The Charmed Kitchen

With picnic and cook-out season here-I thought it would be a good time to post some tips to keep your picnic safe.

Common Picnic Problems

Besides ants, the biggest concern at a picnic should be food safety. While most of us know to keep cold foods cold, and hot food hot, there are some basic things we should all do to insure a safe, happy day.

Away from home and refrigeration, it is can be tricky to keep foods cold until ready to serve. Bring plenty of ice and coolers for all perishable food. Keep food cold until you are ready to cook or eat it. Get food back into coolers as soon as everyone has finished eating.

Package raw meats extra carefully. Raw meat juices, spilling on salads, will make them inedible. Pack raw meats separately if you can, or on the bottom of the cooler in a leak-proof container. You might also consider bringing meats like burgers frozen to thaw on the grill or in the cooler. Smoked meats are safer than their non-smoked counterparts but both types can spoil. The ideal situation is to have one cooler only for raw meats.

Don’t make burgers on site. Outdoor prep is always tricky. Better to form burgers at home, where you can wash all surfaces, as well as your hands, thoroughly. If you make them there- bring disposable gloves and a lightweight cutting board to work on.

Never use ice for drinks that has been in contact with raw meat, or even if any raw meats have been stored in the ice. Keep beverage ice in its own cooler, or keep it bagged to insure it is clean and safe.

Solid blocks of ice melt more slowly than cubes, and make good cooler inserts for long, hot summer days. Also, keep coolers in the shade to offset the power of the sun.

Meat should be cooked thoroughly and ground meat is always more at risk for contamination. Make sure your fire is hot enough. Allow for chilly, windy days and pack extra coals or other fuel, to keep the fire hot throughout the cooking process.

Make sure you don’t put cooked meats on the tray that the raw meat was on. Also have different prepping and serving utensils for both the raw and cooked meats.

You can also precook meats (like chicken pieces or ribs), cool and chill until ready for dinner. Then just heat them up over the coals. This way you don’t have the worry of bringing along raw meats and you’ll spend less time cooking and more time having fun.

Mayo is not the evil purveyor of bacteria some people think. Mayo from a fresh jar, can actually retard the growth of bacteria. This does not mean you can leave the potato salad in the trunk for 3 hours because it has mayo in it. It just means that mayonnaise is not the culprit for food spoilage- bad handling was likely the cause.

While 2 hours is the maximum for food to be left out before being refrigerated again, use common sense. Obviously, on a 95 degree day that time is much shorter. Rather than one big bowl of pasta salad, bring several smaller ones that you can switch out. That way you always have cold salad that is safe. And bring plenty of serving spoons. It does no good to swap out the bowls of pasta salad for a fresh bowl, if you keep using the same serving spoon. Try to stay in the shade, too. Bringing some sort of canopy can keep food cooler than sitting in direct sunlight.

I am a big believer in a good hand washing being the best way to clean your hands- but you might not have running water where you are. Hand sanitizers are great when you don’t have hand washing as an option. I also bring a package of sanitizing wipes, in case a surface needs cleaning up, too.

If it is a hot day- you might want to have a large container, filled with ice, that you can put the bowls of salad into, to keep them colder. That way the salads are surrounded by the ice and stay cold a lot longer. You can use a small baby pool. I like to use a container designed for under the bed storage. Nice size.

In the end, it is about using common sense, and copious amounts of ice. Remember, that if you lose track of time, forget to put something back in the cooler or leave something in the trunk, it is always better to play it safe. When in doubt-throw it out.

Cheesy Blueberry Coffee Cake

If you need a really special dessert for your next party or cookout, consider making this cheesy blueberry coffee cake. It is one of my favorite blueberry recipes ever.

The blueberry cake is not too sweet, and the combination of cream cheese, with the blueberries reminds me of a blueberry blintz.

It is fine served all on its own. You can also serve it with ice cream or whipped cream. Served with sliced, slightly sweetened strawberries or raspberries, it becomes a great dessert for Memorial Day or the 4th of July.

While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.

As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.

So here is the recipe. Enjoy!!

Cheesy Blueberry Coffee Cake

1 1/4 c. sugar

1/2 c. butter

2 eggs

2 1/4 c. flour

1 T. baking powder

1 t. salt

1 c. milk

2 c. fresh or frozen blueberries

8 oz. cream cheese, cubed

1 t. grated lemon peel

Topping:

1/4 c. sugar

1/4 c. flour

1 t. grated lemon peel

2 T. butter

Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss berries with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 1 hour. Use toothpick to test for doneness. Serves 12.

Fresh Sage

The last of my herb gardening classes will be this Tuesday,  May 28th at the Olmsted Falls Library. The program runs from 7-8 pm and is free!!!

This is a great way to learn about herbs and how to grow them. We will also cover preservation methods.

The address is 8100 Mapleway Drive, Olmsted Falls, OH 44138

“Ice Cream” Cupcake

This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used  from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.

Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.

These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.

Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.

Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.

Here are the recipes I used, with the directions for baking the cupcakes.

Chocolate  “Ice Cream Cone” Cupcakes

4 oz. semisweet chocolate

1 cup butter

1 cup all-purpose flour

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

24 flat bottomed ice cream cones

Preheat oven to 325 degrees.  In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.

Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.

Super Fluffy Frosting

1½ cup butter

1 1/2 tablespoons vanilla extract

1½ lbs. confectioners’ sugar –

1/8 teaspoon salt

3 T. milk

In a mixer, combine the  butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.

Cones filled, and ready to bake

Fresh out of the oven

Ready for the party

Amy’s Baked Beans

This is a wonderful recipe for baked beans. I got the recipe from my friend Amy. She used to make them for almost every summer barbecue. Unlike traditional “baked” beans, this recipe starts with canned beans.

I love traditional baked beans. The ones baked all day, until the beans get tender and the flavors are perfectly blended. But I don’t always have time to make them.  By starting with canned beans, it saves a whole lot of time, without compromising flavor. When I serve these beans, everyone comes back for seconds.

It’s a simple recipe, with relatively few ingredients.  It can be baked in the oven, or done in a crock pot.

Super easy and very tasty.

Amy’s Baked Beans*

6 c. chopped onion

1 lb. ground meat

1 lb. bacon, cut into 1-inch pieces

1/2 c. brown sugar

2 cans tomato soup

3 can butter beans, rinsed and drained

Mix onion, meat and bacon in skillet and cook until onions are translucent. Drain off excess fat. Place in Dutch oven with remaining ingredients and cook, covered, in a 350 degree oven for 90 minutes.

Note: You can also cook in a crock pot on high for 4 hours or longer. Uncover, for awhile, if you like, for thicker sauce.

*This recipe has been in the McWilliam family for several generations. They are also called Grandma McWilliam’s Beans and before that Aunt Elizabeth’s Beans.

Mom’s Macaroni Salad

I’ve been in a nostalgic mood this week. Some of my mood is because of a conversation with friends. We were talking about childhood memories and summer holidays. It made me think about some of the foods I looked forward to in the summer.

For summer cookouts, we always had this salad. Back then, Mom called it macaroni salad, even though she never made it with macaroni. She used shell pasta. We never referred to it as pasta salad, either. Whatever you call it, it is a wonderful salad. I loved it then, and I love it now.

I won’t say I don’t make other pasta salads. I do. I make all sorts of combinations, but this is the salad that brings me home.

Mom used mostly mayo, with a little salad dressing, like Miracle Whip. She felt it gave the salad just a little more zing. I use straight mayo, but that part of the recipe is flexible.

She added quite a few hard cooked eggs and I think they add a richness to the dish. My dad would cut up the celery and green onions for her. Mom liked the veggies cut into a fairly small dice in this dish, and Dad had great knife skills.  I love the image of them cooking together.

So here it is- a family recipe wrapped up nicely with some memories, too.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Miracle Whip, about ½ cup or more mayo
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.

Broccoli and Cauliflower Salad

I make broccoli salad pretty often. It is one of my favorites. Sometimes, I like to switch it up a little by adding cauliflower. The result is a salad that has a great mix of flavors, colors and textures.

The addition of bacon also adds a wonderful smoky flavor. Certainly, feel free to omit the bacon for a vegetarian salad.

With or without the bacon, this is a great salad.

I make this salad year round, but more often during the spring and summer. I also like to bring it to picnics and cook outs. Everyone seems to like it.

So if you are looking for a salad t0 bring to your next cook-out,  consider this one.

Broccoli and Cauliflower Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Combine veggies in a large bowl.

Add cheese and bacon

Add mayo, salt and pepper and stir to combine

Nisu Bread

This wonderful recipe came from the Finn grandmother of two good friends. I think of her every time I make this bread. She was a sweet and loving woman.

Nisu is a soft, slightly sweet bread, made special with the addition of cardamom.

Cardamom is a spice that has a rich, sweet flavor and fragrance.  You can purchase it whole, in pods, or ground.

Cardamom is often used in baked goods and adds a nice flavor to frosting and glazes. It is also used to flavor coffee.

Cardamom is a little pricey. The good news is a little goes a long way. If you buy ground cardamom, you can store it in the freezer to keep it fresh longer.

This bread is lovely just toasted, and makes great French toast.

It is also a nice sandwich bread.

The recipe makes three loaves, so you can leave one out and freeze the other two.

Nisu

½ c. warm water
2 packages active dry yeast
2 c. milk
½ c. sugar
2-3 t. ground cardamom
1 t. salt
6 T. butter
6-7 c. flour, preferably bread flour
2 eggs

Dissolve yeast in water and set aside. Place milk in large bowl and add the sugar, cardamom, salt and butter. Heat in microwave until liquid is very warm. Butter might not be completely melted. Stir mixture until sugar is dissolved. Place 2 cups of flour in a mixing bowl and add the milk mixture, eggs and yeast mixture. Beat on medium speed for 3 minutes. Add 1 cup more of the flour and beat 2 minutes more. Stir in enough of the remaining flour to make a soft dough. Turn onto a floured surface and knead until dough is firm and smooth, about 10 minutes. Place in an oiled bowl and turn dough to coat. Cover with a towel and allow to rest until doubled in bulk, about 1 hour. Punch dough down and divide into 3 pieces. Roll each piece into a loaf and place in greased 9×5 inch bread pans. Cover and allow to rise until doubled in bulk, about 45 minutes. Bake in a 375-degree oven for 30 minutes or until golden and loaf sounds hollow when tapped lightly. Makes 3 loaves.

Chicken with Rhubarb Glaze

It is rhubarb season around here. Rhubarb is turning up at local farm markets and even in some grocery stores.

Like a lot of people, when I think of rhubarb, I first think of dessert, like pie or cobbler. But rhubarb’s tangy, tart flavor, lends itself to lots of savory uses.

I had some rhubarb and could not decide what to do with it. I chopped it up, and cooked it in a little water until tender. I ended up with 2 cups of cooked rhubarb.

I used this as the base for the glaze. I added the other ingredients, cooked it down until it was thick, and ended up with about 2 cups of sauce. It had a nice balance of sweet, tart and heat.

I used some of it as a glaze for chicken I was cooking. I froze the rest. It would also be good on other meats or even on grilled veggies.

Rhubarb Glazed Chicken

8 chicken thighs or 1 whole chicken, cut up

1 cup rhubarb glaze (recipe follows)

salt and pepper to taste

Place chicken pieces in roasting pan, season to taste and bake in a preheated 375 degree oven for 30 minutes. Remove from oven and drain any fat out of the pan. Pour over the rhubarb glaze and return chicken to oven for an additional 35 minutes. Baste the chicken with some of the glaze in the pan and return to oven for 15 minutes more. Serves 4.

Rhubarb Glaze

2 c. cooked rhubarb

1 c. apple cider vinegar

1/4 c. brown sugar

2 T. honey

2 T. dried minced onion

1 T. hot sauce

1 T. paprika

2 t. minced garlic

1 t. Worcestershire sauce

1 t. cumin

1 t. cinnamon

salt to taste

Place all ingredients in a saucepan and cook over medium heat until thickened. Stir more often as mixture thickens. Cook until sauce has reduced to about 2 cups. Use as a glaze on meats and vegetables. It was great on chicken but would also go well on pork or duck. I could also imagine it on portobello mushrooms. Note: I liked the tang of it but you could make it a little sweeter to suit your own taste. Makes 2 cups. Will keep a few weeks in the fridge or can be frozen.