A Baguette Loaf's Best Friend

ITALIAN DIPPING OIL
A Baguette Loaf's Best Friend

We have a new Italian restaurant in our neighborhood. For the last three months we've been watching all the construction activity as the building comes to life.

Finally the long awaited sign "Now Hiring" went up and then the much anticipated "Now Open" sign appeared. Shortly after, we popped in for dinner--no reservations necessary. The restaurant was a delightful jumble of clattery activity. Just plain fun. The kitchen was open with all sorts of tantalizing herb and garlic and parmesan aromas floating into a dining room full of happy, laughing eaters. For our first visit we decided to order Spaghetti Bolognese (spaghetti with meat sauce), a perfect test, we thought, for a new restaurant. If they made an outstanding spaghetti sauce chances are the rest of the menu items would be great too.

We ordered a red "vino di casa", remembering a wine tasting adventure through the back roads of Italy years earlier. Our first, rather disappointing sip told us this vino di casa was not the light, fruity, vino di casa of the Italian countryside. Next, a freshly baked mini baguette loaf arrived accompanied by a generous saucer of extra virgin dipping oil liberally sprinkled with minced garlic and fresh, chopped herbs. I broke a piece of bread from the loaf, dipped it in the oil and----"Oh, my, gosh! Taste this incredible dipping oil!" My dinner expectations were back on track. I had to have the recipe.

The waitress was great. As busy as she was she graciously stopped long enough to quickly tell me ----which I hurriedly scribbled on a cocktail napkin----the nine seasonings for the oil but had no time for measurements. This, I concluded, was not rocket science.

What follows is the recipe with my personal measurements for the herbs and garlic. Needless to say, vary them to suit your personal taste. The dipping oil will be outstanding. You can do no wrong.

ITALIAN DIPPING OIL

1/2 cup extra virgin olive oil
1/4 teaspoon each dried or 1/2 teaspoon or more each fresh herbs and seasonings:
Rosemary
Thyme
Basil
Oregano
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
Kosher Salt
Granular Garlic
1 clove fresh garlic, minced

I have a mortar and pestle in which I moosh everything together to release and blend the flavors. If you don't have one, chop, rub and crumble the ingredients and mix with the oil and minced garlic in a small bowl.

Enjoy,
Martha

Soup Supper for 12

HAPPY HOLIDAYS, AND ATTENTION PARTY ANIMALS!

Here's a party idea that has everything. This is the perfect party menu for the "New Economy Cooking." The food is light and delicious. The recipes are easy and kind to your wallet--some are make ahead, some "almost instant" and all ingredients can be found at your closest grocery store.

The atmosphere you create will be warm, fragrant and inviting--festive, relaxed and just plain fun. There'll be hugs and kisses all around. Old friends will rekindle and catch up on the news and new will mingle with old over savory hors d'oeuvres--warm satisfying soups--wonderful quick breads--and a rich, cool, minty dessert.

Light the candles. Put on your favorite Holiday music. It's party time!

A SIMPLY FESTIVE SOUP SUPPER MENU

A Round of Brie--A Sliced Baguette Loaf
Raw Vegetable Platter--Yogurt Dill Dip
Smoked Salmon Spread--Rye Krisp and Crackers
 Holiday Meatballs
Wine--Beer--White Grape Juice

Seven Can Soup -- Chili -- Turkey Rice Soup
Easy Beer Bread--Pecan Bread--Double Corn Muffins
An Assortment of Small Cookies and Fruit Cake Slices

 Individual Ice Cream Cups--Warm Chocolate Mint Sauce

HERE'S HOW

Put a large round of Brie with baguette loaf slices on a small platter. Center a bowl of Chilled Yogurt Dill Dip on a round platter surrounded by raw vegetables (celery, zucchini, red bell pepper strips, and sugar snap peas to reflect the colors and wreath shape of the season). Add a bowl of our much loved old Smoked Salmon Spread recipe served with Rye Krisp plus "must have" Holiday Meatballs in a chafing dish or slow cooker to keep them warm. Place them on tables around the room to keep the guests circulating.

Choose a separate table to set up the drinks where serving yourself will be very easy and convenient. Choose one white wine and one red.  A Chardonnay or a Pinot Grigio are good white wine choices and a light red wine such as a Beaujolais or a Merlot will do well. Add a favorite Beer to the mix. For those who don't indulge in alcohol refreshing white grape juice over ice fills the bill. No ice bucket? Use a small picnic ice chest. Buy a stack of clear plastic glasses and small plates. When the party's over just empty the trash. That takes care of the "cocktail hour" and everyone's relaxed and happy.

To serve the soup there's nothing better than some wonderful colorful dinnerware that makes the season sizzle. Buy enough soup cups, plates and soup spoons for the party at one of the discount/import houses like T.J. Maxx, Marshalls, Target or Walmart. For supper serve a selection of two or three hearty soups --Seven Can Soup -Turkey Rice Soup - Chili--are our favorites. Pair the soups with a selection of make ahead quick breads--Beer Bread - Pecan Bread - Double Corn Muffins. For Dessert -- an assortment of bite size cookies and sliced fruit cake plus ice cream cups drizzled with mint chocolate sauce. Coffee and tea will complete the menu for a fast, easy and economical way to entertain friends.

Want to make the party even easier? Print the recipes. Give each of your friends a copy of one of the recipes and make it a planned "pot luck". That's truly SIMPLE!

HERE ARE THE RECIPES

SMOKED SALMON SPREAD

1-8 oz. container whipped cream cheese
1 or 2-6 oz. cans salmon, well drained
1/4 cup fresh parsley, finely chopped
1/2 tsp. liquid smoke
2 thinly sliced scallions and tops

1/2 cup chopped pecans (optional)
5 drops Tabasco sauce

Drain salmon and mash. Mix in remaining ingredients. Place in serving bowl. Chill. Sprinkle with chopped parsley. Serve with a favorite cracker or rye krisp

YOGURT DILL DIP

I used this recipe a lot while based overseas (the Azores, islands 800 miles off the coast of Portugal), hence the dehydrated seasonings.

For those watching their calories this dip is a must. I usually include it no matter what else I do. Slice celery and raw zucchini on the diagonal and red bell peppers in long strips, add whole sugar snap peas. Arrange in a wreath shape on a round serving plate for holiday color. Allow room for the bowl of dill dip in the center of the wreath.

1/2 cup plain yogurt (drain in a sieve for a few hours if you want it thicker)

1/2 cup low calorie mayonnaise

1 Tab. crushed dehydrated onions

1 Tab. parsley flakes (3 Tab. if fresh)

1 tsp. dill weed (3 tsp. if fresh)

1 tsp. Spice Islands Beau Monde seasoning--do not omit.

Mix all ingredients and chill.

HOLIDAY MEATBALLS

The grape jelly version of this recipe, below, goes back many years. When I needed an almost instant party meatball recipe this one always worked. The recipe's 2008 version uses cranberry jelly so if you're out of grape jelly use cranberry sauce. Both are great!

1 - 16 ounce jar grape jelly

1 - 12 ounce bottle Chili Sauce

1 - 2 pound bag frozen bite size meatballs

Combine sauces in a large sauce pan. Cook over medium heat, stirring until smooth. Add meatballs. Cover and cook until meatballs are heated through, stirring occasionally.

SEVEN CAN SOUP

My first "real job" was as an Airline Hostess for TWA. My once upon a time room mate and sometimes flying partner on the Lockheed Constellation sent me this recipe after she retired and moved to Florida. I think it was developed by S&W Foods but she renamed it Seven Can Soup for obvious reasons and I altered it's recipe a bit. 

• 1 medium onion, chopped
• 1 clove minced garlic
• 1 to 2 tablespoons extra virgin olive oil
• 1-15 oz. can pinto beans,undrained
• 1-15 oz can white beans, undrained
• 2-14 oz. cans chicken broth
• 1-15 oz. can kidney beans, undrained
• 2-15 oz. cans diced tomatoes
• 1-8 oz. jar salsa
• 1/2 cup white wine or vermouth, optional

Saute onions and garlic in oil until soft and transparent. Add white wine or vermouth. Stir. Add all remaining ingredients. Heat thoroughly and allow to simmer for about an hour. Can be made ahead. 

Note--I like S&W brand beans and tomatoes. The quality is always excellent.

Well, there you have it--a great tasting simple soup that everyone will love including your vegetarian friends.

TURKEY RICE SOUP

The original recipe was my mother's as well as many other mother's. It was called Turkey Bone Soup. We loved it so much we finally devised a way to make the soup with out the necessity of the turkey carcass.

2 or 3 turkey thighs

8 cups water
4 stalks of celery cut in chunks
1 medium onion, quartered
3 or 4 stems of parsley

1 bay leaf
1 cup rice (I use brown rice)

Salt and pepper to taste

Place all ingredients except rice in a large soup pot or dutch oven. Bring to a boil then reduce heat to low and cook for an hour. Remove turkey thighs and set aside. Strain broth and discard celery, onions and other seasonings. Return broth to soup pot. Remove and discard skin and bones from turkey thighs. Cut turkey meat in small chunks and return to broth. Add rice and cook according to package directions. Check for seasoning. At this point if you need a little more liquid you can add a can of chicken broth.

Put out a bowl of herb croutons for guests to top their soup at serving time.

CHILI

Here is my latest version of an ever changing recipe which developed over the years of moving from north to south, east to west, Texas to California and many points in between. The basic ingredients have remained the same. 

1 Tablespoon olive or salad oil 
2 pounds lean ground beef 
1 cup coarsely chopped onions 
1/2 diced green pepper 
2 large cloves garlic minced

4 to 6 Tablespoons chili powder
2 -14  ounce cans diced tomatoes 
1 1/2 teaspoons salt 
2-15 ounce cans pinto beans 

In a 5 quart Dutch oven over medium high heat, in hot salad oil, cook ground beef. Reduce heat to medium. Cook chopped onions, diced green pepper, chili powder and minced garlic until onion is tender, about 10 minutes, stirring frequently. Add tomatoes and their liquid and salt, heat to boiling. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid; heat.

Serve a choice of accompaniments such as minced green onions, Mexican cheeses, fresh chopped cilantro,  shelled pine nuts, and sour cream. A shaker of chili powder and a bowl of red pepper flakes are also great additions. Make at least 1 1/2 hours ahead. If made the day before the flavors will blend even better. Makes 10 servings.

PECAN BREAD

This recipe is not only great for eating but for gift giving as well.

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup coarsely chopped pecans

1/3 cup light brown sugar

1 cup milk

1 large egg

3 Tablespoons melted butter

Preheat oven to 350 degrees and grease an 8X4 inch loaf pan. In a large bowl, sift flour, baking powder and salt. Stir in pecans and sugar. In a small bowl beat milk and eggs together. Stir in melted butter. Make a well in the center of the dry mixture. Add milk mixture and using a fork blend only until dough holds together. Spoon dough into prepared pan. Bake 45 minutes or until tooth pick inserted in center comes out clean. Transfer to a cooling rack. Cool for 10 minutes before removing from pan to cool. Serve with assorted soups. An assortment of savory and sweet cream cheese spreads are delicious with this and the other breads recommended in the above menu.

BEER BREAD

Really, really fast and easy and leftovers are great for tomorrow morning's toast.

1 - 12 ounce can of beer

4 Tablespoons granulated sugar

3 cups self rising flour

6 Tablespoons melted butter

Pour beer into a mixing bowl and allow to de-fizz for a few minutes.  Add sugar and stir. Add flour and stir until blended. Dough will be lumpy. Put  dough in a greased 5X9 inch loaf pan and pour melted butter over all. Or you can mix half the butter in the batter and pour half over top. 

Bake at 350 degrees for one hour. Cool on rack for 10 minutes before slicing.

Note: To convert regular flour to self rising add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.

DOUBLE CORN MUFFINS

As for Double Corn Muffins, they couldn't be easier. Just use your favorite Corn Muffin Mix and add 1/2 cup frozen corn kernels.

FIVE MINUTE CHOCOLATE MINT SAUCE

• 1/2 cup light cream or milk
• 1 tablespoon butter, preferably unsalted
• 1 cup semi-sweet chocolate chips
• 2 Tbsp creme de menthe
  

Place ingredients in a Pyrex pitcher and microwave one minute at a time, stirring each minute until sauce is melted and blended.

You can even make it from 3 or 4 Hershey bars or about 16 to 18 miniature bars--with or without nuts. It's a very forgiving recipe!

Creme de menthe is available in miniature bottles at the local liquor store.

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HAVE A WONDERFUL HOLIDAY. STAY HAPPY, HEALTHY AND WATCH OUT FOR RECKLESS REINDEER.

LOVE, MARTHA

Orange-Coconut Angel Food Cake

If you need a sensational dessert for any occasion Orange-Coconut Angel Food Cake is the answer. It won't break the budget. It's yummy enough for a luncheon or tea and it's light enough to be a wonderful ending to a delicious dinner.

Our recent small dinner party for six was so delicious and such fun. The menu was part make-ahead and part fast-and-easy so there was more time to spend with friends and less time required in the kitchen. Although the budget was small the dinner and dessert made a large impression. "The World's Greatest Meatloaf" recipe (see my recent Casual Cook blog) was the simply delicious dinner star. The spectacular--and easy--dessert, Orange Coconut Angel Food Cake, evoked ooh's and aah's. This luscious, moist and fluffy cake was the perfect finale to a near perfect meal.

If you'd like to turn a great tasting, down to earth American meat loaf in to a casually elegant gourmet dinner think in terms of a Rustic French Pate' to put you in the mood. Add a bit of sizzle to the dinner table in the form of colorful napkins, small table bouquets, flickering candles and a nice bottle of red wine to magically turn an American meat loaf in to a casually elegant dinner.---- It works!

ORANGE-COCONUT ANGEL FOOD CAKE

YIELD--16 SERVINGS

• 1 (16 oz. package) Angel Food Cake Mix
• 1 cup water
• 1/3 cup fresh orange juice
• 2 tsps. orange extract(divided)
• 1 (3.4 oz.) package French vanilla instant pudding mix
• 1 3/4 cups skim milk
• 1 tbsp. grated orange rind
• 2 cups flaked sweetened coconut, divided
• 3 1/4 cups reduced-calorie whipped topping, thawed and divided

Preheat oven to 375 degrees. Prepare the cake mix as directed using the water and orange juice as your liquids instead of the package directions. Fold 1 tsp. orange extract into batter. Spoon into an ungreased 10" tube pan spreading evenly. Bake on lowest rack of oven following directions on box. Cool cake as directed. Remove cake from pan and slice horizontally into four equal layers.

Make instant pudding, using 1 3/4 cups skim milk instead of liquid in package directions. Stir in remaining orange extract and orange rind. Fold in 1 cup coconut, and 3/4 cup whipped topping. Chill at least 15 minutes. Spread mixture 1/3 at a time on cake layers ending and beginning with cake. Frost outside and in hole in center with whipped topping, and sprinkle with remaining coconut. Store loosely covered in refrigerator. It's delicious!

Enjoy! Martha