Condiments

            Condiments are a type of sauce and are made like sauces.  Condiments are used to add flavor to a dish or moisture to a sandwich.  We have already covered mayonnaise.  Condiments are often bought prepared and bottled, but many can be made at home. 

 

Dipping Sauce are also condiments.  Every culture has its own dipping sauces. They are used with vegetables to meats to sweets.  The right dipping sauce should enhance the dish, not cover it up.

 

Salad Dressings are sauces or condiments for salads. The purpose is to enhance the flavor of the salad.  But again dressings should not overpower the salad. 

 

 

This Week’s Challenge - Make a from salad dressing of your own creation

 

            Choose an oil, an acid, and seasonings for your dressing.  You may want to choose ingredients that you have never used or rarely use.   Think about how the flavors will go together.  Think about the salad.  I like to use walnut oil in dressings and you can complement it with walnuts in the salad.  You may want to use raspberry vinegar in the dressing and fresh raspberries in the salad.

 

Tip for this Week - Homemade is better

 

            Learning to make your own condiments, dipping sauces and dressings can be very rewarding.  You know exactly what goes into your sauce.  There is no need for preservatives and chemicals.  The taste is fresher and clean.  I think it is healthier to make your own. 

 

 

This Week in Punkin’s Kitchen

 

Papa’s Tartar Sauce

 

Baked cod with tartar sauce with
cauliflower and cheese and oven
roasted acorn squash and a dill pickle.

            This is great made with homemade mayonnaise.

 

1 C      Mayonnaise

1 T       Green onions, minced

1 ½ t    Dill pickles, minced

1 t        Sweet pickle juice

 

The Ingredients

1.    Finely mince all the ingredients and blend into the mayonnaise. 

 

Half a Kosher dill pickle, cut into strips

Dill pickle diced.




Green onions should be used, but I used
chives this time.

 

Add to the mayonnaise and stir to blend.

 

 

2.    It is best if this sets a little while before using. 

 

The finished sauce ready for the fridge.

 

3.    Garnish with a little chopped dill, if you like.

 

The completed dinner of baked
cod, cauliflower and acorn squash

 

Soup of the Week

 

            This is great to serve on St. Patrick’s Day.  What makes it Irish is the Irish beer and cheese. It is a sharp soup.  Serve it with more Irish beer and Irish Soda Bread, posted on March 12, 2016.

 

Irish Beer Cheese Soup

 

Irish Beer Cheese Soup, served
chunky with Soda Bread

32 oz              Irish beer, Harp’s is recommended (3 bottles)

12 oz.             Vegetable or chicken stock

1 T                   Onion powder

1 t                    White pepper

1 lb.                 Potatoes, peeled and diced

1 T                   Cornstarch

¼ C                 Water

1 lb.                 Irish cheddar cheese, grated

Salt and pepper to taste

 

The ingredients

1.    Add the beer, stock, onion powder and pepper to a large soup pot.

 

Beer, stock, onion powder, sand white
pepper added to the soup pot.

 

2.    Over medium heat bring to a boil.

3.    Add the potatoes and cook until soft.

 

Add the potatoes and cook until soft.

 

4.    Combine the cornstarch and water in a small bowl and add to the soup and reduce the heat.

 

Mix the cornstarch with the water and
let it stand a few minutes.  This should
remove lumps.  Add to the soup.

Cornstarch added.

 

5.    Add the cheese a handful at a time.

 

Cheese added.  At this point the
soup is ready to serve or it can be
 pureed until smooth just before serving.

 

6.    Ladle into serving bowl and serve with Irish Soda Bread.

I left this chunky and served it with soda bread.

 

 

Also this Week

 

            Lent started this week so for the next few weeks we will be looking at fish dishes and vegetarian food.  People celebrate Lent with different types of fasting.  I don’t eat meat on Friday and Wednesday.  I do have fish or vegetarian meals on those days.  I eat normally the rest of the week.  So I hope you look forward to more fish dishes and some vegetarian meals.

 

Happy Cooking!

 

The Menu

Now the theme and event has been decided.  The guest list compiled.  Attention can be turned to the food.  For me, this is the most fun part of the planning. 

 

Look at the theme first and make a list of some dishes that go with the theme.  Some people like to go with time tested dishes they are comfortable cooking and have a good success rate.  I tend to be very adventurous and often try recipes for the first time with guests.  My friends and family know me well and know that there will be something new on the table.  Sometimes I flop, but more often it works.  Learn from our flops.

 

Look at the guests list.  Do you know your guests’ food preferences and aversions?  Is there someone on the list with dietary needs?  Look over your menu and make sure there are choices to accommodate these guests.  You may want to add fresh fruit to the dessert, so that guests can choose between your scrumptious dessert with fresh fruit or just a bowl of fresh fruit.  

 

Next, look at the setting for the entertainment.  The food should fit the setting.  It should be easy to transport to the table and serve.  For example, it may be difficult to make spaghetti for a picnic.  It’s not impossible, but you would need to think also about serving, eating and clean up.   Think about how you will serve, clean up and entertain your guests.  Also think about timing.  You don’t want to spend all your time in the kitchen.  Timing can allow you some time with your guests.  I like to do as much as possible before hand.  I can sit with the guests and take a break before finishing the meal.

 

 

This Week’s Challenge – Plan an al fresca meal

 

            Although this is an Italian term, it means “in jail” and is not used for outside dinning.  In American is means outside dinning in the open air.  Your challenge is to plan and open air meal.  It can be an intimate dinner for two, a fancy picnic away from home, cook out on the patio or some other idea.  It can be as simple or elegant as you like.

 

Tip for This Week – Cucumbers

 

            Cucumbers are extremely healthy.  They are a cool summer crop that comes in three kinds, pickling, slicing and burpless.  There are also specialty cucumbers like lemon cucumbers. Cucumbers are only 8 calories for one half cup.  Cucumbers are usually eaten raw in salads and side dishes or pickled.  I use slicing cucumber the most. 

 

This Week in Punkin’s Kitchen

 

Zuni Rolls with Raspberry Chipotle Sauce

 

1 can              Prepared crescent rolls

6-8 slices       Havarti cheese or other cheese of preference

6-8 slices       Smoked turkey sandwich meat

                        Raspberry Chipotle sauce (store bought or homemade)

 

The ingredients

1.    Open the crescent rolls and lay it flat, keeping the dough whole.   (I like to make sure the perforations are together by slightly rolling the dough.)

 

 

Dough laid flat

 

 

2.    Lay a layer of the cheese over the dough, leaving a margin around the edge of the dough

I used Swiss cheese this time

 

 

 

3.    Top the cheese with a layer of turkey sandwich eat or use a lunch eat of your choice.  I sometimes use ham with or without the turkey.

 

Any lunch meat will work.

 

 

4.    Starting with the long side, tightly roll the dough in a cylinder and seal the seam and the ends.

 

 

The thinner the slices of cheese and
meat the easier it is to roll.

 

5.    Transfer the roll to a baking sheet lined with foil.  Making sure the seam is on the bottom.

6.    Bake according to the directions on the can of rolls.

 

This always a popular treat.n

 

 

7.    Remove the roll from the oven and allow it to slightly cool while your prepare the serving dish.

8.    Slice the roll in inching slices and arrange on a serving dish with the Raspberry Chipotle Sauce

 

Raspberry Chipotle Sauce

 

            Raspberry Chipotle Sauce can be found in stores in the condiment section.  You can make your own with fresh raspberries or frozen whole raspberries without sauce.  Based on the recipe from http://pickyourown.org/raspberry_chipotle_sauce.htm

 

The ingredients

1 C      Raspberries

½ t       Garlic Minced

½ T      Adobo Sauce

1 ½ T  Red wine vinegar

½ C     Sugar

1.    Puree the raspberries, garlic, chipotle sauce and vinegar.

Adobp sauce is a new ingredient for me.
It has chipotle chiles in the sauce and
packs a kick.

Raspberries, oven roasted garlic
and the Adobo sauce

 

2.    Sweeten to taste with sugar.

Pureed with the wine vinegar.

Add half the sugar and taste.  Add more
if needed.  Puree for a minute or two.

 

3.    Refrigerate for the sugar to dissolve before serving.

4.    Use as dipping sauce.  It is a good accompaniment to anything that your would serve a fruit salsa with, like chicken or fish.

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Zuni Rolls with Raspberry Chipotle Sauce

by Unknown July-11-2016

This recipe comes fro my niece and it is a huge hit every time it is served. There is room for creativity so experiment with your favorite cheeses and lunch meats. I have used this recipe as an appetizer or it makes a nice lunch with a side salad.

Ingredients

• One can Prepared crescent rolls
• 6-8 slices Havarti cheese or other cheese of preference
• 6-8 slices Smoked turkey sandwich meat
• Raspberry Chipotle sauce (store bought or homemade)

Instructions

1. Open the crescent rolls and lay it flat, keeping the dough whole. (I like to make sure the perforations are together by slightly rolling the dough.)2. Lay a layer of the cheese over the dough, leaving a margin around the edge of the dough.3. Top the cheese with a layer of turkey sandwich eat or use a lunch eat of your choice. I sometimes use ham with or without the turkey.4. Starting with the long side, tightly roll the dough in a cylinder and seal the seam and the ends.5. Transfer the roll to a baking sheet lined with foil. Making sure the seam is on the bottom.6. Bake according to the directions on the can of rolls.7. Remove the roll from the oven and allow it to slightly cool while your prepare the serving dish.8. Slice the roll in inching slices and arrange on a serving dish with the Raspberry Chipotle Sauce

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: one roll, 2-4 servings

print recipe

Raspberry Chipotle Sauce

by Unknown July-11-2016

This is my own version based on http://pickyourown.org/raspberry_chipotle_sauce.htm

Ingredients

• 1 C Raspberries, fresh or whole frozen without sauce
• 1/2 t Garlic Minced
• 1/2 T Adobo Sauce
• 1 1/2 T Red wine vinegar
• 1/3 C Sugar

Instructions

1. Puree the raspberries, garlic, chipotle sauce and vinegar.2. Sweeten to taste with sugar3. Refrigerate for the sugar to dissolve before serving.4. Use as dipping sauce.

Details

Prep time: 15 mins Cook time: Total time: 15 mins Yield: One cup

Easy Fruit Cobbler

 

1 C      Sugar                                    

1 C      flour                                       

1 t        baking powder

2 T       butter

½ C     milk

Pinch of salt

1 Can  Fruit, any berries (#2 can)

 

The ingredients

1.    Mix the dry ingredients together. 

Add the dry ingredients and mix to blend.
Add the soft butter and work into the
dry ingredients

 

2.    Cut in the butter and add milk to make a batter. 

 

 

 

Cut the butter into the dry ingredients
using a pastry blender or two
knives to cut the butter.

 



It should look like this.





 

 

 

 

 

 

 

 

 

 

 

 

 

 



Add the milk and the batter should
be lumpy.



 

 

3.    Turn the batter into a square 8” X 8” baking dish.

Prepare the baking dish and pour the batter in.
I doubled the recipe so this is a 9X13 pan.

 

4.    Dump the can of fruit, juice and all over the batter.  Do not use pie filling for this recipe.  Use canned fruit with juice or light syrup.  I usually make this with canned berries (Oregon brand).  If you like more fruit you may want to add more fruit.  This time I used canned peaches.

Pour the fruit over the batter and place
in a preheated oven.  The batter will rise
to the top

 

5.    Bake at 350 degrees until golden brown about 35-45 minutes.

 

Serve warm or cold with ice cream or
whipped cream

 

 

 

 

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Easy Cobbler

by Unknown July-11-2016

This has been a family recipe for over sixty years. It was my dad's favorite made with blackberries.

Ingredients

• 1 C Sugar
• 1 C Flour
• 1 t Baking Powder
• 2 T Butter
• 1 C Milk
• 1/4 t Salt
• One can, #2 Fruit in juice

Instructions

1. Mix the dry ingredients together. 2. Cut in the butter and add milk to make a batter. 3. Turn the batter into a square 8” X 8” baking dish.4. Dump the can of fruit, juice and all over the batter. 5. Bake at 350 degrees until golden brown 35-45 minutes.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 4-6 servings

 

 

 

 

Salad of the Week

 

Marinated Cucumbers with Onions and Mint

 

 

 

1/3 C   Rice vinegar

2 T       Mint, fresh chopped

1 ½ T  Sugar

1 ½ t    Honey

¼ t       Salt

1/8 t     Pepper, freshly ground

3 C      English cucumber, (1/4-inch-thick) slices

1 C      Vidalia or other sweet onion, vertically sliced

 

The ingredients

 

1.    Combine first 6 ingredients in a large bowl, stirring until sugar dissolves.

 

 

Thinly sliced cucumber
and red onion.

 

Chopped mint added.

 

 

2.    Add sliced cucumber and onion, and toss well.

3.    Cover and refrigerate at least 3 hours, tossing occasionally.

http://www.myrecipes.com/recipe/marinated-english-cucumber-onions

 



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Marinated Cucumbers and Onion with Mint

by http://www.myrecipes.com/recipe/marinated-english-cucumber-onions July-11-2016

This is from my recipes at http://www.myrecipes.com/recipe/marinated-english-cucumber-onions

Ingredients

• 1/3 C Rice vinegar
• 2 T Mint, fresh chopped
• 1 1/2 T Sugar
• 1 1/2 t Honey
• 1/4 t Salt
• 1/8 t Pepper, freshly ground
• 3 C English cucumber, (1/4-inch-thick) slices
• 1 C Vidalia or other sweet onion, vertically sliced

Instructions

1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. 2. Add sliced cucumber and onion, and toss well. 3. Cover and refrigerate at least 3 hours, tossing occasionally.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 6-8 servings


Happy Cooking