Christmas is for Cookies!!!

When I was growing up, my mother and grandmother would always make cookies, cookies, cookies at Christmas time.  There were the traditional favorites, Chocolate Chips, "Press Cookies," Butter cookies, cut into Santa, stars and trees and iced and decorated.   I try to carry on that tradition every year and this year is no different.  I have adopted my own favorites and the "Neiman-Marcus Cookie" has quickly become one of my family favorites.  I make this recipe in it's full size (112 cookies) but it can my halved very nicely.  There is a story about this recipe and it goes back to the days when the high end Department Stores had cafes/restaurants to accommodate their loyal patrons.  This was of course before the days of the "food court" and ladies would make all day affairs out of their trips to these stores.  Well Neiman-Marcus became known for this particular cookie and they were unwilling to share the recipe with the ladies for anything less than $250.  As the story goes, one lady was so upset about having to pay for this recipe that she immediately sent it to the newspaper and it quickly spread around the community.  Now the recipe has been spread via the internet and of course Neiman-Marcus no longer has cafe's or even makes these cookies.  So try them yourself and you will see just what all the hub-bub was about!!

NEIMAN-MARCUS COOKIES
Ingredients
2   cups butter softened
24  oz. chocolate chips
4   cups flour
2   cups brown sugar
2   tsp. baking soda
1   tsp. salt
2   cups sugar
1   8 oz. Hershey Bar (grated)
5   cups oatmeal blended in your blender
4   eggs
2   tsp. baking powder
2   tsp. vanilla
3   cups chopped nuts (I use walnuts)

Measure oatmeal and blend to a fine powder in your blender.  Cream the butter and both sugars.  Add eggs and vanilla to the butter mixture.  Mix together with flour, oatmeal, salt, baking powder and soda.

Add chocolate chips, Hershey Bar and chopped nuts.

Roll into balls and place 2 inches apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.
Makes 112 cookies.


Bon Appetit!!!

Mid-Week Date Night

You've heard me "preach" about how easy it is to entertain at home but today I'm going to blog about preparing a special "date night" for your significant-other right at home.  What better way to say I love you than to create a romantic setting and a wonderfully tasty meal.  Grab a nice bottle of wine and you are assured some delightful results!!! 

When I find some time in the afternoon, I love to watch the Food Channel and one of my favorite hosts is Ina Garten, The Barefoot Contessa.  I find her food much to my liking and it is relatively simple to prepare and always delicious.  She recently prepared a very simple "Mustard-Roasted Fish" and so I decided to make a special evening for my husband, just the two of us.  First things first, I bought a combination of all white flowers at the market, arranged them in a simple vase and they became the center of what Sandra Lee would call "my tablescape."  I had shopped for some red snapper at Whole Foods and got 2 (8-ounce) fillets, gathered up some whole grain mustard, creme fraiche and I was ready to get started. 

The meal was so tasty that a simple salad and some pan sauteed green beans was all that was needed to make the dinner complete.  I served it with a nice Chardonnay, my favorite, Toasted Head, and some fresh berries over chocolate yogurt for desert and the evening was a big success.  Here is the fish recipe, I hope you'll try it.  You can find everything you need at Whole Foods.  Creme Fraiche is normally available at Whole Foods, Fresh Market and I have sometimes even found it at Publix.  Enjoy and please let me know what you think.

Bon Appetit!!!

Mustard-Roasted Fish          (Serves 2)
Ina Garten, 2008 Barefoot Contessa Back to Basics

Ingredients
2  (8 oz.) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
4  oz creme fraiche
1 1/2 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
1  tablespoon minced shallots
1  teaspoon drained capers

Directions
Preheat the oven to 425 degrees F.

In an ovenproof baking dish, place the fish fillets skin side down in the pan.  Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.  Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.  Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done.  (The fish will flake easily at the thickest part when it's done.)  Be sure not to overcook it.  Serve hot with the sauce from the pan spooned over the top.

You will not be disappointed, I promise you that.

Thanksgiving Dinner 2009

Thanksgiving Day is a time for everyone to stop and reflect on those blessings bestowed upon them over the last year.  While 2009 has been a challenging year for our family, it didn't dampen our spirits as we prepared for dinner with our family and good friends.  There are a couple of "standbys" that must be incorporated into every Thanksgiving dinner, and even though this year we ate at a dear friends, I still brought along these old standbys.  I'd like to share them with you here.  The soup is very easy and worth all the effort.  The dressing is full of many ingredients and does take some time to prepare, but I can assure you, you will not be disappointed with it.  The flavors blend beautifully as it cooks and once you serve it you will be so glad you put forth the effort.  Try them individually or together as you plan your Christmas dinner, your guests will be ever so grateful and you will too.

Pumpkin Soup with Fig Quenells and Prosciutto                      Serves 12
1  buckskin pumpkin or 2 small pie pumpkins or better yet @3 pounds butternut squash
3  medium onions, thinly sliced
1  tablespoon fresh ginger, chopped
4  tablespoons butter
1  quart chicken stock
1  cup heavy cream
Salt, brown sugar and freshly grated nutmeg to taste
Cayenne pepper to taste
Four thin slices prosciutto, julienned

Preheat oven to 350 degrees.  Slice the pumpkins or squashes in half and place cut side down on a sheet pan with just enough water to cover the bottom of the pan.  Bake for about an hour, or until a knife passes through easily.  During cooking, add hot water to the pan as needed to prevent the bottom of the squash from burning.

Meanwhile, cook the onions, ginger and butter over very low heat in a heavy pot large enough to hold the finished soup.  Cook the onions gently for about 50 minutes, until reduced in bulk, and be very careful not to let them burn.

Scoop out the cooked pumpkin and add to the cooked onion mixture.  Add the chicken stock and bring to a simmer.  Puree the soup in small batches in a blender (I use my Braun hand mixer right in the pan and it works beautifully).  Add the cream and reheat.  If it's too thick, add more chicken stock until you reach the desired consistency.  Season with salt, brown sugar and nutmeg, to taste, plus a little cayenne if desired (you'll want to do this). 

When ready to serve, divide the quenelles among the bowls of soup and garnish with a sprinkling of julienned prosciutto.  

Fig Quenelles
12  dried figs, stems removed
1   tablespoon dark rum
1   cup heavy cream, whipped

Cook the figs slowly in just enough water to cover them, until only one teaspoon of the liquid remains, about 30 minutes.  Puree the figs and remaining liquid, along with the rum, in a food processor until smooth.  Allow the puree to cool to room temperature before gradually folding in the whipped cream.  Chill this mixture until you're ready to use it.  Form 24 to 36 quenelles, shaping them between two demitasse spoons.

You might be tempted to omit the Quenelles but I encourage you to reconsider.  The combination of flavors is something to be reckoned with.  You definitely will want to experience this and savor every bite.

Pear, Chestnut and Sage Dressing                                                  Serves 12
1   large onion, finely diced
1   large carrot, finely diced
3  stalks celery, finely diced
1   pound butter, melted
2   Bosc pears, peeled and diced
1   cup chestnuts, peeled and chopped  (I bought these at Fresh Market already to use)
8   ounces breakfast sausage, cooked, drained and chopped
1/2 cup or more parsley, chopped
1/2 cup fresh sage leaves, chopped
8   cups rustic country bread, 1/2 inch dice  (I remove the crusts before dicing)
2 to 3 cups turkey or chicken stock
Salt and pepper to taste

Preheat oven to 350 degrees.  Cook the onion, carrot and celery over low heat in a little of the butter until soft, about 8 minutes.  Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.  Add enough of the rest of the butter and stock to lightly moisten the bread without allowing it to become soggy.  Handle the dressing gently when mixing.  Season to taste being especially generous with the black pepper.

Spoon the dressing into a buttered shallow baking pan and cover with foil.  Bake immediately for about 45 minutes.  Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.

Note:  I don't recommend roasting turkeys with stuffing in them.  To get the dressing to a temperature high enough to kill off bacteria you would have to overcook the meat.  Be sure you have plenty of gravy on hand and I promise you will not taste the difference.

I have encouraged the use of Mise an Place before and encourage you to do that with this dressing recipe.  There are several ingredients that must be diced and chopped so getting all that done in advance will make this preparation flow more smoothly. 

I hope you enjoy these recipes as much as my family does.

Bon Appetit!!!

Check out the Ads

As some of you  might have noticed, I have inserted ads following my blogs.  Today after posting my latest blog, the first ad to pop up was from Dole and it provided a PDF of their top 10 salads.  You might want to print these out, they appear very interesting and tasty too.  Enjoy

Giving Thanks

With the holidays right around the corner, having friends to your home to celebrate the joy of the season is a treat to behold both for you and your guests.  Last weekend I prepared an intimate dinner for four to kick off the holidays and welcome some new neighbors to Weston.  They have just recently relocated from Connecticut and getting aclimated to their first winter in Florida is coming pretty naturally. What a wonderful way to make folks feel welcome, invite them to your home to share a meal. 

The meal was a fairly simple selection, stuffed pork tenderloin, sweet potato mash and green beans.  Nothing too sophisticated but adding fresh herbs and dressing up a side salad with cranberries, made the meal quite festive.  I'd like to share 1 of the recipes from this meal, the salad was a very simple yet elegant combination of Baby Arugula, Frisee, Walnuts and a Cranberry vinaigrette.  This is a "homemade rendition" so I'll share the ingredients with you.  This will serve 4 nicely.

Mixed Greens with Cranberry Walnut Vinaigrette

4   Tbsp. lemon flavored olive oil

2   Tbsp. champagne vinegar

1   Tsp. honey

1   small shallot finely diced

1/4 cup dried cranberries

1/4 cup walnut pieces toasted

2  cups baby arugula

2  cups frissee

Kosher salt and freshly ground pepper to taste

Prepare the greens, dry them thoroughly and place in a zip loc bag in the fridge.  You can do this earlier in the day, remove the air from the bag and the greens will stay very crisp.  Place the dried cranberries in a small pyrex bowl, cover with water, and microwave for 30 seconds.  Let the berries sit in the warm water to soften. 

In a small mixing bowl, combine the olive oil, vinegar, honey and shallot.  Drain the cranberries, add them to the dressing, season to taste with salt and pepper and mix with a whisk to combine all ingredients.  You can prepare this, cover the bowl with plastic wrap, refrigerate until 30 minutes before serving. 

When ready to serve, toss the greens and the dressing together, divide on 4 plates and sprinkle with toasted walnuts. 

More to come regarding Thanksgiving dinner specialities.

Bon Appetit!!

The Gathering of Friends

It's been a very busy October for me and I haven't been blogging much.  However, I did receive some wonderful cook books for my Birthday this month and I want to share a couple of really good recipes with you now.  These recipes are from a lovely book entitled, "The Gathering of Friends, Volume Two" by Michelle Huxtable.  It was a gift from my dear friend Nancy who is always welcome at my table and vice versa.  The book is a wonderful compilation of complete menus that will help to make home entertaining a little less overwhelming for the average cook.  I've already tried a few dishes out on my husband and these appear to be two that we will prepare for our friends in the near future.

Beet Salad with Honey Dijon Vinaigrette

Serves @6

Salad ingredients:

2 heads  hearts of Romaine Lettuce

1 cup sweet pickled beets

3 oz. block of Parmesan cheese

1/2 tsp. freshly ground black peppercorn

Clean and tear lettuce.  Chill.  Slice beets into a small dice.  Using a peeler or cheese slicer, cut Parmesan cheese into flat pieces.  Add cheese and beets to chilled lettuce, top with coarse ground pepper and Honey Dijon Vinaigrette.

Vinaigrette ingredients:

2 tbsp. Dijon mustard

1 small garlic clove

6 tbsp. white wine vinegar

1/2 cup extra virgin olive oil

2 tbsp. mayonnaise

4 tbsp. honey

1/4 tsp. kosher salt

1/2 tsp. pepper

1 tbsp. rinsed capers

Place all ingredients except the oil in a blender.  With the blender running, slowly add oil, blend until mixture emulsifies.  Toss lightly with salad.

Roasting vegetables is an excellent way of enhancing the flavor of the vegetable and sprucing up any meal.  You'll find that you can throw some vegetables into the oven while you complete the rest of your dishes.  They always come out rich in flavor and perfectly done.  The next recipe you'll find to be an excellent accompaniment to fish or chicken.

Parmesan Baked Veggies

Serves @6

Ingredients:

12 oz. baby carrots, slivered

12 oz. gourmet skinny green beans

2 skinny zucchini, sliced

1/4 cup extra virgin olive oil

3/4 cup Parmesan cheese, grated

1/2 tsp. ground black peppercorns

1/2 tsp. kosher salt

Preheat oven to 425 degrees.  Rinse and sliver baby carrots.  Clean and cut zucchini into medallions.  In a large mixing bowl or plastic bag, combine slivered carrots, rinsed green beans and zucchini with olive oil and Parmesan cheese.  Spread coated vegetables  on a cookie sheet and back for 10 minutes.  Salt and pepper to taste.

You must try these 2 easy and delicious dishes with your family.  You'll find that they work very well if you're having friends in, the preparation time is minimal and the outcome is very consistent.

For those of you living in the Weston area, you can pick up a copy of this book for yourself from the Kitchen store on Main Street, It's in the Kitchen.  Tell her you heard about it from my blog.

Bon Appetit!

All About Salt

We have all grown up using salt in our home cooking, adding it to meals at restaurants, or looking for substitutes because we have been directed by our physicians.  Well, when used properly, salt plays a key role as a preservative, flavor enhancer, ingredient in medicines and even used in manufacturing.  In ancient times, it was a form of collateral used in the barter of goods and services.  The word "salt" comes from the Latin word salarium, meaning salary.  In Roman times soldiers were partially paid in salt. 

Like so many things, salts have become "trendy."  There is Red Salt from Hawaii, Jurassic salt from Utah, and a multitude of sea salts from Europe.  How can we be sure that we are getting a good value for some of these salts and what is the best to use in our day to day cooking?  I'll try to help you understand the different types and kinds of salt, make my recommendation, then you be the judge. 

1.  Table Salt  -  This is a fine iodized salt best for baking.  It's crystals are small and don't dissolve well and because of this the taste will linger longer on the surface of the tongue.  Because of this some cooks find this type of salt very salty and harsh.

2.  Red Sea Salt  -  Hawaiian red and black sea salts are speciality salts primarily used as "finishing salts."  While they look cool their flavor can be a bit odd.  The red variety can tend to have an iron taste.  The black salt tends to have a sulfuric aroma from the addition of purified lava. 

3.  Sel Gris  -  Harvested on France's Atlantic coast, this gray salt is found in shallow basins flooded with ocean water.  Evaporation takes place between May and September and this salt is raked to the edge of each basin.  The salt picks up its color and flavor from minerals in the sea bed's clay bottom.

4.  Fleur de sel  -  This is a by-product of Sel Gris and is created when the winds are calm and days warm.  The gray salt actually "blooms" lacy, white crystals which are then skimmed from the surface.  Use this lovingly on foods just before serving, very pricey.

5.  Kosher Salt  -  This is a very granular salt.  The surface of each grain is so large that it causes it to dissolve easily and impart flavor without over-salting.  This is my salt of choice for most cooking.  You can't beat the price, it blends well and is clean tasting. 

If you begin to notice Salt, you'll discover many more types and kinds of salts.  Try your own experiment and find out which one you prefer from a taste, appearance and ease of use perspective.  Several years ago I participated in a "Salt tasting" and I can tell you that you will be able to discern the difference. 

Expensive salts are wonderful as finishing salts as their flavors are usually mild and their textures very crisp.  You will find that you can spend a considerable amount of money for these, so my recommendation is try Kosher Salt, at $.70 per pound it is an excellent value.

Bon Appetit!!

Mastering the Art of French Cooking

In my last post, I promised to review for you the Saute De Veau Marengo that I had chosen from Volume 1 of Mastering the Art of French Cooking by Julia Child. This recipe came from Volume One and all three of the Tres Gourmands, Julia Child, Louisette Bertholle and Simone Beck, were shown as authors of this volume. Volume Two which is also pictured here, just shows Julia Child and Simone Beck. If any of you saw the movie Julie and Julia you might remember Julia and Simone trying to cut Louisette out of the book as she had really not done anything to contribute. At the end, Julia didn't have the heart to oust her, so she is shown as a contributing author.

The recipe I prepared last week was "simply devine," if I do say so myself. The flavors melded together like a wonderful orchestra perfectly tuned. The surprising ingredient was orange rind which is a secret jewel in the final product. I will be making this again for an upcoming dinner party changing some of the sides dishes but the lead act will be Saute De Veau Marengo. Following is the recipe
SAUTE DE VEAU MARENGO
(Brown Veal Stew with Tomatoes and Mushrooms)

The flavors of Provence go into this uncomplicated and hearty dish. Steamed rice or noodles go well with it, and green peas or beans. Serve a chilled rose wine or a strong, young, white wine. As with all stews, this one may be cooked in advance and reheated just before serving.

For 6 people

Preheat oven to 325 degrees
Ingredients:
3 lbs. veal stew meat cut into 2-ounce, 2 inch pieces
2-3 Tb olive oil, more if needed
A 10 to 12-inch skillet
A 4 quart fireproof casserole (oven proof)

Dry the veal on paper towels. Heat the oil in the skillet until almost smoking. Then brown the meat, a few pieces at a time, and arrange the browned pieces in the casserole.

Ingredients:
1 cup minced yellow onions
1 tsp salt
1/4 tsp pepper
2 Tb flour
2 cups dry white wine

Lower heat to moderate. Brown the onions lightly for 5 to 6 minutes. While the onions are browning, toss the meat in the casserole with salt and pepper, then with the flour. Toss and stir over moderate heat for 3 to 4 minutes to brown the flour lightly. Remove from heat.

Add the wine to the skillet with the browned onions. Boil for 1 minute, scraping up coagulated saute juices. Pour the wine and onions into the casseerole and bring to the simmer, shaking and stirring to mix the liquid and flour.

Ingredients:
1 cup drained and strained canned tomatoes or tomato puree
1/2 tsp basil
1/2 tsp thyme
A 3 inch strip of orange peal 1/2 inch wide
2 cloves mashed garlic
Salt and pepper to taste

Stir the tomatoes into the casserole. Add the herbs, orange peel, and garlic. Bring again to the simmer and season lightly to taste. Cover and set in lower third of oven to simmer slowly for 1 1/4 to 1 1/2 hours or until the meat is almost tender when pierced with a fork.

Ingredients:
1/2 lb. fresh button mushrooms or quartered larger mushrooms
Add the mushrooms to the casserole and baste them with the sauce. Bring again to the simmer on top of the stove. Then cover and return the casserole to the oven for 15 minutes more.

Remove casserole from oven. Skim the fat off the sauce, if there is any, and boil the sauce down until it is thickened and a rich reddish brown. If too thin, blend in cornstarch and water and simmer for 2 minutes. Correct seasoning, and serve.

Be sure to try this for your family, they will love it.

Bon Appetit!!

Southern Hospitality

I have written before about the joy associated with entertaining friends and relatives in your home. I am here to tell you now that it is a treat beyond explanation to be the guest on the receiving end of such gracious hospitality. During our short vacation, we had the pleasure of visiting my husband's Aunt and Uncle in Loris, SC, a lovely southern town where charm and tradition abound.

I wanted to capture for you the elegance of the evening by photographing the table scape that awaited our family for this wonderful meal. The silver was polished, the crystal was shining and every guest was overwhelmed by the efforts put forward by the host and hostess. We dined on a perfectly prepared spinach lasagna and meatballs and the most interesting rendition of garlic bread that I have ever tasted. I'm trying to get that recipe for you and will share in a later blog. All I remember is that it was slathered with a concoction of mayonnaise, garlic and herbs, broiled until bubbly and served warm, yum!!!

Of course the meal was served with a selection of appropriate wines and desert was the lightest lemon pie topped with freshly whipped cream. Even their 7 year old grandson got into the act and helped to whip the cream. This was truly an example of SOUTHERN HOSPITALITY at its best and enjoyed even more by me as I was able to be a guest from start to finish.

During our trip I also was thrilled to receive a gift from my sister of "Mastering the Art of French Cooking" volumes one and two, by Julia Child and Simone Beck. These are the books that got my "blogging" started in the first place so I am very excited about the prospects that lie ahead. I have chosen my first meal to be Saute de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms). My son and his girlfriend are coming for dinner tomorrow so they will be my first guinea pigs in cooking from the Julie Child book. If this turns out well, I'll be sure to share the recipe for all to enjoy. It is relatively simple with a limited number of ingredients.

I again encourage you to send me your comments on what you would like to see in upcoming blogs. If there is a particular cut of meat or fish that you would like to prepare but are looking for new preparation ideas, just let me know. Please keep your interest in cooking and entertaining and let me know how I can help sustain that interest.

Bon Appetit!!!

Creativity in Cooking

Today I'm sharing with you a picture of a beautiful toasted coconut cake which I had the pleasure of tasting last weekend. We were invited to a Labor Day celebration where all the guests were asked to bring a dish. There was one very talented guest who brought along several different desserts with the centerpiece being this cake pictured in today's blog. There were many wonderfully tasty ingredients in this cake including rum and coconut milk but the crowning glory was the way that she presented it, using palm fronds and bamboo to carry out the theme of her cake. We are only limited by our own imaginations!!!

I will be taking a short vacation over the next few days so there will be no posts to my blog until I return on September 22. While I am away if there are any specific topics you would like to see me cover, please send them to me via the "comment" section on the blog. You may have noticed that there are adds following each blog. I encourage you to click on some of these ads. You will find coupons for some everyday household items, and links to other food related retailers like Williams-Sonoma.

Have a good week and I'll be back real soon....

Mise en Place

Okay, so you have now accumulated the appropriate tools to allow you to get started on this new journey. The next step comes with actually diving in, rolling up your sleeves, putting on that apron, and getting to work. The French have a term which best describes getting properly prepared for your recipe and that term is "mise en place." Now I'm not French, but my interpretation of this term is something like "everything in its place."

I have pictured for you here all the ingredients which I assembled for a recent Melon Semifreddo that I prepared a couple of weeks ago. It really doesn't matter the recipe, this simply demonstrates to you that through the use of small, medium and large vessels, you can get all your ingredients lined up for smooth incorporation. I happen to be a bit of a compulsive shopper when it comes to buying "small" bowls. I love to have them handy when measuring out spices, fresh herbs, vegetables, etc so you will find way too many of these in my cupboards. Not necessary for most of you, just be sure that you invest in an adequate quantity of measuring cups, mixing bowls, and plain old custard cups.

One of my followers happens to be a Sales Director for Pampered Chef and I know she would love to help each and everyone of you acquire prep and batter bowls, right Vanessa? As I get smarter about the capabilities of this blog site, I hope to incorporate links where you can just click and order from sites like hers. More to follow on that....

So now we have learned another term, Mise en Place, to add to your cooking repertoire. Let's go on to explore some other basic cooking terms which you'll see in recipes and on this blog site.
I have used a wonderful book in order to share these definitions with you, you might want to add it to your library, The Kitchen Companion by Polly Clingerman. You can find a world of helpful hints in this book.

Blanch: Cook food in boiling water for a very short time to prepare for further cooking or freezing.

This practice is used most often with fresh vegetables like green beans. Remember when "blanching" you'll want to immediately immerse them after draining, into an ice bath to set the color and stop the cooking.

Bouquet garni: Herb bouquet used to flavor liquid dishes.

This garni is typically wrapped in cheese cloth and tied with kitchen string. Your recipe will advise what herbs to put in your bouquet garni typically thyme, bay leaf, rosemary, parsley.

Deglaze: Pour water, stock or wine over brown and caramelized pan drippings in order to loosen them by stirring and scraping. The flavor-rich liquid is then used for sauce.

A very simple step to take that will add incredible richness to any meat prepared in a saute pan. I most always use wine or stock, rarely will I use water as you really want this step to impart a wonderful depth to your sauce. It is best done on a very warm pan so stand back and let the liquid reduce in the pan when it first hits the hot surface.

Dredge: Sprinkle food with flour, sugar, bread crumbs or seasoning.

Always be sure that if you are dredging meat or poultry in any of these that you keep your hands clean so as to not cause cross-contamination. In other words, wash your hands frequently.
En papillote: A method of cooking in a wrapper, usually parchment or foil.

Such an elegant way to prepare a nice piece of fish and your clean up is so easy when you prepare en papillote!

Julienne: Cut food into uniform pieces about the size and shape of a kitchen match: 2" long by 1/4 ".

This step will take a bit more time, but the end result will be well worth it. If you choose this approach, it is best to insure that all pieces are close in size so that they look nice and cook at the same time.

Poach: Cook food in a liquid heated to just below the boiling point.

We typically think of poaching eggs, but fish and chicken can be nicely prepared this way.

Reduce: Boil a liquid so some of the water content evaporates and the liquid becomes thicker and more concentrated.

As I mentioned above with the explanation of deglazing, you want to boil a liquid like wine or stock down so that it thickens and the flavor intensifies.

Saute: French for "pan fry." The term means "to jump;" when you saute, you toss the food to keep it from sticking or burning.

This is only accomplished with a good saute pan, must have a thick bottom to allow for even distribution of the heat. Can't have enough saute pans!!!

Sweat: Cook sliced or chopped ingredients in a little oil or butter over low heat, until they ooze their juices and begin to brown.

This is very often a preliminary step for stewing or soup making and you'll see the term used most often with onions, celery, carrots, peppers, etc.

Zest: The outermost surface of the peel of a citrus fruit.

There are a couple of different ways to zest, one is to use that wonderful Microplane grater I mentioned before. You can also use a swivel bladed peeler, just be careful that you do not remove any of the bitter white pith from underneath the peel.

Hopefully this have given you a good foundation for some of the terms you have seen or will see in recipes. If we can "demistify" this thing called cooking, then you will see that it can really be a fun and creative past time.

Bon Appetit!!!

Fresh Avocado Salad

I have received a request to provide more specifics about this particular salad. The ingredients are all fresh and the whole preparation should take no more than 10 minutes. The hardest part would be pealing and slicing the avocado. Here is the recipe...

Fresh Avocado and Tomato Salad
Ingredients: 4 servings

• 1 Florida or Haas Avocado (I use the FL which is in season right now)
• Juice of 1 lime
• 3-4 tablespoons of olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh cilantro
• 1 heart of romaine lettuce
• 2 Roma tomatoes
• 1/4 thinly sliced red onion

Wash and dry the heart of romaine lettuce and thinly slice or "chiffonade" it and place as a bed on 4 plates.

Peal the avocado and cut in half by rotating your knife around the avocado lengthwise. If the fruit is just ripe, you will be able to crack the avocado open much like an egg using your hands. The pit will remain in one half. To remove it, use a heavy knife, like a chef's knife and "whack it" so that the knife sticks into the pit. Simply twist the pit and it will come out still stuck to the knife.

Slice the avocado into thin half moon shape slices and layer them on the bed of romaine lettuce. Thinly slice the Roma tomatoes and the Red onion and layer them on top of the avocado.

In a small bowl, mix the juice of the lime with salt and pepper and slowly add the olive oil, continuing to beat the vinigarette while you add the oil. Drizzle this over the salad and garnish with chopped cilantro.

Bon Appetit!!!

Food Tips and Techniques

Today we'll explore some of the very basic elements of putting together a good meal. We all know from a nutritional standpoint that to plan a well balanced meal, we need to incorporate fruits, vegetables, grains, protein, and dairy. The USDA claims that the "average American diet overemphasizes foods high in saturated fats, particularly animal products such as meat and cheese, and processed and refined foods full of sweeteners, hydrogenated shortenings, sodium and empty calories. "

In my mind, the safest way to insure that the ones you love eat well balanced meals free of man-made additives, is to cook them yourself using fresh, wholesome ingredients. I am not a proponent of "organic" products as I believe they increase the cost of your meals while deriving a minimal benefit. If you choose to use them, that is a personal choice and one that must be weighed against the added cost of the ingredients. In my opinion, getting fresh produce, fresh meats/poultry/fish and dairy products are critical to the taste and "likeability" of the end result, your meal....

Some of you have asked me to explain more about the fundamentals of managing a kitchen, insuring you have the right tools for the job, and finally what I call, task management (i.e. insuring all the steps come together at the right time). I will break this down over the next few blogs to address the components in sufficient detail. We will start in this blog by talking about the equipment that make it possible for you to do your job well.

Securing a set of good knives is one of the first steps toward readying your kitchen for work in the safest, most efficient way. Just like a tennis player, or golfer, or an artist would prepare for their sport or profession by securing the best racket, club or tool, so should even a home cook give that same level of attention to securing a good personal collection of knives. These knives will become as important as your own fingers, an extension of your hands if you will.

There are several schools of thought about knives but I have learned that German or Japanese made knives are some of the best. You'll want knives that can be sharpened, you'll need to store them properly and always use an appropriate cutting surface. Cutting on metal or glass will dull your knives so to prevent this use wooden or composition cutting boards.

At a minimum, you'll want a Chef's knife, which you will use for chopping, slicing or mincing chores. A Boning knife with a 6 inch blade which you will use to separate raw meat or fish from the bone or skin. A Slicing knife used to slice cooked meat and a Paring knife with a 2 - 4 inch blade. My favorite knife is a 7" Santuko knife which I use for all my slicing and chopping chores.

We next look to what I would call your "hand tools." Those small tools that supplement your knives which no kitchen should be without.

1. Swivel-bladed peeler - use this to peel skin from vegetables and fruits
2. Melon Baller - use to scoop balls or ovals from vegetables and fruits.
3. Kitchen fork - use to remove meats to carving board and steady them for cutting.
4. Spatula - use for turning pancakes or grilled foods.
5. Whisks - use to beat, blend and whip foods.
6. Rolling pin - use to roll out dough
7. Measuring spoons - use for most recipes
8. Thermometer - use an "instant read" to measure foods internal temperature
9. Liquid Measuring Cups - use for measuring liquids.
10. Dry Measuring Cups - use for measuring dry ingredients, flour, sugar, etc.
11. Colander - use for straining or draining foods.

And last but not least you'll want to have some mixing bowls. These usually come in sets of 3-4 bowls however, I have purchased additional bowls which I also use for food prep bowls.

To complete your kitchen tool set, you'll need a good set of pots and pans for stovetop cooking. I prefer to use a heavy base, stainless steel variety as this provides for easiest clean up after you're done. I only have 2 sauce pans and 1 stock pot and 1 dutch oven, however I have several saute pans which I can take from the stove top to the oven to finish the cooking process.

These are quite simply the "basic" tools I believe you'll need to run an efficient kitchen. Later this week, we'll talk about managing the process of bringing your meal together. There is a term used by the French which best describes getting ready to cook, Mise en Place. We'll explore this in our next blog.

Bon Appetit!!

Mid-Week "What to Cook Dilemma"

Well as the week progresses, we arrive at that proverbial "hump day" and along with that comes the challenge of what to serve for dinner. I usually have a quick something in the freezer that I can pull out to help me through this dilemma so let me share some of these tips with you now.

When I make a pot of soup, I always make enough to insure that I can freeze a quart for just one of these occasions. It just so happens that I have a quart of chicken vegetable soup so I have taken that out to thaw. To jazz this up a little, I'm going to pair this up with some Chile Quesadillas, a nice alternative to a loaf of crusty bread (which is always a nice combo with soup). The Quesadillas gives you a chance to throw in some additional protein. These are real simple to make and the kids, grand kids and even spouses will love them. Here's all you need to do.

Hatch Chile Quesadillas (The Fresh Market employee recipe)
Ingredients:

• 3 fresh hatch green chiles roasted (see below)


• 4 (12 in.) flour tortillas


• 3 cups cheddar cheese shredded


• 1 can black beans, drained and rinsed


• 1 cup Tomatillo green chile salsa (just use the jar kind, it's just as good)


• 1 cup sour cream


• 2 tablespoons fresh cilantro, chopped

Preparation:

Wash and dry the hatch green chiles. These look like large jalapeno peppers and are pictured above. Place them on a cookie sheet lined with aluminum foil. Place the peppers under the broiler and broil for 4-5 minutes until they are charred turning them half way through. Remove from the oven, wrap them in the foil for 10 minutes then run them under water to remove the skins. Remove stems, slice lengthwise and remove the seeds, dice into small pieces.

Heat a large nonstick skillet or griddle sprayed with cooking spray, over medium high heat. Place a tortilla into pan. Cover half of tortilla with cheese, chiles and beans then fold over. Press down gently with spatula. Cook quesadilla about a minute more on each side until lightly browned and cheese has melted. Transfer to cutting board. Repeat with remaining ingredients. Cut each quesadilla into 3 wedges, serve with tomatillo salsa, sour cream and cilantro on the side.

These Quesadillas could be perfect on their own and you could always include some left-over chicken from that rotisserie chicken you picked up at the market a couple days ago. Add a salad of fresh avocado, tomatoes and a fresh lime vinaigrette and you are good to go. Hope you enjoy this mid-week tip and your family/friends do to.

Bon Appetit!!

Engaging Others in the Joy of Cooking

Well today I'm pleased to say that one of my faithful "followers" has taken some inspiration from my bantering about cooking and tried something different for the first time. She was asking what I had planned for dinner, and after explaining it to her, she immediately decided to try it herself. She is an avid "Facebook" user so as soon as she was finished with her meal, she uploaded pictures to "Facebook" to show her success. Now this golfer, tennis player, wife and mother, has added "chef" to her list of accomplishments. If I can inspire others to join in this wave of cooking and the joy of entertaining at home, then this blog will have been successful.

The recipe that is pictured is a rendition of "Snapper Veracruz" substituting Chicken instead of the Snapper. Even though we live in South Florida, it is difficult to find good fresh fish. The near-by Supermarkets have "fresh frozen" fish and the taste is distinctively different. So, in this case we substituted boneless, skinless chicken breasts for the Snapper and it was every bit as tasty.

Chicken Veracruz (from epicurious.com)

Ingredients

• 1 28-ounce can diced tomatoes in juice, well drained, juices reserved


• 3 tablespoons canola oil


• 1/4 cup finely chopped white onion


• 3 small bay leaves


• 2 tablespoons chopped fresh parsley


• 1 teaspoon dried oregano


• 1/4 cup chopped pitted green olives


• 2 tablespoons raisins


• 2 tablespoons drained capers


• 6 5 to 6 ounce boneless, skinless chicken breasts


• 3 pickled jalapeno chilies, halved lengthwise
  

Preparation

Place drained tomatoes in medium bowl. Using a potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.

Heat oil in heavy large skilled over medium-high heat. Add onion and saute until soft about 3 minutes. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano and 1/4 cup reserved tomato juices. Simmer until sauce thickens about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. This sauce can actually be made 1 day ahead. Cover and refrigerate.

In separate skillet saute chicken breasts in Canola oil. To insure that these brown nicely, dry the breasts well with paper towels and don't over crowd the pan. You just want to insure that the breasts get some nice color on them, you will finish cooking these in the oven.

Preheat oven to 375 degrees. Spread 3 tablespoons sauce in bottom of 15x10x2 inch glass baking dish. Arrange the chicken atop the sauce. Spoon remaining sauce over. Bake uncovered 15-20 minutes. Transfer chicken sauce to plates and garnish with pickled jalapeno halves.

I served this with roasted white potatoes and a light avocado salad. Simply chiffonade (to finely shred leafy vegetables used as a garnish or as a bed) romaine lettuce, arrange it in the center of a plate. Layer sliced avocado and sliced Roma tomatoes on top and sprinkle with fresh lime and a nice olive oil. Salt and pepper to taste. You could always add some thinly sliced red onion if you prefer.

Bon Appetit!!

Cooking Nostalgia

I have written before about my childhood and how entertaining at home was a central part of our lives. We were blessed with many relatives living close by and my parents were active in church and service organizations. It always seemed that there were friends dropping by forcing impromptu get together's that centered around the dinner meal. Since starting this blog, I have begun to dig deeper into my "archives" to unearth some of the treasures that have been in my family for many years and I am sharing one of those with you today. This particular book, "Catering for Special Occasions with Menus & Recipes" was written by Fannie Merritt Farmer of the Boston Cooking School with a copyright date of 1911. It is a precious piece of history and filled with tips for Americans who heretofore had been accused, somewhat unjustly, of being inhospitable.

In her Foreword she writes that "in these days of rapid transit, by sea as well as by land, the markets of the world are brought almost to our very doors and we have a hundred combinations to our grandmother's one." Well if that was true in 1911, do we not have the world as our oyster in 2009? Receiving friends into our home is the most special way we have to say how much we value their friendship. Ms. Farmer says it quite eloquently when she writes, "He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends." So there you have it.... it must be so.

This lovely novel goes on to provide the reader with complete menus and recipes to properly entertain for special holidays. It starts with New Year's afternoon Teas, and goes through Christmas Dinner. There's a special section for wedding receptions, birthday feasts and even children's parties. Can you imagine serving "Boylston Sandwiches" to your little cherubs at their 5th birthday party? By the way a Boylston Sandwich is made with cream cheese and peanut butter spread across Graham Bread (must be whole wheat) and cut into fancy shapes. Be sure you arrange your sandwiches on a plate covered with a doily.

I won't bore you anymore with the nostalgia found in this precious book but suffice it to say that this blog has opened my eyes to the progression and growth of cooking across the ages. Our society has had profound affect on the way we eat, what we eat, how we eat, and of course when we eat. Over the last 50 years I feel personally elated to have lived through the development and maturation of the wonderful world of cooking and am thrilled to now be able to say that those of us with limited skills can be a part of the nurturing of our nation.

One of my "followers" has asked me to provide my recipe for Yellow Squash Casserole so here it is. This is one of those staples that comes out great every time. Measurements can vary dependent upon your individual tastes and your family/friends appetite. In my opinion you can never have enough of this wonderfully fresh vegetable.

Yellow Squash (Crook Neck Squash/Summer Squash) Casserole

2 pounds yellow squash (be sure to pick nice firm and unblemished squash)

1 pound Roma tomatoes

1/2 cup sliced onions (prefer to use a sweet onion like a Vidalia)

1/2 cup grated Parmesan cheese

6 tablespoons butter

Salt & Pepper

Wash and thinly slice your squash into rounds.

Wash and thinly slice your tomatoes into rounds

Slice onions thinly into rounds

Butter a 3-4 quart baking dish, use one that has a lid if possible. Begin to layer your ingredients into the dish beginning with the squash, followed by the tomatoes, onions, then sprinkle cheese, salt & pepper and dot with thin pats of butter. Repeat this until you run out of ingredients or room in your dish. Be sure to finish with pats of butter to cover the vegetables.

Cover the dish and cook in a 350 degree oven for 30-40 minutes.

Bon Appetit!

Quick Dinner for guests

My husband's business partner came over from Tampa last night and we enjoyed a quick and tasty dinner that anyone can prepare. I had defrosted 2 rather large strip steaks and was interested in devising a way to stretch those steaks to feed 3 people. The solution was to prepare a Red wine Mushroom Sauce to serve over the sliced steaks. I teamed that up with a nice mixed salad and a yellow squash casserole and everyone was appropriately satisfied.

The wonderfully rich sauce I found in my trusty Joy of Cooking, 1943 version and I highly recommend it to all. This sauce will jazz up any cut of beef; flank steak, strip steak, tenderloin or rib eye. The steak can be broiled or better yet grilled to your preference. The sauce is called Marchand De Vin Sauce by Irma Rombauer and I highly recommend it for your dining pleasure.

Marchand De Vin Sauce (Red Wine Mushroom Sauce) 6 Servings

-Saute 1/2 pound finely sliced mushrooms in 2 tablespoons butter.

-Add 1/2 cup beef broth and simmer covered for 10 minutes.

-In another pan saute 1/2 cup sliced onions in 2 tablespoons butter.

-Add 1 cup beef broth and 1/2 cup dry red wine and cook covered for 20 minutes.

-Thicken the sauce by blending a little of the onion stock and 2 teaspoons flour in a small bowl.

-Stir until blended then add this into the onion mixture. Permit the onions to boil again so that the sauce thickens, then remove them from the heat, add the mushrooms and season with Paprika and salt to taste. Be careful not to add too much salt as the broth will have contributed quite a bit of sodium to the sauce.

-Serve this sauce with the grilled or broiled steak of your choice.

This simple sauce will make any week day dinner a special occasion. Serve this with a nice full bodied Cabernet Sauvignon and your family and guests will be asking for seconds.

Tip #3

Have you ever struggled with how to "zest" a lemon or lime? There are many tools on the market but I have found the most effective and easy to use zester is a Microplane 40020 Grater. I believe you can buy this in most cooking supply stores and it should cost less than $10. The beauty of this grater is that you can use it to grate cheese, chocolate, ginger, shred coconut, and yes zest lemons, limes and oranges. It gives you a perfect zest every time and is quick and easy to clean.

Cooking through the Years

I was raised in a family back in the 50's when Betty Crocker and Irma Rombauer were storming the scene trying to get the post-war mothers to feel comfortable in the kitchen. There were new "short cut" products coming onto the scene like TV dinners, pre-sifted all purpose flour, unflavored gelatin in individual packets, canned vegetables and more. Milk was delivered to the front door in glass quart size bottles and Home Economics was still taught in high schools. "Girls" were graduating with a penchant for cooking in their pearls and pumps! I know you all remember June Cleaver.....

My mother was the daughter of a French Pastry Chef and lived above their family bakery for most of her teen years. We heard many stories about her father in the bakery early each morning. Once she returned from school, she ran the retail shop before closing for the day. During my first 13 years, my grandfather, lived across the street from us and we learned at a very early age what really excellent pastries and cakes were all about. Our weekends were spent with aunts, uncles, grandparents and siblings all centering around the evening meals. Influences from France, Germany, Ireland infiltrated meals and celebrations and as children we learned to eat and eat well and not be afraid to try different things. Can you imagine a 7 year old eating "Head Cheese" and Bologna Salad! These were all homemade specialities and we looked forward longingly to those Sunday night suppers.

When my mother passed away, I fell heir to her cherished cook books, both original editions, The 1950 edition of Betty Crocker's Picture Cookbook and a 1943 edition of Irma Rombauer's The Joy of Cooking. I lost myself in these books yesterday and decided I would cook dinner from The Joy of Cooking. I had defrosted 4 loin pork chops and found just the right recipe, Pork Chops Baked in Sour Cream.

Well, the recipe was excellent with some slight modifications. I updated it to replace the vinegar with white wine, added some Dijon mustard and improvised a little with canola oil instead of "lard." Here is the revised version:

PORK CHOPS BAKED IN SOUR CREAM 4 Servings

4 loin pork chops 1/2 inch thick
Dredge them with flour seasoned with salt, pepper, cayenne, garlic powder and oregano

Brown them lightly in canola oil. Place them in a covered baking dish.

Combine by heating in sauce pan the following ingredients:
1/2 cup water
1/2 bay leaf
2 tablespoons white wine
1 tablespoon sugar
1/2 cup sour cream ( I used reduced fat version)

1 teaspoon Dijon mustard
1/4 teaspoon oregano

I would recommend stirring together the sour cream and mustard, then adding the water, sugar, wine and herbs. Pour mixture over the pork chops.

Cover the dish. Bake the chops in a 350 degree oven for about 1 hour or until done.

I served this with some left-over Jasmine rice. I sauteed a little fennel, red pepper, red onion in the same pan where I sauteed the chops. I then added 1/2 cup frozen peas. Once sauteed, I added some chicken stock and the cooked Jasmine rice. Simmer all this for about 5 minutes.

Serve the Pork Chops with the rice and cover with the cooking liquid, it was yummy!

Hope you enjoy this, it is well worth trying and a very inexpensive dinner for 4. Serve this with a nice green salad and you have a complete meal.

Bon Appetit!

Tips for Today

Well, some of you have expressed interest in the recipe for the Curry Crusted Grouper with Vegetables. I got this recipe out of last week's newspaper and it is definitely a keeper. Here you go with some of my modifications/comments:
RED CURRY-CRUSTED GROUPER WITH RAINBOW VEGETABLE SALAD

Vegetables
1/2 red bell pepper, cored, seeded and julienned
1 small carrot, julienned
1 rib celery, sliced in thin strips
1/4 cup red onion slivers
1/4 cup julienned fennel
1 tablespoon chopped parsley

Toss the peppers, carrots, celery, onions, fennel and parsley in a nonreactive large bowl. Set aside. This might be a little bit of work to "sliver" your veggies but it is well worth it. They provide a wonderful amount of crunch alongside the fish.

Dressing
2 teaspoons minced shallots
2 teaspoons prepared horseradish
1/2 teaspoon minced garlic
3 tablespoons fresh lemon juice
2 tablespoons water
Pinch sea salt
1 teaspoon Dijon mustard

Whisk the shallots, horseradish, garlic, lemon juice, water, salt and mustard until mixed. Pour this dressing over the vegetables; toss. I did this at least45 minutes before serving to allow the veggies to soften and the flavors to meld. You need to like horseradish to enjoy this dressing, you can always cut back on it and add more if you like a little more punch.

Grouper
4 (5-6 ounce) grouper fillets
2 teaspoons red curry paste (I mixed this with a little olive oil to spread easier)

Preheat oven to 400 degrees.
Rub each grouper fillet with curry paste. Lightly coat an ovenproof large sauté pan with canola-oil. Sear the fish 1 minute on each side over medium-high heat.
Transfer to oven and bake 5 to 10 minutes until cooked through. Serve each fish fillet with vegetable salad.

Make sure that you get fresh grouper if at all possible. Just read in the paper where some restaurants and purveyors are substituting catfish and tilapia for grouper and red snapper. Personally I don't know how that's possible, but be sure to inspect before you buy!!

Tip #1
I was speaking to a friend today about cooking and she said "I really don't like to cook, I can only assemble." Well quite honestly that's what cooking is all about. My suggestion would be when using any recipe, begin by preparing all the ingredients beforehand. Have them measured, diced, sliced or cubed and in prep bowls or even on wax paper, then once that's done all you need to do is to "assemble" them according to the directions in the recipe. It's really as simple as that.

Tip #2:
Here's another simple "tip" for dicing an onion. We all know how onions can make your eyes tear, well try this. Peel the onion under running water. This washes all the onion liquid off and I guarantee it will keep you from crying. Now, if your recipe calls for a dice, cut your onion in half insuring that you leave the root in tact at the end. This will allow you to hold onto that root and keep the onion together for the next step. Lay one half (flat side down) on your cutting board. With a sharp knife, slice across the onion horizontally to cut it in half, but only as far as the root. Then make cuts vertically down the onion every 1/2 inch or so. Now when you begin to slice the onion from the outside in, you'll have a ready made dice.

Try it, you'll find after a couple of attempts you too can dice an onion just like the pros!!!

Bon Appetit!

My First Day at "Cooking with Margaret"

Cooking and entertaining has always been a part of my life. From my adolescent days, my family has always taken the time to celebrate occassions with lots of food and best of all liquid libation. We gather together, roll up our sleeves and pitch in for prep work, clean up and best of all kicking back after all is done with a glass of wine.

After seeing "Julie and Julia" I have decided to also pursue my passion and second love (only to family) and that is cooking. Through this blog I hope to share entertaining ideas and best of all recipes that have tickled the tasetbuds of family and friends. I'd like to begin with a dinner which I prepared last night which just "hit the spot" for a Saturday night special. We began with some wonderful red wine and cheese, set off with some seedless red grapes. My friend Nancy had found a bottle of Justin Vineyards, 1997, Isosceles, a rich, full-bodied cabernet sauvignon which went perfectly with the Brie and biscuits.

This was followed by a Red Curry-Crusted Grouper with Rainbow Vegetable Salad and roasted asparagus, along with Jasmine Rice; a well balanced and wonderfully fresh entre with just the right accompaniments. A crisp Sterling Vineyard Chardonnay was the perfect addition to the main course.

Desert included a Blueberry Cake (made with butter, buttermilk and fresh berries) and a scoop of Lemon Sorbet topped it off. A light finish, refreshing and simple completed the evening.

Recipes are available for anyone that is interested. Since this is my first attempt, I welcome your input and comments. Let me know if you think this will be meaningful and I will continue in any level of detail that is requested.

Thanks for your interest and Bon Appetit!!