Thanksgiving Table: Cranberry Upside-Down Cake

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make. 

Cranberry Upside Down Cake

• ½ cup butter
• 1 cup sugar
• 2 cups cranberries, chopped*
• ½ cup walnuts, finely chopped
• 1 egg
• 1 tsp vanilla
• 1 tsp orange zest (rind)
• 1 ¼ cups flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk

Topping

• ½ cup powdered sugar
• 1-1/2 tbsp orange juice (more as needed)
• 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

Thursday Night Menu: Flaming Pineapple Edition

This is a very simplified version of a dinner I had at an LA Cuban restaurant.  A change of pace before we settle into the Thanksgiving holiday.  Speaking of which, starting Saturday I’ll be posting Thanksgiving recipes each day to get you started on the holiday.  Including diving headlong into the “How to Cook a Turkey” controversy.  So until then….

On the board tonight:

1. Marinated Chicken w/flaming pineapples
2. Cuban Black Beans & Rice
3. Ensalada Cubana
4. Fried Plantains

Marinated Chicken w/Flaming Pineapples

• 4 boneless chicken breasts, sliced into fillets
• 3 tbsp lime juice
• 1 tsp to 1 ½ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil
• 14 oz can diced tomatoes
• 1 medium onion, sliced
• ¼ cup raisins
• 1 tsp crushed garlic
• ½ tsp oregano
• ½ tsp crushed red pepper flakes
• ¼ cup water
• 20 oz can chunk pineapple, in syrup
• drain and reserve syrup
• 2 tbsp dark rum (opt – only if you want flames)

Large, deep skillet or Dutch oven

Marinate chicken in limejuice, salt & pepper. Set aside for 30 minutes or overnight in the refrigerator. Heat oil and cook chicken over medium heat until golden. Add tomatoes, onion, garlic, raisins, spices and water. Heat to boiling, reduce heat and let simmer 30-40 minutes. Remove chicken with slotted spoon. Add pineapple & ¼ cup of the syrup, heat to boiling. Pour over chicken and serve.

If you want flames, add rum to the pineapple mixture, let warm, REMOVE from the stove, ignite with long candle/barbecue lighter and spoon over chicken. Never – DID I SAY NEVER, EVER - ignite while still on the stove; this will remove your eyebrows, if you’re lucky, if not, it could quite possibly flambé your kitchen.

Cuban Black Beans & Rice

• 14 oz can black beans
• 1 large green pepper, diced
• 1 small onion, chopped
• ½ tsp crushed garlic
• ½ tsp crushed red pepper flakes
• 2 tbsp olive oil
• ½ cup wine vinegar
• 1 cup rice
• 1 cup coconut milk
• 1 cup water
• salt & pepper to taste

2 saucepans

Add black beans, pepper, onion, spices, oil & vinegar to saucepan. Bring to boil, reduce heat and simmer 20 minutes. In another saucepan, add rice, coconut milk, water, salt & pepper. Bring to boil, cover, reduce heat and let simmer for 20 minutes until liquid is absorbed.

Serve beans over rice.

Ensalada Cubana

• 2 large tomatoes, cut into wedges,
• 1 jar hearts of palms, drained
• 1 red onion, sliced
• ¼ to 1 tsp crushed red pepper
• ¼ cup olive oil
• ¼ cup red wine vinegar.

Toss together and serve.

Fried Plantain

Peel and slice two ripe plantains lengthwise, fry in butter and toss with either powdered sugar or brown sugar & cinnamon. If you can’t find plantains, you can use bananas – use 3 to 4 medium bananas.

Everything serves 4 generously.

Shopping List:

• 4 boneless chicken breasts or equivalent fillets
• 14 oz can diced tomatoes
• 2 onions
• 2 oz raisins
• 20 oz can chunk pineapple, in syrup
• 2 oz dark rum
• 14 oz can black beans
• 1 large green pepper
• 1 cup rice
• 1 cup coconut milk
• 2 large tomatoes
• 1 jar hearts of palms
• 1 red onion
• 2 ripe plantains

Also: limejuice, salt, pepper, olive oil, garlic, oregano, red pepper flakes, red wine vinegar

Chicken and Dumplings

Creamy Chicken & Dumplings

• 2 boneless chicken breasts
• 4 boneless chicken thighs
• 2 sprigs of parsley
• 2 stalks of celery, chopped, w/leaves
• 1 small onion, chopped
• 2 tsp salt
• ½ tsp pepper
• 32 oz chicken broth or water
• 1 tbsp flour
• ½ cup milk

dutch oven or large saucepan

Cut chicken into large pieces add all ingredients (except flour & cream), to saucepan bring to a boil, reduce to medium and cook for 20 minutes. Stir flour into cream, add to saucepan with chicken, bring to low boil, stirring constantly. Add dumplings.

Dumplings:

• 1 cup flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp vegetable oil

Mix together of dry ingredients, add milk and oil, stir just to moisten. Drop by spoonful into boiling chicken mixture (do this lightly, so they sit on top). Cover and simmer on med-low for 12-15 minutes. Remove dumplings with slotted spoon. Serve immediately.

A Mighty Diversion

I’m suppose to be getting work done, but Balloon-Juice is providing a mighty diversion.  John Cole, the lord and master over there, adopted a shelter dog this summer, to join his shelter cat.  Now he is sharing the stories of others in the Balloon-Juice community who took the plunge.  Pass the hankies and donate to your local shelter.  And if you have the room, think of bringing a furry friend home.

Another Animal Rescue Story

Here is another great story:

This is how I found Murphy, the Best Dog in the World. My kids and husband were ready for a dog long before I was. We already have two young cats, and my last dog was difficult to say the least. He was a shelter pup who turned out to have really dominant aggression issues—bit multiple people (including me) before we finally found the right training and routine for him. He never did become a lovey dog, and he was completely untrustworthy around kids, but we worked it out. However, that experience left me somewhat anxious about dogs—especially after we had kids.  More here, with pictures…

Zuppa Toscana for Mom

My mom is looking for my most recent potato soup incarnation (I have several).  So instead of just emailing it to her, I thought I’d write it here and share with everyone.

Zuppa Toscana

• 8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
• 6 green onions, chopped (including greens)
• 2 tsp crushed garlic, divided
• 6 medium potatoes, sliced thin (do not peel)
• 1 cup chicken broth (or equivalent)
• 6 cups water
• 2 cups milk
• 2 tsp to 1 tbsp dried basil, crushed
• 1/2 tsp crushed red pepper flakes
• salt & pepper to taste
• 1 cup spinach or kale, chopped
• grated Parmesan

Large dutch oven or saucepan

Heat pan and brown ground beef, onion and 1 tsp garlic.  Remove and set aside.  Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender.  Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald.  Just before serving, add spinach or kale and let simmer 2 minutes.  Serve with grated Parmesan.

 

 

Portuguese Beef & Pasta

I’ve posted this before, but worth a review as the holidays approach.  While I was home for the wedding, we had a lot of people we needed to feed quickly and easily. This is one of the recipes I made and then everyone could help themselves as they were hungry. I tossed the pasta with olive oil and put it in the refrigerator and left the beef simmering in the slow-cooker on low for the entire day. I must say, the longer it cooks, the better it gets. It was a hit with everyone.

Portuguese Beef & Pasta

• 1 lb round steak, cut into thin strips, remove excess fat
• 1 tsp salt
• ¼ tsp pepper
• 1 onion, thinly sliced (reserve ¼ for beans)
• 1 green pepper, cut into thin strips
• 1 tsp crushed garlic
• 6 oz can tomato paste
• 2-14 oz can diced tomatoes
• 1 cup water
• 1 bay leaf (remove before serving)
• ½ tsp crushed red pepper
• 8 oz dry macaroni**

Slow-Cooker and saucepan

Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.

Later I’ll post the Chicken and Dumplings we had.

Update:  I should have said, this serves 4, I doubled it for the family and it still fit easily into the slow-cooker.

Exhausted But Happy

The wedding is over and everyone had a great time.  Snow may delay my return trip, but I’ll deal with that when my head is clearer.  Since this is a food blog, figured I should write about the wedding food.  A very simple meal that was delicious.  Roast beef, green beans, mashed potatoes, gravy and cakes.  Lots of cakes.

This is one thing I like to stress when someone is unsure of their cooking skills and they ask my advice.  Simple is often the best.  Buy quality ingredients and you don’t need to doctor it with a lot of things to make is taste delicious.  A good cut of beef, slow roasted in a bit of spices, that compliment the flavors of the beef is all you need.  That doesn’t mean playing with spices, wines and other ingredients is bad.  What it means is, don’t be intimidated, thinking you need to have 25 ingredients to make a tasty meal.  Don’t use 5 spices, until you’re sure 2 won’t get you what you’re looking for.  Discover the natural taste of your main ingredients like fish, meats, vegetables, etc.  Once you have a good idea of that, then choosing flavors to compliment them will be much easier.

Then you’ll be more apt to experiment, like putting sweet with spicy, fruit with meats and understand which vegetables and fruits blend well together to give you a taste treat and which will not.

I haven’t given much thought to what this week will hold for recipes, but I did get promises from several friends and relatives at the wedding to submit some of their favorites to me, which I will post as they come in.  Until then….

Thursday Night Menu: Pico De Gallo Fish

I’m off with family, getting ready for my youngest brother’s wedding.  I’ll be the one in the pretty bridesmaid dress,  my 3-year-old niece and I playing princess in our matching dresses while mom and dad get hitched.  But I didn’t forget you guys.  I thought a fish recipe would be nice since we haven’t had one in a while.   This fish is courtesy of my friend Alton Gunn.

On the board tonight:

1. Pico De Gallo Fish
2. Rice
3. Tomato-Avocado Chutney
4. Fresh Pineapple w/Ice Cream

Pico De Gallo Fish

• 4 fish fillets (tilapia, catfish, haddock or other)
• Pico De Gallo seasoning*
• salt & pepper
• 1/4 cup fresh cilantro
• 1 lime, quartered
• olive oil

baking dish

Preheat oven to 400 degrees. Sprinkle each fillet lightly with Pico De Gallo, salt and pepper, place in a lightly oiled baking dish (or in foil if you want to grill it instead). Place cilantro and a lime slice on top of each fillet. Bake for 12-15 minutes, until fish flakes easily.

*or use chili powder and a touch of cumin.

Avocado-Tomato Chutney

• 2 avocados, cubed
• 2 tomatoes, cubed
• 1 cup cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp limejuice
• salt & pepper to taste

Mix all ingredients together & chill.

Hint: when cubing an avocado, it’s easiest if you cut it in half, remove the pit, slice lengthwise & crosswise without cutting the skin, then scoop out with a spoon. No peeling needed.

Shopping List:

• 4 fish fillets (tilapia, catfish, haddock or other)
• 1 cup rice (this would be a good time to try a new rice)
• Pico De Gallo seasoning
• Fresh cilantro
• 1 lime
• 2 avocado
• 2 tomatoes
• Fresh pineapple
• 1 quart vanilla ice cream

Also: salt, pepper, olive oil, lemon juice, limejuice

Rice Varieties

I used to have a cooking advice column and one of the questions I received was about rice varieties and how best to use them.  I thought I’d bring it over here for kicks.  Cooking rice is pretty easy, usually 1 rice to 2 water (or broth) ratio, but check variety to be sure, bring to boil, stir quickly, reduce heat to low, cover until all water is absorbed.  Most rices take 20 minutes, brown rice takes 40-45 minutes.  More on brown rice here.

Dear TaMara,

I’d like to try different types of rice, but I am unsure which rice compliments which foods. Can you tell me the differences between rice styles and how best to serve them? – Pat K.

Dear Pat,

Great question. I did a bit of research and this is the consensus. Which rice for which dish? Jasmine works best for Asian dishes. Arborio for Mediterranean, especially risotto, it absorbs lots of flavor. Basmati for Indian and Middle Eastern dishes. Though there are no hard and fast rules. Experiment with the flavors and see which you like when.

This is how each rice breaks down in flavor & texture:

Jasmine—A long grain white rice, delicately fragrant, soft, moist and slightly sticky, compliments any Asian dish.

Arborio -A medium grain white rice, with a chalky white appearance. It is this chalky area that makes this grain unique, allowing the grains to absorb unusually large amounts of liquid and hence flavor during cooking. This is also what makes it especially suited to risottos, paellas, dolmades and other Mediterranean dishes.

Basmati— An aromatic long grain rice that has the unusual characteristic of doubling in length but not width during cooking. This dry, separating grain is especially suited to Indian and Middle Eastern dishes, such as curries, pilafs.

Thanks for the question, I learned something new today myself.

TaMara

Microwave Myths and Popcorn Withdrawal

“Mom, I almost called you this week, because I forgot how to make popcorn.”  The reason is, I own neither a microwave or an air popper.  We had a good laugh as I relayed my popcorn adventures, which seems to be the final stop on my year without a microwave.

A year ago I became a household without a microwave.  I figured I’d last a month before I’d have to breakdown and get a new one.  But the month came and went and I found I did not miss it as much as I thought I would.  Reheating leftovers?  Quicker and more evenly heated in a small saucepan.  Cooking?  I never really cooked anything in one, so I didn’t miss that.  I mostly used mine for melting butter, reheating leftovers and making popcorn.  But for almost everything that I thought the microwave was quicker at heating, living without one proved it really isn’t quicker or easier.  So time went on and I never felt compelled to get a new microwave.

With one exception: popcorn.  I really don’t like air popped popcorn and microwave bags seemed quick and easy. Well, except when you burn the bag.  And I missed popcorn.  So last week I bought a bag of kernels, deciding I’d make it the old-fashioned way.  That was until I put the pan on the stove and realized I probably hadn’t made it this way in 30 years and had no idea how.  It wasn’t the ingredients:  hot oil, popcorn kernels, butter and salt.  But the proportions had me stumped.  A little research, a little experimentation and I now have the perfect bowl of popcorn.  And it is 10x better than any microwave bag.  So I guess it will be quite sometime before I become a microwave household again.

Perfect Popcorn for One

• 1 tsp vegetable oil
• 1 1/2 tbsp popcorn kernels
• 2 tsp butter
• salt to taste

2 qt saucepan

Put oil and 3 kernels of corn in covered saucepan with heat on high.  When 1 kernel pops, add remaining corn, cover, reduce heat to medium-high and shake constantly until popping slows to very far apart.  Turn off heat, add butter, cover again, shake up until you’re sure it’s done popping, add salt and pour into a bowl.  Makes about 2 cups.  If you’re making more, use a larger covered pot and keep the proportions: 1 tsp oil per 1 tbsp of popcorn kernels.