Cranberry-Tangerine Sauce

Thanksgiving is just around the corner and one of my favorite things to make is cranberry sauce. In the past, I have added lemon, orange and tangerine flavors. Citrus zest is one of my favorite ingredients, but there are also excellent citrus oils on the market, and you can also used flavored liqueurs like Grand Marnier or Cointreau. For this recipe, I used tangerine zest. This is really easy to make, and you will be happy with the results.

Cranberry-Tangerine Sauce

12 oz Cranberries (fresh or frozen)
1 c water
1/4 cup of tangerine juice
1-1/2 c brown sugar (see note on sugar)
2 tsp tangerine zest
pinch salt

Note on sugar: Try using a dark sugar. You can use turbinado (sugar in the raw), dark or light brown sugar. Use white sugar if that is all you have.

I used fresh berries. Rinse them in a colander. Inspect them and remove any soft or discolored berries.

Bring water, 1 cup sugar, 2 tsp. tangerine zest, and pinch of salt to a boil. Add cranberries and lower heat to medium. The berries will plump and the skin will break and crack. I love the sound as they pop! Occasionally stir until most of the skins have broken. Total cooking time with the berries is around 10 minutes. Add the last 1/2 cup of sugar. Remove pan from heat. Use a potato masher to mash the berries. If the mixture has too much liquid, return to the heat and reduce until it has a thick consistency.

Taste the mixture. Add more sugar or tangerine zest as desired. Let cool to room temperature, then place in a container to keep in the refrigerator. I make my sauce ahead of time. It freezes well.

If tangerines are not available, use an orange. I used the zest from two tangerines and the juice from one in the batch I made today. This recipe makes about 2 cups. I usually make twice this amount. Enjoy!

Sweet Potato Patties

Always looking for inspiration, I had two cold sweet potatoes left-over from dinner earlier this week. Potato patties are wonderful breakfast fare. I thought I'd try my hand at sweet potato patties. They turned out wonderfully. Here is my recipe.

SWEET POTATO PATTIES

2 medium sweet potatoes (about 3-4 cups)
2 eggs
1/2 cup Parmesan cheese (grated)
1/4 cup fresh cilantro (chopped)
1/2 tsp ground cumin
1 pinch of cayenne pepper
Salt & Pepper to taste

1-2 Tbsp Olive Oil

Begin with two medium-sized, baked sweet potatoes. Remove from the skin, and mash in a large bowl. Gradually add remaining ingredients & mix well. The final mixture will be loose and wet, but not runny.

Heat a skillet to medium-high. Add olive oil (may use non-stick spray instead). Use a tablespoon to drop sweet potato mixture into the pan. Flip patties after 3-4 minutes. They should be golden brown. Use spatula to slightly flatten all patties to 1/2-inch thickness after flipping. Remove from pan & place on plate with paper towel to drain excess oil. Makes 8-10 small patties.

The base mixture is the sweet potato, egg, and cheese. Experiment with your own favorite seasonings, such as scallions. Enjoy!

Fresh Corn Chowder

In the spirit of cooking seasonally, I was inspired to make fresh corn chowder on Sunday afternoon. One of my favorite restaurants in Boston, Todd English's Kingfish Hall, had a wonderful corn chowder on their menu. Sadly, it is no longer offered. Their version used pancetta for a wonderful combination of rich flavors.

My recent corn chowder was inspired by a sign at Gary’s Farm Stand, in Littleton, MA: “Last chance for fresh corn.” I bought eight ears, then visited another favorite stand, Verrill Farm, in Concord, MA. There I found excellent late-season, farm-fresh carrots, onions, and leeks. Both are just 15 minutes from our home in Boston's rural northwestern suburbs.

I want to share my general methodology, starting with the ham. I used a locally- produced ham, without any nitrates (as a healthier, delicious alternative). I cubed the ham, and browned it in a large stockpot.

Diced onions followed as soon as the ham was suitably browned. I added enough olive oil to sauté the onions with the ham. Once the onions were translucent, I opened a bottle of beer. Beer and wine are some of my favorite liquids for deglazing pans. So, half the bottle went into the pan. The other half refreshed the chef as he cooked.

Once the pan was deglazed, I added two small cans of chicken broth, and enough water to fill the pan halfway.

The remaining vegetables were chopped and cubed in order of “density” and length of time needed to cook. (I did very little prep work ahead of time; ingredients were chopped and added as they were prepared.) Since the carrots and potatoes were fresh and clean, I opted to leave the peel on. This also gave the chowder that rustic, country touch. Leeks and celery were also added.

Let’s not forget the corn! Fresh corn was cut directly from the cob. Use the back of a knife to scrape the cobs to get as much of the “corn milk” as possible.

Three bay leaves, savory and oregano were added for herbs, along with coarse salt and freshly-ground black pepper. After simmering for about 30 minutes, the “tasting” began. I added a few dashes of Worcester sauce, and more salt. Worcester adds a nice backnote of complexity.

After an hour of simmering and tasting, the chowder was done. I removed it from the heat and added milk. Never add milk while liquid is still boiling; the soup curdles and separates. I prefer lighter chowder, with milk instead of the traditional heavy cream. The taste is wonderful, and it’s healthier too! The chowder came together very well, and my wife gave it her enthusiastic seal of approval.

Feel free to create your own soup. Use the best, freshest ingredients you can get. If you use meat, caramelizing brings out great flavor. Make sure to deglaze the pan! Consider beer or wine as a deglazing agent. Add vegetables in good proportions to balance flavors. Sautéed onions and carrots add sweetness. You can use water or stock as the base liquid. Add seasonings and add salt gradually. Take care when using ham, since it also is a source of salt. Once the soup comes to a boil, turn the heat down to let it simmer. An hour of simmering should be fine. Don’t over-cook and create mushy vegetables.

Fresh Corn Chowder Recipe

* Use a large stock pot, 6 to 8 quart capacity.
* Brown cubed ham.
* Add drizzle of olive oil, and add onions. Cook until translucent.
* Add 1/2 bottle of beer (pilsner) or white wine to deglaze pan.
* Add carrots, potatoes, leeks and fresh corn.
* Season with bay leaves, savory, oregano, salt, pepper and Worcester sauce.
* Bring to a boil, then simmer for one hour.
* Add milk.
* Test vegetables for doneness. Add more salt and pepper to taste.

Ingredients

1-2 pounds Cubed Ham
3 Tbsp Extra Virgin Olive Oil
2 cups Diced Onions
1/2 bottle or can of beer
2 small cans chicken broth
6-8 cups water
1 pound Diced Carrots
1 pound Diced Potatoes
1 Leek Chopped
2 cups Freshly cut corn (off the cob, 6-8 ears)
3 Bay Leaves
1 tsp Savoury
1/2 tsp Oregano
3 Tbsp Worcester Sauce (optional)
4 cups milk (or to taste)
Salt & Pepper to taste

ENJOY!

More Flavor, Fewer Calories

I am sure I will write more on this subject, but I've spent some time reflecting on many ways to add flavor without calories. This was an excellent topic for dinner conversation with friends who are also trying to lose weight.

Here are my basic suggestions:

Fresh Herbs:

Fresh herbs are a great way to enhance flavor and dazzle your taste buds. My favorite herbs are chives, parsley, dill, basil, mint and cilantro. I am just starting my garden and it will include many fresh herbs this year.

Some suggestions include:

Potatoes: add dill, chives, parsley or any combination of the three

Pasta: try dressing fresh pasta with copped Italian Parsley and olive oil with a little cracked pepper, salt and freshly grated Parmesan cheese

Mac & Cheese: add dill or chives or chili powder for heat

Tomato Salad: Dice ripe tomatoes, add basil, fresh mozzarella, basil, then drizzle with olive oil and salt

Peas: add fresh peas and mint to a salad

Vinaigrette: I plan on writing more about vinaigrettes, but you can combine your favorite vinegar and oil with lemon grass, chives and lemon or lime zest and a pinch of sugar

I'm sure you can come up with your own favorite combinations.

Citrus Juice & Vinegar

Citrus juices and vinegar are great ways to add flavor without calories. Both are acid and can be strong. Consider balancing acid juices with something sweet.

I love vinegar on fish, spinach and potatoes. I gained the love of vinegar from my mother.

Salad with straight lemon or lime juice is wonderful.
Squeeze some lemon over watermelon. It is amazingly refreshing.

Mustard

Mustards have zero to 5 calories per serving and are packed with flavor. Try something besides yellow mustard or Dijon. I love some of the brown or "deli" mustards, including coarse ground mustard.

That should be enough to get you started. I will return to some of these topics in greater detail. Until then, enjoy these low calorie flavor enhancers!

Notes on Grilling – Slower is Better

I am a huge fan of barbequing with my Weber Grill. I prefer to use natural hard wood charcoal or briquettes for the best flavor.

One of the most common mistakes (or outcomes) from grilling is either burnt or undercooked food (or burnt on the outside and raw on the inside). My secret is using low heat or indirect methods.

For low heat cooking, patience is required. The coals need to “die down.” It is helpful to leave some of the old ashes in the grill. This helps inhibit the flow of oxygen, which in turn controls the fire.

For indirect methods, keep all of the charcoal on one side of the barbecue. This allows initial cooking directly above the coals. Once the meat or vegetables have been browned or caramelized, they can be moved off the heat, to the safe zone. You can grill with the lid off or on. Applying the lid also lowers the oxygen to control a hot fire.

Apply the lid to allow food to become infused with smoke. Consider adding wood chips to the fire for added flavor. I prefer fruitwoods like cherry and apple, but you can use hickory or mesquite. Make sure the lid vent holes are open and away from the coals to draw smoke across the food.

If you are in doubt about the doneness of meat, use an instant-read thermometer to gage the cooking. A good thermometer provides doneness guidelines for each type of meat (chicken, pork and beef).

These tips should help you grill flavorful, smoky, tender, moist food. Get out there and grill!

Grilled Summer Squash and Zucchini

Baby summer squash and zucchini make great grilled vegetables that are easy and quick to prepare. Select 1 or 2 vegetables for each serving. Trim ends off and cut lengthwise into 6 or 8 long wedges. Brush with olive oil and season with garlic salt and pepper. Add sesame seeds for interesting texture and flavor. Grill on low or indirect heat for a few minutes on each side, until vegetables are slightly soft. If all goes well, you will have nice grill marks on at least two sides. Feel free to experiment with other flavored oils and vegetables like egg plant or asparagus.

Spiced Apples

Apples are delicious and versatile. Baked or roasted apples are easy to prepare and they make great side dishes or desserts for many meals. Apple and pork go particularly well together.

I was inspired to create this dish the last time I barbecued a pork loin.

There are several types of apples with varying degrees of sweetness or tartness, and some maintain their firmness better than others when cooked. Braeburns are a favorite cooking apple.

Ingredients

1 Apple (Breaburn or other variety suitable for cooking)
1 Whole Cinnamon Stick
1 Cardamom pod
1 Whole Clove
3T Turbinado Sugar (aka Sugar in the Raw)
1t Orange or Tangerine Zest
3T Cointreau (or other orange liqueur)

Core the apple and leave the peel on. Begin to wrap the apple in aluminum foil. Place cinnamon stick, crushed cardamom pod, and whole clove in center of apple. Mix sugar and zest, then fill remainder of core with sugar mixture. Pour Cointreau into cored center until full. Finish wrapping the apple with foil to seal in ingredients.

Place apple on barbecue in indirect heat or 350 degree oven. Cook for 20-25 minutes, or until sides have softened. Allow time to cool. Remove apple from foil, discard spices, slice into sections and serve. (All of the alcohol evaporates.)

May be served as a side dish or desert. It goes particularly well with vanilla ice cream. Drizzle any liquid within the foil on top before serving.

Feel free to experiment with the spices. You can substitute ground spices for whole, just mix them with the sugar before adding them to the apple.

1 Spiced Apple servers 1-2 people.

Enjoy!

Instant Pudding Part 2

When I started this blog, I never expected to write about instant pudding--at least not twice.

I prepared a slightly different version of the instant pudding describe in my last entry. This time I added about 1/4-teaspoon of real vanilla to the pudding mix. This gave it a more authentic vanilla flavor. To that, I added a trace of freshly ground nutmeg.

When preparing the actual dish, I started with a base of three banana slices, added the pudding, and topped it with another banana slice.

During my last visit to Costco, it seems a rather large back of semi-sweet chocolate chips crept into my cart. (This bag was recently seen in a Facebook post.) It seemed a shame not to add some to the top of this dessert. So the pudding was generously topped with chocolate chips and another sprinkle of fresh nutmeg.

My wife insisted that I add this embellishment to my blog...so here it is! Enjoy!

Instant Pudding?

Well, I have to admit I'm not generally a fan of anything "instant" or "quick" when it comes to food. Oatmeal and pudding are two foods that come to mind. I'm a purist when it comes to using either rolled or steel-cut oats. I prefer the "whole" grain in its unadulterated form for both taste and texture. Equally, instant pudding was an unlikely choice for dessert.

My wife just returned from a four-day business trip & really wanted to indulge in the comforts of home. This included my "special" tuna salad, which I will save for another blog, and dessert. Now, she was really in the mood for cookies, but we had none. I considered whipping up a quick batch of sugar cookies, but we really needed something a little more immediate. So, while perusing our pantry, I discovered a box of Jell-O brand instant French Vanilla pudding. We love pudding, especially warm pudding on a cold winter's day.

Frankly, I had never made instant pudding, so I had never read the instructions. I assumed the milk would still need to be boiled and that the pudding would just set-up "instantly" with less fuss. To my surprise, the instructions simply read, mix two cups COLD milk with pudding mix. Whisk for five minutes and let set for five more.

Now this is where the foodie in me approached this particular task. I am fully capable of whisking something for five minutes. I love using a whisk to make whipped cream by hand. After searching for a whisk in our kitchen drawers, I could not find one. Instead, I found our hand-beater and got an idea. I combined the milk and mix in a bowl and began to beat the ingredients with all of the hand-power and enthusiasm I could devote to this task. The mixture began to froth. That gave me another idea. I wanted light and airy pudding.

After five minutes, the mixture was frothy and viscous. I transferred it to four small clear glass dishes to set.

It just so happens that I own another nifty gadget from the Microplane company. They make a special nutmeg greater. Freshly grated nutmeg is sublime. The dessert was topped with a pinch of fresh nutmeg and a sprinkling of coarse turbinado sugar (like Sugar in the Raw).

With three small steps, instant pudding was elevated to a masterful dessert. The frothy hand-mixed pudding preserved the airy texture. Freshly grated nutmeg added a gourmet touch. Finally, the turbinado topping added crunchy texture and bursts of sweet flavor.

In ten minutes a simple pantry item was elevated to gourmet status. My wife was happy with this new found treat & I will now add this to my repertoire of quick and easy desserts.

Side Note On Spices

Use a light hand with nutmeg, clove and cardamom; it is easy to overwhelm dishes with these flavors, so subtle hints are best. Many people do not like the strong flavor of clove. I often add trace amounts (literally enough to fit on the tip of a sharp knife) to dishes that call for cinnamon. A little clove adds nuance. Most clove-haters can't tell it's there and like the results.

Postscript: Carbon Footprint

My sister recently sent me a card that had the following caption on the front: Cinderella couldn't help but wonder about her carbon footprint. I made a comment to my wife that I reduced my carbon footprint by using a hand mixer to make our pudding.

After recently watching a Nova special about green energy in California, I was inspired to reflect on even the smallest tasks that both reduce our carbon footprint and contribute to renewable energy. I am delighted to use hand-power in the kitchen as much as possible. It may take longer, but it is fun, it burns calories, and cleanup is usually a lot easier (compared to a food processor or electric mixer). So, out of a humorous card and help from public television, I was inspired to do my part.

Blueberry Lemon Cake

I came up with this recipe in the fall, when wild Maine blueberries were in season. Several bags made it to our freezer so we could enjoy the season's bounty later in the year. Frozen berries are perfect for this recipe.

This is a delicious cake with bursts of blueberry and refreshing lemony zest. Use frozen blueberries or freeze fresh berries to prevent them from turning the batter blue. Preheat the oven to 350 degrees. Grate zest using a Microplane grater for best results. Use the zest from a whole lemon. Can be made as a single cake or as muffins.

Ingredients

3 cups all-purpose flour
4 tablespoons buttermilk powder
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1/3 cup of Canola oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
2 cups frozen blueberries
2 tablespoons maple or turbinado sugar (optional)

Preparation

Combine flour, granulated sugar, buttermilk powder, baking powder and soda, and salt in a large bowl. In a small bowl, beat two eggs; add oil, milk, vanilla and zest. Mix wet ingredients thoroughly and slowly combine with dry ingredients. Fold blueberries into batter and mix evenly. Grease a 9x13 inch pan with solid shortening. Add batter to pan and smooth with a spatula. Top batter with a sprinkling of maple or turbinado sugar (optional). Bake at 350 degrees for approximately 30 minutes, or until top is slightly browned and toothpick is clean when removed from cake. Allow to cool for 10-15 minutes.

Enjoy!

Rice & Broth

It is a cold, snowy day here and comfort food is on my mind. Rice and potatoes are two of my favorites, especially when prepared in chicken broth. Consider substituting broth or half broth and water for recipes that call for water. You may need to decrease the amount of salt to compensate for this change.

I prepared a simple rice dish using Jasmati rice and chicken broth. Jasmati rice is soft and flavorful. While homemade stock is amazing, use canned broth for a quick and easy substitute. Many are on the market. Most are low in fat. Some have low sodium and some are organic.

Rice in Chicken Broth

Basic Ingredients:

2 cups chicken broth
1 cup Jasmati rice (or white rice)
1 pinch of salt
1 pinch fresh ground pepper
1 chopped scallion (white and light green parts, reserve chopped green parts for garnish)
1 tablespoon of butter (optional)

Makes approximately 4 servings.

Preparation

Add broth, salt and pepper to a medium sauce pan. Bring to a simmer. Add rice, butter and scallions, stir once, and cover for 20 minutes. Remove lid, and fluff rice with a fork. Serve topped with chopped green scallions (optional).

Embellishments (one or more of the following):

Feel free to experiment to meet your individual taste preferences. The butter is optional, but makes for a richer flavor; however, it is perfectly flavorful when left out. Take advantage of what you have in your pantry or refrigerator. Use dried herbs if you don’t have fresh on hand. Use this as an excuse to buy fresh herbs if you haven’t done so before. Most grocery stores sell small packages of fresh herbs in the produce section.

1-3 tablespoons of fresh parsley, basil, chives, or dill
1 teaspoon of your favorite savory dried herb (basil or chives)
1 clove of garlic, smashed with the side of a large knife

Potatoes Cooked in Broth

Next time you boil potatoes, consider using broth. The last time I made mashed potatoes, I boiled russet potatoes in chicken broth. Fill the pan to one inch below the surface of the potatoes with broth or half-broth and half-water. Add one or two smashed cloves of garlic (optional). Boil for approximately 20 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and mash with the broth in the pan. Season with salt, pepper, butter (optional) and fresh chopped parsley, cilantro or dill (optional).

Summary

Broth enhances the flavor of some of your favorite dishes, without adding additional cooking time or complicated ingredients. While chicken broth is a favorite, consider using beef or vegetable broth. Make broth one of your pantry staples so it's always on hand. Neither of these dishes needs much attention while cooking and both take minimal prep time. Enhancing food's flavor with broth instead of butter or sour cream is a great way to reduce calories. Enjoy these tasty comfort foods!