Freeze cheese? Go ahead!

Ever wish, when the local grocery holds a massive cheese markdown sale, that you could stock up while the prices are in the basement? But how in the world would you use all of that cheese before it turns into a fuzzy green lab experiment in your refrigerator? What if you could FREEZE it!? Yes, you certainly CAN freeze most cheeses, but there are a few specifics to keep in mind:

The sharper the cheese, the drier it is to begin with. For example considering cheddar cheese, mild cheddar is the softest, then medium, sharp cheddar is getting drier,and extra sharp is drier yet. Ever notice the difference between slicing medium cheddar and extra sharp cheddar? The sharper cheeses tend to more easily crumble or break apart as you slice it, whereas the milder cheeses are softer and more pliable. Mozzarella is a very soft cheese with a very flexible texture and Parmesan is an example of a very hard cheese not suitable for slicing at all. What does this have to do with freezing the cheese?

Freezing cheese dries it out, so if you want the cheese in question to be sliced eventually, the stellar idea would be to slice it BEFORE freezing, wrap securely in waxed paper or butcher paper (More on "why wrap it in paper" at the end of this article), and drop it in a plastic bag. When you remove it from the freezer, leave adequate time for it to thaw completely in the refrigerator before trying to pull the slices apart as it may be a little on the brittle side. Think ahead about how much sliced cheese you really want in your deli drawer at one time because if you freeze an entire two pounds of sliced Swiss in a snugly wrapped package, guess what: You will not be able to separate it while it is still frozen. Wrap smaller portions in paper, then place those individual portions into a larger plastic bag and seal for freezing.

You can also pre-shred cheese and freeze it in a plastic bag or airtight container. This is a great "plan ahead" solution if you use shredded cheese for cooking, as you can remove only the portion that you need for a specific recipe and leave the rest right there in the freezer! I have even used shredded cheese straight from the freezer to make cheese sauces or fondue, with excellent results.

Harder cheeses such as Parmesan or Romano lose practically none of their original quality due to freezing. Very soft cheeses such as Ricotta and Feta freeze nicely, but you must remove their liquid first. I like to crumble Feta and keep it ready in the front of the freezer for salad toppings, casseroles, or tossing with pasta.

Lastly, back to wrapping portions of cheese in paper before bagging together in plastic for the freezer:
 In recent years, we have made great efforts to reduce the amount of plastic we depend on for household use. While certain plastic items are difficult to avoid, some plastic use can be reduced by choosing an alternative. This is where waxed paper or butcher paper comes in handy when packaging cheeses. You can portion your whole, sliced, or shredded cheese in manageable sizes, wrap those smaller portions in paper, and use just one plastic bag to hold several of them together in the freezer. An added benefit is that because the cheese is all wrapped inside the plastic bag, the bag is perfectly clean when it becomes empty and can easily be re-used saving both money and the environment. The paper wrapping can also be re-used on the next round of cheese headed for the freezer.

So go ahead and stock up when the local market has a fabulous sale on cheese! It is easier to store than you may have thought!

Traditional Shoo-fly Pie!

If you are not familiar with Pennsylvania Dutch, Amish, or Mennonite culture and cooking, even the term "shoo fly pie" may sound downright unappetizing! But think of it: a pie soooo wonderfully ooey-gooey but also crispy-crumbly on top, sitting on a flakey buttery crust...those ol' salivary glands start doing their work!

Sweet sorghum growing

Originally, shoo-fly pie was made with sorghum syrup because it was a very common product made from the juice of sorghum plants. Sorghum is a favorite of pigs, making it a prevalent crop among farmers who usually raised hogs as a staple meat. When molasses, produced during the processing of sugar cane, became more commonly available at lower prices, it began to replace sorghum syrup in many of these recipes and remains the more usual ingredient to his day.

If you peruse the internet for shoo-fly pie recipes, you will likely encounter the descriptions of "wet bottom" or "soggy bottom" versus "dry bottom" versions. The recipe consists of three parts: the crust, bottom or body of the pie, and the crumble topping. The recipe here would be considered a dry bottom pie because the gooey molasses part is layered with the dry  crumbles, which produces a more solid, firm pie overall. Keeping these two elements separate by pouring the molasses portion all in first and using all of the crumble on the top surface produces a wetter body under the crisp topping...hence, a wet bottomed pie. The difference is achieved solely by varying the method used in building the pie, so the ingredients are the same regardless.

Now on to the recipe!

Ingredients:

One nine inch pie crust  (You may use a pre-made crust from the supermarket if you are not comfortable with making your own, but I highly recommend learning to do it yourself. Once you get the hang of it, the fresh, homemade version is so much better!)

1 cup molasses
3/4 cup very hot water
3/4 teaspoon baking soda
1 egg

1 1/2 cup flour
1/4 cup cold butter
3/4 cup brown sugar

See? It looks super simple already! Here is how to put it all together:

1. First, preheat the oven to 400 degrees with the rack in the center.
2. Put your crust in a pie pan, crimping the edges a little extra high. This will give your pie a slightly higher edge to prevent the molassss mixture from spilling over during baking.
3. Mix together the flour, butter, and brown sugar with your fingers until it resembles somewhat even crumbs. Set aside.
4. In a separate bowl, dissolve the baking soda in the hot water. Add the molasses. Quickly whisk in the egg, whipping well to thoroughly mix.
5. Pour about 1/3 of your molasses mixture into the pie crust, then sprinkle some of the crumbled mixture over it. Repeat this twice with the remaining ingredients, making sure to leave enough crumbles for the thickest layer on the very top of your pie.

Bake your pie at 400 degrees for 15 minutes, reduce heat to 350 degrees and continue baking for another 30 minutes until the pie is firm. Cool for 30 minutes or so before slicing. 

Shoo-fly pie is really at its yummiest when served warm, but don't be tempted to re-heat it in a microwave! Microwave ovens tend to "melt" the pie so it becomes overly soft, bordering on runny. Enjoy a slice all on its own, or topped with whipped cream or vanilla ice cream. 

Banana apple muffins

Very healthy, these muffins pack some whole grain nutrition alongside sweet bananas and tart apples. Great for carrying along, or for a yummy brunch at home. Enjoy!

First, turn your oven on to preheat to 350 degrees while you mix the ingredients.

Ingredients:

1 egg
1/3 c. olive oil
2/3 c. raw sugar (white sugar works if that is what you have)
6 good-sized bananas, mashed
1 medium-sized tart apple (Granny Smiths or Braeburns work really well), peeled and diced
6T buttermilk or soured milk
2 1/2 c. white flour
1 1/2 c. whole wheat flour
2 T baking powder
1 t. baking soda
1 t. salt
1 t. allspice (substitute cinnamon, if you prefer)
1/2 t. ginger powder

Directions:

In a large bowl, whisk together the egg, oil, and sugar. Stir in the mashed bananas, apple, and milk.

In a separate bowl, sift together the flours and other dry ingredients. *If you do not have an actual sifter, shake the ingredients through a fine colander. The point is to "fluff up" the flour (yes, this actually matters here) and evenly distribute the leavening. Trust me, the muffins come out better when you sift.

Add the wet ingredients to the dry ingredients and stir them all up together. The batter should be somewhat pourable, but still very thick.

Lightly oil your muffin pans. For regular-sized muffins of the smaller variety, you will likely get three dozen muffins from this recipe. Using larger muffin sizes or mini loaf pans in various shapes is just fine, just be sure to check for doneness with a toothpick to avoid any underbaked centers.

Fill muffin pans about 3/4 full and slide into the oven, leaving a space between pans and between pan edges and the oven walls.

Bake at 350 degrees:
13 minutes for smaller sized muffins
17 minutes for larger muffins, mini loaves, mini bundts
50-55 minutes for full bread-sized loaves

Buttermilk? Sour milk? Help!

So, there we are in our kitchen, mixing our way through an amazing recipe when suddenly we realize that it calls for buttermilk...and of course, we don't happen to have any! What to do, what to do? Never fear, we just do what our grandmothers and great-grandmothers did...we make some! Now, making REAL buttermilk on the spur of the moment is just not feasible, but what some folks don't know is that sour milk can be substituted for buttermilk in nearly any recipe with great results.

Now, a word about "sour milk". The term was coined over a century ago to describe what naturally happens when milk ages, literally beginning a fermenting-type process as the sugars in the milk break down and the milk literally develops a sour taste. The important thing to understand is that there is a HUGE difference between the "sour milk" of yesteryear, and "spoiled milk" of today. Our milk today is commercially pasteurized before going to market, so the natural enzymes and bacteria in the milk are destroyed, making it safer to store for longer periods of time. Because of this, the natural souring process does not take place as the milk ages. Instead, it simply begins to break down as foreign bacteria takes hold, rendering it not only smelly, but genuinely unsafe to consume. So do NOT confuse these two concepts and assume that the old odoriferous milk carton in the fridge is safe to use...it isn't!

So what about sour milk called for in a recipe, or as a substitute for buttermilk? It is simple. One Tablespoon of white or apple cider vinegar added to one cup of milk equals one cup of sour milk. Let it stand for a couple of minutes and you will see the milk thicken slightly from the acid interaction with the proteins and enzymes in the milk...producing a texture quite similar to real buttermilk. If you don't need a full cup, feel free to make the soured milk in smaller amounts! One teaspoon of vinegar sours 1/3 cup of milk, so it is easy to do a very small amount if that is all you need.

Of course, real buttermilk is a nutritious food so if you enjoy dairy products (it IS a full milk product so should NOT be consumed by those with lactose intolerance or casein intolerance issues), consider adding some to your repertoire. Happy cooking!

Grilled salmon with fresh basil aioli

Summer is here, the season of...GRILLING! Fresh salmon fillets on the barbecue are a definite favorite here
in the Pacific Northwest, and this freshly made aioli dresses up this healthy fish to the nines!

First, about purchasing the salmon. My favorite is Silver or King salmon, and in these varieties you will look for a thick, firm meat that is very deep pink to red in color. Pale fillets or those whose meat appears “crumbly” are not as fresh and should be avoided. Go ahead and purchase large fillets representing halved fish, as they are easy to cut into portion sizes.

On to the grill! You will want to grill these salmon fillets on a fairly hot grill, so if you are using briquettes be sure to start them well in advance of when you plan to actually put the fish on. If the grill is not hot enough, the skin of the fish will stick, making it difficult to turn and remove. Here we go!





Aioli ingredients:

1 fresh garlic clove, finely chopped
Pinch of salt
Black pepper to taste
2 large egg yolks
½ cup virgin olive oil
Juice from one lemon
3 Tablespoons fresh basil, finely chopped (1 Tablespoon dried basil may be used, if preferred)

Aioli directions:

Using a metal whisk, whip the egg yolks until they begin to thicken. While whisking the thickened yolks, *You can use an electric mixer on low to medium speed if you prefer to not do the whisking by hand.
slowly drizzle the olive oil into the yolks. Add the garlic, salt, pepper, lemon juice, and basil. Whip until the aioli becomes thick and creamy in texture.

Grilling directions:

Using a very sharp knife, cut your salmon fillets into desired portion sizes. Lightly brush the skin side with
olive oil, then lay the salmon on the grill skin side down. Brush the top of the fillets with a generous amount of the aioli. Close the lid of the barbecue and let the fillets cook for 4 to 5 minutes. *You do not want the salmon to over-cook, so check it at 5 minutes.
Flip the fillets over and close the lid for about 2 minutes. The fillets are done when the meat appears flaky throughout. If it loosens easily from the grill, it is ready to flip. If it sticks to the grill at all, leave it on to cook for another minute. Remember, do not overcook!

**Suggestions:

• Serve with a crusty French bread to balance the texture of the fish.
• A great side dish of chunks of fresh tomatoes tossed with some chopped fresh basil, olive oil, and sea salt pairs very well with this salmon dish.
• Fresh asparagus spears can be prepared right next to the salmon on the grill, brushed with a little butter or olive oil and seasoned with salt and pepper.
• Salmon tastes great when smoked with hickory, so feel free to add a handful of soaked damp hickory chips to your hot charcoal before laying the salmon on the grill. 
• Any leftover salmon will keep nicely in the refrigerator, so add it to salads or sandwiches the next day...that is, IF you have any left over!

Review of Little Pat's Cafe'...the best little hole in the wall in Burien!

Don't be deceived by the no-frills storefront or the simple decor, Little Pat's might be small on "fluff" but they are BIG on great food!

Also be aware that they are a popular local joint, so on the weekends they tend to be quite busy. Plan to arrive a little early in case you have to wait a few minutes for a table. Weekdays are not quite as pressed, and even on the weekends the wait is much shorter by late morning.

The food, sort of an American cafe' diner style of fare, is definitely generous in portion size and very well cooked as far quality. Their Teriyaki beef skewers with eggs for breakfast are to die for, and the hash browns are always crispy with not too much grease. Coffee is always hot, the simple old-fashioned drip variety, and you will find real half-and-half in a small pitcher on your table.

The service is speedy and I have always been greeted by a friendly server who was able to answer any questions I might have about the menu. They even remembered to make my toast extra dark and put the butter on the side at my request.

During the dinner hour, they have a great salad bar. Now, don't think that you will find a mile long case filled with exotic vegetables from far away lands...this is a simple salad bar containing the normal home-style goodies, plus a couple fresh fixin's of their own (Where can you find fresh carrot and raisin salad anymore??). The salad bar is clearly well-maintained and sanitary, an important consideration in today's world.

• Be advised, Little Pat's does NOT serve alcohol, so if you are looking for a meal accompanied by your favorite glass of wine or an iced cold beer, you might be disappointed. But if you are looking for great food at a great price cooked by great people in a great community, you find Little Pat's to be doing a great job!
• Little Pat's also accepts only cash and/or checks...NO credit or debit cards. So plan ahead and visit the local ATM on your way. Or maybe be prepared to wash dishes?

Little Pat's is located at:
13611 Ambaum Blvd SW
Burien, WA 98166
(206) 246-0391

You will find ample parking in the lot right outside, and additional on-street parking if the lot happens to be full.  Enjoy your visit to Little Pat's!

Best Buttermilk Biscuits

This recipe is playfully dubbed "The Killer B's: Best Buttermilk Biscuits!"


Okay, you might think that sounds a little silly, but after you taste these biscuits you just might change your mind. The recipe is quite simple and the result will have your family and guests raving...be ready because they will definitely ask for more!


Ingredients:

1 1/4 cups buttermilk or sour milk
         *(Prepare sour milk by adding 2 T. vinegar to 1 1/8 cups milk. Let sit for five minutes.)
1/2 cup cold butter
1/4 cup frozen butter (Yes, FROZEN) chopped into pea-sized pieces
2 1/2 cups white flour
1 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar

Turn the oven on to preheat to 425 degrees.

Place the flour, soda, baking powder, salt and sugar in a bowl. Sift these ingredients through a sifter or a fine sieve to ensure they are well blended and there are no lumps.

Cut the cold butter into nickel-sized pieces and add to the flour mixture. Using your hands, blend the butter into the flour until the butter is well-incorporated into the flour. Leaving the butter a little bit lumpy is just fine.

Add the milk to the flour and butter mixture, stirring to mix well.

Sprinkle the counter top lightly with flour, rub some flour onto a rolling pin, and roll the biscuit dough out to about 1/2 inch thick.

Chop the frozen butter into pea-sized pieces and sprinkle evenly over the rolled out dough. Fold the dough in half, then in half again over and over until it is back into a flat ball.

Re-flour the counter top if necessary and roll the dough out to about 1 inch thick. Using a glass, cup, or something round and about 2 inches in diameter, cut the dough into rounds and place them onto an UNgreased baking sheet. Quickly re-roll the leftover scraps and cut the same way until the dough is all used up (You should have 12 biscuits).

Bake the biscuits at 425 degrees for 11-12 minutes. Biscuits are done when they are nicely browned on the top. Cool on a wire rack or towel.

**These biscuits are not necessarily sweet, so are excellent for serving with gravy, as the bread for an egg breakfast sandwich, or simply with butter. Adding honey or your favorite jelly is always a treat.

**"So, why the frozen butter??", many people ask. The answer is the texture of the finished biscuit. That flaky, layered, obviously buttery finish is achieved through that frozen butter. When you roll it into the dough, it holds its form as the biscuits go into the hot oven...then melts as the biscuits bake. This preserves the layers and flakiness of the biscuit ad results in a crispy, browned crust on top.

**This biscuit dough keeps very well in the refrigerator for several days, wrapped snugly in plastic. So, go ahead and make a double batch and keep half for baking later in the week or on one of those sleepy weekend mornings!

As usual, I welcome your comments and I wish you a blessed meal!