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November 10, 2011—Birthdays
Gilbert Family November Birthday’s - Mike, Patty, Mom, Tanja, Annie & Greg
Getting Tipsy – Leftovers & Doggie Bags
Leftovers are the uneaten edible remains of a meal after the meal is over, and everyone has finished eating. Food scraps that are not considered edible (such as bones or the skins of some vegetables and fruits) are not regarded as leftovers, but rather as waste material; any remaining edible portions constitute the leftovers.
The ultimate fate of leftovers depends on where the meal was eaten, the preferences of the diner, and the prevailing social culture. Home cooking leftovers are often saved to be eaten later. This is facilitated by being in a private environment, with food preserving facilities such as airtight containers and refrigeration close at hand. Some leftover food can be eaten cold from the refrigerator, while others may be reheated in a microwave or a conventional oven.
Are Doggie-bags really for dogs? Who actually eats those partial portions, when restaurant diners carry packaged leftovers home with them? Are those vittles for hounds or humans? Is it really worth it to cart uneaten food, which may spill or spoil in transit? An ever-increasing percentage of people will offer a resounding "Yes."
It all started quite innocently. Long ago, eateries offered doggie bags for t-bones, rib bones, and other meaty leftovers, so patrons could treat their canine companions when they returned from a night on the town.
In time, as restaurants began super-sizing portions, diners became unable to finish. Embarrassed to ask for take-home containers, customers often used their real or fictitious pets as scapegoats, when they attempted to salvage their surplus at the table.
Now the restaurants are on the defensive. Second-round foods may harbor salmonella, E-coli, and spoilage if not refrigerated and reheated properly. Using the canine cover may reduce restaurants' litigation liability. If questions arise, they may simply claim the foods were intended for animal, rather than human, consumption.
History – Birthday Celebration, Cake & Candles Patty’s 50th Birthday Cake “Wish list” Cakes…. November 2013
The Celebration: A birthday is a day or anniversary where a person celebrates his or her date of birth. Birthdays are celebrated in numerous cultures, often with a gift, party or rite of passage. According to a public record births database, birthdays in the United States are quite evenly distributed for the most part. However, there tend to be more births in September and October. This may be because there is a holiday season nine months before, or from the fact that the longest nights of the year happen in the Northern Hemisphere nine months before as well. Based on Harvard University research of birth records in the United States between 1973 and 1999, September 16 is the most common birthday in the United States and December 25 the least common birthday. In 1998, Patty Palooza Birthday Week is recognized throughout family and friends. The week timeframe (including the actual date of birth of Patty), her loving and generous husband showers her with gifts on her birthday. On the days within the week, little gifts and tokens are given sometime within the day to surprise Patty.
The Cake: The birthday cake has been an integral part of the birthday celebrations in Western cultures since the middle of the 19th century. Certain rituals and traditions, such as singing of birthday songs, associated with birthday cakes are common to many Western cultures. The Western tradition of adding lit candles to the top of a birthday cake originates in 18th century America. However, the intertwining of cakes and birthday celebrations stretch back to the Ancient Romans. The development of the birthday cake has followed the development of culinary and confectionery advancement. While throughout most of Western history, these elaborate cakes in general were the privilege of the wealthy, birthday cakes are nowadays common to most Western birthday celebrations. Around the world many variations on the birthday cake, or rather the birthday pastry or sweets, exist.
Tradition of putting candles on birthday cake: Tradition of placing candles on birthday cake is attributed to early Greeks, who used place lit candles on cakes to make them glow like the moon. Greeks used to take the cake to the temple of Artemis, goddess of Moon. Some scholars say that candles were placed on the cake because people believe that the smoke of the candle carried their wishes and prayers to Gods who lived in the skies. Others believe that the custom originated in Germany where people used to place a large candle in the center of the cake to symbolize ‘the light of life’. In present times too, people place candles on birthday cakes and a silent wish is made before blowing out the candle. It is believed that blowing out all candles in one breath means the wish will come true and the person with enjoy good luck in the coming year. Some also smear out the name of the person before slicing of the cake to bring good luck.
Appetizer – Crab Cakes
Ingredients: 1 pound crabmeat, picked free of shells 1/3 cup crushed crackers (recommended: Ritz) 3 green onions (green and white parts), finely chopped 1/2 cup finely chopped bell pepper 1/4 cup mayonnaise 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1/2 lemon, juiced 1/4 teaspoon garlic powder 1 teaspoon salt Dash cayenne pepper Flour, for dusting 1/2 cup peanut oil Favorite dipping sauce, for serving
Directions: In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Place on cookie sheet and refrigerate for 30 minutes to firm.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Salad – Caesar Salad
Ingredients: 3 cloves garlic
Directions: Peel garlic; add everything (except egg, lettuce, croutons and cheese) to a blender and process until smooth. Place dried Romaine into a salad bowl and toss with oil mixture, add egg, cheese, and croutons in that order. Serve over crisp lettuce.
Put it on the Side – Cheesy Cauliflower
Ingredients: 4 ounces saltine crackers 1/2 cup butter 1 large head cauliflower, steamed 1 (12 fluid ounce) can evaporated milk 1 cup mayonnaise 1 cup shredded Cheddar cheese
Directions: Preheat your oven's broiler. Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish. In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower. Place the casserole into the preheated oven and broil until golden brown.
Main Course – Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Ingredients: 1 (5 pound) boneless rib-eye roast 2 tablespoons olive oil 1 tablespoon salt 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender) 8 large garlic cloves, minced 2 tablespoons minced fresh rosemary 1/2 teaspoon minced fresh rosemary for the sauce 2 (8 ounce) packages baby portabella or white mushrooms, sliced 1 cup chicken broth 3/4 cup red wine 1 tablespoon Dijon mustard 1 teaspoon cornstarch dissolved in 2 teaspoons water
Directions: Adjust oven rack to center position and heat oven to 250 degrees F. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce. See below for cooking times: Cooking Time for Rare (120°) (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
Dessert – Crème Brulee
Ingredients: 2 cups heavy cream 1/4 cup white sugar 1 pinch salt 1 teaspoon vanilla extract 3 egg yolks 4 tablespoons white sugar
Directions: Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
Cookie Monster Cookie for the Holidays - Pfefferkuchen This is a German spice cookie recipe, similar to gingerbread.
I grew up with these…
Ingredients 1 1/2 cups molasses 1 1/2 cups honey 1 1/2 cups white sugar 1 teaspoon ground anise seed 1/2 teaspoon ground cardamom 1 teaspoon ground ginger 1 teaspoon ground nutmeg 3/4 teaspoon ground cloves 3/4 teaspoon ground cinnamon 1 1/2 teaspoons grated lemon zest 1/2 cup butter, cut into pieces 2 tablespoons baking soda 1 tablespoon water 6 cups all-purpose flour 1 tablespoon baking powder 1/4 cup cocoa powder 2 eggs 3 cups all-purpose flour
Directions Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed.
Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter. Bake cookies on un-greased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.
Lighten UP! Bakes Apples w/ Cherries and Almonds Dietitian's tip: Any good baking apple, such as Golden Delicious, Rome or Granny Smith, holds its shape beautifully for this dish. Serve it as a light dessert, or alongside roasted pork or pork tenderloin. By Mayo Clinic staff - Serves 6
Ingredients: 1/3 cup dried cherries, coarsely chopped 3 tablespoons chopped almonds 1 tablespoon wheat germ 1 tablespoon firmly packed brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 6 small Golden Delicious apples, about 1 3/4 pounds total weight 1/2 cup apple juice 1/4 cup water 2 tablespoons dark honey 2 teaspoons walnut oil or canola oil
Directions: Preheat the oven to 350 F. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed. Set aside.
The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity. Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them. Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50 to 60 minutes. Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature.
Nutritional Analysis - (per serving)
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