Tag: What’s Cooking

Labor Day weekend is here, for some too soon, for others not soon enough. It has been a long very hot Summer. It is still time for celebration and breaking out Summer’s traditional recipes. Many of us have been to the traditional Clambake at the beach when we were kids. But since regulations at most public beaches prohibit open fires, the clambake has been relocated to backyard grills and the stove top. Actually, it’s easier and a lot less work and can be done indoors anytime you get an urge for the taste of Summer.

This recipe is an adaptation one one I found on line. You can modify the ingredients to suit your own taste and budget. The recipe serves four but can be easily doubled for more guests. I use andouille sausage for its spiciness. Kielbasi or pre-cooked Italian sausage are equally good. Lobsters can also be added. This season the market price is at a record low.

To remove the sand out of the clams, take the tightly sealed clams and soak them in water for about 20 minutes. A quick trick to make sure the clams are alive and safe to eat, if the clam is partially open, tap the shell, if it closes, the clam is alive. I go to a market where I can hand pick the clams. After cooking, discard any clams that have not opened.

Clambake

Equipment:

   

• 8 in x 8 in Disposable aluminum pans
• Aluminum foil
• Tongs
• Heavy oven mitts and/ or thick towels

Ingredients:

   

• 1/2cup (1 stick) unsalted butter, melted
• 1/3cup fresh lemon juice
• 1 tablespoon Cajun seasoning
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 4 medium red potatoes, halved and sliced into 1/8-inch half-moons
• 3/4 pound jumbo shrimp (11/15 count), peeled and deveined, tails left on, cold
• 2 pounds littleneck clams, rinsed and scrubbed
• 1 package (12 ounces) andouille sausage, thinly sliced
• 2 ears fresh corn, each shucked and cut into 4 pieces

Preparation:

   1. In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme.

   2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

   3. Cut eight sheets of aluminum foil, each about 12 by 20 inches. Line an 8×8-inch cake pan with two sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.

   4. Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately.

For larger crowds, I use the big disposable aluminum pans used for buffets and cook the potatoes, corn and sausage separately from the clams and shrimp.

Enjoy

I found this recipe “deliciously” amusing. Some of the comments are really funny and as Jeffrey Bloomer at Slate points out, no trolls:

Comment sections on websites can be nasty places, but they’re rarely more useless than they are on popular recipe sites like AllRecipes, Epicurious, and the like. [..]

So I was happy to discover that my despair over such commenting practices is widely shared-and even happier to read a perfect parody of this corner of the Internet. In a glorious recipe posted to Food.com that has been making the rounds on Twitter, a frustrated cook offers a recipe for ice cubes, noting that it may come in handy for “families who have members who don’t know how or have forgotten how to make ice when the ice tray is empty.” The rundown proceeds as expected-water, freezer-and it’s funny enough on its own: a passive-aggressive plea to refill trays that anyone can get behind.

But then the commenters get a hold of it, and the magic begins.

Enjoy

Equipment:

2 Ice cube trays

2 cup measuring cup (or larger)

1 tablespoon

Ingredients:

2 cups water (approximately)

2 tablespoons water (additional if needed)

Directions:

1 Empty the ice cubes that are left in the trays (if there are any left) into the bin.

2 Take the trays over to the sink and fill them with cold water.

3 Place the water filled ice trays back in the freezer.

4 Replace the ice bin if you had to remove it.

5 Shut the door to the freezer.

Prep time: 2 minutes

Cooking time: 2 to 3 hours

Yield: 2 trays of ice cubes

Nutritional Summery::

Calories: 0

Fat: 0g

Carbs: 0g

Protein: 0g

Here is a sample of some of the comments:

Chef #1408275: “This recipe is horrible! Maybe I should have left them in longer than two minutes (the recipe doesn’t say how long to leave them in the freezer so I just kind of guessed) but mine came out all watery. I won’t be making these again.”

donquix66: “I harvest my own free-range water, so the idea of putting it in a plastic tray and a commercially made electricity-wasting freezer disgusts me. I prefer nature’s method, waiting until the temperature outside drops below freezing.”

KMSoprano: “I’m relieved to notice in the nutritional facts that these delicious cubes are not sodium free. A touch of salt is so important to bring out just the right icy flavor. We make this fabulous recipe so often, we had to buy 30 or 40 bottles of bourbon and scotch to go with it…”

Rachel teaches viewers how to make a Stinger as a means for acquiring a taste for a real Mint Julep. [..]

Ingredients:

   2 1/4 oz. Cognac or Brandy

   3/4 oz. ounce creme de menthe (get a good brand — and get the clear one, not the green one).

That’s it.

And then you have to shake the living daylights out of it. The key is to make it absolutely frigid. That’s why you shake it with ice and then you pour it over ice.

OK. I know you don’t cook Margaritas but this Cinco de Mayo is special. It’s 150th anniversary of defeat the French forces by the Mexican Army at the Battle of Puebla. (It’s also Dr. TMC’s 70th birthday. Time flies when your living life.)

There are various filling for Quesadillas but essentially they are the Mexican version of the French crepe using a flour tortilla instead of a thin pancake. It can contain vegetables meat or sea food, especially shrimp, or not, but it always has cheese. Use your imagination, be creative.

Quesadillas

The way I make them is rather easy, using mostly store purchased ingredients:

You’ll need a grill pan or a 10″ large, heavy flat skillet, cooking spray or a small bowl of vegetable oil and a brush, a large spatula and a cookie sheet lined with aluminum foil and a dinner plate.

Preheat the oven to 200° F. Heat the skillet over medium heat, sprayed with vegetable oil. Place a tortilla on a dinner plate. Over half of the tortilla about a inch from the edge, spread some salsa, sprinkle with cheese, refried beans and shredded chicken/beef/pork/shrimp. If you like extra “heat”, add some jalapeño pepper slices. Fold in half. You can also cover one tortilla with fillings and top it with a second but it’s harder to flip.

Gently slide onto the skillet.

Let brown for 2 to 3 minutes until golden brown. Using the large spatula, flip, cooking 2 to 3 minutes, until golden brown. Adjust the heat if browning too fast or too slow. Place the finished quesadilla on the lined cookie sheet in the oven to keep warm. Repeat; making sure the pan is lightly oiled.

You can do to or three at a time, depending on the size of the tortilla and the skillet. If you have a grill top on your stove, you can do as many as will fit.

Cut quesadillas in half, thirds or quarters; serve with more salsa, refried beans, sliced jalapeños, sour cream, guacamole and avocado slices.

Margarita

This is the recipe I have used for years without complaints. I use 1800 Reposado Tequila, Rose’s Lime, Triple Sec, Kosher or course ground sea salt and fresh slices of lime. You’ll need either a shaker or a large glass filled with ice and a strainer and you’ll need lots of ice.

Ingredients:

Moisten them rim of a large glass with lime juice. Dip the glass into salt spread on a flat plate. Fill glass with ice.

In the shaker or other large glass filled with ice add tequila, Triple Sec and lime juice. If user a shaker, shake vigorously or mix with a stirrer in the glass. Pour through a strainer into the salt rimmed glass. Serve with extra lime slices.

So now that you’ve finished dying eggs naturally using onion skins, what do you do with all those onions? Make French Onion Soup, bien sûr!

French onion soup in France is served as the traditional French farmer’s breakfast or the end of the day repast for the late night café and theater crowd. It was made famous in the great open market of Les Halles in Paris where hungry truckers converged from all over France with their fresh produce. On my first visit to Paris in 1966, I made a late night visit to Les Halles with some friends to savor the tradition and practice my very rusty college French. The truckers and waiters in the little café we “invaded” were quite friendly and chuckled as they good heartedly corrected my pronunciation. Needless to say, je parle français bien mieux maintenant. Les Halles was torn down in 1971 and replaced with a modern shopping area, the Forum des Halles. But I digress, we are here for the food.

My favorite recipe is from Bernard Clayton, Jr.’s The Complete Book of Soups and Stews with some variations. It is from a restaurant near the Halles Metro station. M. Calyton’s version uses a hearty homemade beef stock which is time consuming to make. I found that either Swanson’s or College Inn Beef Broth produces a good result, just reduce the salt. The low sodium broth didn’t produce the hearty broth that’s needed to compliment the flavor of the caramelized onions and the cheese.

You will need some “special” equipment for this soup: individual oven-proof bowls, enough to hold 1 1/2 to 2 cups. I have the bowls with a handle and a lid that serve double duty for baked beans, and other soups and stews. You will also need cheesecloth for le sachet d’épices, that’s a spice bag for you Americans ;-), and butcher’s twine or some other cotton twine. Those items can be found in the gadget aisles of most large grocery stores.

Soupe à l’oignon des Halles

 

Mardi Gras, Carnivale, Shove Tuesday, Fat Tuesday, what ever you call the day before the Christian Lent, it’s all about food, fatty food. Eat, drink and be merry for at midnight you must fast and give up your favorite vice, except on Sunday, for the next forty days, that is if you’re a Christian. We Pagans just raise an eye brow and enjoy the party and the FOOD!

Traditional foods are all rich, fatty and sweet. Gumbo, jambalaya, red beans and rice, catfish, po’ boys to pancakes and beignets are all calorie laden delights that will need 40 days of fasting and exercise to shed the pounds. So to start the party off, here are a few recipes for a hearty gumbo, desert, something to drink and, of course, King Cake. Tradition is the person who discovers the tiny plastic or porcelain baby in his or her slice is branded as the provider of the next cake. In pre-Christian societies whoever found a coin or bean in a special cake was crowned King for the year; afterwards, he was sacrificed to ensure a good harvest – which makes having to pony up for the next cake seem like a mighty good deal.

Chicken and Sausage Jambalaya

This recipe serves 10 but can be cut in half

Ingredients:

   12 ounces applewood-smoked bacon, diced

   1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles

   1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes

   1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes

   1 1/2 pounds onions, chopped (4 to 5 cups)

   2 large celery stalks, chopped

   1 8-to 10-ounce red bell pepper, coarsely chopped

   1 8-to 10-ounce green bell pepper, coarsely chopped

   6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces

   2 tablespoons paprika

   1 tablespoon chopped fresh thyme

   1 tablespoon chili powder

   1/4 teaspoon (or more) cayenne pepper

   3 10-ounce cans diced tomatoes and green chiles

   2 1/2 cups beef broth

   3 cups (19 to 20 ounces) long-grain white rice

   8 green onions, chopped (about 2 cups)

   Chopped fresh Italian parsley

Preparation:

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Buttermilk Beignets

This will make 48 beignets

Ingredients:

   3/4 cup whole milk

   1 1/2 cups buttermilk

   4 teaspoons active dry yeast

   2 1/2 tablespoons sugar

   3 1/2 cups bread flour plus extra for flouring work surface

   1/2 teaspoon baking soda

   1/4 teaspoon salt

   Peanut oil for frying

   Confectioners’ sugar for serving, as much as you think you’ll need-then double that!

Preparation:

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ inchthick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Make ahead:

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

King Cake

Ingredients:

For the Cake:

   1/3 cup milk

   1 package active dry yeast

   2 1/2 cups bread flour, plus more for dusting

   2 large egg yolks, plus 2 eggs

   3 tablespoons granulated sugar

   Finely grated zest of 1 lemon

   1 teaspoon salt

   1/2 teaspoon freshly grated nutmeg

   1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the Filling and Glaze:

   1/2 cup golden raisins

   1/4 cup bourbon

   3/4 cup packed dark brown sugar

   2/3 cup toasted pecans, chopped

   1 teaspoon vanilla extract

   1 teaspoon ground cinnamon

   2 teaspoons grated orange zest

   1/4 teaspoon salt

   1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

   1/2 cup confectioners’ sugar

   Purple, green and gold sanding sugar, for decorating

Directions:

Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling:

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:

Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Hurricane

In the years since Katrina, the only welcome storms in New Orleans are the ones in a glass. Watch out for this fruity, gale-force rum concoction-more than one, and you’ll need to declare yourself a natural disaster.

Because the syrup is hard to come by (and artificially flavored) here is a substitute for it that was well received: a tablespoon of passion fruit sorbet (Häagen Dazs makes one) and a teaspoon of grenadine, per serving.

Ingredients:

   1 ounce light rum

   1 ounce dark rum

   1 tablespoon passion fruit syrup

   Juice of 1/2 lime

   1 teaspoon superfine sugar, or to taste

   Ice cubes

Preparation:

Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.

Next Sunday is the NFL’s big day, Super Bowl XLVI. It’s the New York Giants and the New England Patriots facing off in Lucas Oil Stadium in Indianapolis, Indiana. The  National Anthem will be sung by former American Idol winner Kelly Clarkson and Madonna will be the performer for the Super Bowl halftime show. Naturally, the commercials will be as entertaining as the game and Madonna.

But we here to talk food, specifically a game time favorite, Chicken Wings. For variety, I have two recipes that are easy to make and can be made ahead of time and warmed in the oven on game day. Both recipes are easily doubled, tripled or whatever.

The first recipe is for a spicy oriental wing and the second is for the traditional Buffalo style wing that will be a keeper.

Ingredients:

3 pounds meaty chicken wings, tips removed

Salt

3 tablespoons soy sauce

3 tablespoons rice wine or sherry

3 tablespoons brown sugar

1 tablespoon grated ginger

6 garlic cloves, minced

1/2 teaspoon five-spice powder

1/4 teaspoon cayenne pepper

1/2 teaspoon grated orange zest

1 small cucumber, diced (about 1 cup)

6 scallions, slivered

2 or 3 small hot red chiles, very thinly sliced (or hot green chiles), optional

2 tablespoons crushed roasted peanuts

1 teaspoon sesame oil

1 handful cilantro leaves

2 navel oranges, sliced.

Preparation:

1. Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.

2. Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.

3. Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.

Time: 1 hour, plus at least 1 hour’s marinating

Yield: 4 to 6 servings (18 to 20 wings).

The only hot sauce that I use is Frank’s Louisiana hot sauce. These wings can also be made with boneless chicken breast strips.

Ingredients:

Sauce

4 tablespoons Unsalted butter

1/2 cup Hot sauce , preferably Frank’s Louisiana Hot Sauce

2 tablespoons Tabasco sauce or other hot sauce, plus more to taste

1 tablespoon Dark brown sugar

2 teaspoons Cider vinegar

Wings

1 – 2 quarts Peanut oil (or vegetable oil) for frying

1 teaspoon Cayenne pepper

1 teaspoon Ground black pepper

1 teaspoon Table salt

3 tablespoons Cornstarch

3 pounds Chicken wings (18 wings), cut up (see illustrations below)

Creamy Blue Cheese Dressing and Vegetables

2 1/2 ounces Blue cheese , crumbled (about 1/2 cup)

3 tablespoons Buttermilk

3 tablespoons Sour cream

2 tablespoons Mayonnaise

2 teaspoons White wine vinegar

4 stalks Celery , cut into thin sticks

2 Medium carrots , peeled and cut into thin slices

Preparation:

1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

Serve with lots of napkins. Bon Appétit  

Reposted from December 4, 2010

It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier than when I was growing up in the 50’s. Back then we had to shred them with a metal grater that often resulted in some shredded knuckles, too. Food processors have saved a lot of knuckles and teary eye from shredding the onion.

This recipe is really simple. The trick to getting latkes that hold together and aren’t “oily” is the  potato. Idaho’s win, hands down.

Traditionally, according to kosher law, when latkes are served with a fish meal they are fried in oil and served with sour cream. If they are served with meat, they are fried in chicken fat and served with apple sauce. Since, I haven’t kept a kosher kitchen in over 40 years, I fry the latkes in oil and serve both apple sauce and sour cream.

Because this recipe has no flour or egg, the latkes are more delicate and lacy. These are best served when they are fresh from the pan, so, we take turns making them all during the meal. It can actually be fun.

Pure Potato Latkes

* 4 large Idaho potatoes, about 2 1/4 lbs.

* 1 large onion, peeled

* 1/2 teaspoon of salt

* 1/4 teaspoon fresh ground black pepper

* 1/4 cup canola oil

In a food processor with a coarse shredding disc or o the large shredding hole of a hand grater, shred the potatoes. Squeeze them well to rid them of as much water as possible and place them in a bowl. I use a cotton dish towel to squeeze the water out. it gets them really dry. Shred the onion and add to the bowl. Add the salt and pepper. Mix well. More water will be exuded and should be squeezed and drained thoroughly.

In a large heavy frying pan (a 12 inch iron pan works best), over medium heat, heat 2 tablespoons until a slight haze appears on the surace of the oil. Drop about 1/4 cup of the mixture into the oil, flattening slightly with the back of a spoon Leave a little pace between the pancakes for ease in turning. They should be about 2 1/2 inches in diameter and will flatten as they cook.

Cook about 7 minutes or until the edges turn golden brown. Flip and cook another 5 to 7 minutes or until the other side is golden brown. If the oil starts smoking or the latkes brown too quickly, reduce the heat and briefly remove the pan from the heat. Remove the latkes and drain on layers of paper towels Continue with remaining mixture adding 2 tablespoons of oil with each batch.

Serve with apple sauce and sour cream.

Bon Appetite and Happy Hanukkah!

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.

Republished and edited from November 25, 2010 for obvious timely reasons.

I know by tomorrow tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass but you aren’t done with it yet. I’m going to walk you through making turkey stock.

First you will need a big pot, I mean big like the one you use to cook spaghetti big, at least big enough to hold the turkey carcass and cover it wiht water. Mmmm, say about 8 quarts big. I know you have one somewhere.

Next your going to peel an onion, slicing off the top but leaving the stem part intact. Cut it in half through the stem. Gather some whole carrots and a few celery stalks (don’t cut off the leaves that’s where the most flavor is). Peel some garlic, as much as you’d like (we like a lot) but at least two cloves, leaving it whole. Take some of the herbs that you used to season the turkey with and three or four bay leaves and set it aside in a bowl for a minute.

Now, put the turkey in the empty pot to make sure it fits. If it doesn’t you have a couple of  choices the easiest of which is to cut the carcass into sections so it fits into the pot you have. Now that it fits, put it on the stove and fill it with cold water using a pitcher (this gets heavy that’s why you’re doing it this way), covering the turkey . Add all the veggies, cover and bring to a full boil. Turn down the heat and let it simmer for about 3 or 4 hours, stirring occasionally and scraping the loose meat off the bones.

With most of the meat off the bones, remove the bones with a large slotted spoon or scoop and discard the bones. If it’s cold enough out side where you are, put the pot outside to cool. If it’s cold enough the fat which will float to the top will solidify and can be easily removed with a spatula.

Now strain the stock through a sieve lined with cheese cloth. Discard all those vegetables, the flavor is now all in the stock. Add new vegetables; chopped carrots, cubed potatoes, thinly sliced celery, soup greens such as kale, collards, chopped savoy cabbage or escarole, sliced onions, fresh herbs, and last but not least, pasta.

If you have a lot of stock, it can be frozen. I save the pint and quart plastic containers from the Chinese take out. They are also useful to put chicken and meat bones so my talented cats can’t get into them.  Bones are not good for kitties.

The stock is also great for making Risotto with Wild Mushrooms. You’ll need

* about 8 cups of stock. If you don’t have enough turkey from your stock, College Inn makes a very good Turkey broth but it won’t be as good as yours.

* 2 cups of Risotto or Arborio Rice

* about 3 tbsp of Olive Oil

* 3 tablespoons of butter, unsalted

* 1 pound of fresh wild mushrooms such as portobella, crimini (baby portabella) or shiitake. I like shiitake best but usually use half and half. The mushrooms should be cleaned with a soft paper towel or soft brush.

(I have a soft brush just for mushrooms. I also have a truffle slicer. 😉 )

* 2 tablespoons fresh tarragon leaves, chopped, or 1 tbsp dried

* 2 tablespoons fresh flat leaf (Italian) parsley, the other parsley, curly, is very rarely used in cooking. Its mostly a garnish.

* 2 large shallots chopped or a small onion

* 2 cloves of garlic, chopped.

* 1/2 cup dry white wine, something you would drink with the risotto.

* 2 tablespoons of fresh grated Parmesan cheese

Heat the broth in a sauce pan and keep it warm over low heat.

Heat two tablespoons olive oil in a large skillet and add the garlic. Fry until it just begins to color, then add the mushrooms and tarragon. Season to taste with salt and pepper and cook, stirring frequently, for about 20 minutes.

Meanwhile, heat two tablespoons butter in a separate skillet. Soften the shallots in the butter. Add the rice and saute for a couple of minutes, stirring, so the rice becomes coated with the butter. Add the wine and bring to a boil. When it has evaporated, add one-half cup of the hot chicken stock.

Keep adding the hot broth, one-half cup at a time, to the rice. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

Stir in the remaining butter, the mushrooms and the Parmigiano Reggiano. Mix gently, garnish with a few leaves of tarragon and serve.

Bon Appétit!