Up till now, I have not posted a recipe for a dessert. Not one! That is surprising because I love dessert. And my debut dessert is a great one.
Recently, we got two perfectly ripe, delicious cantaloupes. But let’s be honest: you can only eat cantaloupe with breakfast so many days in a row before it becomes tiring. We polished off one cantaloupe, but there was still the other one. What to do?
What about cantaloupe sherbet? I mean orange sherbet and lime sherbet is delicious. Why not cantaloupe?
Turns out, it is good. Really good. Astonishingly good. It’s a nice, light dessert or late night snack. And since it’s made from cantaloupe, you can even fool yourself that it’s good for you!
This is one frozen dessert that’s actually ready to eat right out of the ice cream maker, though it also tastes great after it’s been in the freezer for a while. Just be sure to store it in a plastic container – not glass. And to better protect the consistency, place some plastic wrap on the surface of the sherbet.
Makes approximately 2 quarts.
1 medium cantaloupe
2 tablespoons freshly squeezed lemon juice (don’t even think of using the stuff in the yellow plastic lemons. No really, don’t do it.)
½ cup sugar
¼ cup honey
3 cups 2% milk
½ teaspoon vanilla extract
Cut cantaloupe in half around the equator of the melon. With a spoon, remove the seeds, then cut each melon half into four slices. Cut the orange flesh of the cantaloupe away from the rind, then cut the flesh into approximately 1-inch pieces. Discard the rind.
Put the cantaloupe pieces and lemon juice in a blender or food processor and puree until smooth. Strain the puree into a large bowl (this will make the finished sherbet wonderfully smooth); discard any solid bits of melon. Add the remainder of the ingredients to the cantaloupe puree and stir until the sugar dissolves.
Pour the mixture into the canister of the ice cream maker and freeze according to the manufacturer’s directions.
Friday, September 25, 2009
Tuesday, September 22, 2009
Stuffed Peppers
This twist on a classic dish is a tasty way to use leftovers.
Traditional stuffed peppers – filled with a ground beef mixture and topped with tomato sauce – is not one of my favorite dishes. The stuffing is usually greasy – much like a meatloaf baked in a pan.
My mother made a version of stuffed peppers I’ve seen nowhere else. Instead of using a ground beef-based stuffing, Mom’s variation featured a ham and rice mixture. The problem is, I never learned how to make stuffed peppers from Mom, and when she died, I couldn’t find the recipe she used in her collection of cookbooks or recipe cards.
So, I created my own, based on memory. I’ve got to say, it’s really good! There are several steps to this dish, making it more appropriate for a day when you have 45 minutes or so to prepare dinner. While this may take a bit of time, it’s worth it!
Serves 4
Preheat oven to 375 degrees.
4 large bell peppers (any color, though green is generally the least expensive)
1 1/3 cups of water*
2/3 cup uncooked rice*
1 teaspoon salt*
1 cup ham, finely chopped+
1 ripe tomato, peeled, seeded and finely chopped
2 eggs, lightly beaten
¼ cup Parmesan cheese, grated
½ teaspoon hot pepper sauce, such as Tabasco sauce
Salt and pepper to taste
½ cup plain breadcrumbs
1 tablespoon olive oil
Slice the top ¼ to ½ inch off the top of each pepper, then remove the seeds and the white membrane with a spoon. Place the peppers in a steamer or a steamer basket and steam over boiling water for 10 minutes. Set aside to cool.
*Meanwhile, bring the water to a boil in a medium saucepan. When the water boils, add the salt and the rice, reduce the heat to low, and simmer for 20 minutes. Set aside to cool slightly.
Add the ham, tomato, eggs, cheese, hot pepper sauce, salt and pepper to the rice; stir together until well incorporated. Fill the peppers with the ham-rice mixture. Oil a baking dish, and set the filled peppers in the dish so they fit snuggly (use crumbled foil to make a snug fit).
Combine the breadcrumbs and olive oil in a small bowl. Top the stuffed peppers with the breadcrumb mixture.
Bake for about 25 minutes, till the peppers are tender and the stuffing is hot. Serve with a good, crusty loaf of bread and a green salad.
*You can use 1 cup of leftover rice instead. A great use for leftovers and a time saver for this recipe!
Traditional stuffed peppers – filled with a ground beef mixture and topped with tomato sauce – is not one of my favorite dishes. The stuffing is usually greasy – much like a meatloaf baked in a pan.
My mother made a version of stuffed peppers I’ve seen nowhere else. Instead of using a ground beef-based stuffing, Mom’s variation featured a ham and rice mixture. The problem is, I never learned how to make stuffed peppers from Mom, and when she died, I couldn’t find the recipe she used in her collection of cookbooks or recipe cards.
So, I created my own, based on memory. I’ve got to say, it’s really good! There are several steps to this dish, making it more appropriate for a day when you have 45 minutes or so to prepare dinner. While this may take a bit of time, it’s worth it!
Serves 4
Preheat oven to 375 degrees.
4 large bell peppers (any color, though green is generally the least expensive)
1 1/3 cups of water*
2/3 cup uncooked rice*
1 teaspoon salt*
1 cup ham, finely chopped+
1 ripe tomato, peeled, seeded and finely chopped
2 eggs, lightly beaten
¼ cup Parmesan cheese, grated
½ teaspoon hot pepper sauce, such as Tabasco sauce
Salt and pepper to taste
½ cup plain breadcrumbs
1 tablespoon olive oil
Slice the top ¼ to ½ inch off the top of each pepper, then remove the seeds and the white membrane with a spoon. Place the peppers in a steamer or a steamer basket and steam over boiling water for 10 minutes. Set aside to cool.
*Meanwhile, bring the water to a boil in a medium saucepan. When the water boils, add the salt and the rice, reduce the heat to low, and simmer for 20 minutes. Set aside to cool slightly.
Add the ham, tomato, eggs, cheese, hot pepper sauce, salt and pepper to the rice; stir together until well incorporated. Fill the peppers with the ham-rice mixture. Oil a baking dish, and set the filled peppers in the dish so they fit snuggly (use crumbled foil to make a snug fit).
Combine the breadcrumbs and olive oil in a small bowl. Top the stuffed peppers with the breadcrumb mixture.
Bake for about 25 minutes, till the peppers are tender and the stuffing is hot. Serve with a good, crusty loaf of bread and a green salad.
*You can use 1 cup of leftover rice instead. A great use for leftovers and a time saver for this recipe!
Wednesday, September 16, 2009
On the Farm
This year, our family joined a Community Supported Agriculture (CSA) farm. Every Thursday, I drive to the farm to pick up a box of produce which represents our share of the CSA’s bounty. We joined for several reasons:
+ To enjoy fresh, organic, locally-grown vegetables and fruit.
+ To support farmers in our area. Back in the late winter when we bought into the CSA, we invested in the farm. As with any investment, we share in the risk (the possibility of a poor harvest due to rain, drought, pests, etc.) and in the reward (delicious produce). By paying up front for our share, we help the farm be more stable financially.
+ To break out of our vegetable rut.
I’ll be honest, there have been times in the last few years that I’ve grown tired of our local supermarket’s produce aisle. Some of the offerings look great – broccoli, bell peppers, carrots, etc. Other, less popular vegetables don’t look so good – perhaps because these other vegetables aren’t big sellers, they hang around the produce aisle and their quality drops. As I stick to what I know and what looks good, it seems like I cook these same vegetables over and over and over again.
Joining a CSA has helped us break out of the rut. In the spring, we enjoyed a variety of greens – some I was familiar with (spinach, different lettuces), and some I didn’t know what to do with (beet greens? What do you do with beet greens? Turns out, they’re delicious!) As the season progressed, we had purple beans (now I know that purple beans turn green when you cook them and then not only taste like green beans, but look like them too), edamame (while they taste good, we have yet to discover a good and quick way to shell them), and kohlrabi (we have yet to discover a good way to prepare it so it actually tastes good), etc. And of course, we had the familiar – peas, sugar snap peas, green beans, tomatoes, peppers, cantaloupe, onions, garlic, potatoes, summer squash, zucchini, and more!
If you want to check out a CSA near you for next year, visit www.localharvest.org; the website will help you find the CSA farms closest to you.
+ To enjoy fresh, organic, locally-grown vegetables and fruit.
+ To support farmers in our area. Back in the late winter when we bought into the CSA, we invested in the farm. As with any investment, we share in the risk (the possibility of a poor harvest due to rain, drought, pests, etc.) and in the reward (delicious produce). By paying up front for our share, we help the farm be more stable financially.
+ To break out of our vegetable rut.
I’ll be honest, there have been times in the last few years that I’ve grown tired of our local supermarket’s produce aisle. Some of the offerings look great – broccoli, bell peppers, carrots, etc. Other, less popular vegetables don’t look so good – perhaps because these other vegetables aren’t big sellers, they hang around the produce aisle and their quality drops. As I stick to what I know and what looks good, it seems like I cook these same vegetables over and over and over again.
Joining a CSA has helped us break out of the rut. In the spring, we enjoyed a variety of greens – some I was familiar with (spinach, different lettuces), and some I didn’t know what to do with (beet greens? What do you do with beet greens? Turns out, they’re delicious!) As the season progressed, we had purple beans (now I know that purple beans turn green when you cook them and then not only taste like green beans, but look like them too), edamame (while they taste good, we have yet to discover a good and quick way to shell them), and kohlrabi (we have yet to discover a good way to prepare it so it actually tastes good), etc. And of course, we had the familiar – peas, sugar snap peas, green beans, tomatoes, peppers, cantaloupe, onions, garlic, potatoes, summer squash, zucchini, and more!
If you want to check out a CSA near you for next year, visit www.localharvest.org; the website will help you find the CSA farms closest to you.
Monday, September 14, 2009
Jesus & Shared Meals
Jesus enjoyed sharing meals with others, and he understood that shared meals can enhance the spiritual nature of eating. Shortly after Levi, a tax collector responded to Jesus’ invitation to follow him, Jesus went to a dinner party at Levi’s home. The description of the guest list: “many tax collectors and sinners were also sitting with Jesus and his disciples,” may seem unimportant. But who was seated with Jesus at Levi’s dinner table is revealing. The term “sinner” referred to people who were obvious sinners, people who were viewed as unforgiveable. Tax collectors were generally hated by most people at the time, but not for the same reason that the Internal Revenue Service might not be our favorite government agency today. Instead tax collectors were despised for three reasons: they were viewed as traitors, who collaborated with the hated Romans and took money from other Jewish people and turned it over to Roman authorities; they were seen as sinners, who worked with and for gentiles; and they were considered to be crooks, who enriched themselves by overcharging taxpayers. And yet, Jesus was sharing a meal with Levi’s friends, this collection of tax collectors and sinners. Some religious leaders noticed Jesus’ dining companions, and grumbled, “Why does he eat with tax collectors and sinners?” Jesus made it clear: “I have come to call not the righteous but sinners.” Jesus seeks out those who are rejected as undesirable and unforgiveable; they are welcome at Jesus’ table. (Mark 2:15-17)
Jesus also dined with religious leaders, including Simon, who was a Pharisee. Pharisees were considered to be paragons of virtue, so Simon was a respectable man. While the dinner party at Levi’s home was interrupted by grumbling religious leaders, the dinner party at the Simon’s home was interrupted by a woman everyone in the city condemned as a sinner. Somehow she heard that Jesus was going to be at Simon’s home. She wanted to see Jesus so much, and she wanted to express her appreciation for him so much, that she crashed the party. Clearly she knew that she would never be welcomed into the home of a Pharisee – Pharisees did not consort with sinners like her – but she didn’t care. She came to Jesus, kneeled at his feet, cried so much that her tears covered his feet, dried her tears with her hair, and then anointed his feet with costly perfume – all as a demonstration of gratitude and love. When Simon silently wondered why Jesus couldn’t tell what kind of woman this was, Jesus reminded his host that while Simon did not extend hospitality to Jesus in the culturally expected ways at the time, the woman at his feet went over and above what was expected in her act of gratitude. Because she was forgiven much, she showed great love. (Luke 7:36-50)
Jesus also dined with religious leaders, including Simon, who was a Pharisee. Pharisees were considered to be paragons of virtue, so Simon was a respectable man. While the dinner party at Levi’s home was interrupted by grumbling religious leaders, the dinner party at the Simon’s home was interrupted by a woman everyone in the city condemned as a sinner. Somehow she heard that Jesus was going to be at Simon’s home. She wanted to see Jesus so much, and she wanted to express her appreciation for him so much, that she crashed the party. Clearly she knew that she would never be welcomed into the home of a Pharisee – Pharisees did not consort with sinners like her – but she didn’t care. She came to Jesus, kneeled at his feet, cried so much that her tears covered his feet, dried her tears with her hair, and then anointed his feet with costly perfume – all as a demonstration of gratitude and love. When Simon silently wondered why Jesus couldn’t tell what kind of woman this was, Jesus reminded his host that while Simon did not extend hospitality to Jesus in the culturally expected ways at the time, the woman at his feet went over and above what was expected in her act of gratitude. Because she was forgiven much, she showed great love. (Luke 7:36-50)
Thursday, September 10, 2009
Sauteed Chicken with Balsamic Sauce
If at first you don’t succeed . . .
You may remember that the recipe for Risotto with Balsamic Chicken and Peas was inspired by a delicious entrée I had in an Italian restaurant on our first anniversary. That risotto dish is delicious. Yet I have wanted to create a recipe that comes closer to that memorable meal.
First I tried marinating chicken breasts in a balsamic sauce and roasting it in the oven. It was too dry. Then I tried marinating the chicken as before, but this time follow that by coating them in bread crumbs and sautéing on the stove top. The bread crumbs got too black, the chicken breasts were not uniformly cooked through, and we could barely taste the balsamic sauce.
On the third try: success! The keys are to make the chicken breasts the same thickness so they sauté uniformly and instead of marinating the chicken in the balsamic sauce, cook the sauce.
Serves 4
Preheat oven to the lowest possible setting. (Our oven has a “warm” setting which is perfect.)
4 boneless, skinless chicken breast halves
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons olive oil
1 ½ tablespoons butter
2 tablespoons Dijon mustard
¼ cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
Trim the fat from the chicken. Put a 1 ½ foot-long piece of plastic wrap on the counter and place one chicken breast on the plastic wrap, four to five inches from the edge. Fold the remaining plastic wrap over the chicken. Using a kitchen mallet or rolling pin, pound out the chicken till it is about ½ inch thick. Repeat with the remaining chicken.
Combine the flour, salt and pepper on a plate. Take one of the flattened chicken breasts and thoroughly coat with flour, being sure to shake off the excess. Repeat with the remaining chicken.
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted, add the chicken. Cook for 4 minutes per side.
Meanwhile, combine the rest of the ingredients in a small bowl and whisk together. Set aside.
Place the cooked chicken on an oven-safe platter and keep warm in the oven.
Drain the remaining oil and butter mixutre from the skillet and add the balsamic vinegar mixture. With a wooden spoon, scrape up the browned bits on the bottom of the skillet. Boil till the mixture is reduced to make a moderately thick sauce.
Remove the chicken from the oven, and drizzle sauce over the chicken.
You may remember that the recipe for Risotto with Balsamic Chicken and Peas was inspired by a delicious entrée I had in an Italian restaurant on our first anniversary. That risotto dish is delicious. Yet I have wanted to create a recipe that comes closer to that memorable meal.
First I tried marinating chicken breasts in a balsamic sauce and roasting it in the oven. It was too dry. Then I tried marinating the chicken as before, but this time follow that by coating them in bread crumbs and sautéing on the stove top. The bread crumbs got too black, the chicken breasts were not uniformly cooked through, and we could barely taste the balsamic sauce.
On the third try: success! The keys are to make the chicken breasts the same thickness so they sauté uniformly and instead of marinating the chicken in the balsamic sauce, cook the sauce.
Serves 4
Preheat oven to the lowest possible setting. (Our oven has a “warm” setting which is perfect.)
4 boneless, skinless chicken breast halves
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons olive oil
1 ½ tablespoons butter
2 tablespoons Dijon mustard
¼ cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
Trim the fat from the chicken. Put a 1 ½ foot-long piece of plastic wrap on the counter and place one chicken breast on the plastic wrap, four to five inches from the edge. Fold the remaining plastic wrap over the chicken. Using a kitchen mallet or rolling pin, pound out the chicken till it is about ½ inch thick. Repeat with the remaining chicken.
Combine the flour, salt and pepper on a plate. Take one of the flattened chicken breasts and thoroughly coat with flour, being sure to shake off the excess. Repeat with the remaining chicken.
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted, add the chicken. Cook for 4 minutes per side.
Meanwhile, combine the rest of the ingredients in a small bowl and whisk together. Set aside.
Place the cooked chicken on an oven-safe platter and keep warm in the oven.
Drain the remaining oil and butter mixutre from the skillet and add the balsamic vinegar mixture. With a wooden spoon, scrape up the browned bits on the bottom of the skillet. Boil till the mixture is reduced to make a moderately thick sauce.
Remove the chicken from the oven, and drizzle sauce over the chicken.
Wednesday, September 9, 2009
Taste It!
I enjoy watching cooking television reality shows. Most of the contestants on these shows are accomplished chefs, with an occasional talented home cook into the mix. Combined, they possess years of culinary experience.
As I watch, I imagine what the contestants’ creations taste like. Some sound marvelous. Others look dreadful.
It turns out, that some of the contestants do little more than imagine what their own dishes taste like. When the judges are displeased with a competitor’s efforts, often one of the judges will ask, “Did you taste this?” I am shocked how often a contestant answers, “No.” The judges will shake their heads, wondering how a cook could miss such a critical part of the cooking process.
I have learned from their mistakes. One of the best ways to ensure that your completed dish will be good is to taste it along the way. That way you can make course corrections if needed to avoid disaster.
Some cautions:
Do not taste raw or undercooked meat – that is a food safety hazard. You will have to wait until the meat is properly done to taste it.
Be sanitary – use a different spoon or fork each time you take a taste. Do not use your finger to take a taste. And do not use your cooking utensils to take a taste.
When tasting a sauce as it is reducing, remember that the flavors will become more concentrated as the sauce becomes more concentrated, so keep the sauce under-flavored until the end.
Measure out the recommended amount of salt, pepper, herbs and spices before you begin cooking and put them in small bowls. Add a little bit at a time as you cook, and remember to taste along the way. This way, it is easy to adjust your seasoning. If you dump all the seasoning in at the beginning, it might become over-seasoned, and there is no way to correct it. If you add all your seasoning at the end, you will notice the seasoning on the “surface” of the dish and it will taste like you added all the seasoning at the end. If you season as you go, you will be better able to incorporate the flavors throughout the dish.
Remember why you are cooking. You want to serve food that tastes good to our friends and family, right? The best way to ensure that is to taste as you go.
As I watch, I imagine what the contestants’ creations taste like. Some sound marvelous. Others look dreadful.
It turns out, that some of the contestants do little more than imagine what their own dishes taste like. When the judges are displeased with a competitor’s efforts, often one of the judges will ask, “Did you taste this?” I am shocked how often a contestant answers, “No.” The judges will shake their heads, wondering how a cook could miss such a critical part of the cooking process.
I have learned from their mistakes. One of the best ways to ensure that your completed dish will be good is to taste it along the way. That way you can make course corrections if needed to avoid disaster.
Some cautions:
Do not taste raw or undercooked meat – that is a food safety hazard. You will have to wait until the meat is properly done to taste it.
Be sanitary – use a different spoon or fork each time you take a taste. Do not use your finger to take a taste. And do not use your cooking utensils to take a taste.
When tasting a sauce as it is reducing, remember that the flavors will become more concentrated as the sauce becomes more concentrated, so keep the sauce under-flavored until the end.
Measure out the recommended amount of salt, pepper, herbs and spices before you begin cooking and put them in small bowls. Add a little bit at a time as you cook, and remember to taste along the way. This way, it is easy to adjust your seasoning. If you dump all the seasoning in at the beginning, it might become over-seasoned, and there is no way to correct it. If you add all your seasoning at the end, you will notice the seasoning on the “surface” of the dish and it will taste like you added all the seasoning at the end. If you season as you go, you will be better able to incorporate the flavors throughout the dish.
Remember why you are cooking. You want to serve food that tastes good to our friends and family, right? The best way to ensure that is to taste as you go.
Tuesday, September 8, 2009
Really Yummy Veggies
Once again, desperation is the mother of invention. As I started preparing dinner, I realized that I didn’t have a necessary ingredient for what I had planned. (My excuse: it was the first day of kindergarten for our son, Peter, and . . . well . . . I wasn’t the most organized today. I’m human.) Because the main dish was going to be very different – still chicken, but other than that, not at all the same – the vegetable side dish was going to need to be different.
So what was I going to do with some corn on the cob and a cucumber? Of course, I also had some scallions in the refrigerator, peas in the freezer* and basil in the garden. What if I created a cold vegetable medley? I figured this desperation salad would taste okay. But I was wrong: it tasted great! So good that after she ate her first bite, Kathleen said, “You’ve got to put this recipe on your blog!” Kathleen liked this so much, she suggested the name.
So here it is. Enjoy!
*Peas are one vegetable I always keep in the freezer. They are picked at the peak of ripeness and quickly frozen, preserving their sweet flavor. The only way to get that same quality with fresh peas is to eat them within hours of harvest in the midst of the short pea season. Frozen peas means you can eat them year round.
Serves 4
3 ears of corn
2 cups of frozen peas
1 cucumber , peeled, seeds removed, and chopped the same size as the tomatoes – (about 1 ½ cups)
3 scallions, finely chopped
3 tablespoons, fresh basil, cut into thin, ribbon-like strips
Salt and pepper to taste
Shuck the corn, then rub with 1 tablespoon olive oil. Grill the corn on all sides until there are slight brownish black grill marks (about 6-10 minutes total). Remove corn from grill and set aside to cool.
Meanwhile, cook the peas according to package directions. When done, rinse in cold water. Combine the peas, cucumber, scallion, and 2 tablespoons of the basil into a bowl. When the corn is cool enough to touch, remove the kernels from the cobs with a sharp knife. Add the corn to the bowl with the other vegetables. Add salt and pepper to taste. (Yes, that means be sure to taste it. You may need to add more basil, salt and or pepper, which is why you should hold back from adding all the basil at the beginning).
Serve at room temperature.
So what was I going to do with some corn on the cob and a cucumber? Of course, I also had some scallions in the refrigerator, peas in the freezer* and basil in the garden. What if I created a cold vegetable medley? I figured this desperation salad would taste okay. But I was wrong: it tasted great! So good that after she ate her first bite, Kathleen said, “You’ve got to put this recipe on your blog!” Kathleen liked this so much, she suggested the name.
So here it is. Enjoy!
*Peas are one vegetable I always keep in the freezer. They are picked at the peak of ripeness and quickly frozen, preserving their sweet flavor. The only way to get that same quality with fresh peas is to eat them within hours of harvest in the midst of the short pea season. Frozen peas means you can eat them year round.
Serves 4
3 ears of corn
2 cups of frozen peas
1 cucumber , peeled, seeds removed, and chopped the same size as the tomatoes – (about 1 ½ cups)
3 scallions, finely chopped
3 tablespoons, fresh basil, cut into thin, ribbon-like strips
Salt and pepper to taste
Shuck the corn, then rub with 1 tablespoon olive oil. Grill the corn on all sides until there are slight brownish black grill marks (about 6-10 minutes total). Remove corn from grill and set aside to cool.
Meanwhile, cook the peas according to package directions. When done, rinse in cold water. Combine the peas, cucumber, scallion, and 2 tablespoons of the basil into a bowl. When the corn is cool enough to touch, remove the kernels from the cobs with a sharp knife. Add the corn to the bowl with the other vegetables. Add salt and pepper to taste. (Yes, that means be sure to taste it. You may need to add more basil, salt and or pepper, which is why you should hold back from adding all the basil at the beginning).
Serve at room temperature.
Sunday, September 6, 2009
Being a Good Host/Being a Good Guest
An annoyed hostess in New Jersey wrote a syndicated advice columnist that she loves to entertain. Yet even though she carefully prepares healthy, creative food using the freshest ingredients, invariably at least one guest says “I don’t eat that!” She’s convinced that such guests are rude. How should she respond? The advice columnist suggested the hostess smile and say: “If you don’t like that, don’t eat it.”[1] Of course the hostess is right; such behavior is rude. Yet it is not only the rude guest who is responsible for this problem.
I will admit that there are some foods I do not like, with mushrooms and peaches being at the top of the list. While I can eat both mushrooms and peaches, I would rather not, thank you very much. Other people have food allergies. Some food allergies are so serious, that a person’s life might be at risk if he or she eats something that causes a severe reaction.
I’m sure that the New Jersey hostess loves to cook, and thoughtfully prepares a menu that will taste delicious. But even more important than the food that is set on the table, are the people who are sitting around the table. And if a host serves food that a guest does not like, or that could seriously harm a guest, that luncheon or dinner party is not an every day celebration.
One important early step is to talk to your guests before you plan your menu. Whenever we are hosting a party, I make sure to ask our guests if they have any food allergies, or if there is any food they don’t like. If I sense reluctance to answer, I’ll admit to my own food dislikes, to let them know that it is perfectly acceptable not to like certain food. I truly want to know their preferences, so that we can have a great time together. I then take these dislikes and allergies into consideration before deciding what to serve, to make sure that there are options to disliked food and that food that causes allergies is not served at all.
But what do you do if you are a guest in someone’s home, and as the meal is served, you discover that on your plate is a food you would rather not put in your mouth? If your host is unaware of your aversion to that food and you can safely eat it, I suggest you do. I have eaten more mushrooms and peaches than I care to recall. If it happens again when you are a guest of the same host, then I suggest politely and discreetly placing the food you cannot stand to the side of your plate. If your host asks, graciously tell him or her the truth.
Of course if you have a food allergy, do not put your health at risk in an attempt to be a good guest. After all, how could a guest would you be if you had a severe allergic reaction at the dinner table? If you can safely eat around the problem food, do. If you cannot, you will need to inform your host.
[1]Jeanne Philip, “Dear Abby,” appearing in the September 6, 2009 issue of the Sunday News Journal (Wilmington, Delaware).
I will admit that there are some foods I do not like, with mushrooms and peaches being at the top of the list. While I can eat both mushrooms and peaches, I would rather not, thank you very much. Other people have food allergies. Some food allergies are so serious, that a person’s life might be at risk if he or she eats something that causes a severe reaction.
I’m sure that the New Jersey hostess loves to cook, and thoughtfully prepares a menu that will taste delicious. But even more important than the food that is set on the table, are the people who are sitting around the table. And if a host serves food that a guest does not like, or that could seriously harm a guest, that luncheon or dinner party is not an every day celebration.
One important early step is to talk to your guests before you plan your menu. Whenever we are hosting a party, I make sure to ask our guests if they have any food allergies, or if there is any food they don’t like. If I sense reluctance to answer, I’ll admit to my own food dislikes, to let them know that it is perfectly acceptable not to like certain food. I truly want to know their preferences, so that we can have a great time together. I then take these dislikes and allergies into consideration before deciding what to serve, to make sure that there are options to disliked food and that food that causes allergies is not served at all.
But what do you do if you are a guest in someone’s home, and as the meal is served, you discover that on your plate is a food you would rather not put in your mouth? If your host is unaware of your aversion to that food and you can safely eat it, I suggest you do. I have eaten more mushrooms and peaches than I care to recall. If it happens again when you are a guest of the same host, then I suggest politely and discreetly placing the food you cannot stand to the side of your plate. If your host asks, graciously tell him or her the truth.
Of course if you have a food allergy, do not put your health at risk in an attempt to be a good guest. After all, how could a guest would you be if you had a severe allergic reaction at the dinner table? If you can safely eat around the problem food, do. If you cannot, you will need to inform your host.
[1]Jeanne Philip, “Dear Abby,” appearing in the September 6, 2009 issue of the Sunday News Journal (Wilmington, Delaware).
Friday, September 4, 2009
The Grace of Celebratory Flexibility
My plan was to undertake another culinary experiment for dinner this evening. I had all the ingredients I needed -- and had even completed a few steps in cooking. I was looking forward to creating a dish I thought would be delicious.
Then I picked Peter up from nursery school, the nursery school where he attended pre-kindergarten. Today was a momentous day, his last day at his old school before he starts kindergarten on Tuesday. Peter asked, "What are we having for dinner?" (He asks that question almost every day -- sometimes even before we eat breakfast. Yes, he truly is my son.) When I told him what I had planned, he balked. You see, Peter had another idea for a celebration on his last day at his nursery school: pizza. And more specifically, his idea was to get take-out pizza, not going out to eat or having pizza delivered.
Now remember, I already had dinner planned. I already had all the ingredients I needed. And I had already started the dinner preparations. And yet . . .
One of the guiding principles of Celebrate Every Day is that every meal can be a celebration. And since this was a special day for Peter, and he had an idea for how he wanted to celebrate, didn't it make sense to be flexible? After all, God is flexible with us. Certainly God's love for us is unchanging. Yet God is constantly flexible with us as we change course. This divine flexibility is one manifestation of God's grace.
So what better way to feed our souls on this momentous day in Peter's life than to be flexible and celebrate with pizza, as Peter wanted.
Kathleen will use the ingredients I intended for tonight's dinner in some form this weekend (in our home, I cook during the week, and Kathleen cooks on the weekends.) The culinary experiment will wait for another night.
This evening we nourished our souls as we dined alfresco, eating take-out pizza in our backyard.
Then I picked Peter up from nursery school, the nursery school where he attended pre-kindergarten. Today was a momentous day, his last day at his old school before he starts kindergarten on Tuesday. Peter asked, "What are we having for dinner?" (He asks that question almost every day -- sometimes even before we eat breakfast. Yes, he truly is my son.) When I told him what I had planned, he balked. You see, Peter had another idea for a celebration on his last day at his nursery school: pizza. And more specifically, his idea was to get take-out pizza, not going out to eat or having pizza delivered.
Now remember, I already had dinner planned. I already had all the ingredients I needed. And I had already started the dinner preparations. And yet . . .
One of the guiding principles of Celebrate Every Day is that every meal can be a celebration. And since this was a special day for Peter, and he had an idea for how he wanted to celebrate, didn't it make sense to be flexible? After all, God is flexible with us. Certainly God's love for us is unchanging. Yet God is constantly flexible with us as we change course. This divine flexibility is one manifestation of God's grace.
So what better way to feed our souls on this momentous day in Peter's life than to be flexible and celebrate with pizza, as Peter wanted.
Kathleen will use the ingredients I intended for tonight's dinner in some form this weekend (in our home, I cook during the week, and Kathleen cooks on the weekends.) The culinary experiment will wait for another night.
This evening we nourished our souls as we dined alfresco, eating take-out pizza in our backyard.
Wednesday, September 2, 2009
Basic French Toast
Do you have a day coming up where you know that getting dinner on the table for the whole family will be next to impossible? Maybe you’ve got a work commitment that stretches on into the evening, or one of your children has sports practice or a concert that will sneak into your dinner hour. On those days when your evening will be crazy, you can switch your family’s special mealtime to breakfast.
Or maybe you have a special day coming up: the first day of school, a birthday, the first day of a new job. Why not start the celebration early with a special breakfast.
Or perhaps you and your family want to shake up the evening meal routine. And if you all love traditional breakfast food, why not have breakfast for dinner?
For any of the above occasions, basic French toast can fit the bill. I learned years ago not to assume that everyone knows how to make French toast. Kathleen is a great cook, far more skilled in the kitchen than I am. Yet for years, she was clueless how to make French toast. When she would try, her efforts were not very successful. If Kathleen, who knows her way around the kitchen, has trouble with French toast, who else might?
Below is a good, basic recipe for French toast. There are other, more fancy variations, but this version is a great place to start.
A great way to round out this meal – whether for breakfast, lunch or dinner – is with fruit salad. (And I recommend making a fresh fruit salad instead of opening a can of fruit cocktail.)
Serves 4
Preheat oven to the lowest possible setting. (Our oven has a “warm” setting which is perfect.)
6 slices of bread (you can use traditional white sandwich bread, or whole wheat)
6 eggs
¾ cup of milk
¾ teaspoon of vanilla
Butter
Maple syrup (and yes, use real maple syrup. It’s true that real maple syrup is more expensive than “pancake” syrup, but this is one case where you definitely get what you pay for. Maple syrup is worth it; think of it as a delicious little luxury.)
Cut each slice of bread in half on the diagonal. Set aside.
Crack the eggs into a 9 x 13 inch baking dish, add the milk and vanilla, and beat* till slightly frothy. Set aside.
Soak as many slices of bread in the egg mixture as you can fit in the baking dish for 3 to 4 minutes, turning once.
Meanwhile, heat 2 tablespoons of butter in a large skillet or sauté pan over medium heat. When the butter has melted and is slightly bubbling, add the soaked bread and cook for 2 to 4 minutes on each side until golden brown. Place the cooked French toast in an oven-safe platter and keep warm in the oven. Cook the remainder of the soaked bread, adding additional butter to the skillet if needed.
Serve hot with maple syrup. Makes 3 half slices of French toast per person.
*A tip to beat eggs: First, pierce each yolk with a fork, then beat the eggs with a whisk or a fork. This will enable you to beat the eggs much more uniformly.
Or maybe you have a special day coming up: the first day of school, a birthday, the first day of a new job. Why not start the celebration early with a special breakfast.
Or perhaps you and your family want to shake up the evening meal routine. And if you all love traditional breakfast food, why not have breakfast for dinner?
For any of the above occasions, basic French toast can fit the bill. I learned years ago not to assume that everyone knows how to make French toast. Kathleen is a great cook, far more skilled in the kitchen than I am. Yet for years, she was clueless how to make French toast. When she would try, her efforts were not very successful. If Kathleen, who knows her way around the kitchen, has trouble with French toast, who else might?
Below is a good, basic recipe for French toast. There are other, more fancy variations, but this version is a great place to start.
A great way to round out this meal – whether for breakfast, lunch or dinner – is with fruit salad. (And I recommend making a fresh fruit salad instead of opening a can of fruit cocktail.)
Serves 4
Preheat oven to the lowest possible setting. (Our oven has a “warm” setting which is perfect.)
6 slices of bread (you can use traditional white sandwich bread, or whole wheat)
6 eggs
¾ cup of milk
¾ teaspoon of vanilla
Butter
Maple syrup (and yes, use real maple syrup. It’s true that real maple syrup is more expensive than “pancake” syrup, but this is one case where you definitely get what you pay for. Maple syrup is worth it; think of it as a delicious little luxury.)
Cut each slice of bread in half on the diagonal. Set aside.
Crack the eggs into a 9 x 13 inch baking dish, add the milk and vanilla, and beat* till slightly frothy. Set aside.
Soak as many slices of bread in the egg mixture as you can fit in the baking dish for 3 to 4 minutes, turning once.
Meanwhile, heat 2 tablespoons of butter in a large skillet or sauté pan over medium heat. When the butter has melted and is slightly bubbling, add the soaked bread and cook for 2 to 4 minutes on each side until golden brown. Place the cooked French toast in an oven-safe platter and keep warm in the oven. Cook the remainder of the soaked bread, adding additional butter to the skillet if needed.
Serve hot with maple syrup. Makes 3 half slices of French toast per person.
*A tip to beat eggs: First, pierce each yolk with a fork, then beat the eggs with a whisk or a fork. This will enable you to beat the eggs much more uniformly.
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