Pots and Pans Kitchen

Know Your Sauces

mjeansmith — Sat, 21 Jul 2012 21:29:52 +0000

Know Your Sauces
Are espagnole, bordelaise, diable and chaud-froid part of your cooking and/or eating out vocabulary? If not, read on to get acquainted with these and other sauces that can add flair to your meals.The “sauce mères” or mother sauces, from which most of the other sauces are derived, include the following: 1) sauce espagnole and velouté, both made from stock,2) the basic white sauce, sauce béchamel, 3) two basic emulsified sauces, hollandaise and mayonnaise, and 4) vinaigrette or oil and vinegar sauces.
SAUCE ESPAGNOLE
This sauce is a brown sauce, composed of a roux (a mixture of melted fat and flour) a little white wine, and a meat stock, and is flavored with vegetables. Tomatoes may be added in its later stages of preparation. Some of the sauces based on sauce espagnole include:
Bordelaise	Red wine is boiled vigorously to reduce its volume, then added to a brown sauce (without tomatoes) with shallots or small mild onions. This sauce makes and excellent accompaniment for roast beef.
Diable	White wine, vinegar, catsup and cayenne added to the espagnole make this a fiery sauce. It is used to flavor live and veal chops.
Duxelle	This sauce of white wine, tomato puree, sautéed chopped mushrooms, seasonings and espagnole is tasty with fish,, poultry, meat and egg dishes.
Piquant	Vinegar, spices and chopped gherkins are added to the espagnole. The results is a lively sauce that’s excellent with lamb and other meats which are receptive to sharply contrasting flavors.
SAUCE VELOUTÉ
This sauce is like expagnole except the roux is not browned. Veal, chicken or fish stock is often used. Some sauces derived from velouté are:
Allemande or Parisienne	This velouté sauce made from chicken stock is enriched with cream and egg yolks.
Chaud-froid	This includes sauces made from either velouté or espagnole with unflavored gelatin and cream added. These mild sauces are first cooked and then cooled, as the French name indicates. Then they’re spooned over fish, meat, or vegetables and chilled to set the coating completely.
BÉCHAMEL SAUCE
This is the classic white sauce made with milk and a white roux. Cream is often added to make a richer sauce. A few variations are:
Caper sauce	Adding capers to béchamel makes a delicious sauce for boiled lamb and fish.
Sauce mornay	Grated cheese and cream are added to the basic béchamel sauce. Serve this tasty sauce with fish, meat and poultry.
Véroniaue	A sauce of béchamel, cream seasonings and white grapes. Serve with fish and chicken or as a chaud-froid.
EMULSIFIED SAUCES
These are created with an emulsion of egg yolks and fat.
Hollandaise	A sauce made from egg yolks, butter, lemon juice or vinegar and seasonings. The trick is heating it – the emulsion breaks easily when improperly cooked. An electric blender aids in stabilizing the emulsion in a quick version of hollandaise. Use hollandaise with eggs, vegetables, veal, fish and seafood.
Bérnaise	This is hollandaise sauce with white wine vinegar or wine, shallots and tarragon. Us it to sauce fish, beef steak, liver and lamb.
Mousseline	A sauce that’s half shipped cream, half hollandaise. Serve with asparagus, fish and chicken.
Mayonnaise	Unlike hollandaise, this is an uncooked emulsified sauce of egg yolks, oil, lemon juice or vinegar and seasonings. This is the most universally used sauce and has many variations.
ÁÍoli	Garlic cloves which have been crushed with a garlic press are added to the mayonnaise. Use it to complement seafood.
Remoulade	A blend of mayonnaise, mustard, chopped gherkins, capers, herbs and anchovies. This zippy sauce is most often served with cold meat and fried fish.
Verte	Chopped spinach and herbs which have been blanched and rubbed through a sieve are added to mayonnaise to make a green sauce.
Louis Dressing	An American invention, it is mayonnaise with garlic, chili sauce and herbs.
VINAIGRETTE SAUCES
These sauces are composed of oil, vinegar, salt and pepper, and are really a clear French dressing. Use on salads, cold meats and vegetables.

Chocolate Coconut Pudding

mjeansmith — Sat, 21 Jul 2012 18:39:12 +0000

Chocolate Coconut Pudding
Ingredients	Instructions
1 can coconut milk 1 tablespoon stevia 1/3 cup unsweetened cocoa	Combine all ingredients in a blender at medium speed.
	Put in serving dishes.
	Chill in refrigerator until set.
Makes	2 servings

Egg Primer

mjeansmith — Sat, 07 Jul 2012 14:45:12 +0000

White Eggs or Brown?
	Contrary to many people’s belief, the only difference between white eggs and brown is the shell color. The color of the shell does not affect the flavor, performance or nutritive value of an egg.
Uses of Eggs in Cooking
	Eggs are used: To thicken, as in custards and puddings. To bind, as in meat loaves. To coat, as in breaded meats. To garnish, as in soups and salads. To stabilize emulsions, as in mayonnaise. To leaven by beating in air, as in cakes.
Cooking with Eggs
	Whether cooking eggs on top of the range or in the oven, always use low or moderate and even heat. If cooked at too high a temperature, eggs become tough. If adding hot liquid to beaten eggs, add just a little at a time.
Food Value of Eggs
	Eggs contain a sizeable amount of protein (2 eggs give more than 18% of the daily adult requirement), plus calcium, iron, phosphorus, and vitamins A, B₁, B₈, B₁₂ and D.
To Freeze Eggs
	WHOLE EGGS OR YOLKS: To each 8-ounce cupful, add 1 tablespoon sugar or 1 teaspoon salt. Mix well with fork; freeze in freezer container. (Use sugared in cakes & puddings. Use salted in omelets.) WHITES: Freeze unbeaten.
Storage of Eggs
	Eggs should be stored in the refrigerator, away from strong smelling foods and with small ends down. Take from refrigerator only as many as are needed at time.
Leftover Yolks or White
	YOLKS: Yolks will keep 2 to 3 days in the refrigerator if placed, covered with water, in a jar with a lid. WHITES: Whites will keep up to 10 days in the refrigerator if stored in a covered jar.

How to Buy and Store Chicken

mjeansmith — Sat, 07 Jul 2012 12:24:50 +0000

How to Buy and Store Chicken

If your family prefers either dark or light meat, choose chicken parts: drumsticks, wings, thighs or breasts. However, you’ll be paying a premium for these parts and for the prepackaging. A whole bird costs less than one already cut up.

Look for USDA grades and inspection marks on the label, wrapper, wing tag or package insert. The round inspection mark is an assurance that the bird was processed under sanitary conditions and is wholesome. It is required on all poultry transported across state lines. Grade A, B, and C appear in a shield-shaped mark indicating quality but not required by federal law.

Choose chicken with a white or yellow (not gray) skin that is thin, moist and tender. Feel the flesh to see that it is plump and firm. Breastbone should be soft.

STORAGE

Fresh chicken should be refrigerated as soon as possible after purchase. Remove wrappings and giblets and cover bird loosely with waxed paper or clear plastic wrap. Store giblets separately. Use within two days.

For longer storage, again remove all wrappings and giblets. Wrap whole, halved or cut-up bird in moisture-vapor proof wrapping materials; wrap giblets separately. Seal, label and freeze. Frozen uncooked chicken will keep up to 12 month. Never freeze an uncooked stuffed bird; never refreeze thawed poultry.

Frozen chicken is usually thawed before cooking. It can be roasted or stewed without thawing if extra time is allowed.

Thaw chicken in the original moisture proof wrapping in the refrigerator. Or, hasten thawing by placing wrapped bird in a pan of cool tap water to cover: change water after an hour. A whole 3-pound chicken will thaw in about 12 hours in the refrigerator, or in 1 to 1½ hours in water bath. Refrigerate bird if not used immediately. Use within 24 hours.

Chill leftover chicken immediately and use within one to two days. It can be frozen for two to four months if wrapped properly. Freeze broth or gravy separately; save space by removing meat from bones. Don’t chop the meat, however, until ready to use. Don’t freeze deep fried chicken.

These charts will help you choose amount the types of chicken, how to cook them and the correct amount to purchase.

Type	Description	How to Cook
Boiler-fryer	A young, tender bird weighing 1½ to 3½ pounds.	Roast, simmer, bake, fry, grill or broil this bird.
Capon:	A large, desexed rooster weighing 4 to 7 pounds. This bird has a large amount of white meat.	Usually roasted.
Stewing chicken:	A mature, less tender bird weighing 2½ to 5 pounds and with more fat than other birds.	Cook in large amount of liquid.
Cornish game hen:	The smallest member of the chicken family weighing 1½ pounds or less.	Roast, broil or fry.

Amounts to buy for one serving
Boiler-fryer	¼ to ½ bird
Capon, roaster, stewing	8 ounces
Cornish game hen	1 bird
Breast halves	5 to 6 ounces
Drumsticks or thighs	6 to 8 ounces
Wings	12 ounces
Backs	14-15 ounces

Hamburger Cheese Bake

mjeansmith — Sun, 24 Jun 2012 09:38:17 +0000

Hamburger Cheese Bake

	Preheat oven to 350°F.
MACARONI
2 cups (8 ounces) dried elbow macaroni 2 teaspoons olive oil	Cook macaroni in an XTREMA® 2.5-Quart Sauce Pot according to package directions; drain.
CASSEROLE PREP
2 teaspoons olive oil	Rinse the XTREMA® 2.5-Quart Sauce Pot and lightly coat with 2 teaspoon olive oil.
MEAT MIXTURE
12 ounces lean ground beef ½ cup chopped onion, one medium	In an XTREMA® 10-Inch – 100% Ceramic Open Skillet cook the ground beef and onion until meat is browned and onion is tender.
1 can (15 ounces) tomato sauce ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground black pepper	Stir in the tomato sauce, salt, garlic powder and black pepper.
	Remove from heat.
CHEESE MIXTURE
1 cup cottage cheese 4 ounces cream cheese, cubed and softened ¼ cup sour cream 1/3 cup sliced green onions (about 3) ¼ cup chopped green sweet pepper	In a medium bowl stir together the cottage cheese, cream cheese, sour cream, green onions, and sweet pepper until mixed.
PUTTING IT ALL TOGETHER
	In the prepared XTREMA® 2.5-Quart Sauce Pot spread half of the macaroni.
	Top with half of the meat mixture.
	Then all of the cheese mixture, spreading evenly.
	Top with the remaining macaroni and remaining meat mixture.
2 tablespoons grated parmesan cheese	Sprinkle evening with Parmesan cheese.
	Bake, uncovered, 30 minutes or until heated through.
	If desired, top with fresh Italian flat leaf parsley.
Makes	8 servings
Variations	You can upgrade the elbow macaroni with bowtie, bell or corkscrew shaped pastas if you choose to kick this dish up a notch.

Green Beans with Hamburger

mjeansmith — Wed, 13 Jun 2012 08:11:21 +0000

Quick to prepare and Easy on the budget!

Green Beans with Hamburger

Print recipe

Serves	4
Cook time	35 minutes
Allergy	Soy
Dietary	Gluten Free
Meal type	Main Dish
Misc	Freezable
Occasion	Casual Party
From book	Betty Crocker Cookbook, 17th printing, 1971

Ingredients

1lb ground beef or turkey
1 medium onion (thinly sliced)
1 clove garlic (minced)
1 1/2 cup water
3 tablespoons soy sauce
1 tablespoon dark molasses
9oz green beans (frozen, cut, broken apart)
3 tablespoons corn starch
1/4 cup cold water
3-4 cups rice (hot, cooked)

Optional

French Fried Onion Rings

Note

XTREMA® 10-Inch - 100% Ceramic Open Skillet with Silicone Pot Holder

Directions

Step 1		Cook and stir ground beef or ground turkey and onion in an XTREMA® 10-Inch - 100% Ceramic Open Skillet with Silicone Pot Holder until meat is brown and onion is tender.
Step 2		Stir in garlic, 1 1/2 cups water, the soy sauce and molasses; heat to boiling.
Step 3		Add green beans and heat to boiling. Reduce heat, simmer uncovered 15 minutes.
Step 4		Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
Step 5		Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Step 6		Serve over rice; garnish with onion rings. If desired, pass additional soy sauce.

Texas Hash

mjeansmith — Mon, 11 Jun 2012 23:34:36 +0000

Texas Hash is a quick and easy recipe that the whole family will love. Using our XTREMA® 3 Piece 10-Inch – 100 % Ceramic Skillet W/ Cover & Handle Pot Holder make prep and cleanup even easier because our ceramic skillet goes from stove top to oven to table. No extra casserole necessary.

Texas Hash

Print recipe

Serves	4-6
Cook time	1 hour
Meal type	Main Dish
Occasion	Casual Party
From book	Betty Crocker Cookbook, 17th printing, 1971

This is a quick and easy recipe! An onion-lovers delight in an unusual casserole.

Ingredients

1lb ground beef or turkey
3 large onions, chopped (about 3 1/2 inches in diameter)
1 large green pepper, chopped
1 can tomatoes (one pound)
1/2 cup uncooked rice (regular)
1-2 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper

Note

Using our XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet W/ Cover & Handle Pot Holder makes cooking, serving and cleanup easy! One pan does it all!

Directions

Step 1		Heat oven to 350 deg. F.
Step 2		In a XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet W/ Cover & Handle Pot Holder, cook and stir the ground beef or turkey until light brown. Drain off fat.
Step 3		Add onions and green pepper. Cook and stir until onion is tender.
Step 4		Stir in tomatoes, rice, chili powder, salt and pepper. Heat through.
Step 5		Cover and place the XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet in the oven and bake on hour.
Step 6		Remove from oven, place on a trivet and serve.

Moroccan-Spiced Sweet-Potato Medley

mjeansmith — Tue, 29 May 2012 20:15:33 +0000

Moroccan-Spiced Sweet-Potato Medley

Print recipe

Serves	4
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Main Dish
Region	Moroccan
From book	Good Housekeeping Vegetarian Meals

A spicy combination of vegetable cooked with bulgur and sweetened with dark raisins.

Ingredients

2 teaspoons olive ol
medium onion
2 cloves garlic
1 1/2 teaspoon corriander
1 1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon red pepper (ground (cayenne))
1 1/2lb sweet potatoes ((about 2 medium), peeled and cut into 3/4-inch pieces)
1 can stewed tomatoes ((14 1/2 ounce))
1 cup bulgar ((cracked wheat))
2 1/4 cups water
1 can garbanzo beans ((15-19 ounce), drained and rinsed)
1/2 cup dark seedless raisins
1 cup cilantro leaves ((loosely packed), chopped)

Optional

plain low-fat yogurt

Note

If you use an XTREMA® 10-Inch - 100% Ceramic Open Skillet this recipe will taste even better!!

Directions

Step 1		In a XTREMA® 10-Inch - 100% Ceramic Open Skillet, heat oil over medium heat until hot.
Step 2		Add onion and cook, covered, stirring occasionally, until tender and golden, about 8 minutes.
Step 3		Add garlic, coriander, cumin, salt, and ground red pepper and cook, stirring,1 minute.
Step 4		Add the potatoes, tomatoes, bulgur, and water; heat to boiling over medium-high heat.
Step 5		Reduce heat to medium-low; cover and simmer until potatoes are fork-tender, about 20 minutes.
Step 6		Stir in beans, raisins, and cilantro; heat through.
Step 7		Serve with yogurt, if you like.

Grainless Granola

mjeansmith — Wed, 04 Apr 2012 00:13:22 +0000

Grainless Granola	Servings: 4

Ingredients
¼ c Whole Flaxseeds	¼ c Raw Dehydrated Coconut Flakes, Unsweetened
½ c Raw Sunflower Seeds	½ can chilled Coconut Milk
½ c Raw Organic Almonds or Walnuts	1/3 t Cinnamon

Instructions
In a dry blender or food processor, pour flaxseeds, almonds, and coconut flakes through opening in top cover.
Replace removable cap and continue processing until ingredients are reduced to a chunky, grain-like consistency, about 1 minutes.
Stop motor, scrape down to loosen mixture in bottom of blender or work bowl, if necessary.
Add cinnamon and process a few more bursts until blended.
Scoop out ½ cup mixture per serving.
Pour roughly equal amounts of coconut milk or other milk per serving over cereal and enjoy.
Tip: This granola can be enjoyed cold or add coconut milk, let stand a few minutes, and warm slightly on stovetop for a hot cereal. Flax seeds will thicken mixture as it sits.
Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.

Grain-Free Pancakes

mjeansmith — Mon, 02 Apr 2012 11:38:01 +0000

Grains-Free Pancakes	Servings: 6 pancakes

Ingredients
3 eggs	1/8 t Sea Salt
3 T Butter or Coconut Oil, Melted (plus extra butter or coconut oil for cooking the pancakes)	2/4 Drops Pure Vanilla
3 T Coconut Milk or Whole Milk	3 T coconut Flour
½ t Stevia or Xylitol	½ t Baking Powder

Instructions
Using a wire whisk, mix together eggs, melted butter, milk, stevia, sea salt and vanilla.
Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
Heat 1 tablespoon of butter (or coconut oil) in an XTREMA® 10″ – 100% Ceramic Open Skillet over medium heat.
Spoon 2-3 tablespoons of batter onto the XTREMA® 10″ – 100% Ceramic Open Skillet making pancakes about 3-4 inches in diameter.
Sprinkle with blueberries if desired.
Flip when pancakes start to form bubbles around the edges.
Optional: Blueberries, Strawberry Sauce.
Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.