Trifling Around.

 Welcome Fall, and the beautiful cool weather it has brought.  Soon, the leaves will be bursting with colors of red, orange, yellow, and gold.  Whether driving into the mountains, to be up front and personal, or looking up from down below, the colors are an eye feast.  This is also the time for farmers to be plowing, and seeding, fields for winter wheat.  In other words, it is time for second harvest, the picking, eating, jarring, freezing, or other types of processing the last of the fruits and vegetables.

Of course, if you do not have a home garden to break down, going to local or farmers’ markets might just get a good supply.  Be aware that many of the produce could be on its last leg, and needs to be used up immediately.  Make a list of what items would be beneficial to have during the winter months, and how they should be stored.  Also, think about what might be tasty to cook or bake up too, to eat now, or to store as well.

And so, it came to pass that I was craving one of those quick and easy, no bake, pudding pies.  You know the type, pudding and whipped topping mixed together, spread out into a graham cracker encrusted pie pan, cooled to firmness and oohed-aahed later on.  Right, get the ingredients out, ready to start and then I notice bananas on the counter, very ripe bananas.  Well, I could make banana bread, but I did not feel like baking.  Could just slice them up and add to the pie mixture, and there I sat, stumped.  Or was I?

Sitting in my dish rack was a 2-quart, deep Tupperware container and it started to talk to me.  Alright, it did not really begin talking, but it was giving clues to a delicious idea.  What if I made a dessert, that fit perfectly into that container, was not the typical no-bake, but kind of unique in itself?  Instead of grinding up graham crackers, what if they remained whole, or slightly broken?  What if I used them like I would ladyfingers, when I made tiramisu?  (San Juan Record, November 15, 2017 edition for the tiramisu recipe) In other words, make a trifle!

 

While the trifle is more associated with England, the name origin is French, trufe, truffe, or truffle.  This referred to a mushroom tuber, melanosporum vitt, which primarily grows in the Provence region, of France, from December to March.  They are difficult to acquire, and quite costly, so, of course, craved by the wealthy.  Wait, what about the candy?  The truffle type candy got its name from the resemblance to the mushroom.  These, of course, are more easily found, are a very sweet treat, and less expensive than the real thing.

The English trifle was an attempt to use up stale cake.  Soaking the cake in sherry, or wine, it was layered, in a glass bowl, along with fruit and whipped cream.  It was a quick dessert to make, and very pretty to serve and eat.  When the English came to North America, recipes came with them.  The trifle became very popular in the South, especially with the fermentation of corn which created various forms of whiskey and bourbon.   A nickname for trifle was "Tipsy Parson" as it was said to have lured many a preacher off the wagon, literally.

Back to the bananas which ended up being sliced, and a component of a lovely trifle.

 

Trifle

 

Ingredients:

2 (1 oz.) boxes pudding, any flavor works, and sugar free can be used.

4 cups cold 2% milk

1 individual package of graham crackers (usually 3 in a box, so need only 1)

1 (8 oz.) tub whipped topping, lite or sugar free can be used.

Fresh fruit: 2 bananas cut into ¼ inch slices, quart box of berries, apple slices, or any type of           

                     fruit that goes with the pudding flavor being used.

 

Preparation:

In a medium sized bowl, beat together pudding and cold milk, for two minutes; set aside to firm up.

In a small bowl, crush the graham crackers, but small bits can be left; does not have to be a fine texture (see Option). 

To layer the trifle, a 2-quart deep bowl or container is required. 

First layer: Spread half the crushed graham crackers.

Second layer: Spread out 1/3 pudding over graham crackers

Third layer: Spread out half of the fruit.

Fourth layer: Fold together remaining pudding with 1/3 whipped topping; spread out in bowl.

Fifth layer: Spread out remaining graham crackers.

Sixth layer: Spread out remaining whipped topping.

Seventh layer: Spread out remaining fruit.

 

 

 

Layered View

Place lid or plastic wrap over bowl or container.  Place in refrigerator for one hour to allow all layers to settle and set.

Makes 8 servings.

Option: If some of the graham crackers are very fine, set aside, two tablespoons, before beginning the layers.  Sprinkle over the top before placing in the refrigerator.

 

 

While out, enjoying the color change of the leaves, why not have a fall themed picnic, and do not forget to bring the trifle for dessert.

Mary Cokenour

 

Lasagna 101 and No Cook Pasta Sheets.

I do not cook my pasta sheets beforehand when making lasagna; there, I've said it. No, I do not, and have various reasons for it; not just out of convenience. Now there are folks out there who will cry "Blasphemy!", but there will be others who will sigh in relief that they're not the only ones. Then there are those who have never made lasagna, and rely on the frozen variety.  Poor souls, they thought it was too difficult, especially the part about manipulating long sheets of pasta without creating chaos.  Dear friends, consider yourselves saved; saved from freezer burn and microwave lasagna.

 

 

My reasons for not cooking the pasta sheets beforehand: 1 - convenience of course; 2 - pasta cooks more evenly inside the baking dish; 3 - it absorbs the flavors of the tomatoes, herbs and garlic from the sauce it is simmering in; 4 - by leaving gaps and layers between the sheets gives them ample room to not stick together and become gummy (the sheets will expand during the baking process also). Your question might be, "Do I need to buy lasagna sheets that specifically say "no cook" on the box?" The answer is no! You can use those pretty, curly ended sheets; they are cooking in a liquid medium anyway, but in a manner that ensures they will not be over or undercooked. I purchase both types only because the smaller "no cook" sheets fit perfectly in 9" x 5" x 3" aluminum loaf pans which I can freeze for a later meal (2-3 servings); or give away. I can use either/or in the 9" x 12" x 3" aluminum baking pans. The number needed depends on which type of pans being used: 30 curly ended for 2 - 9" x 12"; 20 no cooks for 4 - 9" x 5" loaf pans; or 15 curly for 1 - 9" x 12" and 10 no cooks for 2 - 9" x 5" loaf pans.  Too much?  Double wrap the pans in aluminum foil and freeze them; reheat at 350F for a half hour, remove the foil and heat for another 30 minutes.  Why the aluminum pans and not glass casserole dishes? Simple answer is, "No clean up!" Oh sure, they have that new liner paper out for the glass dishes, but it takes up room and I'd rather have more sauce than paper.

Making lasagna is artwork; creation of a beautifully tasty dish using vegetarian, meat, tomato, or Alfredo sauce of your choice; cheeses of ricotta, mozzarella, parmesan, provolone, and even cottage cheese.  Or be truly adventurous with a variety of seafood, or vegetables, using thin slices of zucchini instead of a grain pasta.  For those who like cheddar cheese within their Italian dishes, including pizza; I slap you with my glove and cry out, “Infidels, have you no respect!”  Keep the cheddar cheese for macaroni and cheese dishes, keep it out of Italian cuisine!

I'm warning you now that this will be a fairly long article, making a great lasagna takes time. It's not as simple as Gordon Ramsay (Kitchen Nightmares, Hell’s Kitchen) makes it seem on his shows; sauce is already prepared, noodles cooked, cheese is either cool or at room temperature. That's why it can be layered together quickly, placed under a broiler and done in about 10 minutes; it's more of a warming process than a cooking one.  You need to have a great sauce for Italian dishes; homemade with your own hands and that means made with love! You will need a minimum of 14 cups, perhaps 16, especially if you want to serve a bowl on the side; and at room temperature.  When the game plan is lasagna, making a 6 quart crock pot of sauce (didn’t you read my article on processing tomatoes and making sauce!!??!!)  I will add 2 pounds of ground beef that has been browned with onions, garlic and 2 teaspoons of ground black pepper.

A mixture of cheeses truly enhances a dish like lasagna: 12 cups of Ricotta (I use half whole milk, half part skim; but you can use all whole or all part skim).  1 bag (8 ounces) each of shredded Mozzarella and shredded Provolone, 1 cup shredded Romano cheese. The cheeses should be cool, but not cold; mix them all together in a large bowl, except for half the Mozzarella and half the Provolone. Take those halves, mix together and set aside.  I was not introduced to “cottage cheese lasagna” until I moved into Utah.  While ricotta is made from the whey of milk; curds become cottage cheese.  The pioneers, not being of Italian descent, fed whey to the animals while using the curds and cream to create dairy products.   I have used small curd cottage cheese in my lasagna cheese mixture if I could not find enough ricotta to use.

 

Preheat the oven to 375F; lightly spray the pan interiors with nonstick cooking spray (we don't want to leave any yummy sauce sticking to the pan). Spread one cup of sauce over the bottom.

 

Place one sheet over the sauce and press down slightly. See that space at the ends of the sheet; this is going to allow the liquids in the sauce to simmer up the sides, be absorbed by the sheets and cook them to tender perfection. The sauce will thicken up with the absorption of the excess liquid.  By the way, for the 9" x 5" loaf pans, each layer will have one sheet of pasta, while the larger pans will have 3 sheets, side by side, for each layer.

 

 

 

From the cheese mixture in the large bowl, spread a thickness of between 1/4" and 1/2" over the pasta sheet only.  Spread a half cup of sauce over the cheese as evenly as possible. Now we begin to repeat the layering process with a pasta sheet over the sauce; press down slightly; spread cheese, sauce, sheet, cheese, sauce, sheet, (however a slight change) sauce, sheet. We will end up with three layers of cheese filling total; and a top layer of sauce only between the sheets.  Now that final pasta sheet you laid down; spread sauce evenly over it, but do not fill in the sides of the pan. Remember, the liquids from the sauce need that space to move around in; not enough free space and you'll have an overflow onto your oven floor.  Bake the lasagnas for one hour; spread the remaining Mozzarella and Provolone mixture over the tops of each and return to the oven for 20 minutes.   Beautiful works of art!

 

 

 

 

Let the lasagna rest for 15 minutes before cutting into squares; the longer you wait, the firmer the servings will become. While I may have patience in creating this most outstanding meal, I have none with waiting to eat it! The longer you wait though, the cooler it is becoming also; so your big decision is do you want it pretty, but cold; or hot, messy and absolutely out of this world delicious?   Stop thinking, start eating!

 

Mary Cokenour

Cooking Across America Presents, Utah.

Better start this off with a disclaimer, “No Andes Candies or York Peppermint Patties were eaten, melted, nor harmed in any way with the making of this recipe.”  That should make the politically correct or anti-whatever groups happy; now to the good stuff…chocolate, mint and brownies.  This trio happens to be one of my very favorites, so making “Chocolate Lovers’ Favorite Mint Brownies” from the Utah Cook Book (page 88) was no hardship at all.

When looking at chocolate’s history, the first cultures to come to mind are the Aztecs and Mayans of Mesoamerica.  They made a beverage known as xocolātl, a Nahuatl word meaning "bitter water".  The seeds of the cacao tree have an intense bitter taste; the process of fermentation (converting carbs into alcohol) created a nectar only meant for kings.  News Flash!  Pottery (Deadman Black on Red) found, at Alkali Ridge National Historical Landmark, located in San Juan County, held traces of cacao which dated back earlier than the Aztec culture of Mexico.  While the ruin site itself was covered over, it can still be visited; from the Monticello Welcome Center on Route 191, travel south for 11.3 miles; turn onto Mustang Road (CR 207) just before mile marker 60.  Stay on CR 207 for 2.8 miles to the junction of CR 207 and CR 204 (Alkali Point Road); turn left onto CR 204 and the entrance is 1.4 miles on the westward side.  Then again, if you just want to read about the Landmark, simply go to my travel blog: www.southwestbrowneyes.com (yes, a little bit of self-promotion never hurts).

Mentha/Mint is known as the herb of hospitality in Greece; was one of Europe’s first deodorizers; has culinary and medicinal uses; there are twenty known species and counting; mainly a perennial herb that spreads and is difficulty to kill.  If you have a paving stone or natural stone pathway on your property; leave room between the stones and plant peppermint.  Imagine the delightful surprise of visitors as they step on the plant; a soothing scent of mint assails their nostrils.  Have a cold?  Mint tea and honey will soothe the throat and the blahs; mint jelly on a nicely roasted leg of lamb is a winning meal.  Imagine the wondrous jams and jellies that can be made from pineapple mint (sorry, it’s an annual); orange mint or apple mint; dried mints can be lovely teas, and mixed with other herbs for intoxicating combinations.

Alright, alright, you want that brownie recipe.  First off, I have to say that when it comes to baking from scratch, I am always amazed on how I am wearing more flour than seems to go into the bowl.  Add the dry to wet ingredients is a simple step; place mixing blades into bowl, turn on and POOF!! I am suddenly enveloped in a white cloud.  Now that takes talent!  Of course a huge thank you goes out to my favorite guinea pigs at the Monticello Welcome Center, City Office and the San Juan Record.  Staring at them intently as they try my concoctions, they know I am seeking the most honest answers and opinions.  Consensus was?  Yum; Delicious; Brownie is moist and consistent; Mint is not too thick or overpowering; Chocolate Topping is just right in sweetness; Overall consistency was moist; and my very favorite opinion….Can I have another?

So here is the recipe...

 

Chocolate Lovers’ Favorite Mint Brownies

(From “Utah Cook Book” – page 88)

 

Brownie

Ingredients:

2 cups sugar

1 cup butter, softened
4 eggs (I used large)
4 (1 oz.) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups sifted flour
¼ tsp. salt
¼ tsp. baking powder
2 tsp. vanilla extract
1 cup broken walnuts or pecans (I used walnuts and quartered them)

Preparation:

Preheat oven to 325F.  In a large bowl, cream, together sugar and butter until fluffy.  Beat in eggs until well blended; then add melted chocolate.  Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts.  Spread in a greased and floured 9 x 13 baking pan and bake for 30 to 35 minutes or until no imprint is left when top is touched with finger.  Spread Mint Frosting over top and refrigerate for one hour.  Glaze with Chocolate Chip Glaze Topping.

 

 

 

 
 

 

Mint Frosting

Ingredients:

4 Tbsp. butter, softened

2 Tbsp. evaporated milk
2 cups powdered sugar
½ tsp. peppermint extract
Few drops red or green food coloring

 

Preparation:

Mix all frosting ingredients together until creamy.

  

 

 

Note: I ended up adding 2 extra teaspoons (mix after each extra teaspoon) of evaporated milk as the frosting was still too stiff to spread.

 

Chocolate Chip Glaze Topping

 

Ingredients:

6 Tbsp. butter

1 cup semi-sweet chocolate chips
2 tsp. vanilla extract

 

Preparation:

In the top of a double boiler, combine butter and chocolate chips.  Add vanilla and blend thoroughly.  Pour gently over pink or green frosting and spread by tipping pan; refrigerate.

 

 

Note:  I used a microwave safe bowl for the melting part; one minute, stir, one minute, stir and it will be smooth and liquidly.  For the refrigeration, if you want the chocolate topping soft, 1-2 hours; for it to be candy hard 4-6 hours.

 

Mary Cokenour