Just the other day, I had to ask my husband to put his hands on either side of my head to stop it from spinning. I had just finished reading a news report about the allotment of funding for homeland security.
Apparently, in its infinite wisdom, the Department of Homeland Defense deemed Indiana more of a risk for terrorist attacks than New York, because, and I quote, New York doesn’t have any “national icons.”
After I regained my equilibrium from the head-spinning, I decided to check out the list of potential terrorist targets that the Department of Homeland Security was concerned about.
Are you sitting down?
The Groundhog Zoo in Pennsylvania; the Kangaroo Conservation Center in Georgia; the Sweetwater Flea Market in Tennessee, Weeki Wachee Springs, and Dinosaur World in Florida.
Among the shopping malls, lube shops, petting zoos, and the Mule Day Parade, conspicuously missing is the Statue of Liberty, Times Square, the Empire State Building, and the Brooklyn Bridge. Oh, wait, they’re not “national icons.”
I was relieved to see the Krispy Kreme doughnut shop near Des Moines listed, as well as the Amish Country Popcorn Factory in Indiana. I could sleep better now. I had been concerned about the safety of our doughnuts and popcorn. It’s been weighing heavily on my mind for quite some time.
I really ought to send a thank you card to President Bush and his administration. There are times when I sit down to write my column and think I will never find something to write about this week. And then I pick up a newspaper.
Chocolate Caramel Popcorn
1 cup popcorn, for popping
For the caramel:
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, for melting
Pop the popcorn.
To make the caramel: Place the sugar, corn syrup, and water in a large saucepan over medium-high heat and cook until light golden brown. Make sure you use a large pot, as you’re going to add the popcorn to it.
Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment or wax paper-lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
Place the cool popcorn in a large bowl. Melt the chocolate in a double boiler, and drizzle it over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment or wax paper-lined baking sheet and allow to cool.
Note: Be careful when you work with the caramel. It is very hot and can burn you easily. Keep a bowl of ice water next to you in case you get caramel on your hands. Makes 4 cups caramel popcorn.
Thatsa Spicy Popcorn
1 cup popcorn, for popping
2 tablespoons melted butter
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Pop the popcorn. Drizzle with melted butter and mix with a wooden spoon to distribute evenly. Combine the spices in a small dish and sprinkle the blend over the hot corn. Mix again with the wooden spoon. Makes enough for 8.
Thursday, July 27, 2006
Thursday, July 20, 2006
What's the Beef?
Barbecues used to mean hotdogs and hamburgers. However, with changing tastes, healthier diets, and an ever-expanding exposure and awareness of other cuisines, that ole grill in the backyard is host to some interesting foods.
It’s a regular global smorgasbord out there in the yard, and it’s wonderful; it’s the real spice of life.
Found on the grill these days are kebabs, tuna steaks, stuffed trout, and an assortment of grilled vegetables from corn in its husk oozing herbed butter to mint-marinated zucchini slices.
The flavors of Asia, the Middle East, Europe, and every other corner of the world influence our dining and grilling pleasures.
I’ve always felt that a better way for problematic countries and their leaders to settle their differences would be with a good old-fashioned cook-off. Let the Lebanese put their kafta up against Israel’s shisklik. It’s difficult to yell at each other when your mouth is full; and, it’s even more difficult to pick up a gun when your hands are sticky with tahini sauce.
So, fire up the grill, pass the sauce, and let there be peace… at least in your backyard.
Wasabi Scallops
Wasabi paste is available in tubes in many supermarkets. You could also find it in powder form, in which case simply mix the powder with a bit of water to desired consistency.
To grill the scallops, use a vegetable grill pan or you’ll be picking scallops out of the ashes as they fall through the grate.
1 teaspoon wasabi paste
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1- 1/2 pounds sea scallops
Preheat a lightly oiled grilled to medium-hot.
In a bowl, combine wasabi, brown sugar, vinegar, and soy sauce. Add scallops and marinate for 20 minutes.
Remove scallops from marinade, reserving marinade. Bring marinade to a boil. Remove 2 tablespoons marinade for brushing onto scallops. Boil remaining marinade until it thickens into glaze-like consistency, stirring occasionally. Remove from heat, cover and reserve for serving.
Grill scallops for 2 to 3 minutes per side, or until cooked through, brushing frequently with reserved 2 tablespoons of marinade. Transfer to a platter and drizzle with reserved glaze. Serves 4.
Portobello “Burgers”
Vegetarians aren’t the only ones who will find these a delicious alternative to hamburgers.
4 large portobello mushroom caps, cleaned
1/2 cup barbecue sauce, or to taste
4 hamburger buns
Lettuce
1 large tomato, sliced
Preheat a lightly oiled grill to medium-hot.
Place portobello mushrooms on a platter and brush both sides with barbecue sauce of choice. Grill for 6 to 8 minutes per side, or until tender. Remove from grill.
Place buns on grill, cut side down, for 1 to 2 minutes, or just long enough to make grill marks. Remove and place a grilled mushroom on a bun. Add more barbecue sauce, if desired. Top with lettuce and tomato, or toppings of your choice. I like to top mine with cole slaw. Serves 4.
It’s a regular global smorgasbord out there in the yard, and it’s wonderful; it’s the real spice of life.
Found on the grill these days are kebabs, tuna steaks, stuffed trout, and an assortment of grilled vegetables from corn in its husk oozing herbed butter to mint-marinated zucchini slices.
The flavors of Asia, the Middle East, Europe, and every other corner of the world influence our dining and grilling pleasures.
I’ve always felt that a better way for problematic countries and their leaders to settle their differences would be with a good old-fashioned cook-off. Let the Lebanese put their kafta up against Israel’s shisklik. It’s difficult to yell at each other when your mouth is full; and, it’s even more difficult to pick up a gun when your hands are sticky with tahini sauce.
So, fire up the grill, pass the sauce, and let there be peace… at least in your backyard.
Wasabi Scallops
Wasabi paste is available in tubes in many supermarkets. You could also find it in powder form, in which case simply mix the powder with a bit of water to desired consistency.
To grill the scallops, use a vegetable grill pan or you’ll be picking scallops out of the ashes as they fall through the grate.
1 teaspoon wasabi paste
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1- 1/2 pounds sea scallops
Preheat a lightly oiled grilled to medium-hot.
In a bowl, combine wasabi, brown sugar, vinegar, and soy sauce. Add scallops and marinate for 20 minutes.
Remove scallops from marinade, reserving marinade. Bring marinade to a boil. Remove 2 tablespoons marinade for brushing onto scallops. Boil remaining marinade until it thickens into glaze-like consistency, stirring occasionally. Remove from heat, cover and reserve for serving.
Grill scallops for 2 to 3 minutes per side, or until cooked through, brushing frequently with reserved 2 tablespoons of marinade. Transfer to a platter and drizzle with reserved glaze. Serves 4.
Portobello “Burgers”
Vegetarians aren’t the only ones who will find these a delicious alternative to hamburgers.
4 large portobello mushroom caps, cleaned
1/2 cup barbecue sauce, or to taste
4 hamburger buns
Lettuce
1 large tomato, sliced
Preheat a lightly oiled grill to medium-hot.
Place portobello mushrooms on a platter and brush both sides with barbecue sauce of choice. Grill for 6 to 8 minutes per side, or until tender. Remove from grill.
Place buns on grill, cut side down, for 1 to 2 minutes, or just long enough to make grill marks. Remove and place a grilled mushroom on a bun. Add more barbecue sauce, if desired. Top with lettuce and tomato, or toppings of your choice. I like to top mine with cole slaw. Serves 4.
Thursday, July 13, 2006
Ice and Salt
One of the best purchases I made when my daughters were young was an electric ice cream maker. It came with a little recipe book for different flavors of ice cream, sorbet, and frozen yogurt.
The girls loved to add the ingredients to the machine from the crushed ice and coarse salt in the tub, to the heavy cream and fruit in the churning can.
We once made pistachio ice cream, and someone (I’m not naming names) put in enough green food coloring to qualify the ice cream as Master of Ceremonies at the Saint Patrick’s Day parade.
None of us ever left the side of the ice cream maker while it was churning away. We watched the process evolve like a newborn babe. Bowls and spoons were on the table ready for the moment the mixture was just right.
Recently, we had weekend guests for the July 4th holiday, and there was mention of homemade ice cream. I was encouraged, okay, forced to find the old ice cream maker up in the attic. There it was sitting next to some forlorn-looking Barbies and My Little Ponies.
After some prodding and the introduction of pliers, the ice cream maker started to do its thing. A half hour later, we had delicious creamy vanilla ice cream that put a smile on everyone’s face.
Down through the years, many stories arose as to the origin and creator of ice cream, with Marco Polo entering into the process. Alas, that is untrue. Facts are hazy, but china seems to be the originator of freezing milk as an icy treat. This was brought to England, and in 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream.
Apparently, the frozen confection took hold, because Dolly Madison, wife of President James Madison, served ice cream at her husband’s Inaugural Ball in 1813.
The first improvement in the manufacture of ice cream, which was previously made in a large bowl requiring a lot of stirring, was by a New Jersey woman, Nancy Johnson, who in 1846 invented the hand-cranked freezer.
Jacob Fussell, now known as the father of the American ice cream industry, began commercial production in Baltimore, Maryland in 1851. Thanks, Jacob.
Now that I dusted off my old ice cream maker, I think I’m going to use it more often again. It might be a little more trouble than driving to the store and reaching into the freezer section for a half gallon, but homemade does taste so much better.
What attracts me now to making homemade ice cream is the fact that I can tweak the ingredients to make it less sweet than store-bought without sacrificing taste. The addition of fresh seasonal fruit makes it so delicious.
If you’re interested in purchasing an ice cream maker, there are many makers available in varying price ranges from $25 to $600. There’s even a hand-crank model for those who really want to stick to “homemade.” Happy churning.
Fresh Summer Peach Ice Cream
You could use 3 cups of half-and-half instead of milk and cream. I used light half-and-half. If you’re concerned about the amount of sugar, use half Splenda and half sugar.
5 peaches (about 1- 1/4 pounds)
1- 1/2 cups sugar
1- 1/2 cups milk
1- 1/2 cups heavy cream
1 teaspoon vanilla extract
In a large pot of boiling water, blanch the peaches for 1 minute and transfer them to a bowl of ice water to stop the cooking. Peel and pit the peaches and in a food processor or blender, purée them.
In a large bowl, stir together the sugar, milk and cream, stirring until the sugar is dissolved. Stir in the purée and the vanilla and process mixture in an ice cream machine according to manufacturer’s instructions. Makes about 1- 1/2 quarts.
Velvety Lemon Ice Cream
1- 1/4 cups heavy cream
1- 1/4 cups half-and-half
1/2 cup fresh lemon juice
1/4 teaspoon lemon extract
1 cup sugar
1 teaspoon grated lemon zest
Mix all ingredients together in a large bowl. Stir until sugar dissolves. Chill well. Transfer mixture to your ice cream machine and process according to manufacturer’s instructions. Makes 2 quarts.
The girls loved to add the ingredients to the machine from the crushed ice and coarse salt in the tub, to the heavy cream and fruit in the churning can.
We once made pistachio ice cream, and someone (I’m not naming names) put in enough green food coloring to qualify the ice cream as Master of Ceremonies at the Saint Patrick’s Day parade.
None of us ever left the side of the ice cream maker while it was churning away. We watched the process evolve like a newborn babe. Bowls and spoons were on the table ready for the moment the mixture was just right.
Recently, we had weekend guests for the July 4th holiday, and there was mention of homemade ice cream. I was encouraged, okay, forced to find the old ice cream maker up in the attic. There it was sitting next to some forlorn-looking Barbies and My Little Ponies.
After some prodding and the introduction of pliers, the ice cream maker started to do its thing. A half hour later, we had delicious creamy vanilla ice cream that put a smile on everyone’s face.
Down through the years, many stories arose as to the origin and creator of ice cream, with Marco Polo entering into the process. Alas, that is untrue. Facts are hazy, but china seems to be the originator of freezing milk as an icy treat. This was brought to England, and in 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream.
Apparently, the frozen confection took hold, because Dolly Madison, wife of President James Madison, served ice cream at her husband’s Inaugural Ball in 1813.
The first improvement in the manufacture of ice cream, which was previously made in a large bowl requiring a lot of stirring, was by a New Jersey woman, Nancy Johnson, who in 1846 invented the hand-cranked freezer.
Jacob Fussell, now known as the father of the American ice cream industry, began commercial production in Baltimore, Maryland in 1851. Thanks, Jacob.
Now that I dusted off my old ice cream maker, I think I’m going to use it more often again. It might be a little more trouble than driving to the store and reaching into the freezer section for a half gallon, but homemade does taste so much better.
What attracts me now to making homemade ice cream is the fact that I can tweak the ingredients to make it less sweet than store-bought without sacrificing taste. The addition of fresh seasonal fruit makes it so delicious.
If you’re interested in purchasing an ice cream maker, there are many makers available in varying price ranges from $25 to $600. There’s even a hand-crank model for those who really want to stick to “homemade.” Happy churning.
Fresh Summer Peach Ice Cream
You could use 3 cups of half-and-half instead of milk and cream. I used light half-and-half. If you’re concerned about the amount of sugar, use half Splenda and half sugar.
5 peaches (about 1- 1/4 pounds)
1- 1/2 cups sugar
1- 1/2 cups milk
1- 1/2 cups heavy cream
1 teaspoon vanilla extract
In a large pot of boiling water, blanch the peaches for 1 minute and transfer them to a bowl of ice water to stop the cooking. Peel and pit the peaches and in a food processor or blender, purée them.
In a large bowl, stir together the sugar, milk and cream, stirring until the sugar is dissolved. Stir in the purée and the vanilla and process mixture in an ice cream machine according to manufacturer’s instructions. Makes about 1- 1/2 quarts.
Velvety Lemon Ice Cream
1- 1/4 cups heavy cream
1- 1/4 cups half-and-half
1/2 cup fresh lemon juice
1/4 teaspoon lemon extract
1 cup sugar
1 teaspoon grated lemon zest
Mix all ingredients together in a large bowl. Stir until sugar dissolves. Chill well. Transfer mixture to your ice cream machine and process according to manufacturer’s instructions. Makes 2 quarts.
Thursday, July 06, 2006
Spummer Is In the Air
Over the years, I’ve come to learn that the Catskills do not have the traditional four seasons.
Though our winters can be severe or mild, and autumn dry, wet, warm or cool, it’s spring and summer that bring the most intense deviations.
We citizens of the Catskills cannot luxuriate in storybook seasons of blossoming trees and singing birds. Spring and summer could bring hailstorms, cold spells, drought and intense heat, or as we saw last week, floods.
Therefore, spring is preceded by what I like to call spinter, a blend of winter and spring, and followed by a season I call spummer, a mix of spring and summer.
During those spinter days when the temperature dips, it’s disheartening to have to turn on the furnace. Afterall, it’s June; fuel bills are supposed to subside in June.
Those are the days I like to pop something in the oven to warm up the house. Trying to stay clear of cakes, pies and muffins, a casserole does the trick.
Normally casseroles are hearty, heavy fare. However, if you stick with an all-vegetable casserole, you get a light yet satisfying warm meal.
So, as spinter still lingers and before spummer, summer, and sumtumn arrives, here are some turn-on-the-oven casseroles to warm your evening and lighten your heart.
Spinter Casserole
3/4 cup couscous
2 medium-sized zucchini, cut in chunks
1 small eggplant, cut in chunks
1 large red pepper, cut in chunks
1 medium-sized onion, chopped
3 tablespoons olive oil
1 cup fresh or frozen corn
1 cup frozen lima beans
Salt to taste
1/2 teaspoon oregano
1/2 pound Cheddar cheese, shredded
3 cups milk
1/4 cup flour
4 large eggs
Grease a shallow 3- 1/2-quart casserole dish; sprinkle with couscous.
In a large pot over high heat in hot oil, cook zucchini, eggplant and pepper 5 minutes, stirring. Reduce heat to medium; add corn, lima beans and salt to taste; cover and cook 5 minutes. Remove cover and cook 5 minutes more. This is a good time to turn on the oven to 350°F.
In a medium bowl, beat milk, flour, and eggs together.
Add shredded cheese to vegetables and mix. Spoon vegetable mixture over couscous in casserole dish, then top with egg mixture.
Cover casserole loosely with foil. Bake in 350° oven for 1-1/4 hours or until knife inserted in center comes out clean. Remove from oven; let stand 10 minutes before serving. Serves 10. If you like this dish can be served cold on those spummer days when it starts out cold and then gets hot.
Though our winters can be severe or mild, and autumn dry, wet, warm or cool, it’s spring and summer that bring the most intense deviations.
We citizens of the Catskills cannot luxuriate in storybook seasons of blossoming trees and singing birds. Spring and summer could bring hailstorms, cold spells, drought and intense heat, or as we saw last week, floods.
Therefore, spring is preceded by what I like to call spinter, a blend of winter and spring, and followed by a season I call spummer, a mix of spring and summer.
During those spinter days when the temperature dips, it’s disheartening to have to turn on the furnace. Afterall, it’s June; fuel bills are supposed to subside in June.
Those are the days I like to pop something in the oven to warm up the house. Trying to stay clear of cakes, pies and muffins, a casserole does the trick.
Normally casseroles are hearty, heavy fare. However, if you stick with an all-vegetable casserole, you get a light yet satisfying warm meal.
So, as spinter still lingers and before spummer, summer, and sumtumn arrives, here are some turn-on-the-oven casseroles to warm your evening and lighten your heart.
Spinter Casserole
3/4 cup couscous
2 medium-sized zucchini, cut in chunks
1 small eggplant, cut in chunks
1 large red pepper, cut in chunks
1 medium-sized onion, chopped
3 tablespoons olive oil
1 cup fresh or frozen corn
1 cup frozen lima beans
Salt to taste
1/2 teaspoon oregano
1/2 pound Cheddar cheese, shredded
3 cups milk
1/4 cup flour
4 large eggs
Grease a shallow 3- 1/2-quart casserole dish; sprinkle with couscous.
In a large pot over high heat in hot oil, cook zucchini, eggplant and pepper 5 minutes, stirring. Reduce heat to medium; add corn, lima beans and salt to taste; cover and cook 5 minutes. Remove cover and cook 5 minutes more. This is a good time to turn on the oven to 350°F.
In a medium bowl, beat milk, flour, and eggs together.
Add shredded cheese to vegetables and mix. Spoon vegetable mixture over couscous in casserole dish, then top with egg mixture.
Cover casserole loosely with foil. Bake in 350° oven for 1-1/4 hours or until knife inserted in center comes out clean. Remove from oven; let stand 10 minutes before serving. Serves 10. If you like this dish can be served cold on those spummer days when it starts out cold and then gets hot.
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