Author Archives: ginnyalbert1951

borscht

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5 cups water
Salt
4 cups chopped fresh or canned beets*
2 cups chopped carrots
2 cups chopped onion
4 10-1/2 ounce cans beef broth, plus 4 cans of water
2 cups coarsely chopped cabbage
2 tablespoons butter
2 tablespoons lemon juice

Cook beets, carrots and chopped onion, covered, in 5 cups of boiling salted water for 20 minutes. Add beef stock, cabbage and butter. Cook uncovered 15 minutes. Stir in lemon juice.

*If using fresh beets, cook with part of stem still intact to retain color. When cooked, remove stem, peel beets and chop into small, bite-size pieces. Canned beets should also be cut into smaller pieces.

From Saint Mark’s Church, Bethesda, Maryland.

onion roasted potatoes

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1 envelope Lipton Onion Soup Mix
2 pounds of all-purpose potatoes, cut into large chunks
1/3-cup vegetable oil

Preheat oven to 450. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Arrange in 13 x 9 inch baking pan (discard plastic bag). Bake uncovered, stirring occasionally, 40 minutes or until potatoes are brown. Makes about 4 servings.

garlic mashed potatoes

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3-4 pounds red-skinned potatoes, peeled and cut into 1-inch cubes
9 large garlic cloves
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh rosemary
1/2 cup grated Parmesan cheese

Cook potatoes and garlic in large pot of boiling salted water until both are tender, about 30 minutes. Drain. Transfer potatoes and garlic to large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary; beat until smooth. Bring 1 cup chicken broth to simmer. Gradually mix broth into potato mixture. Stir in Parmesan cheese. Season with salt and pepper.

garlic mashed potatoes

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There are two secrets to this recipe. First, the potatoes are boiled whole in their skins to prevent them from becoming waterlogged. Second, the garlic is toasted in a covered skillet to create nutty, sweet cloves hat are soft enough to work into the boiled potatoes. Russet, red or Yukon Gold potatoes can be used each turns out a different texture. Russets make fluffy, creamy mashed potatoes, while red potatoes become dense and velvety when mashed. Yukon Golds are somewhere in between, with a pleasing yellow color and buttery, sweet flavor. As for the garlic, avoid using unusually large garlic cloves, which will not soften adequately during toasting. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup and mash the garlic to a paste with a fork before you add it to the potatoes.

22 small to medium-large garlic cloves (about 3 ounces, or 2/3 cup) from 2 medium heads garlic, skins left on
2 pounds potatoes, unpeeled and scrubbed
8 tablespoons (1 stick) unsalted butter, melted
1 cup half-and-half, warm
1-1/2 teaspoons salt
Ground black pepper

1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15-20 minutes. Peel cloves and with a paring knife, cut off woody root end. Set aside.

2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch of water. Bring them to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20-30 minutes. Drain.

3. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with peeled garlic. Process or rice potatoes in saucepan.

4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.
From America’s Test Kitchens.

foolproof boiled eggs

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6 large eggs

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium size bowl with 1 quart of water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice bath with slotted spoon; let sit 5 minutes. Tap eggs all over against the counter surface to crack surface, then roll gently back and forth a few times. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.

From America’s Test Kitchens.

popsicles

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Simple Sugar Syrup (for use in ice pop recipes):
2 cups sugar
4 cups water

Stirring from time to time, heat sugar and water to the boiling point in a heavy saucepan. Reduce heat and simmer five minutes. Cool and refrigerate in covered glass jar until needed.

Basic Berry Pops:
1-teaspoon gelatin
1/2 cup cold water
1/4-1/3 cup simple sugar syrup
Juice from one lemon
1 cup strawberry, raspberry or blackberry puree made in the blender and strained

Stir gelatin into water. Heat 1/4 cup sugar syrup to boiling point, add to gelatin mixture and stir until gelatin dissolves. Remove from heat and allow to cool. Mix gelatin, syrup mixture and lemon juice into berry puree. Taste. If not sweet enough add a little more sugar syrup. Pour into ice pop molds or small paper cups and freeze. Run hot water briefly over molds to release ice pops.

Peachy Cream Ice Pops:
1-1/4 cup peach puree (made in blender with fresh peaches or unsweetened canned peaches)
1 heaping tablespoon peach or apricot preserves
1/2 cup half-and-half
2 drops almond extract or 1 tablespoon amaretto (optional)

Pour peach puree into blender. Add preserves, half-and-half, and almond extract or amaretto. Blend briefly. Taste and add a little more preserves if further sweetening is needed. Pour into ice pop molds or small paper cups and freeze. Run hot water briefly over molds to release ice pops.

Watermelon Ice Pops:
1-teaspoon gelatin
1/2 cup cold water
1/3-1/2 cup simple sugar syrup
2 cups watermelon pulp and juice (with seeds removed)

Mix gelatin into water. Heat 1/3-cup sugar syrup to boiling point and stir into gelatin mixture. Set aside to cool. Puree watermelon pulp and juice in blender or food processor. Add gelatin/syrup mixture and blend briefly. Taste. If not sweet enough add a little additional sugar syrup. Pour into ice-pop molds or small paper cups and freeze. Run hot water briefly over molds to release pops.

From The Washington Post, July 7, 1985.

roast stuffed turkey

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This may seem like a lot of extra work and time to prepare a turkey, but it’s worth it. The turkey is very tender and juicy and browns very nicely.

A 12- to 15-pound turkey will accommodate approximately half of the stuffing. Bake the remainder in a casserole dish while the turkey rests before carving.

2 cups table salt
1 turkey (12 to 15 pounds gross weight), rinsed thoroughly; giblets, neck and tailpiece removed and reserved to make gravy
2 medium onions, chopped coarse
1 medium carrot, chopped coarse
4 thyme sprigs
12 cups prepared stuffing
3 tablespoons butter, plus extra to grease casserole disk and foil
1/4 cup turkey or chicken stock or low-sodium canned broth

1. Dissolve salt in 2 gallons of cold water in a large stockpot or clean bucket that will fit in your refrigerator. Add turkey and refrigerate or set in a very cool (40 degrees or less) spot for 4-6 hours.

2. Remove turkey from salt water and rinse skin and both cavities under cool water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels; set aside. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.

3. Adjust oven rack to lowest position and heat to 400 degrees. Scatter onions, carrot, celery, and thyme over shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan.

4. Place half of stuffing in buttered medium casserole dish, dot surface with 1 tablespoon butter, cover with buttered foil, and refrigerate until ready to use. Microwave remaining stuffing on full power, stirring two or three times, until very hot (120-130 degrees), 6-8 minutes. If you can handle the stuffing with your hands, it’s not hot enough. Spoon 4 or 5 cups stuffing into the turkey cavity very loosely. Secure skin flap over cavity opening with turkey lacers or skewers. Melt remaining 2 tablespoons butter. Tuck wings behind back, brush entire breast side with butter, and then place turkey breast side down. Fill neck cavity with remaining heated stuffing and secure skin flap over opening. Place on V-rack and brush back with remaining butter.

5. Roast 1 hour, then reduce temperature to 250 degrees and roast two more hours, adding additional water if pan becomes dry. Remove pan from oven (close oven door) and with wad of paper towels in each hand, turn bird breast side up and baste (temperature of breast should be 145-150 degrees). Increase oven temperature to 400 degrees; continue roasting until breast registers about 165 degrees, thigh registers 170-175 degrees and stuffing registers 165 degrees on instant-read thermometer, 1 to 1-1/2 hours longer. Remove turkey from oven and let rest until ready to carve.

6. Add 1/4-cup stock to dish of reserved stuffing, replace foil, and bake until hot throughout, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer.

7. Carve turkey; serve with stuffing and gravy.

From
America’s Test Kitchens.

roast lamb

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1 leg of lamb, about 3-1/2 to 4 pounds
1 fat clove of garlic, or two small cloves
1/3 cup softened butter
1 teaspoon crushed rosemary
Juice of 1 lemon

Gravy:
1-1/2 cups beef stock
1 tablespoon butter
1 tablespoon flour
Salt and freshly ground pepper

Preheat oven to 400 degrees. Check weight of roast and calculate roasting time, allowing 23 minutes per pound for very pink, 27 minutes per pound for rose and 31 minutes per pound for well done. Wipe meat clean with a damp paper towel.

Peel garlic and cut lengthwise into about 20 slivers. Using a small sharp knife, make slits in the lamb and insert the garlic. In a small bowl beat butter and rosemary with a wooden spoon. Gradually add lemon juice and a generous seasoning of salt and pepper. Spread this butter evenly over meat. Lay lamb on rack over roasting pan (or directly in the pan if the meat will support itself) fat sides up. Roast lamb, basting occasionally (not frequently).

When roast is cooked to your liking, transfer it to a hot serving platter and leave it to set for 15-20 minutes before carving. Meanwhile, skim most of the fat from the roasting pan. Place pan directly over heat, add stock and bring to a boil stirring and scraping bottom and slides of pan vigorously with a wooden spoon to dislodge the crusty morsels.

Mash butter and flour into a smooth paste. Add to the pan in tiny pieces, stirring until they have dissolved in the gravy. Season, then bring to a boil and simmer for 2-3 minutes until gravy is thick. Strain. Pour into a heated gravy boat and serve with the lamb. This is good with couscous.

From Robert Carrier, Cooking for You.

ravioli with a twist

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1 recipe ravioli filling (recipes follow)
12-ounce package wonton wrappers
1 tablespoon salt
1 teaspoon vegetable oil
2 tablespoons melted butter or warm extra virgin olive oil
Grated Parmesan cheese and ground black pepper for topping

With a large wire rack and a small bowl of water close by, lay 6 wonton wrappers on a clean, dry countertop. Drop 1 tablespoon filling onto each wonton wrapper. Moisten the perimeter of each wonton wrapper with your index finger that has been dipped in the water bowl. Working one at a time, top each wrapper with another wrapper, pressing out as much air as possible to seal completely but leaving the mound of filling in the center. Transfer to wire rack; repeat filling and sealing process with remaining wonton wrappers and filling. They can be covered loosely with plastic wrap and left at room temperature for up to 1 hour or refrigerated for up to 4 hours.

Bring at least 2 quarts of water to a simmer in a large, deep skillet. When water starts to simmer, add salt and oil.

Drop 8 ravioli into the simmering water. Cook until the wrappers over the fillings start to wrinkle and ravioli turn from opaque to translucent, 3 to 4 minutes. With a large slotted spoon, transfer the cooked ravioli to shallow warm soup plates. You may add a little of the cooking liquid to keep the ravioli warm and to serve as a basis for your sauce. Repeat cooking with remaining ravioli. Drizzle with a portion of butter or oil, sprinkle with Parmesan cheese and pepper, and serve immediately.

Herbed Ricotta Filling
Makes enough for 24 ravioli. This filling can be made very quickly and is perfect for weeknight ravioli.

1-1/2 cups ricotta cheese
1/4 cup Parmesan cheese
2 cloves garlic, minced
1 tablespoons minced fresh Italian flat leaf parsley
1 teaspoon dried basil leaves (or 1 tablespoon chopped fresh)
1/2 teaspoon dried oregano
1 large egg
Salt and pepper to taste.

Mix all ingredients together. Use as a filling with the preceding ravioli recipe. Per ravioli based on 24: 31 calories; 2 grams protein; 1 gram carbohydrates; 2 grams fat; 16 mg cholesterol; 1 gm saturated fat; 43 mg sodium; trace dietary fiber.

Spinach-Ricotta Filling
Makes enough for 24 ravioli.

2 cloves garlic
10-ounce package frozen whole leaf spinach, thawed and squeezed dry
2 tablespoons olive oil
1/2 teaspoon grated nutmeg
Salt and ground black pepper to taste
1/2 cup ricotta cheese
2 tablespoons Parmesan cheese
1 large egg

In a food processor, mince the garlic cloves. Add spinach and pulse until finely chopped. Meanwhile, heat oil in a medium skillet over medium high heat until simmering. Add the spinach mixture, nutmeg and salt and pepper to taste and sauté until any excess liquid evaporates, 1-2 minutes. Transfer the mixture to a medium bowl and stir in the ricotta and Parmesan cheeses. Taste, add salt and pepper, if needed. Stir in the egg. Proceed with the quick ravioli recipe above.

Quick Tomato Sauce
(Makes 2 cups)
3 tablespoons olive oil
2 medium cloves garlic, minced
28 ounce can crushed tomatoes
Salt and pepper to taste

Heat the oil and garlic in sauté pan. When garlic starts to sizzle, add the tomatoes and bring to a simmer. Simmer for 10 minutes, uncovered, until sauce thickens. Taste and add salt and pepper, if needed. Serve over ravioli.

From The Washington Post, May 12, 1999

puffy chile relleno casserole

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3 4-ounce cans green chilies
4 corn tortillas, torn into strips
12 ounces Monterey Jack cheese, sliced
1 large tomato, sliced
8 eggs
1/4 teaspoon onion salt
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Remove seeds from chilies and cut into strips. Layer half of first 3 ingredients in a well-greased 9-inch casserole dish. Start with chilies and end with cheese. Add sliced tomato and continue. This can be done a day ahead. Beat eggs, milk and spices; pour over casserole and sprinkle with paprika. Bake in a 350-degree oven for 40 minutes, until puffy and set. Serves 5-8. Use as a side dish or for brunch.

From Janice Gentry, Adult Education Coordinator, Arlington Public Schools.