Tags Posts tagged with "Barbara Beltrami"

Barbara Beltrami

Hollandaise Sauce. Stock photo

By Barbara Beltrami

The five classic sauces that are often called  the Mother Sauces of French cuisine are béchamel, velouté, espagnole, hollandaise and tomate. From them are derived many other sauces that we’ve all most likely tasted at one time or another. 

The béchamel is that creamy white sauce made from a roux of butter and flour with hot milk and with cheese added becomes a Mornay sauce. A velouté is another creamy white sauce made from meat or fish stock, cream and egg yolks. That brings us to hollandaise, a blend of egg yolks, butter and lemon juice or vinegar. A sauce espagnole rarely used on its own but often as a base for other sauces is a rich emulsion of a dark brown roux, browned bones and meat, vegetables, brown sugar and various seasonings. And finally is the one we’re probably most familiar with, sauce tomate, which consists of pork, a roux, herbs and seasonings and of course, tomatoes. 

Why am I telling you all this? Because there’s nothing like a savory classic sauce to jazz up an otherwise ordinary dish. And because for Mother’s Day and every day, Mom deserves something jazzy and elegant crowned by one of the Five Mother Sauces. Fancy names aside, these pillars of French cuisine aren’t famous and popular for nothing. Here are three of those five sauces for you to try.

Béchamel Sauce

Béchamel Sauce

YIELD: Makes about 2 to 2 1/4 cups

INGREDIENTS: 

2 cups milk

1 tablespoon unsalted butter

2 tablespoons flour

Pinch nutmeg

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium saucepan over medium heat, scald the milk, then put over very low heat to keep it hot. In another medium saucepan melt butter over low heat and when it is bubbling, whisk in flour, nutmeg and salt and pepper and cook 3 to 4 minutes until golden. Whisking constantly, pour in milk slowly but steadily and keep whisking and stirring until sauce is thickened, about 10 minutes. Use for creamed veggies, mac and cheese, lasagna, moussaka or anything that would taste better with a cream sauce.

For variation: Whisk in 1/2 cup grated parmesan cheese to make a Mornay sauce.

Hollandaise Sauce

Hollandaise Sauce

YIELD: Makes about 2/3 cup

INGREDIENTS: 

8 ounces unsalted butter

2 egg yolks

1 tablespoon water

Salt and freshly ground pepper to taste

1 tablespoon freshly squeezed lemon juice or to taste

DIRECTIONS:

Set a large saucepan with a few inches of water on low heat to simmer. Place butter in a glass measuring cup and set in simmering water until butter is melted, but don’t let water come to top or get inside cup. Carefully skim white residue off top, reserve clear yellow liquid and discard white on bottom of cup. In a small saucepan, using a wire whisk, vigorously beat egg yolks with a tablespoon of water. Place saucepan in a larger saucepan of simmering water, beating constantly, and, continuing to beat constantly, add clear yellow liquid from butter. Keep over simmering water and continue to beat until mixture thickens and has the consistency of a thick liquid. Stir in salt and pepper and lemon juice; combine thoroughly and serve immediately over poached eggs, steamed asparagus, cooked lobster pieces or crabmeat or poached salmon 

Sauce Velouté

Sauce Velouté

YIELD: Makes about 2 cups

INGREDIENTS: 

3 tablespoons unsalted butter

3 tablespoons flour

Salt and freshly ground pepper to taste

2 cups hot chicken broth

DIRECTIONS:

In a medium saucepan over medium heat, melt butter. Stir in flour, salt and pepper and cook, stirring constantly, two minutes. Whisk in chicken broth, half a cup at a time, until smooth.  Bring mixture to a low boil, reduce heat to low and cook, stirring frequently, about 15 minutes, until thick and smooth. Serve over fish, shellfish, or poultry with a delicate green salad.

Sweet and Spicy Cocktail Nuts

By Barbara Beltrami

Virtual happy hours have become all the rage this season. And as we do for any social event we must ready ourselves. So we drape a scarf jauntily over our sweatshirt, finger comb our shaggy hair, put on a splash of bright lipstick for our imminent internet appearance and set a platter of hors d’oeuvres before us to share with absolutely no one but ourselves. 

There we are, swirling our wine or clinking the ice cubes in our glasses and raising them in a merry toast to whoever is on the screen of our tablet. But back to those hors d’oeuvres.

If we’re lucky enough to have procured a log of goat cheese and can spare an onion and a few slices of bread, we nonchalantly munch caramelized onion and goat cheese crostini. Or perhaps we’ve found a package of chop meat lodged in the freezer and have the makings for cocktail meatballs. Or maybe, just maybe, we’ve had the foresight to grab some mixed nuts while everyone else was in the paper goods aisle scrounging for you-know-what. 

So here are some recipes to not have to share at your virtual cocktail party. Many of the ingredients come right from your spice shelf or pantry and are eminently “substitutable.” Even if you don’t have the ingredients, well, the main thing is seeing the once familiar faces of friends and family and neighbors, so Here’s to You! 

Caramelized Onion and Goat Cheese Crostini

YIELD: Makes 2 servings.

INGREDIENTS: 

1 tablespoon olive oil

1 medium onion, peeled and sliced thin

Coarse salt and freshly ground black pepper to taste

1 heaping teaspoon brown sugar

1 teaspoon balsamic vinegar

6 thin slices French baguette, toasted

2 ounces softened goat cheese, gorgonzola, cream cheese or any soft cheese

DIRECTIONS:

In a medium skillet over medium-high heat, warm oil; add onions and stirring occasionally, cook until they start to brown, about 10 minutes. Stir in salt and pepper, brown sugar and vinegar and then, stirring frequently, cook over medium heat until onions are soft and a deep golden brown, about 25 to 30 minutes. Spread goat cheese on toasted bread slices, top with onions and serve immediately or at room temperature with a sparkling white wine such as prosecco.

Cocktail Meatballs 

YIELD: Makes 2 to 3 servings.

INGREDIENTS:

1/2 pound ground beef

1 egg

1/4 cup bread crumbs

4 fresh mushrooms, minced

1 shallot or 1/4 medium onion, minced

1 1/2 teaspoons Worcestershire or A-1 sauce

Coarse salt and freshly ground pepper to taste

1/4 teaspoon cayenne

1 1/2 teaspoons prepared mustard

2 tablespoons ketchup or tomato sauce

1 tablespoon brown sugar

1 tablespoon chopped chives or scallions

DIRECTIONS:

Preheat oven to 425 F. In a medium bowl thoroughly combine the meat, egg, breadcrumbs, mushrooms, shallot, Worcestershire sauce, salt and pepper and cayenne. Roll into one and half-inch meatballs, place on a baking sheet. In a small bowl, mix together the mustard, ketchup and brown sugar; brush onto meatballs. Bake until lightly browned, about 15 minutes; sprinkle with chives. Serve with plain yogurt or sour cream. 

Sweet and Spicy Cocktail Nuts 

YIELD: Makes 2 to 3 servings.

INGREDIENTS:

Nonstick cooking spray

1 egg white

3 cups salted roasted cashews, walnuts, almonds or a mixture

1/3 cup sugar

1 tablespoon curry powder

1 1/2 teaspoons ground cumin

1 1/4 teaspoon garlic salt

1 1/2 teaspoons chopped dried rosemary leaves

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 250 F. Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk egg white until frothy; add nuts and stir to coat. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, rosemary, cayenne pepper and cinnamon; sprinkle mixture over nuts and toss to thoroughly coat. Spread nuts on a baking sheet and place on center rack of oven. Bake about 35 to 45 minutes, until golden, crispy and aromatic. Remove from oven and cool completely. Break up any clumps and serve with ice cold cocktails or white wine.

Vegetarian Chili

By Barbara Beltrami

I feel like Old Mother Hubbard going to the cupboard and finding it bare or nearly so these days. As I sit and try to order groceries online and find “no delivery slot” or miraculously manage to order online but have to wait a week or so for delivery, I go to the fridge and find an expired container of yogurt, a bottle of ketchup and half a can of cat food. In the vegetable drawer I find a few slimy unrecognizable leaves, a lone scallion and a totally collapsed cucumber and the stark reminder that the fridge could use a long overdue cleaning. I go to the freezer to find nothing but an ancient package of phyllo dough and half a cake from my birthday a year ago. I turn in desperation to my pantry. 

I inherited from my mother the practice of stockpiling multiple cans and jars and packages of staple items so what I do have is lots of cans of beans, tomatoes and tuna, a couple of boxes of pasta, a box of rice and a whole shelf of pickles I put up last year. 

Now the challenge is: What can I concoct out of these few things? I could do a Pasta Puttanesca with the tomatoes and tuna. I could do a Tuna and Bean Salad or I could make a Vegetarian Chili. Here are the recipes I came up with. Things being what they are, all measurements are approximate, main ingredients are generic, and if you don’t have some of the secondary ingredients, no big deal. You’ve got more important things to worry about these days. Be safe, be well, be grateful.

Vegetarian Chili

Vegetarian Chili

YIELD: Makes 8 servings

INGREDIENTS: 

1/4 cup olive oil

1 onion, chopped

1 green pepper, chopped

2 garlic cloves, chopped

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon coriander

Two 14-ounce cans beans, rinsed and drained

One 14-ounce can tomatoes with juice

Salt and crushed hot red pepper flakes to taste

DIRECTIONS:

In large heavy saucepan or skillet, heat oil over medium heat, add  onion, pepper and chopped garlic and cook over medium heat until slightly softened, about 8 to 10 minutes. Add garlic chili powder, cumin and coriander and cook, stirring once or twice about one minute. Stir in beans, tomatoes, salt and pepper flakes. Serve hot with rice, tortilla chips and a salad or green vegetable.

Pasta Puttanesca

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound pasta

1/4 cup olive oil

One 28-ounce can tomatoes with juice

1 garlic clove, minced

1 teaspoon each dried parsley, basil, oregano

1 tablespoon capers, rinsed and drained

1/3 cup black olives, pitted and chopped]

One 7-ounce can oil-packed tuna, drained

Salt and freshly ground pepper to taste

DIRECTIONS:

Put pasta water on to boil. Cook pasta according to package directions. Meanwhile in a large skillet heat oil over medium heat; add tomatoes, garlic and herbs. Cook over medium heat, stirring occasionally, until sauce is thickened, about 10 to 15 minutes; add capers, olives, tuna, salt and pepper and cook another 5 minutes. Serve immediately with a dry white wine.

Tuna and Bean Salad

YIELD: Makes 3 to 4 servings

INGREDIENTS: 

One 7-ounce can tuna, drained

One14-ounce can beans, rinsed and drained

2 tablespoons minced pickles

2 tablespoons minced onion or scallion

2 tablespoons chopped fresh parsley

1/4 cup olive oil

2 tablespoons vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium bowl mix all ingredients together. Let sit at room temperature 30 minutes. Serve with lettuce or arugula and rustic bread. 

Dutch Baby Pancake

By Barbara Beltrami

When was the last time before the coronavirus quarantine that you and your family had breakfast together, except maybe on Sunday morning? How long has it been since everyone didn’t bolt out the door, coffee cup or bagel in hand and dash off? Late for work, late for school, just plain late and barely time for a goodbye. Along with the many togetherness opportunities afforded us by our domestic isolation, weekday breakfast has got to be the most novel. It’s a chance to whip up a batch of special pancakes, French toast or a savory breakfast hero; a time to let the aroma of sizzling bacon and fresh coffee waft upstairs or down the hall to lure the rumpled late sleepers to the table for conversation, monosyllabic as it’s likely to be, and to get to know each other in a relaxed morning mode.

Dutch Baby Pancake

Dutch Baby Pancake

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

2 eggs

1/2 cup flour

1/2 cup milk

Pinch nutmeg

Pinch cinnamon

2 tablespoons unsalted butter

2 tablespoons confectioners’ sugar

DIRECTIONS:

Preheat oven to 475 F. Place heavy 10” skillet in oven to heat. In a medium bowl, whisk eggs until frothy; then whisk flour, milk, nutmeg and cinnamon into eggs. Lower oven to 425 F. Remove skillet and swirl butter to completely coat bottom and sides. Pour batter into hot skillet; place back in oven and bake 20 minutes or until golden and puffy. Remove from oven, slide pancake onto warm plate and sift confectioners’ sugar on top. Serve immediately with hot coffee and fresh fruit.

Oven-baked French Toast

YIELD: Makes 4 servings

INGREDIENTS: 

6 jumbo eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1 tablespoon maple syrup

1/2 teaspoon salt

1 loaf challah, cut into 1” slices

3 tablespoons unsalted butter

3 tablespoons vegetable oil

DIRECTIONS:

Preheat oven to 250 F. In a medium bowl, whisk together the eggs, milk, vanilla extract, maple syrup and salt. Transfer to large shallow dish. Soak bread slices, as many at a time as will fit, in egg mixture, turning once, until both sides are well coated and soaked. In large skillet, heat one tablespoon butter and one tablespoon oil over medium-high heat; add bread and cook, turning once, until golden brown on both sides, about 3 to 5 minutes; transfer to cookie sheet and place in oven to keep warm. Repeat procedure with remaining butter, oil and bread. When all slices are cooked, serve immediately with maple syrup, honey, jam or preserves or powdered sugar.

Breakfast Hero Ranchero

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup olive oil

1 large onion, diced

2 fresh jalapeno peppers, cleaned and diced

1 loaf Italian bread or French baguette, sliced lengthwise and toasted

1/2 stick unsalted butter, softened

1/2 pound bacon, fried and drained

4 to 6 eggs, scrambled

3 breakfast sausages, cooked, drained, sliced

Half a 14-ounce can black beans, rinsed, drained

Salt and freshly ground black pepper to taste

1 cup Manchego cheese, shredded

1 cup tomato salsa

1 cup sour cream

DIRECTIONS:

In a medium skillet over medium-high heat, warm oil. Add onion and jalapeno and sauté, stirring often, over medium-high heat until onion is opaque and pepper is tender, about 5 to 10 minutes. Meanwhile, toast bread halves and assemble precooked ingredients. When bread is toasted, spread top half with butter, top bottom half with bacon, then eggs, sausage slices, beans, pepper and salt, cheese, salsa and sour cream. Place buttered top over fillings, press gently with heel of hand, slice into desired portions and serve immediately with citrus fruit and hot chocolate.

Chicken Soup

By Barbara Beltrami

Everybody knows that chicken soup is the ultimate comfort food, the ultimate panacea for those times when the body and soul need pure nourishment. I wish I could tell you that chicken soup will  prevent you from contracting the coronavirus. It won’t. I wish I could tell you that if you do get it, it will cure you. It won’t. All I can tell you is that cooking it, storing it in the fridge or freezer to have on hand and warm up, sipping and savoring it, sending some to a sick family member, friend or neighbor will make you feel better. 

And when your soup is done and you’ve picked all the meat from the bones, even after you’ve saved big chunks of it for the soup, there are so many things you can use the remaining chicken for. My favorite is a chicken chowder, just another kind of chicken soup, really, with a creamy base. So wash your hands for 20 seconds, make a vat of chicken soup, practice social distancing and stay safe and well.

Chicken Soup

Chicken Soup

YIELD: Makes 3 quarts

INGREDIENTS: 

One 3 1/2 to 4 pound chicken

1 large onion, halved but not peeled

2 carrots, peeled  and chopped

2 to 3 celery ribs with leaves

1 sprig fresh dill

1 parsnip, peeled and coarsely chopped

Salt and freshly ground pepper to taste

4 quarts water

6 to 8 carrots, peeled and cut into thirds

DIRECTIONS:

In a large stockpot, combine first 8 ingredients. Over medium-high heat, bring to a boil, then partially cover and simmer so liquid is barely bubbling. Cook until meat falls from bone and bones separate, about two hours. With slotted spoon remove meat and bones, place in large bowl and set aside. Into another large pot or bowl strain liquid, pressing all solids to extract as much juice as possible. 

Adjust seasoning, if necessary. Transfer liquid to container(s), cover tightly and refrigerate or freeze. Pull meat away from bones; discard skin, bones and gristle. Place meat in separate container(s), cover and refrigerate or freeze; once it is chilled, skim any hardened fat from top of liquid, strain again. 

One hour before serving, reheat broth, add the fresh carrots and cook, covered, over low heat. Serve with noodles or rice and some of the chicken meat, if desired. Reserve remaining broth and meat for other use or freeze in containers. Serve with noodles or rice.

Chicken Chowder

Chicken Chowder

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 tablespoons unsalted butter

1 tablespoon olive oil

3 to 4 cups diced cooked chicken meat

1 large onion, peeled and chopped

2 celery ribs with leaves, finely chopped

1 large sprig fresh thyme

1 bay leaf

Coarse salt and pepper to taste

4 cups chicken stock

2 large potatoes, peeled and diced

One-10-ounce package frozen corn

2 tablespoons flour

2 cups milk

1 cup half and half

DIRECTIONS:

Place a large pot over medium – high heat; add two tablespoons of the butter and the oil. When butter is melted add chicken and stir frequently until it starts to brown, about 5 minutes; remove and set aside. Lower heat to medium; add onion, celery, thyme, bay leaf and salt and pepper; stir to coat with seasoning.  Sauté, stirring once or twice, until veggies soften, about 5 minutes. Return chicken to pot; add stock, potatoes and corn, bring to a boil, then reduce heat to simmer and cook until potatoes are tender, about 20 minutes. Remove thyme and bay leaf and discard. 

In a small saucepan; make a roux with remaining butter and flour. With the large pot still on simmer, stirring constantly with wire whisk, add milk, half and half and roux gradually to achieve thick smooth consistency. Serve immediately with oyster crackers or saltines and a tossed green salad.

Deviled Eggs with Smoked Salmon

By Barbara Beltrami

Times being what they are, I have chosen to more or less ignore the holidays specifically and tried to concentrate on comfort foods which often are the stuff of celebrations anyway. Because most of us are self-quarantined and keeping social distance even from extended family if they are not part of our household, I am focusing instead on the unique togetherness that we’ve come to experience these past few weeks. 

The addition of a festive ham or matzo balls is nice, even if it’s just the immediate family, but it’s the idea of being together around the table, getting reacquainted with ourselves, each other, home cooking and mealtime ritual that supersedes even the most traditional and festive of dishes, that turns the cooking and partaking of even the most ordinary and mundane dishes into a special occasion. In that spirit I hope that you all will make this a time to not just eat together, but plan a menu and cook collaboratively because we can all forgo many things, but not food. 

So if we’re all in this together, we might as well do it and enjoy it together. The following are a few of my favorite recipes that I think make any dinner special.

Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

YIELD: Makes 12 servings

INGREDIENTS:

6 large hard-boiled eggs

4 ounces Nova Scotia smoked salmon, minced

1/3 cup snipped chives

1/4 cup mayonnaise

2 tablespoons minced red onion

2 tablespoons capers, rinsed, drained and minced

2 tablespoons minced fennel

1 tablespoon freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

Freshly ground black pepper to taste

1 1/2 tablespoons chopped fresh dill

DIRECTIONS: 

Halve eggs lengthwise; place on plate and gently scoop out yolks. Place yolks in a medium bowl and mash. Add salmon, chives, mayonnaise, onion, capers, fennel, lemon juice, lemon zest and pepper. With wooden spoon, vigorously beat to combine. Heap mixture in cavities of egg whites; sprinkle with dill; cover and refrigerate until ready to serve. Serve with cocktails or wine.

Zucchini Ribbons with Artichoke Hearts and Cherry Tomatoes

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds yellow and green zucchini

1/4 cup extra virgin olive oil

Coarse salt and freshly ground black pepper to taste

One 14-ounce can artichoke hearts, drained and diced

1/2 pint cherry tomatoes, quartered

One handful flat leaf parsley, and minced

Freshly grated Parmesan cheese (optional)

DIRECTIONS:

Using a vegetable peeler cut the zucchini into lengthwise ribbons from all sides; when you get to the seeds, stop and either discard the core or save for another use. In a large nonstick skillet heat half the oil over medium-high heat. When it is nice and hot, add half the zucchini ribbons and some salt and pepper. Cook, gently stirring and tossing the zucchini, just until softened, 2 to 3 minutes. Remove and set aside to keep warm; repeat with second batch. Lower heat to medium; heat remaining oil; add artichoke hearts, tomatoes and parsley. Stirring frequently, cook until heated through, about 3 to 5 minutes. Place zucchini ribbons in serving bowl; scatter artichoke hearts and tomatoes on top, and cheese, if using. Serve hot or warm as a main dish or side dish with fish or poultry.

Flourless Chocolate Cake

Flourless Chocolate Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 ounces bittersweet chocolate , coarsely chopped

8 ounces unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup + 2 tablespoons cocoa powder

1 pod espresso powder

DIRECTIONS:

Preheat oven to 375 F. Butter an 8” round cake pan; line with a round of wax paper, then butter paper. In double boiler melt chocolate with butter over barely simmering water; stir until smooth. 

Remove top of double boiler from heat and whisk sugar into chocolate mixture; add eggs and whisk well. Sift half cup cocoa  powder and espresso powder over chocolate mixture and whisk until combined. Pour batter into cake pan and bake in middle of oven until top has formed a thin crust, about 25 minutes. 

Cool cake in pan 5 minutes, then remove from pan and invert onto serving plate. Dust generously with remaining two tablespoons cocoa powder. Serve with sorbet, fresh raspberries or vanilla ice cream.

Roast Chicken. Stock photo

By Barbara Beltrami

I never thought I’d be living through a time of pandemic virus and quarantines. In light of that, writing about food seems rather frivolous.  Or does it? After all, we still have to eat and build our resistance, and we have to eat well.  

With cabin fever, boredom and fear occupying our very existence, there seem to be very few pleasures left to us. So why not turn to food, the comfort that never quits. If your pantry, fridge and freezer are well stocked, and I hope they are, it’s a good time to take to the stove and oven and revitalize your cooking and baking skills, your appetite and your spirits.  

This is a time for comfort food. Make some soups and freeze them; skim off some broth for future use (just in case). Use up leftovers in casseroles and stews; revert to the habits of our ancestors who wasted nothing. Bake a batch of cookies or brownies and whip up some soothing puddings and custards. Clean out the pantry, fridge and freezer to make room for new additions. Use long forgotten items, if they’re still okay, as the inspiration for creative concoctions. 

Here are two recipes for the ultimate in comfort food, Roast Chicken and Pot Roast.

Roast Chicken

Roast Chicken. Stock photo

YIELD: Makes 4 servings.

INGREDIENTS:

One 3 to 4 pound chicken, trimmed of excess fat, rinsed and patted dry 

Coarse salt and freshly ground black pepper to taste

1/4 cup olive oil

2 tablespoons chopped fresh herbs

DIRECTIONS: 

Preheat oven to 475 F. Remove innards and rub inside cavity generously with salt and pepper. Place chicken, breast side down, on a rack in a roasting pan and roast for 20 minutes. In a small bowl, whisk together oil, herbs (sage, rosemary and parsley work well) and salt and pepper. Drizzle half the oil mixture over chicken, then turn so breast side is up and drizzle remaining mixture over it. 

Roast until breast starts to brown, about 8 to 10 minutes, then reduce heat to 325 F. Baste with pan juices and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 160 to 165 F, about 50 to 60 minutes. 

When chicken is ready, tip pan so juices run from cavity into pan, remove bird to platter or cutting board and let rest for 5 minutes. Meanwhile, transfer juices to small saucepan and skim off as much fat from juices as possible. Reheat juice and pour over carved chicken. Serve hot or warm with rice or potatoes and a salad or green veggie. (Reserve carcass for chicken soup.)

Pot Roast

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

One 3 1/2 to 4 pound beef brisket

Salt and freshly ground black pepper to taste

1/4 cup oil

4 smashed garlic cloves

2 medium onions, coarsely chopped

6 carrots , peeled and cut into large chunks

2 celery ribs, cut into quarters

1 bay leaf

2 cups dry red wine

3 cups beef or vegetable broth

One 14 ounce can whole plum tomatoes, coarsely chopped with their juice

DIRECTIONS: 

Preheat oven to 325 F. In a large Dutch oven heat the oil over medium-high heat. Season the brisket with salt and pepper and add it to the pot, fat side down. Cook until dark brown, about 5 minutes; turn and cook 5 more minutes. Remove and set aside. Add the garlic, onions, carrots, celery and bay leaf, and cook over medium heat, stirring occasionally, until onions are transparent and start to brown, about 10 minutes. 

Return brisket to pot, add wine, broth and tomatoes, cover and place in oven. Cook, turning once, for 3 hours. Remove brisket, remove celery and bay leaf from pot and discard. Mash vegetables in pot, then over medium-high heat, cook veggies and liquid until reduced and somewhat thickened, about 10 minutes. Return brisket to pot; over medium-low heat, cook in liquid until heated through, about 10 minutes. Remove brisket from pot, slice, place on platter and smother with liquid. Serve immediately with noodles or mashed potatoes and a green vegetable.

Potatoes Duchess

By Barbara Beltrami

Everybody loves potatoes. Everybody cooks potatoes, and everybody eats potatoes (unless they’re on a crash diet). Mashed, baked, home fries, French fries, roasted, chips, salad, boiled and steamed and more. They lend themselves to so many preparations and cooking methods that it’s no wonder they’re the staple of many diets and figure largely in cuisines all over the world. 

But good as potatoes are, even they get boring. So here are a few recipes that take potatoes to a new level where they are so delicious that they’re sure to nudge over even the crispiest of French fries and the creamiest of mashed potatoes. One is for a rösti, a Swiss version of a large potato pancake. Another is for Hasselbacks, russets cut accordion-style, drenched with butter and olive oil and cooked to golden perfection. And the third is for Duchess potatoes, mashed and then baked to fluffy scrumptiousness.

Rösti

YIELD: Makes 3 to 4 servings

INGREDIENTS:

1 pound potatoes, peeled

Salt and freshly ground pepper to taste

1/4 cup olive oil

DIRECTIONS: 

In a large bowl or food processor coarsely grate potatoes; thoroughly mix in salt and pepper; let mixture sit for 5 to 10 minutes, then squeeze out as much liquid as possible. Transfer to a second bowl (and don’t worry about any discoloring). 

Over medium-high heat, pour oil into heavy 8-inch skillet; test oil by dropping in a potato shred, and if it sizzles, it’s ready. Being careful of a few inevitable spatters, gently drop mixture by handfuls into hot oil, starting with center of pan and moving outward to edges; using the back of a spoon or spatula, flatten into an even pancake. Lower heat but keep it high enough to maintain a good sizzle (don’t let bottom brown too quickly), about 15 minutes. 

Carefully slide rösti onto a dinner plate; keep skillet over heat. Put another dinner plate over rösti and holding the two plates tightly together, invert them so brown bottom of pancake is now on top. Remove top plate and slide rösti back into skillet, brown side up. Continue cooking until potatoes are tender and new bottom is browned, about 6 to 8 minutes. Slide onto platter, cut into wedges and serve hot with meat, poultry or fish and a green vegetable.

Potatoes Duchess

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds potatoes, peeled and quartered

2 tablespoons unsalted butter

Salt and freshly ground white pepper to taste

Ground nutmeg to taste

2 eggs lightly beaten with 2 egg yolks

DIRECTIONS: 

In a large pot of boiling salted water cook potatoes, covered, until soft but not mushy, about 15 to 20 minutes. Drain potatoes and dry them by shaking them in pan over heat. Put potatoes through a sieve or ricer, add butter, salt and pepper, nutmeg, eggs and egg yolks; beat vigorously with a wooden spoon until very smooth and fluffy. Preheat broiler; place potato mixture in a pastry bag and pipe into desired shapes or portions in a shallow baking pan or cookie sheet; place under broiler to brown on top. Serve immediately with a fine cut of beef or delicate fish.

Hasselbacks

YIELD: Makes 6 servings

INGREDIENTS:

1/2 stick unsalted butter, melted

1/4 cup extra virgin olive oil

1/2 cup snipped chives

2 garlic cloves, minced

1/2 cup minced flat leaf parsley

Salt and freshly ground black pepper to taste

6 russet potatoes

DIRECTIONS: 

Preheat oven to 425 F. In a small bowl whisk together the butter, olive oil, garlic, parsley and salt and pepper. Lay potatoes on a cutting board and place the handles of two wooden cooking spoons alongside them lengthwise (this will prevent your cutting all the way through to their bottoms). Cut potatoes into quarter-inch slices leaving 1/4 inch at bottom so they are still attached. Place potatoes in a shallow baking pan and, being sure to get into crevices, brush evenly with butter mixture. Bake until crisp and tender, about one hour. Serve immediately with grilled meat, poultry or fish.

Corned Beef and Cabbage Stew. Stock photo

By Barbara Beltrami

There’s the supermarket flyer with perfect slabs of corned beef surrounded by perfect wedges of cabbage and perfect orbs of boiled potatoes. But who says that’s the only way to serve that traditional St. Patrick’s Day fare? Let’s go modern. Let’s think about corned beef and cabbage stew, corned beef and cabbage sliders or reubens or corned beef stuffed cabbage. In fact, how about a corned beef and cabbage pizza? They’re all different and delicious, and they can be cooked or at least assembled, in some cases, ahead of time. That leaves you more time to celebrate the wearin’ o’ the green.

Corned Beef and Cabbage Stew

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

2 tablespoons vegetable or corn oil

2 large onions, coarsely chopped

4 cups sliced cabbage

1 quart chicken broth

2 cups water

6 carrots, peeled and sliced into 2” chunks

1/2 cup chopped flat leaf parsley

Salt and freshly ground black pepper to taste

One 3-pound corned beef brisket with spice packet

3 cups chopped potatoes

DIRECTIONS: 

In a large pot heat oil over medium-high heat; add onions and cook until soft, about 3 minutes. Add cabbage and cook, stirring frequently, until slightly wilted. Add broth, water, carrots, parsley, salt and pepper, corned beef and contents of spice packet. Cover and cook over low heat until corned beef is tender about 2 1/2 to 3 hours or according to package directions. Remove meat and let sit for 15 minutes. Cut into 2” cubes and return along with potatoes to cooking liquid. Cook over low heat until potatoes are soft, about 10 to 15 minutes. Serve hot with mustard or horseradish.

Corned Beef and Cabbage Pizza

YIELD: Makes two 12″ pizzas.

INGREDIENTS:

Nonstick cooking spray

1/3 cup coarse corn meal

2 pizza crusts

2 tablespoons prepared mustard

3 cups sliced or coarsely shredded green cabbage

1 small onion, chopped

Salt and freshly ground pepper to taste

8 ounces coarsely shredded cooked corned beef

1 large or 2 medium potatoes, peeled and sliced thin

1/4 cup olive oil

DIRECTIONS: 

Spray two 12” pizza pans with nonstick cooking spray. Scatter corn meal evenly over bottom of pan; roll out or stretch pizza dough to fit pans. Spread crusts evenly with mustard.  Place cabbage and onion in a steamer basket over boiling water in a large saucepan; cover and steam until cabbage is just barely tender, about 15 to 20 minutes. Remove from heat. Preheat oven to 450 F. Place cabbage and onions on pizza crusts, sprinkle with salt and pepper, then distribute corned beef over them and finally lay potato slices evenly on top. Drizzle with olive oil; sprinkle top with salt and pepper. Bake until crust is dark golden and potatoes are tender and crisp on edges, about 10 to 15 minutes. Serve hot with stout beer or ale. 

Corned Beef Stuffed Cabbage

YIELD: Makes 6 servings.

INGREDIENTS:

1 large head cabbage

3 cups diced cooked corned beef

3 cups diced cooked potatoes, lightly mashed

Salt and freshly ground black 

pepper to taste

1 large egg, lightly beaten

Nonstick cooking spray

1 cup beef or vegetable broth

DIRECTIONS: 

Preheat oven to 350 F. Separate large outer leaves from cabbage; wash and place in a steamer over boiling water; cook slightly until soft and flexible, about 10 to 15 minutes. When cool enough to handle, with paring knife remove rib from center or each leaf (you will  now have two leaves). 

In a large bowl combine corned beef potatoes, salt, pepper and egg; mix well and form into small balls, about one heaping teaspoon each, depending on size of leaf. Place mixture in center of each leaf, tuck sides in and roll up. Spray bottom of casserole dish or Dutch oven. Place cabbage rolls, flap side down and place any extra leaves on top. Pour broth over them, cover and cook 30 to 40 minutes, until heated through. Serve hot or warm with crusty bread and Irish butter.

Easy Shrimp Curry

By Barbara Beltrami

Just exactly what is curry? Good question. Originally it was a name given by western colonizers to the dishes they perceived as foreign.  But what is it really? It’s a variety of dishes using complex herbs and spices, especially cumin, coriander, ginger, turmeric, and fresh or dried chiles. 

What is its provenance? Basically it comes from the Indian subcontinent, Southeast Asia and Oceania. Although genuine curries use their spices separately, not in a combination called curry powder which westerners created, unless you are well versed in making curries, it is best to at least make your own curry powder which most recipes call for anyway. And more often than not, curry refers to the sauce in which a dish is prepared. 

I’m not very experienced with curries, but the ones I’ve done are not for those on a bland diet. They’re savory, aromatic piquant combinations that give a pleasant wakeup call to your palate.

Basic Curry Powder

Curry Powder

 

YIELD: Makes approximately 1/2 cup.

INGREDIENTS:

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons ground turmeric

2 teaspoons ground ginger

1 teaspoon dry mustard

1/2 teaspoon ground pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon cayenne

DIRECTIONS: 

In small bowl thoroughly combine all ingredients; transfer to jar, cover tightly and store in a cool dark place.

Easy Shrimp Curry

Easy Shrimp Curry

YIELD: Makes 4 servings.

INGREDIENTS:

1 medium white onion, coarsely chopped

3 garlic cloves, chopped

One 2” piece ginger, peeled and chopped

One 14 1/2-ounce can diced tomatoes

1/4 cup oil

1 to 2 serrano chile peppers, halved

2 teaspoons homemade curry powder (see recipe above)

Salt to taste

1 pound peeled, deveined shrimp

1/2 cup plain yogurt

1/2 cup chopped cilantro

DIRECTIONS: 

In an electric food processor, mince the onion, garlic and ginger; remove and set aside. In the same processor bowl puree tomatoes with one cup water. In a large deep skillet or Dutch oven, heat oil over medium-high heat; add onion, garlic, ginger, chiles, salt and curry powder. Stirring frequently over medium-high heat, cook until onion start to brown slightly, about 5 minutes. Add pureed tomatoes and simmer until thickened, about 10 minutes. Add shrimp and cook over medium-low heat until pink and done, about 4 to 5 minutes. Remove skillet from heat, remove and discard chiles; stir in yogurt and cilantro. Serve hot with basmati rice

Vegetable Curry

YIELD: Makes 4 servings.

INGREDIENTS:

1 pound cauliflower florets

3 tablespoons extra virgin olive oil

2 pints grape tomatoes, halved

Salt and freshly ground pepper to taste

1 large onion, diced

3 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 1/2 tablespoons homemade curry powder(see recipe above)

1/2 teaspoon crushed dried pepper flakes

One 14 1/2-ounce can chick peas, rinsed and drained

3 cups finely chopped, rinsed Swiss chard

2 tablespoons chopped cilantro leaves

DIRECTIONS: 

Preheat oven to 375 F. Toss cauliflower with one teaspoon oil, then spread on half of a rimmed cookie sheet. Toss grape tomatoes with another teaspoon oil and spread on other half of cookie sheet. Season with salt and pepper; roast until florets start to brown a little and tomatoes turn soft, about 20 minutes. 

Meanwhile in a small-medium skillet, heat remaining oil over medium-high heat; add onion and, stirring frequently, cook onion until is starts to brown, about 8 to 10 minutes. Add garlic, ginger, curry powder and pepper flakes; cook, stirring constantly, until they release their aroma, about one minute. Add tomatoes, cauliflower, chick peas and Swiss chard and cook over medium heat until chard is tender and other vegetables are heated through, about 8 to 10 minutes. Stir in cilantro and serve hot with a cucumber and yogurt salad.