There are a few temperatures to know by heart. They are particularly important for cooks. It's good to see them on a list making special note of normal human body temperature.
Fahrenheit Temperatures
32 degrees Freezing
45 degrees Temperature of City water entering a house
68-72 degrees Comfortable daytime room temperature
98.6 degrees **** Normal human body temperature
110-115 degrees Best water temperature to activate dry yeast
212 degrees Boiling water
325-375 degrees Oven temperatures for most roasting/baking
500-600 degrees Commercial pizza ovens
Note that water entering a house must be brought up to boiling to produce steam for heat.
The solar panels on my house in the north-east heat that water to 85 degrees in winter and 110-115 degrees in summer. That saves a lot of expensive fuel. Installation of a solar hot water system represents a very small percentage of the cost of building a new house. We wish the world would catch on faster to this enormous energy saver.
Wednesday, February 20, 2008
Wednesday, February 13, 2008
Baked Ham
This is one of the easiest of all dishes to prepare. Be sure to have it in the house over holidays when schedules are abandoned and people traipse in and out of the kitchen hungry. It can be eaten hot or cold, any time of day or night. Best of all, it keeps well and seems to serve many meals and/or snacks.
1⁄2 bone-in smoked ham
sherry (New York State Taylor Golden, or any medium domestic brand)
cloves
1 1⁄2 teaspoons dry mustard
currant jelly
fruit decorations (pineapple slices, candied cherries, kumquats)
1. Optional for salty hams: Boil ham in water to cover for one hour. (@ 212 F). (Eliminate this step if label says ham is fully cooked and tough outer rind is missing.)
2. Place ham in a deep baking pan that just fits the roast. Add half and half sherry and water (or fruit juice, ginger ale or coca cola) to a depth of one inch to the pan.
3. Bake at 325 F. for an hour. Remove from the oven. While the tough outer rind is hot, quickly peel it back from the ham, using a butcher's knife. Discard. Score the remaining fat lightly in a diamond pattern. The score marks will deepen with cooking. Stud the intersections of the pattern with whole cloves.
4. Return ham to the oven and continue to cook the number of minutes per pound written on the package, if the ham is only partially cooked. So long as there is liquid in the pan, the ham can easily remain in the oven longer.
5. Thirty minutes before serving ham, spread the entire surface with currant jelly or jam ... any kind will do.
6. Remove ham from oven. Decorate with fruits, using 1⁄2 toothpicks to hold them in place. Let ham rest at least ten minutes before carving.
7. To the pan juices, add 1⁄2 teaspoon dry mustard and a teaspoon of Guldens mustard. Sherry can be added, too. Taste for balance. Reduce juices to thicken over heat. Pour into a tall container to allow fat to rise to the surface for easy removal. Serve hot gravy with cooked ham.
©NANCY BOOKMAN HOFFMAN
November 21, 2000, December 5, 20007
RECIPES\HAM.MET
212 F
1 hour
325 F.
1 hour
1 hour
325 F.
1 hour
1⁄2 bone-in smoked ham
sherry (New York State Taylor Golden, or any medium domestic brand)
cloves
1 1⁄2 teaspoons dry mustard
currant jelly
fruit decorations (pineapple slices, candied cherries, kumquats)
1. Optional for salty hams: Boil ham in water to cover for one hour. (@ 212 F). (Eliminate this step if label says ham is fully cooked and tough outer rind is missing.)
2. Place ham in a deep baking pan that just fits the roast. Add half and half sherry and water (or fruit juice, ginger ale or coca cola) to a depth of one inch to the pan.
3. Bake at 325 F. for an hour. Remove from the oven. While the tough outer rind is hot, quickly peel it back from the ham, using a butcher's knife. Discard. Score the remaining fat lightly in a diamond pattern. The score marks will deepen with cooking. Stud the intersections of the pattern with whole cloves.
4. Return ham to the oven and continue to cook the number of minutes per pound written on the package, if the ham is only partially cooked. So long as there is liquid in the pan, the ham can easily remain in the oven longer.
5. Thirty minutes before serving ham, spread the entire surface with currant jelly or jam ... any kind will do.
6. Remove ham from oven. Decorate with fruits, using 1⁄2 toothpicks to hold them in place. Let ham rest at least ten minutes before carving.
7. To the pan juices, add 1⁄2 teaspoon dry mustard and a teaspoon of Guldens mustard. Sherry can be added, too. Taste for balance. Reduce juices to thicken over heat. Pour into a tall container to allow fat to rise to the surface for easy removal. Serve hot gravy with cooked ham.
©NANCY BOOKMAN HOFFMAN
November 21, 2000, December 5, 20007
RECIPES\HAM.MET
Ham & String Bean Casserole
HAM & STRING BEAN CASSEROLE
At the end of the BAKED HAM, when there is still plenty of meat on the bone, but no real slices, cut off all the bits and pieces and combine them in this recipe for another meal. Meanwhile freeze the bone to use to make a great SPLIT PEA, LENTIL, BLACK or other BEAN SOUP.
Alma Bookman
350 F.
30-40 minutes
deep skillet
oven casserole
ham fat
1 1⁄2 - 2 cups leftover ham, cut into bite-size pieces
1 onion, sliced or chopped
4 oz. cream cheese
1 can cream of mushroom soup
1 teaspoon dry mustard
1 1⁄2 Tablespoons wine vinegar
1 Tablespoon Worchestershire Sauce
1 cup extra-sharp cheddar cheese, grated or chopped
1 cup Swiss or Emmenthaler cheese, grated or chopped
freshly ground black pepper
1 1⁄2 pounds string beans, trimmed and cut or 2 10 oz packages French-cut frozen
Parmesan cheese, grated for topping
Optionals:
garlic, minced
eschallots, minced
fresh mushrooms, cleaned and sliced
mozzarella cheese, grated or chopped
bread crumbs to combine with Parmesan for topping
butter to dot the top
1. Pull any pieces of fat from ham and render them in the skillet to make a Tablespoon of fat. Discard rendered fat pieces. Add the onions (garlic and eschallots) and sauté in remaining ham grease until just starting to brown.
2. Turn off flame. Add cream cheese to the warm pan and stir with a wooden spatula until it is melted and all the brown bits from the pan are combined in it.
3. Add the rest of the ingredients, except the ham, beans and topping. Stir to combine.
4. Place cut-up ham in bottom of casserole. Add green beans. Pour mushroom soup mixture evenly over the beans.
5. Distribute topping evenly and dot with bits of butter, if desired.
6. Bake in a pre-heated oven. Serve piping hot by digging to the bottom and including ham with each spoonful. Add good black or rye bread on the side for a one dish meal.
©NANCY BOOKMAN HOFFMAN December 2, 2003, December 5, 2007 RECIPES\HAMBEANS.MET
At the end of the BAKED HAM, when there is still plenty of meat on the bone, but no real slices, cut off all the bits and pieces and combine them in this recipe for another meal. Meanwhile freeze the bone to use to make a great SPLIT PEA, LENTIL, BLACK or other BEAN SOUP.
Alma Bookman
350 F.
30-40 minutes
deep skillet
oven casserole
ham fat
1 1⁄2 - 2 cups leftover ham, cut into bite-size pieces
1 onion, sliced or chopped
4 oz. cream cheese
1 can cream of mushroom soup
1 teaspoon dry mustard
1 1⁄2 Tablespoons wine vinegar
1 Tablespoon Worchestershire Sauce
1 cup extra-sharp cheddar cheese, grated or chopped
1 cup Swiss or Emmenthaler cheese, grated or chopped
freshly ground black pepper
1 1⁄2 pounds string beans, trimmed and cut or 2 10 oz packages French-cut frozen
Parmesan cheese, grated for topping
Optionals:
garlic, minced
eschallots, minced
fresh mushrooms, cleaned and sliced
mozzarella cheese, grated or chopped
bread crumbs to combine with Parmesan for topping
butter to dot the top
1. Pull any pieces of fat from ham and render them in the skillet to make a Tablespoon of fat. Discard rendered fat pieces. Add the onions (garlic and eschallots) and sauté in remaining ham grease until just starting to brown.
2. Turn off flame. Add cream cheese to the warm pan and stir with a wooden spatula until it is melted and all the brown bits from the pan are combined in it.
3. Add the rest of the ingredients, except the ham, beans and topping. Stir to combine.
4. Place cut-up ham in bottom of casserole. Add green beans. Pour mushroom soup mixture evenly over the beans.
5. Distribute topping evenly and dot with bits of butter, if desired.
6. Bake in a pre-heated oven. Serve piping hot by digging to the bottom and including ham with each spoonful. Add good black or rye bread on the side for a one dish meal.
©NANCY BOOKMAN HOFFMAN December 2, 2003, December 5, 2007 RECIPES\HAMBEANS.MET
Boston Baked Beans
This dish is a great accompaniment to BAKED HAM. The beans are also wonderful served inside an omelet, or, just eat them with frankfurters.
from Marie St. Louis, Bostonian
250 F
1⁄2 hour, then 4-5 hours, then 1⁄2 hour
large pot
crock pot, or oven-ready pot with lid
4 cups dried pea, navy or Great Northern beans
3 medium onions
2 teaspoons salt
3-4 cloves (stuck in onion)
1⁄2 cup molasses
1 cup brown sugar
2 teaspoons dry mustard
2 cups water
1⁄2 pound salt pork
1. Cover beans with water. Bring to a boil. Let soak in that water one hour.
2. Bring to a boil again. Add 1 onion and salt. Cover and simmer slowly 30 minutes.
*3. Drain water and onion. Heat oven to 250 F. Place a few pieces of the salt pork on the bottom of crock. Set onion stuck with cloves on top of them. Cover with beans. Combine other ingredients (less 1/4 cup brown sugar), plus 2 cups water. Add to crock. Push salt pork just below surface. Cover tightly and cook 41⁄2-5 hours.
4. Remove crock from oven. Remove lid and add remaining 1/4 cup brown sugar. Return to oven and bake 1⁄2 hour. Serve.
Editor's Notes: Beans get better each time dish is reheated, therefore they can easily be made at least a day ahead of serving time. Beware: adding salt can toughen beans and prevent them from ever softening. Salt at end. Bacon, cut into tiny bits can be substituted for salt pork. *Alternatively, soak dried beans overnight in twice the amount of water as beans and start cooking at #3, above.
©NANCY BOOKMAN HOFFMAN
July 6, 1999, December 5, 2007
RECIPES/BKDBEANS.VEG
from Marie St. Louis, Bostonian
250 F
1⁄2 hour, then 4-5 hours, then 1⁄2 hour
large pot
crock pot, or oven-ready pot with lid
4 cups dried pea, navy or Great Northern beans
3 medium onions
2 teaspoons salt
3-4 cloves (stuck in onion)
1⁄2 cup molasses
1 cup brown sugar
2 teaspoons dry mustard
2 cups water
1⁄2 pound salt pork
1. Cover beans with water. Bring to a boil. Let soak in that water one hour.
2. Bring to a boil again. Add 1 onion and salt. Cover and simmer slowly 30 minutes.
*3. Drain water and onion. Heat oven to 250 F. Place a few pieces of the salt pork on the bottom of crock. Set onion stuck with cloves on top of them. Cover with beans. Combine other ingredients (less 1/4 cup brown sugar), plus 2 cups water. Add to crock. Push salt pork just below surface. Cover tightly and cook 41⁄2-5 hours.
4. Remove crock from oven. Remove lid and add remaining 1/4 cup brown sugar. Return to oven and bake 1⁄2 hour. Serve.
Editor's Notes: Beans get better each time dish is reheated, therefore they can easily be made at least a day ahead of serving time. Beware: adding salt can toughen beans and prevent them from ever softening. Salt at end. Bacon, cut into tiny bits can be substituted for salt pork. *Alternatively, soak dried beans overnight in twice the amount of water as beans and start cooking at #3, above.
©NANCY BOOKMAN HOFFMAN
July 6, 1999, December 5, 2007
RECIPES/BKDBEANS.VEG
Sunday, February 10, 2008
Valentine Hearts - COEUR À LA CRÈME
1 pound cream cheese
1 stick vanilla bean
1 cup confectioners sugar
1 quart heavy cream, whipped
Beat together cream cheese, vanilla bean seeds and sugar. Whip cream separately and fold in. Pour into **pierced heart molds lined with wet cheese cloth. **Try putting a double paper towel under doubled cheese cloths if the molds are not pierced. Allow molds to drain in the refrigerator over night.
SAUCE
¼ cup dry sherry
3/4 cup currant jelly
1½ cups sliced* fresh strawberries soaked in
1 Tablespoon lemon juice
orange peel *
Cook sherry and jelly slowly until jelly is dissolved. When cool, add the rest of the ingredients.
NOTE: Leave the leaves on several strawberries. * Slice a strawberry in half from the stem down to the tip. Using the tip of a sharp tipped knife, make several small slices from 1/4 inch down from the hull to the tip. Fan strawberry out decoratively on the heart(s). Add finely julienned orange peel strips for additional glamour.
© NANCY BOOKMAN HOFFMAN
February 28, 1993, February 10, 2008
RECIPES\COEUR.DES
1 stick vanilla bean
1 cup confectioners sugar
1 quart heavy cream, whipped
Beat together cream cheese, vanilla bean seeds and sugar. Whip cream separately and fold in. Pour into **pierced heart molds lined with wet cheese cloth. **Try putting a double paper towel under doubled cheese cloths if the molds are not pierced. Allow molds to drain in the refrigerator over night.
SAUCE
¼ cup dry sherry
3/4 cup currant jelly
1½ cups sliced* fresh strawberries soaked in
1 Tablespoon lemon juice
orange peel *
Cook sherry and jelly slowly until jelly is dissolved. When cool, add the rest of the ingredients.
NOTE: Leave the leaves on several strawberries. * Slice a strawberry in half from the stem down to the tip. Using the tip of a sharp tipped knife, make several small slices from 1/4 inch down from the hull to the tip. Fan strawberry out decoratively on the heart(s). Add finely julienned orange peel strips for additional glamour.
© NANCY BOOKMAN HOFFMAN
February 28, 1993, February 10, 2008
RECIPES\COEUR.DES
Party Clean-Up Tip
The worst part of throwing a party is the endless clean-up. Everyone advises that good china and silver should NOT be put in the dishwasher, which makes the task longer and harder. I respectfully disagree. The strong detergents used in dishwashers are, indeed, damaging to gold trims on good dishes. The heat can sometimes unglue two part knives from their handles. But if you do not add detergent and simply load up the dishwasher with the dirty glasses and dishes, everything comes out clean from the hot water. If, once in a while an item doesn't wash properly, it's simpler to address that lonely dirty plate than the whole mess from the party. Do be careful about those knives. They are filled with a dark resin glue which is difficult to remove and/or refill.
c.Nancy Bookman Hoffman
c.Nancy Bookman Hoffman
Wednesday, February 6, 2008
POLENTA - A Food Valentine*
POLENTA
1 quart pot
whisk
wooden spoon
small bread mold
skillet
1 cup polenta (coarsely ground corn meal)
2 cups cold water
2 ounces cream cheese
1/4 cup grated parmesan cheese
freshly ground black pepper
1. Pour the the cold water into the pot. Whisk the polenta into it. Turn on a medium flame. Continually draw figure eights with the whisk or wooden spoon while the polenta cooks.
Polenta cooks quickly. Just how fast depends upon the quantity. One cup of dry grain should take about five minutes.
2. The moment all of the water has been absorbed and the polenta is soft and creamy, add the cheeses and pepper and distribute them evenly throughout.* Polenta can be served instantly here.
3. Pour the hot polenta into a bread pan mold lined with plastic wrap. Cover with the wrap and refrigerate until starch is congealed and set.
4. Unmold, slice polenta as if it were bread. Place slices in a greased skillet. Brown them, turn and brown the other side. Serve hot.
2. The moment all of the water has been absorbed and the polenta is soft and creamy, add the cheeses and pepper and distribute them evenly throughout.* Polenta can be served instantly here.
3. Pour the hot polenta into a bread pan mold lined with plastic wrap. Cover with the wrap and refrigerate until starch is congealed and set.
4. Unmold, slice polenta as if it were bread. Place slices in a greased skillet. Brown them, turn and brown the other side. Serve hot.
NOTES: Polenta is coarsely ground corn meal. It is a grain. Serve under beans to create a complete protein. More or less cheese can be added if the polenta is to be served at # 2 above. It is also wonderful at breakfast either as a cereal with fruit, or served as browned slices (# 4) under eggs.
Pennsylvania Dutch add ground breakfast sausage to the pot, mold it, slice it, fry it and serve it for breakfast as Pennsylvania Scrapple.
Italians pour the soft polenta into a square or oblong greased pan, add tomato sauce on top and bake it until the topping begins to brown. (Serve it as a Food Valentine* in a heart mold(s) February 14th.) . Or mold it flat on a sheet pan. Refrigerate. Cut out hearts with a cookie cutter.
Italians also incorporate chicken livers in the middle of the soft polenta and serve it in individual ramekins.
Southerners cook coarsely ground wheat the same way and serve it as grits, with a pat of butter or gravy on top. Sometimes they use white corn meal to produce their grits.
©NANCY BOOKMAN HOFFMAN
February 5, 2008
RECIPES\POLENTA.PTA
Saturday, February 2, 2008
Supreme Creamsickle Sundae
large wine glasses
1 navel orange per person
3 - 4 chunks of good vanilla ice cream pp
2 teaspoons Goslings Bermuda rum pp
Supreme the oranges: Cut away all of the peel. Using a small paring knife, separate the orange wedges from the white filaments. Cut the wedges into thirds and place them in the wine glasses.
Add chunks of vanilla ice cream to each glass.
Spoon rum over ice cream. Serve immediately.
NOTE: Goslings purchases rum from Barbados. Barbados refines its rum over charcoal, making it one of the cleanest rums on the market. Goslings further refines the rum until it can be drunk as a liqueur, it is so smooth. When combined with the oranges and vanilla in this recipe, it turns the dish into a celebration.
c. Nancy Bookman Hoffman
February 10, 2008
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