1. Old Fashioned Holiday Cooking Tips "From the Hearth" ? Why is old-fashioned cooking so special? Traditional family foods create "flavor memories." Our brain instantly recognizes the taste when we eat those wonderful family foods. In fact, even before the food goes in our mouth, the flavor memories trigger positive associations ? which is why the term "traditional family cooking" is so appealing to most people. And this is why family cooking brings so many smiling faces to family reunions! Karen Stevens, author of "From the Hearth" shows modern cooks how to capture traditional recipes full of flavor memories:
2. Great Textures in Old-World Foods ? One of the reasons we like "old fashioned cooking" is that old-style chefs mastered the art of great food textures. In Karen Stevens' new cookbook, From the Hearth, she provides old-world recipes from Europe, Italy and Poland. Her traditional recipes with a modern flair offer many selections that are crisp on the outside and soft inside. Stevens also provides silky-smooth sauces, crunchy bread crumbs around tender poultry, and flavorful mashed potatoes (and secret ingredients) wrapped in yummy baked enclosures. Here's a recipe, and more information on great food textures.
3. Are cabbage and lard really back in style? Maybe not, but traditional European food, based on centuries-old recipes, can still be appealing and delicious. Old-style European cooking was created for folks of modest means who gathered ingredients in fields, forests and backyard gardens. Various grains, purchased in open-air markets, were baked into goodies in the oven. But not all classic cuisine is acceptable to modern tastes, so in the new cookbook, From the Hearth, Stevens selects her recipes carefully and adapts as needed. She also provides suggestions for folks who want lowfat versions of traditional recipes.
4. So Many Salads...So Little Time ? When we have family get-togethers, people bring their favorite dishes. Someone is usually asked to bring a salad. Have you ever wanted to get a little more creative? Karen Stevens, in her book, From the Hearth, provides many different old-world recipes for delicious salads and creative vegetables.
5. Little-known Secrets About Italian and Polish Cooking ? Did you know?that in Food & Wine magazine's 2002 "Food in America" poll 72 percent of food fans surveyed named Italian recipes as their favorite make-at-home dishes? And no, opening a can of "SpaghettiOs" doesn't count! And now a word about Polish cooking: Stevens decided it was time to break the stereotypes that Polish cooking is all about sausage, overcooked broccoli, and mashed stuff. In her book From the Hearth, she offers authentic Italian and Polish recipes galore, with several new twists. For example?
Backgrounders
Backgrounder 1. Old Fashioned Holiday Cooking Tips From the Hearth
Why is old-fashioned cooking so special? Traditional family foods create "flavor memories." Our brain instantly recognizes the taste when we eat traditional family recipes. In fact, even before the food goes in our mouth, the flavor memories trigger positive associations ? which is why the term "traditional family cooking" is so positive for most people. And why family cooking brings so many smiling faces to family reunions! Karen Stevens, author of "From the Hearth" shows modern cooks how to capture traditional recipes full of flavor memories:
Barbecue Pork or Beef
Serves 4
Preparation :10 Cook :10 Stand 8:00 Total 8:20
Ingredients
1 1/2 pounds pork, beef, lamb cut into cubes 1 cup unbleached flour 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 teaspoon Anaheim chili peppers 1 teaspoon Szechuan pepper oil 2 scallions, finely diced 2 tablespoons sesame seeds 1/4 cup olive oil 3 to 4 cloves finely chopped garlic
Mix all ingredients together EXCEPT meat and sesame seeds. Place marinade in a small airtight container and add meat. Marinade overnight. Place several pieces of meat on a wooden skewer (3 or 4 pieces per skewer). Place sesame seeds on a plate. Roll skewered meat in sesame seeds. Place skewers on a hot grill and cook for 5-7 minutes, until done. You can also broil these, but must turn frequently to prevent burning.
Backgrounder 2. Great Textures in Old-World Foods
One of the reasons we like "old fashioned cooking" is that old-style chefs mastered the art of great food textures. In Karen Stevens' new cookbook, From the Hearth, she provides old-world recipes from Europe, Italy and Poland. Her traditional recipes with a modern flair offer many selections that are crisp on the outside and soft inside. Stevens also provides silky-smooth sauces, crunchy bread crumbs around tender poultry, and flavorful mashed potatoes (and secret ingredients) wrapped in yummy baked enclosures. Here's a recipe, and more information on great food textures.
Sausage and Peppers
Serves 4
Preparation :10 Cook :45 Stand :00 Total :55
This recipe is just as good cooked on the grill or in your oven in a roasting pan.
Ingredients
4 crusty French bread hoagie rolls 4 fresh Italian sausage, links 3 green bell peppers 1 large onion
In roasting pan, add sausage and 1/2 cup water. Cover roasting pan and bake in a 375 degree oven for 1/2 hour. Reduce heat to 350, remove cover and continue to cook for 20 minutes (until meat is cooked and lightly browned). During cooking process, stir meat so all sides will be browned. The last 10 minutes of cooking, add green peppers and onion (cut in strips), Stir and cook. Place the bread (cut lengthwise) in the oven for 10 minutes to get crunchy. Serve sausage on roll with green peppers and onions. If you like make Marinara sauce and place over sausage.
Chicken Wings - Hot and Spicy
Serves 6
Preparation :20 Cook 1:10 Stand :00 Total 1:30
Ingredients
24 chicken wings 1 teaspoon salt 1 teaspoon pepper 4 fresh garlic cloves, minced (2-3 teaspoons) 2 tablespoons paprika 2/3 cup tarragon wine vinegar, (or balsamic) 1/3 cup bottled hot pepper sauce, (or Tabasco) 1/2 cup unbleached flour, (more may be used if needed) 1/4 cup oil 1 teaspoon cayenne pepper
Clean chicken wings and tuck small end under drumstick end to secure, Place flour, salt, pepper and 1 tablespoon paprika in a plastic or paper bag. Add chicken and shake well. In a large skillet, add oil and heat. Add chicken wings and lightly brown on all sides. Remove from oil and place on a large cookie sheet or roasting pan. In a blender, add garlic, paprika, vinegar, hot pepper sauce and 1 tablespoon of the flour mixture. Blend on high to mix well. Pour oven chicken and stir gently to coat. Bake in a 350 to 375 degree oven for 1 hour or until chicken is well cooked. Serve with a chunky blue dressing, Garlic Ranch and celery sticks.
Backgrounder 3. Are cabbage and lard really back in style? Maybe not, but traditional European food, based on centuries-old recipes, can still be appealing and delicious. Old-style European cooking was created for folks of modest means who gathered ingredients in fields, forests and backyard gardens. Various grains, purchased in open-air markets, were baked into goodies in the oven. But not all classic cuisine is acceptable to modern tastes, so in the new cookbook, From the Hearth, Stevens selects her recipes carefully and adapts as needed. She also provides suggestions for folks who want lowfat versions of traditional recipes.
Chicken or Veal in Lemon Wine Sauce
Serves 4
Preparation :20 Cook :20 Stand :00 Total :40
Ingredients
4 split chicken breasts, (or veal) 2 tablespoons extra virgin olive oil 1/2 cup dry white wine 1/4 cup lemon juice 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 tablespoon Italian flat-leaf parsley, chopped 1 cup fresh mushrooms, sliced 1 egg 1/2 cup flour, (to lightly bread chicken)
Using a meat tenderizer or mallet, pound the chicken breasts (or veal) to about 1/8 inch. Beat egg in bowl with 1 tablespoon water. Dip 1 chicken breast in egg. Drain slightly. Place flour, salt and pepper in a plastic bag. Add chicken breasts and shake until well coated. In a skillet (preferably a cast iron skillet, place 2 tablespoons olive oil and heat. Add chicken and cook over low heat until lightly browned, then turn and cook other size (about 3 minutes on each side). Cook all chicken breasts in this manner, adding more oil as needed. Remove chicken from skillet and place on a plate (keep warm in a 175-200 degree oven). Saute garlic (and scallions) in the same pan until tender. Pour wine and lemon juice into the pan and bring to a boil. Scrape pan to dislodge flour bits. Boil sauce for several minutes. Reduce to simmer and add sliced mushrooms (optional) and parsley. Cook for 5 minutes. Pour the sauce over chicken breasts and serve.
Stuffed Pork Lion Roast
Serves 10
Preparation :10 Cook 2:00 Stand :00 Total 2:10
Ingredients
3 to 5 pounds boneless pork lion roasts, (untie roast and lie flat on waxed paper) 2 to 3 fresh garlic cloves, diced 2 tablespoons parsley 1 egg 1 cup bread crumbs 1 cup pork sausages 1 teaspoon thyme, rosemary or sage
Untie roast and lie flat on waxed paper. Mix remaining ingredients in a bowl. Spread mixture evenly over flattened roast, in center. Re-roll the roast and tie with string to hold securely. Bake in a 350 degree oven for about 1 1/2 hours, until done or meat thermometer registers 170 degrees. Remove from oven and let sit for 10 minutes before cutting and serving
Glumky-Stuffed Cabbage (Pigs in a Blanket)
Serves 6
Preparation :10 Cook 2:00 Stand :00 Total 2:10
Ingredients
2 pounds lean ground beef 1 1/2 cups rice 1 egg 1 teaspoon salt 1 teaspoon pepper 1 tablespoon dried parsley 1 28 oz. can crushed tomato 1 12 oz. tomato sauce 2 cups water 1 teaspoon salt 1 teaspoon black pepper 1 head green cabbage
Fill a large pot with 6 quarts of water and 1 tablespoon salt. Place whole cabbage into boiling water and boil briskly, uncovered, for 10 minutes. Remove cabbage and carefully detach as many of the softened leaves as possible. Return what is left of the whole cabbage to the boiling water and cook a little longer to allow you to detach more leaves. In the same pot of water, add crushed tomato and tomato sauce. Add a little more water, if need be. Add salt and pepper to taste. Bring to a boil. In a mixing bowl, add ground beef, rice, 1 tablespoon salt, 1 tablespoon pepper and dried parsley, mix well. Take a leaf of cabbage and add meat mixture (about the size of 2 or 3 golf balls), shape into a rectangle and place in center of cabbage. Fold over thickest end, next fold in the sides and roll until end of cabbage piece. Using string or thread tie the stuffed cabbage crosswire and lengthwise. Place on side and continue making until all meat is used. When all glumky are made, reduce heat on tomato sauce to simmer and add the glumky to the sauce. Cook for 30-45 minutes, until done. Remove glumky from sauce and add cut up potatoes. Cook until tender. Return glumky to sauce to heat. Place in a large serving bowl.
Backgrounder 4. So Many Salads...So Little Time ? When we have family get-togethers, people bring their favorite dishes. Someone is usually asked to bring a salad. Have you ever wanted to get a little more creative? Karen Stevens, in her book, From the Hearth, provides many different old-world recipes for delicious salads and creative vegetables.
Squash Medley
Serves 4
Preparation :10 Cook :30 Stand :00 Total :40
This recipe is ideal for the grill as well as for the oven.
Clean zucchini and squash. Cut off ends, then cut into slices or cubes. Peel, cut and dice onions. Clean mushrooms and slice. Using aluminum foil tear off a large sheet. Place all ingredients in center. Dab with butter. Place on a rack on grill, or in oven. Bake at 350 degrees (medium heat) for 20-30 minutes, until vegetables are tender, yet crisp.
Broccoli and Tomatoes
Serves 4
Preparation :15 Cook :45 Stand :00 Total 1:00
Ingredients
2 fresh garlic cloves, chopped 1/2 teaspoon oregano 1/3 cut dry red wine 1 1/2 pounds tomatoes, peeled and chopped 2 1/2 cups broccoli, chopped (or florets) 1 tablespoon tomato paste 1 teaspoon basil 1 cup chicken broth salt and pepper, to taste
In a large pot, sprayed with non-stick cooking spray; add onion, garlic, oregano and basil. Saute until tender. Add remaining ingredients EXCEPT broccoli. Stir well. Cover and cook over medium low heat for 30 minutes. During last 5 minutes of cooking, add broccoli, stir, cover and cook until broccoli is tender crisp. Serve as a side dish. This is also great over pasta.
Italian Potato Salad
Serves 5
Preparation :10 Cook :45 Stand :00 Total :55
Ingredients
10 small red potatoes, about 2 in. in diameter; quartered 1 teaspoon salt 1 teaspoon dried oregano 2 to 3 tablespoons extra light olive oil 1 teaspoon ready-to-use garlic, minced, Optional 1 teaspoon red wine vinegar
Scrub potatoes until clean, do NOT peel. Cut potatoes into quarters (bite sized). Place potatoes in a pot and cover with cold water. Add one teaspoon salt to the water. (Sea salt is healthier to use). Boil potatoes until cooked (about 45 minutes).
Tomato y Mozzarella di bufala(Sliced tomatoes with buffalo mozzarella or regular mozzarella )
Serves 6
Preparation :15 Cook :00 Stand :15 Total :30
Ingredients
6 Roma tomatoes, sliced lengthwise about 1/2 inch thick 1lb. mozzarella cheese, cut into 12 slices 1/4 cup extra virgin olive oil 1 teaspoon fresh garlic cloves, minced 1 tablespoon dried oregano
Slice tomatoes. Slice mozzarella cheese into 12-24 slices depending on the diameter of the cheese -it - needs to fit on the tomatoe. In a small jar with a lid add the olive oil, garlic and oregano. Let stand for 15 minutes. Arrange the tomatoe and cheese slices on a plate, alternating between them. Pour the oil mixture on each piece as you arrange. Refrigerate for 15 minutes before serving.
Backgrounder 5. Little-known Secrets About Italian and Polish Cooking ? Did you know?that in Food & Wine magazine's 2002 "Food in America" poll 72 percent of food fans surveyed named Italian recipes as their favorite make-at-home dishes? And no, opening a can of "SpaghettiOs" doesn't count! And now a word about Polish cooking: Stevens decided it was time to break the stereotypes that Polish cooking is all about sausage, overcooked broccoli, and mashed stuff. In her book From the Hearth, she offers authentic Italian and Polish recipes galore, with several new twists. For example?
Shrimp Italiano
Serves 4
Preparation :10 Cook :30 Stand :00 Total :40
Ingredients
20 medium- size shrimp, cleaned and deveined 2 freshgarlic cloves, chopped 2 tablespoons light olive oil 1 28 oz. can stewed tomatoes, pureed in blender 1/2 cup white wine 2 dashes Tabasco sauce 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon oregano, optional 1/2 teaspoon dried basil, Optional
In a large skillet , add olive oil and garlic. Saute until tender. add fresh, cleaned shrimp and quickly cook until done (when shrimp turns white). Do not overcook. Remove shrimp from pan. Add stewed tomatoes, wine, Tabasco sauce, salt and pepper (oregano and/or basil , if desired) Bring to a boil, than reduce heat to medium and cook another 20 minutes. Add shrimp. Serve over white steamed rice or fettuccini.
Uszka Polish style filled Pasta
Serves 10
Preparation :20 Cook :10 Stand :00 Total :30
Ingredients
1 large onion, chopped 1 pound fresh mushrooms, chopped 1 to 2 fresh garlic cloves, minced (or garlic powder to taste) 2 to 4 tablespoons fresh dill weed, chopped 2 tablespoons vegetable shortening bread crumbs salt and pepper to taste
Fry onion in a large skillet with vegetable shortening. Wash and chop mushrooms and add mushrooms to the onions and cook on high until all water is absorbed add garlic and saute ( If using garlic powder omit this step ). If still too watery sprinkle lightly with bread crumbs, just to absorb the liquid. Season with salt, pepper, and a sprinkle of garlic powder. Cool. Add chopped fresh dill. Make Pierogi dough and cut 2 inch squares from the dough. fill the center of the dough with mushroom mixture ( about one heaping teaspoon. Pinch together all opposite corners of dough on top (this should resemble a chocolate kiss). Freeze until ready to use. Cook in salted boiling water until they rise to the top. You can also use this recipe for the classic Pierogi shape.
From the Hearth, 7623 Sussex Creek Dr, Suite 105, Darien, IL 60561, Phone: 630-321-0494
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Company Policy: If you prefer to place an order by mail, please send your order to: From the Hearth, 7623 Sussex Creek Dr, Suite 105, Darien, IL 60561 Return Policy -- You have 30 days from receipt of product to return merchandise for a refund (less shipping and handling). We ship via UPS Ground to keep costs down. If you want expedited service. We will ship, at your request, on an expedited basis. This does not guarantee 1 or 2 day delivery, rather it will process expedited orders first. Allow 7-10 days for delivery of all in stock merchandise (unless otherwise specified). We will accomodate large volume purchases.
