Kitchen Encounters

~Double-Cherry & Double-Vanilla Lover's Killer Fudge~

Cherry-vanilla is one of my favorite flavor combinations.  Cherry-vanilla or black-cherry-vanilla cream soda, cherry-vanilla ice-cream, cherry-vanilla milkshakes, cherry-vanilla yogurt and cherry-vanilla biscotti are amongst my favorite things.  While I didn't invent the idea for cherry-vanilla fudge, once I got my hands on a great base recipe for making fudge, cherry-vanilla was the first spin-off I made (for myself), and, after tasting it, I think you'll agree it's perhaps the best rendition in print or on internet, as, it uses a combination of dehydrated tart "sour" pie cherries and pure cherry extract, instead of neon-colored candied maraschinos (which taste nothing like cherries).

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Cherry-Vanilla Fudge is a spin-off of Agnes's base recipe.

Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

I've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Killer Cherry-Vanilla Fudge:

To make killer cherry-vanilla fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: pure cherry extract, pure vanilla extract and, vanilla bean paste

4  ounces cubed salted butter

16 ounces white chocolate morsels

6-8  ounces coarse-chopped, dehydrated sour cherries, snipped in half

~Step 1. In a 4-quart saucepan, combine the condensed milk, cherry and vanilla extracts, vanilla bean paste and marshmallows.  Over low heat, melt the marshmallows into the mixture, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

~Step 2.  With saucepan on the still warm stovetop, add and stir in the butter pieces, white chocolate morsels and dehydrated cherries.  Stir constantly and somewhat vigorously, until the butter and chocolate morsels have melted into the marshmallow mixture and the mixture is smooth and uniform in color, approximately 2 minutes.

~Step 3.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

~ Step 4.  Transfer fudge from pan to cutting board by pushing up on removable pan bottom, or by  pulling up on the plastic wrap, or by inverting pan and pushing down. Remove plastic wrap and peel back  parchment. Using a ruler and a large knife, measure and score top of fudge.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

Double-Cherry & Double-Vanilla Lover's Killer Fudge:  Recipe yields Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; kitchen shears; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

Cook's Note: Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Cinnamon-Apple Maple-Walnut Lover's Killer Fudge~

Maple-walnut ice cream and maple-walnut fudge.  While they're my only two encounters with this sublime combination, meaning I've not tasted a maple-walnut pie or a maple-walnut cake, I was driven to re-create both of them in my home kitchen.  My experience with the first was in Vermont, and it was a slow-churned unforgettable experience.  My experience with the second was on the boardwalks of New Jersey, and, it was a creamy-dreamy unforgettable experience.  

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Cinnamon-Apple Maple-Walnut Fudge is a spin-off of Agnes's base recipe.

Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

I've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Cinnamon-Apple Maple-Walnut Fudge:

To make killer cinnamon-apple maple-walnut fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: pure apple extract, pure maple extract, pure vanilla extract, and pure walnut extract

4  ounces cubed salted butter

16 ounces cinnamon morsels

6-8  ounces coarse-chopped and lightly-toasted walnuts

~ Step 1.  Place chopped walnuts in a shallow baking pan. Toast on center rack of preheated 350º oven, 6-8 minutes, stopping to toss with a spoon about every 2 minutes during the process. Set aside to cool about 15-20 minutes.

~Step 2. In a 4-quart saucepan, combine the condensed milk, all four of the extracts (apple, maple, vanilla and walnut) and marshmallows.  Over low heat, melt the marshmallows into the mixture, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

~Step 3.  With the saucepan on the still warm stovetop, stir in the butter pieces, cinnamon morsels and lightly-toasted walnuts.  Stir constantly and vigorously, until butter and cinnamon morsels have melted into the marshmallow mixture and the mixture is smooth, creamy and uniform in color (except for the walnuts pieces), about 1 1/2-2 minutes.

~Step 4.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

~ Step 5.  Transfer fudge from pan to cutting board by pushing up on removable pan bottom, or by  pulling up on the plastic wrap, or by inverting pan and pushing down. Remove plastic wrap and peel back  parchment. Using a ruler and a large knife, measure and score top of fudge.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened. 

Cinnamon-Apple Maple-Walnut Lover's Killer Fudge: Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: small shallow baking pan; spoon; 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; kitchen shears; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

Cook's Note: Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Butterscotch & Bits-O-Toffee Brickle Lover's Fudge ~

Butterscotch, caramel, English toffee and American buttercrunch.  These rich butter-and-sugar-based candies are all related, and, I have an affinity for them all.  As a little kid, my hand gravitated to the bag of those little chewy squares of Kraft Caramels, and, when I got a little older, I always kept a few cellophane-wrapped Brach's Butterscotch hard-candies in my purse -- they were a way to enjoy an otherwise long and boring class at school or sermon at church.

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Butterscotch & Brickle Fudge is a spin-off of Agnes's base recipe.

Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

I've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Butterscotch & Brickle fudge:

To make butterscotch & bits-o-toffee brickle fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: butterscotch flavoring (all natural and organic preferred) and pure vanilla extract

4  ounces cubed salted butter

16 ounces butterscotch morsels

4  ounces Heath Bits O' Brickle English toffee bits

~Step 1. In a 4-quart saucepan, combine the condensed milk, butterscotch flavoring, vanilla extract and marshmallows.  Over low heat, melt the marshmallows into the mixture, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

~Step 2.  With saucepan on the still warm stovetop, add and stir in the butter pieces, butterscotch morsels and brickle bits.  Stir constantly and somewhat vigorously, until the butter and chocolate morsels have melted into the marshmallow mixture and the mixture is smooth (except for the brickle bits) and uniform in color, approximately 1-2 more minutes.

~Step 3.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

~ Step 4.  Transfer fudge from pan to cutting board by pushing up on the removable pan bottom, by  pulling up on the plastic wrap, or, by inverting pan and pushing down on pan bottom. Remove plastic wrap and peel back parchment. Using a ruler and a knife, measure and score top.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

Butterscotch & Bits-O-Toffee Brickle Lover's Fudge:  Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

Cook's Note: I developed a crush for English toffee in London the 1990's.  There was a Confectioner across the street from our hotel and it was the first place I wandered into on my way to take a bus tour of the city.  While the sweet treat in this photo is something that typically gets made around the Thanksgiving and Christmas holidays, if you'd like to learn a bit more about English toffee, read my post ~ Old-Fashioned Chocolate & Almond Buttercrunch ~.  My freezer is rarely without a bag of English toffee bits in it.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Milk-Chocolate and Toasted-Coconut Lover's Fudge~

As one who in all seriousness does not crave chocolate, when I do eat it it, my taste leans toward milk chocolate, with Swiss Lindt being my chocolate of choice.  Even as a kid, I pretty much turned my prissy little nose up at chocolate, with one exception.  Every year for Christmas, mom would put a few Russel Stover milk-chocolate toasted-coconut wreaths in my stocking.  For Easter, milk-chocolate toasted-coconut bird's nests went in my basket.  I love them to this day.  

While I didn't invent the idea for milk-chocolate toasted-coconut fudge, once I had a great base recipe for fudge, I was quick to make a milk-chocolate toasted-coconut version.

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate coming in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit. When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Milk-Chocolate Toasted-Coconut Fudge recipe is a spin-off of Agnes's base recipe for making all sorts of fudge flavors.

Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

I've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Milk-Chocolate Toasted-Coconut Fudge:

To make killer milk-chocolate toasted-coconut fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: pure chocolate extract, pure coconut extract, and, pure vanilla extract

4  ounces cubed salted butter

16 ounces milk chocolate morsels

4-6  ounces lightly-toasted and cooled coconut

~ Step 1.  Place coconut in a shallow baking pan. Toast on center rack of preheated 350º oven, 6-8 minutes, stopping to toss with a spoon about every 2 minutes during the process.  Remove from oven and set aside to cool about 15-20 minutes.

~Step 2. In a 4-quart saucepan, stir condensed milk, extracts, and marshmallows.  Over low heat, melt  the marshmallows into the milk, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

~Step 3.  With saucepan on still warm stovetop, stir in the butter pieces, chocolate morsels and toasted coconut.  Stir constantly and vigorously, until butter and chocolate morsels have melted into the marshmallow mixture and the mixture is smooth and uniform in color, about 2 minutes.

~Step 4.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

~ Step 5.  Transfer fudge from pan to cutting board by pushing up on removable pan bottom, or by  pulling up on the plastic wrap, or by inverting pan and pushing down. Remove plastic wrap and peel back  parchment. Using a ruler and a large knife, measure and score top of fudge.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

Milk-Chocolate and Toasted-Coconut Lover's Fudge:  Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: small shallow baking pan; spoon; 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; kitchen shears; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

Cook's Note:  Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Dark Chocolate Lover's Killer Dark-Chocolate Fudge~

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

This is Agnes's recipe for Killer Dark-Chocolate Fudge.

Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

I've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite  "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Killer Dark-Chocolate fudge:

To make killer dark-chocolate fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: pure chocolate extract and pure vanilla extract

4  ounces salted butter (1 stick), cut into pieces

16 ounces semi-sweet chocolate morsels

6-8  ounces coarse-chopped, lightly-toasted walnuts (optional)

~Step 1. In a 4-quart saucepan, combine condensed milk, both extracts and marshmallows. Over low heat, melt the marshmallows into the mixture, stirring until mixture is completely smooth and foamy, 5-6 minutes.  Turn the heat off.  

~ Step 2.  Add and stir in the butter pieces and chocolate morsels.  If you are adding walnuts, add them at this time too.  Stir constantly and somewhat vigorously, until mixture is smooth and uniform in color, 2-3 minutes.

~Step 3.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

~ Step 4.  Transfer fudge from pan to cutting board by pushing up on removable pan bottom, or by  pulling up on the plastic wrap, or by inverting pan and shaking loose. Remove the plastic wrap and peel back the parchment.  Using a ruler and a large, very sharp knife, measure and score the top of the fudge.  Proceed to cut the cold fudge into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

Dark Chocolate Lover's Killer Dark-Chocolate Fudge:  Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

Cook's Note: Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Gobble Gobble: Rich and Creamy Turkey à la King ~

Talk about a tasty use for turkey leftovers. Turkey à la king is a spin-off of chicken à la king -- an all-American comfort-food creation. At this time of year, with Turkey Day just around the corner, it is, obviously, a very tasty use for leftover turkey. That said, by using quick-to-cook stovetop-poached or oven-roasted turkey tenderloins, it is a wonderful alternative if you want to serve turkey in a non-traditional way for a more laid-back or take-to-a-potluck feast.  Make no mistake, we're not talking "cream of canned any kind of soup" thrown into a skillet or a casserole.

À la king vs. pot pie -- À la king is not pot pie & vice versa.

You'd be surprised (perhaps not) how many folks think the same mixture that goes into pot pie, is the same mixture that gets used to make à la king.  It is not.  If the mixture it is similar to anything, it would be that contained in other all-American creations like chicken or turkey Divan, chicken or turkey Tetrazzini, and even tuna noodle casserole.  Read on to find out the difference:  

In its purest form, à la king is a refined, American restaurant dish consisting of perfectly-poached white-meat chicken or turkey stirred into a silky sherry-cream béchamel-type sauce containing mushrooms, and, green peppers (peas are commonly substituted by people who don't care for peppers).  Classically, it's served served over toast points, puff pastry or rice (with noodles or pasta being acceptable substitutions).  Pot pie is a very thick, gravy-like stock-based chicken stew that contains noodles or is topped with a pastry crust.  Worst case pot pie recipes are made using cream of chicken soup.  For those of you who are inclined to disagree with my assessment:

In 1980, in a New York Times article, Craig Claiborne shared the original recipe for chicken à la king (reprinted from a brochure given to him by a reader).  Here is the original ingredients list:

butter, chopped green pepper, sliced mushrooms, flour, salt, cream,  poached chicken, egg yolks, onion juice, lemon juice, sherry, pimiento (for garnish), toast points (for serving)

Notice:  The original recipe contains no chicken stock, it is made with a cream-based béchamel-type sauce, and, pimientos are used as garnish, not a stirred-in ingredient (all of which are common misconceptions in modern day à la king recipes.

At the beginning of the 20th century, chicken à la king was the pinnacle of upscale comfort food in New York City.  In that era, almost anything with a vaguely-sounding French name was adopted by appetites of the rich and powerful.  That said, it's not French, and, there are several NYC restaurant chefs claiming the origin of the dish, most notably:  Delmonico's, the Brighton Beach Hotel, and, the Plaza.  The most credible account, however, is that it was created in the 1890's by a hotel cook, William "Bill" King, of the Bellevue Hotel in Philadelphia, as it appeared in his obituary in 1915, as well as a New York Tribune editorial written shortly thereafter.

In the 1950's, chicken à la king was a staple on the menus of elegant wedding receptions, expensive banquets, and, fancy sit-down in-home dinner parties all across America.  Sadly, as James Beard lamented in his 1972 book, James Beard's American Cookery, "chicken à la king, now usually prepared in a mediocre fashion, can be quite good if prepared with care, using fine ingredients."  This can be said of too many things we Americans eat, but, since I'm in the business of writing and publishing really-good, high-quality recipes, you'll find no mediocre  shortcuts or ingredients in my version.

Part One:  Oven-Roasting or Poaching Turkey Tenderloins

While we're all familiar with whole, bone-in turkey and whole bone-in turkey breast or breast halves, we're not all as familiar with turkey breast tenderloins.  Weighing anywhere from 8-ounces to 1-pound each, these 7 1/2"-8" long, plump pieces of turkey are the tenderest part of the turkey. I love them, and use them occasionally, because, quite frankly, an entire turkey or a turkey breast all-to-often yields more turkey than needed, or takes more time to cook than I've got.  There's more. Trust me when I tell you, a poached or roasted turkey tenderloin served with mashed potatoes, gravy, a green vegetable and cranberry sauce is as wonderful as any oven-roasted turkey dinner.

~ Step 1.  Poach (photo #1) or roast (photo #2) 1 1/2-2 pounds turkey tenderloins according to my directions provided in the links, cool until meat can be handled comfortably with the hands, then pull it into bite-sized pieces.  The alternative is to use turkey breast leftover from your Thanksgiving feast.

Part Two:  Sautéing the Vegetables

For the vegetables:

4  tablespoons salted butter

1  pound white mushroom caps, sliced

3/5  teaspoon garlic powder

1/2  teaspoons sea salt

2  cups frozen peas and diced carrots combo, unthawed

~ Step 1.  Slice the mushrooms as directed.  In a 3 1/2-quart chef's pan, melt the butter over low heat. Add the sliced mushroom caps.

~ Step 2. Add garlic powder & salt, increase heat to medium-high & cook until 'shrooms are losing moisture & mixture is juicy, about 6 minutes.  Add frozen vegetetables.  Cook until almost no moisture remains, 5-6 minutes. Toss into the pasta mixture and set aside.

Part Three:  Making the Sherry-Cream Parmesan-Cheese Sauce

4  tablespoons salted butter

4  tablespoons all-purpose flour

1/8  teaspoon nutmeg

1/2  teaspoon:  garlic powder, cayenne pepper & sea salt

3  cups heavy cream + up to 1/2 cup milk, to control consistency

2  cups finely-grated Parmigiano-Reggiano cheese

2-4  tablespoons dry sherry

~ Step 1.  In the same chef's pan, melt butter over low heat. Increase heat to medium and add the flour, salt and cayenne pepper. Using a large spoon or a small whisk, stirring constantly, cook until mixture is thick, smooth and bubbly, about 30 seconds.  It happens fast.

Add the cream, in a slow stream, stirring constantly the entire time.

~ Step 2. Continue to cook until sauce is smooth, thickened and drizzly, about 2 minutes.  Turn off the heat.

Sprinkle in the Parmesan. Stir until mixture is smooth and ribbonlike, adding milk if necessary.  Add the sherry, 2-3-4 tablespoons, to taste. You will have 3-3 1/2 cups sauce. Add and toss into pasta mix.

~ Step 3.  Turn heat off and fold in the turkey and vegetable mixture. Cover and allow to rest, on the warm stovetop, for 10-15 minutes, to allow the flavors time to marry. Serve scooped atop toast points, in puff pastry shells, or over steamed rice, cooked noodles or pasta. Garnish each portion with a a few pimientos, a sprinkling of cayenne pepper and/or a parsley sprig. Reheat leftover a la king mixture over low heat on the stovetop, adding a bit of milk, as necessary to control (thin) the consistency.

Taste & admit:  real-deal à la king exceeds all expectations:

Today's classic choice:  over rice with brioche toast points:

Gobble Gobble: Rich and Creamy Turkey à la King:  Recipe yields 2 generous quarts, 8+ cups of à la king mixture, or, 6-8 hearty main-course servings.

Special Equipment List: cutting board; chef's knife; 8-quart stockpot; colander; 3 1/2-quart chef's pan w/straight, deep sides & lid; large spoon or small whisk 

Cook's Note: Melted butter, flour and hot milk.  Whisk it all together with some salt and pepper to taste, simmer it for a few short minutes and you've got ~ Plain, Simple & Unpretentious Basic White Sauce ~, also known as béchamel sauce. It's one of the things I learned to make in Home Economics, and, the recipe the teacher used was out of a 1960's or '70's edition of the The Fannie Farmer Cookbook, which was kept on a shelf along with a few of her other favorites.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Gobble Gobble: Get Tangled Up in Turkey Tetrazzini~

When one writes a cooking blog long enough, one learns that sharing vintage recipes is as important as sharing trending, innovative new ones.  Experience has taught, "what's old is always new to someone", and cooks of all experience levels appreciate learning about it.  Experience has also taught: "what's old has often been lost to someone", as many times, these retro classics, which evoke fond memories, have sadly, been lost (grandma never taught it, shared it, or worse, never wrote it down), or tossed (instead of being handed down from generation to generation).

 About vintage recipes:  What's old is always new to someone,  and sadly,  what's old has often been lost to many. 

I know this to be true because by the time I was in my thirties, Tetrazzini had been around for a long time but I had never had the opportunity to taste it made the right way.  Mom didn't make it because dad wouldn't eat anything in a cream sauce.  Yea, I don't get it either, but that's that, "you're father won't eat that".  By the time I was in my thirties, the mid-1980's, the manufacturers of canned soup, cream cheese and mayonnaise had had a couple of decades to bastardize Tetrazzini recipes to the point of detestable, inedible glop.  The concept was so bad, I never had any desire to waste one moment trying to untangle the mess they made of this classic recipe.  

Then we went to a small wedding at The Toftrees Resort here in Happy Valley, PA.  Back in their day (the '80's and '90's), this was a swanky, upscale place with a highly-paid creative chef, a well-trained tuxedo-wearing waitstaff, and, an incredibly talented handsome guy who played the grand-piano.  After the champagne toast, the first course, pasta, arrived in small, classic-white, shell-shaped plates.  As the plates were placed in front of us, the waiter announced: "Seafood Tetrazzini".  Just wow, and I was inspired to embrace and make this dish in my own kitchen.

Tetrazzini is named after Italian opera star Luisa Tetrazzini.

A bit about Tetrazzini (teh-trah-ZEE-nee):  Tetrazzini is a rich dish combining cooked, stranded pasta (usually angel hair or thin spaghetti) tossed with chards of tender, cooked poultry (usually all-white chicken or turkey breast) or pieces of succulent seafood (never red meat) enrobed in a sherry-cream Parmesan-cheese sauce.  Lightly sautéed mushrooms (a requirement for the dish) get tossed in, along with some optional steamed peas and carrots too.  Each individual-sized dish, or the entire casserole, gets sprinkled with sliced almonds and additional grated Parmesan, then broiled (individual dishes) or baked (a casserole) until a crunchy, bubbly and golden top forms. The airy combination of almonds and Parmesan (not heavy breadcrumbs) causes strands of exposed pasta to crisp up too, which makes this super-rich dish all the more charming.

All food historians agree that even though the dish contains pasta it is not Italian.  It is an all-American concoction.

All food historians agree on one thing: this dish is not Italian, it is an American concoction named after the Italian opera star Luisa Tetrazzini.  It is said to have been invented for her in 1908-1910 by chef Ernest Arbogast at The Palace Hotel in San Francisco, CA, where it is said she was either a regular guest or a long-time resident of the hotel.  I can find no specific documentation to say the dish prepared for her was made with poultry, as seafood, which is common to San Francisco, would make more sense.  A follow-up to this story is:  Luisa then gave the recipe for Spaghetti Tetrazzini to Louis Paquet, chef de cuisine at The McAlpin Hotel on Harold Square in NYC (the largest hotel in the world when it opened in 1912), who made famous a chicken-based version. To muddle the dish's history up a bit, in October of 1908, Good Housekeeping magazine made references to Tetrazzini being served "in a restaurant on 42nd street" -- The Knickerbocker Hotel in NYC, located on the corner of Broadway and 42nd Street claims the rights to the recipe as well.

Tetrazzini = Stranded Pasta (Spaghetti) NOT Egg Noodles.

Unfortunately, Tetrazzini took a slow downhill slide after that.  Spin-offs started turning it into a casserole made of of leftover poultry or canned tuna, which is totally, completely understandable, as we Americans love our casseroles.  I have no ax to grind with that, it's tasty and family-friendly, but it was not what the elegant Ms. Tetrazzini had in mind.   Read on, because the worst was yet to come.  The cream of mushroom soup, cream cheese and mayonnaise versions that replaced the silky sherry-cream Parmesan-cheese sauce:  they were the death of the iconic dish.  

One last item:  Tetrazzini is made with stranded pasta/macaroni (any width will do but angel hair or spaghetti is most common), not egg noodles.  Egg noodles (a different product) = a noodle dish or a noodle casserole (example:  tuna noodle casserole) -- it's not Tetrazzini.  Got it? Good.

Tetrazzini is prepared in separate stages on the stovetop.

All white-meat turkey Tetrazzini is, perhaps my favorite version, with chicken or shrimp Tetrazzini coming in at a close, creamy second and third.  I don't make my Tetrazzini using leftovers of any kind, but,  if it's turkey Tetrazzini you grew up eating and are craving after Thanksgiving, by all means, use your leftover turkey (I won't call the food police), but try to stick to the tender, white breast meat.  That said, I really hope you'll give my method for making this dish a try.  It gets made in five very easy parts:  boiling pasta; oven-roasting or poaching turkey tenderloins; sautéeing vegetables; making sherry-cream Parmesan-cheese sauce, and; topping and baking.

Part One:  Boiling the Spaghetti

For the pasta:

1  pound spaghetti, broken in half

1 tablespoon sea salt, for seasoning pasta water

6  tablespoons salted butter

6  tablespoons finely-grated Parmigiano-Reggiano cheese

3/4  teaspoon coarsely-grind or cracked black pepper (not fine "table" ground)

~ Step 1.  In an 8-quart stockpot bring 5 quarts of water to a boil and add the 1 tablespoon of salt to the water.  Break the pasta in half and add it it to the boiling water.  Give pasta a quick stir.

~ Step 2. Cook spaghetti until slightly less than al dente, about 8 minutes. Drain well and return to stockpot.

~ Step 3.  Add the butter, Parmesan and pepper.  Toss until butter is melted and pasta is evenly coated. Transfer to a large bowl & set aside.

Transfer pasta mixture to a large bowl & set aside:

Part Two:  Oven-Roasting or Poaching Turkey Tenderloins

While we're all familiar with whole, bone-in turkey and whole bone-in turkey breast or breast halves, we're not all as familiar with turkey breast tenderloins.  Weighing anywhere from 8-ounces to 1-pound each, these 7 1/2"-8" long, plump pieces of turkey are the tenderest part of the turkey. I love them, and use them occasionally, because, quite frankly, an entire turkey or a turkey breast all-to-often yields more turkey than needed, or takes more time to cook than I've got.  There's more. Trust me when I tell you, a poached or roasted turkey tenderloin served with mashed potatoes, gravy, a green vegetable and cranberry sauce is as wonderful as any oven-roasted turkey dinner.

~ Step 1.  Poach (photo #1) or roast (photo #2) 1 1/2-2 pounds turkey tenderloins according to my directions provided in the links, cool until meat can be handled comfortably with the hands, then pull it into bite-sized pieces.  The alternative is to use turkey breast leftover from your Thanksgiving feast.

Add the pulled turkey to the pasta mixture & set aside:

Part Three:  Sautéing the Vegetables

For the vegetables:

4  tablespoons salted butter

1  pound white mushroom caps, sliced

3/5  teaspoon garlic powder

1/2  teaspoons sea salt

2  cups frozen peas and diced carrots combo, unthawed

~ Step 1.  Slice the mushrooms as directed.  In a 3 1/2-quart chef's pan, melt the butter over low heat. Add the sliced mushroom caps.

~ Step 2. Add garlic powder & salt, increase heat to medium-high & cook until 'shrooms are losing moisture & mixture is juicy, about 6 minutes.  Add frozen vegetetables.  Cook until almost no moisture remains, 5-6 minutes. Toss into the pasta mixture and set aside.

Add the sautéed veggies to the pasta mixture, toss, &, set aside:

Part Four:  Making the Sherry-Cream Parmesan-Cheese Sauce

4  tablespoons salted butter

4  tablespoons all-purpose flour

1/2  teaspoon sea salt

1/2  teaspoon cayenne pepper

3  cups heavy cream + up to 1/2 cup whole milk, to control consistency

2  cups finely-grated Parmigiano-Reggiano cheese

2-4  tablespoons dry sherry

~ Step 1.  In the same chef's pan, melt butter over low heat. Increase heat to medium and add the flour, salt and cayenne pepper. Using a large spoon or a small whisk, stirring constantly, cook until mixture is thick, smooth and bubbly, about 30 seconds.  It happens fast.

Add the cream, in a slow stream, stirring constantly the entire time.

~ Step 2. Continue to cook until sauce is smooth, thickened and drizzly, about 2 minutes.  Turn off the heat.

Sprinkle in the Parmesan. Stir until mixture is smooth and ribbonlike, adding milk if necessary.  Add the sherry, 2-3-4 tablespoons, to taste. You will have 3-3 1/2 cups sauce. Add and toss into pasta mix.

Add Parmesan-cheese sauce to pasta mixture & toss thoroughly:

Part Five:  Topping and Baking the Tetrazzini

3/4-1  cup sliced almonds

3/4-1  cup finely-grated Parmigiano-Reggiano cheese

~ Step 1. Transfer mixture to 13" x 9" x 2" casserole that's been sprayed with no-stick. Without pressing down on top, use a fork to evenly distribute mixture.  Sprinkle  sliced almonds evenly over top, followed by the Parmigiano-Reggiano cheese.

~ Step 2.  Bake, uncovered, on center rack of preheated 350º oven 25-30 minutes.  Top will be a nice golden brown and casserole will be slightly-bubbling around the sides. Do not overbake or casserole will dry out, meaning:  all ingredients have been fully-cooked, all it needs is a reheat. Remove from oven and allow to rest 5-10 minutes prior to serving.

Portion into individual bowls or au gratins & serve ASAP: 

Gobble Gobble:  Get Tangled Up in Turkey Tetrazzini:  Recipe yields 12-16 servings.

Special Equipment List: 8-quart stockpot; colander; microplane grater; cutting board; chef's knife; 3 1/2-quart chef's pan w/straight deep sides, preferably nonstick; nonstick spatula; salad servers, or two large spoons, for tossing pasta throughout recipe; 13" x 9" x 2" casserole.

Cook's Note: Turkey divan is a spin-off of chicken divan -- an all-American casserole invention. At this time of year, with Turkey Day just around the corner, it is, obviously, a very tasty use for leftover turkey. That said, by using quick-to-cook stovetop-poached or oven-roasted turkey tenderloins, it is a truly wonderful alternative if you want to serve turkey in a non-traditional way for a more laid-back or take-to-a-potluck feast.  Make no mistake, we're not talking "cream of canned any kind of soup" thrown into a casserole dish.  This dish is indeed creamy, comforting and divine.  Try my recipe for  ~ Gobble Gobble: Divine Parisian-Style Turkey Divan ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Gobble Gobble: Divine Parisien-Style Turkey Divan ~

Turkey divan is a spin-off of chicken divan -- an all-American casserole invention. At this time of year, with Turkey Day just around the corner, it is, obviously, a very tasty use for leftover turkey. That said, by using quick-to-cook stovetop-poached or oven-roasted turkey tenderloins, it is a truly wonderful alternative if you want to serve turkey in a non-traditional way for a more laid-back or take-to-a-potluck feast.  Make no mistake, we're not talking "cream of canned any kind of soup" thrown into a casserole dish.  This dish is indeed real-deal creamy, comforting and divine.

While we're all familiar with whole, bone-in turkey and whole bone-in turkey breast or breast halves, we're not all as familiar with turkey breast tenderloins.  Weighing anywhere from 8-ounces to 1-pound each, these 7 1/2"-8" long, plump pieces of turkey are the tenderest part of the turkey. I love them, and use them occasionally, because, quite frankly, an entire turkey or a turkey breast all-to-often yields more turkey than needed, or takes more time to cook than I've got.  There's more. Trust me when I tell you, a poached or roasted turkey tenderloin served with mashed potatoes, gravy, a green vegetable and cranberry sauce is as wonderful as any oven-roasted turkey dinner.   

Divan refers to a baked casserole containing poached all-white-meat chicken (or turkey) and blanched broccoli florets enrobed in béchamel sauce (it's called Morney sauce if cheese is added). It was invented in the 1940's and was a popular, medium-budget entrée on the menus of fine-dining restaurants and country club catering menus during the 1960's and 70's, which is where I encountered it.  When I got married in 1974, it was one of the first meals I cooked out of Betty Crocker's Cookbook (p. 306), which was my first cookbook and a bridal shower gift, then afterward, from the 1975 edition of The Joy of Cooking (p. 264), which I purchased myself.

Divan is classic American. It was created in the 1940's in the Divan Parisiene Restaurant of New York City's Chatham Hotel by a chef named Lagasi.  He had entered his dish in a contest, and, after winning money for it, it became the hotel's signature dish.  In French the word "divan" means an elegant meeting place or great hall, and it was this meaning that caught the attention of the owners as they searched for a name implying continental elegance.  In America, the word "divan" had come to mean "sofa", and, in the 1940's and 50's, in the Divan Parisien restaurant, diners ate at tables that were drawn up to small sofas (divans).  (Photos of Chatham and Parisien courtesy of Card Cow.)

When I was a young bride and just starting to entertain, chicken divan (dī-van) was one of my favorite go-to all-occasion casseroles.  It is great served for brunch, lunch or dinner.  It can be baked in one large casserole and served family style, or, it can be baked in individual-sized casseroles and served at a fancier gatherings too.  There's more.  It can be served with or atop toast points,  buttered noodles or steamed rice -- buttered noodles are my favorite.

Note:  The following recipe fills a 2-quart casserole (11" x 7" x 2"), and, when served with toast points, buttered noodles or rice, will easily feed a family of six people. In the event you've got hungrier mouths to feed (teenagers), a bigger crowd, or want leftovers (they reheat great in the microwave), do the math, double the recipe, and, bake it in a much larger 4-quart casserole. 

For the casserole:

1 1/2-2 pounds boneless, skinless turkey tenderloins  

1  pound frozen broccoli florets, preferably medium-large, not chopped broccoli

3  14 1/2-ounce cans chicken broth, or 5 1/2-6 cups homemade stock, for poaching chicken and broccoli  (Note:  Plain, nicely salted water can be substituted, but I like the added flavor that stock or broth lends to the chicken and the broccoli.  There's more.  I don't waste a bit of it, meaning:  I don't pour it down the drain.  I add some water to it, to get the necessary amount needed, and, I boil my egg noodles in it too.)

4  tablespoons salted butter (1/2 stick)

a scant 1/8  teaspoon ground cloves

a scant 1/8  teaspoon ground nutmeg

1 1/2  teaspoons sea salt

1/2-3/4  teaspoons white pepper

1 cup small-diced yellow or sweet onion

1/4  cup Wondra Quick-Mixing Flour for Sauce and Gravy

2  tablespoons dry sherry  

2  cups heavy cream, half & half or whole milk, your choice

1 1/2 cups (6 ounces) grated Gruyère cheese

no-stick cooking spray, for preparing casserole dish

For the topping:

2 tablespoons salted butter, melted

1/2 cup French-style breadcrumbs or panko

For serving:

toast points, buttered egg noodles or steamed white rice, your choice

~ Step 1.  Poach (photo #1) or roast (photo #2) 1 1/2-2 pounds turkey tenderloins according to my directions provided in the links, cool until meat can be handled comfortably with the hands, then pull it into bite-sized pieces.  The alternative is to use turkey breast leftover from your Thanksgiving feast.

~Step 2.  Return the saucepan of remaining stock to a simmer and add the frozen broccoli florets. Adjust heat to a steady simmer and partially cook it, until it is just thawed, 1 1/2-2 minutes.  Using the same Asian spider or large slotted spoon, transfer it to a colander and rinse it under cold running water, to halt the cooking process.  Allow to drain thoroughly, giving the colander an occasional shake every five minutes or so for about 15 minutes.  Set aside.

~Step 3.  In the same saucepan, melt the butter over low heat, then, using a large spoon, stir in the spices (ground cloves, ground nutmeg sea salt and white pepper).  Add the onion and increase heat to medium and cook until onion is tender, about 1 minute.  

~Step 4.  Stir in the flour. Stirring constantly, cook for 1 full minute.  The roux will be very pasty.  Add the sherry then the cream (milk or half & half) and adjust heat to simmer.  Continue to simmer, stirring constantly until nicely-thickened but drizzly, about 2 minutes.  Lower heat to low and stir in the Gruyère.  Stir constantly until a thick Mornay sauce has formed, about 1 more minute.  Remove from heat.

~Step 5.  Place the pulled turkey pieces and blanched broccoli florets in a large bowl.  Add all of the hot Mornay sauce to the bowl.  Using a large rubber spatula, gently fold in the sauce, until everything is evenly enrobed in sauce.  Do not over mix.  Do not risk breaking the turkey or broccoli into smaller pieces.  Using the spatula, transfer all of the mixture to an 11" x 7" x 2" casserole that has been sprayed with no-stick spray.  Set aside while preparing topping.

~ Step 6.  In a 1-cup measuring container, melt 2 tablespoons of butter in microwave.  Stir the 1/2 cup of breadcrumbs into the melted butter.  Using your fingertips, sprinkle the topping mixture evenly over the entire top of the casserole.

~ Step 7.  Bake on center rack of 350° oven, until golden brown on top and bubbling around edges, 25-30 minutes.  Remove from oven and rest 15-20 minutes prior to serving.  Use rest time to make toast points, cook egg noodles or steam rice.

Turkey, broccoli & Mornay mixture in 11" x 7" x 2" casserole:

Casserole w/breadcrumb topping & ready to go into oven:

Golden & glorious after baking in 350° oven 25-30 minutes:

Place toast points, buttered egg noodles or steamed rice into the bottom of six 8"-9" round or oval au gratin dishes.  Portion & place turkey divan atop each portion & serve immediately:

Gobble Gobble:  Divine Parisien-Style Turkey Divan: Recipe yields 6-8 hearty servings.

Special Equipment List: 4-quart saucepan, preferably nonstick; Asian spider or large slotted spoon; colander; cutting board; chef's knife; hand-held box grater; large spoon; large rubber spatula; 11" x 7" x 2" casserole; 1-cup measuring container; ordinary tablespoon

Cook's Note:  Another great use for poached or roasted turkey tenderloins is ~ The Classic Kentucky Hot Brown Turkey Sandwich ~. Simply known as "the hot brown", or "Louisville hot brown", this Kentucky ope-faced sandwich is a culinary legend.  Invented in 1926 by Fred K. Schmidt at The Brown Hotel in Louisville, unlike many other famous sandwiches, this one was no accident.  It was specifically created, from some carefully-selected, well-thought out ingredients, to please his hungry late-night crowd.  It was a sort-of spin-off of the British Welsh rarebit and Scotch woodcock (using a smooth, creamy fondue-like "cheese sauce on toast").

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Let's Talk about Roasted Turkey Breast Tenderloins ~

While my family always celebrates Turkey Day with a traditional dinner, with all the pomp and circumstances leading up to the moment when the oven-roasted and well-rested turkey gets carved and served, there are many folks, both novice and experienced cooks, (single men and women, young couples, elderly couples, etc.) who neither need nor want, or, don't have the time for an entire turkey.  There are other folks, for whatever the reason, simply want to eat some turkey for the sake of the day and move on.  That's why I'm talking about turkey tenderloins.  

While we're all familiar with whole, bone-in turkey and whole bone-in turkey breast or breast halves, we're not all as familiar with turkey breast tenderloins.  Weighing anywhere from 8-ounces to 1-pound each, these 7 1/2"-8" long, plump pieces of turkey are the tenderest part of the turkey. I love them, and use them occasionally, because, quite frankly, an entire turkey or a turkey breast all-to-often yields more turkey than needed, or takes more time to cook than I've got.  There's more. Trust me, a roasted turkey tenderloin sliced and served with mashed potatoes, gravy, a green vegetable and cranberry sauce is as wonderful as any oven-roasted whole turkey dinner.

That said, unlike its cute cousin the chicken tender, turkey tenderloin, because of its larger size, is not quite as versatile.  When it comes to cooking turkey tenderloins, any method that works for a bone-in or boneless chicken breast half can be adapted to work for a turkey tenderloin. My two favorite methods of preparing it are oven-roasting or stovetop poaching, but, it's worth mention I've had excellent results marinating it or applying a dry rub to it to grill it outdoors too.

Poaching vs. Roasting = Low Moist Heat vs. High Dry Heat.

Poaching = 30-40 minutes.  Roasting = 1-1 1/4 hours.

Loosely defined for modern times, roasting implies food items, like meat, poultry, fruits and vegetables that "stand on their own", meaning, they have an independent structure prior to being roasted -- unlike baking, they are not dependent on a vessel to attain their shape during the cooking process.  Like baking (a casserole for example), roasting can be done, covered or uncovered or a combination of both, but unlike baking, roasted foods are placed on a rack so they do not cook or stew in their own juices.  Typically, the desired end roasting result is a brown crust, which requires fat, either provided naturally by the item being roasted, or, applied by hand.  In the case of roasting turkey tenderloins, open roasting to attain browning is not ideal in that they emerge dried out -- they do not have the body mass to support a moist end result no matter how much fat one apples.  Please trust me on this point, or, do your own experiment at your own risk.

Place 2, large 3/4-1 pound turkey tenderloins on a rack in a small (disposable aluminum) roasting pan to which 2 cups chicken stock, 1/2 cup diced yellow onion, 1/2 cup diced carrot, 1/2 cup diced celery, and, 2 sprigs fresh rosemary sprigs (or 2 thyme sprigs or bay leaves depending on what you're making/serving with tenderloins) have been added.

Using a pastry brush, the paint entire top surface of the tenderloins with 2 tablespoons (microwave) melted salted butter, and, a fresh grinding of sea salt and pepper corn blend.

Tightly seal the top of the roasting pan with aluminum foil and bake on center rack of preheated 375º oven for 1 hour.

Remove from oven, remove foil and transfer tenderloins to a plate.  There's not need to discard the stock.  It's well seasoned and perfect for making gravy.  

Cover plate of turkey with plastic wrap and wait until it has cooled until you can comfortably handle it with your hands, prior to proceeding with specific recipe.

Steamy, roasted perfection, fork-tender, moist and juicy too.  Each tenderloin yeilds 3-4 servings sliced and about 3-4 generous cups of chopped or pulled turkey tenderloin:

Let's Talk about Roasted Turkey Breast Tenderloins:  Recipe yields instructions to oven-roast 2, 3/4-1 pound turkey tenderloins/6 servings.

Special Equipment List: 3" x 9" x 4" disposable aluminum roasting pan;  cooling rack; cutting board; chef's knife; vegetable peeler; pastry brush; aluminum foil; plastic wrap

Cook's Note: Looking for an all-purpose gravy that goes well on almost anything?  I've got one.  One basic recipe, made with a few pantry staples, and, in a few minutes:  a great gravy that carnivores and vegetarians can sit down to enjoy, together. Got pan drippings?  Just add them to my ~ Vegetarian Herb Gravy for Whatever Floats the Boat ~ along with the stock. Like a chameleon adjusts its color to blend in, this gravy graciously accepts any carnivorous flavor you've got to add.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Let's Talk about Poached Turkey Breast Tenderloins~

We're all familiar with chicken breast tenderloins.  Weighing in at about 2-3 ounces each, these 4 1/2"-5" long, thin strips of chicken are the tenderest part of the chicken.  I love them, and use them often, because, quite frankly, they are superior to the last-luster, "rubber chicken" boneless, skinless breast.  Whole, chopped, sliced or lightly-pounded, they cook quickly.  They can be poached or simmered, pan-fried, deep-fried, stir-fried, or grilled-panned to use in any recipe that requires cooked chicken -- appetizers, soups, salads, sandwiches, or casseroles, and, dishes like chicken curry, Parmesan, Milanese, Oscar, Piccata, etc.  They're versatile.

While we're all familiar with whole, bone-in turkey and whole bone-in turkey breast or breast halves, we're not all as familiar with turkey breast tenderloins.  Weighing anywhere from 8-ounces to 1-pound each, these 7 1/2"-8" long, plump pieces of turkey are the tenderest part of the turkey. I love them, and use them occasionally, because, quite frankly, an entire turkey or a turkey breast all-to-often yields more turkey than needed, or takes more time to cook than I've got.  There's more. Trust me when I tell you, a poached turkey tenderloin sliced and served with mashed potatoes, gravy, a green vegetable and cranberry sauce is as wonderful as any oven-roasted turkey dinner.

That said, unlike its cute cousin the chicken tender, turkey tenderloin, because of its larger size, is not quite as versatile.  When it comes to cooking turkey tenderloins, any method that works for a bone-in or boneless chicken breast half can be adapted to work for a turkey tenderloin. My two favorite methods of preparing it are oven-roasting or stovetop poaching, but, it's worth mention I've had excellent results marinating it or applying a dry rub to it to grill it outdoors too.

Poaching vs. Roasting = Low Moist Heat vs. High Dry Heat.

Poaching = 30-40 minutes.  Roasting = 1-1 1/4 hours.

The term "poach" is from the French verb "pocher" meaning to cook gently in water or seasoned liquid.  The liquid, called "court bouillon" or "short broth", is classically a mixture of water, an acid (such as lemon juice, wine, and/or vinegar or wine vinegar), aromatics (such as onion, celery and/or carrot), an herb or two (such as parsley, thyme and/or bay leaf), salt and peppercorns. That said, poaching chicken is a worldwide sport and the liquid should be seasoned accordingly. For example: When I'm poaching chicken for Asian fare, I use ginger, lemongrass and/or lime leaves, cilantro, soy sauce and/or fish sauce (in place of salt) and a cayenne chile pepper.

Shallow poaching involves placing the food to be poached, presentation side up, atop or in the center of the aromatics, herbs and spices in a shallow cooking vessel.  Cold or room temperature court bouillon is added until the food is partially-submerged in liquid.  The pan gets covered and the food gets cooked gently at a low temperature (barely simmering/shivering), which preserves both the flavor and the structural integrity of the food.  Deep poaching is almost identical, except the food is placed in a deep vessel and fully-submerged in liquid.  In both cases, depending upon the recipe, the liquid might require skimming at the start of or throughout the cooking process.

Place two large 3/4-1 pound, bone-in, skin-on turkey tenderloins, in a wide-bottomed 3 1/2 quart chef's pan w/straight deep sides (or a deep skillet):

Around perimeter, arrange 6-ounces onion chunks (half a medium onion), 4-ounces carrot cut into 2" lengths (one large carrot), 2-ounces celery cut into 2" lengths (one large celery stalk), 2 bay leaves (or 2 rosemary or thyme sprigs depending on what you're making/serving with tenderloins), and, 2 teaspoons each coarse sea salt and peppercorns:

Add 1 quart water, or, 3 1/2 cups water + 1/2 cup white wine:

Cover and place on stovetop over high heat.  When liquid comes to a rapid simmer, adjust heat to a very gentle simmer/shiver and continue to cook until turkey reaches an internal temperature of 170º, 30-40 minutes (smaller or larger tenders cook quicker or longer.):

^^^ Tip from Mel.  If you have a chef's pan with a glass lid, it's ideal, as it allows you to watch the poaching process and regulate the heat as necessary.  Remove from heat:

Using a large slotted spoon, transfer turkey from liquid to plate.  There's no need to discard the liquid, it's well-seasoned and tasty.  Simmer some egg noodles or rice in it:

Cover plate of turkey with plastic wrap and wait until it has cooled until you can comfortably handle it with your hands, prior to proceeding with specific recipe.

Poached perfection, fork-tender, moist and juicy too.  Each tenderloin yeilds 3-4 servings sliced and about 3-4 generous cups of chopped or pulled turkey tenderloin:

Let's Talk about Poaching Turkey Breast Tenderloins:  Recipe yields instruction to shallow-poach 2, 3/4-1 pound turkey tenderloins/6 servings.

Special Equipment List: cutting board; chef's knife; vegetable peeler; 3 1/2-quart chef's pan w/straight, deep sides and lid (preferably glass); instant-read meat thermometer; large slotted spoon; plastic wrap

Cook's Note: Looking for an all-purpose gravy that goes well on almost anything?  I've got one.  One basic recipe, made with a few pantry staples, and, in a few minutes:  a great gravy that carnivores and vegetarians can sit down to enjoy, together. Got pan drippings?  Just add them to my ~ Vegetarian Herb Gravy for Whatever Floats the Boat ~ along with the stock. Like a chameleon adjusts its color to blend in, this gravy graciously accepts any carnivorous flavor you've got to add.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~

If you were a mother in the 80's, or if you were a kid in the 80's, you likely know all about this salad.  It showed up everywhere:  birthday party buffets, weekend sleepovers, support-the-team sports benefits, potluck school functions, Summer pool parties, neighborhood block parties,  etc. There was never a doubt it would be served.  Anyone organizing a get-together assigned someone in the neighborhood or group to make the Doritos salad -- everyone had a recipe.

From a small tacup to a large taco salad to the Doritos taco salad:

The history of the taco-bowl salad, as per this book, Taco USA, How Mexican Food Conquered America:

The earliest record of taco salad dates back to the 1960's, with its predecessor being the small teacup-sized Tacup:  Ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.  

The Tacup was the creation of Fritos founder Elmer Doolin*, who invented all sorts of "strange stuff" spinned-off his Fritos: Frito sauce for meat, Frito Jell-O pie, Frito salad dressing, and, the Tacup (short for taco cup).  

Tacups were first served in Dallas, TX (where Doolin headquartered Frito), in the early 1950's, and by 1955, he was selling them in Fritos' flagship restaurant, Casa de Fritos, at Disneyland in Anaheim, CA.

The Tacup became popular enough that folks decided to make it bigger -- the taco salad, served in a full, main-dish-sized bowl was born.

*Doolin founded Fritos, bit its worth note that Fritos were a wholly Mexican creation, invented by an Oaxacon immigrant who sold his recipe and machine to Doolin in the 1930's.  It's also worth note that heading the Casa de Fritos were members of the Morales family, known for their XLNT tamale brand, and their family would go on to invent Doritos and the famous Doritos taco salad.

A bit about Doritos.  The original product was made at the Casa de Fritos at Disneyland, in Anaheim, CA, in the early 1960's.  Using surplus tortillas  and taking the original idea from the Mexican snack known as totopos (deep-fried triangular-shaped taco chips), the company-owned Morales family cut them, fried them and added dry seasonings. The Vice-President of Marketing for Frito-Lay noticed their popularity, and, in 1964 made a deal with Alex Foods (a provider of many food items for Casa de Fritos restaurant) to produce the chips regionally.  Doritos were released nationwide in 1966, and, were the first chip to ever be launched nationally in the USA.

Doritos Taco-Salad is mealtime fun w/family & friends.

There is no right or wrong way to make Doritos taco salad, as long as it contains Doritos. That said, my fully-loaded version is different than most in that I don't toss the salad in its entirety in one bowl prior to serving -- the presentation is too messy looking for my taste.  I start by tossing the lettuce with the fragrant cilantro and mildly-pungent scallions.  Next, I lightly-dress/toss the lettuce mixture with either the Catalina or Ranch dressing, then add either the nacho cheese Doritos or cool ranch Doritos and toss again.  After that's done, I portion the salad into individual serving bowls or salad plates and layer the rest of the ingredients on top of each individual salad. 

For four large, main-dish servings of salad (listed in order of additions):

10-12  cups iceberg lettuce torn into bite-sized pieces and chunks (about 1 large head)

1/2-3/4 cup minced, fresh cilantro

1-1 1/2 cups thinly-sliced scallions, white and light-green parts only

3/4-1  cup Catalina salad dressing or Hidden-Valley Ranch salad dressing

6-8  ounces nacho cheese or cool ranch Doritos, broken into smaller bite-sized pieces

1  cup well-drained and rinsed black beans or red kidney beans

1/2  cup well-drained whole corn kernels

1  cup quartered cherry or grape tomatoes

1  cup  shredded jalapeño Jack, Monterey Jack, or colby Jack cheese

4-6  tablespoons sliced black olives

2-3 dozen small thin slices pickled jalapeño peppers

1 1/2-2  cups slightly-warm or room temperature ground beef taco filling 

Optional garnishes for each portion of salad:

2  tablespoons warm refried bean dip

1  tablespoon avocado crema (a spicy food processor processed mixture of 1 cup Hass avocado, 6 tablespoons Mexican crema or sour cream, 1 tablespoon Sriracha sauce and 1/4 teaspoon salt), or, 1 tablespoon guacamole or high-quality store-bought guacamole such as Wholly Guacamole, or, 3-4 fresh avocado slices

1  tablespoon Mexican crema

1  tablespoon pico de gallo (salsa fresca/fresh salsa) 

~Step 1.  Using your hands, break, tear and place the bite-sized lettuce pieces in a large bowl as you work.  Add the cilantro and scallions, and, using two forks or two spoons, give the mixture a toss to distribute the cilantro and onions throughout lettuce.  Lightly dress the lettuce mixture with either the Catalina or Ranch dressing -- just enough to lightly-coat and flavor the lettuce mixture, not enough to puddle in bottom of bowl.  Crumble, add and toss in either the nacho cheese or cool ranch Doritos. 

~Step 2. Portion the lettuce/Dorito mixture into individual serving bowls, about 3 cups per bowl.  To assemble each salad, scatter 1/4 cup black or kidney beans, 2 tablespoons corn kernels and 1/4 cup quartered tomatoes over the top of the dressed lettuce/Doritos mixture, followed by 1/4 cup shredded cheese, 1-1 1/2 tablespoons sliced black olives and 8-10 thin strips pickled jalapeño peppers.

~ Step 3.  Place a measured 1/3-1/2 cup of the warmed beef mixture in the center of the top of each salad. Decoratively dollop all or some of the optional garnishes on top of the beef filling:  the refried bean dip, avocado crema (or guacamole or sliced avocado), Mexican crema (or sour cream) and pico de gallo (salsa fresca/fresh salsa).  

Serve w/additional Catalina or Ranch dressing at tableside:

Doritos Taco Salad w/Catalina &/or Ranch Dressing:  Recipe yields 4 large and hearty main-dish Doritos taco salads.

Special Equipment List: cutting board; chef's knife; small colander; hand-held box grater; kitchen scale; salad servers or two forks or two spoons 

Cook's Note: Unlike the classic taco salad, where the ingredients get layered into a deep-fried flour tortilla bowl (to be eaten as you work your way through the goodies in the bowl), the ingredients for a Doritos salad get tossed in large bowl. Crumbled nacho cheese- or cool ranch-flavored Doritos are tossed in for crunch, just before the salad is dressed with Catalina (French) or Ranch dressing and served.  Like the taco salad, pick and choose from your favorite store-bought or scratch-made ingredients.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~Scratch-Made All-American Catalina Salad Dressing~

As a lover of sweet and tanilizingly savory combinations, Catalina dressing was always on the door of my mom's refrigerator.  While she and dad didn't, for the most part, ever stray past the bottle of Wish-Bone Italian dressing, for some reason my brother and I gravitated to this red-orange concoction.  While I enjoyed it on chef-type salads that contained "the works" (lots of cheeses and meats), my brother would drench large chunks or wedges of iceberg lettuce with it.

Please don't confuse Catalina dressing w/French dressing. 

Catalina dressing is an American creation defined as: A commercially-emulsified, tomato-based dressing that is creamy, tartly-sweet and red-orange in color. Catalina is often confused with French dressing.  I find that odd because basic French dressing is an oil-and-vinegar combination seasoned with salt, pepper, and herbs or herbes de Provence -- creamier versions of French dressing (see small photo) contain mustard (to stabilize it and give it its yellow color) and sometimes mayonnaise for a creamy version.  There are no tomato products in French dressing. I could more understand Catalina being confused with Russian and/or Thousand Islands Dressings (see larger photo), as both of these contain a tomato product.  That said, both are considerably lighter in color because because they contain mayonnaise, which Catalina does not.

There are no tomato products in classic French dressing.

It's no surprise there came a time when I wanted to create my own version of this beloved bottled dressing.  After several attempts and experiments (using "tomato-y" ingredients such as ketchup, chili sauce, tomato paste and even one try with tomato puree -- all ok but not great), this simple version using canned, condensed tomato soup produced what I consider to be perfection.

1  10 3/4-ounce can condensed tomato soup

1/2  cup white vinegar

1/2 cup sugar

1 1/2 teaspoons Dijon mustard

1 tablespoon Worcestershire

1/2  teaspoon each: garlic powder, onion powder, sea salt, white pepper

6 tablespoons vegetable oil

~ Step 1.  In a medium mixing bowl, whisk together the tomato soup, white vinegar, granulated sugar, Dijon mustard, Worcestershire, garlic powder, onion powder sea salt and white pepper.   Gradually, and in a thin steady stream, vigorously whisk in the oil.  Continue to whisk until the mixture is smooth, thickened, satiny and emulsified.  The whisking process will only take about 1-2 minutes.

~ Step 3.  Use immediately or transfer to a 2-cup food storage container with a tight-fitting lid and a pourer top.  Use or refrigerate.

Return to room temperature and gently shake or stir briefly, just prior to using.  You will have 2 cups/16 ounces dressing. This is conveniently, the same amount as is contained in one bottle of store-bought Catalina dressing.  

Note: This dressing keeps very nicely in the refrigerator for several weeks.  Once it is whisked together, it really never separates, which makes it great to serve on a buffet table or at a gathering where repeatedly shaking or stirring a salad dressing can be a messy nuisance.  Because it contains no mayonnaise, it's also great for taking to any outdoor picnic and tailgate.

Because scratch-made is way better than store-bought Catalina:

Scratch-Made All-American Catalina Salad Dressing:  Recipe yields 2 cups/16 ounces salad dressing (the equivalent off 1, bottle store-bought).

Special Equipment List:  whisk; 2-cup food storage container w/tight fitting lid & pourer top.

Cook's Note: If you were a mother in the 80's, or if you were a kid in the 80's, you likely know all about this salad.  It showed up everywhere: birthday party buffets, weekend sleepovers, support-the-team sports benefits, potluck school functions, Summer pool parties, neighborhood block parties,  etc. There was never a doubt it would be served, and, everyone had a recipe.  Try my version of the now retro ~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~. It's taco salad fun.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)