Today is National S'mores Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Joe's Crab Shack Crab Cakes: http://www.e-cookbooks.net/recipes4/08081.htm
* Flank Steak with Balsamic-Beer Sauce: http://www.e-cookbooks.net/recipes4/08082.htm
* Cheesy Chili Chicken: http://www.e-cookbooks.net/recipes4/08083.htm
* Turkey Empanadas: http://www.e-cookbooks.net/recipes4/08084.htm
* Hoisin Chicken in Lettuce Leaves: http://www.e-cookbooks.net/recipes4/08085.htm
* Muffuletta Salad: http://www.e-cookbooks.net/recipes4/08086.htm
* Tomato Vegetable Casserole: http://www.e-cookbooks.net/recipes4/08087.htm
* Chocolate Caramel Brownies: http://www.e-cookbooks.net/recipes4/08088.htm
* Low Carb Egg Puff-Muffins: http://www.e-cookbooks.net/recipes/lc33.htm
* Diabetic-Friendly Strawberry Fruit Pie: http://www.e-cookbooks.net/recipes/diab31.htm
* Low Fat Zesty Minestrone: http://www.e-cookbooks.net/recipes/lowfat28.htm
Kelley's Cooking Tips
=====================
Canning Tips:
* Choose only perfect produce. Overripe or damaged fruits and vegetables are more prone to spoilage.
* Your jars, lids and sealing rings should be in good condition and sterile (washed and scalded).
* Wash your produce thoroughly before processing.
* Know your produce. Be sure to use the correct time, temperature and method of processing for the food you will be canning.
* After canning, check the seal on every jar to make sure they are air tight - when you push down on a self-sealing lid, it should stay down. Test porcelain lids by turning the jars upside down. If you see a stream of tiny air bubbles, the seal is not air tight.
* Don't use foods from any jar that has a foamy or discolored appearance. Watch for bulging or misshapen lids and leaking rims. Throw those jars away.
* Home canned vegetables should be boiled before they are served (with the exception of tomatoes).
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
The Humble Bay Leaf Lets Loose
By Mark Bittman
One thing about bay leaves: they are cheap. A dollar's worth lasts most people years, if not a lifetime. Until, of course, you start using them for more than bouquet garni, soups and stews.
Few people do that, though. Whatever the reason, the bay leaf - officially known as bay laurel, sometimes called sweet bay, and sometimes simply laurel - is rarely used freely, except in wreaths. Perhaps this is because they are too tough to eat, or because we rarely see them fresh.
But there is life for the bay leaf beyond old-fashioned spaghetti sauce. A few years ago, I made a marinade with bay leaves, and when I put the meat on the fire, one of the leaves burned. The smell was enticing, so reminiscent of grilling in the Mediterranean that I got into the habit of throwing a few leaves on the fire before adding meat. It affected the flavour only subtly, but it delighted the cook: this is aromatherapy.
I've been told that the world's best bay leaves are grown in Turkey, around Smyrna. And when I was in Turkey, I was served some amazingly fragrant and delicious grilled skewers of lamb with bay leaves: one chunk of lamb, one bay leaf. The bay leaves were fresh, but I could not see that that would be a limitation when it came to making the dish at home.
Nor was it. I have made these skewers a few times over the last couple of years, and have even had the opportunity to try making them with fresh bay leaves and on actual laurel branches. I'm happy to report that although this method is more exciting, it is not better tasting; it may even be that I prefer the skewers made with dried Turkish bay leaves to those with fresh ones from California. But the difference is not critical.
Like most kebabs, these skewers can be made with lamb, pork or beef. The key to grilling any meat is to avoid drying it out, so it is important to make the chunks rather large, so the exteriors can brown before the interiors dry out. With beef or lamb, this is not much of a problem, because you'll probably cook the meat rare to medium anyway. But with pork, be careful to remove the meat from the fire the instant it cooks through. (A meat thermometer can help; about 125 degrees is hot enough for rare, 150 degrees for well done.) And make sure to stay near the grill, not only to guard the meat but to enjoy the smell.
Grilled Meat Skewers With Bay Leaves
====================================
1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2- to 2-inch chunks
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon minced garlic
15 to 20 bay leaves, preferably fresh.
1. Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat.
2. Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
3. Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.
Salmon Steaks with Red Wine Butter
==================================
1 cup full-bodied dry red wine
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1/2 bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total. Top each steak with 1 to 2 tablespoons red-wine butter.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Joe's Crab Shack Crab Cakes: http://www.e-cookbooks.net/recipes4/08081.htm
* Flank Steak with Balsamic-Beer Sauce: http://www.e-cookbooks.net/recipes4/08082.htm
* Cheesy Chili Chicken: http://www.e-cookbooks.net/recipes4/08083.htm
* Turkey Empanadas: http://www.e-cookbooks.net/recipes4/08084.htm
* Hoisin Chicken in Lettuce Leaves: http://www.e-cookbooks.net/recipes4/08085.htm
* Muffuletta Salad: http://www.e-cookbooks.net/recipes4/08086.htm
* Tomato Vegetable Casserole: http://www.e-cookbooks.net/recipes4/08087.htm
* Chocolate Caramel Brownies: http://www.e-cookbooks.net/recipes4/08088.htm
* Low Carb Egg Puff-Muffins: http://www.e-cookbooks.net/recipes/lc33.htm
* Diabetic-Friendly Strawberry Fruit Pie: http://www.e-cookbooks.net/recipes/diab31.htm
* Low Fat Zesty Minestrone: http://www.e-cookbooks.net/recipes/lowfat28.htm
Kelley's Cooking Tips
=====================
Canning Tips:
* Choose only perfect produce. Overripe or damaged fruits and vegetables are more prone to spoilage.
* Your jars, lids and sealing rings should be in good condition and sterile (washed and scalded).
* Wash your produce thoroughly before processing.
* Know your produce. Be sure to use the correct time, temperature and method of processing for the food you will be canning.
* After canning, check the seal on every jar to make sure they are air tight - when you push down on a self-sealing lid, it should stay down. Test porcelain lids by turning the jars upside down. If you see a stream of tiny air bubbles, the seal is not air tight.
* Don't use foods from any jar that has a foamy or discolored appearance. Watch for bulging or misshapen lids and leaking rims. Throw those jars away.
* Home canned vegetables should be boiled before they are served (with the exception of tomatoes).
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
The Humble Bay Leaf Lets Loose
By Mark Bittman
One thing about bay leaves: they are cheap. A dollar's worth lasts most people years, if not a lifetime. Until, of course, you start using them for more than bouquet garni, soups and stews.
Few people do that, though. Whatever the reason, the bay leaf - officially known as bay laurel, sometimes called sweet bay, and sometimes simply laurel - is rarely used freely, except in wreaths. Perhaps this is because they are too tough to eat, or because we rarely see them fresh.
But there is life for the bay leaf beyond old-fashioned spaghetti sauce. A few years ago, I made a marinade with bay leaves, and when I put the meat on the fire, one of the leaves burned. The smell was enticing, so reminiscent of grilling in the Mediterranean that I got into the habit of throwing a few leaves on the fire before adding meat. It affected the flavour only subtly, but it delighted the cook: this is aromatherapy.
I've been told that the world's best bay leaves are grown in Turkey, around Smyrna. And when I was in Turkey, I was served some amazingly fragrant and delicious grilled skewers of lamb with bay leaves: one chunk of lamb, one bay leaf. The bay leaves were fresh, but I could not see that that would be a limitation when it came to making the dish at home.
Nor was it. I have made these skewers a few times over the last couple of years, and have even had the opportunity to try making them with fresh bay leaves and on actual laurel branches. I'm happy to report that although this method is more exciting, it is not better tasting; it may even be that I prefer the skewers made with dried Turkish bay leaves to those with fresh ones from California. But the difference is not critical.
Like most kebabs, these skewers can be made with lamb, pork or beef. The key to grilling any meat is to avoid drying it out, so it is important to make the chunks rather large, so the exteriors can brown before the interiors dry out. With beef or lamb, this is not much of a problem, because you'll probably cook the meat rare to medium anyway. But with pork, be careful to remove the meat from the fire the instant it cooks through. (A meat thermometer can help; about 125 degrees is hot enough for rare, 150 degrees for well done.) And make sure to stay near the grill, not only to guard the meat but to enjoy the smell.
Grilled Meat Skewers With Bay Leaves
====================================
1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2- to 2-inch chunks
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon minced garlic
15 to 20 bay leaves, preferably fresh.
1. Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat.
2. Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
3. Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.
Salmon Steaks with Red Wine Butter
==================================
1 cup full-bodied dry red wine
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1/2 bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total. Top each steak with 1 to 2 tablespoons red-wine butter.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm