tag:blogger.com,1999:blog-69231775834973542302024-03-08T06:40:57.247-08:00Buck CooksBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-6923177583497354230.post-56017071446566705202010-06-27T07:54:00.000-07:002010-06-27T07:55:27.084-07:00Buffalo Burgers Colorado<img src="http://buckcooks.com/wp-content/uploads/2010/06/am-buffalo-300x195.jpg" alt="am-buffalo" title="am-buffalo" width="300" height="195" class="alignright size-medium wp-image-962" />This special buffalo burger recipe is one we often use when entertaining with a BBQ in the gardens. We frequently grill buffalo and have a plentiful availability where we live. There is a large buffalo ranch a few miles from our home and we often take visitors there to view the grazing herd. We keep on the safe side of the fence since the buffalo can be a feisty animal if irritated. Our recipe works well with ground beef as well as buffalo. <br /><br /><strong>Buffalo Burgers</strong><br /><br /><strong>Ingredients:</strong><br /><br />2 eggs beaten<br />4 tablespoons half & half<br />2 slices bread torn up<br />1 tablespoon minced onion<br />1 ½ tsp salt<br />2 tsp horseradish<br />¼ tsp pepper<br />¼ tsp dried thyme<br />½ tsp dry mustard<br />2lbs ground buffalo<br />½ cup unsalted butter<br />½ cup ketchup (catsup)<br /><br /><strong>Preparation:</strong><br /><br />Mix eggs, half & half, torn bread, onion, salt, horseradish, pepper, thyme & dry mustard<br />Stir well and let stand for 10 minutes<br />Stir again and add ground buffalo & mix well<br />Melt butter and ketchup together and keep warm<br />Form 9 patties<br />Place on heated grill medium high heat<br />Grill one side 2- 3 minutes<br />Turn and brush with butter –ketchup mixture<br />Grill on second side until medium rare<br /><br />Service: Buffalo Burgers served on a sourdough bun is a western touch. Lettuce , tomatoes & onions on the side with a bottle of Cholula handy are accompaniments that complete the Colorado Buffalo Burger<br /><br /><strong>Tips:</strong> Buffalo is a very lean meat. Do not overcook. We make sure that it does not cook beyond medium. The egg mixture adds a moist consistency which works especially well with lean meat –either buffalo or ground beef.<br /><br /><strong>Afterthought</strong>: Beef burgers are best with a 20% fat content. If fat content is troubling to you, this recipe will meet your needs with beef, since a leaner ground beef can be usedBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-70607853994354586922010-05-27T08:37:00.000-07:002010-05-27T08:39:04.549-07:00Pork Chops Stuffed and GrilledWe often grill in the winter with snow on the deck but the real grilling season starts on Memorial Day. I’ll be cleaning and scouring the winter off the gas grill this week and reviewing favorite grilling recipes to start the warm weather grill season.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/05/02_EA_1F07_06_97616_s4x3_lg-300x225.jpg" alt="02_EA_1F07_06_97616_s4x3_lg" title="02_EA_1F07_06_97616_s4x3_lg" width="300" height="225" class="alignright size-medium wp-image-918" />If you are a looking for a special, different BBQ item for guests, Thick Pork Chops stuffed and Barbecued are a great grill item. We’ve done grilled stuffed pork chops many times but recently have stepped up the level of stuffing inspired by a recipe from Fast Entrees by Hugh Carpenter and Terri Sanderson.<br /><br /><strong>Thick Stuffed Pork Chops on the Grill</strong><br /><br /><strong>Ingredients:</strong><br /><br />4 fresh pork chops(bone in) at least 1 ½ inches thick<br />5 ounces goat cheese(soft<br />3 cloves minced garlic<br />1 teaspoon dried oregano<br />½ teaspoon salt<br />½ teaspoon crushed red pepper flakes<br />½ cup mixed dried fruit chopped well<br />BBQ sauce-1/2 cup of your favorite<br /><br /><strong>Preparation:</strong><br /><br />Cut a horizontal pocket in each chop to accept the stuffing<br />In a bowl, mix the cheese, garlic, oregano, salt, pepper flakes and fruit<br />Stuff the mixture in the chops<br />Brush both side of the chops with BBQ sauce<br />Place on a medium hot grill<br />Sear each side of the chops for about two minutes<br />Lower heat to medium low on a gas grill or to indirect heat on a charcoal grill<br />Cook turning every 5 minutes (about 15 minutes total)<br />Brush on additional BBQ sauce<br />Cook till meat reaches 145’ on your meat thermometer and is slightly pink in the center<br /><br />Service- On a warm plate accompanied with a fresh colorful salad.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-51393618756318393682010-05-18T07:53:00.001-07:002010-05-18T07:53:58.463-07:00Asparagus TimeAsparagus can be found in Florida and California as early as February and March. Most of America is now enjoying fresh locally grown asparagus In April and May. Those green spears poking up in a brown garden mean that Spring is really, finally here.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/05/asparagus-198x300.jpg" alt="asparagus" title="asparagus" width="198" height="300" class="alignright size-medium wp-image-898" />Asparagus are truly an elegant accompaniment to a spring dinner or as a stand alone luncheon treat.<br /><br />I think the best asparagus are those that are about a ½ inch in diameter with tightly closed buds. Asparagus can be steamed, boiled. baked, grilled or stir fried. Whichever method you use takes about the same time to cook the spears. Just make sure you do not over cook them. Steaming or boiling takes about 6-8 minutes for ½ inch spears. You can test with a fork or small knife. Easily pierced means they are done.<br /><br /><strong>Preparation:</strong><br /><br />Cut about 1 inch off the bottom of each spear(or more) and make them all about the same length .<br />Lightly peel each spear with a swivel blade peeler(Lightly I said)<br />Swish the asparagus in cool water to clean and remove any sand in the buds<br />You are ready to cook.<br /><br /><strong>Cooking & serving::</strong><br /><br />1.Steam or boil for 6 to 8 minutes<br />Arrange on a serving plate-<br />Dress with olive oil, lemon juice and sea salt<br /><br />2.Alternate--Serve cold with a Shallot Vinaigrette<br /><br /><strong>Vinaigrette ingredients:</strong><br />3 tablespoons lemon juice<br />½ teaspoon dry mustard<br />6 tablespoons olive oil<br />1 shallot minced<br /><br />In a small bowl whisk together the ingredients<br />Place the cooked asparagus spears in a small baking dish<br />Pour the mixture over the asparagus and turn to coat well<br />Cover with plastic wrap and refrigerate<br /><strong><br />Service :</strong> arrange spears on glass plates and spoon a bit of dressing on the top<br /><br />There a dozens of ways to serve asparagus both hot and cold. The spears can be used with an interesting dip. Simply baked in butter or as a soup are alternate asparagus treats.<br />The key is to enjoy this great vegetable now while the asparagus is sprouting in springBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com1tag:blogger.com,1999:blog-6923177583497354230.post-71735163418547374192010-04-06T09:11:00.000-07:002010-04-06T09:26:20.060-07:00Pastel De Tres Leches (3 Milk Cake)When I announced that I was thinking the Easter dinner should have a Russian Paskha as dessert an immediate alternative was suggested. A Three Milk Cake is another dessert we had not yet made but have had several times and enjoyed very much. It was pointed out that if I planned to venture into new territory with dessert, Mexico was closer than Russia and the cake was outstanding when we had it at a dinner several months ago.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/04/116509lrg-300x300.jpg" alt="116509lrg" title="116509lrg" class="alignright size-medium wp-image-872" width="300" height="300" />I was a bit conflicted and thought about making both for a while but we finally decided on the Three Milk Cake. It was great and is a cake that can be used on many special occasions. This cake disappeared so fast that there is no doubt that we will be making it again. Here is the recipe for the Pastel De Tres Leches (Three Milk Cake) which I know you will enjoy.<br /><br /><strong>Three Milk Cake</strong><br /><strong><br />Ingredients:</strong><br /><br />1 ½ cups all purpose flour<br />3 teaspoons baking powder<br />½ teaspoon sea salt<br />6 eggs<br />1 cup sugar<br />¼ cup water<br />3 teaspoons vanilla extract<br />1 14 ounce can sweetened condensed milk<br />1 13 ounce can evaporated milk<br />3 cups heavy cream<br />Fresh fruit sliced(your choice –strawberries or mangos etc)<br /><br /><strong>Preparation:</strong><br /><br />1. Spray cooking oil on the sides and bottom of a 9”x3” springform pan<br />2. Preheat oven to 350’<br />3. Sift flour, baking powder and salt & set aside<br />4. Beat eggs and water in bowl on high speed till doubled in volume<br />5. Reduce to low speed and add water and 1 tsp vanilla<br />6. By hand with a spatula fold in dry ingredients(gently)<br />7. Pour batter into the pan and bake for 35 till 40 minutes until cake is firm and has pulled away from the sides of the pan.<br />8. Cool for 10 to 15 minutes and place a cake plate over the cake and turn it right side up<br />9. Set aside and continue cooling<br />10. Whisk together the condensed milk, the evaporated milk, 1 cup heavy cream and remaining vanilla<br />11.Skim off the top of the cake with a serrated knife and discard.<br />12. Prick the cake with a long tooth pick. then pour milk mixture over the cake in several batches allowing it to soak in as much as possible each time.<br /><br /><strong>Serve:</strong> Beat heavy cream in a chilled bowl until stiff peaks form. Spread over top and sides of cake and garnish with the fresh fruit slices. This will serve 8-10Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-45400013649858213232010-04-02T16:03:00.001-07:002010-04-02T16:05:27.920-07:00Lamb at Easter<strong>Lamb at Easter</strong><br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/03/image_preview-300x270.jpg" alt="image_preview" title="image_preview" class="alignright size-medium wp-image-858" width="300" height="270" />Lamb is traditionally served at our Easter Dinner. There is something about lamb that is married to Spring and it works well with the joy of Easter. Easter dinner should be bright and warm after the solemn Good Friday that precedes Easter. The traditional Easter Egg hunt with the grandkids is first on our afternoon schedule. After the fun and awarding of small prizes for the number of eggs found, our schedule calls for the gathering at Easter dinner. The Lamb fills the bill perfectly on Easter Sunday and is the dish which our whole family enjoys.<br /><br /><strong>Roast Lamb at Easter</strong><br /><br /><strong>Ingredients:</strong><br /><br />1 tablespoon each of:<br />Fresh chopped rosemary, marjoram, thyme and (savory*)<br />3 or 4 crushed garlic cloves<br />Salt and pepper<br />1 cup extra virgin olive oil<br />4 lb. boned leg of lamb<br />½ cup red wine<br />2 tablespoons unsalted butter-cut into 6 pieces<br /><br /><strong>Preparation:</strong><br /><br />Pound then grind herbs and garlic in a mortar to form a paste<br />Gradually work in the olive oil and season with salt and pepper<br />Rub mixture over lamb<br />Tie lamb into a neat shape and place in a roasting pan<br />Leave at room temperature for 2 hours<br />Roast in preheated 425’ oven for 15 minutes<br />Reduce heat to 350’ and roast for 1 hour 30 minutes for pink meat<br />Baste with wine while cooking<br />Remove Lamb to a warm patter and cover with foil<br />Pour off most of the fat from roasting pan and then heat remaining drippings<br />Add wine, stirring and scraping over high heat<br />Reduce heat and simmer for 5 minutes while stirring<br />Add the butter a piece at a time while stirring<br /><br /><strong>Serving:</strong> Slice ½ of the roast generously and pour a little sauce over the slices<br />Garnish the plate around the roast with roughly chopped parsley for color<br /><br /><strong>Notes:</strong> *Savory is a hot peppery herb that is not always easily found in the U.S.<br />If you can’t find it don’t worry the other herbs will carry the day<br />I think that the roast ½ sliced with the slices and remaining roast on the serving platter makes an attractive presentation;<br />Use a thermometer to check the meat for appropriate “doneness” before removing from the oven. I cut into the roast to check in addition to the thermometer reading<br />Make sure you cover the roast and set aside while making the gravy. The meat will “finish” while you are preparing the gravy.<br /><br /><strong>Afterthoughts:</strong> The accompaniments to the lamb should be bright and traditional Easter items if you have the time and inclination. Thinking about lamb and Easter often makes me review my recipe for <strong>Paskha</strong> a traditional Russian Easter dessert similar to cheesecake.<br />I have never made the dish but may give it a try this year. It involves a clean clay flowerpot. This has intrigued me for years but I never had a pot that I felt comfortable cooking anything in after taking out the geraniums. If I do it this year I’ll buy a new flowerpot.<br /><img src="http://buckcooks.com/wp-content/uploads/2010/03/RussianSweetPaskhaCheeseEasterImage-300x216.jpg" alt="RussianSweetPaskhaCheeseEasterImage" title="RussianSweetPaskhaCheeseEasterImage" class="alignright size-medium wp-image-865" width="300" height="216" />If any readers have<strong> Paskha</strong> advice or recipes send them along. I’ll appreciate itBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-52813246997324855322010-03-25T07:34:00.001-07:002010-03-25T07:34:42.988-07:00This blog has moved<br /> This blog is now located at http://buckcooks.blogspot.com/.<br /> You will be automatically redirected in 30 seconds, or you may click <a href='http://buckcooks.blogspot.com/'>here</a>.<br /><br /> For feed subscribers, please update your feed subscriptions to<br /> http://buckcooks.blogspot.com/feeds/posts/default.<br /> Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-48222844737318683362010-03-23T09:50:00.000-07:002010-03-23T09:51:03.242-07:00Scallops Seviche (Ceviche)I’ve been thinking about fish as spring approaches with particular attention to certain fish I avoid in the winter. I have known many commercial fishermen and am familiar with the difficult work they pursue in all kinds of weather. I don’t eat scallops often during the winter months simply because I know how tough the Atlantic can be in winter months. Scallops are something I can wait to enjoy in the Spring.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/03/200-300x209.jpg" alt="200" title="200" width="300" height="209" class="alignright size-medium wp-image-847" />Here’s a scallop dish that is a great appetizer on a warm Spring day or as a luncheon dish served in the garden on a sunny Spring afternoon<br /><br />The Seviche recipe we used for years was from Craig Claiborn’s NY Time’s Cook Book.<br />Moving to the West introduced us to some variety in the preparation that we especially enjoy<br /><br /><strong>Scallop Seviche Mexican</strong><br /><br /><strong>Ingredients:</strong><br /><br />1 pound sea scallops chopped coarsely<br />Juice from 4 or 5 limes<br />2 tomatoes peeled, seeded, diced<br />1 cup finely chopped green onion<br />1 ripe avocado peeled and diced<br />¼ cup minced cilantro<br />2 tablespoons green chiles seeded & minced(optional)<br /><br /><strong>Preparation: </strong><br /><br />Place scallops in a glass bowl<br />Cover with lime juice<br />Cover bowl and place in refrigerator for two hours till scallops become opaque<br />Drain and mix scallops with tomatoes, onion and avocado<br />Season with salt and cilantro to taste<br /><br />Service:<br />Line small plates with lettuce and top with scallop mixture<br /><br />Note: This dish can be prepared using a firm white fish instead of the scallops<br />The glass bowl is something we have always used and I am not completely sure why. Something to do with the acid of the limes-- it works well in the glass bowl so we continue to use it.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-84230532031168109522010-03-11T09:36:00.000-08:002010-03-11T09:37:29.902-08:00A Special Shepherd's PieRecipes for Shepherd's Pie often proclaim the quick and easy nature of the dish. For a St Patrick day celebration a little more than quick and easy should go into a Shepherd's Pie. This recipe has been in our house for years and we have made a few adjustments to make the original a bit easier but it is not exactly quick, easy and inexpensive. It is simply excellent.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/03/pie-m.jpg" alt="pie-m" title="pie-m" width="300" height="300" class="alignright size-full wp-image-830" /><strong>Ingredients: </strong><br /><strong><br /> For the filling</strong><br /><br />2 lb boneless lamb shoulder cut into ½ inch slices<br />4 or 5 carrots cut diagonally into 1/3 inch slices<br />2 turnips peeled and cut into ½ inch pieces<br />4 leeks ( white & pale green part) cut into ½ inch slices<br />2 tablespoons chopped garlic<br />1 ½ tablespoons tomato paste<br />½ cup dry white wine<br />1 cup beef broth<br />1 cup water<br />2 teaspoons salt<br />½ teaspoon black pepper<br />3 ½ tablespoons softened unsalted butter<br />3 tablespoons all-purpose flour<br /><br /><strong>For the Potato Topping:</strong><br /><br />2 lb baking potatoes<br />½ cup heavy cream<br />½ cup milk<br />3 tablespoons unsalted butter<br />1 teaspoon salt<br />¼ teaspoon black pepper<br /><br /><strong>Preparation:</strong><br /><br />Blanch onions for 1 minute then put in cold water. Drain-peel and trim<br />Wash leek slices in a bowl of water Change water and repeat several times<br />Dry lamb and season with salt and pepper<br />Place lamb and 3 tablespoons flour in a plastic bag-shake to coat<br />Melt 2 tablespoons butter in a large skillet on med.high heat<br />Brown ½ the lamb for 8 minutes add 1 tablespoon garlic for final 2 minutes stirring<br />Set aside<br />Repeat with remaining lamb and garlic<br />Set aside <br />De-glaze skillet with white wine over high heat 1 minute<br />Add tomato paste stir until liquid is reduce by ½ about 4-5 minutes<br />Add all ingredients(lamb-vegetables-broth –water-salt& pepper)<br />Bring to simmer over med-high heat then remove from heat<br />Transfer ingredients to a baking dish and cover with foil<br />Place in a 350’ oven and braise for about 1 ½ to 2 hours<br />Stir a few times and season to taste with salt and pepper<br /><br /><strong>Preparation of Potato Topping:</strong><br /><br />Peel and quarter potatoes<br />Place in pot and cover with cold water salted<br />Simmer uncovered until tender ( at least 25 minutes) Drain in colander<br />Bring cream, milk and butter to simmer in now empty potato pot over moderate heat<br />Remove from heat, season with salt and pepper<br />Put potatoes through a ricer into hot cream mixture- Stir to combine-cover & keep warm<br /><strong><br />Final Assembly and broil</strong><br /><br />Remove baking dish from oven- set aside uncovered<br />Place 1 ½ tablespoons butter and 2 tablespoons flour in a small bowl and stir to a paste<br />Take about 1 cup of liquid from baking dish and bring to a boil in a small sauce pan<br />Add paste and whisk over heat in liquid until thickened ( 2 minutes)<br />Stir gently into lamb and vegetables<br />Spoon potatoes over lamb and vegetables and spread evenly with a fork<br />Place baking dish 3 inches under the broiler for about three minutes<br /><br /><strong>Note</strong>—Keep an eye on the last step under the broiler. Pull the Shepherd's Pie when the potatoes are golden<br /><br />This is not the time to take a break for a Guinness. A minute too much and the<br />Gold on the potato topping will be gone. Enjoy the Guinness along with the complements; you will receive, about the best Shepherd's Pie that has ever graced the table at a St. Patrick’s Day celebration.<br /><br /><strong>Other notes: </strong> Rinse the leeks really well. FYI: The paste that is combined at the end to thicken the lamb & veggies is called "beurre manie" If your Irish Crowd is like mine they really won't care what it is called. They will be enjoying the dish and the Day.<br /><br />I think the original recipe came from the, now gone,Gourmet Magazine to which we subscribed for many years.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-7271693338172929522010-03-06T07:26:00.000-08:002010-03-06T07:27:13.594-08:00Irish Stew<img src="http://buckcooks.com/wp-content/uploads/2010/02/1698_MEDIUM-300x272.jpg" alt="1698_MEDIUM" title="1698_MEDIUM" width="300" height="272" class="alignright size-medium wp-image-812" />St Patrick’s day is a few weeks away so it is not too early to think about how to make the day a truly Irish Celebration. Everyone knows a little bit about this English missionary priest who went to Ireland and converted this nation of wild Irish pagans to Christianity.<br />The shamrock was used by St. Patrick to explain the difficult concept of the Trinity to pagan leaders.<br /><br />The Irish may not be known for a delicate complicated cuisine but have some classic dishes that are appropriate dishes to be used on March 17th when it seems everyone seems to have a “bit of the Irish in them”. My grandparents immigrated from County Cork and one of the recipes that came with them was for an Irish Stew that is enjoyed at more times than simply St Patrick’s day.<br /><strong><br />Irish Stew</strong><br /><strong><br />Ingredients:</strong><br />3 pounds lamb shoulder-cubed<br />2 pounds Russet potatoes Generously cubed<br />5 medium onions quartered<br />3 large carrots sliced<br />6 stalks celery sliced<br />1 bunch parsley chopped<br />1 stalk dried thyme<br />2 quarts beef stock<br />12 ounces Stout<br />Salt & pepper to taste<br />1 ½ cups water<br />1 cup pearl barley<br /><strong><br />Preparation:</strong><br />Cook the barley in water and 1 cup of the beef stock for 20 minutes –set aside<br /><strong>In a large pot</strong><br />Season the lamb with salt and brown in oil- then set aside sprinkle lightly with flour<br />Saute onions carrots and celery with thyme for 3-4 minutes - add the stout and deglaze, then set aside- remove thyme sprig<br />Return lamb to the pot with the barley and enough stock to cover<br />Bring to a boil then reduce to a low simmer-cook for 1 1/2 hour<br />Add back the onions, carrots and celery with remaining stock<br />Add potatoes as the final layer of ingredients<br />Low Simmer till meat is tender (about 1 1/2 hours)<br />Check seasonings<br />Add parsley & cornstarch (mixed with 3 tablespoon water) and cook for several minutes to thicken.<br /><br /><strong>Notes: </strong> We use Guinness Stout. I’m not sure what my Grand mother used<br />Make sure that you cut and dice the ingredients into sizable pieces. The long cooking would make small pieces soft and unappetizing. Some add rosemary to the herbs- your choice- not my favorite<br /><br />Service: An <a href="http://buckcooks.com/irish-skillet-bread/">Irish Skillet Bread</a> goes well as does the more usual soda bread. A few bottles of the Guinness is an attractive beverage additionBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-32640757633826590092010-02-17T11:29:00.000-08:002010-02-19T06:40:13.113-08:00Spam, Scrapple & Deviled HamIn a conversation with a college classmate he interjected a few comments and questions about my Blog. With a questioning tone he asked if I remembered some of our youthful food favorites now that I was writing with an often healthful tone to my posts.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/02/1178249976-45207_full-300x225.jpg" alt="1178249976-45207_full" title="1178249976-45207_full" class="alignright size-medium wp-image-782" width="300" height="225" />He stimulated the trip down memory lane by mentioning Spam as something he still sneaks into the house a few times a year. I confessed that I have done the same thing from time to time. I take a lot of criticism from my wife when I buy that small can about once every five years. I admit that I still enjoy that very rare trip down the Spam memory lane. I make sure that I do not review the ingredients and nutritional value. That might spoil the moment.<br /><br />Joe then mentioned some of his youthful favorites which he smuggles into the house occasionally. Deviled Ham, Scrapple and Taylor’s Pork Roll were three other items of food contraband that are quietly brought home occasionally.<br /><br />Those items were favorites of mine at in my youth, that time, distance, availability and nutritional pressure have eliminated their consumption in our house. The time factor is simple to understand. I have lived for decades during which I have been pleasantly indoctrinated to a sensible eating regimen in a household having a nutritional Czar running the kitchen.<br /><br />Distance is another factor. I live 2000 miles away from Philadelphia, the center of fast food excellence where nutritional concerns are only accidentally encountered. My friend Joe is not burdened with my distance from Philly. He only lives 15 miles out of town.<br /><br />My location near Boulder Colorado is an area where excess weight is almost a capital offense. Scrapple is probably considered an illegal substance and if available would hardly sell enough to warrant the space in the market. Taylor Pork Roll, a Trenton NJ specialty, is a past favorite I have not seen since I crossed the Mississippi.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2010/02/101_4780000015.JPG" alt="101_4780000015" title="101_4780000015" class="alignright size-full wp-image-784" width="128" height="128" />The Deviled Ham is an item of particular interest. I haven’t had that on a Ritz cracker for at least forty years. I’m no longer sure what devils the ham, if I ever knew or cared. I’m not even sure if it is still available. Thinking about it almost has brought back a remembrance of the taste and how much I enjoyed opening that small can of spreadable bliss.<br /><br />My old college friend has revived pleasant memories of youthful food favorites. I think that the conversation concerning the foods of our youth is a pleasant combination to serve on a snowy winter day. We didn’t even have to set a table.<br /><br />I think I am about to make a quiet search of the markets to see if I can find and recreate a dangerous moment or two of enjoyable food memorys. This will be a time travel experiment back to years ago when we were only concerned with the taste and not calories, fat content and cholesterol levels. I know that there will be questions raised concerning my apparent loss of good sense and apparent lapse into some form of senile dementia. I’ll take the gaff and see if Deviled Ham is as good as the memory.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-46549235838389233572010-02-16T12:50:00.000-08:002010-02-16T12:52:21.054-08:00Gluten Free Pizza<img src="http://buckcooks.com/wp-content/uploads/2010/02/Gluten_Free_Pizza.jpg" alt="Gluten_Free_Pizza" title="Gluten_Free_Pizza" width="250" height="168" class="alignright size-full wp-image-776" /><strong>This post could also be called: Confessions of a Pizza & Pasta Eating, Hoagie Loving, Cheese Steak fan from Philadelphia.</strong><br /><br />Several years ago when a family member was opening his Pizza restaurant in Boulder I got involved in a conversation about his proposed menu. The menu outline contained an item called Gluten Free Pizza with Dairy Free Soy cheese as an option.<br /><br />My astute opinion was offered concerning these items. I told him he was complicating his operation by offering a pizza item that nobody would order. I told him that people who had wheat problems would never even come through his door.<br /><br />Luckily he ignored my advice and put the Gluten free pizza on the menu. He now sells a ton of this pizza. He was the first to offer the product in the Boulder market and has an appreciative faithful audience even though other pizza places are now adding a gluten free offering. I’m not convinced that all those ordering a gluten free pizza have a wheat problem but those that do are especially grateful. Many of those folks have not been able to sit down with family to enjoy a pizza on a Friday night as do millions of Americans.<br /><br />Gluten free items are extending beyond pizza. I saw a store window with a poster featuring gluten free beer. Gluten Free products are sweeping across the country.<br /><br />I digress a bit so, lets get back to the pizza. Gluten free pizza is not exactly like a South Philly pizza but serves a need for an important audience. Those who have a serious wheat allergy should take some precautions when ordering a Gluten Free pizza in a pizza joint also serving typical pizzas.<br /><br /><strong>1.</strong> The Gluten free pizza must not be cooked on an oven deck that is used for wheat pizzas. <br /><br /><strong>2.</strong> The sauce needs to be applied from a container used only for gluten free and has its own ladle. A ladle that has been used on a normal pizza all night will not be good practice. That ladle will carry flour into the sauce and defeat the gluten free option.<br /><br /><strong>3.</strong> The pizza maker cannot be the one who does gluten free. If you wonder why, just check out the floured hands and apron of a pizza maker. <br /><br /><strong>4.</strong> Gluten Free preparation needs to be segregated in the kitchen from the flour laden area where pizza is hand tossed.<br /><br />Taste of a gluten free pizza can be improved by the addition of certain toppings. Salty and hot spicy toppings help a lot. Green olives, anchovies, marinated artichoke hearts and jalapeños are some likely candidates.<br /><br />Real whole milk mozzarella instead of dairy free imitation cheese is a big taste enhancer. If you have both a wheat and dairy problem learn to love anchovies.<br /><br />A pizza crust of any description serves as a plate for the toppings. If you need gluten free, concentrate on the meal being served on that crust. You are now able to join the family pizza party and maybe even bring along a six pack of that Gluten Free Beer.<br /><br />Enjoy the party!<br /><br />The photo is from a <a href="http://www.celiac.com/">Celiac oriented site </a>with good information for those with wheat problems.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-33850002166700687702010-02-14T07:46:00.000-08:002010-02-14T07:47:05.316-08:00Vanilla- Not Jusy Plain<img src="http://buckcooks.com/wp-content/uploads/2010/02/509597322_af69bcdc081-289x300.jpg" alt="509597322_af69bcdc08" title="509597322_af69bcdc08" width="289" height="300" class="alignright size-medium wp-image-772" />Vanilla is the addition to pastry, cakes and sweet things that often makes them special. I wonder how something like vanilla happens and winds up in my cupboard with such an important place in so many things that we bake.<br /><br />Vanilla comes from a tropical vanilla orchid and is thought to have first been used by the Aztecs. They added vanilla to their hot cocoa drinks. It was not much different from the way news of interesting food items spreads today. Vanilla was soon being used in baking and in sweet drinks in far flung cultures with little connection to the Aztecs.<br /><br />I suppose that the Spanish Conquistadores took vanilla and vanilla orchids back to Spain where it’s use expanded rapidly. As with other food related items discovered in the “New World" trade moved vanilla around much of the known world. The growth of world trade after Columbus, can be tracked by the appearance of food items around the world that were found by explorers in the Americas<br /><br />There are now artificially created vanilla products on the grocery shelves but there are none that compare to the natural product. Marcy Goldman is a source for vanilla information from whom I have liberally extracted much information. Marcy has tracked what she believes are the sources of the finest vanilla available. Those premier vanilla sites are Reunion Island (off the coast of Madagascar), Tahiti, Uganda and Veracruz Mexico.<br /><br />Since about 1840 the pollination of vanilla orchids has been done with a bamboo stick . This technique has minimized the bees pollination requirement and has stabilized production. The weather and labor costs involved have made vanilla one of the most expensive of flavor sources. The cost is a secondary consideration when the natural goodness of vanilla becomes part of your baked treats.<br /><br />I do not pretend to have the expertise to rate the various vanilla blends but do know one important part of using vanilla. Do not use an artificial, man made product. Only use the natural vanilla extract. Your baked goods will know the difference as will those who are enjoying your baking effort.<br /><br /><em>Marcy Goldman was a valuable source of the vanilla information used in this post. She is the author of The New Best of Better Baking.com and a Passion for Baking( Oxmore House-2007) </em>Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-13447474946674864462010-02-11T08:00:00.000-08:002010-02-11T08:02:28.474-08:00Steak a la chicana<img src="http://buckcooks.com/wp-content/uploads/2010/02/LasAsadas9-300x279.jpg" alt="LasAsadas9" title="LasAsadas9" width="300" height="279" class="alignright size-medium wp-image-757" />Each year a neighbor in our section of the Colorado Mountains holds a themed Dead Of The Winter party. This year there was an Immigrant theme with each couple challenged to bring a dish from the nation of their family’s origin and to dress as their immigrant forebearer.<br /><br />Our host provided a dish that I have enjoyed previously called “Steak a la chicana” There was an additional surprise this time since he has shared the recipe. There were Swedish, German, Norwegian, Irish and Italian dishes at the dinner and it all worked well but the “Steak a la chicana” was a stand out.<br /><br /><br /><br /><strong>Rich’s Steak a la chicana for a party</strong><br /><br /><strong>Ingredients:</strong><br /><br />Tri-Tip strips (the large package from Costco)<br />1 onion, chopped<br />2 cloves garlic, thinly sliced<br />2 cans "Stewed tomatoes."<br />Red chili powder, 2 tablespoons<br />1 or 2 chopped jalapeno peppers (check to see how hot they are before deciding on 1 or 2)<br /><strong><br />Preparation:</strong><br /><strong>Step 1.</strong> Brown the tri-tip on the grill and seal in the moisture.<br /><strong>Step 2.</strong> Remove from grill and slice into 1/2 inch thick small pieces. <br /><strong>Step 3.</strong> Put into a crock pot at a high setting<br /><strong>Step 4.</strong> Add the remaining ingredients and start cooking. Stir every hour.<br /><strong>Step 5.</strong> Use a the high setting for 2 hours and then set to low for about 3 more hours <br /><strong>Step 6.</strong> Taste along the way after 3 hours in the pot. The meat should become tender.<br /><strong>Step 7. </strong> Add 1 0r 2 tablespoons of flour to thicken the sauce<br /><br /><strong>Serve</strong> by itself or inside a burrito with a slice of Jack cheese.<br /><br />At the party the service was as a Burrito. Included in the service, was several minutes of instruction as to how I should correctly roll my R’s when saying burrito. I almost have it<br /><br />If you are not having a party and the big Costco package of Tri Tip strips is too much, a Skirt Steak will also work well.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-89152013896054535292010-02-01T10:04:00.000-08:002010-02-01T10:05:22.887-08:00Linda's Apple Compote<img src="http://buckcooks.com/wp-content/uploads/2010/01/Granny_smith_apples-300x200.jpg" alt="Granny_smith_apples" title="Granny_smith_apples" width="300" height="200" class="alignright size-medium wp-image-751" />My friend Linda sends me a recipe from time to time and they always are special and have an surprise ingredient. This chunky apple offering is a fresh compote that is a sure winner at the meal in which it is served. Hot or cold works as a dessert or as a tart accompaniment to a pork dish.<br /><br /><strong>Ingredients:</strong><br />2 ½ cups water<br />4 tablespoons fresh lemon juice<br />7 medium size Granny Smith or other firm tart apples<br />½ cup good Sauternes<br />6 tablespoons red current jelly<br />2 cinnamon sticks<br />grated zest of 2 lemons<br />½ cup shelled chopped walnuts<br />½ cup raisins<br /><br /><strong>Preparation:</strong><br /><strong>Step 1.</strong> Mix half of the water and half of lemon juice in a bowl<br /><strong>Step 2.</strong> Peel and core the apples and cut them into 1 ½-inch chunks and place in water<br /><strong>Step 3.</strong> In a medium size saucepan combine the remaining water and the Sauternes<br /><strong>Step 4. </strong>Bring to a boil, reduce to a simmer and add apple chunks<br /><strong>Step 5.</strong> Partially cover and cook gently until apples are tender and remain whole<br /><strong>Step 6.</strong> With slotted spoon transfer apples to a bowl, add current jelly and cinnamon sticks to the remaining syrup.<br /><strong>Step 7. </strong>Set on medium heat bring to a boil, reduce to a simmer and cook until reduced by one third<br /><strong>Step 8.</strong> Pour the syrup over the apples. Stir in walnuts and raisins<br /><strong><br />Service:</strong> Warm or cool The recipe makes 6 portions<br />Sweet tooth folks add 1/3 cup of sugar but Linda feels that it is perfect without the additional sugar and so do IBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-64134711449552460042010-01-23T12:11:00.000-08:002010-01-23T12:12:23.560-08:00Boston Baked Beans<img src="http://buckcooks.com/wp-content/uploads/2010/01/baked-beans2-300x209.jpg" alt="baked beans2" title="baked beans2" width="300" height="209" class="alignright size-medium wp-image-746" />Every day for the last week the news has been centered in Massachusetts.. This has me thinking about recipes and restaurants that I have experienced in that area. I would pay more attention if the news included a great recipe from the area. I don’t know how to make that happen but I think that there would be broader appeal if there was an excellent recipe for Boston Baked Beans attached. Here is a recipe that will please, however you feel about the news..<br /><strong><br />Boston Baked Beans</strong><br /><br /><strong>Ingredients:</strong><br />3 cups dried navy beans<br />½ lb sliced bacon<br />1 teaspoon salt<br />1 clove garlic finely minced.<br />¼ cup light brown sugar, firmly packed<br />2 teaspoons dry mustard<br />1 cup dark molasses<br />Several cups of boiling water<br /><strong><br />Preparation:</strong><br /><strong>Step 1.</strong> Cover beans with cold water, cover & refrigerate overnight<br /><strong>Step 2.</strong> Next day drain, then put beans into a 6 quart kettle-cover with 2 quarts water<br /><strong>Step 3.</strong> Bring to a boil then reduce to a simmer covered for 30 minutes<br /><strong>Step 4.</strong> Preheat oven to 300 degrees<br /><strong>Step 5.</strong> Cut bacon into chunks & place into 3 quart bean pot or casserole Add beans –stir<br /><strong>Step 6.</strong> Mix other ingredients without the water and pour over beans<br /><strong>Step 7.</strong> Add enough boiling water to cover the beans( about 1 cup)& stir briefly<br /><strong>Step 8.</strong> Bake covered for 6 hours stirring once every hour(add a little water if they start to dry)<br /><strong>Step 9.</strong> Remove cover for final 30 minutes to brown top of beans<br /><br /><strong>Service:</strong> I think this recipe can(should) be served in it’s own small side dish. Relegating it to a paper plate next to a hamburger or hot dog at a picnic always leaves me thinking that it deserves a better final resting place.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-38136571250232841072010-01-19T07:30:00.000-08:002010-01-23T12:15:11.834-08:00Crustless Quiche<img src="http://buckcooks.com/wp-content/uploads/2010/01/DSC00014-300x225.jpg" alt="DSC00014" title="DSC00014" class="alignright size-medium wp-image-729" width="300" height="225" />When time is rushed a fast meal can be prepared that has nothing to do with “Fast Food”. That happened over the weekend when we were faced with more commitments than a sensible schedule should contain. We answered one dinner challenge with an excellent crustless quiche being prepared and served in less than an hour. A cup of tomato soup preceded the quiche and was prepared in about 10 minutes while the quiche was in the oven.<br /><br /><strong>A Quick Quiche</strong><br /><br /><strong>Ingredients:</strong><br /><br />5 large eggs<br />3 slices crisply fried bacon (broken up)<br />¼ cup diced onions<br />1 cup blanched spinach<br />Several sliced mushrooms<br />One cup finely shredded cheeses (Jarlsburg-Asiago-Feta)<br />1 cup half & half<br />½ tsp salt<br />Fresh ground pepper<br />1Tablespoon Extra Virgin Olive oil<br />Several dashes of Cholula<br /><br /><strong>Preparation:</strong><br />’<br /><strong>Step 1.</strong> In olive oil, sauté onions & mushroom for several minutes add spinach for last minute<br /><strong>Step 2. </strong>Whip eggs in bowl –add half & half-salt & pepper –dash of Cholula hot sauce<br /><strong>Step 3.</strong> Butter pie dish and then cover bottom with ½ cup cheese<br /><strong>Step 4.</strong>add veggies & bacon to dish<br /><strong>Step 5.</strong> Pour in egg mixture with remaining cheese<br /><strong>Step 6.</strong> Bake 40 minutes in 375’oven till inserted toothpick or skewer comes out clean<br /><br /><strong>Service:</strong> Invert onto serving plate and cut into 6 slices<br /><br /><strong>Quick Tomato soup </strong>to serve while the Quiche is finishing in the oven<br /><br />In a sauce pan sauté several diced Roma tomatoes and ½ cup of diced onions<br />After a few minutes add a can of Campbell’s Tomato Soup and a can of milk along with some fresh basil.<br />Heat thoroughly and serve in a small bowl with a sprinkle of crumbled Feta cheese centered on the soup—Hide the Campbell’s can and no one will guess and I’ll never tell<br /><br />Note: The cheeses for the quiche were what we had on hand. Use what you prefer and have at hand, but use several types if possible.<br />Break up the bacon but do not crumbleBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-45432874375057413622010-01-06T12:44:00.000-08:002010-01-06T13:21:08.099-08:00Farmers- A Threat to America?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www3.allaroundphilly.com/blogs/delcotimes/buckcooks/uploaded_images/eco_friendly_earth-721210.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 160px;" src="http://www3.allaroundphilly.com/blogs/delcotimes/buckcooks/uploaded_images/eco_friendly_earth-721182.jpg" border="0" alt="" /></a><br />At a pleasant New Years Eve gathering of friends at dinner I sparked a general conversation of some excitement by commenting on organic food production in America. I wondered how organic product growth could keep pace with our country's need for produce and other food items.<br /><br />Some surprising thoughts were offered over a dinner that involved wild caught salmon as a main course. It was pointed out by one guest that nearly everything on the table was organically grown and there was a need for organic products that extended beyond the issue of healthy eating.<br /><br />The surprise to me was the animosity towards farming in America that was expressed. One diner expressed the thought that farming had done more damage to America through the years than any other group.<br /><br />I was bewildered by such a thought and said so.<br />The list of farm transgressions was produced without hesitation starting with farmers as the supporters of the slave trade, the misuse of the soil that produced the Dust Bowl and erosion of the thirties, the importation and then mistreatment of illegal aliens brought to America to harvest crops at miserable wages, outrageous political tactics to assure government crop support and stimulate an agricultural business that is continuously eliminating the family farm and locally grown produce. The expanded use of Ethanol was described as simply a political perk for farmers than made no sense in solving oil use and environmental issues. Then the nitrogen poisoning of water ways was put on the table for discussion.<br /><br />It was pointed out to me that the fertilization of farms in Pennsylvania had caused pollution that ran down the Susquehanna River into the Chesapeake Bay. The increased nitrogen content of the inflow has seriously degraded various fish stocks and the oyster production in the bay.<br /><br />Apparently improvements and farmer education,in the Chesapeake watershed is producing a slow improvement in the situation. That seems not to be the case in the Gulf of Mexico where dramatic change is happening. The entire watershed of the Mississippi drains down the center of the country into the Gulf and is causing a growing dead zone. Apparently this dead zone supports no life and is caused by farm fertilization with a concentration of nitrogen. No fish , no mollusks, no plant life—no nothing—and the dead zone is growing.<br /><br />I had heard about the Chesapeake problem and the improving situation there. I had not been aware of the Gulf dead zone and am only familiar with the presentation I received at dinner after a glass of wine or two. The dead zone story was followed up with a recommendation that I become aware of the “acidization” of the oceans that was taking place. Fortunately I was rescued by the presentation of a beautiful Trifle for dessert and the suggestion that we save the oceans problems for another dinner gathering.<br /><br />While we as a nation are arguing over the issues of global warming and Co2 emissions from fossil fuel use, there is a real and present danger that has been on the back burner of political interest. It seems that action against oil companies and the auto industry are easier targets than farmers. I think it is because we imagine farming as a family effort when that is not the typical case any longer.<br /><br />I’m half way converted to organic products wherever possible to alleviate the nitrogen pollution of the water ways by the mega farms along the major rivers. I’m a big proponent of fish as a healthy dinner choice and really never connected the farms as such a threat to Grouper and other species in the Gulf of Mexico. The problem with my friends at dinner is that their knowledge and interest extends beyond just eating the meal.<br /><br />Now I’ve got to think about farmers in an expanded light. In the meantime our hostess has promised the recipe for the magnificent salmon marinade that made the New Years Eve dinner so memorable. I think she offered the recipe as a consolation prize for my lack of farming knowledge but a demonstrated willingness to learn.<br /><br />As a long time big city dweller I have only really had one extensive tour of a farm in my life. That was a dairy farm. I haven’t had a glass of milk since that visit which was about 35 years ago. Those cows didn’t look like Elsie which was my prior vision of what a cow was supposed to look like. I'm a bit hesitant to visit many farms. I really want to imagine that the food I eat magically arrived in the refrigerated cases after being lovingly grown and harvested by the Waltons.<br /><br />Happy New Year and let me hear from the farmers both organic and otherwise. I’m sure that I didn’t get the total picture over that salmon at dinner.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-61081510440790464912009-12-25T15:52:00.000-08:002009-12-25T15:58:55.870-08:007 Layer Mexican DipAbout 30 years ago we had a small party on a dock in South Jersey and hired a local caterer to put together a few starters for the gathering. One of the suggestions was a 4 layer Mexican dip. My reaction was negative but thankfully overridden by my wife who was the main organizer. She said I was a bid staid and was simply reacting because I didn’t know Mexican food or for a matter of fact knew no one of Mexican heritage. Both were true observation so I said OK. I agreed to go with the dip as my first tiny exposure to things Mexican.<br />I’m glad I agreed because the 4 layer was a hit and we have since made it our own through the years with additional layers and it is always a winner no matter the theme of our party. So you can be assured, if you use our 7 layer dip at your next event it will be well received and probably a real hit.<br /><br /><strong>7 layer Mexican Dip</strong><br /><br /><strong>For starters here are the layers</strong><br /><br />1st. Back and Pinto Bean mixture( recipe follows below)<br />2nd. Guacamole<br />3rd Sliced green onions<br />4th. Sour Cream sprinkled with Chili powder<br />5th Diced fresh tomatoes<br />6th Sliced Black Olives<br />7th Mexican Cheese Blend, Shredded<br /><br />Bean Mixture: Drain and rinse<br /> 1 can of black beans<br /> 1 can of pinto beans<br />Puree beans.<br />Then sauté ½ cup chopped yellow onion and 2 cloves of garlic in olive oil<br />Add pureed beans, ¼ cup chopped cilantro and 1 cup of picante sauce.<br />Simmer for 2-3 minutes then let cool<br /><br /><strong>Preparation:</strong><br />In a shallow bowl:<br />Spread the bean mixture<br />Top with prepared guacamole<br />Then sliced green onions<br />Next spread 1 cup sour cream and sprinkle with chili powder<br />Add a layer of diced fresh tomatoes<br />And sliced black olives<br />Finish with a generous sprinkled layer of shredded Mexican cheese blend<br /><br />Serve with a combination of blue and white corn tortilla chips<br /><br />Our serving bowl is a shallow 12 inch diameter solid green colored bowl with a brown lip. It has a Mexican or Native American appearance.<br />My knowledge of Mexican food has improved over the last 30 years and now living in Colorado has exposed us to the colorful culture of the folks that shared and were important participants in the settlement of this great part of America.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-61191318581451812942009-12-14T14:26:00.000-08:002009-12-14T14:50:06.969-08:00Brie en Croute<img src="http://buckcooks.com/wp-content/uploads/2009/12/pa1a05_brie_lg-300x225.jpg" alt="pa1a05_brie_lg" title="pa1a05_brie_lg" width="300" height="225" class="alignright size-medium wp-image-603" />A Christmas party is something we always look forward to hosting. Having friends and family join us to share the joy of the season is a highlight of our year. We enjoy the company and do our best to have an array of food dishes that are festive and appropriate for this gathering in the holiday season.<br /><br />There is a significant amount of preparation required for this party every year, so careful planning is the first step in making sure the event is a success. Each of the food items cannot take hours to assemble. There needs to be balance not only in the type of food but also in the time needed to get it ready to be served<br /><br />A wonderful first offering to get the party off on a bright note is a Brie en Croute. This is quick, easy to prepare and is an interesting use for Brie (generally a dessert cheese) to start the party<br /><br />Holiday Brie en Croute<br /><br />Ingredients:<br />Frozen Puff Pastry Sheets<br />1 Brie Cheese round about 2.5 lb<br />1 egg yolk<br />1 tbsp. half & half<br /><br />Preparation:<br />Roll out the 1 sheet of thawed puff pastry on a floured board<br />Cut corners of the pastry to make a circle roughly 24 inches in diameter<br />Place the wheel of Brie in the center of the pastry<br />Gather the pastry evenly around the Brie with a bundle on the top<br />Tie the bundle of dough with cotton twine to hold it in place and together<br />Trim excess dough and chill the cheese on a parchment lined baking sheet for 1 hour<br /><br />Cooking<br />Preheat oven to 400’<br />Step 1.Combine egg yolk and half & half and brush on top of pastry<br />Step2. Bake till pastry puffs and is golden brown about (35 minutes)<br />Step 3. Keep an eye on the baking and reduce temp if it is browning too quickly<br />Step 4. Cool Brie on a rack for 20 minutes<br /><br />Serve warm, accompanied with water crackers or those of your preference.<br /><br />Buck Cooks is a daily blog covering the <a href="http://buckcooks.com">best recipes</a> and <a href="http://buckcooks.com">kitchen cookware</a> information.<br /><br />Note:<br /><br />The Brie I call for in the recipe will be appropriate for a party of 15-20 people with the other Hors d'Oeuvres being served. For a smaller gathering use a 1 lb Brie. There are recipes that call for apricot preserves, cranberries and toasted almonds on the Brie before the pastry encloses it and it is placed in the oven. We have tried these recipes through the years and have settled on the unadorned Brie en Croute recipe. The preserves and other ingredients are often messy and really unneeded to create this impressive start for the evening..<br />I think it was a Martha commentary that convinced us to try this classic presentation. She was right –as usual with Hors d’Oeuvres.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-34397093110312048892009-12-04T10:23:00.000-08:002009-12-04T10:24:06.763-08:00Cranberry Scones and Snowshoes<img src="http://buckcooks.com/wp-content/uploads/2009/10/weight-watchers-cranberry-and-white-chocolate-scones-recipe-240x300.jpg" alt="weight-watchers-cranberry-and-white-chocolate-scones-recipe" title="weight-watchers-cranberry-and-white-chocolate-scones-recipe" width="240" height="300" class="alignright size-medium wp-image-367" />Our plans for this morning were to take a drive through the mountains to Estes Park to do some Christmas shopping. Plans were changed when we woke up to 10 inches of snow that fell over night. With all that beautiful new Powder we decided the shopping could wait. It was snowshoe time with some hot chocolate and scones to follow. Not yet ready for a long trek on the snowshoes, an hour or so would be fine for our first venture of the winter. We are always ready for scones and hot chocolate and this was a perfect time to use some of those cranberries left over from Thanksgiving There are many varieties of scones that we bake for ourselves but this is the one that is our favorite on a snowy morning.<br /><br /><strong>Cranberry Orange Scones</strong><br /><br /><strong>Ingredients:</strong><br />1 cup fresh or frozen cranberries, coarsely chopped<br />½ cup sugar<br />3 cups all purpose flour<br />4 teaspoons baking powder<br />½ teaspoon baking soda<br />½ teaspoon salt<br />1 stick chilled unsalted butter <br />1 large egg<br />2/3 cup buttermilk<br />1 teaspoon vanilla extract<br />2 tablespoons orange juice<br />1 teaspoon grated orange peels<br /><br /><strong>Preparation:</strong><br />Preheat oven to 375’<br /><strong>Step 1. </strong>Stir cranberries and 2 tablespoons sugar in a small bowl( let stand-5 minutes)<br /><strong>Step 2.</strong> Mix all dry ingredients in a large bowl<br /><strong>Step 3. </strong>Cut butter into small cubes and distribute over dry ingredients<br /><strong>Step 4.</strong> With two knives or a pastry blender cut in the butter until course crumbs are formed<br /><strong>Step 5.</strong> In a small bowl beat egg, buttermilk, juice, vanilla and grated orange peel<br /><strong>Step 6.</strong> Add the egg mixture to the flour and stir to combine-the dough will be sticky<br /><strong>Step 7.</strong> Flour hands and knead in the cranberries till distributed throughout<br /><strong>Step 8.</strong> Drop 1/3 cup fulls on ungreased baking sheet. <br /><strong>Step 9.</strong> Bake for 20 to 25 minutes until a toothpick inserted in scone comes out clean<br /><strong>Step 10.</strong> Set on wire rack to cool slightly - Serve warm<br /><br />Makes approximately 1 dozen scones<br /><br /><strong>Afterthoughts:</strong> Steps 7 and 8 are a bit messy. It is not a mistake, simply sticky steps.<br />The recipe is a tried and true winner developed in our kitchen but the photo is another story. It is a Weight Watchers Photo which looks like it was taken in our kitchen of our scone(it wasn't) It should encourage anyone who needs to drop a few pounds to look into their programBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-26780608591793749062009-12-02T16:59:00.000-08:002009-12-02T17:07:30.213-08:00Dinner for LionsFood issues are the subject of my Buck Cooks Blog but I do some writing on other subjects Old friends from Lansdowne keep asking me about life in Colorado and how a Philly guy handles the different life style. Sooo About once a month I'm going to incluide an article about the area in which Buck is doing all this cooking. Like a line from a famous movie slightly changed " You're not on Lansdowne anymore Buck.<br /><br /><a href="http://www.bucksays.com/wp-content/uploads/2009/11/mtlion1.jpg"><img src="http://www.bucksays.com/wp-content/uploads/2009/11/mtlion1-282x300.jpg" alt="" title="mtlion1" width="282" height="300" class="alignright size-medium wp-image-841" /></a>Last week I wrote about a bear incident at our home in the Colorado mountains, It was an event that seemed to have some interest among old friends who know me as an East Coast big city guy. Dueling with 500 lb. Bears in the night seems somewhat like a scene from Raiders of The Lost Ark to my old friends in Philly. Not said in my article was the fact that I always have an exit strategy when dealing with the bears on our property. They seldom attack other mammals and sleep about 6 months of the year. Using common sense we do not particularly worry about the bears other than the yearly loss of a bird feeder.<br /><br />Our mountain lions are another story. We have some resident lions in the neighborhood.<br />One friend does not go out or the house after dusk without carrying her Lion stick, which is a stout 4 foot long dowel. Asked why she was carrying such a stick she replied “ that damn lion has been prowling around my house almost every other day. If he decides to attack, I want something handy to give him What for.”<br /><br />I am not exactly sure “what for” is but I think something more than a 4’ broom stick will be needed to give him “what for’. No matter what “what for” exactly is all about.<br /><br />I have lived in the mountains for 10 years and never have seen a lion. My wife has, every neighbor has and my youngest grandson who lives a few miles below us on the edge of the mountains has seen 4 lions or one lion 4 times. <br /><br />I worry that the lion has picked me out for some reason. If a lion doesn’t want to be seen you won’t see him. Since I am the only local that hasn’t seen one I figure they are checking me out for special treatment. I am starting to think that I need to be carrying something more than a broomstick when I walk down to the road after dark to get the mail.<br /><br />Our lion(s) have not eaten any local people recently, but dogs frequently disappear without a trace. Last year our friends and neighbors George and Mary were sitting in their sun room at the end of the day having an after dinner, quiet moment. Their beautiful dog was playing on the deck a few feet away from where they were seated. <br /><br />Suddenly over the rail a large lion pounced on the 30 lb dog and leaped back over the rail carrying the dog in his jaws. George is a big guy and followed the lion over the rail and into the woods. He never found the lion or any trace of their dog.<br /><br />A few years ago our friend and neighbor Tamara heard a commotion on her front landing. She opened the door to find her dog being attacked by a young lion. Tamara is not about to let a lion eat any of her living relatives or pets and went after the lion with a broom. I’ve seen Tamara shovel snow and sweep a sidewalk. . Her broom skills came in handy because she beat off the lion, rushed her dog to town for stitching up and he lived for several more years<br /><br />The grandson who has seen all the lions lives in town surrounded by homes at least ½ mile away from open space. A lion was caught by the Wildlife folks across the street from his house, 100 yards from the street on which he regularly skateboards. A little scary close.<br /><br />It is well known that the lions are slowly moving down out of the mountains for several reasons. The deer are moving down into residential areas where they are protected from hunting by people. They are not protected from hunting by lions. The lions have found out that dogs and cats are an easy snack now and then on their trip to town for dinner.<br /><br />My mountain neighbors defending hearth and home with broomsticks also may be a reason for their drift to lower elevations. I think I’d better work on my broomstick skills.<br />Unlike George charging into the woods after his lion with bare hands I need to think of a better defense/attack technique, just in case I need oneBuck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-32005508339134898382009-11-23T11:05:00.000-08:002009-11-23T11:06:52.804-08:00Deep Fried Turkey-Cajun StyleI first thought about deep frying a turkey while I still lived in Philadelphia. After studying the frying procedure I determined that this was a process that should be limited by law to a bayou in Louisiana or to <img src="http://buckcooks.com/wp-content/uploads/2009/11/fire1-300x200.jpg" alt="CB064622" title="CB064622" width="300" height="200" class="alignright size-medium wp-image-552" />a home next to a firehouse with EMT's trained in burn treatment stationed next to the cooking turkey.<br /><br />I feel that deep frying a turkey is akin to sky diving, hang gliding or climbing a rock face covered in ice. I have obtained this recipe from New Orleans friends and can attest to the fact that it tastes great. I have yet to deep fry my first turkey but have held the fire extinguisher while others have performed the feat. I have friends who have successfully deep fried many turkeys without mishap. I'm not sure how that has happened?? <a href="http://rcm.amazon.com/e/cm?t=buccoo-20&o=1&p=8&l=as1&asins=B0000BXHL1&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr">Perhaps a Bayou Deep Fryer is the answer</a><br /><br /><strong>Cajun Style Deep Fried Turkey</strong><br /><strong><br />Ingredients:</strong><br /><br />• 12 pound turkey<br />• 4 to 5 gallons peanut or canola oil )<br />• 3 tablespoons onion powder<br />• 3 tablespoons black pepper<br />• 3 tablespoons white pepper<br />• 2 tablespoons sweet basil<br />• 2 teaspoons ground bay leaves<br />• 1 tablespoon cayenne pepper<br />• 2 teaspoons file powder<br />• 3 tablespoons garlic powder<br />• 1 1/2 tablespoons paprika<br />• 1/2 cup kosher salt<br /><strong><br />Directions:</strong><br />Preheat oil to 375 degrees F.<br /><strong>Step 1.</strong> Mix the salt and seasonings until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey..<br /><strong>Step 2.</strong> Remove the giblets and neck from the turkey. Rinse the turkey with cold water and pat dry thoroughly with paper towels including the inside cavities.. <br /><strong>Step3.</strong> Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. <br /><strong>Step 4.</strong> Do not truss or tie legs together so that the oil can circulate during fying. Cover pan and place in refrigerator overnight. <br /><br /><strong>Safety Instructions</strong><br />Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. Have a fire extinguisher handy and put the fire company on speed dial. <br /><br /><strong>Frying the Turkey:</strong><br /><strong>Step 1.</strong> Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F. this should take about 20 to 40 minutes). <br /><strong>Step 2. </strong>Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. (It is wise to have 2 people lowering and raising the turkey). <br /><strong>Step 3.</strong> Check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. This is important—do not let the temp decrease—<br /><strong>Step 4. </strong> Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. Cook to 170 degrees F. in the breast or 180 degrees F. in the thigh.<br /><strong>Step 5.</strong> Remove the turkey from the hot oil. –Carefully- 2 coordinated people preferred <br /><strong>Step 6.</strong> Allow the turkey to drain on a rack for a few minutes. <br /><strong>.Step 7.</strong> Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. <br /><br /><strong>Important thoughts:</strong><br /><br />Before starting: Put water in the pot and then put in the turkey to determine how much oil to use. You don’t want to be dunking the turkey into 375’ oil and spilling oil over the side into the open flame..<br /><br />I recommend putting a skewer through the bird with a strong cord firmly tied so that you can safely lift the bird out of the oil to test temp and remove when done. Practice this with the bird in the water. I’m not totally comfortable with baskets and racks with a 12 pound turkey unless you are using equipment <a href="http://rcm.amazon.com/e/cm?t=buccoo-20&o=1&p=8&l=as1&asins=B0000BXHL1&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr">specifically designed</a> to do this job.<br /><br /><strong>Afterthought:</strong> Season the turkey and fry it for 40 minutes or so. Easy cooking-same as French fries with a few differences 12 lbs of turkey and 5 gallons of hot oil in a makeshift cooking apparatus. The important issues are safety and the stability of the cooking pot and how to get the turkey in and out of that pot. If you handle those issues it will be fun and a memorable Thanksgiving. If you don’t, it will surely be memorable.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-71890159958398023952009-11-20T13:52:00.000-08:002009-11-20T13:54:18.986-08:00Mother Lorene Gatton's Corn Pudding<img src="http://buckcooks.com/wp-content/uploads/2009/11/Corn-Pudding.ashx-300x300.jpg" alt="Corn Pudding.ashx" title="Corn Pudding.ashx" width="300" height="300" class="alignright size-medium wp-image-539" />My friend Robert (don't call him Bob) is from Kentucky and promotes the food of his youth at every possible occasion. Pulled pork, chicken with dumplings and other Southern dishes are frequently found on his and Nancy's table. The food is not only good but it usually comes with a history lesson, since with Robert, " old times there are not forgotten".<br /><br />Robert has passed on a Gatton Family Farm corn pudding recipe that will be a perfect addition to your Thanksgiving dinner. Robert says: "This recipe is from the farm family that has been curing Kentucky country ham since 1840. The Gatton family considers this a family art. The farm is located in Bremen, Kentucky. Charles Gatton began curing country hams in 1840 and the Gattons do it the same way today."<br />The Gatton's know something about corn pudding also.<br /><strong><br />Mother Lorene Gatton’s Corn Pudding </strong><br /><strong><br />Ingredients:</strong><br />4 Cups corn <br />6 eggs <br />2/3 Cup sugar <br />1 1/2 tsp salt <br />1 Tbsp cornstarch <br />3 (1/2 pints) whipping cream <br />1 stick butter (melted) 1/2 tsp white pepper <br /><br /><strong>Preparation:</strong><br /><strong>Step 1.</strong>Beat eggs in blender.<br /><strong>Step 2 </strong> Add salt, sugar and cornstarch and beat again. <br /><strong>Step 3.</strong> Place corn in a medium bowl<br /><strong>Step 4.</strong>Pour beaten mixture over corn. <br /><strong>Step 5.</strong>Add melted butter. whipping cream and stir mixture. <br /><strong>Step 6.</strong> Pour mixture in "greased" baking dish<br /><strong>Step 7.</strong> Drizzle butter on top.<br /><strong>Step 8.</strong> Bake at 325 degrees for 1 hour.<br /><br />This really is a wonderful corn pudding and my thanks to Robert for reminding me as to how perfectly this goes on a Thanksgiving table.<br /><br /><strong>Afterthought:</strong><br />I am not sure what they use for "grease" in Step 6 down in Kentucky.<br />I suggest that you "butter" the baking dish before pouring in the final mixture.<br />I appreciate Robert sending me the Gatton Corn Pudding recipe. I hope he follows up by sending us a Gatton Country Ham.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-20612978733859781542009-11-16T11:29:00.000-08:002009-11-16T11:37:11.391-08:00Turkey Day Tips<img src="http://buckcooks.com/wp-content/uploads/2009/11/whole_turkey-300x297.jpg" alt="whole_turkey" title="whole_turkey" width="300" height="297" class="alignright size-medium wp-image-493" />Thanksgiving was not a favorite meal years ago when our boys were young. We never seemed to get the turkey to taste good enough to justify the effort. It was always dry and not particularly interesting until the next day when it went into sandwiches with lettuce , tomato and plenty of mayo.<br /><br />On Thanksgiving we had much to be thankful for but our turkey meal was not one. To avoid the turkey trauma we sometimes took a trip to New York for a few days. We would see the parade and have dinner at a nice hotel where the boys could have turkey and there were other choices for Dorothy and me.<br /><br />This was a pricey way to spend Thanksgiving simply to avoid dried out turkey. The whole picture changed when someone suggested that we soak the turkey overnight before cooking. We tried it on a weekend that was not a holiday and found the secret to a moist delicious turkey that would allow us to entertain family instead of hiding in Manhattan on Thanksgiving.<br /><br />With the turkey trauma behind us we were able to work on accompaniments that would make our Turkey Day really special. Sweet Potato Cheesecake appeared years later and is a special elegant end to this special meal<br /><br /><strong>Turkey Preparation Tips</strong><br /><br />Frozen turkey needs about 3 days of defrosting in the fridge<br /><br />Soaking the Turkey<br />Place turkey in a large pot or clean bucket big enough to cover bird with water<br />Add 2 cups of kosher salt and cold water to cover bird<br />Rub salt into the bird and stir water until salt dissolves<br />We put the bird in a large trash bag first then put the bagged bird into a very large pot and then add the water, salt and rubbing process in the bag, then tie the bag with the water salt and bird inside.<br />Set in a cool spot for 10 to 12 hours<br />Remove from water and rinse under cool running water. Rinse cavity and skin till all salt is removed.<br /><br />You are now ready to roast and everyone has a favorite roasting method. <br />The one suggestion I will give that may not be in your cookbook or your mother’s instructions is to start the roasting with the bird in a v-rack with the breast side DOWN for ½ hour to 45 minutes. Bring turkey out of the oven and turn in the rack to have breast side up then continue roasting. Baste frequently through the roasting. <br /><br /><br /><strong>After the turkey and before the game on TV</strong><br />If you are having the family for Thanksgiving they will be making the obligatory turkey accolades. “This turkey was wonderful and the white meat was soooo moist.” The major addition to the comments is that they will be true this time.<br /><br /><img src="http://buckcooks.com/wp-content/uploads/2009/11/galatoires2-233x300.jpg" alt="galatoires2" title="galatoires2" width="233" height="300" class="alignright size-medium wp-image-488" />Now it is time to absolutely change the way the family thinks about Thanksgiving dinner<br />Bring out<strong> Galatoire's Sweet Potato Cheesecake</strong> for dessert and you will knock their socks off.<br /><br /><strong>Sweet Potato Cheesecake</strong><br /><br /><strong>Crust Ingredients: </strong><br />1 ½ cups graham cracker crumbs<br />¼ cup sugar<br />1/3 cup melted butter<br /><br /><strong>Cheesecake Filling</strong><br />3 packages (3 ounce)Philadelphia cream cheese,softened<br />1 cup sugar<br />¼ cup light brown sugar<br />1 ¾ cups previously baked mashed sweet potaoes<br />2 large eggs, slightly beaten<br />2/3 cup evaporated milk<br />2 tablespoons cornstarch<br />¼ teaspoon ground cinnamon<br />1/8 teaspoon ground nutmeg<br /><br /><strong>Topping:</strong><br />2 cups sour cream, room temperature<br />1/3 cup sugar<br />1 teaspoon vanilla extract<br /><br />Preparation:<br /><strong>Step 1.</strong> Heat oven to 350’<br />In medium bowl, mix graham cracker crumbs, sugar and butter till combined<br />Press into bottom of spring form pan and 1 inch up the sides<br />Bake 6-8 minutes until set -NOT BROWN<br />Remove from oven, set aside to cool<br /><br /><strong>Step 2.</strong> Beat cream cheese with mixer till smooth.<br />Add sugar & brown sugar beat till smooth<br />Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon, nutmeg, beating until well combined.<br />Pour into cooled crust<br />Bake 55 to 60 minutes until edge is set remove from oven and set aside<br /><br /><strong>Step 3.</strong> Whisk sour cream, sugar and vanilla to combine.<br />Spread over warm cheesecake<br />Return to oven and bake until set—about 5 minutes<br />Cool on wire rack. When cool remove side of pan and chill for several hours or overnight<br /><br />This will provide about 12 servings that will stimulate family Huzzahs for weeks<br />The Photo is Galatoire's in New Orleans. I'm not sure how and when we got the recipe but the note said Galatoire's which is a famous old line New Orleans restaurant. We haven't been in New Orleans for years but Galatoire's is still rated well. The cheesecake is rated by us to be simply great<br /><br />A huzzah is a good thing.<br /><br />Buck Cooks is a daily blog covering the <a href="http://buckcooks.com">best recipes</a> and <a href="http://buckcooks.com">kitchen cookware</a> information.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0tag:blogger.com,1999:blog-6923177583497354230.post-70823401002142426532009-11-09T09:49:00.001-08:002009-11-09T10:38:04.091-08:00Smart Shopping<img src="http://buckcooks.com/wp-content/uploads/2009/11/barrels_of_peppers-300x199.jpg" alt="barrels_of_peppers" title="barrels_of_peppers" width="300" height="199" class="alignright size-medium wp-image-464" />Price is important when shopping for food but it is not the only factor in choosing your purchase when wheeling that cart through the market.<br /><br />The lasagna recipe I recently posted received an interesting comment from a friend with a strong Italian heritage. Jeannie reminded me that the quality of the ingredients was the important element in making good lasagna, with great ricotta as a key.<br /><br />She made an important point which perhaps I have not emphasized often enough. As with some other items, we haven’t found good ricotta since we moved to the West. Our ricotta comes from either New Jersey or New York. When we lived in Philadelphia excellent ricotta was no problem locating. There were many fine local, ricotta brands available. Finding good ricotta for lasagna is one example of the needed attention in selecting ingredients for any meal..<br /><br />Garlic is a current example of concern. Until recently we were able to find quality garlic at Costco’s. They carried a garlic from Gilroy California which is where most of the nation’s garlic is grown. Christopher Ranch has excellent garlic and we were happy with their product. Suddenly someone at Costco decided that garlic was not important and it is now a discontinued product. Figure that? We went to Sam’s club to check their garlic and found that they were bringing in a Chinese garlic. This garlic changes our recipes that require garlic and is not acceptable. We are on currently on a garlic search.<br /><br />Mushrooms are another story. Kennett Square Pennsylvania is the mushroom capital of America and is where a million pounds of great mushrooms are grown each year. It is the Gilroy equivalent for mushrooms. Since moving West I have learned to tell a non Kennett Square mushroom by simply picking up one of the mushrooms being sold. Most of our locally grown mushrooms have no heft and really do a mediocre job when a mushroom is an important ingredient in the recipe<br /><br />Locally grown, fresh products often are the heart of a great meal, but just because it is local doesn’t always mean it is best.<br /><br />A great recipe can become less than a great meal if the ingredient selections are not carefully purchased. Finding products that work with your kitchen adventures is a very rewarding part of the effort.<br /><br />An example of time well spent is the selection proceedure when green beans are part of your menu plan. Green beans, grabbed by the unexamined handful and shoving them into the plastic produce bag is not the way to buy for the home kitchen. Take a few minutes to select the unmarred beans from that pile in the produce section of your market. The same kind of careful selection should be made in every produce purchase. If your selection is wilted and worn with brown spots at the market, it isn’t going to suddenly perk up in your kitchen. You pay as much for the ugly beans in the pile as you do for the fresh ones. <br /><br />Jeannie’s comments on the lasagna brought my attention a step back from the recipe and preparation side of cooking a great meal. It is the foundation of quality ingredients that are the structure of a meal that will produce results that get huzzahs from your guests. Take the time to make sure that those ingredients have received your serious attention at the market.<br /><br />Note: A huzzah is a good thing<br />Buck Cooks is a daily blog covering the <a href="http://buckcooks.com">best recipes</a> and <a href="http://buckcooks.com">kitchen cookware</a> information.Buck Fleminghttp://www.blogger.com/profile/03545309931294263811noreply@blogger.com0