Food & Recipes

Canning 101

Fri, 17 May 2013 11:00:00 GMT

Canning is a fantastic way to preserve foods you love, from jams and jellies to all manner of pickles, so that you can enjoy them throughout the year. Many people hesitate to jump into canning, but it’s actually a very simple and safe process, especially if you consult this walk-through of how to can foods using a water bath.

Presterilize

It’s easiest to sterilize jars using your dishwasher. Alternatively, wash them in hot, soapy water and then simmer them in your canning pot, covered with water, for 10 minutes. The jars should still be warm when it’s time to fill them. To avoid damaging the lids, simmer them separately in a small pan of hot water over medium heat. You don’t have to sterilize the bands or tongs, but dipping the funnel and ladle in the pot of boiling water is quick and simple.

Heat Water, Make The Recipe, Fill The Jars

Because boiling the large amount of water necessary for processing takes time, fill your canning pot with water and start heating it well in advance. Your food and jars should both be warm when it’s time to can, so if your recipe takes more than 30 minutes, you can prepare it before sterilizing the jars; otherwise, prepare it after sterilizing the jars. Fill the still-warm jars with the prepared recipe, leaving headspace at the top as specified in the recipe (typically 1/4- or 1/2-inch). If pickling, make sure that the fruit or vegetable is fully covered by the pickling liquid. Stir the contents to release air bubbles, wipe the rim of each jar clean, and then put on the lids and screw on the bands fingertip-tight (don’t completely tighten them; otherwise, air in the jars can’t escape).

Process

Place the filled jars in the canning insert and lower the insert into the pot of boiling water (or lower the jars into the pot and onto the rack using a jar lifter), making sure that the jars are covered by at least 1 inch of water. Process the jars for the amount of time prescribed in the recipe, making sure that the water is at a rapid boil before you start the clock. Processing times vary based not only on the size of the jars you are using but also on altitude. As elevation increases, water boils at lower temperatures that are less effective for canning. We specify the times for various elevations in each recipe. After the processing time is up, turn off the heat and let the jars sit in the water for 5 minutes.

Cool

Remove the cans from the pot using the canning insert and jar lifter (or just use a jar lifter to remove the jars if you are using only a rack) and let the jars cool on a wire rack or a towel for 24 hours. During cooling, you should hear a popping noise, which is the sign that the jars are sealed airtight and the process is complete. You can check the seal by removing the bands; the lid should be taut and should adhere tightly to the rim of the jar. Store sealed jars in a cool, dark place; they will keep for at least 1 year.

pH and Canning

What's the pH necessary to inhibit bacteria when canning? Good question. Here's a short video answering that very question:

Big-Batch Summer Tomato Sauce

A little bit of work gives you a yearlong payoff.

By Elizabeth Carduff | July 31, 2012

Why This Recipe Works: My garlic- and basil-infused tomato sauce starts with fresh farmers’ market or homegrown tomatoes. I prefer to peel the tomatoes—I find the peel’s presence distracting in the final product. A simple blanch and shock makes them easy to peel, and pureeing them in the food processor before adding them to the pot breaks them down quickly and avoids any splattering. Oil can cause botulism in canned goods, so I forgo sautéing and go straight to simmering the tomatoes with garlic, tomato paste, basil, and salt. Once the sauce has reduced for a couple of hours, I divvy it into jars, sanitize them, and store them.

Ingredients:

30 pounds tomatoes
12 garlic cloves, peeled
1 cup tomato paste
1 cup chopped fresh basil
Salt and pepper
½ cup red wine vinegar
Sugar

Directions

Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and cold water. Remove core from tomatoes and score small X in base. In batches, lower tomatoes into boiling water and cook just until skins loosen, 15 to 45 seconds. Using slotted spoon, transfer tomatoes to ice bath and let cool, about 2 minutes. Remove tomatoes from ice bath and remove loosened skins.
Process garlic in food processor until minced, about 10 seconds. Transfer to small bowl. Process peeled tomatoes in batches in now-empty food processor until almost smooth, 15 to 20 seconds. Transfer to second large bowl.
Combine 3-1/2 quarts tomato puree, one-quarter of minced garlic, 1/4-cup tomato paste, 1/4-cup basil, and 1-1/2 teaspoons salt in each of 4 Dutch ovens or large pots and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce in each pot has thickened and reduced to 2 quarts, 1-1/2 to 2 hours. Stir 2 tablespoons vinegar and 1 teaspoon sugar into each pot, seasoning with additional sugar to taste. Season with salt and pepper to taste.
To Process for Long-Term Storage: Transfer hot tomato sauce to 8 hot, sterilized quart jars, leaving 1/2-inch headspace at top, and process. Processing times depend on your altitude: 40 minutes for up to 1,000 feet, 45 minutes for 1,001 to 3,000 feet, 50 minutes for 3,001 to 6,000 feet, and 55 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year. Opened jars of tomato sauce can be refrigerated for up to 1 week. Makes 8 quarts

For more Canning Recipes, visit CHEFS Catalog

Canning your own fruits and vegetables—and more—is healthier and saves you money. Check out our other blogs on the subject here at CHEFS Mix:

Giveaway Alert!! We love the Cook's Country From Our Grandmother's Kitchen cookbook so much that our friends at Cook's Country graciously gave us 5 copies to giveaway to you! We will randomly select 5 people responding to today's Your Turn question to receive a copy of this fabulous cookbook!

Your turn: Experienced canners--What tips do you have for beginners? Beginners--What canning questions do you have about getting started?

A Guide to Cooking and Enjoying Fava Beans

Fri, 26 Apr 2013 14:00:00 GMT

You've heard of the black bean, the pinto bean, the kidney bean and the lima bean - but what about the fava bean? This type of legume is a little less well-known than its counterparts. Fava beans, also known as broad beans, are a staple in Asia, the Middle East, South America, North Africa and Europe. Luckily, the United States is beginning to discover their buttery texture and nutty taste just in time for spring.

What Is A Fava Bean?

The fava bean is actually part of the pea family and is one of the oldest plants still being cultivated. These beans were eaten in Ancient Greece and Rome, and were the only variety that the Europeans ate before they discovered America and all its legumes. Fava beans can be served boiled, mashed, spread on crostinis or added to spring stews and soups. Regardless of how you choose to prepare them, they are filled with lots of nutrients. They're high in fiber and iron and low in sodium and fat. Fava beans are also packed with protein and have no cholesterol.

In What Dishes Are They Traditionally Used?

Fava beans can be used in a variety of dishes and eaten either raw, lightly blanched, shelled, unshelled or sometimes even in the pod! In Egypt and several Arab countries, these beans are traditionally pureed or mashed and served with parsley, lemon juice, olive oil, garlic, onions and cumin in a breakfast dish known as ful medames. In other countries like Peru, Colombia and Mexico, however, they are prepared a bit differently. The beans are either fried or dried then slated to create a crunchy and delicious snack.

How To Peel And Eat Them

While these beans are both delicious and nutritious, the process of getting them ready for consumption is actually pretty labor-intensive, as they have to be peeled twice. The beans must first be removed from their waxy coatings, but before you begin the process and are searching for the beans at the store, you want to look for green pods. The ones that appear to be bulging out of their shells are older and might have a more bitter taste than the fresher beans. Here's how to peel and enjoy your fava beans:

Run a finger up the seam of the pod, splitting it open and removing the beans. You should find about four to five beans per pod.

Next, you'll need to peel off the thick white skin around it. While the skin can be left on, it's more common to peel it off . To do so, make a small slit with a knife along the edge of the bean to pop it out of its skin. Another method, which is slightly more popular, is to place the beans in boiling salted water to blanch for 30 seconds. Remove the beans from the boiling water and proceed by putting them in ice cold water to halt the cooking process. This is what softens the skin and makes it much easier to remove.

Finally, finish the process by squeezing the bean out of its skin with your fingers. Now you're ready to cook!

A Fava Bean Favorite

Try out this tasty, fresh salad recipe just in time for spring:

Quinoa Fava Bean Spring Salad

1 cup quinoa
1 pound fava beans
1 pound peas in the pod
1 bunch asparagus cut into 1-inch pieces
4 green onions, thinly sliced
3 tablespoons lemon juice
½ cup chopped spring herbs of your choice
salt
freshly ground black pepper

1. Bring a pot of water to a boil. Add quinoa and reduce heat to maintain a steady simmer. Cook about 12 minutes. Turn off the heat and let simmer for about 15 minutes.
2. Shell fava beans and peas, set aside.
3. Combine oil and lemon juice in large bowl. Sprinkle salt and pepper to taste.
4. Add cooled quinoa to the dressing and toss to combine. Throw in vegetables and stir, contribute remaining ingredients and toss to combine.

Your Turn: What's your favorite way to enjoy the Fava Bean?

Choosing the Right Pasta Shape for Your Delicious Dish

Fri, 26 Apr 2013 02:00:00 GMT

When we were little, it was all about the fun shape of the pasta. Favorites might have included the pinwheels or various cartoon shapes derived from the macaroni and cheese box. While pasta shapes are still just as fun to pick out as adults, there should be a method to the madness. Certain shapes pair better with some dishes than others, and when you've chosen the right shape, your dish often looks better. As a general rule of thumb, thin and delicate pastas like angel hair or spaghetti should be paired with light sauces. On the other hand, thicker pastas like fettuccini work best with heavier and creamier sauces. However, there are more than 40 different pasta shapes available, so it can be difficult to pair a shape with the right sauce. Here's a general outline of some of the most popular shapes and forms which pasta can take:

The ABC's Of Pasta Shapes

Strand Pasta
The following strand pastas pair best with lighter sauces or oil-and-garlic combinations:

Spaghetti: Common round-rod pasta
Capellini dangelo: Thinnest round-rod pasta, also known as angel hair
Spaghettini: Thin spaghetti
Capellini: Thicker than angel hair, but thinner than vermicelli
Vermicelli: Thicker than capellini

If you're searching for a new recipe to try out, look no further than Spaghetti with Pancetta, Peas and Mint. It's filled with fresh ingredients and is super easy to whip up in no time!

Tubular Pasta
The following tubular varieties pair best with chunkier sauces, like tomato or Bolognese, that can get into the crevices of the pasta:

Cannelloni: Large tubes that are stuffed
Cavatappi: Corkscrew-shaped macaroni
Chifferi: Short and wide macaroni
Fagiolini: Short and narrow tubes
Manicotti: Large ridged tubes that are stuffed
Penne: Medium-length tubes with ridges and cut diagonally at both ends
Mezze Penne: A shorter version of penne pasta
Mostaccioli: Similar to penne but doesn't have ridges
Rigatoni: Large and slightly curved tubes
Ziti: Long and narrow tubes

If you enjoy a little kick in your pasta dish, check out this Rigatoni with Spicy Tomato Sauce recipe.

Uniquely Shaped Pasta
The following shapes, similar to the tubular pastas, also work well with chunkier sauces:

Capunti: Short, convex ovals similar to open and empty pea pods
Farfalle: Bow tie or butterfly shaped
Fiorentine: Grooved cut tubes
Gnocchi: Round dumplings often made with flour and potato
Orecchiette: Bowl or ear-shaped
Rotelle: Pinwheel or wagon wheel-shaped
Rotini: Two-edged spiral, tightly wound - like a spring
Trofie: Thin, twisted pasta

Broccoli Rabe with Orecchiette is a perfect recipe to try out if you're looking to incorporate fun-shaped pasta into your meal.

Ribbon Pasta
The following ribbon-like pasta pair best with thicker, heartier sauces:

Fettuccine: A ribbon of pasta approximately 6.5 millimeters wide
Lasagne: Very wide noodles with fluted edges
Linguine: Flattened spaghetti
Pappardelle: Thick, flat ribbons
Sagnarelli: Rectangular ribbons with fluted edges
Tagliatelle: Ribbons slightly thinner than fettuccine

If you're looking for a delicious recipe to try out with these ribbon pasta shapes, we wholeheartedly recommend this Summer Vegetable Lasagna recipe - perfect for a fresh dinner to enjoy with family and friends!

Micro Pasta
The following micro pastas work well in pasta salads or soups:

Anelli: Small rings of pasta
Conchigliette: Small, shell-shaped noodles
Corallini: Small and short tubes
Farfalline: Small bow tie shapes
Orzo: Similar to rice
Stortini: Smaller version of elbow macaroni
Trachana: Granular, irregular-shaped pasta of Greek origin

Try this Pasta with Bacon, Fennel and Parmesan Cheese recipe that uses orzo and is packed with flavor.

Stuffed Pasta
A thicker, creamier sauce works best for these varieties of pasta:

Cannelloni: Oven-cooked stuffed rolls
Mezzelune: Semi-circular pockets
Pierogi: Dumplings stuffed with meat, vegetables, cheese or fruit
Ravioli: Square pasta pockets often stuffed with ground meat, cheese or vegetables
Tortellini: Ring-shaped and stuffed with mixtures of meat and/or cheese
Tortelloni: A larger version of Tortellini

Whip up a mouth-watering creation with Tom's Tortellini with Garlic & Basil recipe. It's a healthy meal you can make quickly.

Keep In Mind...
Whichever shape you choose for your dish, it's vital to make sure the pasta comes out looking and tasting perfect! Here are a few pointers to keep in mind when cooking up a storm:

Follow directions. This may seem like an obvious hint, but it's crucial to not over or under cook your pasta. Follow the time directions on the packaging right down to the minute and strain the pasta immediately after that timer goes off.

Skip the rinsing. It might make sense to rinse the pasta when it's done cooking, but this washes away much of the nutrients and taste.

Mix the sauce with the pasta before serving. While some choose to pour the sauce directly onto the pasta on the plate, the dish won't come out tasting the same. Instead, mix the sauce in with the pasta in the pan or pot first. This way, the hot pasta really absorbs the flavors of the sauce.

Looking for some delicious pasta recipes? Visit CHEFScatalog.com recipe section for Pasta Recipes.

For these and more pasta tools, visit CHEFScatalog.com

For more on Pasta, visit our other posts:

Your Turn: What's your go-to Pasta shape?

Frost Your Layered Cakes Like A Pro with These Insider Tips

Thu, 11 Apr 2013 22:00:00 GMT

Looking through magazines, it can be easy to feel envious of the perfectly frosted cakes that line the pages. Every peaked curl of the frosting and smooth edge creates a sweet confection that looks just about as good as it tastes. If you have a big event coming up like a graduation, birthday or wedding, you'll want to top off your party with the perfect layer cake—and one that you're proud to show off to your guests. Here's how to get a flawlessly frosted cake with just a few simple steps:

Let your creation cool

Once you pull that sweet treat out of the oven (you can tell if it's done by sticking a toothpick in the middle and having it come out clean), it's important to give it time to cool. If you start frosting it too soon, the frosting could start melting off, leaving a mess. Cool off the cakes by setting each layer on a wire cooling rack away from drafts.

Create a flat surface

If you're piling layers of cake on top of one another, you'll want to shave off the top of the domes with a large serrated knife to create smooth, flat surfaces. A cake knife with a serrated edge prevents the cake from tearing - gently slice back and forth using a sawing motion for the best results. If left with uneven layers, your cake may end up looking like the end of a game of Jenga instead. This puffed top can be prevented by gently tapping on the batter before it goes in the oven to let all of the air bubbles escape.

Set your confection on a cake platter

Set your cake on a stand before starting the icing process. You'll want a flat and sturdy surface to help it turn out excellently.

Try this Cake Stand with Nonslip Pad to decorate your confection like a pro. The cast-iron base and sturdy aluminum turntable top allows you to revolve the cake as you ice it, giving you easy access to all sides for precise and seamless icing.

Help your cake stick

You don't want your cake moving around on the cake platter. Keep it in one place by lining the dish with strips of parchment paper. To secure it even further, apply a small dab of frosting in the middle of the stand to act as glue for the bottom layer of the cake.

Say goodbye to crumbs

Before you begin icing, take a minute to brush away any crumbs that may be sitting on top of your cake. Foregoing this step can make applying frosting a bit more difficult and messy.

Frost away

Now here comes the best part - decorating! Start off the process by adding about 1 to 1-1/2 cups of frosting to the first layer using either a butter knife or an offset spatula. It's okay to be generous with the amount of frosting you use - you can always scrape the excess off, but with too little frosting, you risk pulling the cake apart. When spreading your frosting, keep these tips in mind:

Start in the center of the cake and work your way out
Spread the frosting up to the edge of the cake, not over
If the frosting is too thick to spread, place the bowl into another bowl of warm water and stir to soften the consistency
If the frosting is too thin, thicken it up by adding a little powdered sugar until it's at the perfect spreading texture
Always wipe the spatula clean every time you lift it from the cake for a clean-looking finish
Run the spatula around the cake to smooth the frosting on the edges
Create texture on the top of the cake by using the back of a spoon, which makes swirls and ridges for a professional-looking confection

Frosting Recipes

Classic Vanilla Buttercream Frosting

Frosts & fills 1, 8-inch 2-layer cake or 9x13-inch cake

1-1/2 cup unsalted butter, softened

2 pounds (7-1/2 cups) powdered sugar, sifted

1/4 teaspoon table salt

2 tablespoon vanilla extract

Up to 3/4 cup milk or heavy cream

Directions

In a mixing bowl using a hand or stand mixer with paddle attachment, add butter and beat until light and fluffy. With mixer on low, gradually add powdered sugar until thoroughly combined. Increase mixer speed to medium and add vanilla, salt, and cream. Add remaining sugar or cream to reach desired consistency: sugar for a stiffer consistency, cream for a softer consistency.

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3-cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium, add vanilla extract, salt, and 2-tablespoons of milk/cream, and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1-tablespoons at a time.

Variations

Chocolate: Sift 3/4-cup unsweetened cocoa powder with the powdered sugar. Continue as above
Orange: Once sugar and butter are incorporated, add 2-teaspoons orange extract and 2-teaspoons orange zest. Substitute orange juice for milk. Continue as above. (For lemon variation, use the lemon extract, zest and juice)
Mint: Add 2-teaspoons of mint extract, and continue as above. For extra panache, melt 4 ounces of unsweetened chocolate with 4-tablespoons of butter, stirring until smooth. After frosting, drizzle with chocolate mixture for a mint chocolate experience.
Peanut Butter: Substitute an equal amount of smooth peanut butter for unsalted butter. Continue as above.
Caramel: In a small, heavy-bottom saucepan, combine 1/3-cup butter and 1/3-cup brown sugar. Bring to a boil over medium heat, stirring occasionally. Once the mixture comes to a boil, add 1/3-cup butter and stir until melted and smooth. Let mixture return to a boil, and boil for 1 minute. Remove from heat and let completely cool. Make frosting as above, and stir in caramel mixture and stir to combine. (Alternatively, use 3/4-cup of caramel ice cream topping and stir into frosting)
Pineapple: Add 1/2-cup of drained, crushed pineapple. Replace milk with pineapple juice.
Fruit, using puree: Beat butter as above, and add 1/2-cup of fruit puree. Continue as above. If using fruit with seeds, you may want to strain the puree before adding to the frosting.
Fruit, using jam: Beat butter as above, and add in 1/2-cup seedless jam. Continue as above. To enhance the color, add a few drops of food coloring.

7-minute Icing

Frosts 1, 8-inch 2-layer cake.

1-1/2 cups sugar

1/4 teaspoon cream of tarter

1/8 teaspoon salt

1/3 cup water

2 egg whites

1-1/2 teaspoon vanilla extract

Directions

Pour a about 1/2-inch of water into the bottom of sauce pan or double boiler and bring to a boil over medium heat. Make sure that when the top portion of the double boiler is added that the water will not touch the bottom of the bowl.

In a large heatproof bowl, off the heat, combine sugar, cream of tartar, salt, water, and egg whites. Using a hand mixer beat at medium speed for 1 minute. Place over the saucepan of boiling water. Using the hand mixer beat on high speed for 7 minutes. Remove from heat, and fold in vanilla.

Whipped Cream Frosting

Frosts 1, 8-inch 2-layer cake

1 cup cold heavy whipping cream

1/2 teaspoon vanilla extract

2 to 4 tablespoons powdered sugar

Directions

Place metal mixing bowl and wire whisk or whisk attachment in freezer for 30 minutes before making whipped cream.

Combine heavy cream, vanilla and powdered sugar into cold bowl. Using wire whisk or mixer, beat cream to stiff peaks. Frost and serve cake immediately. If not using immediately, cover and store in refrigerator separate from cake. After using as frosting, it is best to keep left over cake or pastry refrigerated.

Variations

Berry or Apricot: Beat cream to soft peaks. Add 1/3-cup chilled fruit puree or seedless jam and continue to whip to stiff peaks.

Lemon: Beat cream to soft peaks. Add in 1/2-cup chilled lemon curd and continue to whip to stiff peaks

Chocolate: After pulling bowl out of the freezer, add vanilla, 3-tablespoons powdered sugar, 1/4-cup powdered sugar, and 2- to 3-tablespoons of cream. Stir to create a thick paste. Add remaining cream and stir to combine. Whip to stiff peaks.

Stabilizing Whipped Cream

Whipped cream alone doesn't last very long. After a short time whipped cream will fall and may become watery—not yummy, especially on a cake. The easiest way to prevent that from happening is to stabilize the cream. There are several methods: from gelatin, which may be an issue for vegetarians and those who keep kosher, to marshmallows. Try one of these methods to stabilize your whipped cream to make it suitable for frosting:

Add 2-teaspoons of nonfat dry milk powder for every cup of heavy cream before whipping.
Sift 1-teaspoon cornstarch into powdered sugar for every cup of heavy cream used.
Sprinkle 1-teaspoon of unflavored powdered gelatin into 2-tablespoons of cold water and stir to combine. Let mixture set for 5 minutes. Heat in microwave 10 to 15 seconds until gelatin is completely dissolved. Let cool to room temperature. Whip cream to soft peaks and pour gelatin mixture into whipped cream in a thin stream, whipping continuously. Continue to whip to desired peaks.
Whip heavy cream to desired peaks. Sprinkle 1-teaspoon of agar agar (vegetable gelatin) for every cup of cream used, while continuing to whip. Continue to whip to desired peaks.
Whip heavy cream to soft peaks. Melt 1 regular marshmallow for every cup of cream used (about 5 seconds in the microwave). Add melted marshmallow to cream and continue to whip to stiff peaks.
Add 2-tablespoons of instant dry pudding (in whatever flavor desired—flavor will be muted, but still present) to heavy cream before whipping.
Add 1/2-cup mascarpone cheese to heavy cream before whipping. Whip to desired peaks.

Whipped Cream Cheese Frosting

Frosts 1, 8-inch 2-layer cake

8 ounces cream cheese, softened

1 cup white sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1-1/2 cups heavy whipping cream, cold

Directions

Place mixing bowl and whisk attachment in freezer for 30 minutes.

In a mixing bowl, beat cream cheese, sugar, salt and vanilla until smooth. Add heavy cream and whip to stiff peaks.

Keep chilled.

Cream Cheese Frosting

Frosts 1, 8-inch 2-layer cake

8 ounces cream cheese, softened

1/4 cup unsalted butter

1 teaspoon vanilla

1 pound (3-3/4 cups) powdered sugar

Directions

Sift powdered sugar, breaking up and clumps. In a mixing bowl, using a hand or stand mixer, cream together cream cheese and butter, until light and fluffy. Add vanilla and stir to combine. Gradually add powdered sugar, mixing continuously on low speed until thoroughly combined.

More about cakes:

Your Turn: What are some of your best frosting secrets when it comes to layer cakes? Share your thoughts with us!

Delicious Spring Salad Recipes

Thu, 04 Apr 2013 23:00:00 GMT

Salads have an unfair reputation for being boring and short on taste—in reality, nothing could be further from the truth! Salad's contents—crisp greens, juicy berries, crunchy nuts, ripe peppers, flavorful onions and more—are some of nature's most intense tastes. Additionally, no two salads are alike. From varied leafy greens to a host of different fixins' to a plethora of dressings, the options for salad combinations are endless!

Salads can also be very healthy, as they can contain vegetables, fruits, nuts, meats and even grains - you can essentially get all of your food groups into one meal with these delicious dishes.

Here are two of our favorite salad dressing recipes to help you spice up the greens in your life:

Chef John D. Folse's Spinach Salad with Sautéed Pears

Printer-Friendly Recipe

What you'll need:
6 cups spinach
2 pears, diced
¼ cup olive oil
¼ cup lemon juice
½ cup white wine vinegar
½ cup red wine vinegar
1 cup onions, sliced
4 slices of bacon, chopped
½ cup red bell peppers, sliced
2 tablespoons sugar
1 teaspoon orange peel, grated
1 teaspoon thyme, chopped
½ teaspoon basil, chopped
Salt and pepper, to taste (optional)
Louisiana hot sauce, to taste (optional)

What to do:
Immediately after dicing the pears (we recommend wild cooking pears), place them into a bowl with the lemon juice. Set aside.

Heat olive oil over medium-high heat in a large sautée pan. Add bacon and stir until crispy and cooked through. Add onions and bell peppers, sautéeing for an additional three to five minutes. Pour the diced pear mixture in, and cook a few minutes, until pears are al dente. Add vinegars, orange peel and sugar, and immediately bring the mixture to a low boil. Gradually reduce to a simmer. Season with herbs, salt, pepper and hot sauce. Remove from heat. Place the spinach in a large salad bowl, and pour the dressing over top. Toss and serve immediately.

Green and White Asparagus Salad with Fennel and Basil Vinaigrette

Printer-Friendly Recipe

What you'll need:
For the dressing
½ bunch of basil (approx. ¼ cup)
2 cloves garlic, minced
½ cup olive oil
2 tablespoons white wine vinegar
zest of ½ lemon
Salt and pepper, to taste

For the salad
40 asparagus spears (approx. 3½ cups), peeled if desired, ends trimmed
2 fennel bulbs, trimmed
Olive oil, to taste
Salt and pepper, to taste

What to do:
For the dressing
Blend basil leaves, garlic, lemon zest and vinegar in a food processor or blender. Slowly add in olive oil and process until the mixture is shredded, but not pureed. Add salt and pepper, if desired.

For the salad
Bring a large pot of salted water to a boil over high heat. Add asparagus and cover immediately. After three minutes, strain the asparagus and add them to a bowl of ice water. Remove the asparagus from the water as soon as it is chilled - this will blanch the vegetables and halt the cooking process. Dry the stalks and season with olive oil, salt and pepper before setting aside.

Halve fennel bulbs, remove the cores and shave with a mandolin or very sharp knife. Place the bulbs into a bowl and season with salt and pepper.

Retrieve the asparagus and coat with some of the basil dressing. Do the same with the fennel bulbs. Place the asparagus on a plate, top with fennel and drizzle with dressing before garnishing with basil leaves. Serve immediately.

Your turn: What are some of your favorite salad recipes? Do you make it a point to eat some greens each and every day in the form of a salad?

Recipe Search: Salads, Vegetables

Spring Salads

Tue, 02 Apr 2013 23:00:00 GMT

If you enjoy eating seasonally, the first day of spring probably feels like Christmas to you. Now that April is here, it's only a matter of time before the farmers' market opens up and beautiful greens begin to proliferate our plates and fill our fridges!

Salads can be either fabulous or boring, depending on how they are made. A salad loaded with succulent berries, crisp and flavorful greens, crunchy nuts, pungent herbs, fresh cheeses and a tasty vinaigrette are a food lover's dream, but flavorless iceberg lettuce paired with out-of-season tomatoes and a bland dressing is a whole different animal. Fill your plate with the highest quality food items and you're bound to love eating these healthy dishes.

Seasonality matters

When it comes to consuming plant-based meals, seasonality is beneficial to the veggies' flavor profile. No one would compare freshly picked tomatoes to the variety found in the grocery store come mid-December. Depending on where you live, you'll want to use certain items on your spring salads.

Northeasterners may not enjoy native citrus, but they've got greens going for them: Arugula, often described as "peppery" in taste, grows throughout the Northeast region and can reach up to two feet in height. Come May, arugula will be plentiful here. Chard, various herbs, garlic, green onions, lettuce, morels, nettles, parsnips and rhubarb also start showing their faces come about mid-May, but you'll have to wait until June or July to enjoy two of our favorite salad items: kale and kohlrabi.

Local tip: This region is also blessed enough to cultivate beets between May and October. One of our favorite ways to prepare beets is to drizzle them in olive oil, wrap in aluminum foil and bake for about an hour at 425 degrees Fahrenheit. Next, simply peel off the skin, dice or slice these tasty treats, sprinkle with a bit of sea salt and toss them with your salad.

Southerners are known for their comfort foods, but they can make a mean spring salad, too. Collard greens are seasonal here year-round, but a variety of delicious produce thrives during the Southern spring. In addition to staples like asparagus, beets and broccoli, this region enjoys items like cabbage, sweet onions, cauliflower and lettuce during the spring months.

Local tip: Those who live in the American South can enjoy seasonal sweetness in their spring salads - this is the citrus region after all! From topping your greens with flavorful blueberries (May) to adding some tang with grapefruit and oranges, Southern spring salads are all about fruit.

The Midwest is a big place, so seasonality here is largely dependent on how far north you live. As a general rule, the Midwest spring boasts favorites like arugula, cabbage, asparagus, carrots, chard, herbs like parsley and cilantro, garlic, mushrooms and morels, parsnips and radishes.

Local tip: Because this region is so diverse (it encompasses both parts of Kentucky and chilly northern Minnesota), one of the few things you can count on finding at almost all Midwestern farmers' markets is herbs. Some of our favorite herbs for spring salads are basil, parsley and the ultimate stable of spring: dandelion (you won't even need to buy this one!).

The Southwest boasts warm sunshine all year long, so it's no surprise that salads thrive in this region at all times of year. Nonetheless, there are a few staples that come out to say hello as the popular avocado says goodbye for the warm months.

Talk about delicious salad toppings! Native spring foods here include apricots, asparagus, black and blueberries, celery (which starts to taper off come mid-April), cucumbers, green beans, nectarines and mint.

Local tip: Melons are plentiful here, especially during the late spring months. Fruit salads are a go-to lunch item for many Southwesterners: Just chop up some melon, add blueberries and blackberries and top of with a sprig of mint, and you have a fresh, healthy meal!

The Pacific Northwest's wet winters give way to a plentiful harvest of fresh spring ingredients come April - this is just one of the reasons we love this unique climate. Some of our favorite Pacific Northwestern salad ingredients are arugula, beets, basil and other herbs, cabbage, boysenberries (which start to reach their peak in June), chard, cherries, fiddleheads, fava beans, green onions, kale and lettuce.

Local tip: If you're looking for beautiful presentation and great taste, this is the region for you. Edible flowers thrive in the Pacific Northwest! Some of our favorite fresh flower petals to add to salads are pansy, carnation, nasturtium, and calendula.

A salad dressing for every climate

Balsamic vinaigrette with olive oil and a touch of pepper make for a delightful dressing that goes well with any salad. To create a fabulous dressing, simply reduce a few tablespoons of balsamic vinegar over low heat. Remove from heat and whisk in some olive oil, with about a 3:1 ration of olive oil to vinegar, depending on your taste. Stir in a bit of sugar (also to taste) and you have a lovely dressing to top off any healthy salad.

Your Turn: What are your favorite seasonal salad combinations?

Edible Spring Flower

Fri, 29 Mar 2013 23:00:00 GMT

Bloomin' onions—you know the tasty breaded deep-fried onions served commonly at steakhouse—are not the only things blooming this season. Coming from South Texas, this is my favorite times of year when the bluebonnets and wild flowers are in season. I think it is a state law that if you have a child, or get married or engaged, your pictures must be taken in a field of bluebonnets. Then there are the blossoms in the garden. Summer squash, herbs, tomatoes, so many beautiful blooms cropping up to enjoy. And many of spring's blooms are not only beautiful but delicious. In fact, spring flowers can make fabulous looking garnishes for cupcakes and used within dishes to create fresh, unique tastes ideal for the spring season.

I think most people know some of the common edible flowers—squash blossoms, hibiscus, pansies and roses, to name a few. As a kid, who didn't find the nearest honeysuckle bush and pull out the stamen for that tiny, sweet drop of nectar. But please, don't just run into the garden or nearest blossoming field and start grabbing flowers to nosh. While there are many flowers and plants that are edible, there are an equal number that can make you very sick.

First, always remember to only use flowers that you are sure are edible. Typically, you should only use the petals; however, sometimes the leaves are edible and flavorful, too. Additionally, I recommend avoiding flowers from florists or stores that sell flowers because they are sprayed with chemicals. In addition, for those with hay fever or other outdoor allergies, you may want to avoid these natural dishes. Some recipes including blossoms that are ideal for the home cook include:

Violet Jam

I recommend trying this on your toast tomorrow morning. You will wonder why you wasted your time with grape jelly for so long—I know I did. This particular recipe calls for the following ingredients:

2 cups of wild violet blossoms
1-1/2 cup of water
2-1/2 cups of granulated sugar
1 medium lime (you can also use a lemon).
1 package of pectin (1.75 oz.)

I begin by using a food processor to blend the flowers. Then, add 3/4-cup water, lime juice, and blend well. Slowly add the sugar and continue blending. At this point, it will turn into a paste. Bring the pectin and water to a boil, and then mix it in the food processor with the other ingredients. Pour mixture into jars, immediately to set.

Yarrow Eggs

Foodies, you have to try this! I like to make a big breakfast consisting of yarrow eggs and violet jam on toast; it is the ultimate springtime breakfast or brunch. To make yarrow eggs, you need:

3 eggs, beaten
1/2 cup chopped yarrow
1/2 of a small onion
Salt and pepper to taste (You can also use cayenne pepper or fresh garlic instead.)

I start by chopping up my yarrow finely and cutting a half an onion. I saute the yarrow with the onion until the onion is translucent, then add the eggs. Season with salt and pepper, to taste. Using a spatula, scrape the pan frequently to move the cooked eggs away from the pan surface, allowing the raw egg to move down. Serve hot, with toast and violet jam.

Salad Garnishes

I absolutely adore using spring buds as garnishes for desserts, pasta dishes and even cottage cheese. I sometimes freeze them in ice cubes and use them to liven up my spring cocktails. However, spicing up a salad is simple when you know what flowers you can use to enhance the flavor and look of your greens. Some examples include carnations, basil flowers, apple blossoms and day lilies. Personally, I like using carnations or day lilies because they come in a variety of colors, so I can add a mixture of hues or stick with one color scheme.

My personal favorite is arugula and baby spinach topped with basil flowers and Parmesan cheese with a homemade vinaigrette dressing. Other fun and flavorful combinations include red leaf lettuce and day lilies, mixed greens with carnations or radicchio, endive and apple blossoms.

Know the Flowers

Proper identification of edible flowers is important. Consult proper authorities or reference guides when unsure about the species or edibleness of a flower. If in doubt, no not take the risk*. For the best flavor, use flowers that are at their peak and are grown without pesticides.
If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Some have a much more pronounced flavor than others, so you'll need to judge accordingly.
Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

Edible flowers
Common name	Tastes like	Comments
Angelica	Celery	May be skin allergen to some individuals. Good with fish and the stems are especially popular candied.
Anise hyssop	Sweet, anise, licorice
Apple	Floral	Eat in moderation; may contain cyanide precursors.
Arugula	Nutty, spicy, peppery
Basil	Herbal, different varieties have mild lemon, mint, etc., flavors
Bee balm	Minty, sweet, hot	Used in place of bergamot to make a tea with a flavor similar to earl grey tea.
Borage	Herbal, light cucumber flavor
Burnet	Herbal, mild cucumber flavor
Calendula**	Saffron, spicy, tangy, peppery	Adds a golden hue to foods
Carnation	Spicy, peppery, clove-like
Chamomile**	Faint apple flavor	Good as a tea
Chicory*	Herbal	Buds can be pickled.
Chives	Onion, Garlic variety will have a garlic-onion flavor.	Avoid eating whole flower, taste can be overwhelming
Chrysanthemum	Slight to bitter flavor, pungent	Use the florets
Lemon	Waxy, pungent	Use sparingly as an edible garnish, good for making citrus waters
Clover	Vegetal	Raw flower heads can be difficult to digest.
Coriander	Pungent, some describe the flavor as soapy	A prime ingredient in salsa and many Latino and Oriental dishes.
Cornflower**	Sweet to spicy, clove-like
Dandelion**	Young flowers are sweet and honey-like. Mature flowers are more bitter.	Very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day lily	Vegetal, sweet	Many lilies (lillium species) contain alkaloids and are not edible. Day lilies may act as a laxative. Remove the narrow base of the petals, as it will be bitter.
Dill	Herbal, fresh	Pairs nicely with lemon and is often used with fish and poultry
English daisy**	Raw flowers will be mildly bitter. Cooked flowers will be vegetal and tangy.
Fennel	Sweet, mild anise or licorice flavor
Fuchsia	Slightly acidic
Gardenia	Slightly sweet
Gladiolus**	Vegetal
Hibiscus	Slightly acidic, fruity	Boiled and steeps makes a nice tea or iced beverage. Showy edible garnish
Hollyhock	Vegetal	Showy edible garnish
Honeysuckle: japanese	Sweet	Berries are highly poisonous. Do not use other honeysuckle flowers.
Impatiens	From no flavor to herbaceous
Jasmine: arabian	Delicate, sweet flavor
Johnny-jump-up	Bland to sweet, minty flavor	Contains saponins and may be toxic in large amounts.
Lavender	Sweet, perfumed flavor	Lavender oil may be poisonous. Use sparingly due to intense flavor.
Lemon verbena	Lemon	Boiled and steeped makes a nice tea
Lilac	From no flavor or green and herbaceous, to lemony and floral
Mallow: common	Sweet, delicate flavor
Marigold	Spicy to bitter	Lemon Gem and Tangerine Gem have the best flavor
Mint	Minty	Different varietals have unique flavors
Mustard	Mustard	Eating in large amounts may cause red skin blotches.
Nasturtium	Spicy, peppery, mildly pungent	Buds are often pickled and used like capers.
Okra	Vegetal	Similar to squash blossoms
Pansy	Very mild sweet to tart flavor
Radish	Milder, sweeter version of the more familiar radish heat
Redbud	Mildly sweet	Tastes like:
Red clover	Sweet	Raw clover flowers are not easily digestible
Rose	Sweet, aromatic flavor, stronger fragrance produces a stronger flavor	Remove the bitter white portion of the petals. Rose hips are also edible.
Rosemary	Herbal
Runner bean	Nectar, bean-like
Safflower**	Saffron
Sage	Herbal
Snapdragon	Bland to bitter flavor
Squash blossom	Sweet, nectar flavor
Sunflower**	Flower is best eaten in bud stage when it has an artichoke flavor; petals of open flowers have a bitter- sweet flavor	Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme	Herbal	Fragrant
Violet	Sweet, perfumed

(Sources: homecooking.about.com; NC State University)

*Know the risks: While we have done our best to make sure all the sources and information are correct, individuals consuming the flowers, plants, or derivatives from this list do so entirely at their own risk. Neither the editors or CHEFS Catalog can be held responsible for any adverse reaction to the flowers.

**Considered a composite flower. Only the petals of these flowers are edible. Chances for allergic reaction may be higher with these edible flowers due to high pollen content. Composite flowers should not be consumed by those with asthma or other sensitivities.

Your Turn: What edible flowers to you use in the kitchen?

The Sugar Run

Tue, 26 Mar 2013 22:00:00 GMT

We search the world over looking for new and different regional foods while perhaps ignoring a special and rare treat from our own backyard. Maple syrup has been made from the sap of eastern North American sugar maple trees for at least three centuries, and probably longer. Although it is not readily available year round and can be expensive, it is certainly worth the effort to seek out and use in your kitchen.

Transforming maple sap into syrup is a time-sensitive and time-consuming process:

Maple syrup can only be made in the late winter when days are warm enough to start the sap flowing. The season typically lasts about six weeks.
It takes about 40 gallons of sap and many long hours of boiling and evaporation to make one gallon of maple syrup.
Making syrup is labor intensive as the trees must be tapped and the sap collected and transported to the processor. The sap must be boiled the same day it is gathered.

The distinct flavor and color of maple syrup develop during processing. The flavor is influenced by the location of the sugar maple trees, soil type, weather conditions during sugaring season, and processing techniques. Maple syrup is graded according to color. Grades have different names depending on the grading authority, but usually they range from Light Amber to Dark Amber for products sold directly to consumers. In general, the darker the syrup, the more intense the maple flavor.

Cooking with Maple Syrup

Maple syrup is a natural, organic sweetener that you can use as an alternative to highly processed cane sugar or corn syrup. It is a good source of calcium, iron, and potassium.

When cooking with pure maple syrup, substitute 3/4-cup of maple syrup for every one cup of granulated white sugar. But don't stop there, you will also need to decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used. If you are making a baked good, add 1/4 to 1/2 teaspoon baking soda, unless your recipe calls for buttermilk, sour milk or sour cream. For any recipe using maple syrup, decrease the oven temperature by 25 degrees as batters containing maple tend to quickly caramelize around the edges.

Pure granulated maple sugar can be substituted one-to-one in any recipe that calls for granulated white sugar.

About Maple Sugaring

Want to know more about the sugaring process? Try these links:

The Boston Globe—From Tap to Table

Vermont Maple Sugar Maker Association—It’s Spring…Maple Season Begins!

Or watch this short video from the Ohio State Parks on Making Maple Syrup

Maple Products for Your Kitchen

Maple syrup is most often used on pancakes, but it can also be used to flavor baked beans, sweet potatoes and other roasted vegetables, or as a glaze on a baked ham.
Maple sugar, which is made by evaporating even more water from the sap, is a great one-for-one substitute for cane sugar in baking.
Maple butter, maple toffee, and maple candy are delicious sweet treats that can all be made at home from maple syrup.

So the next time you serve pancakes to your family, don't reach for the artificially flavored corn syrup sweetener known as pancake syrup, reach for real, natural maple syrup. You'll be glad you did.

Recipes with a Touch of Maple Sweetness

Island Citrus Chicken

Printer-Friendly Recipe

Ingredients

8 chicken leg quarters, skinned and divided into 2 pieces
1/2 lb shallots, peeled and left whole
1 clove garlic, sliced very thinly
4 stalks celery, cut into 1/2-inch slices
2 bay leaves
8 sprigs fresh thyme
3 tbsp maple syrup
1 cup dry white wine
3 large oranges
3 tbsp vegetable oil
1 cup hot chicken stock
2 tsp cornstarch
1/2 cup whipping cream
Salt
Freshly ground black pepper

Cooking Instructions

Place the chicken, shallots, sliced garlic, celery, bay leaves, fresh thyme, maple syrup and white wine into the Le Creuset 5 1/2-quart Round French Oven. Add the zest of the oranges, stir well, cover and chill overnight.

Drain the chicken and vegetables through a colander, reserving the marinade, and pat excess moisture from the chicken. Rinse and dry the French oven.

Heat the oil in the French oven and brown the chicken and vegetables in batches. Add the marinade and stock, and season well with salt and pepper. Cover and transfer to a 275F oven for around 2 hours or until the chicken is very tender.

Peel and remove the white pith layer from two oranges, then cut these oranges into thick slices. Squeeze the juice from the third and blend with cornstarch and cream. Transfer the French oven to a burner on low heat, add the blended juice and stir until the sauce is thickened. Arrange the chicken with orange slices around the top.

Chewy Granola Bars

Printer-Friendly Recipe

Ingredients

1-2/3 cups quick rolled oats
3/4 cup granulated sugar
1/3 cup brown sugar
1/3 cup quick oats, processed till finely ground in a food processor or blender
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups dried fruits and nuts, roughly chopped
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons butter, melted
1/4 cup plus 2 tablespoons honey, maple syrup or corn syrup
1 tablespoon water

Cooking Instructions

Preheat the oven to 350 F. Lightly butter a 9" x 13" pan. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently. Bake the bars for 25 to 30 minutes, until they are golden brown around the edges. Remove them from the oven, loosen the edges, and cool for 5 minutes. Use a knife to cut the bars while they are still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack.

Cook's Country Low-Fat Cinnamon Rolls

Printer-Friendly Recipe

Ingredients

Dough:

1-1/3 cups warm skim milk (110 degrees F)
2 tablespoons unsalted butter, melted
3 tablespoons maple syrup
3-1/2 cups all-purpose flour, plus extra for work surface
1 package rapid-rise or instant yeast
1teaspoon salt

Filling:

1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Icing:

1 cup confectioners' sugar
4 tablespoons light cream cheese
1 tablespoon skim milk
1/2 teaspoon vanilla extract

Cooking Instructions

Notes: Enjoyed warm from the oven (the way all cinnamon rolls are best eaten), these rolls amazed tasters, who could not believe we had shaved 150 calories, 12.5 grams of fat and more than two hours of prep time from the classic recipe. We now have a new favorite cinnamon roll. Depending on the humidity, the dough may need 1/4 cup extra flour (see step 2). Makes 12 rolls

For the dough: Adjust oven rack to middle position and heat oven to 200 degrees F. When oven reaches 200 degrees F, turn it off. Lightly grease large bowl with nonstick cooking spray. Coat 13-inch by 9-inch baking dish with cooking spray.

Mix milk, melted butter, and syrup together in large measuring cup. Mix flour, yeast, and salt together in bowl of standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. (Dough will be sticky; if it seems too wet and is not forming a ball, add more flour as needed up to 1/4 cup and knead dough 2 minutes more.) Turn dough onto heavily floured work surface, shape into ball, and place in greased bowl. Cover and rest in warm oven for 10 minutes.

For the filling: While dough is resting, mix sugars, cinnamon, salt, and melted butter in medium bowl until incorporated.

On lightly floured work surface, roll dough into 18-inch by 12-inch rectangle with long side facing you. Sprinkle sugar mixture over dough, leaving 1/2 inch border along top edge, then lightly press sugar into dough. Starting at edge nearest you, roll up dough. Brush unsugared border with water, then press dough together to stick.

Using chef's knife, slice dough into 12 rounds, then place in prepared pan with (freshest) cut side up. Cover pan with plastic wrap coated with cooking spray and return to warm oven until rolls have nearly doubled in size, 30 to 40 minutes.

Remove pan from oven and heat oven to 350 degrees F (rolls will continue to rise on counter as you wait for oven to heat). Remove plastic wrap and bake until rolls are deep brown and filling is melted, 20 to 25 minutes, rotating pan front to back halfway through baking.

For the icing: While rolls are baking, whisk confectioners' sugar, cream cheese, milk, and vanilla together in small bowl until smooth. Remove pan from oven, turn rolls out onto rack, and then flip them right side up. Cool 10 minutes, then spread icing over rolls. Serve hot or warm.

Bread Pudding

Printer-Friendly Recipe

Ingredients

1-1/2 loaf (1-1/2 pounds) Challah (Jewish egg bread)
4 cups half-and-half
6 large eggs, room temperature
1-1/4 cups granulated sugar
2 teaspoons ground Vietnamese cinnamon or to taste
1/2 teaspoon freshly ground nutmeg or to taste
1/2 teaspoon ginger powder (optional)
Zest from one orange, grated
Juice from one orange
Seeds from one vanilla pod
Pinch of salt
1 cup sliced almonds, toasted
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1/2 cup sliced almonds, untoasted
1/2 to 3/4 cup maple syrup or honey

Cooking Instructions

Adapted from Mark Bittman's Maple Bread Pudding recipe in his cookbook, The Minimalist Entertains, page 250. Makes 8 servings

Heat oven to 350 degrees F. With a little butter, grease a 9-inch by 13-inch baking dish or other 3-1/2 quart baking dish.

Cut Challah into 1-1/2-inch cubes. Place on a rimmed baking sheet and toast in oven for 5 minutes. Remove pan from oven and flip bread. Bake for another 5 minutes. Bread should be lightly browned on all sides. Add bread to baking dish and let cool to room temperature.

In large mixing bowl, whisk together half-and-half, eggs, sugar, cinnamon, nutmeg, ginger, orange zest, orange juice, vanilla seeds and salt until well blended. Pour mixture over bread. Using a spatula, lightly press bread into liquid. Let sit for about 15 minutes to allow bread to soak up the liquid.

Sprinkle toasted almonds over soaked bread and toss carefully to mix. Dot top with butter then sprinkle with untoasted almonds.

Bake for 50 to 60 minutes or until top is brown and crusty. Halfway through the baking cycle, rotate pan and drizzle top with maple syrup or honey. If the honey is too thick to drizzle, heat for 15 to 30 seconds in the microwave.

Remove from oven. Pudding puffs up during baking and deflates as it cools. Serve hot, warm or at room temperature. Refrigerate leftovers.

Your Turn: What's your favorite way to use maple syrup outside of breakfast foods?

Waffles

Thu, 21 Mar 2013 23:00:00 GMT

Have you ever noticed how popular waffles are? Of course, we know they are a popular breakfast food in most regions of the country, but the South has taken them to a completely new dimension with Waffles and Fried Chicken. Our children play waffle ball and want frozen waffles for breakfast. We have waffle fries with our chicken sandwiches at lunch. We eat our ice cream in a waffle cone, and sometimes a waffle bowl. And we waffle in decision-making. America loves their waffles!

I am a fan of waffles, too. Big, fluffy Belgian waffles are my favorite: butter in every nook and cranny, dripping warm maple syrup (I am a bit of a purist). I have tried waffles and fried chicken and, even being from the South, I do not get the attraction. Nevertheless, even more important than how they are eaten, is how they are made.

A Recipe That Won't Fail

I reached out to our ever-resourceful friends over at Cook's Country, and asked them about waffles. They were kind enough to share their recipe for perfect Light and Crispy Waffles and a recipe for delicious Butter Pecan Syrup. I tried the recipe: yum! They are light and crispy, and their tip for reheating frozen waffles made with the recipe is spot-on: I could not tell it had been frozen.

Light and Crispy Waffles

From Cook's Country, August/September 2006

Why This Recipe Works: Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced some flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.

All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch. Serve with syrup.

1-1/4 cups (6-1/4 ounces) all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup (1-3/4ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups milk
1/2 cup vegetable oil
2 large eggs, separated
1 teaspoon vanilla extract

Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.
Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3-cup batter in center of preheated waffle iron and use back of spoon to spread batter toward outer edges (batter should reach about 1/2-inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Keeping Them Frozen: Like the convenience of frozen waffles but don't like their stale flavor? Our waffles freeze beautifully. After cooling the waffles, wrap each in plastic and then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes. Makes 8 (7-inch) round waffles

Butter Pecan Syrup

From Cook's Country, August/September 2006

Why This Recipe Works: Maple syrup is a constant presence at the breakfast table, but we wanted a recipe that dressed it up a bit. For our Butter Pecan Syrup, we simmered maple syrup with butter and toasted pecans for rich taste. We then added a pinch of salt and a dash of vanilla extract to heighten our syrup’s flavors.

It's hard to improve on maple syrup and a pat of butter atop steaming waffles or pancakes, but if you're looking to spice up your short stack, this variation is sure to please.

1-1/2 cups maple syrup
2 tablespoons unsalted butter
1/2 cup pecans, toasted and chopped
1/4 teaspoon vanilla extract
Pinch salt

Simmer all ingredients in small saucepan over medium-low heat until slightly thickened, about 5 minutes. Makes about 2 cups

Top Waffle Makers

We have a proven recipe for waffles and some delicious syrup. What about the waffle maker? I headed into the CHEFS test kitchen with 3 of CHEFS popular waffle makers: the Waring Pro Double Belgian Waffle Maker; the Chef'sChoice Classic Waffle Pro, 852; and the Cuisinart Griddler fitted with the Griddler Waffle Plates.

I put these waffle makers through their paces. And with the help of a few co-workers, we made 6 different waffle recipes: plain, with add-ins like meat and cheese, and a popular Pinterest version using cinnamon rolls. We made enough waffles to feed the entire office that day. Here are a few notes on our experience with the waffle makers.

Waring Pro Double Belgian Waffle Maker

A flip waffle maker that makes two delicious, Belgian waffles at the same time—just like the ones your find at your favorite breakfast spot. You can custom-select the precise browning level from six settings and enjoy the exact golden texture and desired crispness every time.

Product Features

Restaurant-quality maker features two nonstick cooking plates to produce two deep-pocketed waffles at once
Powerful, 1,400-watt unit ensures all 4 sides cook evenly
Audio alert beeps 6 times when waffle maker is heated and ready to use, beeps 3 times to also indicate waffle is done
Browning control adjusts from 1 to 6 for exact golden texture and desired crispness
Separate green LED "ready" lights for upper and lower grid indicate when each waffle is done
Includes measuring cup to ensure precise filling of grid plates
Cool-touch handle features wide easy-hold grip
Brushed stainless-steel housing

Pros

The audible alerts let you know when the waffle maker is ready to go and when the waffle is done. For a busy kitchen, a definite plus!
These waffles are just like the one's from a restaurant. Large, Belgian waffles right at home.
Super easy to use, it is hard to mess up with this waffle maker.

Cons

This waffle maker has a very short cord. For some, the short cord may be a bonus--less chance of a hot waffle maker being pulled of the counter. But it was a bit of a challenge for us.
It has a larger physical footprint. If your kitchen has limited storage that may be a problem.

Chef'sChoice Classic Waffle Pro, M852

This little Chef'sChoice waffle maker is a champ! They are not kidding when they say you can have 2 waffles in 2 minutes—depending on how toasted you want them, of course. The latching lid came in handy with the cinnamon roll waffles that were thicker than plain batter.

Product Features

Sectioned grid to bake 2 waffles in 2 minutes
Nonstick plates for easy release and cleanup
Six browning levels to select the desired baking/shade level
Heating indicator light
Easy open-latch handle
Compact, upright space-saving storage

Pros

Very compact waffle maker. Storage is a breeze, and will fit right in a cabinet, no problem.
Quick cooking! Even with prolonged use, there was not a problem with over-browning.
The latching lid was handy to keep the waffle maker closed when the waffles were baking.

Cons

Gets very warm to the touch. It didn't get hot enough to scorch hands or the counter-top; but, with the prolonged use it went through, it was uncomfortable to touch.

Cuisinart Griddler fitted with the Griddler Waffle Plates

The Cuisinart Griddler is already a versatile kitchen electric with 5-in-1 cooking functions: half griddle and grill, full open griddle, full open grill, contact grill, and panini press. Now, Cuisinart has added a 6th function: waffle maker!

If you have a Griddler, these waffle plates are a must-have accessory. If you are looking for a multipurpose kitchen electric that will do it all, or maybe a gift for a college grad or someone starting a new kitchen, the Griddler and Waffle Plates are perfect!

Product Features

Sturdy panini-style handle with hinged floating cover adjusts to thickness of food
With the optional waffle plates, the Griddler becomes a 6-in-1 function kitchen electric
Removable, nonstick plates drain grease for healthy cooking and clean easily
Adjustable temperature controls to perfect the cooking and browning functions

Pros

Waffle plates give the already versatile Griddler one more function that it does well.
Makes 4 waffles at once
Heats quickly to set temperature
Plates are easily removed for clean-up, and they do clean-up easily. (My first attempt with them made a mess)

Cons

Have to get the temperature adjusted just right, or you can have a mess.
Waffles are a bit on the small side compared to the other two

Recipes

Need some different waffle recipes to celebrate International Waffle Day, March 25th? Here are the recipes we used in the test kitchen:

Cinnamon Roll Waffles Ham and Cheese Waffles

Bacon and Maple Waffles Pineapple Sweet Potato Quinoa Waffles

Cheesy Herbed Waffles Cranberry Waffles with Honey Orange Glaze

Your Turn: What's your favorite waffle combination?

Tips, recipes and images for Light Crispy Waffles and Butter Pecan Syrup courtesy of America's Test Kitchen and Cook's Country. America’s Test Kitchen is filmed in a real, working test kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine, Cook's Country TV, and the Monday-to-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists. CHEFS Catalog is a proud sponsor of Cook's Country, a part of the America's Test Kitchen family. For more information about Cook's Country and America's Test Kitchen visit their website: www.americastestkitchen.com, www.cookscountry.com

Simple Side Dishes

Wed, 20 Mar 2013 22:00:00 GMT

Some evenings I get caught in a side dish rut. I can usually come up with a tasty and unique main dish, but when it comes to starch-based sides, I get stuck in the rice or potato circle of cooking. Granted, there are 1001 and one ways to cook either of those ingredients (I think I have a cookbook by that title, as a matter of fact), but sometimes I just want something different. There is always pasta, but I don't always want to mess with the mass quantities of water needed to boil pasta.

Last night when I was confronting my latest rice/potato rut, I came across couscous in my pantry. It was the best of all worlds: not rice or potatoes but still a starch, and the instant version I had cooks in about 5 minutes. Why do I never remember to make couscous?

If you aren't familiar with it, couscous is pasta made from semolina flour. Couscous is made by adding a very small amount of water to semolina and then rolled to form small pellets. The pellets are then sprinkled with dry flour and passed through a sieve. Any pellets that are small enough to pass directly through the sieve, repeat the process until all of the semolina are made into similar sized granules. The graduals are then steamed until light and fluffy. The instant or quick-cook version we find in most Western supermarkets is pre-steamed and then dried.

Couscous's coarseness creates a delicious texture when cooked, and it mixes well with a number of ingredients. Using couscous as a base, you can make a wide variety of delicious side dishes and even meals.

How do I cook it?

To cook instant couscous (the type available in most stores–it has already been steamed and dehydrated, making it faster to prepare), measure 2 cups of water and 1 teaspoon of butter into a saucepan. Bring the mixture to a boil. Add 2 cups dry couscous, stir, cover, and remove from heat. Let the couscous sit for 5 minutes before removing the lid. Fluff the couscous with a fork and stir in one of the following combinations of other ingredients.

Now you can whatever ingredients you want to make a tasty side dish or meal. Try these combinations for your next meal!

Tomato-Cucumber Chicken Couscous

For a light, delicious, one-dish meal that can be served hot or cold, try adding 1 c. diced fresh tomatoes, 1 c. diced fresh cucumbers, and 1 c. diced cooked chicken breast to the couscous. Season with basil, oregano, and garlic powder to taste.

Tabbouleh

A fresh Mediterranean salad, tabbouleh makes a refreshing side dish with grilled meat. To make a simple tabbouleh, stir in 1 tbs. olive oil, 1 c. diced fresh tomatoes, 4 tbs. chopped fresh mint, 1/2 c. chopped fresh parsley, the juice of one lemon, 1/2 c. chopped green onions, and crumbled feta cheese to taste.

Couscous Cranberry Salad

Want a salad that's a blend of sweetness and spice? Start by cooking the couscous in chicken broth rather than water. Then stir in 1/2 c. dried cranberries, 1/2 tsp. cumin, 1 tsp. cinnamon, 1/2 c. sliced toasted almonds, 1/4 c. finely chopped sweet onion, 2 tsp. olive oil, and 1 tbs. fresh mint.

Beef and Couscous Lettuce Wraps

Brown 1 lb. of ground beef, seasoning with soy sauce, fresh garlic, and ginger. Once the beef is thoroughly cooked, add 2 c. finely chopped vegetables–cabbage, carrots, mushrooms, and/or onions–and sauté for 3-5 minutes until cooked but still crunchy. Stir the mixture into cooked couscous, adding 1 tbs. fresh mint if desired, and serve with fresh lettuce.

Curried Couscous with Chicken

A one-dish dinner with Indian flair, curried couscous with chicken is a delicious, speedy option. Start by cooking the couscous in chicken stock or broth. To the cooked couscous, add 1 tbs. curry powder, 1/2 c. chopped olives, 1 bunch of chopped cilantro, 1/2 c. sun dried tomatoes, 2 tbs. olive oil, 1/2 cup cubed feta cheese and 1. c. diced cooked chicken breast. Stir and serve.

Your Turn: What are your favorite sides?

Breakfast for Dinner

Tue, 19 Mar 2013 22:00:00 GMT

Breakfast is my favorite meal of the day. Something about pancakes, waffles and French toast reminds me of being a kid, waking up late, and watching cartoons with my family on the weekends. All of my favorite comfort foods are breakfast foods, and sometimes, at the end of a long work day, all I want is something warm and comforting that feels like home – breakfast for dinner. What I’ve realized as an adult, however, is that not everyone is like me –some people find breakfast foods (which are often sweet and starchy) to be an unacceptable dinner choice. But they’re wrong! Below are five recipes I’ve developed to bring breakfast food acceptably to dinner – perfect to serve to eaters who protest eating breakfast at night, or simply for a heartier and more nutritious comfort food meal.

Pulled Pork and Pancakes

Serves 4

Syrup

1/4 cup sugar

½ cup brown sugar

¼ cup bourbon

½ cup water

Combine sugar, brown sugar, bourbon and water in a saucepan. Stir well.
Bring to a boil over high heat.
Reduce height to low and allow syrup to simmer until syrupy, about 5 minutes.
Allow to cool at least 5 minutes before serving over pancakes and pork.

Pancakes and Pork

1 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sugar

1 egg

1 cup buttermilk

Butter

2 cups pulled pork (I get mine from a local BBQ restaurant)

Combine flour, baking powder, baking soda and sugar in a bowl.
In a separate bowl, beat egg.
Add buttermilk to egg, and stir.
Combine the two bowls of ingredients, adding the wet to the dry. Stir.
Allow batter to sit for 10 minutes,
Heat two tablespoons butter in frying pan over medium heat.
Spoon two tablespoons of batter onto pan (to make one pancake.)
Allow pancake to cook until surface of batter bubbles, flip and repeat for uncooked side.
Remove from frying pan and plate
Repeat with remaining batter.
Spoon Pulled pork on top of each pancake.
Top pork and pancake stack with another pancake and another scoop of pork.
Drizzle with bourbon syrup and serve.

Chicken and Waffle Sandwich

Serves 4

4 slices bacon, halved crosswise

3 tablespoons mayonnaise

1 tablespoon buttermilk

¼ teaspoon sugar

¼ teaspoon garlic powder

8 frozen whole grain waffles

4 chicken breasts

2 tablespoons vegetable oil

Salt and pepper (to taste)

flour (for dredging)

8 slices tomato

4 lettuce leaves

Cook bacon in large frying pan over medium heat.
When cooked, remove bacon from pan and drain on paper towels.
In a large bowl, combine mayonnaise, buttermilk, sugar, and garlic powder.
Heat waffles per instruction on package.
Season chicken breasts with salt and pepper to taste.
Heat oil in large frying pan to medium.
Dredge each chicken breast in flour and place in heated oil.
Cook breasts, flipping, until cooked through (cooking times will vary depending on size of breast)
When cooked, remove breasts from oil and slice each into three large slices.
Spread mayonnaise mixture evenly over 4 waffles.
Divide the bacon into 4 equal parts and top mayonnaise with bacon.
Add 3 chicken slices to each waffle.
Top each chicken breast with lettuce and tomato.
Top each with remaining waffles and serve.

Smoked Gouda Grits

2 ½ cups chicken broth

1 ½ cups half and half

¾ cup quick-cooking grits

¾ cup smoked Gouda cheese, grated

4 tablespoons butter

Salt and Pepper to taste

Combine broth and half-and-half in small saucepan.
Bring to a boil.
Stir in grits.
Reduce heat to low, and allow to simmer per cooking instructions on package, stirring occasionally.
Add cheese and butter to grits and stir. Serve immediately.

Challah French Toast Croque Madame

Serves 2

3 eggs

1 cup buttermilk

2 tablespoons sugar

¼ teaspoon salt

4 slices Challah

1 tablespoon butter

2 tablespoons Dijon mustard

4 ounces. shredded Gruyere

½ pound ham

In a large, deep baking pan, combine eggs and buttermilk. Whisk together completely.
Add sugar and salt to egg and stir.
Lay challah slices flat in the egg mixture, and allow to sit for 30 minutes
Flip challah and allow other side of bread to soak for 30 minutes.
Heat ½ tablespoon of butter over medium heat in a large frying pan.
Put two soaked pieces of challah in the pan and cook until one side is golden, the flip and cook second side
Spread 1 tablespoon of mustard on golden side of challah.
Add 2 ounces Gruyere on top of mustard.
Add several slices of ham on top of cheese.
Place second piece of challah on top of ham to make sandwich.
When the bottom slice is golden, flip entire sandwich over to finish the uncooked side.
Repeat with remaining ingredients to make a second sandwich.

Steak and Fried Eggs

Serves 4

Steak

4 Skirt Steaks

1 cup Fish Sauce

1 cup Hoisin Sauce

1 tablespoon Sriracha

1 tablespoon sesame seeds

1 tablespoon sesame oil

Combine fish sauce, hoisin sauce, sriracha, and sesame seeds in large bowl.
Heat sesame oil in pan over medium high heat.
Add skirt steaks and cook one minute on each side.
Using tongs, remove steaks from pan (one at a time) and dip in bowl of sauce.
Return to pan and cook 2 more minutes per side.
Remove from heat, cover pan with aluminum foil, and set aside.

Fried Eggs

4 eggs

1 tablespoon butter

1 sheet nori, cracked

Salt and pepper

Heat butter in frying pan over medium heat.
Crack eggs into pan (one at a time) without beating.
Sprinkle nori over top of each egg, and season with salt and pepper to taste.
Allow eggs to cook until yolk is done but slightly runny, about 4-5 minutes.
Remove steak from pan and plate each individually.
Top each steak with egg and serve.

Your Turn: What's your favorite breakfast for dinner recipe swap?

Let Them Eat Pie!

Thu, 14 Mar 2013 23:00:00 GMT

Is there anything not to like about pie? Flaky crust, yummy fillings from sweet to savory served with ice cream, whipped cream, or maybe a little melted cheese. Although it did not originate in the United States, it is definitely one of those foods that we have made our own. I mean, is there anything more American than the apple pie?

Regardless of the type of pie, the crust is critical to good pie. But making a good pie crust can stump the most experienced bakers. I watched my mom make pie crusts for over 20 years, and have yet to make the same tender, flaky pie crust that she makes—even using the same recipe.

I have tried all the tips out there for making the best pie crusts, from using vodka to ice water. Are there any sure fire tips for making delicious flaky pie crust? Yes, there are. And we put them together with a few troubleshooting hints to help you make the perfect pie crust!

Pie Crust Tips

Chill the ingredients: Keep butter or shortening cold until using. The cold fat will melt into the flour layers during cooking to make a flaky crust. After mixing, chill the dough an hour before rolling out.

Avoid developing gluten: Avoid over handling the crust dough. Use a pastry blender or fork to cut the fat into the flour until the fat is cut into small pea size pieces. Add cold water gradually and mix just enough to form a ball. Chill the dough 1 hour before rolling to allow the dough, and any gluten formed, to relax.

Use proper rolling technique: Using proper rolling will help prevent over handling the dough. Start with well-chilled dough which will help reduce sticking. Avoid adding too much flour onto the rolling surface.

Roll from the center and lift the rolling pin after each roll. Rotate the dough a quarter turn at a time after each roll to help create a evenly round shape. Drape half of the crust over the rolling pin to help transfer to the pie pan. Be careful to not pull or tug on the dough to help prevent shrinkage during baking.

Finish with Style: Crimp the edge of the crust, or use scraps and small cookie cutters to decorate the crust edge. Brush the crust with an egg wash and sprinkle with granulated sugar.

Whether you add water, milk or cream, add 1 tablespoon of liquid per egg to make the egg wash. But the liquid you add will affect the finished look of the crust:

Whole egg + dash of salt = Shiny surface
Whole egg + milk = Medium shine
Whole egg + water = Golden brown finish
Cream only = Golden brown finish
Egg yolk + water = Shiny golden brown finish
Olive oil only = Shiny golden brown finish
Egg yolk + heavy cream = Shiny dark-golden brown finish
Egg white only = Crisp, light-brown finish

Need help with crimping? Fine Cooking has a great instructional video on easy ways of decorating a pie crust.

Pie Crust Troubleshooting

Crust is too brown: Oven temperature is too hot. Lower the oven temperature or reduce the baking time. Alternatively, use pie shields to protect the crust and keep it from overbrowning.

Crust is crumbling: Too little gluten formed. Add a touch more water and work the dough a little more.

Crust is tough: Too much gluten formed. Cut the fat into the flour more thoroughly before working with hands.

Crust shrinks: Dough was stretched when place in pie pan and allow the crust to rest 30 minutes before baking. If pre-baking (blind baking), prick the crust before cooking or use pie weights.

Crust isn't flaky: Fat was cut in too finely. Cut fat into flour using a pastry blender of forks until it resembles coarse meal.

Bottom is soggy: Opt for a glass, dark metal or dull-metal pie pan. They will absorb heat better helping the bottoms to brown and crisp. Alternatively, place the pie plate on a baking sheet to cook, increase the oven temperature, or extend the baking time.

In my opinion, no one makes a better pie than Alton Brown. I have referenced his Good Eats episodes for the best pie making techniques many times.

For more Good Eats pie making episodes

Pie Trivia

Did you know:

The first pies date back to early Romans and Greeks
The first published pie recipe was for a Roman rye-crusted goat cheese and honey pie
Early pies were mostly meat pies. Fruit pies were first made in the 16th century, and Queen Elizabeth I is credited with the creation of the first cherry pie.
In the 17th century, Oliver Cromwell banned the eating of pie because is was a "pagan pleasure". The ban remained in effect for 16 years.
Pie was brought to America by early English settlers
The term "upper-crust" came about because in hard economic times, only the affluent could afford both and upper and lower crust on their pies.
Florida and Vermont both have a state pie: key lime and apple pie, respectively. While in Kansas, it was once illegal to serve ice cream on cherry pie.
The world's largest apple pie was made in 1982 at the Hilton Apple Fest. The resulting pie was 18 feet around and 18 inches deep.
Pie for dessert is a relatively recent practice. In the early 19th century, pie was more often a breakfast food.
According to Crisco, the top pies are apple, pumpkin or sweet potato, chocolate, lemon meringue and cherry.

Basic All-American Pie Dough

Printer Friendly Version

Crisp and flaky, this dough is suitable for any pie.

Ingredients

For a 9-inch Pie Shell

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 to 4 tablespoons ice-cold water
For a 9-inch two crust pie
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
7 to 8 tablespoons ice-cold water

Cooking Instructions

Your hands are the best tools for making it, so I urge you to plunge them right into the flour and shortening and forge ahead. You will become familiar with the feel of the dough right away, and be surprised how quick and easy it is. When friends taste your pies, they will want you to show them how you did it.

Blending the Flour and Shortening

Put the flour and salt in a large bowl-large enough to hold the ingredients, with room for your hands, and stir them together with your fingers. Drop in the shortening, then with your fingers break it in to several pieces as you push it around the flour.

Now put both hands in the bowl with the flour and shortening, and rub the fingers of each hand against the thumbs, lightly blending the shortening and flour together into smaller lumps and flake-shaped pieces. Your goal is to rub the shortening into the flour while keeping the mixture light-textured and dry.

Work as quickly and comfortably as you can, lifting your hands often and letting the mixture fall back into the bowl. You know when you have blended enough when you do not see any lumps of shortening and you have a mixture of particles the size of coarse and fine bread crumbs.

Adding the Water

Sprinkle 1 tablespoon of water over the dough and stir briskly with a fork or pastry blender. Continue adding water, 1 tablespoon at a time, stirring after each addition and concentration the areas of the dough that seem the driest. When the dough forms a rough, cohesive mass, reach into the bowl and press the dough together into a roundish ball. If it does not hold together, or if parts of it seem crumbly and dry, sprinkle on a little more water.

The amount of water can vary slightly from time to time, depending on your ingredients. If you are in doubt, it is better to add a little too much than not enough, because a dough that is too dry can be difficult to roll out.

Rolling Out the Dough

Chill dough for 30 minutes to 1 hour before rolling. Have a handful of additional flour nearby in a small cup, for lightly flouring your hands and the rolling surfaces. Rub a light dusting of flour on your hands and pat the dough in to a smooth cake about 1 inch thick and 3 to 4 inches across. (If you are making a two-crust pie, pat it into 2 cakes, one slightly larger than the other.)

Lightly sprinkle your rolling surface with flour, spreading the flour to cover an area about 12 inches in diameter. Put the dough in the center, using the larger pieces if it is a two-crust pie. Flatten the dough a little with your hands, and begin rolling it into a circle. Do most of the rolling from the center out to the edges of the dough, lifting after each roll and turning a quarter turn every 5 or 6 rolls to help keep it round.

If the dough sticks on the bottom, slide a long metal spatula underneath to loosen it, chill dough 10 to 15 minutes, or dust with a small amount of flour. If the top of the dough is damp and sticky, dust it with additional flour as well. If the dough tears, simply push it back together.

Although the edges will probably look uneven, keep the shape as round as possible without agonizing over it. When you have a circle 11 to 12 inches across and about 2 inches larger than the top of your pie pan, you have rolled enough.

Putting the Dough in the Pie Pan

If you are confident, you can probably just pick up the whole circle of dough and set it in the pie pan. Otherwise, try this: Roll the dough up onto the rolling pin, like a carpet. Then put the edge of the dough at the edge of the pan and unroll it, letting it drop into the pan. If it is not relatively centered, slide it gently so it is. If it tears, push it back together. Pat the dough snugly into the pan, starting around the edges and easing toward the center.

You should have 1/2 to 1 inch of overhanging dough all around the pan. In places where there is more than an inch, cut it off with scissors or a sharp knife. In spots where there is less, brush the edge lightly with water and press one of the scraps of trimmed dough onto it.

If you are making a two-crust fruit pie, roll out the second piece of dough just as you did the first. Transfer it, either by lifting it or rolling it onto the rolling pin, to a sheet of waxed paper, and set it aside. Then follow the instructions given later, for a two-crust pie.

Cream, custard, and chiffon pies have only a bottom crust, called a pie shell. Depending on the recipe, the shell is filled either unbaked or fully baked.

For an Unbaked Pie Shell

Fold the overhanging dough over itself and pinch it together to make a double-thick, upstanding rim all around. Pinch the rim to make a scalloped edge-this is called fluting or crimping, and the more you do it, the easier it will become and the better you will be at it. Fill the shell and bake as directed in the recipe.

For a Fully Baked Pie Shell

Preheat the oven to 425 F. Fold and flute the rim as directed in the instructions for an unbaked pie shell, and then prick the dough all over the bottom and sides with a table fork. This should be a rapid motion, and I usually prick it 100 to 120 times. These tiny holes keep the dough from puffing up in the oven, and it is better to have too many than too few.

So the dough will hold its shape, press a 12-inch square of heavy-duty foil (or a double-thick square of regular foil) snugly into the pie shell, over the bottom and sides of the dough. Bake for about 8 minutes, until the edges of the dough are beginning to look dry but not browned. If they still look wet, bake the shell a couple minutes longer. Remove the foil and bake for 6 to 10 minutes more.

Check a few minutes after you remove the foil, and if the dough is puffed in the center, prick it with a fork and it will deflate. The pie shell is done when the dough is light brown and looks dry all over. It is fragile now but will become crisp as it cools. It does not matter if it has shrunk a tiny bit. Set the baked pie shell aside to cook completely, and then fill it as directed in the recipe.

For a Two-Crust Pie

Put the filling into the dough-lined pan as directed in the recipe. Using your finger, a small brush, or a wet paper towel, brush the rim of the dough generously with water. Transfer the rolled-out top crust from the waxed paper-either lift if gently or roll it onto the rolling pin-and place it over the filled pie. Press firmly all around to seal the top and bottom crusts together. Trim the edges, using a sharp knife or scissors, so you have about half an inch of overhang.

Fold the overhang under itself to make a thick, upstanding rim. Flute the rim as directed in the instructions for an unbaked pie shell. With the point of a sharp knife, cut 10 to 12 slits, or vents, in the top crust, so steam can evaporate as the pie bakes. Be as random as you want with the vents, making about half of them around the edge and the rest around the center.

Two-crust fruit pies are usually baked at a high temperature for the first 15 to 20 minutes, to help brown the crust and begin cooking the filling, and then the oven is turned to a lower temperature for the remainder of the baking.

Fruit pies with juicy fillings sometimes boil over in the oven. To keep your oven clean, and to prevent a smoky kitchen, place a large sheet of heavy-duty foil on the rack under the pie to catch drips. It might not be needed, but if it is you will be glad its there.

It is okay to open the oven and check your pie a few times during baking. If you see the edges of the crust becoming too brown, remove the pie from the oven. Gently cover the edges with 2-inch strips of foil, bending them to fit the pie, and then return to the oven.

Cherry Pie with Lattice Crust

Printer Friendly Version

Share the tradition -- lush cherries baked in a flaky crust!

Ingredients

Cherry Filling

48 oz. water-packed sour cherries
1 1/3 cups sugar
1/3 cup cornstarch
2 cups reserved cherry juice
1 1/2 tsp freshly squeezed lemon juice
3/4 tsp almond extract
3/4 tsp red food coloring, optional
3 Tbs unsalted butter, softened

Flaky Pie Pastry

3 cups unsifted all-purpose flour
4 tsp. sugar
1 tsp. salt
1/2 tsp. baking powder
3/4 cup firm, unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into small pieces
7 to 8 Tbs. ice water, or more as needed

Cooking Instructions

For Flaky Pie Pastry

Place the dry ingredients in the bowl of a food processor fitted with a steel blade. Chill for 15 minutes. Process for 5 seconds to blend.

Add half of the butter and shortening. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining butter and shortening and pulse again 4 to 5 times, then process for 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fat.

Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture toward the center with each addition.

With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add some additional water, a few drops at a time. Flatten the balls into two, 4 to 5-inch disks.

Dust the disks with flour, then score with side of your hand. Cover with plastic wrap. Chill 1/2 hour or longer before using. Will keep refrigerated for up to 3 days. This recipe makes one double crust 10-inch pie.

To Make The Filling

Set a colander in a large bowl. Drain the cherries thoroughly. Reserve 2 cups of the juice. Line a baking sheet with double thickness of paper towels, and spread the cherries on the towels to dry.

Combine the sugar and cornstarch in a 3-quart saucepan. Gradually stir in the reserved cherry juice, stirring until smooth. Cook over med-low heat until the mixture comes to a boil and is thickened. Simmer for 1 minute, stirring occasionally. Do not over mix. Blend in the lemon juice, almond extract, red food coloring and butter; gently fold in the drained cherries. Set aside to cool.

Preheat the oven to 400 degrees F. Generously butter a 10-inch pie plate or pie dish. On a floured board, roll 1/2 of the pastry into a 15-inch circle. Line the pie plate loosely with the pastry. Trim the edges, leaving a generous 1/2-inch overhang. Spoon the cherry filling into the pan and smooth the surface.

Make a lattice top with the remaining pastry as follows: Roll pastry into a 14-inch circle. Using a pastry wheel, divide the pastry into ten 1-1/4-inch strips. Evenly space the pastry, starting with the longest strips in the center.

Place 2 strips on either side of the center strip graduating the length as needed. Turn the pan 90 degrees and repeat process, again starting with the longest strip in the middle. Trim, leaving a 1-inch overhang. Turn the edges under and flute or crimp with a fork. Brush with ice water, then sprinkle with sugar.

Tear two 3-inch strips of 18-inch heavy-duty aluminum foil and mold them around the pie pan to cover the edge of the pastry. If necessary, use tape to hold the strips together. This will prevent it from burning.

Bake the pie for 50-60 minutes or until the crust is golden brown and the juices start to bubble. (Place an 18-inch square of heavy-duty aluminum foil on the shelf below in case the juices run over.) Cool on a rack at least 3 hours before serving.

This recipe serves 8 to 10.

Nellie & Joe's Famous Key Lime Pie

Printer Friendly Version

Ingredients

1, 9-inch graham cracker pie shell
1 14-ounce can sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Fresh whipped cream and lime slices for garnish

Cooking Instructions

Preheat oven to 350 F. Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell. Bake for 15 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with fresh whipped cream and garnish with lime slices.

Your Turn: What is your favorite pie?

Spring Stir-fry

Tue, 12 Mar 2013 22:00:00 GMT

Spring! Oh, how I have missed you!

After a couple of weeks of seriously cold and snowy weather, it looks like Punxsutawney Phil's prediction for an early spring may be coming true. Okay, maybe it is not all that early, but I will take the sunshine any way I can get it!

Here in Colorado the warmer weather and extra-hour of sunshine keeps many of us outside as much as possible. Cyclists are tuning up the bikes, runners are shopping for new shoes, and hikers…well hikers grab the dog and a bottle of water and off they go.

In my house, with Spring comes stir-fry. A quick and easy meal that is perfect after a ride, run or hike. Good protein, yummy veggies, a light, flavorful sauce and some rice make up the basic stir-fry. Your culinary daring and creativity will make them great!

Tips for a Great Stir-fry

Have all of your ingredients ready: Have your ingredients prepped and ready to go. Cut all the ingredients into uniform-sized pieces to help ensure they cook at the same rate. Cutting hard vegetables on the bias (on the diagonal), exposes more surface area to the heat allowing them to cook more quickly.

Use higher heat: At the heart of a good stir-fry is the pan and the higher cooking heat. The higher heat sears the meat and seals in the flavor and quickly cooks vegetables without leaching out much of the healthy nutrients. If the pan being used is nonstick, stick to medium-high heat to prevent damage to the nonstick surface.

Start with the meat then add the veggies: When starting your stir-fry, cook the meat first until it is about 80% done. Be careful not to overcrowd the pan. If your pan is overcrowded, your meat will steam instead of sear. Once the meat is almost cooked, remove from the pan. Then start the vegetables. Start with the dense vegetables like carrots or eggplant and add leafy and fragile vegetables and aromatics toward the end of the cooking time. Add the meat back at the end with any juices that may have developed.

Keep it moving: When the meat gets added, wait a couple of minutes to allow it to sear. Then begin stirring to toss the ingredients. Once the vegetables are added, keep stirring quickly. Vegetables in a stir fry need to be kept moving to keep them from over cooking and getting mushy. If you are adding a sauce, use the sides of your pan. Push the cooked meat and veggies up the sides exposing the bottom of the pan. You will be able to easily create the sauce while keeping the rest of the stir-fry hot.

Serve immediately: Since stir-frys are made up of bite-sized pieces, they will cool quickly. Serve your delicious creation as soon as it is cooked, for best results.

The Wok

Do you really need a wok for stir-fry? Yes! If you don't have one, I highly recommend that you get a wok.

Could you create a stir-fry in a saute pan or skillet. Yes, you could. But the wok has an advantage when it comes to a stir-fry: its shape.

The high, concave shape make stirring easier. In a skillet, stirring moves the food from one side of the pan to another. Each stirring motion inside of the wok brings the ingredients up the sides, but allows them to tumble back down into the well of the pan where the heat is concentrated. And while the heat may be concentrated in the well, the sides of a wok heat as well and can be used as a cooking surface, unlike with a skillet or saute pan.

A wok also handles the bulky volume of vegetables or noodles easily. And the deep sides of the wok shape keeps food from spilling out while stirring.

Building Great Flavor

There is no lack of spices and ingredients for great stir-fry. Any good market will usually have a wide variety of spices available. But how do you know which to use? We have put together a list of some of the most common Asian ingredients and some basic information about what they are and how to use them.

Black bean sauce: a flavorful sauce made from salted, fermented black beans, rice wine and other ingredients like garlic, chile peppers, vinegar and soy sauce. Use sparingly in stir fries and other dishes; a little goes a long way.
Chinese Five Spice Powder: Traditional ingredients include ground peppercorns, star anise, cloves, fennel, cinnamon. Some versions include ground coriander seeds. This spice powder covers a wide flavor range, from sweet to hot. Use as directed in recipes or sprinkle on meat, fish, poultry and vegetables.
Edamame (eh-dah-MAH-may): green, immature soybeans either steamed or boiled. Eat only the soft, creamy beans: the pods are tough and inedible. Look for edamame – either still in the pod or shelled – in the frozen food case.
Fish Sauce: a pungent liquid resulting from the fermentation of fish with sea salt. The fish is often anchovies. Fish sauce has an intense flavor so use sparingly; a little goes a long way.
Hoisin Sauce: a dark and thick reddish-brown sauce that’s spicy and sweet. It’s main ingredients are fermented soybeans, vinegar, sugar, garlic and spices.
Kombu: an edible kelp with large leathery leaves used in Japanese and other Asian cuisine. You can find packages of dried kombu online or in natural food stores. Use kombu to flavor dashi, Japanese soup stock.
Mirin: a sweet, light-colored Japanese cooking wine. To make mirin, glutinous rice and malted rice are mixed with distilled spirits and allowed to ferment for 2 to 3 months. The resulting rice wine is high in sugar (40 to 50%) but low in alcohol (1% to 14%). The Japanese add mirin to fish and seafood dishes to help mask unpleasant or strong fishy aromas. Mirin also adds luster to sauces and glazes. Use sparingly; a little goes a long way.
Miso: a naturally fermented soybean paste that’s essential to Japanese cooking. Miso is made by fermenting soybeans with salt and a grain such as barley or rice in wooden kegs. The color is a good indicator of the miso’s age and flavor. Lighter colored miso is younger, sweeter and less salty than a darker one that has aged for up to 2 years. Darker miso has a deeper, more assertive and saltier flavor.
Nori: thin, pressed sheets of dried seaweed commonly used as sushi wrappers or a garnish
Oyster sauce: a mild sweet and smoky brown sauce made from boiled oysters, oyster extracts, sugar, soy sauce and other seasonings; popular in Cantonese dishes.
Panko: flaky Japanese bread crumbs used as a coating for tempura and other deep fried foods. Panko is Japanese for “bread crumbs.”
Plum sauce: Made from salted plums, apricots, vinegar, ginger and chilies. Has a sweet and tart flavor, perfect for dipping spring rolls, fried wontons and other deep fried foods. Texture can be either chunky or smooth.
Rice vinegar: a vinegar that is milder and more delicately flavored than regular white vinegar. Use rice vinegar to flavor sushi rice or in soups, dipping sauces, salad dressings and other dishes that vinegar.
Sesame oil or toasted sesame oil: a dark, aromatic oil made from sesame seeds. Use sparingly; a little goes a long way
Shrimp Paste: a pungent paste made by fermenting shrimp in salt. Shrimp paste is often used in dipping sauces. Cooking the paste first helps tame its strong aroma. Use sparingly; a little goes a long way.
Soba noodles: Japanese noodles made from buckwheat flour and wheat flour and used in hot and cold dishes. When compared to Italian pasta, soba noodles are about the same thickness as spaghetti.
Soy sauce, tamari or shoyu: A slightly salty sauce or condiment traditionally made from fermented soybeans and wheat. Wheat-free and low-sodium varieties are also available.
Sriracha and other chili sauces and pastes: made from a blend of fresh and dried chilies, vinegar and other ingredients like garlic. Amount of heat depends on the chilies used. Consistency varies from pourable sauce to thick paste.
Tamarind paste: sticky and paste-like edible pulp of the tamarind fruit. Young fruit has a sharp sour taste. In Thai cooking, it’s added to savory dishes like Pad Thai. Riper fruit is much sweeter and used in desserts and beverages. Buy ready-made tamarind concentrates online or in Asian markets.
Tofu: Soybean curd made by curdling soy milk and then pressing the curds into molds. Tofu by itself tastes quite bland. In recipes, it absorbs the dish’s main flavors. Two main types: silken and pressed. Silken is soft, smooth and creamy and has high water content. Because silken tofu purees beautifully, use it in puddings and smoothies. Pressed tofu is firmer and denser making it more suitable for stir-fries, frying and grilling.
Udon: thick, chewy Japanese noodles made from wheat flour served hot in noodle soups and other dishes.
Wasabi: True wasabi is the root of the hard to grow wasabia japonica plant and is often called Japanese horseradish. Although related to horseradish, wasabi belongs to a different botanical family. When we eat that hot green paste served with sushi and sashimi, we are most likely enjoying extra hot horseradish mixed with hot Chinese mustard. If you buy wasabi power, read the ingredient list to see how much true wasabi is actually in the powder.

Lemongrass-Garlic Stir-Fried Pork

Printer Friendly Version

Ingredients

Marinade
6 large cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons fish sauce
2 teaspoons sugar
1-1/2 pounds pork tenderloin, sliced into 1/8" thick pieces

Sauce

1/2 cup low-sodium chicken broth
2 tablespoons minced lemongrass
2 tablespoons fish sauce
2 tablespoons Sriracha chili sauce or to taste
4 teaspoons sesame oil
2 teaspoons rice vinegar
juice of 1 lime
2 teaspoons cornstarch
2 tablespoons canola oil
1 pound green beans, trimmed and cut into 2" pieces
1/2 cup low-sodium chicken broth
2 (6-7 ounces each) red bell peppers, cut into 1/4" slices
2 small (4 ounces each) yellow onion, cut into 1/4" slices
1 cup fresh basil leaves

Cooking Instructions

In a small bowl, whisk together the garlic, soy sauce, fish sauce and sugar. Add the pork and toss to coat. Set aside.

In a separate small bowl, combine the chicken broth, lemongrass, fish sauce, Sriracha, sesame oil, rice vinegar and lime juice. Whisk to combine. Add the cornstarch and whisk to combine.

Heat a wok over high heat until smoking. Add the canola oil and the green beans and toss to coat. Stir in the 1/2 cup chicken broth, cover, and let the beans steam until they are crisp-tender, 4 to 6 minutes. Transfer the beans to a bowl and cover to keep warm.

In the same wok over high heat, add 2 tablespoons canola oil, the red peppers and the sliced onions and toss to coat. Cook until the vegetables begin to soften, then transfer them to the bowl with the green beans. Add the marinated pork to the wok and cook, stirring often, until cooked through, 4 to 6 minutes. Stir in the sauce and bring to a boil.

Add the cooked vegetables to the pork mixture and toss to coat with the sauce. Stir in the basil leaves and serve immediately with steamed rice.

Makes 4 to 6 main-course servings

Spicy Shrimp and Mango with Snow Pea Salad

Printer Friendly Version

Ingredients

2 red onions, sliced
1 tablespoon ginger julienned
1-1/2 tablespoons sambal
1-1/2 pounds large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 pound blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Cooking Instructions

In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning. In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

Leek and Pork Stir-Fry

Printer Friendly Version

Ingredients

3 tablespoons vegetable oil, divided
2 leek, rinsed and sliced diagonally
2 pounds pork, cut into bite-sized pieces
2 carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, cleaned and cut into 1/4-inch pieces
1 Green pepper, cut into 1/4-inch pieces
1 tablespoon garlic, minced
1/2 cup water
2 tablespoons oyster sauce
Salt and pepper to taste

Cooking Instructions

In a wok, heat 2 tablespoons of oil over medium heat. Once oil is hot, fry the pork, in batches, 5 to 8 minutes or until pork is cooked through. Remove pork from wok, and set aside. Add 1 tablespoon to hot pan, add garlic. Sauté garlic 1 to 2 minutes, or until fragrant. Add vegetables, except leeks, and stir fry 7 to 8 minutes, until vegetables are tender-crisp. Add leeks and stir fry 1 to 2 minutes more. Add water, and bring to a boil. Add oyster sauce, and stir to combine. Allow to reduce 3 to 4 minutes, until reaches a sauce consistency. Return pork to the pan and stir to combine. Serve with hot steamed rice.

Grilled Shrimp and Vegetable Stir-Fry

Printer Friendly Version

Ingredients

1-1/2 pounds medium-sized shrimp deveined
3 tablespoons soy sauce
3 tablespoons sweet wine
3 tablespoons toasted sesame oil
15 fresh shiitake mushrooms
6 scallions sliced into 2 inch lengths
6 ounces snow peas
6 ounces baby corn
1/2 medium sized onion
2 broccoli stalks

Cooking Instructions

Preheat Cuisinart Non-Stick Grilling Wok on grill to medium heat. Combine and mix soy sauce, sweet wine, and sesame oil in a bowl. Add chopped broccoli, scallions, snow peas, mushrooms, baby corn, and onion and mix well. Transfer vegetables and sauce to wok. Grill the vegetables for 6 to 8 minutes tossing to ensure even grilling. Set vegetables aside on a serving plate. Add shrimp to wok. Grill for 5 to 6 minutes tossing shrimp to grill evenly. Remove from heat and serve with vegetables over a bed of white rice or favorite noodles.

Beef Vegetable Stir-Fry

Printer Friendly Version

Ingredients

2 pounds flank steak or sirloin steak
1/3 cup light soy sauce, divided
2 tablespoons Chinese rice wine
2 tablespoons cornstarch, divided
4-1/2 tablespoons garlic, minced
1 pound fresh mushrooms of choice, stems removed, 1/4-inch slices
1-1/2 pound asparagus, trimmed and sliced into 1-inch pieces
1 large red pepper, seeded, sliced
1 large onion, 1/4-inch slices
4 tablespoons peanut oil
1/3 cup oyster sauce
1-1/2 tablespoons garlic-chili sauce
2 cup beef stock, divided
Steamed rice or cooked noodles

Cooking Instructions

Trim excess fat and gristle from flank steak. Place meat into the freezer for 30 minutes to make slicing easier. Remove from freezer, and slice thinly against the meat grain.

In a medium bowl, combine 4 tablespoons soy sauce, rice wine, 1-1/2 tablespoons cornstarch and 2 1/2 tablespoons of garlic. Add beef and toss to coat.

Heat 2 tablespoons of oil in wok or stir fry pan over high heat. Add steak, and cook until just browned. Note: Depending on size of wok, it may be easier to work in batches. Avoid over crowding the pan, you want the meat to be able to sear and cook quickly. Remove immediately and set aside.

In a small bowl, whisk together oyster sauce, garlic, remaining soy sauce, and 1-1/2 cups of beef stock.

In a second mall bowl, whisk together 1/2-tablespoon cornstarch and 1/2-cup beef stock.

Heat 2 tablespoons of oil in wok over high heat. Add onion and garlic, and stir fry for 1 minutes. Add mushrooms and continue to saute 3 to 4 minutes. Add red pepper and asparagus, and stir fry for 2 to 3 minutes, until asparagus is tender-crisp.

Add 2 tablespoons of oil to the wok and 2 tablespoons of garlic. Stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté until soft, 3-4 minutes. Add asparagus and stir-fry for 1-2 minutes. Asparagus should still be crisp. Add beef and any meat juices that have gathered. Stir to combine.

Add oyster sauce mixture and bring to a boil. In a slow stream, add cornstarch mixture to thicken sauce, stirring constantly. Remove from heat and serve over steamed rice or noodles.

For these and other recipes, visit CHEFS Recipes

Your Turn: What do you most look forward to cooking in warm weather?

Movie Night Snacks

Sat, 09 Mar 2013 02:00:00 GMT

Friday night is movie night at my house! We love movies, but then who doesn't love a good movie? Whether at home or at the movies, this is the time to hang out with friends and family, relax and escape to faraway worlds. Not to mention, it is the perfect excuse for late night snacks you might not normally have.

Stovetop Popcorn

Microwave popcorn is all fine and good. It is convenient and comes in a variety of flavors. But I still love to make popcorn right on top of the stove. If you have never made popcorn on the stove top, it is very easy.

Heat 3 tablespoons of oil in a heavy bottom pan over medium heat. I put a couple of kernels of popcorn in the bottom. When they pop I know the oil is hot. Fish those few kernels out, then add 2/3 cup of popcorn kernels, about 4 ounces. Once the kernels start popping, start shaking or stirring the popcorn. Continue to let the popcorn pop, stirring continuously until popping slows to 1 or 2 seconds between pops.

If kettle corn is more your thing, try this sweetened popcorn:

In a small saucepan, combine 1-cup of brown sugar and 3 tablespoons of butter and heat over low heat stirring occasionally until butter and sugar melt together. Stir in 1 tablespoon of honey and keep stirring for a couple of minutes over low heat. When it starts bubbling, pour over over popped popcorn, stirring to help evenly distribute the syrup.

Product Suggestion:

Our merchants developed a stovetop popcorn popper that I have fallen in love with: the CHEFS Stainless Steel Popcorn Kettle.

Its heavy bottom, distributes the hat evenly and helps to create light, fluffy, theater-style popcorn. It has a stirring handle built right into the lid as well as a butter melting cup. And, for truly gourmet popcorn, the melting cup is removable and you can drizzle in chocolate or add fruit or candy while stirring.

Fruit Kabobs

I love something sweet with my salty popcorn. Fruit gives a sweet balance to movie night snacks. Any fruit will do: pineapple, kiwi, melon, strawberries, grapes and blueberries. Pierce different colored fruits and make a deliciously healthy snack. You can serve with a cup of whipped cream or vanilla yogurt for extra flavor. For a tangy dip, whisk together 2 cups of Greek yogurt and 1/4 cup honey. That is all you need for a flavorful, light fruit dip.

For added flavor, grill the fruit 2 to 3 minutes on each side. The heat will help bring out the fruity flavors.

Product Suggestion:

I love the Rosle Kabob Skewers. The double-pronged skewers help keep the fruit on the skewers and prevents the kabobs from rolling around. On the grill, the tab at the base of the skewer makes turning the kabob super easy.

Bean Dip

Don't buy the canned stuff. Make your own, then you can make it as spicy or cheesy as you want. Heat 1 tablespoon of olive oil over medium heat. Add 1/2 a diced small onion. Saute the onion 2 to 3 minutes. Add 1 minced clove of garlic. Continue to cook until onions are translucent. Add 2 cups of drained pinto or black beans. Cook 3 to 4 minutes until heated through. Mash the beans using a potato masher. Add 1 cup salsa, 1/2 teaspoon cumin, 1/4 teaspoon cayenne, salt and pepper to taste, and stir in 3/4-cup pepper jack or Mexican blend cheese. Stir until combined. Serve hot with tortilla or potato chips.

This homemade bean dip is also good on nachos. Just spread mixture onto tortilla chips, top with cheese, meat, onions, or the toppings of your choice. Heat under the broiler until heated through.

Don't want to take the time to make nachos? Try it as the base of chalupas. Spread a thin layer on a chalupa shell. Top with browned hamburger, lettuce, cheese, diced tomatoes and a dollop of sour cream.

Product Suggestion

I use the Flip Potato Masher for my mashed potatoes and bean dip. It folds flat for storage, but is sturdy enough to quickly mash potatoes or beans.

Want more snack ideas? Check out CHEFS Recipes!

Your Turn: What is your favorite snack to have on hard for movie night?

Sometimes You Feel Like a Nut

Wed, 06 Mar 2013 01:00:00 GMT

Have you noticed more coconut based products available these days? From coconut water and coconut milk to coconut oil, it seems that the delicious coconut is taking over in the food, beauty and health food aisles. But it really isn't a new phenomenon, coconut is a pretty common ingredient. I think it is just that we are catching on to the benefits of the little coconut.

It's a Tough Nut to Crack

One of the more intimidating features of the coconut is the fact that it is so hard to crack open. In trying to find an easy way to open a coconut, I have seen many online videos utilizing everything from a power saw to a metal mallet to get at the tender meat.
The easiest way I have found to open a coconut uses a hot oven, not a power saw. I saw Martha Stewart demonstrate this method on a cooking show years ago. Unfortunately, she does not have a You Tube video out on the technique. However, Gourmet Magazine does. I have used this method countless times to open a coconut. It really does work.

A quick note on choosing your coconut: when you choose a coconut, look for one whose shell is intact. Do not buy a cracked or open coconut—the meat is most likely dry.

Also, shake it! Listen for the sound of sloshing juice inside. If you cannot hear or feel the liquid moving around inside, choose a different one. Coconuts fall from the tree full of liquid that is sweet and yummy to drink. As it sits, the coconut juice evaporates. If you shake it and there is not any liquid, it is an old coconut. Try a different one instead.

Health Benefits of Coconut Oil

Cooking with coconut oil has been a standard cooking tradition for centuries among Asian and Pacific Island populations. In addition, studies have shown that cooking with coconut oil may have an array of health benefits:

Easy to digest: The molecules of coconut oil are easily broken down by saliva and gastric juices making it easy for individuals who have trouble producing the pancreatic enzymes necessary for easy digestion.
Healthy Hearts: Many people who consume coconut oil on a regular basis have the lowest rate of heart disease. The medium-chain triglycerides in coconut oil help to raise good cholesterol and lower the bad cholesterol.
Anti-aging Benefits: Coconut oil help fight the free radicals that cause wrinkles, sagging and premature aging of skin.

Coconut Recipes

Coconut is essential for some recipes: coconut shrimp, coconut cream pie, ambrosia. These dishes just are not the same without the coconut. Hollywood has even depicted the horror the lack of coconut in a dish like ambrosia can cause. Hint: Think "Driving Miss Daisy," when Florine, Miss Daisy's daughter-in-law, cries out in exasperation, "Maybe you can figure out how to serve ambrosia to 50 people without coconut, I give up!" ()

Try these delicious recipes featuring the delicious coconut.

Chocolate Cherry Magic Bars

Printer Friendly Version

Ingredients

Crust:

3 cups graham cracker crumbs
1 cup finely chopped nuts, such as walnuts, pecans or almonds
Pinch of Kosher salt
12 tablespoons (1 1/2 sticks) butter, melted

Filling:

One 14-ounce can sweetened condensed milk
2 cups (12 ounces) bittersweet (or semi) chocolate chunks or chips
1 cup dried tart cherries
1 1/2 cups coconut
1 cup chopped nuts, such as walnuts, pecans or almonds

Cooking Instructions

Preheat the oven to 350 degrees F with the rack positioned in the bottom third of the oven. Lightly butter a 9" x 13" baking dish and line with parchment paper. Set aside.

To make the crust: In a small mixing bowl, stir together the graham cracker crumbs, chopped nuts and salt. Pour the melted butter over the crumb mixture and stir to combine. Press the mixture firmly into the bottom of the prepared baking dish.

To make the filling: Pour the sweetened condensed milk evenly over crumb mixture. Layer with the chocolate chunks, cherries, coconut and nuts. Press down firmly on the entire surface using the palms of your hands.

Bake until lightly browned and bubbling around the edges, 30 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into bars. Serve at room temperature.

Coconut Shrimp

Printer Friendly Version

Enjoy crispy shrimp rolled in a coconut beer batter!

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1-1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
1-1/2 pound uncooked large shrimp, peeled and deveined with tails attached
3 cups vegetable oil for frying

Cooking Instructions

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard, and horseradish mixed to taste. In medium bowl, combine egg, 1/2 cup flour, beer, and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls.

Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 F (175 C) in a deep fryer.

Fry shrimp in batches. Cook 2 to 3 minutes or until golden brown, turning once. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Yield: 6 servings

Note: Serve Coconut Shrimp with a simple sauce. Mix together 3/4 cup orange marmalade, 1/4 cup Dijon-style mustard, 2 tablespoons prepared horseradish, and 1/4 cup honey.

Curried Squash Soup With Lemongrass and Coconut Milk

Printer Friendly Version

Ingredients

Olive oil
1 medium onion, thinly sliced
Salt
2 pounds yellow summer squash, sliced
2 teaspoon each minced fresh ginger and garlic
1 stalk lemongrass, smashed, cut into 3" long pieces
1/2 teaspoon crushed red pepper
2 teaspoon curry powder
1 cup coconut milk
Chicken or vegetable broth
2 Tablespoons fresh cilantro, chopped for garnish

Cooking Instructions

In a medium ovenproof pot, heat a thin film of olive oil over medium heat. Add the onion and a pinch of salt and saute until translucent. Add squash, another pinch of salt and saute until tender, being careful not to brown. Add the ginger, garlic and lemongrass and saute until fragrant. Stir in pepper flakes and curry powder and cook until fragrant.

Stir in the coconut milk and enough broth to just cover the vegetables. Cover, reduce heat to very low, and simmer to meld flavors, about 5 minutes.

Remove the lemongrass stalks and puree the soup using a stick or stand blender. Strain through a strainer into a clean pot. Adjust seasoning with salt and freshly ground pepper. Serve hot or cold, garnished with chopped cilantro.

Asparagus Coconut Crepes with Sweet Chili

Printer Friendly Version

Ingredients

Sauce:

1/4 cup honey
1/4 cup light soy sauce
1/4 cup lime juice
1 clove garlic , minced
1/2 teaspoon ginger, grated
2 red chilies, finely chopped
1/4 cup salted, roasted peanuts, finely chopped

Crepes:

2 large eggs
1-1/2 cups coconut milk
1/2 cup chickpea flour
1 cup rice flour
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 cup water
Oil for cooking
4 scallions , finely sliced
1 bunch asparagus, cleaned and trimmed
12 cooked shrimp, cleaned, deveined, shelled and chopped

Cooking Instructions

In a small mixing bowl, whisk together honey, soy sauce, and lime juice. Stir in garlic, ginger, chilis and chopped peanuts. Set aside.

In a medium mixing bowl, whisk together coconut milk, water, chickpea flour, rice flour, salt and turmeric. Batter should be thin. Add extra water a little at a time to reach crepe batter consistency, if needed.

Using a steaming basket, steam asparagus for 3-5 minutes until tender crisp.

Using a crepe pan or nonstick frying pan over medium heat, brush pan with thin coating of oil. Depending on size of pan, pour about 1/4 cup of batter into the pan, and tilt pan to spread the batter across the cooking surface. Sprinkle with sliced scallion and chopped shrimp before batter is completely set. Cook 2 minutes and flip. Cook additional 1 to 2 minutes until light brown. Remove from heat. Continue in the same manner until all of the batter is cooked.

Divide the steamed asparagus among the crepes. Wrap each bundle of asparagus in hot crepe, and serve immediately with dipping sauce.

Your Turn: What's your favorite way to enjoy coconut?

Celebrating St. Patrick's Day

Mon, 04 Mar 2013 22:00:00 GMT

St. Patrick's Day is coming--only 13 more days! Americans seem to love St. Patrick’s day – dressing in green, watching parades, and drinking green beer. However, few actually know the reason behind the annual March 17th holiday. St. Patrick’s Day has been celebrated in Ireland for over 1,000 years, originally as a religious feast day to commemorate the death of St. Patrick – the patron saint of Ireland. No one is sure of the exact date of the first St. Patrick’s Day celebration in America, but the tradition began when Irish soldiers serving in America introduced the country to the holiday during the revolutionary war. As more and more Irish people immigrated to America over the centuries following the Revolutionary War, the popularity of St. Patrick’s Day grew. Today, St. Patrick’s Day has become an opportunity not only to celebrate St. Patrick himself, but also to promote and remember the very unique culture of Ireland throughout the world.

One of the very important traditions of St. Patrick’s Day is eating and drinking! Irish cuisine is very distinct and reflective of the natural resources of the Irish landscape and the customs of the people that live there. If you are planning to celebrate St. Patrick’s Day this year, why not do it properly? Your menu can help celebrate Ireland as much as your green decorations and Celtic music. Below are five different recipes that offer a fresh look at traditional, authentic Irish cuisine. They are perfect for a St. Patrick’s Day party -- easy to make and easy to eat!

Soda Bread Grilled Cheese Bites

This recipe uses traditional Irish soda bread and Irish cheddar cheese. Soda bread became a staple in many Irish homes in the 19th century. When baking soda was invented, Irish people began to use it instead of yeast to leaven their bread, because it was cheaper and easier to come by than yeast. What resulted was a slightly sour, dense and crusty bread. Below is a recipe for grilled cheese using this delicious Irish bread.
Serves 10-12

Soda Bread

3 ¼ cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

1.5 cups buttermilk

2 tablespoons unsalted butter/ melted

Preheat the oven to 375 degrees.
Combine flour, baking soda, and salt in a large mixing bowl. Create a well in the center of the dry mixture.
Add buttermilk. Mix well with hands, until the dough is soft, but not too wet.
Remove dough from bowl and place on flat, floured surface. Knead for one minute.
Shape dough into an oval, about 1.5 inches deep.
With a serrated knife, cut an “X” across the top.
Place on a lightly greased baking sheet, and bake in the oven for 45 minutes.
Remove bread from baking sheet to cool.

Grilled Cheese

8 slices Irish Cheddar Cheese

½ cup butter, divided

Using serrated bread knife, cut slightly cooled soda bread into 8 slices.
Spread slices out onto flat counter or table, into 2 rows of 4 slices.
Top one row of bread slices with two slices of Irish cheddar cheese, covering as much of bread surface as possible.
Top the bread and cheese stack with another slice of bread. Lightly butter the top of the top slice of bread.
Heat 1 tablespoon of butter in large skillet.
Place two sandwiches, buttered side up in skillet. Sear until golden brown (approximately 3 minutes).
Using spatula, flip sandwich so buttered side is face down. Allow second side to sear (approximately 3 minutes).
Remove from heat, and add 1 more tablespoon of butter to skillet.
Repeat with remaining to sandwiches.
Cut 4 sandwiches into quarters. Serve immediately.

Colcannon Potato Skins

Colcannon is a traditional Irish dish made from Potatoes and Kale – two of Ireland’s most plentiful crops. It is warm and hearty, perfect for Ireland’s cold climate. Historically, Colcannon was made on Halloween, and adults would hide a coin inside the mash for children to find. This recipe is a play on the traditional party snack – potato skins – using Colcannon for the stuffing.

Serves 12-14

7 russet potatoes

1 bunch curly kale, stemmed and cut in chiffonade

1 leek, light green and white parts only, diced

1 cup of milk

4 tablespoons unsalted butter

¼ tablespoon nutmeg

6 ounces bacon, fried crisp and crumbled

Salt, to taste

Preheat oven to 350 degrees.
Roast potatoes on a banking sheet until tender (approximately 1 hour).
When the potatoes are cool enough to touch, cut in half with serrated knife.
Using a melon baller, carefully remove potato guts. Run guts through a ricer and place into a mixing bowl. Place skins on a lightly greased baking sheet.
Preheat the broiler.
In saucepan, combine kale, leek, 2 tablespoons butter, nutmeg and bacon. Add pinch salt. Cover and cook over medium heat, stirring every 3 minutes, until leek and kale is soft (about 15 minutes).
Add milk to potatoes and mix well.
Add potato mixture to saucepan and combine with leek and kale.
Using spoon, fill potato skins with mashed potatoes and kale.
Place filled potato skins on baking sheet under the broiler until the tops begin to brown.
Remove from oven and serve warm.

Stuffed Cabbage Bites

Corned beef and cabbage became an extremely popular dish with Irish immigrants in America during the mid-19th century. Many found that fresh meat was too expensive to buy and eat on a regular basis; therefore, Irish families bought meat when they could afford it and brined it into corned beef, so it could be fresh to eat alongside a green vegetable (usually cabbage) on special occasions (the most important being – St. Patrick’s Day!). This recipe is an updated take on that traditionally Irish-American combination.

Serves 10-12

12 Savoy Cabbage Leaves, washed

½ cup Mayonnaise

2 teaspoons prepared horseradish

¼ cup parsley

4 slices rye bread

1 pound corned beef

2 tablespoons whole-grain mustard

2 carrots, julienned

Boil large pot of water. Place cabbage leaves in water and cook until tender (about 2 minutes).
Remove from boiling water and rinse with cold water. Pat dry.
Mix mayonnaise with horseradish and parsley.
Spread mixture onto cabbage leaves.
Cut rye bread into thin strips.
Slice corned beef into strips and toss with whole-grain mustard.
Top each cabbage leaf with a few slices of bread and a few sliced of corned beef.
Sprinkle each leaf with julienned carrots.
Roll up leaves with ingredients inside and slice in half.
Serve cold.

Chocolate Stout Brownies

If there is one food or drink that comes to mind when people think of Ireland, it is Guinness! Guinness is a dark stout beer that has been brewed in Dublin since the mid-18th century. It is a warm and hearty beer, perfect for Ireland’s cold climate, and it fits well into the day-to-day culture of Ireland – where the drinking age is 18 and pubs are a staple of the social scene. This recipe uses the famous Irish beer in a sweet treat.

Serves 14-16

1 cup flour

¾ cup unsweetened cocoa powder

¼ teaspoon salt

6 tablespoons butter

8 ounces dark bittersweet chocolate, chopped

1 ¾ cup semi-sweet chocolate chips, divided

4 large eggs

1 cup granulated sugar

1 ¼ cups stout (Guinness) at room temperature (do not use foam)

Preheat oven to 350 degrees.
In mixing bowl, combine flour, cocoa powder and salt, and stir until combined well. Set aside.
In small saucepan, melt butter, chocolate and ¾ cup chocolate chips over very low heat, stirring constantly. Once combined well, remove from heat.
In large bowl, beat eggs and sugar until airy. Add chocolate and butter mixture and stir.
Pour flour mixture into chocolate mixture. Stir well.
Using whisk, stir in stout beer.
Pour remaining chocolate chips into batter.
In 9x 13 inch baking pan lined with aluminum foil, pour batter.
Place in oven and bake about 35 minutes, or until toothpick inserted into the center comes out clean.
Allow brownies to cool before cutting, then serve.

Iced Irish Coffee

Beer is not the only traditional Irish alcoholic drink – Ireland is also famous for its whiskey. Whiskey has been produced in Ireland since before the 1500s. Whiskey is a staple at pubs and at social gatherings throughout Ireland, and it is beloved for its mild flavor and warming qualities. Below is a recipe for a whiskey-coffee beverage – perfect to quench your thirst or for dessert after a St. Patrick’s Day meal.
Serves 8-10

8 cups of ice cubes

1 cup sugar

1 cup hot water

8 cups of fresh brewed coffee, chilled

3 cups Irish Whiskey

1 cup chocolate syrup

Whipped cream

Several hours before you are going to make iced coffees, prepare 8 cups of fresh brewed coffee and place in refrigerator to chill.
In large pitcher combine 1 cup sugar and hot water and stir well.
Once combined, pour chilled coffee into pitcher.
Add Irish whiskey and stir.
Add chocolate syrup and stir to blend.
Fill serving glasses with ice and pour coffee and whiskey mixture over ice.
Top with whipped cream and serve.

Your Turn: What's your favorite way to celebrate St. Patrick's Day?

Figs Glorious Figs

Sat, 02 Mar 2013 00:00:00 GMT

Although figs date all the way back to ancient times, it's true that they have never been trendier than today. Chefs increasingly use the delicious fruit in the most imaginative ways and deliver dishes that could "wow" even the hardest to please guests. So next time you're hosting a tough crowd dinner, why not go fig crazy in the kitchen? You'll soon discover that this is one of the few ingredients that will never let you down.

Shopping For The Right Figs

When you're shopping for your dinner, make sure you choose clean and dry figs. Although they should be ripe and soft, refrain from buying figs that have lost their shape and become too delicate. Generally, they are classified by their color, so there are varieties of white, red and black figs.

Fig Varieties

Black Genoa figs are quite dark, with red and white seeds inside, and they are by far the most common variety you will find in stores. Adriatic figs are better enjoyed dried and Brown Turkey figs are large, dark purple figs that tend to be extremely juicy. Both these types are usually avoided in cooking. Finally, Mission figs are known for their chewy texture, Calimyrna figs stand out thanks to their sweet flavor and Kadota figs feature a light green color and tend to be a little less sweet than the other varieties.

Stick to Black Genoa figs if you can, and remember not to cook them. The preparation of the fruit is extremely simple. All you need to do is wash them and cut them, either half or in four pieces, so that the fruit opens like a flower. Once you have done so, you are ready to create a set of mouth-watering dishes, from starters to desserts.

Fig Starter

Begin by making a simple and fast starter which involves toasted bread, figs, honey, cream cheese and nuts. As the ingredients feature unique flavors that compliment one another, feel free to improvise and make your starter dish entirely your own. This is just an idea of how you could approach it. Toast a few slices of brown bread with butter and blend a couple of figs, cream cheese and macadamia nuts until you get a unanimous mixture. Spread the toasted bread with a fair amount of the fig and cream mixture and only minutes before you serve, put the toasted bread in a warm oven. Leave it for five minutes and pour a little honey and some extra crushed nuts over each piece of toast before you serve.

Fig Main Course

For your main course, a good idea would be to combine figs with rice, preferably, wild rice. There are many great combinations that will all lead to an amazing main dish, but here's a suggestion to provide you with a solid base. Boil some water and throw the rice in. Leave it until it's cooked. If you opt for wild rice, it may take up to an hour until it's fully ready. Once it's done, drain and leave it aside for a while.

Chop an onion and five cloves of garlic and cook them in a pan for a few seconds with a little olive oil. When it's crispy, add salt and pepper. Stir the rice with the cooked mixture and leave it for a few seconds to breathe. Serve the rice in a platter and cut four figs in 1/4 chunks which you will place over the top. Serve either with some honey or gravy sauce above the sliced figs.

Fig Dessert

The easiest, fastest but also most impressive fig dessert is no doubt the fig chocolate tart. You can make either one big one for all your guests, or a few small individual tartlets for each one of your visitors to enjoy. Begin by greasing a big tart pan or several smaller ones. Make the crust by mixing a cup of flour with two tablespoons of coconut oil and a touch of baking soda and salt in a bowl. You can add a bit of honey to make it softer and sweeter. Mix well and then press your dough evenly into the pan using your fingers. Put it in the fridge for 30 minutes.

During the time that the base is chilling, preheat the oven to 350 F. Then put the base in the oven and leave for ten minutes. While it's cooking, prepare the chocolate. Cook half a cup of coconut milk in a pan and then melt 100 grams of dark chocolate in the milk. Let it simmer, while you keep stirring. Take the base out of the oven and leave it to cool. Place a row of 1/4 fig slices along the top of the base and then pour the chocolate and coconut milk mixture over them evenly. They should cover the fruits completely. Put the tart in the fridge to chill for 30 minutes. When you're ready to serve the dessert to your guests, place another row of 1/4 fig slices over the top of the tart.

Asparagus

Wed, 27 Feb 2013 20:00:00 GMT

Editor's note: When we decided to do Asparagus for our CHEFS In Season article, we reached out to our friends at Cook's Country and asked if they might have some great tips to share. Did they ever! Today's CHEFS Mix post is a collection of tips for selecting, preparing and cooking asparagus, from the great folks over at Cook's Country.

CHEFS In Season is a monthly article featuring in season fruits, vegetables, game and more. Each article contains selection, storing, preparing and cooking tips. Find featured recipes plus browse the archive.

CHEFS is a proud sponsor of Cook's Country TV for the past two seasons. Find the recipes below plus other great recipes from Cook's Country in CHEFS Recipe section. Check your local PBS station for the Cook's Country TV air times.

White Asparagus Vs. Green

Published May 1, 2010. From Cook's Illustrated.

What is white asparagus, and how does its taste compare to green asparagus?

White asparagus is simply green asparagus that has never seen the light of day. The plant is grown under soil or some other covering to block out the sun’s rays, preventing photosynthesis and the development of chlorophyll, which turns the spears green. Europeans prize locally grown white asparagus as a springtime delicacy, but since there are no domestic producers in the U.S., the great majority of white asparagus available in supermarkets is imported from Peru. When we pan-roasted Peruvian white asparagus and green asparagus and sampled them side by side, tasters dubbed the green spears “vegetal,” “sweet,” and “grassy,” with a “slightly mineral” aftertaste. The white spears had a less pronounced flavor, reminding tasters of “a cross between peas and turnips.” Overall, the white spears didn’t wow us, presumably because their delicate flavor had faded during shipping and storage.

If we have the opportunity to try freshly picked white asparagus, we won’t hesitate. As for the usual supermarket offerings, with a price difference of at least $2 per pound (we paid $3.99 per pound for green and $5.99 per pound for white), we’ll stick with the green stuff.

Asparagus Size

Should I buy different thicknesses of asparagus for different applications?

While shopping for asparagus to fill our Hearty Omelet with Asparagus, we bought stalks as thin as pencils and others as fat as nickels. To find out how size affects flavor or texture, we steamed, broiled, and sautéed both thin and thick spears, adjusting the cooking times to make up for the difference in size. While both groups were tender when steamed, the slender spears were less watery and had a more intense asparagus flavor than the fat ones. Inversely, broiling and sautéing both produced perfectly cooked thick asparagus—tender, moist interiors surrounded by crisp, browned skin—but left the thin asparagus emaciated inside of their shriveled, tough skins.

Thin Spears: Best for steaming. Thick Spears: Best for broiling or sautéing.

Selecting Thick Vs. Thin Of Asparagus

Published March 1, 2011. From Cook's Illustrated.

Sometimes the asparagus stalks at local markets are as thin as pencils; other times they’re fat and meaty. Is thickness an indication of maturity? And does size affect taste?

Asparagus spears are the plant shoots of an underground crown that can produce for up to 20 years. The thickness of a spear has nothing to do with its age—that is, a thin spear will not mature into a thicker spear. Rather, diameter is determined by two factors: the age of the entire plant (younger crowns produce more slender stalks) and its variety.

So, which size is preferable? We snapped off the woody bottoms of fat and skinny spears and tasted them side-by-side, both steamed and tossed with olive oil and salt. While both types tasted equally sweet, nutty, and grassy, we expected the delicate-looking thin spears to be more tender. To our surprise, the thicker spears actually had the better texture (if only by a hair). The reason? The vegetable’s fiber is slightly more concentrated in thinner spears.

Since thick and thin spears are both good bets, choose the size that best suits your cooking method. Thicker stalks are better for broiling and roasting because they will stand up to the intense dry heat that would quickly shrivel skinnier spears. We also like thicker spears for grilling since they are easier to manipulate. Quick-cooking thinner spears are good candidates for steaming and stir-frying.

Storing Asparagus

"Recipes That Work®" Cook's Country February/March 2009

Here is the best method for preserving the freshness of this delicate vegetable.

To determine how to best maintain asparagus’ bright color and crisp texture, we tested refrigerating spears in the plastic bag we’d bought them in, enclosed in a paper bag, wrapped in a damp paper towel, and with the stalk ends trimmed and standing up in a small amount of water. After three days the results were clear. Those left in the plastic bag had become slimy, while the paper bag and towel bunches had shriveled tips and limp stalks. However, the bunch stored in water looked as good as fresh and retained its firm texture.

To store asparagus this way, trim the bottom 1/2-inch of the stalks and stand the spears upright in a glass. Add enough water to cover the bottom of the stalks by 1 inch and place the glass in the refrigerator. Asparagus stored this way should remain relatively fresh for about four days; you may need to add a little more water every few days. Re-trim the very bottom of the stalks before using.

Vegetable Bouquet

Store cut asparagus in water to keep it fresh longer.

Trimming Asparagus: It's A Snap

Published May 1, 2011. From Cook's Illustrated.

Even the most thin, delicate spears of asparagus still have tough, woody ends that must be removed. To break off the ends at precisely the right point, all you need is your hands.

Grip the stalk about halfway down; with the other hand, hold the stem between the thumb and index finger about an inch or so from the bottom and bend the stalk until it snaps.

The Best Way To Cook Asparagus

Published September 1, 2008. From Cook's Illustrated.

Asparagus side dishes often don't get much attention and taste rather dull. How do you build flavor with a minimum of work?

Shopping Notes

Pencil-thin asparagus are easily overcooked and thick spears are woody; choose asparagus 1/2- to 5/8-inch thick.

Preparation

Trim tough ends.

Basic Cooking Methods

Broiling and pan-roasting concentrate flavors in delicate asparagus. Toss 2 pounds trimmed asparagus with 1 tablespoon olive oil on baking sheet and broil, shaking pan once, for 8 to 10 minutes. Or heat 1 tablespoon each vegetable oil and butter in 12-inch nonstick skillet. Add 2 pounds trimmed asparagus, with half of tips pointing in one direction and other half pointing in opposite direction. Cover and cook over medium-high heat for 5 minutes. Uncover and cook over high heat until tender and browned, 5 to 7 minutes.

Parmesan-Crusted Asparagus

From Cook's Country April/May 2012

Printer Friendly Version

Why This Recipe Works: Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese. To get crisp-tender asparagus, we salted it to rid it of excess moisture. From there, we dipped the spears in a combination of honey and egg whites whipped to soft peaks and coated them with a mixture of bread crumbs and Parmesan. Finally, to reinforce the Parmesan flavor, we topped the spears with an extra dose of cheese at the end of roasting.

Avoid pencil-thin asparagus for this recipe. Work quickly when tossing the asparagus with the egg whites, as the salt will rapidly begin to deflate the whites.

Ingredients

2 pounds (1/2-inch-thick) asparagus, trimmed
Salt and pepper
3 ounces Parmesan cheese, grated (1 1/2 cups)
3/4 cup panko breadcrumbs
1 tablespoon unsalted butter, melted and cooled
Pinch cayenne
2 large egg whites
1 teaspoon honey

Directions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down stalks of asparagus. Toss asparagus with 1/2-teaspoon salt and let stand for 30 minutes on a paper towel–lined baking sheet.

Meanwhile, combine 1 cup Parmesan, breadcrumbs, butter, 1/4-teaspoon salt, 1/8-teaspoon pepper, and cayenne in bowl. Transfer half of breadcrumb mixture to shallow dish and reserve remaining mixture. Using stand mixer fitted with whisk, whip egg whites and honey on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape into 13 by 9-inch baking dish and toss asparagus in mixture. Working 1 spear at a time, dredge half of asparagus in breadcrumbs and transfer to baking sheet. Refill shallow dish with reserved breadcrumb mixture and repeat with remaining half of asparagus.

Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining 1/2-cup Parmesan and continue to bake until cheese is melted and bread crumbs are golden brown, 6 to 8 minutes. Transfer to platter. Serve. Serves 4 to 6 as a side dish

Creamy Asparagus Soup

From Cook's Country April/May 2010

Printer Friendly Version

Why This Recipe Works: For our Creamy Asparagus Soup recipe, we found that cooking asparagus on medium-low heat slowly coaxed out its flavor. But there was a fine line between perfect and overcooked; for its fresh flavor to translate to the soup, the asparagus needed to be just tender enough to puree, but no more. For the soup’s base, we quickly discovered that water was bland (no surprise). A homemade asparagus stock wasn’t worth the extra effort, and additions of wine or vermouth turned a delicate soup grassy and acidic. Ultimately, our tasters liked store-bought chicken broth the best. We tested a number of “cream" components, from yogurt to sour cream, crème fraîche, and rice milk, and they were all too heavy, too tangy, or just too weird. In the end, a pour of heavy cream tasted just right. To give the soup a silky quality we switched from a base of onions to leeks. When pureed they made the soup creamier and added heft.

Ingredients

2 pounds asparagus, stem ends trimmed
3 tablespoons unsalted butter
2 small leeks, white and light green parts only, halved lengthwise and sliced thin
Salt and pepper
3-1/2 cups low-sodium chicken broth
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese
1/4 cup heavy cream
1/2 teaspoon lemon juice

Directions

Cook Tips: Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Peel the bottom 1/3 of the spears with a vegetable peeler, if they are thicker than 1/2-inch. Melt 1-1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.

Soften Vegetables: Add remaining butter and asparagus, leeks, 1/2-teaspoon salt, and 1/8-teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.

Simmer Soup: Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.) Serves 6

Tips, recipes and images courtesy of America's Test Kitchen and Cook's Country. America’s Test Kitchen is filmed in a real, working test kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine, Cook's Country TV, and the Monday-to-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists. CHEFS Catalog is a proud sponsor of Cook's Country, a part of the America's Test Kitchen family. For more information about Cook's Country and America's Test Kitchen visit their website: www.americastestkitchen.com, www.cookscountry.com

Your Turn: What's your favorite was to enjoy asparagus?

Cold February Day = Chicken Pot Pie

Tue, 26 Feb 2013 22:00:00 GMT

Like most of the middle of the country, Colorado has had some unexpected cold and snowy weather for the past several days. But it is Colorado, and it is supposed to be cold and snowy.

These are the foot hills behind the CHEFS offices. Typically we can see Pikes Peak and the effect of wild fire from this past summer. Today, where Pikes peak should be, all I see is grey nothing. See the arrow, you should see a large mountain there:

The foot hills in the area have a beautiful blanket of snow. It makes me long for Christmas:

Honestly, in the 6 years I have been here, I think this is the coldest and wettest February I can remember. It seems this whole winter season has been out of whack and weird. But I am really not complaining. The snow is bringing some much needed moisture to this area. And it mean I can get away with cooking a lot of comfort food!

Today's comfort meal of choice: Chicken Pot Pie. Delicious tender chicken, surrounded by creamy gravy and hearty veggies. It is a great way to round out this cold day!

Chicken Pot Pie

Printer Friendly Version

A delicious chicken, vegetable and pastry composition.

Ingredients

1/2 Recipe for Flaky Pie Pastry
1 small roasted chicken, skinned and boned, dice into 1-inch pieces (about 3 cups)
3 medium carrots (about 1 cup) cut in 1-inch chunks
1 cup frozen pearl onions
1 cup frozen peas
3 large mushrooms, caps and stems, cut into 1-inch pieces
3 Tbs butter, melted 1/4 cup flour
1 1/4 cups reserved vegetable broth
1 1/4 cups chicken broth
1 to 2 Tbs. dry sherry
1/2 tsp. dried thyme
1/2 tsp. ground sage
1/8 tsp. nutmeg
Salt and freshly ground pepper, to taste
Flaky Pie Pastry
3 cups unsifted all-purpose flour
4 tsp. sugar
1 tsp. salt
1/2 tsp. baking powder
3/4 cup firm, unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into small pieces
7 to 8 Tbs. ice water, or more as needed

Directions:

For Flaky Pie Pastry : Place the dry ingredients in the bowl of a food processor fitted with a steel blade. Chill for 15 minutes. Process for 5 seconds to blend. Add half of the butter and shortening. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining butter and shortening and pulse again 4 to 5 times, then process for 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fat. Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture toward the center with each addition. With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add some additional water, a few drops at a time. Flatten the balls into two, 4 to 5-inch disks. Dust the disks with flour, then score with side of your hand. Cover with plastic wrap. Chill 1/2 hour or longer before using. Will keep refrigerated for up to 3 days. This recipe makes one double crust 10-inch pie.

For Chicken Pot Pie: Bring 2 cups of water to a boil in 2-quart saucepan. Add 1/2 teaspoon salt, the carrots and onions. Cover the pot and bring to a boil, then simmer on low heat for 5 minutes. Off the heat add the frozen peas and mushrooms. Cover and let stand for 1 minute. Place a colander over a large bowl. Drain vegetables in the colander shaking it briefly. Reserve liquid for sauce. In a medium saucepan melt the butter. Add the flour and whisk quickly to form a roux. Cook on low heat for 4-5 minutes or until the mixture turns a light gold color. Add vegetable and chicken broths all at once and whisk on medium heat until the mixture comes to a boil and is thickened. Add the sherry, thyme, sage, nutmeg, salt and pepper. Simmer for 5 minutes. Preheat the oven to 400 F. Distribute the chicken and vegetables into a 10-inch Pie Plate. Pour sauce over mixture. It should come to 3/4 of the level of the filling. If you do not have enough sauce, add a bit more vegetable broth. Roll pastry into a 13-inch circle. Lay the dough loosely on the top of the pan. Trim edges, leaving 1-inch around. Turn edges under and press against side of the pie pan. Flute or crimp with a fork. Pierce the top 10-12 times with the tines of a fork. Brush the top with ice water and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon dried thyme. Bake in 400 F oven for 35-40 minutes or until the crust is golden brown. Let stand 15 minutes before serving.

Your Turn: What do you like to cook on cold, overcast, wintery days?

Chicken and Dumplings

Tue, 26 Feb 2013 00:00:00 GMT

Winter circled back around one more time to visit Colorado Springs. Dire predictions of a blizzard and warnings to stay off the road kept me inside. Well, that is not the only reason that I stayed inside—I also was stricken with a nasty flu. After several days of surviving on canned soups, I wanted some old-fashioned comfort food. I wanted chicken and dumplings.

Being sick, I was banned from making anything, lest I become our home's typhoid Mary. But I wrote down a shortcut version of the recipe for the acting cook to follow. I was afraid that the results would be less than comforting. However, with a little couch-cooking, it turned out excellent. Still rich and creamy, with comforting chicken flavor. It is such a quick recipe, I think it is a keeper for a week-day chicken and dumplings.

Dumpling Challenge

The challenge to making chicken and dumplings is always the dumplings. There are two types of dumplings: the flat type, which resembles thick noodles, and the round version. . It is a matter of preference as to which you want, but they play an important part of the soup. The flour from the dumplings helps thicken the broth.

What's the difference? The flat dumplings are made from stiffer rolled dough and then cut into shape. The round dumpling is made from a thick batter dropped by the spoonful into the broth. My experience in making chicken and dumplings is that the flat version will not thicken the broth as much as the round

My dumplings dissolved! What happened? One of my first attempts at making chicken and dumplings, all of my dumplings disappeared. The soup was rich and thick, but not a dumpling remained in the broth. I immediately called up my grandmother, the source of all my dumpling knowledge. After she stopped laughing, 5 minutes later, she asked me if the broth had been boiling when I dropped in the dumplings. It had not been. She may have had a good laugh, but I got some great tips for making dumplings that have helped ensure that my dumplings are delicious.

Grandma's Tips for Delicious Dumplings

Start with boiling broth: Having the broth at a slow boil when you start dropping in the dumplings is the key to making the dumplings regardless of which type you are making. The high heat of the boiling liquid seals the dumpling into shape as soon as it hits the liquid.

Do not rush adding the dumplings: As the dumplings are added to the hot broth they will sink and then come back up to the top. Typically, I will add several at a time, wait the 30 seconds or some for them to start coming back up and then add more. Add another round of dumplings, then wait. I continue in the same way until all the dumplings are in the pot.

Keep the broth at a high simmer: Make sure to adjust the heat as you go to keep the broth between a simmer and slow boil. This will keep the dumplings intact.

Cover the pot and don't stir: Once the dumplings are in cover it, and here is the next important part, do not stir the pot for at least 15 minutes. After 15 minutes or so, uncover the soup and stir to separate the dumplings, if necessary. Let them continue to simmer until done.

Taste a dumpling: Gummy dumplings are undercooked dumplings. Pull one out of the broth after they have been simmering for 15 to 20 minutes. If it is still gummy in the center, let them keep cooking and try again in a few minutes.

Thicken, if needed: I typically make the round dumplings, and my broth thickens nicely. But after stir to separate the dumplings, if you want to make your broth thicker, that's when you want to do it. Adding a blond roux, flour or cornstarch dissolved into chicken broth, or a little heavy cream, will thicken a broth nicely.

Quick Chicken and Dumplings

Makes 4 servings
32 ounces chicken stock
2 medium carrots, cut into 1/4- to 1/2 inch rounds
1 stalk celery, sliced thinly
1 medium onion, diced
2 boneless chicken breasts, cut into bite-size pieces
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
1-3/4 teaspoon baking powder
1/2 cup milk
Salt and pepper to taste

In a 4-quart saucepan over medium heat, add chicken stock, onions, celery, onion and chicken. Bring to a boil, then reduce to simmer. Cook 20 to 30 minutes, until chicken is cooked through.

In a small mixing bowl, whisk together flour, baking powder, 1/2 teaspoon of salt. Using a fork to stir, mix in 1/2 cup milk to form a soft, but thick batter. Add up to 2 additional tablespoons of milk if batter is too thick.
Increase heat to bring broth to a low boil. Drop by the tablespoonful into simmering liquid. Keep the dumplings spaced apart to prevent them from sticking together. Continue to add dumplings until all batter is used.

Cover and let simmer for 15 minutes. Uncover and stir. Check dumpling for doneness by tasting or breaking one apart. If dumpling is gummy in the center, allow them to simmer 5 to 10 minutes longer.

Serve immediately.

Your Turn: What is your favorite comfort food recipe?