MEAL AND MENU INSPIRATIONS

Meal Inspirations

            “I cook mostly out of magazines these days” my friend exclaimed recently in her kitchen, as she was putting the finishing touches to a delicious looking dinner. My husband and I were visiting friends in Vermont and were the beneficiaries of her hospitality. I thought of her comment on a Friday morning standing in the Damariscotta Farmers market. A farmers market is my idea of visual meal inspirations by what is abundant and fresh in front of me.

It was cold!  The sunny morning air whipped around by the blustery wind belied the fact that fall was officially a week away. The woman selling goat cheese from Appleton Creamery had a Norwegian cap to cover her ears and a wool scarf around her neck. This goat cheese was going to go well with roasted beets in a salad next week.  Most of the stands this morning were in the open and their proprietors had jacket collars turned up against the wind. The tomatoes, carrots, greens, squash, potatoes and flowers though seemed not to mind and simply shone with the success of having produced a bountiful organic crop in every stand representing each farm. The boxes of blackberries looked plump and mouthwatering for desert.

The cold influenced my choice of roast chicken from Maine-Ly Poultry for dinner to be served with some new potatoes. I would have the rest of the roasted chicken in a cream sauce with mushrooms from my favorite Damariscotta Oyster Creek Mushroom Company. My own garden is still producing green beans and the end of the season tomatoes would be served with sliced red onion, black olives and feta cheese, lightly dressed with olive oil and balsamic vinegar. The dinner menu and ingredients practically leaped at me as I made the rounds on the grassy hillside.

And then there are unplanned benefits from overheard conversations as you stand in line waiting for your turn at the Hahn’s End cheese company. A customer was inquiring about a cheese for a grilled sandwich, commenting on a previous encounter with a mushroom–melted cheese focaccia. Cheese is a particular weakness at our house and aged cheeses find their way to our table with great regularity. I thought of the fall vegetable soup I had made just yesterday and could instantly conjure a no fuss lunch with Eleanor Buttercup cheese melted on French bread as accompaniment to that soup. A few grape and yellow pear tomatoes and a fresh pickle slice would accompany the open-faced melted cheese sandwich to give it some eye appeal. 

                        Fall vegetable soup

This soup can be hearty or light, depending on the amount and types of vegetables used, but it is essentially ready to serve in about 30 minutes. For basic soup: chop and sauté in 2 Tblsp, olive oil 1 onion, 1 large stalk of celery and 2 cloves garlic for 5 minutes. Add 26 oz beef or chicken or vegetable stock, 2 cups water, 1 tsp. dried oregano and thyme each. ¼ tsp. red pepper flakes and salt to taste. Bring to boil and add the following in bite size pieces: 2 carrots, 1 large potato, 1 medium zucchini or small eggplant, 1-2 cups chopped tomatoes, 1 cup coarsely chopped cabbage, 1 cup sliced string beans or Swiss chard, ¼ cup parsley, ¼ cup basil. Cook for 25 minutes, stir in 1 Tblsp. balsamic vinegar and serve with additional chopped parsley and/or Parmesan cheese.  Addition of a can of rinsed garbanzos or beans will make this an even heartier soup.

As demonstrated, meal inspirations at a farmers market are almost too easy. Other times I have taken the really easy way by coming home with an already made chicken pie or some of the Oriental specialties from Jyang-Lee Kitchens. Although the Damariscotta Farmers’ Market is available only until October 28, apples, root vegetables and an incredible variety of winter squashes will continue to be available at Beth’s in Warren until Christmas. I will have to go back to my cookbooks from then until spring. 

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

MEATLESS DINNERS

Meatless Dinners

            To look at any food related publication today, it is impossible to ignore the nutritionists advice about minimizing our meat cravings and the suggestion that we aim for a more vegetarian diet.  In fact, the current USDA “Food Plate” diagram suggests that we fill our plate mostly with whole grains, vegetables and fruits, minimizing the amount of meat and the accompanying fat in our diet. So, to offset a great steak dinner, one might balance it with a meatless dinner on another evening.

            This often is harder done than said, even if my vegetarian friends are likely to disagree.  First, there is the problem of the escalating prices for both fruit and vegetables if you have a limited food budget.  The only way to deal with this is to shop for seasonal specials, and if possible in bulk that will keep refrigerated, such as a 3 or 5 lb pack of carrots. A thrifty purchase of a head of cabbage can be used in many meals, since it will keep fresh in the refrigerator for several weeks and any minor discolored portions on a previously cut surface can be easily cut away before use.   Other fresh vegetables need to be used quickly to preserve the maximum vitamin content; hence planning ahead for several meals where the vegetables can be used as a side dish and also incorporated in a soup will minimize waste and stretch the family food dollar.

Dried beans, lentils and garbanzos are a real budget saver and are fortunately available year around.  Soaking dried beans or garbanzos in cold water overnight reduces their cooking time to an hour, making them a good value for a variety of dishes, many of which are great when reheated and thus adaptable to use for multiple time saving meals. Lentils cook in 20 to 30 minutes without soaking and are even more convenient.

The second problem comes from the misguided perception that a vegetable dish has to be bland and hence unappetizing.  A flavorful lentil stew with crisp bread and a salad is good anytime at our house, especially on a cold winter evening. Another filling vegetarian main course that incorporates a significant amount of vegetable, such as zucchini or yellow summer squash, is always a bonus this time of the year. The fall harvest still abounds in farmers markets and even our own gardens and provides the local fresh ingredients we savor.

                        Almond-zucchini gratin.

            In a large bowl mix 4 cups coarsely grated zucchini or yellow summer squash with 1 ¼ cups Italian bread crumbs, 2/3 cups grated cheddar cheese and ¼ cup grated Parmesan cheese. In 2 Tblsp. butter sauté 1 large chopped onion with ¼ tsp. garlic powder and ¼ tsp. thyme for 5 minutes, add in 1 tsp. salt, ¼ tsp. pepper and ½ cup slivered almonds to heat and stir into the zucchini mixture. Turn all in a buttered 8x8 inch casserole. In a small bowl beat together 2 large eggs and ½ cup milk. Pour over the zucchini mixture in the casserole, making sure that it is evenly moistened. Sprinkle with grated sharp cheddar cheese or cover with thin slices of Provolone and bake in 350 degree oven for 40 minutes until top is browned and the filling is set. Serve warm as main course or a vegetable side. This dish freezes well and can be reheated.

            Mushroom soufflé for two.

            Don’t let the word soufflé intimidate you.  We are really talking about a mushroom-cottage cheese-egg bake.  Heat oven to 300 degrees and grease a 1 quart casserole. Separate two large eggs and beat the egg whites to stiff peaks with an electric mixer. In another bowl beat the egg yolks till light and foamy.  Blend 2 Tbls. milk in 3 Tblsp. flour and add to egg yolks, beat well. Add salt and pepper to taste and 1 cup cottage cheese and beat until well blended. Gently fold in 2 Tblsp. minced onion or 1 tsp. onion powder, the stiffly beaten egg whites and one 4 oz can sliced mushrooms, drained. Turn mixture into the casserole and bake about 50 minutes or until golden brown on top. If you are an early riser, this would even taste good for breakfast.

            While some of us are likely to persist in our omnivore habits, having a meatless meal is really no hardship at all and provides a welcome and delicious variety for the table.

            (I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

THE FIRST ROSE OF AUTUMN

Unlike Edward Weston's museum masterpiece, this specimen from my garden is destined for some delicious meals this fall. Baked red cabbage with wine and apples is bound to please everyone at the table.

This delectable transformation from visual to edible art can be accomplished as follows. Cook 4 slices thick cut bacon until crisp and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat in which saute over medium heat 1 chopped red onion and 4-5 cups coarsely shredded red cabbage for about 15 minutes. Season with salt and pepper and pour in 1 cup red wine. Bring the liquid to boil and continue cooking until almost all the liquid is absorbed. Transfer the cooked cabbage to a casserole and ring with apple slices that have been sauteed in 1-2 Tblsp. butter for 5 minutes. Sprinkle the center portion with roughly crumbled bacon. Serve immediately or can be re-heated for 20 minutes in a 300 degree oven. This dish makes an excellent acommpaniement to pork or roast beef.

THRIFTY GOOD FOOD: Corn - off the Cob -

Corn – off the cob

            No, this is not a column of corny jokes in response to the winter storm Mother Nature surprised us with on April first. Rather I’m feeling deprived this time of year of our summer bounty. Thoughts of easy suppers with corn on the cob come floating through my mind and I can almost taste the sweetness of each kernel. Fortunately canned or frozen corn kernels are easily available and provide a basis for tasty and economical meals.

Southern cooking has always assuaged springtime yearnings for corn with their recipes for corn pudding, which is a sweet side dish to be served with ham or even roast lamb.  Because it requires very little flour, it is easy to substitute brown rice flour in this recipe and make it a gluten free dish. Here is my versatile Northern version of this dish with less sugar and a more hearty taste for our less than balmy spring days.

                                    Hearty corn pudding

            In a small bowl stir together: ¼ cup all purpose wheat or brown rice flour, 2 Tblsp. corn meal, 1 tsp. baking powder, ½  tsp. salt, 1 Tblsp. onion powder and 1 Tblsp. dried parsley. In a large bowl beat with a mixer 4 eggs with 1 Tblsp. sugar, stir in 1 ¼ cups milk, 4 Tblsp. melted butter and the flour mix. Stir in 1 (12oz.) can creamed corn, 12 ounces drained canned or thawed frozen corn kernels, 1 cup shredded sharp cheddar cheese and 1 cup thawed lima beans. Pour mix in a greased 2-quart baking dish and sprinkle with coarsely shredded 2 oz. of Parmesan cheese. Bake in a 350-degree oven for 45 minutes.

            This also makes an excellent brunch casserole with thick strips of ham or asparagus arranged decoratively on the corn mixture, before the final sprinkle of shredded Parmesan cheese. For this use an 11x7x2 inch baking dish to have more surface area for the ham and asparagus topping. Bake as above.

            Another easy and quick meal can be made using flour tortillas folded around corn,  cheese and chipotle chiles for a lively quesadilla.

                                    Corn and cheese quesadilla

            Stir together: 1 cup thawed frozen corn, 1 ½ cups coarsely grated Monterey Jack or Swiss cheese, 2 Tblsp. mayonnaise, 2 thinly sliced scallions, 1 Tbls. chopped canned chipotle chiles or hot banana pepper slices.  Brush 4 (8 inch) flour tortillas lightly with oil.  Turn them over and spread ¼ of the corn mixture over half of each tortilla. Fold the other half over in a half moon shape. Heat ½ Tblsp. vegetable oil in a large (preferably ridged) pan over moderate heat and cook the quesadillas two at a time about 2 minutes per side. Serve cut in half with some salsa and/or chopped cherry tomatoes and sour cream. To make this dish gluten free, use small corn tortillas with the filling between two for a sandwich effect, since corn tortillas tend to break when folded over.

            For a heartier meal, fold in 1 cup chopped cooked chicken or ham in the corn mixture and proceed as above.  This and a salad will make a fine meal and you can always dream of those August days, when corn on the cob is plentiful and these dishes will taste even better when made with corn freshly cut off the cob.  

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

Published in the Lincoln County News

PRECARIOUS FREE LUNCH (published in Lincoln County News)

Hard to get here, but tastes good after a winter's nap. Photo: IWH

CELEBRATE SPRING

Celebrate Spring.

            Even though the turkeys have a hard time wading though the deep snow in our yard, the recent rains and ‘a bit” warmer weather have us yearning for spring.  After all, daylight saving’s time is here and that is certainly supposed to be sign of spring. The most reliable sign of spring in Maine of course is the beginning of the Maple Sugaring Season, which has just started.

            Maple sugar and syrup have been made in the Northeast since before the arrival of colonists and once were the primary source of sugar by Native American tribes. With the introduction of cane sugar, maple products have become more of a prized specialty item in the kitchen.  Whenever I visit friends and family out of state, they are eager for my offering of a jug of Maine maple syrup.

            While the methods of syrup production from maple sap have changed from wood fired evaporation to modern stainless steel evaporators, the Maine Maple Producers are found in every part of the state. The production areas range from the largest in Aroostook County to the smallest in Portland and Casco Bay area and contribute significantly to Maine economy. You can find more information at: www.mainemapleproducers.com.

It takes about 10 gallons of sap to produce 1 quart of syrup.  Maple syrup has the healthy attributes of being rich in calcium, potassium, iron, magnesium and manganese as well as containing B vitamins, niacin, biotin and folic acid. And, a tablespoon of maple syrup has only 50 calories, which is 20% calories less than corn syrup.

            Most of us love the taste of maple syrup on pancakes, waffles and French toast. But the distinctive maple flavor can also enhance sweet potatoes, baked beans or apples as well as feature prominently in such dishes as pork ribs and chicken wings together with other barbeque ingredients. Including a teaspoon of maple syrup in a vinaigrette for a salad featuring grapefruit or orange sections with fennel is very tasty.

            This time of year, when I think of serving an ham, one of my favorite glazes is made with maple syrup. Mix together 2 Tblsp. melted butter and 2 Tblsp. melted red currant jelly, 3 Tblsp. maple syrup, 1 Tblsp. dry mustard and 2 Tblsp. lemon juice. Spread the cooled mixture on ham at the end of the baking period, increase temperature to 400 degrees and return ham to oven until the glaze is set. For thicker glaze, baste an additional time while baking.

            Asparagus is another harbinger of spring in the kitchen. Although it is now available throughout the year, asparagus in the spring makes a special seasonal statement with any meal. Washed asparagus is easy to prepare. Remove the tough bottom portion of the stalk by simply snapping it of where it breaks naturally and boil the spear portion in salted water for 4 minutes. You can dress the asparagus stalks on the serving plate with melted butter and thin lemon slices or slivers of Parmesan cheese. Another delicious, but more caloric choice is Hollandaise sauce. While the cooked version can be tricky, here is my quick adaptation from an old Craig Clairborne recipe. Place 3 egg yolks, 2 Tblsp. lemon juice, dash of salt and a dash of Tabasco in a blender. Heat ½ cup butter without browning to bubbling on the stovetop. Start the blender and slowly add the melted butter to the egg mixture through top opening of the lid. Blend for about 10-15 seconds until smooth and thickened.

            I find an interesting taste variation in pan-roasted asparagus. Prepare asparagus as above and dry on paper towels. In a large pan melt 1 Tblsp. butter and 2 Tblsp. olive oil. Place the asparagus in a single layer in a pan and roast on medium heat for about 8 minutes, turning the spears with tongs so that they are slightly browned on sides. Remove to a serving platter and drizzle with Oriental vinaigrette: mix 2 Tblsp. light soy sauce, 1 Tblsp. lemon juice, 1 Tblsp. rice vinegar and a pinch of tarragon.  Happy Spring!

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan; website: www.winicov-harrington.com)

MARCH WITH IRISH FLAVORS

St.Patrick's Day Tastes: Irish flavors.

            As the saying goes: “On St. Patrick’s day, everybody is Irish”. We get caught up in the exuberance, the music and the joyous gift of blarney. Some of the notable excesses for the day even on this side of “the pond” include green beer and in some years past, Chicago has made its river run green for the occasion.  We love the thought of people so passionate that they are willing to kiss a stone for the source of eloquence in County Cork.

            In contrast, less well known is Irish food. Except for noting the ubiquitous ads for corn beef and cabbage in early in March, most of us would be hard pressed to come up with a list of Irish specialties. My husband, of Irish descent, could only come up with oatmeal. We both like Irish oatmeal for breakfast and find that ¾ cups of Maine steel cut oats cooked with 2 ½ cups water and salt for 30 minutes makes a satisfying breakfast for two, that is nearly as flavorful as the Irish variety of oats.  A bit of research uncovered such colorfully named dishes as:” Skirlie, Soda or Potato Farls, Crubeens, Clapshot, Boxty and Dublin coddle. However more approachable are: stews and savory pies.

The traditional dishes focus  on local food for survival and include: potatoes, cabbage, oatmeal and meat in the form of bacon, sausage and lamb or mutton, often in thrifty and tasty preparations that are even timely today. More modern emphasis on local food features lamb and the bountiful seafood harvest from local waters, which include mussels, salmon and oysters. Guinness stout of course has a featured role not only on St. Paddy’s Day and in the pub, but also in dishes as diverse as lamb shanks with Guinness and Irish rarebit.

The traditional corn beef is actually quite easy to prepare. Place a rinsed 3 lb. piece of corn beef in a Dutch oven with a tight fitting lid, cover barely with water and add the spice packet that usually comes with it.  In absence of a spice packet add 2 bay leaves, 4 allspice berries, 2 tsp. black peppercorns, 2 cloves and salt. Bring to boil, cover tightly with a lid and braise in a 300 degree oven for 3 ½ hours. Remove meat from the liquid and cover to keep warm.  On top of the stove, add 8 small red potatoes cut in half and 4 cleaned carrots sliced in 2 ½ inch pieces to the braising liquid and boil until vegetable are soft for about 20 minutes. As for the cabbage, I prefer to stir fry cabbage strips about ½ inch wide in 1 Tblsp. each of olive and sesame oils, sprinkle with salt and 1 tsp. caraway seed and ¼ cup beef broth. Cover and simmer for 5 minutes and serve with the sliced corned beef and vegetables.

Another popular dish is Shepherd’s pie, which is an easy one dish meal and a good way to use up any leftover mashed potatoes. Brown 1 lb lean ground beef in a heavy pan and set aside. In the same pan sauté 1 large chopped onion until softened (about 5 minutes), stir in 2 chopped garlic cloves and 1 tsp. dried thyme for an additional minute. Stir in the contents of a 14 oz can of chopped tomatoes, a package of frozen peas and carrots, ½ package of Au jus mix and 1 cup of water. Bring to a boil and cook for 5 minutes.  Return the meat to the pan, mix thoroughly and transfer to a two-quart baking dish.  If you have 1-2 cups of leftover mashed potatoes, heat them in a microwave and beat in some hot milk with an electric mixer. Spread over the meat and vegetable mixture and brush with melted butter.  Place in a 425^o oven for 15 to 20 minutes until thoroughly heated through and the potatoes are slightly browned. If you do not have leftover mashed potatoes: peel, quarter and boil 5-6 medium potatoes with salt. Drain when quite soft, mash and whip with an electric mixer and about 1/3 cup hot milk to make fresh mashed potatoes. 

            This satisfying meal could be partnered with some stout in honor of the day, or followed by a cup of steaming Irish coffee for desert. The leprechauns will certainly whisk away any dreaded calories.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan. ”; website: www.winicov-harrington.com)