SQUASH SOUP BUTTERNUT HONEY

BUTTERNUT HONEY SQUASH SOUP

Yield: Approximately 2 cups

2 pounds butternut squash to equal 1 cup cooked squash pulp

1 cup chicken or vegetable broth

½ teaspoon coriander

½ teaspoon cinnamon

⅛ teaspoon allspice

1 tablespoon orange blossom honey

⅛ teaspoon white pepper

Salt to taste

¼ cup coffee cream

1.                  Slice the top off the squash 1/4 from the stem. Scoop out the seeds. Place in a microwavable dish with water to cover the bottom. Microwave 3 minutes per pound. Put into a blender or food processor. Add coriander, cinnamon, allspice, honey, white pepper and salt to taste.

2.                  Stir in 1 1/4 cups chicken broth.  Pour into a blender and blend on high until puréed.  Return to the   pot.  Stir in the coffee cream. Taste for seasoning.

3.                  Grate the lemon peel.

4.                  Spoon the soup into bowls and sprinkle the grated lemon over the top.

Note: This soup is good hot or cold.  Crystallized ginger may be sprinkled across 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.

SQUASH SOUP CURRIED BUTTERNUT

CURRIED BUTTERNUT SQUASH SOUP

Yield:  Approximately 6 cups

This soup is spicy and delicious

Garlic aficionados will be allowed to add with moderation

3 pounds butternut squash

1 large onion of choice

¼ teaspoon grated nutmeg

2 inch thin slice ginger, minced fine or ½ teaspoon ground ginger

1 teaspoon ground coriander

1 full teaspoon curry powder, more or less to taste

¼ teaspoon white pepper

½ or more teaspoon salt

2 ½ cups chicken or vegetable broth

1 cup water, more or less for thickness

½ cup fat-free half and half

Optional: ¾ cup coarsely-chopped cooked chestnuts, fresh or canned

1/4 cup grated lemon rind

1.                  Slice squash into thick rounds and cover with water in a pot.  Boil, covered, until very tender.  Pour off water and remove skin and seeds. Or, slice in rounds and microwave with the sliced onion in a bowl with a little water, covered with plastic wrap, 6-8 minutes, or until tender.

2.                  Peel the squash and put it and the onion and water in which they were cooked into a blender or food processor.  Add nutmeg, ginger, coriander, curry, white pepper, salt and 1 ¼ cups of the chicken (vegetable) broth.  Blend on high until smooth. Return to the pot and stir in remaining broth and water for desired consistency.  Cook over medium heat, stirring, until the flavors “marry”. Stir in the half and half. 

3.                  Make an X at the top of the chestnuts and boil in water to cover until very tender.  Remove shells and chop coarse.  Grate the lemon rind.

4.                  Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top.  This soup is good hot or cold.                                       

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.

ACORN SQUASH CRANBERRY STUFFED

STUFFED ACORN SQUASH

Yield:  2 servings for a complete dinner

4        servings as a vegetable accompaniment to meat or fish

2 acorn squash

1-2 tablespoons light brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

⅓ cup orange juice

½ - ¾ cup dried cranberries (Craisins®)

1.      Preheat oven to 350°F.

2.      Set the squash on a baking sheet covered with foil. Bake 1 hour, or until a knife inserted feels the inside is very soft.

3.      Remove from the oven to cool 20 minutes.

4.      Slice the squash in half, lengthwise. Discard the seeds and scoop out the pulp, leaving a thin layer next to the skin so the skin will not collapse.

5.      Mash the pulp with a potato masher. Add the sugar, cinnamon, nutmeg and salt.  Stir in the orange juice. Taste. The amount of seasonings depends upon the size of the squash.

6.      Fold in the dried cranberries.

7.      Stuff the skins.

8.      To serve: Microwave until hot or heat in the oven.

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.

SPAGHETTI SQUASH PUTTANESCA

SPAGHETTI SQUASH PUTTANESCA

Yield: 4-6 servings

1 large (4 to 4½ pound) spaghetti squash

⅓ cup extra virgin olive oil mixed with 1-2 cloves minced or crushed garlic

4 ripe tomatoes, seeded and chopped coarse

Handful of fresh basil leaves, sliced or chopped

¼ cup pitted olives, chopped (Greek or Sicilian olives have most flavor)

1 tablespoon drained capers, coarsely chopped

Optional: Chopped anchovies – not too many

Salt and coarsely ground pepper

Freshly grated Parmesan

Basil leaves for garnish

1. Preheat oven to 350°F.
2. Bake the squash until a knife inserted tells you it is fully cooked and soft within. Cool 10 minutes for easier handling.
3. Simmer the olive oil with the garlic in a saucepan over low heat for 10 minutes.
4. Combine the tomatoes, basil, olives, capers (anchovies), and garlic oil. Add salt and pepper to taste.
5. Cut squash lengthwise in half. Remove seeds. (If you like, save them to toss with oil and salt to bake for hors d’oeuvre) Separate the strands with a fork and place in a large bowl.
6. Toss well with the tomato sauce and divide among 4-6 dinner bowls or plates.
7. Garnish with basil leaves and serve with freshly grated Parmesan 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.

SALAD CUCUMBERS, TOMATOES & FETA

CUCUMBERS, TOMATOES & FETA

Yield: 2 salads

1 large or several small cucumbers

2 plum tomatoes

1 tablespoon white balsamic vinegar

3 tablespoons extra virgin olive oil

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon chopped basil

Feta or crumbled gorgonzola or blue cheese

hydroponic lettuce This is a soft lettuce, usually a bibb or European buttercrunch type. It is also called “Hydro-Bibb lettuce.

1.      Peel and slice the cucumber lengthwise. If large, remove the seeds with the point of a small spoon. Small cucumbers (called “pickles by Hank Scott of Long & Scott) are more tender and do not contain the large seeds. They do not need to be peeled or seeded.

2.      Slice and seed the tomato.  Cut both into small squares and combine with the vinegar, oil, salt, pepper, and parsley.

3.      Refrigerate until very cold.  Serve over lettuce with squares or wedges of feta or crumbled gorgonzola or blue cheese.

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.

JULY 4TH RECIPES

JULY 4, 2012

July 4^th might be the only major holiday that crosses all religious, ethnic and political boundaries. There are no traditional foods, unless one considers hot dogs and apple pie in the same category as candy canes and Easter eggs. And, with the exception of the red, white and blue of the American flag, it has no set format. Although many people have a faint recollection of their 8^th grade history class, only those with inherited memberships in the DAR and SAR (Daughters and Sons of the American Revolution) take the holiday seriously. Nor do most care because they have never read nor will read the Declaration of Independence. The British are most likely better informed because they lost precious tax revenue. After all, it has been 236 years since our forefathers were persecuted by the British and revolted for freedom, and most of America’s population today cannot trace their heritage back to England or France or even Western Europe, much less to the thirteen original colonies. And, so, Independence Day is just a day off from work with the high point an intensive study of where the best fireworks can be seen and then getting there ahead of the crowds for a good vantage point. We still sing patriotic songs such as "The Star-Spangled Banner", but Francis Scott Key, who wrote the poem, set it to an old melody that was an English drinking song praising wine. The tune spans almost two octaves and is virtually unsingable unless one is a lyrical coloratura who does not need to take a breath, or a rock singer who cannot carry a tune anyway. And, to make matters worse, America is not mentioned anywhere in the words. But then, England is not mentioned in “God Save the Queen” either. “America the Beautiful” and “This Land is Your Land” says it much better without bombs bursting in the air and ramparts of earth and stone protecting forts that no longer exist, but this is only a personal opinion.

And, with that said, let’s go back to fun food, beginning with a 4th of July breakfast coffee cake and a fun flag for the youngsters to mak

LOW FAT BERRY COFFEE CAKE

Raspberry, strawberry, blueberry or mixed

Yield: 12-16 Squares

3 cups all-purpose flour

1 ½ cups granulated sugar

4 teaspoons baking powder

½ teaspoon salt

16 ounces light fat-free yogurt with berries of choice

1 cup vegetable oil

4 jumbo graded eggs

1cup sugar mixed with 2 teaspoons cinnamon

1 pint blueberries, raspberries, or strawberries

Optional: Extra berries to serve on the side

 

1.                  Preheat oven to 350°F.

2.                  Sift the first 4 ingredients together

3.                  Add yogurt, oil and eggs. Beat one minute with a hand electric mixer on medium speed.

4.                  Pour into a 9 X 9 inch greased or non-stick baking pan.

5.                  Toss berries in a strainer with cinnamon-sugar to coat lightly. Gently fold into the batter.

6.                  Sprinkle more cinnamon-sugar over the top.

7.                  Bake 35-40 minutes, or until a toothpick comes out dry. 

8.                  Cut into squares and serve with the reserved blueberries on the side.

 

 

 

YUMMY BEER BATTERED FRIED CHICKEN

And, what is more American than Fried Chicken? Beer! Combine the two for perfect patriotism.

This simplistic recipe for a light, delicious batter insures chicken, fish, seafood and vegetables a flaky crust outside and a moist texture within.

Yield: 3 ½ pound chicken, cut into 8 pieces

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon white pepper

Optional: ¼ teaspoon Cajun seasoning

2 jumbo eggs, beaten

2 tablespoons melted butter

Approximately 1 cup beer of choice

2 inches Canola oil or a mixture of Canola and Peanut oil

1.      Combine the flour, salt and white pepper (and Cajun seasoning). Stir in the eggs and butter.

2.      Add the beer slowly, stirring, until the batter is thick and smooth.

3.      Let the batter rest in a warm place before dipping in the chicken pieces to fry.

4.      Heat the oil to 375°F. Place the pieces, one at a time into the hot oil. Do not crowd the pan. Fry in batches, if necessary. Cook, uncovered, until golden on one side. Turn. Cover. Cook 10 minutes. Remove cover. Cook until crisp and light brown on the bottom. Turn. Cook a few minutes longer until crisp. Remove to paper toweling.

PATRIOTIC COCKTAIL SANDWICHES

Layered by color

1 loaf soft white bread, crusts removed

Cherry tomatoes, sliced thin

Salt to sprinkle

Basil leaves, minced

8 ounces cream cheese, softened

2 tablespoons minced scallion greens or chives

1/8 teaspoon white pepper

¼ cup tiny capers or chopped pitted Greek olives

1 sweet onion, minced fine

1.      Remove the crusts from the bread. With a rolling pin, gently roll the slices, not too thin.

2.      Slice the tomatoes. Sprinkle lightly with salt and toss with the minced basil.

3.      Mix the cream cheese with the scallions and white pepper.

4.      Mix the capers (olives) with the minced onion.

5.      Spread a thin layer of the cherry tomato mixture on a slice of bread. Spread a thin layer of cream cheese mixture on another slice of bread and place it on top of the tomatoes. Spread a thin layer of capers/onion on another slice of bread and cover the cream cheese. Place a 4^th piece of bread on top.

6.      Press down. Repeat until all the bread and ingredients are used. Set the sandwiches on a platter covered with plastic wrap. Refrigerate several hours or overnight.

7.      Before serving: Slice the sandwiches lengthwise into 3-4 pieces.

8.      Serve on a platter decorated with parsley and tiny red grape tomatoes.

4^TH OF JULY FRUIT FLAG

You can make this flag as small or large as you choose.

The one in the photograph is 12X17

29 large strawberries

30 large blackberries

Approximately 3 large bananas

Lemon juice

Rectangular tray

Paper and scissors

1.      Cut a square from a piece of paper and set it in the upper left corner of a rectangular tray. Hull and halve 29 large strawberries and set them aside.

2.      Arrange 30 large blackberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).

3.      Cut approximately 8 bananas into slices 3/4-inch-thick and set into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.

4.      Assemble the banana slices in rows and top each slice with a strawberry half with a flag toothpick to hold together.

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.

MARDI GRAS KING CAKE, ETOUFFEE, LOUISIANA CRAB DIP

MARDI GRAS 

           

No one is quite sure where or when Mardi Gras began, and folks in New Orleans don’t care. This yearly wild celebration in “Nawlins” (Only the tourists pronounce it “Noo Orleens”) is their most important tradition that not even the most pious will put asunder before it all disappears at the stroke of midnight when Ash Wednesday and forty days of repentance sober everyone.

              Those who have been to New Orleans for Mardi Gras will attest to its madness. Thousands line the streets to catch colorful beads thrown from hundreds of floats built by private individuals and businesses who have spent untold dollars to provide this day of outlandish opulence and ostentation fort their own enjoyment. Bourbon Street is alive with jazz and booze. Outlandish costumes know no limits. As the frenzy of decadence reaches an unbearable pitch, the clock strikes midnight and police and street cleaners suddenly appear to sweep away the mockery. But, even the most pious of New Orleans do not restrain from their cuisine because they know that anything that beautiful – that good – surely must come from Heaven. There is no other cuisine in this world that matches good Creole and Cajun cooking.

            It is said that, in order to fully savor Creole cooking, one must have a “Bouche Creole”, translated simply as a Creole mouth, and a “Boudin Creole”, or Creole Stomach. The real Creole cook doesn’t follow a recipe, but relies on his and her imagination, remembering that Creole cooking began with the French love of and skill in manipulating anything edible into a tasty dish. Combine this with the Spanish passion for piquancy, the native African ability for developing the perfect method of slow cooking, coupled with the gift of herbs and spices from the Indians, and, Voila! Creole! Combine it all in a well-seasoned cast iron pot with a nut brown roux, add onions, celery and peppers and, from there, you can go anywhere with ingredients of choice.

And, now, some translations of New Orleans’ jargon:

JAMBALAYA: Highly-spiced rice, chicken and ham, often mixed with sausage, peppers, tomatoes, shrimp and oysters, as inspired by Spanish Paella.

GUMBO:  The African word for okra. An original creation indigenous to the city of New Orleans, developed from local ingredients of seafood and vegetables and thickened with okra or filé powder. Okra is added at the beginning to simmer with the other ingredients. Filé powder must be added at the end, or it will become gummy. Gumbo is a combination of soup and stew to be eaten as a first or main course. Like other New Orleans dishes, it is served with white, fluffy rice.

ÉTOUFFÉE: Probably derived from the French, étuvée, “to braise”, or slowly simmer.

CRÊPES: The Queen of pancakes and traditional fare of Shrove Tuesday celebrating renewal, family life and hope for good fortune and happiness.

KING CAKE: It is said the cake was brought to New Orleans from France in the 1870s. The decorative colored sugars - purple for justice, green for faith, and gold for power – represent the three Kings who visited the Christ child on Epiphany.  Also known as Twelfth Night Cake, it is prepared in New Orleans bakeries during the period between January 6^th and Ash Wednesday. The cakes were round to represent the circular route taken by the Kings to confuse King Herod, who was following them to kill the Christ child. A bean or pea or tiny doll is hidden inside the cake to symbolize the baby Jesus.

SHRIMP ÉTOUFFÉE

Yield: 4 servings

For the Roux:

2 tablespoons butter, 1 tablespoon vegetable oil, 3 tablespoons all-purpose flour. Stir together in a heavy pot over very low heat until the flour is browned. Be careful not to burn. This will take approximately 10 minutes.

For the Étouffée:

1 large onion, chopped, 1 bell pepper, color of choice, chopped, 2 ribs celery, chopped, 2 cloves garlic, chopped, 3 ounce can tomato paste, 1 ¼ cups beef broth (10 ounce cans Campbell’s®), 1 cup water, 2 bay leaves, 1 teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon chili powder, ¼ teaspoon black pepper, 1 teaspoon Kosher or coarse sea salt

1- 2 pounds peeled medium shrimp

2 tablespoons olive oil

1 clove minced garlic

½ cup chopped scallion greens, a handful chopped parsley.

1.      Add the onions, peppers, celery and garlic to the roux. Stir.

2.      Add the tomato paste. Stir in the broth and water, a little at a time over medium heat. Add the bay leaves, basil, thyme, pepper and salt.

3.      Simmer slowly over medium – low heat 45 minutes or longer. Cover and let this wonderful dish rest 1 hour or longer for the seasonings to blend.

4.      Peel the shrimp. Sauté in the oil/garlic until just colored and coated. Add salt, if you wish. Add to the sauce directly before serving. Reheat and serve over rice sprinkled with chopped scallions and parsley

Louisiana Crab Dip

8 ounces crab meat (fresh, if possible)

8 ounce package cream cheese, softened

½ cup sour cream

3 tablespoons white horseradish

½ teaspoon lemon juice

⅛ teaspoon Louisiana style hot sauce or Tabasco®

1 teaspoon Dijon mustard

2 tablespoons chopped cilantro leaves

1.      Pick over the crab meat for any shells and cartilage.

2.      Beat cream cheese smooth. Beat in sour cream, horseradish, lemon juice, hot sauce and mustard. Stir in chopped cilantro. If mixture is too thick, add extra sour cream.

3.      Carefully fold in the crab. Sprinkle the top with paprika or chopped parsley for color.

4.      Refrigerate. Serve with crackers and celery, Belgian endive, or toast points.

Note: This is fabulous served warm from the oven or microwave.

King Cake

2 packages active dry yeast (Fleischman’s®)

4 tablespoons granulated sugar

¼ cup warm water (100° - 115°F)

½ teaspoon salt

¼ cup cold milk

½ cup sour cream

1 teaspoons lemon juice

1 teaspoon vanilla

2 extra large egg yolks

¼ pound plus 4 tablespoons butter, softened

 3-4 cups all-purpose or bread flour

2 tablespoons melted unsalted butter

¼ cup granulated sugar mixed with 1 teaspoon cinnamon, 1 teaspoon nutmeg

¼ cup finely chopped pecans

8-9 inch spring form or tube pan

1.      In a large bowl, combine the yeast with 2 tablespoons of the sugar and sprinkle over the water. Let it sit 5 minutes. Stir. Let it sit 10 minutes to become doubled and puffy. (to proof)

2.      Stir in remaining sugar, salt, milk, sour cream, lemon juice and vanilla. Mix thoroughly.

3.      Add the egg yolks and stir again to blend.

4.      With your fingers, quickly work the butter into 2 ½ cups of the flour to a dry, mealy consistency. Add it to the yeast mixture and punch down and turn over the dough many times (knead) to make a smooth elastic dough. Add more flour as needed.

5.      Turn out on to a lightly floured surface and continue to knead approximately 6 minutes.

6.      Shape into a ball. Cover. Refrigerate at least 4 hours or until mixture doubles in size.

7.      Place o a lightly floured surface and punch the dough down.

8.      Roll the dough into a rectangle about 10 X 14 inches. Brush with melted butter. Sprinkle with sugar, cinnamon, nutmeg mixture. Sprinkle the nuts over.

9.      Roll it up from the wide end, jelly-roll fashion.

10.  Grease the bottom and sides of the pan. Set the dough in, pushing the ends together to meet.

11.  Cover and let rise again until doubled in size.

12.  Preheat oven to 375°F.

13.  Bake 40 minutes, or until golden brown. Cool to the warm point in the pans. Invert on a rack and glaze.

Glaze:

Confectioners’ sugar mixed with a little lime or lemon juice to a smooth cream.

Purple, green and gold colored sugar can be purchased from specialty stores or through King Arthur Flour – Google King Arthur colored sugar to order or call 800.827.6836.

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.