CRISP WINGS AND PINEAPPLE UPSIDE DOWN CAKE

                    Crisp wings and pineapple upside down cake

 

          Perpetual hope has us glancing this year for spring like conditions, with a one-day tease of warmth the day before Easter, but not enough to get the daffodils blooming in front of our house. Even the birds seem confused looking for a house to raise their family in our crabapple tree that previous years was already in bud at this time, and now only can offer the protection of bare branches against the windy landscape.

          Chicken wings have always appealed to me in their various guises; hot Southwestern flavored, barbecued or Oriental with ginger and soy sauce. The moist meat of the wings makes it a favorite appetizer for game parties and can also provide the main course for a regular meal. Fresh meaty chicken wings in supermarkets have lately come from large birds which allows them to be baked in oven with a crisp coating similar to fried chicken, with a lower calorie load.

                                      Crisp oven baked chicken wings

          This recipe requires large wings, since the smaller variety will dry out with the baking process. Cut-apart 2-3 lb. large chicken wings at the joints, reserving the tips in the freezer for next time you make chicken soup. Pat the large pieces completely dry and toss with 2 tsp. vegetable oil to coat. Mix together: 2 tbsp. baking powder, 2 tsp. kosher salt, 1 ¼ tsp. white pepper, 1 tsp. paprika and 1 tsp. garlic powder. Toss wings with the mix and pat to adhere to each piece.

          Line a sheet pan with aluminum, place an ovenproof rack on top and spread the wings on the rack so they do not touch. Bake at 425 degrees in a preheated convection oven for 30 minutes. Turn the wings and bake for another 25 minutes. The wings will be moist inside and tasty crisp outside. If you still want to gild the lilies, dip them in buffalo sauce or Ranch dressing.

          Spring desserts with fruit are always eye-catching and upside-down cakes are tasty and easy to make. The following crushed pineapple and cranberry upside-down cake pleased both the eye and the palate.

                                  Crushed pineapple-cranberry upside-down cake

          Turn 1 ½ cups crushed pineapple in sieve over a bowl and drain out the juice. Blend 1/3 cup sugar with 2 tbsp. corn starch in a skillet and slowly stir in the juice, place the skillet over medium heat and cook with stirring until the sauce boils and is clear. Remove from heat, stir in 3 tbsp. butter, 2 tbsp. white corn syrup and the drained pineapple. Line an 8-9-inch cake pan with a circle of parchment.

          Sift 1 ½ cups flour with 2 tsp. baking powder and ½ tsp. salt. In a large bowl cream 1/3 cup butter with 2/3 cups sugar, 1 tsp. vanilla and 1 tsp. lemon extract. Beat in 2 eggs, one at a time. With a wooden spoon stir in the flour mix and ½ cup milk in 3-4 alternate portions, starting and ending with flour.

          Spread the pineapple mix on top of parchment in the pan. Scatter 15-20 fresh cranberries over the pineapple and press the berries down. In absence of fresh cranberries, cut 8 drained maraschino cherries in half and press cut side down. Spread the batter gently over the pineapple. Bake for 40-45 minutes in a 350-degree preheated oven until the cake tests done by an inserted toothpick. Cool pan on a cake rack for 10 minutes, run a knife around the cake rim and turn it out on a serving plate with the parchment on top. Gently remove the parchment and serve this bright and moist cake warm or cold with a bit of whipped cream on top.

          To quote Anna Thomas: “We all eat, and it would be sad waste of opportunity to eat badly”.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

PORCINI RISOTTO AND GINGER-BEEF STIR FRY

                        Porcini risotto and ginger-beef stir fry

           Risotto is a wonderful classical rice dish from Italy that teases the palate by being both creamy and al dente, with subtle blending of flavors developed by slow cooking. Unfortunately, slow cooking here does not mean that you assemble the ingredients in a crock pot or slow cooker and leave to simmer. Risotto is a hands-on process which requires tending the pot on the stove for half an hour. That said, the results are worth the effort.

          The creamy texture depends on using high starch short grain specialty rice such as Arborio or Carnaroli rice which release starch on slow cooking. In its simplest form risotto consists of rice, broth, oil or butter, onion, and white wine; though a restaurant in Padua Italy brought us once a wonderful risotto made with a flavorful red wine. A heartier version can include meat and vegetables such as butternut squash cut in small cubes and mushrooms are especially good at complementing the light creamy flavoring of risotto.

                                                      Porcini risotto

          Soak 1 oz. dried porcini in 2 cups boiling water for 15 minutes, rinse the mushrooms in soaking water, chop in bite size pieces and set aside. Save the soaking water after decanting to remove the sedimented dirt particles.

          Combine 3 cups reduced salt chicken broth and 1 cup of mushroom soaking water in a pot and set on the back burner to simmer.

          Heat 2 tbsp. extra virgin olive oil in a 3 qt. pot and sauté 1 large, minced shallot and 1 minced garlic clove for 2 minutes. Stir in 1 cup Arborio rice, stir to coat and cook on medium low heat for 1-2 minutes. Stir in chopped porcini, ½ cup dry white wine and 1 bay leaf. Cook stirring until liquid is almost evaporated. Add warm broth ¼ cup at a time and stir until liquid is reduced again, repeating this step for the next 20-25 minutes and the rice is creamy. Remove bay leaf, stir in 1 tbsp. butter and 1 tbsp. cream cheese or mascarpone till melted and adjust for salt and pepper. Serve hot and enjoy.

          After an evening of stirring risotto, the popularity of stir-fry meals becomes abundantly clear for weeknight meals. Fresh ginger is an especially welcome addition to such, as it imbues each dish with a lively and distinct flavor.

                                      Ginger-beef-celery-mushroom stir fry

Prepare the following before starting to cook. Meat marinade: 2 grated garlic cloves, 2 tsp fresh grated ginger, ½ tsp. black pepper, 1 tsp. sesame oil, 2 tsp. vegetable oil.  Slice 2 celery stalks in ¼ inch slanted slices, 2 scallions in 2-inch pieces, sliver 1 medium carrot with a vegetable peeler in strips, and 6 baby Bella mushrooms cut in half.

Crosswise thinly slice 8 oz. rib steak and cover with the meat marinade for 5-10 minutes. Meantime in a large pan heat 1 tblsp. butter and 1 tbsp. olive oil, fry the mushrooms sprinkled with salt until soft and set aside. Heat 1 tbsp. vegetable oil in the same pan and when hot spread the meat in a single layer and brown for 1 minute, turn the steak pieces over and cover with celery and scallion pieces, press down with a spatula and cook for 2 minutes. Stir in mushrooms and carrots, heat through and remove from heat. Stir in 1 ½ tbsp. light soy sauce, 1 tbsp. unseasoned rice vinegar and 1 tbsp. butter. Garnish with chopped celery leaves and sesame seeds. Serve hot over rice.

There is a saying for “Risotto: the art that nourishes the soul”, but for a regular weeknight supper “Stir-fry saves the day”.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day...” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com).