Eat Fresh - Asian Pears

Published September 6, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I will never forget my first taste of an Asian pear. It was a small bistro in Los Angeles, and my friend had recommended this spinach salad with salmon. It was a delicious concoction, but I was puzzled by these slices of ... something. It was pale and crunchy, and at first I thought it might be jicama. But one taste proved me wrong: It was mildly sweet with a not-quite-tangy aftertaste. I was intrigued enough to wave the waiter over. "What are these little white things?" I asked, picking a few more slivers from between the greenery. "That, my dear," he said with an obviously affected twang, "Is an Asian pear."

I was hooked from that first bite. Asian pears – also called Nashi apples or apple pears for their round shape and crisp texture – are great on just about any salads and are used extensively in native Japanese, Chinese and Korean cooking. They can also be eaten like an apple, sliced on top of ice cream or used in place of apples in pies and other goodies.

When buying Asian pears, look for a smooth, round fruit that is firm. If it gives when you squeeze it, it is quickly going south. The skin should be clear yellow, brown or green-yellow and the fruit should have a strong, sweet aroma. This fruit ripens on the tree, so they can be used as soon as you get them home. They can be stored on the counter for a few days or in the fridge for a couple weeks or so.

Ginger Asian Pear Salad

This is a great salad with an Oriental flair.

8 Asian pears

1/2 cup rasins

1/2 cup walnuts, chopped

1/2 cup celery, chopped

1 tablespoon ginger root, grated

3 tablespoons honey

1/2 cup orange juice

Combine all ingredients. Cover and chill before serving. Serve on lettuce leaves if desired. Serves 6

Steamed Asian pears

Chinese dates are also known as jujubes. If you can't find jujubes, regular dates or raisins can be used instead.

4 Asian pears

8 teaspoons honey

4 dried Chinese dates, softened in cold water, slitted, and the pits removed

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming. Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Place the top back on the pear. Steam the pears for 30 minutes, or until the pears are tender. Serve warm. Serves 4.

Eat Fresh - Eggplant

Published September 13, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Eggplant is a much-maligned fruit. It is equated with ghastly dishes used to torture small children (you won’t leave the table until you finish that eggplant-lima bean casserole!) and tasteless concoctions devoured by die-hard vegans. And it is true that eggplant can be a nasty thing if it is not cooked right — but when it is right, it is definitely a good thing.

Eggplant is a bit like tofu in that it does not have much taste of its own but it easily takes the taste of whatever it is cooked with. It can be marinated, sautéed, baked, fried, steamed or broiled, and the taste will change from dish to dish so if you don’t like it one way, try again until you find one you like.

The perfect eggplant has dark skin, usually purple or black, that is glossy and shiny. The best way to test for freshness is to give it a gentle squeeze. Hold the eggplant in your palm and press it gently with your thumb. A fresh, ripe fruit will fell like a rubber ball and the flesh will bounce back after it is squeezed. If it doesn’t bounce back, it is overripe and it will be bitter and nasty.

Eggplants bruise easily, so handle them carefully. They can be stored unwrapped in the fridge for 1 to 2 weeks. They don’t freeze well, so it is best to cook them first, then freeze.

Baked Eggplant Parmesan

The first time I had eggplant parmesan, it was a nasty thing. I finally discovered this recipe for baked, not fried, parmesan and it makes a very tasty dish.

2 to 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is sitting, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt and pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Baba Ghanoush

This classic makes a great dip or spread with pita bread or crackers.

2 medium eggplants

juice of 1 1/2 lemons

1/4 cup virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

salt to taste

fresh parsley finely chopped

green peppers finely chopped

green onions finely chopped

pita bread

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes. Peel and sprinkle quickly with half the lemon juice. Cool and chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Serve trimmed with parsley, green peppers and green onion with pita.

Eat Fresh - Tomatoes

Published September 20, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

There is nothing like fresh, vine-ripened tomatoes. Those slightly sweet, slightly tart fruits go well with just about anything – and they instantly add interest to even the blandest dish. Leftover pizza for breakfast? Sprinkle on some fresh chopped tomatoes before reheating in the oven. Boxed Mac & Cheese for lunch? Top the noodles with a thick slice or two. Is dinner a Hamburger Helper? Add a side of fried green tomatoes for extra punch.

Tomatoes come in a variety of shapes and sizes. There are the big, round beefsteak tomatoes that are great for slicing on burgers and sandwiches. The plump, oval-shaped Roma tomatoes make great sauces and hold together well during cooking. The tiny cherry tomatoes are sweet and wonderful in salads or on pizza. There are yellow tomatoes, purple tomatoes and orange tomatoes – all with a different taste to experiment with – and there are green tomatoes, the tart, unripened members of all the tomato families.

When shopping for tomatoes – or picking them off the vine – you want well-formed fruit that is firm but not hard. The skin should be smooth without blemishes and the stem, if it is still attached, should be green. When picking, the ripe fruit will come easily off the plant. You will need to tug a bit harder for the green ones. Unless your kitchen is particularly warm, tomatoes are best stored in a basket or bowl on the counter instead of in the fridge.

Quick Broiled Tomatoes

This is a delicious, quick side dish.

2 medium tomatoes

Dijon mustard

salt

fresh ground pepper

ground cayenne pepper, to taste

3 tablespoons melted butter

1/4 cup seasoned fine dry bread crumbs

1/4 cup grated Parmesan cheese

Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.

Classic Fried Green Tomatoes

This is the Southern classic. I love it alongside eggs or an omelet for breakfast.

4 to 6 green tomatoes

salt and pepper

cornmeal

bacon grease or vegetable oil

Slice the tomatoes into 1/4- to 1/2-inch slices. Salt and pepper them to taste. Dip in corn meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve hot.

Eat Fresh - Oranges

Published September 27, 2006 in the Spectrum & Daily News

By Kathryn van Roosendaal

One of the greatest things about my alma mater — that’s California State University, Northridge for those who don’t know — is the arboretum. You can pick fresh figs, explore hidden paths or sit calmly beneath a ginko tree and watch the squirrels. It is a place of cool comfort in the middle of the San Fernando Valley.

But even better is the orange grove next to it. It is the last remaining citrus grove in an area that used to be rife with them. The trees are aged but still bear plenty of fruit, and the citrusy-earthy smell is intoxicating as you walk between the neat, evenly spaced rows. The oranges there are small and tangy — almost like sweet tangerines — and they smell absolutely wonderful. I loved sitting in the shade of an orange tree to escape from the hot summer sun. I would read a book and eat some oranges and life was good.

There are many different types of oranges. There are the juicy naval oranges with the thick skins, the sweet Valencia oranges with thinner skins, there are Mandarin oranges, Tangerines, Tangelos — the list goes on. The key to picking the best of any type is to give it a gentle squeeze. The fruit should feel heavy for its size and it should give gently to pressure, but not be squishy. The peel should have a nice deep orange color and a clean smell. For the juiciest oranges, store them at room temperature. If you prefer to eat them cold, they can be stored in the fridge, but leave them unwrapped. Otherwise they can get moldy.

No matter what kind they are, oranges are always great eaten straight. I also like to sprinkle the wedges on salads or over ice cream. But oranges — and their juice — are also great cooked, adding a rich, warm taste to any recipe.

Orange Pound Cake

This is a holiday favorite at my house, but you can make it anytime.

6 eggs, separated

1/4 teaspoon cream of tartar

2 cups granulated sugar

1 cup butter, room temperature

1 tablespoon finely grated orange peel

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup orange yogurt

Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat egg yolks into butter mixture, one at a time, beating well after each addition. Blend in orange peel and juice. Into another bowl, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured 12-cup bundt pan at 350 degrees F for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners’ sugar.

Candied Orange Peels

These little delicacies are great on ice cream, in ginger cookies or, my favorite, sprinkled on gingerbread cake.

4 large navel oranges

9 cups hot water

3 1/2 cups sugar

Remove peel with white pulp from oranges. Reserve the insides of the oranges for another recipe. Cut the peel into 1/8-inch strips. Place peel and 5 cups water in 2 1/2 quart dish, cover with plastic wrap and microwave on full for 14 minutes. Drain and return to dish, add 4 cups water, re-cover and microwave for another 14 minutes. Drain, rinse in cold water. Stir in 1 1/2 cups sugar. Cover loosely. Microwave 10 minutes, stir, re-cover and microwave 10 minutes. Lightly oil 3 feet of wax paper. Separate peel on paper so the pieces are not touching. Let dry 2 hours or more. Put 2 cups sugar in bowl and toss small batches of peel in the sugar. Air dry 2 hours and store in airtight container.

Eat Fresh - Sorghum

Published October 4, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

The Sorghum Festival is coming up this weekend in LaVerkin, and one thing is on everyone’s mind: What the blazes is sorghum? I’ve been asked this exact question several times this week, and fortunately I have an answer.

Sorghum is a cereal grass grown mainly for livestock fodder and it was a cash crop in the Hurricane Valley in the past. But this plant isn’t just for cows. When processed it makes a syrup that is like molasses, only sweeter and lighter. The rich, golden syrup is delicious in recipes or poured straight onto ice cream or pancakes. It can be used in place of molasses in any recipe — although you may want to cut the sugar amount just a bit because the sorghum is sweeter — and, best of all, sorghum has more nutritional value than most other sweeteners.

Don’t miss out on the Sorghum Festival this year, and be sure to pick up a jar or two of the syrup while you’re there. I’ll see you there.

Ginger snaps

These are the best ginger snaps I have ever had. The sorghum makes them lighter and crisper than those made with molasses.

1/2 cup Sorghum syrup

1 teaspoon salt

1/2 cup shortening

1 1/2 teaspoon baking soda

1 egg

1/2 cup sugar

2 teaspoons ground ginger

2 cups sifted graham flour or whole wheat flour.

Cream sugar and shortening. Add the egg and sorghum and beat well. Add sifted dry ingredients and mix well. Chill dough several hours. Roll into small balls, dip in sugar, then flatten by stamping cookies with flat bottomed glass covered with a damp cloth. Bake in moderate oven at 370 degrees F for 15 minutes.

Barbecue Beef

This dish makes the best sloppy joes and the tangy, spicy barbecue sauce can be used on anything you would grill.

1/2 cup ketchup

1/4 cup sorghum syrup

1/4 cup mustard

2 tablespoons Worcestershire sauce

3/4 teaspoon groung pepper

1/8 teaspoon Tabasco Sauce

3 tablespoons cider vinegar

1 pound Ground Beef

Blend together sorghum and mustard. Stir in vinegar, Worchstershire sauce, Tabasco and ketchup. Sprinkle beef with salt. Brown beef in skillet, breaking up with a fork, add sauce and heat to serving temperature.

Eat Fresh - Pomegranates

Published October 11, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

If there is a fruit for Utah’s Dixie, it’s the pomegranate. It’s not an official crop here and there is no Pomegranate Festival, but the little trees are everywhere. They’ve been here since about 1847, according to local folklore, brought back by the Mormon Battalion when they returned from southern California. And while our Dixie pomegranates tend to be smaller than commercially grown ones, they make up for it in taste.

Many would-be connoisseurs are intimidated by pomegranates. They are an odd fruit and the edible seeds are difficult — and messy — to get to. What’s more, the juice stains anything and everything it touches. But you needn’t fear the pomegranate — there are tricks to getting at the delicious seeds without being marred by the juice.

If you are particular about what you are wearing, put on an apron and some gloves. First, loosen the seeds by rolling the fruit on the counter with the palm of your hand. Press firmly, but not hard enough to squish the fruit. Then carefully cut the crown off of the pomegranate and make four slices down the sides of the fruit, cutting through the rind but not the seeds inside. Next, place the pomegranate in a bowl of cool water so that the fruit is completely covered. Gently pull the fruit apart under the water, separating the seeds from the rind and the white pith. The pith will float to the top; just skim it off, then drain the seeds through a colander. Voila! Pomegranate seeds!

To get the juice from a pomegranate, you have a few options. The first is roll the fruit on the counter, this time hard enough to squish it. Then make a small hole in the skin and squeeze the fruit over a bowl. Or you can put the seeds in a blender, liquefy, then pour through a cheesecloth to remove the seeds. Yet another method is to cut the fruit in half and squeeze it on a citrus reamer like you would a grapefruit, although that tends to get rather messy.

Dixie Salad

This salad was invented in the early 1900s when a guest speaker for a Housekeepers Convention was unable to find the ingredients to her recipe. Locals scrambled and came up with local ingredients, including the pomegranate. Since the recipe ran in the St. George Magazine in 2003, I have received dozens of calls asking for it. So here it is:

1 1/2 cups diced apples

1 1/2 cups pomegranate seeds

1/2 cup seedless raisins

1/4 cup chopped walnuts

1/4 cup almonds

1 1/2 cup creamy salad dressing

Gently mix all ingredients and let marinate for half and hour. Serve chilled.

Modifications

This recipe has been liberally messed with ever since it was developed. My personal favorite is as follows:

1 cup miniature marshmallows

1/2 cup crushed pineapple, drained

1 1/2 cup pomegranate seeds

1/2 cup chopped pecans

1 1/2 cup diced apples

Cool Whip and/or vanilla yogurt

Mix the ingredients together with just enough Cool Whip, yogurt or an equal mixture of both to make a goopy salad.

Eat Fresh - Apples

Published October 18, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Nothing says Autumn like fresh-picked apples.

OK, with modern transportation you can get fresh apples year-around, but there is something special about pulling a crisp, red apple off of the tree as the cool autumn wind blows leaves across your feet. In my childhood memories they were usually red delicious apples, which when bought in the store tend to be bland an mealy. But picked from the tree, they were crisp and just slightly tart with an aroma to die for.

There are too many kinds of apples to mention here, but suffice it to say if you don’t like apples it’s just because you haven’t found the right one yet. If you like mellow-sweet, you can go for yellow delicious or rome. If you like uber-tart, pick yourself a jonathan or granny smith. If you like something in between, head for the galas or rose beauties.

During the summer I like to eat my apples raw, maybe with some peanut butter or gouda cheese to go with it. But when the cooler Autumn weather rolls around, I break out all the recipes for cooked apples. I will have baked apples for breakfast, apple muffins for a snack, a spinach-apple salad for lunch and pork chops with applesauce for dinner. Then there are caramel apples, German apple pancakes, fresh bread smeared with apple butter and, of course, Dutch apple pie. If an apple a day keeps the doctor a day, my autumn feasting should force him into another state.

Baked Apples

These are extremely easy to make and are sure to become a family favorite.

4 baking apples (the recipe calls for rome or golden delicious, but I prefer gala or macintosh)

4 to 8 tablespoons brown sugar

4 teaspoons butter

1/2 teaspoon ground cinnamon

Core the apples and place apples upright in ungreased baking dish. Place 1 to 2 tablespoons brown sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in the center of each apple. Pour water 1/4 inch deep into the baking dish around the apples. Bake uncovered at 375 degrees F until the apples are tender when pierced with fork, 30 to 40 minutes. Spoon the syrup in the dish over apples several times during baking if desired. Serves 4.

Pork-Apple Kabobs

Pork and apples go together like bread and butter. If it’s too cold to grill, you can bake these in a 350-degree oven for about 30 minutes, adding apples for the last 10 minutes of baking.

1 cup unsweetened pineapple juice

1/4 cup vegetable oil

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1-1/2 lbs. boneless lean pork loin, cut into 1 inch cubes

4 celery ribs, cut into 1-inch pieces

6 skewers, 12 inch

3 cooking apples, cored, quartered and cut in half crosswise

Combine first 6 ingredients in a saucepan over medium heat. Cook 10 minutes, stirring occasionally. Cool. Place pork in a shallow dish and pour marinade over. Cover and marinate in refrigerator several hours or overnight, stirring occasionally. Place celery in a steamer basket over boiling water. Cover pan and steam 5 to 10 minutes or until just tender. Refrigerate. Drain pork, reserving marinade. Thread pork cubes and celery on skewers, allowing space between cubes. Grill about 10 minutes over medium coals turning frequently. Push cubes together and thread apple on skewers. Grill another 5 minutes, brushing with marinade. Serves 6.

Eat Fresh - Pumpkins

Published October 25, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I definitely have a soft spot in my heart — and stomach — for pumpkins.

I will never forget one year growing up when we ended up with a bunch of pumpkins despite not planting any. Apparently we hadn’t cleaned up well enough after the previous year’s pumpkin carving, and the renegade seeds gladly sprouted next to the back porch. We never watered or fertilized the things, but they went berserk regardless. We had pumpkins coming out of our ears — and growing through the windows. I returned from summer camp to find one of the vines had broken through the screen on the window to my basement bedroom and several of the fruits were happily growing on the top bunk bed.

Whether we grew our own or not, my family always had pumpkins in the fall. We would spend hours picking just the right one for carving, and after Halloween those Jack-O-Lanterns were sacrificed on the altar of pumpkin pie and cookies. We would stick the scary faces whole into the oven to bake, and I loved watching them “melt” as the squash cooked and softened.

I haven’t cooked any Jack-O-Lanterns in the past few years; the autumns here are too warm and they rot too quickly after carving. But I still find myself a pumpkin or two just for cooking.

For cooking purposes, you want a nice, heavy pumpkin with smooth skin and thick flesh. When you get it home, cut it in half, scoop out the seeds (be sure to save them for roasting) and place the halves rind side up on a cookie sheet. Poke a few hole in it and bake at 325 degrees F for an hour or so, or until it starts to sag and is soft when you poke it with a fork. Let it cool before scraping out the cooked flesh, then run it through a ricer or blender until it is smooth. It is now ready to put in pies, cookies or breads or can be stored in the freezer for up to a year.

Pumpkin Chocolate Chip Cookies

My mom has made these for as long as I can remember, and they are still a big favorite. In fact, I’m munching on one — from the first batch of the season — as I write this.

1 cup butter

1 cup pumpkin (canned or cooked and prepared as listed above)

1 teaspoon vanilla

1 teaspoon cinnamon

1 cup sugar

1 egg

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips (my mom likes milk chocolate, but I prefer semi-sweet)

Cream together butter and sugar. Add pumpkin, egg and vanilla and mix well. Sift together the dry ingredients and mix with the pumpkin mixture. Blend in chocolate chips. Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees F for 10 to 15 minutes or until the cookies start to brown at the edges.

Harvest Stew

This is a nice, rich stew for those chilly autumn nights. And it’s decorative, too.

1 10 to 12 pound pumpkin

2 pound beef stew meat

2 tablespoons vegetable oil

1 bell pepper, sliced

1 onion, chopped

4 medium potatoes, cubed

3 carrots, sliced

2 cloves of garlic, chopped

2 sticks of celery, sliced

1 15 oz. can of diced tomatoes

2 to 3 cups water

2 or 3 cubes beef bullion

Salt to taste

Pepper to taste

Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set aside. In a dutch oven, brown the stew meat in oil. Add the bell pepper, onion, potatoes, carrots, garlic, celery and tomatoes. Add the bullion and enough water cover all the ingredients and let simmer for 1 hour. Place the pumpkin in shallow pan, and put the stew inside the pumpkin. Brush the outside of the pumpkin with a light coating of oil and bake at 350 degrees F for 2 hours or until the pumpkin is tender. While serving, be sure to scoop out chunks of pumpkin along with the stew.

Eat Fresh - Pears

Published November 1, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

When I was a kid I absolutely loved pears. Canned, fresh, hard or squishy -- I didn't care. I would munch them down plain, top them with cottage cheese and plop them on top of oatmeal; the more the merrier.

Then I didn't like them so much. Maybe I overdid it, maybe I lost my taste for the sweet Bartlett pears – the only kind I'd every really had – and I suddenly found the canned ones way too sweet. For years it seemed the only pears I got were mealy or overripe, and eventually I stopped buying them altogether.

Then a friend of mine introduced me to the Anjou pear, and I fell in love all over again.

There aren't as many kinds of pears as there are apples, but there are still plenty to choose from. Some are sweet and soft, others are tart and crunchy and still others are sweet-tart and juicy. If you don't like the Bartletts, try a Bosc. If you don't like Anjou, try a Comice. Chances are you will like one of them.

Chances are the pears you buy at the store are not ripe enough for eating, mainly because ripened pears are too delicate to ship. To test a pear for ripeness, press in a little at the stem. If it gives, the pear is ready to eat and if your finger goes right through the flesh, it is overripe. If it doesn't give at all, put the pear in a paper sack for a day or so and then retest.

My favorite way to eat pears, especially the Anjous, is fresh with cheese, usually a sharp cheddar or gouda. But the true flavor of this fruit comes out in the baking.

Baked Pears

I love these simple, yummy pears for breakfast or a late-night snack.

4 pears, cut in halves and skinned

4 tablespoons butter

1/3 cup brown sugar

1 teaspoon cinnamon

Preheat oven to 375 degrees. Place fresh pear halves or canned halves in baking dish or pie pan. Brush halves generously with butter. Sprinkle brown sugar and cinnamon mixture atop halves. Bake 8 to 10 minutes.

Barbecue spare ribs with pears

These ribs are bound to become a sweet family favorite.

2 1/2 cans bartlett pear halves, drained

1 cup chili sauce

3 tablespoons vinegar

1/2 teaspoon onion flakes or chopped onions

1 teaspoon salt

1/4 teaspoon pepper

3 pounds spareribs

Drain juice from pears. Combine juice, chili sauce, vinegar, onion, salt and pepper. Heat to boiling and pour in pears. Let sit for several hours. Drain sauce from pears. Place spareribs in shallow pan. Pour half of sauce over ribs and bake at 350 degrees for 2 hours. Baste with remaining sauce. About 15 minutes before ribs are removed, lay pears over the top and heat.

Eat Fresh - Cranberries

Published November 8, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Ah, cranberries, the fruit of the holiday season. How do I love thee.

Some people judge how close Christmas is by how many shopping days are left. I judge it by when the fresh cranberries come to the supermarket. I have nothing against canned cranberry sauce, Craisins or frozen berries. I use them year-round. But when those fresh berries show up, I know the festive season is here and it's time to start hunting for a turkey, get the bread out to dry for stuffing, break out the cookie recipes and puree the pumpkin for pie.

I once tried a fresh cranberry straight up – once. The pucker was with me for weeks, so I don't advise it for the faint of heart. But added to recipes, cranberries make for pure ambrosia. I can't eat turkey – even in a sandwich – without cranberry sauce. I would much rather add dried cranberries to my oatmeal cookies than raisins. And forget strawberries or blueberries on cheesecake – candied cranberries are the way to go.

Good fresh cranberries are very firm to the touch and I've been told they bounce if you drop them (I can't personally attest to this because I haven't dared start bouncing berries at the grocery store). The berries should be shiny and bright red, usually ranging from light to dark. Avoid shriveled berries or those with brown spots.

One of the greatest things about cranberries is they last forever. The fresh ones can be kept in the fridge for up to two months if they are stored in a plastic bag. They can also be frozen for up to a year.

Cranberry Cornbread Scones

This is a great breakfast or a warm snack after a day out in the cold.

2 cups all-purpose flour

1/2 cup cornmeal

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter

2/3 cup milk

3/4 cup sweetened dried cranberries, such as Craisins

Preheat oven to 400 degrees F. Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir dried cranberries into dough. Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a 1Ú2-inch thick circle. Cut out dough circles with 2 1Ú2-inch biscuit cutter and place on a greased cookie sheet. Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature. Makes 10 scones.

Cranberry Ice

I love this stuff as a palate-cleanser with a big meal. Spoon it into wine glasses for a fancy look.

8 cups water

4 cups fresh cranberries

3 cups sugar

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill. Freeze the mixture in an ice cream maker according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze 1 hour or until ready to serve. Makes about 10 cups.

Eat Fresh - Chestnuts

Published November 15, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I will never forget my first taste of chestnut stuffing. I was dubious at first. I’m not a huge fan of nuts in my cooking, and this stuff looked like it has more nuts than bread. But that first bite made me an instant convert. The chestnuts were soft and sweet, with just a subtle nutty flavor, and they made the perfect compliment to the sage, thyme, rosemary and other spices in the blend.

My first attempt at making the stuffing myself didn’t go so well. No one had told me the proper way to peel chestnuts, and I spent hours — I sat through three DVD movies — shelling the things, to the dismay of my poor, sore fingers. I almost swore off chestnuts altogether. But once I had that stuffing put together I was converted all over again.

Fortunately I have learned a few tricks since then. And you do need tricks. For instance, did you know there is a special knife just for peeling chestnuts? You can also use a small paring knife but you have to be careful. And never try to peel raw chestnuts; you will just open yourself up to pain and frustration. I have no doubt this is why chestnuts seem to have fallen from favor in recent years. You can buy canned chestnuts (just don’t get water chestnuts, they’re not the same thing), but I have yet to find those in Southern Utah. You can usually get them at Trader Joe’s or Wild Oats if you happen to be in Las Vegas. Otherwise you can order them online at http://www.caviar-line.com

Unless you are roasting the chestnuts or using them whole, the easiest way to cook — and peel — the nuts is to boil them. Cut each nut in half with a large knife and put the halves in boiling water for 7 to 8 minutes. Remove them from the pan and place in a dish of ice water. This helps loosen the hull and the skin underneath it. For more tips on peeling chestnuts, visit http://www.chestnutsonline.com/peel.htm on the Internet.

No matter how you prepare them, you want to pick nuts that are a smooth, glossy brown and free of blemishes. Avoid any that are shriveled or cracked or that rattle in the shell. Fresh chestnuts dry out quickly, so store them in a cool place and use within the week. They can also be stored in a perforated plastic bag in the fridge for up to a month or frozen whole for up to four months.

Roasted Chestnuts

Chestnuts can be roasted in the oven or, as the song says, over an open fire.

Chestnuts

Salt, to taste

Preheat the oven to 425 degrees F. Clean off chestnuts and, using a chestnut knife or sharp paring knife, cut an X into one side of each nut. Arrange the chestnuts on a baking sheet with the cut side up and roast for 15 to 25 minutes or until the shell curls back from the cut and the nuts are tender. Allow to cool enough to handle, then peel and sprinkle with salt if desired. Eat while still warm.

You can roast them over an open fire using a chestnut roaster, a campfire popcorn popper or a long-handled frying pan. Prepare as above and put them in the pan and cover. Place over the fire for 15 to 20 minutes, shaking occasionally, until they are done and tender.

Kathryn’s Chestnut Stuffing

I like to cook this in a crock pot. It saves room in the oven and it keeps the stuffing nice and moist.

1 cup chopped sweet onion

1/2 cup butter

2 teaspoons dried sage

1/2 teaspoon rosemary leaves, crushed

1/2 teaspoon thyme

8 cups dry bread cubes

1 cup chicken broth

1 pound fresh chestnuts

Roast the chestnuts as in the above recipe and remove from the shells and skins. Chop the chestnuts coarsely and set aside. Melt the butter in a saucepan, add the onion and cook until tender but not brown. Remove from heat and add spices and chestnuts. Put the bread cubes in a large bowl. Add the chestnut mixture and broth and toss. Put the mixture in a large crockpot and set on high. Cook until heated through, then turn to low. Add more broth as needed to keep it moist. Serves 8 to 10.

Eat Fresh - Sweet Potatoes

Published November 22, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Sweet potatoes were always limited to Thanksgiving in my family. I looked forward to them every year: Those sweet candied yams rich with brown sugar and butter and coated with crusty, melting marshmallows. What’s not to like? I never questioned why this delicacy was limited to once a year or why this particular vegetable was always served the same way.

Then I found myself in South Carolina for a time and I gained a new respect for this lowly root.

Sweet potato pie, fries, fritters, biscuits and pancakes worked their way into my cuisine and made themselves at home. I also love using sweet potatoes in place of or along with regular potatoes in stews, soups and casseroles. The sky is the limit with these beautiful, versatile veggies.

When shopping for the perfect potato, you will need to know the difference between a sweet potato and a yam. Most stores have both — or at least they say they do. There will be a yellow-brown root called a sweet potato that has yellow flesh that is similar in texture to a regular potato. There will also be a reddish-brown root called a yam that has deep orange flesh that is sweet and moist. Actually, both of these are sweet potatoes, just different kinds. True yams are a tropical tuber with brown skin and flesh that ranges from off white to pink to purple. They are sweeter than either type of sweet potato. Yams are very difficult to find in U.S. markets and so chances are what you see labeled as yams — in the produce section or canned — are in fact the orange sweet potatoes.

Both kinds of sweet pototoes — and true yams if you can find them — can be used interchangably in most recipes, although the dark orange “yam” sweet potatoes are best in sweet dishes. You want to pick a root with smooth, unblemished skin that is dry and doesn’t have any mushy spots. Like regular potatoes, they can be stored in a cool, dark place — but not the fridge — for about a month.

Candied Sweet Potatoes

This is the classic recipe used in my family for Thanksgiving. All the kids, big and little, are guaranteed to love it.

6 large bright orange sweet potatoes

1 pound dark brown sugar

1/4 cup of butter

2 cups of miniature marshmallows

Wash and peel potatoes. Chunk potatoes into 2-inch disks. Put potatoes in a pan and cover with water. Cover and boil until potatoes are fork tender (approximately 30 minutes). Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 minutes in 350 degree F oven. Sprinkle with marshmallows. Return to oven and bake until marshmallows are brown. Serves 8 to 10.

Sweet Potato Fries

I fell in love with these while I was living in the South and I mourned their loss I moved back west. Fortunately I learned to make my own.

3 medium size sweet potatoes or yams

1/2 cup oil

Salt (optional)

PANFRY METHOD: Peel potatoes and cut lengthwise into 1/2-inch thick French-fry strips. Heat oil in a large skillet over medium heat. Pan fry the potatoes in batches until cooked through and lightly browned, about 6 to 7 minutes. Using a slotted metal spoon or spatula, transfer French fries as cooked to absorbent paper to drain. If desired, sprinkle with small amount of salt.

OVEN METHOD: Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 cup oil to coat evenly. Arrange the fries single layer and until golden on bottom, about 15 minutes. Using spatula or pancake turner, turn potatoes and bake until golden all over, about 15 additional minutes. Remove from oven; transfer to absorbent paper to drain. Makes 4 servings.

Eat Fresh - Turnips

Published December 6, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Turnips aren’t highly regarded in our society. They are thought of as a “peasant” food, something that stores well for the winter and is eaten only after all the other food stores have been exhausted. We think of poor, starving children gnawing on a hard, woody root, looks of despair in their eyes.

While it’s true that turnips store well, they should not be saved as a last resort. They can become a truly delicious — and healthy — addition to you regular cuisine.

Turnips are a member of the cabbage family and have a tangy taste when raw. The taste mellows when the roots are cooked and the texture becomes similar to a cooked carrot. These roots pair well with rich meats and stews, such as beef roast, duck, venison and veal.

You can substitute turnips — all or in part — for potatoes in your favorite recipes for a bit for flavor and kick. (In fact, the most compliments I’ve ever gotten for mashed potatoes was when they were half potato, half turnip.) Turnips have less starch and a lot fewer calories than potatoes, so they are a tasty alternative to those trying to cut carbs.

Another great way to eat turnips is raw. Peel a turnip and slice it thinly. Then add it to the veggie tray with the carrots and broccoli. Those crispy, peppery slices are sure to be an instant hit.

The best roots are the baby turnips. These are about the size of a large radish and the flavor is sweet and delicate. The winter turnips — the ones we usually find at the store — are larger and have a stronger, peppery taste. Whether you buy them large or small, look for a smooth, round, firm root with a rich purple color on the top. If you’re lucky, you can find turnips with the greens attached. These leafy tops are bitter when raw, but when cooked with bacon fat they make a wonderful Southern side dish.

Don’t be afraid to mix this wonderful root vegetable into your favorite dishes. You’ll be glad you did.

Southern Turnip Greens

This is a Southern favorite that I fell in love with in South Carolina. You can substitute bacon if you don’t want to use salt pork.

4 to 4 1/2 pounds turnip greens

1 pound salt pork, rinsed and diced

1 1/2 cups water

1 cup finely chopped onion

1/2 teaspoon pepper

1 teaspoon sugar, optional

a dash of crushed red pepper, optional

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper and crushed red pepper and bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings. Serves 6.

Hillbilly Fries

These have a lot more "zip" than regular French fries. Try them the next time you do homemade burgers.

8 medium turnips

1/4 cup grated Parmesan cheese

1 teaspoon onion powder

1 teaspoon garlic and pepper seasoning

1 teaspoon ground paprika

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray. Peel and cut turnips into steak-fry sized pieces. Combine cheese, onion powder and paprika in a gallon-sized Ziploc bag. Add turnips, seal bag, squeezing out air, and toss to coat turnips. Place turnips on baking sheet and bake 15 to 20 minutes or until turnips are tender and golden. Serves 4.

Eat Fresh - Pistachios

Published December 13, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I have always been fascinated — and a bit appalled — by those who can sit and eat straight pistachios. I had a roommate who would sit for hours on end watching TV and systematically shelling and eating those little green nuts. She would buy them in bulk, and as the bag of nuts slowly emptied, the pile of shells in the bowl in front of her would grow and grow until they started sliding off the top and onto the table. In the interest of peer pressure, I tried a few myself, but I could never get into eating them raw.

But I absolutely love using them in cooking.

Pistachios have a wonderful sweet-nutty taste that adds to any fish, chicken, fruit or veggie dish. They can be chopped up as a crunchy topping, sprinkled whole on salads, ground up for fillings and cakes and roasted for topping cookies. You can bake them into muffins, grill them with fish and stir-fry them with asparagus — your imagination is the limit.

And because there are people out there who like to eat them by the pound, you can usually find good nuts in bulk for a decent price. Plus pistachios are great “keepers,” so you don’t have to be afraid of buying a bunch at a time. Just store them in an airtight container in the fridge or put them in the freezer and they will keep for months. If they lose their crunchiness in the fridge, all you need to do is toast them for 10 to 15 minutes at 200 degrees F and they are good as new.

Christmas Ribbon Bars

These bars are exceedingly easy to make and you can use any kind of jam, preserves or marmalade you want for a different taste every time.

1/2 pound butter or margarine

1 cup sugar

1 egg

2 cups flour

1/8 teaspoon salt

1/2 to 2/3 cup jam, preserves or marmalade

2/3 cup pistachios, shelled and chopped

Combine butter, sugar and egg. Beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square pan. Bake at 325 degrees F for 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes or until top is golden brown. Cool. Cut into squares.

Pistachio Stuffed Mushrooms

The nutty pistachio flavor is the perfect counterpoint to the mellow mushrooms.

20 medium mushrooms

3 tablespoons onions, minced

1/4 cup butter or margarine

1/3 cup dried breadcrumbs

1/4 cup chopped pistachios

2 tablespoon chopped parsley

1/4 teaspoon dried marjoram

1/4 teaspoon salt

Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through.

Eat Fresh - Avocados

Published December 20, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I never really ate avocados before moving to California. I had had guacamole, sure, but fresh avocados? It just wasn’t done. If you had handed me one of those green fruits I would have stared at it in confusion, much like that guy in the Carl’s Jr. commercial (“Without us, most guys would starve”).

Then I moved to Los Angeles and I had avocados trees growing right in my front yard. I would sit out on the patio to my apartment and watch these Hispanic ladies move slowly down the street, testing each fruit with a critical squeeze and dropping them gently into a basket. After a few weeks of this, I finally got up the nerve to ask them — with the help of a Spanish-speaking friend of mine — what they were going to do with all those avocados.

“We eat them,” was the reply. “We eat them in everything.”

A few days later that lady hunted me down and presented me with some sort of flauta stuffed with cheese and avocado and topped with guacamole. With the first bite I became a fan of the California avocado.

I no longer have them growing in my yard, so now I have to buy my avocados at the store. To get ones that aren’t bruised or overripe, you will want to buy them unripe and ripen them yourself. Choose fruits that are hard with an unblemished skin. Give it a shake: if the pit moves, pass it up. When you get them home, put them in a paper sack for 2 to 5 days until they are uniformly soft. For faster ripening, add an apple or banana to the bag.

Once the avocados are ripe, they can be stored in the fridge for up to two weeks. They can also be frozen. Puree peeled, pitted avocados with 1 tablespoon lemon juice per 2 fruits. Put in a freezer bag and seal out all the air you can. Then put in the freezer for up to 6 months.

My favorite way to eat avocados is sliced fresh on a sandwich, salad, taco or quesadilla, although there are a few recipes I have grown to love over the years.

Crabmeat Stuffed Baked Avocado

This was the first recipe I ever encountered that had cooked avocados. It is a rich, creamy delight that is sure to tickle your tastebuds.

2 avocados, halved and sprinkled with lime juice

1/4 cup of butter

1 small onion, finely chopped

2 tablespoons flour

3 cups milk, scalded

1 pound lump crabmeat

1 teaspoon prepared mustard

1 tablespoon Pickapeppa Sauce (available in specialty condiment section)

Parmesan cheese

Saute onion in butter but do not allow to brown at all. Make roux by adding the flour and cook for 2 minutes. Add milk, a small amount at a time, guarding against lumping. Cook and stir until smooth and thick. Remove from heat. Combine crab, mustard, and Pickapeppa Sauce, and add to white sauce. Fill avocado cavities with mixture, sprinkle with Parmesan cheese and bake at 400 degrees F for 15 minutes or until avocado is heated through. Serves 2. Source: Maurice's Tropical Fruit Cookbook by Great Outdoors Publishing Co.

Chunky Guacamole

I have tried a plethora of different guacamole recipes over the years and this is by far my favorite. I still tend to tweak it a bit every time I make it so it is never quite the same twice.

1/2 small sweet onion, very finely chopped

1 fresh hot green chile (serrano or jalapeno), stemmed, seeded and very finely chopped (adjust to your personal tastes)

1 ripe, medium-large tomato, cored and very finely chopped

1 clove garlic, peeled and very finely chopped

10 fresh cilantro leaves, chopped

3 ripe, medium-sized avocados

1/2 teaspoon salt, or to taste

Juice of 1/2 lime

Mix the finely chopped onion, chiles, tomato, garlic, and cilantro in a medium-sized bowl. Cut around the avocados lengthwise to the seed, then twist the halves in opposite directions to separate. Remove the seeds and discard. Scoop the avocado flesh from the skin, pour in lime juice and sprinkle with salt. Mash together with a fork to a lumpy consistency. Add the previous onion and vegetable mixture and mix to a chunky consistency. Immediately cover the guacamole with a sheet of plastic wrap, pushing the wrap down to contact the entire surface of the guacamole to inhibit browning. Refrigerate 1 to 2 hours to let flavors blend. To serve, place in a decorative bowl and garnish with your choice of chopped onion, cilantro, halved cherry tomatoes, and/or crumbled Mexican, feta or farmer’s cheese. Use as a dip with tortilla chips or as a condiment with fajitas or other Mexican dishes. Makes about 3 cups.

Eat Fresh - Cabbage

Published January 3, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

For most of us of a certain age, cabbage sparks memories of a boiled mess that was a punishment to choke down at dinner. I still laugh — half in horror – when Ralphie from “A Christmas Story” asks his mom what’s for dinner. “Cabbage” she says. And Ralphie lifts the lid on a soup pot and takes a look at the contents with a look of disgust on his face. And no wonder. It is hours still until dinner, and already is a sodden mass of tasteless green.

Cabbage doesn’t have to be a punishment. The crisp leaves have a pleasant, almost-spicy taste that brings distinction to any dish — provided it isn’t overcooked.

There are literally hundreds of different varieties of cabbage to choose from. The most common is the pale green or white cabbage that is used in coleslaw and with corned beef. There is also Savoy cabbage — an Italian veggie with crinkly leaves that are almost sweet — and red cabbage — a tougher, stronger-tasting variety that adds brilliant color to the table. Any of them can be served raw, steamed, boiled, stir fried or baked.

Cabbage is a cold-weather vegetable, so while it is available year-round, the best is found during the winter. Look for heads that are large and compact, with tender leaves with no evidence of damage. Fresh cabbage will have a generous amount of wrapper (outer) leaves. Grocers will pull off wilted outer leaves as the cabbage ages. Check the bottom of the cabbage to be sure the leaves are not beginning to separate from the stem, an indication of age.

Store whole heads of cabbage in a plastic bag in the fridge for up to a week if bought from the store. The longer it sits, the stronger the flavor will be, so if you want mild cabbage, use it quick.

Orange Fruit Slaw

I found this recipe in the “Lion House Christmas” cookbook. You definitely don’t need to wait for Christmas for this wonderful side dish.

3 cups shredded cabbage

1 orange, peeled and sectioned

1 cup red grapes, halved and seeded

1/2 cup sliced celery

1 apple, cored and chopped

1 8-ounce carton orange yoghurt

1/4 cup slivered almonds, toasted

To toast almonds, spread on a baking sheet and place in a 350-degree oven for 5 to 8 minutes, stirring occasionally until lightly toasted.

Combine cabbage, orange sections, grapes, celery and apple in a large salad bowl. Mix in orange yoghurt. Chill 2 to 3 hours. Just before serving, garnish with the almonds. Serves 6 to 8.

Corned Beef and Cabbage

This is the real Irish Corned Beef recipe, using a real beef brisket and not that nasty canned stuff. Also, the cabbage is steamed, not boiled, so it is firm and tasty, not mushy. Make this your new St. Patrick’s Day tradition.

1 3/4 pounds onions, divided use

2 1/2 pounds carrots, divided use

6 pounds corned beef brisket or round, spiced or unspiced

1 cup malt vinegar

6 ounces Irish stout beer

1 tablespoon mustard seed

1 tablespoon coriander seed

1/2 tablespoon black peppercorns

1/2 tablespoon dill seed

1/2 tablespoon whole allspice

2 bay leaves

3 pounds cabbage, rinsed

2-1/2 pounds small red potatoes, scrubbed

1/2 cup coarse-grain mustard, optional

1/2 cup Dijon mustard, optional

You’ll need a heavy-duty pot large enough to hold 4 gallons for this large-quantity recipe. Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender. To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments. Serves 12.

Eat Fresh - Lemons

Published January 10, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

I remember once receiving a bag of lemons with a little card from a neighbor lady. She was doing work with some church group or other. She came by to drop it off at my apartment and invite me to a community dinner at the church down the street. I took a look at the neatly printed little card. “When life gives you lemons, make lemonade” it stated proudly, and a recipe for the popular drink was given.

“Lemonade?” I asked the lady. “Why make lemonade? That’s boring. I’m making pie!”

We had a good chuckle over it — and when I showed up for the dinner I brought with me two homemade lemon meringue pies.

To quote Peter, Paul and Mary, “Lemon tree very pretty, and the lemon flower is sweet. But the fruit of the poor lemon is impossible to eat.” And indeed, anyone taking a bite out of the fruit must have something wrong with their taste buds. But though you cannot eat it straight, that lowly fruit almost magically enhances the flavor of any dish it is added to. You can use it in beverages both hard and soft, in breads, cakes, cookies, pies, tarts and scones. You can also use it with rice, potatoes, carrots, broccoli and artichoke and it goes championly with any fish, shrimp, scallops, lobster, crab and even poultry. For a fruit that can’t go solo, it is remarkably versatile in its pairings.

When adding lemon to recipes, you can use the juice or the zest — the outer, yellow part of the peel. The zest has a stronger taste than the juice, and a very small amount adds a lot of flavor. The juice can be extracted using any kind of juicer used for oranges or by simply squeezing the fruit after cutting it in half. To get the zest, you can use a special zester or use a sharp paring knife or potato peeler to remove the thin top layer of the peel. Be careful not to get the bitter white pith beneath it. Once the zest is peeled off, you can chop it or mince it, depending on what the recipe calls for. You can also lay the zest on a piece of waxed paper and let it dry for future use.

Whether you are using the juice or the zest, you want to get lemons that are bright yellow with no green areas, blemishes or hard spots. The skin should be shiny and almost smooth and the fruit should feel heavy for its size. Fresh lemons can be stored on the counter for about a week and in the fridge for up to three weeks.

Lemon Meringue Pie

I have never liked those lemon meringue pies that are sweet all over. I can only eat a bite or two before the cloying taste clogs up my mouth. This recipe has a nice, tart lemon curd that contrasts nicely with the sweet meringue.

Your favorite 9-inch pie shell, already baked

7 tablespoons cornstarch

1 1/2 cup sugar

1/4 teaspoon salt

1 1/2 cup hot water

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon grated lemon peel

1/2 cup fresh lemon juice

3 egg whites at room temperature

1/4 teaspoon cream of tartar

6 tablespoons sugar

Mix cornstarch, 1 cup sugar and salt in saucepan. Gradually stir in hot water. Cook over direct heat, stirring constantly, until thick and clear, about 10 minutes. Remove from heat. Stir 1/2 cup hot mixture into egg yolks and stir this back into hot mixture. Cook over low heat, stirring constantly, 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice, stirring until smooth. Cool. Pour into baked pie shell. Beat egg whites with cream of tartar until frothy. Gradually beat in 6 tablespoons of sugar, a little at a time. Beat until meringue stands in firm, glossy peaks. Spread meringue on filling, making sure it touches inner edge of crust around pie. Bake in a 350-degree oven for 15 minutes or until the meringue is delicately browned. Cool before serving. Makes 1 pie.

Salmon Steaks with Lemon Dill Sauce

Lemon and seafood go wonderfully together. Here, the lemon and dill blend in a mild sauce that brings out the best in the salmon.

1 1/2 tablespoons butter or margarine

1 1/2 teaspoons cornstarch

1/2 cup cold water

1/3 cup lemon juice

1 tablespoon fresh dill

1/4 teaspoon salt

1/8 teaspoon chervil

dash cayenne pepper

3 slices lemon, sliced thin and cut in quarters

4 centercut salmon steaks, 3/4-inch to 1-inch thick

2 whole lemons

dill sprigs

For sauce: Melt butter in small saucepan. Remove from heat. Combine cornstarch with water and stir into butter in saucepan. Add lemon juice, salt, chervil, dill and cayenne pepper and stir to blend. Bring sauce to a boil, stirring constantly. Cook until sauce thickens and turns clear. Remove from heat and add lemon quarters. Cover and set aside.

Cut off and discard the ends of the 2 whole lemons and cut each into 3/4-inch slices. Put one slice into the opening of each salmon steak and secure with toothpicks. Grill 6 to 8 inches above hot coals, using hickory chips if desired. Grill for 10 to 15 minutes, turning once, until fish flakes easily when tested with a fork. Garnish steaks with dill sprigs and spoon some of the hot lemon-dill sauce over each. Serve remaining sauce separately.

Eat Fresh - Carrots

Published January 17, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

Carrots were one of my favorite veggies growing up. It wasn’t the taste I liked so much – it was the shape.

We didn’t have those boring, straight supermarket carrots. We grew our own, and the hard, rocky soil would force the roots into unimaginable shapes. I would grab hold of a carrot top and give it a firm yank – sometimes I had to put my full weight behind it – and my older sister would do the same. I would twist, rock and pull until finally the earth let go and the carrot would spring from the dirt, usually planting me on my butt. My sister and I would then get a good laugh out of whatever shape the root was in. Some looked like running men, some were corkscrews and I once had one with five different branches coming off the main root, making it look like a hand.

Those homegrown carrots were delicious, although the strange shapes made them hard to clean and peel. My mom would put them in stews and soups, she would cook them with butter or brown sugar, or we would just eat them raw with a little ranch dressing.

I miss those special carrots today. The ones in the store never seem to taste quite so sweet and the long, straight roots are a bit boring to look at. Some day I’ll find a nice rocky spot of earth for a garden and I’ll grow the best tasting – and funniest looking – carrots in Southern Utah.

The best carrots are smooth and firm with a bright color. They should also smell “carrot-y,” not musty. If the greens are attached, they should be bright green and fresh, not wilted. If you plan to store them for a while, get carrots with rounded tips; the pointier the end, the faster it softens and rots. Also remember that the smaller the carrot, the sweeter it is – although this only applies to full carrots. Those so-called baby carrots you find packaged in the store are regular carrots cut into small shapes.

Carrots will keep about a month in the fridge in an airtight bag. Leave the greens on unless they start to rot – they will help keep the root fresher longer. For longer storage you can keep them in a root-cellar environment or cook and then freeze them.

I have learned over the years that the outer skin of the carrot is the richest in sugars and vitamins, so I don’t peel them any more. Just scrub them off with a vegetable brush and slice or chop as needed.

Carrot Raisin Salad

This classic side dish has always been a favorite in my family. It is extremely easy to make.

3 cups grated carrots

1 cup seedless raisins

1 tablespoon honey

6 tablespoons mayonnaise

Mix together honey and mayonnaise and stir until well blended. Add carrots and raisins and mix until evenly coated. Chill. Serves 6.

Carrottes à la crème

This is a French recipe for carrots in cream. Ooh la la!

1 bunch of carrots, peeled and cut into small dice

4 tablespoons butter

4 tablespoons flour

1 teaspoon sugar

1/2 cup cream

Salt and freshly ground pepper

1 tablespoon minced parsley or chopped chives

Melt the butter in a saucepan. Add the carrots and stir to coat well. Stir in the salt, pepper, flour and sugar. Add enough water to just cover the carrots and cook until tender, about 20 to 30 minutes. Remove pan from heat and pour in the cream. Pour into a serving dish and sprinkle with parsley or chives. Serves 6.

Eat Fresh - Broccoli

Published January 24, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

I have always loved broccoli. When I was a youngster, it was the “fancy” vegetable in my family. My mom would tell us to pick a veggie for dinner and my older sister and I would rummage through the freezer, scoping out our choices. There would be peas, corn, peas and carrots and the dreaded mixed vegetables with lima beans (we would bury that one as far back as it would go). “Trees,” we would invariably call out. “We want trees!”

The only way we had our “trees” was boiled in salted water and served plain, maybe with a little butter if we were lucky. But we still loved them. We would pretend to be giants ravaging the landscape. “Here goes another tree! Fee fi fo fum!”

I still love broccoli, although I now know a lot more ways to fix it. I like it in casseroles, raw with dip, stir-fried and carmelized with onions. Still, my favorite is just steamed with a little butter. You can’t mess with the classics.

Broccoli is a cold-weather vegetable, so it is at its best between October and April. We are actually eating the flowers and flower stalks – the leaves are edible but very bitter. The flower heads – called florets – should still be tightly closed and have a rich, deep green color. The thinner the stems the better. They tend to get woody as they get thicker. If you do have thick stalks, say more than an inch in diameter, try peeling them before cooking.

This vegetable does not keep long, so you want to eat it within a couple of days of buying it. It will last two or three days wrapped in a damp paper towel in the fridge. For longer storage, cut it into pieces, steam it for about 5 minutes and then freeze it for up to a year.

One fun broccoli fact: Broccoli has the distinction of being the only vegetable ever to be banned from the White House. This was during the presidency of George H.W. Bush, who apparently never learned how fun it is to eat “trees.”

Penne with Peppery Broccoli and Morel Sauce

This is a simple dish that lets the taste of the broccoli and the mushrooms really shine through. It also works well with dried shitaki or crimini mushrooms.

1/2 ounce dried morel mushrooms

1/2 cup olive oil

1 onion, minced

1 large garlic clove, minced

1/2 to 1 teaspoon dried hot red pepper flakes, or to taste

1/4 cup minced fresh basil or parsley leaves

1 pound penne or similar tubular dried pasta

1 head of broccoli, separated into flowerets and stems, peeled and cut into 1-inch pieces (about 1 pound in all)

Soak the mushrooms in 1 cup boiling water for 20 minutes. Drain, reserving the liquid, and slice them, discarding the tough stems. Strain the liquid through a fine sieve into a bowl and reserve 1/3 cup. In a saucepan, heat the oil over moderate heat until it is hot, add the onion and the mushrooms, and cook the mixture, stirring, until the onion is pale golden. Add garlic and the red pepper flakes and cook the mixture, stirring, for 30 seconds. Add the reserved mushroom liquid and salt to taste and simmer the sauce for 1 minute. Stir in the basil. In a large saucepan of boiling salted water, cook the penne for 6 minutes, add the broccoli, and cook the mixture for 5 to 6 minutes more or until the pasta is al dente and the broccoli is just tender. Drain the mixture, transfer it to a heated bowl, and toss it with the sauce. Serve immediately. Serves 4 to 6.

Broccoli Cheese Soup

This is my favorite soup. It is creamy and rich and makes a great lunch or dinner.

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

2 cups sliced onions

5 tablespoons butter or margarine

7 cups chicken broth, divided

1 teaspoon dried leaf oregano, crumbled

1/4 cup flour

2 tablespoons Dijon mustard

1/8 teaspoon pepper

1 cup milk

2 cups shredded sharp Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium-low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Serves 8.

Eat Fresh - Kiwifruit

Published January 31, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

I was in junior high before I first experience kiwifruit. It was a luncheon for the school newspaper and there was a basket of fruit on the table — at least I thought they were fruit. There was a mango, two papayas, half a dozen kiwis and some grapes. I recognized the grapes, but the rest were a mystery. I picked up a kiwifruit and examined it closely, rolling the small, hairy, brown shape in my hand.

“It looks like Kathryn’s having trouble with her kiwi,” said Ms. Sheya, our advisor. Trouble with it? I had no idea what it was. It did indeed look a bit like a kiwi, that small flightless bird from New Zealand. Was I supposed to eat this or what?

Someone finally handed me a knife and told me to peel it. I carefully scraped off the tough skin and was left with a slimy green oblong. “Eat it!” someone shouted. “Eat it! Eat it!” the chant started. I looked at it dubiously — was this some kind of prank? Did people really eat these things? Was it ripe?

Caving to peer pressure, I took a bite, then another and another. It was delicious! The slightly crunchy, slimy texture revealed a delicate, not-quite-tart taste of strawberries and pineapple. Without reservation, I reached for another of the unassuming brown fruits.

Kiwifruits are good fresh in salads, cooked in pies or even stir-fried with chicken. The lovely green color contrasts nicely with other fruits as cake decorations or ice cream toppings. And the flavor is mellow enough to go with just about anything. About the only thing they’re not good for is Jell-O — it contains an enzyme that keeps the gelatin from setting. But that same enzyme helps tenderize meat so it is great in marinades and sauces.

When buying kiwifruit, pick fruits that are firm but not rock hard and that have a nice unblemished hairy skin. If they are too soft they are overripe and will be mushy and tasteless. You can store them in the fridge in a plastic bag with a few holes in it or peel them and put them in the freezer.

Fresh Kiwifruit Pie

This is an easy pie to make and it is absolutely delicious.

4 cups kiwifruit, peeled and sliced

1 cup sugar

3 tablespoons quick cooking tapioca

1 tablespoon lemon juice

1/4 teaspoon ground nutmeg

2 tablespoons butter or margarine

Pastry for two crust pie, 9-inch

In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwifruit slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwifruit mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of “K” in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees F for 20 minutes. Remove foil and bake 25 to 30 minutes more until crust is golden brown. Makes 1 pie.

Lamb Chops with Kiwifruit

These are the best lamb chops I’ve ever had. For a slightly different taste, mix the sliced kiwifruit into mint jelly and use it to top the chops before serving.

2 kiwifruit, peeled and crushed

1 kiwifruit, peeled and sliced

6 lamb chops, around 1-inch thick

1/2 cup extra virgin olive oil

1/4 cup fresh oregano leaves, chopped, or 1 teaspoon dried oregano

2 cloves garlic, minced

Place lamb chops on the bottom of a plastic or glass container. Sprinkle with oregano and garlic and cover with olive oil. Place in refrigerator for at least 2 hours, preferably overnight. Remove from refrigerator and cover with crushed kiwifruit. Let stand for 10 minutes. Cook lamb chops on a barbecue grill 13 to 15 minutes a side — turning once — on semi-direct heat. Garnish with kiwifruit slices. Serve immediately. Serves 6.

Eat Fresh - Potatoes

Published February 7, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

Potatoes are the ultimate versatile veggie.

They can be cooked just about any way you can think of: baked, boiled, fried, chipped, stewed, grilled — whatever. And their mellow taste goes with anything. You can fry them with fish, stew them with beef, grill them with venison, bake them with chicken and serve them mashed with pork. They take any spices you want and I have yet to meet someone who doesn’t like them in some form or other.

This simple root vegetable comes in a few different forms. The most common type found in our stores are the russets, also referred to as Idaho potatoes (although they don’t all come from Idaho). These are those large, brown potatoes with the creamy white insides. They are great for baking and also work well fried, roasted or boiled for mashing. The smaller red potatoes are good for boiling and stewing. Long white potatoes – similar to a russet but with a pale skin – are great baked, roasted, fried or boiled. And the firm, waxy new potatoes are great boiled or roasted, and they hold together well in salads.

No matter what kind of potato you are using, pick ones that are firm and smooth with no sprouting or mushy spots. They should smell cleanly of dirt and potato with no mustiness. They keep for quite a while in a cool, dark place. Do not wash, scrub or otherwise get them wet until you are ready to use them.

Ham and Potato Casserole

This is a classic in my family. It is great for leftovers after a ham dinner.

10 potatoes, cooked and cubed

1 cup cubed, cut

1/8 cup green onion, chopped (optional)

1 can cheddar cheese soup

1/3 cup milk

8 ounces sour cream

Grated cheddar cheese.

Mix together soup, milk and sour cream in a large bowl. Add the potatoes, ham and onion if using. Mix to blend. Pour into a greased 13-by-9-inch casserole. Sprinkle grated cheese on top. Bake 45 minutes to 1 hour at 350 degrees. Serves 6 to 8.

Herb Roasted Potatoes

These are my favorite roasted potatoes. Be sure to get good, sweet onions to go with the potatoes.

6 large potatoes, cut in quarters

6 medium onions, quartered

1/3 cup vegetable oil

1/2 teaspoon coarsely ground pepper

1 tablespoon dried parsley flakes

1 teaspoon dried leaf basil

1/4 teaspoon dried thyme

Preheat oven to 375 degrees F. Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with pepper, parsley, basil and thyme. Lightly stir vegetables to coat all sides with oil and seasonings. Bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately. Serves 6.