1st-in-cooking

Jumbuck Lamb

2006-12-22T07:27:00.001-08:00

Jumbuck Lamb –
Greatest Rack of Lamb Recipe from Down Under!

2 Lg. whole racks of lamb; boned and well trimmed.

3 T. crushed whole yellow mustard seeds (crushed in a pepper mill)

2 t. salt

2 t. freshly ground black pepper

2 T. clarified butter

1/2 c. dry white wine

2/3 c. beef stock

2 t. red currant jelly

3 T. softened butter

Sprigs of fresh watercress for garnish

Roll fillets of lamb in a mixture of the crushed mustard seeds, salt and pepper until very well coated.

Heat clarified butter in a large, heavy skillet and sauté the fillets of lamb over high heat for one minute on each side. Lower the heat and continue to cook for about 6 minutes longer, turning twice, until the lamb is just medium rare. Do not overcook. Remove the lamb from the skillet, transfer to a small platter and place in the oven to keep warm.

Pour off most of the butter from the skillet; add the wine and cook, stirring over heat until the wine is reduced to just 1 or 2 tablespoons. It will coat the bottom of the pan.

Pour in the beef stock, and continue cooking until the sauce in the pan is reduced by half to about 1/3 cup.

Lower the heat and add the currant jelly, stirring until it has completely dissolved. Still over a low heat, add the butter, bit by bit, swirling it into the sauce with a whisk. Add each piece of butter as the previous one dissolves. Do not allow the sauce to boil. The butter will thicken the sauce to a syrupy consistency.

Remove the lamb from the oven and cut into slices about an inch thick. You should be able to cut about eight slices from the fillet. Arrange the slices on a warm serving platter or on individual plates, spoon the sauce over and around the lamb, garnish with watercress and serve.

Serves 4.

Cheese Straws

2006-12-19T23:49:00.001-08:00

This recipe was adapted from THE ART OF LOW-CALORIE COOKING by Sally Schneider.

RECIPE INGREDIENTS:
	1/4 cup plus 1 tbsp. Romano cheese, finely grated
	1 tbsp. imported paprika
	1/2 tsp. freshly ground black pepper, or to taste
	1/4 lb. prepared puff pastry dough, defrosted according to package directions
	All-purpose flour, for dusting
	1 egg white lightly beaten with 2 tsp. of water

1. Preheat the oven to 400 degrees. Line two large baking sheets with parchment or waxed paper, cut so that 1 inch of metal is exposed at each end of the pan. In a bowl, combine cheese, paprika, and pepper, and set aside.

2. Place the puff pastry on a lightly floured work surface and dust. Roll the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick. Brush the dough with a little bit of egg wash. Sprinkle half of the cheese mixture evenly over the surface, spreading it with your fingers. Lightly flatten the dough with a floured rolling pin. Fold the rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by 10-inch rectangle. Brush the top with more egg wash; sprinkle half of the remaining cheese mixture over the surface, spreading evenly; roll lightly again. Turn the dough over and repeat the procedure on the other side.

3. With a long sharp knife, slice the folded dough crosswise into 20 1/2-inch-wide strips. Picking up one folded strip at a time, unfold it and place it across the prepared baking sheet, stretching gently so that the ends of the strip reach the exposed metal edges of the baking sheet. (Gently twisting the dough gives a rope effect.) To prevent the straw from curling while baking, press the ends firmly onto the baking sheet so that the dough sticks. Repeat with the remaining strips, spacing them 1/2 inch apart on each pan. (Unbaked strips can be left on their baking sheets, covered securely with plastic wrap, and frozen for up to two weeks.) Bake ten minutes or until golden brown. Makes 20.

CHICKEN TETRAZZINI

2006-12-19T23:43:00.001-08:00

1 to 1 1/2 lb chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
4 cups low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion, coarsely chopped
2 celery ribs, cut into 1-inch pieces
2 garlic cloves, smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6 tablespoons) unsalted butter
3/4 lb mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
2 tablespoons truffle butter* (optional)
1/2 lb spaghetti
2 lb chicken meat (from 2 cooked chickens), torn into 1-inch pieces
1 oz freshly grated Parmigiano-Reggiano (1/2 cup)

Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.

Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.

Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.

Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).

Cook spaghetti in a large pot of boiling salted water until al dente, then drain well.

Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.

Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

Cooks' notes:
• Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using.
• Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.

*Available at some specialty foods shops and D'Artagnan (800-327-8246).

Makes 6 servings.

WILTED GREENS

2006-12-19T23:38:00.001-08:00

WILTED GREENS

3 tablespoons butter
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
1 large bunch mustard greens, stems trimmed, leaves torn
1 10-ounce bag spinach leaves
1/3 cup chicken stock or canned low-salt chicken broth

Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

CHICKEN IN RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS

2006-12-19T23:37:00.001-08:00

6 tablespoons olive oil
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
2 cups dry red wine
1 1/4 cups chopped onions
6 large fresh thyme sprigs
3 garlic cloves, minced
2 teaspoons whole black peppercorns

1 tablespoon all purpose flour
1 1/3 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth

2 tablespoons (1/4 stick) butter
12 baby carrots, peeled
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks

Wilted Greens

Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.

Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.

Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)

Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.

Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

Grandma Marcus' Potato Pancakes

2006-12-19T23:34:00.001-08:00

"This is my grandmother's recipe. It's delicious." Jillian Marcus

RECIPE INGREDIENTS:
	1 egg
	2 onions, peeled and diced
	6 Idaho potatoes, peeled and diced
	1 tbsp. salt
	1/4 tsp. pepper
	1/2 cup matzo meal
	Oil for frying

1. In a blender, combine egg, half of 1 onion and 2 diced potatoes. Blend until gloppy. Pour into a large mixing bowl. Repeat until all potatoes and onions are blended. In another bowl, mix salt, pepper and matzo meal. Add matzo meal mixture to potato, egg and onion mixture. Mix well.

2. Pour enough oil into a large skillet to generously coat the bottom. Heat the pan to medium and add batter by spoonfuls; each pancake requires approximately 2 heaping tablespoons. Cook pancakes until edges are brown. Turn with a spatula and brown the other side. Remove from pan and place on paper towels to drain. Makes 6 servings.

Buffalo Chicken Bites

2006-12-19T23:33:00.001-08:00

The chicken is coated in spices prior to frying and is delicious on its own without any sauce--perfect for those who do not want the kick. To make this more of a meal, serve with mashed potatoes and a salad on the side--along with cut up carrots and celery sticks.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6

RECIPE INGREDIENTS:
	Sauce
	4 1/2 tablespoons unsalted butter
	1/2 cup hot sauce, such as Frank's Louisiana Hot Sauce or Texas Pete's
	1 tablespoon dark brown sugar
	1 teaspoon rice vinegar
	Seasoning
	3 teaspoons cayenne pepper
	1 teaspoon ground black pepper
	3 teaspoons Kosher salt
	1/2 cup flour
	Chicken Bites
	1 cup peanut oil
	1 1/2 pound boneless chicken breasts, cut into small bite-sized pieces
	Cut up celery and carrot sticks
	1 cup blue cheese dip or salad dressing

1. Make the sauce by melting the butter in a small saucepan over low heat. Whisk in the hot sauce, sugar and vinegar until combined. Remove from the heat and set aside. Taste and adjust seasonings, if desired. (Add melted butter for a mild flavor or add some Tabasco sauce to kick it up a bit.)

2. Make the seasoning by mixing together the cayenne pepper, black pepper, salt, and flour on a plate. Place chicken into flour and press down to adhere the flour. Place peanut oil in a deep fryer or skillet--over medium-high heat (375 degrees). Remove chicken from the flour, shaking off any excess and place in hot skillet, in a single layer without crowding. Fry, turning once until golden crisp on all sides, about 2 to 3 minutes per side, depending upon heat of the oil. The oil will get hotter over time, so the second batch will cook faster--adjust the heat accordingly. Remove the chicken from the oil and drain on paper towels. Repeat steps with remaining chicken.

3. If you would like to keep some chicken plain, set those pieces to the side. Transfer the remaining chicken to a large mixing bowl, pour the sauce over the chicken and toss until coated. Pour off and reserve excess sauce. Serve chicken bites with cut up celery and carrot sticks and blue cheese dip.

Pierogies With Pizzazz

2006-12-19T23:30:00.001-08:00

Although this hearty, warm-the-soul appetizer looks a bit labor-intensive, fear not: the pierogies (the half-moon-shaped dumplings that are a Polish specialty) can be found ready-made in the frozen-foods section of many supermarkets.

RECIPE INGREDIENTS:
	2 (16.9-ounce) packages frozen potato and Cheddar cheese pierogies (there are 12 pierogies per package)
	3 tablespoons olive oil
	1/2 teaspoon dried rosemary or thyme
	1/4 teaspoon salt
	1/4 teaspoon pepper
	1/2 cup chive-flavored cream cheese
	1/4 cup finely chopped sun-dried tomatoes
	1/4 cup finely chopped green or black olives
	2 tablespoons finely chopped fresh basil
	or parsley

1. Boil the pierogies according to the package directions. Drain thoroughly.

2. Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.

3. Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.

4. Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.

Tobago--News---What's cooking for Christmas?

2006-12-16T02:05:00.000-08:00

What's cooking for Christmas?
By: KEITH SMITH

As yet, I don't have the hard evidence but I am willing to bet that the Tobago to Trinidad carnival trek is reversed for Christmas.

Don't get me wrong. I don't mean that come Carnival the whole of Tobago is emptied only that a lot of Trinidadians, come Carnival, come to Trinidad to play mas or whatever mostly the young, I guess, who want to party in the Trinidad excitement, "wildness" some of the grown-ups might sniff and not without reason, let me tell you.

Of course, there is some Trinidad to Tobago movement, not every Trinidadians able to stand the clamour of the Trinidad and Carnival, Tobago's being somewhat more understated, to put it mildly and, besides, if you decide that Carnival is a time to rush off the beach why stay in Trinidad if you could make it to Tobago, not even "Maracas" the equal, say, of Store Bay.

Still for a lot of Tobagonians, as I said, Trinidad is the place to be. Not Christmas, though. Although, perhaps, I should explain here that the Tobagonians I am referring to are those who, through family ties or whatever, remain rooted in Tobago whatever the necessity of being in Trinidad where their jobs are but families aren't.

And what is Christmas without family? Not that many Tobagonians do not become integrated in Trinidadian families through marriage, say, the mix-up, I think being a classic case study of how two sets of islanders could, in time, become one, this mixing and matching being the reality whatever the existing political need for us to devise a settled set of arrangements to enable Tobago not only to retain its identity but to run most of its affairs in accordance with its own image and likeness.

All this, Tanty Judith, as a way of asking you why you have never invited me to spend Christmas in Carnival which, I hear tell, has an identity and fervour of its own.

Along with the invitation could come a letter from you detailing the particular delights of a Tobago Christmas which I promise I will publish if you so like.

Please, tell me, there is no turkey to be had within 10 kilometres of Lambeau or Charlotteville, for that matter.

Turkey is overrated, I find, as many Europeans find also although, in their case, they are talking about Turkey, the place, the contention simmering over that country's bid to join the European community what with its questionable, again to put it mildly, human rights record to say nothing of its Islamic identity not squaring with Europe's Christian one not, mind you, that Europe is not becoming more and more secular-to the despair of a succession of Popes-with every passing year.

But to get back to turkey. The bird, that is. What is this ceremony attendant, not only here but elsewhere, on this pallid poultry that never seems to get beyond a certain level of dryness Perhaps, I should pause here to tell you, Tanty, that the one exception I know is the twin turkey legs sent to me from America, every Thanksgiving for the last five years, by a family whom I have never met, the turkey connection resting entirely on close working colleagues of mine who see to it that the said legs come, the American half of their family more than willing to share with their Trinidadian family's friend a taste of turkey, American or at least Trini-American style.

They are the only people I know who manage consistently to bake a palatable bird not that I, myself, have not attempted any number of remedies including rubbing it, before roasting, with slices of apple or, as an advised alternative, injecting it with apple juice beneath its skin, the damn bird resisting all my efforts at softening, sitting there in the dish and, for all I know, inwardly grinning glad to get its own back, for all I know, on those who have cut short its life although what is the bloody use of a live turkey I don't have the slightest idea.

So it is with the coming Christmas turkey, in mind, that I await your invitation to spend this Christmas in Lambeau where I am sure the meats in every household will be just dripping with sustenance, soft and melting to the teeth-touch, all cholesterol thoughts blown to sea by the wings of the Yuletide wind.

USA---News---Good old American cooking

2006-12-16T02:00:00.000-08:00

Good old American cooking
Vinsetta Grill scores with burgers, ribs

BY EMILIANA SANDOVAL
FREE PRESS STAFF WRITER

If you've driven Woodward between 11 and 12 Mile, you've probably noticed the Vinsetta Grill's ultracool neon sign sitting atop the one-story building on the road's east side. You might also have noticed that the restaurant's parking lot is perpetually crowded.

That's because Vinsetta's is one of those casual, friendly neighborhood spots that becomes a reliable favorite.

Owners Michael and Tracy Papa opened Vinsetta Grill -- it's at the corner of Woodward and Vinsetta -- 13 years ago. The dicor is understated and comfortable, with tables, cozy booths and a separate bar area. There's no swanky or exotic food -- just good old American classics like burgers, sandwiches and ribs. The portions are generous and everything is made in-house.

The menu proclaims that the kitchen uses zero trans-fat fryer oil, and we figured that was an excuse to start off with some fried foods, such as the half onion loaf ($3.99). It's a tangle of thick, hot onion rings shaped into a rectangular loaf, served with the house barbecue sauce. The onions were still crisp, the way they should be. Also pleasant was the fifty-fifty, half an order of sweet potato fries and half an order of onion strings ($5.49). These onions were cut into thin ribbons and fried until crunchy, offering nice balance to the thicker, softer sweet potato fries. The spinach and artichoke dip with cream cheese, provolone and Parmesan ($7.99), was more spinach-y than cheesy, making it a little bland.

A friend had recommended the beer-battered, deep-fried cod filets ($12.99). The firm, flaky filets tasted fresh and were expertly fried. The grilled shrimp on a skewer with bell peppers and red onion ($16.99) were also fresh, plump and firm.

Vinsetta bills itself as "the place for ribs," and the ribs are very good. The star-studded sampler platter ($17.99) offered all four kinds: baby back ribs and a beef rib in original barbecue sauce, St. Louis-style spareribs brushed with sweet hickory sauce and Mexican red-hot spareribs in a five-pepper sauce. The original sauce, delightfully tangy with a hint of heat, came out on top. The sweet hickory sauce was pleasant but the red-hot sauce wasn't hot at all. The baby backs and spareribs were tender and meaty, but the beef rib had way too much fat.

All entrees come with two sides. Skip the anemic-looking corn on the cob and go for the crunchy, clearly homemade coleslaw or sweet ranch-style beans. The side salad ($2.49) was large but unremarkable.

Ordering a hamburger is quite a production. You fill out a little sheet specifying your choice of meat (beef, turkey, veggie or chicken), and how big you want it. Then you customize it, choosing from 10 cheeses, 20 regular toppings, 11 premium toppings, 18 sauces and three kinds of buns. If you like dried cranberries, sundried- tomatoes, a fried egg, chablis mushrooms, caramelized onion marmalade or peanut sauce on your burger, you're covered. After starting and discarding three order sheets, we choose 2/3 of a pound of beef, medium-well, smothered in Tillamook cheddar, hickory smoked bacon and sweet barbecue sauce ($9.99). It was one of the juiciest, most perfectly cooked burgers we've had in a long time.

You shouldn't leave just a little room for dessert -- you'll need a lot. The scoop of vanilla ice cream in the Sanders hot fudge crhme puff ($6.49) was as big as a softball. Also oversize was the dense, luscious carrot cake ($6.49). Michael Papa says desserts, like everything else, are made in-house.

On all visits, the waitstaff was genuinely friendly, and constantly on the go. Servers must get quite a workout. Vinsetta's doesn't take reservations, so expect a short wait at peak hours, especially if you've got a large group. Starting Jan. 1, the restaurant will be nonsmoking, making it an even more pleasant place to be.

Contact EMILIANA SANDOVAL at 313-222-6428 or sandoval@freepress.com.

Recipe--Turkey Divan Strata

2006-12-10T13:55:00.000-08:00

Turkey Divan Strata

Ingredients:
48 TRISCUIT Crackers, divided
1 pkg. (10 oz). OSCAR MAYER Oven Roasted Turkey Breast, chopped
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 jar (4 oz.) sliced mushrooms, drained
1 jar (2 oz.) sliced pimientos, drained
1 pkg. (8 oz.) KRAFT Swiss Cheese Slices
5 eggs
3 cups milk

Preparation:

ARRANGE 24 of the crackers on bottom of greased 2-quart baking dish. Cover with layers of turkey, broccoli, mushrooms, pimientos and cheese; top with remaining 24 crackers.

BEAT eggs and milk with wire whisk until well blended; pour over layered mixture. Cover. Refrigerate at least 6 hours or overnight.

PREHEAT oven to 350°F. Bake, covered, 1 hour 10 minutes or until center is set. Let stand 10 minutes before serving.

Prep Time: 25 min

Recipe---GINGER SPICE COOKIES

2006-12-10T13:48:00.000-08:00

GINGER SPICE COOKIES

Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.

2 cups all purpose flour

2 1/2 teaspoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon salt

3/4 cup chopped crystallized ginger

1 cup (packed) dark brown sugar

1/2 cup vegetable shortening, room temperature

1/4 cup (1/2 stick) unsalted butter, room temperature

1 large egg

1/4 cup mild-flavored (light) molasses
Sugar

Preparation

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Makes about 30.

Bon Appétit