Similar to commercial "Almond Roca"but better. This toffee is not too hard - easier to chew than some English toffees. David's Mom has made 8 batches for Christmas this year (plus other candy). I think this is the over-all favorite of her holiday candies. Though various family members have additional favorites.
Prepare a jelly roll pan (about 10 x 15 inches with a lip) by lining with aluminum foil and generously buttering the foil. Have ready the following ingredients:
2 cups salted butter (one pound) - bring to room temperature
2 cups sugar - room temperature
2 cups chopped, toasted almonds - divided
1 pound milk chocolate (about 2 2/3 cups of Guittard milk chocolate chips, for example)
It is important that the butter and sugar both be at room temperature, or the candy will separate. Grandma uses cane sugar for candy. You will need an accurate candy thermometer.
Heat butter and sugar together in a heavy saucepan while stirring constantly. When butter and sugar have melted together, attach candy thermometer to the pan with the bulb in the candy. Start with medium-high heat and adjust heat to bring candy to a boil, then to keep it boiling. Boil, stirring constantly and vigorously, for about 5 minutes, then add about half of the chopped almonds. Continue to cook and stir vigorously until candy reaches 300 degrees (optimum final temperature may be slightly different at high altitude or low barometric pressure. You can look up general adjustments for candy making). Be very careful. The thermometer and candy are HOT.
Pour toffee into prepared jelly roll pan. Cool toffee. I think you could probably score the candy for easier breaking before it is completely cool, but Grandma doesn't bother because people tend to want to eat big chunks of it.
When the toffee is cool, melt milk chocolate over hot water (bring water to simmer in a double boiler, remove from heat and place chocolate in the top of the double boiler over the hot water). I think Guittard milk chocolate chips would be a good choice if you don't buy milk chocolate in bulk. If the weather is humid, you might want to use part "milk chocolate dipping wafers" and part milk chocolate to stabilize the chocolate. "Frost" the cooled toffee with the melted chocolate. Sprinkle with remaining chopped, toasted almonds (may not take an entire cup). Cool until chocolate solidifies. Break into pieces and enjoy.
If you wanted something closer to an "Almond Roca" presentation, I believe that you could also score the warm toffee, cool and break it into pieces before dipping in milk chocolate and rolling in chopped almonds. Sounds like a lot of work.
Allergy information: Contains milk products and nuts but no corn or wheat.
Showing posts with label Family Recipes. Show all posts
Showing posts with label Family Recipes. Show all posts
Monday, December 20, 2010
Monday, July 26, 2010
Grandma's Chili Sauce
History and Memories
This is one of the best recipes Mom got from her mother-in-law. It became almost mandatory with roast beef, pot roast, hash or meat loaf. It is also good on scrambled eggs (particularly with fried potatoes) and even in slightly messy sandwiches.
As I recall the story, Grandma got this recipe from a woman's magazine back when women's magazines were newly popular. It calls for "50 tomatoes", which is a little less specific than most recipes for processed foods today. Mom decided that this meant "medium tomatoes". I did a rough measurement with 5 tomatoes, and I figure that this amounts to about 5 or 6 quarts of diced tomatoes. Your results may vary.
I have memories of making this chili sauce as a rather big production: scalding and peeling tomatoes, grinding green peppers and onions (best done outside with a sprinkler running to limit tears) in a food mill (meat grinder). I still think the finished product tastes best when the onions and peppers are ground, but it was a messy business, with a little of the juice running down the back of the food mill onto the floor. Today, you can use a food processor if you like. Aim for onions and peppers diced to a size of about 1/4 inch - less than 1/2 inch in any case.
After following Grandma's recipe for several years, Mom decided to substitute whole spices for the ground spices in the original recipe to produce a redder sauce. She ties the whole spices in a cheesecloth or muslin bag so they can be removed after the sauce is cooked down. The longer the whole spices simmer in the sauce, the stronger the flavor they impart. You can add more whole spices if you prefer a spicier sauce.
I compromise, leaving the celery seed swimming in the sauce and bagging the other spices. (I am partial to celery seed). I have used one of the little nylon tulle circles used to tie up bundles of Jordan almonds for wedding receptions. But you run a very slight risk of melting it if you allow the sauce to scorch during cooking.
The biggest change Mom made in this recipe was adding tomato paste at the end of simmering, which drastically cuts down on the time that you need to cook the sauce down until it is thick. Adding tomato paste also means that there is proportionately more tomato and less of the other ingredients in the final sauce. If you wish to increase the amount of the other ingredients for a zingier sauce, feel free.
According to my calculations from a "home cooking" website, a 12-ounce can of tomato paste is roughly equivalent to 6.6 cups of fresh tomatoes, packed (minus a lot of water). This means that 4 cans of tomato paste is about equivalent to the amount of fresh tomato in the recipe. This little comparison also gives you an idea how long Grandma's version has to be cooked down to produce a thick sauce. Mom's new version is thicker than Grandma's version, however (at least as we prepared it). We didn't use any paste tomatoes, either. So the "sauce" between bits of vegetable tended to be somewhat watery. It was still very good.
Jason also got Mom to add jalapeño peppers for an unusual Chili Sauce Picante (or "Salsa") variation.
Ingredients
50 medium tomatoes (about 6 quarts) peeled, cored and diced to ~ 1/4 inch pieces
5 cups vinegar (we use apple cider vinegar - 5% acidity)
6 Tablespoons sugar (less sweet than most commercial chili sauces)
6 Tablespoons salt (preferably non-iodized: check labels of pickling or kosher salt for equivalent amounts)
1/2 Tablespoon cloves (ground in the original, whole in Mom's version)
1 1/2 Tablespoons allspice (ground in Grandma's version, whole in Mom's version)
2 Tablespoons ground cinnamon or 4 sticks cinnamon, broken
2 Tablespoons celery seed
4 green peppers, cores and seeds removed, ground or diced to ~ 1/4 inch
4 onions, ground or diced
For Mom's updated version: 4 twelve-ounce cans tomato paste
For Chili Sauce Picante
Add ten Jalapeño peppers, cores and seeds removed, minced - or other hot peppers to taste. You may wish to add 2 to 4 Tablespoons of coriander seeds, toasted or not, to your spice bag and omit the celery seed, which doesn't seem very "Mexican". Mom uses celery seed.
Directions
Tie whole spices in a cheesecloth or other food-grade cloth bundle, if using whole spices. Combine all ingredients in a heavy-bottomed kettle and simmer briskly, uncovered until thickened. Stir frequently, particularly as sauce thickens. For Mom's version, cook down for about an hour, add the tomato paste and cook for a few more minutes. Stir frequently as above. Remove the spice bundle.
Pack in cup, 12 ounce or pint canning jars, using normal home canning techniques. Leave 1/2 inch head space. Process in a boiling water bath (covered with boiling water) for 12 minutes if sauce is already hot when processed, about 15 - 18 minutes if sauce has cooled significantly before processing, or for larger jars.
Quarter Recipe
It's much less of a project to make a quarter batch, especially if you use a tomato variety that's easy to peel while raw. Blanching even the easy-to-peel ones may be worthwhile if you make the larger batch above.
You can easily process jars in a large kettle, slightly elevated in a steamer insert, if you have a smooth-topped stove which doesn't work with a typical cold-pack canner. Separate canning jars in the steamer insert with clean, wet washcloths to prevent bumping during processing.
I increased some of the ingredients a little to compensate for the addition of tomato paste, for a result a little closer to Grandma's original, but redder and fresher in flavor like Mom's.
12 to 14 medium-sized tomatoes (about 6 cups peeled, cored and diced)
1 1/2 cups real apple cider vinegar
2 Tablespoons sugar, scant
2 Tablespoons salt, scant
1/2 teaspoon whole cloves
1 heaping teaspoon whole allspice
1 stick cinnamon, broken (I used 1/2 stick each of the assertively-flavored flaky Mexican cinnamon sticks and the harder "standard" cinnamon sticks - they're from different species of tree)
2 teaspoons celery seed, scant
1 large green pepper, diced
1 very large onion, diced
1 twelve-ounce can tomato paste
This is one of the best recipes Mom got from her mother-in-law. It became almost mandatory with roast beef, pot roast, hash or meat loaf. It is also good on scrambled eggs (particularly with fried potatoes) and even in slightly messy sandwiches.
As I recall the story, Grandma got this recipe from a woman's magazine back when women's magazines were newly popular. It calls for "50 tomatoes", which is a little less specific than most recipes for processed foods today. Mom decided that this meant "medium tomatoes". I did a rough measurement with 5 tomatoes, and I figure that this amounts to about 5 or 6 quarts of diced tomatoes. Your results may vary.
I have memories of making this chili sauce as a rather big production: scalding and peeling tomatoes, grinding green peppers and onions (best done outside with a sprinkler running to limit tears) in a food mill (meat grinder). I still think the finished product tastes best when the onions and peppers are ground, but it was a messy business, with a little of the juice running down the back of the food mill onto the floor. Today, you can use a food processor if you like. Aim for onions and peppers diced to a size of about 1/4 inch - less than 1/2 inch in any case.
After following Grandma's recipe for several years, Mom decided to substitute whole spices for the ground spices in the original recipe to produce a redder sauce. She ties the whole spices in a cheesecloth or muslin bag so they can be removed after the sauce is cooked down. The longer the whole spices simmer in the sauce, the stronger the flavor they impart. You can add more whole spices if you prefer a spicier sauce.
I compromise, leaving the celery seed swimming in the sauce and bagging the other spices. (I am partial to celery seed). I have used one of the little nylon tulle circles used to tie up bundles of Jordan almonds for wedding receptions. But you run a very slight risk of melting it if you allow the sauce to scorch during cooking.
The biggest change Mom made in this recipe was adding tomato paste at the end of simmering, which drastically cuts down on the time that you need to cook the sauce down until it is thick. Adding tomato paste also means that there is proportionately more tomato and less of the other ingredients in the final sauce. If you wish to increase the amount of the other ingredients for a zingier sauce, feel free.
According to my calculations from a "home cooking" website, a 12-ounce can of tomato paste is roughly equivalent to 6.6 cups of fresh tomatoes, packed (minus a lot of water). This means that 4 cans of tomato paste is about equivalent to the amount of fresh tomato in the recipe. This little comparison also gives you an idea how long Grandma's version has to be cooked down to produce a thick sauce. Mom's new version is thicker than Grandma's version, however (at least as we prepared it). We didn't use any paste tomatoes, either. So the "sauce" between bits of vegetable tended to be somewhat watery. It was still very good.
Jason also got Mom to add jalapeño peppers for an unusual Chili Sauce Picante (or "Salsa") variation.
Ingredients
50 medium tomatoes (about 6 quarts) peeled, cored and diced to ~ 1/4 inch pieces
5 cups vinegar (we use apple cider vinegar - 5% acidity)
6 Tablespoons sugar (less sweet than most commercial chili sauces)
6 Tablespoons salt (preferably non-iodized: check labels of pickling or kosher salt for equivalent amounts)
1/2 Tablespoon cloves (ground in the original, whole in Mom's version)
1 1/2 Tablespoons allspice (ground in Grandma's version, whole in Mom's version)
2 Tablespoons ground cinnamon or 4 sticks cinnamon, broken
2 Tablespoons celery seed
4 green peppers, cores and seeds removed, ground or diced to ~ 1/4 inch
4 onions, ground or diced
For Mom's updated version: 4 twelve-ounce cans tomato paste
For Chili Sauce Picante
Add ten Jalapeño peppers, cores and seeds removed, minced - or other hot peppers to taste. You may wish to add 2 to 4 Tablespoons of coriander seeds, toasted or not, to your spice bag and omit the celery seed, which doesn't seem very "Mexican". Mom uses celery seed.
Directions
Tie whole spices in a cheesecloth or other food-grade cloth bundle, if using whole spices. Combine all ingredients in a heavy-bottomed kettle and simmer briskly, uncovered until thickened. Stir frequently, particularly as sauce thickens. For Mom's version, cook down for about an hour, add the tomato paste and cook for a few more minutes. Stir frequently as above. Remove the spice bundle.
Pack in cup, 12 ounce or pint canning jars, using normal home canning techniques. Leave 1/2 inch head space. Process in a boiling water bath (covered with boiling water) for 12 minutes if sauce is already hot when processed, about 15 - 18 minutes if sauce has cooled significantly before processing, or for larger jars.
Quarter Recipe
It's much less of a project to make a quarter batch, especially if you use a tomato variety that's easy to peel while raw. Blanching even the easy-to-peel ones may be worthwhile if you make the larger batch above.
You can easily process jars in a large kettle, slightly elevated in a steamer insert, if you have a smooth-topped stove which doesn't work with a typical cold-pack canner. Separate canning jars in the steamer insert with clean, wet washcloths to prevent bumping during processing.
I increased some of the ingredients a little to compensate for the addition of tomato paste, for a result a little closer to Grandma's original, but redder and fresher in flavor like Mom's.
12 to 14 medium-sized tomatoes (about 6 cups peeled, cored and diced)
1 1/2 cups real apple cider vinegar
2 Tablespoons sugar, scant
2 Tablespoons salt, scant
1/2 teaspoon whole cloves
1 heaping teaspoon whole allspice
1 stick cinnamon, broken (I used 1/2 stick each of the assertively-flavored flaky Mexican cinnamon sticks and the harder "standard" cinnamon sticks - they're from different species of tree)
2 teaspoons celery seed, scant
1 large green pepper, diced
1 very large onion, diced
1 twelve-ounce can tomato paste
Wednesday, December 23, 2009
Oven-poached Turkey Breast
I wasn't sure exactly what what to call this. David's Mom once cooked for a fancy spa near San Diego where movie stars, etc. often went to lose a little weight. She sometimes prepared this turkey for 600 people. It was served cold with salads and such. Easy, low in fat and very moist and good.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Saturday, December 5, 2009
"Spanish" Green Beans
Adapted from The Pioneer Woman Cooks!. Entertaining directions at the link.
Pioneer Woman recommends her recipe as a Thanksgiving side dish. It can be prepared in advance and holds for hours in a slow-cooker or electric skillet. Recipes to serve 10 and to serve a crowd of 20 (more at a buffet) are below. Leftovers are good, too.
This dish would also be good served in individual bowls for a light supper (or breakfast or brunch) with a nice roll or some toast. Reminds me of Grandma's farm breakfast of stewed tomatoes and grilled cheese sandwiches. Or serve over a little brown rice, over drained and heated canned corn or with some good tortillas.
Ingredients
5 slices bacon (or 1/3 to 1/2 pound)
1 medium onion, diced
4 cans (14.5 oz. ) whole or cut green beans (or 1 1/2 to 2 Pounds fresh or frozen)
2 cans (14.5 oz.) stewed, whole or diced tomatoes (or one 28 oz. can)
Cayenne pepper to taste (Up to 1/8 teaspoon, or 1/4 teaspoon of regular red pepper)
Preparation
Slice the bacon into pieces one inch wide or less and start cooking them in a deep skillet or Dutch oven. Cook and stir over medium-low heat until bacon startes to turn brown, stirring occasionally. Meanwhile, dice the onion. When the bacon is beginning to brown, drain off most of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice color, but do not cook until bacon is crisp.
Add the two cans of tomatoes with their juice. Stir, loosening browned bits from the bottom of the pan and breaking up the tomatoes a little if you wish. Drain the green beans and add them to the pan. Stir gently. If you add the cayenne pepper to the pan with the bacon and the onions now, the heat may increase as the dish cooks. You can also add the pepper just before serving, when it will be easier to adjust the flavor to your preference.
If you wish to take this dish to a potluck, you can heat it through at this point, then transfer it to a 3 to 4 quart slow cooker to finish cooking. Or if you are starting several hours in advance, combine the onions, bacon and tomatoes with the drained, unheated beans in the slow cooker and stir gently). Start cooking on "high" heat then turn to the low or warm setting when you think the dish has cooked long enough.
If not transferring to a slow cooker, cover the pan and reduce heat to low. Cook for at least 45 minutes, stirring occasionally.
Ingredients
10 slices bacon (I sometimes use a 12-ounce package)
1 very large onion or two medium onions, diced
1 food service-size can (6 lb. 5 oz. ) whole or cut green beans OR two 50-ounce cans, PLUS one 14.5 oz. can.
2 large cans (28 oz.) whole, stewed or diced tomatoes (or four 14.5 oz. cans)
Cayenne pepper to taste (up to 1/4 teaspoon or up to 1/2 teaspoon regular red pepper)
Prepare as above, in a large electric skillet, Dutch oven or kettle with a heavy bottom. For a potluck or buffet, a 6 to 8 quart capacity slow-cooker or large, deep electric skillet is easy to transport.
Some Other Ideas
For a meatless dish, consider the following:
1. Increase the amount of chile. Brown the onions slowly in a little oil.
2, Substitute 1/4 teaspoon (or more) of whole celery seed for the cayenne and add two medium diced potatoes and some fresh-ground black pepper with the tomatoes after browning the onions slowly in a little oil. The Crab Cooker's wonderful red clam chowder - a Newport Beach tradition - contains a LOT of celery seed. Well, green beans and clams are not exactly interchangeable, but there is some similarity in the flavor of the finished products.
Family Green Bean Gardening Traditions and Preferences
David called this dish "Okie beans" at a branch party, but I think of "Okie beans" as big, fresh green beans - "beany" ones like the ones his mother prefers - cooked for a long time with onion and some ham or bacon. She likes varieties like Kentucky Wonder and Pinto (picked as green beans, with seeds developed), but both have strings. Contender is her choice for a stringless, "beany" bean, but it will get fibrous in cool fall weather. It's for spring planting. The Blue Lake-type beans you find in cans are the kind David's Mom calls, "just green, not beans", along with filet beans and other delicate types. The kind my Mom likes. Fortex is her favorite. Great choice. David's mom and my mom both like Romano-type beans, too. But my mom picks them when they're still young, before the seeds develop.
Even though this recipe, as written, is made with beans that taste more "green" than "beany", Pioneer Woman does live in Oklahoma. So David isn't too far off in calling this dish "Okie beans", even when it's made with skinny, city-slicker beans. I expect that David's mom could make this dish wonderful with fresh Kentucky Wonders or her home-canned "beany" beans, too. Wouldn't work as well with Mom's ultra-tender baby beans.
You could also use flat Italian green beans, using one or more cans of Italian-style stewed tomatoes in place of regular stewed tomatoes. Don't over-do the Italian seasoning. You might want to use black pepper rather than cayenne for an Italian variation.
Allergy information: Tomato sauce and some canned tomatoes may contain corn products. Check the label. Some bacon contains corn products. Some people get headaches from cured meats.
Stocking up: You can keep the beans, tomatoes and cayenne pepper for this recipe on hand all the time. In a pinch, you can leave out the bacon. Use dried, minced onion if you don't have fresh onions (don't try to saute them), and a touch of vegetable oil.
Pioneer Woman recommends her recipe as a Thanksgiving side dish. It can be prepared in advance and holds for hours in a slow-cooker or electric skillet. Recipes to serve 10 and to serve a crowd of 20 (more at a buffet) are below. Leftovers are good, too.
This dish would also be good served in individual bowls for a light supper (or breakfast or brunch) with a nice roll or some toast. Reminds me of Grandma's farm breakfast of stewed tomatoes and grilled cheese sandwiches. Or serve over a little brown rice, over drained and heated canned corn or with some good tortillas.
Recipe for 10 servings (as a side dish)
I prefer slightly-sweet stewed tomatoes for this dish, especially if you're a little short on time to cook the beans after adding the tomatoes. This dish tastes best if simmered for at least 45 minutes.Ingredients
5 slices bacon (or 1/3 to 1/2 pound)
1 medium onion, diced
4 cans (14.5 oz. ) whole or cut green beans (or 1 1/2 to 2 Pounds fresh or frozen)
2 cans (14.5 oz.) stewed, whole or diced tomatoes (or one 28 oz. can)
Cayenne pepper to taste (Up to 1/8 teaspoon, or 1/4 teaspoon of regular red pepper)
Preparation
Slice the bacon into pieces one inch wide or less and start cooking them in a deep skillet or Dutch oven. Cook and stir over medium-low heat until bacon startes to turn brown, stirring occasionally. Meanwhile, dice the onion. When the bacon is beginning to brown, drain off most of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice color, but do not cook until bacon is crisp.
Add the two cans of tomatoes with their juice. Stir, loosening browned bits from the bottom of the pan and breaking up the tomatoes a little if you wish. Drain the green beans and add them to the pan. Stir gently. If you add the cayenne pepper to the pan with the bacon and the onions now, the heat may increase as the dish cooks. You can also add the pepper just before serving, when it will be easier to adjust the flavor to your preference.
If you wish to take this dish to a potluck, you can heat it through at this point, then transfer it to a 3 to 4 quart slow cooker to finish cooking. Or if you are starting several hours in advance, combine the onions, bacon and tomatoes with the drained, unheated beans in the slow cooker and stir gently). Start cooking on "high" heat then turn to the low or warm setting when you think the dish has cooked long enough.
If not transferring to a slow cooker, cover the pan and reduce heat to low. Cook for at least 45 minutes, stirring occasionally.
Recipe for a Crowd
Your chance to use a restaurant-size can of green beans. This double recipe serves about 20, more at a buffet or potluck, where you might want to serve this dish with a slotted spoon. Save the soupy part in the bottom of the pot or skillet to eat later with crackers, toast or a grilled cheese sandwich.Ingredients
10 slices bacon (I sometimes use a 12-ounce package)
1 very large onion or two medium onions, diced
1 food service-size can (6 lb. 5 oz. ) whole or cut green beans OR two 50-ounce cans, PLUS one 14.5 oz. can.
2 large cans (28 oz.) whole, stewed or diced tomatoes (or four 14.5 oz. cans)
Cayenne pepper to taste (up to 1/4 teaspoon or up to 1/2 teaspoon regular red pepper)
Prepare as above, in a large electric skillet, Dutch oven or kettle with a heavy bottom. For a potluck or buffet, a 6 to 8 quart capacity slow-cooker or large, deep electric skillet is easy to transport.
Some Other Ideas
For a meatless dish, consider the following:
1. Increase the amount of chile. Brown the onions slowly in a little oil.
2, Substitute 1/4 teaspoon (or more) of whole celery seed for the cayenne and add two medium diced potatoes and some fresh-ground black pepper with the tomatoes after browning the onions slowly in a little oil. The Crab Cooker's wonderful red clam chowder - a Newport Beach tradition - contains a LOT of celery seed. Well, green beans and clams are not exactly interchangeable, but there is some similarity in the flavor of the finished products.
Family Green Bean Gardening Traditions and Preferences
David called this dish "Okie beans" at a branch party, but I think of "Okie beans" as big, fresh green beans - "beany" ones like the ones his mother prefers - cooked for a long time with onion and some ham or bacon. She likes varieties like Kentucky Wonder and Pinto (picked as green beans, with seeds developed), but both have strings. Contender is her choice for a stringless, "beany" bean, but it will get fibrous in cool fall weather. It's for spring planting. The Blue Lake-type beans you find in cans are the kind David's Mom calls, "just green, not beans", along with filet beans and other delicate types. The kind my Mom likes. Fortex is her favorite. Great choice. David's mom and my mom both like Romano-type beans, too. But my mom picks them when they're still young, before the seeds develop.
Even though this recipe, as written, is made with beans that taste more "green" than "beany", Pioneer Woman does live in Oklahoma. So David isn't too far off in calling this dish "Okie beans", even when it's made with skinny, city-slicker beans. I expect that David's mom could make this dish wonderful with fresh Kentucky Wonders or her home-canned "beany" beans, too. Wouldn't work as well with Mom's ultra-tender baby beans.
You could also use flat Italian green beans, using one or more cans of Italian-style stewed tomatoes in place of regular stewed tomatoes. Don't over-do the Italian seasoning. You might want to use black pepper rather than cayenne for an Italian variation.
Allergy information: Tomato sauce and some canned tomatoes may contain corn products. Check the label. Some bacon contains corn products. Some people get headaches from cured meats.
Stocking up: You can keep the beans, tomatoes and cayenne pepper for this recipe on hand all the time. In a pinch, you can leave out the bacon. Use dried, minced onion if you don't have fresh onions (don't try to saute them), and a touch of vegetable oil.
Saturday, November 28, 2009
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
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.
Saturday, November 7, 2009
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, màs 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, màs 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.
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
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.
Saturday, September 26, 2009
Coconut/Oatmeal cookies
David loves these. The recipe is from blogger Jane Galt (nom de blog) who writes,
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped nuts
1 cup sweetened, flaked coconut
1 1/2 cups oatmeal (old fashioned; not quick or instant)
Preheat oven to 375 degrees fahrenheit. Cream the butter and sugars together. Beat in egg. Sift together flour, salt, and baking soda, and add to mixture. Stir in nuts and coconut. Stir in oats. Drop by rounded spoonfuls onto a greased cookie sheet and bake 12-14 minutes, until golden brown.
Allergy information: Most sweetened, flaked coconut products contain corn derivatives and also a sulfiting agent to preserve whiteness. Sulfites can cause anaphylaxis in sensitive people.
These are the rare cookies that improve with age; they just get crispier and more delicious every day. Hope y'all enjoy.1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped nuts
1 cup sweetened, flaked coconut
1 1/2 cups oatmeal (old fashioned; not quick or instant)
Preheat oven to 375 degrees fahrenheit. Cream the butter and sugars together. Beat in egg. Sift together flour, salt, and baking soda, and add to mixture. Stir in nuts and coconut. Stir in oats. Drop by rounded spoonfuls onto a greased cookie sheet and bake 12-14 minutes, until golden brown.
Allergy information: Most sweetened, flaked coconut products contain corn derivatives and also a sulfiting agent to preserve whiteness. Sulfites can cause anaphylaxis in sensitive people.
Wednesday, September 23, 2009
Traditional Chocolate Chip Bar Cookies (Like David's Mom's)
David's Mom makes great Chocolate Chip Cookie bars. She uses the recipe from the Nestle Chocolate Chip bag, substituting shortening for half the butter. This improves the texture when making chocolate chip cookies as bars. She mixes her dough with a heavy-duty mixer. If you don't like the flavor of shortening in cookies but still want improved texture for bar cookies, try using 1/4 cup shortening or high-quality lard and 3/4 cup butter.
This recipe is very similar to the Nestle recipe, but uses more brown sugar and less granulated sugar, 1/4 cup more flour, less salt and less soda. See notes at bottom of the recipe.
The recipe below may be conveniently halved. If baking as bars, bake a half-recipe in a 9 x 9 inch baking pan. Or a 9 x 13 inch pan for thinner bars.
To use this recipe to make all-butter drop cookies, reduce the flour to 2 1/4 cups and add 1/2 teaspoon water with the vanilla. (Per The Best Recipe, the original Toll House Cookie recipe contained a little water). Unsalted butter may produce better results than salted butter. Substitute an extra stick (1/2 cup) of butter for the shortening in the recipe below.
I prefer not to use the full amount of chocolate chips in most chocolate chip cookie recipes from chocolate chip packages. I think they want to sell more chocolate chips. Less than a cup of chocolate chips or chunks is fine with me. Easier to taste the non-chocolate part of the cookie. I do like nuts in these cookies.
Ingredients
1/2 cup shortening (room temperature)
1/2 cup butter, (softened but not squishy)
1/2 cup granulated sugar or superfine sugar*
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt **
1/2 cup to 2 cups (12 ounce package) semi-sweet chocolate chips or dark chocolate chunks
Up to 1 1/2 cups chopped walnuts or pecans (optional)
Directions
In a large mixing bowl, beat together the shortening and butter on high speed for 30 seconds. Add the sugars. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in the eggs one at a time, then the vanilla until combined.
Sift baking soda into some of the flour, combine with the rest of the flour and the salt. Beat in as much of the flour as you can into the creamed ingredients with the mixer. Stir in remaining flour. Stir chocolate pieces and nuts, if desired, into dough.
Bar Cookies
Press dough in a 10 x 15 x 1 (at least) inch baking pan. Bake at 375 degrees for 15 to 20 minutes, until golden. Cool on a wire rack and cut into bars. Makes about 48 bars. For thinner bars, use a 10 x 17 inch jelly roll pan, a 11 x 17 inch half sheet cake pan or half hotel sheet and bake a few minutes less.
Drop Cookies
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 - 10 minutes, until edges are lightly browned. Allow to cool on cookie sheet for 1 or 2 minutes, then remove to a cooling rack with a metal spatula. Makes about 60 cookies.
Cookie Pizza
Prepare dough as above, but do not add chocolate chips. Press dough into two ungreased 12-inch pizza pans. Sprinkle half of chocolate chips and nuts on dough in each pan. Press in lightly. Bake at 375 degrees for about 15 minutes, until golden. Meanwhile, melt about 4 ounces white chocolate baking pieces or cut-up white baking bar. Drizzle over baked cookie pizzas. Cut each into 8 wedges, then cut a middle circle. Makes 32 pieces.
* Most traditional chocolate chip cookie recipes use 3/4 cup each brown and white sugar. Granulated and superfine white sugars may be measured the same. Superfine sugar produces a finer texture, which may or may not be an advantage in this recipe.
** Many similar recipes include an entire teaspoon of salt plus an entire teaspoon of soda, even though there is not sufficient acid (mainly from brown sugar) in the recipe to react with an entire teaspoon of soda. Some people may prefer the saltier flavor from a full teaspoon of salt and soda. The Better Homes and Gardens recipe upon which the recipe above is based contains no salt, but I think a little makes the cookies taste better. You may wish to increase salt to 1/2 teaspoon if using unsalted butter. An alternate recipe substitutes chopped, salted peanuts for chocolate chips, which would negate the need for extra salt.
This recipe is very similar to the Nestle recipe, but uses more brown sugar and less granulated sugar, 1/4 cup more flour, less salt and less soda. See notes at bottom of the recipe.
The recipe below may be conveniently halved. If baking as bars, bake a half-recipe in a 9 x 9 inch baking pan. Or a 9 x 13 inch pan for thinner bars.
To use this recipe to make all-butter drop cookies, reduce the flour to 2 1/4 cups and add 1/2 teaspoon water with the vanilla. (Per The Best Recipe, the original Toll House Cookie recipe contained a little water). Unsalted butter may produce better results than salted butter. Substitute an extra stick (1/2 cup) of butter for the shortening in the recipe below.
I prefer not to use the full amount of chocolate chips in most chocolate chip cookie recipes from chocolate chip packages. I think they want to sell more chocolate chips. Less than a cup of chocolate chips or chunks is fine with me. Easier to taste the non-chocolate part of the cookie. I do like nuts in these cookies.
Ingredients
1/2 cup shortening (room temperature)
1/2 cup butter, (softened but not squishy)
1/2 cup granulated sugar or superfine sugar*
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt **
1/2 cup to 2 cups (12 ounce package) semi-sweet chocolate chips or dark chocolate chunks
Up to 1 1/2 cups chopped walnuts or pecans (optional)
Directions
In a large mixing bowl, beat together the shortening and butter on high speed for 30 seconds. Add the sugars. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in the eggs one at a time, then the vanilla until combined.
Sift baking soda into some of the flour, combine with the rest of the flour and the salt. Beat in as much of the flour as you can into the creamed ingredients with the mixer. Stir in remaining flour. Stir chocolate pieces and nuts, if desired, into dough.
Bar Cookies
Press dough in a 10 x 15 x 1 (at least) inch baking pan. Bake at 375 degrees for 15 to 20 minutes, until golden. Cool on a wire rack and cut into bars. Makes about 48 bars. For thinner bars, use a 10 x 17 inch jelly roll pan, a 11 x 17 inch half sheet cake pan or half hotel sheet and bake a few minutes less.
Drop Cookies
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 - 10 minutes, until edges are lightly browned. Allow to cool on cookie sheet for 1 or 2 minutes, then remove to a cooling rack with a metal spatula. Makes about 60 cookies.
Cookie Pizza
Prepare dough as above, but do not add chocolate chips. Press dough into two ungreased 12-inch pizza pans. Sprinkle half of chocolate chips and nuts on dough in each pan. Press in lightly. Bake at 375 degrees for about 15 minutes, until golden. Meanwhile, melt about 4 ounces white chocolate baking pieces or cut-up white baking bar. Drizzle over baked cookie pizzas. Cut each into 8 wedges, then cut a middle circle. Makes 32 pieces.
* Most traditional chocolate chip cookie recipes use 3/4 cup each brown and white sugar. Granulated and superfine white sugars may be measured the same. Superfine sugar produces a finer texture, which may or may not be an advantage in this recipe.
** Many similar recipes include an entire teaspoon of salt plus an entire teaspoon of soda, even though there is not sufficient acid (mainly from brown sugar) in the recipe to react with an entire teaspoon of soda. Some people may prefer the saltier flavor from a full teaspoon of salt and soda. The Better Homes and Gardens recipe upon which the recipe above is based contains no salt, but I think a little makes the cookies taste better. You may wish to increase salt to 1/2 teaspoon if using unsalted butter. An alternate recipe substitutes chopped, salted peanuts for chocolate chips, which would negate the need for extra salt.
Wednesday, July 15, 2009
Fruit Cobbler or Clafouti (egg-free)
When Miss Hauser taught us to make this cobbler in high school cooking class, she told us to remember the recipe in case there was a war and eggs were rationed. It has become a favorite in our family. True heaven is a square of this cobbler made with boysenberries, still warm from the oven, with homemade Vanilla Custard ice cream (or egg-free vanilla ice cream if you're allergic to eggs). It is also great with whipped cream, custard sauce, a fresh fruit sauce or plain. At a relaxed breakfast or brunch, it can stand in for high-labor waffles topped with fruit. It's best served soon after baking.
Today, I found out that our homey cobbler is actually a form of the more exotic-sounding French Clafouti or Clafoutis. Clafouti or Clafoutis is "A baked dessert composed of a layer of fresh fruit topped with a thick batter." The fruit layer has a custard-like quality where it intersects the cake. The fruit becomes thickened during baking and no thickener is added to the fruit beforehand. It resembles those lemon or chocolate pudding cakes where the filling and cake switch positions during baking. The Joy of Cooking has a recipe for Clafouti made with dark cherries, cognac and a thin batter rich in eggs with no other leavening. Probably comes out somewhat crepe-like in texture.
Our homey American version is not a deep-dish cobbler. It is excellent for boysenberries, blackberries, blueberries and other precious fruits because it "stretches" the fruit between several servings. Peaches, apricots or pie cherries are also wonderful choices. Add some raspberries or blueberries to the peaches or pineapple to the apricots or cherries if you like.
For cobblers topped with biscuits, butter cookie dough or pie dough, The Best Recipe, 1999 edition, has an elaborate work-up of recipes for thickened fillings and toppings. There are also directions for "Dowdy", Brown Betty and crisps. Can't vouch for the newer editions. I may post an example with the butter cookie dough if I get a chance to try it soon. Sounds great. But the recipe below is one you can really "cobble together" quickly. Even if it might not be what some people normally think of as a cobbler.
Cooking lesson - Sifting Flour: This recipe calls for sifted flour. Miss Hauser was a stickler for sifting flour before measuring, then spooning lightly into the measuring cup and leveling with a knife. We then sifted the flour together with the leavening, salt and any spices once or twice more. This type of sifting is still used by championship bakers who want perfect results. But for most modern recipes which do not call for sifted flour, stir the flour, spoon lightly into a cup and level with the flat back of a knife.
As an experiment, I used the "stir and spoon" method to measure a cup of flour, then sifted it through a fairly fine sieve (I don't even have a flour sifter) and measured it again after spooning into the cup and leveling. I had about 2 Tablespoons extra flour. So if you're too pressed for time to sift the flour in this recipe, reduce the amount of flour to 1 3/4 cups. I still sift leavening with part of the flour through a fine seive when I bake (unless I can mix the leavening with abrasive sugar) then whisk well into the remaining flour. I hate lumps of baking soda in baked goods. Sifting the leavening with the flour produces a finer-grained crumb.
Grease the bottom of a 9 x 13 inch baking pan. If using bare aluminum, grease bottom and sides well, flour the sides. Preheat oven to 350 degrees.
Fruit Mixture:
Cake Batter
Serve warm or at room temperature from the pan or cool, cover and refrigerated for later serving - individual servings may be warmed in the microwave.
Today, I found out that our homey cobbler is actually a form of the more exotic-sounding French Clafouti or Clafoutis. Clafouti or Clafoutis is "A baked dessert composed of a layer of fresh fruit topped with a thick batter." The fruit layer has a custard-like quality where it intersects the cake. The fruit becomes thickened during baking and no thickener is added to the fruit beforehand. It resembles those lemon or chocolate pudding cakes where the filling and cake switch positions during baking. The Joy of Cooking has a recipe for Clafouti made with dark cherries, cognac and a thin batter rich in eggs with no other leavening. Probably comes out somewhat crepe-like in texture.
Our homey American version is not a deep-dish cobbler. It is excellent for boysenberries, blackberries, blueberries and other precious fruits because it "stretches" the fruit between several servings. Peaches, apricots or pie cherries are also wonderful choices. Add some raspberries or blueberries to the peaches or pineapple to the apricots or cherries if you like.
For cobblers topped with biscuits, butter cookie dough or pie dough, The Best Recipe, 1999 edition, has an elaborate work-up of recipes for thickened fillings and toppings. There are also directions for "Dowdy", Brown Betty and crisps. Can't vouch for the newer editions. I may post an example with the butter cookie dough if I get a chance to try it soon. Sounds great. But the recipe below is one you can really "cobble together" quickly. Even if it might not be what some people normally think of as a cobbler.
Cooking lesson - Sifting Flour: This recipe calls for sifted flour. Miss Hauser was a stickler for sifting flour before measuring, then spooning lightly into the measuring cup and leveling with a knife. We then sifted the flour together with the leavening, salt and any spices once or twice more. This type of sifting is still used by championship bakers who want perfect results. But for most modern recipes which do not call for sifted flour, stir the flour, spoon lightly into a cup and level with the flat back of a knife.
As an experiment, I used the "stir and spoon" method to measure a cup of flour, then sifted it through a fairly fine sieve (I don't even have a flour sifter) and measured it again after spooning into the cup and leveling. I had about 2 Tablespoons extra flour. So if you're too pressed for time to sift the flour in this recipe, reduce the amount of flour to 1 3/4 cups. I still sift leavening with part of the flour through a fine seive when I bake (unless I can mix the leavening with abrasive sugar) then whisk well into the remaining flour. I hate lumps of baking soda in baked goods. Sifting the leavening with the flour produces a finer-grained crumb.
Grease the bottom of a 9 x 13 inch baking pan. If using bare aluminum, grease bottom and sides well, flour the sides. Preheat oven to 350 degrees.
Fruit Mixture:
2 to 3 cups fresh or frozen fruit, peeled and sliced if necessary.Bring fruit, water, sugar and butter to a boil, stirring occasionally, to soften fruit slightly and dissolve sugar. Set aside.
1 cup water or juice, more or less depending on juiciness of the fruit
Up to 1 cup sugar (depending on tartness of the fruit)
1 Tablespoon butter
Cake Batter
1 stick butter (1/2 cup) softened (not melted)Cream butter and sugar together well. Beat in flavoring, if desired. Mix and sift dry ingredients together well. Stir about 1/3 of the dry ingredients into the butter/sugar mixture, then 1/3 of the milk. Continue by thirds, stirring lightly after each addition, until smooth. Do not over-stir. Spread batter evenly in baking pan with a rubber spatula. Spoon hot fruit mixture gently over the batter. Bake at 350 degrees for 40 minutes, or until the lightly browned cake springs back when touched lightly near the center.
1 cup sugar
1/2 teaspoon vanilla, 1/8 teaspoon lemon zest or other flavoring (optional)
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
1 cup milk
Serve warm or at room temperature from the pan or cool, cover and refrigerated for later serving - individual servings may be warmed in the microwave.
Saturday, July 4, 2009
Lemon Bars
I can't eat these because of the cornstarch in the powdered sugar. But people still expect me to make them for parties and big gatherings. This is due to the cooking reputations of David's mother and his sister.
Cookie Layer:
2/3 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups all purpose flour
Filling:
3 large eggs
1 1/2 cups sugar
3 Tablespoons flour
1/4 cup fresh lemon juice plus a little finely grated lemon zest if desired
(lemon zent not included in original recipe)
Powdered sugar for dusting
Place oven rack in top 1/3 of oven and preheat oven to 350º. Spray the inside of a light-colored, shiny metal or glass 9 x 13 inch baking pan (not a flat cookie sheet) with non-stick cooking spray and spread to a thin layer (including where bars meet the sides of the pan).
For the cookie layer, beat together powdered sugar and butter. Stir and knead in flour, avoid overmixing. Pat evenly into the 9 x 13 inch pan. Form a slightly higher rim of dough, about 3/8 inch, around the edge. Bake for 18 to 20 minutes, until very lightly browned. Meanwhile, prepare filling. Lightly beat eggs, mix flour into some of the sugar, then add sugar and flour to eggs along with the lemon juice. Beat until frothy.
After cookie layer has baked for up to 20 minutes, remove from oven. Quickly pour filling over hot cookie layer and return to oven. Bake an additional 20 to 25 minutes, until light golden brown. Cool completely on wire rack, then dust with powdered sugar, using a fine sieve or sifter. Cut carefully with a sharp knife and remove from pan with a flat spatula. Makes 2 or 3 dozen small bars.
Big Batch:
Double all ingredients. Bake in a 1/2 hotel sheet pan or 1/2 size sheet cake pan, about 12 x 17 inches. Bars will be slightly thicker than those made with the single recipe, and may need to be baked a minute or two longer at each step. Note: Smart & Final or other restaurant suppliers sell 1/2 hotel sheet pans and foil sheet cake pans, which have higher sides. The 1/2 size sheet cake pan will fit inside the hotel sheet pan, which will give it added stability while cooking and removing from the oven, if you wish to bake the bars in a disposable pan. Be sure to grease the pan well to prevent an interaction between the filling and the aluminum pan. You may also slide the foil pan onto a cool, flat cookie sheet as you remove it from the oven to transfer it to a wire rack or racks.
Cookie Layer:
2/3 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups all purpose flour
Filling:
3 large eggs
1 1/2 cups sugar
3 Tablespoons flour
1/4 cup fresh lemon juice plus a little finely grated lemon zest if desired
(lemon zent not included in original recipe)
Powdered sugar for dusting
Place oven rack in top 1/3 of oven and preheat oven to 350º. Spray the inside of a light-colored, shiny metal or glass 9 x 13 inch baking pan (not a flat cookie sheet) with non-stick cooking spray and spread to a thin layer (including where bars meet the sides of the pan).
For the cookie layer, beat together powdered sugar and butter. Stir and knead in flour, avoid overmixing. Pat evenly into the 9 x 13 inch pan. Form a slightly higher rim of dough, about 3/8 inch, around the edge. Bake for 18 to 20 minutes, until very lightly browned. Meanwhile, prepare filling. Lightly beat eggs, mix flour into some of the sugar, then add sugar and flour to eggs along with the lemon juice. Beat until frothy.
After cookie layer has baked for up to 20 minutes, remove from oven. Quickly pour filling over hot cookie layer and return to oven. Bake an additional 20 to 25 minutes, until light golden brown. Cool completely on wire rack, then dust with powdered sugar, using a fine sieve or sifter. Cut carefully with a sharp knife and remove from pan with a flat spatula. Makes 2 or 3 dozen small bars.
Big Batch:
Double all ingredients. Bake in a 1/2 hotel sheet pan or 1/2 size sheet cake pan, about 12 x 17 inches. Bars will be slightly thicker than those made with the single recipe, and may need to be baked a minute or two longer at each step. Note: Smart & Final or other restaurant suppliers sell 1/2 hotel sheet pans and foil sheet cake pans, which have higher sides. The 1/2 size sheet cake pan will fit inside the hotel sheet pan, which will give it added stability while cooking and removing from the oven, if you wish to bake the bars in a disposable pan. Be sure to grease the pan well to prevent an interaction between the filling and the aluminum pan. You may also slide the foil pan onto a cool, flat cookie sheet as you remove it from the oven to transfer it to a wire rack or racks.
Thursday, June 4, 2009
Okie Squash and Tomatoes
Family Memories
David's Grandma used to fix this dish a lot in the summer, when they ate mostly out of the garden. It is a good way to use bigger summer squashes which are beyond the tender, baby stage which we prize (especially in the case of crooknecks or straightnecks) for more delicate recipes. But if the seeds have started to harden or the skin is tough, you'll have to seed and/or pare the squashes first.
While I was staying with Yvonne's family in Switzerland, her mother prepared sliced kohlrabi with tomato, onion and bacon and froze it for winter. It tasted something like "Okie squash and tomatoes" with a little cabbage flavor. I haven't tried freezing the squash, onion and tomato dish (no cheese until serving time), but I bet it would work.
David's Mom currently prefers to make this dish with bacon - no cheese - using fresh tomatoes. Jana recently did a layered variation using spaghetti sauce and roast beef. Vary at will.
Basic Ingredients
Squash to fill a 10 to 12 inch covered skillet (or a big electric skillet for a larger batch)
One medium onion (10-inch skillet), more for a larger skillet
Salt to taste
Fresh tomatoes, tomato sauce or diced or stewed canned tomatoes
Ground red or black pepper to taste
Optional Ingredients
• Bacon, fried until crisp, or diced ham
• Diced Ancho, Pasilla or other mild, fresh chiles, to taste.
• Roasted Jalapeno or other hot chiles to taste
• Italian or other seasoning to taste
• Cheese - cheddar, pepper jack, cheddar plus mozzarella, parmesan plus mozzarella, Swiss. Pair the type of cheese you use with the ingredients you add (pepper jack with fresh chiles, cheddar or Swiss with bacon, Italian cheeses with Italian spices, etc.)
Directions
Heat a large covered skillet over medium heat. Add some vegetable or olive oil (or bacon grease for authenticity) to lightly coat the skillet. If you plan to add bacon, fry the bacon first, drain away most of the fat and cook the onions in the same pan. Quarter and slice an onion into the oil or bacon fat and sautee until it starts to become translucent. You can continue to sautee gently until the onion caramelizes if you like.
Cut washed and trimmed summer squash into slices, about 1/2 inch, and cut into quarters if squashes are large. I like to use at least part zucchini for this dish - green or yellow. Pattypans and straightnecks or crooknecks also work. Start with the largest, firmest squash. Place in the skillet with the onion and sprinkle with a little salt to draw out some liquid. Cover while preparing additional squashes. Continue adding squash with salt and pepper to taste until you have a skilletful, or as much as you want. Cover, stir occasionally until the flesh of the squash starts to lose its white color, If you add tomatoes too soon, the squash may squeak on your teeth when you eat it.
Add a few peeled, diced tomatoes and/or a small can (about 8 oz.) of tomato sauce. For a big electric skillet full of squash, you can use a can (about 15 ounces) of stewed tomatoes, diced tomatoes or tomatoes with Mexican or Italian seasonings. Add a little tomato sauce if you want the liquid to be thicker. Or use two cans of tomato sauce. Stir and simmer until raw tomatoes are done or until canned tomatoes are heated through.
Adjust seasoning. If you like, add some crumbled bacon or diced ham. You can also top it with cheddar cheese, a little Parmesan or other cheese of your choice. Cover skillet until cheese melts.
We usually skip the meat and top the squash with cheese. You may want to serve this dish in bowls if you make it with tomatoes rather than tomato sauce, because it will have considerable liquid. If you make it with tomato sauce, it's less invasive on a plate with other foods.
Nice for dinner, maybe with some Pinto beans for a real Okie experience. Also great for breakfast with buttered toast. Reminds me of my Grandma's stewed tomato, toast and cheese breakfasts on the farm. For a fancier presentation, spoon into individual oven-proof ramekins or casseroles, top with cheese and buttered bread or cracker crumbs and run under the broiler. If the weather's not too hot to turn on the oven.
For a Potluck
With a big electric skillet, you can feed a lot of people. Just increase the amounts of ingredients and use a bigger onion, or two onions. This recipe and Spanish Green Beans (below) are very popular at potlucks. You can make the bean dish in winter, when fresh squash is hard to come by.
Other Recommendations
You could also use Lagenaria gourds in this recipe - pared and seeded if large. These Italian gourds have some advantages over squash in the garden - they have no spines on their stems, have velvety leaves and are less susceptible to common squash diseases and pests. They are vining, and would be dramatic on an overhead trellis with the long fruits hanging down. One year I planted them with Trombocino summer squashes (also useful in the recipe above). These vining summer squashes are related to butternuts (C. moschata) and the plants are also free from spines. They tend to continue producing fruits after common summer squashes have given up. Their flavor and texture is different from the more common C. pepo summer squashes.
If you like this recipe, you might like another Okie dish, okra with onions and stewed tomatoes, or this recipe for "Spanish" Green Beans.
David's Grandma used to fix this dish a lot in the summer, when they ate mostly out of the garden. It is a good way to use bigger summer squashes which are beyond the tender, baby stage which we prize (especially in the case of crooknecks or straightnecks) for more delicate recipes. But if the seeds have started to harden or the skin is tough, you'll have to seed and/or pare the squashes first.
While I was staying with Yvonne's family in Switzerland, her mother prepared sliced kohlrabi with tomato, onion and bacon and froze it for winter. It tasted something like "Okie squash and tomatoes" with a little cabbage flavor. I haven't tried freezing the squash, onion and tomato dish (no cheese until serving time), but I bet it would work.
David's Mom currently prefers to make this dish with bacon - no cheese - using fresh tomatoes. Jana recently did a layered variation using spaghetti sauce and roast beef. Vary at will.
Basic Ingredients
Squash to fill a 10 to 12 inch covered skillet (or a big electric skillet for a larger batch)
One medium onion (10-inch skillet), more for a larger skillet
Salt to taste
Fresh tomatoes, tomato sauce or diced or stewed canned tomatoes
Ground red or black pepper to taste
Optional Ingredients
• Bacon, fried until crisp, or diced ham
• Diced Ancho, Pasilla or other mild, fresh chiles, to taste.
• Roasted Jalapeno or other hot chiles to taste
• Italian or other seasoning to taste
• Cheese - cheddar, pepper jack, cheddar plus mozzarella, parmesan plus mozzarella, Swiss. Pair the type of cheese you use with the ingredients you add (pepper jack with fresh chiles, cheddar or Swiss with bacon, Italian cheeses with Italian spices, etc.)
Directions
Heat a large covered skillet over medium heat. Add some vegetable or olive oil (or bacon grease for authenticity) to lightly coat the skillet. If you plan to add bacon, fry the bacon first, drain away most of the fat and cook the onions in the same pan. Quarter and slice an onion into the oil or bacon fat and sautee until it starts to become translucent. You can continue to sautee gently until the onion caramelizes if you like.
Cut washed and trimmed summer squash into slices, about 1/2 inch, and cut into quarters if squashes are large. I like to use at least part zucchini for this dish - green or yellow. Pattypans and straightnecks or crooknecks also work. Start with the largest, firmest squash. Place in the skillet with the onion and sprinkle with a little salt to draw out some liquid. Cover while preparing additional squashes. Continue adding squash with salt and pepper to taste until you have a skilletful, or as much as you want. Cover, stir occasionally until the flesh of the squash starts to lose its white color, If you add tomatoes too soon, the squash may squeak on your teeth when you eat it.
Add a few peeled, diced tomatoes and/or a small can (about 8 oz.) of tomato sauce. For a big electric skillet full of squash, you can use a can (about 15 ounces) of stewed tomatoes, diced tomatoes or tomatoes with Mexican or Italian seasonings. Add a little tomato sauce if you want the liquid to be thicker. Or use two cans of tomato sauce. Stir and simmer until raw tomatoes are done or until canned tomatoes are heated through.
Adjust seasoning. If you like, add some crumbled bacon or diced ham. You can also top it with cheddar cheese, a little Parmesan or other cheese of your choice. Cover skillet until cheese melts.
We usually skip the meat and top the squash with cheese. You may want to serve this dish in bowls if you make it with tomatoes rather than tomato sauce, because it will have considerable liquid. If you make it with tomato sauce, it's less invasive on a plate with other foods.
Nice for dinner, maybe with some Pinto beans for a real Okie experience. Also great for breakfast with buttered toast. Reminds me of my Grandma's stewed tomato, toast and cheese breakfasts on the farm. For a fancier presentation, spoon into individual oven-proof ramekins or casseroles, top with cheese and buttered bread or cracker crumbs and run under the broiler. If the weather's not too hot to turn on the oven.
For a Potluck
With a big electric skillet, you can feed a lot of people. Just increase the amounts of ingredients and use a bigger onion, or two onions. This recipe and Spanish Green Beans (below) are very popular at potlucks. You can make the bean dish in winter, when fresh squash is hard to come by.
Other Recommendations
You could also use Lagenaria gourds in this recipe - pared and seeded if large. These Italian gourds have some advantages over squash in the garden - they have no spines on their stems, have velvety leaves and are less susceptible to common squash diseases and pests. They are vining, and would be dramatic on an overhead trellis with the long fruits hanging down. One year I planted them with Trombocino summer squashes (also useful in the recipe above). These vining summer squashes are related to butternuts (C. moschata) and the plants are also free from spines. They tend to continue producing fruits after common summer squashes have given up. Their flavor and texture is different from the more common C. pepo summer squashes.
If you like this recipe, you might like another Okie dish, okra with onions and stewed tomatoes, or this recipe for "Spanish" Green Beans.
Monday, February 23, 2009
Barbara's Fancy Green Jello Salad
My mother-in-law is a wonderful cook who can organize a great meal even for a very large crowd. But she especially likes this recipe for book clubs, Relief Society meetings and other less-massive groups. She likes to add a special touch by piping some cream cheese topping onto each serving. The topping is similar to, but less sweet than the filling for these.
David loves his Mom's fancy salad. I have modified it (recipes here) so he can eat something similar on a more regular basis.
Barbara's Fancy Pineapple and Cottage Cheese Green Jello Salad
1 package each (2 cup size) lemon and lime Jello gelatin
Regular or sugar-free
20-oz. can crushed pineapple in juice
Juice drained from pineapple plus water to make 2 cups
or try the instructions below for sugar-free Jello*
1 cup evaporated milk
1 cup cottage cheese
1 cup mayonnaise
1 1/2 cups chopped walnuts or pecans
Directions: Drain pineapple well in a sieve or colander, reserving juice. Chill the pineapple and evaporated milk while preparing the Jello mixture. Also chill the 9 x 13 inch baking dish in which you will chill the salad.
Add water to the pineapple juice to make 2 cups. Bring the juice and water to a boil, pour into a stainless steel bowl large enough to contain all ingredients of the salad, and sprinkle the lemon and lime Jello powders into the water. Stir to dissolve the gelatin completely. Place the bottom of the bowl in a larger bowl or pan of ice water to cool gelatin. Or place the bowl in the freezer or refrigerator to cool. Stir occasionally while gelatin cools, as thickening will start around the edges. When the gelatin is thickened but not set, beat in the evaporated milk, cottage cheese and mayonnaise. Fold in the nuts.
Pour into a chilled 9x13 inch glass baking dish. Cover and chill until salad is set. Keep refrigerated until ready to serve. To serve, cut into squares and garnish as desired.
For parties, garnish this salad with a mixture of cream cheese or reduced-fat cream cheese beaten with a little lemon juice, slightly sweetened with powdered sugar. This mixture should have the consistency of a thick frosting. Pipe a little of this mixture onto each serving of salad. Use a little less sugar than the piped cream cheese filling for strawberry flowers.
* Because Aspartame, a sweetener in sugar-free Jello, is degraded by heat, I like to sprinkle the sugar-free Jello powder evenly over 1/2 cup cold water before adding boiling water. Tilt bowl to wet any dry powder near the edges of the water and allow to stand for at least 5 minutes before adding 1 cup boiling water and/or (canned or bottled) fruit juice. The gelatin dissolves very quickly even if you use only one cup of boiling juice and water. You can then add 1/2 cup of cold water including a little ice to speed up cooling of the gelatin. You could also add a touch of fresh citrus juice to the cold water for zippy flavor.
Allergy information: Contains fermented milk products, pineapple and citrus. Mayonnaise contains eggs. The cream cheese garnish contains cornstarch from the powdered sugar.
David loves his Mom's fancy salad. I have modified it (recipes here) so he can eat something similar on a more regular basis.
Barbara's Fancy Pineapple and Cottage Cheese Green Jello Salad
1 package each (2 cup size) lemon and lime Jello gelatin
Regular or sugar-free
20-oz. can crushed pineapple in juice
Juice drained from pineapple plus water to make 2 cups
or try the instructions below for sugar-free Jello*
1 cup evaporated milk
1 cup cottage cheese
1 cup mayonnaise
1 1/2 cups chopped walnuts or pecans
Directions: Drain pineapple well in a sieve or colander, reserving juice. Chill the pineapple and evaporated milk while preparing the Jello mixture. Also chill the 9 x 13 inch baking dish in which you will chill the salad.
Add water to the pineapple juice to make 2 cups. Bring the juice and water to a boil, pour into a stainless steel bowl large enough to contain all ingredients of the salad, and sprinkle the lemon and lime Jello powders into the water. Stir to dissolve the gelatin completely. Place the bottom of the bowl in a larger bowl or pan of ice water to cool gelatin. Or place the bowl in the freezer or refrigerator to cool. Stir occasionally while gelatin cools, as thickening will start around the edges. When the gelatin is thickened but not set, beat in the evaporated milk, cottage cheese and mayonnaise. Fold in the nuts.
Pour into a chilled 9x13 inch glass baking dish. Cover and chill until salad is set. Keep refrigerated until ready to serve. To serve, cut into squares and garnish as desired.
For parties, garnish this salad with a mixture of cream cheese or reduced-fat cream cheese beaten with a little lemon juice, slightly sweetened with powdered sugar. This mixture should have the consistency of a thick frosting. Pipe a little of this mixture onto each serving of salad. Use a little less sugar than the piped cream cheese filling for strawberry flowers.
* Because Aspartame, a sweetener in sugar-free Jello, is degraded by heat, I like to sprinkle the sugar-free Jello powder evenly over 1/2 cup cold water before adding boiling water. Tilt bowl to wet any dry powder near the edges of the water and allow to stand for at least 5 minutes before adding 1 cup boiling water and/or (canned or bottled) fruit juice. The gelatin dissolves very quickly even if you use only one cup of boiling juice and water. You can then add 1/2 cup of cold water including a little ice to speed up cooling of the gelatin. You could also add a touch of fresh citrus juice to the cold water for zippy flavor.
Allergy information: Contains fermented milk products, pineapple and citrus. Mayonnaise contains eggs. The cream cheese garnish contains cornstarch from the powdered sugar.
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