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Cheryl’s Cuisine: October 2016

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By Cheryl Radkiewicz

Visits with my cousin, Agnes, paid off during her last stay at St. Luke’s Hospital in Bethlehem.  In one of the gift shoppes, I found their hospital cookbook, “When You Cook Upon A Star:  Shining Recipes from Near and Far” compiled by St. Luke’s Auxiliary and Health Network.  I was anxious to share some of the “can’t wait to try” recipes with my readers. 

By the way, Agnes never made it to Hershey Medical Center for more tests as we had anticipated.   She was transferred to St. Luke’s Hospice last Friday and passed away Saturday evening.  We were truly blessed having her in our family. 

So, with fond memories of Agnes and our many visits to St. Luke’s,  please enjoy some of their most requested dishes:

Cajun Fettucine:

1 stick butter
1 Tbsp. chopped garlic
1/2 cup diced andouille sausage
1/4 cup chopped green onions
1/4 cup mushrooms, sliced
1/2 cup tomatoes, diced
2 Tbsp. dry white wine
1 Tbsp. lemon juice
1 cup heavy cream
1/4 cup sweet red pepper, diced
1 Tbsp. chopped parsley
Salt and cracked black pepper, to taste
3 cups spinach fettuccine, cooked al dente

In a 2 quart heavy saucepan, melt butter over medium-high heat.  Add garlic, andouille sausage, green onions, mushrooms and tomatoes.  Saute’ 3-5 minutes or until all vegetables are crisp-tender. 

Deglaze pan with wine and lemon juice.  Cook until liquid is reduced by half.  Add heavy cream, stirring constantly. Cook and stir about 5 minutes until thickened and reduced.  Add peppers.  Remove from heat.   Add parsley, salt and pepper.  Gently fold in fettuccine and serve immediately.  Serves 6.

***

Amaretto Chicken: 

1-6 1/4 oz. can frozen orange juice concentrate, thawed
3 Tbsp. all-purpose flour
1 1/2 tsp. salt
3/4 tsp. pepper
2 tsp. paprika
1/2 tsp. garlic powder
5 boneless, skinless chicken breasts, cut in half
1 Tbsp. vegetable oil
3 Tbsp. butter
1 1/2 Tbsp. Dijon mustard
1 1/4 cups Amaretto

Preheat oven to 350 degrees.  Combine juice concentrate with half of a can of water.  Combine flour, salt, pepper, paprika, and garlic powder.  Dredge chicken in mixture.  Heat oil and butter in skillet.  Saute’ chicken until browned.  Transfer chicken to a lightly greased 13x9x2″ baking dish.  Add juice mixture, mustard and amaretto to skillet.  Increase heat and bring to boil, stirring until slightly thickened.  Pour sauce over chicken.  Bake, uncovered for 45 minutes.  Serves 8-10.          

Note: Very good when served with couscous.

***

Capital Chicken: 

4 Tbsp. butter
1 Tbsp. vegetable oil
3 lbs. boneless, skinless chicken breasts, cut in half or thirds
1/2 lb. or more or fresh mushrooms, sliced
1 Tbsp. all-purpose flour
1-10 1/4 oz. can cream of chicken soup
1 cup dry white wine
1/2 cup heavy cream
1/4 tsp. dried tarragon
Salt and pepper, to taste
1-15 oz. can artichoke hearts, drained
6 green onions, chopped
Chopped parsley

Preheat oven to 350 degrees.  Heat butter and oil in large skillet.  Brown chicken on all sides for about 10 minutes.  Transfer chicken to a 13x9x2″ baking dish.  Saute’ mushrooms in same skillet for about 5 minutes.  Stir in flour.  Add soup and wine.  Simmer until thickened.   Add cream, tarragon, salt and pepper.  More cream or wine may be added for taste or thickness of sauce.  Pour sauce over chicken.  Bake, uncovered, for 45-60 minutes.  Mix in artichoke hearts and top with green onions and parsley.  Bake an additional 10 minutes.  Serves 8.  Note:  May substitute chicken broth for wine.

***

Irene’s Brisket:

4 lb. beef brisket
Salt and pepper, to taste
1 onion, sliced
1/4 cup ketchup
2 Tbsp. brown sugar
5-6 cloves of garlic
1-12 oz. can beer
2 Tbsp. all-purpose flour
1/2 cup beef broth

Preheat oven to 300 degrees.  Sprinkle beef with salt and pepper.  Place in 13x9x2″ ovenproof glass baking dish.  Cover with onions.  In small bowl, combine ketchup, brown sugar, garlic and beer.  Pour over meat.  Cover tightly with aluminum foil.  Bake for 4 hours.  Remove foil and bake, uncovered, for 40 minutes.  Remove meat from pan.  Measure 1 cup of liquid from pan (add water if needed).  Let brisket cool.  Slice against the grain.

For gravy, combine pan liquid, flour and beef broth.  Cook and stir constantly until thickened.  Place sliced brisket in baking dish and cover with gravy.  Reheat in oven and serve immediately.  Serves 4-6.

***

Seafood Casserole:

3 lbs. sea scallops or lobster
2 lbs. shrimp
2 lbs. lump crabmeat
6 cups mayonnaise
6 eggs
2 1/4 Tbsp. garlic powder
2 1/4 Tbsp. Old Bay seasoning
1/2 loaf white sandwich bread, crust removed and cubed

Preheat oven to 350 degrees.  Rinse and dry scallops, shrimp and crabmeat.  Combine mayonnaise, eggs, garlic powder, and seasoning.  Add bread cubed to mayonnaise mixture.  Add seafood.  Spoon mixture into greased 13x9x2″ baking dish.  Bake for 40 minutes until hot and bubbly.  Serves 8-10.

***

Sauteed Bay Scallops and Shitake Mushrooms in Sherry Cream Sauce

– Edge Restaurant, Bethlehem

1 lb. dry  bay scallops
1/4 lb. diced shiitake mushrooms
1/4 cup sherry wine
1/4 cup heavy cream
1/4 tsp. fresh, chopped garlic
Salt and pepper, to taste
Precooked puff pastry shells

In hot skillet saute’ scallops and shiitake mushrooms.  Cook for 1 minute, then add sherry.  Reduce sauce by half.  Add cream, garlic, salt and pepper.  Reduce to desired thickness.  Serve on a precooked puff pastry shell.  Serves 4.

Cheryl’s Cuisine: Sept. 2016

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By Cheryl Radkiewicz

Have you ever re-read an old cookbook that brought back so many memories?

Well, this summer I spent time visiting in hospitals, first with Cousin Agnes at St. Luke’s in Bethlehem, and one week  with my husband at Lankenau Medical Center in Philadelphia where he underwent spine surgery.  

Part of my hospital-visiting ritual is a stop at the gift shop.  My main question is asking if the hospital has a cookbook.  Lately, the person in the shop looks at me as though I have five heads.   However, I’m not giving up.  Cousin Agnes has an appointment for a procedure at Hershey Medical Center in mid-September, so I’ll be hunting again.

Years ago many hospitals had cookbooks that were used as fund-raisers for various groups.   This memory prompted  me to drag out my old Mercy Family Cookbook from the early 1980’s when I was Teenage Volunteer Advisor (formerly Candy Stripers) at Mercy in Scranton.  Our living room was filled with recipes from hospital employees, volunteers and friends as I compiled the book for publication.  Proceeds benefited the Scholarship Fund for the youngsters who went on to further their education after high school.

So today, we’re walking down memory lane with some of the most popular dishes from that book.   As I page through,  I remember many of the people who donated recipes.  Some are no longer with us, however, I cherish those memories from a time when it truly was a “Mercy Family.”

Tangy Cheese Appetizer Fondue: 

2 pkgs. Monterey Jack cheese, shredded
1 jar Progresso pepper salad, drained well ( do NOT use any liquid from this jar)
6 pepperoncini (Progresso small jar, drained, but save some liquid)

Mix all ingredients.  Use a little liquid from pepperoncini.  Serve warm in fondue pot with bread chunks or crackers.     – Louise Cinquegrani

***

Potato Salad Alla Fiorani: 

2 lb. boiled botatoes
1 c. thinly sliced celery
1/2 c. chopped fresh parsley
1/4 c. chopped onion
2 cloves minced fresh garlic or 1/2 tsp. garlic powder
1/2 c. wine vinegar
1/2 c. salad oil
1/2 c. sliced stuffed pimento green olives (optional)
Salt and pepper, to taste

Cut potatoes into bite-size pieces and place in salad bowl.  In another bowl, mix celery, parsley, onion, garlic, wine vinegar, salad oil, salt and pepper.  Mix well and pour over potatoes and mix together.  Refrigerate until chilled and serve.       – Rose Florey Fiorani

***

Velvet Turtles’ Chilled Cucumber Soup:

2 onions, chopped
2 leeks (white part), chopped
2 cucumbers, peeled, seeded and chopped
1/4 c. butter
2 c. thinned chicken broth
2 Tbsp. dry white wine
Salt and pepper, to taste
1 tsp. butter
1 tsp. flour

In stainless steel or enameled kettle, cook onions, leeks and cucumbers in butter for 10 minutes or until vegetables are softened.  Stir in chicken broth, wine and salt and pepper.  Bring liquid to  boil.  Whisk in 1 tsp. each of butter and flour and simmer mixture for 1 hour.

In blender or food processor fitted with steel blade, puree mixture in batches.  Strain puree through a fine sieve into  a bowl and stir in:

1/2 c. heavy cream
1 tsp. snipped dill
1/2 tsp. lemon juice
3-4 drops Tabasco sauce
1 c. peeled, seeded and finely chopped cucumber

Chill soup, covered, for at least 2 hours and add salt and pepper to taste.  Ladle soup into chilled bowls and garnish each serving with:

1 thin slice lemon
1 tsp. sour cream
Sprinkling of minced parsley   

Serves 4-6. – Betty Wren Cook

***

Noodles in Oil and Garlic:

1 tsp. oil
1 stick butter
1 can anchovies
3 cloves garlic, crushed
Salt and pepper, to taste
Red pepper flakes, to taste
1 can College Inn Chicken Broth
1 lb. pasta of your choice, boiled until al dente
Fresh broccoli, steamed
1/2 cup Parmesan cheese, grated

Combine oil, garlic, anchovies, garlic, salt and pepper and red pepper flakes.  Let simmer in pan 5 minutes.  Add chicken broth.  Keep on low heat.  Add steamed broccoli and keep on low heat.  Add boiled pasta.  Toss with Parmesan cheese.   – Barbara Malakin

***

Shrimp and Crab Cardinal:

1 1/2 c. sliced fresh mushrooms
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 1/4 c. mik
1 lb. fresh or frozen shrimp, cooked, drained and peeled
1-12 oz. pkg. frozen crabmeat, thawed and drained
2 Tbsp. dry sherry
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
Dash of bottled hot pepper sauce
1 c. soft bread crumbs
2 Tbsp. butter or margarine, melted
1 c. finely shredded  Gruyere or Swiss cheese

In large saucepan, cook mushrooms in 1/4 cup butter until tender.  Stir in flour until smooth.  Add milk all at once.  Cook and stir until thickened and bubbly.   Cook 1 minute more.  Stir in shrimp, crabmeat, sherry, lemon juice, Worcestershire sauce, salt and hot pepper sauce.   Spoon mixture into 8 or 10 appetizer-size ramekins or baking shells.  Toss together bread crumbs and 2 Tbsp. melted butter.  Sprinkle over each serving.  Bake in 350 degree oven for 15 minutes or until light brown.  Sprinkle cheese atop each serving.  Bake 5 minutes more or until cheese is melted.  Garnish each serving with watercress, if desired.– Sylvia Glassman

***

Irish Coffee Dessert:

2 envelopes unflavored gelatin
1 c. cold milk
1 c. milk, heated to boiling
2/3 c. sugar
2 Tbsp. instant coffee
2 Tbsp. Irish whiskey
2 Tbsp. creme de cacao
1/2 pt. whipping cream
8 ice cubes

Sprinkle gelatin over cold milk in blender.  Let stand 4 minutes.  Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.  Add all other items except ice cubes.  Process at high speed until blended.  Add ice cubes, one at a time, until melted.  Pour into parfait or dessert dishes.  Chill until set.  Garnish with whipped cream or chocolate curls.       – Jimmy Durkin

***

Apple Sabayone:

5 egg yolks
5 Tbsp. sugar
1-4 oz. can applesauce
1/2 c. golden cream sherry  (Paul Masson)
Sliced or slivered almonds
Cinnamon sprinkle

Beat sugar and egg yolks in bowl until thick and lemon colored.  Transfer to double boiler over very low simmering water.  Add golden cream sherry very slowly while beating.  Add applesauce.  

Continue beating until egg mixture is light, but thick in consistency (5-7 minutes). Mixture should triple in volume.  

Pour into attractive clear glass.  Garnish with almonds and sprinkle cinnamon.  Refrigerate at least 2 hours before serving.  Serves 6. – Betty Hayes

Cheryl’s Cuisine: Aug. 2016

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Cheryl with chefs pic

Sands Casino Executive Chef Victor Bock displays finished presentation during recent Lehigh Valley Food and Wine Festival. Bock is shown with Cheryl Sempa Radkiewicz, Food Editor of The Dunmorean, and Stacy Calles, Casino Executive Souschef. Calles is a graduate of Pocono Mountain School District and former Executive Chef of Emeril’s Chop House.

By Cheryl Radkiewicz

Continuing with great food events at the Sands Casino Resort in Bethlehem, each year the site features the Lehigh Valley Food and Wine Festival.  Thousands of people participate in the three-day event.  This year was no exception highlighted by over 30 restaurants serving favorite dishes and the grand opening of Emeril’s Fish House.

Some of the restaurants featured included:  187 Rue Principale, Aunt Wendy’s Kiffles, The Bayou, Bell Hall, Blue Grillhouse, Bravo! Cucina Italiana, Buddy V’s Ristorante,  Burgers by Emeril, Carnegie Deli, Centro, The Dime,  Emeril’s Chop House, Emeril’s Fish House, Fiesta Ole’, Grain, Hamilton Kitchen and Bar, Hampton Winds, Kome Fine Japanese Cuisine, Kupkake Kandi, Maxim’s 22, McCoole’s at the Historic Red Lion Inn, Melt, The Melting Pot, Mitzi’s Table, Momento, Sagra Bistro and Bar, Sette Luna, Sodexo, Steelworks, Torre, Twisted Olive, Two Rivers Brewing, The Villa, and Yianni’s Taverna.

Wine listings offered were Sparkling, Riesling, Chardonnay, Sauvignon Blanc, Pinot Grigio, Merlot, Cabernet Sauvignon, Zinfandel, Red Blends and St Supery from wineries around the world.

Sands Executive Chef Victor Bock, who oversees all 9 restaurants at the casino in addition to the banquet and conference centers,  wooed audiences with his cooking demonstration featuring  dishes from the new Emeril’s Fish House.

***

Crisp Florida Red Snapper:

2 each  Red Snapper fillet (approx. 6 oz., skin on)
2 Tbsp. whole butter
Salt and pepper, to taste
1 cup mushrooms (morels, chanterelles or similar, based on seasonality)
6 each asparagus spears, peeled, blanched to garnish

Clean the filet removing all scales. Score the skin side with 2-3 cuts.  Melt butter in pan over medium-high heat.  Season filets with salt and pepper.  Sear, skin down,  for 5-8 minutes, until skin is crisp.  Turn and cook, flesh side, 3-5 minutes until firm.  Saute’ mushrooms and add.

***

Lobster-Potato Hash:

lobster2 Tbsp. butter
2 cups medium-diced potatoes, peeled and blanched
4 oz. Lobster meat (mixture of tail and claw meat)
1 Tbsp. shallots, minced
1 tsp. garlic, minced
3 Tbsp. bacon, small dice, house cured
1 Tbsp. parsley, chopped
3 oz. chicken stock
Salt and pepper, to taste

Melt butter in saute’ pan.  Add bacon and cook until crisp.  Add potatoes.  Saute’ lightly to carmelize.  Add garlic, shallots.  Add lobster meat and stock.  Cook until stock has reduced and meat is cooked.  Add remaining ingredients, adjust seasoning.

***

Roasted Carrot Nage’:

1 oz. olive oil
3 carrots, large dice, peeled
1/2 onion, large dice
1 leek, large dice
1 celery rib, large dice
2 tsp. garlic, crushed
1 lemon, zested and juiced
2 bay leaves
Fresh thyme and parsley (in sachet)
4 oz. white wine
56 oz. vegetable stock
1 Tbsp. fresh dill, minced
Salt and pepper, to taste

Saute’ vegetables (carrots, leeks, celery, garlic, onion) lightly in olive oil, but do not carmelize, about 8-10 minutes.  Add liquid, sachet, and simmer for approximately 30 minutes.  Remove from heat, remove sachet.  Allow to cool slightly and puree’ in blender.  Strain through a fine sieve. Adjust seasoning and add minced fresh dill.

 ***

Pickled Red Onion Salad:

Red-Onions.jpg1 red onion, thinly sliced
1 lime, zested, juiced
1 Tbsp toasted, sliced almonds
1 Tbsp. red bell pepper, julienned
Pinch of red pepper flakes
1 oz. olive oil
Salt and pepper, to taste

Combine all ingredients in mixing bowl.  Allow to marinate for 10 minutes, adjust seasoning and serve.

To Plate:  Place Lobster-Potato Hash into a ring mold in the center of the plate.  Pour warm carrot nage’ around the hash timbale.  Top with crispy- skinned snapper, asparagus and pickled onion salad.  Garnish with micro-lettuces, if desired.

***

Sea Scallop Ceviche:

1 tsp. shallots, minced
1 tsp. red bell pepper brunoise
Seafood pic for cheryl1 tsp. jalapeno, finely diced
1 tsp. green scallions, shaved
1 Tbsp. cilantro, chopped
3 tsp. olive oil
4 tsp. lemon juice
3 Tbsp. lime juice
3 Tbsp. orange juice
1 Tbsp. ketchup
1 tsp. minced garlic
3 tsp. parsley, chopped
Sea salt, to taste
8 oz. Sea Scallops
1 seedless watermelon, cut into planks
Lime, to zest

In a mixing bowl, combine olive oil, citrus juices, ketchup.  Add shallots, garlic, peppers, scallions, cilantro, parsley.   Pour this mixture over scallops and toss lightly.  Allow to stand for 10 minutes.  Serve over watermelon, garnish with lime zest.

***

Tuna Poke:

6 oz. Sushi-grade Ahi Tuna
3 Tbsp. scallions, finely sliced
2 Tbsp. soy sauce
1/2 lime, juiced, zested
2 tsp. sesame oil
2 tsp. toasted white sesame seeds
Sea salt, to taste
1 English cucumber, cut into long julienne
Micro cilantro, to garnish

Dice tuna to 1/4 inch dice.  In mixing bowl, combine soy, sesame oil, lime juice, zest, sesame seeds.  Allow to marinate for 8-10 minutes.  Adjust seasoning.  Remove some marinade and tightly dress the cucumber noodles.  Place cucumber noodles on plate.  Top with tuna poke, garnish with cilantro.

***

Mustard Glazed Shrimp:

8 (13/15) Shrimp, peeled, deveined,  tail off
1 Tbsp. whole butter
4 oz. Fox Hollow Mustard
2 oz. maple syrup
1 tsp. garlic, minced
1 tsp. rosemary, minced
Salt and pepper, to taste

In a saute’ pan, melt butter until just browned.  Add shrimp and saute’ until firm.  Add garlic, saute’ until tender.  Add maple syrup and mustard.  Allow to reduce slightly, then add rosemary.  Sauce should glaze the shrimp.  Adjust seasoning.  Serve with a goat cheese grit cake, if desired.   Note:  Try Chef’s Kitchen. Com for Fox Hollow Mustard.