Indiana Gazette from Indiana, Pennsylvania on October 30, 2002 · Page 22
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Indiana Gazette from Indiana, Pennsylvania · Page 22

Indiana, Pennsylvania
Issue Date:
Wednesday, October 30, 2002
Page 22
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Page 18 — Wednesday, October 30, 2002 FOOD (gazette Casseroles: convenient, creative, comforting By MARIALISA CALTA Newspaper Enterprise Assn. The word "casserole" is French and refers to the dish in which the concoction is served. Casserole dishes were traditionally made of copper or other metals, of terracotta, porcelain, or glass. Traditional French foods known as casseroles were generally made with rice and then reshaped after cooking to look like the casserole dish itself. A1961 edition of "LaRousse Gastronomique" — the venerable encyclopedia of French cookery— gives a recipe for a rice casserole "a 1'anci- enne," (in the old-style) that calls for beef stock "doubled with veal and fowl," clear chicken fat, clarified butter and bechamel sauce that looks like it takes the better part of a day to make. Modern, "American" casseroles, which LaRousse defines as "a dish made of two or more elements" are "very popular in homes where there are no servants to help prepare or serve meals." If your home is, like mine, servant-less, you've probably nixed the "rice a rancienne" in favor of the tuna-noodle. Like me, you may be hungry for more recipes. Useful recipes can be prepared ahead of time and are easy to serve. They are often simple enough for a weeknight meal, yet impressive enough to serve to company. They tend to make use of "convenience" products — such as canned broth, canned tomatoes, canned beans — combined with fresh items (meat, fish, herbs, vegetables) for honest, made- from-scratch flavor. In short, you can't have too many one-pot dishes in your repertoire. The recipes below are taken from "125 Best Casseroles & One-Pot Meals," by Rose Murray (Robert Rose, Inc, 2002). They show the kind of variety— cod, pork, lamb — that can be dished up out of one pot Of the recipes printed, only one (Braised Lamb Shanks) is recommended for freezing; but there are doubtless other casserole recipes in your collection that you like to freeze. If so, here are some tips from Murray: • Use less garlic, pepper and cloves than usual if freezing a dish because freezing intensifies these flavors. • Use more onion, salt and herbs if freezing a dish, because these ingredients tend to lose flavor during freezing. • Omit breadcrumb toppings if freezing a dish, because they become soggy. • It is better to add potatoes when reheating a dish, because they change texture when frozen • Use only regular rice if freezing a dish, since quick-cooking rice becomes mushy. » Label food with not only the name of the dish but also reheating instructions, to save time later. COD BAKED WITH TOMATOES ANDFETA 1 pound cod fillets 3 tablespoons all-purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1 cup crumbled feta cheese (about '/ 4 pound) 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 1 green bell pepper, stemmed, seeded and chopped 1 (19-ounce) can tomatoes *& cup pitted black olives, preferably Kala- mata olives Vfe teaspoon dried oregano Pinch hot pepper flakes Pinch granulated sugar 2 tablespoons minced fresh parsley Cut cod into serving-size portions; pat dry. Dredge lightly in flour that has been seasoned generously with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat; brown cod lightly on both sides. Arrange in an 8-inch square Cod Baked with tomatoes and Feta needs only some crusty bread and a glass of wine to become a great meal. (Mark T. Shapiro photo) baking dish; sprinkle with feta. Set aside. Pour remaining tablespoon oil into skillet and heat over medium-high heat. Cook the onion, garlic and green pepper, stirring, until softened, 4 to 6 minutes. Add tomatoes, crushing with a fork; stir in the olives, oregano, hot pepper flakes and sugar. Bring to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened slightly, about 10 minutes. Add the parsley, and season with salt and pepper. Spoon the sauce over the fish. (The dish can be prepared up to this point, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) When ready to bake, preheat oven to 375 F. Bake 15 minutes, or.until bubbly. Yield: 4 servings TEX-MEX PORK CHOPS WITH BLACK BEAN CORN SALSA '4 pork chops 1 clove garlic, peeled and minced 2 teaspoons chili powder. 1 teaspoon ground cumin 1 teaspoon dried oregano \4 teaspoon hot pepper flakes V* teaspoon salt '/4 teaspoon pepper 1 tablespoon vegetable oil 1 (19-ounce) can black beans, drained and rinsed 1 cup canned (and drained) or frozen (and thawed) corn kernels 1 cup bottled salsa (preferably chunky) V 3 cup chopped cilantro (fresh coriander) Trim any fat from chops. Combine garlic, chili powder, cumin, oregano, hot pepper flakes, salt and pepper. Rub all over the chops. In a large, heavy skillet, heat oil over medium-high heat; cook chops for 5 minutes on each side, reducing the heat if they start to stick. Remove to a plate. Remove any fat and burned bits from the pan. Return the chops to the skillet, along with any juices that have collected on the plate. Add the beans, corn and salsa. (Recipe can be prepared at this point, covered and refrigerated for up to 8 hours. Bring to room temperature for 30 minutes before proceeding-) Bring to a boil, reduce heat, and simmer for about 10 minutes or until sauce is hot. Taste and adjust seasoning if necessary. Serve sprinkled with chopped cilantro and serve. Yield:'4 servings BRAISED LAMB SHANKS WITH OLIVES 2 tablespoons honey Pinch cayenne pepper Pinch ground cinnamon Pinch ground cloves Pinch ground nutmeg 1 tablespoon olive oil 4 lamb shanks Salt and pepper 2 onions, peeled and chopped 2 cloves garlic, peeled and minced 1 cup white wine or chicken stock or canned chicken broth 4 carrots, peeled, halved and cut lengthwise into quarters 1 bulb fennel (leaves and stalks removed) or 4 ribs celery, coarsely chopped l'/2 cups pitted olives Preheat oven to 350 F. Mix together honey, cayenne, cinnamon, cloves and nutmeg in a small bowl. In a Dutch oven or deep ovenproof skillet, heat the oil over medium-high heat; brown shanks on all sides, sprinkling lightiy with salt and pepper to taste. Remove to a plate. Brush with honey mixture. Reduce heat under the Dutch oven to medium and cook onions and garlic for 5 minutes. Add wine (or stock) and bring to a boil; boil for about 5 minutes or until slightly reduced Add carrots and fennel to pan. Place shanks, and any juices, on top. Cover and bake for 1% hours or until tender. (The dish can be cooled, covered and refrigerated up to 1 day or frozen for up to 2 months. If frozen, thaw in refrigerator, and reheat slowly). Scatter olives around shanks; cook for 10 more minutes. Yield: 4 servings — Recipes from "125 Best Casseroles & One- Pot Meals," by Rose Murray (Robert Rose, Inc, 2002) Let's make apple butter SPICED APPLE BUTTER Yield: 3 cups 3 pounds apples, sliced 1 teaspoon ground cinnamon 1 Vi cups apple cider 4 teaspoons apple pie spice Place apples and cider in pot over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about Yz hour. Stir in spices. Continue simmering and stirring for another Vz hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Transfer to airtight containers, and store in fridge, or preserve them in jars. — Source:, submitted by Lisa Clarke SPICED PUMPKIN BUTTER Yield: 6 servings 4 cups cooked and mashed pumpkin 1 (2-ounce) package powdered pectin 4V4 cups sugar 1 tablespoon pumpkin pie spice te teaspoon unsalted butter Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 14-pint hot, sterilized jars, leaving Vi inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (%-pint) jars. — Posted to RecipeSo wee. com by Joan Johnson ALL DAY APPLE BUTTER 5'A pounds apples; peeled & finely chopped 4 cups sugar 2 to 3 teaspoons cinnamon % teaspoon cloves, ground l /t teaspoon salt Place apples in slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). V ^-A ^« Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving '/ 2 " headspace. Cover and refrigerate or freeze. — Just Crackpot Recipes: www.just crockpotrecipes. com/index, h tm NOSUGARADDED APPLE BUTTER 12 to 15 apples cored and quartered 1 can thawed frozen apple juice 1 teaspoon cinnamon % teaspoon cloves Core and quarter apples (Don't peel them). Combine apples and juice in a slow cooker. Cover and cook on low for 10-12 hours, or until apples are soft. Remove from crockpot and blend until smooth. Return to pot; add remaining ingredients. Cover and cook on low one hour. Will keep several weeks in the refrigerator. Or, pour into hot sterilized jars and seal. Makes about 8 cups — Just Crockpot Recipes: http:l!www.justcTockpotrecipes. comlindex.htm Discovery: Onions that don't make you cry? By MALCOLM RITTER AP Science Writer Here's good news for cooks: Japanese scientists say they might have found a way to produce onions that won't make you cry. Ordinary onions, when chopped or crushed, create and release an eye irritant that makes tears flow in the kitchen. While some onions are called "tearless," they're actually just less prone than other varieties to cause eye irritation. Scientists thought they knew the chemical steps that occur in the onion to produce the irritant. But in the Oct. 17 issue of the journal Nature, Japanese researchers report discovering a previously unknown enzyme that plays a key role. If they can block that enzyme, they suggest, the result might be an onion that doesn't produce the irritant. So, no tears. The work is reported by Shinsuke Imai and colleagues at the House Foods Corp. in Chiba, Japan. In an email message, the researchers said they believe they can suppress the enzyme without significantly altering the onion's flavor, and that their next step is to see if that's true. In fact, stopping the tears might mean altering the flavor in unpredictable ways, said Eric Block, an expert in the chemistry of onions at the State University of New York at Albany. It could change the proportions of substances in the onion that affect flavor, he said. And the eye irritant itself contributes to the flavor, such as by producing a slight burning sensation on the tongue, he said. Our New Labels Show Our Good Taste. T umer's introduces bright new labels for our entire gallon line of milk products. It's a farm-fresh look to help remind you why Turner's dairy products consistently make it to the top of national taste tests. Turner's demands a quality standard that begins right on the farm. It's a Higher Standard that helps assure you of dairy products that exceed government requirements for purity. And only the best farms meet our standard. So look for the new Turner labels and taste the difference yourself. There is no better time than the holiday season to brighten up your bottom line, and our Holiday Gift Guide section gives you plenty of power. With so many choices out there, holiday shoppers will be looking for a reliable source of information and Aspiration.This year's section has a sleighful to offer, from features on the coolest high-tech gifts and hottest tovs to new hosting and cooking ideas for holiday entertaining. Opportunities abound for products and services like yours during this most wonderful time of the year! Our Holiday Gift Guide will connect you and your customers this holiday season Call m £•• ™n™ to reserve your ad space and add extra sparkle to your holiday profits PUPLISHING DATE Is FRIDAY,. NOVEMBER 15, 2002 AD DEADLINE is WEDNESDAY, NOVEMBER 6, 2002 Bteugkt T& y<uiBy Ike Omtimut Gogetie

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