Know your herbs and spices.

Basil

• Flavor: Peppery, sweet, with a hint of clove
• Classic pairings: pesto, vegetable soup, tomato salads
• Other uses: insect repellent … steep 1 cup fresh basil leaves in 2 cups of just-boiled water for 20 minutes. Let cool. Pour into a spray bottle and mist around patio or deck to ward off mosquitoes and flies.

Bay Leaf

• Flavor: Strong, pungent, with a woodsy aroma
• Classic pairings: beef stew, pot roast, gravies

Cardamom

• Flavor: delicate hints of lemon, cinnamon, eucalyptus
• Classic pairings: chicken curry, pickled herring, coffee cakes

Chives

• Flavor: mild, oniony
• Classic pairings: dips, mashed potatoes, egg dishes
• Other uses: natural pesticide … boil 1 cup water; add 1/4 cup chopped fresh chives. Let sit, covered, overnight. Strain; add 2 cups cold water. Pour into spray bottle. Mist flowering plants 3 times a day with the liquid to remove aphids.

Cilantro

• Flavor: grassy scent with a citrusy hit
• Classic pairings: Asian soups, chutneys, chimichurri
• Other uses: delicious drizzle … blanch one small bunch of cilantro leaves in boiling water for 5 seconds. Rinse in cold water; drain well. Puree in blender with 1 cup olive oil; strain through coffee filter. Refrigerate up to 2 weeks.

Cloves

• Flavor: pungent, sweet, slightly medicinal
• Classic pairings: ham, fruit chutney, gingerbread

Dill

• Flavor: light and fresh, with faint anise taste
• Classic pairings: salmon, boiled potatoes, beets
• Other uses: flavored butter … combine 2 or 3 tablespoons chopped fresh dill with 1/2 cup room-temperature butter, a pinch of salt, and black pepper. Mix well; shape into log. Refrigerate in plastic wrap; slice off pats as needed.

Fennel

• Flavor: intense, licorice-like
• Classic pairings: potato salad, rye bread, bouillabaisse
• Other uses: breath freshener … pass a bowl of seeds for guests to chew on after dinner.

Ginger

• Flavor: spicy, biting, sweet
• Classic pairings: pastries, soup, Asian stir-fries

Lavender

• Flavor: sweet and floral
• Classic pairings: cakes and icings, ice cream

Lemon grass

• Flavor: citrusy; lemon-like scent
• Classic pairings: Asian soups and stews, curries

Mint

• Flavor: refreshing, cool, sweet
• Classic pairings: lamb, iced tea, green peas, fruit salad

Nutmeg

• Flavor: sweet, warm, aromatic, with a slight bitter edge
• Classic pairings: eggnog, stewed fruit, pound cakes, creamed spinach
• Other uses: spicy lip balm … combine 1 teaspoon coconut oil, 1 teaspoon beeswax and a small pinch of grated nutmeg in a microwave-safe bowl; microwave for 1 minute until melted. Stir in 1 tablespoon almond oil and drop of nutmeg or cinnamon essential oil. Pour into small glass jars and let cool completely before capping/using.

Oregano

• Flavor: assertive, peppery
• Classic pairings: garlic bread, Italian tomato sauce, chili, Greek salads, grilled fish
• Other uses: cough remedy … simmer 1 to 2 teaspoons of dried (or 1/4 cup of fresh) oregano leaves in 2 cups of barely boiling water. Remove from heat; let sit, covered, for 15 minutes. Sweeten with honey; drink while warm.

Parsley

• Flavor: grassy and fresh
• Classic pairings: boiled potatoes, cold soups
• Other uses: mouth/breath freshener … counteract bad breath by chewing a sprig of fresh parsley. This benefit is the reason why parsley is so commonly used as a garnish. Some may find that they need to chew on multiple sprigs; depending upon what you ate!!

Rosemary

• Flavor: strong, sweet, with a piney fragrance
• Classic pairings: leg of lamb, roasted potatoes, poultry, split pea and bean soups

Sage

• Flavor: woodsy, faintly bitter
• Classic pairings: roast chicken and pork, risotto
• Other uses: crispy garnish … wash and completely dry 12 whole sage leaves. Heat 1 tablespoon olive oil in a skillet over medium heat; fry sage about 1 minute on each side or until lightly crisped. Toss on pasta, vegetables or other side dishes.

Tarragon

• Flavor: strong and tart with a suggestion of licorice
• Classic pairings: roast or sauteed chicken, omelets, in sauce for fish or lobster

Thyme

• Flavor: pungent, warm, traces of lemon and mint
• Classic pairings: tomato soups, casseroles, poultry stuffing, pates

Source: Family Circle, 11/09/2004

Know Your Onions!

Yellow onions: Also called globe or cooking onions, they are the most common cooking variety. They are ideal for using in soups, stews and sauces and great for caramelizing.

White onions: These mild-flavored onions can be eaten raw in salads and sandwiches, but become stronger in flavor the longer they are stored. They are traditionally used in Mexican recipes.

Sweet onions: Large specialty onions with names like Vidalia, Texas 1015, Walla Walla and Maui are sweet enough to eat raw. Available for just a few weeks in spring and summer, they don’t keep well so use them up.

Spanish onions: These onions are milder than their yellow onion counterparts. They can be eaten raw in salads and sandwiches.

Shallots: With their pink-tinged skin and flesh, these dainty French bulbs have a garlicky flavor, making them ideal for sauces and salad dressings.

Red onions: Red onions have an even cleaner, sweeter flavor than yellow or Spanish onions. Popular in Mediterranean dishes, they’re delicious in salads and great on the grill.

Pearl onions: Small and mild, these keep their shape even after slow cooking in a savory stew. They’re also great pickled.

Green (spring) onions: Also known as scallions, green onions have slender white bulbs and green tops. The spring onion has a more developed bulb. Eat them raw in salads or stir-fry in Asian dishes.

Cipollini onion: Because of their flattened bulb they’re also called button onions. They have a slightly nutty taste, great for adding flavor and style to many dishes.

Hard-Chargin’ Blue Cheese Stampede Burgers

Ingredients:

• 2 pounds ground beef
• 1/4 cup chopped onion
• 3 tablespoons tabasco sauce
• 2 tablespoons honey
• 1 tablespoon garlic salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 6 ounces blue cheese (cut into 6 round, patty-like, pieces)
• 6 hamburger buns, toasted
• roasted red peppers (fresh of from a jar)
• 6 portabella mushrooms, grilled

Preheat the grill to medium-high heat. Combine ground beef, onion, tabasco sauce, honey, garlic salt, red pepper flakes and black pepper in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese, pinched edges of meat fully around the cheese so that no cheese is showing. Grill 8 to 10 minutes or until done.

Meanwhile, grill red peppers and portabella mushrooms.

Place burger on bun and top with roasted red peppers and portabella mushroom.

Blue Cheese Deviled Eggs

Ingredients:

• 24 boiled eggs
• 1 cup (4 ounces) crumbled blue cheese
• 2/3 cup Hellman’s mayonnaise
• 2 tablespoons minced fresh parsley
• 1 teaspoon hot pepper (tabasco) sauce
• 1/2 teaspoon celery seeds
• 1/2 teaspoon black pepper
• Celery (finely diced)

Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper (tabasco) sauce, celery seeds and black pepper; stir until well blended. Evenly fill the whites with the mixture. Refrigerate eggs until ready to serve. Sprinkle tops with diced celery before serving.

Asian-Lime Ribs

This is an excellent summer-time rib meal. (Well anytime is actually a good time for a rib meal!) Most likely you’ll get addicted to the sauce … very complex in taste with several layers of flavor (sweet, tart, spicy, full-bodied, yet light-tasting). You’ll really come to like this simple rib dinner!!

Get two (2) racks of quality spareribs for this recipe…

For the Rib Rub:

• 2 tablespoons ground cinnamon
• 2 tablespoons kosher salt
• 2 tablespoons crushed black pepper
• 1 tablespoon ground cloves
• 1 tablespoon ground coriander

For the Asian-Lime Sauce:

• 3 tablespoons ginger, coarsely chopped
• 2 tablespoons garlic, coarsely chopped
• 3/4 cup rice vinegar
• 1/2 cup low-sodium soy sauce
• 1/2 cup ketchup
• 1/2 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 1/3 cup brown sugar
• 1/4 cup hoisin sauce
• 2 tablespoons dark sesame oil
• 1 tablespoons crushed red pepper flakes

I. Preparing the ribs

1. Remove the skirt flap from the sinew side of the ribs. This piece should be grilled along with the ribs.
2. Cut off the breast plate and feather bones. These two should be grilled along with the ribs.
3. Remove the sinewy membrane by pulling with a paper towel.
4. Trim some of the unnecessary fat from the ribs.
5. “Dock” the meat between the bones for extra flavor. Docking is the process of pushing a fork into the meat between the bones.
6. Place the ribs in a shallow roasting pan. Combine the ingredients for the rub and apply generously to the ribs using your hands to really push the ingredients into the meat. Cover with foil and refrigerate for at least 1 hour. Longer exposure to the rub isn’t necessary since most of the flavor will penetrate the ribs in the first hour.

II. Roasting the ribs

1. Double check the foil to make sure it fits snugly around the edges of the roasting pan.
2. Slow-roast the ribs in 250 degree oven for about two hours. Check the ribs after 1-1/2 hours. You want the meat to be pulling away from the bone.

III. Grilling the ribs

1. Before you heat up the grill, you’ll need to coat it with a nonstick spray. The sauce has sugar in it and tends to stick to the grates when the sugar melts from the heat. Spray the grates generously or rub with an olive oil-soaked paper towel.
2. Preheat the grill to medium-high.
3. Prepare the sauce by stirring all the sauce ingredients together.
4. Brush sauce onto the ribs, coating nicely.
5. Place ribs on the grill. When they begin to develop a little black char on them, flip (the ribs; please don’t do a flip yourself!!) and brush the ribs again with the sauce. Repeat this process at least twice so that the ribs become well glazed and nicely charred. Should only take about 15 minutes.

NOTE: By slow-roasting the ribs first in an oven, you ensure this tough cut will be tender. Then finishing the ribs off on the grill will give it that nice outdoor flavor!

IV. Presenting the ribs

1. Allow the ribs to rest for 10 minutes on a cutting board.
2. Hold the rack vertically and cut the ribs between the bones.
3. Serve with chilled cucumbers with mint vinaigrette and plenty of extra sauce for dipping!

Cucumbers with Mint Vinaigrette

Puree in a blender:

• 10-15 fresh mint leaves
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 2 teaspoons fresh ginger, chopped
• 1/2 teaspoon crushed red pepper flakes

Use English cucumbers sliced thinly (about 4 cups) on a mandoline. Leave the skin on the cucumber as the rough, green peel is attractive. Toss with the puree, chill, and serve.

Cream Cheese Frosting

This is a killer recipe for any cake or other dessert!! This frosting is hard to beat….

Ingredients:

• 3/4 cup butter, softened
• 1 (8-ounce) cream cheese softened
• 1 (3-ounce) cream cheese softened
• 3 cups sifted powdered sugar
• 1-1/2 teaspoon vanilla extract

Beat first 3 ingredients in mixer until creamy. Add powdered sugar and vanilla extract, beat until smooth.

Thanskgiving 2007

What a year for the food!!! Giving thanks indeed!!

This year, the extended family (sisters & their families, Mother and my family) decided to forgo getting together for both Thanksgiving and Christmas since both holidays are so close together. So this year Mother join my family for the Thanksgiving dinner at our home.

As with most cooks, the preparations and some of the cooking started the day before Thanksgiving. Trust me, you want to do as much as you can beforehand rather than trying to do everything in one day!!!

So this is what our Thanksgiving dinner menu looked like:

1. Herb Roasted Turkey with Caramelized Onion Gravy << click for recipe >>
2. Green Bean Casserole << click for recipe >>
3. Maple-Baked Sweet Potatoes << click for recipe >>
4. Tipsy Cranberry Sauce << click for recipe >>
5. Garlic Mashed Potatoes << click for recipe >>
6. Garlic Breadsticks
7. Mom’s Dressing
8. Veggie tray with homemade dip
9. Spring salad (spring salad in the fall?? you bet!!)
10. Kahlua Cocoa Coffee Cheesecake (from The Cheesecake Factory)
11. Adam’s Peanut Butter Cup Fudge Ripple Cheesecake (from the Cheesecake Factory)
12. Traditional Cheesecake (from Callie’s Catering in Mansfield)

And here are some photos of the food:

Turkey Cakes with Chipotle Mayonnaise

So Thanksgiving or Christmas is over… and you have all that turkey left over. Your eyes were definitely bigger than everyone’s stomach when you spotted that giant of a bird in the supermarket. And now… you must decide what to do with all that turkey! Turkey sandwiches are going to get old really fast… Turkey quesadillas are out of the question… Turkey pot pie? Maybe… But what you want is something easy to put together… Something that can be frozen and reheated at a moments notice… What you want is……

Turkey Cakes with Chipotle Mayonnaise!!!!!

Ingredients:

• 1 green onion, finely cut up
• 3/4 cup loosely packed FRESH cilantro leaves
• 1 cup leftover mashed potatoes
• 3/4 pounds (about 3 cups) leftover turkey, skin removed, cut into large chunks
• 1 tablespoon all-purpose flour
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1 garlic clove, crushed with a press
• 1 can (15- to 19-ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons FRESH lime juice
• 1/3 cup reduced-fat Hellman’s mayonnaise
• 2 teaspoons tabasco sauce with chipotle or adobo puree
• lime wedges (optional)

NOTE: Adobo puree is a thick, vinegary sauce canned with chipotle chiles. It is available in Latin markets and in some supermarkets.

In a food processor with knife blade attached, pulse onion and 1/2 cup cilantro 6 times. Add potatoes and turkey; pulse 5 to 7 times, scraping side of processor with rubber spatula to combine (turkey should be chunky). Shape by 1/3 cups into eight 3-inch patties; dust with flour.

In a nonstick 12-inch skillet, heat 2 tablespoons of oil over medium heat. Add turkey cakes, cook 10 to 12 minutes, until golden brown on both sides, turning over once.

Meanwhile, in a 1-quart saucepan, heat remaining oil over medium heat. Add garlic, cook 30 seconds to infuse oil, stirring occasionally. Stir in beans and corn; heat through. Stir in lime juice and remaining cilantro leaves. In cup, stir mayonnaise and hot pepper sauce.

Serve turkey cakes with chipotle mayonnaise, bean salad, and lime wedges.

Spicy Grilled Chicken Wings

Ingredients:

• 12 whole chicken wings
• 2 tablespoons garlic salt
• 2 tablespoons black pepper
• 2 tablespoons cayenne pepper
• 2 tablespoons fresh Greek oregano leaves
• 2 cups Blue Cheese dressing (see recipe below)

Rinse the chicken wings under cold running water, then drain and pat dry with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.

Preheat your grill to medium-high.

Spray grate with cooking spray (do not spray directly into the flame) and grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese dressing.

Blue Cheese Dressing:

• 1/4 pound blue cheese
• 1 cup Hellman’s mayonnaise
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2/3 cup evaporated milk
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery seed

Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

Herb and Butter Baked Cod

Flaky cod fillets baked with a medley of fresh herbs and mustard are a perfect entree for an early spring meal.

Wine pairing suggestion: Pair with either a light, tropical Sauvignon Blanc or a medium-bodied Pinot Noir.

Ingredients:

• 6 (6-ounce) cod fillets
• 1-1/2 sticks melted, unsalted butter (3/4 cup)
• salt and pepper
• 1/2 cup mixed fresh herbs (parsley, thyme, dill, mint, chervil or basil)
• 1/2 cup grainy French mustard

1. Preheat oven to 400 degrees.
2. Place the cod fillets in a 9×13-inch baking dish.
3. Pour the butter over the fish and season with salt and pepper.
4. Sprinkle all but 2 tablespoons of the herbs on top of the fish.
5. Bake, uncovered, for 20 minutes or until just flaky tender.
6. Remove from oven and place the fish on a serving platter.
7. Put mustard in a medium bowl and slowly whisk in the herbed butter from the pan.
8. Add the remaining 2 tablespoons fresh herbs and pour over fish.
9. Serve at once!!