Make Your Own Crème Fraîche

As I began my adventures as a foodie, I kept coming across the term crème fraîche. I had no idea what it was, but I found several references that described it as something like yogurt or sour cream. I made a few dishes with those ingredients as substitutions and they were pretty good. I realized, though, that I didn't really know if they were good substitutions or not. I'd never had any crème fraîche. I'd never even seen it in the supermarket. I did find one video about how to make it, from a chef I'd never heard of, but it's only been recently that I decided to give it a go.

Now that I've made a few batches, I can report that crème fraîche is wonderfully tangy and creamy. Yoghurt or sour cream just don't do it justice. And it's ridiculously simple to make. There's not a lot of reason to substitute anything. I've fallen in love with it as a homemade ingredient.

 For those who don't know, crème fraîche is cultured cream. I don't mean that it's been to the opera or can discuss the finer points of a James Joyce novel. In the food world, “cultured” means it's laden with “good” bacteria. In the days of yore, when it was still easy to get unpasteurized dairy products, all you would do is put some cream out in a warm place overnight and let the natural bacteria in the air and cream do it's work. These days, buying unpasteurized dairy products requires you to sign a release form, if you can legally get it at all. To make cultured cream, we have to bring the bacteria back. The easiest way is to invite buttermilk to the party.

The other issue is temperature. The bacteria will thrive best in a warm environment, but not too warm. About 75 ºF is what we're after. My kitchen gets too cold in the winter so, I turn on the light in my oven and let it sit in there. It keeps the temperature just about perfect. Colder temperatures can work, but it will take longer.

Another concern, when making any ingredient that you might otherwise buy at the supermarket, is cost effectiveness. In this case, the cost of the ingredients was about $2.72 for one batch, not counting my time and the electricity to power the oven light. I can't buy crème fraîche at my local supermarket. The cheapest online source was I found was about $7.35 for the same amount, not counting shipping. That's a savings of $4.63 per pint. That's about 170% less than “store bought.” Not bad. It's not as cheap as substituting yogurt or sour cream, but like I said, they're just not the same. In my mind, it's well worth it to make your own. 

Equipment Needed 
glass jar (one pint) with canning ring (or use a rubber band)
plastic wrap
spoon

Ingredients
1 pint pasteurized heavy cream (not ultra-pasteurized or UHT)
1/4 cup buttermilk

Directions:
Mix the cream and buttermilk together in the pint jar. Cover with two or three layers of plastic wrap and seal with a canning ring or rubber band. Poke three or four small holes in the top of the wrap so the cream mixture can “breathe.” Put jar in a warm place, about 75 ºF, for 12 to 24 hours. The mixture will become thick, but can still be poured, the longer you leave it, the thicker it will get. Stir the mixture, replace the plastic wrap, or get a lid that will seal. The crème fraîche will keep in the refrigerator for about one month.

Strawberry Sour-Cream Jello® Bites

With summer in full swing, cool, tasty treats are in high demand. At least with my kids they are. Not me, though. No no. I'd never admit to make these Jello treats for myself. Well, maybe I'll admit it. They are pretty tasty. It's been some time since I did a Jello recipe, too. Gotta keep up the Mormon stereotypes, don't I? I can see it now, “Tales of the Jello Eaters,” a new book by Clive Barker.

Heh, heh. Okay, maybe not.

This is a recipe I modified from Kraft Foods. I actually use a different brand of flavored gelatin, but most people know it as Jello, no matter who makes it. This one combines strawberry gelatin, sour cream, and fresh strawberries. We're going to break with tradition and put the fruit on top, instead of mixing it in so it can sink to the bottom. If you've every been to an LDS ward social, you know of what I speak. This way, is tastier, and more elegant. Who said Jello can't have class?

Equipment Needed

Kettle (to boil the water)

Mixing bowls

Measuring cups

Whisk

Ice cube trays

Ingredients

Cooking spray

1/3 cup boiling water

1 package (3 oz) strawberry flavored gelatin.

1/2 cup sour cream

5 fresh strawberries, stemmed and quartered.

Directions

Spray the ice cube tray with cooking spray and set aside.

Mix the boiling water with the gelatin in a large bowl. Whisk until completely dissolved, about 2 minutes. Add the sour cream. Gently mix until completely incorporated.

Divide the mixture evenly between the sections of the prepared ice cube tray. Refrigerate until very firm, at least 20 minutes.

In the meantime, remove the stems from the strawberries and quarter them.

When the gelatin mixture is firm, fill the sink about halfway with very warm water. Briefly dip the bottom of the ice cube tray into the water, and remove. This will loosen the gelatin and make it easier to unmold. Put a plate or small baking pan, upside down, on top of the ice cube tray. Invert them both, together, and give the bottom a quick tap on the counter to unmold the gelatin cubes. Place one quarter of a strawberry on top, and serve.

Most ice cube trays have about 14 sections, so you'll have two quarters of a strawberry left. Eat them before your kids do.

Jello is a registered trademark ® of Kraft Foods.

Ham and Asparagus Frittata

My goodness, it’s been a while. Along with my work schedule, I’ve gone back to school. That’s been taking up quite a bit of my time. It’s past time to talk about food, again.

Frittatas are wonderful mixtures of eggs and other savory ingredients. In this case, were; using ham, asparagus, and cheese. You may want to wait until late spring to use asparagus, when it’s in season. Other vegetables can easily be substituted, though. Unlike omelets, frittatas are finished in the oven. Unlike quiche, there’s no crust. They’re quite easy to prepare, and make a great brunch or weekend breakfast. Breakfast food for dinner is fun, too.

Equipment Needed
cutting board
chef’s knife
box grater
measuring cups and spoons
whisk
mixing bowls
rubber spatula
non-stick, oven-proof skillet

Ingredients
1/2 lb. asparagus
2 oz. deli ham, cut into 1/2-inch pieces
1 Tbsp oil
1/2 onion, finely chopped
1/2 cup of grated gruyere, or other crumbly or hard cheese
6 large eggs
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp minced fresh parsley, or 1 tbsp dried parsley

Directions
Trim the woody stalks from the asparagus and cut on a bias into small pieces, about 1-inch long. Leave a few trimmed spears whole if you feel adventurous.

Adjust an oven rack to the upper middle position and preheat to 350 degrees Fahrenheit.

In the meantime, beat the eggs in a mixing bowl. Whisk in the cheese, parsley, salt and pepper, and set aside.

Heat the oil in a medium sized, oven proof skillet over medium heat, until shimmering. Add the onion, asparagus and ham. Cook until the onion is softened, stirring frequently, about 4 – 5 minutes.

Add the egg mixture to the skillet and gently stir with the rubber spatula. Cook until the eggs on the bottom start to set, about 30 seconds. Gently pull the cooked eggs back from the edge of the skillet towards the center. Tilt the skillet slightly to let any uncooked egg run to the clear edge. Repeat, working around the skillet, until the eggs are mostly set on top, but still moist, about 1 or 2 minutes.

Transfer the skillet to the oven and bake until the top is set and dry to the touch, about 3 minutes.

Run the spatula around the skillet edge and bottom to loosen the frittata and invert onto a serving plate. Cut into 4 to 8 pieces. Frittatas can be served warm, at room temperature, or chilled.

Makes 4 servings.

Broccoli and Garlic Alfredo

Alfredo sauce is a rich, delicious, creamy classic for pasta. Sometimes it can get boring, though. It can be a bit much as a main course, too. Some people will kick it up by adding a cooked chicken breast. Not a bad choice, but white on white seems a bit much for me, most days. What about adding a bit of green and use up some leftover broccoli, instead? Some garlic would be nice, too. Traditional Alfredo sauce doesn't have any.

Equipment needed
rasp grater
measuring cups and spoons
Dutch oven or large pot
large nonstick skillet
colander
whisk

Ingredients
1 small head of broccoli
1 tablespoon olive oil
1 clove garlic, minced
1 cup Parmesan cheese, grated
2 cups heavy cream
1 pound spaghetti or other pasta
2 tablespoons butter
pinch of nutmeg
salt and ground black pepper, as needed
chopped fresh parsley (optional)

Directions
Remove the florets from the broccoli, cutting any large ones in half. Remove the tough outer layer from the stem. Cut the peeled stem into 1-inch pieces.

Bring 4 quarts of water to boil in a large pot or Dutch oven.

In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the broccoli and saute until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about  30 seconds. Add the cream to the skillet and reduce the heat to a simmer. Cook until thickened, about 8 minutes, stirring occasionally. Cover and keep warm.

When the water comes to a boil, add 1 tablespoon of salt and the pasta. Cook, stirring occasionally, until the past is tender but still a little firm, about 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and return it to the pot.

Working quickly, whisk the butter, nutmeg, and Parmesan cheese into the cream mixture. Season with salt and pepper to taste. Add the sauce to the pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water, just a little at a time, to loosen. Garnish with additional Parmesan cheese, ground black pepper, or chopped parsley, if desired

Makes 6 to 8 servings.

The Classic Reuben

Sometimes, you just want a big sandwich. I’m not talking about peanut butter and jelly, although I enjoy those quite a bit. I’m talking lots of deli meat, cheese and other stuff hot off the grill. Enter, the Reuben sandwich.

The classic Reuben is a hot sandwich, chock full of corned beef, with swish cheese, thousand island dressing and sauerkraut, served on rye bread and then grilled. Several variations exist including the Rachael, substituting pastrami or turkey for the corned beef and coleslaw for the sauerkraut. On the west coast and in Vegas they substitute Dijon mustard for the thousand island dressing. In Florida they really get weird, substituting grouper for the corned beef and using coleslaw.

The origin of the Reuben depends on who you talk to. One account credits Reuben Kulakofsky, a Lithuanian-born grocer from Nebraska. It may have been a group effort by Kulakofsky and his poker buddies. They held a weekly poker night in the Blackstone Hotel between1920 and 1935. The sandwich first gained local fame when Charles Schimmel, the hotel’s owner, put it on the Blackstone's lunch menu.

Another account credits Arnold Reuben, the owner of the once-famous Reuben's Delicatessen in New York. According to an interview with Craig Claiborne, Reuben invented the "Reuben special" around 1914. A few others are around as well, blaming different culprits and celebrities. Whatever story is true, this is a filling and satisfying sandwich.

Equipment needed

mesh strainer

measuring cups

non-stick skillet

dutch oven, stockpot, or cast iron skillet

cooling rack

rimmed baking sheet

spatula

Ingredients

1 pound sauerkraut

2 tablespoons butter, or more as needed

8 slices rye bread

3/4 cup thousand island dressing

8 slices Swiss cheese (8 ounces)

1 1/5 pounds corned beef, thinly sliced

Directions

Rinse the sauerkraut in a mesh strainer under cold running water. Drain well and squeeze out as much excess moisture as you can.

Preheat the oven to 200 degrees.

Assemble the sandwiches by layering the ingredients as follows:

1 slice rye bread
1 tablespoon dressing
1 slice Swiss cheese
1/3 cup sauerkraut
another tablespoon dressing
6 ounces corned beef
another slice of Swiss cheese
1 more tablespoon of dressing
1 slice of rye bread on top

Press gently down on the sandwich to set everything together.

Heat a large non-stick skillet over medium-low heat. Spread 1 teaspoon butter over one side of each sandwich and put them in the hot skillet, butter-side down. You should be able to do two sandwiches as a time. Place a dutch oven, stockpot, or a cast iron skillet over the top as a weight to press them down. Cook until crisp and golden, about 3-5 minutes. Remove the weight and spread more butter on top. Flip the sandwiches, replace the weight, and cook for another 3-5 minutes. Transfer to a wire rack set over a baking sheet in the oven to keep them warm while you cook the remaining sandwiches. Cut them in half if desired. Serve with pickle and potato chips.

Makes 4 sandwiches.

If you have an electric grill, or pannini grill, the process is much simpler. Butter both sides of the sandwiches and cook until crisp and golden.

Lemon Asparagus

Some summer days are too hot for hot food. Cold food is definitely in order, but raw vegetables can get boring after a while. Fortunately, chilled asparagus can be just the thing on those occasions.

One of the great things about this dish is that the two major components, the asparagus and the lemon dressing, can be made in advance. Just don’t mix the two prior to serving.

Equipment Needed
Cutting board
Chef’s knife
Large cooking pot or Dutch Oven
Whisk
Measuring cups and spoons
Garlic press (optional)
Paper towels

Ingredients
2 pounds asparagus
1 garlic clove, minced
1 tablespoon salt for the boiling water
1/2 teaspoon salt for the dressing
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
1 tablespoon finely chopped green onion

Directions
Prepare a large bowl of ice water and set aside.

Remove one spear of asparagus from the bunch. Bend at the thicker end until it breaks. Use this as a guide to trim the tough ends from rest of the asparagus.

Bring 4 quarts of water to a boil in a large cooking pot. Add 1 tablespoon salt and the asparagus. Cook until just tender, about 3 minutes. Drain the asparagus immediately and transfer to the ice water to stop the cooking process. Drain and pat dry with paper towels. Refrigerate in a sealed container until needed.

To make the dressing, whisk together the lemon juice, 1/2 salt, honey, and black pepper in a small bowl. Slowly whisk in the oil to create and emulsion. Stir in the green onion. Refrigerate until needed.

When ready to serve, toss the asparagus with the dressing and arrange on a serving platter.

Makes 8 servings.

Cool and Spicy Tomato Dilly Drink

Ah the dog days of summer. We’re sure in the think of them where I live. We’ve not seen enough rain, either, just to compound matters. It’s nice to have something cold and light to drink on days like these. Soda and punch are easy first choices, but some days it’s nice for adults to get away from the sickly sweet kids drinks. It’s nice for the kids, once in a while, too. You may remember my musings on the challenges of adult non-alcoholic drinks, “Mormon mixology,” a few weeks ago.

Lemonade is a great first choice, but that’s not what I’m sharing today. Instead, we’re going to look to the Lion House Restaurant for some inspiration. This is my take on their “Hot Zippity Tomato Dill Drink.” I prefer the name, Tomato Dilly.There’s no hot involved in my variation, unless you mean the Tabasco sauce.

Equipment Needed
Large pitcher
Large spoon
Can opener

Ingredients
48 oz. canned vegetable juice (like V8) or tomato juice
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
3 - 4 drops Tabasco sauce
1/2 cup dill pickle juice
1/3 cup lemon juice

Mix all the ingredients together in a large pitcher. Refrigerate until well chilled, at least 2 hours.

Makes about 8 cups, or 4-6 servings.

Baked Ziti

Baked ziti is a perfect example of how versatile pasta can be as a base for casseroles. In this recipe, mozzarella provides the binding agent. Fresh mozzarella is preferred for moisture and creaminess, but regular block mozzarella can be used. If ziti can’t be found, other kinds of  short, tubular pastas such as macaroni, rigatoni, or penne will work nicely.


Equipment Needed
Cutting board
Chef’s knife
Garlic press (optional)
Box grater
Rasp grater or micro-plane
Measuring cups and spoons
Dutch oven or large pot
Large skillet
Colander
9” x 13” glass baking dish
Large spoon

Ingredients
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon salt, for boiling water
4 quarts water
1 pound ziti
2 tablespoon olive oil, separated
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 tablespoon dried basil
1/4 teaspoon sugar
1/2 teaspoon salt, for sauce

Directions
Placing a rack in the middle position, preheat the oven to 400 degrees Fahrenheit.

Begin bringing the water to a boil in a Dutch oven or large cooking pot to cook the pasta.

In the meantime, make the sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the canned tomatoes, crushed and diced, along with their canning juice. Cook until slightly thickened, about 15 minutes. Stir in the basil, sugar, and 1/2 teaspoon salt. Remove from the heat.

When the water is boiling, add 1 tablespoon salt and the ziti. Cook, stirring occasionally, until the ziti is mostly tender, but still a little firm, about 10 minutes. Drain the pasta and return to the Dutch oven. Stir the tomato sauce into the ziti, tossing to coat.

Grease a 9” x 13” glass baking dish with the remaining tablespoon of olive oil. Spread half the ziti mixture evenly into the dish. Sprinkle half the mozzarella cheese and half the Parmesan cheese evenly over the pasta layer. Repeat, layering with the remaining ziti and cheeses.

Bake until the cheeses turn golden brown and bubbly, about 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Makes 6 to 8 servings.

Broccoli with Garlic

Sometimes simple recipes are the best. They allow the flavor of just a few ingredients to take center stage. As much as I like to experiment and blend flavors, sometimes I just want to savor the pure flavor of a single perfectly cooked vegetable or fruit.

This recipe highlights broccoli’s natural savoriness with a bit of garlic. The technique is simple, combing braising and sauteing, leaving a tender, satisfying side dish. This technique can be used with other vegetables as well.

The size of the skillet is vital to cooking the broccoli evenly. For this recipe, a 12-inch skillet is ideal. You don’t want to overcrowd the pan, no matter what you’re cooking.

Equipment needed
Cutting board
Chef’s knife
Garlic press (optional)
Measuring cups and spoons
Large skillet (preferably non-stick)
Large spoon
Mixing bowls

Ingredients
1 bunch broccoli (about 1 1/2 pounds)
3 garlic cloves, minced
1/2 cup water
2 tablespoons olive oil
1/8 teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
salt and pepper

Directions
Cut the florets off the broccoli using a chef’s knife. Slice the larger florets in half by slicing through the stem. Break off the woody bottom portion of the stalk and discard. Peel away the tough outer layer of the remaining stalk. Slice the peeled stalks into 1/4-inch thick slices.

Place the cut broccoli florets and stems in the skillet with the water. Cover and cook over medium-high heat until the water is simmering and the broccoli turns bright green, about 2 minutes. Uncover and cook until the water has evaporated and the broccoli is tender, about 5 minutes.

Push the broccoli to the sides of the pan, clearing a space in the center. Add the olive oil, garlic and red pepper flakes, if using. Mash the garlic into the pan using the back of a spoon, mixing into the oil. Cook for 10 seconds and then stir into the broccoli. Remove from the heat.

Stir in the lemon juice and season with salt and pepper to taste.

Makes 4 servings.

Broiled Asparagus

Asparagus is not one of the inexpensive vegetables and it’s no wonder. Farmer’s have to devote two years to it’s initial harvest; it doesn't come up the first year. It’s incredibly tasty, though. As such, you want to make sure you get the most flavor out of it. Broiling asparagus is one way to concentrate it’s delicate flavor and add a lovely caramelized touch. It’s also incredibly fast and easy.

When choose asparagus, try to find stalks with even thickness. I prefer thinner spears, around one-half inch in diameter. This is young asparagus and has the sweetest flavor.

While this recipe calls for extra-virgin olive oil, regular olive oil can be substituted. Served warm or at room temperature, broiled asparagus is a wonderful side to most any meal.

Equipment Needed
Cutting board
Chef’s knife
Measuring spoons
Rimmed baking sheet

Ingredients
1 pound asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Lemon juice

Directions
Adjust an oven rack to 6 inches under the broiler element and heat the broiler.

Remove one asparagus spear from the bunch and bend it at the thicker end until it snaps. Use the broken asparagus as a guide to trim the woody ends from the remaining asparagus.

Put the trimmed asparagus onto a rimmed baking sheet. Toss the asparagus with the olive oil, and salt and pepper. You can add more salt and pepper, if you like, to taste. Arrange the spears into a single layer on the baking sheet. Broil the asparagus, shaking the pan every few minutes, until they are tender and lightly browned, about 8 minutes. Sprinkle with lemon juice before serving.

Makes 4 servings.

Try sprinkling sesame salt on it along with the lemon juice for an extra hit of nutty flavor.

Greek Salad, Hold the Lettuce

When my wife thinks of a green salad, she thinks of iceberg lettuce with ranch dressing on it. That is not a green salad. Who said green salad had to have lettuce? Not me. Certainly not the Greeks. Fortunately, they have a very nice green salad that focuses on fresh cucumbers and raw onions. Don’t get me wrong, you can add lettuce if you want. Romaine hearts would work really well with this recipe, but you don’t need them.

This recipe uses feta cheese, but you could use any mild cheese such as Romano or even cottage cheese. Just make sure to chill the salad well and don’t dress it until just before serving.

Equipment Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Vegetable peeler
Garlic press (optional)
Mixing bowls
Whisk

Ingredients
2 medium tomatoes
1/2 cucumber
1 small onion
1 small green pepper

for the dressing
12 kalamata olives, pitted and finely chopped
1/3 cup feta cheese, crumbled
2 cloves garlic, minced
2 Tbsps lemon juice
1/2 cup extra-virgin olive oil
1/2 tsp salt
1/4 tsp ground black pepper

Chopped parsley for garnish

Directions
Peel the cucumber, cut in half and remove the seeds with a spoon. Cut into 1/2-inch slices.

Peel and half the onion. Cut each half into thin slices.

Remove the stem and seeds from the green pepper. Slice into thin, horizontal strips.

Cut the tomatoes in half and remove the seeds. Chop into 3/4-inch pieces.

In a bowl, toss together to cucumber, onion, tomato and green pepper. Chill until ready to serve.

When it’s time to serve, prepare the dressing. Place the minced garlic into a small mixing bowl. Add the salt, pepper and lemon juice. Whisk together. Add the chopped olives and mix in. Keep whisking while slowly adding the olive oil. Add the feta cheese and mix it in, as well.

Add the chilled vegetables to the dressing and toss to coat. Garnish with chopped parsley. Serve in individual bowls.

Makes 4 servings.

Vegetable Soup

Classic vegetable soup is an odd form of comfort food for me. My mother used to served canned vegetable soup from time to time and, to be honest, I didn’t like it. Little did I know that making it myself would change my feelings. This recipe, stolen from America’s Test Kitchen, is delicious. It’s comfort food, improved on.

To improve the flavor, cook the vegetables over low heat using some of the same techniques as quick soups. This draws out the natural sweetness of the vegetables and improves the flavor of store-bought vegetable broth. You could make this with chicken broth, but I don’t recommend it. This soup is much better when the vegetables take center stage. If you’d like, replace the potatoes with a can of white beans. Just drain and rinse them before adding to the pot.

Equipment Needed
Cutting board
Chef’s knife
Garlic press
Fine-mesh strainer
Measuring cups and spoons
Dutch oven or large pot (6 quart)
Vegetable peeler
Large spoon
Mixing bowls

Ingredients
1 onion, minced
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
2 medium russet potatoes, cut into 1/2-inch cubes
1 14.5 oz. can diced tomatoes, drained
2 Tablespoons olive oil
Salt as needed
5 cups vegetable broth
1 cup frozen peas, thawed
Ground black pepper

Directions
Heat the oil in a large Dutch oven or 6 quart pot over medium-low heat until shimmering. Stir in the onion, celery, carrots, garlic, and 3/4 tsp salt. Cover and cook until soft, stirring occasionally, about 20 minutes.

Stir in the broth, potatoes, and tomatoes. Bring to simmer and cook until the potatoes are tender, about 15 minutes. Add the peas and remove from the heat. Let the soup stand for 2 minutes. Season with additional salt and pepper to taste.

Makes 6 servings.

Weeknight Tacos

For quick and tasty tacos on a weeknight, don’t resort a store-bought kit. Stale spice packets laden with chemicals and excess sodium are aren’t welcome. A simple combination of herbs and spices, along with chopped onion and tomato, will give your family the taste they crave. And you’ll only spend about 30 minutes making dinner.

To save time and get everyone involved, have your kids prepare your family’s favorite taco toppings while you cook the meat. For us that means shredded cheese, lettuce and chopped tomatoes, salsa and sour cream. Feel free to add avocados, onions and minced peppers. Whatever you like!

Equipment Needed
Cutting board
Chef’s knife
Measuring cups and spoons
Garlic press (optional)
12-inch skillet
Large spoon

Ingredients
1 medium yellow onion
3 cloves garlic
1 Tbsp canola oil
2 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Salt as needed
1 pound ground beef (the leaner the better)
1/2 cup canned tomato sauce
1/2 cup chicken broth
2 tsp apple cider vinegar
1 tsp brown sugar
8 taco shells (homemade are best)

Directions
Peel and mince the onion into 1/8-inch pieces. Peel and mince the garlic.

Heat the oil in a 12-inch skillet until shimmering. Add the onion, along with a pinch of salt, and cook until softened, about 5 minutes. Stir in the ground beef cook until no-longer pink, breaking it up with a wooden spoon. Drain the excess fat.

Add the garlic, chili powder, cumin, coriander, oregano, 1 tsp salt and cayenne pepper. Stir in and cook until fragrant, about 1 minute more.

Add the tomato sauce, chicken broth, vinegar and sugar. Stir and simmer until very thick, about 10 minutes. Season with additional salt and pepper to taste.

Divide the filling evenly among the taco shells and serve with desired toppings. Serve with a simple green salad for a complete meal.

Makes 4 servings.

Emergency (Wartime) Chocolate Cake

In 1918, the Royal Baking Powder Company of New York created a book of recipes, called Real War Recipes, designed to save on eggs, butter, milk and wheat flour.  The book was written in response to a call by the Conservation Division of the United States Food Administration, who was shipping such ingredients to Europe in support of our allies in the war effort and feeding a starving populace. While this modern recipe for Emergency Chocolate Cake didn’t appear in their book, it is inspired by typical recipes of the time.

Many people are under the impression that the name, Emergency Chocolate Cake, is in reference to the fact that it can be cooked to quickly, and with little effort, to quickly appease their chocolate cravings. While I can sympathize with that sentiment, it’s simply not the case. It refers to to the wartime situation and takes into account rationing during wartime efforts. Because of that, it's also a great cake for using food storage staples.

This cake is very easy to make. It’s moist and super rich, jam packed with chocolate flavor. It’s so rich, in fact, that you may want to make sure you’ve got a glass of milk on hand. It can be served straight from the pan or turned out and dusted with powdered sugar or a bit of whipped cream.

Equipment Needed
Measuring cups and spoons
8-inch square baking pan
Whisk
Mixing bowls
Rubber spatula
Cooling rack

Ingredients
Cooking spray
2 cups all-purpose flour
1 1/4 cup sugar
3/4 tsp baking soda
3/4 cup cocoa powder (Dutch-processed is best)
1 1/4 cups water
1 cup mayonnaise
1 Tbsp vanilla extract
Confectioners sugar (optional)

Directions
Place an oven rack in the middle position and preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with cooking spray and set aside.

In a large mixing bowl, whisk together the flour, sugar and baking soda.

In a separate bowl, whisk together the cocoa powder and water together until smooth. Add the mayonnaise and vanilla. Whisk until well blended and smooth. Add the mayonnaise mixture to the flour mixture and mix until well combined into a smooth batter.

Using a rubber spatula, scrape the batter into the prepared baking pan, smoothing the top. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 minutes. Remove the cake  and place the pan on a wire cooling rack. Let cool in the pan 1 to 2 hours.

Cut into squares and serve straight from the pan or turn the cake out onto a serving plate. Dust with powdered sugar if desired, or serve with whipped cream.

Makes 9 servings.

Black Bean Salad

Black bean salad is a great side dish for tacos, enchiladas, or any Mexican entree. It has a bright flavor and is very easy to make. It’s quick, too. It shouldn’t take you much more than ten minutes to put together. You can prepare it up to a day in advance, if you’d like, giving the flavors time to develop.

It’s no secret that I don’t like avocados so, I didn’t include any. If you like them, however, you can add 2 chopped avocados. Don’t add them until just before you’re ready to serve, though. Otherwise they’ll get too mushy and ruin the salad.

If using fresh corn, you’ll need about 3 to 4 cobs. If using frozen corn, thaw and drain before adding.

Equipment needed
Cutting board
Chef’s knife
Large spoon
Paring knife
Fine-mesh strainer
Mixing bowls
Whisk
Skillet
Measuring cups and spoons

Ingredients
2 medium tomatoes
2 cans (16 oz.) black beans
2 cups fresh or frozen corn kernels
1 Tbsp dried parsley or 1/4 cup fresh chopped parsley or cilantro
2 Tbsp olive oil
Salt
Pepper

For the Dressing
4 green onions
1 chipotle chile in adobo sauce (canned)
1 tsp honey
1/3 cup lime juice
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil

Directions
Trim the roots and remove any dried outer parts of the green onion. Slice thinly and set aside.

Remove the chipotle chili from the adobo sauce. Cut in half lengthwise and scrape out the seeds with the pack of your paring knife and mince. You’ll need about 1 Tbsp of minced chipotle. If you like it very spicy, leave in the seeds.

Core the tomatoes with a paring knife and cut into 1/2 inch cubes.

Rinse and drain the canned beans in a fine-mesh strainer.

Heat 2 Tbsp oil in a large skillet over medium-high heat until shimmering. Cook the corn, stirring frequently, until spotty brown, about 5 minutes. Remove from heat.

Mix the green onion, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in a large mixing bowl. Whisk in 2 Tbsp olive oil. Add the beans, tomatoes, parsley and toasted corn. Toss to combine. Season with additional salt and pepper, as desired.

Makes 6 servings.

Creamy Polenta with Parmesan Cheese

Polenta can be quite a nice treat, either as a side dish or main course. It’s odd to think that this much sought after, and sometimes expensive, dish began life as congealed corn much. Yup! Let hot corn mush harden and you’ve got polenta.

Italians don’t only each it after it’s firmed up, though. Intelligent foodistas that they are, they enjoy it hot from the pan as well, as creamy polenta. It’s the ultimate comfort food.

Contrary to what some may tell you, the best polenta is made from coarsely ground cornmeal. If you like eating craft glue, by all means, use a fine ground cornmeal. Otherwise, stick with a course grind. Stone-ground cornmeal is a close second choice, but because of it’s uneven grind, you get uneven results.

One of the nice things about this recipe is that it's so easy. My ten year old made the polenta you see pictured.

Equipment needed
Cutting board
Chef’s knife
Microplane or rasp grater
Measuring cups and spoons
Saucepan
Whisk
Wooden (or plastic) spoon

Ingredients
3 Tbl butter
2 ounces Parmesan cheese (1 cup, grated)
6 cups water
1 1/2 cups coarsely ground cornmeal
Salt as needed

Directions
Cut the butter into large chunks and set aside. Grate the cheese with a fine rasp grater or microplane. You should end up with about 1 cup of grated Parmesan.

Bring 6 cups water to a boil in a medium saucepan. Add 1 1/2 tsp salt. Slowly add the cornmeal, whisking the whole time to avoid clumps. Reduce to a simmer, stirring constantly. Cover and reduce the heat to low. Continue stirring often, making sure you get into the corners of the pan, until the polenta is smooth and soft. This can take anywhere from 5 to 30 minutes, depending on the humidity and corn meal. Taste to check if it’s done. It should have a warm toasted corn flavor and be smooth in texture. Stir in the butter and grated Parmesan. Season with additional salt to taste and serve.

Serve with additional Parmesan cheese, your favorite marinara sauce, or with any other desired toppings.

Makes 6 servings.

I posted a recipe for the firmed up version of polenta, earlier. I like this mash recipe better. If you want firm polenta, you can allow this mixture to cool, cutting it into squares and frying just as I did in the original recipe.

Braised Green Beans with Bacon

How can you go wrong adding bacon to green beans? I haven’t got a clue. This delicious side dish goes well with almost any entree. The addition of cider vinegar and brown sugar makes the flavor pop.

This recipe uses canned green beans for convenience, but fresh ones are always the best choice when you can get them. If using fresh green beans, trim the ends and then cut in half, widthwise. Increase the chicken stock to 1 cup and increase the cooking time to 5 minutes.

Equipment needed
Cutting board
Chef’s knife
Skillet
Wooden Spoon
Measuring cups and spoons
Paper towels

Ingredients
1 yellow onion
2 cans green beans, 15 oz cans
6 slices bacon
1/4 cup chicken broth
2 Tbl apple cider vinegar
1 Tbl brown sugar
1/2 tsp dried thyme
salt and pepper

Directions
Peel and mince the onion into 1/8 inch pieces.  Drain the green beans.

Cook the bacon in a 12-inch skillet over medium heat until crispy, about 8 minutes. Turn the bacon over a few times during cooking. Transfer the bacon to a paper-towel-lined plate to cool. When cool enough to handle, chop the bacon and set aside.

In the same skillet, cook the mined onion with a pinch of salt until translucent and starting to brown, about 8 more minutes. Add the drained green beans, broth, vinegar, brown sugar and thyme, along with 1/4 tsp salt and 1/4 tsp ground black pepper. Bring to a brief boil. Lower the heat to medium and cook until most of the liquid evaporates, 1 to 2 minutes. Season with salt and pepper to taste.

Makes 8 servings.

Egg Salad Sandwiches

Ah, the classic egg salad sandwich. Easy to make, yummy to eat. My wife certainly loves them. I'm  pretty fond of them, too. You don’t have to put egg salad on bread to enjoy it. It works nicely as a light side. If you’re not watching your carbs, though, why not? Toasting the bread first is nice, too.

The secret in this simple recipe is not to chop the eggs too finely. Keep it course or they will dissolve into the dressing.

Equipment needed
Cutting board
Chef’s knife
Measuring cups and spoons
Mixing bowls
Rubber spatula

Ingredients
1 celery stalk
1/4 yellow onion
12 hard-boiled eggs.
1/2 cup mayonnaise
1 Tbl dried parsley, or 2 Tbl fresh parsley, minced
1 Tbl Dijon mustard
1 Tbl fresh lemon juice
Salt and Pepper

Directions
Cut the celery stalk into long thing strips, then cut the strips crosswise into very small pieces. Mince the onion into 1/8-inch or smaller pieces. Cut the eggs in half, lay them on their side and coarsely chop.

Mix the mayonnaise, chopped celery, minced onion parsely, 1/2 tsp salt, pinch of pepper, mustard, and lemon juice in a large mixing bowl. Gently fold in the eggs. Season with addition salt and pepper to taste.

Spread on bread to make sandwiches, or eat as a cool summer side dish.

Makes 4 cups of egg salad, enough to make 6 sandwiches.

How to Make Garlic Croutons

I used to think of croutons and just dried bread squares. Let's face it. That's what they are. Most of the time the croutons I’d get in restaurants were okay, but once in a while I’d come across things that would be best used in slingshots to kill small rodents. Yes, they were that hard. Freshly made, however, croutons can be a revelation, adding a wonderful crunch and additional flavor to green salads and are a must for a good Caesar salad.

Croutons are simple to make at home. The results are well worth it, too. Certainly they’re better than the flavorless cubed formations you normally find in the supermarket. Baguettes are the classic choice for making croutons, but almost any type of bread will do. I like using homemade wheat bread. Leftover stale bread works great, too.

Equipment needed
Cutting board
Chef’s knife
Garlic press (optional)
Serrated slicing knife
Whisk
Mixing bowls
Rubber spatula (optional)
Rimmed baking sheet

Ingredients
2 large cloves garlic
1/2 loaf of sliced bread
3 Tbl olive oil
1/4 tsp salt

Directions
Adjust an oven rack to the middle position and preheat the oven to 350 °F.

Peel and mince the garlic cloves using a garlic press of chef’s knife. Using a serrated slicing knife, cut the bread slices into 1/2-inch thick strips, then cut each strip into 1/2-inch cubes. You should end up with about 4 cups of bread cubes.

Whisk the olive oil, minced garlic, and salt together in a large mixing bowl. Add the bread cubes and toss with your hands or a rubber spatula until completely coated. Spread the bread evenly onto a rimmed baking sheet. Bake on the center rack until golden brown, about 20 minutes. Allow the croutons to cool before serving.

Makes 4 cups of croutons.


Once made, croutons can be stored in an airtight container for up to a week, although I prefer eating them the day they are made.

Easy No-Cook Melba Sauce

Melba sauce is made from raspberries and current jelly and is a perfect topping for ice cream, fruit, or pound cake.

Traditional Melba sauce is cooked raspberries and current jelly. I love that combination, but current jelly is sometimes hard to find and a bit expensive. I wanted something less expensive and quicker to make, so I came up with this no-cook variation.

Note: If you choose not to use the current jelly, increase the confectioners' sugar to 1/2 cup and increase the apple juice to 1/4 cup.

Equipment Needed
Measuring cups and spoons
Blender or food processor

Ingredients
2 cups raspberries, fresh or frozen
1/4 cup current jelly (optional)
1/4 cup confectioners' sugar (powdered sugar)
1 tablespoon lemon juice
2 tablespoons apple juice

Directions
Puree everything together in a blender. Pass through a fine mesh strainer to remove the seeds, or leave them if you prefer.

Photo by Alexander Kalina