As seen on Sara Moulton’s new show, Greek chef Michael Psilakis prepared a lamb shank stew, which looked great. But here’s his tip:

Buy a jar of garlic that’s already peeled. I’ve seen it; it is whole cloves - nothing else Place in an oven proof pan (8"x8", 9"x9"), and cover with extra virgin olive oil.

Bake at 350F for at least 30 minutes.

DONE!

No peeling, no squeezing, no mess… Use for what you want, and refrigerate the rest (airtight) and covered in oil until you need it. And, I might add, you have some garlic flavored oil for your salad or other endeavors.

It won’t keep indefinitely, but WOW – the best of both worlds! REAL roasted garlic, in less than half the time!

Several years ago I helped a friend move. After many (more than anticipated) strenuous hours we had accomplished the major task, and realized that we were both STARVING! While we had thought to bring many fluids, it was too late to call for food delivery. Neither one of us had the energy to go to a grocer, and my pantry was many miles away… and the new cupboard was almost comically bare.

But this is what I found: a couple tomatoes, a potato, an onion, and a few cloves of garlic. YEAH! A can of shortening? (No oil). A little flour, and just a few seasonings, including salt, oregano and a bottle of hot sauce; supposed-to-be frozen processed beef, mass-produced for sandwiches. A box of instant mashed potatoes?!!? No pasta, no other veggies, no cheese, no eggs… Have you figured out by now that this was a GUY?!?!

Okay, I must say – I amazed myself! While sautéing the onion and garlic, I chopped the potato and nuked it for a bit. Simmered the processed beef (the only protein in the house) with the veggies, and gradually added the chopped tomatoes, potatoes & some flakes, seasonings, and hot sauce. Meanwhile, I used the flour and shortening to make tortillas!

What I ended up with were pretty darn good Burritos. And we enjoyed them. Immensely.

I’ve since replaced the potatoes with beans, and have chosen ground beef or turkey instead of the processed beef… and added a lot more vegetables and better balanced flavoring. You’ll find my recipe that eventually was affectionately named “Beanutbutter” sometime soon…

The most important point is that something great can come from virtually nothing. I always think back to that night even when I make the new and improved version…. The first batch was probably the best.

While the guys’ birthday dinner and party was a huge success, not EVERYTHING went smoothly. I am far from perfect, and thought you should know the whole truth.

Leading up to the actual event: the date was changed the afternoon before, the guest list was revised (twice), my work hours the week prior were longer than usual, it was unbearably humid, and I was tired and hormonal! But pre-planning and prep saved me on these. Good storage containers are also a plus! Did I mention that I dropped a Pyrex measuring cup along the way, and not only cut my hand cleaning up the mess, stepped on a couple shards of glass? Pyrex is tough, but when it breaks, IT BREAKS! I’m okay, thanks.

I actually felt very organized by the afternoon of the party (the extra day didn’t hurt). I even did a double-check of the fridge as I packed my cooler – or so I thought. While unpacking, I realized that I had forgotten both the Salsa Cruda and worse yet, the Roasted Salsa – that condiment I had actually used my BROILER for during a heat wave!?! Fortunately, the folks’ had a couple different jarred varieties, which with a little fresh lime and cilantro did the job very well. Just hope my neighbors like salsa, ‘cause I’ve got plenty to share!

Now, when someone tells you a knife is very sharp, you should always listen! I’ve worked with knives for years (uh, well, decades) and while I’m left handed and it looks awkward (even to me) I AM fairly proficient. You know what’s coming. As I made my second or third slice into the first mango… OUCH! It’s actually quite a nice incision into the tip of my thumb. Very clean, neat, probably won’t leave a scar… Yes, a very good knife!

While bandaged, the worst part was that most of what needed to be sliced was ACIDIC. Again, OUCH! Fortunately, I was quickly relieved of that duty by caring family (with a smaller, safer knife), and concentrated on the few items that needed to be reheated, plating others, and supervising. Actually, that last part was kind of fun…

Worst case, I could have run home after the ER (or to the grocer’s, which was closer) for salsa, or improvised something from their fridge. I would rather have NOT cut myself (again), but it never hurts to delegate. Yes, I had one minor panic attack, but hey, I’m human! Learning to roll with the punches is as much a part of cooking as learning how to make… oh YOU pick something!

See – you’re not alone!

No, I don’t plan the menu for every family event, but since Jeff and family were going to be out of town until a few days before, I took this one over. Mom & Papa were hosting, and Papa wanted to make the dessert, so I figured I could do the shopping and prep work. Martha Stewart provided the inspiration and guide in her Taco Bar which happened to run on her TV show just when I needed it! In addition to a fun menu, her site laid out a realistic timetable to accomplish most of the cooking and prep ahead of time! I have to admit I made a couple tweaks, but stayed true to her goal… The two biggest changes were with the meat: instead of poaching a whole chicken, I used a Chicken Fajita Marinade and grilled breasts only. For the Carnitas (braised then sautéed pork) I used her technique, but added the Mexican flavorings from my Easy Pork Roast. Both were AWESOME! The Salsa Cruda called for way too much jalapeño, onion, and cilantro to my taste I only used half of what they called for, which I thought was just right… A fresh salsa should taste fresh, not so many ingredients competing. (just MY opinion...) I can’t vouch for the Salsa Verde because the tomatillos in my store looked exceptionally ugly (even for tomatillos!), so I used a jar from Goya, which actually was quite good! In addition to chips, I had the Mango as an appetizer – and added grilled corn as a side. Shamefully, I admit that I added that ground beef “seasoning packet” filling and hard taco shells for the kids. For more variety, I used both kinds of the cheese that Martha recommended (good idea!), and added guacamole and refried beans – but those two weren’t really necessary. Mom set the table with bright colored mats, napkins, plates, glasses – even silverware… Serving some of the condiments in margarita glasses, all together it made for a very festive table! Papa made a dessert you could die for. When he first told me “cupcakes” I was a little disappointed, but I should have known better. I’ve told you he was good at selecting recipes - from a recent issue of “Southern Living” magazine, we enjoyed (no, make that “elated in”) key lime cheesecake cupcakes, with a chocolate cookie crust! I haven’t found the link yet*, but look for the magazine – that recipe is a “keeper”! The weather was absolutely perfect, and for sure, no one left hungry. I most humbly take my hat off to Martha - while similar to my Diaz de Mayo party, this was much easier to serve, and actually had less clean up! [*Edit: Click here for the recipe]

It’s called “Friendship Bread” or sometimes “Amish Friendship Bread”. In reality, it’s a light sourdough starter, with instructions to “feed” the dough every five days (twice each round), then divvy up the remaining starter to three friends, keep one for yourself, and bake a couple loaves with what’s left.

It really can make some great coffeecake style bread, but I’m not so sure about friends! I’d gotten my first batch a couple decades ago, and after a couple cycles, ultimately threw the remaining starter away. Same thing when I got the next batch a few years later. I got my latest FROM MY MOTHER!!

The first round I followed the directions given to me; this recipe used instant vanilla pudding mix, which was new to me. The second time I used chocolate pudding mix, added some instant espresso powder, chocolate chips, and walnuts. Oh, and I baked it in an 8x8” pan. Big hit at work!

This round for the baking I used brown sugar (instead of white), applesauce (instead of oil) and oatmeal (to replace half the flour); while I used the vanilla pudding mix, I eliminated the additional vanilla extract… AND I’M FREEZING THE BALANCE OF THE STARTER!!! Numerous sources have said that as long as you squeeze all of the excess air out of the zipper bag it will re-activate once it is slowly thawed. I HAVE frozen pizza and bread dough, so I believe them!

That was great news to my Mom, who had thrown out her latest batch because her freezer was full of all the loaves she had baked, but they hadn’t eaten When you’ve had enough for a while, I suggest dividing the starter as you would to give away, and then freeze all of them – then you can bake a loaf at your leisure. Thaw day is bake day AS WELL AS Day #1, if you want to make more of the starter… And you still have the option of giving some to a friend, without the desperation of time.

Just like any neighborhood anywhere, there are people you say “Hi” to, some you don’t see at all, and usually at least one, well… And then there are the people you get to know and like, such as Betty. Almost every spring there’s a new motif to her front garden. The house is always immaculately cared for. Even when they head down South some winters, the sidewalk is always shoveled. Betty likes sitting on her front porch, and never fails to have a friendly word. You can tell that she is a creative person, and has mentioned over the years that she did “some writing”. Silly me, I didn’t realize until just recently that she is published. I tell you all of this, because her latest endeavor is a cookbook! I haven’t had a chance to try any of the recipes from Betty Williams’ Soulful Cooking, but I HAVE had the opportunity to nibble on some of her goodies! Her Sweet Potato Rolls with Walnuts melt in your mouth… Her cookbook shows the same care and attention as what is visible in her home – a lot of love thrown in as the main ingredient. My one regret is that there are beautiful pictures of her creations, but none are labeled… I am anxious to try some of the seafood recipes, because while I enjoy it, I’ve never felt comfortable creating it. She makes it seem easy. There are lots of “old fashioned” recipes that never get old, and it’s great to see them! Tradition is important, as well as healthy and enjoyable! Available at www.bettywilliamsbooks.com and local Binghamton retailers. I urge you to check this one out.

It’s that time of year – all of your favorite veggie combinations, meats, seafood, pasta, and potato salads become the staples of summer living.

I’m hoping that you will share some of your favorite recipes, but in the meantime, here are a couple of tips I’ve picked up along the way…

If you are using a savory or acidic liquid (vinegar, mustard, citrus...) in your salad, dissolve any salt you will be using in this liquid. It will help the flavors be more uniform in your salad – not just cling to a few pieces here and there. Do this BEFORE you add any oil – salt takes forever to dissolve in oil, and never becomes well combined.

For a pasta or potato salad, I highly recommend adding that “savory liquid” to the starch while it is still hot. Just as spaghetti will absorb some of the tomato sauce, so will your potato or pasta. Make sure you toss well before it cools, but this will give you more depth of flavor in whatever you are making. I’ve had a few potato salads where I got a bite of just plain unsalted potato – haven’t you?

Now, I don’t recommend this next one for all recipes, but it works well in many. Especially if you are worried about the heat of the day, try substituting plain yogurt for mayo. It will give you the creamy texture, a similar (but yes, a different) flavor, and is much safer out of the refrigerator for longer periods of time. It is also a little healthier, if that is a concern. Sour cream can also be used – it has a longer “sun life” than mayo, but not as long as yogurt… Don’t mess with perfection – I’m just giving some options you can try

Let me know how you make out!

Cajun Injectors have been around for years, but I’d never used one until recently. Boy, was I missing out! My grocery store had an “internal marinade” packaged with a syringe as a promotion, so I figured “what the heck”… I got the “Garlic & Herb” variety, which also had some citrus listed in the ingredients. I tried it on some pork chops that I simply pan-fried, and only seasoned with a little S & P. GREAT! Tender, moist, juicy… just the right amount of flavor. For the Drunken Thighs I injected diluted vanilla (instead of bourbon) and you could taste the added richness, but unless you KNEW it was vanilla, you couldn’t identify it. That one got rave reviews. Using the injector is fast and easy, and doesn’t require the planning and time for traditional marinades. Make sure you pour a small amount of your fluid into a separate container, so you’re not dipping the needle that has been in raw meat back into the entire batch. Occasionally you might find a weak spot in the meat, and get squirted – but that just made me laugh! I know I saw a Cajun blend, and I think an Italian version on my grocer’s shelf – and I definitely will pay more attention next time I see a recipe that uses this method. I’m sold. So let’s get “needle happy”!

I don’t know about your family, but when my brother openly admits that he can’t even find enough fault to make a single teasing remark … well, I KNOW I’ve had a success! It was a huge dinner for 12, and most of the work could be done ahead of time. No oven the day of the feast, just some boiling water and a hot skillet inside, and only about 30 minutes on the grill (by same brother and his son)… I actually got to enjoy the day! Grilled Shrimp with Charmoula Sauce (America’s Test Kitchen - see the article "My Favorite Things"...) was a huge hit again (and I actually got to have some this time!) Some juicy watermelon was a great addition... We had THREE kinds of chicken: Spicy Pepper-Coated Drumsticks with Gorgonzola dressing (Mario Batali) , Drunken Gold Miner Thighs (adapted from Ted Reader’s recipe for wings) , and Chicken Breast brushed with Tarragon oil and garnished with crumbled Gorgonzola. For veggies I served Red Potato & Green Beans (Deen Brothers) and Corn the Way Italians Would Make It (see the link for Batali above). For dessert we had a decadent Lemon Layer Cake from ATK. Of course I kept some of the chicken and the corn “plain” for the kids (who were of great help , BTW – shucking and "assembling" the corn, snapping the beans, even building and frosting the cake - Thanks guys, especially to Marisa!). I’d baked the cake ahead and wrapped well to assemble on site. Also, I skewered the shrimp ahead of time, as well as done most of the chopping. Partially pre-cooking both the drumsticks and thighs made them fast and easy on the grill. All of the recipes were easy – but most importantly, tasted great! They complimented and contrasted each other, but nothing overpowered or clashed with anything else. As I began, when my brother gives me two thumbs up (and no wise cracks) it is worth taking note! p.s. The rest of the family enjoyed, too!

Béchamel, or White Sauce is a basic ingredient to so many recipes - from tuna fish casserole to baked ziti to that famous green bean casserole - or just a nice gravy or sauce. It’s amazing how many people don’t know it by name! Every time a recipe calls for “Cream of Something” condensed soup, it’s calling for a flavored béchamel. Making it YOURSELF takes about the same time as opening and heating and stirring what came in the can, it doesn’t have to cost any extra (you have to add the milk anyways?), and it can taste OH so much better - not to mention you can eliminate most of the excess sodium! It can be flavored many ways, and can make anything from pasta to vegetables a richer, more elegant meal. I’ve even used it with spinach and bacon and moz to make an awesome pizza! Use it over meat, or chicken, or seafood or add cheese… and you’ve got a masterpiece! Make a big batch, and you have the base for your OWN “cream of something” soup.

You can make it rich by using cream or half and half, or make it “lite” by using reconstituted fat-free powdered milk! Whatever you have or want - mix and match – you can even use stock or broth instead of dairy (it’s called Veloute sauce then, but who cares? The technique’s the same)…

For about 2-3 cups of sauce, you need to start with 3 Tablespoons of fat, usually butter or margarine. But if you want it to go with chicken, by all means use chicken fat/drippings. Oil or shortening will work, but don’t have as much flavor, and have to be watched more carefully in the early stages – they reach a higher temp, and can easily burn.

Melt your chosen fat over medium/medium-low heat. Add 3 Tablespoons flour. STIR WELL with a fork or a whisk. It will turn into a paste - continue to stir over heat for about 2-3 minutes. This step is very necessary to cook the flour, and avoid a “pasty” flavor.

Slowly, and I DO MEAN SLOWLY, like a cup at a time, add up to 3, maybe 4 cups of your chosen liquid, stirring all the while. The first cup or so will be “grabbed” by the roux (the fat & flour mixture) – so attention is required to prevent lumps. Bring all to a low simmer (little bubbles at the edge), and then remove from heat and add your desired flavorings.

It needs about salt, a little pepper, maybe some nutmeg (a classic addition)…. Some diced or dried onion is always great, mushrooms, finely chopped broccoli or spinach, mustard, cheese, tomatoes… I’m not suggesting all at once, just some ideas

Place back on the heat and simmer until you get the flavor and/or thickness you desire.

I know it sounds a little bit complicated, but honestly, once you do it the process is easy! And once you taste it…. well, those cans won’t be so tempting anymore!