Tags Posts tagged with "Barbara Beltrami"

Barbara Beltrami

Photo from Pexels

By Barbara Beltrami

O.K. We New Yorkers know the value of a perfect bagel with lox and cream cheese. It’s definitely the Sunday morning default breakfast for many of us, but beyond the bagel, smoked salmon is definitely a go-to feature for an elegant brunch, lunch or cocktail party. As we’re thinking outside the box, let’s contemplate a delicate pasta doused with a cream sauce infused with smoked salmon Let’s serve up a savory pumpernickel bread pudding laced with it or easy-as-can-be smoked salmon and goat cheese rollups.

Angel Hair Pasta with Creamy Smoked Salmon Sauce

YIELD: Makes 4 servings

 INGREDIENTS:

3 tablespoons extra virgin olive oil

1 large shallot peeled and chopped

4 ounces smoked salmon torn into bite    size pieces

1 cup heavy cream

Scant 1/4 cup capers, rinsed and drained

Salt and freshly ground white pepper to taste

1 pound angel hair pasta, cooked according to package directions (reserve 1/4 cup of cooking liquid)

1/4 cup chopped fresh dill

DIRECTIONS:

In a large skillet heat the oil over medium high heat; add shallot and cook until transparent but not brown, about 5 minutes. Add salmon pieces and stirring with a wooden spoon, cook until it turns a light pink, about one more minute. Add cream and capers, then sparingly the salt and pepper as the salmon and capers lend their own saltiness. In a large bowl combine the sauce and pasta and toss to thoroughly coat. If the sauce seems a little sparse, add the reserved cooking water, a few tablespoons at a time. Toss again and sprinkle with dill. Serve with a delicate salad.

Savory Smoked Salmon and Pumpernickel Bread Pudding

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon unsalted butter

1 loaf pumpernickel bread, thickly sliced, cut into cubes and toasted 

3/4 pound smoked salmon, thinly sliced and torn into bite-size pieces 

1 medium onion, finely chopped

1/4 cup capers, rinsed and drained

2 cups milk

2 large eggs

1 tablespoon prepared mustard

Sea salt and freshly ground pepper to taste

 Generous handful fresh dill, chopped

1 cup grated Jarlsberg cheese 

DIRECTIONS:

Preheat oven to 350 F. Grease an 8″ x 8″ baking dish with butter. In a large bowl combine the bread, smoked salmon, onion and capers. In another medium-large bowl whisk together the milk, eggs, mustard, and salt and pepper; then stir in the dill and cheese. Pour mixture over bread mixture and toss to thoroughly coat; let sit 10 minutes so bread absorbs liquid. Pour entire mixture into prepared baking dish and bake until puffy and golden, about 45 minutes. Serve hot or warm with fresh fruit or spinach salad.

Smoked Salmon Rollups

YIELD: Makes 4 servings

 INGREDIENTS:

4 ounces chive cream cheese at room temp

4 ounces goat cheese, softened

1 tablespoon freshly squeezed lemon juice

1 to 2 tablespoons cream

2 tablespoons minced fresh chives

1 tablespoon chopped fresh dill

2 tablespoons grated English cucumber 

Salt and freshly ground pepper to taste 

8 ounces thinly sliced smoked salmon 

Fresh dill for garnish

DIRECTIONS:

In a small bowl, thoroughly combine cream cheese, goat cheese, lemon juice, cream, chives, dill, cucumber, and salt and pepper. On a sheet of waxed paper arrange the smoked salmon into a 3” x 12” rectangle. With your fingers press slices or pieces together to fill in gaps; gently spread cheese mixture over salmon, then starting at long end, roll up as tightly as possible. Wrap tightly in plastic wrap and refrigerate at least one hour. Unwrap and slice into 1/2” discs. Garnish with fresh dill. Serve with cocktails.

Sheet Pan Chicken and Roasted Veggies. Photo from Pixabay

By Barbara Beltrami

We who are both cooks and chief pot and bottle washers love one-pot meals. How nice to throw everything into a big pot and cook it all together. Then how wonderful to have only that one pot to wash. Well, what one pot is to the stove top, the sheet pan is to the oven. How nice to preheat the oven to a high temperature, then throw everything onto a sheet pan, and bake or roast the whole meal together in just a little time. Then how great it is to have just that one sheet pan to wash. (Invest in a nonstick one while you’re at it). No wonder this cooking method is all the rage and has been for a while now. As you will notice, all the following recipes are for straightforward, no nonsense easy prep dishes which should double their popularity with you.

Sheet Pan Chicken and Roasted Veggies

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

One 3 1/2 – 4 pound chicken, cut up

2 large onions, peeled and coarsely chopped

4 medium potatoes, peeled and cut into1/8ths

4 carrots, peeled and diced into 1/2 diagonally

Salt and freshly ground pepper to taste

1 T chopped fresh oregano or 1 tsp. dried

Freshly squeezed juice of two lemons

1/3 cup extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 F. Spray rimmed baking sheet with nonstick cooking spray. Wash chicken pieces in cold water and pat dry with paper towels; place, skin size up, at one end of baking sheet. Place onions next to chicken, then potatoes, then carrots at other end. Season everything with salt, pepper and oregano and press seasoning into chicken and veggies; drizzle lemon juice over everything, then olive oil. Place in preheated oven and roast for 30 to 45 minutes, turning chicken when skin is a nice brown and with a spatula, turning veggies to brown on all sides. Serve hot or warm with a Greek salad (if you don’t mind cleaning the salad bowl afterward!)

Sheet Pan Sausage and Peppers 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

8 sweet Italian sausages

6 cubanelle peppers, cored, seeded and cut into 1” strips

1/4 cup extra virgin olive oil

1 to 2 tablespoons red wine vinegar

Salt and freshly ground pepper to taste

1/2 teaspoon crushed red pepper flakes

DIRECTIONS:

Preheat oven to 425 F. If they are linked, detach sausages from each other and space across one end of a rimmed baking sheet. In a large bowl, toss the pepper strips with the oil, vinegar, salt and pepper and crushed red pepper. Transfer to empty part of sheet pan. Bake 30 to 45 minutes, turning everything occasionally, until brown on all sides. Serve hot with garlic bread.

Sheet Pan Balsamic Swordfish with Brussels Sprouts and Fennel

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds swordfish, cut into 4 pieces

1 bruised garlic clove

1/4 cup extra virgin olive oil

Freshly squeezed juice of half a lemon

1/4 cup Balsamic vinegar

1 teaspoon prepared mustard

1 tablespoon brown sugar

1/4 cup dry white wine

Salt and freshly ground pepper to taste

1 1/2 pounds trimmed Brussels sprouts, halved

2 fennel bulbs, trimmed, cut into 1/4” slices

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 425 F. Press and rub garlic clove against sides of a small bowl to release some of its flavor, then remove and discard; in same bowl whisk together the oil, lemon juice, Balsamic vinegar, mustard, brown sugar, wine and salt and pepper. With pastry brush, coat swordfish on both sides with 1/4 of mixture; let sit 10 minutes. in a large bowl toss remaining mixture with the Brussels sprouts and fennel; let sit 10 minutes. 

Spray a rimmed sheet pan with nonstick cooking spray. Arrange swordfish pieces on 1/3 of the pan, then veggies on other 2/3; use any left over marinade from veggies to baste fish. Turning once, bake swordfish until it flakes in center when tested with a fork, about 10 to 15 minutes; if done remove and set aside to keep warm. Continue baking veggies, turning once, until al dente, about another 10 to 15 minutes. Serve with sweet potatoes baked in their skins.

Vermont Cheddar, Potato and Dill Soup

By Barbara Beltrami

Chunky and hearty winter soups are fine, but there’s something special about a savory, smooth soup, sipped from a mug. Only as far away as a food processor, blender or kitchen wand, almost any soup can become a satiny pick-me-up to chase away the synergism of winter and pandemic blahs and warm your tummy while you work at home, watch TV or wallow in another best seller novel with a predictable plot. Three of my favorites are Bloody Mary Soup (yes, including the vodka!); Vermont Cheddar, Potato and Dill Soup; and Curried Cream of Carrot Soup.

Bloody Mary Soup

YIELD: Makes 6 servings

INGREDIENTS:

1/2 stick unsalted butter

4 celery ribs, minced

1 red bell pepper, cored, seeded and minced

1 jalapeno pepper, seeded and minced

2 cups canned tomatoes, with juice

3 1/2 cups tomato juice

Freshly grated zest of one lemon

1/4 cup prepared horseradish

Salt and freshly ground black pepper to taste

1 cup unflavored vodka at room temperature

Juice of 2 lemons

1 tablespoon Worcestershire sauce

Scallions and lemon slices for garnish (optional)

DIRECTIONS:

In a large saucepan, heat butter over low heat; add celery, red bell pepper and jalapeño pepper. Cover pot and cook veggies over low heat until very soft, about 20 to 30 minutes. Stir in tomatoes, tomato juice, lemon zest, horseradish, salt and pepper. Cook over medium heat 5 minutes. Puree soup in electric food processor, blender or with wand until very smooth, return to pot and stir in vodka, lemon juice, and Worcestershire sauce; heat until hot but not boiling. Garnish with sliced scallions and lemon slices, if using. Serve with cheddar flavored crackers.

Vermont Cheddar, Potato and Dill Soup

Vermont Cheddar, Potato and Dill Soup

YIELD: Makes 6 servings

INGREDIENTS: 

1/2 stick unsalted butter

2 cups finely chopped onions

2 cups peeled and finely chopped carrots

1/2 cup chopped flat leaf parsley

5 cups chicken broth

3 to 4 cups chopped peeled potatoes (about 4 medium)

1 cup chopped fresh dill

Salt and white pepper to taste

2 1/2 cups grated sharp Vermont cheddar cheese

Chopped dill for garnish

DIRECTIONS:

In a large pot melt butter; add onions and carrots, cover and cook over low heat until soft, about 20 to 30 minutes. Add parsley, broth and potatoes. Bring to a boil, then reduce heat, cover again and simmer until potatoes are very soft, about 20 to 30 minutes. Add dill; remove pot from heat and let sit covered for 10 minutes. 

Pour soup through strainer and reserve liquid; transfer solids to bowl of electric food processor or blender. Add one cup of reserved liquid and process until very smooth; return pureed solids to pot over low heat, and stirring with wire whisk, return 3 to 4 cups liquid to pot until soup reaches desired consistency. Add salt and pepper, and with wooden spoon, gradually stir in grated cheese. Garnish with chopped dill and serve hot with pumpernickel croutons.

Curried Cream of Carrot Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

3 tablespoons olive oil

1 1/2 pounds carrots, sliced into 1” rounds

1 large onion, chopped

1 generous tablespoon unsalted butter

4 garlic cloves, chopped

2 generous tablespoons curry powder

3 cups chicken stock

1 cup milk

1/2 cup cream

Salt and freshly ground pepper to taste

Plain yogurt for garnish

DIRECTIONS:

In large saucepan or pot, over medium heat warm oil to shimmering point; add carrots and onion and sauté, stirring frequently, until onions start to brown, about 7 minutes. Reduce heat to low, add butter, garlic and curry and continue to sauté until they release their fragrance, about 45 seconds. Add stock, stir and bring to simmer over medium-high heat; continue to simmer until carrots are very tender, about 10 to 12 minutes. 

Remove from heat and let sit for 15 minutes, then puree in electric food processor or blender until very smooth (this will have to be done in at least two batches.) Return soup to pot and stir in enough milk and cream to achieve a thick but liquid consistency. Over medium-low heat bring to a gentle simmer until hot. Top with a dollop of yogurt and serve with peanuts or garlic croutons.

Stock photo

By Barbara Beltrami

Can even a small silver lining be found in the cloud of the COVID-19 isolation? If you and your spouse or significant other are both working from home, you can do a Valentine’s Day brunch. And even if you’re alone, you can do one for yourself, because hey, ya gotta love yourself too. It can be anything from a thick deli sandwich to takeout from your favorite restaurant to whipping up something special at home. If you’re inclined to think the third choice could be fun, I’ve got some great menu items to suggest. I’m thinking a lobster salad with avocado on a croissant, a quiche Lorraine with browned onions or coconut-almond pancakes. Of course, a Bloody Mary, Mimosa or glass of champagne is a must, and to make the whole thing extra special, have your brunch in bed.

Lobster Salad with Avocado

YIELD: Makes 2 servings

 INGREDIENTS:

1/2 pound lobster meat

1 celery rib, cleaned and finely chopped

1 scallion, thinly sliced

1/2 tablespoon freshly squeezed lemon juice

1/4 cup mayonnaise

Salt and freshly ground pepper, to taste

2 croissants, sliced open and lightly toasted and buttered

2 large leaves Boston lettuce, washed, drained

1/2 avocado, cut into 4 wedges, then brushed with lemon juice

DIRECTIONS:

In a large bowl combine lobster, celery, scallion, lemon juice, mayonnaise, and salt and pepper. Lay the croissant halves on two plates; spread lobster mixture on one half and top lengthwise with two avocado wedges, then lay lettuce on top of avocado. Place other croissant half on top and cut croissant in half. Serve with a tossed salad and potato chips.

Quiche Lorraine with Browned Onions

YIELD: Makes 4 servings

INGREDIENTS:

Pastry for an 9” pie

4 strips bacon, cooked and crumbled, fat reserved 

1 onion, diced

1 cup diced Swiss cheese

1/4 cup grated Parmesan or Pecorino cheese

4 eggs, lightly beaten

2 cups half and half

Dash nutmeg

Salt and freshly ground white pepper

DIRECTIONS:

Preheat oven to 400 F. Line pie plate with pastry and build and flute a substantial crust around rim; place aluminum foil over bottom of crust, then spread pie weights evenly over it. Bake 10 minutes. 

Meanwhile, over medium-high heat, stirring occasionally, cook diced onion in bacon fat until nicely browned, about 8 to 10 minutes; remove to paper towels to drain. Remove crust from oven; remove pie weights and discard aluminum foil. Reduce oven heat to 375 F. Sprinkle bacon, onion, Swiss cheese and grated cheese evenly over inside of partially baked crust. In medium bowl, whisk together eggs, half and half, nutmeg and salt and pepper; pour into crust over bacon, onion and cheeses.

Place pie plate on cookie sheet and place on middle rack of oven; bake until knife inserted near edge comes out clean, about 25 to 30 minutes. Let cool 10 to 15 minutes. Serve hot or warm with fruit salad or spinach salad.

Coconut-Almond Pancakes

YIELD: Makes 2 servings

INGREDIENTS:

1 1/4 cups shredded coconut 

1/3 cup sliced almonds

2 cups flour

1 tablespoon baking powder 

1 teaspoon salt

1 cup buttermilk

3/4 cup milk

2 small or medium eggs

1 teaspoon coconut extract

2 teaspoons honey

2 tablespoons unsalted butter, melted, cooled 

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 350 F. Spread coconut and almonds on a baking sheet and toast till lightly browned, about 5 to 7 minutes. Remove from baking sheet and let cool; reserve baking sheet; reduce oven temperature to 200 F. In large bowl whisk together flour, baking powder, and salt. 

In medium bowl whisk together buttermilk, milk, eggs, coconut extract, honey and melted butter. Whisk into dry ingredients just until combined (don’t worry about a few lumps);  let batter rest for 10 minutes. With heat on medium-high, heat a griddle until hot (a few drops of water should bounce when sprinkled); spray with nonstick cooking spray. Ladle 1/4 cup batter onto griddle and spread into 5” round; repeat procedure; flip once till golden brown on both sides; remove to baking sheet and put into oven to keep warm. 

When ready to serve, stack pancakes with coconut and almonds sprinkled between them. Serve hot with maple syrup and sliced mangoes or oranges.

Prune and Apricot Pie

By Barbara Beltrami

When other kids were smacking their lips over a big slice of chocolate cake or a batch of brownies, I was salivating over prune and apricot pie with a huge dollop of whipped cream. I know. Weird. Segue into this week’s column topic, dried fruit. If you ask me, by the time you get around to February, you’re much better off eating and cooking with dried fruit than fresh fruit. How many times have you gotten home to find the apples mealy, the oranges desiccated, and the pears hard and flavorless as a raw potato? So here are a few recipes for using dried fruit to change up the mealtime repertoire and to add some interest to what’s coming off the stovetop and out of the oven.

Middle Eastern Chicken Tagine with Dried Fruit and Olives

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoons olive oil

1 whole 3 or 4 –pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1/4 cup unsalted butter

4 garlic cloves, minced

2 large onions, finely chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1teaspoon cayenne

1 teaspoon ground ginger

2 cups chicken broth

3/4 cup pitted green olives, chopped

1/2 cup dried apricots, chopped

1/3 cup dried figs, chopped

2 preserved lemons, quartered

2/3 cup finely chopped cilantro

Scant 1/4 cup freshly squeezed lemon juice

DIRECTIONS:

In a 6-quart Dutch oven heat oil over medium-high heat. Season chicken pieces with salt and pepper and cook, turning once, until golden on both sides, about 10 minutes.  Remove from pot and set aside. Melt butter in pot, then add garlic and onion and cook, stirring frequently, until soft, about 15 minutes. Add bay leaf, cumin, cinnamon, turmeric, cayenne and ginger and cook, stirring frequently, until spices release their aroma about two minutes; return chicken to pot and add broth, olives, apricots, figs and  preserved lemons and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 to 20 minutes; Stir in cilantro and fresh lemon juice and serve hot with couscous.

Prune and Apricot Pie

Dried Apricots

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Two 9” pie crusts

2 1/2 cups dried apricots and pitted prunes, cooked and drained (1/2 cup liquid reserved and kept hot).  

1 tablespoon cornstarch

1/2 cup sugar

Pinch of salt

1/2 teaspoon ground nutmeg

2 tablespoons freshly squeezed lemon juice

1 tablespoon unsalted butter

DIRECTIONS:

Preheat oven to 425 F. Line 9” pie plate with one crust. Bring reserved cooking liquid to a soft boil and whisk in cornstarch. Cook over medium-low heat until mixture starts to thicken slightly; add the cooked fruit, sugar, salt, nutmeg and lemon juice and stir; pour into pie crust-lined dish and dot evenly with tiny pieces of butter. Cut remaining crust into 1”-wide strips and place over filling to form a lattice pattern; seal edges of crusts together. Place in oven and bake 40 to 50 minutes until crust is golden and filling is bubbling and thickened. Serve hot or warm with sweetened whipped cream.

Brandied Dried Fruit Compote

YIELD: Makes 4 cups

INGREDIENTS:

4 cups water divided into two containers

12 ounces dried apricots, figs or pitted prunes, apples, cherries and raisins

1/2 cup orange juice

1/2 cup sugar

Zest of one lemon

1 cinnamon stick

1/4 cup brandy

DIRECTIONS:

In a large bowl soak the fruit in two cups of the water for one or two hours. Coarsely chop larger fruits. In a small saucepan over medium-high heat combine the fruit, soaking liquid, remaining two cups water, orange juice, sugar and lemon zest. Stirring occasionally, bring to boil, reduce heat to medium-low and add cinnamon stick; simmer 55 to 65 minutes, until fruit is plump and soft and liquid has turned syrupy. Just before serving, remove cinnamon stick, add brandy and serve hot or warm over vanilla ice cream with biscotti.

Fried chicken with collard greens and corn bread

By Barbara Beltrami

February is Black History Month and what better way to celebrate than with traditional, historic recipes for soul food, that wonderful collection of Southern-style dishes that boasts big delicious flavors. Here are some of my favorite must-try Southern foods, from fried chicken and cornbread to collard greens and black eyed peas. I’ve pestered friends for their heirloom recipes, and here they are.

Marjorie Grann’s Fried Chicken

YIELD: Makes 4 servings

INGREDIENTS:

One 3 to 4 pound chicken, cut up

1 cup buttermilk

2 cups flour

1 teaspoon cayenne

Salt and freshly ground pepper to taste

Vegetable oil for frying

DIRECTIONS:

Wash chicken and pat dry with paper towel. Pour buttermilk into shallow dish and dip chicken into it to coat. Pour flour, cayenne, salt and pepper into a resealable plastic bag and shake to combine. Place chicken pieces, one at a time, in bag and shake to coat; remove pieces to platter, cover with plastic wrap and refrigerate until coating has a pasty consistency, about two hours. In large skillet heat 2 to 3 inches of oil over medium high heat until very hot and carefully place chicken pieces in oil. Fry, turning once, until both sides are golden; reduce heat to low, cover and cook for 30 minutes, then raise heat again to medium-high, remove cover and continue to cook until chicken is crispy; drain on paper towels. Serve hot, warm or at room temperature with potato salad or candied yams and collard greens.

Eunice McNeal’s Collard Greens

YIELD: Makes 6 servings

INGREDIENTS:

1 large onion, chopped

1 smoked ham hock

3 garlic cloves, chopped

7 cups chicken broth

1 pound collard greens, washed and trimmed

3 tablespoons apple cider vinegar

3 1/2 teaspoons sugar

1 teaspoon cayenne

Salt and freshly ground pepper to taste

DIRECTIONS:

In a large pot combine onion, ham hock, garlic and chicken broth; cook over medium heat until meat pulls away from bone, about two hours; add collard greens, vinegar, sugar, cayenne and salt and pepper and cook until greens are tender, about two more hours. Drain extra liquid if desired. Serve hot or warm with barbecued ribs and black-eyed peas.

Doralee Petty’s Buttermilk Cornbread

YIELD: Makes 4 to 6 servings

INGREDIENTS:

6 tablespoons unsalted butter, melted, cooled

3/4 cup flour

3/4 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

DIRECTIONS:

Preheat oven to 425 F; place rack in middle of oven. Grease an 8-inch square baking pan with one tablespoon of the butter. In large bowl thoroughly combine flour, cornmeal, baking powder, baking soda and salt. In medium bowl vigorously whisk together the buttermilk and eggs; add the remaining 5 tablespoons of melted butter and the flour mixture. Stir only until completely blended; pour batter into prepared pan and bake until top is golden and cake tester inserted in center comes out clean, about 20 minutes. Serve hot, warm or at room temperature with butter, collard greens, black-eyed peas and fried chicken

Simon Birdsall’s Black-Eyed Peas

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 pound black-eyed peas, soaked overnight, drained and rinsed

3 tablespoons vegetable oil

8 ounces pork shoulder, diced into one-inch cubes

4 strips bacon, cut into one-inch pieces

1 large onion, diced

4 garlic cloves, peeled and sliced

Salt and freshly ground black pepper to taste

1/2 teaspoon cayenne

4 cups chicken or vegetable broth

2 cups water

2 bay leaves

Apple cider vinegar to taste

DIRECTIONS:

Warm oil in a large pot over medium heat until shimmering; add pork cubes and brown on all sides, about 10 minutes. Add bacon, onion, garlic, salt and pepper and cayenne and cook, stirring frequently, until lightly browned, about 7 minutes. Add broth, water and bay leaves, bring to a boil, then reduce heat and simmer for 30 minutes. Add peas to pot and simmer until they are soft but not mushy, about one to one and a half hours. Remove bay leaves, adjust seasonings, add vinegar and serve hot or warm with collard greens and fried chicken.

 

By Barbara Beltrami

I don’t know what the time between this writing and its publication will bring, and given recent events, I’m worried. However, my stubborn faith in our democracy and Constitution and a resolution to celebrate the Inauguration and all it stands for inspires this column bearing recipes from a few government sources. Most famous and ubiquitously published is the Navy Bean Soup served in one of the Senate restaurants. Then there’s the late Representative John Lewis’s recipe for Barbecued Chicken and White House Chef (1966-1987) Henry Haller’s popular Cooked Vegetable Salad. 

Senate Navy Bean Soup

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound dried navy beans, picked over

1 pound ham, with bone

2 potatoes, peeled and quartered

Salt 

2 tablespoons unsalted butter

1 large onion, chopped

1 celery rib, chopped 

2 garlic cloves chopped

1/4 cup fresh chopped flat leaf parsley

Freshly ground pepper to taste

DIRECTIONS: 

Put beans in large pot with 3 times their volume in water and put in a cool place to soak overnight. Drain and transfer to a large Dutch oven; add 10 cups water and ham; bring to simmer over medium heat, then reduce heat to low and cook 1 1/2 hours, until beans are tender. Transfer ham to cutting board to cool, then remove bone, cut meat into bite-size pieces and return to pot. 

Meanwhile place potatoes in a saucepan, cover with salted water, bring to boil over medium-high heat, then reduce to simmer and cook until potatoes are fork tender, about 25 minutes; drain, mash and add to beans and ham and stir to combine thoroughly. In large skillet, melt butter over medium heat and add onion, celery, garlic and parsley; season with salt and pepper and cook, stirring occasionally, until vegetables are translucent; add to bean mixture and cook over low heat, adding water if needed, season with salt and pepper and cook one hour. Serve hot with a crispy, crunchy salad.

Rep. John Lewis’s Barbecued Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups ketchup

1 teaspoon prepared mustard

1 to 2 tablespoons Tabasco or other hot sauce

Pinch cayenne pepper

Pinch black pepper

1 onion, finely chopped

1 frying chicken, cut up or equivalent chicken pieces

DIRECTIONS: 

Preheat oven to 350 F. In a medium bowl, combine ketchup, mustard, hot sauce, cayenne, pepper and onion. Put chicken parts in greased 9 x 13” baking pan; spread sauce over chicken; bake for one hour, basting chicken with juices halfway through. Serve hot or warm with rice, potato salad or sweet potatoes and a green salad.

White House Chef Henry Haller’s Vegetable Salad

Chef Henry Haller

 

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups tiny green peas, cooked, drained, cooled

2 cups diced carrots, cooked, drained, cooled

2 cups diced celery

1 cup peeled and cored diced apple

Salt and pepper to taste

3/4 cup mayonnaise

DIRECTIONS: 

In large bowl combine vegetables with celery and apple, salt and pepper. Add mayonnaise and toss lightly with a fork. Serve with soft rolls and butter.

Photo from Pixabay

By Barbara Beltrami

Since it’s the New Year, since many of us are determined to counter the damages of holiday bingeing, since lentils are considered one of the five most healthful foods in the world and since they’re also inexpensive, I’m going with them for this first column of 2021. When I went to the internet to find out why they’re considered so healthful, I was quite impressed by what I found. Not only are they rich in protein and fiber, but they’re also rich in iron and vitamin B1. Note: Because the cooking times of lentils vary, I cannot give exact numbers Figure on anywhere from 30 minutes to an hour.

Lentil, Kale and Goat Cheese Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/2 cups black or green lentils, soaked in cold water overnight or for several hours

4 scallions, white and green parts separated, and sliced

4 garlic cloves, smashed and peeled

1 lemon

1/3 to 1/2 cup extra virgin olive oil

1/2 cup unsalted peanuts, almonds, walnuts or cashews, chopped

1 tablespoon cumin

1/2 teaspoon crushed red pepper flakes

1/2 pound or one large bunch lacinato kale, washed, de-stemmed, chopped and massaged to soften

6 ounces crumbled goat cheese

1 cup pitted, coarsely  chopped black olives

Coarse salt to taste

DIRECTIONS: 

Cook the lentils in boiling salted water until  al dente. Do not overcook. In a small skillet combine the white parts of the scallions, the garlic, three wide strips of lemon peel and the olive oil. Cook over medium heat, stirring a few times, until garlic starts to brown and lemon peel curls, about 3 minutes. Add nuts, cook and stir frequently another 3 minutes; remove from heat and stir in cumin and pepper flakes. 

Strain mixture into a small bowl; discard lemon peel and garlic but reserve oil; transfer  mixture to a large plate and spread out. Sprinkle with salt,  let sit until cool. In a large bowl combine kale, goat cheese, olives and green parts of scallions. Drain lentils and add to mixture. Toss with reserved cooled oil, juice of the lemon and salt to taste. Serve immediately with pita or flat bread.

Lentil-Leek Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1/4 cup olive oil

1 large leek, cleaned and sliced thin

1 cup chopped onion

1 large celery rib, cleaned and sliced thin

2 carrots, peeled and diced

3 garlic cloves, chopped

7 cups chicken, beef or veg. broth

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 bay leaf

1 1/2 cups green or brown lentils

Salt and pepper

1 tablespoon red wine vinegar

DIRECTIONS: 

In large saucepan heat oil over medium heat. Add leek, onions, celery, carrots and garlic. Reduce heat to low, cover and cook, stirring frequently until vegetables are golden, about 20 to 30 minutes. 

Add broth, thyme, bay leaf, lentils and salt and pepper. Bring to a boil, reduce heat to low and cover again; cooks until lentils are al dente; remove and discard bay leaf. Stir in vinegar and serve immediately with rustic bread and a green salad.

Baked Lentils with Chorizo

YIELD: Makes 6 servings

INGREDIENTS: 

1/4 cup olive oil

1 large onion, chopped

1 celery rib,  chopped

1 large frying pepper, seeded, chopped

2 garlic cloves, smashed and peeled

Salt and pepper to taste

1 pound lentils cooked al dente in salted water

One 14-ounce can diced tomatoes with their juice

1 pound chorizo sausage, cut into 1 1/2 inch slices

DIRECTIONS: 

Preheat oven to 375 F. Grease a large casserole or Dutch oven. Warm oil in a large skillet over medium-high heat; add onion, celery, pepper, garlic and salt and pepper. Cook, stirring frequently, until onion and celery are translucent, pepper is a little soft, and garlic starts to brown; remove and discard garlic. Combine mixture with lentils and tomatoes in prepared casserole or Dutch oven and lay chorizo on top. Halfway through cooking, turn sausages. Bake until mixture is bubbly and sausages are brown on all sides, about 30 to 40 minutes. Serve hot with rice and a green vegetable or salad.

METRO photo

By Barbara Beltrami

In case you haven’t noticed, the ongoing theme of my recent columns has been coping with and compensating for COVID restrictions while celebrating the holidays. So here I go again. I believe that whether you’re alone or with just your immediate family (and I do hope for your sake and everyone else’s that it won’t be more than that), you should make the holiday as merry as you can. 

A great way to do that for Christmas Eve or Christmas dinner is to carry out the red and green theme in as many dishes as possible. It doesn’t have to be fancy, but it does have to be festive. I’m thinking that spinach lasagna rollups might do the trick paired with a butter lettuce and arugula salad with bell pepper confetti and a pomegranate vinaigrette. Then for dessert, how about a parfait of pistachio or mint chocolate chip ice cream with fresh raspberry sauce? These are just a few ideas. Raid your refrigerator, shop early and come up with your own red and green Christmas dishes.

Spinach Lasagna Rollups

YIELD: Makes 6 servings

INGREDIENTS: 

For the sauce:

2 tablespoons extra virgin olive oil

1 cup finely chopped onion

Salt and freshly ground pepper to taste

2 garlic cloves, minced

One 28-ounce can crushed tomatoes

1/4 cup chopped basil

Salt and pepper to taste

For the rollups:

Nonstick cooking spray

12 lasagna noodles (not no-boil)

One 16-ounce container ricotta cheese

Half a 10-ounce box frozen chopped spinach, thawed and all liquid squeezed out

3/4 cup freshly grated Parmesan cheese

1 large egg

1 handful fresh Italian flat-leaf parsley leaves, chopped

Salt and freshly ground pepper to taste

3 cups(or more) tomato sauce to taste

1 cup shredded mozzarella

DIRECTIONS: 

In a medium saucepan warm oil over medium heat; add onions, salt and pepper and cook, stirring frequently, until they become transparent, about 5 minutes. Add garlic and cook, stirring frequently, until it releases its aroma, about 30 seconds. Add tomatoes, basil, salt and pepper and a few tablespoons water and cook over medium heat, stirring frequently, until sauce is thickened and liquid is evaporated, about 15 minutes.

Preheat oven to 350 F; coat a shallow baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions and drain, then lay out in baking pan.

In a medium bowl thoroughly combine the ricotta, spinach, Parmesan cheese, egg, parsley, salt and pepper. Spread a thin layer of tomato sauce on bottom of baking pan spread ricotta mixture evenly along each noodle, then top with a thin layer of tomato sauce and carefully roll up; place seam side down evenly in baking dish and spoon remaining sauce over them. Sprinkle mozzarella on top. Bake until they are heated through, sauce is bubbly and mozzarella has melted, about 20 minutes. Serve hot with arugula and butter lettuce salad.

Arugula and Butter Lettuce Salad with Pomegranate Vinaigrette

YIELD: Makes 6 servings

INGREDIENTS: 

1 large bunch arugula, washed and stems removed

1head butter lettuce or Boston lettuce

6 radishes, cleaned and cut into matchstick-size strips

1/2 cup fresh or bottled pomegranate juice

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

2 to 3 tablespoons honey

1 teaspoon prepared mustard

Salt and freshly ground black pepper to taste

Seeds from half a pomegranate

1/2 green bell pepper, seeded and finely diced

1/2 red bell pepper, seeded and finely diced

DIRECTIONS: 

In a large salad bowl, toss together the arugula, lettuce and radishes. In a small mixing bowl, whisk together the pomegranate juice, vinegars, honey, mustard, and salt and pepper. Just before serving, toss the salad with the dressing, then sprinkle with pomegranate seeds and diced peppers. Serve immediately at room temperature with lasagna rollups.

Fresh Raspberry Sauce

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

3/4 pound fresh raspberries, picked over

2 tablespoons sugar or to taste

1/2 tablespoon water

1 tablespoon freshly squeezed lemon juice

DIRECTIONS: 

In a medium saucepan over medium heat, combine the berries, sugar, water and lemon juice. Stirring frequently, cook until sugar dissolves, raspberries fall apart and sauce bubbles, about 5 minutes. Remove from heat and press through a fine mesh strainer to remove seeds. Cool to room temperature, cover and refrigerate or serve warm over pistachio or mint chocolate chip ice cream accompanied by Christmas cookies.

Photo from Pixabay

By Barbara Beltrami

If you haven’t wanted to go into crowded stores because of COVID-19, you’ve gotten so frustrated with the internet or items being out of stock that you’re ready to throw your computer out the window or you’re at your wits’ end trying to think of gifts that will say you’re thinking of those you can’t be with, take heart. It’s not too late to tie on your apron and make some gifts in your kitchen. Here are a few ideas and recipes for cooking some favorites, putting them in sealed,  sterilized jars and processing them in a boiling water bath. Make your own labels or have the spouse or the kids help you, wrap the jars in cellophane and tie with a pretty bow. Go ahead, do it and delight friends, neighbors or family.

Pepper Relish

YIELD: Makes about 5 half-pint jars

INGREDIENTS:

9 or 10 medium bell peppers (assorted colors)

3/4 cup apple cider vinegar

1 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids in boiling water or dishwasher. Cut peppers open and discard seeds, then chop very finely. Drain and press out about half the juice. Measure two cups of peppers and juice into a large saucepan; add vinegar and stir. Add pectin to peppers and mix well. Place over high heat; stir mixture till it comes to a full rolling boil. Stir in sugar immediately, then boil hard one minute, stirring constantly. Remove from heat.

With metal cooking spoon, skim off foam, then ladle quickly into jars, leaving 1/8 inch on top.  With wet paper towel wipe rims and threads of jar, place dome lids on top, then screw on lid rings, but not too tightly as heat will cause them to expand. Process in boiling water bath for 15 minutes. Upon removal or shortly thereafter you will hear lids pop which means a vacuum seal has been achieved  Sometimes a firm tap with your finger will nudge the lids that haven’t popped. (If they don’t pop and there is no slight depression in the center of the lid, they have failed to seal. Refrigerate them and use them within one to two weeks if this happens.) When cool enough to handle moderately tighten rings on all jars.Let cool, then affix labels. Suggested serving: with cold cuts,  hamburgers, cold sliced meat or meat loaf.

Peach Chutney

YIELD: Makes 6 half-pint jars

INGREDIENTS:

1 pound brown sugar

2 cups white vinegar

1/4 cup shredded fresh peeled ginger root

1 garlic clove, minced

2 teaspoons cinnamon

2 teaspoons ground cloves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup chopped onion

1 cup chopped green pepper

3 pounds peaches, washed, pitted and chopped

DIRECTIONS:

In a large pot combine the sugar, vinegar, ginger, garlic, cinnamon, cloves, salt and pepper.  Heat to a rolling boil; stir constantly. Add onions, green pepper and peaches; heat to rolling boil over high heat, then reduce heat to medium and boil gently, stirring occasionally, for 1 to 1 1/4 hours until very thick.

Meanwhile sterilize jars and lids. Ladle chutney into hot jars to within 1/2 inch of tops. With a damp paper towel wipe rims and threads of jars, then put lids and screw bands on. Tighten bands but not hard. Process in boiling water bath 5 to 10 minutes; remove and wait for lids to pop and jars to cool as in recipe above for green pepper relish. Suggested serving: with roasted meat or poultry.

Apple-Pear Jam

YIELD: Makes 4 half-pint jars

INGREDIENTS:

3 1/2 cups pared, cored mashed apples and pears

6 to 6 1/2 cups sugar

1/4 cup lemon juice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids. In a very large pot combine all the ingredients except pectin. Over high heat, bring to a full rolling boil and boil hard one minute; immediately remove from heat and stir in pectin. Stir and skim for 5 minutes. Ladle into hot jars within 1/8 inch from the top. With damp paper towel, wipe tops and threads of jars. Put lids and screw bands on jars and tighten but not hard. Process in boiling water bath for 10 to 15 minutes. Remove, wait for lids to pop and jars to cool as in recipe for pepper relish above, then affix labels. Suggested serving: with toast, croissants, English muffins or scones.