Cooking and Tips

BAD AND GOOD DIETS

2011-08-10T10:54:00.006-04:00

And now, let’s talk about America’s favorite subject: How to lose weight – NOW! HOW?

Open any magazine to find five foot ten inch models and movie stars who weigh 95 pounds almost wearing clothing. On the next page there’s an advertisement for “Lose 10 pounds in 10 days”. Keep turning the page to find the centerfold with recipes for cupcakes, pies and cakes, complete with tempting color photos.

We Americans are, without competition, the most overweight, diet conscious people on the planet. We are also the most impatient, looking for instant satisfaction and gratification from not only food, but our physical images, job descriptions, and material possessions. Most of us are not even taking the time to enjoy any of the aforementioned because we have gulped it all down too quickly without time to actually taste the flavors.

Through the years there have been almost 200 “successfully-proven” diets guaranteed to produce instant results. High Fat, Low Fat, Low Carb, High Carb, Low Fat, and a truck load of ridiculous and ineffective popular diets. “Overkill” diets, such as the popular Atkins, cuts out healthy foods like fruit and adopts a limited list of foods often high in fat. Although it is quite effective for some people, its extreme restrictions are incredibly difficult for most people to stick with. Most Low Fat Diets usually aren’t healthier because they trade fat for more sugar, sodium, or calories. Then there are “yo-yo” diets like the South Beach Diet that was created by a cardiologist. Although it is based on the glycemic index (effects of food on blood sugar levels) of nutritionally-balanced foods, it Studies have linked such low carbohydrate diets to low levels of serotonin, causing depression, sadness, and even anger and rage. It also takes you from high restriction to low restriction. You lose pounds; you gain them back, making it not only frustrating but actually dangerous to your heart and overall health. Of course, there’s always the Cabbage Soup Diet that claims to lose 10 pounds within a week, if you can tolerate this high sodium, low protein regime that can cause feelings of weakness and increased flatulence. And, we all know about the quick fix Detox Diets, such as Martha’s Vineyard Diet and Hollywood Diet where you spend your days drinking vegetable juice and other liquids. You lose weight in the short term and gain every pound back once you begin to eat real food again.

The Low Carb fad reached the height of absurdity in 1964 with The Drinking Man’s Diet. No more calorie counting because most of the things you liked best didn’t have to be counted at all: steak and whisky, chicken and gin, ham, caviar, pâté de foie gras, rum and roast pheasant, veal cutlets and vodka, frogs legs and lobster claws--they all counted as zero. No wonder the little pamphlet sold millions! Here was a diet Dean Martin could love. The book, written by Robert Cameron, sold for $1.00 and included this poem:

“With every Manhattan, Your stomach will flatten, If pounds you would burn off, Then turn on your Smirnoff.” It gave those who needed an excuse to slur their words and crash their cars a logical explanation for an unhealthy lifestyle

Then there are, what this Foodie labels, The Entrepreneur Diets that require you to purchase only their products from the store or mail order. Now, that’s good business.

So, you want to be thin or, at least, thinner. But, before you begin one of these crash diets, remember the satirist, Erma Bombeck, who wrote, “When you think of dieting, remember all those women on the ‘Titanic’ who waved off the dessert cart”. It’s ok to have a few extra pounds, if you are eating healthy. And, unless you have health issues, you should enjoy a hot roll and that piece of cake, although no one needs a French fried potato. Kudos to McDonald’s new Happy Meal that cuts back on the fries and adds carrots and fruit. Keep your eye on the overweight kid trading his carrots for fries with the nutritionist’s skinny daughter!

So, is there any diet that really works for the long term and is also healthy? Weight Watchers and Mayo Clinic Diets continue to be the most successful because they are based on helping people adopt healthy lifestyle habits of food and exercise while eliminating negative ones. Both are based on the food pyramid, giving choices for a balanced intake of the four basic food groups. There is a bogus crash diet labeled Mayo Diet that is based around grapefruit, lots of salad and protein, and little carbohydrates. Weight loss was supposed to be in the region of 50-55 pounds in 10 weeks. Mayo Clinic never endorsed it.

And, if you do not follow any particular diet but want to shed some pounds, just cut back on what you eat – even the healthy choices. Stop eating when your hunger is satisfied. And, remember that the best exercise is pushing yourself away from the table.

PENNE PASTA WITH CHERRY TOMATOES, ASPARAGUS AND GOAT CHEESE

Yield: 2 servings

Although this recipe calls for penne — a smooth, diagonally cut tube pasta — you can substitute any type of pasta, including farfalle, mostaccioli, rotelle or ziti.

1 cup uncooked whole-wheat penne pasta

2 tablespoons extra virgin olive oil

1/2 cup asparagus, chopped into 1-inch pieces

1 tablespoon water

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped, plus whole leaves for garnish

1 tablespoon minced garlic

1/8 teaspoon freshly ground black pepper

2 ounces soft goat cheese

Optional: Chopped walnut pieces

1. Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly, but do not rinse. Toss with the olive oil and add a bit of salt to taste.

2. While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Heat the asparagus on high power until tender-crisp, about 3 minutes.

3. In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well mixed.

4. Divide the pasta into 2 servings. Toss the pasta with the tomato mixture, or cover the top.

5. Divide the pasta between the plates. Sprinkle with walnuts. Garnish with fresh basil leaves and serve.

CAESAR SALAD WITH GRILLED CHICKEN

Yield: 2 servings

2 boneless, skinless chicken breasts, each 3 ounces
3 tablespoons fat-free Italian dressing

For the dressing:
1 ½ tablespoons fat-free mayonnaise
¼ teaspoon extra-virgin olive oil
½ teaspoon red wine vinegar
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
½ clove garlic, minced
1 ½ teaspoons water
Freshly ground black pepper, to taste

4 cups romaine lettuce
1/2 ounce (about 3 tablespoons) Parmesan cheese, freshly grated
1/2 cup whole-wheat croutons

1. In a sealable plastic bag, add the chicken and Italian dressing. Put in the refrigerator for 30 minutes, turning the chicken over after 15 minutes.

2. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

3. Grill or broil the chicken breasts until browned and cooked through, about 5 minutes on each side (internal temperature should be 165 F for 15 seconds). Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

To make the Caesar dressing:

1. Combine mayonnaise, olive oil, red wine vinegar, Worcestershire sauce, lemon juice, garlic and water. Whip together until smooth. Season to taste with freshly ground black pepper.

2. In a large bowl, combine the lettuce, croutons with the Caesar dressing. Toss thoroughly until the lettuce is coated with the dressing. Transfer the salad to individual plates. Top each salad with the grilled chicken and Parmesan cheese. Serve immediately.

SALMON BURGERS WITH PEACH SALSA

Yield: 4 servings

SALSA: Yields approximately 2 cups

	2 large ripe peaches, peeled and diced
	1 small jalapeño pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands) (or bottled jalapeño peppers, to taste)
	1 tsp fresh lemon juice
	2 individual packets Splenda® or 1or 2 teaspoons granulated sugar
	⅛ teaspoon salt
	2 tablespoons finely minced cilantro leaves BURGERS: Yield: 4
	1 pound fresh salmon or 14 ¾ ounce can of salmon, drained and flaked into small pieces
	1or 2 scallions, finely chopped
	2 ½ teaspoons lemon zest
	1 large egg, beaten or separated, white beaten separately until thick
	¼ teaspoon black pepper
	3 ½ tablespoons dried whole wheat bread crumbs

To prepare salsa:

1. Combine peaches, jalapeño and lemon juice in a medium bowl; add Splenda® (sugar) and mix well. Stir in salt and cilantro and toss gently to mix. Set aside.

To prepare burgers: Preheat the grill.

1. Place salmon in a medium bowl. If canned, mash the bones with the back of a fork.

2. Add the scallion, lemon zest, egg, pepper and bread crumbs. Mix well. Shape salmon mixture into four 1-inch-thick patties.

3. Spray a grill with vegetable spray. Set burgers in a grill basket or on the grill directly and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving.

The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side, or until done to your liking.

LOW-FAT CHOCOLATE CAKE

1 cup Hershey's unsweetened cocoa
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sifted flour

2 cups granulated sugar
2 extra large eggs (substitute Egg Beaters, if desired)

1 ½ cup hot water
1 cup canola oil

2 teaspoons vanilla 2 tablespoons concentrated frozen orange juice

13X9X2 inch pan

Preheat oven to 350 F.
Spray a 13"x9"x2" pan with vegetable spray.
Sift together the cocoa, soda, baking powder and flour. Combine with the sugar in a bowl.
Beat in the eggs and oil.
Add the vanilla and orange juice.
Spread in the pan.
Bake 40 to 45 minutes.
Cool completely before icing the top.
Cut into squares.

ICING:

½ cup Hershey's cocoa, sifted
2 ⅔ cup 10X confectioners’ sugar

6 tbsp. softened butter substitute (Fleischmann's or Weight Watchers)

1 teaspoon vanilla

⅓ cup fat free half and half

1.Sift the cocoa and sugar together into a bowl.

2.Add the butter and beat until thick and creamy

3.Add the vanilla.

4.Beat in the half and half in a slow steady stream until mixture is smooth.
5.Cover the top of the cake.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

TILAPIA

2011-08-09T18:04:00.004-04:00

One of the oldest edible fish known to mankind is Tilapia. This mild little freshwater fish with white, firm flesh is said to have been “St Peter’s Fish” of the Bible. It is widely believed to have been the fish in the Sea of Galilee that, with a few loaves of bread, was multiplied by Jesus to feed the masses of hungry people – a miracle that taught the apostles to have faith.

The common name, Tilapia, refers to several species of fish belonging to the Cichlid family native to Africa and the Middle East. Raised by the Egyptians over 4,500 years ago for food, it is the second most widely cultured fish in the world next to the Carp. Reportedly more than one billion pounds of Tilapia were raised last year in ponds, cages and rice fields.

There are two explanations for their entry into the lakes of south and central Florida. The first comes from conjecture that, after the fish was imported into South America, it was smuggled into south Florida for breeding in private ponds, but somehow wound up in the canals of Dade County. Documented facts, however, show that Auburn University imported them in 1959 for aquaculture research to study their spawning behavior and early life history, food habits and lower lethal temperature. During the sixties, they were imported into Florida by the Florida Game and Freshwater Fish Commission as a biological control agent of nuisance aquatic plants and as a sport fish like the bass. Phosphate pits at the Pleasant Grove Research Station near Tampa were stocked. The experiment was a failure, but the Tilapia had already been promoted as a “superfish”. Before the study was completed, the public gained access to the fish and began spreading it into the lakes, canals and private ponds throughout the state. It was so adaptable to fresh, saline and brackish waters, reproducing in abundance approximately every six months, that researchers feared it would harm some Florida ecosystems. The trade-off was that it created commercial and sport fishing in some lakes that would have been ecosystems with low yields. Surpassing bass in their ability to fight, they usually are brought in by nets, just as stated in the Bible. And, when it seemed as though its prolific breeding habits were going to threaten our eco-system, nature stepped in with a hard winter freeze that killed the little warriors by the thousands, leaving them to wash up on shore for a massive clean-up by residents and nature’s own garbage disposer, the snowbird from Ontario, known as the turkey vulture.

Although China and Egypt are the largest producers of Tilapia, Taiwan, Thailand, and Indonesia supply a greater portion of the world with frozen fillets. Most of our tilapia is imported from Latin America and Southeast Asia where management and farming practices are less environmentally friendly. Since tilapia is not native to these areas, severe environmental damage can occur if they escape to the wild. These little fish are so hardy that they can be transported live to Oriental markets and restaurants, where they have become a favorite selection.

Tilapia has absolutely no “fishy” odor or taste. It is so mild and sweet with such a lovely texture that it lends itself to a creativity all its own. It is equally fabulous sautéed in butter, creamed, curried, prepared with Oriental seasonings or spiced-up under a variety of sauces. The recipes below are some of those featured in my book, The Bounty of Central Florida. The book does not identify brands that are suggested in these recipes.

SAUTÉED TILAPIA

Yield: N/A

Tilapia fillets

Salt and pepper

Mixture of ¾ seasoned breadcrumbs with ¼ all-purpose flour

Equal amount unsalted butter and vegetable oil to cover the bottom of a pan

Lemon or lime wedges to serve on the side

1. This fish is so mild – so tender – so wonderful, it really needs no embellishments. Lightly salt and pepper the fillets and dip them into seasoned breadcrumbs or flour. Heat butter and oil in a non-stick skillet. Cook the fish, uncovered, until browned on both sides. Serve with lemon wedges on the side. Accompany with quickly steamed fresh broccoli, spinach or cauliflower (Melt sharp Cheddar cheese, Mozzarella or Gorgonzola over the cauliflower for extra flavor). Serve freshly-baked French bread on the side.

BLACKENED TILAPIA WITH SPICY SAUCE

!!!!SPICE AND MORE SPICE!!!!

Yield: 2 Servings

Grilled in a cast iron skillet

2 Tilapia fillets

Juice of ½ lemon

1 tablespoon unsalted butter, melted

Paul Prudhomme’s MAGIC Seasoning Blends, Blackened Redfish Magic®

Cast iron skillet

1 teaspoon chopped fresh oregano, or ½ teaspoon dried

1/8 teaspoon cumin powder

1 small onion, chopped fine

Optional fro Garlic aficionados: Crushed or minced fresh garlic

14 ½ ounce can spicy Stewed Tomatoes with herbs

Red Bliss or white boiling potatoes

1. Squeeze lemon over fillets. Melt butter. Brush or dip the fillets into the melted butter. Sprinkle Paul Prudhomme’s seasoning all over.

2. Heat the skillet over an outside grill. The hotter the grill, the better the results. Do not cook this recipe inside. This is very important because this cooking method produces intense smoke.

3. Cook over high heat for a short time on one side. Turn fillets and cook on the other side. Be careful not to burn. Serve with sauce on the side.

4. SAUCE: May be made in advance: Combine oregano, cumin, chopped onion and canned stewed tomatoes in a saucepan. Bring to a boil, stirring. Reduce heat to simmer and cook 15 minutes, or longer. Or, combine ingredients in a covered microwavable container. Microwave 1 minute on high. Stir. Microwave 1 minute longer for crunchy onions, 2 minutes for soft.

5. Boil small potatoes to accompany.

TILAPIA IN TURMERIC SAUCE WITH FENNEL

Yield: 4 Servings

4 Tilapia fillets

¼ teaspoon salt

2 tablespoons unsalted butter

1 teaspoon flour

½ teaspoon turmeric*

1 cup concentrated chicken broth

1 small fennel bulb, julienne into fine strips

1/3 cup heavy cream

Note: *Turmeric is a delicious member of the ginger family and an excellent substitute for saffron. It is one of the major components of curry. Use it sparingly because it is stronger than saffron.

1. Sprinkle the fillets with salt. Melt the butter in a skillet. Sauté quickly on both sides until brown but not overcooked. Remove the fillets from the pan to a warm platter.

2. Over low heat in the same skillet that the fish was cooked, stir in the flour. Add turmeric. Add the chicken broth, a little at a time, stirring. Add the fennel strips and continue to cook until the sauce has thickened. Stir in the heavy cream. Spoon the sauce over the fillets and serve immediately.

NUTSY BUDS TILAPIA

Yield: 2 Servings

Quick, easy, crunchy and delicious!

2 Tilapia fillets

Salt to sprinkle

1 medium egg yolk

2 medium egg whites

½ cup Betty Crocker® Potato Buds*

¼ cup sliced almonds, slightly crushed

1/8 teaspoon white pepper

1/8 teaspoon salt

1 tablespoon unsalted butter

1 tablespoon vegetable oil

1. Sprinkle fillets lightly with salt.

2. Beat the egg yolk and whites together. Dip the fillets in until very moist.

3. Place almonds in a small plastic bag and hit them to slightly crush. Combine them with the potato buds. Add white pepper and salt. Cover the fillets lavishly with the mixture.

4. Sauté the fillets over medium heat, covered until brown on one side. Remove cover. Turn fillets over and brown the other side, tossing in extra almond slices to brown.

5. Note:* Do not question why, but only Betty Crocker® Potato Buds work with this recipe.

ORIENTAL TILAPIA OVER REFRIED BEANS

Yield: 4 Servings

4 Tilapia fillets, sliced across into 1” rectangles

2 tablespoons Lawry’s®: Sesame Ginger Stir Fry Seasoning

1 tablespoon olive oil

½ sweet onion, minced

½ orange or yellow bell pepper, cut into thin strips

½ teaspoon minced fresh ginger

1 tablespoon sesame seeds, placed under the broiler until golden

1 pound can refried beans

1 teaspoon sesame oil

1 teaspoon Oyster sauce

½ sweet onion, minced

1 teaspoon minced ginger

1 clove garlic, minced

1 teaspoon Lawry’s® Sesame Ginger Stir Fry Seasoning sauce (bottle)

1. Slice fish into strips. Cover with Lawry’s sauce.

2. Cook onion, pepper and ginger over low heat until soft. Add fish and sauce. Cook quickly on both sides. Do not overcook. Sprinkle with toasted sesame seeds. Set on top of beans serve. Accompany with a green vegetable.

3. BEANS: Cook onion and ginger in sesame oil and oyster sauce until soft. Add garlic and cook over low heat 1 minute only. Stir in Lawry’s sauce. Stir in refried beans and cook, stirring, until very hot.

ARTICHOKES FILLED WITH CRAB

2011-07-21T11:11:00.001-04:00

ARTICHOKES FILLED WITH CRAB

Yield: 4 servings

4 small artichokes

1 ½ cup crab meat

1 tablespoon lemon juice

3 drops Worcestershire sauce

½ cup mayonnaise

⅛ teaspoon dry mustard

1 teaspoon dill

2 tablespoons minced fresh cilantro

1. With a sharp, serrated edge knife, slice ⅓ off from the tops of the artichokes. Set them in boiling water to cover. Cover the pot and cook until a leaf can be removed easily with tongs. Do not overcook. Remove the artichokes from the pot and invert on a platter. When they have cooled, remove the inside down to the bottom, being careful not to cut into the bottom.

2. Mix together the lemon juice, Worcestershire sauce, mayonnaise, mustard, dill, and parsley. Carefully fold in the crab meat. Spoon the mixture into the artichokes.

3. These may be placed on a baking sheet and set under the broiler to serve hot or set into the refrigerator to become cold. Accompany both with mayonnaise seasoned with Worcestershire, mustard, and dill. Top the artichokes with minced cilantro.

STONE CRAB FLORIDA'S DELICACY

2011-07-20T18:11:00.004-04:00

October 15^th marks the beginning of stone crab season in Florida. Natives have enjoyed these succulent cousins of the Blue Crab since the days of the Glades Indians. Every bay-front house set traps for these wonderful creatures to crawl into, and, if the crabs didn’t enter the traps, we could scoop them up in nets. We adhered to the rules to protect the species: Claw lengths had to measure a minimum of 2.75 inches to protect the smaller-clawed female. We carefully broke off only one claw, returning the crab to the bay for the other to grow back. Those who had boats set traps into deeper waters and waited for them to fill up with these wonderful creatures that existed solely for our feast. Occasionally, we would find a lone, fat octopus within their midst and knew the little monster had sucked all the jelly substance from their claws all by himself, leaving them empty and our feast thwarted. History, by the way, seems to reflect that the octopus has been most prevalent during the years the crab also bred in its greatest number. It would seem that nature kept track of its natural predator. When we were rewarded for our trapping efforts, we quickly hauled the crabs back to land where we boiled them immediately. It was important not to place the claws on ice before cooking or the jelly within would stick to the shells, making them difficult to crack and ruining the texture.

The supply so exceeded the demand that, during the 1960’s, twenty-four small claws could be purchased from fishermen for thirty cents and the jumbo claws went for $1.00 each. Then, sadness struck our waters. We began to ship our delicacy outside Florida. As the rest of the world became savvy about our native specialty during the seventies, Florida began its merciless purge for export. As a result, the species dwindled and the price zoomed out of control. By 1985, these claws were selling at retail fish markets for $10 dollars a pound. By 2010, the large claws fetched anywhere between $20-$30 dollars.

Stone crabs (Menippe mercenaria) are usually best and less expensive at the beginning of each season. Although smaller claws can be purchased in some supermarkets, private fish markets sell larger claws and, in this writer’s opinion, handle and store them with better care to insure quality. It is easier to have the fishmonger crack the claws, but, to insure peak quality, they should not be cracked until directly before serving. It takes practice to crack instead of smashing them. Place 3-4 claws flat side up in a plastic bag and whack each with a medium sized hammer at the center of the claw. One hard hit – just enough to crack but not smash it; a second hit on the large joint, and a third at the knobbed joint. The third one is most important because the shell is softer and will smash easily.

True stone crab aficionados would never consider creating a recipe. All they require is lemon and butter or mustard sauce. If you would like a little variety or wish to cut back on the price, try the recipes I have created below. And, don’t forget Key Lime Pie for dessert. Whether you make them into patties and serve with a spicy sauce or invent your own sauces to serve over pasta or rice, or decide to stir-fry with vegetables, don’t forget the coleslaw and the Key Lime Pie.

MUSTARD SAUCE

Yield: 2 cups

1 cup mayonnaise

1 cup strong mustard (Dijon is best)

1 tablespoon white horseradish

1 teaspoon lemon juice

Optional: Pinch of cayenne pepper

Mix together and refrigerate one hour or longer.

BAKED CRAB

Yield: 4 servings

2 ½ cups meat (or more) from crab claws

1/3 cup mayonnaise

1 teaspoon Worcestershire sauce

1 tablespoon white horseradish

1/2 cup plain bread or cornflake crumbs

3 tablespoons butter

1. Remove meat from the claws and legs.

2. Combine mayonnaise, Worcestershire and horseradish. Carefully fold in crab and spoon into a shallow baking dish or individual ramekins.

3. Melt butter and toss in crumbs. Sprinkle over the crab mixture and bake in a preheated 350° oven approximately 6-8 minutes, or until brown on top.

TROPICAL CRAB SALAD

Yield: 4 servings

2 ½ cups meat (or more) from crab claws

½ red, yellow, or orange bell pepper (yellow and orange are mild)

1 tablespoon chopped dill

1 tablespoon chopped fresh tarragon

1 rib celery, chopped

1 tablespoon strong mustard

Juice from 2 lemons

1 cup mayonnaise

Black olives, sliced

Chopped iceberg lettuce

Seedless grapes, melon and fresh pineapple cut into cubes

1. Cut the crab meat into fairly large pieces and set aside.

2. Place the pepper, skin side up, on a piece of foil under the broiler. When it turns black, remove it and close the foil around it. Let stand 10 minutes and peel off the skin. Slice the pepper into thin strips.

3. Combine the dill, tarragon, celery, mustard, lemon juice, and mayonnaise. Taste for salt and pepper.

4. Chop the lettuce and toss it with one-quarter cup of the dressing. Set the crab chunks on top with a spoonful of dressing on top. Set strips of broiled red pepper over. Surround with the grapes, melon, and pineapple cubes.

Note: The grapes, melon, and pineapple may be exchanged for grapefruit sections and sliced avocado.

CRAB FLORENTINE

Yield: 4 servings

1½ pounds fresh salad spinach

3 cups coarsely- chopped crab

4 tablespoons butter

4 tablespoons olive oil

1 clove crushed garlic

1/2 pound white mushrooms, cut into small chunks

¼ cup white wine

Salt and pepper to taste

2 tablespoons chopped cilantro

½ cup chopped scallion greens

Tiny tomatoes, cherry or ‘grape’, sliced into halves

1. Slit the top of the bag of spinach. Microwave on high exactly 2 minutes. Allow to cool before removing the leaves to a bowl. Toss with salt. Set into a strainer to drain any excess water.

2. Chop the crab and set aside.

3. Warm the butter, oil and garlic in a pan. Add the mushrooms and cook until the mushrooms become soft. Add the wine and bring to a boil. Taste for salt and pepper. Add the cilantro and scallions.

4. Add the spinach and toss until all is very hot. Divide onto 4 plates. Top with the crab and surround with tiny tomatoes. Serve with lemon wedges on the side.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SPEED SCRATCH

2011-07-20T18:04:00.002-04:00

SPEED SCRATCH

When you make a brown stock or gravy, do you roast meaty bones in the oven with seasonings for one hour, remove them to a large pot, add celery, onions, garlic, and parsley, and cover with water, bring to a boil, reduce heat to a gentle roll, skim the fat that rises to the top and simmer for three to four hours before cooling, straining, refrigerating overnight and skimming off the fat from the top? Or, do you add water to a packaged mix or stir flour into a condensed can of beef broth? You might be surprised that most chefs of even upscale restaurants do the same with purchased gravies and stock from reliable sources for time and cost effectiveness. And, unless a restaurant has hired an expensive pastry chef or an independent owner has a loving wife or mother whipping up home-made desserts from pride and pleasure, most eateries purchase their cakes and pies from wholesale purveyors.

Speed-Scratch is not a catchy new phrase of modern cooks, but a movement that existed in great-grandma’s generation, who doctored up canned Spam and Franco-American Spaghetti during the rationed years of WW2. The phrase "from scratch" entered the lexicon of English language in the 1950s--the same decade that produced the first electric can opener. How many of us remember the pretty blond named Betty Furness who opened a refrigerator on black and white TV in 1954 and announced, “You can be sure if it’s Westinghouse”. The frozen food revolution had begun. Liberated women across America opened their freezer doors for the perfect answer to feed a hungry, television-addicted family: the TV dinner. Who could resist a metal tray neatly divided into sections containing a main dish (fried chicken or Salisbury steak, for example), mashed potatoes or perhaps cornbread stuffing, and peas—all for under a dollar! And all the modern housewife had to do was to place the dinner in the oven and wait.

It is believed that a man by the name of Gary Thomas was the inventor of the TV dinner that same year with the Swanson turkey dinner. It resulted in ten million sales that year alone. Many of these dinners went directly from supermarket to stove until home freezers became the norm instead of the exception. This was followed by the demise of the family eating together at the dining room table. TV trays on individual collapsible tables were set up in front of chairs and sofas for the family to sit down, peel the foil off the tops, and tune in their favorite show.

We new brides of the ‘60s and ‘70s, who wanted to impress our husbands, added enough water to Lipton’s Onion Soup Mix to spread over fresh chicken before roasting and Cream of Mushroom Soup to canned tuna for a casserole topped with crunched up corn flakes for economical or Lenten dinners. We made cakes from boxes, adding pudding or flavorings to make it our own. We mixed several cans of sauces for our spaghetti, which we had begun to call “pasta”. We did everything except incorporate fresh vegetables and herbs into our creations.

And, then, another revolution began. Perhaps as a reaction to fast food or the preservatives, additives, sugar and salt that flavored most of the instant products, a cry for healthier eating arose. We continued to purchase frozen and canned products, but began reading labels and adding our own meat and poultry and fresh vegetables from the produce section of our markets. Today, the produce area of supermarkets that once featured only iceberg lettuce, Idaho baking potatoes and unimaginative vegetables that were often wilted from warehouse storage, offers a banquet of appealing selections as well as organically grown choices.

SPINACH SOUFFLÉ

Yield: Approximately 6 servings

They’ll never guess it’s not your very own recipe

2 packages Stouffer’s® frozen Spinach Soufflé

4 thick cut slices cooked bacon (microwaveable or pre-cooked), chopped

8 ounces mixed Italian shredded cheese (or mixed Mexican, if preferred)

4 cup soufflé or deep baking dish

1. Preheat conventional oven to 350°F.

2. Defrost the spinach soufflés. Set 1 package into the soufflé dish.

3. Sprinkle with the chopped bacon.

4. Sprinkle with half the shredded cheese.

5. Cover with the second soufflé.

6. Set the soufflé on a rack ⅓ from the bottom and bake 30 minutes. Sprinkle the top with remaining cheese and bake another 10 minutes, or until brown and bubbly. Serve immediately.

Note: Vegetarians omit the bacon. Chopped walnuts or pine nuts or sliced water chestnuts or 6 ounce can of French’s® Fried Onions may be substituted for the center filling in the soufflé.

CHICKEN ALFREDO

Yield: 4 servings

2 chicken breasts, skinned and boned

Salt and pepper to sprinkle

2 tablespoons olive oil

2 tablespoons butter

Optional: 1-2 fresh garlic cloves, minced, or ¼ teaspoon bottled garlic powder

Optional: ½ pound sliced white mushrooms or 8 ounce bottle, sliced

24 ounce bottle Alfredo Sauce (Bertolli®)

½ cup or more grated Parmesan cheese

Pasta of choice (Linguine is good)

1. Sprinkle the chicken breasts lightly with salt and pepper.

2. Combine oil, butter, and garlic in a pan. Cook the chicken over medium-low heat on one side until lightly colored. Turn the breasts over. Cover the pan and cook over low heat approximately 10 minutes.

3. Remove the chicken to a cutting board. Place the mushrooms in the chicken pan and cook over low heat for a few minutes. Stir in the Alfredo Sauce.

4. Slice the chicken breasts into strips and add to the pan.

5. Cook the pasta. Drain. Do not rinse. Toss with the hot Alfredo sauce.

6. Sprinkle with Parmesan cheese to serve.

DUCKLING À L’ORANGE

Yield: 2 servings

The frozen duck comes with its own sauce but it is not nearly as good as the easy recipe below that makes this gourmet delicacy your very own.

14 ounce package Maple Leaf Farms® Fully Cooked Duck (Half a duck)

½ cup orange marmalade

½ cup freshly squeezed orange juice

2 tablespoons Brandy

2 tablespoons Gr. Marnier or Triple Sec or Peach Schnapps (more economical)

Optional: Fresh orange segments

1. Defrost duck and cook in a conventional oven according to package directions.

2. Combine remaining ingredients. Cover the duck the last 15 minutes of cook time for a perfect sauce.

3. Serve with instant wild rice or mixed wild and white rice.

BROCCOLI CHEESE SOUP

Yield: 4-6 servings

2 packages frozen broccoli spears or fresh broccoli

2-10 ¾ ounce cans Campbell’s® Cream of Mushroom Soup

2 cups water

1 cup shredded sharp cheddar cheese

Salt and pepper to taste

Touch of cayenne pepper or white pepper

1. Defrost broccoli. Cut the spears and flowers from 1 package into small pieces and set aside. Place the others into a food processor and pulverize. Or, cut the stems off a bunch of fresh broccoli 4 inches from the flowers. Chop the stems and boil gently in water until tender before pulverizing in the blender.

2. Combine the Cream of Mushroom soup with the water in a pot. Bring to a boil, stirring. Reduce heat to medium. Add the broccoli pieces and broccoli from the food processor. Add salt, pepper, and a touch of cayenne. Cook, stirring, approximately 5 minutes.

3. Stir in cheese and serve.

ELDERBERRY JELLY

2011-07-20T17:48:00.004-04:00

The secret of this labor-intensive recipe is removing the elderberries from their clusters. You must wear latex – or latex free – gloves or your hands will remain purple forever. Remove any white, green or red berries from the cluster. They are toxic, even cooked, and can be poisonous if eaten raw. Never eat raw elderberries, regardless of color. The best jelly is made from the darkest berries. Those that appear black will be attached to stems that have turned from green to a light purple. Be careful because the next stage is overripe where the berries have dried out. Usually the birds have gotten to them first so you will not see many of these. Hold the stem in one hand and, with your thumb and forefinger and middle finger, gently pull away the berries all together into a large colander or strainer.

The next secret is to purchase mesh paint strainers from the hardware store. You can also use cheesecloth but the paint strainers are stronger and will not tear when squeezing the juice from the berries.

Now that you have decided to go ahead and make this jelly, you might as well make 2 recipes. Wash and remove 16 cups elderberries from their stems to cook with 2 cups sweet Marsala wine. After mashing and straining, divide into two 3 cup containers. You cannot double the jelly recipe. You must make it in 2 batches. Follow the directions beginning with the lemon juice.

ELDERBERRY JELLY

Yield: 7 half-pints

8 cups elderberries (will make 3 cups cooked and strained juice)

1 cup sweet Marsala wine or cream sherry

¼ cup bottled lemon juice, from concentrate

¼ cup cream sherry

1 tablespoon unsalted butter

1 package SureJell® or other pectin

4 ½ cups granulated sugar

Supplies: paper toweling, jelly jars, soup pot, measuring cups, deep bowl, latex gloves, potato masher, cheesecloth or paint strainer

Non-reactive pot**

1. Put on gloves. Wash the clusters of ripe elderberries. Remove 8 cups whole berries from their stems into a colander. (A few stems are okay to leave because you will be straining the juice later) Remove to a large non-reactive pot.

2. Add 1 cup sweet cream sherry.

3. Bring to a boil, stirring Reduce heat to low or simmer, depending on your burner. Cover and cook very gently for 15 minutes, stirring occasionally. With a potato masher, mash to open the berries for their juice to escape. Cover again and cook 15 minutes longer, stirring occasionally. Remove from the heat and cool to room temperature.

4. Sterilize the jars. This can be done by putting them in the dishwasher on hot cycle without detergent. Put the tops of the jars in a pot of water to bring to a boil to sterilize.

5. Put your gloves on again. Set a deep bowl into the sink. Stretch the sides of the paint strainer fit around the bowl. Pour the elderberries and their juice into the paint strainer, letting the juice drip into the bowl. Squeeze as much of the juice as possible through the mesh. This is tedious and takes strength in the hands. Just when you think you have squeezed out all the juice, it continues to drip. Do not lose one precious drop.

6. Pour the elderberry juice into a measuring cup to measure 3 cups. Rinse out the pot to remove any berries left inside and pour in the elderberry juice. Add the sherry.

7. Add the lemon juice and butter. Bring to a boil, stirring. Add the SureJell®. Bring to a boil again, stirring constantly. Add the sugar all at once. Bring to a boil, stirring constantly. Cook at a rolling boil exactly 1 minute. Remove from stove and immediately fill the sterilized jars.

8. Wipe the tops with a wet paper towel before sealing. Seal tightly and invert jars (turn upside down) for 10 minutes.

If you do not have cheesecloth or a mesh paint strainer, you may push the juice through a regular strainer with a spoon. It is necessary, however, to strain the juice again because fragments of the berries will fall through a regular strainer.

** Non reactive pot or pan: A non reactive pot or pan is one that does not produce a chemical reaction with it comes into contact with acidic foods because is not porous. Aluminum pots and pans are reactive. Stainless steel, glass and enamel are not. However, glass and enamel do not heat properly to make certain recipes, so it is best to use stainless steel for fruit jellies and jams.

DRUNKEN QUATS

2011-07-20T17:08:00.004-04:00

There is much confusion about the difference between the Kumquat and Loquat fruit. Although Kumquats are not related botanically to Loquats, the two names share an origin in their old Chinese names. The Nagami or oval kumquat is the most common variety in the United States. Although it originated in China, it was introduced into Florida from Japan in 1885 and has been grown commercially in the "Kumquat Capitol," Saint Joseph, Florida since 1895. The Nagami kumquat is oval in shape, 3/4" to 1" in diameter and between 1" to 2" long. The tartness of the fruit makes them perfect for use in sauces for fish, pork, poultry, and duck as well as for marmalades and jellies.

The Meiwa, or round kumquat, is the Beluga caviar of Florida kumquats. It is still quite rare in America and sweeter than the oval. The skins that can be eaten directly from the tree are thicker and absolutely succulent when preserved with golden rum and Gr. Marnier.

Loquats grow in clusters. They are oval, rounded or pear-shaped, 3-5 cm long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to sub-acid or acid. Each fruit contains five ovules, of which three to five mature into large brown seeds. The skin, though thin, can be peeled off manually if the fruit is ripe.

DRUNKEN QUATS

Yield: Approximately 10 half-pint jars

6 pounds whole kumquats (Nagami oval or Meiwa round)

1 cup triple sec liqueur

2 cups golden rum

3 cups granulated sugar

2 sticks cinnamon, broken into large pieces

4 cups bottled spring water

1 pound crystallized ginger, sliced into thin strips

1. Cut a V shape into the top of each quat. Cover with water and bring to a boil. Remove from the heat immediately and drain. Rinse under cold water. This will remove the acidic taste and keep the fruit from shriveling.

2. Combine remaining ingredients. Bring to a boil. Remove from the heat. Add the quats. Allow them to stand in the marinade several hours.

3. Sterilize jars and tops.

4. Bring quats in their marinade to a full boil again, stirring.

5. Fill jars, making sure each has some cinnamon and ginger.

CHOCOLATE SOUFFLE WITHOUT FLOUR

2011-07-20T10:39:00.004-04:00

INDIVIDUAL CHOCOLATE SOUFFLÉS

Without Flour

6 Individual soufflés

4 ounces good quality semi-sweet chocolate

½ cup heavy cream

3 extra large egg yolks

1 tablespoon vanilla extract

5 extra large egg whites brought to room temperature or warmer

¼ teaspoon cream of tartar

⅓ cup granulated sugar

Confectioner’s 10X sugar for dusting

Soufflé dishes that hold ¾ cup liquid (6 ounces)

In Advance:

1. Melt the chocolate and cream over low heat. When chocolate is soft, stir well with a wooden spoon and then a wire whisk until smooth and thick. Add the vanilla and stir again.

2. Pour a little of the chocolate mixture into the egg yolks and stir. Add to the chocolate in the pot and cook, stirring, over low heat until very thick. Remove from the heat and cover tightly.

3. Rub softened unsalted butter over the bottom and around the sides of the soufflé dishes. Sprinkle a little sugar into the dishes and tip around to coat the sides. (over the sink) Tip out any excess.

To Cook and Serve:

Pre-heat oven to 425°F and set rack on lowest level

1. Beat egg whites on highest speed of an electric mixer until foamy. Add the cream of tartar and continue to beat until very thick. Sprinkle in the sugar and beat until very thick and smooth. (About 10 seconds)

2. Fold ½ of the whites into the chocolate mixture. Fold in the other half and spoon immediately into the soufflé dishes, running your finger around the inside rim of each. Heap a little more soufflé in the center to create a mound and put immediately in the oven.

3. Bake 6 minutes. Reduce oven temperature to 400°F and bake for another 2 ½ minutes. Remove from the oven. Sprinkle lightly with sifted powdered sugar and serve immediately.

Note: Do not allow soufflé to stand after folding in the whites. Bake and serve immediately.

A triangular piece of white chocolate may be inserted into the center of the soufflé just before placing in the oven. It’s just another fun presentation.

SERVE WITH VANILLA SAUCE

DOG DAYS OF SUMMER

2011-07-20T10:24:00.004-04:00

COLD SUMMER DISHES

This is the time of the year known as the dog days of summer. Long, hot sultry weather in Florida lingers unwaveringly during the period between early July and September. Even our massive thunderstorms bring no relief to the sweltering heat that makes us all move a little slower.

The most plausible explanation of the term, dog days, could refer to man’s best friend sleeping out the heat in the shade. The frequency of summer storms may have evoked the phrase, “raining cats and dogs”, which compared cats and dogs fighting with the fury of the sudden downpour of rain. Some say the expression came from the dark ages when people believed animals, including cats and dogs, had magical powers. Cats were associated with storms, especially the black cats of witches, while dogs were associated with the wind. So, when a particularly violent storm occurred, people said, “It’s raining cats and dogs”. Another describes houses with thatched roofs with straw as a base instead of wood, where the animals slept for warmth. Sometimes, during a particularly heavy rain, the animals slid off the roof, bringing about the expression, “It’s raining cats and dogs”. This theory doesn’t hold much water because dogs normally cannot jump up to a roof.

The true explanation of the term, “dog days”, comes from ancient times when the night sky was not obscured by artificial lights. People drew images in the sky by connecting dots of the stars. The images drawn were dependent upon the culture. The Chinese saw different images than the Native Americans, who saw different pictures than the Europeans. The star pictures, or constellations, mapped out in the sky come from our European ancestors. Images of bears (Ursa Major and Ursa Minor), twins (Gemini), a bull (Taurus), and dogs (Canis Major and Canis Minor), are all drawn from the stars. The biggest dog, Sirius, is in Canis Major. It is also the brightest star in the sky. It is so bright that the ancient Romans thought it was the source from which the earth received heat. In the summer, Sirius rises and sets with the sun. The ancients believed it was responsible for creating the long stretch of hot and sultry weather. The early Egyptians perceived Sirius as the home of departed souls. As the guardian star of Egypt, its cycle governed Egyptian mysticism. At the exact moment Sirius rises with the sun, the Nile begins its annual swelling that replenishes the land with fertile top soil necessary for their agriculture. Contrary to other river cycles, this takes place in the hottest time of the year. The function of the superstitious Egyptian priests was to determine the precise time of the rising in order to begin their religious rituals of cyclic death and rebirth to coincide with this phenomenon.

Our summer temperatures in Central Florida are similar to those of Egypt. And, on a clear night, the constellations perform a brilliant spectacle available to all without cost. Treat the family to a picnic at night with refreshing recipes meant for the Dog Days of Summer. Keep the mosquitoes away by spraying Listerine® Mouth wash around the eating and play area. Seriously, it works.

TOMATO-ONION RIBBON SANDWICH

Yield: 10-12 Slices

Family and friends will enjoy slicing their own “ribbon” sandwiches

1 pound unsliced loaf of soft white bread or egg bread with crust

Mayonnaise

Sweet onion, such as Vidalia, sliced very thin

Ripe tomatoes, sliced very thin

Salt and pepper

Optional: Chopped fresh basil leaves

1. With a serrated-edge knife, slice bread lengthwise across (perpendicular) two times to create a top, middle and bottom layer.

2. Spread all the layers with mayonnaise.

3. Set sliced onions and tomatoes across the bottom layer. Sprinkle with salt and pepper. Set the middle layer over. Cover the middle layer with more sliced onions and tomatoes and basil, if you like. Close the “sandwich” and press the top layer down to secure the onions and tomatoes in place.

4. Cover with plastic wrap and refrigerate several hours. Serve whole with a serrated knife on the side. Cut vertical slices as needed to maintain freshness.

GRILLED CHICKEN BREASTS

Yield: 4 breasts

4 skinned and boned chicken breasts

Salt and pepper

1 teaspoon soy sauce

1 red onion, minced

1 teaspoon tamari sauce

1 garlic clove, minced

1 tablespoon lemon juice

1 teaspoon coriander

1 teaspoon cumin

1/4 cup olive oil

Gas grill set to medium heat

1. Sprinkle salt and pepper over the chicken. Line up, side by side, in a baking dish.

2. Combine remaining ingredients in a microwaveable cup and microwave 1 minute. Cool to room temperature.

3. Pour marinade through a strainer over the chicken. Marinate in the refrigerator overnight, covered.

4. Preheat oven to 300°F.

5. Remove breasts from marinade. Pour marinade into a bowl.

6. Brush chickens with olive oil and place oil side down over a gas grill. Grill until brown. Turn. Brush heavily with the marinade. Cook until brown on the other side. Do not overcook.

7. Remove to a shallow baking dish and brush heavily with the remainder of the marinade. Cover with foil and set into the oven. Cook approximately 10 minutes, or until very tender.

MARINATED HERRING SWEDISH-STYLE

Yield: 4 cups: 6-8 Servings

12 ounce jar herring tidbits in wine sauce

¾ cup thinly-sliced sweet onion

¾ cup diced Granny smith apples, peeled or unpeeled

8 ounces sour cream

1 teaspoon granulated sugar

Optional: Salt and black pepper to taste

Optional: 1 teaspoon curry powder

1. Discard the wine sauce from the herring. Combine the tidbits with the onion, apples, sour cream, sugar and salt and pepper. If you like, add curry powder for a special flavor. Refrigerate overnight for the flavors to “marry”. Serve with miniature rye rounds for an appetizer or on a bed of lettuce for a first course.

POTATO SALAD

Yield: 4-6 Servings

1 ½ pounds red potatoes

1 small red onion

½ cup mayonnaise

1 full teaspoon apple cider vinegar

1 teaspoon chopped parsley or ½ teaspoon dried chervil

Salt, black pepper to taste

¼ teaspoon chopped fresh mint

1. Cook potatoes in water to cover until done but very firm. Pour off water to cool.

2. Peel and slice the onion into julienne strips.

3. Combine the mayonnaise with the vinegar and parsley. Add salt and pepper to taste.

4. Cut the potatoes into pie shapes and toss with the mayonnaise and onion, leaving some of the strips for the top for decoration. Sprinkle the top with mint.

GREEK PASTA SALAD

Yield: 4-6 servings

3 cups cooked elbow macaroni or orzo pasta

2 tablespoons extra virgin olive oil

Salt to sprinkle

3 tablespoons white balsamic vinegar, or more to taste

½ cup extra virgin olive oil or more to moisten

½ teaspoon dried oregano

1/8 teaspoon nutmeg

¼ cup chopped scallion greens

1 red bell pepper, cut into thin strips

1 red onion, sliced very thin on the round

Salt and pepper

3 plum tomatoes, cut into strips

Black Greek olives, pitted

Feta cheese, cut into small squares

1. Cook the macaroni or orzo pasta. Do not rinse. Drain and toss with the olive oil. Sprinkle with salt.

2. Combine the vinegar, olive oil, oregano and nutmeg. Toss with the pasta.

3. Toss in the scallions, bell pepper and onion. Toss in salt and pepper to taste. Be careful. The Feta cheese will add salt.

4. Pile into a bowl. Refrigerate to serve very cold. To serve: Decorate with tomatoes and olives. Cover the top heavily with Feta cheese.

Garlic Lovers Unite

2011-01-25T16:55:00.007-05:00

“To be sure, ‘tis not for Ladies Palats, nor those who court them.” John Evelyn, Acetaria (1699)

In South Florida during the 1960s and ‘70s, bumper stickers attached to the fenders of automobiles announced, “Eat garlic. It’s chic to reek!” Downtown Miami had definitely become chic and wanted the world to know it! A casual stroll on Flagler Street still leaves a non-aficionado gasping for air from the fumes of passers-by. The power of this innocuous little white member of the lily family that breaks apart into a multitude of tear-shaped cloves is all encompassing. It pours out of the pores and permeates the clothing, blocking out any efforts of soap and perfume. No one claims guilt for the stench because everyone is involved. And the affair with this prince of the pantry that causes pernicious results when added to delicate vegetables and fish is now accepted as part of America’s cuisine. Garlic festivals abound from Michigan’s northern peninsula east to Vermont and west to California with recipes that call for as many as 20 cloves to season everything from soup to ice cream.

Garlic is one of the world’s oldest herbs. It has been aligned with medicine and superstition since ancient times. Emperor Hung-ti of Hsia of the first Chinese dynasty (2205-1766 BC) cultivated the bulb as an antitoxin against poisonous plants. Louis Pasteur confirmed the anti-bacterial benefit of garlic in 1858 and Albert Schweitzer used it successfully to treat amoebic colitis. In Europe, it was worn around the neck as well as eaten as a protection against vampires. Assuming, of course, that vampires existed, one can’t be certain if it was the magical properties that thwarted evil or if the vampires simply refused to suck the blood of another creature with such atrocious breath.

Vampires or no vampires, modern medical evidence seems to be in favor of this smelly substance that presumes to lower blood pressure and reduce the risk of cancer, strokes and heart attacks, as well as treat bacterial and viral infections, and kill certain parasites. Europeans who lived in the late Middle Ages obviously kept a track record of folks whose stronger immune systems warded off the plague because of their consumption of garlic. Nutritionists and doctors now support past studies lauding the medicinal value of the bulb.

Garlic, like oysters and caviar, is an acquired taste for people of Nordic origins, probably because it once grew more prevalently in southern climates. In southern Spain, Sicily, Greece and the Middle East, it is virtually impossible to find any meat or sauce prepared without its infusion. During the Crusades, the herb found its way into middle Europe and France, where it was cultivated during the summer months, but Scandinavia continued to savor the natural flavors of the bounty that swam off its shores and grew in its soil, employing few embellishments other than a little sage, turmeric, cinnamon, ginger and bay leaf, which were imported from Indonesia. One of the world’s most famous experts on cuisine, Alexandre Dumas (1802-1870), described the air in Provence (historical region of southwest France on the Mediterranean) as being impregnated with the aroma of garlic. Garlic is the main seasoning in their most renowned seafood stew, Bouillabaisse, as well in all of their sauces.

Crush or chop garlic and set aside 10-15 minutes before cooking to allow its healing properties to develop. Store garlic in a well-ventilated cool, dry place. Do not refrigerate unless you separate the cloves and immerse them in oil, peeled or unpeeled. If the garlic isn’t peeled, the cloves will remain firm longer, but peeling will be more difficult. Fresh garlic which is held in open-air storage for any length of time will lose some of its pungency and may develop sprouts. The garlic is still usable.

Must garlic be peeled? Press each clove against the cutting board with the flat side of a heavy kitchen knife, or press between the thumb and forefinger to loosen the skin first. If the recipe calls for a large quantity of garlic, drop the cloves into boiling water for one minute. Drain quickly. They will peel easily. Or, microwave for five seconds before peeling.

Having grown up in Michigan where our families stemmed from German and Nordic heritage, our mothers engrained us with the edict, “Ladies should smell of perfume and flowers; not onions and garlic”. Some lessons are not easily discarded and, so, disposable plastic gloves to the rescue! Or, rub your fingers first with salt (Kosher or coarse sea salt are best) and then lemon juice. The one that seems to work best is to slightly wet your fingers and sprinkle with salt. Then rub with a stainless steel teaspoon under running water for a few seconds. There is a chemical reaction that removes the odor. Eat parsley for the breath or chew on a coffee bean or two.

To chop or press: Pressed (crushed) garlic doesn’t go as far because some of the pulp is lost. Hand chopped (minced) gives greater yield.

Tip: Add salt needed in the recipe into the minced garlic while it is on the cutting board. The salt will absorb the garlic juices making it easier to scoop the garlic up.

Garlic salt contains a blend of approximately ninety percent salt, nine percent garlic and one percent free-flowing agent. If you use garlic salt, do not add any salt until you taste.

Powdered Garlic is five times stronger than raw garlic. Its flavor is released when moisture is added.

GARLIC BUTTER

8 cloves fresh garlic, mashed

½ pound butter or butter substitute, softened

Work garlic into softened butter. Form into logs and refrigerate or freeze, covered. Other herbs of choice may also be added.

Or, melt butter over very low heat. Peel and split garlic cloves. Simmer 45 minutes. Allow mixture to cool. Skim off milk solids. Refrigerate.

GARLIC MARINADE FOR PRACTICALLY EVERYTHING

Keep it handy in the refrigerator

1 cup dry white wine

2 tablespoons brandy

10 cloves chopped garlic cloves, peeled

3 tablespoons chopped fresh ginger, peeled

Gently boil all together 10-15 minutes. Cool. Blend in blender. Save in an airtight container to marinate chicken, shrimp or beef.

BAKED WHOLE GARLIC HEADS

Hors d’oeuvre to spread on fresh warm bread or to add to cooked foods

Garlic head(s)

1 tablespoon olive oil for each head

1 teaspoon melted butter or butter substitute for each head

A sprinkling of salt and pepper

Optional: A touch of white pepper or cayenne

1. Preheat oven to 350°F.

2. Remove as much of the outer “tissue paper” white covering from the whole head.

3. Place head(s) in a covered baking dish or on a piece of heavy aluminum foil large enough to tent the garlic. Roll in oil and butter. Sprinkle with salt and pepper and white pepper or Cayenne, if you like spice.

4. Cover dish or create an airtight tent with the foil. Bake 45 minutes, or until cloves are soft enough to squeeze from their skins.

BAKED GARLIC CHICKEN

Yield: 4-6 Servings

Quick and Easy

3-4 pound chicken, well washed, extra fat removed and cut into quarters

Salt and pepper to sprinkle

Paprika to sprinkle

¼ cup Heinz® or Bennett’s® Chili Sauce

¼ cup dry white wine or ginger ale

6 large cloves garlic, peeled and minced

1-2 onions, sliced thin on the round

4 tablespoons butter or butter substitute, melted

1. Preheat oven to 375°F.

2. Cut chicken into quarters. Remove extra fat and wash pieces well, removing the blood deposits along the backbone. Dry on paper toweling before sprinkling with salt and pepper.

3. Combine chili sauce and wine (ginger ale) with the garlic cloves and spoon into the pan.

4. Peel and slice the onions and set over the sauce.

5. Set the chicken pieces over the onions and brush well with the melted butter. Sprinkle with paprika.

6. Roast 30 minutes. Reduce oven temperature to 325°F. Roast 30 minutes longer, or until brown and tender.

VEGETARIAN PESTO SOUP

Not vegan

Yield: Approximately 8 Servings

6 cups vegetable broth (32 ounces Pacific®Organic Vegetable Broth in carton)

1 ½ cups fresh basil leaves, chopped

1 sweet onion, chopped

15 cloves peeled and chopped garlic

Juice of ½ lime

⅓ cup toasted pine nuts (Set on foil and baked at 250°F for 10 minutes)

⅓ cup grated Parmesan cheese (eliminate if vegan)

2 tablespoons extra virgin olive oil

6 large ripe plum tomatoes, peeled, seeded and diced

Extra Parmesan cheese to top

¼ cup toasted pine nuts to top

1. Bring to a boil: vegetable broth, basil leaves, chopped onion, garlic, and lime juice. Reduce heat to medium and boil gently 15 minutes. Cool to room temperature.

2. Pour into a blender. Add toasted pine nuts and Parmesan cheese and blend. Return to soup pot.

3. Drop tomatoes into boiling water for 1 minute. Peel under cool water. Remove seeds and chop coarse. Add to soup. Cook over low heat five minutes.

4. Serve with extra Parmesan cheese and pine nuts sprinkled over the top.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

Strawberry Time

2011-01-25T14:38:00.002-05:00

Strawberry season has arrived in Lake County and, in defiance of too many freezing cold nights that threatened our citrus, vegetables and berries, they have not just survived; they are thriving. The berries at Oak Haven U-Pick are better than ever, succulent and juicy and sweet. The strawberry milk shakes and sundaes are absolutely sinful. And, the open pit fire is blazing in anticipation of roasting hot dogs and marshmallows when the children come in from their hay ride.

Farming berries is a science. First, the soil is worked. Then, an implement called a bedder is pulled by tractor through the field to gather soil to the center to create a firmly packed mound that rises eight inches above ground. Next, a separate implement called a plastic layer stretches a roll of plastic over the bed and covers the edges with dirt to hold it in place. Then, a hole puncher that looks like a wheel with spikes is pulled across to create perfect openings for the plants to grow through. After this, the bare root plants are set into the ground by hand. Each acre has the capability of producing eighteen thousand plants. This year, there are a total of 107,000 plants yielding several varieties of strawberries.

An easy test of a good berry is its aroma. If it smells like a strawberry, it will taste like a strawberry. As I walked the paths between the plants, the aroma drifted up like an aphrodisiac. Each brilliantly red berry was picture perfect. Most were enormous – the kind one looks for when dipping into chocolate or decorating desserts. Some are heart-shaped – perfect for Valentine’s Day. Karen Stoddard, co-owner of Oak Haven Farms with her husband, Harry, proudly handed out samples. “Taste one”, she urged. It took approximately thirty seconds to be coaxed. It burst with intense flavor. The aroma lingered in the air and on my fingers, which I unconsciously licked.

These luscious strawberries are, of course, best eaten freshly picked. How one enjoys them is a matter of preference. Regular cream and milk, heavy cream and ice cream, unflavored yogurt and sour cream accompany whole or sliced berries beautifully. Coat them with white or dark chocolate. (Eagle® or Hershey® Candy Coating at Publix or Wilton® Premium Chocolate coating in the party supply department at WalMart) Treat yourself to a refreshing smoothie by puréeing strawberries with milk or ice in a blender. (Add a banana for a healthy breakfast or snack) Bolster the berries with white rum and a squeeze of lemon in the blender for a wow of a cocktail picker-upper. From now until the end of April, Central Florida will harvest homegrown strawberries. Don’t miss out.

U-Pick? U-Bet!! Every chance I get!

Oak Haven Farms
32430 Avington Road
Sorrento, FL 32776
Phone: (352) 735-1996
Email: oakhavenfarms@embarqmail.com

Red Shed Strawberry Farm
18107 E. Apshawa Rd
Clermont, FL 34715
(407) 414-7497
Dec-May: Tues,Thurs,Sat: 10-3 pm

STRAWBERRY PEACH YOGURT SOUP

Yield: Approximately 6 cups

4 cups cleaned strawberries, sliced

¼ cup granulated sugar

2 tablespoons lemon juice

½ cup unflavored yogurt

½ cup heavy cream

2 large peaches, peeled and finely diced (Canned peaches or mandarin oranges may be substituted out of season)

1. Place strawberries into a blender and purée. Remove to a bowl. Add sugar, lemon juice, yogurt and cream. Refrigerate until very cold. Stir in the peaches directly before serving.

STRAWBERRY SALAD

Yield: 4 Servings

½ cup chopped strawberries

1 tablespoon Meyer lemon juice

1 tablespoon orange blossom honey

1 teaspoon white balsamic vinegar

Pinch salt

Mixed baby salad greens of choice

2 or more tablespoons toasted chopped pecans

Whole strawberries to garnish

8 thin slices Camembert or Brie or chunks of goat cheese

1. Remove stems and chop strawberries coarse

2. Combine lemon juice, honey and salt. Stir in strawberries to create strawberry dressing. Do this several hours in advance of serving. Refrigerate.

3. Divide cold salad greens on 4 plates. Spoon strawberry dressing over.

4. Sprinkle with pecans. Place 1 whole berry on to garnish.

5. Set 2 slices cheese on opposite edges of each plate.

STRAWBERRIES OVER CUSTARD

Yield: 2 cups – 4-6 servings

5 extra large egg yolks

⅓ cup granulated sugar

⅛ teaspoon salt

3 ½ tablespoons cornstarch

2 cups whole milk

2 teaspoons vanilla extract

Fresh strawberries

1. Separate eggs, making sure no white membrane remains around the yolks. Reserve the whites for meringue cookies and set yolks aside.

2. Combine sugar, salt and cornstarch and sift into a bowl. Add 1/4 cup of the milk and stir to combine. Stir in remaining milk.

3. Strain the mixture into a saucepan.

4. Cook, stirring, over medium heat until mixture is hot. Stir 2 tablespoons of the hot mixture into the yolks before adding the yolks to the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon and smoothing with a wire whisk until thick. If mixture begins to stick to the bottom of the pan, reduce the heat immediately.

5. Stir in vanilla and remove from the stove.

6. Spoon into red wine or champagne glasses and slice fresh strawberries over the top.

The secret of any custard is patience. The custard must not cook too quickly or it will burn and become lumpy.

STRAWBERRY BREAD PUDDING

Yield: 6-8 servings

1 pint ripe strawberries

⅓ cup fresh orange or tangerine juice

1 tablespoon fresh lemon juice

1 loaf unsliced bread, approximately 1 pound or less

1 quart whole milk

3 tablespoons melted butter

4 jumbo graded eggs

3 cups granulated sugar

2 tablespoons vanilla extract

9 ½ X14 X 2 ½ inch baking dish

Cinnamon-sugar to sprinkle over the top (7 parts sugar to 3 parts cinnamon)

1. Preheat oven to 350*F.

2. Slice strawberries and toss with the juices

3. Slice bread thick and cut into cubes. Heat milk to the boiling point. Pour over the bread and let soak until soft.

4. Pour melted butter into the bottom of the baking pan.

5. Beat eggs with the sugar and vanilla. Stir into bread mixture. Pour into the buttered dish. Cover the top with the strawberry mixture. Sprinkle the top with cinnamon-sugar.

6. Bake 1 hour, or until a knife comes out clean.

7. Serve with Lemon Cream on the side.

LEMON CREAM

Yield: 2 cups

1 pint heavy cream for whipping

¼ cup sifted confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

2 tablespoon or more, grated lemon peel

¼ cup sour cream

1. Beat the heavy cream until it begins to thicken. Add the sugar, lemon juice, and grated peel and continue beating until thick.

2. Fold in the sour cream.

3. Refrigerate until very cold.