Cheryl’s Cuisine: November 2019

Posted on November 6, 2019 by The Dunmorean

By Cheryl Radkiewicz

Now that Thanksgiving is knocking at the door, we cooks have one thing in common in preparing this feast: Not enough room in the oven!

I have my standard stove/oven and my Wolfgang Puck Pressure Oven and it’s still not enough room to prepare this gargantuan feast. So, this month I’m looking at preparing side dishes which don’t require the oven.

After all, we have the turkey, stuffing, green bean casserole, sweet potato casserole, pies, etc., so here are some great ideas that can all be fixed stove-top.

Acorn Squash Soup:

1/4 cup butter
1 1/2 lbs. acorn squash, peeled and cubed
1/2 cup chopped onion
3 garlic cloves, minced
1 bay leaf
1/2 tsp. salt
Pepper, to taste
2 cups water
1-13 oz. can evaporated milk

Melt butter in large saucepan on medium heat. Add squash, onion, garlic, bay leaf, salt, and pepper. Cook, uncovered, for about 5 minutes, stirring often, until onion is softened. Add water and evaporated milk. Stir, bring to boil and reduce heat to medium-low. Simmer, covered, for about 25 minutes, stirring occasionally, until squash is very tender. Discard bay leaf. Process with hand blender or pour into blender and process until smooth. Note: May be made ahead and reheated.

***

Sunshine Carrots:

1-2 lb. bag carrots
1 Tbsp. sugar
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 cup orange juice
3 Tbsp. butter

Slice carrots diagonally, about 1″ thick. Either steam or boil carrots to your likeness. I always steam them as it preserves the color and doesn’t boil away the nutritional benefits. Drain. Meanwhile, combine sugar, cornstarch, salt and ginger in small saucepan. Add orange juice; cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly.

***

Garlic Swiss Chard:

2 Tbsp. olive oil
2 garlic cloves, minced
8 cups chopped Swiss chard
1/4 tsp. nutmeg
Salt and pepper, to taste
Grated Parmesan cheese, to taste

Heat olive oil in large frying pan on medium-high heat. Add garlic. Heat and stir for 1-2 minutes until fragrant. Do not burn. Add Swiss chard. Heat and stir for 5 minutes until heated through and wilted. Season with nutmeg, salt and pepper. Sprinkle with grated cheese before serving.

***

Ginger Glazes Parsnips:

2/3 cup orange juice
1/4 cup water
2 Tbsp. apple cider vinegar
1 tsp. ground ginger
3 cups sliced parsnips
2 Tbsp. orange juice
1 Tbsp. brown sugar, packed

Combine 2/3 cup orange juice, water, vinegar and ginger in medium frying pan. Bring to boil on medium heat. Add parsnips. Cook, partially covered, for 15-20 minutes, stirring occasionally, until parsnips are tender. Add 2 Tbsp. orange juice and brown sugar. Stir. Reduce heat to medium-low and cook, uncovered, for about 2 minutes, stirring occasionally, until parsnips are glazed.

***

Cranberry Orange Relish:

12 oz. bag fresh or frozen cranberries, thawed
3/4 cup granulated sugar
2/3 cup orange juice
1/4 cup water
1 1/2 tsp. grated orange zest

Combine cranberries, sugar, orange juice, water and zest in medium saucepan. Bring to boil. Reduce heat to medium. Stir until sugar dissolves. Boil gently for about 5 minutes, stirring occasionally, until cranberries split. Remove from heat. May be prepared a few days in advance.

***

Of course, you’ll need a break after dinner while the men in the house are cleaning up (Dream on). Then it’s on to dessert… Here are two luscious ideas in case you’re too full for pie:

Brandied Peaches:

2 cans (14 oz.) of peach halves in juice, drain and reserve juice
2/3 cup brown sugar
1/4 cup brandy
2 Tbsp. butter
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. almond extract
Good quality Vanilla Ice Cream

Chop peach halves. Combine chopped peaches, sugar, brandy, butter, lemon juice, cinnamon and almond extract in saucepan on medium heat. Bring to boil. Reduce heat to medium-low. Simmer, uncovered 5 minutes, stirring occasionally. Scoop about 1/2 to 1 cup ice cream into bowls. Spoon warm Brandied Peaches over top. May be made in advance. Just reheat on low.

***

Warm Banana Kahlua:

1 oz. light brown sugar
1 oz. granulated sugar
6 large bananas
4 oz. Kahlua liqueur
2 oz. butter
Good quality Vanilla Ice Cream

Caramelize sugars in a hot, dry saute’ pan, being very careful not to burn the sugars. Add sliced bananas, Kahlua and butter. Remove pan from burner as butter and Kahlua should not cook. Serve over good quality Vanilla Ice Cream.

Cheryl’s Cuisine: September 2019

Posted on September 4, 2019 by The Dunmorean

By Cheryl Radkiewicz

Living in Northeast Pa. affords us the opportunity to travel to some great places for short trips. This summer we traveled to Maryland when my husband had a craving for crab.

81XHd2D7WuL._SL1500_ Upon arriving at Baltimore Harborplace, which we used to frequent years ago, we were dismayed at changes which have taken place since the riots. In the past, we would go to the aquarium, watch the dolphin show (actually I dragged him), sit on the top deck of the harbor place watching the boats on the Chesapeake and eat tapas from one of the many eateries in the harbor place.

Gone are the many bars and eateries. So, we got back in the car and headed to Annapolis. Annapolis has been one of our favorite destinations for years. Annapolis is alive day and night, loaded with tourists and military from the Naval Academy.

We dined that evening at Ram’s Head Tavern and before our trip home the next day we lunched at Middleton Tavern on the waterfront. We wanted to make sure we had our fill of Maryland crab.

So I’ve collected some of the very best crab recipes for you to enjoy:

Very Best Crab Cakes

Cheryl's crabcake 1 large can (16 oz.) lump crab meat
3 slices white bread (process in food processor)
1 egg, beaten
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. dried mustard
1 tsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
1 Tbsp. fresh parsley
Butter

Preheat oven to 425. Mix all ingredients together folding in crab meat so as to not break up lumps. Spray glass baking dish with Pam. Put mounds of crab meat mixture (makes 8 large ones) onto baking dish. Sprinkle with Old Bay and top each with a pat of butter. Bake 20 minutes.

Note: I serve this with homemade Tartar Sauce. PLEASE make your own. It takes only a few minutes, and it’s well worth it. Here’s my recipe:

Tartar Sauce

1 1/4 cup mayonnaise
1/4 cup dill pickle relish
2 tsp. lemon juice
3 Tbsp. grated onion
1/2 tsp. Worcestershire sauce
1 Tbsp. capers, drained
Salt and pepper, to taste

Mix all ingredients together and chill until ready to serve with crabcakes or other seafood.

***

Chafing Dish Crab Dip

1 lb. fresh backfin crab meat, picked
1-8 oz. pkg. cream cheese, softened
2 Tbsp. milk
1 medium onion, chopped
2 Tbsp. horseradish
Dash hot pepper sauce
Salt and white pepper, to taste
4 Tbsp. mayonnaise
Dash paprika
3 Tbsp. sherry
Pinch of Old Bay seasoning
Crackers

Combine all ingredients except crackers and bake at 375 degrees for 10-15 minutes. Serve warm with crackers. Serves 10-12.

***

South River Club Crab Soup

2 Tbsp. butter
1 1/2 Tbsp. flour
2 1/2 cups milk
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
1 lb. crab meat
1 cup cream
2 hard-boiled eggs
Sherry (a wine-glass full) or to taste

Melt butter and stir in flour. Add milk, salt, black and red pepper. Stir until well heated and thickened. Add crab meat and cream. Heat well. Add eggs which have been either pressed through a sieve or processed finely in food processor. Then add sherry. Serves 4.

***

Crab Meat Au Gratin

1/4 cup butter
4 Tbsp. flour
1/4 cup milk
1 cup light cream
1/2 cup white wine
1 cup sharp cheddar cheese, grated
1 tsp. salt
1/4 tsp. paprika
16 oz. can sliced mushrooms, drained
2 Tbsp. grated onion
1 1/2 lbs. crab meat, picked over
1/2 cup dry bread crumbs
Puff pastry shells or rice

Melt butter and stir in flour to make a white sauce. When smooth, add milk, cream and wine. Cook, stirring constantly, until smooth and thick. Add cheese, seasonings, mushrooms and onion. Stir until cheese melts. Fold in crab meat; then pour into greased baking dish. Top with bread crumbs. Bake in 350 degree oven for 15-20 minutes. Serve over puff pastry shells or rice. Serves 6-8.

***

South River Crab Casserole

1 lb. crab meat, shell and cartilage removed
6 slices white bread, crusts removed
4 hard boiled eggs, grated or finely processed
1 1/4 cups milk
1 1/2 cup mayonnaise
1/4 cup chopped onion
3 Tbsp. chopped fresh parsley
1-2 oz. jar chopped pimentos, drained
1/2 tsp. Old Bay/seafood seasoning
1/2 tsp. salt
1/4 tsp. white pepper
2 cloves pressed garlic
2 Tbsp. sherry
1/2 lb. grated Cheddar Cheese

Break bread into small pieces and put into a bowl. Add eggs, milk, mayonnaise, onion, parsley, pimento, seasoning and sherry; mix well. Fold crab meat into mixture and pour into a 13x9x2″ casserole dish. Sprinkle cheese on top. Bake in 350 oven for 40 minutes. May be prepared ahead and refrigerated overnight prior to cooking. Serves 6.

***

Crab Roma

3 oz. cooked, cooled fettuccine or other pasta
1/2 cucumber
6 medium mushrooms
2 scallions, including greens
1/2 medium red or green pepper
1 medium tomato
2 hard boiled eggs
1 cup lump crab meat, picked over
Vinaigrette Dressing

Cook fettuccine or other pasta according to directions. Rinse well in cold water and refrigerate or let it stand out , making sure it is well drained before serving. Peel cucumber and slice. Slice mushrooms. Chop scallions, green pepper, tomato and eggs; place in large bowl along with pasta. Mix well and add dressing. Fold in crab meat. Serves 2-4.

Vinaigrette Dressing

1 pint olive oil
1 pint red wine vinegar
2 tsp. salt
2 tsp. black pepper
3 large cloves garlic, chopped
3/4 cup chopped parsley

Mix all ingredients well and put in jar. Make at least one day ahead. Shake well before serving. Makes 4 cups.

Cheryl’s Cuisine: August 2019

Posted on August 7, 2019 by The Dunmorean

By Cheryl Radkiewicz

The Lehigh Valley Food and Wine Festival recently celebrated its 10th year. The ballroom at the former Sands Casino in Bethlehem, now Wind Creek Bethlehem, was jammed over three days with thousands of guests savoring the best of the valley’s restaurants. Imagine entering a vast expanse surrounded by restaurants and wineries.

I remember the first time I attended a food and wine event many years ago. Overwhelmed by my surroundings. I distinctly remember calling my sister and saying, “Barb, this must be what heaven is like.” I guess for a “foodie,” this is heaven.

The Lehigh Festival did not disappoint, it never does.

I’ll walk you through just some of the dishes served to guests: Emeril’s Chop House: Goat Cheese Beignets, Roasted Pork Loin and Taco “al Pastor”; Hellertown Bakery: Lemon, Blueberry Ginger Trifle; Steel Club: Shrimp Gumbo and Banh Mi Taco; Hampton Winds: Hatfield Pulled Pork Sliders, Southern Peach Tea and Mudslide Cookies; Buddy V’s: Spinach and Roasted Garlic Ravioli with Miniature Grandma’s Meatballs and Orange Pistachio Cannoli; Paxos: YellowFin Tuna Tartare and Orange Chocolate Tulip with Gianduja Mousse; Emeril’s Burgers and More: Chicken Fried Steak, Bourbon Brownie Milkshake; Emeril’s Fish House: Seared Gulf Shrimp with Kimchee and Fried Rice and Coconut Cream Pie in a Cone; Greene Marketplace: Red Wine Meatballs and Strawberry

Chef Chris Wilson

Bruschetta Toast; Maxim’s 22: Negroni Ice Cream; Passanante’s Home Food Services: Cilantro Lime Chicken; Revel Social: Tropical Braised Short Ribs and Tender-Roasted Pork Belly; Sette Luna: Sardinian Fregola with Grilled Wild Ramps and local Spring veggies; Sodexo: Shrimp in White Wine Sauce over Homemade Pasta; Steelworks: Bacon Mac and Cheese and Creole Seafood Gumbo.

Chef Chris Wilson, Culinary Director of Emeril Lagasse’s Homebase in New Orleans, who oversees culinary operations at all of Lagasse’s restaurants as Chief Culinary Officer, delighted guests with his cooking demonstration and sense of humor.

It was standing room only for his program where guests were treated to tastes of his delectable dishes. They were absolutely luscious and I would be remiss if I didn’t share them with my readers, so ENJOY!

Pork Schnitzel with Creamy Shitake Mushroom Sauce:

3 eggs
1/4 cup milk
1 Four shiitake mushrooms in pairs of two on white background cup fine dry bread crumbs
1 lb. pork loin cutlets, pounded to 1/8″ thickness
1 1/2 tsp. salt
1 tsp. fresh ground white pepper
1/4 cup olive oil
5 Tbsp. cold unsalted butter
1/2 lb. shitake mushrooms, stems removed, caps sliced
1 cup leek, fine diced, white part only
2 cloves garlic, sliced
2/3 cup white wine
3/4 cup heavy cream
1/2 cup chicken stock or low-sodium broth
2 tsp. chopped fresh thyme leaves
1/2 tsp. fresh ground black pepper
1 1/2 Tbsp. chopped parsley
4 lemon wedges
Dab of mustard

Preheat oven to 200 degrees F. Combine eggs and milk, whisk to combine. Place bread crumbs in a separate dish. Season pork cutlets with 1 tsp. salt and white pepper. Dredge cutlets in the egg

and milk mixture, let excess drip off. Dredge in the bread crumbs and set aside. Heat oil in 14″ saute’ pan over medium high heat. Add 1 Tbsp. butter and heat until foam subsides. Add 1/2 of the breaded cutlets ( do not overcrowd the pan) and cook until cutlets are browned on both sides, approximately 1 1/2 minutes per side. Transfer to a plate lined with paper towels to drain; transfer cutlets to a baking sheet and place in oven to keep warm while you cook the remaining cutlets. Repeat with an additional tablespoon of butter and the remaining cutlets.

Discard any oil remaining in the skillet when done and wipe skillet to remove any browned bits. Add remaining 3 Tbsp. butter to the pan and when foam subsides, add mushrooms and cook for 1-2 minutes per side until mushrooms are golden brown and liquid has evaporated. Add leeks and garlic and cook for 2 minutes. Add white wine and cook until reduced by half. Add heavy cream, chicken stock and thyme. Reduce slightly until thick enough to coat the back of a spoon, approximately 2-3 minutes. Season with remaining 1/2 tsp. salt and black pepper and a dab of mustard. Stir well.

Divide schnitzel between four plates and spoon mushroom sauce over each portion. Garnish with chopped parsley and a lemon wedge to serve immediately.

***

Duck Breasts with Cherries and Rosé Sparkling Wine Reduction

4 boneless skinless duck breast halves (6 oz. approx.)
Salt, black pepper
Emeril’s Essence Creole Seasoning
1/2 cup finely chopped shallots or yellow onions
1 tsp. minced garlic
1/2 cup Brut Rose Sparkling Wine
1/2 cup duck or chicken stock
1/2 cup dried cherries
1 Tbsp. honey
1 1/2 tsp. fresh thyme
2 Tbsp. cold unsalted butter, cut into pieces
2 Tbsp. toasted, skinned, chopped hazelnuts, as garnish

Score the fatty side of the duck breasts and lightly season with salt, pepper and Essence on both sides. Heat a large skillet over medium-high heat. Add duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes for medium-rare. Remove from skillet and cover to keep warm.

Pour off all but 1 tablespoon of the fat from the pan. Add shallots and garlic and cook, stirring for 1 minute. Add wine, stock, cherries, honey and thyme and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan. Cook ;until cherries are plump and liquid is reduced to a thick sauce, about 4 minutes. Add butter in pieces, stirring constantly to incorporate. Adjust seasoning to taste. Return duck breasts to pan with any accumulated juices and cook over low heat until warmed through, about 1 minute.

Transfer to 4 serving plates and spoon sauce and cherries over each portion. Garnish with toasted nuts. Add additional ingredients and serve.

***

Cherries Jubilee

1 stick butter
1 cup sugar
1 lb. Bing cherries, pitted
1 orange, juice and zest
1/2 vanilla bean, scraped
2 Tbsp. cornstarch
2 Tbsp. water
1/2 cup Cherry Brandy (Kirsch)
1 pint Vanilla Ice Cream

Melt butter over medium heat in a large sauce pan. Stir in sugar and cook until dissolved. Add orange juice, zest, vanilla and cook until syrup thickens slightly, abut 2-3 minutes. In a small cup, stir cornstarch and water forming a slurry. Stir slurry into cherry mixture and cook until thickens enough to coat the back of a spoon (2-3 min.). Pour brandy over cherries. Place pan back on heat and carefully shake pan to ignite the pan. Use a match to flame cherries (if needed), cook until alcohol evaporates and sauce thickens.

Divide ice cream between four bowls. Spoon cherry mixture over ice cream and serve.