Eating Sicily

Sorry about not posting recently, but I was eating my way around Sicily.  We arrived in Catania, Sicily on May 20th and departed on June 2nd.  We had a wonderful trip.  To all the Sicilians who shared their culture with us, thanks.  I hope when you to travel to the US, we will show you the same hospitality. 

Over the summer, I will be sharing some of my favorite Sicilian recipes on this blog.  I had some very good and memorable foods. 

I must say Sicily had the most beautiful and biggest garlic bulbs I have ever seen.  If only I could have brought a few back to the states.

Eggplants, well, I think Sicilians have mastered using eggplants.  We saw variety after variety of eggplants.  We had eggplant lasagna, eggplant roll-ups, ricotta cheese sandwiched between eggplant slices.

Veal Involtini - essentially this is meat rolled around breadcrumbs and either fried, baked or grilled.  These were very thin slices of veal.  This dish makes good use of breadcrumbs and a small amount of meat.

 

And, finally dessert.  Most desserts tended to be lighter and refreshing. 

If you've got a favorite Mediterranean recipe, let us know.  But check back over the summer and see what is happening as a result of my trip. 

Oh, the Joys of Jell-o

Back in the dark ages, when I first started cooking, I purchased The New Joys of Jell-o Cookbook.  Think I paid a dollar for it.  Making jell-o, for whatever reason, fascinated me.  There was just something about sucking jell-o through my teeth.  Come on, admit it, you did it too.

My mother made jell-o on Sundays.  Why?  I don't know.  Maybe, jell-o was just that special.  It seems that most of my students purchase jell-o already made.  I'm sorry, but some things I just need to make myself.  Jell-o is easy to make, hot water, cold water and a package of jell-o.  However, you do need to plan ahead.  It's got to chill in the refrigerator.

Jell-o or gelatin is actually an animal protein, made from collagen.  Have you ever noticed that meat drippings become jelly-like when cooled?  Well, that's jell-o or as it is scientifically called, gelatin. Since it is low in the essential amino acid, tryptophan, it is an incomplete protein.  When jell-o cools, it actually forms a protein gel.  Although we think of jell-o for desserts only, gelatin is used frequently in the manufacture of food, such as, marshmallows, yogurt, ice cream and cream cheese. 

In it's early history, jell-o was made the well-to-do.  Because to make jell-o, you needed a refrigerator or icebox.  To purchase a refrigerator or icebox, you needed to have money.  Thus, jell-o was made by those with money. 

Now that jell-o (and refrigerators) are available to the masses, why not make a simple dessert of jell-o.  With a little planning, your dessert will be ready when you are.

Discovering Yogurt

I remember when I first tried yogurt.  My college roommate introduced me to it.  Until then, I had never seen nor heard of yogurt.  In the late 70's and early 80's yogurt was still a relatively new thing in the United States.  There were only a few companies that made yogurt and it was mostly flavored and contained added sugar. 

Fast forward to the 21st century and I am still eating yogurt.  I no longer consume much of the fruit flavored sweetened types.   I now purchase plain yogurt.  Before all of you true yogurt consumers get too happy, I do add stuff to plain yogurt.  I prefer homemade jam or honey, granola and maybe fresh fruit.  I saw a colleague do this and thought nothing about it.  Later another colleague told me about adding stuff to plain yogurt and I turned up my nose.  Her comment, "Don't knock it, 'til you've tried it".  Being the foodie that I am, I could not resist the invitation.  I tried it and was hooked.  The flavored sweetened varieties are good, but I now prefer plain yogurt with my additions.

There is a lot of scientific evidence supporting the consumption of yogurt and other fermented dairy products. 

Most yogurts provide the body with 'good', 'beneficial' or 'friendly' bacteria.  Research shows that 'good' bacteria may help with lactose intolerance, constipation, diarrhea, and colon cancer.  You may hear the term "probiotic" when referring to yogurt.  Yogurts that contain probiotics will have the statement, "live and active cultures" on the label.  The benefits of probiotics are specific to certain strains of bacteria. Most yogurts will also state which specific bacteria were used, such as, Streptococcus thermophilus and Lactobacillus bulgaricus. 

In order for bacteria to have probiotic benefits, they must survive the digestive system and colonize in the intestines.  Under normal conditions, good bacteria outnumber the bad, making the intestinal tract less hospitable for harmful bacteria.  In addition to its probiotic benefits, yogurts are made with dairy products and are a good source of protein, calcium, vitamins B₂ and B₁₂, potassium, and magnesium.

Yogurt - My Way

Serves 1.

6 to 8 ounces plain yogurt
Jam, 1 to 2 tablespoons or honey
Granola, about 1/4 cup.

Combine and enjoy for a healthy, breakfast, lunch or snack.

Reese's Tater Tot Casserole

For a long time, no one seemed to cook.  I knew people who even bragged about how they could not cook.  We were proud of our inability to prepare a few simple dishes.  Then along came Martha Stewart and Food Network.  And all of a sudden, cooking was back in vogue.  Thank God! 

Somewhere along the way we seem to have forgotten about the shear joy of sharing a meal with people we care about.  A lifetime of memories are made in the kitchen and at the table.  Sharing a meal is often where we learn the art of conversation and manners.  It is where we pass on values and traditions. 

Cooking may seem frivolous in a time-crunched society, but cooking stimulates creativity.  The late Julia Child believed that food is more than sustenance and children must be taught that cooking is akin to art.  Cooking is as creative as music, drawing.  Cooking helps children learn to love food - children should experience food hands on.  Research shows that hands-on cooking is a great way to improve mealtime practices and eating habits of children.  They need to taste, to touch, smell and listen to food. 

But enough with all the soft, feel good and scientific stuff, cooking and eating are just plain fun. 

Tater Tot Casserole is a favorite of a colleague's daughter.  Her favorite thing about this casserole is lining up the tater tots exactly the same.  Her mother says that even though the recipe states to dump it all together, it actually cooks better when the tater tots are "lined up". 

Tater Tot Casserole

Serves 8 to 10.

Ingredients:

1 package (32 ounce) tater tots, thawed
2 cups (8 ounces) American or Cheddar cheese, shredded
1 can (10¾ ounce) condensed cream of chicken soup
1 cup sour cream
½ cup onion, finely chopped
¼ cup butter, melted
½ teaspoon black pepper
1 cup corn flakes, crushed
1 Tablespoon butter, melted
Cooking spray

Directions:

1.  Coat a 9 X 13-baking dish with cooking spray.  Place tater tots in baking dish; set aside. 
2.  In a large mixing bowl, combine cheese soup, sour cream, onion, butter, and pepper.  Pour over tater tots.  (If desired, casserole can be assembled up to this point and refrigerated.)
3.  Toss together cornflakes and one tablespoon of butter.  Sprinkle over casserole.  Bake in a 350F oven for about 1 hour or until casserole is golden brown.

To make this dish a little healthier, use reduced fat cheese and sour cream.

Quench Your Thirst

I am one of those people who does not like to drink water.  Yes, I teach in a nutrition department and I do not like to drink water.  There! I have admitted it!

However, I have also learned that I need to drink water.  So drink I do.  I find that if I add something to water, it becomes more like a beverage and can be quite enjoyable.  When I was a poor and broke graduate student, I used bottled lemon juice.  Occasionally, I reach back for the lemon juice.  Hey, old habits die hard.

Since I am from the south, I am also a semi-reformed Coke-a-holic.  Yes, I have been trying to kick the habit for several years.  Now I am down to less than one (12 ounce) can per week.  To help me drink water and fight my Coke habit, I have started making flavored water.  I start with a simple syrup (sugar and water) and add a few extras, like fruit, ginger, citrus zest.  In addition to using these syrups for water, they can also be used to sweeten lemonade and ice tea. 

Simple Ginger Syrup

Makes about 2 cups.


Ingredients:
1 cup water
1 cup sugar
1 piece (about 4 ounces) ginger 

Directions:
1.  Bring water and sugar to a boil in a small saucepan, stirring to dissolve sugar.
2.  Peel and coarsely chop ginger.  (You should have about ½ cup ginger.)  Add ginger to syrup.  Remove from heat, and let steep for 30 minutes. 
3.  Strain syrup to remove the ginger.  Store in an airtight container.  Refrigerate up to one month. 


Raspberry-Lemon Syrup

Ingredients:
1 cup water
2 cups sugar
Zest of 2 lemons
1 (10 ounce) package raspberries

Directions:
1.  Bring water and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
2.  Add lemon zest and raspberries.  Refrigerate for 24.  Strain the syrup.  Store in an airtight container. Refrigerate up to one month.
Note:  For extra tartness, use the juice from one lemon.


Carrot-Ginger Elixir

Serves 4. 


Ingredients:
⅓ cup brown sugar
2 Tablespoons chopped peeled ginger
1 cup carrot juice
½ cup fresh lime juice

Directions:
1.  Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. 
2.  Remove from heat; let steep for 10 minutes.  Strain to remove ginger.  Cover and chill syrup. 
3.  Combine syrup, carrot juice and lime juice.  Divide among four glasses and serve.

Source:  Bon Appetit, April 2012

For addtional syrup recipes check out the Dallas News site.

Strawberry Shortcakes

I don't know where or when strawberries and shortcakes got together.  But like all classics, strawberry shortcakes have never gone out of style.  And numerous imitations has come along - like peach shortcake, mixed berry shortcake, and summer fruit shortcake. 

I remember my first introduction to strawberry shortcakes.  My mom asked her grocer what those little cakes were for.  He explained that they were used to make strawberry shortcakes.  Her version was that little Hostess sponge cake.  But now, there is a whole assortment of cakes that one can use, sponge cake, biscuit, and angel food cake.  They can be dressed up with real whipping cream or mascapone cheese.  With the use of whole wheat flour and reduced or nonfat whipped cream, strawberry shortcakes are quite healthy.

Whatever your choice of ingredients, now that spring is finally here, give strawberry shortcakes a try.  You may just stir up a few childhood memories.

Strawberry Shortcakes

Serves 6.

Ingredients:
1 pound strawberries, sliced
¼ cup sugar, optional
1/3 cup oatmeal, old fashioned or quick
2 cups baking mix, such as Bisquick
3 Tablespoons sugar
½ cup milk
¼ cup butter or margarine, melted

½ cup whipping cream

Directions:

1.  Preheat oven to 425°F.

2.  In a large bowl, mix strawberries and ¼ cup sugar; set aside.

3.  Place oatmeal in a food processor or blend and pulse until oatmeal is finely ground.  In a medium bowl, stir oatmeal, baking mix, 3 tablespoons sugar, milk,and the butter until a soft dough forms.  On ungreased cookie sheet, drop dough by 6 spoonfuls.

4.  Bake 10 to 12 minutes or until golden brown.  Meanwhile, in a small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

5.  Split warm shortcakes; fill and top with strawberries and whipped cream.

One of my colleagues may her strawberry shortcake with real half & half.  Since she was so proud of it, I thought I would show it.

Thanks for stopping by and trying the shortcake.

Your Lucky Little Easter Bunny

In a few days Easter will be arriving.  If your little Easter bunny gets lucky during the hunt and you have way too many hard boiled eggs, this post is for you. 

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce - I first heard about this recipe from the public radio show, The Splendid Table.  I thought it sounded interesting and maybe I could work it into an Easter blog.  I liked the recipe because I saw it as a slightly different take on deviled eggs.  Someone else stated that it's a potato salad with lettuce.  My foodie colleague stated that this would be good with salmon. (We are a nutrition department and lately we've been hooked on salmon.) Since I agreed with her, I also added salmon.

I also decided to put mine together differently than the original recipe.  First, I grilled the salmon and brushed it with the sauce during the final few minutes of cooking.  I also cut the potatoes in quarters and coated with the sauce.

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce

Serves 4 to 5.

Ingredients:

Dill Mustard Sauce:
(Makes about 1½ cups)


1 garlic clove, minced
3 Tablespoons minced onion

¼ cup white wine or apple cider vinegar
2 Tablespoons sugar, or more to taste
3 Tablespoons extra-virgin olive oil
½ cup coarse grain mustard
2 Tablespoons mayonnaise
⅓ to ½ cup chopped fresh dill
Salt and pepper, to taste

Salad:
1 pound salmon fillet
8 large hard-cooked eggs, peeled and cut into 4 wedges each
1 pound small red-skinned potatoes
4 to 6 cups red leaf lettuce
Directions:


Dill Mustard Sauce
In a medium bowl, blend together the garlic, onion and vinegar.  Set aside.  In a separate bowl, combine, sugar, olive oil, mustard, mayonnaise, and dill.  Slowly add in vinegar mixture.   Add salt and pepper to taste.  Sauce can be made up to 3 days ahead and refrigerated. 


Salad
1.  Coat salmon with olive oil. Grill or broil until fish flakes with a fork.  Brush with sauce during the final minutes of cooking.  Set aside.
2.  Cook eggs, peel and quarter.
3.  Cook potatoes.  When potatoes are cool enough to handle, cut into quarters.  Coat warm potatoes with about ¼ cup of mustard sauce.  Set aside.


Assembling the Salad
1.  Place lettuce down the center of a large platter.  Place salmon and potatoes on platter.  Depending on the size of your platter, eggs may need to be placed on other ingredients.
2.  Drizzle with mustard sauce and serve.