What could be better than a fresh loaf of bread for dinner? For some that may be a pleasure reserved for the weekends, when there is time to mix, kneed and bake a crusty loaf. For others, it may be something exclusive to those able to stop at a bakery on their way home from work. But there’s no reason the average person can’t enjoy a fresh loaf of bread for dinner with just a little preparation.
If you want to try making yeast breads but are afraid it takes too much time, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois. The authors describe a method for making bread dough that can be stored in the refrigerator, cut into smaller pieces, and cooked in the oven any time you want fresh bread. The book has many delicious recipes that require less work than you would think.
For those who already have a favorite yeast bread recipe, try making a loaf and freezing it. After you make the loaf, let it cool then wrap it in a double layer of foil and pop it in the freezer. When you’re ready to eat it, take it out of the freezer, unwrap it and let it thaw completely. Heat your oven to 400 degrees and cook the loaf for about 10 minutes. The time in the oven will heat the bread through and make the outside of the loaf nice and crispy.
Even an inexperienced bread baker should have good luck with Pesto Bread. This recipe yields a tall, nicely textured loaf that makes great sandwiches. Try setting your bread dough in the sun during both the first and second rising for stellar results.
Quick breads are another option for the home baker. Quick breads are often sweet – think banana or zucchini – but there are many good recipes for savory quick breads as well. I’ve included my favorite recipe for Corn Bread. Like so many great recipes this one came about by accident. My best friend is allergic to milk so I made her a batch of corn bread with rice milk. The extra sweetness and the slight vanilla flavor in the rice milk yielded such a great result that I’ve never gone back. The recipe contains some whole wheat flour and whole corn kernels, so your family gets a little extra nutrition and doesn’t have to give up anything in taste. You can substitute regular milk for the rice milk if you don’t keep it on hand.
With fall just around the corner and schedules getting busy again, rest assured that you can still enjoy fresh bread with dinner on any given night. Just be careful – your family might enjoy it so much that they’ll ask for bread every night!
Pesto Bread
½ c. plain yogurt
1 c. warm water (110-115 degrees)
1 T. honey
1 package active dry yeast
2 c. wheat flour
1¾ c. white flour, plus more for sprinkling
¼ c. pesto
1 t. salt
Place yogurt in a small bowl and allow it to come to room temperature, about 30 minutes.
Mix together warm water, honey and yeast. Let sit until yeast is foamy, 5-10 minutes. Pour yeast mixture into a large bowl and stir in yogurt, flours, pesto and salt. Stir until dough pulls away from the sides of the bowl. You can add small sprinkles of white flour if necessary until the bread reaches the correct texture. Place bread on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease a large bowl with oil or cooking spray. Place dough in bowl, then turn until dough is coated in oil. Cover with a dish towel and let dough rest until doubled in size, about 45 minutes.
Punch dough down. Shape into a rectangle roughly 8” x 4”. Place dough into an 8½” x 4½” loaf pan, pressing dough into corners of pan. Cover and let rise until doubled.
Heat oven to 375 degrees. Cook until top is brown and bottom of loaf sounds hollow when tapped, about 40 minutes. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pan and let loaf cool completely.
Corn Bread
½ c. all-purpose flour
½ c. whole wheat flour
1 c. corn meal
1 T. baking powder
½ t. salt
1 c. vanilla rice milk
¼ c. canola oil
2-3 T. honey (plus more for serving, optional)
2 eggs
1 c. frozen corn kernels
Butter, optional
Preheat oven to 425 degrees. Grease a 9” pie pan. Set aside. In a large bowl mix flours, cornmeal, baking powder and salt. In a separate bowl combine the milk, oil, honey and eggs. Mix well then stir into dry ingredients just until combined. Fold in frozen corn kernels. Pour mixture into pan. Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cut into wedges and serve with butter and extra honey if desired.
Friday, September 18, 2009
Tuesday, September 1, 2009
Tapas Make Cool Summer Party Menu
I love to have people over to share a meal. Unfortunately hot evenings have a way of suppressing both my desire to cook and my desire to eat. How to resolve the inherent dilemma in this scenario?
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tuesday, August 11, 2009
Dining Outdoors at Summer Events is Easy
Sometimes the setting and the company for a meal can be as important as the food. If you want to do something special for your family or friends this summer a picnic can be a fun and easy outing. If you make the food ahead of time, dinner can be as quick as packing a cooler and jumping in the car.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
Monday, July 27, 2009
Cooking at Summer Camp Creates Fond Memories
Like many American children I attended summer camp when I was growing up. Camp is such an iconic part of our culture, with its canoe rides, counselors randomly bursting into song, and opportunities to make new best friends. It seemed like something I had to try. Maybe I was too young, or too much of a homebody. Maybe it had something to do with developing a terrible rash the week before I went, which meant no swimming and generally feeling terrible. Whatever the reason, I was not really a fan and only went once.
I was lucky to get a second chance at camp later in life, when I spent a summer as the head cook at a camp for girls. For eight weeks I lived in the woods and cooked two meals a day for 80-120 kids. Most days started at 6:30 with breakfast and ended around 9:00 when we finished cleaning up from dinner.
“Cooking” was a misnomer for a lot of what I did at camp. It’s a stretch to call heating tater tots and pre-made sausage patties cooking. I did most of the baking from scratch, though, and would make homemade French toast every other week, using my family’s secret of adding a little vanilla and cinnamon with the usual egg and milk mixture.
My favorite thing to do in the kitchen was make pancakes. There was something very relaxing about standing in front of the griddle for an hour and a half, pouring circles of batter and flipping them over once they were set on top. My least favorite thing was cooking rice. We did it in gigantic pans in the convection oven, and no matter what I did it never came out right.
Camp was where I finally learned to stop following recipes to the letter. Since I had no previous food service experience, my boss planned the menus and ordered the food. The first time macaroni and cheese was on the list I went to her and asked for the recipe. Here’s what I got in return: “a bag of macaroni noodles, a couple scoops of sour cream, one or two pats of butter, some milk, and lots of cheese.” I used my best judgment, and one of the counselors told me later that she liked my version of mac and cheese better. It gave me the confidence to trust myself and try new things.
My biggest adventure at camp came not during a raid from the boy’s side, but while experimenting with new foods. Once a week the campers cooked dinner in their campsites. A group usually invited me to join them so they could cook for me for a change. One night the campers planned to make s’mores for dessert. Not just any old s’mores, however. These were a graham cracker topped with a mix of peanut butter and honey, with chocolate candies and a marshmallow on top. They were delicious. I ate four of them. I haven’t had a sugar high like that since I was in elementary school. I wasn’t so happy the next morning, when I had a major headache, but it was worth it.
I was able to adapt one of my favorite childhood recipes for camp: Tater Tot Casserole. My grandmother used to make this when we went to visit her. It’s a sure winner for any kid except those who “don’t like their food to touch.”
The counselors’ favorite dessert was Pumpkin Cake, which I tinkered with over the summer until I had it perfected. The cake is so moist it doesn’t require frosting. The original recipe called for a quart of vegetable oil. Granted, it served 50 people, but that still seemed like a lot to me. I replaced some of the oil with applesauce, which is a great trick to slim down recipes. I measure the oil and the applesauce together in a liquid measuring cup to ensure I have the right amount of wet ingredients.
If your kids or grandkids are at summer camp this year, I hope preparing these recipes with them will help spark conversations about their experience. Maybe they can also bring back fond memories for you, of days and nights spent cooking around a campfire or playing games under the warm summer sun.
Tater Tot Casserole
1 lb. ground beef
¼ c. chopped onion
1 t. parsley
½ t. seasoning salt
1 14½ ounce can green beans, preferably French-style, drained
1 10½ ounce can cream of mushroom or cream of celery soup
1 12-ounce package tater tots
1 12-ounce package onion rings
In a medium skillet, cook ground beef and onion until beef is brown. Drain grease and add parsley and seasoning salt. Put meat in a 9” square pan. Top with green beans. Spread soup carefully over the top. Arrange tater tots sparingly in a single layer on top, so about half the soup mixture is covered. Add onion rings to fill in blank spaces (you may not use all the tater tots or onion rings in a package). Microwave for six minutes or until tater tots are warm.
Pumpkin Cake
3¼ c. all-purpose flour
2¼ t. baking powder
2¼ t. baking soda
1 t. salt
1 T. cinnamon
1 t. ground ginger
½ t. ground cloves
½ t. ground nutmeg
3 eggs
1¾ c. sugar
½ c. applesauce
¾ c. canola oil
1 15-ounce can pumpkin
Preheat oven to 350 degrees. Grease a 9” x 13” pan. Combine dry ingredients in a large bowl and set aside.
In a mixing bowl beat eggs and sugar. Mix in applesauce and oil. Add dry ingredients alternately with pumpkin, starting and ending with dry ingredients. Pour into prepared pan. Cook for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
I was lucky to get a second chance at camp later in life, when I spent a summer as the head cook at a camp for girls. For eight weeks I lived in the woods and cooked two meals a day for 80-120 kids. Most days started at 6:30 with breakfast and ended around 9:00 when we finished cleaning up from dinner.
“Cooking” was a misnomer for a lot of what I did at camp. It’s a stretch to call heating tater tots and pre-made sausage patties cooking. I did most of the baking from scratch, though, and would make homemade French toast every other week, using my family’s secret of adding a little vanilla and cinnamon with the usual egg and milk mixture.
My favorite thing to do in the kitchen was make pancakes. There was something very relaxing about standing in front of the griddle for an hour and a half, pouring circles of batter and flipping them over once they were set on top. My least favorite thing was cooking rice. We did it in gigantic pans in the convection oven, and no matter what I did it never came out right.
Camp was where I finally learned to stop following recipes to the letter. Since I had no previous food service experience, my boss planned the menus and ordered the food. The first time macaroni and cheese was on the list I went to her and asked for the recipe. Here’s what I got in return: “a bag of macaroni noodles, a couple scoops of sour cream, one or two pats of butter, some milk, and lots of cheese.” I used my best judgment, and one of the counselors told me later that she liked my version of mac and cheese better. It gave me the confidence to trust myself and try new things.
My biggest adventure at camp came not during a raid from the boy’s side, but while experimenting with new foods. Once a week the campers cooked dinner in their campsites. A group usually invited me to join them so they could cook for me for a change. One night the campers planned to make s’mores for dessert. Not just any old s’mores, however. These were a graham cracker topped with a mix of peanut butter and honey, with chocolate candies and a marshmallow on top. They were delicious. I ate four of them. I haven’t had a sugar high like that since I was in elementary school. I wasn’t so happy the next morning, when I had a major headache, but it was worth it.
I was able to adapt one of my favorite childhood recipes for camp: Tater Tot Casserole. My grandmother used to make this when we went to visit her. It’s a sure winner for any kid except those who “don’t like their food to touch.”
The counselors’ favorite dessert was Pumpkin Cake, which I tinkered with over the summer until I had it perfected. The cake is so moist it doesn’t require frosting. The original recipe called for a quart of vegetable oil. Granted, it served 50 people, but that still seemed like a lot to me. I replaced some of the oil with applesauce, which is a great trick to slim down recipes. I measure the oil and the applesauce together in a liquid measuring cup to ensure I have the right amount of wet ingredients.
If your kids or grandkids are at summer camp this year, I hope preparing these recipes with them will help spark conversations about their experience. Maybe they can also bring back fond memories for you, of days and nights spent cooking around a campfire or playing games under the warm summer sun.
Tater Tot Casserole
1 lb. ground beef
¼ c. chopped onion
1 t. parsley
½ t. seasoning salt
1 14½ ounce can green beans, preferably French-style, drained
1 10½ ounce can cream of mushroom or cream of celery soup
1 12-ounce package tater tots
1 12-ounce package onion rings
In a medium skillet, cook ground beef and onion until beef is brown. Drain grease and add parsley and seasoning salt. Put meat in a 9” square pan. Top with green beans. Spread soup carefully over the top. Arrange tater tots sparingly in a single layer on top, so about half the soup mixture is covered. Add onion rings to fill in blank spaces (you may not use all the tater tots or onion rings in a package). Microwave for six minutes or until tater tots are warm.
Pumpkin Cake
3¼ c. all-purpose flour
2¼ t. baking powder
2¼ t. baking soda
1 t. salt
1 T. cinnamon
1 t. ground ginger
½ t. ground cloves
½ t. ground nutmeg
3 eggs
1¾ c. sugar
½ c. applesauce
¾ c. canola oil
1 15-ounce can pumpkin
Preheat oven to 350 degrees. Grease a 9” x 13” pan. Combine dry ingredients in a large bowl and set aside.
In a mixing bowl beat eggs and sugar. Mix in applesauce and oil. Add dry ingredients alternately with pumpkin, starting and ending with dry ingredients. Pour into prepared pan. Cook for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Monday, July 13, 2009
Berries Signal Start of Summer
There are lots of things that remind me of summer: cotton skirts and dresses; the colors red, white and blue; lazy afternoons in the backyard; baseball games; and concerts in the park. The two things that stick out in my mind the most, however, are the Fourth of July and berries.
Growing up in Oregon, my memory is that it rained from the beginning of November to the 4th of July. I’m willing to concede that my youthful mind may have exaggerated that a little. Still, it wasn’t until after the last fireworks had gone off that it felt like the grey rain clouds took a much-needed vacation and it finally got hot outside.
Every year on the Fourth we would have a picnic at home. We were often joined by my grandparents or neighbors from down the street whose children were the same age as my siblings and I. After dinner we would set off fireworks in our driveway. We could hardly wait until dusk to start spinning and twirling with sparklers in our hands. These were followed by smaller fireworks, ending with one or two big fountains as a grand finale.
No Fourth of July picnic would be complete without salads, and Mustard Potato Salad is one of my favorites. Dijon mustard adds richness and snipped dill adds an incredible fresh taste. To make the salad even more appropriate for the Fourth of July, see if you can find red and blue skinned potatoes. This salad is delicious served warm or cold and is quite easy to make. I learned recently that you should put potatoes in a pot of cold water then heat them, rather than dropping potatoes into a pot of boiling water. Placing them in cold water ensures even cooking.
The best thing about Oregon in the summertime is the berries. Oregon has some of the best berries in the world, owing to acidic soils, plenty of rain, and mild weather. Most years my family would pile in the car and go to a nearby farm to pick berries. If we got lucky my grandfather would pick them for us. He would pull into the driveway with a bucket full of blueberries or raspberries in the bed of his blue pickup, and we would pile in the back and eat them as fast as we could. We always froze berries and made freezer jam so we could enjoy their sweet goodness all year long.
Maybe it’s because they’re the first to ripen, but there is something particularly magical about strawberries. My favorite ways to eat them are with strawberry shortcake, whole-wheat pecan waffles, strawberry biscuits cooked with a sprinkling of sugar on top, and Strawberry Pie. This recipe calls for a pie crust, strawberry gelatin made from scratch, and a pile of ripe, shiny berries. The general consensus is that it’s best eaten with both whipped cream and ice cream. Then again, what isn’t?
Both of these recipes would be perfect additions as you gather friends and family around the picnic table this 4th of July. Start the season out right with these recipes and any others that scream “summer!” and remind you of all the good things to come.
Mustard Potato Salad
2 lbs. potatoes
½ c. low-fat mayonnaise
¼ c. Dijon mustard
½ small red onion, finely chopped
1 celery stalk, diced
1 T. snipped fresh dill or 1 t. dried dill weed
½ t. salt
½ t. pepper
½ t. lemon juice
2 green onions, white and light green parts sliced
3 hard-boiled eggs, sliced
Cut up potatoes and put in a pan of cold water. Place pan on stove and bring water to a boil. Reduce heat, cover and cook until potatoes can be easily pierced with a fork.
In the meantime, combine mayonnaise, mustard, onion, celery, dill, salt, pepper and lemon juice in a large bowl.
Drain potatoes and add to bowl with mayonnaise mixture. Stir well. Sprinkle chopped green onions over the top and place sliced eggs in the center. Serve warm or cold.
Strawberry Pie
1 8-inch pie shell
3 pints fresh strawberries
2 envelopes unflavored gelatin
¾ c. sugar
Vanilla ice cream, optional
Whipped cream, optional
Cook pie shell according to package directions. Cool completely on a wire rack. In the meantime, wash and slice strawberries.
Put ½ c. of cold water in a small bowl. Add gelatin and let sit at least 5 minutes to soften.
Place 1 c. of berries in a small saucepan. Add sugar and ½ c. of water. Bring mixture to a boil over medium-high heat, stirring occasionally, and cook until sugar has melted and berries are very soft, about five minutes. Place a colander over a large bowl and pour strawberry mixture into it. Press on berries with the back of a spoon to drain out as much liquid as possible. Discard berries and transfer liquid to a glass measuring cup. Add additional warm water if needed to equal 1 cup. Add softened gelatin and stir until it has dissolved. Put gelatin in the refrigerator for about 15 minutes or until it starts to thicken.
Put remaining berries in pie shell and carefully pour gelatin mixture over the top. Refrigerate for at least three hours or until gelatin is firm. Serve with ice cream and/or whipped cream if desired. Store leftovers in refrigerator.
Growing up in Oregon, my memory is that it rained from the beginning of November to the 4th of July. I’m willing to concede that my youthful mind may have exaggerated that a little. Still, it wasn’t until after the last fireworks had gone off that it felt like the grey rain clouds took a much-needed vacation and it finally got hot outside.
Every year on the Fourth we would have a picnic at home. We were often joined by my grandparents or neighbors from down the street whose children were the same age as my siblings and I. After dinner we would set off fireworks in our driveway. We could hardly wait until dusk to start spinning and twirling with sparklers in our hands. These were followed by smaller fireworks, ending with one or two big fountains as a grand finale.
No Fourth of July picnic would be complete without salads, and Mustard Potato Salad is one of my favorites. Dijon mustard adds richness and snipped dill adds an incredible fresh taste. To make the salad even more appropriate for the Fourth of July, see if you can find red and blue skinned potatoes. This salad is delicious served warm or cold and is quite easy to make. I learned recently that you should put potatoes in a pot of cold water then heat them, rather than dropping potatoes into a pot of boiling water. Placing them in cold water ensures even cooking.
The best thing about Oregon in the summertime is the berries. Oregon has some of the best berries in the world, owing to acidic soils, plenty of rain, and mild weather. Most years my family would pile in the car and go to a nearby farm to pick berries. If we got lucky my grandfather would pick them for us. He would pull into the driveway with a bucket full of blueberries or raspberries in the bed of his blue pickup, and we would pile in the back and eat them as fast as we could. We always froze berries and made freezer jam so we could enjoy their sweet goodness all year long.
Maybe it’s because they’re the first to ripen, but there is something particularly magical about strawberries. My favorite ways to eat them are with strawberry shortcake, whole-wheat pecan waffles, strawberry biscuits cooked with a sprinkling of sugar on top, and Strawberry Pie. This recipe calls for a pie crust, strawberry gelatin made from scratch, and a pile of ripe, shiny berries. The general consensus is that it’s best eaten with both whipped cream and ice cream. Then again, what isn’t?
Both of these recipes would be perfect additions as you gather friends and family around the picnic table this 4th of July. Start the season out right with these recipes and any others that scream “summer!” and remind you of all the good things to come.
Mustard Potato Salad
2 lbs. potatoes
½ c. low-fat mayonnaise
¼ c. Dijon mustard
½ small red onion, finely chopped
1 celery stalk, diced
1 T. snipped fresh dill or 1 t. dried dill weed
½ t. salt
½ t. pepper
½ t. lemon juice
2 green onions, white and light green parts sliced
3 hard-boiled eggs, sliced
Cut up potatoes and put in a pan of cold water. Place pan on stove and bring water to a boil. Reduce heat, cover and cook until potatoes can be easily pierced with a fork.
In the meantime, combine mayonnaise, mustard, onion, celery, dill, salt, pepper and lemon juice in a large bowl.
Drain potatoes and add to bowl with mayonnaise mixture. Stir well. Sprinkle chopped green onions over the top and place sliced eggs in the center. Serve warm or cold.
Strawberry Pie
1 8-inch pie shell
3 pints fresh strawberries
2 envelopes unflavored gelatin
¾ c. sugar
Vanilla ice cream, optional
Whipped cream, optional
Cook pie shell according to package directions. Cool completely on a wire rack. In the meantime, wash and slice strawberries.
Put ½ c. of cold water in a small bowl. Add gelatin and let sit at least 5 minutes to soften.
Place 1 c. of berries in a small saucepan. Add sugar and ½ c. of water. Bring mixture to a boil over medium-high heat, stirring occasionally, and cook until sugar has melted and berries are very soft, about five minutes. Place a colander over a large bowl and pour strawberry mixture into it. Press on berries with the back of a spoon to drain out as much liquid as possible. Discard berries and transfer liquid to a glass measuring cup. Add additional warm water if needed to equal 1 cup. Add softened gelatin and stir until it has dissolved. Put gelatin in the refrigerator for about 15 minutes or until it starts to thicken.
Put remaining berries in pie shell and carefully pour gelatin mixture over the top. Refrigerate for at least three hours or until gelatin is firm. Serve with ice cream and/or whipped cream if desired. Store leftovers in refrigerator.
Tuesday, June 30, 2009
Fava beans from the yard!
Tomorrow I am going to do something really exciting. I am going to make Lemon and Fava Bean Risotto with fresh beans from my garden.
This is my first year growing fava beans and they are really a wonder. I planted them in April and by May they had the most beautiful white flowers with a deep purple center. Now it's June and they're already yielding gigantic green pods.
If you've never cooked fava beans before they can be a little tricky. They have two pods: a large green shell that looks like a big pea pod, and a white membrane that covers each individual bean. I remove the beans from the outer shell and cook them in boiling water with the membrane still attached. They don't need to cook for long, just 4 minutes or so. Once they're cooked they easily pop out of the membrane.
This batch of risotto will be even more special than usual because the lemon will be one hand-delivered to me by my aunt and uncle, who are visiting this week from the Bay Area. They have a lemon tree in their back yard and bring us a bag of fresh lemons every year.
The rest of the year, when I can't get fava beans, I used frozen baby lima beans in this recipe. If I can still get fresh asparagus at the farmers' market I often include that as well. Add the asparagus (washed, woody stem ends removed and each piece broken into two or three pieces) when the rice is almost cooked. It will lightly steam in the rice while it finishes cooking.
As if fava beans weren't wonderful enough on their own, they also fix nitrogen in the soil, so I know that even once they're gone they're still doing good things for my raised beds.
Lemon and Fava Bean Risotto
5 c. vegetable stock
1 T. butter
1 T. olive oil
1 shallot, chopped
1 c. Arborio rice
1/4 c. dry white wine
1 t. grated lemon zest
2 T. lemon juice
1/2 c. parmesan cheese plus more for serving if desired
1/2 pound cooked fava beans (about one pound of beans still in pods)
Salt and pepper to taste
Put vegetable stock in a large pan. Heat until simmering and keep warm.
Put butter and oil in a large saucepan and heat over medium-high heat until butter has melted. Add shallot and cook 1-2 minutes. Add rice and stir for 2-3 minutes. (Each rice grain must be coated in oil before you add any liquid.) Add white wine and cook, stirring, until almost all the wine is absorbed. Add 1/4 c. vegetable stock and cook, stirring, until stock is almost absorbed. Keep adding stock 1/4 c. at a time and stirring until rice is tender but not mushy. You may not use all the stock.
Remove the pan from heat and add lemon zest, lemon juice, and parmesan cheese. Stir well to combine. Add beans and salt and pepper and stir gently. Serve immediately.
This is my first year growing fava beans and they are really a wonder. I planted them in April and by May they had the most beautiful white flowers with a deep purple center. Now it's June and they're already yielding gigantic green pods.
If you've never cooked fava beans before they can be a little tricky. They have two pods: a large green shell that looks like a big pea pod, and a white membrane that covers each individual bean. I remove the beans from the outer shell and cook them in boiling water with the membrane still attached. They don't need to cook for long, just 4 minutes or so. Once they're cooked they easily pop out of the membrane.
This batch of risotto will be even more special than usual because the lemon will be one hand-delivered to me by my aunt and uncle, who are visiting this week from the Bay Area. They have a lemon tree in their back yard and bring us a bag of fresh lemons every year.
The rest of the year, when I can't get fava beans, I used frozen baby lima beans in this recipe. If I can still get fresh asparagus at the farmers' market I often include that as well. Add the asparagus (washed, woody stem ends removed and each piece broken into two or three pieces) when the rice is almost cooked. It will lightly steam in the rice while it finishes cooking.
As if fava beans weren't wonderful enough on their own, they also fix nitrogen in the soil, so I know that even once they're gone they're still doing good things for my raised beds.
Lemon and Fava Bean Risotto
5 c. vegetable stock
1 T. butter
1 T. olive oil
1 shallot, chopped
1 c. Arborio rice
1/4 c. dry white wine
1 t. grated lemon zest
2 T. lemon juice
1/2 c. parmesan cheese plus more for serving if desired
1/2 pound cooked fava beans (about one pound of beans still in pods)
Salt and pepper to taste
Put vegetable stock in a large pan. Heat until simmering and keep warm.
Put butter and oil in a large saucepan and heat over medium-high heat until butter has melted. Add shallot and cook 1-2 minutes. Add rice and stir for 2-3 minutes. (Each rice grain must be coated in oil before you add any liquid.) Add white wine and cook, stirring, until almost all the wine is absorbed. Add 1/4 c. vegetable stock and cook, stirring, until stock is almost absorbed. Keep adding stock 1/4 c. at a time and stirring until rice is tender but not mushy. You may not use all the stock.
Remove the pan from heat and add lemon zest, lemon juice, and parmesan cheese. Stir well to combine. Add beans and salt and pepper and stir gently. Serve immediately.
Monday, June 22, 2009
Farmers’ Market Feast
Farmers’ markets are one of the hallmarks of spring. The market is a great place to get vegetables and fruits at the peak of freshness. It’s a great way to support the local economy. I love talking to vendors about their products, proudly displayed on tables and in baskets, and asking their advice on how to cook different things. You’ll find salad greens, new potatoes, radishes, turnips, carrots and many other vegetables in abundance this time of year.
Even if you’re not a cook the market may have something for you. Most markets have vendors selling plants, prepared food, fresh bread, jams and jellies, soap or artwork. Farmers’ markets are more than a shopping trip – they’re a great social experience. You can combine meeting up with friends, eating lunch and doing some of your grocery shopping in one trip.
Farmers’ markets are making a resurgence across the country. The United States Department of Agriculture reports that in 1998 there were 2,746 farmers’ markets in the country. By 2008 the number was 4,685. People seem drawn to local food producers for many reasons: the desire to know where their food comes from, to buy from local businesses and preserve local farms, to eat food that is fresher and has more nutrients, to experience shopping in a different way.
After a long winter filled with storage onions and sprouting, browning garlic, it’s a relief to go to the market and see the piles of glistening spring onions and tiny white and purple bulbs of garlic. Of all the things I look forward to in the spring, they’re at the top of the list. Kidney Bean Stew is a great recipe for using both, as well as the hearty greens such as kale that are so prolific this time of year. I got a similar recipe from a dear friend and have modified it over the years. This is a very filling recipe that is appropriate for vegetarians or vegans.
Roasting vegetables has become my favorite way to cook them. The roasting process brings out the natural sugars in the vegetables and makes them sweeter. Like so many good recipes, this one came about my accident. I had a couple roasted vegetables left over from dinner one night. Rather than throw them away I tossed them in with the leftover salad. When I ate it the next day I was astounded at how well the cooked vegetables mixed with the raw greens. I like the cauliflower best, especially when it’s roasted and steamed to make it extra tender. Although the recipe has several steps, none of them are hard. Think of it as making stir-fry. You want to stir the vegetables often to make sure they don’t burn.
This salad is also terrific in the summer with roasted green beans and steamed peas. Try substituting your favorite veggies as well.
Kidney Bean Stew
1½ c. uncooked wild or brown rice
2 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T. fresh ginger, minced
1 28-ounce can crushed tomatoes (preferably fire roasted)
2 15-ounce cans kidney beans, drained and rinsed
½ t. salt
1 small bunch kale, cut into 2-inch pieces
1 t. toasted sesame oil
Cook rice according to package directions. In the meantime, in a large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes, stirring occasionally. Add garlic and ginger and cook until onion starts of soften, 1-2 minutes. Add tomatoes, kidney beans and salt. Bring mixture to a simmer and cook for 5 minutes. Add greens and cook until wilted, another 3-5 minutes. Add sesame oil and stir to combine, then remove stew from heat. Serve over cooked rice.
Roasted Vegetable Salad
2 T. finely minced onion, divided
2 cloves garlic, minced, divided
½ head cauliflower, florets separated
¼ pound sugar snap peas
2 t. olive oil, divided
¼ pound fresh salad greens
Balsamic vinaigrette dressing
In a small saucepan with a lid, heat 1 t. olive oil over medium high heat. When pan is hot add half the onion and garlic and cook, stirring, for about 15 seconds. Add cauliflower and cook until it begins to brown, stirring often. When most pieces of cauliflower have dark brown spots, add ¼ cup water and cover with a lid. Steam cauliflower until tender, about 3 minutes. Remove to a plate or bowl and set aside.
Add additional 1 t. of oil to pan. Add remaining onion and garlic and cook, stirring, for 15 seconds. Add sugar snap peas and cook, stirring often, until peas are crisp-tender, about 4 minutes. Add peas to cauliflower and set aside to cool.
Put salad greens in a large bowl. Add cooled cauliflower and peas and serve with dressing.
Even if you’re not a cook the market may have something for you. Most markets have vendors selling plants, prepared food, fresh bread, jams and jellies, soap or artwork. Farmers’ markets are more than a shopping trip – they’re a great social experience. You can combine meeting up with friends, eating lunch and doing some of your grocery shopping in one trip.
Farmers’ markets are making a resurgence across the country. The United States Department of Agriculture reports that in 1998 there were 2,746 farmers’ markets in the country. By 2008 the number was 4,685. People seem drawn to local food producers for many reasons: the desire to know where their food comes from, to buy from local businesses and preserve local farms, to eat food that is fresher and has more nutrients, to experience shopping in a different way.
After a long winter filled with storage onions and sprouting, browning garlic, it’s a relief to go to the market and see the piles of glistening spring onions and tiny white and purple bulbs of garlic. Of all the things I look forward to in the spring, they’re at the top of the list. Kidney Bean Stew is a great recipe for using both, as well as the hearty greens such as kale that are so prolific this time of year. I got a similar recipe from a dear friend and have modified it over the years. This is a very filling recipe that is appropriate for vegetarians or vegans.
Roasting vegetables has become my favorite way to cook them. The roasting process brings out the natural sugars in the vegetables and makes them sweeter. Like so many good recipes, this one came about my accident. I had a couple roasted vegetables left over from dinner one night. Rather than throw them away I tossed them in with the leftover salad. When I ate it the next day I was astounded at how well the cooked vegetables mixed with the raw greens. I like the cauliflower best, especially when it’s roasted and steamed to make it extra tender. Although the recipe has several steps, none of them are hard. Think of it as making stir-fry. You want to stir the vegetables often to make sure they don’t burn.
This salad is also terrific in the summer with roasted green beans and steamed peas. Try substituting your favorite veggies as well.
Kidney Bean Stew
1½ c. uncooked wild or brown rice
2 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T. fresh ginger, minced
1 28-ounce can crushed tomatoes (preferably fire roasted)
2 15-ounce cans kidney beans, drained and rinsed
½ t. salt
1 small bunch kale, cut into 2-inch pieces
1 t. toasted sesame oil
Cook rice according to package directions. In the meantime, in a large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes, stirring occasionally. Add garlic and ginger and cook until onion starts of soften, 1-2 minutes. Add tomatoes, kidney beans and salt. Bring mixture to a simmer and cook for 5 minutes. Add greens and cook until wilted, another 3-5 minutes. Add sesame oil and stir to combine, then remove stew from heat. Serve over cooked rice.
Roasted Vegetable Salad
2 T. finely minced onion, divided
2 cloves garlic, minced, divided
½ head cauliflower, florets separated
¼ pound sugar snap peas
2 t. olive oil, divided
¼ pound fresh salad greens
Balsamic vinaigrette dressing
In a small saucepan with a lid, heat 1 t. olive oil over medium high heat. When pan is hot add half the onion and garlic and cook, stirring, for about 15 seconds. Add cauliflower and cook until it begins to brown, stirring often. When most pieces of cauliflower have dark brown spots, add ¼ cup water and cover with a lid. Steam cauliflower until tender, about 3 minutes. Remove to a plate or bowl and set aside.
Add additional 1 t. of oil to pan. Add remaining onion and garlic and cook, stirring, for 15 seconds. Add sugar snap peas and cook, stirring often, until peas are crisp-tender, about 4 minutes. Add peas to cauliflower and set aside to cool.
Put salad greens in a large bowl. Add cooled cauliflower and peas and serve with dressing.
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