End of Winter Apples--Dessert's Best Friend!

As you move through the produce section of your grocery store, have you noticed some "killer deals" on apples lately? There are two times of year apples are super affordable--Autumn when they first come on, and the end of winter (all the storage bins are being emptied and readied for the next crop).

While it's true the end of winter batch tends to be a little mushy, these apples are nonetheless just right for desserts, bars, and cookies. I just bought a big bag and have great plans for them. Here are a few of the recipes I found in an issue of a 1998 Eating Well magazine that I'll be making in the next week or so:

APPLE CUSTARD TART (serves 8)
CRUST
1/2 C old-fashioned oats
1/2 C flour
1Tbsp sugar
1 Tbsp brown sugar, well packed
3/4 tsp baking powder (I prefer non-aluminum, such as Rumford's)
1/4 tsp salt
2 Tbsp extra virgin olive oil or coconut oil
3 Tbsp water
FILLING
6 Tbsp sugar, divided
1 Tbsp fresh lemon juice
1 tsp freshly grated lemon zest
1/4 tsp ground cinnamon
3 medium apples
1/3 C cottage cheese
3 oz. cream cheese
1 large egg
1 tsp vanilla extract
Pinch of salt

For crust: Preheat oven to 375 degrees. Lightly oil a 9-inch tart pan with a removable bottom, or coat with nonstick spray. Spread oats in a pie pan; bake for 7-15 min., or until toasted. Let cool. Process in a food processor until finely ground.

In a large bowl, stir together ground oats, flour, sugars, baking powder and salt. Drizzle oil onto dry ingredients and mix with a fork or your fingers until crumbly. Use a fork to stir in water, 1 Tbsp at a time, until dough just comes together.

Turn dough out onto a floured surface; knead 7-8 times. Roll dough out into an 11-inch circle. Transfer dough to prepared pan, pressing to fit. Trim edges. Prick bottom of crust in a few places with a fork and line with foil or parchment paper. Fill with pie weights, dry beans, or rice. Bake crust for 8-12 min., or until firm. Remove foil or parchment and weights; cool on wire rack.

For filling: In a bowl, mix 3 Tbsp sugar, lemon juice, lemon zest and cinnamon. Peel, core and cut apples lengthwise into 12 wedges each, tossing apples in sugar mixture as you work. Arrange apples in a single layer in prebaked crust and drizzle with any liquid from bowl. Place pan on a baking sheet and bake for 20-25 min., or until apples are tender but still hold their shape.

Meanwhile, in a food processor, puree cottage cheese until smooth. Add cream cheese, egg, vanilla, salt and remaining 3 Tbsp sugar; process until smooth. Pour over apples. Bake tart for 15-20 min. more, or until custard is set. Let cool on wire rack. Serve warm or chilled. I plan to serve this with lots of sweetened whipped cream (yeh, I know...).

FRESH APPLE SQUARES (makes 16 squares)
1 1/2 C flour
1 C old-fashioned oats
1 C packed brown sugar
1 tsp freshly grated lemon zest
3/4 tsp baking powder (as usual, non-aluminum; I prefer Rumford's)
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsp extra virgin olive oil or coconut oil
1/4 C apple juice concentrate, thawed
2 tart medium apples (Granny Smith, etc.), peeled, cored, thinly sliced
1/4 C coarsely chopped walnuts or pecans

Preheat oven to 350 degrees. Lightly oil a 9-inch square baking pan or coat it with nonstick spray. In large bowl, combine flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg. Work in oil and apple juice concentrate with your fingers until coarse crumbs form.

Firmly press 2 C of the oat mixture into prepared pan. Arrange apples over crust in three rows. Mix nuts into remaining oat mixture. Sprinkle nut mixture evenly over apples and pat firmly into an even layer. Bake for 30-35 min., or until top is golden brown and apples are tender when pierced with a sharp knife. Cool completely before cutting into squares.

And for a yummy Sunday morning breakfast:
BAKED APPLES WITH GRANOLA (serves 4)
2 Tbsp butter, divided
1 1/2 Tbsp fresh lemon juice
4 large apples
3 Tbsp sugar
2/3 C granola of your choice
1 large egg white
1 1/2 C apple cider

Preheat oven to 350 degrees. In saucepan, melt butter over low heat. Remove from heat and stir in lemon juice. Peel apples nearly halfway, leaving skin on bottom halves. with a paring knife, carefully cut out apple cores, leaving bottoms intact. Holding the paring knife at a 45 degree angle, widen the opening at the top of each apple by about 1/2 inch. Place apples in an 8-inch square or round baking dish. Brush peeled parts of apples with 1 Tbsp butter mixture and sprinkle with 1 Tbsp sugar.

In food processor, pulse granola until it forms coarse crumbs. Add egg white, remaining butter mixture and 1 Tbsp sugar; pulse until just combined. Spoon granola mixture into apples, spreading it slightly over tops and mounding up a bit. Sprinkle with remaining 1 Tbsp sugar. Pour cider into baking dish around apples.

Bake apples for 50-60 min., or until tender and filling is puffed and lightly browned. (Cover apples loosely with foil if browning too quickly.) Cool in pan for about 15 min. Serve warm, spooning pan juices over apples. I will also be adding dollops of sweetened whipped cream. (Yeh, yeh, I know...)

Do YOU have an apple recipe you could share? Please do--as I always say, we're all in this together, so let's spread the good stuff. And until next time, happy cook'n!

Throw In a Little Surprise With Your St. Patrick's Day Celebration!

We always got a kick out of St. Patrick's Day at our house. I'd make green milk, green butter, green pancakes, green apple juice, and green scrambled eggs for the family breakfast that morning. There was the usual pinching anyone who forgot to wear green, the corny Irish jokes ("What's Irish and stays outside all year long?" "Patty O' Furniture!" for instance), and a fun green dessert for dinner that evening.

One of the things the kids liked to do was hide their touch of green, so they could "double-pinch" anyone who mistakenly pinched them for what was assumed a lack of green in their outfit. They just delighted in fooling people. So it occurred to me this morning, why not insert a little surprise into a St. Patrick's Day dinner--why not fool folks at the dinner table? (You're probably thinking right now, "This chick's got a lot of time on her hands...")

Anyway, I found a recipe for an orange chiffon pie that I am going to add food coloring to. So the family will see it and think, "Oh, Key Lime Pie for St. Patrick's Day. Great idea." And then they'll bite into it and ha ha! NOT lime, but orange! I'll let you know how it all turns out (the pie and the reactions). Meanwhile, here's the recipe, and don't forget to share any fun St. Patrick's Day ideas YOU have--we're all in this together, remember, so let's share the good stuff. And as always, happy cook'n!

FLUFFY ORANGE (but we'll make it GREEN) PIE (makes one 9-inch pie)
2 C vanilla wafer crumbs (takes about 50 wafers)
1/3 C butter, melted
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1 (6 oz) can frozen orange juice concentrate, thawed
1 C (1/2 pint) whipping cream, whipped
Green food coloring (enough to turn the mixture a nice green)

Combine crumbs and butter; press firmly on bottom and up side to rim of pie plate. Chill. Meanwhile, in large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then juice concentrate, until smooth. Add green food coloring and mix well. Fold in whipped cream. Pour into crust. Chill to hrs or until set. I would make extra whipped cream, color it green as well, to garnish pie with. You can't have too much whipped cream, anyway!

Work Wonders with Worcestershire Sauce!

In this fast changing world, some things ought to remain constant. Thank goodness for Worcestershire Sauce.While there are likely several types of this sauce out there, the brand I've always seen my mom and Aunt Annie use is Lea & Perrins--around for over 130 years. It's the same recipe since John W. Lea and William Perrins, of Worcestershire, England, first concocted it. To this day the original sauce still contains NO artificial ingredients whatsoever. The company advertisements say "Some things are just too good to change!" Don't you love that?

Here are a few recipes using this great ingredient. I like how this sauce always adds not just a little zing, but a nice flavor surprise as well. See what you think. And in the meantime, please share recipes you like using this sauce--we're all in it together, remember. So until later, happy cook'n!


DEVILISH EGGS (yields 12 stuffed egg halves; can be prepared in advance of serving)
6 hard-cooked eggs, halved
3 Tbsp mayonnaise
1 Tbsp Worcestershire Sauce
1/2 tsp onion powder
Slight dash Tobasco
2 Tbsp finely chopped nuts

Remove yolks from whites; set whites aside. In small bowl mash egg yolks. Add mayonnaise, Worcestershire Sauce, onion powder and Tobasco; mix well. Mound mixture into egg whites using a spoon or pastry bag fitted with a tube. Garnish with chopped nuts.

TURKEY (or Chicken) NOODLE BAKE (serves 6)
4 Tbsp butter, divided
1/2 lb sliced fresh mushrooms
1/2 C thinly sliced celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
2 cans (10 1/2 oz each) condensed cream of chicken soup
1/4 C milk
2 tsp Worcestershire Sauce
2 C diced cooked turkey or chicken
2 C cooked wide noodles
1/2 C soft bread crumbs

Preheat oven to 400 degrees. In large skillet melt 2 Tbsp butter. Add mushrooms, celery, green pepper and onion; saute 5 min. Stir in soup, milk, and Worcestershire Sauce; mix well. Mix in turkey (or chicken) and noodles. Turn mixture into a buttered 2-qt casserole. Melt remaining 2 Tbsp butter. Stir in bread crumbs. sprinkle over casserole. Bake 30 min. or until crumbs are nicely browned.


TUNA CRUNCH CASSEROLE (serves 4)
1 can (3 oz) chow mein noodles, divided
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (7 oz) water-packed tuna, drained and chunked
1 can (4 oz) sliced mushrooms
1 C finely chopped celery
1/4 C sliced scallions
1/4 C milk
2 Tbsp chopped pimiento
1 1/2 tsp Worcestershire Sauce

Preheat oven to 325 degrees. Reserve 1/2 C of noodles. Combine remaining ingredients; mix well. Turn mixture into a buttered 1 1/2 qt. casserole. sprinkle with reserved noodles. Bake, uncovered, for 40 min.

What to Cook? Try Ginger Pork Stir-Fry

An advertisement from the American Pork Council said,"Wondering what to cook? Open your cupboard and grab the first thing you see. Chances are it goes with The Other White Meat. Because from salsa to salad dressing to pineapple to peppers, most everything cooks up great with pork!"

And the Canadian Pork Council joins the rah-rah with research that explains pork's health benefits:

Vitamins Thiamin (Vitamin B1): Provides 65% of Recommended Daily Intake. Pork is one of the best sources of thiamin--necessary for the metabolism of carbohydrates. It's also essential for the growth and repair of nerve and muscle tissues and helps maintain appetite.

Riboflavin (Vitamin B2): Provides 22% of Recommended Daily Intake. Pork rivals milk as your best source of riboflavin. Riboflavin plays an essential role in the release of energy from food and in cell division. This vitamin also promotes the growth and repair of tissues and maintains healthy skin and eyes.

Niacin (Vitamin B3): Provides 47% of Recommended Daily Intake. Pork is chock-full of niacin, which is essential for the release of energy from carbohydrates, proteins and fats. It's also required to maintain healthy skin, the digestive tract and nervous system.

Vitamin B6: Provides 24% of Recommended Daily Intake. Choose pork as a good source of vitamin B6, which is essential for the metabolism of protein, carbohydrate and fat. Vitamin B6 also promotes normal functioning of the central nervous system.

Vitamin B12: 38% Pork is an excellent source of vitamin B12, which is only found in animal products. Vitamin B12 helps build red blood cells and ensures healthy nervous tissue. it is essential for the normal function and metabolism of all cells, and is also involved in the synthesis of genetic material.

Pantothenate: Provides 10% of Recommended Daily Intake. Pantothenate is necessary for the metabolism of carbohydrate, fat and protein. Pantothenate is also required to synthesize hemoglobin, the part of red blood cells that transports oxygen and carbon dioxide.

Minerals

Phosphorus: Provides 22% of Recommended Daily Intake. Pork is a good source of phosphorus, which strengthens bones and teeth and maintains energy balance.

Magnesium: Provides 10% of Recommended Daily Intake. Magnesium is essential for the formation of strong bones and teeth. It also transports nutrients in the body and regulates energy balance.

Iron: Provides 9% of Recommended Daily Intake. For optimal physical and mental performance, choose pork as a source of iron. Iron is critical for energy production. Heme iron (found in meat) is absorbed more readily than non-heme iron (found in vegetables, breads, cereals, fruits, eggs and supplements.

Zinc: Provides 36% of Recommended Daily Intake. Pork is rich in zinc, which is essential for the healthy development and maintenance of the immune system and bone structure. Adequate zinc status improves resistance to infections, enhances bone formation in children and young adults, and appears to protect against bone loss in older adults.

Protein

There are 29 grams of protien per 100 grams of cooked lean pork. Choose pork for protein. Protein is critical for building and repairing body tissues and producing antibodies which fight off infection. Pork contains high quality complete protein with all nine essential amino acids.

Fat

There are 7.5 grams of fat per 100 grams of cooked lean pork. It may come as some surprise, but it is important to include fat as part of you daily diet. Fat supplies energy and provides essential fatty acids necessary for normal growth and healthy skin. Fat also carries the fat soluble vitamins A, D, E and K. Pork is a source of conjugated linoleic acid (CLA), which may provide protection against cancer and heart disease due to its antioxidant properties.

Energy

There are 191 calories per 100 grams of cooked lean pork. Food provides energy for all body processes and muscle movement, and pork is an ideal source of food energy. Chock-full of nutrients, pork is especially important for growing children and teenagers, women, people on low calorie diets, and older adults.

And to make their point, the American Pork Council shared this easy recipe--haven't tried it, but intend to this weekend. You try it too, and let us all know what you think. You might agree--most everything goes with white. And until next time, happy cook'n!

GINGER PORK STIR-FRY (serves 4)
1 lb boneless pork loin, cut into 3/4-inch cubes
1 Tbsp soy sauce
1 Tbsp vinegar
1 tsp sesame oil
1/2 tsp ginger
1 clove garlic, minced
1 Tbsp water
1 pkg (16 oz) frozen, stir-fry vegetables

Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10-15 minutes. Spray large, non-stick skillet with vegetable spray. Heat skillet over medium-high heat until hot. Add pork; stir-fry for 3 min. Stir water and vegetables into mixture. Cover and cook 5 min. or until vegetables are crisp-tender.

The Seductive Souffle

Souffle. Like the word itself, it is soft and airy, the literal translation from the French meaning a whisper, a breath, a burst of inspiration. As a dish, it evokes all of these terms. At its most dramatic, straight from the oven, a successful souffle billows majestically above the rim of its vessel--a commanding culinary show-stopper.

And of course, the taste is unbeatable. If you've had experience making them, you know they're made by mixing a highly flavored sauce or puree with stiffly whipped egg whites, which expand in a hot oven to give the mixture its dramatic height. Whether savory or sweet, there are three crucial points:

1. the base must be the right consistency,
2. egg whites must be stiffly beaten,
3. and folding together of the two must be done carefully so as to retain maximum volume and lightness.

Since the spinach souffle is a fairly common recipe that you might already have, I thought I'd share one less common, one my neighbor, Mavis would make when her kids were home (she says she got it from the Food Network). It's delicious, and what's nice, it's easy to make:

CHICKEN AND CHEDDAR SOUFFLE (serves 4-6)

• Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk, at room temperature
• 1/2 teaspoon ground nutmeg
• Kosher salt, and freshly ground black pepper
• 1 1/2 cups shredded mild Cheddar
• 1/2 cup grated Parmesan
• 2 packed cups baby spinach leaves
• 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
• 6 egg yolks, at room temperature, lightly beaten
• 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
• 6 egg whites, at room temperature

(Special equipment: a 2-quart (8-cups) souffle dish.) Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.

In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).

In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

As romantic and delicious as it is elegant and easy, this French classic, the souffle, is well worth the effort. So let's include this dish in one of our next menu plans. Now, do you have a souffle recipe you've tried that you could share? Please do--we're all in this together, remember. So let's spread the good stuff, and until next time, happy cook'n!

OATMEAL: It's Good, and So Good For Us!

It has been scientifically proven that a fiber-rich diet helps lower cholesterol. It has also been confirmed that high fiber diets also help in cases of diabetes, obesity and cancer. Oats are highly nutritious and filled with cholesterol fighting soluble fiber. And unlike other grains, oats do not lose their nutrients, even after being hulled and processed. Here are the amazing benefits of oatmeal--a convincing argument to indulge, especially for breakfast:

Oats for Breakfast Provide an Excellent Source of Fiber

Few Americans get the recommended 25 grams of fiber per day, but with a bowl of hot oatmeal in the morning, the day's off to a great start. A single serving of oats provides almost twenty percent of the daily fiber requirement. Plus, oatmeal is a source of both soluble and insoluble fiber. Soluble fiber helps to lower cholesterol levels and reduce the risk of heart disease, while insoluble fiber keeps the digestive tract working properly.

Oats Are a Source of Antioxidants

Antioxidant is the nutritional buzz word and oatmeal has its share. Oats are a source of a unique group of antioxidants known as avenanthramides which help to prevent oxidation of LDL cholesterol. Cholesterol oxidation can lead to plaque formation in the arteries, increasing the risk of heart disease. The avenanthramides in oatmeal help to prevent this unfortunate sequence of events. No wonder oats are so heart healthy!

Oats for Breakfast May Boost Immunity

Oatmeal is a source of beta-glucans, a type of polysaccharide found in whole grains and mushrooms. Beta-glucans have shown the ability to reduce the risk of infection after surgical procedures as well as fight off disease causing bacteria and viruses. This makes oatmeal the perfect food to have on the table during flu season. Beta-glucans are also thought to have anti-cancer properties.

Oatmeal is Filling and Satisfying

The high fiber content of oatmeal makes it a satisfying and filling breakfast choice. The beta-glucans found in oatmeal also help to stabilize blood sugar level and insulin levels.

All this said, you've likely shopped for oatmeal. How often have you been intrigued by this gorgeous can on the market shelf? But, perhaps when you read that McCann's Irish Oatmeal has to cook for 30 minutes, you passed. Here's a recipe to change your mind. Put the oatmeal on to cook and then go dress, pausing to stir occasionally. It's worth it!

ORANGE BLOSSOM SPECIAL (serves 4)
4 C water
1/4 tsp salt
1 C steel-cut oats (McCann's Irish Oatmeal is a good one)
1/4 C packed brown sugar
2 tsp grated orange peel
Topping:
sour cream, or warm half 'n half, or light cream (or a combination of all three--what the heck!)

In medium saucepan, bring water and salt to boiling; gradually stir in oats. Reduce heat; cook and stir about 5 min. or till mixture starts to thicken. Cover and cook over low heat for 30 min., stirring occasionally. Spoon hot oatmeal into four individual custard cups. Sprinkle with brown sugar and orange peel. Place in shallow baking pan. Bake at 500 degrees for 2-3 min., just till sugar begins to melt. Top and enjoy!

Now do you have an oatmeal recipe you think we ought to have? Please share--we're all in this together, remember. So let's spread the good stuff, and until next time, happy cook'n!

Master Flavor Match-ups & Add Some Zing to Your Meals!

One of the things I loved about my late Aunt Annie’s cooking was how she would surprise us with unusual flavor combinations. She loved to use herbs and spices and she knew what she was doing. She liked to grow herbs in her kitchen window sill and this was about the time of year she would start new seedlings. (I miss her and love to talk about her—thanks for listening.)

The other day when I was looking through her recipe collection, I found a little booklet that I’m pretty sure was her herb and spice “Bible,” so to speak. It is well-worn, and the corner of a page titled “Flavor Match-Ups” was folded over. My guess is this is where Aunt Annie got her start in flavor combining.

So here’s just a small excerpt from this dandy piece of information—just in case you’re interested in doing more with herbs and spices:

ALLSPICE:

Add 2 whole allspice to the pot when stewing chicken. Dash ground allspice over fruit salad. Season cranberry juice with allspice, cinnamon, and cloves; serve hot or chilled.

CARAWAY SEED:

Add to cream-puff batter—2 tsp for ½ C flour; fill with creamed ham. Or make tiny puffs; fill with ham salad and serve as appetizers. Sprinkle caraway over coleslaw or atop a tuna casserole prior to baking.

CHERVIL:

Add bouquet garni when cooking peas: For 1 lb frozen (or fresh) peas, use ¼ tsp each chervil and thyme, and 1 tsp snipped parsley.

CHILI POWDER:

Add a dash to canned corn—nice zippy change.

CINNAMON: (research shows this spice is a real health booster, so it’ll pay to include it more often in our meals)

Combine 2 Tbsp sugar and 1 tsp cinnamon: sprinkle on 4 grapefruit halves; fill center with butter and broil. Add ½ tsp to crumbs for graham-cracker crust. Or try this: to flour mixture from 1 package angel food cake mix, add 1 tsp cinnamon and ¼ tsp each cloves and nutmeg. Sift and prepare as usual.

CORIANDER SEED:

Add ground seed to potato salad, bread, cookies, pumpkin pie, and cherry pudding.

GINGER:

A must in many desserts, of course. Also goes well with soy sauce to lend an Oriental touch to chicken, pork, lamb, or beef. Try adding to seasoned sour cream to dress a chicken salad.

MACE:

Add dash to cherry pie, a light shake to oyster stew.

MARJORAM:

Particularly good with lamb. Accents mushrooms nicely also. Perfect in scrambled eggs, omelet, or soufflé—add ¼ tsp to 4 eggs. Season rice with marjoram, chervil, parsley, thyme and then serve with roast chicken or lamb.

MINT:

Besides making fruit beverages, fruit cups, and salads more delightful, it’s also great in fresh summer peas. And a little dried mint flakes add an amazing flavor to cooked rice!

I’ll share more of Aunt Annie’s favorite herb and spice secrets another time. Meanwhile, do you have tips on how to use these flavor enhancers? Please share. We’re all in this together, so let’s spread the good stuff. And until next time, happy cook’n!