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Thursday-Friday, January 20-21, 2022

Master the art of making grilled cheese

Shaw Media • January 2022

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A grilled cheese sandwich is a simple pleasure enjoyed by children and adults alike. Knowing how to create a delicious grilled cheese sandwich is a handy skill. Even though the sandwich may seem simple, there are some tricks to the trade to achieve a golden, crispyon-the-outside, gooey-on-theinside finished product.

Start with homemade bread

Fresh, homemade bread can be customized so that you get the desired results in each slice. A bread that is sturdy enough to slice and close-grained enough that the cheese doesn’t leak through should be the goal. While there are many homemade recipes available, this “Honey-Oat Pain de Mie,” courtesy of King Arthur Baking, yields an ultra-thin crust and slices easily.

Honey-Oat Pain de Mie Yields one loaf

3 cups King Arthur Unbleached All-Purpose Flour 2 1⁄4 teaspoons instant yeast 1 cup old-fashioned rolled oats 1 1⁄2 teaspoons salt 4 tablespoons melted butter 3 tablespoons honey 1 cup to 1 cup + 2 tablespoons lukewarm water* (*Use the smaller amount in the summer, or in a humid climate; use the larger amount in winter, or in a drier climate.)

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track progress as it rises), and let it rise for 1 to 11⁄2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.

3. Gently deflate the dough, and shape it into a 9-inch log. Place the log in a lightly greased 9-inch pain de mie (pullman) pan, pressing it gently to flatten.

4. Place the lid on the pan (or

cover with plastic wrap, for a better view), and let the dough rise until it’s about 1 inch below the top of the pan/lid, 60 to 90 minutes.

Towards the end of the rising time, preheat the oven to 350 F. 5. Remove the plastic (if you’ve used it), slide the pan’s lid completely closed, and bake the bread for 30 minutes.

6. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190 F. 7. Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Test your cheese Check to see how well your cheese melts by putting a piece of it in the microwave for 10 seconds. Cheese that melts quickly will need to be cooked on medium to high heat for grilled cheese so the bread toasts and cheese melts. A cheese that is slow to melt will need to be cooked on low and longer for the perfect results. American cheese often is a popular choice because of the way it melts.

Switch up your spread Butter is often the go-to to get that crispy outer bite on grilled cheese.

However, mayonnaise spreads easily and browns very well. It also may add a depth of flavor that differs from butter.

Resist the urge to “squish” Think twice about pressing down on the product during cooking.

Otherwise you’ll end up with a flat, mushy grilled cheese sandwich and the cheese may run out of the sides unnecessarily.

Grilled cheese is a classic, simple recipe that’s made even better when prepared with the right technique.

Sweet potatoes are the star of this tasty dessert

This recipe for “Sweet Potato Chewy fats. You can experiment with the recipe Bars” features vitamin-rich sweet potatoes and reduce the sugar content if you want and pecans, which boast heart-healthy to make this recipe even healthier.

Sweet Potato Chewy Bars Makes 12 4 3⁄4 1 1

eggs cup cooking oil cup coconut teaspoon vanilla

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16-ounce box dark brown sugar cups Bisquick cup chopped pecans cup finely shredded sweet potatoes.

Combine all ingredients and pour into an oblong pan (9”x13”). Bake 45 minutes at 350 F. Cool and cut into 12 squares

Veganism is marked by a choice to abstain from the use of animal products, including in one’s diet. It is different from vegetarianism because vegetarians may consume some animal products, namely eggs, milk and honey, while vegans will not.

There are many benefits to adopting a plant-based diet. Over the last several years, scientists have discovered veganism may be linked to a healthier heart, lower blood

Spinach and Mushroom Pita Serves 2

cups baby spinach leaves small red onion, thinly sliced cup button mushrooms, sliced cup alfalfa sprouts tomato, chopped small cucumber tablespoons olive oil

Juice of 1 lemon Sea salt and freshly ground pepper, to taste whole-grain pita pockets

Combine all the vegetables, olive oil and lemon juice in a bowl, and season with sea salt and freshly ground pepper to taste.

Toss the salad until well mixed.

Stuff the vegetable mixture into the pita pockets and serve immediately.

Note: Increase the potential health factor by selecting organic produce whenever available.

Comforting chicken soup As weather chills, that dip in temperature is often accompanied by cold and flu season. Many people are anxious to avoid feeling under the weather this time of year, and to help ward off many illnesses, one may only need to look to the kitchen stove.

Chicken soups and other soup recipes long have been touted as homeopathic remedies for colds. Not only are they hydrating, hot soups can break up congestion in the nose and chest. Plus their vegetable-rich content offers the vitamins and minerals needed to boost one’s immune system. Any soup will do, but “Sylvie’s Stars and Moon Soup” is whimsical enough to excite even the pickiest and youngest members of your household.

Enjoy this recipe, courtesy of “Soup’s On: Soul-Satisfying Recipes from Your Favorite Cookbook Authors and Chefs” (Chronicle Books) by Leslie Jonath and Frankie Frankeny.

Sylvie’s Stars and Moon Soup Serves 2 to 4 2 cans (10.5 oz or 14.5 oz) chicken broth (or homemade if desired) 2 medium carrots, peeled and cut into coins 1⁄4 cup orecchiette 1⁄2 cup elbow macaroni 1⁄2 cup mini pasta stars (pastina) 1 cup frozen shelled edamame 8 green beans, cut into 1⁄2-inch pieces 1 cup shredded, cooked chicken

Freshly ground black pepper Pour the broth into a medium saucepan over medium-high heat. Add the carrots and bring to a boil. Add the orecchiette and cook for 2 minutes. Add the macaroni and cook for 3 minutes more. Add the stars, edamame, and green beans and cook for 4 minutes more. Add the chicken, cook until it is heated through, then sprinkle with pepper and serve.

Chef’s note: Dana Corwin, from Food & Wine, makes this soup almost every Saturday in the winter with her daughter Sylvie. Feel free to take liberties with the recipe. Change the vegetables, add more broth or adjust the seasonings. The dish is very forgiving and versatile.

Shaw Media • January 2022

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pressure, weight loss, and reduced risk of cancer. It also may help minimize risk of stroke. However there is still much research to be done.

Anyone looking for flavorful plantbased recipes can try this recipe for “Spinach and Mushroom Pita” from “The Mediterranean Diet Cookbook” (Rockridge Press) from the editors of Rockridge Press. This easy pita can make a healthful lunch full of freshness and flavor.

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Healthy lunch courtesy of vegan dining

Shaw Media • January 2022

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Enhance appetizer selections with mini pizzas Appetizers come in all types and flavors. When those flavors include the classic tomato, mozzarella and basil combination of pizza, appetizers are sure to fly off of the serving tray. During peak entertaining seasons, having a bevy of appetizer options at the ready helps ensure successful celebrations.

This recipe for “Pizze Fritte” from Daniel Paterna’s “Feast of the Seven Fishes: A Brooklyn Italian’s Recipes Celebrating Food & Family” (Powerhouse Books) makes for tasty appetizers or even a fast Friday night dinner. Cooks can decide if they want to make homemade dough and sauce or use prepared options. Also, consider making mini calzones to accompany these handheld pizzas.

about 3 minutes until bubbly.

Coat the bowl of a standing mixer with olive oil. Arm the mixer with a dough hook, then place 2 cups of flour and the salt in the bowl. Pour in the yeast mixture and mix at medium speed about 1 to 2 minutes until a rough, sticky ball of dough comes together, adding a little Serves 8 to 10 more flour or water as necessary.

Let the dough rest for 5 minutes in Dough: the mixer. Then mix on low about 1 1 packet active dry yeast minute until the dough is no longer 1 cup warm water sticky.

1 teaspoon sugar Oil your hands, transfer the dough 1 tablespoon sugar to a lightly floured board or the 1 tablespoon extra virgin olive dough to an oiled bowl and cover oil, plus more for the bowl to drizzle the surface of the bowl with plastic 31⁄2 cups all-purpose flour, plus wrap.

Refrigerate for at least 1 hour more as needed or overnight.

When the dough has 1 teaspoon kosher salt doubled in size, remove it from 3 tablespoons olive oil the refrigerator and bring to room Combine the yeast, sugar, warm temperature.

(A less labor-intensive water (just warm to the touch) in a large bowl. Whisk to mix and let sit alternative to the above would be

Pizze Fritte

to buy some pizza dough from your corner pizzeria.)

Toppings (maintain at room temperature): 1 pound of fresh mozzarella cheese, cut into small, thin slices 1⁄2 cup grated Romano cheese 2 tablespoons dry Italian oregano and 1⁄2 cup torn fresh basil

Freshly made sauce, or Don Pepino All-Natural Pizza Sauce is a good alternative if you are pressed for time.

Working on a lightly floured board or the kitchen counter, pinch off enough dough to make a 4-inchround mini pizza. Place it on the floured baking sheet. Continue in this manner until all of the dough has been used. Set the mini pizza crusts aside to rise for at least 30 minutes.

Add canola oil with a drop of extra virgin olive oil to a 10-inch skillet,

over medium heat. When the oil reaches 350 F on a deep-fry thermometer, add two to three pizzas to the oil. They cook very quickly.

Fry for approximately 2 minutes, or until they are puffed and golden.

At this point, turn the pizzas over and very carefully top each one with a slice of mozzarella. The moisture in the cheese will cause the oil to splatter, so it’s best if you keep it from sipping off the crust. Remove the pizzas from the oil when the bottoms are brown and place them on a platter. Add sauce, grated cheese, oregano, and basil, if using, and a drizzle of extra virgin olive oil.

Serve.

Alternative: Take the risen dough rounds, add a teaspoon of ricotta cheese and a slice of mozzarella cheese. Fold in half and pinch the edges to make mini calzones. Fry until golden.

Margaritas inspire summer daydreams Margaritas are wildly popular cocktails that can be enjoyed in standard and frozen varieties. Typically made with tequila and lime juice, margaritas lend a tropical flair to most any occasion and are the ideal accompaniment to Latin-inspired cuisine.

Although margaritas commonly are consumed poolside or seen as warm-weather beverages, National Margarita Day falls during the month of February — when the weather is chilly for many people. Perhaps sipping a margarita can evoke the coming days of sunshine and outdoor antics?

That’s especially likely when you make this recipe — a favorite of author Jack Kerouac on one of his many Mexican sojourns — courtesy of “How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats (Apollo Publishers), writing by Margaret Kaplan.

Jack Kerouac’s Margarita Serves 1 2 3⁄4 3⁄4 1

ounces silver tequila ounce Cointreau ounce lime juice, freshly squeezed teaspoon agave nectar (optional) Rock salt for garnishing Lime wedge for garnishing

Pour salt onto small plate. Rub a lime wedge around the lip of a rocks glass and dip the rim in the salt. In a cocktail shaker filled with ice, combine tequila, Cointreau, lime juice, and agave, if using. Shake vigorously. Strain into the saltrimmed rocks glass over ice. Garnish with the lime wedge.

Families and friends will soon be gathering to cheer on their favorite teams in the season’s pinnacle match-ups. To ensure guests have enough energy to ride out the drama, hosts should provide plenty of food.

Finger foods are preferential on game days because they are easy to grab and eat by hand, especially when clamoring for space in a crowd.

Sliders or cheese sticks are go-to options, but for a more gourmet offering, think about crab cakes. These “Best Crab Cakes Ever,” as they are billed in “BBQ Revolution” (Harvard Common Press) by Mitch Benjamin, are a tasty change of pace.

Best Crab Cakes Ever Makes 6

cup unsalted butter, plus 1 tablespoon celery ribs, minced yellow onion, minced teaspoon freshly ground black pepper, preferably toasted, plus more as needed teaspoon plus 1 tablespoon Old Bay Seasoning tablespoon hot sauce pounds smoked jumbo lump crabmeat tablespoons heavy whipping cream large eggs Ritz crackers, crushed Vegetable oil, for pan-frying tablespoons chopped fresh flat-leaf parsley lemons, cut into wedges for garnish

Heat a stick of butter in a small pot over low heat until the solids separate. Skim off the white foam that rises to the top with a little ladle and pour the clear butter aside to cool.

In another small pot, melt the remaining 1 tablespoon of butter and add the minced celery and onion as well as the 1⁄2 teaspoon of black pepper and the 1 teaspoon of Old Bay Seasoning. Cover and sweat this over medium-low heat for about 10 minutes or until the vegetables are nice and soft. It’s going to smell amazing, but don’t start eating now!

Remove the veggies from the heat and let them cool down. Transfer the veggies plus the clarified butter and the hot sauce into a large mixing bowl. Add the crab and heavy whipping cream and mix gently. The worst thing you could do here is overmix the crab and break up the fat lumps you just paid a premium for.

Cover and place this mixture in the freezer for 30 minutes or so. Remove and form the mix into 5-ounce balls (the size of a snowball) in your hands.

Again, be gentle; you aren’t packing these snowballs for war. You should be able to get six good ones out of the mix. Cover in plastic wrap and then return to the freezer for at least 4 hours or up to overnight. You need to get these nice and cold since you aren’t using any filler/binder in these crab cakes.

While the mix is chilling, whip your eggs in a small mixing bowl with a crack of freshly ground black pepper. Add the crushed Ritz crackers to another bowl with the remaining 1 tablespoon of Old Bay Seasoning. Go ahead and preheat the oven to 350 F for later.

Remove the frozen crab cakes from the freezer and dunk them in the egg and then into the seasoned Ritz crumble mix. Cover completely.

Repeat with all the crab cakes and set aside. Get about 1⁄8 inch of your vegetable oil ripping hot in a cast iron pan over coals on the grill. I like to cook these crab cakes outside in order to keep the oil smell from taking over the kitchen. There’s nothing better than a cast iron skillet over hot coals. If you must, place over your gas stove at home. Get it hot. I like to drip water droplets in to see when the oil is hot enough. The droplets will sizzle and pop, and that’s how you know it’s ready.

Carefully drop the crab cakes in the pan and press down on them lightly

Shaw Media • January 2022

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Enhance game night with outstanding app

just to slightly flatten them so they appear a little more cake-like and lay nicely on your plate. Fry for 4 to 5 minutes on each side until you have made a perfect golden crust (don’t burn the outside). Then, put the entire cast iron skillet in the oven for 20 minutes. If desired, you can use a fish spatula or slotted spoon to transfer the cakes to a baking sheet — and leave the oil smell outside.

After 20 minutes, remove from the oven and plate up!

Warm up the crowd at this year’s playoff tailgate

Shaw Media • January 2022

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Tailgating at the big game is a time-honored and beloved tradition for millions of football fans. Tailgates tend to be parties in parking lots, and no party is complete without food.

The best teams in the National Football League will battle it out on the gridiron in their quest for a championship this January and February.

Despite chilly temperatures, fans of those teams will undoubtedly be tailgating outside the stadium before and after the games. A hearty dish that sticks to the ribs can make it easier to withstand winter weather at this year’s playoff tailgate. This recipe for “Brisket Chili” from Will Budiaman’s “The Essential Kamado Grill Cookbook” (Rockridge Press) can be just what football fans need to stay warm at this year’s tailgate. Better yet, it makes excellent use of leftover Texas-style beef brisket, giving football fans a great reason to smoke some brisket in the days before the big game.

Brisket Chili Serves 8

3 tablespoons vegetable oil 1 tablespoon cumin seeds 1 medium yellow onion, chopped Kosher salt 1 tablespoon tomato paste 2 teaspoons cayenne pepper 1 28-ounce can diced tomatoes 2 15-ounce cans kidney beans, rinsed and drained 1 pound Texas-style beef brisket (see below), chopped

Texas-Style Beef Brisket Serves 6 to 8

1. Bring the grill to 500 F with the cooking grate installed, then preheat a 5-quart cast iron Dutch oven on the grate with the lid closed.

2. Pour the oil into the Dutch oven and close the grill lid. Once hot, add the cumin seeds and cook for about 15 seconds or until they start to pop.

3. Add the onion and stir until coated with the oil. Close the grill lid and cook for 8 to 10 minutes or until softened and browned.

4. Season with salt. Stir in the tomato paste. Close the grill lid and cook for 1 minute or until bright red.

5. Stir in the cayenne, tomatoes with their juices, and beans. Remove the Dutch oven from the heat.

6. Wearing barbecue gloves, carefully remove the grate, install the heat deflector, and replace the grate. Reduce the grill temperature to 350 F. 7. Put the Dutch oven back on the grate. Close the grill lid and bring to a simmer. Cook for 1 hour or until thickened. Serve immediately.

1 8- to 10-pound beef brisket 3 tablespoons kosher salt 3 tablespoons freshly ground black pepper 1. Trim off any hard fat from the brisket and square off the edges. Trim the fat cap down to an even 1⁄4-inch thickness. Sprinkle evenly on all sides with the salt and pepper. Refrigerate overnight.

2. Prepare the grill for smoking at 250 F to 275 F. 3. Place the brisket fat-side up on the grate over the drip pan. Close the lid. If desired, wrap in aluminum foil after 5 to 6 hours or once the bark (crust) is dark brown.

4. Turn over the brisket, close the lid, and continue cooking for 2 hours, 30 minutes to 3 hours, 30 minutes or until an instant-read thermometer inserted into the center registers 200 F. 5. Rest the brisket, wrapped in foil, for 1 to 2 hours before serving.

Cut across the grain into 1⁄4-inch-thick slices. Pour over as much of the drippings from the pan as you like, and serve.

Party apps get a healthy makeover Sausage-Stuffed Red Potatoes Makes 16 appetizers

8 small red potatoes 1 pound Italian turkey sausage links, casings removed 1⁄2 cup chopped sweet red pepper 4 green onions, chopped 9 teaspoons minced fresh parsley, divided 1⁄3 cup shredded reduced-fat cheddar cheese

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8 to 9 minutes or until tender, turning once.

2. Meanwhile, in a large skillet, cook sausage and pepper over medium heat until sausage is no longer pink. Add onions and 41⁄2 teaspoons parsley; cook 1 to 2 minutes longer. Remove from the heat; stir in cheese.

Cut each potato in half lengthwise. Scoop out 1 tablespoon pulp (save for another use).

3. Spoon about 2 tablespoons sausage mixture into each half. Place on a microwavesafe plate. Microwave on high for 1 to 2 minutes or until cheese is melted. Sprinkle with remaining parsley.

Treating that special someone in your life to a delicious meal can be done any time of the year, but is especially poignant and romantic on Valentine’s Day. Even though plenty of people may be tempted to dish up gourmet fare, comfort foods can be equally appealing, especially on a cold February day.

Soup can be both filling, tasty and customized with individuals’ favorite flavors.

Italian seasonings and ingredients are on display in this recipe for “Hearty Tuscan Soup” from “Season’s Best: Fast, Fun & Fabulous” by The Pampered Chef™ Test Kitchens. Try it for a satisfying Valentine’s meal for two or more.

Serves 8 2

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15-ounce cans reduced-sodium pinto beans tablespoon olive oil ounces Italian turkey sausage (about 2 links), casings removed large onion medium sweet potato, peeled garlic cloves

4 cups unsalted chicken stock or chicken broth 1 14.5-ounce can fire-roasted diced

tomatoes, undrained 1 tablespoon Pampered Chef™ Rosemary Herb Seasoning Mix 1⁄2 teaspoon black pepper 1 package fresh baby spinach leaves, washed and dried 16 melba toast rounds 3 tablespoons shredded Italian cheese blend

A fusion of flavors for big game snacking This recipe for “Philly Cheesesteak Dumplings” from “Judy Joo’s Korean Soul Food” (White Lion Publishing) makes for a great addition to any game watch party table. These crispy appetizers meld Korean and American flavors together for a truly unique offering.

Philly Cheesesteak Dumplings Makes about 45 50

thin square eggless wonton wrappers (around 4 inches in size) Vegetable oil, for frying

Filling: 5 ounces shiitake mushrooms, stems removed and finely chopped 1 tablespoon roasted sesame oil 1 pound, 2 ounces cooked, shredded beef short ribs 11 ounces cabbage kimchi, drained and finely chopped 3 1⁄2 ounces spring onions, finely chopped 3 ounces pickled jalapeños, finely chopped 1 pound, 2 ounces mature cheddar cheese, grated

Sea salt and freshly ground black pepper, to taste To serve:

Silgochu (dried chilli threads) 1 spring onion, julienned and soaked in ice water until curled,

then drained Sriracha For the filling, first sauté the mushrooms in the sesame oil in a large nonstick frying pan over medium-low heat until just softened. Remove from the heat and set aside. In a large bowl, combine the rest of the filling ingredients with the mushrooms. Mix together using your hands,

really breaking up the short rib meat to make a uniform texture.

For the dumplings, line a couple of baking sheets with parchment and set aside.

Fill a small bowl with water.

Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them moist. Lay a wrapper on a clean work surface and put 1 ounce of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Now bring the open edges to the center, and pinch where the edges meet each other, creating four seams in a cross shape. Set aside and cover with clingfilm or a damp tea towel while you shape the rest. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking sheets.

To a medium saucepan, add the vegetable oil and heat to 340 F (170 C). Working in batches, place the dumplings on their sides in the pan in a single layer without crowding. Cook for 3 to 4 minutes until golden brown.

Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings. If you don’t plan on cooking them straight away, you can freeze them on the baking sheets, then bag them up and store in the freezer.

Top with some of the silgochu and curly spring onion and serve immediately with the sriracha.

Shaw Media • January 2022

Hearty Tuscan Soup

1. Drain and rinse pinto beans in a small colander. Transfer half of the beans to a food processor; process until almost smooth. Set aside both whole and mashed beans.

2. Heat oil in a Dutch oven over medium heat 3 to 5 minutes or until shimmering.

Cook sausage 4 to 6 minutes or until no longer pink, breaking into crumbles.

3. Wedge onion, then chop. Cut sweet potato into chunks, then coarsely chop. Add onion, sweet potato and garlic to Dutch oven; cook and stir 5 to 6 minutes or until onion is softened.

4. Stir all beans, chicken stock, tomatoes, seasoning mix, and pepper into Dutch oven. Cover; bring to a boil over high heat.

Reduce heat to medium; simmer, covered, 10 minutes.

5. Preheat broiler. Remove Dutch oven from heat; add spinach. Cover; let stand 2 to 3 minutes or until spinach is wilted. Top soup with melba rounds; sprinkle with cheese.

6. Place Dutch oven 2 to 4 inches from heating element. Broil 2 to 4 minutes or until croutons and cheese are lightly browned.

Ladle soup and croutons into bowls.

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A Valentine’s dinner to warm you up

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