An Organized Pantry
By Monica Resinger
One night I was making burritos for dinner. I went to grab refried beans out of
the pantry and couldn't find any. Later, while cleaning out the pantry, I found
some. If the pantry had been organized to begin with, I would have been able to
find the refried beans and save my husband a trip to the neighborhood store,
saved money as refried beans at the neighborhood store are not cheap and lots of
frustration. Another problem with a cluttered, unorganized pantry is waste. I
found spilled flour, noodles, Jell-O and cornmeal packages.
So, in an effort to improve myself and knowing what I had done in the past
wasn't working, I put some thought into how I could create a better system.
Here's what I came up with:
Assign a Home to Each Item
Assign a home to each different type of item. For example, have one shelf for
cereals, another for canned foods, another for spices and another for prepared
boxed meals such as macaroni and cheese. If you have to, you can split up a
shelf for two different foods. Be sure to keep multiples of foods together so
you
can see at a glance how much of something you have.
Get Rid of Dead Space
Make sure your shelves don't have too much ‘dead space'. Dead space is unused
space which is usually found above what you are storing. For example, when I was
putting my canned food away on the canned food shelf, I noticed I couldn't stack
two regular sized (about 15 oz.) cans one on top of another, but there was a lot
of empty space above the cans (dead space). So I adjusted the shelf up a couple
of inches so now I have room to stack two regular size cans and there is less
dead space. This made a tremendous difference--I could now get all canned foods
onto this shelf rather than have them scattered throughout the pantry.
Creative Containers
Find canisters or other holders for noodles, flour, sugar, rice, popcorn or
other food that comes in plastic or paper bags. I used to store the opened bag
of rice (or other plastic or paper bagged food) right in the opened bag (closed
with a twist-tie) which always lead to spills. Now I use canisters, empty coffee
cans, glass jars, and other containers to hold these items for no mess. If you
use pretty glass jars (which you can find at thrift stores), you can store
noodles, rice, split peas or other attractive food in them and display on your
counter to save pantry space. Finally, put taller items in the back. This makes
finding things easier.
The effort you put into organizing your pantry can be very rewarding. It will
save you time, frustration and money. It is so nice to be able to open the door
and see everything organized (or just being able to see everything without a can
falling on your head or toes).
About the Author: Monica Resinger is a loving wife and doting mother of two who
enjoys gardening, painting, dancing and homemaking. She is also the owner of
Homemaker's Journal E-Publications; check out her fun and helpful
e-publications for homemakers here:
http://homemakersjournal.com
Back to Contents
A Simple Solution for Cleaning Burner Pans and Covered Casserole Dishes
by LeAnn R. Ralph
©2004 LeAnn R. Ralph
440 words
If your burner pans and covered casserole dishes look like mine did, they've got
baked-on spots that no
amount of scrubbing will remove.
And if you're like me, even the thought of using chemical cleaners brings tears
to your eyes and makes
you want to start coughing, not to mention that the chemical cleaners are
expensive.
One simple solution that I've found works very well uses ingredients that are
probably in your cupboard
right now: cream of tartar and vinegar.
Here are the steps to follow:
1. Mix 2 teaspoons of vinegar and 2 teaspoon of cream of tartar in a small dish
(use 3 or 4 teaspoons of
vinegar and 3 or 4 teaspoons of cream of tartar if you have more items to clean
or if you have larger items,
such as a heavily soiled casserole dish and cover).
2. Use a cotton ball to apply the solution to your burner pans or casserole
dishes and covers (Corning
Ware casseroles, for example).
3. Let sit for 5 to 10 minutes.
4. Scrub with a scouring pad and then wash in hot, soapy water.
5. Repeat several times, if necessary, for heavily soiled burner pans and
covered casserole dishes.
I was surprised by how well this works. You will still need to scrub a bit, but
your effort will produce
definite results.
The first time I tried it, one of my burner pans was black and crusty from lima
beans that had boiled over.
The vinegar/cream of tartar solution took it right off. It worked so well,
I tried it on my other burner pans,
and soon they were cleaner and more shiny than they had been in a long time.
Then I tried it on a covered casserole dish that had belonged to my mother. (Mom
died in 1985, so that tells
you how long the casserole dish has been around.) When I used a cotton ball to
wipe on the vinegar/cream of
tartar solution, some of the baked-on gunk wiped off immediately! I scrubbed a
little harder with the cotton
ball, and more of it came off. I also discovered that the longer I let the
solution sit on the cover and the
casserole dish, the better it worked. Soon, the casserole dish and cover also
were cleaner than they
had been in years.
And one of the best parts about all of it was that I didn't have to use
expensive chemical cleaners that
make me cough and bring tears to my eyes.
***************************
LeAnn R. Ralph is the author of the book: Christmas in Dairyland (True Stories
from a Wisconsin Farm) (trade
paperback; August 2003). Order your copy today! You are also invited to sign up
for LeAnn's FREE monthly e-mail
newsletter, Rural Route 2 News & Updates. Visit -
http://ruralroute2.com
Back to Contents
Living Cookbook is award-winning, easy-to-use
nutrition, cooking and recipe management software.
Use it to create, organize,
print and e-mail your recipes. Other features include a meal planning calendar,
cookbook publishing, nutritional analysis, menus, ingredient database, grocery
lists, web integration, import and export, reference library, powerful search
engine, clone recipes, customize recipe views, backup and restore, integrated
spell-checker and more. Comes with over 1000 free recipes.
Visit
http://www.livingcookbook.com for more information and a free trial.
Peaches
By Jennifer A. Wickes
Copyright 2001
Peaches are native to China. They are believed to have come to Europe via
Persia, thus the nickname: Persian Apple.
There are two main varieties: Freestones and Clingstones. Freestones: the pit is
free from the fruit. This is more commonly found in supermarkets. Clingstones:
the fruit clings to the pit. This peach is used more commercially.
Peach season is May through October.
To choose a peach, check for a strong peach fragrance. The fruit should be firm,
yet gives slightly to firm pressure. Due to the fact that peaches bruise easily,
avoid any fruit with soft spots.
If you choose a peach, which has not ripened yet, place in a pierced brown paper
bag for a couple of days. If you choose to add an apple, the ripening process
will increase as apples release a certain gas that aids in other fruits
ripening.
Store your peaches in a plastic bag and place in the refrigerator for 5 days.
Allow any peach to warm up to room temperature before using.
Peaches are high in Vitamins A and C.
If you need to skin your peach, the best way is to blanch it. Blanching is the
process where you place a fruit or vegetable in boiling water for a few seconds,
then placing them in iced water to stop the cooking process. When doing this for
peaches, they need to boil only for 30 seconds before being placed in the iced
water. Once cooled, you can easily peel the skin from the fruit.
If you need to remove the pit, cut around the pit. While holding the fruit,
twist the two halves in opposite directions. Use a knife to help loosen the pit
from the fruit, and then remove with your fingers.
Equivalency 1 lb. Fresh = 4 medium peaches, 2 1/2 cups chopped 1 medium peach =
3/4 cup chopped 10 oz. frozen = 1 1/2 cup sliced 15 oz. can = 8 halves, 1 1/2
cup sliced
Spices Cardamom, cinnamon, ginger, nutmeg
Suggested Wines Depending on how you prepare your peaches, try serving them with
a French Columbard, a Zinfandel Blanc or a Grenache Rose.
Recipes
Fresh Peach Cobbler
6 Servings
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
4 cups peaches, fresh peeled OR canned and drained
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt.
saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture
thickens and boils. Boil and stir 1 minute.
2. Pour into un-greased 2 quart casserole dish. Stir together the flour, baking
powder, 1 T sugar and salt. Add the shortening and cut through with a fork until
flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8
teaspoonfuls onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped
cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being careful that the
amounts are approximately the same.
Source: Public domain recipes converted from Meal Master format
Shallot and Peach Chutney
26 Servings
3 cups peaches, papaya or mango
3 ounces shallots, peeled and thinly sliced
1 1/2 cups cider vinegar
1/4 cup lemon juice
1 cup brown sugar, packed
1/2 cup golden raisins
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
In a large saucepan, combine the peaches (or papaya or mango), shallots, vinegar
and lemon juice. Bring to boiling; reduce heat. Simmer, stirring
occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring
frequently, for 15 minutes. Cool; spoon into refrigerator or freezer
containers. Cover and chill. Serve chilled or at room temperature with roasts,
barbecued meats, on burgers, or with fish.
Makes 3-1/4 cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".
Source: Public domain recipes converted from Meal Master format
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The
Seasons", which has been voted to be one of the Top 100 Culinary Sites on the
Internet! For more information about Jennifer Wickes or her columns, please go
to:
http://www.suite101.com/profile.cfm/CulinaryJen
Back to Contents
Cajun
Clark's Fortnight Recipe: Fudge Oatmeal No Bake Cookies
Copyright © 2003, Cajun Clark
Cajun Clark's Sweet & Sassy!
http://www.cajunclarkssweetandsassy.com
"Now here's a recipe that's easy to make, doesn't heat up the kitchen, and
should become a favorite. Any recipe that says 'No Bake' has gotta be
good, something that's easy to make, and right up this non-baker's alley.
"On rare occasion when questioned about baking, and about his bread machine,
many a comment (some that cannot be printed here) are immediately forthcoming.
However, the one that can be used is: 'That's not baking, that's playin'
mad chemist. Like you did in your high school chemistry lab.' And
now you know why the ol' mon is not a baker," Caj.
Fudge Oatmeal Cookies
(no baking required)
2 cups sugar
4 tablespoons cocoa
1/4 cup sweet milk
1/4 cup peanut butter
1/3 cup oleo
3 cups oats
Nuts (if desired)
Coconut is good
MIX sugar, cocoa, milk. BRING to rolling boil. ADD peanut butter, oleo. ADD
oats, nuts and/or coconut. DROP by spoonful on wax paper.
Next Fortnight we'll take a look at another recipe from da ol' mon Caj's
collection. What will it be? Shucks, don't ask, he doesn't even know
at this moment!
Cajun Clark's Fortnight Recipe is published on the 7th and 21st of each month.
Resource Box:
-----------------------------------------------------------------
Cajun Clark sure is a busy ol' mon. Five cookbooks (four for sale and one
freebie), a retail cookbook store, and a
recipe-ezine. Whew! Take a look, there's something for everyone:
http://www.cajunclarkcooks.com/busyolmon.htm
-----------------------------------------------------------------
Recipe of the Week From CanadianCountryGifts.com
~~ Easy Chicken ~~
½ cup ketchup
¼ cup water
¼ cup brown sugar
1 envelope dry onion soup mix
Chicken pieces (breasts, thighs, cut up chicken)
Place chicken pieces in a greased casserole or roaster. Mix
first four ingredients together and pour over chicken. Bake
covered at 350F for 1 hour.
Tastes great with pork chops and meat balls too. If you
like things spicy substitute chile sauce for ketchup.
++++++++++
From
http://www.CanadianCountryGifts.com
Sign up for their free biweekly newsletter by sending an
email to
ccg-request@newsletter.cndcountrygifts.com with
`sub' as the subject.
More Than Pumpkin Pie
by Cindy Sanchez
It is the peak of pumpkin harvest time and though pumpkins are not generally one
of the more popular cooked squashes, don't be so quick to turn it away in the
kitchen. While Jack-O-Lantern pumpkins are abundant this time of year, if you
are looking to use pumpkin for cooking, you should choose a type that is
specifically grown for baking and eating quality.
Best Cooking Pumpkin
The sugar pumpkin - small in size, usually weighing 1.4 to 3.5 pounds
How to Purchase
Make sure the pumpkin is bright in color, free of blemishes and solid/dense for
its size.
Storing
Pumpkins may be stored at room temperature for up to a month and in the
refrigerator for 3 months.
How to Use
Pumpkins may be used the same as any other winter squash.
Equivalents
Fresh pumpkin: 5 pound pumpkin is equal to about 4.5 cups cooked and mashed
Canned pumpkin: a 15 ounce can is equal to 1.75 cups mashed
Pumpkin Recipes:
Creamy Pumpkin Soup
1 small to medium pumpkin
1 quart cream
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 tablespoons Sugar
1/4 teaspoon white pepper
1 15 ounce can pumpkin
Cut top of pumpkin (remove and save lid) scoop out all of the stringy contents
and seeds and discard. Scrape out as much pumpkin as possible being careful not
to break pumpkin shell or make any holes in it. When you have removed all of the
pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of
water over medium heat. When the pulp is soft cool a little and place in food
processor and pulse until creamy. Grind cloves in chopper until pretty fine and
combine with other spices. Place all ingredients except cream in large pot and
bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add
a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add
cream and blend well, reduce heat to low and let cook about 10 more minutes.
Pour soup into pumpkin shell, replace lid and serve.
Sprinkle with Mozzarella cheese.
Makes about 8-10.
~*~
Spicy Pumpkin Dip
1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper
In a food processor, process pumpkin and chickpeas until fairly smooth. Add
remaining ingredients to food processor and process until smooth. Season to
taste. Serve with pita chips.
Makes 3 cups.
~*~
Pumpkin Bread
3 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon (well rounded teaspoon)
1 teaspoons nutmeg
2 1/2 cups sugar
Sift or stir all the above.
Add:
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin
1 cup nuts, chopped (optional)
Spray 2 loaf pans with non-stick spray; set aside. Mix just until creamy. Bake
at 350 degrees for 1 hour to 1 hour 15 minutes.
~*~
Pumpkin Bars
2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 16-ounce can pumpkin
1 cup cooking oil
1 cup chopped pecans
Cream Cheese Frosting
In bowl, stir together flour, baking powder, cinnamon, baking soda, and salt;
set aside. In a mixer bowl, beat eggs, pumpkin, sugar and oil. Add flour
mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking
pan. Bake in 350 degree oven for 25 to 30 minutes or until toothpick comes out
clean. Cool on wire rack.
Cream Cheese Frosting:
Beat together a 3 ounce package cream cheese, 1/4 cup butter and 1 teaspoon
vanilla until smooth. Gradually add 2 cups sifted confectioner's sugar, beating
until smooth. Frost bars and sprinkle with additional pecans.
Makes 2 dozen bars.
~*~
Pumpkin Surprise
Mix together:
1 large can of pumpkin
1 can evaporated milk
2 cups sugar
2 eggs
2 tsp. pumpkin pie spice
Place in ungreased 9 x 13" baking pan.
Sprinkle over top:
1 box yellow cake mix
1 cup chopped pecans
Drizzle:
1 1/2 cubes melted margarine (real butter is even better!)
Bake at 350 degrees for 1 hour. Cool completely before serving. Good by itself
or with ice cream.
~*~
Pumpkin with Rice Stuffing
1 5 or 6 lb.pumpkin (make sure their is a stem)
2 tablespoons butter
1 medium onion (to yield 1/2 cup) -- chopped
1 medium celery stalk (to yield 1/2 cup) -- sliced
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread -- cut into cubes
1 cup apple cider
Heat oven to 375. Cut out lid from top of pumpkin. Remove seeds and fibers from
pumpkin. Melt butter in a 10" skillet over medium heat. Cook onion and celery in
butter, stirring occasionally until tender. Stir in remaining ingredients except
cider. Fill pumpkin with rice mixture. Pour cider over rice mixture. Cover with
pumpkin lid. Place pumpkin in ungreased 8 x 8" pan. Bake for about 2 hours or
until pumpkin is tender. Let stand 15 minutes. To serve, remove lid and cut
pumpkin into wedges.
Serves 6.
Helpful Source: The New Food Lover's Tiptionary: More Than 6,000 Food and Drink
Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You by Sharon
Tyler Herbst
About the Author:
Cindy Sanchez is the owner and editor of
www.PracticalKitche.com . Sign up for our
Practical Recipes Newsletter for delivery of many savory recipes to your
mailbox each week
mailto:PracticalRecipes-on@mail-list.com
Back to Contents
Keeping a Kitchen Journal
by Rachel Paxton -
rachel@Organized-Mom.com
I know, I know, you're thinking a journal for the kitchen?
It seems like the busier we get the more forgetful we are. And getting older
has something to do with it, right? Whatever the reason, a kitchen journal can
be a useful tool for keeping your home and family running smoothly on a
day-to-day basis.
Did I mention journaling is fun? It is! Find a notebook to start your
journal. You can decorate it yourself with stickers or cut-out pictures. Make
it into something you look forward to writing in.
A kitchen journal is for making notes to yourself when you're meal planning,
cooking, or when a creative thought pops into your head while you're doing
something else.
One thing I use my kitchen journal for is recording my family's food likes and
dislikes. I've been married for almost eight years and you would think by now I
know what kind of cereal my husband likes. It's not so much the ones he likes,
as the one he dislikes! Then when you add in our teenage daughter and my
teenage step-daughter who doesn't live with us and comes and stays with us from
time to time, I'm finding it almost impossible to keep track of who likes what.
This is also useful for family members who visit and eat at your home. They
will be impressed that you remember what they like/dislike and that you plan
your meals around their tastes and/or food allergies.
Use your journal for recording new ideas for and keeping track of your kids'
school lunch menus.
Create a list of which fruits and vegetables are in season, and when prices are
lowest so you can watch for good deals and prepare your meals around the
seasons.
Kitchen journals are also great for when you're experimenting with a recipe.
When you change the proportions of a recipe or make an emergency ingredient
substitution, make a note of it in your journal. You can also use your journal
to write down new recipes you want to try or make a note of where you saw a
recipe you want to come back to later.
When you have guests or are entertaining friends or family make notes of things
you tried that went well or things that didn't go well that you want to remember
not to try again (like the salad that didn't set long enough in the refrigerator
before you were ready to serve it).
In addition to keeping track of favorite foods, make a note of your family's
favorite recipes. When your children grow up and go to college and/or get
married, you can compile their favorite recipes into a keepsake cookbook or
recipe card box for them to take with them as they start their own families.
Try incorporating a kitchen journal into your daily routine and see for yourself
if it helps keep you more organized. Once you get started you'll discover many
ideas of your own to record in your new journal.
Copyright 2003. Rachel Paxton is a freelance writer and mom who is the owner of
http://www.Organized-Mom.com,
featuring the Easy Organizer, loaded with tools to help you plan, schedule,
remember events, keep in touch, get your family on an organized schedule,
prioritize, and more.
Back to Contents
~~ Potato Au Gratin
~~
1/2 cup margarine
1 can cream of chicken soup, undiluted
2 cups sour cream
2 tbsp onion or onion flakes
1 tsp pepper
2 cups grated cheddar cheese
1 kg of hash browns
Melt margarine in a bowl in the microwave. Remove
and add soup and sour cream and blend well. Stir
in onion, pepper and cheese. Fold in hash browns
until well mixed. Put in greased 9 x 13 baking dish
and bake for 1 hour at 350F. Make sure hash browns
are cooked in center. Can be made ahead and frozen.
So easy & delicious!!
++++++++++
From
http://www.CanadianCountryGifts.com
Back to Contents
Potato Pancakes
Simple and versatile, potato pancakes appeal to everyone
from kids to sophisticated diners. There are many recipes
for them, and I find myself changing them according to the
meal and to my mood. During the holidays, entertaining often
means serving special meals such as rack of lamb, expensive
cuts of beef and favorite recipes for fish and poultry. A
crispy potato pancake helps elevate any of these, and with
the addition of appropriate herbs it will complement any
main course. Timing the cooking is easy because the pan can
be pulled off the heat if finishing too soon and returned to
heat up as the main course finishes. Cooking it ahead and
reheating it at serving time works as well.
Adding finely chopped onions, scallions, or shallots works
with any meal, but specific herbs can be added to match what
is being served. I find chopped rosemary works with any lamb
dish as well as with grilled swordfish. Sage goes well with
pork or poultry, as would thyme, and a few tablespoons of
grated parmesan adds depth to the flavor. Omit adding the
onions, herbs and cheese if you wish. It is hard to go
wrong, so experiment and find your own preferences.
Choose baking potatoes, russet or any starchy variety,
locally grown of course. Some recipes call for mixing an egg
which helps hold the pancake together, but we usually omit
it, finding the potato starch is sufficient if excess water
is removed. If the pancake comes apart when it is turned, it
is easily reformed in the pan by pressing with a spatula.
Although I've made them in a stainless steel frying pan,
using a non- stick pan makes it easier to turn or remove the
pancake.
Four servings as a side dish:
4 medium potatoes, peeled
1 egg, beaten (optional)
Salt and freshly ground pepper
1-2 tablespoons finely chopped onion, shallot or scallion
1 ½ tablespoon fresh herbs or 1 generous teaspoon dry
(optional)
2 tablespoons grated parmesan or other dry cheese
(optional)
Grate potatoes on the coarse side of a four-sided grater
onto a clean kitchen towel. Pull the corners together and
twist the towel tightly to remove as much water as possible
from the potatoes (sometimes a surprising volume). In a
bowl, add salt and pepper to taste and mix. Add egg and your
choice of other ingredients, if using, and mix well.
Heat a medium frying pan, preferably with sloping sides,
over low to moderate heat. Film the heated pan with olive
oil and add potatoes, pressing them to form an even pancake
which should be approximately ¾ inch thick. Adjust heat so
that browning occurs slowly, permitting the inside to cook.
When the bottom is nicely browned (lift an edge to see),
shake the pan to loosen the pancake, remove from the heat
and place an inverted plate over the pan. Turn the pancake
out onto the plate, add a small amount of oil to the pan and
slide the pancake back to continue cooking. Continue cooking
until the second side is well browned and the inside is done
(use a knife to make a small slit to check). If it is done
before the rest of the meal, pull it off the heat and reheat
just before serving.
This easily prepared and versatile side can be served under,
atop or beside the meat or fish, adding flavor and visual
appeal to your presentation. It is also a great way to get
the kids to eat potatoes!
-----------------------------------------
About the author:
An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer's Market
Association (www.nhfma.org). His column &
recipes appear
weekly in The Heart of New England's newsletter...
get a free subscription by sending a blank email to:
heartofnewengland-subscribe@yahoogroups.com or visit
www.TheHeartofNewEngland.com
Back to Contents
Roast Prime Rib
A favorite for festive meals during the holiday season, rib
roast can be prepared successfully if a few simple steps are
carefully followed. "Prime rib" is usually a misnomer
because most available rib roasts are USDA Choice, which is
not a problem because the marbling in choice meats is
adequate to result in juicy roasts. Ask the butcher to trim
the fat and meat from the ribs, and request the loin end of
the roast. Plan one rib for every two guests, adding an
extra if you want to ensure that you won't run short.
Leftovers make great hash.
We use a high heat method which reliably gives us a well
browned yet juicy roast with a pink center. To do this,
however, you need a well insulated oven and a good exhaust
fan which vents outside because a lot of smoke is produced
initially. For this reason we will give a lower heat option,
also. In both methods, it is important to have the roast out
for at least 4 hours so that it is started at room
temperature. Most ovens' temperatures vary from what is on
the dial, so an oven thermometer is helpful in obtaining the
proper temperature. Also, an instant read meat thermometer is
inexpensive insurance against over cooking and can be used
in checking everything from burgers to baked bread.
High heat method:
Bring meat to room temperature, inspect and trim excess fat,
leaving a thin layer. Thoroughly salt and pepper the
surfaces, then pat a light layer of flour over the surfaces.
This facilitates browning,
Bring oven to 500 degrees. This can take some time, so start
the oven 45 minutes before putting in the roast.
Place the seasoned roast into a shallow roasting pan using
the bones for a rack, place into the oven and roast at 500
degrees for exactly 5 minutes per pound. Shut the oven off
and leave the roast undisturbed for two hours. Do not open
the oven door at any time until the two hours are up. Remove
from the oven and let set for at least 20 minutes before
carving. While the meat is resting, pour all fat out of the
roasting pan, place the pan over medium heat and add a cup
of red wine or beef stock, scraping the bottom to deglaze
the pan. Boil until reduced by a third, add a tablespoon of
butter and place into a bowl or gravy boat. This reduction
is not gravy but is used to moisten the sliced meat. To
carve, cut vertically along the inside of the ribs (angle
knife slightly against the bone) and continue slicing
against the chine bone below until the loin is removed from
the bone. Place the loin lengthwise on the cutting board and
slice into ½ inch pieces. Serve on warmed plates and pass
the reduction.
Moderate heat method:
Prepare the roast as above and preheat oven to 450 degrees.
Place roast into the oven and at 20 minutes turn oven
temperature to 325 degrees (an oven thermometer is important
here, because if the temperature is off timing is
difficult). If your roast is small (2 -3 ribs), start
checking the temperature at one hour. A 5 rib roast will
take 2 ¼ to 2 ¾ hours. Because of variations in the meat and
in ovens, a thermometer is essential; once the roast reaches
110 degrees, the temperature rises rapidly. Remove at the
following temperatures: rare - 120 F, medium rare - 125 -130
F, medium 140 F. The temperature will continue to rise from
retained heat in the bones. Let the meat rest and proceed as
above.
We serve our roast beef with a fine Oregon Pinot Noir, but
serve your own favorite dry red. The left over ribs can be
coated with a Dijon mustard/olive oil mixture, reheated in a
hot oven and served with a salad for a great next day
lunch.
Using either of these methods you can be confident of
enjoying the results with your guests, and preparation
really is not difficult. The roast can be held for ½ - ¾
hour if it finishes before you are ready to serve.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer's Market
Association (www.nhfma.org). His column &
recipes appear
weekly in The Heart of New England's newsletter...
get a free subscription by sending a blank email to:
heartofnewengland-subscribe@yahoogroups.com or visit
www.TheHeartofNewEngland.com
Back to Contents
Recipe of the Week
~~ Mud Pie ~~
½ cup butter or margarine (125 ml)
2 cups chocolate wafer crumbs (500 ml)
4 cups coffee ice cream (softened) (1 liter)
1/3 cup cocoa (75 ml)
3 tbsp butter or margarine (50 ml)
2/3 cup white sugar (150 ml)
1/3 cup whipping cream (75 ml)
1 tsp vanilla (5 ml)
1 cup whipping cream (250 ml) or substitute
1 tbsp white sugar (15 ml)
½ tsp vanilla (2 ml)
Shaved chocolate - optional
Sliced almonds - optional
To make the crust:
Melt butter. Mix in crumbs. Press into the bottom and sides
of a 9" pie plate. Bake @ 350F for 10 minutes. Cool.
Once crust has cooled fill with chocolate ice cream.
Freeze until firm.
To make topping:
Put cocoa, butter, sugar, whipping cream & vanilla into a pan.
Heat & stir over medium heat until it boils. Remove from heat.
Cool for 10 minutes & then pour over ice cream. Return to freezer.
To garnish:
Whip cream. Add sugar & vanilla. Spread on top of pie.
Garnish with shaved chocolate & almonds if desired. Serve.
NOTE: If you can't find coffee ice cream you can dissolve 2 tsp (10
ml) of instant coffee in 4 tsp (20 ml) hot water and mix into soft
vanilla ice cream.
++++++++++
From
http://www.CanadianCountryGifts.com
Back to Contents
