Reviews

I just realized that I haven’t talked to you about brining?!? Even an hour will make such a difference. For poultry or pork, this is an incredibly simple, quick way to add a whole lot of juiciness! It seems odd, but by soaking the meat in salted/sugar water, a little bit of the natural juices are drawn out, but they are re-absorbed, and more importantly, HELD with the extra bit of flavoring. For about each pound of “white meat”, add one cup of water to a large container – typically about 1 quart of water for every 3-4 pounds of meat. Add one cup of coarse salt (1/2 cup table salt) and ½ cup sugar for every 1-2 quarts water. Soak the desired meat in the brine (in the fridge) for at least an hour… longer if you can, up to 24 hours. Some recipes add other flavor elements, like lemons, or onions, or other savory ingredients. Drain, rinse, and pat dry. Then cook, however you usually cook. Me, I love ATK’s Crisp-Skin High-Roast Butterflied Chicken with Potatoes recipe. Using a flavored butter spread under the skin of the chicken, and then roasting at a high heat, you can make juicy, yet crisp chicken and wonderful potatoes - all in one pan! (You layer the potatoes under the rack that holds the chicken; so they’re flavored with schmaltz, i.e. chicken fat). I add a few thinly sliced onions to the potatoes, and MAN, that is a great meal! That was last night’s dinner. I’m still full.

I was reminded of this recipe this weekend - a simple and elegant dessert with little to no fuss. From “Everyday Foods” by Martha Stewart, this Cream Cheese Pound Cake is delightful! I’ve made this a few times, and so have some family. I feel I must warn you – it IS addictive. Sort of a cross between cheesecake and pound cake, it tastes great all by itself. Add some berries or chocolate sauce and/or some whipped cream… well, you can just imagine the wonderful results. I try to freeze one loaf for later (it does freeze well), but it doesn’t stay “hidden” for long. Indulge!

Jeff & Anita found this recipe, and have served it a few times, to everyone’s delight (including mine)! From Giada De Laurentiis, for a flavorful appetizer or unique snack, I strongly suggest that you try Grilled and Stuffed Mushrooms with Sausage and Gorgonzola. Honestly, they could make a meal with a little pasta and a good green salad. The prep is easy, the flavor supreme. They’re just a touch spicy depending on the sausage you choose. According to Anita, only one person has considered them too hot, but that guest is sensitive to any “heat”. Instead of the large portabellas, to provide more, smaller servings they used crimini mushrooms (also known as “baby portobello”, which basically they are). Whatever shroom you opt to use, these are great!

As much as I hate to repeat my work, my family had asked me to make the ”Greek Pizza” I had made in October as a nibble for Christmas Day – they all had enjoyed it. Unfortunately, I couldn’t find a place in town that had any lamb! I heard from two different stores that their latest shipment was “sub-par”, so they weren’t going to order any more until after the first of the year. So I looked, and LOOKED for another inspiration, but nothing appealed to me – THEN I checked my old file of recipes! I found a recipe for Shrimp Scampi Cheesecake Appetizer that I had bookmarked a couple years ago, and had never made. After going back to All-Recipes.com, and reading all the reviews (which I highly recommend!!), I decided to make an almost half recipe and bake it as a dip instead of a bunch of mini pastries. By “almost half”, I mean half the cheese, 2/3 the cream cheese and cream, half the eggs and salt – full quantity of onion and garlic. I lined & baked two small casserole/large ramekin dishes with a couple buttered layers of Phyllo (big pastries, if you will – should have done three…). Again, as not all members of my family like seafood, I filled one ramekin before I added the shrimp, then went “to town” on the other one and a half (half a pound of shrimp in about 3 or 4 cups – it was Christmas, after all). Served it with a bunch of different crackers - I am in love with the new Triscuits with cracked black pepper and olive oil! Also served a few lemon wedges on the side… Even the kids liked it!!!! The adults raved. With a little nuking (and smoothing of the surface with my addition of a little sour cream on top), the second serving was just as good! It’s very rich, and as my title states, decadent (and a little pricey); BUT, ohhh so tasty! Very easy to make and impressive to all – with or without shrimp. If you REALLY want to make an impression, try using the original recipe’s suggestion of puff pastry cups (or the reviewers’ suggestion of Phyllo cups) – especially for a party. The filling can stand alone as a dip/spread quite well, and you can save yourself a lot of hassle. Happy New Year! p.s. Like so many good recipes, nobody liked the name! I ended up calling it “Shrimp Scampi Cheese Dip”, or if you use the pastry, try Shrimp Scampi Cups… J

I made “Fried” Chicken with a twist last night – in fact the segment, courtesy of CBS News and Chef George Duran was titled “Unexpected Twists On Comfort Foods”. “Guiltless Oven-Fried Chicken”, made with boneless skinless chicken thighs coated with a spicy (low-fat) mayonnaise blend and panko was, well, one of the best “fried” chicken recipes I’ve ever had – including the Colonel’s! I admit, I like things spicy, so I used Chinese chili powder as opposed to the “normal” chili powder we’ve grown accustomed to (much hotter); the prep was extremely easy, baking time short, clean up simple… The flavors and textures – well, I can’t compliment enough! My only complaint is that it didn’t make enough! Two of us devoured what was supposed to make four servings. Next time I will double the meat, and enjoy the leftovers. I don’t think you need to double the other ingredients (just be generous in your measuring) – I had mayo blend and panko to coat a few more pieces. Comfort food is definitely the right description! This recipe is a “keeper”!

A while back I posted an article about Strata ; just recently, I’ve relayed a tip on enhancing the flavor of less expensive mushrooms. When telling you about our family’s Thanksgiving, I practically drooled as I wrote about Mom’s stuffing being my favorite part of the meal. Well today, I’ve seen a recipe that brings the best of all of those! From Martha Stewart’s guest Chef Vitaly Paley, this recipe for Savory Bread Pudding looks amazing. Elegant in presentation, a great blend of flavors, I could practically taste it while watching TV – without that much needed invention of “smell-a-vision” The above link sends you to the main preparation; here’s where to find the Fresh Pork Sausage and Persillade (a fancy name for a garlic and parsley blend). This meal is definitely going on my “must do” list! What a great winter treat.

A former co-worker and I have kept in touch and have become even better friends since. Even though we live only a few miles from each other, we just haven’t gotten together for several months. So this weekend we made plans… Pizza and beer on a Sunday afternoon - not much to ask for, right? Well, we got a whole lot more than we asked for. And it was great! Instead of a franchise, we opted for a local Italian, family run restaurant, Cortese’s , established in 1947. The atmosphere was comfortable – even if it had been packed, it would not have felt crowded. There was a group at the bar watching a football game – but quiet enough so that the rest of us could converse. The service was delightful and helpful – I only wish I had caught our server’s name… We were relaxed and pampered the entire visit – which we stretched out to enjoy our reunion. The half mushroom and extra cheese/half Florentine pizza was so rich and delightful that we each took some home. I have to admit that I sometimes resent going to a restaurant where I can make whatever I’m served better, and definitely cheaper. This was an exception. Okay, it was a little pricier than a "chain" pizza place – but infinitely more enjoyable. Bottom line, support your local businesses – and spoil yourself once in a while at the same time!

Years ago, my Aunt told me that she will not make a recipe that has more than five (?) ingredients. I jokingly asked her if that included salt & pepper – and she said “Yes”! Well, this episode does not quite meet that quota; five ingredients, NOT including water or S&P, but I liked it, and I hope you will, too. From Everyday Food (through Martha Stewart on PBS), they recently aired “Fast with Five” , episode 403 – and obviously, I thought of you, Aunt Carol! Interesting, easy meals were presented – beef, lamb, pasta and chicken entrees with veggie sides – and even a chocolate cake. Enjoy a moment of simplicity.

You know that I have raved over America’s Test Kitchen… and now they have a “sister” PBS program called “Cook’s Country”! I’ve just watched the first episode that aired in my region, AND I LOVE IT!!! Old, old, and even older recipes: REBORN! A little lighter, a little healthier, and yes, a little better – but they still bring back memories. Chocolate Blackout Cake, and Strawberry Poke Cake were featured today – and wow, I’ve loved what my Grandmas made, but this looks soooo good… My favorite ladies aren’t here to critique – but I think that they would appreciate the revisions. Please, check it out

Just like any neighborhood anywhere, there are people you say “Hi” to, some you don’t see at all, and usually at least one, well… And then there are the people you get to know and like, such as Betty. Almost every spring there’s a new motif to her front garden. The house is always immaculately cared for. Even when they head down South some winters, the sidewalk is always shoveled. Betty likes sitting on her front porch, and never fails to have a friendly word. You can tell that she is a creative person, and has mentioned over the years that she did “some writing”. Silly me, I didn’t realize until just recently that she is published. I tell you all of this, because her latest endeavor is a cookbook! I haven’t had a chance to try any of the recipes from Betty Williams’ Soulful Cooking, but I HAVE had the opportunity to nibble on some of her goodies! Her Sweet Potato Rolls with Walnuts melt in your mouth… Her cookbook shows the same care and attention as what is visible in her home – a lot of love thrown in as the main ingredient. My one regret is that there are beautiful pictures of her creations, but none are labeled… I am anxious to try some of the seafood recipes, because while I enjoy it, I’ve never felt comfortable creating it. She makes it seem easy. There are lots of “old fashioned” recipes that never get old, and it’s great to see them! Tradition is important, as well as healthy and enjoyable! Available at www.bettywilliamsbooks.com and local Binghamton retailers. I urge you to check this one out.