Cooking and Recipes IV, Hosted by Oiseau

Add the orzo to the boiling water a couple of minutes before slipping the pork chops into the hot oil.

Serves 4
Table salt

1 cup orzo

4 cups baby spinach

2 tablespoons olive oil

1 medium clove garlic , minced

1/2 teaspoon grated lemon zest

Ground black pepper

1. Bring 3 quarts water to boil in large pot over high heat.

Add 1 teaspoon salt and orzo and cook until al dente.

Reserve 1/4 cup cooking water and drain orzo.

2. Meanwhile, place spinach, oil, garlic, and lemon zest in large serving bowl. Add drained orzo and toss to coat, adding reserved cooking water as necessary, until spinach is wilted. Adjust seasonings with salt and pepper. Serve.

The kind of pots and pans you buy depends on your own personal preference. Generally, stainless is the most versatile, though both hard-anodized and nonstick have their fans.

Look carefully at cookware sets — while they're often a great deal, they may not include exactly what you need. Our ideal set-up includes:

9-inch omelet pan

12-inch skillet

8-quart stockpot with a lid

1.5-quart sauté pan with a lid

1.5-quart saucepan with a lid

3-quart saucepan with a lid

In addition to that, you might want the following:

9-inch cast-iron skillet

Roasting pan and rack

Ridged grill pan

5-quart Dutch oven

Steamer insert for saucepan

Casserole dish

From Chelsie Kenyon,
Your Guide to Mexican Cuisine.

This platter is an easy and festive way to showcase a variety of great Mexican samplers. It's perfect for cocktail parties or to serve to your guests while you finish preparing dinner. You can use the suggested items or substitute other items you have on hand.

INGREDIENTS:

1/2 of a large tomato

4 oz panela (queso fresco)

1/2 avocado

1 small quesadilla (tortilla,

meats, cheeses or other fillings)

1/2 cup refried beans

1/2 cup black beans

1/4 cup scoop guacamole

3 flautas or taquitos (3 tortillas, 1/2 cup meat or cheese filling)

1/4 cup crema

1/4 cup chunky salsa or pico de gallo

crumbled cotija (for topping)

PREPARATION:

Prepare a quesadilla by using one small tortilla, filled with your choice of meats and cheeses and folded in half.

Heat until cheese is melted and slice into thirds.

Place flauta/taquito filling down the center of each corn or flour tortilla. The filling is usually a meat cooked with seasonings but cheese or chiles can be used as well, be creative. Roll up and secure each one with toothpicks. Fry in hot oil until tortilla is browned. Drain on paper towels and cut each one in half.

Slice the cheese lengthwise into 3 pieces and cut the avocado into 3 slices.

To prepare the platter, warm the beans and place them in the center of the plate. Add the scoop of guacamole to one side of the beans and the salsa on the other. Begin by placing the the tomato slices evenly spaced.

To do this, think of a clock and place them at 12, 4 and 8 o'clock. Then place a cheese slice to the right of each tomato. Then place the quesadilla slices and two pieces of flauta or taquito to the right of the cheese.

You should have just enough room to place the pieces of avocado to complete the ring of appetizers.

Pour some crema over each flauta or taquito and sprinkle the cotija over the beans.

Serve while hot.

For the 5th of May Celebrations

Thanx for that recipe for Red Velvet Cake, Oiseau. I LOVE it! And yes I always think of that movie "Steel Magnolia's" too,when thinking of the cake.

Recipe from Sylvia’s Family Soul Food Cookbook, by Sylvia Woods and Family, published by William Morrow, 1999
This recipe is available for a limited time only.

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
User Rating:

Seven steps to successful icing of your luscious layer cake

1. Make sure the cake is thoroughly cooled and the frosting is smooth and spreadable. Temperature is key here: Most frostings spread on evenly and beautifully at room temperature.

2. If the cake is a single layer, set the cake flat side up on a cardboard round (if you have one) or flat serving plate. If it is two or three layers, set the first layer flat side down. (If your cake layers have excessively high domes, you should slice the dome off with a serrated knife so the cake will sit evenly.) Lightly brush off all crumbs with a soft pastry brush.

3. Tear small strips of wax paper and tuck them under the bottom layer, leaving about an inch of paper exposed around the cake. This is to keep the frosting off the serving piece.

4. If you are frosting a two-layer cake, spread about 1/2-inch of frosting over the bottom layer with an offset spatula held at a slight angle. Place the second layer over the frosting, flat side up. For either one- or two-layer cakes, frost the top, then the sides, using the spatula to draw and smooth the frosting over the surface of the cake, holding back about 1/4 of the frosting.

5. Put the cake in the fridge for about 10 minutes to set the frosting and prevent crumbs from getting mixed in.

6. Place spoonfuls of the remaining frosting on the top of the cake. Add frosting to the sides, if needed, and smooth with the spatula held at a 90 degree angle. Spread the frosting on the top, using the back of a spoon or offset spatula to create peaks and valleys, if desired, aiming for a beautiful and even finish.

7. Remove the wax paper before serving.

Don, so sorry to hear about Mom's ordeal this winter, but happy you were able to help her through it. Sorry about being so late getting back in here, but as we all know, there is only so much time in a day.

Spring is just around the corner, so they say, and I certainly hope all your seedlings grow profusely. I do so like your attitude regarding your world and the "real world".

Now today I come with a wine tip. No need to worry about pairing red or white with a certain cusine for this tip. Just enjoy!

The secret to enjoying a good wine is:

1 - Open the bottle to allow it to breathe.

2 - When it does not breathe, give it mouth-to-mouth.

I just love this tip, don't you?

Must admit I am not the most organized person around when it comes to knowing exactly what I have in my freezers, and cupboards. This weekend I found a container of cottage cheese in my freezer, I mistakingly put in there, sometime last month. It is the same size as the containers of sweetened strawberries I buy for hubby, this time of year, when the fresh strawberries aren't in season.

After some searching, I found yes you can freeze cottage cheese. I don't evem remember why I bought the cottage cheese. Must have been some recipe that called for it that caught my eye, but I forgot about it. LOL

Anyways here is some uselful info- not sure if this will post, as is, but I will try. It's a long post so not not sure if it will work.

DAIRY PRODUCTS
Butter - Freeze only high-quality butter made from pasteurized cream. Over-wrap store wrap with freezer wrapping. Unsalted butter loses flavor so its storage time is shorter. Flavored butter freezes well.

Cheese - Hard or semi-hard cheeses can be frozen. Frozen cheese will be crumbly and a little dry and will not slice as well, but the flavor will be just as good as fresh cheese. Freeze cheese in small pieces -- no more than ½ pound per chunk. Seal it in foil, freezer wrap, plastic film or bag.

Cottage cheese - Cream style and dry cottage cheese and ricotta cheese can be frozen for a month. Cream style may separate when thawed.

Cream cheese - can be frozen for later use in cooking, dips or as icing.

Cheese food products, such as sauces, dips, processed cheese -- flavored or plain -- usually freeze fine. If in real doubt, freeze a small quantity and check after 24 hours by thawing it. If pleased with the results, freeze the rest. Otherwise, do not freeze.

Cream - Freeze only heavy cream containing 40 percent or more butter fat. Lighter cream and half and half do not freeze well. Cream that has been frozen will not whip to the usual volume. Whipped cream can be sweetened to taste and frozen in individual sized portions. Tray-freeze in mounds.

Ice cream - A plastic wrap laid tightly on the surface of partially used containers of ice cream helps prevent surface changes. Homemade ice cream is difficult to store for any length of time because it becomes grainy. Commercial products have added milk solids and gelatin to prevent this.

Milk - Pasteurized homogenized milk may be frozen, including low and non-fat. Some quality change may be noted upon thawing. Stirring or shaking may help restore smoothness.

Sour cream, yogurt and buttermilk - All of the cultured, soured dairy products lose their smooth texture when frozen. They become grainy and sometimes separate out their water. They can still be used for cooking. Flavored yogurts may be more stable because of the fruit and sugar. It may taste more acidic when thawed.

EGGS
Eggs can be stored for at least one month, covered in the refrigerator. Freezing is often unnecessary.

Whole Eggs - Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess, add 1 tablespoon sugar or 1/2 teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing 1/2 inch head space. Seal and freeze.

Another method of freezing whole egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture/vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture equals one whole egg.

Egg Yolks - Separate eggs. Stir gently. To prevent graininess, add 2 tablespoons sugar or 1 teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½ inch head space. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

Egg Whites - Gently mix whites. Strain through a sieve. Package, leaving ½ inch head space. Seal and freeze. Two tablespoons of the egg white mixture equals one egg white.

Thawing Dairy Products and Eggs
Butter, eggs, milk, cream and cheese - Place the frozen product in the refrigerator to thaw. After thawing use as fresh. Use soon after thawing. Do not refreeze.

You may need to mix or blend cream and milk slightly.

I would thaw that cottage cheese, if I could just remember what I bought it for. Maybe I was just hungry for cottage cheese and pineapple tidbits. LOL

A reader from New York sent us a yummy, but not so natural recipe saying, "This is a family recipe, and much loved at birthday parties. Like many of my family's southern recipes, it has margarine, shortening and pecans. Is there a way to make it a wee bit healthier without losing the consistency?"

Yes there is. First, we substituted unbleached flour, natural, unbleached sugar, and pure unsalted butter for the bleached flour, white sugar, margarine and shortening. By using all butter, the transfats found in both the margarine and shortening are removed. We also reduced the sugar by 1/2 cup. We chose to keep the pecans in the recipe, as they add a terrific flavor and are a nutritious source of fiber and monounsaturated fat.

Serves 18
Cake

2 cups unbleached flour
11/2cups unbleached cane sugar
1/2 tsp salt
2 sticks 365 unsalted butter
3 TB cocoa
2 eggs
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla

Frosting

1 stick unsalted butter
3 TB cocoa
6 TB milk
1 box powdered sugar
1/4 tsp salt
1 tsp vanilla
1 cup chopped pecans
Preheat oven to 350°F.

Sift unbleached flour and unbleached cane sugar together in a large bowl. Bring to a boil butter and cocoa and pour over flour mixture, using a whisk to mix whole hot. Beat eggs, baking soda, buttermilk and vanilla together and add to flour/ cocoa mix. Bake for 35 minutes in a sprayed or buttered 9x13 pan. Cool the cake and let it stay in pan.

For the frosting:
Melt butter, cocoa and milk in saucepan. Once butter is fully melted, remove saucepan from heat and whisk in powdered sugar, salt, vanilla and chopped pecans until smooth. Pour mixture over cake, spreading evenly.

If desired, the shortening called for in the original recipe can be replaced by natural, non-hydrogenated palm oil shortening, such as Spectrum Naturals brand. This shortening does not contain trans fatty acids.

Also, if desired, to lower fat content one of two sticks of butter used in making the cake can be replaced by 1/2 cup applesauce. This step, however, would likely lead to a denser cake.

Nutrition Info
Per Serving (3.3 oz-wt.): 370 calories (190 from fat), 21g total fat, 10g saturated fat, 2g dietary fiber, 4g protein, 44g carbohydrate, 65mg cholesterol, 150mg sodium

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Copyright 2000–2003. Whole Foods Market IP, L.P.

Oh My! Been a busy couple days here! Hubby has been home sick, so I have been cooking up a storm trying to get to get him energized so to speak once again.

Not used to making three meals a day for my man here during the week anyway. I am ready to take my rolling pin and hit him over the head with it. I would too, if he wasn't sick.

Now I don't have many of you are familiar with the Tv Food Network, and more importantly Ms. Sandra Lee....Ms. Sandra is rather well endowed in her culinary know how and the bosom area too! ROFL

Just caught hubby watching her show, and I swear he told me he was only watching cause the recipe sounded interesting! I looked my man straight in the eye, and said, "Sandra could be making mud pies, out of dirt and water, and you would find it interesting!". He just grinned real big. That's what a man always does, when he knows he was caught!

Now don't get me wrong, I like Sandra, she advocates,the semi-homemade way, which I love. I embrace any shortcut I can get, as long as it tastes good,and hers usually do.

Supposed to get some snow here tonight. I can honestly say I could get snowed in for a month and wouldn't starve. However, please don't let me get snowed in tomorrow, so hubby can go to the doctor, get the okay to go about normally, so we aren't spending 24/7 hours together, except for his time with Sandra Lee!

Took your great idea and ran with it/well okay maybe not ran, but moved fast,with a few substitutions of course. I used a cup of that fancy wine instead of the red wine vinegar, and browned two beef filets instead of a roast before adding the onions and mushrooms, but with a salad it was a delightful meal.

Even this gal who professes not to like mushrooms, enjoyed the mushrooms and onions together in this dish.

I have to go buy more beef tomorrow to use up the rest of the wine. Don't think red wine would go well with chicken. Seems the only beef I have left in the freezer is ground beef. That I can save for sloppy joe or Nanny's Hamburger Barbeque as we call it in this family. Emily's favorite dish, besides spareribs.

Hint from Heloise :-)

Your grand - children will love this different breakfast treat - pizza! Make or buy a whole-wheat crust and bake. Top it with cheesy scrambled eggs and salsa. You could add bacon or sausage too.

Did anyone get any kitchen gadgets for Christmas? My one sister got me two, both of them advertised on TV. The automatic can opener that runs on batteries, and opens the can with no sharp edges, I love, however that "Vidalia Chop Wizard" I am not too sure about.

I chopped some onions with it yesterday, and you need a strong arm to work it, then there is the cleanup. Any veggie you chop with it, is gonna get caught in the little gripper teeth with which you apply the pressure. That's why it comes with a little comb thingie...to clean out that part. Took me awhile to get all the onion skin out of the grippers. Might not be worth the effort to use it.

GinnyAnn, I think I may try your roast recipe tomorrow, thanks to another Christmas gift we got. One of hubby's customers gave him a nice bottle of wine. It's about a $20 bottle of wine...a 2001 Beringers Knights Valley Cabernet Sauvignon. ( I know cause I did a search on the internet as I know nothing about wine)

Hubby likes wine, and he was quite anxious to taste his gift. However he only likes sweet wine. He was quite surprised when he tasted this one. LOL He decided to stick with his Arbor Mist, and I am going to use this wine in place of the redwine vinegar GinnyAnn used. Always wanted to cook with a good bottle of wine, like all the chefs on TV do, now I can. I have a whole bottle minus one glass to use up.

I told hubby he better not be telling his customers anymore that he likes wine, without adding the fact he only likes the cheap sweet stuff. ROFL

Then there was the "Bacio" Italian chocolate candies. They are so rich. Yes I did try one, it was Christmas!

There is still enough candy and nuts of every kind to last us here well into spring.

Tonight I have a pumpkin bread in the oven. Just a quick bread mix, but I added some chopped walnuts to it, to make it a little special. Now I am starting to sound like Sandra Lee....she's the semi-homemade gal on the TV food network. LOL I don't do tablescapes though... and I sure can't afford to change my kitchen window treatment for each meal. That gal sure has some great ideas, though, I must admit.

GinnyAnn, I'll let you know how my roast turns out turns out using your recipe, with our vinegar tasting red wine. (((Hugs to All)))