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Food & Drink

Brian Bulot

2012-04-20 11:06:05

Q: We are going to have a large casual gathering of friends in a few weeks and I am planning to grill some hot dogs, partly because I am not a grill master and partly because I just like a great dog every now and then. While I love the traditional, I would like some ideas to freshen it up.

A: When I think of summer, I think of two things — hot dogs and baseball (or beer league softball for that matter). The best thing about both is that you do not have to be an expert to enjoy either one of them. No matter if you are a grilling guru or just a dabbler, you can cook up some awesome dogs that impress. And YES, with the month of May bringing with it Memorial Day, grilling season has OFFICIALLY arrived. Here are some ideas that will inspire you to fire up that grill: Frito Dogs Why not combine party favorites for one delicious bite? Top your dogs with Fritos, nacho cheese, and jalapeño for a dog with a fun punch. Hog-Tied Few things could be as delicious as a hot dog stuffed with cheese, wrapped in thick bacon and topped off with fried onion strings. So-Cal Dog If you want to accommodate those watching their waistline, try serving up some So-Cal turkey or chicken dogs on whole wheat buns and topped with avocado, sprouts, and cucumbers. Jerk Chicken Dog While you have the chicken dogs on the grill, try heating things up with a Jerk Chicken Dog. Throw on some mango chutney, jalapeños, and mayo for a vibrant flavor combination. Po’Boy Bring on the remoulade (look it up) and let the party begin! Add in some shredded lettuce, pickled okra and Creole mustard and you have a party for your taste buds that will delight your guests. Cuban Sandwich Split your grilled dogs down the middle and layer on a roll with dill pickles, mustard, and Swiss cheese (looks like a hot dog sandwich). Grill the bun for that final grill guru touch. Boston Terrier Take your favorite dog and smother with hot baked beans, sautéed onion, and a generous helping of crisp bacon chunks and you have a showstopper. Chico Dawgs Top your dog with pickle spears, cucumber spears, sliced tomatoes, diced onion, and mustard. For a truly authentic dog, use a poppy seed bun and top your creation with celery salt. Taco Dog Wrap your hot dog in a flour tortilla and top with all of your favorite taco condiments for a fun twist on two old favorites. New York State of Mind Dog Go classic NYC and top your dogs with spicy brown mustard and sauerkraut and you can’t go wrong. BBQ Picnic This version is a picnic in a bun! Brush your dog with BBQ sauce before you throw them on the grill, then serve on a toasted bun with coleslaw for a meal that hardly needs a plate. All this hot dog & grilling talk makes a guy hungry! Hold on while I dab my drooling mouth. Enjoy…

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Food & Drink

Brian Bulot

2012-03-27 08:38:24

Q: As well as being Catholics that observe meatless Fridays, we really enjoy eating fish, particularly if it is grilled. Unfortunately, I just can’t seem to get the same results as we enjoy at our favorite restaurants. One of my frequently encountered grill disasters is that the fish just falls apart when I turn it over. Can you give me some tips?

A: Okay, all you grill masters out there— you can step off here. This is for all of us mere mortals wanting to achieve sublime status and these tips may just put us in a league of our own! So whether you simply love fish or have to have “meatless Fridays” during lent, use these at your own discretion. First, when selecting fish, be sure to know what fish works best for which grilling method. •Thick fish steaks are well suited for grilling. These usually are from three-quarters of an inch to an inch thick and include fish such as tuna, salmon, halibut, and bluefish. •Fish fillets can be grilled, too. Pompano, monkfish, flounder, and similar fish cook quickly on the grill. The best way to cook them to avoid drying them out is in a grill basket. Next, remember that grilling fish is a breeze once you master two things: preventing sticking and mastering cooking times. Here are my best tips for getting celebrity chef results from your own grill. 1. When using a marinade, do not let sit for more than 30 minutes as it will “cook” the fish and make it mushy. 2. Start with a clean grill. Any debris will cause the fish to stick and give the fish an unwanted flavor. 3. Before you heat the grill, oil it well. If your fish marinade did not include oil, you can brush the fish with oil as well. 4. Heat the grill well before you put fish on. This is key to getting those great grill marks as well as searing it well enough that it will withstand turning. 5. Turn only once, half way through the grilling process. 6. Use a wide-headed spatula to prevent breakage Finally, stay by the grill and keep an eye out for that window between done and over dry. This is probably the trickiest part of the process. The fish is done when the meat is opaque all the way through and the juices run clear. If any part of the meat appears glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill. Next month, GRILLING SEASON!

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Food & Drink

Brian Bulot

2012-02-28 10:15:04

Q: I have been making deer jerky for a couple of years now, but have not been satisfied with my results. I have tried a variety of things, and pretty much disliked how every batch turned out. Does anyone have any tips to make this worthwhile for me?

A: A good batch of jerky really is worthwhile, so don’t give up too soon. Let’s see if we can help get this on track for you. Here are my best tips for deer jerky: • Freezing meat for a month prior to making jerky will kill off live parasites that are often found in wild game. Some people choose to use meat left over from the previous year to help make room in the deep freeze for the season. • First, consider how you want your jerky to taste, and then choose a method and marinade that will get that result. Do you want it spicy, mild, chewy, soft, or moist? Do you prefer sliced or pressed? • Cut the meat when it is partially frozen and it is much easier to get uniform thickness. The direction you cut is a matter of preference, but cutting against the grain produces a jerky that is a little easier to eat. Try to keep the slices around 1/4” inch thick. • Seasonings are a matter of personal preference. There are many great mixes, spices, and rubs on the market (check your local grocer), but you can also experiment with your own blends. If someone you know had results you liked, try that method for yourself and personalize it as you get better. • When choosing a drying method, keep in mind that red meat needs to be cooked to a minimum of 160 degrees Fahrenheit prior to dehydration, to ensure that all bacteria and parasites are zapped. • Remember that the time it takes to dry will vary by method, temperature, and thickness of the meat. Keep an eye on the process to avoid over drying or burning. • When you think the jerky is almost done drying, let it cool to room temperature. It is done when it will bend and separate, but not snap apart. It’s better to take it out early, as you can always continue the drying process. • If the jerky is over dry but not burnt, you can rehydrate it by placing it in a sealable bag with a small amount of water and microwaving for 30 seconds. This will not save burnt jerky, but it can rescue a batch that spent a little too much time drying. Making jerky is a guy thing, but remember it is part science, and part art. Give it time and you will perfect your process. Besides, what guy doesn’t like a good batch of homemade jerky with their favorite beverage?

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Food & Drink

Brian Bulot

2012-01-26 16:45:34

Q: I am having a group of guys over for a party in my newly completed game room/bar and am planning to barbecue. It is the first time we will all have seen each other since high school so I want to do something more than burgers but not something that will have me tied up at the grill too long and of course something a bunch of middle aged guys enjoy. Can you give me a few options?

A: As long as you have meat on the menu, you’ll do all right! In fact, in most cases it never even occurs to most men that meat is just part of an entire menu that includes a salad and side dish. No matter what else you plan to serve, meat will be the star of the meal. (Bonus points if you killed it yourself.) So when you choose your main course, think about what you like and chances are they will enjoy it as well, whether it is a big juicy grilled turkey leg or some mouth watering pork chops seasoned to perfection. A surf and turf meal is another good option, on the off chance one of your old pals is not a meat eater. Try a tender top sirloin and tuna or halibut. These choices all require minimal cooking time and deliver high flavor. Another option is to consider something you can begin cooking ahead of time, in a smoker for example and have ready when the guys arrive. Try turkey legs or ribs topped off with your favorite sauce. If you plan to smoke your meat, be sure not to use too much smoke. Too much smoke can make your meat bitter or taste like an ash tray. A good rule of thumb: between two and three ounces of wood is usually sufficient, regardless of the cut or weight. Remember to invite your guests over for the entire smoking portion or the last hour or so before it is done. You know how we guys like to sample it straight from the smoker while catching up on old times with our favorite “beverage”... Lastly, consider portions. Save portion control for some other time. Nothing says “man meal” better that a huge platter of steaks right off the grill.

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Food & Drink

Brian Bulot

2011-12-27 14:15:42

Q: Can you tell me some budget options for steak?

A: It’s good for summer-time barbecues, and for hearty stick-to-your-bones winter meals. It’s a delicious treat, a savory splurge and it’s the one food that almost every carnivore (or omnivore) agrees to love. In Southeast Kansas it’s available a lot of ways – it is…The STEAK! We are all pretty conditioned to think of tenderloins, strip steaks and rib steaks as the primary options for steak, but there are many other tender and flavorful options. Here are a few budget friendly options that do not sacrifice quality for price: •Boneless blade steak- the blade is an often overlooked value. It is located in the chuck, or shoulder. In most cases meat from the chuck, although flavorful, is generally tough and best for braising or stewing. The blade is an exception to the rule and is quite tender. In fact, the boneless blade steak is cut from the exact same muscle as the premium rib eye steak. The only catch to this exceptional steak is that there is a seam of cartilage running through the center. •Thin flank steak- the thin flank is situated in the flank primal. This cut is perfect for slow grilling. •Tri tip steak - the tri tip comes from the bottom section of the sirloin. The tri-tip, a triangular end piece of the sirloin, is one of the most venerable cookout cuts there is, almost a cross between a steak and a roast. •Skirt steak- one of the most flavorful pieces of meat around but remember, skirt steak loves, and needs, intense heat. •Flat iron steak - we can thank the National Cattlemen’s Beef Association for funding research to make this flavor-packed, tender, economical steak available to us today. Developed by research teams at the Universities of Nebraska and Florida, the Flat Iron Steak is a hot menu item across the US. If you are unsure of how to cook a particular cut of meat, your butcher can help with plenty of tips!

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Food & Drink

Jack Shelton

2011-11-21 12:03:59

Q: It seems like the new fast food craze is the sandwich. I remember when we got fast food so we were eating something other than sandwiches! With so many people raving about them, I am starting to wonder what I am missing. Can you tell me what is going on with this trend?

A: You are right to notice, there is a sandwich revival taking place on the culinary scene and it is HOT. For years the sandwich was just sort of a convenient side note, fit for packed lunches but not necessarily the attention grabbing item on the menus of trendy restaurants. Not that there were not plenty of really mouthwatering sandwich recipes out there- there certainly were- they just did not seem to get the attention they deserved. Now the sandwich has gone gourmet and is grabbing headlines everywhere. Partly due to the food truck revolution where venders, looking for easily transported foods, turned to the venerable sandwich. Rather than offering the same tired breads and meats, they took it up a notch and offered sandwiches that people were not likely to make themselves, using fresh ingredients and plenty of spices. Suddenly the gourmet sandwich craze was on, and even the most unlikely corporations were on board. Even Disneyland brought in outside sandwich venders for a recent event for the first time in the park’s history. While the food truck allure has died down, the desire for gourmet sandwiches has not. Now diners want the convenience of take away gourmet food with the dine in option. Whether at work or dining out with friends or family, diners can enjoy delicious, and far from average sandwiches. So, you may as well get on board and enjoy the delicious ride!

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Food & Drink

Brian Bulot

2011-11-21 10:17:41

Q: I’m a guy that enjoys cooking, grilling, and all the above. Its always hectic around the holidays but this year I’m going to take a stab at providing the holiday ham. Any ideas?

A: Ready or not, it’s that time of year…Again! Whether you love or hate the thought of Santa Claus, holiday gatherings, and/or having the in-laws over for dinner, Christmas is upon us. There’s no since in being an Ebenezer Scrooge (Bah humbugs don’t work anyway!) so its time to suck it up, be prepared, and put on a happy face (Guys, we get to eat and indulge; it’s not that bad fellas!). So I figured it would be my Christmas gift to you, providing you with a tasty holiday ham recipe, oh and don’t forget my favorite part…the leftovers! Honey Ham 1 & 1/4 Cup Honey 3 tablespoons dark corn syrup 1/2 cup butter 3 tablespoons orange juice ¾ teaspoons dry mustard (the good stuff) ¼ cup whole cloves 1 Ham (local grocer favorite of your choice) With a sharp knife, score ham in a diagonal pattern. Repeat this step diagonally in the opposite direction, creating a crossing pattern. Insert whole cloves at the crossings. Preheat oven to 325 F. Place ham in a roasting pan fat side up (melting fat will baste your ham). Half way through baking, turn ham over to avoid uneven salting from the brine of the meat. If roasting a ham that is not precooked, bake for 20-30 minutes per round. If ham is precooked, see label directions for cooking times. While ham is roasting, combine all ingredients in a sauce pan. Stirring frequently, cook over medium heat and bring to a full boil. Reduce heat and cook one minute. Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Continue to glaze every 10 minutes for the remainder of baking. Serve the remaining glaze with ham. Enjoy and we’ll talk next month. Happy Holidays to you and yours!

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Food & Drink

Jack Shelton

2011-10-20 12:56:32

Q: We are having a corporate event that is in need of catering, and the job of figuring out the menu was delegated to me. Frankly, it is not a fancy affair, but of course, we all want it to be nice. I would also like to avoid some of the problems we have had in years past, which are often encountered with larger orders, such as undercooked meats. Do you have any ideas on creating healthy and fresh options that avoid the pitfalls of major expense or poor quality?

A: The party season is heating up and with all of the festivities, someone has to plan them and come up with the ideas. Fortunately, with a little planning, it will not be as frustrating as you might imagine. You did not mention whether it is a lunch, dinner or both but I will give you some ideas that work for both and are also friendly on the budget. Instead of breaking the budget on high-end restaurant catered meals, many companies are opting for more affordable catering. Local delis, small restaurants and supermarkets are a good source of low-cost catering and very frequently, event and party planners tap into several of the resources at once to create a wonderful variety for attendees. Menus from these places usually include things like wraps, deli sandwiches, salads, desserts and veggie or fruit trays, and can often be customized to suit a particular holiday theme or dietary preferences. And you do not have to sacrifice quality or healthy options when you are watching the budget. Many restaurants offer healthy options that are affordable, flavorful, and perfect for large events. Look for places using high quality, fresh, and local ingredients and ask if they can handle your size function. Remember, asking questions prior to the event can save you a poor meal at the time of the function.

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Food & Drink

Brian Bulot

2011-10-20 10:54:56

Q: I was wondering if you had any tailgating food ideas. I am not just talking about burgers, chips and dip. What I need are some tailgating ideas worthy of competition. They don’t have to be complex, just so good that the guys in the truck next to us will be wishing they were part of our crew!

A: I couldn’t leave you hanging with just a couple of ideas last month, so this month I will give you a version of the classic burger that will keep you in the competitive tailgate grilling game. It requires a little preparation, but the result is worth every effort. Dixie Beef Burger with ChowChow Spread Ingredients: •1 (13.5-oz.) package frozen onion rings •1 cup grape tomatoes, quartered •1 tablespoon honey •1/2 teaspoon cider vinegar •1/2 cup finely chopped sweet onion, divided •3/4 teaspoon salt, divided •1 1/2 pounds ground chuck •1/2 teaspoon coarsely ground pepper •1 (8-oz.) package country ham biscuit slices •4 sourdough hamburger buns, split •4 green leaf lettuce leaves Preparation: •1. Prepare onion rings according to package directions; keep warm on a wire rack in a jelly-roll pan at 200° up to 20 minutes. •2. Stir together tomatoes, honey, cider vinegar, 1/4 cup onion, and 1/4 tsp. salt. •3. Preheat grill to 350° to 400° (medium-high) heat. Gently combine beef, pepper, and remaining 1/4 cup onion and 1/2 tsp. salt in a large bowl until blended, using hands. Shape mixture into four (4-inch- wide, 3/4-inch-thick) patties. •4. Grill, covered with grill lid, over 350° to 400° (medium-high) heat five to six minutes on each side or until beef is no longer pink in center. Grill ham slices one to two minutes on each side or until lightly crisp. Grill buns, cut sides down, one to two minutes or until lightly toasted. •5. Layer each of four bun halves with lettuce, burger, Chowchow, grilled ham slices and an onion ring. Spoon tomato mixture into centers of each onion ring. Top with remaining bun halves. Serve with remaining onion rings. Chowchow Sauce Three tablespoons mayonnaise to 1/2 chowchow (a kind of relish available commercially or homemade).

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Food & Drink

Jack Shelton

2011-09-29 13:00:09

Q: What are the health benefits of whole grains, and what is the difference between any other grains?

A: Studies consistently show that a diet rich in whole grains significantly lowers the risk of developing cardio vascular disease, including stroke and heart disease, which is a major cause of death in the United States. In addition to protecting against cardiovascular disease, there is significant evidence that whole grains reduce the chances of developing diabetes and other chronic conditions. The proper intake of whole grains is associated with weight loss, lowering blood pressure, and reducing cholesterol levels. However, despite these known benefits, people fail to take in enough whole grains. The average American eats less than one serving of whole grains and 40% of Americans never eat whole grains at all. Part of the problem is failing to understand the difference between, the terms “whole”, “enriched”, and “fortified” when used in products such as breads and cereals. A grain is “whole” when the entire nutrient rich grain seed is retained- the bran, germ and the endosperm. The bran and germ components are rich in fiber, vitamins, minerals, antioxidants, and healthy fats. In the refining process, these are the parts removed, leaving behind the energy-dense but nutrient-poor endosperm portion of the grain. Examples of whole grain foods include wild rice, popcorn, oatmeal, brown rice, barley, wheat berries and flours such as whole wheat. Enriched grains have been refined and some of the nutrients have been lost and added back in. Vitamins such as B are added back in, but the lost fiber is not replaced. Fortified grains are products that have added nutrients that do not occur naturally in the food. When they take an account of their diet, most people are astonished at how little whole grains they actually consume. If you want to increase your whole grain intake, make a concerted effort to look for products in the store and restaurant menu items labeled “100% whole grain” and you will be off to a good start.

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Food & Drink

Brian Bulot

2011-09-28 15:18:33

Q: I was wondering if you had any tailgating food ideas. I am not just talking about burgers, chips and dip. What I need are some tailgating ideas worthy of competition. They don’t have to be complex, just so good that the guys in the truck next to us will be wishing they were part of our crew!

A: I hear you! Nothing like great food and some tailgate competition. One of the best things about tailgating is that it takes grill food to a new level. There are tons of ideas on sprucing up old favorites, so I will start by sharing some of the best things that I’ve heard. I enjoy a dog hot off the coals as much as the next guy, but I have a dog that is truly worthy of the grill, and a brew. One of the best dogs I’ve ever had is the grilled beer-dog. First, start with a bit of prep. Take a top quality dog and throw it into a crock-pot and cover with a darker, but not dark, beer. Let it warm on low heat for an hour or so as it soaks up the beer. Package them up and finish cooking on the grill. When you are done, you have one great dog worthy of the grill. The sausage and pepper hero is another perfect for portable grilling menu item. Not only is it utensil free eating, it is a real winner with hungry tailgaters. Start with some olive oil, a healthy amount of cut bell peppers and onions (totaling about a pound per 6 sausages), 2 cloves of thinly sliced cloves, crushed red pepper and crumbled dried oregano. Then you’ll need some sausages, about 5 ounces each, and some hero rolls. Heat up a non-stick griddle or pan on the grill and throw in everything but the sausages and cook until tender. You can set that aside when doe and cook the sausages. When the sausages are done, split the rolls and brush insides with oil and toast on the grill. Assemble the sandwich and you’ve got something work talking about. Next month, I’ll share some more ideas that will light up your grill and your tailgating parties with flavor.

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Food & Drink

Brian Bulot

2011-02-01 14:24:00

Question: We bought a barbecue grill for Christmas. Not just any grill, more like one that is an “investment. So now we have to actually use it. The problem is, neither of us has much grilling experience. Sometimes we have had great success, other times it left much to be desired. Neither of us want to be the next pit masters, but sure would love to know how to pick the best cuts for a decent meal.

Answer: There is no doubt that the right cuts of meat have a great deal to do with the final product. Here are some tips for BBQ and grilling success. •First, you want to buy meat from a place that knows meats. If everything is frozen and pre-packaged, you may be in a place that sells meat but is not fully educated on their products. •Talk to the butcher. Ask for young meat, since older animals tend to be tougher. Ask if the meat is aged, as aged meat will tend to be more tender. •Next, consider the grade of meat. Prime grades will always get the best results. •Make sure the meat is brightly colored and there is no extra fluid in the package. •Look for cuts that have enough fat and marbling which keeps the meat from drying out as you cook it. •Look for an even thickness which makes it easier to gauge if the meat is done. •Choose the most tender cuts of meats such as rib eye, porterhouse, t-bone and meats cut from the tenderloin like filet mignon. Never hesitate to ask questions of your butcher. They are there to help and can make sure you get the right cut of meat for the grill. Enjoy that new grill!

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Food & Drink

Brian Bulot

2011-01-01 11:24:00

Question: What are the benefits of fresh produce, and is there any benefit in buying from my local grocer?

Answer: There are many reasons why fresh produce is your best choice, year-round and on any budget and why your grocer is a valuable source. Let’s cover just a few. Fresh produce will contain far fewer additives than frozen or canned vegetables and fruits. Produce, particularly in season, is much more affordable than processed foods. The nutrient content in fresh produce is highest in nutrients right after picking and may begin to drop in nutritional content the longer it sits around. Local grocers are very conscious of this and rotate stock frequently to assure the freshest quality product is being delivered to customers. Product safety is another consideration. The local grocer is aware of the point of origin for the products. Should a concern in contamination ever arise, the grocer can quickly remove the product and alert customers if their product was affected. In short, your grocer knows the product and can deliver the highest quality product with a known handling chain.

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Food & Drink

Brian Bulot

2010-12-01 14:26:00

Question: Can you give me some tips on creating a restaurant style meal at home for the holidays? What are the considerations of frying a turkey?

Answer: Cooking a holiday meal can be quite an undertaking, but with a little planning, you can create a meal that would rival any restaurant for much less than you would spend going out. First, let’s address frying the turkey. The actual process is simply armed with a good recipe and the turkey fryer instructions. The main consideration here is safety. You did not mention the ages of the guest that will be attending, but it is safe to assume that there might be children or pets. Frying always poses a safety issue with oil heated to high temperatures in a sometimes awkwardly shaped fryer. Always make sure the fryer is safe away from children or curious animals. Remember that even once the turkey is done, the oil will still need to cool down. One option is to fry the turkey before guests arrive and then place in the oven covered. This gives the oil time to cool and prevents injury. Next, to give the meal the restaurant touch, choose sides that are flavorful and take dishes beyond ordinary. For example, use chicken broth to cook mashed potatoes and add sour cream instead of milk for that gourmet touch. Use fresh produce and garnishes. Semi-homemade sides such as breadsticks made from frozen bread dough and rolled in spices will fill the house with a wonderful aroma. Remember, many of our favorite restaurant meals are not complex. They are just meals created using spices and ingredients that we may not use frequently at home.

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Food & Drink

Brian Bulot

2010-11-01 13:31:00

Question: Our family has been hit hard by the economic downturn. Are there ways we can cut costs on our grocery bill while still providing what I need for the family?

Answer: Absolutely! All you need is a little strategy. First, find a meal plan that includes less expensive ingredients. While it may not be what you are used to, you will find there are many enjoyable foods that are also affordable. Base your meals around weekly store ads and your coupons. Weekly specials provide savings on items on nearly every isle and with some creativity, you can create family pleasing meals on a dime. For example, if you are in the mood for steak but want to keep the spending conservative, buy a cut like porterhouse on sale along with some fresh vegetables also featured as specials that week. Sauté the meat and vegetables for a satisfying meal. Here are several more tips to keep in mind: Choose meals that can be stretched with rice or pasta or ones that omit meat. Choose in season or frozen vegetables. Invest in meats that can be used for more than one meal. Make things from scratch rather than using ready-made mixes. It takes more time, but the result is superb. Choose store brand over name brand. If you use a lot of milk, consider mixing milk which you by the half-gallon or gallon with dry milk. You retain the taste while cutting the cost considerable. Choose frozen juices over premade. Stock up on essentials, such as toothpaste, when they are on sale and use coupons. Save where you can by getting back to basics. Many things we consider part of every day life are actually conveniences. Lastly, take an inventory of how you have been using products in your household and where waste can be eliminated. Together, these small changes can save a significant amount off your grocery bill while satisfying you. More next month...

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Food & Drink

Brian Bulot

2010-10-01 11:39:00

Question: What is the difference between ground beef, ground chuck, ground sirloin, and ground round? Which makes the best, most tender hamburger? Does the way I make my hamburger patty affect the taste or quality?

Answer: The differences between ground beef, ground chuck, ground sirloin and ground round is basically the difference in the amount of fat in the ground meat. For example: • Ground Beef - 73% Lean is 27% Fat • Ground Chuck - 80% Lean is 20% Fat • Ground Sirloin - 85% Lean is 15% Fat • Ground Round - 90% Lean is 10 % Fat They are all relatively similar in tenderness, the only difference being the amount of fat in each grade. Regular ground beef, with 27% fat, will usually be more juicy than ground round, but you will have more loss in weight when cooking regular ground beef than when cooking the ground round. Most people choose the leaner ground beef due to diet and watching their weight. Ground round and ground sirloin is best suited for cooking chili and spaghetti sauce, while the regular ground beef and ground chucks are the best choice for cooking a good old fashioned hamburger. How to make hamburger patties: Too much handling while making your hamburger patties will result in a firm, compact texture after cooking. This will result in a less juicy burger, even with the best choice of ground beef or chuck. Use a gentle touch when shaping ground beef patties, they don’t have to be pretty or perfect, the whole point of creating a patty is to keep the meat from falling through the grill! Don’t press or flatten with a spatula during cooking, simply cook until the meat is done on one side before turning, then cook the other side until done. As long as your heat source is not too hot, this method will ensure that the patty is cooked all the way to the center, without overcooking on the outside.

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Food & Drink

Rib Daddy

2007-06-01 16:32:00

What are some guidelines for selecting that perfect ham?

Answer: Ham makes a terrific anchor for any outdoor barbeque or picnic. It’s large enough for a crowd – even a half ham will feed at least eight. And perhaps ham is the most versatile meat in American cuisine. It’s delicious hot, cold or at room temperature; and it’s as comfortable on your best china as it is on a biscuit. It can taste sweet or savory. And it’s one of the rare foods enjoyed equally as well at breakfast, lunch or dinner. Traditional Southern cooking plays up the cut’s natural sweetness. Flavors often are coaxed out with sugary glazes that might include fruit juices, molasses, honey, maple syrup, brown sugar, mustard or bourbon. For the first-time cook, however, a big ham can seem intimidating, beginning with which one to buy. A cruise through your local supplier can turn up a daunting variety of products and questions. Whole or half? Smoked, cured, fresh or country? Partially cooked or ready to eat bone-in or boneless? Ham with natural juices, ham with water added, ham-and-water products? Huh? The USDA defines “ham” as the cut of pork that comes from the hind leg of the hog, be it smoked, cured, or fresh. Because the leg is such a well-exercised part of the body, the cut is fairly lean; most of the fat is sandwiched between the meat and the skin, and can be easily trimmed. A “picnic ham” is not, technically, a ham, since it comes from the front leg, although it’s processed the same, and can be substituted in recipes for a cured ham. For traditional baked ham, buy one labeled “simply ham” or “ham with natural juices”. These are wet-cured and injected with a brining solution of salt, sugar and other preservatives and flavors. Avoid anything labeled “ham – and – water product”. This translates to a ham with the most water added. Besides glazing, boiling in a flavorful liquid is another way to successfully prepare cured hams. Many Southerners swear by Coca – cola, believing the sugary, acidic beverage flavors and tenderizes the meat. Coke also turns up in recipes for brines, and glazes. Country ham is dry – cured, like its Italian cousin prosciutto. These delicious specimens often hail from Smithfield VA, where the legs of peanut – fed pigs are salted, hickory – smoked and aged for six months. Country hams are sold in cloth bags and can sometimes be found in a cool aisle in the market, rather than in a refrigerated case. Fresh hams are simply a type of pork roast, and are less readily available at supermarkets, though many will carry them at specific times of the year. Regardless of the ham you choose for the upcoming summer events, try letting a professional prepare it for you. No need to heat up the house with oven high temperatures, and it will give you more time to focus on the rest of the meal. Your guests will simply be amazed by the delicious flavor a well cured or smoked ham will have.

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Food & Drink

Jack Fasciano

2006-06-01 10:04:00

:   My husband loves stuffed peppers. I thought there might be a special Italian recipe you might be fond of that I would try for him? Any suggestions?

ANSWER: Try this one. This Bolognese filling is spicy, meaty, and creamy. If you and your husband are in a hurry, you can serve it over pasta instead of filling the peppers, just omit the rice. If you are going to stuff the peppers, orzo makes a great alternative to rice. This will make 6 servings. The prep time is around 30 minutes and it takes 1 hour and 20 minutes to cook. So in less than 2 hours, you're ready.

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Food & Drink

Jack Fasciano

2006-03-30 14:20:00

QUESTION: I continually find myself hosting parties. It seems regardless of the main entree, the appetizer(s) seem to be the most remembered. Do you have an idea for Italian appetizers?

A fail-safe recipe for appetizers for any party is Bruschetta. The preparation is easy, and the results are delicious...and memorable!

Italian Grilled Bruschetta

16 slices Italian bread
6 medium plum tomatoes cut lengthwise
1 large eggplant cut in 1/2 inch slices
1/4 pound grated romano cheese
1/4 cup olive oil
1/8 cup vegetable oil
1/8 cup balsamic vinegar
1/8 cup crushed dry basil
2 tablespoons minced garlic
salt and pepper to taste
16 slices mozzarella cheese (optional)

Preheat the grill. Add sliced eggplant to a strainer and salt it. Let it drain for 15 minutes.
Place tomatoes and eggplant in a bowl and toss with the vegetable oil. Cook the vegetables for 2 to 3 minutes on each side on the grill, until brown and soft on the inside. Remove from grill and roughly chop and place in a medium sized bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper to taste. Toss well and set aside.
Place the bread on the grill and toast it until it is browned. Sprinkle with the cheese and grill an additional minute. Place toasted bread on a platter and top with the tomato eggplant mixture.
For added cheesiness, cover with mozzarella cheese, place in oven until melted.

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Food & Drink

Jack Fasciano

2006-03-30 14:20:00

:   Can you tell me about the spice...saffron?

ANSWER: I have used Saffron in many Italian dishes. The thing that I remember most about saffron is from my mother. She used to say, “Spill everything before spilling the saffron.” I remember it is expensive on a per gram basis. I found a lot of information about saffron at one of my favorite web sites, http://www.italiancookingandliving.com/.  Let me share it with you.Saffron is a spice of superlatives. It's not only the most expensive spice in the world (two grams cost as much as one gram of gold) but is also said to be the most ancient. Saffron crocuses were cultivated as early as 2300 B.C. King Solomon grew them in his gardens, Babylonians made them into perfume, and Cleopatra used them in her cosmetics. The spice comes from the three tiny stigmas in each flower, which are dried into 'threads' and sometimes ground. But beware: Because it takes more than 75,000 plant stigmas to make one pound of ground saffron, it is often adulterated. The threads are sometimes mixed with the male parts of the flower, the stamens, which have no culinary value. In 15th-century Germany, where the spice was used for both baking and medicinal purposes, those found to be cheating the public were burned at the stake or buried alive along with their impure product. The stigmas must be removed whole from each crocus flower before it wilts. They are then either dried over the embers of a charcoal fire (the traditional European preparation) or bound and dried in the sun (in Iran). The powdered form of saffron should be a red-orange color; if there is any bright yellow mixed in, other products have been added, such as ground crocus stamens, turmeric or other plant products. Powdered saffron has the advantage of dissolving more easily than the thread form of saffron, but once it's powdered, it can lose its potency with age. We recommend purchasing the thread form whenever possible, or buying powdered saffron from a reputable source with a high turnover. Saffron has been grown in Kashmir (on the Indian subcontinent) and in the Middle East for a millennia, but it has also been cultivated in Europe since the Middle Ages. In Tuscany, fields of the purple crocuses are tucked among rolling vine-covered hills and are harvested in October. Saffron has a delicate flavor that lends itself equally well to savory and sweet dishes. Starches, like rice or pasta, or mild sweets, like panna cotta, particularly benefit from the perfume and color of a few saffron threads. When cooking with saffron, be sure to steep it in an acidic or hot liquid for at least 10 minutes to extract the flavor (good quality saffron can release its aroma and flavor for up to 24 hours). Then mix the infused liquid directly into your recipe. One word of caution: Use saffron sparingly. A pinch should suffice for an entire dish, and too much may cause a bitter flavor.

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Food & Drink

Jack Fasciano

2006-03-01 13:04:00

My favorite type of pasta is penne. Can you recommend any recipes?

You don’t have to be Italian to enjoy penne pasta. It is so delicious and filling, you can do anything with it. My all time favorite recipe is Penne Vodka. It is a rich, creamy, cheesy pasta-and very filling.

For this recipe you’ll need
1 lb. penne macaroni
2 tbsp. olive oil
2 cloves garlic, minced
1/2 onion
1 can crushed tomatoes
1 can tomato paste
1/3 c. melted butter
3 oz. vodka
3/4 c. heavy cream
3 leaves fresh basil
2 c. parmesan cheese, freshly grated

Sauté garlic and onion in olive oil. Add tomatoes and paste. Simmer for 1 1/2 hours. After 1 1/2 hours, add melted butter, vodka and basil and cook for another 45 minutes. Cook penne. Add heavy cream to sauce and cook for another 15 minutes. Strain penne and pour sauce and Parmesan cheese over, stir, serve and enjoy!

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Food & Drink

Jack Fasciano

2005-12-29 14:16:00

: My husband and I were in Buffalo, NY last month. We dined at an Italian restaurant. Served with our entree was a side they called Arancini, a rice ball. They were wonderful. Do you know how to make them?

ANSWER: Mom used to make them when we were kids. You're right, they're excellent. She made hers with white wine risotto, with a gooey mozzarella center. Her recipe made 18 of them. They are great for lunch or dinner and can be frozen. INGREDIENTS:1 tbsp. olive oil1 small onion, finely chopped1 clove garlic, crushed1 cup uncooked Arborio rice1/2 cup dry white wine2 1/2 cups boiling chicken stock1/2 cup frozen green peas2 oz. finely chopped hamsalt and pepper to taste1/2 cup finely grated Parmesan cheese1 egg, beaten1 egg1 tbsp. milk4 oz. mozzarella cheese, 3/4 inch cubes1/2 cup all-purpose flour1 cup dry bread crumbs1 cup vegetable oil for deep fryingDIRECTIONS:Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.Surprisingly, you can freeze these before or after frying. If frozen before frying, fry the frozen uncooked rice balls as per above. If you have frozen them after frying, reheat in a preheated oven at 350 degrees for 20 to 25 minutes. I would not recommend a microwave for reheating them if they are fried and frozen.

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Food & Drink

Jack Fasciano

2005-11-01 16:19:00

: I enjoy your many recipes you feature in the Times and have even tried a couple myself. Tell me, can you provide a history on Italian cooking and how it incorporates the ingredients it does?

ANSWER: Last month we covered the origins of Italian cooking up to the time of the Spice Trade after the Crusades. This month we will cover the introduction of imports by the explorers.The Culinary Discoveries of the Great Explorers - Among the many goods brought to Europe and Italy by the explorers there were some foods whose importance was understood only in time. First, there was maize, widespread in North Italy, which, at the time of the great famines of the 17th century, became the base for the most common dish: polenta (a sort of meal mush). Then there were potatoes, tomatoes, and beans. Rice from Asia was an instant success and joined pasta as the nation`s first course. Venetian merchants imported sugar from the Orient and this, initially very expensive, was used in medicine and only later in cooking. Last there was coffee, which was of Turkish origin and was first used as a medicine.Cuisine in the renaissance - The 15th and 16th centuries were a particularly fortunate time for Italian cuisine.  With respect to the preceding period, there was a greater variety and richness in the preparation of foods: soups, grilled, roasted and boiled meats, meat pastries, fish, vegetables (also in oil) and refined salads, almond-based sweets, pine-nuts and candied fruits; cane sugar (then still expensive) began to replace honey. Renaissance court banquets were famous for their enormity and refinement, while the food of the common people remained rather simple: beans, lentils, chickpeas, buckwheat (used to prepare soups and porridges) as well as eggs, cheese and mutton.Culinary Art and Etiquette in the Renaissance - Italian cuisine reigned supreme from the end of the Middle Ages to the 17th century and had a notable influence abroad. In particular, Catherine de` Medici popularized Italian recipes (especially sweets and ice cream) in France on her marriage to the future King Henry II. It was also in this period that the first menus and rules for courses were printed and table manners were improving, albeit very slowly. Within this latter context, the Italians were the educators of Europe and the famous 'Galateo` by Monsignor Della Casa was quickly translated and distributed abroad. The principal innovation was the use of individual cutlery.Cuisine in the 17th, 18th and 19th Centuries - The upper classes of the 17th, 18th and 19th centuries enjoyed a refined cuisine. Every official event became the pretext for sumptuous feasts where the courses were abundant and the servings enormous: charcuterie hors d`oeuvres and delicate French-style soups were followed by numerous meat and fish dishes, vegetable purees, intricate sweets and fruits, all presented with the utmost care, particularly in the rapidly spreading restaurants. However, the food of the common people remained frugal and monotonous, based on bread, vegetable soups, beans, cabbages and potatoes. Cheese and eggs were widespread as were polenta and pasta made from flour and eggs.Foreign Influences and the Spread of New Foods - From the 17th to the 19th century many new dishes arrived from France: consommés, crepes, purees, jellies, gravies and delicate, tasty sauces such as mayonnaise and béchamel. The presentation of the food was very important and was executed with great refinement. Even English cooking found its typical dishes becoming widespread abroad: roast beef, pudding and, above all, tea - which remained less popular than coffee or chocolate (from America). The most elegant places were never without coffee, which in fact became so popular as to give rise to locales where it was the most consumed drink: the coffee house or cafe.20th Century Cuisine - In the last few decades Italian cuisine has altered as a result of rapid and profound changes in lifestyle. The involvement of industry in the food sector and the subsequent improvements in preparation conservation and distribution have led to modifications of the old system and a raising of food standards but perhaps at the cost of a certain loss of flavor in meats and fresh vegetables. Italian cooking, with its adaptability in preparation, has remained resistant to this and has kept up with the pace of 21th-century life. Italy therefore remains a country with a noble culinary tradition and is renowned abroad as such.

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Food & Drink

Jack Fasciano

2005-10-01 14:59:00

: Got a good chicken cacciatore recipe?

ANSWER: I have made several over the years.  Here is one of my favorites.We use fennel seeds in several of our dishes, and this recipe allows for it as well.  While the recipe calls for skinless chicken breasts, you may want the additional flavor from the skin. If you do, brown the pieces in a skillet before putting them in the casserole.

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Food & Drink

Jack Fasciano

2005-10-01 14:59:00

: I enjoy your many recipes you feature in the Times and have even tried a couple myself. Tell me, can you provide a history on Italian cooking and how it incorporates the ingredients?

ANSWER: Most of what I know was passed down to me from Mom and Dad, but as always, the Internet is  a great source.  Here is some information I found at ItalyLink.com that does a great job in answering your question.  I won't be able to get it all in this issue, but come back to get it all.The Origins of Italian Cuisine: Magna Grecia and the Etruscans - The history of Italian cooking begins with Magna Grecia, where the culture of the Greek colonies popularized the art.  The daily fare was simple and sober (pork, salted fish, chickpeas, lentils, lupins, olive pickles and dried figs), but at banquets the food was more varied and plentiful (soups, game in vinegar and honey sauces, sweets with almonds and walnuts), and also took on ritual and symbolic meanings.  The Etruscans too had a simple diet based on the cereals favored by the fertile region (present-day Tuscany). The richest Etruscans were particularly fond of excellence and the pleasures of the table: The ancient Romans tell of sumptuous feasts.Roman Cuisine in the Republican Era - Romans of the Republican Era were a sober people of frugal dietary habits: they usually had two meals a day, prandium and supper. The custom of a breakfast of cereal, honey, dried fruit and cheese was gradually introduced. For a long time the most widely consumed foods were boiled cereals (a kind of mush), legumes such as broad beans, lentils, chickpeas and lupins, vegetables of various types, bread and cake. The diet also included fish, game from the hunt (only eaten on festive days and there was no raising of livestock), milk, cheese and fruit.Roman Cuisine in the Imperial AgeThe Romans had two main daily meals, but they often added a breakfast of bread soaked in wine, grapes, olives, milk and eggs (that doesn't sound too good to me). The midday meal was a light affair of cold dishes. Dinner was the main meal: a feast of hors d'oeuvres (mixed seafood) followed by game, pork, veal, goat, fowl and, especially, fish... and finally sweets with a honey base, fresh and dried fruit. These courses were accompanied by sweet, scented wines, as well as often having interludes for entertainment. cuisine had thus become a refined pleasure and, for some, a show of wealth and originality, as in the famous banquets of Lucullu and Trimalchio.Cuisine in the Middle AgeThe cuisine of the Barbarians who invaded Italy from the 5th century A.D. was considerably different from that of the Romans and was based on plentiful roast meats, stuffed pastries and oven-baked pies.  However, for the Italian population reduced to poverty and servitude, food was rather poor and consisted of cereals, milk, cheese and vegetables. Gradually, culinary art began a revival (especially after 1000 A.D.) in the agricultural centers around the monasteries where the famished and terrorized population had taken refuge.  The general tendency was to make food healthier, more appetizing and digestible, eliminating elaborate preparation and introducing more fresh fruit and vegetables.Gastronomical Revival in the Feudal CourtsAround 1200 A.D. life in the courts became less difficult, commerce and social life resumed and the feudal lords frequently organized celebrations, feasts and tournaments.  At the most important meals, the courses were legion but cooked and served with no variety or cohesion.  There was an endless series of roast meats seasoned with a garlic sauce (garlic, herbs, sweetmeats and almonds). The meal was finished with cheese and fruit. There was little change from RoMan cuisine, but the spices of the East were beginning to arrive in greater quantity and their exotic aromas starting to scent the food - a prelude to coming refinements.The Spice TradeThere was already a spice trade in the Early Middle Ages, but this really intensified after the Crusades and demand was as much for cooking as for medicine. Alongside the fascination of rarity and high price, spices had other more practical and important qualities: the preserving of meat and fish for longer periods and the flavoring of otherwise bland foods. There was also an obligatory route for spices fixed, as with other prized merchandise, by customs and taxes.  For many years the last lap of the journey was the monopoly of the great Venetian merchants and bankers.

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Food & Drink

Jack Fasciano

2005-08-01 15:40:00

: What is the dish that is named after ‘burnt fingers’?

ANSWER:  I had to  do some research on that one.  I found it to be Lamb Chops Scottadito.  In Italian the word scottadito means burned fingers. What I found out is this dish is named scottadito because the lamb chops are so delicious that you can't resist eating them, sizzling hot, straight from the grill and burning your fingers. Here is a recipe I found... looking ‘waaay’ back.  It serves 4 adults:

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Food & Drink

Jack Fasciano

2005-07-01 10:52:00

: Do you have a recipe for 'Pollo alla Scarpariello'? 

ANSWER: I have had the dish.  It is a light dish and great in the summertime.  I do not have a recipe of my own, but did however do a bit of research and found the following posted on the site... Italian Food Forever... by Deborah Mele, along with her comments.  Let me know how you liked it.   ~ This is another Italian-American dish that translates as "shoemaker's" style chicken, and consists of golden brown, pieces of roasted chicken that are topped with a tasty lemon flavored sauce. Scarpariello means "shoemaker-style", and it is thought it's name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together. Whatever the source of it's name might be, the dish is delicious.Some versions of this dish add sausages and vinegar in place of the lemon I have used in my version, although all of the recipes I have come across use cut up chicken pieces. Cut the chicken breast into 2 or 3 pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer. I like to serve simple side dishes to accompany this dish such as mashed potatoes or polenta, and a nice crisp green vegetable.

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Food & Drink

Jack Fasciano

2005-06-01 09:45:00

Artichokes seem to be best used in Italian or Sicilian cooking.  Do you have a recipe using them with Fettuccine?

ANSWER: Yes… it's an old family recipe Mom used to make.  She called it Fettuccine con Pesto di Carciofi.  You may want to call it Fettuccine with Artichoke Pesto.  Here's what you do:Take 6 or 8 small artichoke hearts,     sectioned and steamed(or 2 lb baby artichokes steamed)(or 9 oz frozen artichoke hearts, thawed     and steamed five minutes)(or 14 oz canned artichoke hearts packed in water or oil, (no vinegar) drained)2 oz salted roasted cashews2 sprigs Italian parsley1 clove garlic2 Tb grated Parmesan cheesesquirt of lemon juicedash of cayenne pepper3/4 cup olive oil1/4 lb prosciutto, thickly sliced then diced 1/4 inchgrated Parmesan cheese, for the table1 lb fettuccineIn a blender or food processor, place the prepared artichokes, cashews, parsley, garlic, cheese, lemon juice, and cayenne pepper. Turn on and add the olive oil slowly, a bit at a time, until the blender blades spin freely, creating a hollow in the center. Add more oil if necessary. Transfer the pesto to a bowl and keep warm on the stove.Meanwhile, cook the Fettuccine until nearly al dente. Drain, reserving 1/2 cup of the pasta water on the side. Return the pasta to the pot and sprinkle in the diced prosciutto.Spoon in the pesto, adding a tablespoon or two of the reserved pasta water as necessary to assure that the sauce coats the pasta evenly. Stir over low heat. Make sure it doesn't stick to the pot; use all the reserved water if necessary. When the ingredients are well mixed and the fettuccine coated with pesto, the dish is ready.Serve with freshly grated Parmesan cheese.  This is what you would call a 'vintage' Sicilian dish.  Enjoy!

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Food & Drink

John Yoder

2005-02-01 11:24:00

: How did Corned Beef and Cabbage become the St. Patrick's Day, Irish tradition?

ANSWER: Although many people will be eating Irish food such as Corned Beef and Cabbage on St. Patrick's Day, it is not a traditional an Irish dish. It is what Americans think the Irish eat. A more traditional Irish meal would be ham and cabbage or bacon and cabbage. But, since you asked about this particular dish, I can't help but share one of my favorite recipes.

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Food & Drink

John Yoder

2005-02-01 11:14:00

: How should one use a 'rub' to season meat when grilling?

ANSWER: A Rub is a spice and/or herb mixture that is added to foods before cooking. Rubs can be completely dry (dry rub) or contain liquids (wet rub). Rubs are most often used in outdoor cooking due to their ability to stick to meats when grilled or smoked. Rubs generally start with paprika and/or chili powder to add color and mild flavor. Dry rubs start out with a few basic ingredients. Remember that a rub is not only a mixture of spices and herbs; it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn't over power them. Dry rubs can be stored for months, but after time they begin to lose their flavor. In creating your own personalized rub, start with the basic flavors: salt, sweet, sour, and bitter. As for salt you can go with regular table salt, sea salt, kosher salt, or you can use a flavored salt like garlic, onion or seasoning salts. Sugar can be white, brown, or any other kind of sugar you like. If you want to make a wet rub then you can use molasses. This adds a different flavor to your rub that can really enhance the taste. Simply combining something like brown sugar and garlic salt will give you a pretty decent rub. These two ingredients make the base of the rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. For instance, you are using one cup each of sugar and salt: add ½ cup of paprika. Paprika is great for color but tends to have a mild flavor. The color is strong so you don't need as much paprika as you do with the other two. From here you can start building on the flavor of the rub you want to make. You can simply add some herbs for a basic rub (¼ cup of oregano or Italian seasoning will round out the flavors to give you a decent rub). However it you want a rub with some heat you need to think about adding pepper. Depending on the heat of the pepper you add you can go with anything from about ½ cup to a teaspoon or two. If you are adding cayenne add about 1 tablespoon for a fairly hot rub to 1 teaspoon for something milder. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper. To finish off your rub add some herbs to taste. The best tool for rub building is a good collection of spices. The advantage of a wet rub is that it sticks to the meat better. This is particularly important if you are cooking poultry with the skin on or some other smooth surfaced meats or meats that tend to be naturally dry. The other advantage to a wet rub is it can help to keep meat from drying out. This is especially true when using an oil based rub. The oil acts as a moisture barrier, keeping the natural juices inside the meat. Oils in rubs can also keep meats from sticking to the grill. A wet rub should have the consistence of a paste and thick enough to coat the surface of the meat. Work a rub evenly into the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin. Skin blocks flavors so putting a rub on the surface of skin won't do much for the meat. It is good to apply your rub well before you plan to grill or smoke. A good hour will be enough in most cases, but large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before cooking. This allows the seasonings to mingle with the natural juices of the meat.

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Food & Drink

John Yoder

2004-10-01 15:07:00

: Does eating turkey really make you sleepy?

ANSWER: If this isn't true, there's going to be a lot of people trying to explain the 'after feast' nap! A few years back the media released information concerning a compound in turkey breast that causes sleepiness. Turkey contains an amino acid called L-Tryptophan, a natural sleep aid that helps produce serotonin, which has a tranquilizing effect. Also, starchy foods, such as potatoes contain L-Tryptophan, which is an important building block of protein. Serotonin is a compound formed in the brain that plays a role in sleep production and relaxation. The media concluded, "An increase in dietary tryptophan might increase sleepiness."The amount of serotonin produced from the tryptophan consumed in an average three to four ounce serving of turkey is not enough to cause a significant increase in sleepiness. That lazy feeling is probably due to the tremendous amount of calories from carbohydrates (starch and sugar) found in the traditional holiday meal, meaning that the turkey is not alone in blame. Other foods that help trigger sleep due to tryptophan are milk (dairy is the main source), tuna fish, soybeans, eggs, cashews, bananas, pineapple, and the list goes on and on. Consuming a full-fledged Thanksgiving feast with all the trimmings and the giant-sized portions may also contribute to sleepiness. Overeating requires a lot of energy. Then, the digestion of all that food requires even more energy. Those who exercise dietary prudence will not experience extreme fatigue at meals-end. As for the rest of you, take a nap, but stop blaming the poor turkey.

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Food & Drink

John Yoder

2004-07-01 10:05:00

Question:  Is it necessary to marinate meat before grilling? Doesn't it just change the flavor of the meat?

ANSWER: There are as many reasons to marinate, as there are recipes for marinade. To fully understand the uses of marinades, consider the following guidelines: • A marinade is a seasoned mixture that adds flavor and in some cases tenderizes.• Marinades are commonly used with thin cuts, such as steaks. • A flavoring marinade is used with tender beef cuts for a short time, 15 minutes to 2 hours. • A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt: • A tenderizing marinade contains a food acid or a tenderizing enzyme. • Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. • Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs. • Less tender steaks should be marinated at least 6 hours, but no more than 24-hours. (Longer than 24 hours will result in a mushy texture.) • Tenderizing marinades penetrate about 1/4” inch into the meat. • Marinate in a food-safe plastic bag or a nonreactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade. Allow  1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef. • ALWAYS marinate in the refrigerator. NEVER at room temperature. • If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.• NEVER save and reuse a marinade.Here's a no-fault 'Italian Marinade' that you  might try that's great for all meats.1/2 cup Italian salad dressing 1/4 teaspoon salt 1/4 cup lemon juice 1/8 teaspoon pepper 1 teaspoon dried oregano Thoroughly combine all ingredients. Use as a marinade and basting sauce while the meat is cooking. Makes about 1/2 cup of marinade.

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Food & Drink

Nasir Abdul

2004-06-01 11:37:00

: How do you make Focaccia Bread?

ANSWER:  Focaccia is wonderful flat bread much like peasant bread and yet it is so much easier to make and requires no heavy kneading or effort. Ingredients:5 cups of flour (if don't want all white substitute one cup with whole wheat flour)2 teaspoons of salt2 cups of warm water 1 envelope of yeast1/4 cup of olive oilOptional herbs In a bowl mix flour, salt and herbs if adding them (about 1 tablespoon). Stir together. Mix the yeast in the warm water (make sure it is not hotter than 110 degrees or will destroy the yeast). You don't have to wait for yeast to ferment. Add this mixture to the flour. Add olive oil. Mix with a spatula until all the flour is incorporated in the dough. May need to add more water (depends on the humidity). Should end up with sticky dough. Leave the dough in the bowl; spray with cooking oil on top and cover with plastic wrap. After an hour or so the dough should have risen to double. Get a 10 x 15 inch jellyroll pan and oil generously with olive oil. Spread the dough onto the greased pan (don't worry if it doesn't quite touch the edges). Spray with oil on top. Cover with plastic wrap for 30-45 minutes. Remove plastic wrap and sprinkle with kosher salt or even better with a black spice called kalonji (often find this on Afghan bread) and place in a preheated oven at 425 degrees. Cook for 25 minutes or until brown (don't let bottom of bread get too dark). If you want the bread to be extra crispy feel free to splash 1/2 cup of water in the bottom of oven when baking (they do this all the time when they bake French bread).This bread is really great with soup or cheese.If want to make the focaccia into a pizza you can add toppings of goat cheese, roasted peppers, sun-dried tomatoes (prior to cooking).

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Food & Drink

John Yoder

2004-04-01 09:19:00

:  How do I pick the right type of wood to use in smoking my meats on the grill?

ANSWER: When choosing wood for smoking, use fruited hardwoods, or any type of wood that bears a fruit or nut. Some of the most popular smoking woods are Hickory, Pecan, Mesquite, White Oak, Cherry, Apple, and Peach. Never use Pine, Cedar, or Kiln Dried wood. Any wood used for smoking should be cured at least one year. Green wood still has sap and moisture that kept the tree alive. When you try to burn it, the sap produces a strong tasting smoke and turns your meat black. Also when you try burning green wood, it is hard to reach a good temperature because all the moisture in the wood almost puts the fire out while it's burning. Cured woods light easily and will maintain a good cooking temperature for several hours with very little maintenance. Also, cured wood will produce a good tasting smoke flavor that won't be too strong. There are several ways to control the amount of smoke taste you apply to the meat you're cooking. Different hardwoods have different tastes: • Mild smoking woods-  Pecan, Apple, and   Peach. • Medium smoking woods-  Hickory, White   Oak and Cherry. • Heavy smoking woods-  Mesquite,   Blackjack Oak, and Red Oak.The easiest way of controlling the amount of smoke that is applied to the meat being cooked is by wrapping it with aluminum foil. This works great! Start with your meat seasoned with your favorite seasoning. Cook the meat about 1/2 to 2/3 of the total cooking time, or until it looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat until done. Happy smoking!

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Food & Drink

John Yoder

2004-03-01 14:01:00

: How did the tradition of eating Corned Beef and Cabbage on St. Patrick's Day get started?

John Yoder Question: How did the tradition of eating Corned Beef and Cabbage on St. Patrick's Day get started?Answer: St. Patrick's Day is the day Ireland pays homage to its patron saint. It is one of the only national holidays celebrated around the world. Everyone loves an excuse to eat, and St. Patrick's Day is a splendid occasion to do it. According to the US Department of Agriculture, Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time, was salted or brined during the winter to preserve it. It was then eaten after the long, meatless Lenten fast. Corned beef is what comes to mind for most people when they think of a St. Patrick's Day feast. For many centuries, corned beef has traditionally been a food reserved for special occasions. Beef in general, and corned beef in particular, was considered up until the 20th century to be a decadent indulgence only available to very wealthy people, because almost all the cows in Ireland were kept for their milk or for breeding. The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in. Today, soaking a brisket roast in brine of water, salt, and spices usually makes corned beef. Brisket comes from the heavily exercised front limbs of the cow, and is consequently a tough cut of meat. When cooked properly, though, this cut is tender, juicy, and succulent. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture in order to realize their full potential as the star of your dinner table. To cook your corned beef, place it in a large pot along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, and then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three pound piece of corned beef will take about 3 hours to become perfectly tender. Check the meat occasionally, adding more water if necessary. Your corned beef is ready when it pulls apart easily. The aroma wafting from the pot on the stove will be tantalizing you, your family, your pets, and your neighbors, but avoid the temptation to serve the meat before it's ready! For a one-pot feast, you can add shredded cabbage and chunks of potatoes and carrots to the pot during the last half hour of cooking.

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Food & Drink

John Yoder

2004-02-01 15:10:00

: We're big meat eaters. Any suggestions on how to stretch my meat dollars? I'm spending a fortune on groceries to feed my family.

ANSWER:  There are many tricks to help stretch the meat dollar. Here are a few:  Invest in a good freezer, either standing or chest type. That way, you can take advantage of specially priced meats by purchasing enough for several meals. If a freestanding freezer is not an option, make sure that the freezer section that you have to work with is clean and free of any clutter or outdated foods. If you haven't eaten that unidentifiable casserole by now, you probably won't!Compare meat prices of comparable advertised items and shop for the best buys. Consider the time available for preparation and the tastes of all the family members. Compare the cost per serving rather than the cost per pound. Meats with minimum bone and fat may cost more per pound but less money per serving because there will be more servings to the pound.  For example, compare the total cost of the amount needed of boneless chuck meat versus short ribs.Stretch ground beef and sausage meats with pasta and vegetables such as dried beans, lentils, peas and rice. Always cook meat at a low temperature to cut down on shrinkage and loss of moisture, which results in more meat to serve. Conserve the liquid in which pot roasts and stews are cooked to use in preparing gravy or sauce to serve with the meat, since the liquid provides food nutrients as well as flavor.

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Food & Drink

John Yoder

2003-11-01 08:09:00

: The dozens of different cheeses available baffle me.  How do I choose the right cheese for serving guests? How should I store the leftovers?

ANSWER: Three to five cheeses are enough for any cheese tray. Arrange cheeses in clockwise fashion with the first cheese at midnight on the plate. It's a good idea to vary the milk types: goat, sheep and cow. Don't be afraid to experiment. Start with what you like first and work around it.    Serve all cheeses at room temperature. Re-move cheeses from the refrigerator at least an hour before serving. Hard cheeses take longer to reach room temperature. Cheese displays well on wood, marble, or stone boards. Surround by fruits (such as a bunch of grapes), nuts, crackers or crusty bread. Try to avoid cubing or slicing in advance, and put out one cheese knife or cheese plane per cheese. For a big crowd, where self-service is key, you may pre-slice or cube, but the cheese will dry out quickly and, as a display technique, it's fairly cheesy. If you must precut cheese, use a covered cheese dome.

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Food & Drink

Lynne Rosetto Kasper

2003-10-01 16:28:00

: We use our outdoor grill often and do well with marinated lamb, yakitori chicken, seafood and vegetables. But with hamburgers we fail. We make the patties about 1/2” thick from the leanest hamburger or ground round but they crumble and fall apart on the grill. How do we get the patties to stay together?

ANSWER: I'd make them thicker, maybe 3/4- to 1” thick, and cook them over a slightly lower fire so they don't burn on the outside before they're cooked on the inside. The very low fat content of the hamburger probably has something to do with it but there's a couple of tricks you can use. Add one egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste. The kids might not like it, though. QUESTION: Could you please recommend a different but still simple way to barbecue chicken? I have exhausted all my ideas already. ANSWER:  It's hard to know what you've done already, but one favorite way for me is to marinate the chicken overnight in a mix that I whip up in a blender: It's the zest of a large lemon (the colored part of the peel), the pulp of the lemon, minus the seeds, half of a jalapeno chile, six or eight whole cloves of garlic, a quarter cup of olive oil, and a quarter teaspoon of dried oregano. Puree that, marinate the chicken, and then grill very slowly, drizzling the chicken with white wine as you go. And salt it. It's tart and hot and tangy all at the same time.QUESTION: Lynne, how can I keep fish from falling apart when cooking on the grill?ANSWER: The best trick I know that keeps the fish on the grill and not, for instance, on a piece of foil is to get a really fine mesh screen. Lay that over your grill, oil it, and use that as the surface you cook the fish on. Also, use two long, flat spatulas. They help in turning the fish and keeping it intact. Of course, overcooked fish tends to fall apart more than properly-cooked fish. One other trick is a hinged grill basket (also called a hinged fish basket). You open it up, put the fish in the center, close it, and you can turn it with a long handle. I hope that helps.QUESTION: Would a splatter screen (the kind for frying pans) work, or would the grill ruin it?ANSWER: Sure, it should. I think it should, and it's a great idea. Just be careful: Some of those splatter screens have plastic handles. And little drops of melted plastic on the fish is a major no-no. It doesn't add much. Great idea!

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Food & Drink

John Yoder

2003-10-01 09:00:00

:  Some time ago you addressed Andouille sausage, a spicy smoked sausage common in Louisiana, and the recipe for making it. Could you suggest a dish that I could prepare using Andouille sausage as an ingredient?

ANSWER: Andouille sausage is a great additive to Cajun dishes. One of the favorites among lots of people is Cajun Style Red Beans & Rice:

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Food & Drink

Cara Warren

2003-07-01 13:54:00

:  My problem is that my cheese starts to burn before my crust is brown.  I have my oven set at 475° and use a pan with small holes in it.  What can I do?  

   Question:  My problem is that my cheese starts to burn before my crust is brown.  I have my oven set at 475° and use a pan with small holes in it.  What can I do?   Answer:  I would first suggest placing about one third of your cheese between the middle layers of your pizza.  Place the remaining two thirds of cheese on top of your pizza.  Reduce the temperature of your oven from 475° to 400°.  I also prefer to par-bake pizza crust approximately 5 minutes before adding toppings.

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Food & Drink

John Yoder

2003-07-01 13:46:00

: What is cold smoking?   

ANSWER: Many people argue that creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. Most all people who smoke food will agree, a food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. 

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Food & Drink

John Yoder

2003-06-01 12:47:00

:  What is pastrami and how do I make my own in my smoker?

ANSWER:  For best results, use sirloin tip or trimmed briskets. Start with a curing brine.

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Food & Drink

Randa Toubia

2003-05-01 14:10:00

: Unlike my wife, I am a very big fan of fish.  She only likes lobster and shrimp.  I would like to have less red meat in our diet.  Do you have any suggestions?

Randa Toubia Question: Unlike my wife, I am a very big fan of fish.  She only likes lobster and shrimp.  I would like to have less red meat in our diet.  Do you have any suggestions?Answer: First a bit about fish, then we’ll talk about some things that might work.     From the East Coast to the West Coast, American's love for fish does not stop in the Midwest. Fresh fish has not been abundantly available in the Midwest making it difficult for people to familiarize themselves with it.  Any one bad experience can impact a diet for life. Knowing what we do now about fish nutritionally, it is no surprise that many people would like to introduce fish in their diet. Fish is light food yet high in proteins and is satisfying. It is low in calories and high in Omega 3 Fatty acids, essential fatty acids in regulating cholesterol level in the body.      Technology has resulted in improving availability and increasing the varieties of fish throughout the country. Ten years ago, I picked up shipments of fresh fish at the Wichita Airport for our restaurants.  Now, fresh fish is delivered to our door 3 times a week.  Off-shore and deep-sea fishing, flash freezing as well as farming have made a variety of fish available to the home cooks and restaurants.      One of the most common complaints about fish is its smell. A famous chef once said, "Fish should smell like the tide. Once they smell like fish, it is too late."   So when you are buying fish make sure it has a fresh off the shore aroma, it looks clean and has no discolored spongy dried texture (sign of freezer burn). Don't hesitate to ask the salesperson at any fish market to hand you the fish so you can smell it to insure its quality. Any hint of fishy odor at the raw stage can translate into an unpleasant and even stronger fishy smell after it is cooked.       You can't go wrong preparing fish in a variety of cooking methods unless you overcook it. Whether it is broiled, baked, poached, pan sauteed or deep-fried, fish has a distinct, delicious flavor and a natural tender texture that only toughens when overcooked. Keep it simple; season before cooking and a squeeze of fresh lemon after cooking is enough for a piece of fresh fish. No matter which cooking technique or fish you are using, the test for doneness is the same. When cooked the flesh will firm up and does not bounce back as the uncooked does. Try cooking fish in combinations of two or three of these ingredients:  shallots, white wine, dill, thyme, olive oil, leeks, fennel, parsley, or try introducing it in stew-like dishes that have shrimp in them such as jambalaya, paella, lasagna, seafood Newburg, or soups such as the French bouillabaisse, Italian cioppino and southern gumbo. Since salmon is the highest in the essential omega 3 fatty acids it would be a good fish to introduce. Try it, herb crusted and baked in the oven, along with some steamed vegetables and a squeeze of lemon, pair it with a brisk dry white wine and celebrate life and your health.     And if at the next vacation you plan a trip to any coastal area, albeit Boston, Hawaii, Cancun or the Mediterranean, enjoy the exquisite experience of a fresh fish dinner at a restaurant by the ocean.  Smell the ocean and eat the fish, and let that memory linger every time you prepare to eat fish in Kansas… and always remember to Live, Share & Eat.

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Food & Drink

John Yoder

2003-05-01 12:39:00

:  We just got a new smoker.  We would like to make jerky.  Is there anything we need to know before we begin?

ANSWER:  One of the first things people want to do with a new smoker is make jerky. Jerky can be easy to make in a smoker, oven, food dehydrator or in the sun. Making jerky in a smoker adds a great smoky flavor that you won't get any other way. However, it is easy to over smoke jerky because it is cut so thin before being smoked. Do not use extra smoking chips in your smoker when making jerky.      To make jerky, first start with a very lean cut of meat. You can use most anything but I recommend starting out with something like a top round because it's generally lean and easy to work with. Trim all the fat from the meat. Fat will become rancid fast and will increase the drying times. Cut the meat across the grain into 1/4 inch slices.     There are many different spice mixtures and marinades that you can use.  Pick something that appeals to your sense of taste. However, if you want to keep it simple sprinkle the meat with salt and pepper and start smoking.      When smoking jerky you need a low temperature and little smoke. Ideally you need a temperature just under 150o. If you are using an electric smoker you can introduce a small amount of smoke, but if you are smoking over a charcoal or hardwood fire you will get plenty of smoke from this.

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Food & Drink

Lynne Rosetto Kasper

2003-03-01 11:49:00

:  Sometimes if I know I'm going to have a busy day ahead, I may cut potatoes for French fries and place them in a container of ice water in the refrigerator overnight. The next day when these potatoes are fried, they get very dark and look done but are raw in the center. What happened?

ANSWER:  When potatoes (or a number of starchy vegetables) stay chilled for a period of time, some of the starch breaks down into sugar. Now, these higher sugar content potatoes brown much faster. The sugar and protein content, along with the acidity, determine how fast a food will brown. If left at room temperature for a day or so, the sugars will join back together to form starch. If you have whole potatoes stored at a cool temperature, you may want to leave them at room temperature a day before frying. Cooks can use this little bit of science to make better low-fat oven fries. One of the problems with making fake French fries by roasting potato strips in the oven is that they get not so very brown. If you soak cut potatoes overnight in ice water in the refrigerator (maybe even add a little sugar), steam them a few minutes to partially cook, then toss them in something alkaline (less acidic) like slightly old egg whites, lightly beaten and sprinkled generously with herbs, cayenne, salt, pepper and a small amount of Parmesan, these potatoes will brown nicely in a hot oven. Be generous with the seasonings. Remember, one of the great problems with low-fat cookery is lack of flavor. Fish and ChipsServes 2· 2 white fish fillets (e.g., cod, haddock, sole), each about 7 oz. · Oil for deep frying (peanut, canola, sunflower) · 2 eggs, beaten · 3/4 cup fine matzo meal · 3 medium Russet potatoes For fish:1. Preheat oven to 200 F. Pour at least five inches of oil into saucepan or deep fryer. Be sure to leave several inches at top, because the oil will bubble vigorously when the fish is introduced. Heat oil to 370 F. 2. Wash fish fillets and dry with paper. Slice fillets in half crosswise. Dip them in beaten egg and then coat with matzo meal.3. Carefully place fillets in hot oil. Do not use more than two fillets at a time, because this will bring down oil temperature.4. Cook fish until a deep golden brown, about 8 minutes. Remove from oil, drain on paper towels, sprinkle with coarse salt. Keep fish warm in oven.For potatoes:1. Peel potatoes and cut into chips about the size of your index finger. Soak in cold water while fish is cooking.2. When fish is done, drain potatoes and slowly place one-third of them in hot oil.3. Cook potatoes until golden brown and crispy, about five minutes. Remove from oil, drain on paper towels, sprinkle with coarse salt. Place potatoes in oven. Repeat process with two remaining batches of potatoes.Serve fish with chips on plate or newspaper. Sprinkle fish with either fresh lemon juice or (preferably) malt vinegar.

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Food & Drink

Lynne Rosetto Kasper

2003-02-01 12:11:00

:  What is a quince?

ANSWER: It's a pome fruit, related to apples and pears. Most ripe quince are bright yellow, and look like fuzzy, short-necked pears. The fruit's unique fragrance, hinting of pineapple, guava and Bartlett pear, can perfume a room. All commercial varieties are too hard, sour and astringent to eat raw, but the quince's whitish-yellow flesh softens and turns an attractive pink when cooked. It's high pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes.QUESTION: Where are quince from?ANSWER: The quince is native to the Caucasus and northern Persia, but cultivation spread to the eastern Mediterranean basin. Many suppose that the Forbidden Fruit of the Garden of Eden was a quince. In Greek legend, Helen of Troy bribed Paris to award a quince to Aphrodite as the prize in a beauty contest, starting the Trojan War.Medieval cooks regarded the quince as the most useful of fruits, and spiced it with pepper, ginger, cloves, cinnamon and nutmeg. At medieval courts and banquets, nobles enjoyed quince jelly for dessert: cotignac in France, cotogna in Italy, and carne de membrillo in Spain, all still popular. In Tudor and Stuart times, quince marmalade, wrapped in gold foil, was regarded as an aphrodisiac. Today, the quince is especially popular in subtropical climates, such as parts of Mexico and Latin America, where deciduous tree fruits like apples do not thrive.QUESTION: How are they used in cooking?ANSWER:  The persistent tart flavor of quinces counteracts the greasiness in meat and fowl dishes in rich cuisines, notably in Germany, Latin America and the Middle East. In Persian cooking, with its tradition of meats and sour fruits cooked together, there are many recipes for meat and quince stews. In Britain, quince sauce is a traditional accompaniment to partridge, and the French roast quail with slices of the fruit.In America, quince have been popular since Colonial times for making jams and jelly, since they're very high in pectin. Another common use is to add slices of quince to apple pie, which adds a fragrant, spicy dimension to the flavor.QUESTION: What varieties of quince are available?LYNNE:  The main variety at commercial markets is the Pineapple, from California, where about 300 acres of quinces thrive in the San Joaquin Valley south of Fresno. The light-skinned, white-fleshed Pineapple quince supposedly tastes like its tropical namesake, though it is often picked too green for best aroma and flavor. The season runs from August into January or February, when a few quince are imported from Chile. As for other American varieties, a few small growers offer Orange quince, which actually includes several similar varieties of nearly round, bright-colored fruit. A late-season variety is the Champion, a very fuzzy, pear-shaped, delicately flavored variety. Then there's the very rare Portugal.  It's a giant, bulbous, football-shaped behemoth, like the quince in engravings from the 17th and 18th centuries, with a particularly deep, rich flavor.QUESTION:  Are there any quince that can be eaten fresh?LYNNE:  For years I'd heard tantalizing tales of varieties so sweet and juicy they can be eaten like apples but were found only in distant places like Latin America or Central Asia. Then a few years ago I met Edgar Valdivia at the California Rare Fruit Growers Festival of Fruit in Los Angeles. He had a non-astringent fruit that grows in southern Peru that smelled like a quince, had a true quince flavor, but was sweet and juicy and closer to an apple in that regard than a quince. For people who like quince flavor, it's a revelation.

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Food & Drink

John Yoder

2003-01-01 12:08:00

John Yoder Question:  Recently we were in New Orleans and had andouille sausage?  We like it a lot.  What we find here doesn't taste like it does down there.  Can one make his own?

ANSWER:  Yes, it is really very easy to make at home.  Andouille is a spicy smoked sausage common in Louisiana cooking. It is used in stews and lots of cajun dishes.  Here is just one of many recipes: 2 tsp. garlic powder2 tblsp. sugar2 tblsp. kosher salt                    1 tsp. Prague powder #11 tblsp. ground black pepper            5 lbs. pork  (fat and lean separated)1 tsp. red pepper flakes              3/4 cup cold water2 tsp. cayenne                        1/2 cup soy protein concentrate3 tblsp. paprika                             1/2 tsp. ground mace                  wide hog casings1 tsp. thyme Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. They will freeze well. Enjoy!

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Food & Drink

Lynne Rosetto Kasper

2002-12-01 17:13:00

:  Is it safe to cook the dressing inside the holiday turkey? There seem to be conflicting opinions these days.

ANSWER:  Dressing is an ideal breeding ground for harmful bacteria. But if you can't imagine the holiday without a stuffed turkey, follow these guidelines: -Never put the dressing inside the turkey until immediately before it goes into the oven. -Make sure the dressing is cool before spooning it lightly into the turkey's cavity. -Don't pack the dressing into the turkey. (Bake any extra dressing in a shallow baking dish covered with foil.) -Insert an instant-reading thermometer into the center of the dressing. It should reach at least 165 degrees for safety. -When done, immediately remove all the dressing from the turkey's cavities. -Promptly refrigerate any leftover meat and dressing separately.

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Food & Drink

Lynne Rosetto Kasper

2002-12-01 11:12:00

: I want to make champagne cheesecake for my 45th-birthday party - something with a cashew crust and maybe a layer of mango under a basic white cheesecake I've looked for recipes but haven't found any. Can this even be done and if so, how?

ANSWER:  The way most cheesecakes are made, there's really not a place for wine in the recipe. I'd say don't bake with it, drink it - with your cheesecake! Go for a demi-sec and consider premium brands like Louis Roederer Cristal, Veuve Clicquot, or Billecart-Salmon. For the cheesecake crust, consider salted cashews, coarsely crushed, then mixed with butter, some flour and brown sugar. Pack it into the pan and chill it. Make a caramel, pour it into the chilled crust and swirl it around to coat the crust. Then you could place ripe mango slices into the crust followed by the cheesecake mixture. Or, you could fan ripe mango wedges on top of the baked cheesecake. Parmesan crisps can be a perfect accompaniment for champagne.  I have a recipe that makes eight 9-inch crisps.  These paper-thin wafers, based on the frico of Friuli, Italy, are spectacular appetizers. Grated Parmigiano-Reggiano cheese, stabilized with a minute amount of flour, is sprinkled into a hot nonstick pan to form a thin pancake of melted cheese that hardens into a lacy wafer with the clear, delicious flavor of the cheese. There is no added fat, and the cheese goes a long way.  A single ounce yields a dramatic 9-inch disk that is wonderful with Champagne, wine, or cocktails. Broken up, it can also garnish salads, soups, and vegetable stews. As with pancakes or crêpes, it is best to experiment with the first one or two crisps, until you get a feel for the correct heat of the pan. Once you get the hang of it, you can make a whole batch in ten minutes. Use only real Parmigiano-Reggiano or another hard aged grating cheese such as Montasio. Under no circumstances use domestic Parmesan. 8 ounces Parmigiano-Reggiano or aged Montasio cheese, grated (about 3 cups) 2 tablespoons plus 2 teaspoons all-purpose flour 1 teaspoon freshly ground black pepper or 1/2 teaspoon ground cumin or dried rosemary, or to taste In a medium bowl, combine all the ingredients. Heat a heavy 10-inch nonstick skillet over moderate heat until hot but not smoking. Reduce the heat slightly. Using a soup spoon, a measuring cup, or a coffee cup, sprinkle 1 ounce (about 1/3 cup) of the cheese mixture evenly over the bottom of the skillet to make a thin lacy pancake: You should not be able to see the bottom of the skillet. You may have to adjust the heat; the cheese should sizzle when it hits the pan, but it should not smoke. Cook the crisp until the fine grains of cheese have melted together and the edges are just beginning to brown. Remove the pan from the heat and let sit for 30 seconds to 1 minute to set. If the crisp hardens too much, return the pan to the burner for a few seconds to warm it. With a plastic spatula, gently lift the crisp up by one edge and slide it onto a wire rack to cool until hardened, about 3 minutes. Repeat with the remaining cheese mixture. When the crisps are completely cool, they can be carefully stacked and stored in a tin or box. Serve the crisps whole or broken into large irregular quarters and arranged standing in a basket.

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Food & Drink

John Yoder

2002-12-01 09:46:00

: What are the various woods used for smoking?

ANSWER:  Alder-The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor.Apple and Cherry-Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Hickory-Hickory is the king of the woods in the Southern barbeque belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any read meat or poultry. Maple-Mildly smoky and sweet, maple mates well with poultry, ham, and vegetables. Mesquite-The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest.Oak-If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states.Pecan-The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory.

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Food & Drink

John Yoder

2002-11-01 15:46:00

:  What is the difference between smoke cooking and curing?

ANSWER:  Smoke cooking is done at higher temperatures in order to cook the meat. Smoke curing is really just smoking cured meat or sausage. Although smoking meat does provide some preservative effect, it alone is not sufficient to allow long term storage.  Smoke is a very complex material, with upward of 200 components that include alcohols, acids, phenolic compounds, and various toxic, sometimes carcinogenic substances. The toxic substances inhibit the growth of microbes, and the phenolics retard fat oxidation, and the whole complex imparts the characteristic flavor of burning wood to the meat. QUESTION:  What are the proper temperatures for smoke cooking meat? ANSWER:  I prefer to keep the temperature around 180-200F. This means the temperature on the outside of the meat. When we use a probe to check the internal temperature we make sure it gets over 145F. I use a large log burning smoking pit with an offset firebox so it's easy to maintain this. In an upright water smoker you will have trouble keeping the temperature this low, since the heat builds up at the top where the meat is. You can achieve decent results with a water smoker, but the cooking time will be shorter and the depth of smoke penetration will be less. My briskets and pork shoulders smoke for 16-24 hours; pork ribs and pork loin roasts take less time. QUESTION:  How important is temperature control during smoke curing? ANSWER:  It is very important. If you are smoking sausages, excess heat will melt the fat out and leave the final product dry and crumbly. This I know from experience. Here, we're talking about temperatures around 140F, although it varies from recipe to recipe. This is very difficult to maintain in a wood burning smoker. You want your slow smoking section farthest away from the fire. With experience, I've learned to control the temperature in this section without overdamping the air inlet. Some other meats, like bacon and ham, are a little more tolerant of higher heat, but it can affect the quality of the final product. QUESTION:  Is closing down the air inlet dampers a good way to keep the temperature down? ANSWER:  If you keep the temperature low by closing down the inlet dampers, the smoke gets thick and sooty and produces an unattractive and bitter coating on the surface of the meat. I prefer to keep the fire burning more freely and control the temperature by providing some draft between the fire and the meat.

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Food & Drink

Lynne Rosetto Kasper

2002-11-01 14:20:00

:  Do you have a few tips or ideas on how to make Thanksgiving more enjoyable from the cook’s perspective?

ANSWER:  Here a few ideas that might help.   Equipment: Ditch the bulb baster and use a large spoon (an everyday serving or mixing spoon is fine) for basting the turkey. Use a shallow, sturdy, very big roasting pan for the turkey. Avoid those flimsy foil pans-they can buckle under the weight of a large bird and are dangerous. Turkey Tips: When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Roast turkey slowly at 300 degrees. Have several clean potholders and a wooden spoon handy to use when turning the bird. Secrets for Great Gravy: When making stock, use lots of aromatic vegetables, garlic, white wine, and herbs for a rich, delicious taste. For big flavor, consider reducing some wine in the pan juices before adding stock and thickening. To avoid lumps when thickening the gravy, never add flour to liquid. Instead, gradually beat cold liquid into the flour until you have a smooth slurry then gradually whisk the slurry into the gravy until it reaches desired thickness. Pies: Try using butternut squash instead of pumpkin in a pie. Add 2 teaspoons pure vanilla extract to the filling mix for big, mellow flavor. Give a deep, big sweet/tart flavor to apple pies by adding 1/3 cup apple cider syrup to the apples for a 10-inch pie. Make the cider syrup by boiling down 2 quarts good-tasting, organic apple cider to about 1-1/2 to 2 cups. It should be thick enough to coat a spoon. Refrigerate any leftover syrup up to 1 week or freeze up to 6 months. Use the syrup over ice cream and fruit; as a baste for chicken, salmon or pork; and as an addition to salad dressings, especially mustard-based ones. How to Brine TurkeyBrining is a technique that produces a well-seasoned, moist turkey. Follow these simple steps adapted with permission from Cook's Illustrated magazine. For more information visit their Web site at cooksillustrated.com. Before brining, remove the giblets, neck, and tail piece from the turkey and reserve for gravy. To brine overnight, dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Submerge the bird in the solution, and refrigerate for 8 to 12 hours. Remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels. The bird is now ready to be prepared for roasting. If refrigerator space is limited, try using a more concentrated, and therefore quicker, brine along with some disposable frozen ice packs as follows: Double the amount of salt in the solution, place 4 or 5 large clean frozen ice gel packs in the brine with the turkey, cover the container, and place it in a cool spot for 4 hours. For ease of cleaning, line the brining vessel with a turkey-sized oven bag. After 4 hours, remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels.

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Food & Drink

John Yoder

2002-10-01 13:43:00

:  What process did older generations use to cure a ham?

John Yoder Question:  What process did older generations use to cure a ham?Answer:  Some called it the 'Four Season' process.  It evolved because there used to be no refrigeration and, of course, no freezing. The only refrigeration there was came from the cold of winter. If a farmer wished to preserve a slaughtered hog, he had to use the means that were naturally available.  For this reason, farmers slaughtered their hogs in late fall when temperatures were becoming quite cold and frosts were turning the last green of summer to rusty brown. They covered the hams with the right amount of cure which consisted of salt, sugar, pepper and other spices and wrapped them in paper to keep the cure against the ham and hung them in feed sacks in a corn crib or smokehouse. The cold of the winter prevented the ham from spoiling and allowed the cure to penetrate to the center of the ham. By spring, the cure had penetrated to the center and the curing was complete. The farmers removed the paper wrapping and hung them again, this time, to dry. Since corn cribs were open buildings, the spring winds circulated around the hams and dried them. Ultimately, the hams would lose 25 percent of their weight. But the greatest gain in flavor was yet to come. It took hanging in the hot, lazy days of summer for the hams to slowly age to perfection. It was not until the fall, after the hams had aged all summer and the mornings had become cool and crisp, that the hams would reach their ultimate flavor. It was then that they could be eaten and enjoyed. It took nearly a year to make a ham.  The U.S.D.A still allows this process to be used in controlled environments. Most hams sold commercially today use a process that only requires a few days.

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Food & Drink

Rebecca Steven

2002-10-01 11:53:00

:  What is the history of chocolate?

Rebecca Steven Question:  What is the history of chocolate?Answer:  In 600 A.D. the Mayans migrated into the northern regions of South America, establishing the earliest known cocoa plantations in the Yucatan. It has been argued that the Mayans had been familiar with cocoa several centuries prior to this date. They considered it a valuable commodity, used both as a means of payment and as units of calculation. Mayans and Aztecs took beans from the "cacao" tree and made a drink they called "xocolatl." Aztec Indian legend held that cacao seeds had been brought from Paradise and that wisdom and power came from eating the fruit of the cacao tree.. The word "chocolate" is said to derive from the Mayan "xocolatl"; cacao from the Aztec "cacahuatl". The Mexican Indian word "chocolate" comes from a combination of the terms choco ("foam") and atl ("water"); early chocolate was only consumed in beverage form.Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found. Chocolate was first noted in 1519 when Spanish explorer Hernando Cortez visited the court of Emperor Montezuma of Mexico. American historian William Hickling's History of the Conquest of Mexico (1838) reports that Montezuma "took no other beverage than the chocolatl, a potation of chocolate, flavored with vanilla and spices, and so prepared as to be reduced to a froth of the consistency of honey, which gradually dissolved in the mouth and was taken cold." The fact that Montezuma consumed his "chocolatl" in goblets before entering his harem led to the belief that it was an aphrodisiac. The first chocolate house was reputedly opened in London in 1657 by a Frenchman. Costing 10 to 15 shillings per pound, chocolate was considered a beverage for the elite class. Sixteenth-century Spanish historian Oviedo noted: "None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave."  Chocolate also appears to have been used as a medicinal remedy by leading physicians of the day. Christopher Ludwig Hoffmann's treatise Potus Chocolate recommends chocolate for many diseases, citing it as a cure for Cardinal Richelieu's ills. With the Industrial Revolution came the mass production of chocolate, spreading its popularity among the citizenry. Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there. Yet, chocolate wasn't really accepted by the American colonists until  fishermen from Gloucester, Massachusetts, accepted cocoa beans as payment for cargo in tropical America.  Where chocolate was mostly considered a beverage for centuries, and predominantly for men, it became recognized as an appropriate drink for children in the seventeenth century. It had many different additions: milk, wine, beer, sweeteners, and spices. Drinking chocolate was considered a very fashionable social event. Eating chocolate was introduced in 1674 in the form of rolls and cakes, served in the various chocolate emporiums.

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Food & Drink

Lynne Rosetto Kasper

2002-10-01 11:28:00

:  I'd like to serve an after-work dinner for 10 of my colleagues. We'd all be arriving at my apartment together so I wouldn't be able to get everything ready ahead of time. Do you have some suggestions? Lynne: This menu is one I've done in the past. Build the meal around a braised lamb stew because it can be prepared the night before, refrigerated, then reheated for 20 minutes or so while you pour wine and pass around some radishes that your guests dip in fresh goat cheese. But don't say it's lamb stew, call it something like Moroccan Inspired Lamb Braise. Put into it some small potatoes, small young onions, carrots, some green beans, and flavorings like lots of garlic, cumin, coriander, tomatoes, and paprika. You could do the dish with chicken instead of lamb also. With the lamb stew serve couscous that you've heated with a bit of liquid in a 350-degree oven for about 20 minutes or so while the stew heats up. Get fancy if you want by throwing in some cinnamon sticks and raisins. For the salad, wash the greens a day or two ahead, spin them completely dry, roll them in paper towels and put in plastic bags in the refrigerator to crisp. You can make a dressing ahead and have it in a shaker jar. Dessert can be fresh rhubarb that you've cooked ahead with sugar and cinnamon and chilled. Serve the rhubarb in little bowls topped with sliced, sweetened fresh strawberries and whipped cream on the side. Lynne's Classic Vinaigrette DressingMakes about 2 cups and keeps for a week in the refrigerator.This is the true Italian or French dressing. It's so basic, it's scary. But trust me, when made with good-tasting vinegar and oil this is a star.Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations.· 1/2 cup good tasting vinegar (ie a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)· 1/2 cup good tasting extra-virgin olive oil· salt and freshly ground black pepper to taste Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend. Remember a little goes a long way, so always start with a couple of tablespoons.Variations. The key to each of these is tasting as you blend.Herbs and Garlic: Each time you use the dressing, you could add herbs to the salad, or rub the bowl with garlic before adding the greens.Dijon Dressing: Put about 1/2 cup of the dressing in bottom of salad bowl, add generous tablespoon Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend, add greens and tossHoney Mustard Dressing: Add to Dijon Dressing, brown sugar or honey to taste. Also a tablespoon of mayonnaise makes it creamy.French Bleu Cheese Dressing: Take a little basic vinaigrette, blend in bleu cheese and garlic to taste. Creamy Bleu Cheese: Add sour cream, mayonnaise and minced onion to bleu cheese dressing.Ranch Dressing: Mix in salad bowl blend into some basic dressing minced garlic, chopped parsley, chopped scallions, and chopped b

Question:  I'd like to serve an after-work dinner for 10 of my colleagues. We'd all be arriving at my apartment together so I wouldn't be able to get everything ready ahead of time. Do you have some suggestions? Lynne: This menu is one I've done in the past. Build the meal around a braised lamb stew because it can be prepared the night before, refrigerated, then reheated for 20 minutes or so while you pour wine and pass around some radishes that your guests dip in fresh goat cheese. But don't say it's lamb stew, call it something like Moroccan Inspired Lamb Braise. Put into it some small potatoes, small young onions, carrots, some green beans, and flavorings like lots of garlic, cumin, coriander, tomatoes, and paprika. You could do the dish with chicken instead of lamb also. With the lamb stew serve couscous that you've heated with a bit of liquid in a 350-degree oven for about 20 minutes or so while the stew heats up. Get fancy if you want by throwing in some cinnamon sticks and raisins. For the salad, wash the greens a day or two ahead, spin them completely dry, roll them in paper towels and put in plastic bags in the refrigerator to crisp. You can make a dressing ahead and have it in a shaker jar. Dessert can be fresh rhubarb that you've cooked ahead with sugar and cinnamon and chilled. Serve the rhubarb in little bowls topped with sliced, sweetened fresh strawberries and whipped cream on the side. Lynne's Classic Vinaigrette DressingMakes about 2 cups and keeps for a week in the refrigerator.This is the true Italian or French dressing. It's so basic, it's scary. But trust me, when made with good-tasting vinegar and oil this is a star.Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations.· 1/2 cup good tasting vinegar (ie a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)· 1/2 cup good tasting extra-virgin olive oil· salt and freshly ground black pepper to taste Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend. Remember a little goes a long way, so always start with a couple of tablespoons.Variations. The key to each of these is tasting as you blend.Herbs and Garlic: Each time you use the dressing, you could add herbs to the salad, or rub the bowl with garlic before adding the greens.Dijon Dressing: Put about 1/2 cup of the dressing in bottom of salad bowl, add generous tablespoon Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend, add greens and tossHoney Mustard Dressing: Add to Dijon Dressing, brown sugar or honey to taste. Also a tablespoon of mayonnaise makes it creamy.French Bleu Cheese Dressing: Take a little basic vinaigrette, blend in bleu cheese and garlic to taste. Creamy Bleu Cheese: Add sour cream, mayonnaise and minced onion to bleu cheese dressing.Ranch Dressing: Mix in salad bowl blend into some basic dressing minced garlic, chopped parsley, chopped scallions, and chopped basil with equal amounts of mayonnaise and buttermilk.

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Food & Drink

Lynne Rosetto Kasper

2002-09-01 13:33:00

:  I have never made bread. It intimidates me. I don't have a lot of time, but I would like to make bread. I wondered if you had suggestions for bread-making machines. I don't know much about them. What should I know to start me off?

Question:  I have never made bread. It intimidates me. I don't have a lot of time, but I would like to make bread. I wondered if you had suggestions for bread-making machines. I don't know much about them. What should I know to start me off? Answer:  I am fiercely opinionated on the subject of bread machines. I think they are nice toys, but please don't make bread in them. A basic rule of thumb: build your bread around your life instead of building your life around making bread. Years ago when I was studying cooking in Italy, another woman in my class was just starting to cook, and she took recipes very literally. The recipe told her she had to knock down the bread dough after it had risen an hour, so she took the bread dough to the beauty parlor with her. She didn't realize that it could just sit there and go on forever! First, get yourself a good book on breads. I recommend Dan Leader's By Bread Alone, anything by Bernard Clayton, or Nancy Silverton's Breads from La Bread Bakery. You are going to need yeast, water, and salt. The slower you rise your bread, the better the flavor is going to be. The first thing you want to do is to take about two cups of cool water, a half envelope of dry yeast and about 3 cups of flour. Stone-ground, organic, all-purpose flour is the best. In Minnesota, you can find these flours at natural food coops. In other states you will find stone-ground flours in health food stores or coops, if you have them. Beat these ingredients into a batter. Do this at night. Let the batter sit overnight, covered with saran wrap. You're making a sponge, that's going to mature and give your bread good flavor. The next morning or the next night take that mixture and add a tablespoon of salt to it and enough flour to make a soft dough that's a little bit sticky. By the way, you can add some whole wheat flour, wheat germ or oats, as long as it's no more than a cup of those ingredients. Make a dough that is a little sticky but soft. Knead the dough on a floured board for ten minutes. Beat the you-know-what out of it. Use it to get your frustrations out. Put it into a big, oiled bowl and cover it again with sedan wrap. Let it rise for two hours or so--until it's double or triple in bulk. At this point, you can let the dough sit for 6 or 8 hours. That's your first rise. It's the second rise that really needs close attention. Knock down the bread, knead it and form it into one or two loaves, preheat your oven to about 400 degrees. Set the bread on a greased baking sheet; sprinkle it with flour first; cover it with a towel; set it out at room temperature. Let it rise until you can stick your finger in it, and it springs back to no more than an eighth of an inch. That's how you can tell the bread is just about fully risen. It can take anywhere from one and a half to two hours. If it over rises on the first round, that's ok but not on the second round. Slip it into the oven and bake it for about an hour. You can tell the bread is done when you tap the bottom of it and it sounds very hollow.

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Food & Drink

Anthony Card

2002-08-01 12:48:00

Question:  When I was down in New Orleans recently, I had a dish called ‘Peppered Catfish’.  It was wonderful.  I was unable to get the recipe.  Do you know what it might be?

Answer:  Peppered Catfish is a serious dish for those who like it ‘spicy’.  Here are the ingredients...the way I make it, using six 8-ounce catfish fillets.First, I make a ‘Three-Pepper Catfish Rub’:-3 tablespoons coarse-ground black pepper-2 tablespoons kosher salt-1 1/2 tablespoons coarse-ground white pepper-1 teaspoon onion powder-1/2 teaspoon cayenne pepperNext, I make a ‘Catfish Mop (optional)’:-2 cups seafood or chicken stock-1/2 cup oil, preferably canola or corn oil-Juice of 3 limes-1 to 1 1/2 tablespoons remaining Three-Pepper Catfish RubThen I make a Golden Mustard Barbecue Sauce (optional) that includes:-1 cup white vinegar-3/4 cup prepared yellow mustard-1/2 medium onion, minced-1/3 cup water-1/4 cut tomato puree-1 tablespoon paprika-6 garlic cloves, minced-1 1/2 teaspoons salt-1/2 teaspoon cayenne pepper-1/2 teaspoon fresh-ground black pepperIt makes about 2 cups.Here’s what you do:Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)Finally... my recipe for Peppered Catfish:At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl. Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F.Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.If you are going to use the mop, mix the ingredients together in a small saucepan and warm over low heat.Place the catfish in the smoker on a small grill rack as far from the fire as possible. Cook the fish for approximately 1 ½ hours, dabbing the catfish with mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker.When cooked, the catfish will be opaque and firm, yet flaky. Serve warm. If desired, accompany the catfish with Golden Mustard Barbecue Sauce.

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Food & Drink

Lynne Rosetto Kasper

2002-08-01 09:52:00

Question: All the recipes I see for hearty pasta and bean soups call for long cooking. Are there any quick ones with great flavor?

Answer:  The trick to cutting back cooking time is to start with a base saute that's bursting with flavor. This carries the dish. Here's what I mean. Over medium high heat, saute lots of chopped onion with garlic, parsley, and canned chickpeas that you've rinsed and drained. When the onion's starting to brown, stir in herbs like oregano and basil, with two tablespoons each of vinegar and tomato paste. Cook three minutes. That's your saute. Add six cups good chicken broth and two handfuls of corkscrew pasta. When the pasta's tender, stir in one cup of halved cherry tomatoes, and you have soup. Question: Can you recommend some quality imported and domestic packaged pasta? Answer:  Reasonably priced and reliable imported brands: Barilla, De Cecco, Geraldo & Nola, Delverde, La Molisana. Premium, pricey imported brands worth a try: Rustichella, Dallari, Fini, Cipriani, Cav. Giuseppe Cocco, Michele Portoghese, Benedetto Calvieri. Respectable domestic brands: Ronzoni, Buitoni Note: If the instructions on a box of pasta tell you to rinse it, that is a sign of lowest quality. Do not waste time on it. This is only a sampling of reliable brands. Do try those available in your area and experiment!Question: Why do you not recommend using Roma tomatoes and what would you suggest instead? Answer: Roma or plum tomatoes are relatively tasteless. When tomatoes are in season there are many other choices with far more flavor. But if you must have plum tomatoes, look for organic heirloom varieties like Polish Paste and Ox Heart. Always taste before buying and accept nothing less than "wonderful." When tomatoes are not in season, either use the decent-tasting cherry varieties like Sun Gold, Sweet 100's, Grape, or Red Currant or use a high-quality canned brand.

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Food & Drink

Lynne Rosetto Kasper

2002-07-01 15:42:00

Question: When the oregano in my herb garden blooms, it has small pompom-like blossoms on it. Can I use them in cooking?

Answer:  These are gifts. The flowers often have a similar but more delicate flavor than that of the herb itself. There are a couple ways you can use the flowers. One is to dry them. One of my favorite cooks in Italy - a farm woman in Tuscany - insists that the best basil flavor comes from drying only the flowers. Fresh herb flowers are lovely in salads. Think about the color of the blooms because often they are a pale violet or white, which is particularly pretty with certain things like red and yellow peppers and orange carrots. Sage, thyme, and rosemary blooms are great with things like apples, pears, grapes, and anything in the soft fruit family like nectarines, peaches, and plums. Try different combinations of these fruits with the blooms in your garden and see which combinations you like. Another thing is to try them in desserts. For instance, the little purple blooms on mint are probably the easiest to work with because mint tastes great with sweet things. If you make sorbets, fold some of the herb flowers into the sorbet. With rich creamy desserts, the flowers are wonderful sprinkled on top.Question: How do you freeze fresh herbs? Answer:  Freezing summer's bounty of fresh herbs is very simple. Here's how to do it: Wash the herbs (still on their branches), dry them thoroughly, strip the leaves from the branches, and put them in plastic zipper-type freezer bags. Press out all the air, seal and freeze. With herbs such as rosemary and thyme you don't even need to strip the leaves from the branches.To use the herbs, just break off what you need, no need to defrost. Although most herbs will turn dark green, they'll keep their fresh flavor. Since most of the time the herbs will be used in cooked dishes, color isn't a big issue.

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Food & Drink

Lynne Rosetto Kasper

2002-06-01 17:41:00

Question: We use our outdoor grill several nights a week and do well with things like marinated lamb, yakitori chicken, Puget Sound seafood, and vegetables. But when our grandchildren ask for hamburgers we fail miserably. We make the patties about 1/2 inch thick from the leanest hamburger or ground round but when we put them on the grill they crumble and fall apart. How do we get the patties to stay together?

Answer:  First of all, I'd make them thicker, maybe 3/4-inch to one-inch thick, and cook them over a slightly lower fire so they don't burn on the outside before they're cooked on the inside. The very low fat content of the hamburger probably has something to do with it but there's a couple of tricks you can use. Add one egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste. The kids might not like it, though.

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Food & Drink

Lynne Rosetto Kasper

2002-05-01 15:03:00

:  Are there some easy ways of adding new tastes to my everyday cooking?

Lynne Rosetto Kasper Question:  Are there some easy ways of adding new tastes to my everyday cooking?Answer:  Yes... collect some traditional, ready-made ethnic sauces. Use them as rubs, marinades, or finishing touches in the dishes you cook all the time. For example:     •  Use Thai curry pastes for marinating and for anything you cook in liquid - like braised green beans      •  Rub Chinese Five Spice Powder (fennel, anise, ginger, cinnamon, and clove) into spareribs or shrimp before cooking.      •  Mexico's Chipotle Peppers in Adobo Sauce brings a plush-tasting smoky heat to mashed potatoes and stews.      •  Sauce seafood or replace mayonnaise on cold turkey sandwiches with a blend of French black olive spread (called tapenade), minced onion, and lemon.

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Food & Drink

Randa Toubia

2002-04-01 14:47:00

Question:  I would love to do more cooking.  I am fascinated by all of the types of spices.  When looking at all of them, they seem overwhelming.  Is there any kind of quick way to know when you should add one, when you should add another, and which ones go well together and which ones do not?

Answer:  Spices can be overwhelming but do not let it intimidate you to cook with them. The big trend of innovative cuisine lends itself to the availability of spices from around the world.Although there is no rule of thumb or a specific way to learn about spices, the key here is interest in the flavors of food. Experiment with the spice that interest you separately and taste its special contribution to a dish. Slowly but surely, the familiarity with these spices will make the innovative and improvising cook more confident. Spices are mixed together by ethnicity. A small chart of 5 different mixtures from around the world is provided hereunder. For the beginner, some books are helpful and here are two recommendations:“Savoring Spices” and “Herbs” by Julie Sahni and “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby.There is however a correct way of using and storing spices. If using whole spices it is recommended to toast them lightly in a dry skillet, a process that helps release their aroma and enhance their flavor. Where ground spices are used, such as curries or couscous, they are generally cooked at the initial stage with the oil and onions or garlic followed by the remaining ingredients. Spices can keep for up to three months in a cool dry place, away from light and heat. Their pungent aroma will start to diminish after 3 weeks. Curry powder: Southern india and contains: Curry leaves, turmeric, chilies, coriander, black pepper, and sometimes cumin, ginger, funegreek, cinnamon, cloves, nutmeg,and fennel seed.Ras al Hanout: North Africa: Contains up to 15 spices including allspice, cloves, cumin, cardamom, chiles, ginger, peppercorns, mace, turmeric, and caraway seeds.Five Spice Powder: China: Anise, fennel seeds, cloves, cinnamon, peppercornsQuatre Spices: France: Pepper, nutmeg, cloves, ginger.Cajun: Louisiana, USA: Mustard seeds, cumin, paprika, cayenne pepper, black pepper.

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Food & Drink

Lynne Rosetto Kasper

2002-04-01 12:06:00

Question:  I'm interested in starting an herb garden. What should I plant?

Answer:  Start with the basics such as basil, rosemary, thyme, Italian parsley, sage, and tarragon. Later you might consider adding mint, lemon basil, Thai basil, golden thyme, and lemon thyme. Experiment, try recipes that call for herbs that are new to you and see which ones you like. Purchase plants at your local nursery or start them from seeds.Question:  How do you freeze fresh herbs? Answer:  Freezing summer's bounty of fresh herbs is very simple. Here's how to do it: Wash the herbs (still on their branches), dry them thoroughly, strip the leaves from the branches, and put them in plastic zipper-type freezer bags. Press out all the air, seal and freeze. With herbs such as rosemary and thyme you don't even need to strip the leaves from the branches.To use the herbs, just break off what you need, no need to defrost. Although most herbs will turn dark green, they'll keep their fresh flavor. Since most of the time the herbs will be used in cooked dishes, color isn't a big issue.Question:  One of the herbs in my garden is sage. It produces beautiful purple blossoms with an incredible, slightly sweet smell. I'd love to have a good recipe to put them in, maybe something with poultry. Answer:  Since herb flowers are so delicate you don't want to do a lot to them because they are fragile in aroma and taste. I would flavor chicken or a robust-tasting fish with the sage leaves then I would sprinkle the sage flowers on the cooked food, encouraging people to eat the flowers with the sage flavored dish for another dimension of the sage taste. You might also fry them. Make a batter of flour, water, salt and pepper and dip the flowers in the batter. Have about 1/2 inch of oil in a shallow pan, get the oil hot, and drop in the batter-coated flowers. They'll brown quickly.

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Food & Drink

Michael Abay

2002-03-01 16:32:00

Question:  I recently used Extra Virgin Olive oil to cook with. It left a burned taste that was not pleasant, even though I used the right temperature. What could I have done wrong?

Answer:  In recent years, it has become very popular to cook with different types of oil to add flavoring to our foods - Extra virgin olive oil being one of the most popular.  As good extra virgin olive oil is expensive, you must usually go to specialty food stores to find them.  It is important to realize that olive oils from different regions have slightly different flavors to it and vary in acidity as well.  Pressing tree-ripened olives produces olive oils.  Extra virgin olive oil is considered the best of all olive oils as well as the most expensive due to their unique flavors and "cold-pressed" process.In the "cold-pressed" process the olives are crushed between huge, finely chiseled stones to produce a pulp, which is subsequently layered on mats of straw or other resistant fine-meshed material.  Metal disks are placed between the mats and up to four hundred tons of pressure is applied to extract the oil.  Bitterness caused by cooking with extra virgin olive oils can be a result of many different variances.  The smoke point of an oil is the temperature where the oil starts to decompose and start to smoke.  Extra virgin olive oil has a relatively low smoke point of 375°.  When the oil reaches that smoking point, it can permeate a bitter taste.  Another factor is the storage of oils.  All oils should be stored in a cool, dry place and once opened should be used within a 6 month time period.  When oils become old, they develop a rancid, almost waxy smell to them.  An old oil can cause bitterness when cooking as well.  An effective way to cook with extra virgin olive oil is to blend it with another oil that has a higher smoke point, like canola.  Canola is a perfect blending oil because it has very little of its own flavor but allows you to increase the temperature of your dish.  Another alternative would be to use light olive oil, which has a higher smoke point but lacks the distinct flavor characteristics of an extra virgin olive oil.  For that delicious extra virgin olive oil flavor, I often suggest using Extra virgin olive oils to finish a dish.  After you are done cooking your food in a neutral oil like canola, simply drizzle some Extra virgin olive oil to enhance it.  This allows for the delicious extra virgin flavor without wasting or burning.  Regardless of the delicacy of this wonderful product, the benefits of extra virgin olive oil both health and flavor-wise are definitely worth it!

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Food & Drink

Hong Zhang

2002-02-01 16:35:00

Question:  One of my favorite dishes when dining out is Peking Roasted Duck. I find however that it can be prepared a number of ways by different chefs, resulting in several unique tastes. Most dishes that are the same taste similar regardless of where you enjoy them. Why is Peking Duck different? Why can't there be a universal way to prepare it?

Answer:  Traditional Peking Duck dates back to the 13th and 14th century when it was only enjoyed by the Chinese royal family and their court in what is now Beijing. By the 17th century the methods of cultivating these exceptional ducks improved so that local restaurants could offer this gourmet delicacy. The ducks are kept in individual cages and force fed so they grow plump with no muscle. Beijing was called "Peking" before the 1950's. Peking is the Cantonese pronunciation of the capital city of China. Beijing is the Mandarin pronunciation of the same city. In Chinese calligraphy the words are identical. Since Peking Duck had already attained fame throughout the world of cuisine the name has stayed the same. Nowadays, not too many chefs follow these traditional procedures, especially those outside of Beijing.  In the United States almost all ducks eaten are of the Peking variety, as they were initially imported from China. Originally the preparation of Peking Duck required the following eight steps: 1. Empty the inside body of the duck; 2. Clean and marinate the duck, 3. Hang dry, 4. Broil the skin, 5. Brush the skin with sweet solution, 6. Hang dry again, 7. Pump air into the duck which allows even heat distribution, 8. Roast/barbecue the duck. In most places in the United States hanging non-refrigerated meat to dry for several hours is not allowed by food handling regulations. Some cities, such as San Francisco's Chinatown, have made exceptions so Peking Duck can still be prepared and served commercially. Traditional Peking Duck is more shadow than substance as the diner never sees the duck itself. Wealthy Chinese enjoyed the crisp skin, roasted to a beautiful glossy brown which took a whole day to prepare. The meat of the duck was of such secondary importance that it was just given to the servants. Today Peking Duck will often be served in two courses; the first is the crispy skin with Mandarin pancakes (or crepes) and a sweet, spicy hoisin sauce. This is a sublime dish - even if the fat may not be good for your arteries. The second course is the remaining duck meat, which may be stir-fried with bean sprouts and veggies in a rich brown sauce. Sometimes a restaurant will include other courses utilizing all parts of the duck.Over the centuries innumerable methods of preparing Peking Duck have been developed. Modern machine made tools and equipment have changed cooking techniques. You can easily find many recipes for preparing Peking Duck if you search the Internet, or refer to a good Chinese or International Cookbook. Peking Duck has a long and fascinating history and whether prepared traditionally, or with a derived recipe, it is a superb eating event.

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Food & Drink

Cara Warren

2002-02-01 16:35:00

Question:  I'm amazed at all the tasty fat-free cookies, cakes and pastries available.  How are these made so they still taste so good?

Answer:  Most of these fat-free items (depending upon the flavor) are made with non-fat skim milk and non-fat cheeses.  Some are also flavored with fruit juice or applesauce.  Most of these items also contain a large amount of sugar (which is fat-free).  Keep in mind that although these products contain no fat, they still contain sugar and other ingredients that contain calories.  Read your labels carefully.

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Food & Drink

Lynne Rosetto Kasper

2002-02-01 16:35:00

Question:  When I cook a sirloin or T-bone steak at home, whether on a gas grill, over charcoal or in a skillet, it's never as juicy and tender as those I get in a restaurant even though I don't over cook it.  Why is this?

Answer:  The difference is generally the quality or grade of steak we get at most markets versus those a restaurant can get.  Tenderness and juiciness depend a great deal on the quality of the meat and the amount of very fine marbling of fat present in the lean part of the meat.  When you buy steak at a market, look for meat graded "prime" or "choice," select cuts such as rib-eye, New York strip, or porterhouse and look closely for very fine lines of white fat dispersed throughout the lean.  Make sure you get a very thick cut (1-1/2 to 2 inches) so you can cook it in a hot pan until the outside is brown and crusty without over cooking the inside.Question:  What is gelato?Answer:  Gelato is an Italian ice cream but very different from ice cream as we Americans know it.  Gelato tends to have less fat, and the secret of its creamy and silken quality is that it's kept at a very soft state so that when it's served you have no sense that it's low in fat, although the fat content can vary from one gelato to another.  Gelato is usually based on an egg custard and is served in cones, but, rather than being scooped the way American ice cream is, creamy "petals" of gelato are gathered onto a metal paddle-like utensil and layered, one after another, in the cone.  When in Italy, look for signs saying "PRODUZIONE PROPRIA," which means the gelato is made on the premises.  The real essence of gelato is consistency and pure ingredients

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Food & Drink

Cara Warren

2002-02-01 15:23:00

Question:  Why shouldn't I taste a sample of cookie dough before baking it? I remember when we were kids, grandma would always let us eat raw cookie dough. I can't ever remember any of us getting sick. Today we're told not to eat it. Why?

Answer:  The majority of cookie dough contains eggs, which according to the FDA should be heated to a temperature of no less than 155° before consumption.  Raw eggs can contain the bacteria Salmonella Enteritidis which can cause severe and sometimes fatal illness.  Small children, elderly persons and individuals whose immune systems may be weak are at the highest risk.  It is always safer to wait until the cookies are baked.  If you enjoy the taste of the raw cookie dough, try tasting before adding eggs if your recipe allows.

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Food & Drink

Lynne Rosetto Kasper

2002-02-01 15:23:00

Question:  When I go to the store these days there are many different kinds of salt:  light salt, sea salt, table salt, Kosher salt, fine, coarse, with iodine and without.  It's no longer just Morton's in the round box.  I need a crash course.

Answer:  This is a very good question because salts are confusing.  Let's break it down into the basics:  iodized table salt, Kosher salt, and sea salt.  I don't know what light salt is but I don't want it in my body.  That stuff tastes like a chemical factory.  Iodized salt is mined from the land, as opposed to sea salt, and has iodide added to it.  It comes from the days when people who lived away from coastal areas sometimes had problems with goiter because they had no iodide in their diet.  It's inexpensive, commonly available, and the one most of us know.   Kosher salt also comes from the land but its structure is different - a grain looks like a snowflake whereas a grain of regular iodized salt is shaped like a cube.  Kosher salt is very light so it weighs less per tablespoon than iodized salt and, consequently, is less salty tasting because there's less of it per measure.  Kosher salt usually has nothing added to it and connoisseurs of salt tend to like to cook with it because it's not expensive and has a pure salt taste.           Sea salt is from evaporated sea water and the flavor will change according to where it comes from.  Some may taste sweet or hot and strong in the mouth, and I have a fascinating one that actually tastes like roses.  But the Rolls Royce of salts is Fleur de Sel, or "flower of the salt," and comes from an island off the coast of Brittany.  As the sea water begins to evaporate, the first crystals that form have a very fragile structure and a delicate, sweet, complex flavor.  Taste and try sea salts because you'll find a lot of good ones available.  I find I no longer like the taste of iodized salt - it burns me - and that's because I've been tasting these other salts.Question: What are kreplach?Answer:  Kreplach are small filled noodles, similar to ravioli. They are generally filled with cheese or chopped meat then simmered in broth or added to soup

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Food & Drink

Lynne Rosetto Kasper

2002-01-01 12:33:00

Question:  How do you roast garlic?

Answer:  It's really very simple.  Preheat your oven to about 400 degrees.  Take large whole heads of garlic (I use organic garlic so I don't have to worry about fertilizers and pesticides) and cut off the top quarter of each head.  Set aside what you remove because you can use it later.  Arrange the whole heads of garlic in a shallow baking dish, add a bit of broth or water (about ¼ inch or so), and sprinkle each head with a little olive oil, salt and pepper.  Cover the pan with foil and put in the oven.  Roast about 45 minutes then uncover and roast another 15 minutes, or until you can easily pierce the garlic with a knife.  Question:  I was recently in Paris and picked up some bourbon extra vanilla beans and some powdered vanilla at a street market.  How do I know how much of this to use?        Answer:  Vanilla is the pod of a member of the orchid family.  If what you have is the same as what I used to buy in Paris, it's ground vanilla beans and is extraordinarily intense.  If a recipe calls for one teaspoon of vanilla extract, you would use the amount of ground vanilla that you could hold on the tip of a paring knife or about 1/16 of a teaspoon. The beauty of ground vanilla is that it's even more complex than most extracts because you get the different tastes from the seeds and the aromatic pod.  It's incredible.  Keep it in the freezer because it's really volatile.  I found I could keep mine for about a year and a half when frozen. Question:  I have some friends and relatives who are recovering alcoholics.  We all love to cook and eat.  When an entree or dessert recipe calls for alcohol I'm concerned that it won't burn off the way it's supposed to.  What is an appropriate substitute for the alcohol that won't appreciably change the quality of the dish?  Answer:  You are right to be concerned.  The alcohol doesn't always burn off completely so if one has any sensitivity to alcohol, you need to be cautious.  The trick when dealing with this type of substitution is to realize that while the finished dish won't taste the same, it will still have its own special flavor and can be very tasty.  Substitutes in savory dishes might include a dry cider, especially if you boil it down by half and add a little lemon juice.  This will make for an interesting play of fruitiness with a hint of sweetness and acidity.  You could do the same thing by using a good broth.  Another substitute is a fine vinegar, such as sherry, balsamic or wine vinegar, boiled off to almost nothing.  This always adds a a special resonance to the food.

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Food & Drink

Lynn Rosetto Kasper

2001-12-01 16:37:00

Question: What's the best way to roast a chicken?

Answer:  I’ve come to the conclusion that the best way to roast a chicken is fast and hot. This is what I do:1. I set the oven at 450 degrees, put the chicken, breast up, in a pan, and set it in the oven. 2. I time it 10 minutes per pound, plus 10 to 15 minutes. 3. Then, I let it sit out of the oven 10 minutes before carving. But an even better way is to use a Spanek Vertical Roaster. With this method, you end up with much crisper skin, no spattering in the oven, and the fat drains out of the chicken. You push the chicken down onto the device so the chicken is vertical. Place the whole thing in a cake pan (or similar small, shallow pan), add a bit of water to the pan, and put it into the 450-degree oven for the same timing - 10 minutes to the pound, plus 10 to 15 minutes - followed by a 10-minute rest outside the oven before carving.  I've been using this gadget for about 20 years. You can find them in kitchenware shops all over the country.

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Food & Drink

Randa Toubia

2001-12-01 15:56:00

Question: With the holidays approaching, I do a lot of entertaining. What are some ways I can make my holiday dishes more healthy without sacrificing taste?

Answer:  Throughout the holiday season, we give thanks for all of God's blessings, and food... especially "comfort food"... is one of the many ways in which we celebrate. Who doesn't long for a slice of fresh roasted turkey or a piece of grandma's homemade pumpkin pie?When making these and other traditional holiday dishes more healthy... taste does not have to be sacrificed.  There are a number of alternatives for healthy eating that result in great taste. Smaller portions will allow you to enjoy more of the holiday goodies you love without becoming stuffed. I always tell people not to sacrifice taste too much for the simple reason that holiday meals are some of the most naturally delicious meals. It is important to satisfy your cravings and try not to overindulge.In terms of healthy dishes, there are several lower fat, sugar and carbohydrate substitutions that can be made.  When making a substitute, try to get the same depth in flavor of the original dish.  If you can not, let the dish be itself and settle for a smaller portion.  For delicious creamy mashed potatoes, try the combination of mashed potatoes and turnips with a little bit of buttermilk, salt and pepper.  It is truly excellent. Instead of brown sugar and syrup on the sweet potatoes, try a few chopped dates, orange zest and nutmeg. Use whole wheat bread in the stuffing and replace 1/3 of the flour in the piecrust with whole-wheat flour. Fruit pies are a better option for dessert and there are many that are sugar-free that are surprisingly delicious. Don't forget spices, such as allspice, ginger, nutmeg, and cinnamon, as well as dried fruits and nuts.  These enhance the flavor of many dishes and lower the fat. Turkey is the healthiest holiday meat.  Properly trimmed beef, pork and lamb are good too. Buffalo can definitely be substituted in mincemeat pie. Roasting is the best alternative for cooking.  Don’t forget to skim the fat off of the drippings before making the gravy.Lastly, it is always helpful to do something active after dinner to help with digestion. There is an European adage I always tell my customers: "Have lunch, take a nap. Have dinner take a walk." This is a good general rule to follow always... but especially during the holidays.As much a part of eating healthy is the spirit of sharing while you are eating.  Look forward to these holiday dinners... and every night's dinner... with eager anticipation for sharing the day, the people and the food.  Don’t forget to give thanks. "Live, Share, Eat."  Happy Holidays!

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Food & Drink

Jack Fasciano

1969-12-31 18:00:00

It seems as though most lamb chop recipes require mint in some way. Do you have one served with something else?

Here’s one I have tried from Deborah Mele, who submitted it at http://www.italianfoodforever.com/. It is served with a lemon egg sauce. You may find that lamb chops are just as delicious in this sauce as others find them to be when served with mint or mint jelly.

Ingredients:
12 Small Lamb Chops
1/2 Cup All-purpose Flour
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Cup White Wine
1/2 Cup Chicken Broth
2 Large Eggs
2 Tablespoons Lemon Juice
2 Tablespoons Fresh, Chopped Parsley
1 Teaspoon Dried Marjoram

Season the flour with salt and pepper, and dredge the chops into the flour. Heat the oil in a heavy skillet, and once hot, add the chops. Cook about 3 to 4 minutes on one side, or until you see the juices run into the pan. Turn, and cook another minute on the other side. Transfer to a warm platter while you make the sauce.
Add the wine to the skillet, and over medium high heat, deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the broth, and continue cooking until this liquid is reduced by 1/3. In a small bowl, beat together the eggs, lemon juice, parsley and marjoram. Season this mixture with salt and pepper. Turn the heat to low, and slowly add the egg mixture into the skillet, stirring constantly. The sauce should be thick and smooth. Pour the sauce over the chops, and serve immediately. Serves 4.