SUGAR AND GLUTEN FREE SUMMER DELIGHTS

Sugar and Gluten Free Summer Delights

          Now that summer has officially arrived, I’m delighted to anticipate all those wonderful summer fruit deserts. They provide so much pleasure with color, fresh light taste and flavors that simply can’t be easily duplicated at other times of the year.

            The rhubarb in my garden has done exceptionally well this year and we have had several rhubarb and dried cherry pies as well as a variety of compotes. I was recently planning to contribute one of those pies for desert at a friend’s house, only to find out that a couple of the other invited guests were diabetic and could not eat sugar or had celiac problems and hence could not eat wheat products or anything else with gluten.

            Fortunately cooking challenges can be fun.  For years at our house we have made it a point not to serve anything on the table that is not gluten free, when our younger son visits, since he was diagnosed with celiac disease. So, he still gets to eat Maine blueberry pie made with a gluten free lower crust made from a commercial mix and my own recipe for a crumble topping.  Somehow gluten free top crusts on pies just do not look very appealing in my kitchen.

But now I had another problem, the filling and topping both needed to be sugar free as well! Children will sometimes munch on a raw unsweetened rhubarb stalk, but the thought alone makes my mouth pucker. Fortunately there are a number of sugar substitutes available. Simple near equal volume substitution of sugar with Splenda, makes an easy adaptation to sugar free cooking. My desert that would finally be acceptable for this occasion also had to omit my usual dried cherries, since they come sweetened with sugar. However, the final recipe was found to be very tasty by everyone at the dinner.

            Rhubarb, fresh cherry and apple crumble.

First toss washed rhubarb, cut in ½ to ¾ inch pieces with: 1 cup pitted and halved fresh cherries, 1 peeled and cored apple cut in small pieces and 1 cup Splenda mixed with 1 Tblsp. cornstarch. Pour in a buttered 8 x 8 baking dish or deep pie dish.

Crumble topping: ¾ cups brown rice flour stirred with ¼ cup Splenda, ½ tsp. ground ginger, ½ tsp. lemon rind and 1/3 tsp. nutmeg. Using a pastry cutter or two kinves, cut in the flour mix 6 Tblsp. cold butter to produce small crumbs. Stir this together with 1 cup coarsely chopped pecans and  spread on top of the fruit mixture. Bake at 350 degrees for 45 minutes. Serve warm or cold with whipped cream.

This recipe totally avoids any lower crust, but at the same time is extremely adaptable to all kinds of variations with fruit for the filling or nuts in the topping. Easy variations to plan for later in the summer could include other fruits and berries, only adapting the amount of cornstarch to counteract the juiciness of the fruit.

Blueberry crumble: 4 cups washed blueberries, 2 Tblsp. lemon juice, grated zest of lemon, 1 cup Splenda with 2 ½ Tblsp. cornstarch.

Strawberry, Raspberry or Blackberry crumble: Same as blueberry crumble

Peach or nectarine crumble: 4-5 cups slice peaches or nectarines, 2 Tblsp. lemon juice, orange zest (optional) ½ cup slivered almonds, 1 cup Splenda with 2 Tblsp. cornstarch.

Happy sugar and gluten free summer baking!

(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)

DOWNSIZE MARKETING

Downsize Marketing

            Downsizing is a word that has crept into our vocabularies with quite unpredictable applications. We downsize our budgets on retirement, we downsize our houses when the children are grown, New Yorkers are told to downsize their supersize drinks and we are told for our health to downsize the portions of our meals, to keep the obesity epidemic in check.

            And then there is some downsizing, which comes as a surprise. Surprise birthday parties or presents are a lot of fun, but not all surprises come in such pleasant packages. My Memorial Day food contributions to a picnic at a friend’s house was going to include a blueberry pie from berries still in our freezer and a potato salad. For the occasion I had bought a bag of baby red potatoes rather than use regular large peeled potatoes, since the red color always makes the salad look more festive.

            The usual small bag of baby potatoes was sufficient to make a salad for 8-10 people. So, I was unpleasantly surprised when I poured out the small potatoes for washing and suddenly noticed the less than usual amount. Yes, downsize marketing had struck again! The previous 2 pound bag had shrunk to a 1 ½ pound size. Same price!

            This of course goes with the recent shrinking of 5 pound bags of sugar and flour to 4 pound bags, crackers from 8 ounces to 6 ounces and it is unlikely that a pound can of vegetables or beans still exists. Normal cans are now in the 14.25 to 15.5 ounce range. So, if you find that doing strength training by repetitive lifts of a pound can in each hand has become easier, do not attribute it to your training regimen. Your weights have been downsized.

            Fortunately I had other large potatoes on hand to supplement the amounts on Memorial Day morning, so nobody at the picnic had to forgo potato salad.

                                    Festive Potato Salad

            Scrub 2 pounds baby potatoes, leave small ones whole or cut regular size potatoes in quarters and boil in salted water 13-15 minutes until barely tender. Drain and cut in large bite size pieces while still warm. While the potatoes are boiling mix together the dressing: ½ cup mayonnaise, 2 Tblsp. white vinegar, 2 tsp. Dijon mustard, ¼ cup chopped cornichons (or dill pickles), ¼ cup finely chopped onion, ¼ tsp. Tabasco, salt to taste. Pour dressing over potatoes while still warm and mix thoroughly. Then fold in: 1 chopped celery stalk, 2 chopped scallions, 2 Tbls. chopped parsley and ½ cup diced red pepper. Mix thoroughly and chill before serving.

            In really hot summer, when I am concerned about creamy dressings sitting in the warm sunshine and becoming an incubator for bacteria, oil and vinegar based dressings are less susceptible to contamination. Here is my favorite bacon flavored cold potato salad.

                                    Bacon and Onion Potato Salad

            Crisp fry 4-6 slices of bacon and drain on paper towels. Cook 1 cup of peas in salted water 4 minutes and drain. Cook and cut potatoes as above. While potatoes cook, mix for dressing: 3 Tblsp. white wine vinegar, 1 Tblsp. Dijon mustard, ½ tsp. sugar, salt and pepper to taste and 3 Tblsp. peanut or vegetable oil. In a large bowl with the potatoes add, ¼ cup finely chopped onion, 3 Tblsp. finely chopped parsley, 2 sliced scallions, ½ cup diced red pepper (optional) and toss with the dressing. Then fold in the peas and half of the crumbled bacon. Garnish with rest of the crumbled bacon, a cherry tomato or radish and a sprig of parsley. Chill in refrigerator before serving.

            Lately the focus on the health hazards of the so called obesity epidemic has focused on the food industry, exhorting it for more healthy alternatives. Downsizing potential servings of basic foods by downsizing packaging, may be one of the marketing answers to this problem or just another ploy to cut economies of home cooking.

(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)

CAN IT BE TIME?

Can It be Time?

            The calendar says we are almost at Memorial Day. The kids at the Little League field are practicing with all the excitement of the young and the call “Play ball!” resounds with unambiguous feel of almost summer. The sports pages of the paper are full of our school softball and baseball achievements. Can it really be time for easy summer meals that sound like salads, delicious things cooked quickly on the grill and the general relaxed feeling of Maine living before being inundated with summer visitors?

            My tomato seedlings still languishing in the house would vote an emphatic “no!” since it is still too cold outside.  However, my fascination with winter menus is totally gone and as I recalled long years past, when the ‘boys’ were still in Little League, I did think of a dish that was easy, quick and could be reheated in the microwave after the game. At such times speed was of essence to appease those voracious appetites.

            Quick Spanish rice

Spanish rice is an old favorite of mine, and it can liven up the palate on such an occasion. Start with having ready about 2-3 cups of cooked rice (leftovers are just fine). In a large pan quickly brown 1pound lean ground beef. Remove the beef with a slotted spoon, pour off any excess fat and in the remaining fat sauté for 5 minutes: 1 chopped onion, 1 chopped stalk of celery and ½ seeded and chopped green pepper. Stir in 1-2 tsp. chili powder, 8 ounces tomato sauce, ¼ cup of water and ½ tsp. garlic salt. Bring to a boil, add 1 cup frozen peas and return the meat to the pan. Season the mixture with salt and pepper to taste, stir in a 4 oz. can of drained mushrooms and the cooked rice mixing thoroughly. At this point you can also add ½ cup sliced black olives (optional).  Continue to cook on low heat until all the liquid is absorbed and serve right away or reheat briefly in the microwave. This is a one-dish meal, which with a salad can make a satisfying supper in a minimum of time.

Corn frittata with ham or sausage

            Another easy light supper for those of us involved in less strenuous activities, is a ham or sausage corn frittata, which also with a salad makes for a meal with little hands-on time required.  Pre-heat the oven to 400 degrees. In a small bowl stir together ½ cup flour, ½  tsp. salt and 1 ½ tsp baking powder.  In a medium bowl beat 2 eggs until fluffy, then beat in ¼  to ½ tsp. garlic or onion powder together with the flour mixture. Stir in a 14 oz. can of creamed corn and 2 ounces of shredded sharp cheese. Fold in 4 ounces of cubed ham or sausage and pour into a well-greased pie plate or baking dish. Bake the frittata for 30 minutes or until it is puffed and starting to brown on the top. You may sprinkle it with some more grated cheese and continue baking for another few minutes until the cheese is melted. Allow the frittata to cool for about 10 minutes before cutting it into wedges to serve. Spoon a bit of salsa on the side of each wedge to add a colorful accent.

            Main meal salads may need to wait a few more weeks of sunshine for sufficient warmth to develop, but the seasons have definitely turned.

(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)

BARLEY MEETS GINGER

Barley Meets Ginger…

            Serendipity, defined as “faculty of making accidental discoveries of things one was not looking for”, is welcome any time in my kitchen. Although, if I want to be honest, several things conspired together to set me up for it this time.

            First there was our cold and damp April weather, with no appreciation for the official arrival of spring.  Last week, when my fingers were blue from cold while planting pansies, hot soup for lunch seemed most appealing and barley came to mind, even though it tends to be more of a winter staple. I started with regular barley, which once rinsed needs to cook in excess salt water for about 30 minutes and then rinsed again before being added to broth, unless you like sticky barley.

As I was gathering beef broth and some vegetables, I suddenly recalled the cover of “bon appétit” magazine on soup, from our own Long Grain restaurant in Camden, ME.

This soup did not contain barley and it had ingredients that would have required shopping. But, the recipe’s flavor sounded appealing and I was suddenly on my own international ‘fusion’ cuisine quest. 

            Fortunately, the kitchen had several staples for such a quest: garlic, soy sauce, dried wood ear mushrooms, some dried lily buds (left over from making hot and sour soup) and most importantly a good piece of fresh ginger. Fresh ginger seems to find it’s way in all sorts of dishes in my kitchen, including deserts. It’s distinctive flavor even blends well with rhubarb in a spring compote.

While the barley was cooking, a brief soaking in boiling water reconstituted the mushrooms and lily buds. My perusal of the refrigerator for other vegetables that might complement this experiment and provide some contrasting color came up with some cooked dark brown Latvian peas (garbanzo like), although rinsed black beans would have complemented the barley equally well. Half an hour later we sat down to our warm and serendipitous lunch. The recipe that follows uses readily available ingredients with the same satisfactory and delicious results.

                        Barley, ginger and dried mushroom soup.

Rinse and cook ½ cup dried barley in salt water for 30 minutes, drain, rinse and set aside. Meanwhile, pour boiling water over ½ oz. dried wood ear or shitake mushrooms, soak for about 20 minutes, rinse and cut in thin strips. In a 4 quart pot sauté 1 chopped onion and 1 chopped celery stalk with leaves in 2 Tbls. vegetable oil 5 minutes, stir in 1 Tblsp. thin slivered and julienned ginger, 1/8 tsp. red pepper flakes and 1 clove minced garlic. After 1 minute add 1 large cubed carrot, the thin strips of reconstituted mushrooms and 32 oz beef broth. Bring to boil and cook on medium heat 30 minutes. Add barley, a 12oz can of rinsed black beans, 1 Tblsp. soy sauce, 1 Tblsp. balsamic vinegar. Adjust salt and pepper to taste and desired volume with a little water. Bring to boil and serve with chopped green scallions. The flavor blend will taste even better on reheating.

                        Rhubarb, ginger compote.

Bring to boil 4 cups rhubarb cut in 1 inch pieces with ½ cup orange juice, 1 cinnamon stick, 2 tsp. coarsely grated ginger and ¾ cup dried raisins. Cook on low heat 5 minutes, stirring occasionally. Stir in 1 cup sugar and continue cooking until dissolved, about 1 minute. Cool, remove cinnamon stick and serve in glass dishes with whipped cream. If you want to gild the lily, serve with ginger ice cream.

An impromptu quest for international fusion cuisine can sometimes lead to delicious results, though it may be hard to explain to your guests that you are serving them an ‘experiment’.

               (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)

ASPARAGUS CELEBRATIONS

Asparagus Celebrations

            It is common to get sentimental about “The Days of Wine and Roses”.  Not that I am not fond of both wine and roses, but there is also something special every year when it comes to the asparagus season. The snow drifts may persist in the woods, but the abundance of sprightly asparagus packets in stores are as good as a pair of hungry robins on a patch of grass to prove to me that spring has finally made it to our latitude in the North. Granted, a few bunches of asparagus may be available even in December in modern supermarkets, but those have all the seasonal relevance to oranges at the North Pole.

            Unfortunately last year’s warm and early spring totally spoiled our expectations. The raised beds in our garden last April already had the first asparagus poking up through the earth.  Only, of course, to be nibbled down by a mama deer, since we still had not installed our electronic deer chasers. This year it is likely to be May before the garden yields any home grown asparagus, but in the meantime the store supply will suffice.

            Maybe it is the particular shade of green that appeals to the eye after the winter’s drab palette, but asparagus can be welcomed in: appetizers, pale green creamy soup, as a vegetable on its own merits with a variety of toppings, in various combinations with eggs in frittatas, quiches or eggs Benedict and even as part of a tasty sun dried tomato wrap with ham or capicola.

Asparagus comes in thin or thick stalks, will keep crisp in the refrigerator for a couple of days, if stored upright in a container with a little water on the bottom, but neither type should be overcooked.  The tough bottom part needs to be snapped off  before cooking either in salted boiling water for 3-4 minutes, depending on thickness or roasting in oven or a pan.

                        Savory wrapped asparagus spears

An easy appetizer, or side dish for a luncheon with quiche are prosciutto wrapped asparagus spears. Simply cook thick stalks in salted boiling water for 3 minutes, plunging them in ice water immediately afterwards. Remove from water when cool, set aside to dry slightly, then spread a thin line of softened cream cheese (flavored with some chopped thyme) along the stalk and wrap each stalk in a thin slice of prosciutto, or shaved ham or smoked turkey. Serve stalks upright in a cup for a visually pleasing effect.

                        Roast asparagus

Oven roast method: Pre-heat oven to 400 degrees. Wash and dry asparagus spears and arrange in a single layer on a rimmed baking sheet. Drizzle with virgin olive oil and 1 Tblsp. balsamic vinegar, turn to coat. Sprinkle with coarse salt and roast 18-20 minutes, remove from oven and sprinkle with freshly grated Parmesan cheese.

Pan roast method: best used for slender asparagus. Melt 1 Tblsp. butter and 1 Tblsp. olive oil in a large pan and add a couple of sprigs of thyme or 1 tsp. dried thyme. Spread the asparagus in a single layer and cook over moderate heat for 7-8 minutes, turning the stalks several times with tongs. In the meantime mix 1 Tblsp. soy sauce, 1 Tblsp. lemon juice, 1 Tblsp. rice vinegar and ¼ tsp. tarragon (optional). Remove the cooked asparagus spears to a serving platter, drizzle the sauce mixture over the asparagus and garnish with lemon slices for serving.

            ‘Hint of spring’ asparagus soup

Trim and cook 1 lb asparagus and set aside. Sauté ½ cup chopped onion and  ½  cup chopped celery in 2 Tblsp. butter a heavy 3 qt. pot for 5 minutes.  Add 3 cups low salt chicken broth, bring to a boil, add 2 medium potatoes cubed and cook until the potatoes are soft. Remove from heat and when somewhat cooled, process in a blender together with the cooked asparagus and chopped green tops of 2 scallions. The soup can be made ahead to this point. Return the blended soup to the pot, and heat with 1 cup half and half. Adjust seasonings with salt and pepper and if desired thin with a bit of chicken broth. Serve hot with chopped chives or chopped hard-boiled egg.

            Ah, spring has arrived at your table! Now, only hope that we have no more surprise April snow storms.

(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)

LATVIAN EASTER EGGS

                    Tie-dyed onionskin Latvian Easter Eggs