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March 20, 2012

Vegetable Stuffed Meatloaf

At a recent neighborhood cocktail party where 3/4 of the gathering were self-proclaimed “foodies”, the conversation turned to what else, but FOOD! A woman from Louisiana who was a house guest of the hosts asked “Just what IS this meatloaf that you northerners talk about? Is it like Spam?” Rest assured, I set this lovely lady straight on meatloaf, which just happens to be one of my favorite comfort foods. (But have you heard the buzz that Spam is making a come-back in popularity?)

According to food historians, meatloaf first came on the scene in the late 19th century when meat grinders became a popular kitchen tool. A recipe for ground veal mixed with breadcrumbs and eggs and baked in individual molds is mentioned as early as 1884 in The Boston Cooking School Cookbook. The term “meatloaf” first appeared in the New York Times during the 1930’s and 1940’s when the economy forced homemakers to really stretch their food budget. The main ingredient was inexpensive hamburger combined with whatever leftovers (veggies) might be in the ‘fridge as well as the addition of some kind of grain-based filler such as oatmeal, bread crumbs or cracker crumbs. An egg was blended into the mixture as a binder to firm it up enough so that it could be sliced.

In a 2007 poll conducted by Good Housekeeping Magazine, meatloaf ranked #7 in the list of America’s favorite dishes. From roadside diners to upscale eateries to school cafeterias, meatloaf, mashed potatoes and green beans is the perfect comfort meal. (And don’t forget a cold meatloaf sandwich for lunch. I’ll have mine with ketchup and a slice of raw onion. Yum!)

This recipe is my favorite meatloaf – it’s stuffed with spinach and roasted red bell peppers.

stuffed-meatloaf
image: simplyrecipes.com

Vegetable Stuffed Meatloaf
Paula Anderson

1 large red bell pepper
2 Tablespoons olive oil, divided use
1 bag (6-ounce) fresh baby spinach, washed and spun dry
2 cups chopped onions
2 Tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
6 Tablespoons ketchup
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground veal
1/2 pound ground pork
1 pound lean ground beef
About a 2-1/2 inch thick slice of bulk hot sausage (like Jimmy Dean™ brand)

Char red bell pepper over gas flame or boiler until blackened on all sides. Place pepper in a paper bag and let stand 10 minutes to steam. Peel, seed and slice pepper into 1/2-inch wide strips.

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add spinach and toss just until wilted. Remove spinach from skillet and place in a small bowl. Add remaining 1 Tablespoon olive oil to skillet and sauté onions and garlic until tender.

Transfer onion mixture to a large bowl and add breadcrumbs, eggs, basil, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix in ground veal, pork, beef, and sausage.

Place half of meat mixture in a 9 x 5 x 3-inch loaf pan.  Using the back of a spoon, make a 1-inch wide by 1/2-inch deep trough lengthwise down the middle of the loaf. Lay half of the roasted red bell pepper strips in trough and then layer with spinach and remaining pepper strips. Top with remaining meat mixture, pressing down firmly.

Bake in a preheated 375° oven for 1 hour 30 minutes or until meat thermometer registers 160°. Let stand 15 minutes before slicing.

Yields 6-8 servings.

December 21, 2011

Almond Roca Cookies

Now what would Christmas be without special holiday cookies? I’ve been as busy as one of Santa’s little elves rolling, cutting, frosting, painting, and sprinkling my way through batches and batches of cookie dough. What fun! My husband came home from shopping yesterday and stopped dead in his tracks when he hit the kitchen. Bless his heart, he valiantly waded through the ravages of my reckless abandon and got to work tidying up, muttering something under his breath about how one woman could wreak such havoc in a kitchen. (Who me?) His efforts were justly rewarded with a cup of Joe and an Almond Roca cookie (recipe below) and all was forgiven. (Easy mark, huh?)

Historically, cookies were created by accident. It seems cooks would take a small portion of their cake batter to test the oven temperature before making a regular sized cake. These little test cakes were called “koekje”, which means “little cake” in Dutch.

Cookies by modern definition are made with sweet dough or batter and baked in single sized servings to eat out of hand. They are consumed in an estimated 95.2% of all United States households and Americans are reported to enjoy over 2 billion cookies a year, which comes out to be about 300 cookies per person. Up your count and try one of these delicious treats!

almondrocacookies

Almond Roca Cookies
Paula Anderson

FOR THE COOKIES:
2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup dark brown sugar
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
2 teaspoon vanilla extract
1 package (12 ounces) toffee bits
1 cup coarsely ground almonds

FOR THE GLAZE:
4 ounces milk chocolate
½ Tablespoon vegetable oil

To prepare the cookies: Whisk together flour, baking soda, and salt in a medium mixing bowl. Set aside. In a large bowl, blend sugars together on medium speed of electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. Slowly (low speed) add the reserved flour mixture and then the toffee bits. Mix until just blended being careful not to over-mix.

Place ground almonds in a small bowl. Using hands, roll pieces of dough into 1½-inch balls, and then roll in the almonds. Place on parchment lined baking sheets several inches apart. Bake in a preheated 300° oven for 22 minutes; transfer cookies to a cooling rack.

To prepare the glaze: Combine milk chocolate and vegetable oil and melt in microwave on HIGH using 10 second increments, stirring until smooth. Using a small spoon, drizzle melted chocolate over cooled cookies. Let stand until chocolate is firmly set.

Yields 4 dozen cookies.

December 19, 2011

Blitzen’s Chocolate Cocktail

I confess to being rather a purist when it comes to cocktails – my two fave indulgences are either an icy cold Grey Goose martini (stirred and NOT shaken) or a glass of really good bubbly (Piper Heidsieck in case you every want to gift me a bottle!) but every once in awhile, I get really bodacious in the booze department and enjoy something totally different. This holiday cocktail is so delicious that it can be served in place of dessert after a holiday meal. Cheers!

images

Blitzen’s Chocolate Cocktail
Paula Anderson

2 ounces semisweet chocolate
1/3 cup chocolate flavored sprinkles (“Jimmies” as we know them in Maine)
1 cup chocolate ice cream
2 ounces (1/4 cup) Bailey’s™ Irish cream liqueur
1 ounce (2 Tablespoons) dark crème de cacao liqueur
1 ounce (2 Tablespoons) vodka
Grated chocolate for garnish (optional)

Place semisweet chocolate in a microwave-safe container and melt in microwave on HIGH using 10 second increments until smooth, stirring often. Dip the rims of eight 1-ounce shot glasses in the melted chocolate and then dip in the Jimmie’s. Chill until serving time.

Combine ice cream, Bailey’s, crème de cacao, and vodka in blender. Cover and blend until smooth.

Pour into prepared glasses and garnish with grated chocolate. Serve immediately.

Makes 8 (1-oz.) servings.

November 23, 2011

Flagstone’s Fruit Compote

Every family has certain dishes that a holiday meal just wouldn’t be complete without, and this very unusual fruit compote fits that description for my family. There would be a major uprising if this side dish was not served with the ham for Easter and the turkey on Thanksgiving.

My late uncle, Paul Hodgdon, was the Executive Chef at Flagstone’s Restaurant in Newington, New Hampshire (a few miles from Portsmouth) when I was a child. I’m not sure whether he developed this recipe himself or if it was an in-house recipe, but the restaurant became famous for this fruit salad. My Mom has passed the recipe down to my sisters and me and we are all carrying on the tradition of serving it during the holidays. Flagstone’s burned down more than 30 years ago but whenever we drive by the location, I have to smile as I remember the wonderful food Uncle Paul prepared, both at the restaurant and in the kitchen with my Nanie, who was also a fabulous cook. (Who says being a foodie isn’t a genetic condition?)

orange-cranberry-compote_400x400
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October 30, 2011

Harvest Pumpkin Recipes

There are pumpkins decorating nearly every house in our neighborhood and again, the hub and I amused ourselves and spent an afternoon this week-end carving ours.

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image: elenaspantry.com Continue reading “Harvest Pumpkin Recipes” »

September 6, 2011

Fresh Tomato Soup

My gardens are winding down but I am still picking tomatoes every couple of days which makes me very happy! This fresh tomato soup is a “must have” in my freezer. I love its versatility: For a richer version, add about 1 Tablespoon of heavy cream to each cup of soup and reheat gently. Other options include a Mexican version by substituting cilantro for the thyme and basil and adding a bit of chile powder and a pinch of dried hot pepper flakes. You can make the soup as written below but then clean out the ‘fridge: add leftover rice, pasta, veggies, chicken, or whatever you have on hand that pairs well with tomatoes. But my fave is just as is with a dollop of sour cream and garnished with fresh basil.

Tomato Basil Soup_004 (Large)
photos by Paula Anderson Continue reading “Fresh Tomato Soup” »

August 1, 2011

Sweet and Spicy Turkey Salad

President Harry S. Truman said “If you can’t stand the heat, get out of the kitchen.” I think most of us are probably taking that quote literally as we suffer through these dog days of summer with 3 digit temps during the day and hot, sultry evenings.

And when it is just TOO hot, TOO humid, TOO much to think about doing anything TOO complicated using TOO many dishes, this main dish salad is the perfect solution for a light meal. Add a crusty baguette and finish the meal with a slice of decadent frozen peanut butter pie.

chicken-salad-300x225
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June 3, 2011

Barbecued Baby Back Pork Ribs

If you like pork ribs that are almost buttery-soft and the meat fairly falls off the bone, then this recipe is for you. The long, slow oven-bake with the ribs bathed in the tangy sauce followed by quick char on the grill produces the most tender, succulent ribs you’ve ever tasted. And how about adding a scoop of broccoli salad to your plate for a perfect summer meal?
Baby-Back-Ribs
image: freerecipe14.blogspot.com

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April 21, 2011

Baked Burgundy Ham

According to David Feldman’s book, Imponderables, the ritual of eating ham around Easter time predates Christianity. Ham was the main ingredient of all springtime feasts for a very simple reason: fresh meats were not available at the beginning of spring, so pagans would bury fresh pork legs in the sand by the sea during the fall and winter. The pork was cured by the salt water, which preserved it until spring. For their special spring feast, the pork was cooked over a wood fire. (Clever, those pagans!)

This method of cooking a ham is traditionally the star of our Easter meal. Preparation needs to begin the day before you plan to serve it.

easter_ham
image: pointingthecannon.blogspot.com

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March 19, 2011

Chocolate Fudge Brownies

American novelist David Leavitt said “Childhood smells of perfume and brownies.” Oh yes! The fragrance of brownies baking brings me back to such happy times baking with my Mom at around age 6.

What’s your preference when it comes to brownies? Dense and fudgy or light and cakey? With frosting? Pecans? Walnuts? Chocolate chips? Peanut butter chips? Marshmallows? Toffee bits? Or how about a Blondie instead of a chocolate brownie? The choices are seemingly endless with all sorts of delicious combinations.

The brownie is best described as a flat, baked square that is a cross between cake and a cookie. It first appeared during the 1893 Columbian Exposition in Chicago, Illinois when a chef at the Palmer House Hotel created the confection at the request of Bertha Palmer. She described what she wanted as something smaller than a piece of cake that could be easily eaten from boxed lunches. These first brownies had an apricot glaze and had walnuts in the batter and are still being made at the hotel according to the original recipe.

Our wonderful state of Maine can also stand up and take a bow for its role in the history of brownies. In 1907 Lowney’s Cook Book by Maria Willet Howard (published by Walter M. Lowney Company of Boston) listed a recipe for Bangor Brownies, created by a woman from where else but Bangor, Maine. A few years later, The Bangor Brownie was rated the #3 position in a rating of the 10 most popular snacks.

images
image: hiltontopchef.com

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February 10, 2011

Stuffed Portobellos

I confess to being a dyed-in-the wool carnivore. That being said, I’ve come to realize that the older I get (ahem, no specific age revealed but let’s just say I recently celebrated the 10th anniversary of my 50th birthday) I often choose a vegetarian entrée when dining out and Peter and I have happily adopted the new “Meatless Monday” idea.

Mushrooms of any type are a wonderful substitute for meat because they have great texture and “chew” and portobellos in particular have substantial meatiness and umami. This recipe combines lots of my favorites: artichokes, spinach, and cheese all stuffed into a tasty mushroom. Served with a green salad and a crusty baguette, dinner is meatless and marvelous.

stuffed portobellosimage:definitelyra.com

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January 31, 2011

Homemade Fudge Brownies and Hot Fudge Sauce

“As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.”

This quote is from the book “Chocolate: The Consuming Passion” written by Sandra Boynton in 1982, but I remember my Mom saying something very similar at least 50 years ago. A day without chocolate is just not a good day for Mom. Before we headed south for the winter, I stocked her freezer with a couple batches of brownies and tucked 3 jars of hot fudge sauce in the ‘fridge so she can enjoy her favorite dessert: a brownie topped with vanilla ice cream and a very healthy drizzle of warm and gooey hot fudge sauce.

If you need an excuse for all this chocolate decadence, February is National Chocolate Month. Get ready to celebrate!

fudgebrowniesnsauceimage: devchengkalath.com

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January 11, 2011

Cheesy Beer & Bratwurst Soup

Kachoo! If you are having one of those sneezing, coughing, aching, sore-throat kind of days, then read on, my friends. We know there is no documented cure for the common cold, but we do know that a steaming hot bowl of “Jewish Penicillin” (aka chicken soup) most assuredly offers us comfort as we battle a winter cold.

Homemade soup is one of my favorite things to prepare. There are some decent commercially prepared stocks that are readily available in most supermarkets if you don’t have the time, energy or ingredients to prepare a batch from scratch. Always look for those labeled “reduced sodium” and “no msg” for the best flavors. Then you can pretty much clean out your vegetable drawer and pantry and add whatever seems like a good combo. Pasta, rice and potatoes are also good additions but I recommend cooking these high starch ingredients in a separate pan and then adding it to the soup pot.

If you’ve gotten a little too heavy handed with the salt when making a pot of soup, don’t despair. You can easily rescue your too salty soup by adding a few slices of peeled, raw white potato. Boil the soup for 5 or 6 minutes – remove the potato slices and you’ll remove the excess salt. To easily de-grease soup, transfer it to a bowl and place in the refrigerator for at least an hour or so. The fat will rise to the surface and harden. You can easily skim it off with a large spoon.

If you like a thicker soup or chowder and don’t want to dilute the flavor by adding a thickener (like flour or cornstarch), toss a couple of slices of good quality white bread (crusts removed) into the food processor to make fine crumbs. Add crumbs to hot soup and stir well. The crumbs will dissolve into the stock and thicken it.

Another thickening method is to scoop out a cup (more or less depending on the amount of soup you’ve made) of the solids (potatoes, pasta, veggies, meat, fish, whatever) and place in the work bowl of your food processor. Add just enough liquid from the soup to easily purée the solids. Add back to the soup pot and VOILA! You have thickened your soup without sacrificing any flavor.

So if your winter cold is lingering (and even if it isn’t!) and you grimace at the thought of yet another “dose” of chicken soup, how about a walk on the wild side with a steaming bowl of hearty, cheesy, garlic-y bratwurst-y soup?

bratsoup
image: desertculinary.blogspot.com

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December 27, 2010

Amaretto Stuffed Strawberries

Every once in awhile someone comes up with a recipe that is so delicious, so much fun, so unusual, such a party-pleaser, that I kick myself and say “Why didn’t I think of that?” The recipe below is such.

Concocted by my handsome and talented bonus son Eric Anderson, it is the perfect little bite of something sweet to serve after a special dinner.

Lucky me – I’ll be making these for dessert as we welcome the new year Friday night – in shorts and flipflops on the deck of our house in the Keys. Good bye snow and sleet and hello sunshine and sand!

chocolate-mascarpone-stuffed-strawberries

AMARETTO STUFFED STRAWBERRIES

Large strawberries
Amaretto
Chocolate flavored whipped cream
Shaved semi-sweet chocolate

Wash and hull the berries. Using the tip of a sharp paring knife, scoop out a cavity in each berry. Pour a few ounces of Amaretto into a measuring cup. Fill each berry with Amaretto, top with a squirt of chocolate flavored whipped cream (straight from the can) and a sprinkling of grated semi-sweet chocolate. POP into your mouth all at once!

NOTE: If you have one of the specialty pans for holding Jalapeno Poppers upright for baking, they make a perfect (if rather un-elegant) serving piece for these berries.

December 20, 2010

Maine Lobster Bisque

What says “special occasion” better than lobster? We all have different food traditions surrounding the Christmas holidays. As a child, it was always Oyster Stew at my Nanie’s house in Portsmouth and then off to midnight mass at St. John’s Church. When I married and had my son Scott, the first tradition I tossed into the trash was the Oyster Stew ritual. Never one of my favorite things as a child (but I did eat it) but as an adult, it was high time for a new tradition before mass (chicken pot pie and I have no idea how we decided upon that). When said son flew the coop after graduating from college and moved to California, he decided the new tradition should be stopping to pick up Chinese food from his favorite restaurant conveniently located near the airport. And 7 years ago when Peter and I got married, we started yet another tradition: lobster bisque and popovers. And nobody’s complaining that it isn’t oyster stew.

Merry Christmas!

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November 29, 2010

Endive with Herb Cheese and Pea Shoots

A holiday cocktail party is always a good idea! A casual party for drinks and munchies offers the perfect opportunity to invite the new neighbor down the street, or an acquaintance that you know only casually but would like to get to know better. Another fun idea is to ask a couple of good friends to each bring along one or two people who they think you’d enjoy getting to know.

Given that a cocktail party is a rather informal type of gathering, the mechanics of how it works are relatively simple even for a novice host or hostess. You don’t have to worry about having enough of Grandma’s china or fussing about seating arrangements. Guests can move about and mingle, chatting and nipping and nibbling as they go along. What fun!

I always choose recipes that can be prepared ahead of party time with just a minimum of last minute plating or warming up. The host and hostess should have fun, too. Cheers!

Endive with Herb Cheese and Pea Shoots

8 ounces Boursin cheese (purchased or home made – recipe below*)
2 Tablespoons finely minced fresh parsley
2 teaspoons finely fresh minced chives
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 heads Belgian endive, leaves separated, washed, and dried
4 strips lean bacon, cooked and crumbled fine
1 box pea shoots

endive

Place cheese, herbs, salt and pepper in work bowl of food processor. Use on/off turns until smooth and creamy. Transfer mixture to pastry bag with a plain fluted tip. Squeeze about 1 Tablespoon of cheese at the base of each leaf of endive. Sprinkle with bacon and then top with a few pea shoots, pushing them down gently to make them stick to the cheese.

Yields 24 pieces.

MAKE AHEAD NOTE: Filling can be made up to 1 week in advance. Store in a tightly covered container in the refrigerator. Remove from ‘fridge about an hour before filling endive leaves. Once filled, leaves can be covered and store in the refrigerator for up to 2 hours before serving.

Homemade “Boursin” Cheese

4 ounces cream cheese
4 ounces farmer cheese
4 ounces small curd cottage cheese
2 Tablespoons plain Greek yogurt
2 cloves garlic, peeled and minced
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh oregano
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh parsley
Salt and freshly ground black pepper to taste

In a food processor or with a hand mixer, combine cream cheese with farmer cheese, cottage cheese and Greek yogurt. Add garlic and herbs and season to taste with salt and pepper. Transfer mixture to a crock or small bowl, cover, and refrigerate for at least a couple of hours before serving.

Yields  about 1¾ cups.

MAKE AHEAD NOTE: Cheese may be prepared up to 3 days in advance. Store in a tightly covered container in the refrigerator.

November 20, 2010

Food Labels: What do they really mean?

The FDA (Food and Drug Administration) has promised better regulation pertaining to the labeling of food, probably because there seems to be a lot of misleading information that may entice consumers to buy a particular product, thinking that it is healthier than it is.

Get in the habit of reading labels! Yes, there are usually one or two “in your face” type words on the front of the package (think FAT FREE or REDUCED FAT) but don’t forget to check the side or back of the package where you’ll find lots more valuable nutritional info. Here is a brief synopsis of what all the mumbo-jumbo really means to you, the (hopefully informed) consumer.

honest_labels_600

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November 7, 2010

Pomegranates: Healthy and Delicious

Hands on your buzzers – time for a little “Jeopardy” in the fruit category.

The answer is:  Ancient myths cite this fruit as favored by the gods, symbolizing fertility in Chinese, Greek, Persian, Roman and Hebrew lore. They symbolize hope in Christian art and according to Jewish tradition, this odd looking fruit is a symbol of prosperity.

The correct question is: “What is a pomegranate ?”

The name pomegranate translates from pomme garnete, French for “seeded apple.” In fact, it is often referred to as a Chinese apple. The pomegranate’s botanical name, Punica Granatum, translates to “apple with many seeds.”

This fruit originated in tropical areas of Asia but has been cultivated throughout the Mediterranean and the Middle East. History credits Spaniards with bringing pomegranates to California more than 200 years ago.

The most common variety of pomegranate is called the Wonderful or Red Wonderful. The fruit is about the size of a large orange, has a spiky crown, and is a deep reddish purple color with skin that is rather leathery. Although pomegranates will grow in some Southern areas of the United States, California’s San Joaquin valley is the site of major commercial production.  A typical acre with 110 trees yields 600 – 800  28-pound boxes of fruit. About 75% of the crop is sold in the U.S. with the remainder being exported to Japan, Taiwan, Hong Kong, Australia, Singapore, the Middle East, and Mexico.

Studies have found that pomegran­ates are richer in antioxidants than red wine, green tea, and most other fruits. A recent study indicated that pomegranate juice boosts the body’s production of nitric oxide, which may help keep blood vessels open and flexible. A 2006 study at the Univer­sity of California (Los Angeles campus) studied 50 men with prostate can­cer for up to four years and found that a daily eight-ounce glass of pomegran­ate juice slowed the progression of the cancer. The juice appeared to suppress cancer cell growth. Researchers suggest that these same benefits may extend to breast and colon cancers. The edible fruit from one medium pomegranate contains 104 calories, with 1.5 grams of protein, 26.4 grams of carbohydrates, 9 mg of vitamin C and 399 mg of potassium.

Pomegranates are in supermarkets now (and will be for just a few months) and are shipped ripe and ready to eat. Select pomegranates that feel heavy for their size and have no splits or cracks in the skin. They can be stored at room temperature (out of direct sun) for several days but for longer storage, place them in a plastic bag and pop them in the ‘fridge.

The only part of the fruit that you eat is the arils, which are the small juice sacs that are red and resemble seeds. Cut off the crown of the pomegranate and then slice it into sections. Place the sections in a bowl of cool water and then roll out the arils with your fingers. Discard everything else. Strain out the water and enjoy the sweet-tart flavor of the arils, seeds and all. Toss them into a green salad, in chicken salad, or add to your morning bowl of cereal. They are sweet-tart and delicious!

Pomegranate juice is often displayed in a refrigerated case in the produce department. Check the labeling and choose juice that has no added sugar or preservatives and has not been blended with other types of juice.

pomsimage: eatdrinkbetter.com

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October 31, 2010

National Men Make Dinner Day

Oh my, do I have some good news to share with all of you ladies out there: Monday, November 1 is NATIONAL MEN MAKE DINNER DAY! Now mark that one on your calendar in bright red ink. My husband (clad in his special apron proclaiming that he is “THE MAN WITH A PAN”) will surely be in control of our kitchen that day. Here’s a guy whose culinary talents were shall we say, rather limited (as in scrambled eggs and grilled cheese sandwiches) until I swept him off his feet 9 years ago. Since then, with just a tad of tutoring from yours truly, he has significantly improved in the kitchen and his expanded repertoire now includes one of my favorites, Shrimp Scampi. Mondays just happen to be his dedicated day for cooking as that is deadline day for me for several newspaper columns. While I am locked away in my office for the day, I am serenaded by Peter’s sexy voice singing “O solo mio” over the din of pots and pans clanging and banging. Life is especially delicious on Mondays.

Shrimp Scampi 500

image: closetcooking.blogspot.com
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October 3, 2010

The Versatile Onion

So how are you feeling today? Headache? Sore throat? Athlete’s foot? Going bald? Been bitten by a snake or stung by a bee? If so, help “might” be right in your kitchen pantry. According to folk lore, the lowly onion was once thought to have significant medicinal powers and could cure all of the above maladies.

Onions are probably one of the most versatile of all vegetables. They can be eaten raw, baked, stuffed, fried, boiled, creamed, sautéed, and of course, we mustn’t forget deep fried onion rings. (I’ll have mine with lots of salt and ketchup, thank you very much.)

Onions are often divided into three categories: mild, strong, and sweet. The mild group includes chives, shallots, and scallions (also called green onions) and has a rather subtle flavor. Leeks and the small white pearl onions are included in this group as well. The stronger varieties include the common brown (sometimes referred to as yellow or white) onion, and garlic. This group is essential to thousands of recipes, lending its pungent zip to the overall flavor profile. The sweet varieties of onions (Texas Sweets, Walla Walla, Maui Sweets, and Vidalia onions), are so mild that you can almost eat them like an apple.

Why do we cry when cutting an onion? It is the sulfuric compounds in onions that irritate our eyes and nasal membranes. There are many thoughts as to how to prevent this uncomfortable side effect, including goggles, holding an unlit match between your teeth, or chewing on a stick of gum or a piece of white bread. However, the only fix that works for me is to refrigerate the onion for an hour or so before peeling and chopping.

Onions are part of the fall harvest and I love guessing what size and shape the onion will be as I give the top a good yank. We’ve just dug our Green Mountain potatoes this past weekend (less than typical yield) and we’ll wait a little longer for the rest of the onion tops to flop over before we pull them.

There’s a bit of personal history with this recipe for a fabulous hors d’oeurve made with sweet onions. I attended a cooking class in Key West many years ago taught by Sarah Benson, who had the enviable job of being a chef in the Test Kitchen of the sadly, now defunct, Gourmet Magazine. She is a charming woman and told the story of preparing Herbed Onion Tea Sandwiches at Gourmet for one of the holiday entertaining issues. These little onion sandwiches were so popular amongst the staff that people were trying to “trade” other items being tested  just to get another taste of this unusual concoction. (Sort of like in grade school when you would check out everyone else’s lunch boxes and do some creative bartering for something extra good…remember?)

Onion Sandwiches 001

image: theslowcook.blogspot.com

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