connieiscooking

I met Michelle Bernstein when she made an appearance at Macy’s promoting her cookbook Cuisine a Latina (2008) that she wrote with Andrew Friedman. I was intrigued by her diverse cooking repertoire – with a Midwestern father and a mother who grew up in Argentina – she embraces many cultures when she cooks – so a Greek salad makes sense, I guess!

This is the perfect year-round salad but especially so if you live in the Midwest where fresh produce is lacking during the winter. I served this as a salad first course, and then enjoyed it for lunch for the next two days. It is bright, it is colorful, it is healthy and it is unbelievably delicious – tangy and crunchy, too!

I made my own Za’tar but you can find the seasoning at Trader Joe’s and Whole Foods.

Greek-Style Chopped Salad

2 cups diced (½-inch) English (seedless hothouse) cucumber (about 1 cucumber)

1 cup canned chickpeas, rinsed and drained

1 cup diced (½-inch) seeded red bell pepper

1 cup diced (½-inch) celery

1 cup diced (½-inch) plum tomatoes

1 cup chopped romaine lettuce

1 cup thinly sliced scallions, white part only (2-3 bunches)

8 ounces feta cheese, preferably French, crumbled

¼ cup chopped fresh flat leaf parsley

16 kalamata olives, pitted and very thinly sliced

Greek-Style Dressing – recipe follows

Put the cucumber, chickpeas, bell pepper, celery, tomatoes, romaine, scallions, feta, parsley and olives in a large bowl. Drizzle with half of the dressing and toss gently to combine. Add more dressing, if desired, toss again.

Divide among four to six salad plates or serve family style from the bowl.

Greek-Style Dressing

Juice of 2 lemons

1 teaspoon za’atar

⅛ teaspoon ground sumac (optional)

½ cup olive oil

Kosher salt and freshly ground pepper

Put the lemon juice, za’atar and sumac, if using, in a medium bowl and whisk to combine. Slowly whisk in the olive oil, starting with a few drops, then adding it in a thin stream until the dressing comes together in a thick emulsion. Season to taste with salt and pepper. The dressing can be refrigerated in an an airtight container for up to three days.

Fresh Za’atar

¼ cup minced fresh thyme

¼ cup minced fresh mint

¼ cup toasted sesame seeds

2 tablespoons ground sumac

Combine all the ingredients. Refrigerate in an airtight container for up to 2 days.

Leeann Chin became a household name in the Twin Cities back in the early 80s. A Chinese immigrant, she moved to Minnesota in 1957. Legend has it she worked as a seamstress and often surprised her clients with her authentically prepared Chinese dishes – which led to a catering business and ultimately the opening of three very popular restaurants. Reservations were hard to come back – and her buffet menu wasn’t revealed in advance. Hong Kong steak, shrimp toast, eggrolls and lemon chicken were among diner favorites. Leeann Chin’s partnership with Betty Crocker led to fast casual restaurants with her name and eventually the fine dining locations closed and the company was bought. While there are still fast-food restaurants with the Leeann Chin name, I have discovered I can recreate her original dishes better at home – thanks to the two cookbooks she published.

This recipe is a standard and a great way to start cooking from her book. Don’t be intimidated by the long list of ingredients. Prepping everything ahead of time helps. Betty Crocker’s Chinese Cookbook, Recipes by Leann Chin (1981)

Stir-fried Beef with Broccoli

8 medium dried black mushrooms

1 pound beef flank or tenderloin steak

1 tablespoon vegetable oil

1 teaspoon cornstarch

1 teaspoon salt

1 teaspoon sugar

1 teaspoon soy sauce (light or dark)

1/8 teaspoon white pepper

1½ pounds broccoli

2 green onions (with tops)

¼ cup chicken broth or cold water

¼ cup oyster sauce

2 tablespoons cornstarch

3 tablespoons vegetable oil

1 teaspoon finely chopped gingerroot

1 teaspoon finely chopped garlic

2 tablespoons vegetable oil

½ teaspoon salt

½ cup chicken broth

Green onions, chopped

Soak mushrooms in warm water until soft: about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems: cut caps into ½-inch pieces. Trim fat from beef; cut beef with grain into two-inch strips. Cut strips across grain int 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy sauce and white pepper in glass or plastic bowl. Cover and refrigerated 20 minutes.

Cut broccoli into 1-inch pieces. Cut lengthwise gashes in stems thicker than 1 inch. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut green onions into 2-inch pieces. Mix ¼ cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.

Heat work (or large frying pan) until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir fry until beef is brown, about 3 minutes. Remove beef from wok.

Add 2 tablespoons vegetable oil to work; rotate to coat side. Add mushrooms, broccoli and ½ teaspoon salt; stir-fry 1 minute. Stir in ½ cup chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Garnish with green onions.

Note: I added 1 onion, roughly chopped, and parboiled it along with the broccoli. Feel free to mix up veggies – or meats!

I love empanadas. I have purchased them at farmers’ markets, restaurants and grocery stores. I’ve tried numerous recipes. And I have yet to find one that meets all my demands – a savory crust with a tangy and spicy filling with just the right amount of zing! Many of the recipes I’ve tried deserve a B+ for effort like the one I’m sharing here from m Sunset Hors d’oeuvres (1979). It sounded promising and I was intrigued that it called for a puff pastry crust – and the empanadas are baked, not fried. These are appetizer size and freeze and reheat well. And they are tasty little morsels…. but I’m still determined to find the perfect recipe. Stay tuned.

Empanadillas (aka Empanadas)

Thaw one package of frozen puff pastry dough. Roll out each sheet to a 1/16 to ⅛-inch thickness. With a cookie cutter or empty tuna can (both ends removed), cut dough into 3½-inch rounds. Place a slightly rounded teaspoon of filling (recipe follows) on each round; fold in half, moisten edges with water, and press together with a fork to seal. Reroll pastry scraps and repeat filling procedure.

Place turnovers 1-inch apart on ungreased baking sheet. Prick tops with a fork and bake, uncovered in a 400 degree oven for 7 to 8 minutes. Makes about 2 dozen turnovers.

Filling: Brown ½ pound lean ground beef in a frying pan over medium heat. Add ¼ cup minced onion and cook until the onion is limp; discard fat. Stir in 3 tablespoons each raisins, chopped ripe olives, and tomato-based chile sauce; 1 teaspoon chile powder; ½ teaspoon each ground cumin, garlic salt and ground coriander; add salt and pepper to taste.

Today’s recipe isn’t your typical pie. Not by a longshot. Shepherd’s Pie is a meat pie topped with mashed potatoes. There are numerous variations but traditionally it’s made with ground meat cooked in a gravy or sauce with onions and other vegetables and “frosted” with a layer of mashed potatoes – then baked until brown and bubbly. Today’s recipe was found in Betty Crocker’s Cookbook (1969). I remember receiving it for a wedding shower gift!

When I crave this ultimate comfort food, I make sure to double, even triple the amount of mashed potatoes I prepare for a meal earlier in the week – so all I have to do is brown the meat and saute the veggies and assemble the pie. Yes, you can use instant potatoes (wouldn’t you know Betty Crocker would suggest that?) but once you start making and mashing your own, you’ll never buy a box of instant ones again! You can also use ready-made mashed potatoes.

Use this recipe as a guide and make it your own. I generally use a pound of lean (90%) ground beef and peas, carrots and corn are a must in my version. Leftover meat (chuck roast, roast beef), lamb and ground turkey also work. What I learned from this particular recipe was the addition of gravy. I always serve mashed potatoes with a homemade brown gravy and so once again I planned for leftovers. You can prepare and use a store-bought gravy mix or simply use beef stock and some flour to thicken the filling. Better the Bouillon Beef Base in the soup aisle of most grocery stores will ramp up the beefy taste. Tasting is crucial to ensure it’s beefy enough and seasoned properly. I use a cast iron skillet for browning the meat and cooking the veggies and pop the whole skillet in the oven.

Shepherds’ Pie

Instant mashed potatoes (or 2-3 cups leftover mashed potatoes)

2 tablespoons parley flakes

2 cups cubed or ground cooked lamb, beef or veal

¼ cup chopped onion

2 cups cooked vegetables* (peas, carrots or corn)

2 cups gravy***

Beef stock and/or beef bouillon

Salt and pepper to taste

Heat oven to 350 degrees. Prepare instant potatoes for 8 servings as described on package except – stir in parsley flakes; set aside. In an ungreased 3-quart casserole**. If using ground meat, brown until no longer pink; drain fat. Stir together remaining ingredients. (I generally toss in a single cubed carrot at this point, along with a half cup each of frozen corn and peas). Add gravy and/or beef stock. Mound potatoes on meat mixture, spreading to completely cover meat mixture. Bake uncovered 30 minutes or until potatoes brown slightly.

Today’s recipe comes from The White House Chef Cookbook by Rene Verdon (1967). My husband Jerry and I dined at Rene Verdon’s French restaurant, Le Trianon, when we were in San Francisco on our honeymoon nearly 47 years ago. I don’t remember much about the food – at 22, my culinary chops were just being developed. Verdon had served as chef to both President Eisenhower and President John F. Kennedy. I do  remember the chef came out of the kitchen to greet diners (and probably to sell his cookbook). I didn’t remember that he autographed our copy. Not sure I’ve actually prepared any recipes from this book until now! Talk about easy! This is a must-try if you’re a Caesar salad fan – it’s phenomenal! Copies of this book are still available through used book sites.

Maitre Jean’s Caesar Salad

Salt to taste

Freshly ground black pepper to taste

1 clove garlic, crushed

1 teaspoon Dijon mustard

1½ tablespoons lemon juice or wine vinegar

3 ½ tablespoons olive oil

2 bunches of romaine lettuce, washed and dried*

2 tablespoons grated Parmesan chceese

1 can of anchovies, drained

2 eggs boiled for 1 minute

1 cup croutons (bread cubes toasted lightly in olive oil and pinch of oregano)

Sprinkle the salt and black pepper at the bottom of a wooden salad bowl. Add the garlic and mix. Add the mustard and lemon juice or wine vinegar and mix until the salt dissolves. Add the olive oil and stir until the liquid is blended.

Wash the romaine well and dry the leaves. Tear the leaves into bite-sized pieces and add this to the salad bowl. Sprinkle the Parmesan cheese and anchovies and break the eggs over the salad. Sprinkle with the croutons and mix gently and thoroughly.

Cook’s notes: Look for prewashed Romaine; leaves need to be dry so dressing will stick! I slice and cube leftover challah beginning in September to ensure I have enough to make Thanksgiving turkey stuffing, plus I save an occasional bag of cubed bread other times “off season” in the freezer to use to make quick croutons.

Oatmeal raisin cookies are my all-time favorite – yes, I like them even better than chocolate chip! So it’s no exaggeration to say that I am always looking for the perfect oatmeal cookie. I found what looked like a pretty basic version in Food For Us All. 1969 Yearbook of Agriculture, U.S. Department of Agriculture – a quasi cookbook. I have no recollection where and when I acquired this book but I know it was very useful when I was writing food articles for the Columbia Missourian when I was an undergraduate – later graduate student – in the Journalism School at the University of Missouri. It covers far more than recipes. It explains how farm to table actually works, includes a buying and cooking guide for everything from meats to veggies and has a whole section explaining how food impacts lives. Pictures and recipes are a plus – this book was where I first learned how to make turkey stuffing! I vividly remember when I accidentally put the book down on a hot burner. Thankfully I just scorched the cover!

I anticipated a thick soft cookie but I was wrong. These are actually lacy-like and have a delectable crunch. They were incredibly hard to resist so I packed them up and sent them with my husband to his office. I can always make more. They are every bit as good as they look!

Oatmeal Cookies

¾ cup shortening

1 cup packed brown sugar

½ cup granulated sugar

1 egg

¼ cup water

1 teaspoon vanilla

1 cup sifted flour

1 teaspoon salt

½ teaspoon baking soda

1 cup raisins

3 cups rolled oats, uncooked

Place shortening, sugars, egg, water and vanilla in a mixing bowl; beat thoroughly. Sift together flour, salt, baking soda; add to shortening mixture, mix well. Blend in oats and raisins. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

Note: I was surprised that they spread as much as they did so do space them. I refrigerated half of the batter to see if it made a difference. It did not.

My mom used to make sweet and sour meatballs and I carried on that family tradition back when we used to host New Year’s Day open houses every year. Paging through the Best of Byerly’s Cookbook ( 1985) – billed as a recipe collection from the test kitchen of Byerly’s home economists – I found a twist on that traditional favorite and made them for Super Bowl watching! They are savory AND sweet. And even better the next day! This was the cookbook where I learned the trick to perfect pot roast! Frankly I loved Byerly’s more before they became Lunds/Byerly’s!

Oriental Meatballs

1-pound lean ground beef

1 8-ounce can water chestnuts, drained and chopped

½ cup dry breadcrumbs

⅓ cup milk

1 egg

1 tablespoon soy sauce

½ teaspoon garlic salt

½ teaspoon onion powder

¼ teaspoon pepper

¼ teaspoon ginger

Sweet-Sour Sauce (recipe below)

Combine ground beef, water chestnuts, breadcrumbs, milk, egg, soy sauce, garlic salt, onion powder, pepper and ginger. Shape into balls, using about 2 teaspoons mixture for each; arrange in a 10 x 15-inch jelly roll pan. Bake in a preheated 375 degree oven 10 minutes. Prepare Sweet-Sour Sauce; pour over meatballs. Bake until sauce is bubbly hot, 10 to 15 minutes longer. To serve, keep meatballs and sauce warm in chafing dish or fondue pot. Serve with cocktail picks. Makes 4 to 5 dozen depending upon how you roll them!

Sweet-Sour Sauce: Combine ½ cup vinegar, 1 cup pineapple juice, 1 cup packed brown sugar and ½ teaspoon salt in a small saucepan. Dissolve 2 tablespoons cornstarch in 2 tablespoons water; stir into pineapple mixture. Cook over medium heat, stirring constantly, until thickened and transparent.

I’m not a morning person so I love to have breakfast-to-go in my freezer. I found this basic waffle recipe in Gale Gand’s Brunch! (2009). Gund is a James Beard Award-winning pastry chief and executive pastry chef.

Basic Waffles

1¾ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

2 large eggs

1½ cups whole milk

6 tablespoons unsalted butter, melted

Maple syrup for serving

Heat a waffle iron. In a medium bowl, stir together the flour, baking powder, salt and sugar. In a separate bowl, whisk together the eggs, milk and melted butter. Mix the dry ingredients into the wet ingredients all at once with a wooden spoon, until just combined. Don’t overmix the batter; it should look lumpy.

For each waffle, pour ½ to 1 cup of the batter (or the amount recommended for the waffle-iron maker) onto the waffle iron; bake as directed by the manufacturer.

Serve hot off the griddle, with maple syrup.

Makes 3 to 4 large waffles.

Note: I have a 8-inch round Belgian waffle-iron. This recipe makes four “full” waffles – or 16 “quarters” – which I freeze for when my grandchildren visit. They love waffles – but not waiting for me to mix up the batter and bake them! Just pop a frozen one in the toaster – definitely better than Eggos!

Today’s recipe might just come in handy this week. Still looking for the perfect Valentine’s Day gift? You can’t go wrong with sweets for the sweet! Making chocolate-dipped fruit is super easy – and who doesn’t love chocolate (besides two of my sons)? I found this recipe in the Toll House Heritage Cookbook (1980), a collection of dessert recipes using everything Nestle’s. You can skip the melting over hot water and simply melt chips and shortening in a glass or microwave proof bowl in the microwave. Start with 15 second increments on high, stir, and return to microwave to continue melting. Cook’s note: you can cut this recipe in half. The whole recipe makes 1 cup of melted chocolate – that’s a lot of chocolate!

Chocolate-Dipped Fruit

1 12-ounce package (2 cups) Nestle Semi-Sweet Real Chocolate Morsels

¼ cup vegetable shortening

Fresh strawberries, washed and dried, and/or

Mandarin orange slices, drained,

Pineapple chunks, drained

Maraschino cherries, drained

Dried apricots

Over hot (not boiling water), combine chocolate morsels and shortening; stir until morsels melt and mixture is smooth. Remove from heat but keep chocolate over hot water. If chocolate begins to set, return to heat. Dip pieces of fruit into chocolate mixture using a long wooden skewer, twirling to coat all sides, shaking off excess chocolate. Place on parchment paper-lined cookie sheets. Chill in refrigerator at least 10 to 15 minutes until chocolate is set. Gently loosen fruit with metal spatula. Dipped fruit may be kept at room temperature up to 1 hour. If chocolate becomes sticky, return to refrigerator.

Note: You can also dip pretzels and marshmallows in chocolate. To use every bit of chocolate, stir in chow mein noodles, mini marshmallows and raisins and drop by spoonful’s on parchment paper.

If you look carefully you can see my reflection in the heart!

Like many of you, I refused to eat salmon when I was a kid. Watching my mother pick out the bones from canned salmon was a turnoff and recollections of her dry, overcooked salmon loaf didn’t help. It wasn’t until I was an adult that I discovered – if cooked right – salmon can be delicious. Sure it can still be dry and tasteless but not if you prepare it correctly and do not overcook it. I have a rotation of about a dozen salmon recipes that I serve family and friends. But I’m always willing to try a new one. Frankly, I was surprised to find a salmon recipe in the Better Homes and Gardens Encyclopedia of Cooking (Volume 14) REL to SCA (1971). And yet there it was – a quick, easy to fix salmon recipe with stuff you usually have on hand. I pick up an entire salmon every time I shop at Costco. I lop off the ends to grind for salmon burgers or roast for tacos and cut the rest into uniform cutlets (like the “steaks” specified in this recipe), roughly 3-inches by 5-inches; wrap them separately and throw them in the freezer.

Dilled Salmon Steaks

Place 4 fresh or frozen salmon steaks (or cutlets) in a lightly greased baking dish (thaw steaks if they are frozen.) Combine 2 tablespoons lemon juice and 2 teaspoons instant minced onion; sprinkle over salmon. Season with ½ teaspoon salt and dash pepper. Bake, uncovered, at 400 degrees till fish flakes easily, about 15 to 20 minutes. Remove the fish from the oven.

Spread ¼ cup dairy sour cream over salmon. Sprinkle with 1 teaspoon grated lemon peel and ½ teaspoon dried dillweed. Return to oven; bake 3 minutes longer.

Note: I’m not a big sour cream fan but it tenderizes the salmon – and the end result is melt-in-your-mouth!