Kitchen Encounters

~What is Corned Beef & Corned Beef Brisket Exactly~

I cook corned beef regularly -- three-four times a year.  It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar.  I always buy two and I always cook two.  After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves.  When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing.  It is amazing.

My brown-sugar-crusted corned beef sandwiches served on my homemade bread machine caraway-seeded rye bread have, literally, been described by many as "the best corned beef sandwich you'll ever eat".  That said, I typically don't serve them Rueben-style (with the 'kraut).  We two prefer to eat ours made grilled-cheese-style with a big scoop of Russian- or Thousand Islands-dressed potato salad or cole slaw to the side.  What's not to love.

What does "corned" mean & what is a corned beef brisket? 

A bit about corned beef:  Corned beef is beef brisket that has been brine-cured in a solution of salt and water typically used for pickling or preserving food.  Brisket is the cut of beef taken from the breast section under the first five ribs.  It is sold without the bone and divided into two sections.  The flat-cut has minimal fat and is more expensive than the more flavorful point-cut. 

Brisket requires long, slow cooking and is best when braised.  The term "corned" comes from the English use of the verb "corn", meaning: a process in which small particles, such as grains of salt have been added to liquid.  Two types of corned beef are available and depend upon the butcher and/or the region.  Old-fashioned corned beef is grayish-pink in color and very salty.  New-style, the kind that is vacuum-sealed that most of us purchase, has less salt and is a bright rosy red.

Try my ~ Cheesy Corned-Beef on Rye Rueben Casserole too~:

Along w/my ~ Lazy Lady's Homemade Corned Beef Hash ~:

And, ~ My New-England-Style Corned Beef & Cabbage ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ What are Bread-&-Butter or Sweet-'n-Sour Pickles ~

Bread-and-butter pickles also known as sweet-and-sour pickles are on the sweet end of the pickle spectrum, but not quite as sweet as sweet pickles, and, decidedly different than the sharp bite of dill pickles.  They're typically crinkle-cut sliced, which makes them ideal for topping hamburgers and a variety of sandwiches.  I often serve them as a side-dish, and, occasionally, dice them to add to salads or mince them to add to relishes.  Interestingly enough, my family never made homemade bread and butter pickles.  There was no need.  We lived in Eastern Pennsylvania, the land of the Pennsylvania Deutsch (the German-speaking people who immigrated to PA and surrounding areas, along with their many, many, pickle recipes).  It was wonderful.

In the tradition of Pennsylvania Dutch cooking, the Wos-Wit brand has been canning delicious relishes, dressings, preserves and various garden vegetables. Beginning in the 1940's, as a small farm producing Pennsylvania Dutch products by canning the excessive vegetable bounty, the Pennsylvania Dutch label "WOS-WIT" ("what do you want") has a rich and extensive history. Originally owned by John and Dorothy Kresge, in 1983 the business was sold to Paul Zukovich, a long time farmer who now operates the canning facility on his 80 acre farm: Grouse Hunt Farms. His family continues to use all of the Kresge's original recipes. 

Wos-Wit Bread & Butter Pickles contain all the traditional ingredients and no artificial preservatives:  sliced cucumbers, vinegar, sugar, onions, red peppers, salt, tumeric and spices.

Try my ~ Quick & Easy Bread & Butter Refrigerator Pickles ~:

And, my ~Homemade Bread & Butter Pickle Hot Dog Relish ~:

Plus ~ The Difference between Pickling & Quick Pickling ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~All About the All-American Cheeseburger in Paradise~

A cheeseburger, eaten anywhere in the good old USA -- each one a cheeseburger in paradise. It's become the quintessential American food.  There are two claims* as to who slapped that first slice of processed American cheese on the lonely hamburger, but, we can all agree it was the best marriage of food since sliced white bread married peanut butter and jelly.  And, we've come a long way baby -- nowadays the cheeseburger is eaten in fast food chains, fine-dining restaurants and all points in between.  Cheeseburgers are for pick-up, delivery, drive-thru, eat-in, eat-out, eat-alone or invite-some-friends from sea to shining sea.  They're kind of patriotic.

*Most historians credit the all-American cheeseburger to Lionel Sternberger, a 16-year-old fry-cook from Pasadena, CA, who, in kindness, placed a piece of American cheese on a sizzling hamburger at the request of a hungry, homeless man.  This occurred in his father's sandwich shop, the Rite Spot, in 1924 or 1926.  He named his new menu item the "cheese hamburger", and some claim this small technicality disqualifies Lionel from having invented the cheeseburger.  (Some things never change.)  The first sandwich to actually be called a "cheeseburger" was at a restaurant in Louisville, KY, called Kaelin's, in 1934.  Charles Kaelin claims he wanted to add some a tang to a hamburger, so he topped it with a slice of cheese.

Over the years, the American 'burger & cheeseburger went global.

Nowadays hamburgers and cheeseburgers can be found in almost every corner of our planet. That said, depending on your destination, you shouldn't be surprised to find the traditional ground beef replaced with other meats, poultry, grains and/or vegetables -- to satisfy the dietary restrictions and taste preferences of that culture.  For the same reasons, toppings, condiments and cheese choices will be different too.

Try my ~ All-American All-Purpose Hamburger Seasoning ~:

And ~ My Perfectly-Steasoned 16-Min. Broiled Cheeseburger ~:

Or, ~ For the Love of 'Burgers, the Smashed Cheeseburger ~:

And, ~ The Juicy-Lucy Cheese-Stuffed 'Burger ~:

Or, ~ The McDonald's-Style Big Mac Cheeseburger Salad ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~All About Chinese Hotpot & Japanese Shabu Shabu~

From my American foodie's vantage point, I found hot pot and shabu shabu to be more alike than different.  A literal hot pot of mild- to spicily-seasoned, simmering, meat- or vegetable-based broth is placed in the center of the communal table. Depending on the country and region of the country, an array of thinly-sliced meats, vegetables, dumplings or noodles and dipping sauces are positioned around the pot.  Via a pair of chop sticks, each person picks up and cooks their food by gently bathing it in the simmering broth.  The words "shabu shabu"  mean "swish swish", and, double-dipping (using the same pair of chopsticks to cook and eat) is common practice.

What are the differences between the two?  The obvious one is the flavor profile.  Hot pot is full of Chinese flavors and shabu shabu is full of seasonings common to Japan.  That said, I found the actual dining experience to be the biggest difference.  In China, hot pot was a casual, inexpensive, family-style meal.  In Japan, shabu shabu was a dress-up, expensive, special-occasion feast.  While I adored the spicy, slightly-chewy Szechuan beef version in China, the more subtle, melt-in-my-mouth kobe beef version in Japan absolutely blew me away.

Don't have a fancy hot pot?  A fondue pot or electric skillet will do.

While I love my copper hot pot, nowadays, it's mostly a showy conversation piece in my kitchen.

It's a pretty prop to have on-hand to explain the ancient-Asian history behind this modern-day now-retro method of cooking, which is more-often-than-not singularly associated with the famous French and Swiss cheese fondue.  That said, when I'm serving any type of fondue (savory meat, poultry or seafood, creamy cheese or sweet chocolate), or throwing a fondue party, like everyone else in America today, I use my much easier-to-clean sterno-driven pots.  I have a few small electric fondue pots too, which come in handy for all sorts of other culinary purposes (like keeping sauces and gravies at the perfect temperature).

There's more than one way to cook a very-thinly-sliced steak to perfection and "a la" ("in the style of") Chinese "hot pot" or Japanese "shabu shabu" ("Asian fondue") is a method that doesn't occur to most American cooks.  It wouldn't have occurred to me either if I hadn't eaten hot pot in China and shabu shabu in Japan.  Joe and I enjoyed both of these encounters so much, he arranged to have a copper hot pot shipped from China to my American Happy Valley kitchen.

In the case of the following crowd-pleasing recipe, which technically is a type of hot pot, shabu shabu or fondue, I prefer to use my electric skillet, which controls the heat perfectly.  Why?  My family or guests won't be cooking their own food.  I'm cooking the steak all at once, for a mere 1-1 1/2 minutes, then heaping it onto some soft, slider-sized dinner rolls to serve to them.

Try my ~ Asian Hot-Pot-Style Steak Sliders w/Broccoli Slaw ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Four Fab Recipes Using Lipton Onion Soup Mix ~

It's said to have been created by an unknown French cook in Los Angeles in 1954 and was intended to mimic the taste of French onion soup.  The recipe became such a popular addition to the fare served in martini-drinking social circles, it got printed in a local newspaper.  Shortly after, in 1955, the Lipton company promoted it on the TV show "Arthur Godfry's Talent Scouts", touting it as "Lipton California Dip", and followed that up with ad campaigns in supermarkets and on television.  In 1959, the recipe was added to the Lipton instant onion soup package, where it remains today.  By the 1960's, the name transitioned to "French onion dip", as it remains today.

Try ~ Mel's Amped-Up Ultimate French Onion Dip ~: 

And my ~ Pan-Seared French-Onion Burgers w/Dijonaisse ~:

Or my ~ Kid's Stuff Souper Fix-Quick Bowling-Night Meatloaf ~:

And ~ Would you Like Onion-Laced Steak Fries with That? ~:

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

(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ The Lipton 1954 Classic French Onion Dip Recipe ~

Lipton's Classic French Onion Dip.  It's made from one packet of Lipton's boxed French Onion Soup Mix stirred into one 16-ounce container of sour cream   This beloved all-American flavor-infused concoction is meant as a dip for potato chips and vegetables -- it deserves to be served with a sense of pride.  The packed contains a mix of dehydrated onion, onion powder and other herbs and seasonings, which can be used to flavor burgers, meatloaf and roasted potatoes too.

From California Dip in 1954 to French Onion Dip in 1960 -- Lipton cornered the market on it. 

It's said to have been created by an unknown French cook in Los Angeles in 1954 and was intended to mimic the taste of French onion soup.  The recipe became such a popular addition to the fare served in martini-drinking social circles, it got printed in a local newspaper.  Shortly after, in 1955, the Lipton company promoted it on the TV show "Arthur Godfry's Talent Scouts", touting it as "Lipton California Dip", and followed that up with ad campaigns in supermarkets and on television.  In 1959, the recipe was added to the Lipton instant onion soup package, where it remains today.  By the 1960's, the name transitioned to "French onion dip", as it remains today.

Note:  Mayonnaise may be substituted for the sour cream in order to turn the dip into a tangy sandwich spread, but, for the love of mankind, please do not add cream cheese to this dip.

Try ~ Mel's Amped-Up Ultimate French Onion Dip ~: 

And my ~ Pan-Seared French-Onion Burgers w/Dijonaisse ~:

Or my ~ Kid's Stuff Souper Fix-Quick Bowling-Night Meatloaf ~:

And ~ Would you Like Onion-Laced Steak Fries with That? ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ How to Make Crème Fraîche w/Whole Buttermilk ~

Crème fraîche, pronounced fresh and meaning fresh cream -- it's delightful.  In technical terms, it's a French-invented soured cream containing 30%-40% butterfat and a pH of about 4.5.  While its name is French, soured creams are common in most of Eastern and Northern Europe.  Similar to sour cream, which contains about 15%-20% butterfat, it's soured with bacterial culture found in buttermilk.  In cooking it's preferred over sour cream because its higher fat content prevents "breaking" or becoming unstable when stirred into sauces or soups.  Because crème fraîche is less tangy than sour cream, it can be sweetened with powdered sugar and flavored with vanilla and ladled over desserts or fresh fruit -- it can be whipped to soft peaks as well.

Crème fraîche is seriously, astonishingly easy to make.  

Simply stir a bit of buttermilk into some heavy cream and let it sit at room temperature until it thickens, which takes 12-24 hours.  The standard ratio is 1:16, or 1 tablespoon buttermilk: 1 cup heavy cream.  Within reason, the ratio can be adjusted too.  For example:  If you want to hasten the thickening process or desire a more drizzly consistency (similar to Mexican-style crema), just add an extra tablespoon of buttermilk.  Every time the discussion of crème fraîche arises, someone always asks, "won't the cream spoil if left at room temperature?"  Worry not.  The good bacteria in the buttermilk multiplies and overtakes the bad bacteria which prevents that from happening.  That's why is why I prefer whole buttermilk to lowfat to make crème fraîche.

3  cups heavy or whipping cream

3-6  tablespoons whole buttermilk

In a 2-quart saucepan, stir cream and buttermilk.  Over low heat, stirring constantly, heat to 85°F.  Remove from heat, partially cover and set aside at room temp 12-24 hours. Gently stir, cover and refrigerate for up to 10 days.  At any time during the 10 days, crème fraîche or leftover crème fraîche can be used in place of whole buttermilk to start a "fresh" supply.

Simply, scrumptious & a delightful treat: 

How to Make Crème Fraîche w/Whole Buttermilk:  Recipe yields 3-3 1/2 cups old-fashioned buttermilk and 3 cups crème fraîche.

Special Equipment List:  2-quart saucepan w/lid; instant-read thermometer

Cook's Note:  Another product that many folks don't know about and fits into this discussion, which is perfect for cooks who use so little buttermilk that all they need is an occasional cup to bake or cook with is: ~ Buttermilk Powder:  What it is & How to Use It ~.  It a great product to keep on hand in your pantry.

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ How to Steam Fragrant Rices in the Rice Steamer ~

My electric rice steamer is one of my most used countertop appliances -- it's one of the best investments I ever made, and, it's something I just can't fathom living without.  I bought it because I cook a lot of fragrant rice, specifically basmati and jasmine rice.  Electric rice steamers come in all different sizes, and, depending on which one you choose, range in price from $25 - $125. They all operate basically the same way, and, they all make cooking rice foolproof.

Jasmine rice is a polished, long-grain silky, white rice known for its fragrance, aroma and scent. It was named after the sweet-smelling jasmine flower of Southeast Asia, and, as jasmine rice cooks, it releases its perfumy scent.  When properly cooked it is soft, white and fluffy.  Its very distinctive flavor complements all Asian fare in particular.  Basmati rice, which is also a fragrant, long-grain white rice, is aged before being sold and has a delicious, nutty flavor.  When properly cooked, it too is soft, white and fluffy.  While both rices cook the same (using less water than conventional long-grain white rice) to produce fluffy, slightly-chewy grains, I personally do not use the two rices interchangeably.  I prefer to use jasmine rice exclusively when I am serving Asian fare, and basmati rice exclusively when I am serving Indian or Middle Eastern fare. 

When I need cooked basmati or jasmine rice for any reason, I use my electric rice steamer exclusively. Simply add the rice, add the water, close the lid and turn it on.  In about the same time it takes to cook long-grain white rice standing at the stovetop, this miracle machine does all the work.  It's completely foolproof -- as long as you read the instructions and follow them. There's more: ~ Steaming Fresh Broccoli or Cauliflower in a Rice Steamer ~, is just as easy.  And, if you find cooking rice the traditional way (on the stovetop) hard to do, it can be cooked in a rice steamer too, making a rice steamer the appliance for you.  Trust me on these points.

Prior to cooking, fragrant rice should be rinsed under cold water.  Place it in a colander and while the water is running, move it around with your fingertips until the water running through it comes out clear.  Set the colander aside and let it drain a bit, about 5-10 minutes, before cooking:

2  cups uncooked jasmine or basmati rice, rinsed and drained as explained above

~ Step 1.  Using the cup/measure from an electric rice steamer, place 2 cups of rinsed, uncooked jasmine rice in the steamer.  Using the same cup/measure, add an equal amount of water, or a 1-to-1 ratio of rice-to-water, + 1/4 cup water.  Briefly stir the rice, close the lid and turn the steamer on.  Do not uncover or stir during the steaming process.  When the steamer turns itself off or signals that it is done, the rice is done. Promptly unplug the machine.*

*Note:  If the machine is not unplugged, it will keep the rice warm for several hours.  While this is convenient, I find that if left on warm for too long a time, the rice tends to get sticky.

~ Step 2.  Uncover/open the lid of the steamer and fluff, meaning:  rake through the rice with a fork to separate the grains.

~ Step 3.  Plate or transfer to a serving bowl as serve immediately. 

Try my ~ Grilling & Chilling Rice-is-Nice Salad ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ History of Classic Italian-American Clams Casino ~

Clams casino is considered a classic Italian-American dish. Interestingly, clams casino is also considered a clams "on the halfshell" dish, and, the name has little to do with the gaming industry per se, although every casino restaurant or restaurant in the vicinity of a casino seems to have their variation of the dish on their menu.  Let's me put it this way, I've never been to a casino restaurant that didn't have it on the menu.  Clams casino, which means "big mess" in Italian, is a basic concoction of clams, bacon, butter, and breadcrumbs that work spectacularly together. Onion, garlic and bell peppers are common additions along with various herbs and seasonings.

It's a classic all-American dish with its roots in New England:

According to legend the recipe was developed in 1917 by Julius Keller, the maître d'hôtel of the Little Casino in Narragansett, Rhode Island, for a Mrs. Paran Stevens, who wanted to treat her guests to a special appetizer.  The dish was named "Casino" after the hotel and quickly became a signature appetizer throughout New England, then throughout the United States, including New Orleans, where oysters are substituted for clams.  It's worth mention that in the early decades of the last century, if a restaurant wanted to be well-known, they came up with a signature dish that involved the baking of shellfish, often with the meat taken out of the shell, prepared with a sauce, then returned to and served in the shell.  This dish became extremely popular with Italian-Americans, and to this day, has a spot on just about every trattoria menu.

Try my ~ Classier Classic Clams (on the half shell) Casino ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2o22O 

~ Clam Sizing, Buying, Burping and Perfect Steaming ~

Steamed clams are one of my favorite Summertime treats.  It's not unusual for us to pick up a few dozen, meaning three-four dozen.  We mostly enjoy them as a quick pre-dinner snack, but, we've been known to make an entire meal out of them too.  We simply sit around and fork-shuck 'em out of their open shells while they're plump and steaming -- as soon as they emerge from the liquid. One-at-a-time, each morsel gets dipped in some melted garlic-tarragon butter before eating. 

Clams come in many sizes, from quite large to quite small:

The enjoyment of clams was an early passion predating America and even the European exploration of North America.  The Algonquin word for clams, “poquauhok”, eventually morphed into “quahog”, a now common term for hard clams.  Clams were so common in the New World that in 1641 the New Netherland Colony (the first Dutch colony to settle in North America) passed an ordinance stating that polished clam shells, strung as beads or belts and used by the surrounding local tribes as wampum (currency/money), would also serve as money in the colony.

Clams are found all along the eastern seaboard from Canada to Florida.  They are all the same species, they just vary in sizes.  There are no official regulations pertaining to how big a clam has to be to be labeled, but, because they are such slow growers (it takes 2-3 years for a clam to reach littleneck size and large chowder clams can be 30-40 years old), there are rules prohibiting harvesting of clams that are too small (less than 1" at the hinge).  Purchase what's available or what suits your purposes best.  My favorites are cherrystone (3"-4") and topneck (2"-3".

To soak & burp clams (to purge them of gritty sand):

Soaking clams in cold water helps them burp out or purge the sand.   All clams, which live on the ocean floor, contain sand.  It's caused by their constant siphoning the sandy ocean water through their shells. One of the least appetizing foodie experiences is to eat a forkful of perfectly-cooked clams and end up with grit in your teeth -- a clear sign that the cook or chef didn't burp or purge the clams.  Its an easy process but requires a couple of hours, so include that in your game plan (or do it the day before). 

Gently tap each uncooked clam whose shell is open against your countertop. It should close immediately upon tapping. If it does not, it's dead and should be discarded.  Rinse the clams under cold running water and use a stiff brush to scrub the shells of dirt or grit.  Place the clams in a large bowl and cover with a mixture of 1 gallon of water + 1/4 cup sea salt per 2 pounds of clams.  Let soak for 30-45 minutes, then remove the clams individually and place in a colander. Discard the water in the bowl, replace with a fresh water and salt mixture, then return the clams to soak for another 30-45 minutes. Repeat process another 2-3 times, until water is clear of sand. 

To perfectly-steam the clams -- my easy-peasy method:

The shells on clams should be closed when you buy them, or, they should close when tapped (as explained above).  A clam that will not close when prodded is a dead clam.  Throw it away.  Fiction:  A clam that doesn't open during the cooking process is a dead clam. Fact:  A clam that doesn't open during the cooking process is a live clam that needs to be cooked longer.  I've got 48 live topneck clams which have been purged as directed above -- that works out to be a generous 2-cups of shucked clams -- enough for two to four servings.  Feel free to change the amount to suit your purposes.  

I am giving them a basic steam in plain water today,  until each one opens up wide.  I like to use my electric skillet for this task because it controls the heat perfectly, and, it has a glass lid which acts as a window -- allowing me to remove each clam the moment it opens up, so it doesn't overcook.  I do this in two batches of 24 clams each so as not to overcrowd the skillet.

~Step 1.  Place 1 quart water in bottom of electric skillet and insert the rack.  Close the lid and adjust the heat to high (400° on this skillet).  In the meantime, drain and discard the water from the bowl of clams.  When the water in the skillet is boiling, open the lid and place 24 clams on the rack.  Close the lid and steam clams until each one pops open. Opening and closing the lid on the skillet as you work, use a pair of tongs to remove the steamed clams as they open, transferring them to a plate or a bowl to cool.  Repeat this process with the second 24 clams, adding 1-2 cups more water to the skillet to make up for what evaporated.  When cool enough to handle, pluck the clams from their shells and place in a bowl.  You will have 2+ cups.

Try my ~ Classic Clams (Clams on the Halfshell) Casino ~:

And my ~ Butter me Up Capellini a la Clams Casino ~:

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)