Pork Chops with Harvest Stuffing

Pork Chops with Harvest Stuffing
By: Doris Christopher

8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided

Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.

Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.

Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.

Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.

Serves 8

Dreamy Creamy Orange Pie

Dreamy Creamy Orange Pie
By: Doris Christopher

½ package (15oz) refrigerated pie crust (1 crust)
1 medium orange
1 package (8oz) cream cheese, softened
½ cup boiling water
1 package (3oz) orange gelatin
3 cups orange sherbet, divided
1 container (8oz) frozen whipped topping, thawed, divided
Additional orange for garnish (optional)

Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll out to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes until golden brown. Cool completely.

Zest orange to measure 1 teaspoon zest, juice orange to measure ¼ cup juice. Place cream cheese in an electric mixer, add juice and zest until smooth.

Microwave water on High 1 ½ to 2 minutes or until boiling. Whish in gelatin and stir 2 minutes until completely dissolved. Using ice cream scooper, pack 1 cup of the sherbet into small bowl, gradually add gelatin, stirring until mixture is well blended and thick. Immediately whisk gelatin mixture into cream cheese mixture in bowl.

Add half of the whipped topping (1 ½ cups) to cream cheese mixture, mix gently until well blended. Fill pie shell with filling. Chill at least 1 hour.

Fill large Ziploc bag with remaining whipped topping. Score additional orange for garnish, cut 2 slices, then cut each slice into quarters. Cut pie wedges. Garnish each serving with whipped topping, a scoop of remaining sherbet and quartered orange slice.

Yield: 8 servings

Beef Ragout

Beef Ragout
By: Doris Christopher

½ cup flour
2 teaspoons dried oregano
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2lb lean beef stew meat, cut into 1-inch pieces
1 Tablespoon vegetable oil
2 garlic cloves, pressed
4 large carrots
1 large onion
1 large green bell pepper
1 can (6oz) tomato paste
1 can (14 ½ oz) seasoned diced tomatoes, undrained
1 can (14 ½ oz) beef broth
½ cup water

Preheat oven to 350 degrees. In Ziploc bag combine flour, oregano, chili powder, cumin and salt. Add beef. Seal bag, shake to coat beef.

Heat oil in skillet over medium-high heat until hot. Press garlic into oil. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.

Meanwhile, cut carrots into 2-inch pieces, then lengthwise in half. Cut onion and bell pepper lengthwise into ¾-inch thick wedges. Place carrots, onions and peppers in 9x13 pan. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef. Pour tomatoes, broth and water over beef. Cover with foil.

Bake 1 hour 30 minutes or until beef and vegetables are tender. Carefully remove pan from oven.

Serves 8

Baked Potato Soup

Baked Potato Soup
By: Doris Christopher

4 medium baked potatoes
4 slices of bacon
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sour cream
2 ounces cheddar cheese, shredded (1/2 cup)

Remove skins from baked potatoes. In bowl coarsely mash potatoes.

In saucepan cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.

Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.

Serves 4

Apple Berry Salsa with Baked Cinnamon Chips

Apple Berry Salsa
By: Doris Christopher

4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly

Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.

Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)

Yields 3 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.

Remove from baking sheet. Cool completely.

Peachy Cheese Coffee Cake

Peachy Cheese Coffee Cake
By: Doris Christopher

Coffee cake and filling:
2 (8oz each) refrigerated crescent rolls
1 package (8oz) cream cheese, softened
¼ cup powdered sugar
1 egg yolk
½ teaspoon vanilla or almond extract
1 can (21oz) peach, cherry or apple pie filling *I used peaches for this recipe*

Glaze:
½ cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees

Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decorations. On a large pizza pan, arrange 12 triangles into a circle with wide ends toward the outside edge of round baking pan and points toward the center (points will not meet). Using lightly floured rolling pin, roll dough to a 14 inch circle, pressing seams together to seal. There should be a 3 inch diameter opening in the center. Form a slightly raised rim along inner and outer edges of dough.

With an electric mixer in a large bowl combine the cream cheese, powdered sugar, egg yolk and vanilla or almond extract. Mix until smooth. Spread the cream cheese mixture evenly over dough to within ½ inch of edge. Spoon pie filling evenly over cream cheese mixture.

Using a pizza cutter, cut each remaining dough triangles lengthwise into 3 strips. Arrange dough strips evenly in spoke-like fashion over filling. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.

For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.

Makes 8-12 servings

Starbucks Cranberry Bliss Bar

Starbucks Cranberry Bliss Bar
By: Todd Wilbur

Cake:
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups flour
¾ cup dried cranberries, diced

Topping:
¼ cup dried cranberries, diced
6oz white chocolate, cut into chunks

Frosting:
4oz cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
½ teaspoon vanilla

Drizzled icing:
½ cup powdered sugar
1 Tablespoon milk
2 teaspoons vegetable shortening (Crisco)

Preheat oven to 350 degrees

Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger and salt and beat well. Mix in flour until smooth. Mix ¾ cup diced dried cranberries and white chocolate into batter by hand. Pour batter into a greased 9x13 baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown on the edges. Allow the cake to cool.

Make frosting by combining cream cheese, 3 cups powdered sugar, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

Sprinkle ¼ cup of diced cranberries over the frosting on the cake.

Whisk together ½ cup powdered sugar, 1 Tablespoon milk, and shortening (Crisco) until smooth. Drizzle icing over the cranberries in sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

Allow cake to sit for several hours, then slice the cake lengthwise (long way) once through the middle. Slice the cake across the width three times, making a total of 8 rectangular slices. Slice each of those 8 slices once diagonally, creating 16 triangle slices.

Makes 16 bars

Popeyes Buttermilk Biscuits

Popeyes Buttermilk Biscuits
By: Todd Wilbur

2 cups flour
1 Tablespoon sugar
1 ½ teaspoons salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup butter, cold (1 stick)
½ cup buttermilk
¼ cup milk

To brush on top:
2 Tablespoons butter, melted

Preheat oven to 400 degrees

Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.

Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.

Add buttermilk and milk and stir with a spoon until dough forms. Roll out to ½ inch thick on floured surface.

Cut biscuits with a 3 inch biscuit cutter and arrange on a lightly greased or parchment paper-lined baking sheet. Bake for 22-24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.

Makes 10 biscuits

Health Choice Chunky Tomato, Mushroom & Garlic Pasta Sauce

Health Choice Chunky Tomato, Mushroom & Garlic Pasta Sauce
By: Todd Wilbur

2 (10 ¾ oz each) cans tomato puree
1 cup water
1 cup chopped canned tomatoes
¾ cup sliced white button mushrooms
2 teaspoons minced garlic
¼ cup minced white onion
5 teaspoons sugar
½ teaspoon salt
4 teaspoons lemon juice
¼ teaspoon dried parsley
1/8 teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Dash ground black pepper

Combine all of the ingredients in a medium saucepan over medium-high heat and bring to a boil.

Reduce heat to low and simmer for 1 to 1 ½ hours or until sauce is thick.

Makes 2 ½ cups

Candy bar Cookies

Candy bar Cookies
By: Rosanna

1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (1 stick) softened (leave at room temperature for 45 minutes to soften; It should be soft, yet still firm. Using butter that is too soft will cause cookies to spread.)
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup coarsely chopped nuts (any type will work)
1 cup Sees semisweet chocolate chips or 1 cup semisweet chocolate chunks of another brand
1 candy bar, broken into chunks the size of the chocolate chip chunks

Preheat oven to 350 degrees convection

Combine flour, baking soda and salt in a small bowl. In an electric mixer beat the butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually add in flour mixture.

Stir in 2/3 cup of the nuts and 2/3 cup of the chocolate chips into the dough.

Using a large scoop drop 6 level scoops of dough onto a parchment lined baking sheet (you will need 2 sheets). Cookies will spread slightly while baking. Flatten each scoop slightly with the palm of your hand. Lightly press the remaining nuts, chocolate chips and crushed candy bar into tops of cookies.

Bake for 14 minutes. Cool 7 minutes on the baking pan then transfer to a wire rack to cool completely.

Yields 1 dozen cookies (12)

Culinary Definitions (Part 9):

Wasabi; wasabe as defined in Food Lover’s Companion
“This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with condiment of wasabi mixed with soy sauce.”

Wehani rice as defined in Food Lover’s Companion
“Considered an aromatic rice, Wehani is a light clay-colored brown rice that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to Basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.”

White chocolate as defined in Food Lover’s Companion
“Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk, solids, lecithin and vanilla. It can’t be officially classified as “chocolate” because there is no chocolate liquor in it, which means there’s also very little chocolate flavor. Melt white chocolate very slowly over low heat to keep it from scorching and clumping.”

Wild Rice as defined in Food Lover’s Companion
“Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. It’s important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or Bulghur wheat. Wild rice is also called Indian rice.”

Worcestershire Sauce as defined in Food Lover’s Companion
“Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.”

Thai Chicken Salad

Thai Chicken Salad
By: Williams-Sonoma Grilling & Roasting

2 chicken breast halves, ½ lb each
Salt and freshly ground pepper
½ small head green cabbage
½ small head iceberg lettuce
½ cup unseasoned rice vinegar
3 Tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoons sugar
2 Tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro

Preheat oven to 350 degrees

Place the chicken breast halves, skin side up, on a rack in a roasting pan. Sprinkle generously with salt and pepper. Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut in ½ inch slices.

Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds. Measure out 2 cups; reserve any leftover cabbage for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 individual plates or bowl. Sprinkle with the cilantro and serve.

Serves 4

Potato and Roasted Garlic Gratin

Potato and Roasted Garlic Gratin
By: Williams-Sonoma Grilling & Roasting

1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs

Preheat the oven to 300 degrees

Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.

Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.

In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.

Remove dish from the oven, let stand for 10 minutes, and serve.

Serves 8

Garden-Style Eggplant Parmesan

Garden-Style Eggplant Parmesan
By: Williams-Sonoma Grilling & Roasting

For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt

4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits

To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.

Preheat the oven to 450 degrees

Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.

Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.

Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.

Serves 4-6

Culinary Definitions (Part 8):

Tapenade as defined in Food Lover’s Companion
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”

Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”

Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”

Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”

Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”

Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”

Chicken Kabobs with Lemon and Oregano

Chicken Kabobs with Lemon and Oregano
By: Williams-Sonoma Grilling & Roasting

½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste

1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges

In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.

Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.

Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.

Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.

Serves 4

Butter and sweetener info

Butter:
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.

Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.

Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.

Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.

Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.

Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.

Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.

Bursting with Berries Bread Pudding

Bursting with Berries Bread Pudding
By: Abigail Johnson Dodge

1 medium (about 12oz) loaf day-old French or country-style bread (avoid sourdough)
4 whole large eggs
plus 2 yolks from large eggs
½ cup firmly packed brown sugar
1 teaspoon vanilla
½ teaspoon finely grated lemon zest
¼ teaspoon salt
3 cups half-and-half or 1 ½ cups each heavy cream and whole milk
½ pint raspberries, blueberries, or blackberries, rinsed and well dried
***I’ve even used dried cranberries!***

Trim away the tough ends and bottom crust from the bread. Cut into cubes (don’t fuss too much with the size as they won’t be uniform). Measure 5 cups of the cubes.

Lightly grease the bottom and sides of an 8-cup baking dish (8-inch square dish) and add the bread cubes in an even layer.

In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt. Whisk until well blended. Pour in the half-and-half or cream and milk and whisk until combined. Pour the custard over the bread cubes. Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.

Meanwhile, position the oven rack on the middle. Heat the oven to 350 degrees. Have ready a large baking pan with 3-inch sides.

Scatter the berries (or cranberries) evenly on top of the pudding and gently press on them so they are submerged but still slightly visible. Set the baking dish in the baking pan. Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish. Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes. Transfer the baking pan to a place to cool, carefully pouring out the hot water. Carefully lift out the baking dish and set on a rack to cool. Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve. Drizzle with chocolate, berry or caramel sauce if desired!

Cider-Braised Pork Chops with Apples

Cider-Braised Pork Chops with Apples

High in Protein

1 teaspoon dried oregano
½ teaspoon five-spice (seasoning)
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

4 boneless center-cut pork loin chops (about 1lb), trimmed of visible fat
4 teaspoons canola oil
½ yellow onion, thinly sliced
1/3 cup apple cider (liquid; find in the juice isle at the supermarket)
2 Tablespoons red wine vinegar
1 Fufi apple, peeled, cored, sliced, and cut into 8 wedges
1 cup chicken broth
¼ cup heavy whipping cream

To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, salt and pepper.

Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate at room temperature for 10 minutes.

In a large, deep, nonstick frying pan over medium-high heat warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 4-5 minutes. Transfer the onion to a plate and cover to keep warm.

Add the remaining 2 teaspoons canola oil to the pan and return it to a medium-high heat. Add the pork chops and sear until lightly browned on each side, about 4 minutes per side (don’t turn more than once so that it will brown and sear properly- it may be tempting as you hear it sizzle, but all is good!). Total of 8 minutes cooking time on the pork. Transfer pork chops to the same plate the onions are resting on.

Return the pan to medium heat and pour in the cider and vinegar (stand back as this will steam quickly and the vinegar will heat). Using a wooden spoon, scrape up all the browned bits from the pan bottom. Heat for about 1 minute. Return the pork chops and onions to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, keep heat at medium, and simmer for about 10 minutes.

Transfer the pork chops, apples and onions to the serving plates. Pour the whipping cream into the pan, raise the heat to high, and boil for about 5 minutes, stirring frequently. Remove from heat and let stand for about 1 minute to thicken. Pour the sauce over the pork chops and serve at once.

*Great with garlic mashed potatoes and peas*

*”Oh, my goodness good! This method keeps the pork tender and moist (which I always find hard to do with pork). Wonderful subtle flavor, and the pairing of apples with pork is a classic.”

Swiss Roll with Peaches

Swiss Roll with Peaches
By: Reader’s Digest Baking with Love

For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour

For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey

Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.

Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.

Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.

Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.

Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.

Serves 8