Queen of Pies’ Strawberry Rhubarb

One true statement: My mom can bake. Cakes, cookies, bread and especially pie. Awesome pie. As mentioned on numerous occasions, Dom is a bonafide pie fanatic and connoisseur making him distinctly qualified to dub Lou (my mom) the “Queen of Pies.” Much to Dom’s chagrin, I did not inherit Lou’s innate talent for fruit-filled crusts. Knowing this, my mom has always had pie on hand when we visit and one in hand when she came to our home; blackberry-raspberry in June, blueberry in July, apple in September, pumpkin in October, lemon meringue in January, and strawberry-rhubarb in April.

With Lou now living in Iowa, Dom’s pie consumption has fallen dramatically. With uber-fresh rhubarb and just-picked strawberries it was imperative to work in a pie tutorial (and subsequent “testing”) while she was in-town. So following the queen’s meticulous instructions, I duplicated her tart-sweet creation which apparently passed muster as it was wolfed down in record time. (Sonny, who has inherited Dom’s penchant for pie, had a slice for breakfast lunch and after dinner!)

• 1 cup sugar
• 1/3 cup flour
• 3 cups rhubarb, chopped
• 3 cups strawberries, cleaned and macerated (or frozen in syrup)
• 1 deep dish pie crust

If you are using fresh strawberries these will need to be hulled, cut and macerated (with an additional cup of sugar.)

Preheat oven to 425 degrees F. Rinse and trim the rhubarb stalks and chop into ¼-inch pieces like you would celery. Place the chopped rhubarb in a large mixing bowl and add sugar and flour and toss to fully coat. Add the macerated strawberries and toss gently to combine.

Pour rhubarb-strawberries mixture into the deep dish pie shell. Top with a lattice crust and crimp the edges together. Put pie on a foil-lined baking sheet to prevent drips and place in the preheated oven. Bake for one hour. Remove pie from oven and allow to cool before serving. The juices will retreat and thicken as the pie cools.

An Assemblage of Asian Grilling Sauces

Cooking over an open fire was integral to traditional Asian life long before Columbus discovered America. Grilling isn't just for haute dining. Many Asian cultures traditionally cooked without  ovens, relying instead on fire to roast and caramelize foods. For example, yakimono, literally meaning "grilled things,” is one of the focal points of Japanese cooking. The secret to the Asian grilling is partially grilling the meat before coating it with sauce. In this way, you grill the protein and then the sauce produces a double-caramelized, charred crust.

There is a wide variety of pre-made grilling sauces used for different types of meat and dishes that can be found in specialty stores or in the International section of many grocery stores. Making your own sauces to your specific taste is always a preferable option!

Yakitori Sauce
1 cup chicken broth
1 cup mirin (seasoned rice vinegar)
1 cup soy sauce
½ cup sake
1 tablespoon packed brown sugar
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
Crushed red pepper, to taste

Add broth and all other ingredients to a saucepan and bring to a boil over high heat. Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Let the liquid come to room temperature and use to baste meat.

Teriyaki Glaze
1/4 cup soy sauce
1/2 cup water
2 tablespoons mirin
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, minced
1/3 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup cold water

Mix soy sauce, ¼ cup water, mirin, ginger, garlic, and brown sugar in a medium saucepan and heat over medium-low heat.  In a separate bowl or cup, mix the cornstarch and cold water and dissolve before adding it to the sauce in the pan. Heat until the glaze thickens to the desired thickness. If it gets a bit thicker than you had planned, you can add some more water to thin it.

Duck Sauce
1/2 cup peach or apricot preserves
1/4 cup white vinegar
1 tablespoon grated ginger
1/3 cup finely chopped scallions

Combine the preserves, vinegar and ginger and heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat and stir in the chopped scallions. Will keep in the refrigerator for up to 2 weeks.

Asian Orange Marinade
1/3 cup soy sauce
1/3 cup honey
3 Tablespoons red wine vinegar
1 Tablespoon white sugar
1 Tablespoon grated fresh ginger
2 cloves garlic, minced
1 ½ cup beef broth or orange juice

This was my grandmother’s favorite marinade for beef and ribs. Marinate meat for at least 2 hours or overnight. Cook meat at 325 degrees F for one hour. To use marinade as a basting sauce, place in a sauce pan and bring to a boil before use.

Korean Barbecue Sauce
1 cup sugar
1 cup soy sauce
1/2 cup water
3 tablespoons white vinegar
1 1/2 cups Gochujang (Korean Red Pepper Paste)

Add all of the ingredients into a large mixing bowl and stir together using a whisk. Whisk thoroughly until the sugar is completely dissolved. Transfer to a storage container and label with the date before refrigerating. This sauce is best used to coat cooked flank steak before serving.

Oriental Mustard Sauce
1 cup vinegar
1 cup sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon dry ginger powder
1 tablespoon dry mustard

Bring vinegar, sugar, salt and soy sauce to a boil in a large saucepan. Combine cornstarch and dry mustard in 1/2 cup cold water. Stir in to vinegar mixture and heat until it thickens; stirring constantly. Stir in ginger and let cool before using. This sauce works particularly well with fish.

Vidalia® Onion Season Brings Tears of Joy

This post was originally written for inclusion on the Virginia-Highland Civic Association website on April 17, 2013:

Spring in Georgia brings with it the highly anticipated Vidalia® Onion season. Named as the official State vegetable in 1990, the Vidalia onion is a sweet onion of hybridized Granex parentage (or other similar varieties). Only onions grown in a production area defined by Georgia and U.S. law can be labeled as “Vidalia Onions.” Due to the low amount of sulfur in the soil, the onions grown in the region near Vidalia, Georgia are unusually sweet and mild. Vidalia® onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs revered by chefs and cooks throughout the world. They are treasured not only for their size and their mild, sweet taste, but for their nutritive merits. They are low in calories, low-fat, low-cholesterol, sodium-free and packed with Vitamin C.

To celebrate the opening of Vidalia® Onion season, a four-day festival featuring a parade, arts & crafts, Miss Vidalia Onion Pageant and fireworks is held each year. The Vidalia® Onion Festival has been recognized by MSNBC as one of the “Five Don’t-Miss Festivals Across the U.S.” For the second year, the festival also included the Golden Onion Chef Competition.

The Golden Onion is a professional cooking competition in which 12 challengers display their skills and creativity. The 2013 roster included competing chefs from the mountains to the islands, from fine dining to casual eateries represent a cross-section of Georgia restaurants and cuisine. They were given one hour to prepare and present dishes featuring Vidalia® onions. Chef Daniel Chance of nearby Campagnolo Restaurant + Bar whose winning dish was a Scallop-Stuffed Vidalia® Onion with Onion Puree and Pickled Onion topped with fresh raw Vidalia® Onion, says “the flavor of the Vidalia® Onion is one of the few that can stand on its own or elevate any dish.”

For those Georgia natives who prefer to enjoy the illustrious state vegetable in its least assuming glory, fried onion rings are the way to go. These crispy-on-the-outside, sweet-on-the-inside rings have an extra crunchy coating.

Buttermilk Onion Rings

• 2 large Vidalia® onions (or other sweet onions)
• 1 quart peanut oil
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 4 cups all-purpose flour
• 1/2 teaspoon cayenne powder (optional)

Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, and remove the slick thin membrane covering the inside of each ring.

In a heavy skillet over medium heat, or in a tabletop deep fryer, heat the oil to 375 degrees F and then line a baking sheet with paper towels and set aside.

Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne (if using). Place the buttermilk in a large baking dish and season liberally with salt and pepper as well.

Work in batches, dredging some of the onion rings in one of the flour dishes and tap off the excess. Next, dip the rings in the buttermilk allowing the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off any excess and transfer the batch of coated rings to the hot oil.

Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a wire skimmer and drain on paper towel-lined baking sheet. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot with your favorite sauce or dip like Thai sweet chili sauce, horseradish cream, steak sauce or just plain ketchup.

For those of you die hard onion fanatics, make plans to travel to Vidalia this weekend for the 36th Annual Vidalia Onion Festival. Saturday’s events include an Air Show, Arts & Crafts Fair, Carnival, Onion eating contest, and the Charlie Daniels Band in Concert. For details, directions or tickets, visit http://www.vidaliaonionfestival.com.

Deep Roots Jambalaya

Jambalaya, a name that is just as interesting as the recipe itself, is a southern coastal recipe with a history that has deep roots within the history and development of much of the Southern Gulf and Caribbean regions of the United States. The origins and meaning of the name “jambalaya” are diverse but there is some consensus that says that “jambalaya” comes from the Southern French word “jambalia” which means mix-up or mish mash.

Many might recognize its resemblance to the Spanish dish paella. When the Spanish first came to the New World they sought to recreate paella but were unable to find saffron which is a key ingredient. Their replacement ingredient was the tomato. The French in New Orleans put their own spin on the dish by adding a combination of spices and meats that could be found in abundance in southern Louisiana.

Although jambalaya comes in multiple forms the popular New Orleans dish consists of three parts. Meat, which is almost always chicken and sausage, is combined with celery, peppers, and onions. Next vegetables, tomatoes, and seafood are added. Finally rice and stock are added. The mixture is then brought to a boil and left to simmer for 20 minutes to an hour. Stirring is sometimes recommended depending on the recipe.

In its modern form, jambalaya is a staple dish for Louisianans and neighboring states. It is a cultural food that is part of the identity of the French south. I highly recommend trying authentic Creole or Cajun jambalaya if the opportunity ever arises. Until then, try your hand at making this fun and tasty dish.

• 1 (16-oz.) package smoked sausage, cut into 1/2-inch thick slices
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1-1/2 cups long-grain white rice, uncooked
• 2 (10-oz.) cans diced tomatoes (Ro*Tel® Tomatoes & Chilies)
• 2 (14-oz.) cans reduced-sodium chicken broth
• 1 (8 oz.) can Hunt's® No-Salt-Added Tomato Sauce

Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently. Remove from saucepan; cover to keep warm. Add onion and garlic to same saucepan; cook 3 minutes or until onion is crisp-tender, stirring frequently. Remove from saucepan and add to meat.

Add rice to same saucepan; cook 5 minutes or until light golden brown, stirring frequently. Return sausage and onion mixture to saucepan; mix well. Stir in undrained tomatoes, broth and tomato sauce; bring to a boil. Cover, reduce heat to low and simmer 20 minutes or until rice is tender. Stir before serving.



This is a guest post written on behalf of Ro*Tel. We were not compensated in ANY WAY for this post, nor does it represent an endorsement of the product. 

College Cooking: Chapter 5 - The Spice Rack

Variety is indeed the spice of life. However, having spices in your cabinet that you will never use is a waste of money and precious space. Pretty sets with fancy containers are nice, but will you ever really use caraway, chervil or mace? It is best to start out with herbs and spices that you are familiar with and will use. These are the herbs and spices* we find indispensable:

• Allspice - Mainly used in Caribbean jerk seasoning, these dried berries have a flavor said to be a combination of nutmeg, cinnamon and cloves.
• Basil - You'll quickly learn how well basil and tomato go together. It works wonders in Italian dishes and on pizza, so give it a try.
• Black Pepper - The world's most popular spice is the dried berry which grows in grapelike clusters on a climbing vine native to India and Indonesia. It enhances almost every dish by stimulating the appetite and giving food a gentle warmth.
• Cayenne or Crushed Red Pepper - A very useful and versatile spice, you can add it to just about anything (even hot cocoa) for a nice kick of heat.
• Cinnamon – Made by grinding the inner bark of a tropical evergreen tree, cinnamon has a warm, sweet flavor and works well in baked goods and drinks, but cinnamon also works wonders in stews and sauces.
• Cumin - adds an earthy and warming feeling to food and is a common addition to adobos, garam masala, curry powder, and bahaarat.
• Garlic powder - Garlic is both tasty and good for you. Of course, fresh is best, but when it is not available, add garlic powder instead for
• Ginger – The ground dried rhizome of the ginger plant lends a spicy zing to gingerbread, cookies, cakes, ginger ale and ginger beer. Ginger is a common ingredient in Asian and Indian cuisines.
• Nutmeg - It's delicately warm, sweet flavor to milk or cream-based dishes, fruits and vegetables like potatoes, spinach and squash, and baked goods such as pumpkin pie.
• Oregano - Known as the “pizza herb,” oregano combines well with spicy foods, which makes it popular in southern Italy where it has been used for centuries to flavor roasted meats and fish.
• Paprika - The flavor range of paprika ranges from mild to pungent and hot and its color from bright orange-red to blood-red. Made by grinding aromatic sweet red pepper pods, it is a great seasoning and garnish for savory dishes and the main ingredient in goulash and paprikash dishes.
• Rosemary - Highly aromatic with hints of both lemon and pine, rosemary is fabulous for marinades and grilled meats (especially lamb and pork) and makes a beautiful garnish for autumnal vegetables and soups.
• Seasoning blends - It is a good idea to keep one or two of your favorite spice mixes on hand. They are a good quick way to season foods just the way you like them. Cajun spices, Steak seasoning, an Italian blend or any of the other numerous options can be used to season steaks before grilling, sprinkle on vegetables and soups or even to flavor popcorn.
• Thyme - Often used in French cuisine, thyme’s pungent, slightly lemony flavor is great in vegetables, poultry and fish dishes, soups and cream sauces.

*Please notice that this list does not contain salt, which while important to cooking, is a mineral. Read more about this essential seasoning in our post SALT: The Flavor of Necessity.

Spices are susceptible to grain weevils and pantry moths the same as flour, pasta, rice and beans. The best way to avoid an infestation is to buy herbs and spices from a reputable purveyor and to check them regularly. If you are using them frequently, you will have the opportunity to check them often. We purchase our herbs and spices in bulk at DeKalb Farmer’s Market where they are quite inexpensive and fresh. Because old spices lose their flavor and potency, once each year we remove all the spices from the cabinet to discard and replace any that are more than 6 months old. This is also a good time to evaluate which spices we actually use and those that shouldn't be restocked.

There are some herbs that are best used fresh; where the dried version just does not compare. These include parsley, chives, cilantro and mint. Luckily, these are all wonderfully easy to grow. We have tucked herb plants into the landscaping of our yard, but even the most space-deprived cook can grow a small pot or window box of fresh ingredients.

Seasoning Suggestions:
This list is meant only to suggest possible combinations, not to exhaust them. Do not lose sight of the fact that good ingredients taste good before seasoning. Spices are meant to enhance the flavor of a dish, not to overpower it. That said, the right spice in the right dish is a lovely thing.

• Asparagus: dry mustard, thyme
• Avocado: cilantro, cayenne, garlic
• Beans, dried: cumin, oregano, parsley
• Beef: allspice, cayenne, cloves, garlic, onion, oregano, paprika, parsley, rosemary, or thyme
• Broccoli: dill, garlic, oregano,
• Brussels sprouts: dill, mustard seed
• Cabbage: caraway seeds, oregano
• Carrots: allspice, cinnamon, cloves, cumin, dill, ginger, mint, parsley and thyme
• Cauliflower: dill, paprika, parsley, sesame seeds and tarragon
• Cheese: caraway, cayenne, parsley, thyme, nutmeg
• Corn: cayenne, cumin, garlic, paprika
• Eggplant: basil, chili, garlic, oregano, thyme
• Eggs: basil, cayenne, chives, cilantro, curry, dill, oregano, parsley, tarragon, thyme,
• Fish: basil, dill, paprika, parsley, rosemary, tarragon, thyme,
• Green Beans: dill, nutmeg, parsley, sesame seeds
• Lamb: bay leaf, curry, garlic, mint, mustard seed, oregano, parsley, rosemary, sage, thyme
• Lima beans: mint, parsley, sage
• Meats: allspice, chili, curry, garlic
• Mushrooms: basil, garlic, oregano, thyme
• Onions: caraway, cloves, curry, nutmeg, tarragon, thyme
• Peas: basil, cloves, mint, parsley, thyme
• Pork: cloves, garlic, mustard seed, parsley, oregano, rosemary, thyme
• Potatoes: dill, parsley, rosemary
• Poultry: anise, basil, cayenne, cilantro, curry, garlic, ginger, parsley, rosemary
• Rice: anise, chives, cilantro, curry, garlic, parsley, saffron, sesame seeds
• Sweet potatoes/yams: allspice, cinnamon, cloves, ginger, nutmeg, thyme
• Stews: allspice, basil, bay leaf, cloves, garlic, parsley, oregano, thyme
• Tomatoes: basil, cayenne, cilantro, dill, garlic, nutmeg, oregano, parsley, tarragon, and thyme
• Turnips: allspice, caraway seeds
• Zucchini or Summer Squash: basil, cilantro, dill, garlic, tarragon, thyme

Homework: Familiarize yourself with different spices by going through your spice rack at home and smelling and tasting the contents. A good way to test the flavor of spices is to try them on plain rice. Start paying attention to the spices served on your favorite menu items when dining out.

Healthful Roasted Grapefuit Brûlée

With summer clothes already hanging in shops, those of us carrying more than we’d like around the middle, will likely pass over skimpy seasonal dresses in favor of over-sized shorts and shirts. The health complications associated with being overweight include cancer, heart disease, infertility and type 2 diabetes making this the perfect time to start thinking about eating healthy foods that contains certain fat-busting nutrients which could help reduce waistlines in time for summer and its attendant swimsuits.

There are a number of foods that can help battle the bulge in our stomachs. The best bet for saying farewell to that muffin top is a diet which contains plenty of these foods and is accompanied with an exercise program that combines aerobic fat-burning exercise as well as exercises that strengthen and tone stomach muscles. Trekking through the mall shopping for new clothes may even burn a few more calories– just stay away from the cupcake counter.

Professionals advise replacing high-fat and sugary foods with the following healthy ones:

Low-fat protein: 
Protein is essential to boost your metabolism and should make up one third of every meal. Fish and skinless poultry are better choices for weight loss than red meat. Oily fish, which is high in omega 3, and low-fat yogurt, are other excellent sources of protein.

Oats and grains:
The insoluble fiber in oats and grains mean your body takes longer to digest and absorb them so you feel fuller for longer with fewer calories being transferred to body fat. Complex carbohydrates such as barley, quinoa or brown rice should constitute around another third of each meal.

Green vegetables: 
Broccoli, cabbage, spinach, asparagus, peas, lettuce and cucumber are all high in fiber while being low in calories. They are also fantastic sources of vitamins and minerals and should make up a third of every lunch and dinner plate.

Fruit: 

Scientists have suggested that vitamin C can help your body to burn fat. They are also a good source of fiber and are lower in calories than many refined foods. Berries such as blueberries, raspberries and strawberries contain anthocyanin, which are also thought to help the body metabolize fat. Grapefruit breakfasts have helped many people lose weight; they can make an excellent dessert as well.

Roasted Grapefruit

• 2 red or pink grapefruits
• 2 tablespoons brown sugar
• 3/4 teaspoon coarse sea salt

Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.

Sprinkle each half evenly with a tablespoon of brown sugar. Place under the broiler until the sugar is caramelized which should take about 3-5 minutes depending on your oven. Sprinkle the cooked grapefruit with the sea salt and serve immediately.