The original version of this recipe came from Bon Appetit. I read about the Pumpkin Bread Pudding below on the blog of Elizabeth Scalia, who blogs on a Catholic website as The Anchoress. She says that if you make this pudding, people will "want to be your friend". She's right.
She leaves out the golden raisins (which I can't eat because they're treated with sulfites). I think little Zante currants (miniature raisins, actually) or chopped, sweetened dried pineapple could be substituted. But I usually don't add any fruit.
Instead of serving the sauce alongside the pudding, she stabs the bread deeply all over with a knife when the pudding is done, pours the caramel sauce over it and lets it sink in. That's what I did the first time I made it. But I can't imagine pouring on the whole recipe of sauce. She typically doubles the pudding recipe. Maybe a single recipe of sauce would sink into a double recipe of pudding, baked in a 9 x 13 or 10 x 15 inch pan. If you use a 9 x 13 inch pan, pick one with really tall sides. I use a 10 x 15 inch casserole dish for a double recipe. I have decided that I like to spread some of the warm sauce on the pudding shortly before serving, with the rest served in a small crockpot (the kind used to heat dips) on the side. But Elizabeth's way makes for easier serving (not easier transporting, necessarily). This pudding is best warm. The caramel sauce should always be served warm or hot if served separately.
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Yield: Makes 6 really big servings, more smaller servings
Ingredients
2 large eggs, equivalent egg substitute or 4 egg yolks
2 cups half and half (I substitute a 12 oz. can of evaporated milk and 1/2 cup milk)
1 15-ounce can pure pumpkin (29-oz. can for a double recipe)
1 cup (packed) plus 2 tablespoons dark brown sugar
1 1/2 teaspoons pumpkin pie spice***
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups Challah bread (egg bread) or other firm bread, cut in 1/2-inch cubes (about 10-ounces)*
1/2 cup golden raisins, currants or chopped, dried pineapple (optional)
* I use 2 Tablespoons white sugar in place of the 2 T brown sugar, mixing the spices with it.
** I usually don't measure the bread cubes anymore. I have used a 12-oz. package of Kings Hawaiian Sweet Rolls (omit 2 Tablespoons sugar) for a single recipe and a 22-oz. bag of Mexican-style Telera rolls (Semilla de Oro brand, apparently corn-free)for a double batch. If your bread is as soft as these rolls, don't fret about getting your cube size down to 1/2 inch. An inch is fine. I have also used a 24-oz. loaf of dense "country-style" white bread for a double batch, which produced less volume than the Telara rolls. If you believe that you have more bread than usual for this recipe, add an extra egg and a couple of tablespoons extra sugar (plus a little extra spice) for a single recipe or 2 extra eggs and a quarter cup extra sugar for a double recipe.
*** If you want the pudding to taste more like Libby's pumpkin pie, substitute 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 to 1/2 teaspoon cloves for the spices in the original recipe. Omit vanilla. Or use 2 teaspoons cinnamon and 1/2 teaspoon freshly crushed cardamom with a couple of teaspoons of fresh orange zest.
Caramel sauce (variations here, less-rich alternatives below)
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Directions
NOTE: You will need a REALLY BIG mixing bowl if you make a double recipe, plus an 11x7 inch or 9x9 inch baking pan for a single recipe, or a 10x15 inch baking pan or dish for a double recipe.
Preheat oven to 350°F. Whisk eggs until well-beaten, whisk in cream or milk, pumpkin, dark brown sugar, vanilla extract and spices in large bowl to blend. Fold in bread cubes. Stir in golden raisins, if used. Transfer mixture to 11x7-inch or 9x9-inch glass baking dish (or spray a metal baking pan with non-stick cooking spray)or a 10x15 inch baking dish for a double recipe. Let stand 15 minutes. Bake pumpkin bread pudding until tester (i.e, a knife) inserted into center comes out clean, about 40 minutes for a single recipe, 45 minutes or more for a double recipe.
Meanwhile, prepare caramel sauce:
Whisk sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Less-rich sauce alternatives include Old-Fashioned Vanilla Sauce like Grandma used to make, maple cream sauce (closer to what the Pilgrims could have had - though probably not at their first Thanksgiving), or a standard custard sauce flavored like eggnog. I would serve any of these on the side.
If you want to cut down on the "carb rush" from the pudding itself, you might start with the Pumpkin Bread Pudding recipe linked at the Maple Cream Sauce recipe above, or the first recipe linked below. Some recipes use whole-grain bread. Don't be afraid to vary a pumpkin bread pudding recipe.
Other Pumpkin Bread Pudding Recipes
Here's a similar recipe using half the pumpkin, proportionately less sugar, slightly different spices and a little vanilla - for a slightly smaller pan - 8 x 8 inches. Double recipe to use an entire 15-oz. can of pumpkin, baking in a 9 x 13 inch pan.
Below is a recipe for Pumpkin Bread Pudding made with French bread and dried cranberries - getting closer to a recipe I could taste. There are some "Artisan" French breads out there with no corn products. I have a non-severe sensitivity to eggs, and I would likely use two egg yolks in place of each egg (most people who are allergic to eggs react to one of the proteins in egg white). Maybe I could get away with 4 egg yolks. The first recipe linked above uses only two eggs. I might decrease the granulated sugar a little, too.
This pudding is recommended with Vanilla Sauce or other accompaniments. I've added a few tweaks to the original linked recipe.
Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit - like maybe dried pinapple. Or leave out the dried fruit altogether.
PUMPKIN BREAD PUDDING with French Bread and Dried Cranberries
Ingredients:
8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, half milk and half cream or 12 oz. evaporated milk and 1/2 cup milk
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional
Preparation:
Butter an 11x7-inch (or 9 inch square) baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 40 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla or eggnog ice cream.
Serves 8.
Saturday, November 28, 2009
Maple Cream Sauce
A for bread puddings, steamed pudding, gingerbread, waffles, etc. Especially appropriate for Thanksgiving. See the link to KSL.com for a pumpkin bread pudding which is smaller than our favorite, with more eggs and less of most everything else - perhaps the one to serve for breakfast.
I've included three variations to this recipe. Real maple syrup is precious, with a distinctive flavor. But most commercial maple-flavored syrups have a stronger, less complex flavor. Some people, long used to the typical maple-flavored syrups, may not even recognize real maple syrup as maple. There is a recipe below for spiced maple cream sauce, if you want to use Log Cabin, Mrs. Butterworth's or another maple- flavored syrup.
Some of the darker, more flavorful real maple syrups (medium or dark amber, not "A" grade) have a sour note. These darker syrups are great in this recipe if you replace part of the maple syrup with brown and white sugar for a more balanced flavor. Add a whisper of vanilla if you like.
Ingredients for 100% real maple sauce
3/4 cup real maple syrup
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)
Ingredients for maple/brown sugar sauce
1/4 cup real maple syrup
1/4 cup light brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)
Ingredients for maple spice sauce
¾ cup maple-flavored syrup
½ cup heavy cream
1 ½ Tbs. Butter
½ tsp Pumpkin pie spice or 1/8 to 1/4 tsp. allspice, nutmeg (grated if possible) or cardamom (freshly crushed if possible)
Preparation:
Combine all ingredients in a sauce pan. Bring almost to boil while stirring.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding, steamed carrot pudding or gingerbread.
Also very good over ice cream, waffles or cheesecake.
I've included three variations to this recipe. Real maple syrup is precious, with a distinctive flavor. But most commercial maple-flavored syrups have a stronger, less complex flavor. Some people, long used to the typical maple-flavored syrups, may not even recognize real maple syrup as maple. There is a recipe below for spiced maple cream sauce, if you want to use Log Cabin, Mrs. Butterworth's or another maple- flavored syrup.
Some of the darker, more flavorful real maple syrups (medium or dark amber, not "A" grade) have a sour note. These darker syrups are great in this recipe if you replace part of the maple syrup with brown and white sugar for a more balanced flavor. Add a whisper of vanilla if you like.
Ingredients for 100% real maple sauce
3/4 cup real maple syrup
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)
Ingredients for maple/brown sugar sauce
1/4 cup real maple syrup
1/4 cup light brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)
Ingredients for maple spice sauce
¾ cup maple-flavored syrup
½ cup heavy cream
1 ½ Tbs. Butter
½ tsp Pumpkin pie spice or 1/8 to 1/4 tsp. allspice, nutmeg (grated if possible) or cardamom (freshly crushed if possible)
Preparation:
Combine all ingredients in a sauce pan. Bring almost to boil while stirring.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding, steamed carrot pudding or gingerbread.
Also very good over ice cream, waffles or cheesecake.
Old-Fashioned Vanilla Sauce
This Vanilla Sauce, made with water, flour and a little butter, is less rich than many dessert sauces. The recipe below is like the one Grandma served with her steamed carrot (and potato) pudding, although she did not add allspice - just a little nutmeg. That's what I do, too.
I might try it with browned butter sometime, but I might need to stir the sauce prior to serving. I have made it with using a roux with the flour and butter - as for white sauce - cooking to a light tan (watch it carefully). Using a roux changes the texture of the sauce.
Spiced Vanilla Sauce with Butter
Original from Diana Rattray, About.com Guide
Prep Time: 10 minutes
Ingredients:
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice (optional)
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
Preparation:
In saucepan, mix together the sugar, flour, nutmeg, and (allspice); blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or with steamed pudding, bread pudding, baked apples or other dessert.
I might try it with browned butter sometime, but I might need to stir the sauce prior to serving. I have made it with using a roux with the flour and butter - as for white sauce - cooking to a light tan (watch it carefully). Using a roux changes the texture of the sauce.
Spiced Vanilla Sauce with Butter
Original from Diana Rattray, About.com Guide
Prep Time: 10 minutes
Ingredients:
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice (optional)
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
Preparation:
In saucepan, mix together the sugar, flour, nutmeg, and (allspice); blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or with steamed pudding, bread pudding, baked apples or other dessert.
Tuesday, November 24, 2009
Dixie Salad
The Cox family is going to have this fruit salad, featuring pomegranates, for Thanksgiving. They brought the salad last month for Munch and Mingle. At the time, I thought of it as a glorified, prettier, Southern-style Waldorf salad. It contains pineapple, the traditional symbol of hospitality in the Southeast, along with bananas, and pecans instead of walnuts. Their version of the salad is very similar to this one.
Then I found this recipe from Hurricane, Utah, Circa 1914, and thought that maybe "Dixie Salad" referred not to the Old South but to "Utah's Dixie". In this region around St. George, at the edge of the Sunbelt, "Utah Sweet" (a sweet, pink pomegranate) and other relatively hardy varieties of pomegranate are grown. Pecan trees are used for landscaping. I would imagine that almonds and walnuts are grown there, too, just like in our Central Valley. The dressing for the older recipe includes whipped cream and "salad dressing" - probably a "boiled dressing" or, later, a commercial dressing like Miracle Whip. Boiled raisins (later, grapes), walnuts and almonds apparently came before recipes with pineapple, bananas and pecans. The ingredients in the older recipe could pretty much be produced locally. It is noted that sweetened whipped cream could be substituted for the tangier dressing if you preferred the salad for dessert.
Here's the Cox Family recipe. They are using frozen Grenada pomegranate arils (the individual seeds surrounded by red flesh) that they grew themselves. Grenada is a dark-fleshed, early-ripening sport of the old standard variety for hot summer, mild-winter climates, "Wonderful". The latter sometimes holds fruit on the tree until Thanksgiving, but fruits may split if watering is irregular or if it rains, so it is often better to pick them before they split and refrigerate (up to 2 months) or remove arils and freeze.
Dixie Salad
Amounts are variable. Adjust to taste.
2 cups pomegranate arils (thaw if frozen)
1 can (about 14 0z. drained, 20 oz. total weight) pineapple chunks or tidbits
4 bananas, peeled and sliced
3 cups peeled, cored, and chopped tart apple
1/2 cup chopped pecans
3 tablespoons mayonnaise
2 tablespoons creamy salad dressing, e.g. Miracle Whip ™
To remove arils from the pomegranate, cut a thick slice off the blossom end, deep enough to remove the skin and reveal the interior membranes radiating out from the center, between the arils. Score the skin deeply from top to bottom near where the membranes meet the skin. Remove a little of the pith from the center, where the blossom end was. You can also cut off a little skin on the stem end if you like. Break the fruit apart and remove arils from membranes, or follow these directions for mess-free pomegranate arils.
Drain pineapple, reserving juice for another use. Mix fruit and nuts with mayonnaise and salad dressing n a large bowl. The linked recipe calls for the salad to be refrigerated overnight, but I think I would follow the Cox's practice of dressing the salad closer to serving time, or at least adding the bananas and maybe the pecans closer to serving time. If I felt fancy, I might toast the pecans first.
Allergy Information: Mayonnaise and Miracle Whip contain eggs. I think Miracle Whip also contains flour and corn products.
Then I found this recipe from Hurricane, Utah, Circa 1914, and thought that maybe "Dixie Salad" referred not to the Old South but to "Utah's Dixie". In this region around St. George, at the edge of the Sunbelt, "Utah Sweet" (a sweet, pink pomegranate) and other relatively hardy varieties of pomegranate are grown. Pecan trees are used for landscaping. I would imagine that almonds and walnuts are grown there, too, just like in our Central Valley. The dressing for the older recipe includes whipped cream and "salad dressing" - probably a "boiled dressing" or, later, a commercial dressing like Miracle Whip. Boiled raisins (later, grapes), walnuts and almonds apparently came before recipes with pineapple, bananas and pecans. The ingredients in the older recipe could pretty much be produced locally. It is noted that sweetened whipped cream could be substituted for the tangier dressing if you preferred the salad for dessert.
Here's the Cox Family recipe. They are using frozen Grenada pomegranate arils (the individual seeds surrounded by red flesh) that they grew themselves. Grenada is a dark-fleshed, early-ripening sport of the old standard variety for hot summer, mild-winter climates, "Wonderful". The latter sometimes holds fruit on the tree until Thanksgiving, but fruits may split if watering is irregular or if it rains, so it is often better to pick them before they split and refrigerate (up to 2 months) or remove arils and freeze.
Dixie Salad
Amounts are variable. Adjust to taste.
2 cups pomegranate arils (thaw if frozen)
1 can (about 14 0z. drained, 20 oz. total weight) pineapple chunks or tidbits
4 bananas, peeled and sliced
3 cups peeled, cored, and chopped tart apple
1/2 cup chopped pecans
3 tablespoons mayonnaise
2 tablespoons creamy salad dressing, e.g. Miracle Whip ™
To remove arils from the pomegranate, cut a thick slice off the blossom end, deep enough to remove the skin and reveal the interior membranes radiating out from the center, between the arils. Score the skin deeply from top to bottom near where the membranes meet the skin. Remove a little of the pith from the center, where the blossom end was. You can also cut off a little skin on the stem end if you like. Break the fruit apart and remove arils from membranes, or follow these directions for mess-free pomegranate arils.
Drain pineapple, reserving juice for another use. Mix fruit and nuts with mayonnaise and salad dressing n a large bowl. The linked recipe calls for the salad to be refrigerated overnight, but I think I would follow the Cox's practice of dressing the salad closer to serving time, or at least adding the bananas and maybe the pecans closer to serving time. If I felt fancy, I might toast the pecans first.
Allergy Information: Mayonnaise and Miracle Whip contain eggs. I think Miracle Whip also contains flour and corn products.
Toasted Cornbread-Pecan Dressing for Thanksgiving
David's Mom always makes a big roasting pan full of cornbread dressing, moist and dense, for Thanksgiving. Still working on getting her recipes together and onto this blog. I can't eat the dressing because of the corn, but I need to learn how to make it for family gatherings.
The dressing below does not require oven time on Thanksgiving or Christmas day. It is adapted from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball - the editor of "Cook's Illustrated" magazine.
"Toasting the cornbread and the chopped pecans gives a wonderful taste and texture to the finished product". You'll have to let me know, because I can't eat it. Sounds good, though. Bet you could double the recipe for a big crowd and leave it in a big electric skillet for buffet service:
Toasted Cornbread-Pecan Dressing
6 cups coarsely crumbled cornbread
3/4 cup pecans
1/4 pound bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 tablespoons olive oil
2 cups finely chopped onions
3/4 cup finely chopped celery
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon minced fresh sage or 1 tsp dried
Salt and freshly ground pepper to taste
1 cup chicken stock
1/2 cup minced flat leaf parsley
1. Heat over to 350F. Spread crumbled cornbread onto a baking sheet. Coarsely chop pecans and add to cornbread. Toast in oven for 25-30 minutes or until cornbread is golden, tossing the crumbs once or twice during toasting. Cool and place in a large mixing bowl.
2. Cook bacon over medium heat in a skillet. Remove bacon with a slotted spoon to the bowl with the cornbread and pour off all but 1 tablespoon of drippings (mmm...bacon drippings). Add butter and olive oil to skillet and when butter has melted, add onion and saute for 5 minutes over medium heat. Add celery and saute another three minutes.
Stir in thyme and sage and salt and pepper to taste. Add to cornbread.
3. Turn up heat under skillet. Add chicken stock and cook for 3 minutes, stirring with a wooden spoon and scraping the bottom of the pan. Add mixture to the bowl of cornbread. Add parsley to bowl and adjust seasonings.
And you're thinking, "Put it back in the oven, right?" No, that's it.
You're done. Makes about 10 cups, and it tastes even better if you make it today and let it sit overnight. Reheat in microwave (if made ahead) and turn into a serving bowl.
The dressing below does not require oven time on Thanksgiving or Christmas day. It is adapted from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball - the editor of "Cook's Illustrated" magazine.
"Toasting the cornbread and the chopped pecans gives a wonderful taste and texture to the finished product". You'll have to let me know, because I can't eat it. Sounds good, though. Bet you could double the recipe for a big crowd and leave it in a big electric skillet for buffet service:
Toasted Cornbread-Pecan Dressing
6 cups coarsely crumbled cornbread
3/4 cup pecans
1/4 pound bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 tablespoons olive oil
2 cups finely chopped onions
3/4 cup finely chopped celery
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon minced fresh sage or 1 tsp dried
Salt and freshly ground pepper to taste
1 cup chicken stock
1/2 cup minced flat leaf parsley
1. Heat over to 350F. Spread crumbled cornbread onto a baking sheet. Coarsely chop pecans and add to cornbread. Toast in oven for 25-30 minutes or until cornbread is golden, tossing the crumbs once or twice during toasting. Cool and place in a large mixing bowl.
2. Cook bacon over medium heat in a skillet. Remove bacon with a slotted spoon to the bowl with the cornbread and pour off all but 1 tablespoon of drippings (mmm...bacon drippings). Add butter and olive oil to skillet and when butter has melted, add onion and saute for 5 minutes over medium heat. Add celery and saute another three minutes.
Stir in thyme and sage and salt and pepper to taste. Add to cornbread.
3. Turn up heat under skillet. Add chicken stock and cook for 3 minutes, stirring with a wooden spoon and scraping the bottom of the pan. Add mixture to the bowl of cornbread. Add parsley to bowl and adjust seasonings.
And you're thinking, "Put it back in the oven, right?" No, that's it.
You're done. Makes about 10 cups, and it tastes even better if you make it today and let it sit overnight. Reheat in microwave (if made ahead) and turn into a serving bowl.
Last Year's Thanksgiving Tips - plus more
CRANBERRIES
One thing I always do at Thanksgiving now is to make a batch of cranberry sauce from scratch, from the Ocean Spray Cranberry package. Sort through the berries while washing (they float) and follow the recipe exactly, breaking berries which don't burst. It's so easy, and much better than canned whole-berry sauce. Wonderful if you're transporting food to someone else's house, as it doesn't need to be refrigerated and is best made ahead. For a different flavor, less assertive, add 1/4 teaspoon salt. Recommended by Cook's Illustrated as the best recipe for cranberry sauce.
You can also use part orange juice in place of water and a little orange zest mixed in, or as a garnish. Plus a teaspoon of ginger or some other spices. If using orange and/or spices, try using part brown sugar in place of white sugar. Some people like red grape juice in place of water (or port wine - a no-no for those with sulfite allergies), plus the zest from a couple of lemons.
I've been going the purist route in recent years. Just a 12-oz. bag of berries and a cup each of sugar and water. Makes a zingy sauce (though if the fresh cranberries available this year are not completely ripe, a little salt will cut the bitterness). If it's a good year for cranberries, make extra for later in the season. Process canning jars as for jelly if you're serious about having extra homemade sauce.
I have been leaving the oranges, etc. for raw cranberry relish. There's a recipe on the Ocean Spray bag. And you can find others easily. If chunky relish is too bold, try blending it in a food processor until pureed.
For kids, have some mild, jellied cranberry (even better, cranberry/raspberry) sauce on hand. Remove the "log" from the can, cut in half lengthwise, then cut into half-rounds and fan them out on a serving plate, or cut in half again lengthwise before slicing quarter-logs into wedges. Individual servings will take up less room on the plate and will be less "floppy" than big round slices.
Update: More Cranberry Sauce ideas here. And from NPR, the famous pink cranberry/horseradish/sour cream relish. And relish with orange and ginger here.
VEGETABLES AND FRUITS
One idea for keeping guests happy while simplifying your Thanksgiving Day menu (and cutting down on rich foods) is to expand the number of vegetable dishes you serve and to set out platters of fruit and nuts for nibbling. Very much in keeping with the idea of gratitude for the harvest. And this holds true for the entire Thanksgiving weekend, when fruits and vegetables can fill in around meals based on leftovers. If guests arrive a day early, fruits and vegetables, and marinated salads, can be kept on hand to accommodate variable schedules.
Here's a pretty fruit salad you can make mostly ahead. It features pomegranates. Our friends in Switzerland could make it in summer, substituting red currants for pomegranates.
One year here in our garden, we had fresh shelly beans in the garden at Thanksgiving, several varieties, and I combined them with corn, a little caramelized onion and a touch of heavy cream for a "more traditional" succotash. I got the idea from the Joy of Cooking. No cup of butter in the succotash for me. Though tomatoes in succotash are another way to go. Keira's mom used to cook dried corn and add a little cream for fall sometimes to remind everyone how things used to be.
I cooked some of the shellies (fresh seeds from over-grown, but not dried, green beans) separately for myself, since I can't eat corn. Black Valentine and Coco Rose de Prague are good varieties for variable fall weather, and make good shellies as well as green beans. Supplement with frozen lima or green beans if you are short of "shellies".
GENERAL
Nothing wrong with having two or three kinds of dressing.
Don't think I'll be doing deep-fried turkey.
My rolls will be from frozen dough, not "scratch".
Hoping that everyone has a great Thanksgiving. Let me know if you have any particularly wonderful dishes for next year.
Monday, November 16, 2009
First Frost
We had a welcome and prayed-for rainstorm last week. Our first light frost was this morning. A full month after the official "you might get frost on this date" consensus - about October 15. It was not cold enough to hurt plants, except for the most tender ones. Most of the tomato plants in the "tomato hedge" are dead or dying, but not from the frost. One plant (I think it's Big Boy) has a lot of little end-of-season tomatoes still hanging on the plant. It's like the plant rushed to ripen them before they reached normal size. They're sweeter than the bigger ones on the same plant - perhaps due to water restriction during ripening - and have less damage on the tops from water condensation. Their skins are pretty tough.
They taste better than the volunteer cherry tomatoes. These volunteer plants are still covered with fruits, but they taste like they grew in cold weather. I'm starting to think that there's something to the idea that plants grown in uncultivated soil are hardier and more drought-resistant. The cherry tomatoes planted in our cultivated "hedge" are dead. Maybe it's time to try the idea of layering amendments on top of the soil, rather than turning them into the soil.
The heirloom varieties of tomatoes which we planted late, on the south side of the house, are still green and lush. Not many tomatores on the plants. A couple of days ago I picked a Cherokee Purple tomato. The top was cracked and damaged from water condensation, but the bottom half was very tasty - on the juicy side, but it didn't have the off-flavors typical of tomatoes which ripen when the nights are cold. I should search through the interior of the big plant for more.
They taste better than the volunteer cherry tomatoes. These volunteer plants are still covered with fruits, but they taste like they grew in cold weather. I'm starting to think that there's something to the idea that plants grown in uncultivated soil are hardier and more drought-resistant. The cherry tomatoes planted in our cultivated "hedge" are dead. Maybe it's time to try the idea of layering amendments on top of the soil, rather than turning them into the soil.
The heirloom varieties of tomatoes which we planted late, on the south side of the house, are still green and lush. Not many tomatores on the plants. A couple of days ago I picked a Cherokee Purple tomato. The top was cracked and damaged from water condensation, but the bottom half was very tasty - on the juicy side, but it didn't have the off-flavors typical of tomatoes which ripen when the nights are cold. I should search through the interior of the big plant for more.
Tiny Batch Applesauce-Raisin Cookies (vegan)
The weather is getting colder, and baking something in our small oven heats up the house just the right amount in the morning. You can make these cookies quickly once the raisins are plumped and cooled, while preparing other foods to bake.
This is a cake-like cookie. I hate the taste of burnt raisins in cookies, so I plump the raisins before adding them (using the leftover liquid in the dough). This recipe contains no animal products (unless you make the variation with an egg yolk). It is low in fat for a cookie.
This recipe makes just enough for some little treats. Use a different recipe if baking for a crowd. It uses some small measurements. You can measure 1/8 teaspoon by leveling a 1/4 teaspoon measure and removing half of your ingredient. But you might want to buy a set of measuring spoons with a 1/8 teaspoon measure. Or a set of spice spoons with small measurements.
Ingredients:
1/4 cup raisins, packed
2 Tablespoons water
1/3 cup sugar
1/4 tsp baking soda
1/8 tsp. cream of tartar
1/8 tsp. salt
1/8 to 1/4 tsp. cinnamon
Pinch freshly grated nutmeg or freshly crushed cardamom
2/3 cup all-purpose flour (stir flour, spoon into measuring cup and level)
2 Tablespoons vegetable oil
1/4 tsp. vanilla
1/4 cup cold applesauce
1/4 cup chopped walnuts or pecans (optional)
Directions:
About 15 minutes in advance, plump the raisins by mixing with water in a small bowl and heating on high in a microwave oven just until water boils. Stir, cover with a plate to allow raisins to plump for about 5 minutes. Stir and microwave again until raisins start to steam, maybe 20 seconds. Stir and cover for 5 minutes. If raisins were very dry to begin with, repeat one more time. Remove cover, stir and set aside to cool.
Position an oven rack in the top part of the oven. Preheat oven to 350ยบ. Cover the baking surface of a light-colored baking sheet (shiny metal is best) with aluminum foil and grease or spray with non-stick cooking spray (or grease the baking surface of the sheet itself).
Combine all dry ingredients except flour in a small mixing bowl and stir until there are no lumps of soda and all ingredients are well-blended. Add flour and blend well.
Drain raisins and measure liquid. Add a scant Tablespoon of the cooled liquid to the dry ingredients - less if you want cookies which are more rounded. Add water to make a scant Tablespoon if necessary. Before stirring, add oil, vanilla and applesauce. Then stir just until blended. Stir in raisins (and nuts if used). Drop rounded tablespoonfuls onto the baking sheet, spacing evenly. Makes about 9 large or 12 smaller cookies.
Bake for about 12 minutes, or until medium brown. Do not under-bake or cookies will be gummy. If baked until darker brown, the cookies may be a little tough. I use the small oven at the top of a Gemini dual-oven stove, and switch to the top heating element (broil) for the last half of baking. But in some ovens, you may not be able to set the top element to a temperature lower than "broil". If using a large oven, positioning the rack near the top of the oven should help cook the tops and bottoms of the cookies more evenly.
Cool for about a minute before removing cookies from the sheet to a wire cooling rack. After cooling completely, store tightly covered, with layers of waxed paper, foil or plastic wrap between layers. Texture may improve after the cookies have mellowed tightly covered for a few hours, especially if you have over-baked them a little. They are nice the next day.
Variations
Spicy cookies - Increase the amount of cinnamon to 1/2 tsp. and add 1/4 tsp. allspice, 1/2 tsp. ginger or 1/8 tsp. cloves in place of nutmeg. Or use your favorite spice combination.
You may substitute brown sugar for granulated sugar by sifting dry ingredients with flour instead of mixing with sugar. Omit cream of tartar. Mix the brown sugar with wet ingredients before adding dry ingredients, crushing any lumps of brown sugar. You may wish to omit vanilla.
No Raisins - Substitute a scant Tablespoon of apple or pineapple juice, or water, for raisin liquid. Or leave out liquid for more rounded cookies.
With Egg - Add an egg yolk in place of raising liquid. This will change (and probably improve) the texture of the cookies.
Allergy Information: Contains no corn products, eggs or dairy. Unless you use the egg yolk variation.
This is a cake-like cookie. I hate the taste of burnt raisins in cookies, so I plump the raisins before adding them (using the leftover liquid in the dough). This recipe contains no animal products (unless you make the variation with an egg yolk). It is low in fat for a cookie.
This recipe makes just enough for some little treats. Use a different recipe if baking for a crowd. It uses some small measurements. You can measure 1/8 teaspoon by leveling a 1/4 teaspoon measure and removing half of your ingredient. But you might want to buy a set of measuring spoons with a 1/8 teaspoon measure. Or a set of spice spoons with small measurements.
Ingredients:
1/4 cup raisins, packed
2 Tablespoons water
1/3 cup sugar
1/4 tsp baking soda
1/8 tsp. cream of tartar
1/8 tsp. salt
1/8 to 1/4 tsp. cinnamon
Pinch freshly grated nutmeg or freshly crushed cardamom
2/3 cup all-purpose flour (stir flour, spoon into measuring cup and level)
2 Tablespoons vegetable oil
1/4 tsp. vanilla
1/4 cup cold applesauce
1/4 cup chopped walnuts or pecans (optional)
Directions:
About 15 minutes in advance, plump the raisins by mixing with water in a small bowl and heating on high in a microwave oven just until water boils. Stir, cover with a plate to allow raisins to plump for about 5 minutes. Stir and microwave again until raisins start to steam, maybe 20 seconds. Stir and cover for 5 minutes. If raisins were very dry to begin with, repeat one more time. Remove cover, stir and set aside to cool.
Position an oven rack in the top part of the oven. Preheat oven to 350ยบ. Cover the baking surface of a light-colored baking sheet (shiny metal is best) with aluminum foil and grease or spray with non-stick cooking spray (or grease the baking surface of the sheet itself).
Combine all dry ingredients except flour in a small mixing bowl and stir until there are no lumps of soda and all ingredients are well-blended. Add flour and blend well.
Drain raisins and measure liquid. Add a scant Tablespoon of the cooled liquid to the dry ingredients - less if you want cookies which are more rounded. Add water to make a scant Tablespoon if necessary. Before stirring, add oil, vanilla and applesauce. Then stir just until blended. Stir in raisins (and nuts if used). Drop rounded tablespoonfuls onto the baking sheet, spacing evenly. Makes about 9 large or 12 smaller cookies.
Bake for about 12 minutes, or until medium brown. Do not under-bake or cookies will be gummy. If baked until darker brown, the cookies may be a little tough. I use the small oven at the top of a Gemini dual-oven stove, and switch to the top heating element (broil) for the last half of baking. But in some ovens, you may not be able to set the top element to a temperature lower than "broil". If using a large oven, positioning the rack near the top of the oven should help cook the tops and bottoms of the cookies more evenly.
Cool for about a minute before removing cookies from the sheet to a wire cooling rack. After cooling completely, store tightly covered, with layers of waxed paper, foil or plastic wrap between layers. Texture may improve after the cookies have mellowed tightly covered for a few hours, especially if you have over-baked them a little. They are nice the next day.
Variations
Spicy cookies - Increase the amount of cinnamon to 1/2 tsp. and add 1/4 tsp. allspice, 1/2 tsp. ginger or 1/8 tsp. cloves in place of nutmeg. Or use your favorite spice combination.
You may substitute brown sugar for granulated sugar by sifting dry ingredients with flour instead of mixing with sugar. Omit cream of tartar. Mix the brown sugar with wet ingredients before adding dry ingredients, crushing any lumps of brown sugar. You may wish to omit vanilla.
No Raisins - Substitute a scant Tablespoon of apple or pineapple juice, or water, for raisin liquid. Or leave out liquid for more rounded cookies.
With Egg - Add an egg yolk in place of raising liquid. This will change (and probably improve) the texture of the cookies.
Allergy Information: Contains no corn products, eggs or dairy. Unless you use the egg yolk variation.
Saturday, November 7, 2009
Slightly Spicy Chicken and Rice for a Crowd
A variation on Mexican Crockpot Chicken. Great for a potluck or buffet. Completely fills a 6-quart slow cooker if made with thigh filets (7 or 8-quart cooker is better if you use whole thighs), also appropriate for a large, deep electric skillet. May be prepared in a large kettle or saucepan, too. Halve the recipe for a family dinner. Prepare in a 3-quart (or larger) slow-cooker, large saucepan or in an electric skillet.
The ingredient list is about as simple as you could imagine. Serve with small bowls of condiment-type hot sauce, cilantro or Italian parsley, onions or scallions, radishes, corn kernels and/or other typical Mexican additions to hot dishes if you like. It's also fine by itself.
INGREDIENTS:
2 Family Packs (about 5 pounds each ) chicken thighs. About 12 thighs per pack for a total of about 24 chicken thighs. You can also used 2 family packs of skinless, boneless thigh filets (about 12 per pack) if you're more short on time than money.
2 - 4 cans, about 8 ounces each, El Pato Mexican hot sauce (the one in the yellow can). Lately I have been using 3 cans for thigh filets, 4 cans for whole thighs.
1 - 2 large, dark green Ancho/Poblano or other mild chiles - optional
Chicken broth
Salt to taste
Fluffy rice (start with 4 cups dry rice). Or use an equivalent amount of brown rice, cooked in a rice cooker (or maybe a pressure cooker at high altitude)
DIRECTIONS
Chicken thighs and sauce
Cook chicken until almost tender in a slow-cooker or electric skillet (the latter will require some added water or chicken broth) until almost tender, but not falling apart. You may want to add a can of single-strength chicken broth now if you use thigh filets, which don't release as much moisture as whole thighs. Cool, remove the skin, bones and cartilage after thighs are cooked. Skim fat from liquid. Cut meat into chunks. (If the meat falls apart, it will be O.K. The meat just won't be as noticeable in the finished dish).
Put the meat and liquid back in the electric skillet or electric skillet. (If you use whole thighs, you may be able to save part of the broth for soup or another dish). Add hot sauce, rinsing out cans with a little water and adding to the liquid. Add additional chicken broth if liquid does not come up to the level of the top of the chicken meat. Seed chiles, cut into large chunks and add to sauce. Heat through until sauce is steaming and chiles are partially cooked. Cool and refrigerate if made ahead.
(You can continue cooking the skin, bones and cartilage in a smaller slow cooker with a little water and any extra broth for a really good chicken stock.)
Serving day: Putting it all together
Rice
Within about 3 or 4 hours of serving, cook rice in a large, heavy-bottomed saucepan (about 4 quarts) or in a heavy-bottomed kettle. Do not remove cover during or after cooking. Keep warm. Rice should be completely cooked before adding it to the chicken and sauce.
Chicken and sauce
Heat chicken in sauce if it was refrigerated. Adjust salt to taste.
Transport hot chicken and sauce in the 6-quart (or larger) slow cooker or electric skillet and transport the warm rice in the covered saucepan or kettle if not making on-site. Maintain chicken at the "keep warm" temperature until serving time. Within a few minutes of serving, gently fluff rice and mix into the chicken.
NOTE: All of the rice may not fit into your slow cooker with the chicken and sauce, and you may not want to add it all even if it fits in yours. I generally leave some of the rice out for other uses.
VARIATIONS
Leftovers and Home Meals: You may need to add a little extra chicken broth to leftovers if the rice seems dry. David likes this chicken and rice with re-fried beans (maybe covered in melted cheese) and a salad. If serving the chicken at home, you can leave the chicken and sauce in the refrigerator for 3 or 4 days, heating some up to serve over rice, with good tortillas, in burritos, etc. as needed instead of mixing the chicken with rice.
"Lots of Chicken" variation: Add additional boneless, skinless chicken breast meat. Cut away any fat or tough connective tissue and cut into 1/2 inch pieces or smaller. The breast meat won't need as long to cook as the dark thigh meat, so add it partway through cooking. You may need to add a little extra chicken broth to get a "mouth-feel" similar to the original recipe.
Allergy Information: El Pato hot sauce contains no corn, wheat or soy products. There are a few brands of boxed chicken broth which do not contain corn products. Most canned chicken broth contains corn products. Update: Swanson has removed the corn products from its chicken broth. But check the label.
The ingredient list is about as simple as you could imagine. Serve with small bowls of condiment-type hot sauce, cilantro or Italian parsley, onions or scallions, radishes, corn kernels and/or other typical Mexican additions to hot dishes if you like. It's also fine by itself.
INGREDIENTS:
2 Family Packs (about 5 pounds each ) chicken thighs. About 12 thighs per pack for a total of about 24 chicken thighs. You can also used 2 family packs of skinless, boneless thigh filets (about 12 per pack) if you're more short on time than money.
2 - 4 cans, about 8 ounces each, El Pato Mexican hot sauce (the one in the yellow can). Lately I have been using 3 cans for thigh filets, 4 cans for whole thighs.
1 - 2 large, dark green Ancho/Poblano or other mild chiles - optional
Chicken broth
Salt to taste
Fluffy rice (start with 4 cups dry rice). Or use an equivalent amount of brown rice, cooked in a rice cooker (or maybe a pressure cooker at high altitude)
DIRECTIONS
Chicken thighs and sauce
Cook chicken until almost tender in a slow-cooker or electric skillet (the latter will require some added water or chicken broth) until almost tender, but not falling apart. You may want to add a can of single-strength chicken broth now if you use thigh filets, which don't release as much moisture as whole thighs. Cool, remove the skin, bones and cartilage after thighs are cooked. Skim fat from liquid. Cut meat into chunks. (If the meat falls apart, it will be O.K. The meat just won't be as noticeable in the finished dish).
Put the meat and liquid back in the electric skillet or electric skillet. (If you use whole thighs, you may be able to save part of the broth for soup or another dish). Add hot sauce, rinsing out cans with a little water and adding to the liquid. Add additional chicken broth if liquid does not come up to the level of the top of the chicken meat. Seed chiles, cut into large chunks and add to sauce. Heat through until sauce is steaming and chiles are partially cooked. Cool and refrigerate if made ahead.
(You can continue cooking the skin, bones and cartilage in a smaller slow cooker with a little water and any extra broth for a really good chicken stock.)
Serving day: Putting it all together
Rice
Within about 3 or 4 hours of serving, cook rice in a large, heavy-bottomed saucepan (about 4 quarts) or in a heavy-bottomed kettle. Do not remove cover during or after cooking. Keep warm. Rice should be completely cooked before adding it to the chicken and sauce.
Chicken and sauce
Heat chicken in sauce if it was refrigerated. Adjust salt to taste.
Transport hot chicken and sauce in the 6-quart (or larger) slow cooker or electric skillet and transport the warm rice in the covered saucepan or kettle if not making on-site. Maintain chicken at the "keep warm" temperature until serving time. Within a few minutes of serving, gently fluff rice and mix into the chicken.
NOTE: All of the rice may not fit into your slow cooker with the chicken and sauce, and you may not want to add it all even if it fits in yours. I generally leave some of the rice out for other uses.
VARIATIONS
Leftovers and Home Meals: You may need to add a little extra chicken broth to leftovers if the rice seems dry. David likes this chicken and rice with re-fried beans (maybe covered in melted cheese) and a salad. If serving the chicken at home, you can leave the chicken and sauce in the refrigerator for 3 or 4 days, heating some up to serve over rice, with good tortillas, in burritos, etc. as needed instead of mixing the chicken with rice.
"Lots of Chicken" variation: Add additional boneless, skinless chicken breast meat. Cut away any fat or tough connective tissue and cut into 1/2 inch pieces or smaller. The breast meat won't need as long to cook as the dark thigh meat, so add it partway through cooking. You may need to add a little extra chicken broth to get a "mouth-feel" similar to the original recipe.
Allergy Information: El Pato hot sauce contains no corn, wheat or soy products. There are a few brands of boxed chicken broth which do not contain corn products. Most canned chicken broth contains corn products. Update: Swanson has removed the corn products from its chicken broth. But check the label.
Mexican crockpot chicken
Our friends Manuela and Ana taught us to make this wonderful, amazingly simple dish.
Medium-spicy rather than hot, if you fill a 3 or 4-quart crockpot with chicken thighs and use one small can of hot sauce.
Menos pollo, mร s piquante. - The less chicken, the spicier the dish.
DIRECTIONS
Place thawed chicken thighs in slow-cooker. One family-pack (4 or 5 pounds) will usually fit in a 3-quart cooker if you remove most of the skins (you may want to leave the skins on the top layer of chicken. Pour a small (about 8 oz.) can of El Pato Mexican hot sauce (in the little yellow can) over chicken. Add a little salt. Cook for several hours, until chicken is tender, stirring at least once after juices are released from chicken. Adjust salt and skim fat from sauce. Serve with rice and/or tortillas, spooning some of the sauce over the rice. Serve with some vegetables or a salad. David likes refried beans with it.
Serve with hot sauce for those who want more heat.
Leftovers still taste good. For a milder flavor, use enchilada sauce (El Pato brand is in a red can. For a slightly different, spicy flavor, use Jalapeno salsa. I think the sauce in the yellow can is the best choice.
VARIATIONS
This is a family-style dish. There's an easy-to-serve variation for a crowd here.
Or you can make this dish "gringo style" by cooking the chicken thighs first, removing skin, bones and cartilage, skimming fat from liquid then adding the hot sauce and cut-up or broken-up chicken to the cooking liquid and allowing everything to cook together for a few more minutes. If you don't have time to cook the chicken in a slow-cooker, you can simmer it on top of the stove in a little broth or water until tender but not falling apart.
You should end up with chunks of chicken in about enough sauce (including liquid from cooking the chicken) to almost cover the meat. This method allows you to remove a little more fat from the dish. You can serve the chicken and sauce with Spanish or white rice or mix the chicken and sauce with cooked white rice. Plus vegetables, beans, etc. as desired.
Medium-spicy rather than hot, if you fill a 3 or 4-quart crockpot with chicken thighs and use one small can of hot sauce.
Menos pollo, mร s piquante. - The less chicken, the spicier the dish.
DIRECTIONS
Place thawed chicken thighs in slow-cooker. One family-pack (4 or 5 pounds) will usually fit in a 3-quart cooker if you remove most of the skins (you may want to leave the skins on the top layer of chicken. Pour a small (about 8 oz.) can of El Pato Mexican hot sauce (in the little yellow can) over chicken. Add a little salt. Cook for several hours, until chicken is tender, stirring at least once after juices are released from chicken. Adjust salt and skim fat from sauce. Serve with rice and/or tortillas, spooning some of the sauce over the rice. Serve with some vegetables or a salad. David likes refried beans with it.
Serve with hot sauce for those who want more heat.
Leftovers still taste good. For a milder flavor, use enchilada sauce (El Pato brand is in a red can. For a slightly different, spicy flavor, use Jalapeno salsa. I think the sauce in the yellow can is the best choice.
VARIATIONS
This is a family-style dish. There's an easy-to-serve variation for a crowd here.
Or you can make this dish "gringo style" by cooking the chicken thighs first, removing skin, bones and cartilage, skimming fat from liquid then adding the hot sauce and cut-up or broken-up chicken to the cooking liquid and allowing everything to cook together for a few more minutes. If you don't have time to cook the chicken in a slow-cooker, you can simmer it on top of the stove in a little broth or water until tender but not falling apart.
You should end up with chunks of chicken in about enough sauce (including liquid from cooking the chicken) to almost cover the meat. This method allows you to remove a little more fat from the dish. You can serve the chicken and sauce with Spanish or white rice or mix the chicken and sauce with cooked white rice. Plus vegetables, beans, etc. as desired.
French Garlic Chicken
Easy. Requires an oven, so it's not a recipe for summer.
Spray the inside of a glass baking dish with non-stick cooking spray. Use a baking dish in which the number of chicken pieces you are cooking will fit fairly tightly. Sprinkle salt and fresh-ground pepper on the dish, then sprinkle lightly with peeled, sliced fresh garlic.
Place one layer of chicken thighs over the salt, pepper and garlic in the dish, skin side up. Sprinkle with a little more salt, pepper over the chicken and lay at least 3 garlic slices on each piece of chicken. Cover fairly tightly (if using aluminum foil, grease the side which will touch the chicken, or spray with non-stick cooking spray). Run your finger along the inside edge of the foil-covered dish to push the foil below the top of the dish (to keep liquid from falling outside the dish).
Bake at 325ยบ F. for at least 1 1/2 hours. Longer is better. You may cook at 275 degrees for several hours if you will be away. If chicken is not slightly browned as cooking nears completion, lift edge of cover to allow juices to concentrate and chicken to brown very slightly. Serve with French bread, roasted potatoes or baked potatoes to soak up juices. And some vegetables or a salad. Leftovers lose some of their flavor, especially if you're short on leftover pan liquid, so don't make too much extra.
Note: The original recipe calls for whole chicken, cut-up, many cloves of whole, peeled garlic and lots of butter. You may dot thighs with a little butter before cooking, if desired. Or remove skin from chicken and baste with butter and broth from the pan during cooking.
Spray the inside of a glass baking dish with non-stick cooking spray. Use a baking dish in which the number of chicken pieces you are cooking will fit fairly tightly. Sprinkle salt and fresh-ground pepper on the dish, then sprinkle lightly with peeled, sliced fresh garlic.
Place one layer of chicken thighs over the salt, pepper and garlic in the dish, skin side up. Sprinkle with a little more salt, pepper over the chicken and lay at least 3 garlic slices on each piece of chicken. Cover fairly tightly (if using aluminum foil, grease the side which will touch the chicken, or spray with non-stick cooking spray). Run your finger along the inside edge of the foil-covered dish to push the foil below the top of the dish (to keep liquid from falling outside the dish).
Bake at 325ยบ F. for at least 1 1/2 hours. Longer is better. You may cook at 275 degrees for several hours if you will be away. If chicken is not slightly browned as cooking nears completion, lift edge of cover to allow juices to concentrate and chicken to brown very slightly. Serve with French bread, roasted potatoes or baked potatoes to soak up juices. And some vegetables or a salad. Leftovers lose some of their flavor, especially if you're short on leftover pan liquid, so don't make too much extra.
Note: The original recipe calls for whole chicken, cut-up, many cloves of whole, peeled garlic and lots of butter. You may dot thighs with a little butter before cooking, if desired. Or remove skin from chicken and baste with butter and broth from the pan during cooking.
Fluffy Rice
Adapted from The Best Recipe.
This recipe is for fluffy, separate white rice - not for rice to be eaten with chopsticks. You may also cook long-grain rice in a rice-cooker without oil for a more delicate flavor. This recipe uses techniques for preparing rice pilaf.
1 cup rice
2 teaspoons vegetable oil, unsalted butter or a combination
1 1/2 cups water (proportionately less water for more rice: 2 3/4 cups water for 2 cups rice, etc.)
1/2 teaspoon salt (optional)
Place oil in a heavy-bottomed 2 to 2 1/2 quart saucepan with a tight-fitting lid and heat over medium heat. Add rice and saute for one to three minutes, depending on the amount of nutty flavor you want. I go for one minute unless preparing a pilaf-like dish.
Add water and salt and bring to a boil. Swirl pan to distribute rice evenly. Cover tightly, reduce heat to low and cook for 15 minutes. Turn off heat and allow to sit for an additional 15 minutes without lifting the lid.
How I do it: I usually add a little more water than called for in the recipe above, and cook for 18 minutes before allowing the rice to sit for the additional 15 minutes to finish cooking. For example, for 4 cups dry rice, I have used almost 3 Tablespoons oil, 6 cups water and 2 teaspoons salt, cooking in a kettle for 18 minutes after bringing to a boil, then allowing to continue cooking after turning off the heat. On my stove, the heat setting must be a notch above "low" in order for the rice to cook completely.
You may also need more water than the recipe above specifies if the lid to your pan does not fit tightly. You may need both a longer cooking time and more water if preparing rice at high altitude. If you are planning to serve rice for a crowd, do a trial run in advance to be sure that your rice will be thoroughly cooked at the heat setting and in the pan you choose. Rice cookers give reliable results as long as you are at a relatively low altitude.
This recipe is for fluffy, separate white rice - not for rice to be eaten with chopsticks. You may also cook long-grain rice in a rice-cooker without oil for a more delicate flavor. This recipe uses techniques for preparing rice pilaf.
1 cup rice
2 teaspoons vegetable oil, unsalted butter or a combination
1 1/2 cups water (proportionately less water for more rice: 2 3/4 cups water for 2 cups rice, etc.)
1/2 teaspoon salt (optional)
Place oil in a heavy-bottomed 2 to 2 1/2 quart saucepan with a tight-fitting lid and heat over medium heat. Add rice and saute for one to three minutes, depending on the amount of nutty flavor you want. I go for one minute unless preparing a pilaf-like dish.
Add water and salt and bring to a boil. Swirl pan to distribute rice evenly. Cover tightly, reduce heat to low and cook for 15 minutes. Turn off heat and allow to sit for an additional 15 minutes without lifting the lid.
How I do it: I usually add a little more water than called for in the recipe above, and cook for 18 minutes before allowing the rice to sit for the additional 15 minutes to finish cooking. For example, for 4 cups dry rice, I have used almost 3 Tablespoons oil, 6 cups water and 2 teaspoons salt, cooking in a kettle for 18 minutes after bringing to a boil, then allowing to continue cooking after turning off the heat. On my stove, the heat setting must be a notch above "low" in order for the rice to cook completely.
You may also need more water than the recipe above specifies if the lid to your pan does not fit tightly. You may need both a longer cooking time and more water if preparing rice at high altitude. If you are planning to serve rice for a crowd, do a trial run in advance to be sure that your rice will be thoroughly cooked at the heat setting and in the pan you choose. Rice cookers give reliable results as long as you are at a relatively low altitude.
Buffet-style Pozole Rojo - chicken or pork
A big, easy-to-serve version of Family-style Pozole. Instructions for the pork version are below the chicken version. Very popular for parties in the fall to winter season, especially as Christmas approaches. Pozole is traditional for Christmas Eve. It is very simple but somewhat time-consuming to prepare. It's way easier to make than homemade tamales. Special tamales, including sweet tamales, are about the most labor-intensive Christmas-time food project in our town. And Pozole is easier than its cousin, Menudo, too.
Pozole can be largely prepared in advance of a party, except for the raw vegetable accompaniments. It is served in bowls. Not for a formal-style gathering. Good for brunch on cold mornings, or for people with a cold. The recipe may be doubled or tripled to serve from an electric roasting pan (they vary in capacity), but the weight could strain the handles of the roaster if lifted. Transport part of Pozole (especially liquid) in a separate container.
CHICKEN POZOLE
Ingredients
One family-pack chicken thighs (about 5 pounds)
Chicken broth or water
One very big can of Mexican-style hominy - about 3 Kg or almost 7 pounds
One 8-oz. package dried pods of Chile California or similar very mild chiles
One 2-oz. package dried pods of Pasilla, Pasilla Negro or Pasilla-Ancho chiles (optional)
Garnishes (see below)
Chicken and Broth: Simmer chicken thighs in enough water and/or chicken broth to cover, until tender but not falling apart. Remove from broth. Cool, remove skin, bones and visible fat and cut chicken into chunks. Strain chicken broth, mix some warm water with the skin and bones and strain into broth. Skim fat from broth. If making ahead, it will be easier to remove the fat from the broth after refrigeration.
Chile Puree (Red Sauce): Tear off and discard stem ends of chiles. Tear in half lengthwise (or break very dry chiles into pieces). Remove as much of the central seed membrane as can be done without too much work and shake out loose seeds. Tear each chile into several pieces. Sometimes chiles are toasted at this point, but I learned to make this dish without toasting the chiles. Pack chile pieces into a large saucepan, cover with water, cover pan and bring to a boil. Remove covered pan from heat, setting aside for 30 minutes to soften and cool chiles.
When at least cool enough to leave your hand on the bottom of the pan, process chiles and part of the liquid in a blender or food processor until skins are reduced to about 1/4 inch chunks, or until smooth. Work sauce through a coarse sieve to remove skin and seed fragments. Or use a food mill or berry press to remove the seeds and skins. You may add the remaining liquid or some water to the skins, stir and strain again. Discard skins. Chile puree may be prepared the day before and refrigerated, or up to a couple of weeks in advance and frozen.
Final Preparation: Heat broth and chunks of chicken meat in a large kettle. You can also use an 7 or 8-quart slow cooker turned to high heat, but heating and simmering will take longer. Drain, rinse and add hominy to chicken and broth. Add chile puree and salt to taste. You should have leftover chile puree (red sauce). Many recipes call for 4 ounces of dried chiles to make puree for this much hominy and meat. The packages above should make enough sauce for 2 big batches unless you serve additional red sauce as a garnish. The red sauce can also be used to flavor other dishes.
Add water and/or additional chicken broth to bring Pozole to a soupy consistency. Adjust salt and simmer to blend flavors, for at least half an hour. The hominy swells as it simmers, so you may need to add additional water, broth and/or chile puree later. Refrigerate or freeze extra chile puree.
To Serve: Ladle into serving bowls and serve with these garnishes:
Notes, including directions for Pork Pozole
The cabbage, onion and/or scallions and citrus are mandatory accompaniments. Other garnishes are optional but may be expected. Minced cilantro and/or Italian parsley are not traditional garnishes for this dish in winter in many regions, but are often offered. Sometimes shredded iceberg lettuce is substituted for the cabbage and avocado is offered. I don't know if these are traditional, however.
I learned to make this style of Pozole from a friend who grew up in Michoacรกn. Many of the people who live in our little town are from this state of Mexico. This state includes mountainous regions where it freezes in winter, so cilantro is not available then. This state also includes wintering grounds for Monarch butterflies.
PORK POZOLE
In our little town, Pozole made with pork butt or pork neck and a pig's foot is common at Christmas-season family gatherings. You may also use pork in the recipe above. Pork shank and Boston pork butt are common choices for this size recipe. Four or 5 pounds of lean country-style spare ribs (not real spare ribs) is an easy choice. Cut into large chunks before or after simmering in water or broth until tender. Cool meat enough to remove visible fat and any bones. For buffet-style Pozole, shred meat with two forks.
In some recipes, the pork is cut into one inch or 1 1/2 inch chunks and browned before simmering, adding some minced garlic at the end. Rubbed oregano or coriander and a bay leaf may be added to the liquid as the meat simmers. In some regions, the cook may add garlic cloves, cumin and/or a little ground allspice to the red sauce as it is placed in the blender to be pureed. Garlic, cumin and oregano will make the dish taste more like chili. Coriander is the seed of cilantro, but has a different flavor. I have made pork pozole with bay leaf and a little coriander added to the meat, and liked it. Remove bay leaf before serving.
Our friend Rosie likes to add some dried Pasilla chiles with the traditional dried California chiles. I believe that the name "Pasilla" refers to the wrinkled appearance of the dried chiles (like a raisin). You could also try Ancho/Poblano chiles, which are sometimes smoked while drying. Here, one popular choice is called "Pasilla-Ancho". These may be dark Ancho peppers, but I'm just guessing. Any of these will give a deeper color and more complex flavor to the dish. None of them are very spicy. We have used a 16 oz. bag of Chile California and an 8 oz. bag of Chile Pasilla-Ancho to make red sauce for a season's worth of Pozole. Chile California is a red, dried version of the Anaheim Chile. It is very similar to New Mexico Chiles, but milder. Guajillo chiles are also used for Pozole, often in combination with one of the others above.
Sometimes we see red hominy (made from red corn) in big cans this time of year, too.
In Mexico, various raw or cooked vegetables (and other accompaniments like chopped hard-cooked eggs) are also offered when other kinds of soup are served, so diners can add the ones they like.
Allergy information: Contains corn.
Pozole can be largely prepared in advance of a party, except for the raw vegetable accompaniments. It is served in bowls. Not for a formal-style gathering. Good for brunch on cold mornings, or for people with a cold. The recipe may be doubled or tripled to serve from an electric roasting pan (they vary in capacity), but the weight could strain the handles of the roaster if lifted. Transport part of Pozole (especially liquid) in a separate container.
CHICKEN POZOLE
Ingredients
One family-pack chicken thighs (about 5 pounds)
Chicken broth or water
One very big can of Mexican-style hominy - about 3 Kg or almost 7 pounds
One 8-oz. package dried pods of Chile California or similar very mild chiles
One 2-oz. package dried pods of Pasilla, Pasilla Negro or Pasilla-Ancho chiles (optional)
Garnishes (see below)
Chicken and Broth: Simmer chicken thighs in enough water and/or chicken broth to cover, until tender but not falling apart. Remove from broth. Cool, remove skin, bones and visible fat and cut chicken into chunks. Strain chicken broth, mix some warm water with the skin and bones and strain into broth. Skim fat from broth. If making ahead, it will be easier to remove the fat from the broth after refrigeration.
Chile Puree (Red Sauce): Tear off and discard stem ends of chiles. Tear in half lengthwise (or break very dry chiles into pieces). Remove as much of the central seed membrane as can be done without too much work and shake out loose seeds. Tear each chile into several pieces. Sometimes chiles are toasted at this point, but I learned to make this dish without toasting the chiles. Pack chile pieces into a large saucepan, cover with water, cover pan and bring to a boil. Remove covered pan from heat, setting aside for 30 minutes to soften and cool chiles.
When at least cool enough to leave your hand on the bottom of the pan, process chiles and part of the liquid in a blender or food processor until skins are reduced to about 1/4 inch chunks, or until smooth. Work sauce through a coarse sieve to remove skin and seed fragments. Or use a food mill or berry press to remove the seeds and skins. You may add the remaining liquid or some water to the skins, stir and strain again. Discard skins. Chile puree may be prepared the day before and refrigerated, or up to a couple of weeks in advance and frozen.
Final Preparation: Heat broth and chunks of chicken meat in a large kettle. You can also use an 7 or 8-quart slow cooker turned to high heat, but heating and simmering will take longer. Drain, rinse and add hominy to chicken and broth. Add chile puree and salt to taste. You should have leftover chile puree (red sauce). Many recipes call for 4 ounces of dried chiles to make puree for this much hominy and meat. The packages above should make enough sauce for 2 big batches unless you serve additional red sauce as a garnish. The red sauce can also be used to flavor other dishes.
Add water and/or additional chicken broth to bring Pozole to a soupy consistency. Adjust salt and simmer to blend flavors, for at least half an hour. The hominy swells as it simmers, so you may need to add additional water, broth and/or chile puree later. Refrigerate or freeze extra chile puree.
To Serve: Ladle into serving bowls and serve with these garnishes:
- A big bowl of thinly shredded or finely chopped cabbage (with tongs for adding cabbage to the Pozole). I think pre-packaged Angel Hair Coleslaw (cabbage only) works very well.
- Finely diced red or white onion (offer minced scallions for more sensitive tummies or when available onions are very strong)
- Lime and/or lemon wedges (or lemon or lime juice)
- Sliced or julienned radishes
- hot pepper flakes, reserved red sauce and/or hot sauce
- dried whole oregano to rub over individual servings as desired.
Notes, including directions for Pork Pozole
The cabbage, onion and/or scallions and citrus are mandatory accompaniments. Other garnishes are optional but may be expected. Minced cilantro and/or Italian parsley are not traditional garnishes for this dish in winter in many regions, but are often offered. Sometimes shredded iceberg lettuce is substituted for the cabbage and avocado is offered. I don't know if these are traditional, however.
I learned to make this style of Pozole from a friend who grew up in Michoacรกn. Many of the people who live in our little town are from this state of Mexico. This state includes mountainous regions where it freezes in winter, so cilantro is not available then. This state also includes wintering grounds for Monarch butterflies.
PORK POZOLE
In our little town, Pozole made with pork butt or pork neck and a pig's foot is common at Christmas-season family gatherings. You may also use pork in the recipe above. Pork shank and Boston pork butt are common choices for this size recipe. Four or 5 pounds of lean country-style spare ribs (not real spare ribs) is an easy choice. Cut into large chunks before or after simmering in water or broth until tender. Cool meat enough to remove visible fat and any bones. For buffet-style Pozole, shred meat with two forks.
In some recipes, the pork is cut into one inch or 1 1/2 inch chunks and browned before simmering, adding some minced garlic at the end. Rubbed oregano or coriander and a bay leaf may be added to the liquid as the meat simmers. In some regions, the cook may add garlic cloves, cumin and/or a little ground allspice to the red sauce as it is placed in the blender to be pureed. Garlic, cumin and oregano will make the dish taste more like chili. Coriander is the seed of cilantro, but has a different flavor. I have made pork pozole with bay leaf and a little coriander added to the meat, and liked it. Remove bay leaf before serving.
Our friend Rosie likes to add some dried Pasilla chiles with the traditional dried California chiles. I believe that the name "Pasilla" refers to the wrinkled appearance of the dried chiles (like a raisin). You could also try Ancho/Poblano chiles, which are sometimes smoked while drying. Here, one popular choice is called "Pasilla-Ancho". These may be dark Ancho peppers, but I'm just guessing. Any of these will give a deeper color and more complex flavor to the dish. None of them are very spicy. We have used a 16 oz. bag of Chile California and an 8 oz. bag of Chile Pasilla-Ancho to make red sauce for a season's worth of Pozole. Chile California is a red, dried version of the Anaheim Chile. It is very similar to New Mexico Chiles, but milder. Guajillo chiles are also used for Pozole, often in combination with one of the others above.
Sometimes we see red hominy (made from red corn) in big cans this time of year, too.
In Mexico, various raw or cooked vegetables (and other accompaniments like chopped hard-cooked eggs) are also offered when other kinds of soup are served, so diners can add the ones they like.
Allergy information: Contains corn.
Family-style Pozole
When the weather gets cooler in the fall, we start seeing big bags of dried, whole Chile California on sale at the store. It's time to think about making Pozole, a cousin to Menudo. We're not quite up to making Menudo. Pozole looks like it contains tomatoes, but the color comes entirely from dried chiles. In summer, diced green chiles and chunks of chicken are often used.
Pozole can be prepared a day or two in advance of serving. Leftovers are good. David likes it for breakfast on cold mornings.
For Pork Pozole, follow the recipe on the 29-oz can of Teasdale Mexican-style hominy, substituting about 7 large dried Chile California peppers for Ancho or Chile sauce and Cayenne pepper. These peppers are mild, but the ones we buy are not smoked like dried Ancho (Poblano) peppers sometimes are. You could also used other dried, mild chiles, or combine California and Pasilla chiles for richer color and flavor. as our friend Rosie does. I use lean "country-style spare ribs" in place of the pork and pig's feet in the recipe on the can.
Remove stems and most of attached membrane and seeds from chiles, rinse and tear into pieces. Place in small covered saucepan and bring to boil in water to cover. Turn off heat and allow to sit until cool enough to comfortably keep your hand on the bottom of the pan. Process cooled chiles and some of the liquid in a blender or food processor until the skins are broken into about 1/4 inch pieces, or until smooth. Strain and press (while stirring) liquid and pulp through a coarse sieve, leaving skins in sieve. Add remaining liquid to skins, stir and press again. Or try using a berry press or food mill to remove skin and seeds. Add chile puree to Pozole to taste. Adjust salt.
For Red Chicken Pozole, substitute 6 to 8 chicken thighs or a whole, cut-up chicken for pork and pigs feet. Cook chicken until tender in water and/or broth to cover. Remove from broth. People who grew up eating Pozole often like chicken or pork neck and/or pig's foot pieces served whole. For Gringos or for a big party, you may cool chicken enough to remove skin, bones and visible fat, breaking or cutting into bite-sized pieces. Skim fat from broth and return chicken to broth. Drain and add a 29-oz can hominy. Add salt and strained Chile puree to taste as above. Add water or additional chicken broth to produce a soupy consistency. Adjust salt. Simmer until flavors are well-blended.
Serve either pork or chicken Pozole with finely shredded or chopped cabbage, chopped onion or minced scallions, lemon or lime wedges or juice and sliced radishes to be added individually by diners. Also offer dried oregano to rub into Pozole (or finely minced fresh oregano to add) and hot sauce or hot pepper flakes.
Allergy information: Contains corn.
Pozole can be prepared a day or two in advance of serving. Leftovers are good. David likes it for breakfast on cold mornings.
For Pork Pozole, follow the recipe on the 29-oz can of Teasdale Mexican-style hominy, substituting about 7 large dried Chile California peppers for Ancho or Chile sauce and Cayenne pepper. These peppers are mild, but the ones we buy are not smoked like dried Ancho (Poblano) peppers sometimes are. You could also used other dried, mild chiles, or combine California and Pasilla chiles for richer color and flavor. as our friend Rosie does. I use lean "country-style spare ribs" in place of the pork and pig's feet in the recipe on the can.
Remove stems and most of attached membrane and seeds from chiles, rinse and tear into pieces. Place in small covered saucepan and bring to boil in water to cover. Turn off heat and allow to sit until cool enough to comfortably keep your hand on the bottom of the pan. Process cooled chiles and some of the liquid in a blender or food processor until the skins are broken into about 1/4 inch pieces, or until smooth. Strain and press (while stirring) liquid and pulp through a coarse sieve, leaving skins in sieve. Add remaining liquid to skins, stir and press again. Or try using a berry press or food mill to remove skin and seeds. Add chile puree to Pozole to taste. Adjust salt.
For Red Chicken Pozole, substitute 6 to 8 chicken thighs or a whole, cut-up chicken for pork and pigs feet. Cook chicken until tender in water and/or broth to cover. Remove from broth. People who grew up eating Pozole often like chicken or pork neck and/or pig's foot pieces served whole. For Gringos or for a big party, you may cool chicken enough to remove skin, bones and visible fat, breaking or cutting into bite-sized pieces. Skim fat from broth and return chicken to broth. Drain and add a 29-oz can hominy. Add salt and strained Chile puree to taste as above. Add water or additional chicken broth to produce a soupy consistency. Adjust salt. Simmer until flavors are well-blended.
Serve either pork or chicken Pozole with finely shredded or chopped cabbage, chopped onion or minced scallions, lemon or lime wedges or juice and sliced radishes to be added individually by diners. Also offer dried oregano to rub into Pozole (or finely minced fresh oregano to add) and hot sauce or hot pepper flakes.
Allergy information: Contains corn.
Marinated Broccoli and Cauliflower Salad for a Crowd
Mom taught me how to make this great salad for fall and winter. Even most kids like this salad despite its strongly flavored ingredients. I think the original Good Seasons dressing made with real apple cider vinegar and vegetable oil (add a little olive oil if you like) makes it really good. Use raw cider vinegar from the health food store for even more flavor.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Friday, November 6, 2009
Old-Fashioned Coleslaw with Celery Seed Dressing
An old-fashioned coleslaw dressed with oil and vinegar. Good for buffets or potlucks, as it can be served at room temperature. Adapted from an old Betty Crocker cookbook. Makes 6 servings.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
Fire and Ice Salad
A fat-free marinated tomato salad for summer. Good for buffets and potlucks, served with a slotted spoon.
I think I'll try the dressing for this salad on some finely shredded cabbage (maybe with a little shredded carrot and/or minced scallions or red onion) for coleslaw. I will probably omit the water in the dressing and add a touch of oil to carry flavor, but I have seen other beloved recipes for fat-free marinated coleslaw. This dressing has less sugar than the dressing for this marinated coleslaw recipe.
¾ cup white or cider vinegar
1 ½ teaspoons mustard seed
1/2 teaspoons salt
1/8 teaspoons red pepper (ground)
¼ cup cold water
1 ½ teaspoons celery salt
4 ½ teaspoons sugar
1/8 teaspoons freshly ground black pepper
6 tomatoes peeled and quartered
1 green pepper sliced in strips
1 cucumber sliced
1 red onion, sliced
Bring first 8 ingredients to a boil and boil for 1 minute. Allow to cool slightly; then pour over veggies and chill. Gently stir occasionally.
Allergy information: No corn, wheat, soy, egg or milk products.
I think I'll try the dressing for this salad on some finely shredded cabbage (maybe with a little shredded carrot and/or minced scallions or red onion) for coleslaw. I will probably omit the water in the dressing and add a touch of oil to carry flavor, but I have seen other beloved recipes for fat-free marinated coleslaw. This dressing has less sugar than the dressing for this marinated coleslaw recipe.
¾ cup white or cider vinegar
1 ½ teaspoons mustard seed
1/2 teaspoons salt
1/8 teaspoons red pepper (ground)
¼ cup cold water
1 ½ teaspoons celery salt
4 ½ teaspoons sugar
1/8 teaspoons freshly ground black pepper
6 tomatoes peeled and quartered
1 green pepper sliced in strips
1 cucumber sliced
1 red onion, sliced
Bring first 8 ingredients to a boil and boil for 1 minute. Allow to cool slightly; then pour over veggies and chill. Gently stir occasionally.
Allergy information: No corn, wheat, soy, egg or milk products.
Marinated Italian Tomato and Cucumber Salad
David's Mom makes this great salad in the summer. She once prepared a big bowl for friends waiting in anxiety for news about a hospitalized child. It was a great stress-reducer and a welcome change from "hospital food". Made them feel loved.
This tomato and cucumber salad has a marinated character, good cold or at room temperature for summer buffets, if served with a slotted spoon.
It is also wonderful in bowls with some of the liquid which will develop in the bottom of the bowl. Try it with some Italian, French or other quality bread and maybe some cheese for a light meal.
Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during home-grown tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste. In winter, try this broccoli salad.
If someone has a hard time digesting onions, leave them out, use a little minced scallion or sweet onion or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. Or cut the onions in big chunks so that they can be avoided by those who have trouble with them. I have a similar tendency to indigestion with green bell peppers, but I still love their flavor this salad. I cut them in chunks so that they will flavor the dressing but I can easily avoid eating too much of the actual fruit. It's also O.K. to leave them out or to substitute deep green Ancho or Pasilla chiles instead of green bell pepper for a touch of heat. Or try ripe yellow bell peppers.
1. Cover slices or chunks of sweet red onion (or minced scallions) with Good Seasons Italian DRESSING, prepared according to package directions in the bottom of a large bowl. I use cider vinegar. Vegetable oil, such as canola, or vegetable oil with a little olive oils will work in this salad. Allow onions to marinate while preparing other ingredients.
Add green or yellow bell peppers or Ancho chiles cut in chunks or slices, freshly ground black pepper and more salad dressing until covered. Allow to marinate for a while to develop flavor, if you have time.
2. Cut tomatoes in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). This salad is better if you peel the tomatoes first.
Peel and cut cucumbers in slices or chunks and add to the bowl, along with the tomatoes. You may leave the skins on young, tender "burpless" type cucumbers if you like.
Add more dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing.
Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally.
Allergy Information: Good Seasons Italian Dressing Mix contains maltodextrin and Xanthan Gum, which are typically manufactured using corn products. I can usually tolerate a little of this dressing without a problem, however. The Garlic and Herb and Mild Italian varieties contain xanthan gum, but not maltodextrin. I prefer a non-sweet dressing for this salad. The Garlic and Herb variety works, but the original Italian is particularly suited to the ingredients in this salad.
Check for soy sauce, which includes wheat.
Fat-Free Alternative: This salad has a different character, with a little sugar in the dressing, different seasonings, and no fat. Also contains no corn products.
This tomato and cucumber salad has a marinated character, good cold or at room temperature for summer buffets, if served with a slotted spoon.
It is also wonderful in bowls with some of the liquid which will develop in the bottom of the bowl. Try it with some Italian, French or other quality bread and maybe some cheese for a light meal.
Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during home-grown tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste. In winter, try this broccoli salad.
If someone has a hard time digesting onions, leave them out, use a little minced scallion or sweet onion or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. Or cut the onions in big chunks so that they can be avoided by those who have trouble with them. I have a similar tendency to indigestion with green bell peppers, but I still love their flavor this salad. I cut them in chunks so that they will flavor the dressing but I can easily avoid eating too much of the actual fruit. It's also O.K. to leave them out or to substitute deep green Ancho or Pasilla chiles instead of green bell pepper for a touch of heat. Or try ripe yellow bell peppers.
1. Cover slices or chunks of sweet red onion (or minced scallions) with Good Seasons Italian DRESSING, prepared according to package directions in the bottom of a large bowl. I use cider vinegar. Vegetable oil, such as canola, or vegetable oil with a little olive oils will work in this salad. Allow onions to marinate while preparing other ingredients.
Add green or yellow bell peppers or Ancho chiles cut in chunks or slices, freshly ground black pepper and more salad dressing until covered. Allow to marinate for a while to develop flavor, if you have time.
2. Cut tomatoes in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). This salad is better if you peel the tomatoes first.
Peel and cut cucumbers in slices or chunks and add to the bowl, along with the tomatoes. You may leave the skins on young, tender "burpless" type cucumbers if you like.
Add more dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing.
Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally.
Allergy Information: Good Seasons Italian Dressing Mix contains maltodextrin and Xanthan Gum, which are typically manufactured using corn products. I can usually tolerate a little of this dressing without a problem, however. The Garlic and Herb and Mild Italian varieties contain xanthan gum, but not maltodextrin. I prefer a non-sweet dressing for this salad. The Garlic and Herb variety works, but the original Italian is particularly suited to the ingredients in this salad.
Check for soy sauce, which includes wheat.
Fat-Free Alternative: This salad has a different character, with a little sugar in the dressing, different seasonings, and no fat. Also contains no corn products.
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