Bread Pudding..... Do you know how many kinds you can have?

Bread Pudding.... What does it mean to you? Did you know that most cultures on this earth have their own version of this popular comfort food? From Creole to French, Italian to Mexican and Spain, everyone developed a tasty way to deal with left-over hard bread. Bread has always been considered "the staff of life" so cultures of old showed its respect by never throwing out the bread, instead transforming it into everything from salad, like the Italian Panzanella, to soup as is used in Spain with Gazpacho and their version of the pudding called "Migas".... Mexico has the ever popular "Capirotada" which is a traditional dish containing both sweet and savory flavors for the holidays.... in other words, and in all languages, the trick is to conserve, recycle, make do and fix it up but under no circumstances is it a good idea to throw food out.

Bread Pudding, while most people think of it like a dessert, doesn't have to be sweet at all, but since we're starting with the sweet let's talk about it a while. Using a thick egg based custard base, flavored with cinnamon, nutmeg, ginger and allspice, a lot of times raisins, nuts, fruits and liquors of all types become part of this as well. Ice cream can be seen topping it as well as heavy cream, Pastry Cream, Vanilla Sauce, Bourbon Sauce and on and on and on.....like Lemon Curd or Dulce de Leche or Chocolate Croissant with Nuts..... what's your favorite? Do tell.....

While Bread Pudding doesn't have to be sweet, the savory brother of this hearty and flavorful dish can be quite a creation too. How about a Baby Spinach, Cream and Garlic Bread one? or a Spinach - Shitake one? How about Mushroom, Leek and Parmesan Bread Pudding.... or a Artichoke Heart, Asparagus & Mozzarella one? A Spring Onion and Goat Cheese one? Any combination you can come up with will make a great one. The base is very much like the one used for Quiche, except that it fills the spaces in between the bread and jells in the same firm-soft manner, so any accessories that you add to it are enhanced by the amalgamation that happens in the oven. Love that word because it's so perfect for what happens here.

So which kind will you make? Here's some prime examples for you to try......

GOAT CHEESE AND SPRING ONION BREAD PUDDING.- Tangy, lemony and very satisfying. You can make it ahead of time in either a casserole dish or in individual ramekins and have them ready when you are!

1 lb sourdough bread, crust removed, cut into cubes
5 tablespoons butter
3 bunches of green onions, cut into 1/2-inch portions
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
1- 10 oz log of goat cheese, crumbled

Preheat the oven to 400F. Put the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large pan, melt the butter over medium-high heat. Add the green onions and garlic and cook, keep stirring until the scallions are beginning to get tender, 2- 3 minutes. Season with salt and pepper. Set aside.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, green onions, basil and half the goat cheese. Season with salt and pepper. Let rest until the liquid has been absorbed, about 30 minutes. Pour the bread pudding into a baking dish and sprinkle the rest of the goat cheese on top. Put the baking dish inside a roasting or larger pan and add enough hot water to the pan to reach halfway up the side of the baking dish. (like when making custard, in a bain marie).

Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

NOTE: The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Take into consideration the size of the vessel you're using, it can either add to the baking time or reduce it substantially.....
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LEMON CURD BREAD PUDDING.- Oh so lemony and fresh, you must try this one!

1 loaf of brioche, about 1.4 lbs, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons lemon zest, minced
3 tablespoons fresh lemon juice
Lemon Curd
1 cup heavy cream

Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer, insuring a good fit.

In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended, tempering the mix. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.

Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan after 15 minutes. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.

Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of plastic to hang over the edge. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan, on the bottom. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and top with more curd, making a second layer. Press the last piece of bread pudding on top, sealing the whole thing. Cover with the overhanging plastic wrap and refrigerate overnight.

In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
NOTE: You can fold the whipped cream with other flavors that complement the Lemon Curd as well, I like blueberry compote but I've also used Apple and Pear Compotes too which work beautifully. You could also leave a plain whipped cream or add some sugar to it, you could also add some Vanilla Sugar or Cinnamon as well.
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So next time you're wondering what to do with that loaf of bread that's too hard to use.... and you're about to toss it out, remember this post and look in your fridge or pantry.... you could have your own little masterpiece right before your very eyes. It's very satisfying to come up with an amazing dish made from scraps or leftovers you thought was done..... go ahead and enjoy it.

Whether it's a Bread Pudding, Quiche, Pizza, Casserole, Pie, Calzone, Pasta or Rice Dish that will integrate those "odds and ends" is up to you, but there are so many creative and wonderful ways to make use of it all, you'll need a long time before running out of ideas..... go ahead and give it a try, you'll be glad you did!

Wouldn't some of these make excellent additions to your Holiday Table?  MMmmmm.......

Absolutely Delicious..... and Healthy, too!

Lately, I've been having quite the experience with Spa and healthier cooking versions of dishes. No, it doesn't mean I've abandoned my sauces and other tasty tidbits, it just means that I've been working on "other" things to add to my repertoire...... If you're familiar with the Canyon Ranch Spa and other such culinary tendencies, then you know what I mean.

Converting beloved dishes, or trying to if you're into this, into lighter / healthier versions can be a challenge, especially if you've got dietary or nutritional requirements to incorporate into this at the same time, like Diabetes, Hypertension, Salt-free, Gluten-free, Vegetarian, Vegan, Raw Foodists, etc, etc, etc.... and while more than ever before there are options for all of these, sometimes it's very hard work to try and come up with satisfying and tasty results. If you've been reading the news of late it seems that more and more vegetarians are abandoning their lifestyle and once again joining the ranks of us "animal eaters", (or as a cooking school chum liked to call us "cruel cooking types"), due to the "cruelty free" production of meats, fish and seafood that are now available. So, wherever your tendencies lie, there is an answer for you!

But getting back to semi-normal kind of cooking (organic & natural, healthier and lighter versions), here are a couple of recipes you might enjoy trying. I can state that they are high on flavor and deliver very satisfying results and easy to make. Intrigued?

Vegetable Lasagna with Parmesan or Garlic Sauce.- Thick, tasty sauce with plenty of vegetables. You won't miss the meat or anything else. Wonderful presentation too. Vegetables used are just a guide, change them for any you prefer, this is a very versatile recipe.

4 cups cooked vegetables (choose your favorite), I like Portobellos & Asparagus.....
4 1/2 Tbls Earth Balance Vegan Buttery Spread (or butter)
1 medium-large onion, chopped
Salt & Pepper as needed
1 pkg No-boil Whole Wheat Lasagna Noodles (or your regular ones, cooked & drained)
2 1/2 cups milk substitute (Rice Dream, Almond Milk or regular milk)
1 cup chicken broth (from organic chickens or your choice), low salt
6 garlic cloves, smashed with the side of a knife (or see Garlic Sauce)
4-5 Tbls flour (gluten-free, Rice, Whole Wheat or your choice of thickening agent), natural
1 1/4 cups grated Parmesan cheese, organic
1/2 pound Fontina (or provolone) cheese, grated (2 1/2 cups), organic

Have your vegetables ready, they should be cooked and seasoned and taste good on their own. Asparagus should be blanched, Portobellos stir fried, etc. Reserve. I cook Portobellos with onions and garlic, S&P.....

Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft and golden brown, about 5 minutes. Set aside. (This is optional if you like, I just add it to my veggies)

Mix 1 1/2 Tbls salt and 2 quarts very hot tap water in a lasagna pan. Add noodles and soak until soft and pliable 8- 10 minutes. Drain and stack loosely. Noodles tend to stick together as they dry, but pull apart easily, I prefer to leave some liquid instead.

Make Parmesan Sauce: Heat milk, broth and garlic until steaming hot. (slowly heat in saucepan over medium-low heat.) Fish out garlic; discard. (I leave it in...) Melt 3 Tbls butter over medium heat in saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to thicken. Stir in 1/2 cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat; place plastic wrap directly on the sauce's surface.

If you're making Garlic Sauce instead: In saucepan, melt some butter & flour in the same amount, I use 4 tbls each and stir over med-high heat (watch it) for at least 2-3 min to cook the flour taste. Have 6-8 garlic cloves, through a garlic press, ready. Once the butter mix is ready, add the pressed garlic cloves and stir 1-2 min but don't allow to burn. Add the hot milk and whisk to prevent clumps. The mixture will thicken soon, keep whisking. Once it's thicker, add salt and pepper, taste and insure seasonings are good.

Adjust rack to upper-middle position and heat oven to 400-425 F. Put 1/4 cup of the sauce on bottom of baking dish. Place noodles to cover bottom, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating layers), 1/2 cup Fontina and 2 Tbls Parmesan. Then do it again using the other vegetable. The final-top layer is remaining noodles, sauce and cheeses. You can see how many variations of this you can make, with or without meat, poultry, fish or seafood too. Change out the cheeses, etc.....

Seal with foil and bake until bubbly, about 35 minutes, you're just reheating mostly. Remove foil, then broil until cheese is golden brown, 5-7 minutes longer. Let stand 10-15 minutes before serving. (This is a must or it won't serve well). You can also do it all ahead, freeze and bake when you're ready, it will take longer in the oven of course and I would lower the oven temperature some if you do this...).
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Crispy Asian Vegetable Salad with Ginger-Carrot Dressing.- This can be a main dish or a side salad depending on the quantity of the ingredients. Amazing flavor!

1 1/2 cups carrots, peeled and sliced thin
1 cup red onion, sliced thin
1 1/2 cups brocoli florets
1 cup snow peas
1/2 cup zucchini, sliced thin
1 cup mushrooms, sliced thin
1 1/2 bok choy, chopped
1 cup jicama, peeled and sliced in thin sticks (batons)
1-2 Romaine Lettuce (or your choice), torn in bite size pieces
1-2 Tbls vegetable oil

In a large pan or wok over med-high heat, add the oil and swirl around. Add the carrot, red onion and broccoli and stir fry for about 30 seconds. Add snow peas, zucchini, mushrooms and stir fry for another 30 seconds. Add bok choy and fry until all vegetables are tender yet "al dente".

Add lettuce to a large salad bowl, top with the stir fried vegetables and top with the dressing. Toss quickly to preserve the lettuce. Serve at once.

GINGER-CARROT DRESSING.- I have this on hand and use in many ways.... you will too!

2 Tbls carrot, grated
2 Tbls ginger, grated
½ cup olive oil
Juice of 1 lime (or lemon
1-2 tbls Low Salt Soy Sauce
1-2 Tbls garlic, minced or pressed
½ tsp Dijon Mustard
1-3 Tbls Honey, to taste
Salt & pepper if needed and to taste

Mix all ingredients in a bowl except the olive oil, once the rest are mixed, begin adding the oil in a thin stream while whisking until well incorporated.
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Sweet Potato Cakes with Crispy Slaw.- Another healthy option you can try! Pretty great!

1 lb Sweet Potatoes, cleaned, pierced with a fork
1/2 cup red bell pepper, chopped small
1/2 cup yellow bell pepper, chopped small
1/3 cup red onion, chopped fine
2 Tbls cilantro, chopped fine
salt & pepper to taste
1 tsp coriander, ground
1 tsp cumin, ground
2-3 tsp sugar (Splenda or other substitute)
1 Tbls lime juice, fresh squeezed
1 cup breadcrumbs, dry
1 cup pecans, toasted & chopped fine

For the Slaw:
2 med Jicamas, peeled and cut into fine sticks (julienne)
1/3 cup red bell pepper, chopped fine
1/4 cup green onions, chopped fine
2-4 Tbls mango, peeled
1/2 Tbls lime juice
1/4 cup pineapple juice
salt & pepper if needed
2 tsp sugar (or substitute if needed)

In blender add mango, lime & pineapple juice, salt & sugar and process, make slaw.
In a bowl, add jicama, red bell pepper and green onions and toss. Pour the dressing that's in the blender over the vegetables and toss well. Reserve.

In a preheated 375F oven, cut the ends off the sweet potatoes and cover with foil. Bake about 45 min or until soft and then let them cool, peel and mash until they are smooth. Put these in a bowl and add the red bell pepper, onion, cilantro, seasonings and lime juice, and half the breadcrumbs and mix well. Cover the bowl and refrigerate overnight.

In another bowl put the remaining half of the breadcrumbs with the nuts and mix well. Using the sweet potato mix, form into 1/4 cup balls, roll in the breadcrumb & nut mix and then flatten into cakes. Heat a non-stick pan and add a very light layer of oil and heat. Fry cakes on one side until golden, then turn and cook the other side. Place some Jicama Salad on the plate and lay a couple of the sweet potato cakes on top of the slaw. You can drizzle some of the dressing around the plate.
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I'm sure you can convert some of your tried and true recipes to healthier versions of themselves without loosing out on flavor yet making them better for you. I have to admit that I sneak the healthier versions into my husband's meals and for the most part he's liked all of them and didn't even notice the changes, so every now and then I continue to add to my recipes newer and better versions of dishes while contributing to our good health. Not hard to do at all and my guys are fierce carnivores! lol.... I hope you have access to Farmer's Markets where you are or organic growers and cooperatives in your neck of the woods so that you too can take advantage of better quality products. We've now got 4-5 organic fairs and markets here, during the Summer and Fall Seasons and if you can survive the outside temperatures (since they're all open air markets, except for Mario's, Yikes!) Mario Batalli now has one too, an organic come together which is becoming a reality for local Chefs.... might not be too bad, heh? Drawbacks? Expensive!!!! But you can see how hungry people are for something like this and while there are quite a few Whole Foods here (Ginormous and we call them Whole Paychecks.... this is still reserved for the "have" people since prices are NOT cheap at all... maybe someday...) Talk soon.....

Is it too hot to cook?..... You're still hungry, right?.....

Yes, it is really hot. Supposed to be 104F today with an expected high tomorrow of 109F (yes, crazy... I know), and you can't just hole up at home, become "mole people", crank up the AC and wait it for to pass.... no matter how much you want this to be.... Just think of others that are under hotter conditions than you, like my friends in Merida, Yucatan where their summer is hot and humid, Yikes!!!! Gets so hot and feels much hotter than here, although I miss them all the time, the weather is worth it just to be there, really.....

Anyhoo, let's get back to living in Hades.... the weather does not keep up from eating, it should and we should just stop eating, I know, but we don't and have no plans to either, so we scurry out past sunset, quickly grill and run back. Luckily we like our meat rare so it doesn't take too long either, but even if you don't cook outside, meals are still de rigeur (required) so whatever, we're cooking but maybe we can make cooler foods that will allow us to eat yummy foods while trying to keep the house cool (have to conserve energy, AC is expensive after all... and so nice), so I've got some great options for you..... And no, we won't be eating just salads and ice cream either, we want real food after all.....

This traditional dish is supposed to cook in a Dutch Oven, first searing the meat stove top and then finishing it up in the oven for h o u r s, but here is where having a bomb at home is worth its weight in gold. Instead of heating up the house and the oven for hours, you can use the good 'ol Pressure Cooker (no heat felt) and cook for about 30-40 min max.... pretty nifty I say.

Traditional Italian Pot Roast.- Wonderful flavor, hearty meal and sure to become a favorite.

1 boneless beef chuck-eye roast (3-4 lbs), tied
2 tbls vegetable oil
1 med onion, rough chop
2-3 carrots, rough chop
2-3 turnips, rough chop
1 rib of celery, chopped
1 pound cremini or white mushrooms, in large pieces
2 tbls tomato paste
2 cups tomatoes, medium dice or 1 (14 1/2 oz) can diced tomatoes
1/2 fresh tomato sauce or 1/2 cup canned tomato sauce
2 tsp sugar
1/2 cup water
1 cup red wine, Merlot or Beaujolais preferably
1 large head of garlic, remove the outer paper skin, then cut in half
1 sprig thyme, fresh
1 sprig rosemary, fresh
salt & pepper to taste

If using regular method, but you will begin the same for both techniques:
Put your oven rack in the middle position and heat the oven to 300F. (If using bomb, don't turn on the oven and you will sear the roast in the pressure cooker pot). Pat fry the roast with paper towels and salt and pepper liberally. Heat some oil in the Dutch oven (or pressure cooker) over med-high heat until just smoking and brown the roast on all sides, about 10 min. Transfer roast to large plate until you're ready to put it back in the pot.

Reduce heat to medium and cook the onion, celery, mushrooms, and tomato paste until the vegetables begin to soften, about 6 min. Add the diced tomatoes, tomato sauce, sugar, water, 1/2 cup of the wine (reserve the rest), garlic, and thyme. Return roast and the juices in the plate to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven. (If using the pressure cooker, turn the heat to high and cover. Wait for the pot to come up to temperature and once the cooker begins to hiss, lower the heat to low and set the timer to 30 min.)

If using the oven: Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, turning the roast after 1 hour. Uncover pot and let the roast rest in its juices for 30 min, skimming any surface fat after 20 min. Transfer the roast to a carving board and cover with foil. Remove and reserve the garlic head and skim any remaining fat from the pot (once you open the cooker you can skim off fat too). Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 min. Meanwhile, carefully squeeze garlic from the halves and mash it into paste, it should be very soft. Add the rosemary to the pot and simmer about 2-3 min. Remove and discard the rosemary and thyme sprigs, stir in the garlic mash and season with salt and pepper.

Remove the twine from the roast and cut the meat against the grain into 1/2" thick slices, or you can pull it apart into large rustic pieces. Transfer the meat to a serving platter and pour some of the sauce over the meat. Serve the rest of the sauce at the table.
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Or maybe you just want to grill or pan fry a steak (chicken or pork even) and just get it over with yet it still has to taste great.... How about a great "Chimichurri Sauce":

Chimichurri Sauce.- We all know Argentina is known for its beef (amazing!!!), here's their traditional accompaniment to beef, which I use on almost everything:

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Combine hot water, oregano and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
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Zucchini and Leeks en Papillote.- A traditional French technique that can be applied to many different dishes, is very healthy and locks in flavors and prevents food from drying out:

2 zucchini, cut in long, thin strips
1 leek, cut off the tough tops and slice the white in fine juliennes
1/2 lb asparagus, trimmed into 2 parts
4 sprigs tarragon, fresh
4 garlic cloves, unpeeled
salt & pepper to taste
1 egg, beaten optional
water (optional)
cornstarch (make paste optional)

Preheat the oven to 400F. You can use a potato peeler to slice the zucchini lengthwise into thin strips.

Cut 4 sheets of parchment paper, 12 x 15 inches in size. Fold it in half. Draw half a heart shape when folded so it will be a whole heart unfolded. Cut along the inside of the line and open out.
Divide the vegetables between each heart. Position the filling on the right side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.

Brush the edges of the paper with the beaten egg and fold over. You don't have to use the egg and can fold it without using the egg. I found this site on the web which I thought was a really good explanations of how to accomplish this technique. Cut and paste onto your browser http://www.sundaysupper.com/parch.htm gives directions and shows photos of the no egg technique, it will make you an expert at "Papillote".

Pleat the edges so it is sealed. Put it on a cookie sheet and bake for 10 min. It will puff up so make sure to move the oven racks and leave room. Serve immediately. You can let each person open their own packet on their own with scissors, but be sure and tell them that heat will escape and could burn, so open with care and enjoy the lovely aromas this technique gives.
NOTE: Once you've mastered the making of the packets this way, you can use it for fish and vegetables giving you a clean and very healthy alternative to cook.
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In keeping with "cool" foods, here are two desserts which can be made ahead and will deliver flavor and comfort in a refreshing dish. First of all I want to give you a "foolproof" pastry crust you can use for all types of pies, you'll love it:

Foolproof Pie Crust.-This pie crust can be pressed into the pie plate and refrigerated for up to 2 days or double wrap in plastic and freeze for 1 month. Once baked, cool, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

1 1/4 cups all-purpose flour
1/4 tsp table salt
8 tblsp butter (1 stick), softened but still cool (I've used shortening too)
2 oz cream cheese, softened but still cool

Lightly spray 9" glass pie plate with cooking spray. Whisk flour, sugar, and salt together in a bowl. With an electric mixer at med high speed, beat the butter and cream cheese, scrape down the beaters and sides of bowl, and beat until completely mixed, about 2 min. Add the flour mixture and combine on medlow until it looks like coarse cornmeal, about 20 seconds. Scrape down sides of bowl. The mixer speed now to med high and beat it until dough begins to forms large clumps, about 30 seconds. Set aside 3 tblsp of the dough.

Turn the remaining dough onto a lightly floured surface, gather it into a ball and flatten into a 6" disk. Transfer this disk to greased pie plate.

Press the dough evenly over bottom of pie plate toward sides, using heel of your hand or the bottom of a smooth cup (you can also roll out the pastry with a rolling pin as usual and then place it on the pie plate). Make sure that the dough is evenly distributed yet should be thin. Continue to work the dough over the bottom of the pie plate and up the sides until even. On floured surface, roll the reserved dough into a 12" rope. Cut into three pieces, then roll each piece into a 8" rope to form a fluted edge. Wrap it in plastic and refrigerate at least 1 hour.

With the oven rack in the middle of the oven turn oven to 325 F. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 30 to 40 min. Cool on wire rack. (If large bubbles form, wait until the crust is fully baked, then gently press on bubbles with a kitchen towel or back of spoon. The bubbles will settle as crust cools.)
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Amazing Lemon Pie.-This simple recipe forms a custard type filling. You need 6 tablespoons of lemon juice for this recipe so have an extra lemons on hand in case the 3 sliced lemons do not yield enough juice.

1 double-crust pie dough (see above and make 2 batches)
3 large lemons, sliced thin and seeded (I use Persian Lemons)
1 cups sugar
1/8 tsp salt
1 tbls cornstarch
4 large eggs
1 tbls heavy cream

Adjust your oven rack to lowest position and heat the oven to 425 F. Line a 9" pie plate with 1 dough round and refrigerate for 30 min.

Squeeze the lemon slices into fine strainer set over a bowl; reserve the juice (you should have 6 tablespoons). Put the drained slices and 2 cups water to boil in a saucepan, then reduce the heat to med low and simmer until slices are soft, about 5 min. Drain the slices well and discard the liquid. Combine the softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in a bowl; stir until the sugar dissolves.

Whisk the cornstarch and remaining lemon juice in a large bowl. Whisk the eggs into the cornstarch mixture, slowly stir in the lemon slice mixture until well combined. Pour into the chilled pie shell. Brush the edges of the dough with 1 tsp cream and top with the remaining dough round. Seal, crimp edges, and brush the top of dough with remaining cream. Using a paring knife, cut 4 vents in the top of the dough.

Bake until light golden, about 20 min, then lower the oven temperature to 375 F and continue to bake until golden brown, 20 to 25 min. Cool on wire rack for at least 1 hour. Serve. Pie can be wrapped in plastic and refrigerated for 2 days after baking.

NOTE: Found some tips on pies and it said that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. You get better results with a mandoline (or V-slicer), which produced perfectly thin. But, if you didn't have a mandoline, putting the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. But same goes when you want to thin slice other things too, like fish or meat.....
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Perfect Strawberry Pie.-Here is a strawberry pie that truly delivers, but you have to make sure you have 2 cups of the berry mixture and you need to measure! The frozen fruit helps develop flavor and texture.

2 lbs frozen strawberries
2 tbls lemon juice
2 tbls water
1 tbls unflavored gelatin
1 pinch salt
1 lb fresh strawberries, cleaned and sliced thin
1 9" pie shell, baked and cooled
4 oz cream cheese, softened
3 tbls sugar
1/2 tsp vanilla extract
1 cup heavy cream

Cook the frozen strawberries in a large saucepan over med low heat until berries begin to release juice, about 3 min. Increase the heat to med high and cook, stirring, until thick and jam like, about 25 min (should be 2 cups).

Put lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 min. Stir gelatin mixture, sugar, and salt into cooked fruit mixture and return to simmer, about 2 min. Transfer to a bowl and cool to room temperature, about 30 min.

Fold the fresh berries into the filling. Spread evenly in the pie shell and refrigerate until set, about 4 hours or even overnight.

With an electric mixer on med speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 min. Serve pie with whipped cream topping.

NOTE: Be sure to measure the reduced strawberry mixture: You need exactly 2 cups. Put the strawberry mixture into a measuring cup. If its more than 2 cups, return it to the pan and cook it down. It may seem OCD to to measure, but the pie won't set or slice properly if you have more than 2 cups of the strawberry mixture, so take the extra couple of minutes to insure a perfect pie.
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So far this is as far as I got this time, took too long and put other things on hold so now's the time to get going on the rest. The house is very smoky with the aroma of roasting Poblano's and the heat isn't letting me open windows for now so whatever.... at least I like the smell, right? But I've been whipping up some batches of some "fun food" from way back: jello & pudding shots in some creative flavors since these popular "kid friendly" foods grew up.... you'll see, I'll send you some ideas as soon as I finish this up later. Until then, relax and enjoy!......

Fresh Fish.... the smell and taste of the Ocean in your mouth.....

I love fish and seafood or should I say I love FRESH fish and seafood. It's said this is the best source of protein and the one we assimilate the best. Full of the things our bodies need to keep it healthy and lean, amazing delicate taste and texture..... BUT in these times and unless you live right by the water (ocean or river) your access is limited by the quality and price. Yikes!

This happens to us here in the middle of the desert and many a time I've found myself debating about wild caught or farm raised, fresh or flash frozen, a good deal or price so high it's outrageous.... whenever the need arose to have some fish or seafood. Of course, in one sense we're lucky to have all the casinos in town with so much purchasing power that allow food vendors to make daily runs to Sin City which gives us variety, but then on the other hand they have to fly them in, treat them with tremendous care which drives up the price so most people on a budget simply can't make them part of their diet anymore. Plus there are lots of people that simply don't like fish at all.

Sure, we have some of the best celebrity chefs in the world with restaurants here but when you're looking at an average check of around $75-$140 per person or more, not including drinks, tax or tips, it tends to limit your options, right? Very unfortunate for most, so I poach their menus and reproduce their offerings at home which makes these dishes affordable (if you can find quality fish/seafood at decent prices that is, which does happen but not that often). I remember going fishing with my dad in Oregon, Idaho, Wyoming, Alaska, California, Mexico and anywhere we could, to this day I love it still and am sad I don't have the chance to do it anymore... well, maybe someday....

Got some pretty decent Red Snapper Fillets on sale at my local Smith's which is part of the Kroger chain, we've been partial to them for many years especially due to their penchant for excellent meat and steaks, great prices and their specials. This time it was fish and shellfish week so we get to indulge a little bit which is what brought me to this post. So I've got these two monster fillets of Red Snapper waiting to be turned into something amazing and I'm looking everywhere for inspiration..... here are some:

Greek Style Fish.- You can use almost any fish with this recipe, it's an old standby and always amazing, easy and quick.

1-2 lb fish steaks
Kosher salt
1 cup flour for dredging
1 Tblsp garlic powder (not garlic salt)
1/4 cup olive oil
4 Tblsp Asian fish sauce, or 2 Tblsp Worcestershire sauce
2 Tblsp olive oil
2 Tblsp honey
2 Tblsp ouzo or other anise-flavored liqueur (I'm using Tequila)
1 Tblsp chopped fresh oregano
Freshly ground black pepper

Make sure the fish looses the cold of the fridge for about 5-10 minutes. Sprinkle kosher salt on them. Mix the 2 tablespoons olive oil, the honey and the fish sauce together by whisking vigorously for a minute or so. Mix the garlic powder in with the flour.

Heat a large frying pan over high heat for a minute or two. Add most of the 1/4 cup of oil. Start with a little more than half. Turn the heat down to medium-high and let this heat up for 2 minutes. Dust the fish with the seasoned flour, shake off the excess and sear in the oil. Let the fish sear to a golden brown. You might have to cook the fish in batches if your pan is too small. Set aside the finished fish as you do the rest. Add more of the reserved olive oil if you need it.

Remove all the fish to a paper towel and let drain. Pour in the ouzo and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce-olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat. Add the fish back into the pan and coat with the sauce. Serve over rice, garnished with the oregano and the black pepper.
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Sichuan Sweet and Sour Crispy Fish.- Doesn't that just sound amazing! This is such a great recipe you have to try it so you too can see.....

2 whole (but scaled and gutted) rockfish or other pan-sized fish
3 green onions, chopped
1 inch piece ginger, peeled and finely chopped
1 Tblsp Chinese cooking wine (or Japanese Mirin)
1 Tblsp soy sauce
1 tsp freshly ground black pepper

3 inch piece of ginger, peeled and cut in julienne (very thin strips)
1/2 medium onion, cut in very fine half moon slices
3 cloves garlic, sliced very fine
1/2 habanero chile, or 1-2 Thai chiles or 1 serrano, very finely sliced
5 Tblsp water
5 Tbsp tomato sauce or catsup
3 Tbsp sugar
1 Tbsp Chinese cooking wine (or Japanese Mirin)
1 Tbsp soy sauce
1 1/2 tsp corn starch
1 Tblsp finely chopped cilantro
1 Tblsp finely chopped green onions or chives
4 cups peanut or vegetable oil
2 cups flour for dredging

Prepare the fish. Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry.

Marinate. Mix the 3 green onions, the finely chopped ginger, the tablespoon of Chinese cooking wine, the tablespoon of soy sauce and the black pepper together, then pour the mixture into a glass or plastic container, or Ziploc bag, with the fish and make sure the marinade surrounds the fish. Let this sit in the fridge for 30 minutes.

Prepare the vegetables. Have the julienned ginger, the 1/2 onion, the garlic cloves, all ready. Pour the oil into a wok and turn the heat on to medium. If you do not have a wok, use the largest, deepest skillet you have. A wok helps here, since its shape prevents the tail fin from burning. Take care in a pan and make sure your fish fits.

Make the sauce. Mix the tomato sauce, sugar, soy sauce, Chinese cooking wine, water and corn starch and stir vigorously to combine. Set it aside. Take the fish out of the fridge and check the oil temperature. Should be about 300-325 degrees. If you don't have a thermometer, the oil is ready when a drop of water is dropped into the oil fizzles immediately.

Fry the fish. Remove the fish from the marinade and dredge in flour. Shake off excess, and when the oil is hot, slip the fish into the oil. Do one fish at time. Turn the oven on to "warm." Fry the fish for at least 5 minutes per side. You want it to be crispy, golden brown. With 300-degree oil, a 1-pound fish is fried for 8 minutes on the first side, 5 minutes on the other side. Larger fish will need more time so keep an eye on it. When the first fish is done, remove it to a plate and put the plate in the warm oven. Fry the second fish the same way as the first, etc.

Finishing up. When the fish are done, take out all but about 1/4 cup of the oil, reserve the rest (you can filter through a coffee filter, cool and save in a jar for another fish fry). Toss in the ginger, the onion, the chiles and the garlic and stir-fry over high heat for 2 minutes. Add the sweet-and-sour sauce and stir well to combine. Bring this to a rapid boil and stir well. Cook for 2 minutes. To serve, place the fish on a plate, sauce on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice.
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Parmesan Baked Fish.- Easy, quick and wonderful, what more could you ask for?

1/4 cup milk
2 tsp salt
2 lb fish fillets
1/2 cup fine dry bread crumbs (I use old bread, all kinds of bread, in a blender)
1/2 tsp paprika
1/4 cup grated Parmesan cheese
melted butter

Preheat oven to 375 F. Grease a rectangular baking dish. Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl. Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
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Easiest and Crispiest Fish Fillets.- A basic recipe that yields great fish. Economical, practical and done in no time flat! I also like corn flakes for crispy pork chops and chicken.

1 to 1 1/4 pounds fish fillets
2 tblsp butter, melted
2 tblsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried dill weed, optional (dill is amazing with fish & potatoes)
2 cups crushed corn flakes (in the blender but just pulsed so it's not all fine)

Grease a 13x9 inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dill weed. Dip each piece of fish in butter and lemon mixture. Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350 F oven until fish flakes easily with a fork, 20 minutes, depending on thickness of the fish fillets.
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Salmon with Champagne Sauce.- So simple yet so elegant, very fast and impressive!

4 salmon filets
1 cup flour for dredging
1/3 cup unsalted butter
1 cup Champagne or other dry sparkling wine, like Prosecco
1 cup heavy cream
Salt and pepper to taste
Sprigs of parsley

Add salt and pepper to the flour. Flour the filets and shake off the excess. Melt the butter in a broad skillet over medium heat and cook the filets for 4 minutes, turning them after 2 minutes. Sprinkle half the champagne over them and continue cooking until it is reduced by half. When the filets are done, remove them to a heated serving dish and keep them warm.

Raise the heat to medium-high. Add the rest of the champagne to the pan and bring to a boil. Add the cream to the pan, season to taste, and continue to cook until the sauce becomes creamy. Taste to adjust seasonings. Spoon the sauce over the fish, garnish with parsley, and serve at once.
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As always, for more recipes about fish or sauces you can use to complement a dish, please search through the blog, ok? Lots of tips, preparations and ideas for one thing can be adapted to suit other needs and you might just find something that will give you an amazing dish.

Don't forget that if you need help with a recipe or want to serve something special and you need more info, drop me a line and I'll be glad to help any way I can. Hoping everyone's weekend has been restful and lovely, we'll talk soon....

How about something different for a change? You up for it?....

I've often spoken about falling into ruts about the foods we eat. We all do. It's easy, you don't need to come up with anything new, you're used to the preparation and ingredients, they're familiar flavors, you have everything you need to produce it and you can make it almost on "auto-pilot". Lots of people don't do well with change. Add to this our stress-filled busy lives, family meal times turned topsy-turvy and you come to eating the same things all the time. I keep certain things in the pantry as "backup" just for these "duh days", when I'm brain fried but still need to get dinner going and I'm sure most people do it too.

However, on those days when we're "up", we can handle something new so why not look at nutritious, visually stimulating yet yummy alternatives? So I got started doing some research and I found some pretty exciting side dishes we could easily incorporate into our lives that would not only give us lots of nutrition, but even help those with some food issues at the same time, like wheat allergies, gluten-intolerant, vegetarian and vegan. Maybe some lactose-intolerant too, well see. Above all I found that these tasty dishes will be enjoyed by everyone due to their vibrant colors and tastes.

One of THE super foods that isn't as popular as it should be is AMARANTH. Maybe you're saying to yourself: what is that?

Amaranth is treated as a grain, yet it's not quite that since it's a member of the grass family (so it has no gluten). Popular in Mexico, Central and South America, India and Nepal, it holds so much promise it's been called "the crop of the future" due to it's potential of being easy to harvest; very high yields; inexpensive to grow by everyone; tolerant of arid environments (doesn't need much water); it contains so much protein and essential amino acids (more than 30% more than other cereals); very high in fiber; needs very little fuel to cook and it grows rapidly, has health benefits like lowering cholesterol and more....

It was one of the staple foods for the Aztecs and Incas as far back as 3000 BC when it was used to prepare ritual drinks and foods. It was prized during the month of celebrations for the great god Huitzilopochtli (the blue butterfly god) and it was one of the most important Aztec celebrations during the year and even figures of the god where made of Amaranth (but with added honey and blood) and so everyone would eat pieces of the god at the end of the rituals. You can see why the Spaniards outlawed this practice due to it's similarities to communion and anything related to it and so the use of this valuable food was lost to us (except in some remote areas that is). Mexico has for a while been bringing back this valuable food and we have some sweet treats that are made from it called "Alegrias", candies, a thick drink for holidays like "atole" and is added to other foods as well. The leaf can be eaten, it's used as a natural colorant, etc.... you get the idea, it's pretty great.

Another super food is Quinoa which much like the Amaranth is also not a grain but a grass and shares the benefits and uses, curious that it too has the same history as the first when it comes to the prohibition by the Spanish but this time imposed upon the Incas. Also making a comeback once it's benefits and properties have been recalled so we have this super food now on store shelves as well.

So okay, it's great, but how to you cook it and turn it into something the whole family can enjoy? Don't think you will serve something unappetizing or unappealing either, healthy doesn't have to mean nasty, not at all.... let me show you:

Amaranth can be used to make popcorn but don't use any oil, just dry heat, then finish off with melted butter (or similar), some salt and go. You can flavor it too. Use it in soups, just add and let it cook with the soup. Grind it and use as a flour for baked goods, just remember that no gluten means no rise, so flatbreads, hot cakes, etc.

Amaranth or Quinoa Tabouli: A lovely fresh salad that can be a main dish or used in wraps or as a side dish. A mid-eastern salad normally made with bulgur wheat, makes light,refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Drain if needed. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
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Amaranth or Quinoa Pudding: This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few grapes or strawberries and chill.
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Amaranth or Quinoa Stir Fry: A lovely alternative you will enjoy!

2 cups cooked amaranth or quinoa
2 Tbsp oil
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
1 cup mushrooms, sliced
3 cloves garlic, chopped fine
1/2 cup almonds, chopped
1/4 cup sunflower seeds
2 Tbsp soy sauce
1 tsp seasoning, your choice

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.
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Here are some amazing recipes thanks to the Glutten-Free Goddess (thank you!) that you will love. They are so full of flavor, you'll never think these are so healthy and nutritious!

Quinoa Taco Salad: If you love black beans, add 'em in. You can also add crumbled goat cheese on top, if you desire or anything else but this one is the lighter version you can expand on.

1 cup Quinoa cooked in two cups water (Fluff the cooked quinoa with a fork. Scoop into a bowl.)

Salad ingredients:

Extra virgin olive oil, as needed

Juice from 2 juicy limes

Sea salt, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced fine

1 small yellow bell pepper, cored, seeded, diced fine

1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

1 large head of crisp romaine lettuce, washed, dried, sliced crosswise

Gluten-free tortilla chips (or make your own like me)

1 large avocado, pitted, peeled, diced

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

Want to add more? How about chopped black olives, your favorite fresh salsa, fresh fruit pieces work well like mango, orange and jicama, you can see how far you can go with this. There is no dairy in this but you could add our cream, cheese or whatnot if this is not an issue for you.
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Cabbage Leaves Stuffed with Quinoa: Main dish, wonderful.....You can add sweet sausage to this filling, or other ingredients, but you can easily keep it vegan. Serve with a side of hummus.

1 large cabbage head

For the filling you'll need:

2 medium sweet potatoes, peeled, diced

1 red onion, peeled, diced

1 large tart apple, such as Granny Smith, peeled, diced

3-4 cloves garlic, chopped

(4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks) optional

Extra virgin olive oil, as needed

1 cup natural apple juice or cider

1 tablespoon pure maple syrup

1 tablespoon balsamic or apple cider vinegar

Sprinkle of sea salt, cinnamon, nutmeg, fennel

A handful of raisins or dried cranberries

1 to 1 1/2 cups cooked quinoa

To make your sauce you'll need: (or you can use your own)
1 24-oz can of strained tomatoes or 6-9 fresh tomatoes, lightly cooked
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste

1-Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.

2-Make the filling. Preheat the oven to 375 degrees F.

Throw the vegetables, apple, and sausage (if using) into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 30 to 40 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.

3-Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but taste test first.

To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish.

When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.

Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.

Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.

You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Don't add the sauce until ready to finish, add the sauce and bake. Add an extra 10 minutes or so to the baking time.

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Roasted Vegetables on Polenta: Yes, there's gluten free polenta (from Bob's Red Mill, at the store or order online) and this combination is very satisfying and wonderful!

First off let's get the polenta done. You'll need:
2 Cups cornmeal
6 Cups water
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup of shaved Parmesan cheese (or use Vegan cheese if you want to keep it clean)

Get the water boiling and make sure the salt is dissolved. Then dump in your measured out cornmeal and start stirring. Turn the heat down to medium. While the water is working, grease a casserole dish with some olive oil, doesn’t matter what kind, for the trip to the oven.

As the water is absorbed and the gluten from the cornmeal is developed, you’ll notice the mixture become thick. Takes 30 minutes, keep stirring. You’ll know you’ve reached the right consistency when you can pull a spatula across the bottom of the pot and the polenta does not fill it back in.

If you’d like a smooth creamy polenta, you can stop right here, it will be delicious. If you want a more solid, sliceable polenta then, turn out your newly formed polenta into your greased baking dish, making sure to pack it in to form a tight layer. This will help to form a crust when in the oven. Sprinkle the top with the Parmesan cheese and place in the oven for 15 minutes.

Now back to the recipe but keep this polenta one for reference. To finish you need:

Fistfuls of whatever fresh veggies you have on hand
Fresh garlic
Extra virgin olive oil
Herbs, your choice
Sea salt and ground pepper
Balsamic vinegar
Cooked polenta or store bought
Goat cheese, or feta, crumbled (omit to keep this vegan and dairy-free)

Preheat the oven to 400 degrees. Toss in a large roasting pan:
1 sweet or red onion, chopped
1 cup broccoli florets
A handful of grape tomatoes
1 1/2 cups shredded cabbage, can be green and red together or just one
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
2-3 carrots, sliced into sticks
1 zucchini squash, sliced and cut in half
1 yellow squash, sliced and cut in half
6 cloves of garlic, chopped

Drizzle the veggies with extra virgin olive oil, and toss with a sprinkle of sea salt, some dried herbs of your choice [basil, oregano, thyme, sage], some fresh ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar.

Throw the pan into the hot oven on a center rack, and roast away until almost done- about 30 to 40 minutes depending upon your oven and how many veggies you threw in the pan. Make sure you stir once or twice during the roasting to make sure all the veggies are coated and cooking evenly. When the veggies are almost done, cover the pan with foil and move the pan to a lower rack.

Slice the cooked polenta into fairly thin slices. Lay the slices on a baking sheet and brush with olive oil. Set the oven to Broil. Place the baking sheet with polenta on the higher oven rack, and broil until the polenta is sizzling and starting to get crispy around the edges (about 10 minutes in my oven).

Remove everything from the oven and assemble your plates. Divide the polenta slices among four plates. Top with roasted vegetables. Scatter crumbled goat cheese or whatever you've chosen. Enjoy!
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Here you are, a nice collection of healthy, gluten and wheat free, plus vegetarian and vegan for you. Naturally you can adjust these to suit your needs but these are basics to part from. All are full of flavor, easy to make and will deliver a wonderful eating experience. So how about it? Have I temped you into adding some "super foods" into your daily lives?

Sending warm wishes to everyone, hoping your weekend is lovely. Have fun! Talk soon....

Salumeria - Pork Parts and other tasty bits.........

I have always been interested in cured meats, that came out of left field didn't it? lol.... but coming from a Basque family on my father's side (and you know how "different" this makes people... I'm being nice now...) means a strong independent streak when it comes to things and food in particular, and my Dad loved his cured meats and would make all kinds of tasty bits every now and then and if I was in the area, was known to be his "accomplice".... I learned about meat, smokers, fishing, hunting, camping and related items and it gives me a good appreciation when artisan producers present quality products.

Buying meats this way though isn't very satisfying and I've always maintained that if you're serious about a particular kind of food you'll ultimately figure out a way to make your own and make it better plus it will be custom designed to suit your taste, your nutritional needs and special health concerns. This is how it is. Sure, once again we come to the inevitable question I get from everyone: "But it's so much work and takes such a long time"..... Stop it! So it takes time? Anything worth anything is worth working on and if you're really interested, you find the time. Period. So no whining, ok? It's all work and dedication or just go to the market and buy it.

Moving so much and having gotten rid of most of my equipment means it's more challenging yet it doesn't mean you need to get specialized equipment or you can't get it done, hey I've smoked fish on top of the stove and it was easy and wonderful. Just adapt and be flexible but most of all, be creative and stick to it. You'll get there, there is no doubt, I've proven this time and time again. It's worth it too.

Now your taste could range from making your own bacon to Salami, Pancetta or even Prosciutto. It's all good and possible. There are more and more shops opening up offering Artisanal products made with care and wholesome ingredients so it tells you that there are many of us out there that care about this. I wish I could find someone who could mentor me and teach me the old ways to produce these wonderful meats but for the time being, I am teaching myself with my Dad's way plus lots of books from the library and the good old Internet. So far, good stuff is the result and it's making us happy, happy but I know perfection is still ahead.

First of all I'll say that I've read up many of Michael Ruhlman's posts on the subject of all things "pig" and his recipe for making your own bacon is amazing! I find pork belly at the local Korean Market at a reasonable price or this project wouldn't get off the ground, and the International Marketplace is responsible for the fresh herbs and spices that flavor the meats mentioned. Don't forget that I am on an even stricter budget due to the spikes in food prices of late but we are still making and enjoying amazing foods from all over the world on a regular basis due to our flexibility and creativity. Now the circle is complete and Rene is MY accomplice and we are having a great time! He is also VERY interested in all things cured meat.

Between Ruhlman's books (hope you don't mind my bastardizing your procedures Michael and take this as a tribute instead..) as well as many others, plus SO much information on the Web, this is what we've come up with....

Making Your Own Bacon at Home.- If you appreciate fantastic bacon, you will be happy! My favorite is Wild Boar Bacon but haven't been able to find fresh Boar meat... you can buy the bacon online....

You'll need:
Fresh pork belly, I followed the 5 lbs weight for this (if you want more or less, adjust)
1/4 cup Kosher Salt, coarse type (Ruhlman says to weigh it- 2 oz)
2 tsp Pink Curing Salt
4 tbl black pepper, coarsely ground or cracked
4-5 Bay Leaves, crumbled
1 tsp Nutmeg, fresh ground from a nut
6-12 Thyme Sprigs
3 tbl Juniper Berries, crushed (optional)
7-10 Garlic cloves, peeled, crushed or through a garlic press
1/2 cup Brown Sugar -or- Honey -or- Maple Sugar -or- your choice
Large Zip Lock Bags (2 Gal size) or aluminum foil or plastic wrap
NOTE: I've added red pepper flakes, regular sugar, cumin, mustard, etc. to vary the flavor and this is completely optional and up to you. This is just to get a different flavor.

In a large bowl put all the ingredients (after the pork belly) in an mix them all well. Put the pork belly in the zip lock bag (I've also used lots of plastic wrap when I've run out of zip lock bags), and rub the spice mix all over it, rubbing it well like you would a meat rub. Get as much of the air out of the bag and seal it up well. You could put this whole thing into another zip lock or wrap it up with plastic wrap so it's well sealed. Make room in your fridge and put it in there for at least a week. Every couple days or so, get it out and turn it while you "re-rub" the spices again.

After the week in the refrigerator, remove it from the fridge, take it out and rinse off the spices under cold water and dry it off with paper towels.

Turn the oven to 200 degrees F (or the lowest setting you have) and use a cookie/baking sheet to put the meat on. Let the meat sit in the oven for at least 90 minutes or if you use an instant read thermometer, it should read close to 150 degrees. Once it's there, take it out of the oven and allow to cool. If you're not using it right away, be sure to refrigerate it, otherwise, you're ready to begin using it.

Here are a couple of tips: I am not salty so too much salt makes it unpleasant for me. So go easy on the salt.

If you want smoked bacon then go ahead and follow directions for this. Just make sure you've cured it well. This can also be hung to dry like Salami if you like.
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Home-Made Salami.- Easy to prepare and satisfying to eat, here's a beginner's guide to making your own Salami.

3 lbs ground meat (pork / beef or ?)
1 tsp garlic powder (not garlic salt)
1 tsp onion salt
1 tsp red pepper flakes, very finely crushed
3 tbl Liquid Smoke
3 tbl Curing Salt
2 1/4 cups water

In a large bowl, mix all the ingredients except the meat, until they are really, really well combined. Add the meat and mix together with the spices, again, really, really well. You don't want to have a piece with more salt or pepper than another piece, so mix, blend, fold until it's evenly mixed and you can see even color all over.

Once it's well mixed, shape the meat into "logs", these can be small or good sized, it's up to you but half pound logs are fine or maybe three pound logs if you use it a little bit more. Cover tightly with aluminum foil, insuring it's well sealed and put it in your fridge for about 2 days.

Preheat oven to 325 degrees F and then place a wire rack in a deep baking pan. Pierce the logs with a fork or small knife all over before placing in the oven and then sit the logs in the wire rack and place in the oven to bake for about 1 hour and 45 minutes. Check the logs and if they seem too wet, unroll the foil and bake the logs for an additional 15 minute increments, but lowering the heat this time to the lowest setting your oven has, about 200 degrees. This is to dry out the logs.

The Salami is now ready yet don't despair if it's not exactly the same as the store bought ones. Don't forget that commercially prepared cured meats contain colorants and preservatives, plus chemicals and additives that affect the colors.
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I can promise to do a lot more research into this matter and let you know what I find. I'm experimenting on Duck & Lamb Prosciutto, Chorizo Espanol and other wonders, we'll see what we come up with, but as lots of other things, the trip is exciting while the arrival is comforting. I'll report back.

Sending everyone my best wishes for a wonderful weekend and I've already started working on future posts full of interesting new concepts so I hope you will keep checking back to see what I can come up with. Take care and talk soon.............

Now New Year's is on our Mind......

We got Xmas and Ricardo's birthday out of the way and I can report that the Lamb Navarin I made for his birthday was a huge success and my guys raved about the subtle yet complex flavors found in this amazing dish! It was very good and although had some work, is an easy dish to master. I totally recommend it, YUM!

I also heard from a couple of people (my sister among them, Hi Karina!) asking what kind of food budget do I have if I am able to put the kinds of foods I write about on the table on a regular basis even though I'm always talking about comparison shopping and buying on the cheap. After talking about all this I found that among the things that allow me to do as much as I'm able to is the simple fact that Las Vegas DOES have cheaper food prices. We compared item by item prices and we do have preferential prices on most things, I had no idea there was such a difference but for whatever reason it helps us out a lot, otherwise our menus would be much simpler.....

Anyway, while I still can I will take advantage of whatever specials we get and continue preparing great food..... this time with New Year's in mind and here's the menu I've come up with. I should also mention that I shop twice a month to be better able to take advantage of specials so the menu I'm posting I actually shopped for on Dec. 15th..... I haven't been to the market since but I might get some more butter today.....

The Garcia's 2010-2011 New Year's Menu

Fiori di Zucca Ripieni (Stuffed & Fried Squash Blossoms)
served with a light Tomato Basil Sauce

Delicate Lobster Ravioli served with
Champagne Cream Sauce

Asparagus served with a White Wine Reduction Hollandaise Sauce

Cauliflower Florets with a Crunchy Lemony Butter Topping

Peach Baluchons (Lovely Peach Pastries)

Italian Prosecco Sparkling Wine

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Another menu worth anticipating don't you think? Plus if you look at my menus you can see that a lot of them repeat ingredients, thereby lowering their cost to produce and make them a viable option for me. I should also mention that the Lobster being used for the raviolis can only be possible due to an outrageous special at the Korean Market of $1.99 per pound because it was not whole but lobster pieces they had, so although it is fresh lobster meat it's only pieces along with some shells (which I want to flavor the broth and sauce) and since it will be mixed with other ingredients for the raviolis I don't need big chunks or a tail for presentation and saved me a lot.... otherwise, we'd be having something else. lol

Here are the recipes for our wonderful end of year meal:

Fiori du Zucca Ripieni (Stuffed & Fried Squash Blossoms).- An Italian recipe this time of a favorite Mexican dish, but any way you serve it it's wonderful.

12 Squash Blossoms, centers cleaned
1/2 cup Mozzarella, Jack or similar melting cheese, cut in small dice
3-6 Anchovy fillets, cut in small pieces
2 eggs
1/2 cup flour
Salt & pepper to taste
Oil

In a bowl combine cheese and anchovies well. Stuff into the flowers and lightly twist these so they will hold in the stuffing.

Beat the eggs well. Place flour in shallow dish, salt and pepper this. Add oil to pan to get about an inch or so depth and over med heat and dip flowers into the flour, dust off the excess, then into the egg and into the flour a second time and fry in the oil, turning several times, until golden.
Drain on paper towels and sprinkle salt over them while still hot.

Serve in a small dish putting some sauce down on the dish first then setting the blossoms on top.

Sauce: In a pan with a little oil, put 1/2 onion sliced thin and sweat for a couple of minutes, add 1-2 cloves of garlic which were pressed out from a garlic press, add salt and pepper and a pinch of red pepper flakes, add 1 small can of tomato sauce (or fresh) and 2-4 oz water plus 1 tsp of sugar, some Basil or Oregano and allow to come together for a few minutes, the sauce should be light and tasty.
NOTE: These can be served without stuffing and sauce, just lightly fried and crunchy.
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Lobster Ravioli with Champagne Cream Sauce.- These are always wonderful and delicate and everyone loves them. You can make your own pasta or simply use some Chinese Egg Roll Wrappers and save yourself the work.

1 package Egg Roll Wrappers
1 cup mushrooms (button or your choice), cleaned and chopped fine
1/2 med onion, chopped fine
1 cup lobster meat, chopped fine
2-4 tbl butter
1/4 cup Parmesan cheese, grated
1/4 cup Ricotta cheese (or cottage cheese mixed with 1 egg)
1 carrot, peeled and sliced into thin rounds
1 tbl tomato paste
the lobster shells
1 celery stalk, cut in half, add the leaves
1 garlic clove, peeled
1/4 onion
1/2 cup champagne or sparkling wine
1 tbl butter
1 tbl flour
1/4-1/2 cup heavy cream
Basil leaves cut into very fine ribbons
salt & pepper to taste

In small saucepan put the lobster shells with 2 cups water on the stove and bring to a boil, add the celery, the piece of onion and garlic and simmer until it's reduced to 1 cup or so. You will use this broth as a flavoring for the sauce.

In a pan with 1-2 tbl butter over med-high heat, add the onion and carrot and saute until tender. Then add the tomato paste and stir to cook it slightly. After about 3-4 min, add the lobster broth made before and the wine. Bring to a boil and simmer until this reduces down to a third it's original quantity.

Make a roux from the flour and butter by heating up the butter, adding the flour and cooking it to loose the flour taste. Add this to the sauce that's been simmering, whisking it to avoid lumps so that it thickens. To finish it, add some of the cream until you've got the consistency you like.
If you want it chunky with the veggies, leave as is, but I run it through a sieve and just use the creamy sauce. Set aside.

In a pan with a little butter in it, add the onion, mushroom and cook until tender, add salt and pepper and the lobster meat and lightly cook this. Do not overcook, you want it tender. Now put this mix into a bowl and add the Parmesan and Ricotta and mix well. This is your filling.

Take your egg roll wrappers (or pasta) and lay across your work surface making two rows and put a teaspoon of the filling onto each on the first row. Brush the edges of these and place the second row of the wrappers on top of the stuffing and seal the edges well either by pressuring them or by cutting with a cookie or pasta cutter so they are well closed. Lay these to the side, while you get your salted water ready for cooking them. They will cook rather quickly and float to the top, fish them out with a slotted spoon, place on plates with some sauce on top. Add some more cheese and the Basil leaves for presentation and enjoy!
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Asparagus with White Wine Reduction Hollandaise Sauce.- One of our favorites done a quick way but with all the flavor..... if you peel them with a regular potato peeler you'll make even the toughest ones, tender and great!

1/4 cup white wine vinegar
1/4 cup white wine
10 black peppercorn
1/2 onion, finely chopped
8 egg yolks, beaten
1cup butter, melted and cooled
Kosher salt, to taste
Tabasco sauce or cayenne, to taste
1/4 cup warm water
1-2 tsp lemon juice
1-2 lb asparagus with stalks peeled for tenderness

Put vinegar, wine, peppercorns and onion in a pan and simmer over med-high heat until reduced to 2 tbl, about 5 min or so. Strain the reduction through a fine sieve and let cool.

Pour water into a med pot to about a 2 inch depth. Be sure you have a bowl that fits on top but won't touch the water so you have a bain marie or water bath. Bring the water to a simmer over med heat. In the bowl, away from the water, whisk together the reduction, yolks, butter, salt, Tabasco and set over the pan. Whisk quickly until the mix is rich and thick, at least 4-5 min without stopping. It doesn't matter how it looks, ok? Just forge ahead. Take the bowl off the water bath and add the water and lemon juice and keep whisking until the sauce becomes thick and velvety. Keep warm.

If you want you can tie the asparagus together with some kitchen twine (so they don't get injured and are easy to remove) and put in a pot with lots of salted water over high heat. Cook until still crisp or about 4 min, don't overcook or they will be wilted and mushy. Remove, drain and place on a platter, pour some sauce over top and serve at once.
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Cauliflower Florets with a Crunchy Lemony Butter Topping.- You can serve this "head" complete or separate the florets, but if you serve whole the sauce won't cover the same so I leave the florets separate and toss.

1 head of cauliflower, cleaned
1 tsp of salt
2 slices of lemon
2 large eggs
7 tbl butter, melted
3 tbl breadcrumbs from the blender (made from lovely bread)
the juice of one juicy lemon
3 tbl parsley, finely chopped
salt & pepper to taste

In a big saucepan with water, salt and the lemon slices, place on the stove until it boils. Add the cauliflower(either whole or in florets) and cook until just done, about 15 min or just tender. Drain and reserve.

In a small sauce pan with water, also boiling add the eggs and cook for 10 min. then remove and run cold water over the eggs, peel and chop fine. Cover with plastic wrap and reserve.

In a large pan over med high heat, add the butter and add the breadcrumbs when the butter stops foaming. Stir them around to cook them and they become golden and crunchy. Remove from the heat and stir in the lemon juice then add the parsley and chopped egg and mix well. Season with salt and pepper.

Now, in the serving pan, put the cauliflower and top with the buttery breadcrumb mixture and toss well. Top with some extra parsley to serve. You can also add some red pepper flakes if you like or add or change seasonings.
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Pear Baluchons (Pear Pastries).- Pears were on special yet this presentation makes this lovely fruit truly special ..... You can make this a short cut version by using vanilla pudding (I had leftover Pastry Cream which is better because it really jells which makes it easy to use) and buy Puff Pastry at the store. Of course you can make your own but I've been lazy and decided to just buy some..... Those refrigerated dough canisters (crescents) are perfect!

Fruits, all types of stone fruits can be used for this, pitted and cut into wedges
1 package Puff Pastry or your choice
Creme Patissiere, Vanilla Pudding or your choice
1 egg yolk
2 tbl heavy cream
1/4 cup sugar
2 tsp cinnamon, ground
nutmeg
4 tbl sugar plus 1 tbl ground cinnamon - mixed together

Pre-heat oven to 400 F. Make 4.5 inch squares out of the pastry you're using and lay them flat on your work surface.

Place the fruit in a bowl, sprinkle with sugar, cinnamon and nutmeg. Reserve the "other" sugar-cinnamon mix for topping. Toss well and allow to rest for 5-10 min.

On baking sheets, either with PAM, parchment paper or a silpat, place some pastry squares and top each with about 2-3 tbl of the pastry cream. Top with about 1/4 cup of fruit and bring the ends together on the top and press together, they will look like little packages. Refrigerate at least to min and allow them to rest.

In a small dish mix together the egg yolk and the cream. When you are ready to take the pastries out of the fridge, you will "paint" them with the egg wash and then sprinkle them with the sugar-cinnamon mix and then bake in the oven for 15-20 min or until golden brown. You can serve with ice cream or make extra and have them as a breakfast or brunch pastry the next morning.
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There, you have my New Year's menu and we're all set. I just came back from the store and found a great Italian Prosecco for under $6 (big price difference from French Champagne) and I've got everything ready to start tomorrow. Made the seafood broth and cleaned the lobster. My "mis en place" is all done so everything should go smoothly. Both Rene and I are counting the days to go back to school and we've missed our routine a lot and can't wait to get back to it, we've got a very challenging block coming up which will be amazing!..... But for the time being I'd like to wish you and everyone at your house, the very best New Year's ever! May your bubbly be sparkling, and all your wishes come true... for all of us! Cheers to all!.......