At this time of year, many of us are hopeful for better things to come. A good life is one where you never stop learning. I learned something new just this past Holiday season. Does it ever seem to you that no matter how much you cook, there never seems to be enough dishes to do? If so, try baking.

My BFF Rosie shared two recipes with me that were out of this world and did not create a sink full of bowls and measuring spoons/cups. No, she didn’t make them. She sent me the recipes and said, “You do it. I don’t cook.” Hey, that’s what friends are for. And OMG they are both keepers.  Then I realized the second one had too many empty carbs, so I tried healthizing it. Yes, I know that is not a word, but I bet you knew what I meant. Long story short, it turned out terrible SO if anyone out there knows where I can find readymade dough that has at least a 10:1 carb/fiber ratio per batch without me having to make it, let me know. Don’t worry, both recipes on the next page are unhealthized. Don’t thank me, thank Rosie.

January Inside Hillcrest starts the year so I thought printing tips to make things easier, safer, and more sanitary when cooking or baking would be apropos. COVID taught us to wash our hands often and got us used to wearing gloves. These are the two most important tips I can give you. Wearing gloves that fit snugly is the best thing you can do when dealing with raw meat/chicken/vegetables, etc. For one thing, it keeps your fingers out of your mouth. I went to dinner at a friend’s years ago and he was constantly licking his fingers. I flat out told him I lost my appetite. And if you have a cold but still must prepare meals for family, wearing a mask is probably a good idea.

At the very least, have a spray bottle of isopropyl alcohol by the sink. After washing knives or pots and pans, give the handles a spritz. It is also the best way to wipe down the bases/outsides of your blender, food processor, air fryer etc. The least sanitary part of the kitchen is usually the kitchen sink so have at it.

Here are some other tips:

Stone Crab season is here so we go down to a wholesaler in Miami and pick up 10 lbs. to ship to my sister in Wisconsin and get another 10 lbs. to share with friends. You can buy a crab cracker OR just use your kitchen meat tenderizer (or mallet or hammer). Always put the crab claws in a large plastic bag over a cutting board, so shell splinters don’t go everywhere. 

For a round cookie or biscuit cutter, you can use a cocktail shaker lid or the rim of a glass jar.

If you spill oil or raw eggs on the floor, douse it with salt. It absorbs the moisture for easier clean-up.

Seasoning a turkey or chicken is easier if you slice the cold butter and dip the slices in the seasoning before placing them under the skin.

Cleaning out a blender: put a few drops of dish soap and put a little warm water in it – no more than ¼ of the blender capacity. Turn it on. It will wash itself and all you do is rinse.

Spreading mayo, jam, or peanut butter with a knife makes no sense. Use the spoon to scoop it out and use the back of the spoon to spread it.

  I used to train new managers for Tony Roma’s including kitchen managers. Most had years of experience and knew a lot more than I did. I was just there to teach them our concept. One chef taught me to cook steaks from frozen and I have done that ever since. The surface browns while the cold inside takes longer to cook so you never overcook the meat.

Gruyere or Fontina shredded cheese makes any pasta dish better than using Parmesan or Mozzarella alone. Googe says that these cheeses contain methanethiol, a compound that delivers a rich umami flavor. I also use prosciutto instead of bacon or pancetta for the same reason, plus it has less fat.

Tomato paste, anchovies and most herbs come in tubes now. I buy whichever ingredient I use the most. They last a long time in the fridge and are great in a pinch when I don’t have fresh.

Corn starch is a must in any pantry. It makes silky gravies and adds crunch to shrimp and chicken dishes. Toss the shrimp or chicken with a little corn starch before putting the protein in a skillet with oil and they will come the meat comes out nicely browned and crispy. Great for shrimp scampi and chicken dishes. 

The freezer is your friend. I freeze jalapenos, portions of cooked rice, basil leaves, frozen apple and orange juice cans, to name a few, so they are there when I need them. The best investment you can make is a vacuum sealer machine. I recently made a Beef Wellington with a chunk of beef tenderloin that I bought last year. Whole tenderloins are usually only on sale around Christmas, but you must buy the whole tenderloin, which is usually 5 or more pounds. I cut them into 1-2 lb. pieces and vacuum seal them. Because we rarely eat red meat, freezing steaks on sale as well as tenderloin is a great money saver in the long run.

 

 

GUEST CHEFS AND PEOPLE WHO TELL YOU WHAT TO DO

The Holidays are a time when friends share their special dishes with each other, and this Holiday was exceptional. Maria Berry dropped off the most delicious bread pudding, and Isabelle Raymondo gave us a big bowl of her Romanian Chicken Salad that is traditionally served at Christmas or Easter. It was meant to be a side dish, but we ended up eating the whole thing for dinner, it was that good. 

MARIA BERRY’S BREAD PUDDING

  • 1 lb. white sandwich bread torn into chunks
  • 1 can evaporated milk
  • 12 oz. regular milk, 4 oz. butter softened
  • 5 eggs lightly beaten, 1 cup sugar
  • 2 tsp vanilla extract, 2 tsp cinnamon
  • ¼ cup brandy, 1 cup raisins
  • 2/3 cup caramel sauce

Preheat oven to 375 degrees. Pour equal amounts of caramel sauce in the bottom of 2 large bread pans or five small bread pans.  Place bread chunks into large bowl. Pour milk and evaporated milk over bread. Stir until moist. Add the rest of the ingredients into the bowl and stir well. Pour mixture into baking pans. Bake for 45 minutes to an hour until a toothpick inserted into the center comes out clean. Do not over bake.

ISABELLE RAYMONDO’S CHICKEN SALAD (serves 4)

  • 1 lb. cooked chicken chunks (or beef or turkey)
  • 1 lb. peeled potatoes
  • ½ lb. peeled carrots
  • ¾ cup chopped dill pickles 
  • (save 1 TBS pickle juice)
  • ½ cup peas patted dry, ½ cup mayonnaise
  • 2 TBS mustard, ¼ tsp each salt and pepper

Place potatoes and carrots in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and cool slightly. Chop into small pieces, ¼” by ¼”.

   Put chicken, potatoes, carrots, pickles, and peas in a medium bowl. Add mayo, mustard, pickles, and peas and toss. Add pickle juice, salt and pepper and mix everything together. Salad may be served immediately or put in refrigerator to chill up to 5 days before serving. Do not freeze. 

PROSCIUTTO, BRIE, AND SPINACH PUFF PASTRIES – Submitted by Rosie

  • 8 slices prosciutto, 8 slices Brie, 30-40 spinach leaves 
  • 8 puff pastry squares (4X4), Honey for drizzling
  • 1 beaten egg
  • Baking sheet lined with parchment paper

  Preheat oven to 350 degrees. Scrunch slices of prosciutto and place on baking sheet. Tops with slices of Brie and overlap with 3-4 spinach leaves. Drizzle each mound with honey. Top with your puff pastry squares and press down on all sides to secure mound. Brush with egg wash. Bake for 15-20 minutes until puff pastry browns. Remove from oven. Carefully flip each pastry and return to oven for 5 more minutes until underside of puff pastry is brown. Remove from oven and serve.

 

 

CROISSANT EGG BAKE – submitted by Rosie

  • Pkg of 8 croissants , 4 eggs
  • ¼ tsp salt, 4 tsp each ground pepper, garlic powder, dried rosemary, dried thyme
  • 4 long slices ham or turkey halved
  • 2 slices Swiss cheese quartered
  • ½ cup shredded mozzarella
  • 3 TBS honey
  • ¼ tsp each rosemary and thyme

Spray casserole dish with butter flavored nonstick spray

Preheat oven to 350 degrees.

In a medium bowl whisk eggs with salt, pepper, garlic powder, rosemary & thyme. Dip croissant pieces into egg wash and place in casserole dish. Tuck sliced meat (like flowers) in between croissant pieces and top with slices of Swiss. Pour eggs over casserole dish. Sprinkle shredded mozzarella around sides and drizzle honey over everything. Bake for 20-25 minutes until croissants are brown and cheese is melted. You can switch to the broil setting for a browner, crisper top.