it's because of my stellar pie making ability, but it's really because the recipe is that good. Don't let the plain name - Pumpkin Pie - fool you. This particular pumpkin pie is spiked with chipotle chili powder, which gives it just a touch of smoky heat. It's the perfect accent for the pumpkin. Even though pumpkin pie "season" has passed, I'd recommend making it as soon as possible. It might make you a pie hero in your own home.
http://www.marthastewart.com/recipe/pumpkin-pie-with-chipotle
P.S. Hi Kathryn!
So when my sister called me last night and asked for a pie recipe, I nearly jumped for joy. I wish I could say it's because of my stellar pie making ability, but it's really because the recipe is that good. Don't let the plain name - Pumpkin Pie - fool you. This particular pumpkin pie is spiked with chipotle chili powder, which gives it just a touch of smoky heat. It's the perfect accent for the pumpkin. Even though pumpkin pie "season" has passed, I'd recommend making it as soon as possible. It might make you a pie hero in your own home.
http://www.marthastewart.com/recipe/pumpkin-pie-with-chipotle
P.S. Hi Kathryn!
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