Buck Cooks

A Special Shepherd's Pie

2010-03-11T09:36:00.000-08:00

Recipes for Shepherd's Pie often proclaim the quick and easy nature of the dish. For a St Patrick day celebration a little more than quick and easy should go into a Shepherd's Pie. This recipe has been in our house for years and we have made a few adjustments to make the original a bit easier but it is not exactly quick, easy and inexpensive. It is simply excellent.

Ingredients:

For the filling

2 lb boneless lamb shoulder cut into ½ inch slices
4 or 5 carrots cut diagonally into 1/3 inch slices
2 turnips peeled and cut into ½ inch pieces
4 leeks ( white & pale green part) cut into ½ inch slices
2 tablespoons chopped garlic
1 ½ tablespoons tomato paste
½ cup dry white wine
1 cup beef broth
1 cup water
2 teaspoons salt
½ teaspoon black pepper
3 ½ tablespoons softened unsalted butter
3 tablespoons all-purpose flour

For the Potato Topping:

2 lb baking potatoes
½ cup heavy cream
½ cup milk
3 tablespoons unsalted butter
1 teaspoon salt
¼ teaspoon black pepper

Preparation:

Blanch onions for 1 minute then put in cold water. Drain-peel and trim
Wash leek slices in a bowl of water Change water and repeat several times
Dry lamb and season with salt and pepper
Place lamb and 3 tablespoons flour in a plastic bag-shake to coat
Melt 2 tablespoons butter in a large skillet on med.high heat
Brown ½ the lamb for 8 minutes add 1 tablespoon garlic for final 2 minutes stirring
Set aside
Repeat with remaining lamb and garlic
Set aside
De-glaze skillet with white wine over high heat 1 minute
Add tomato paste stir until liquid is reduce by ½ about 4-5 minutes
Add all ingredients(lamb-vegetables-broth –water-salt& pepper)
Bring to simmer over med-high heat then remove from heat
Transfer ingredients to a baking dish and cover with foil
Place in a 350’ oven and braise for about 1 ½ to 2 hours
Stir a few times and season to taste with salt and pepper

Preparation of Potato Topping:

Peel and quarter potatoes
Place in pot and cover with cold water salted
Simmer uncovered until tender ( at least 25 minutes) Drain in colander
Bring cream, milk and butter to simmer in now empty potato pot over moderate heat
Remove from heat, season with salt and pepper
Put potatoes through a ricer into hot cream mixture- Stir to combine-cover & keep warm

Final Assembly and broil

Remove baking dish from oven- set aside uncovered
Place 1 ½ tablespoons butter and 2 tablespoons flour in a small bowl and stir to a paste
Take about 1 cup of liquid from baking dish and bring to a boil in a small sauce pan
Add paste and whisk over heat in liquid until thickened ( 2 minutes)
Stir gently into lamb and vegetables
Spoon potatoes over lamb and vegetables and spread evenly with a fork
Place baking dish 3 inches under the broiler for about three minutes

Note—Keep an eye on the last step under the broiler. Pull the Shepherd's Pie when the potatoes are golden

This is not the time to take a break for a Guinness. A minute too much and the
Gold on the potato topping will be gone. Enjoy the Guinness along with the complements; you will receive, about the best Shepherd's Pie that has ever graced the table at a St. Patrick’s Day celebration.

Other notes: Rinse the leeks really well. FYI: The paste that is combined at the end to thicken the lamb & veggies is called "beurre manie" If your Irish Crowd is like mine they really won't care what it is called. They will be enjoying the dish and the Day.

I think the original recipe came from the, now gone,Gourmet Magazine to which we subscribed for many years.

Irish Stew

2010-03-06T07:26:00.000-08:00

St Patrick’s day is a few weeks away so it is not too early to think about how to make the day a truly Irish Celebration. Everyone knows a little bit about this English missionary priest who went to Ireland and converted this nation of wild Irish pagans to Christianity.
The shamrock was used by St. Patrick to explain the difficult concept of the Trinity to pagan leaders.

The Irish may not be known for a delicate complicated cuisine but have some classic dishes that are appropriate dishes to be used on March 17th when it seems everyone seems to have a “bit of the Irish in them”. My grandparents immigrated from County Cork and one of the recipes that came with them was for an Irish Stew that is enjoyed at more times than simply St Patrick’s day.

Irish Stew

Ingredients:
3 pounds lamb shoulder-cubed
2 pounds Russet potatoes Generously cubed
5 medium onions quartered
3 large carrots sliced
6 stalks celery sliced
1 bunch parsley chopped
1 stalk dried thyme
2 quarts beef stock
12 ounces Stout
Salt & pepper to taste
1 ½ cups water
1 cup pearl barley

Preparation:
Cook the barley in water and 1 cup of the beef stock for 20 minutes –set aside
In a large pot
Season the lamb with salt and brown in oil- then set aside sprinkle lightly with flour
Saute onions carrots and celery with thyme for 3-4 minutes - add the stout and deglaze, then set aside- remove thyme sprig
Return lamb to the pot with the barley and enough stock to cover
Bring to a boil then reduce to a low simmer-cook for 1 1/2 hour
Add back the onions, carrots and celery with remaining stock
Add potatoes as the final layer of ingredients
Low Simmer till meat is tender (about 1 1/2 hours)
Check seasonings
Add parsley & cornstarch (mixed with 3 tablespoon water) and cook for several minutes to thicken.

Notes: We use Guinness Stout. I’m not sure what my Grand mother used
Make sure that you cut and dice the ingredients into sizable pieces. The long cooking would make small pieces soft and unappetizing. Some add rosemary to the herbs- your choice- not my favorite

Service: An Irish Skillet Bread goes well as does the more usual soda bread. A few bottles of the Guinness is an attractive beverage addition

Spam, Scrapple & Deviled Ham

2010-02-17T11:29:00.000-08:00

In a conversation with a college classmate he interjected a few comments and questions about my Blog. With a questioning tone he asked if I remembered some of our youthful food favorites now that I was writing with an often healthful tone to my posts.

He stimulated the trip down memory lane by mentioning Spam as something he still sneaks into the house a few times a year. I confessed that I have done the same thing from time to time. I take a lot of criticism from my wife when I buy that small can about once every five years. I admit that I still enjoy that very rare trip down the Spam memory lane. I make sure that I do not review the ingredients and nutritional value. That might spoil the moment.

Joe then mentioned some of his youthful favorites which he smuggles into the house occasionally. Deviled Ham, Scrapple and Taylor’s Pork Roll were three other items of food contraband that are quietly brought home occasionally.

Those items were favorites of mine at in my youth, that time, distance, availability and nutritional pressure have eliminated their consumption in our house. The time factor is simple to understand. I have lived for decades during which I have been pleasantly indoctrinated to a sensible eating regimen in a household having a nutritional Czar running the kitchen.

Distance is another factor. I live 2000 miles away from Philadelphia, the center of fast food excellence where nutritional concerns are only accidentally encountered. My friend Joe is not burdened with my distance from Philly. He only lives 15 miles out of town.

My location near Boulder Colorado is an area where excess weight is almost a capital offense. Scrapple is probably considered an illegal substance and if available would hardly sell enough to warrant the space in the market. Taylor Pork Roll, a Trenton NJ specialty, is a past favorite I have not seen since I crossed the Mississippi.

The Deviled Ham is an item of particular interest. I haven’t had that on a Ritz cracker for at least forty years. I’m no longer sure what devils the ham, if I ever knew or cared. I’m not even sure if it is still available. Thinking about it almost has brought back a remembrance of the taste and how much I enjoyed opening that small can of spreadable bliss.

My old college friend has revived pleasant memories of youthful food favorites. I think that the conversation concerning the foods of our youth is a pleasant combination to serve on a snowy winter day. We didn’t even have to set a table.

I think I am about to make a quiet search of the markets to see if I can find and recreate a dangerous moment or two of enjoyable food memorys. This will be a time travel experiment back to years ago when we were only concerned with the taste and not calories, fat content and cholesterol levels. I know that there will be questions raised concerning my apparent loss of good sense and apparent lapse into some form of senile dementia. I’ll take the gaff and see if Deviled Ham is as good as the memory.

Gluten Free Pizza

2010-02-16T12:50:00.000-08:00

This post could also be called: Confessions of a Pizza & Pasta Eating, Hoagie Loving, Cheese Steak fan from Philadelphia.

Several years ago when a family member was opening his Pizza restaurant in Boulder I got involved in a conversation about his proposed menu. The menu outline contained an item called Gluten Free Pizza with Dairy Free Soy cheese as an option.

My astute opinion was offered concerning these items. I told him he was complicating his operation by offering a pizza item that nobody would order. I told him that people who had wheat problems would never even come through his door.

Luckily he ignored my advice and put the Gluten free pizza on the menu. He now sells a ton of this pizza. He was the first to offer the product in the Boulder market and has an appreciative faithful audience even though other pizza places are now adding a gluten free offering. I’m not convinced that all those ordering a gluten free pizza have a wheat problem but those that do are especially grateful. Many of those folks have not been able to sit down with family to enjoy a pizza on a Friday night as do millions of Americans.

Gluten free items are extending beyond pizza. I saw a store window with a poster featuring gluten free beer. Gluten Free products are sweeping across the country.

I digress a bit so, lets get back to the pizza. Gluten free pizza is not exactly like a South Philly pizza but serves a need for an important audience. Those who have a serious wheat allergy should take some precautions when ordering a Gluten Free pizza in a pizza joint also serving typical pizzas.

1. The Gluten free pizza must not be cooked on an oven deck that is used for wheat pizzas.

2. The sauce needs to be applied from a container used only for gluten free and has its own ladle. A ladle that has been used on a normal pizza all night will not be good practice. That ladle will carry flour into the sauce and defeat the gluten free option.

3. The pizza maker cannot be the one who does gluten free. If you wonder why, just check out the floured hands and apron of a pizza maker.

4. Gluten Free preparation needs to be segregated in the kitchen from the flour laden area where pizza is hand tossed.

Taste of a gluten free pizza can be improved by the addition of certain toppings. Salty and hot spicy toppings help a lot. Green olives, anchovies, marinated artichoke hearts and jalapeños are some likely candidates.

Real whole milk mozzarella instead of dairy free imitation cheese is a big taste enhancer. If you have both a wheat and dairy problem learn to love anchovies.

A pizza crust of any description serves as a plate for the toppings. If you need gluten free, concentrate on the meal being served on that crust. You are now able to join the family pizza party and maybe even bring along a six pack of that Gluten Free Beer.

Enjoy the party!

The photo is from a Celiac oriented site with good information for those with wheat problems.

Vanilla- Not Jusy Plain

2010-02-14T07:46:00.000-08:00

Vanilla is the addition to pastry, cakes and sweet things that often makes them special. I wonder how something like vanilla happens and winds up in my cupboard with such an important place in so many things that we bake.

Vanilla comes from a tropical vanilla orchid and is thought to have first been used by the Aztecs. They added vanilla to their hot cocoa drinks. It was not much different from the way news of interesting food items spreads today. Vanilla was soon being used in baking and in sweet drinks in far flung cultures with little connection to the Aztecs.

I suppose that the Spanish Conquistadores took vanilla and vanilla orchids back to Spain where it’s use expanded rapidly. As with other food related items discovered in the “New World" trade moved vanilla around much of the known world. The growth of world trade after Columbus, can be tracked by the appearance of food items around the world that were found by explorers in the Americas

There are now artificially created vanilla products on the grocery shelves but there are none that compare to the natural product. Marcy Goldman is a source for vanilla information from whom I have liberally extracted much information. Marcy has tracked what she believes are the sources of the finest vanilla available. Those premier vanilla sites are Reunion Island (off the coast of Madagascar), Tahiti, Uganda and Veracruz Mexico.

Since about 1840 the pollination of vanilla orchids has been done with a bamboo stick . This technique has minimized the bees pollination requirement and has stabilized production. The weather and labor costs involved have made vanilla one of the most expensive of flavor sources. The cost is a secondary consideration when the natural goodness of vanilla becomes part of your baked treats.

I do not pretend to have the expertise to rate the various vanilla blends but do know one important part of using vanilla. Do not use an artificial, man made product. Only use the natural vanilla extract. Your baked goods will know the difference as will those who are enjoying your baking effort.

Marcy Goldman was a valuable source of the vanilla information used in this post. She is the author of The New Best of Better Baking.com and a Passion for Baking( Oxmore House-2007)

Steak a la chicana

2010-02-11T08:00:00.000-08:00

Each year a neighbor in our section of the Colorado Mountains holds a themed Dead Of The Winter party. This year there was an Immigrant theme with each couple challenged to bring a dish from the nation of their family’s origin and to dress as their immigrant forebearer.

Our host provided a dish that I have enjoyed previously called “Steak a la chicana” There was an additional surprise this time since he has shared the recipe. There were Swedish, German, Norwegian, Irish and Italian dishes at the dinner and it all worked well but the “Steak a la chicana” was a stand out.

Rich’s Steak a la chicana for a party

Ingredients:

Tri-Tip strips (the large package from Costco)
1 onion, chopped
2 cloves garlic, thinly sliced
2 cans "Stewed tomatoes."
Red chili powder, 2 tablespoons
1 or 2 chopped jalapeno peppers (check to see how hot they are before deciding on 1 or 2)

Preparation:
Step 1. Brown the tri-tip on the grill and seal in the moisture.
Step 2. Remove from grill and slice into 1/2 inch thick small pieces.
Step 3. Put into a crock pot at a high setting
Step 4. Add the remaining ingredients and start cooking. Stir every hour.
Step 5. Use a the high setting for 2 hours and then set to low for about 3 more hours
Step 6. Taste along the way after 3 hours in the pot. The meat should become tender.
Step 7. Add 1 0r 2 tablespoons of flour to thicken the sauce

Serve by itself or inside a burrito with a slice of Jack cheese.

At the party the service was as a Burrito. Included in the service, was several minutes of instruction as to how I should correctly roll my R’s when saying burrito. I almost have it

If you are not having a party and the big Costco package of Tri Tip strips is too much, a Skirt Steak will also work well.

Linda's Apple Compote

2010-02-01T10:04:00.000-08:00

My friend Linda sends me a recipe from time to time and they always are special and have an surprise ingredient. This chunky apple offering is a fresh compote that is a sure winner at the meal in which it is served. Hot or cold works as a dessert or as a tart accompaniment to a pork dish.

Ingredients:
2 ½ cups water
4 tablespoons fresh lemon juice
7 medium size Granny Smith or other firm tart apples
½ cup good Sauternes
6 tablespoons red current jelly
2 cinnamon sticks
grated zest of 2 lemons
½ cup shelled chopped walnuts
½ cup raisins

Preparation:
Step 1. Mix half of the water and half of lemon juice in a bowl
Step 2. Peel and core the apples and cut them into 1 ½-inch chunks and place in water
Step 3. In a medium size saucepan combine the remaining water and the Sauternes
Step 4. Bring to a boil, reduce to a simmer and add apple chunks
Step 5. Partially cover and cook gently until apples are tender and remain whole
Step 6. With slotted spoon transfer apples to a bowl, add current jelly and cinnamon sticks to the remaining syrup.
Step 7. Set on medium heat bring to a boil, reduce to a simmer and cook until reduced by one third
Step 8. Pour the syrup over the apples. Stir in walnuts and raisins

Service: Warm or cool The recipe makes 6 portions
Sweet tooth folks add 1/3 cup of sugar but Linda feels that it is perfect without the additional sugar and so do I

Boston Baked Beans

2010-01-23T12:11:00.000-08:00

Every day for the last week the news has been centered in Massachusetts.. This has me thinking about recipes and restaurants that I have experienced in that area. I would pay more attention if the news included a great recipe from the area. I don’t know how to make that happen but I think that there would be broader appeal if there was an excellent recipe for Boston Baked Beans attached. Here is a recipe that will please, however you feel about the news..

Boston Baked Beans

Ingredients:
3 cups dried navy beans
½ lb sliced bacon
1 teaspoon salt
1 clove garlic finely minced.
¼ cup light brown sugar, firmly packed
2 teaspoons dry mustard
1 cup dark molasses
Several cups of boiling water

Preparation:
Step 1. Cover beans with cold water, cover & refrigerate overnight
Step 2. Next day drain, then put beans into a 6 quart kettle-cover with 2 quarts water
Step 3. Bring to a boil then reduce to a simmer covered for 30 minutes
Step 4. Preheat oven to 300 degrees
Step 5. Cut bacon into chunks & place into 3 quart bean pot or casserole Add beans –stir
Step 6. Mix other ingredients without the water and pour over beans
Step 7. Add enough boiling water to cover the beans( about 1 cup)& stir briefly
Step 8. Bake covered for 6 hours stirring once every hour(add a little water if they start to dry)
Step 9. Remove cover for final 30 minutes to brown top of beans

Service: I think this recipe can(should) be served in it’s own small side dish. Relegating it to a paper plate next to a hamburger or hot dog at a picnic always leaves me thinking that it deserves a better final resting place.

Crustless Quiche

2010-01-19T07:30:00.000-08:00

When time is rushed a fast meal can be prepared that has nothing to do with “Fast Food”. That happened over the weekend when we were faced with more commitments than a sensible schedule should contain. We answered one dinner challenge with an excellent crustless quiche being prepared and served in less than an hour. A cup of tomato soup preceded the quiche and was prepared in about 10 minutes while the quiche was in the oven.

A Quick Quiche

Ingredients:

5 large eggs
3 slices crisply fried bacon (broken up)
¼ cup diced onions
1 cup blanched spinach
Several sliced mushrooms
One cup finely shredded cheeses (Jarlsburg-Asiago-Feta)
1 cup half & half
½ tsp salt
Fresh ground pepper
1Tablespoon Extra Virgin Olive oil
Several dashes of Cholula

Preparation:
’
Step 1. In olive oil, sauté onions & mushroom for several minutes add spinach for last minute
Step 2. Whip eggs in bowl –add half & half-salt & pepper –dash of Cholula hot sauce
Step 3. Butter pie dish and then cover bottom with ½ cup cheese
Step 4.add veggies & bacon to dish
Step 5. Pour in egg mixture with remaining cheese
Step 6. Bake 40 minutes in 375’oven till inserted toothpick or skewer comes out clean

Service: Invert onto serving plate and cut into 6 slices

Quick Tomato soup to serve while the Quiche is finishing in the oven

In a sauce pan sauté several diced Roma tomatoes and ½ cup of diced onions
After a few minutes add a can of Campbell’s Tomato Soup and a can of milk along with some fresh basil.
Heat thoroughly and serve in a small bowl with a sprinkle of crumbled Feta cheese centered on the soup—Hide the Campbell’s can and no one will guess and I’ll never tell

Note: The cheeses for the quiche were what we had on hand. Use what you prefer and have at hand, but use several types if possible.
Break up the bacon but do not crumble

Farmers- A Threat to America?

2010-01-06T12:44:00.000-08:00

At a pleasant New Years Eve gathering of friends at dinner I sparked a general conversation of some excitement by commenting on organic food production in America. I wondered how organic product growth could keep pace with our country's need for produce and other food items.

Some surprising thoughts were offered over a dinner that involved wild caught salmon as a main course. It was pointed out by one guest that nearly everything on the table was organically grown and there was a need for organic products that extended beyond the issue of healthy eating.

The surprise to me was the animosity towards farming in America that was expressed. One diner expressed the thought that farming had done more damage to America through the years than any other group.

I was bewildered by such a thought and said so.
The list of farm transgressions was produced without hesitation starting with farmers as the supporters of the slave trade, the misuse of the soil that produced the Dust Bowl and erosion of the thirties, the importation and then mistreatment of illegal aliens brought to America to harvest crops at miserable wages, outrageous political tactics to assure government crop support and stimulate an agricultural business that is continuously eliminating the family farm and locally grown produce. The expanded use of Ethanol was described as simply a political perk for farmers than made no sense in solving oil use and environmental issues. Then the nitrogen poisoning of water ways was put on the table for discussion.

It was pointed out to me that the fertilization of farms in Pennsylvania had caused pollution that ran down the Susquehanna River into the Chesapeake Bay. The increased nitrogen content of the inflow has seriously degraded various fish stocks and the oyster production in the bay.

Apparently improvements and farmer education,in the Chesapeake watershed is producing a slow improvement in the situation. That seems not to be the case in the Gulf of Mexico where dramatic change is happening. The entire watershed of the Mississippi drains down the center of the country into the Gulf and is causing a growing dead zone. Apparently this dead zone supports no life and is caused by farm fertilization with a concentration of nitrogen. No fish , no mollusks, no plant life—no nothing—and the dead zone is growing.

I had heard about the Chesapeake problem and the improving situation there. I had not been aware of the Gulf dead zone and am only familiar with the presentation I received at dinner after a glass of wine or two. The dead zone story was followed up with a recommendation that I become aware of the “acidization” of the oceans that was taking place. Fortunately I was rescued by the presentation of a beautiful Trifle for dessert and the suggestion that we save the oceans problems for another dinner gathering.

While we as a nation are arguing over the issues of global warming and Co2 emissions from fossil fuel use, there is a real and present danger that has been on the back burner of political interest. It seems that action against oil companies and the auto industry are easier targets than farmers. I think it is because we imagine farming as a family effort when that is not the typical case any longer.

I’m half way converted to organic products wherever possible to alleviate the nitrogen pollution of the water ways by the mega farms along the major rivers. I’m a big proponent of fish as a healthy dinner choice and really never connected the farms as such a threat to Grouper and other species in the Gulf of Mexico. The problem with my friends at dinner is that their knowledge and interest extends beyond just eating the meal.

Now I’ve got to think about farmers in an expanded light. In the meantime our hostess has promised the recipe for the magnificent salmon marinade that made the New Years Eve dinner so memorable. I think she offered the recipe as a consolation prize for my lack of farming knowledge but a demonstrated willingness to learn.

As a long time big city dweller I have only really had one extensive tour of a farm in my life. That was a dairy farm. I haven’t had a glass of milk since that visit which was about 35 years ago. Those cows didn’t look like Elsie which was my prior vision of what a cow was supposed to look like. I'm a bit hesitant to visit many farms. I really want to imagine that the food I eat magically arrived in the refrigerated cases after being lovingly grown and harvested by the Waltons.

Happy New Year and let me hear from the farmers both organic and otherwise. I’m sure that I didn’t get the total picture over that salmon at dinner.

7 Layer Mexican Dip

2009-12-25T15:52:00.000-08:00

About 30 years ago we had a small party on a dock in South Jersey and hired a local caterer to put together a few starters for the gathering. One of the suggestions was a 4 layer Mexican dip. My reaction was negative but thankfully overridden by my wife who was the main organizer. She said I was a bid staid and was simply reacting because I didn’t know Mexican food or for a matter of fact knew no one of Mexican heritage. Both were true observation so I said OK. I agreed to go with the dip as my first tiny exposure to things Mexican.
I’m glad I agreed because the 4 layer was a hit and we have since made it our own through the years with additional layers and it is always a winner no matter the theme of our party. So you can be assured, if you use our 7 layer dip at your next event it will be well received and probably a real hit.

7 layer Mexican Dip

For starters here are the layers

1st. Back and Pinto Bean mixture( recipe follows below)
2nd. Guacamole
3rd Sliced green onions
4th. Sour Cream sprinkled with Chili powder
5th Diced fresh tomatoes
6th Sliced Black Olives
7th Mexican Cheese Blend, Shredded

Bean Mixture: Drain and rinse
1 can of black beans
1 can of pinto beans
Puree beans.
Then sauté ½ cup chopped yellow onion and 2 cloves of garlic in olive oil
Add pureed beans, ¼ cup chopped cilantro and 1 cup of picante sauce.
Simmer for 2-3 minutes then let cool

Preparation:
In a shallow bowl:
Spread the bean mixture
Top with prepared guacamole
Then sliced green onions
Next spread 1 cup sour cream and sprinkle with chili powder
Add a layer of diced fresh tomatoes
And sliced black olives
Finish with a generous sprinkled layer of shredded Mexican cheese blend

Serve with a combination of blue and white corn tortilla chips

Our serving bowl is a shallow 12 inch diameter solid green colored bowl with a brown lip. It has a Mexican or Native American appearance.
My knowledge of Mexican food has improved over the last 30 years and now living in Colorado has exposed us to the colorful culture of the folks that shared and were important participants in the settlement of this great part of America.

Brie en Croute

2009-12-14T14:26:00.000-08:00

A Christmas party is something we always look forward to hosting. Having friends and family join us to share the joy of the season is a highlight of our year. We enjoy the company and do our best to have an array of food dishes that are festive and appropriate for this gathering in the holiday season.

There is a significant amount of preparation required for this party every year, so careful planning is the first step in making sure the event is a success. Each of the food items cannot take hours to assemble. There needs to be balance not only in the type of food but also in the time needed to get it ready to be served

A wonderful first offering to get the party off on a bright note is a Brie en Croute. This is quick, easy to prepare and is an interesting use for Brie (generally a dessert cheese) to start the party

Holiday Brie en Croute

Ingredients:
Frozen Puff Pastry Sheets
1 Brie Cheese round about 2.5 lb
1 egg yolk
1 tbsp. half & half

Preparation:
Roll out the 1 sheet of thawed puff pastry on a floured board
Cut corners of the pastry to make a circle roughly 24 inches in diameter
Place the wheel of Brie in the center of the pastry
Gather the pastry evenly around the Brie with a bundle on the top
Tie the bundle of dough with cotton twine to hold it in place and together
Trim excess dough and chill the cheese on a parchment lined baking sheet for 1 hour

Cooking
Preheat oven to 400’
Step 1.Combine egg yolk and half & half and brush on top of pastry
Step2. Bake till pastry puffs and is golden brown about (35 minutes)
Step 3. Keep an eye on the baking and reduce temp if it is browning too quickly
Step 4. Cool Brie on a rack for 20 minutes

Serve warm, accompanied with water crackers or those of your preference.

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Note:

The Brie I call for in the recipe will be appropriate for a party of 15-20 people with the other Hors d'Oeuvres being served. For a smaller gathering use a 1 lb Brie. There are recipes that call for apricot preserves, cranberries and toasted almonds on the Brie before the pastry encloses it and it is placed in the oven. We have tried these recipes through the years and have settled on the unadorned Brie en Croute recipe. The preserves and other ingredients are often messy and really unneeded to create this impressive start for the evening..
I think it was a Martha commentary that convinced us to try this classic presentation. She was right –as usual with Hors d’Oeuvres.

Cranberry Scones and Snowshoes

2009-12-04T10:23:00.000-08:00

Our plans for this morning were to take a drive through the mountains to Estes Park to do some Christmas shopping. Plans were changed when we woke up to 10 inches of snow that fell over night. With all that beautiful new Powder we decided the shopping could wait. It was snowshoe time with some hot chocolate and scones to follow. Not yet ready for a long trek on the snowshoes, an hour or so would be fine for our first venture of the winter. We are always ready for scones and hot chocolate and this was a perfect time to use some of those cranberries left over from Thanksgiving There are many varieties of scones that we bake for ourselves but this is the one that is our favorite on a snowy morning.

Cranberry Orange Scones

Ingredients:
1 cup fresh or frozen cranberries, coarsely chopped
½ cup sugar
3 cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick chilled unsalted butter
1 large egg
2/3 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons orange juice
1 teaspoon grated orange peels

Preparation:
Preheat oven to 375’
Step 1. Stir cranberries and 2 tablespoons sugar in a small bowl( let stand-5 minutes)
Step 2. Mix all dry ingredients in a large bowl
Step 3. Cut butter into small cubes and distribute over dry ingredients
Step 4. With two knives or a pastry blender cut in the butter until course crumbs are formed
Step 5. In a small bowl beat egg, buttermilk, juice, vanilla and grated orange peel
Step 6. Add the egg mixture to the flour and stir to combine-the dough will be sticky
Step 7. Flour hands and knead in the cranberries till distributed throughout
Step 8. Drop 1/3 cup fulls on ungreased baking sheet.
Step 9. Bake for 20 to 25 minutes until a toothpick inserted in scone comes out clean
Step 10. Set on wire rack to cool slightly - Serve warm

Makes approximately 1 dozen scones

Afterthoughts: Steps 7 and 8 are a bit messy. It is not a mistake, simply sticky steps.
The recipe is a tried and true winner developed in our kitchen but the photo is another story. It is a Weight Watchers Photo which looks like it was taken in our kitchen of our scone(it wasn't) It should encourage anyone who needs to drop a few pounds to look into their program

Dinner for Lions

2009-12-02T16:59:00.000-08:00

Food issues are the subject of my Buck Cooks Blog but I do some writing on other subjects Old friends from Lansdowne keep asking me about life in Colorado and how a Philly guy handles the different life style. Sooo About once a month I'm going to incluide an article about the area in which Buck is doing all this cooking. Like a line from a famous movie slightly changed " You're not on Lansdowne anymore Buck.

Last week I wrote about a bear incident at our home in the Colorado mountains, It was an event that seemed to have some interest among old friends who know me as an East Coast big city guy. Dueling with 500 lb. Bears in the night seems somewhat like a scene from Raiders of The Lost Ark to my old friends in Philly. Not said in my article was the fact that I always have an exit strategy when dealing with the bears on our property. They seldom attack other mammals and sleep about 6 months of the year. Using common sense we do not particularly worry about the bears other than the yearly loss of a bird feeder.

Our mountain lions are another story. We have some resident lions in the neighborhood.
One friend does not go out or the house after dusk without carrying her Lion stick, which is a stout 4 foot long dowel. Asked why she was carrying such a stick she replied “ that damn lion has been prowling around my house almost every other day. If he decides to attack, I want something handy to give him What for.”

I am not exactly sure “what for” is but I think something more than a 4’ broom stick will be needed to give him “what for’. No matter what “what for” exactly is all about.

I have lived in the mountains for 10 years and never have seen a lion. My wife has, every neighbor has and my youngest grandson who lives a few miles below us on the edge of the mountains has seen 4 lions or one lion 4 times.

I worry that the lion has picked me out for some reason. If a lion doesn’t want to be seen you won’t see him. Since I am the only local that hasn’t seen one I figure they are checking me out for special treatment. I am starting to think that I need to be carrying something more than a broomstick when I walk down to the road after dark to get the mail.

Our lion(s) have not eaten any local people recently, but dogs frequently disappear without a trace. Last year our friends and neighbors George and Mary were sitting in their sun room at the end of the day having an after dinner, quiet moment. Their beautiful dog was playing on the deck a few feet away from where they were seated.

Suddenly over the rail a large lion pounced on the 30 lb dog and leaped back over the rail carrying the dog in his jaws. George is a big guy and followed the lion over the rail and into the woods. He never found the lion or any trace of their dog.

A few years ago our friend and neighbor Tamara heard a commotion on her front landing. She opened the door to find her dog being attacked by a young lion. Tamara is not about to let a lion eat any of her living relatives or pets and went after the lion with a broom. I’ve seen Tamara shovel snow and sweep a sidewalk. . Her broom skills came in handy because she beat off the lion, rushed her dog to town for stitching up and he lived for several more years

The grandson who has seen all the lions lives in town surrounded by homes at least ½ mile away from open space. A lion was caught by the Wildlife folks across the street from his house, 100 yards from the street on which he regularly skateboards. A little scary close.

It is well known that the lions are slowly moving down out of the mountains for several reasons. The deer are moving down into residential areas where they are protected from hunting by people. They are not protected from hunting by lions. The lions have found out that dogs and cats are an easy snack now and then on their trip to town for dinner.

My mountain neighbors defending hearth and home with broomsticks also may be a reason for their drift to lower elevations. I think I’d better work on my broomstick skills.
Unlike George charging into the woods after his lion with bare hands I need to think of a better defense/attack technique, just in case I need one

Deep Fried Turkey-Cajun Style

2009-11-23T11:05:00.000-08:00

I first thought about deep frying a turkey while I still lived in Philadelphia. After studying the frying procedure I determined that this was a process that should be limited by law to a bayou in Louisiana or to a home next to a firehouse with EMT's trained in burn treatment stationed next to the cooking turkey.

I feel that deep frying a turkey is akin to sky diving, hang gliding or climbing a rock face covered in ice. I have obtained this recipe from New Orleans friends and can attest to the fact that it tastes great. I have yet to deep fry my first turkey but have held the fire extinguisher while others have performed the feat. I have friends who have successfully deep fried many turkeys without mishap. I'm not sure how that has happened?? Perhaps a Bayou Deep Fryer is the answer

Cajun Style Deep Fried Turkey

Ingredients:

• 12 pound turkey
• 4 to 5 gallons peanut or canola oil )
• 3 tablespoons onion powder
• 3 tablespoons black pepper
• 3 tablespoons white pepper
• 2 tablespoons sweet basil
• 2 teaspoons ground bay leaves
• 1 tablespoon cayenne pepper
• 2 teaspoons file powder
• 3 tablespoons garlic powder
• 1 1/2 tablespoons paprika
• 1/2 cup kosher salt

Directions:
Preheat oil to 375 degrees F.
Step 1. Mix the salt and seasonings until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey..
Step 2. Remove the giblets and neck from the turkey. Rinse the turkey with cold water and pat dry thoroughly with paper towels including the inside cavities..
Step3. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix.
Step 4. Do not truss or tie legs together so that the oil can circulate during fying. Cover pan and place in refrigerator overnight.

Safety Instructions
Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. Have a fire extinguisher handy and put the fire company on speed dial.

Frying the Turkey:
Step 1. Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F. this should take about 20 to 40 minutes).
Step 2. Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. (It is wise to have 2 people lowering and raising the turkey).
Step 3. Check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. This is important—do not let the temp decrease—
Step 4. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. Cook to 170 degrees F. in the breast or 180 degrees F. in the thigh.
Step 5. Remove the turkey from the hot oil. –Carefully- 2 coordinated people preferred
Step 6. Allow the turkey to drain on a rack for a few minutes.
.Step 7. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Important thoughts:

Before starting: Put water in the pot and then put in the turkey to determine how much oil to use. You don’t want to be dunking the turkey into 375’ oil and spilling oil over the side into the open flame..

I recommend putting a skewer through the bird with a strong cord firmly tied so that you can safely lift the bird out of the oil to test temp and remove when done. Practice this with the bird in the water. I’m not totally comfortable with baskets and racks with a 12 pound turkey unless you are using equipment specifically designed to do this job.

Afterthought: Season the turkey and fry it for 40 minutes or so. Easy cooking-same as French fries with a few differences 12 lbs of turkey and 5 gallons of hot oil in a makeshift cooking apparatus. The important issues are safety and the stability of the cooking pot and how to get the turkey in and out of that pot. If you handle those issues it will be fun and a memorable Thanksgiving. If you don’t, it will surely be memorable.

Mother Lorene Gatton's Corn Pudding

2009-11-20T13:52:00.000-08:00

My friend Robert (don't call him Bob) is from Kentucky and promotes the food of his youth at every possible occasion. Pulled pork, chicken with dumplings and other Southern dishes are frequently found on his and Nancy's table. The food is not only good but it usually comes with a history lesson, since with Robert, " old times there are not forgotten".

Robert has passed on a Gatton Family Farm corn pudding recipe that will be a perfect addition to your Thanksgiving dinner. Robert says: "This recipe is from the farm family that has been curing Kentucky country ham since 1840. The Gatton family considers this a family art. The farm is located in Bremen, Kentucky. Charles Gatton began curing country hams in 1840 and the Gattons do it the same way today."
The Gatton's know something about corn pudding also.

Mother Lorene Gatton’s Corn Pudding  

Ingredients:
4 Cups corn 
6 eggs 
2/3 Cup sugar 
1 1/2 tsp salt 
1 Tbsp cornstarch 
3 (1/2 pints) whipping cream 
1 stick butter (melted)  1/2 tsp white pepper  

Preparation:
Step 1.Beat eggs in blender.
Step 2  Add salt, sugar and cornstarch and beat again. 
Step 3. Place corn in a medium bowl
Step 4.Pour beaten mixture over corn. 
Step 5.Add melted butter.  whipping cream and stir mixture. 
Step 6. Pour mixture in "greased" baking dish
Step 7. Drizzle butter on top.
Step 8.  Bake at 325 degrees for 1 hour.

This really is a wonderful corn pudding and my thanks to Robert for reminding me as to how perfectly this goes on a Thanksgiving table.

Afterthought:
I am not sure what they use for "grease" in Step 6 down in Kentucky.
I suggest that you "butter" the baking dish before pouring in the final mixture.
I appreciate Robert sending me the Gatton Corn Pudding recipe. I hope he follows up by sending us a Gatton Country Ham.

Turkey Day Tips

2009-11-16T11:29:00.000-08:00

Thanksgiving was not a favorite meal years ago when our boys were young. We never seemed to get the turkey to taste good enough to justify the effort. It was always dry and not particularly interesting until the next day when it went into sandwiches with lettuce , tomato and plenty of mayo.

On Thanksgiving we had much to be thankful for but our turkey meal was not one. To avoid the turkey trauma we sometimes took a trip to New York for a few days. We would see the parade and have dinner at a nice hotel where the boys could have turkey and there were other choices for Dorothy and me.

This was a pricey way to spend Thanksgiving simply to avoid dried out turkey. The whole picture changed when someone suggested that we soak the turkey overnight before cooking. We tried it on a weekend that was not a holiday and found the secret to a moist delicious turkey that would allow us to entertain family instead of hiding in Manhattan on Thanksgiving.

With the turkey trauma behind us we were able to work on accompaniments that would make our Turkey Day really special. Sweet Potato Cheesecake appeared years later and is a special elegant end to this special meal

Turkey Preparation Tips

Frozen turkey needs about 3 days of defrosting in the fridge

Soaking the Turkey
Place turkey in a large pot or clean bucket big enough to cover bird with water
Add 2 cups of kosher salt and cold water to cover bird
Rub salt into the bird and stir water until salt dissolves
We put the bird in a large trash bag first then put the bagged bird into a very large pot and then add the water, salt and rubbing process in the bag, then tie the bag with the water salt and bird inside.
Set in a cool spot for 10 to 12 hours
Remove from water and rinse under cool running water. Rinse cavity and skin till all salt is removed.

You are now ready to roast and everyone has a favorite roasting method.
The one suggestion I will give that may not be in your cookbook or your mother’s instructions is to start the roasting with the bird in a v-rack with the breast side DOWN for ½ hour to 45 minutes. Bring turkey out of the oven and turn in the rack to have breast side up then continue roasting. Baste frequently through the roasting.

After the turkey and before the game on TV
If you are having the family for Thanksgiving they will be making the obligatory turkey accolades. “This turkey was wonderful and the white meat was soooo moist.” The major addition to the comments is that they will be true this time.

Now it is time to absolutely change the way the family thinks about Thanksgiving dinner
Bring out Galatoire's Sweet Potato Cheesecake for dessert and you will knock their socks off.

Sweet Potato Cheesecake

Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ cup sugar
1/3 cup melted butter

Cheesecake Filling
3 packages (3 ounce)Philadelphia cream cheese,softened
1 cup sugar
¼ cup light brown sugar
1 ¾ cups previously baked mashed sweet potaoes
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping:
2 cups sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla extract

Preparation:
Step 1. Heat oven to 350’
In medium bowl, mix graham cracker crumbs, sugar and butter till combined
Press into bottom of spring form pan and 1 inch up the sides
Bake 6-8 minutes until set -NOT BROWN
Remove from oven, set aside to cool

Step 2. Beat cream cheese with mixer till smooth.
Add sugar & brown sugar beat till smooth
Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon, nutmeg, beating until well combined.
Pour into cooled crust
Bake 55 to 60 minutes until edge is set remove from oven and set aside

Step 3. Whisk sour cream, sugar and vanilla to combine.
Spread over warm cheesecake
Return to oven and bake until set—about 5 minutes
Cool on wire rack. When cool remove side of pan and chill for several hours or overnight

This will provide about 12 servings that will stimulate family Huzzahs for weeks
The Photo is Galatoire's in New Orleans. I'm not sure how and when we got the recipe but the note said Galatoire's which is a famous old line New Orleans restaurant. We haven't been in New Orleans for years but Galatoire's is still rated well. The cheesecake is rated by us to be simply great

A huzzah is a good thing.

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Smart Shopping

2009-11-09T09:49:00.001-08:00

Price is important when shopping for food but it is not the only factor in choosing your purchase when wheeling that cart through the market.

The lasagna recipe I recently posted received an interesting comment from a friend with a strong Italian heritage. Jeannie reminded me that the quality of the ingredients was the important element in making good lasagna, with great ricotta as a key.

She made an important point which perhaps I have not emphasized often enough. As with some other items, we haven’t found good ricotta since we moved to the West. Our ricotta comes from either New Jersey or New York. When we lived in Philadelphia excellent ricotta was no problem locating. There were many fine local, ricotta brands available. Finding good ricotta for lasagna is one example of the needed attention in selecting ingredients for any meal..

Garlic is a current example of concern. Until recently we were able to find quality garlic at Costco’s. They carried a garlic from Gilroy California which is where most of the nation’s garlic is grown. Christopher Ranch has excellent garlic and we were happy with their product. Suddenly someone at Costco decided that garlic was not important and it is now a discontinued product. Figure that? We went to Sam’s club to check their garlic and found that they were bringing in a Chinese garlic. This garlic changes our recipes that require garlic and is not acceptable. We are on currently on a garlic search.

Mushrooms are another story. Kennett Square Pennsylvania is the mushroom capital of America and is where a million pounds of great mushrooms are grown each year. It is the Gilroy equivalent for mushrooms. Since moving West I have learned to tell a non Kennett Square mushroom by simply picking up one of the mushrooms being sold. Most of our locally grown mushrooms have no heft and really do a mediocre job when a mushroom is an important ingredient in the recipe

Locally grown, fresh products often are the heart of a great meal, but just because it is local doesn’t always mean it is best.

A great recipe can become less than a great meal if the ingredient selections are not carefully purchased. Finding products that work with your kitchen adventures is a very rewarding part of the effort.

An example of time well spent is the selection proceedure when green beans are part of your menu plan. Green beans, grabbed by the unexamined handful and shoving them into the plastic produce bag is not the way to buy for the home kitchen. Take a few minutes to select the unmarred beans from that pile in the produce section of your market. The same kind of careful selection should be made in every produce purchase. If your selection is wilted and worn with brown spots at the market, it isn’t going to suddenly perk up in your kitchen. You pay as much for the ugly beans in the pile as you do for the fresh ones.

Jeannie’s comments on the lasagna brought my attention a step back from the recipe and preparation side of cooking a great meal. It is the foundation of quality ingredients that are the structure of a meal that will produce results that get huzzahs from your guests. Take the time to make sure that those ingredients have received your serious attention at the market.

Note: A huzzah is a good thing
Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Root Vegetable Curry

2009-11-03T10:46:00.000-08:00

When November is on the calendar Root Vegetables are in our kitchen. Root soup is sure to appear before long and the first root dish of the fall season is often our version of Root Vegetable Curry. I say “our version” quietly because this is one of those examples where Dorothy Cooks and Buck Writes

I might have a job dicing on the root veggie dishes but I don’t take a step past that activity. I know who is the master in our kitchen of the root vegetable recipes and their seasoning, so I just dice and say little. I limit my comments to, how beautiful this sunny, blue sky day is, with the mountains covered in fresh snow and just keep dicing.

Root Vegetable Curry

Ingredients:

4 tablespoons olive oil
1 onion
3 cloves garlic
1 inch piece fresh ginger, peeled
A 6 to 8 cup mixture of diced root vegetables-carrots, sweet potato, potato, rutabaga, parsnip plus cauliflower and brussel sprouts.
2 tablespoons flour
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
1 ½ cups chicken stock
2/3 cup tomato puree
Chopped cilantro for garnish

Preparation:

Step 1. Place onion, garlic and ginger in food processor and chop fine
Step 2. Heat oil in skillet and sauté onion mixture for about 3 minutes
Step 3. Add root vegetables and sauté for 10 minutes.
Step 4. Combine dry ingredients and stir into vegetables-cook for 1 minute
Step 5. Gradually stir in chicken stock and tomato puree. Bring to a boil.
Step 6. Cover reduce heat to simmer and cook till vegetables are tender(30 minutes)
Optional – add ¾ cup golden raisins for last 10 minutes

Service: Serve over steamed (white) Basmati rice –garnish with cilantro

Afterthought: Steam a little more rice than you think you will need. It will be used when your diners ask for seconds of this Root Vegetable Curry. White or Brown
Basmati rice works. We use the white with this dish.

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Crispy Flat Bread and Olives

2009-10-30T08:38:00.000-07:00

The usual snacks that accompany watching the World Series or Monday Night Football deserve an occasion special boost. I make a crunchy snack using pizza dough and olives that is always the first item to disappear when some friends are over to watch a game or play poker. I have done variations for some time without thinking of putting the directions on paper but a TV food show stimulated me into action. I was watching a food show with suggestions as to what to serve when the guests were over to watch a game. They were among other items, making my crispy flat bread snack.

Their procedure was close enough for me to think that they might have been at my house one time when I served the snack. There were some major differences but it was close enough to confirm that this is an idea to be shared and enjoyed while watching the Phillies beat the Yankees when they come home to Philly on Saturday

Crispy Flat Bread and Olives

Ingredients:
8 ounce pizza dough ball
8 ounces of pitted olives (Kalamata and Manzanille)
1 clove garlic
2 tablespoons, extra virgin olive oil
1 tablespoon .Balsamic vinegar
2 ounces grated Parmesan cheese

Preparation:
Preheat oven to 400’
Step 1 in food processor mince olives then add, garlic, olive oil and balsamic vinegar
Step 2. process again until all elements are mixed( about 30 seconds) then set aside
Step 3 hand flatten pizza dough ball and then use a rolling to flatten very thin
Step 4.cut dough into strips about 2” wide and about 4 “ long
Step 5 arrange strips on a cookie sheet
Step 6. place a generous amount of the olive mixture down the center of each of the strips
Step 7. bake in oven until strips are brown and crispy ( about 8 or 10 minutes)

Service: Sprinkle Parmesan lightly over olive mixture.This recipe makes about 18 decent size crackers if you have rolled the dough really thin.

Afterthoughts: Get the dough ball at your local pizza shop and adjust ingredients if the dough ball is more than 8 ounces. Keep an eye on the baking so the strips are not overdone.
I have a pizza stone that I use in the oven which works well but the cookie sheet does the job if you don’t have a pizza stone
Kalamata are the purplish Greek olives and the Manzanille are green Spanish olives
If you have a crowd and want some variety, Basil Pesto also works well down the center of the strips

Remember: Roll the dough really thin!

Phillies Victory-Chicken Curry

2009-10-23T09:29:00.000-07:00

I hesitate to put quick and easy into a recipe description since it leaves out the description of the most important element of a dish. That of course is how it tastes.

When preparing meals for the family nutrition and food group balance is obviously important. Taste must be the starting point for me with the other elements following. The recipes that are in Buck Cooks are “taste tested”. If it doesn’t taste good to me it will not make the grade here without serious caveats as to why it is appearing.

The chicken curry recipe is here because I think it is a great tasting recipe but it also happens to be quick and easy to prepare.. I can attest to that since we prepared it the other night under severe time constraints. We got home 57 minutes before the Phillies were scheduled to play the Dodgers in game 5 of the National League Championship Series

Chicken Curry was ready for serving by the first pitch by Cole Hamel and the taste was enhanced by the Phillies winning of the National League Pennant again.

Phillies Victory Chicken Curry (6 servings)

Ingredients:
2 Tbsp butter
1 cup minced onion
1 cup chopped celery
4 cloves garlic minced
½ cup flour
1-2 Tbsp curry powder (we use more)
1tsp dry mustard
½ tsp salt
¼ tsp pepper
1 tsp paprika
dash cayenne
1 ¼ cup strong chicken stock
1 cup light cream
3 Tbsp catsup
2 boneless poached chicken breasts diced
1 cup rice

Preparation:
Step 1. Start the rice in the rice cooker according to your cooker directions
Step 2. melt butter in large skillet
Step 3. add onion, celery and garlic- sauté for 2-3 minutes
Step 4. combine dry ingredients & add to the onion mixture
Step 5. Slowly add chicken broth and cream
Step 6. add catsup and cook for 2 minutes
Step 7. add diced chicken
Step 8. reduce heat to simmer, stir occasionally for 5 minutes
Add chicken broth if the mixture is too thick

Service: The rice should be ready and the chicken curry is served over rice.

Some traditional Condiments to accompany the dish are:
Raisins
Chutney
Shredded coconut
Peanuts

Afterthoughts:
This dish is especially good after a night in the fridge.
We sometimes add diced apple to the cooking process but skip it most of the time.
The apple in the dish is not necessary (leave it out)
The basic recipe calls for 2 tablespoons of curry – we use 4- try 2 the first time

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Creme Brulee

2009-10-22T14:17:00.000-07:00

I suppose there is someone who doesn’t like Crème Brulee but I haven’t met that person... A ramekin with the caramelized golden sugar top covering the smooth creamy Crème Brulee is a perfect way to end the meal.

I have had some memorable examples of this dessert. Langan’s Brasserie located just off Picadilly in London was often visited years ago not only for the special atmosphere, but I knew that whatever level of excellence of the meal it would end well with their Crème Brulee. Langan’s has now become a small chain of interesting operations but Peter Langan is gone and Michael Caine who initially financed the operation is nowhere in sight and their great Crème Brulee has disappeared with them.

That Crème Brulee of years ago has been a fond memory until recently. A friend who is a special cook served this dessert a few months ago at a dinner party and it transported my memory back to the Langan’s of years ago. Mary has shared her simple classic approach and I know you will have success and kudos from friends when you end your meal with this reprise of Langan’s Crème Brulee as done by our friend Mary.

Ingredients:
4 egg yolks
Pinch salt
1 vanilla bean
1 ½ cups heavy whipping cream

Preparation:
Step 1. Combine egg yolks sugar and salt and whip together
Step 2. Put cream into a sauce pan
Step 3. Split and scrape vanilla bean into cream
Step 4. Heat cream over medium heat until bubbles appear along side of pan
Step 5. Remove from heat
Step 6. Add heated cream slowly into eggs while stirring continuously
Step 7. Pour mixture into ramekins
Step 8. Place ramekins into a water bath that reaches mid way up the side of the ramekins. ( The water previously having been heated to boiling)
Step 9. Bake @ 325’ for 30 minutes
Step 10. Remove from water bath cover each ramekin with film and refrigerate for several hours or overnight

Prior to serving: Sprinkle a generous amount of white sugar on top of each ramekin
Caramelize sugar using a propane torch (burnz-omatic type)

Important afterthoughts;
I believe the type of torch used by a plumber does a better job than the dainty ones sold at high end kitchen supply shops. Before lighting the torch, make sure that no flammable items are nearby. Just remember to move the flame to the Crème Brulee slowly until you get an idea of distance and time needed to make the golden caramelized crust that will create a collective Ahhhh from your guests when you serve them Crème Brulee

Important tip from Mary:
She always finely strains her mixture before pouring into the ramekins. This removes any tiny egg elements that may have approached being cooked when adding the heated cream.
Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Puffy French Toast

2009-10-13T15:04:00.000-07:00

French toast was the subject of a recent post in Simply Recipes by Elise Bauer. Elise writes a blog that is a source of valuable information for anyone interested in food preparation.

I checked her offering with a bit of trepidation since I was thinking about posting my French Toast recipe on Buck Cooks. The recipe offered by Elise is worth reviewing, as is almost everything she writes in her Blog. Fortunately for me she did not use my approach to French toast..

My Puffy French toast was a favorite in a small waterfront restaurant we operated years ago in conjunction with one of our projects. On weekends I would go into the restaurant kitchen and annoy the operators by working breakfast for a few hours each Saturday and Sunday morning during the summer months. I enjoyed those few hours since I only did a few things – the Omelets and the Puffy French Toast-

Beach Marina’s Puffy French Toast

Ingredients:
½ cup milk
1 egg
¾ cup of your favorite pancake mix
4 slices of dense white bread slices(crusts removed)
½ cup shortening
Maple syrup

Preparation:
Step 1. In bowl- beat milk, egg and pancake mix until combined
Step 2. Cut each bread slice diagonally in half
Step 3. Dip each bread slice in batter and leave in batter for a minute
Step 4. heat shortening in a heavy skillet
Step 5. cook bread slices in shortening about 3 minutes on each side until golden and puffy

Serve warm with heated maple syrup and a sprinkle of powdered sugar

Simply Recipes suggests a Silver Palate Cookbook addition of some grated orange zest to their recipe. That sound like a good idea and I think I’ll try it next time with the Puffy French Toast. You now have two excellent approaches to French Toast. Give them each a try and send along any comments you might have to contribute

Afterthoughts: I use a Pepperidge Farm white bread that is left out for a day before preparation. Make sure you use a dense bread, either white or wheat. The airy loaves won’t do the job. In the restaurant I used professional equipment but I have done this at home in a heavy skillet successfully many times. The sugar is simply for effect since the maple syrup is sweet enough. A thin twisted slice of orange on some greens along side the toast also adds to the visual effect of the offering

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Irish Skillet Bread

2009-10-09T10:39:00.000-07:00

The local news on TV last night covered the opening of The Loveland Ski area which was the earliest opening in more than 20 years. The sight of skiers on good snow accelerated my thoughts of recipes and entertaining themes that warm things when the snow is falling. One of the amazing things about living in the mountains of Colorado is that that there is seldom a day when we are snowed in, but a snowy day is one that starts well with a warm slice of Irish Skillet Bread and the morning coffee..

The Irish have a way with breads and our skillet bread recipe has more of a cake like texture than typical soda bread. Each has a place in our recipe file, but today with a light snow falling at our elevation, it is a Skillet Bread day.

Irish Skillet Bread

Ingredients:
3 cups all purpose flour
¾ cup sugar
3 tsp baking powder
¾ cup raisins
¼ cup butter (melted)
1 egg
1¾ cups milk

Preparation:

Step 1. Mix all dry ingredients with the raisins
Step 2. Beat egg with milk and add to dry mixture beating lightly until mixed
Step 3. Stir in melted butter
Step 4. Place in iron skillet and bake in oven for 1 hour at 300 degrees

Served with an assortment of jams and coffee it will be a perfect start on a chilly morning.

Checking the condition of boots and snowshoes is a worthwhile activity on a day like today. There will be serious snow soon and it is important to be ready to make it to the dinner parties that accompany the season. Snow is no excuse for not entertaining. In the mountains if you are having party and it snows on the day –keep cooking - everyone will show up. Flatlanders on the guest list might have trepidations but the high country folks don’t think twice.

Afterthought: When the Phillies show up in Denver to play the Rockies on Saturday I think I’ll send some warm Irish Skillet Bread to their locker room. There may be weather conditions in which the “Boys of Summer” did not expect to be playing baseball.

Butternut Squash Soup

2009-10-06T11:58:00.000-07:00

This is the season to organize the soup recipes. Cooler weather means soup time is back in our house. There is something that is more than warming provided by a bowl of a special soup on a crisp Autumn day. Soup is a special comfort food and our Spicy Butternut Squash Soup fills the need to meet the cooler weather with a seasonal answer. This seasonal special soup was our cooking activity last Saturday and the result was as good as the memory.

Spicy Butternut Squash Soup

Ingredients:
2 ½ Lb. butternut squash
2 tablespoons butter
2 onions thinly sliced
2 stalks celery, diced
1 clove garlic, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
3 ¾ cups chicken broth
2/3 cup light cream or half & half
salt & pepper to taste
Chopped cilantro for garnish

Preparation:
Step 1. Peel squash with vegetable peeler
Step 2. Cut into thick slices and then cube
Step 3. Remove seeds which you will find in the thicker part of the squash
Step 4. Melt butter in pot and add then sauté onions, celery and garlic for 5 minutes
Step 5. Add squash and spices and cook for 5 minutes longer
Step 6. Add chicken broth, cover pot, cook over medium heat till squash is tender(15-20 minutes)
Step 7. Cool slightly then puree in batches in blender or food processor
Step 8. Return to pot, stir in cream & heat to serving temperature
When serving garnish with chopped cilantro. The cilantro adds more than color!

Afterthoughts: When we were making this we didn’t bring out the food processor we simply used a blender. When blending I tried to remember when we bought the blender I was using. It was too long ago to remember but it has served us well for many , many years. If you are thinking about getting a new blender the Waring surely needs consideration. Few people remember Fred Waring’s early TV appearances with his Choral group the Pennsylvanians but the blenders invented by Frederich Jacob Osius, financed by Waring and named the Waring Blendor(with an O) are still blending well.

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