Oft Told Tales - My Recipe Rotation - Halloween Food Stories

I thought this would be a good time to revisit those foods that are historically linked to Halloween. The recipes being featured today are from Ireland and they each have a unique association the holiday. We'll visit other countries next week.

Soul Cakes

"Witches, ghosts, and goblins. Stealing down the street, knock on every door way, trick or treat!" The treat nowadays is candy, but the practice of dressing in costumes and going door to door for sweets dates back to the Middle Ages when the poor went begging for soul cakes. The cakes, which are actually cookies, were made for All Souls' Day. The devout mixed a measure of superstition with a dose of religion and believed that each cookie represented a soul that would be freed from Purgatory when the cookie was eaten. The cookies, called souls, were etched with crosses that clearly identified them as Alms for the dead and there was an expectation that a prayer would be said each time a cookie was eaten. Over time, the practice of souling was moved to All Hollows' Eve and the Alms for the dead were replaced with candy and other sweets. The cookies are a curiosity and it is their history that makes them interesting. There are dozens of recipes for "souls", most of which make a spicy shortbread-type cookie. Actually, the cookies aren't bad when freshly baked, but they stale fast, so eat quickly and, for heaven's sake, don't forget to say your prayers. The recipe can be found here.

Barmbrack

Both Van Morrison and James Joyce mention barmbrack, a yeasted sweet bread that's traditionally served on Halloween in Ireland. The Irish sometimes called it Báirín (top) Breac (dirty or speckled). Years ago the yeast to raise the bread dough was skimmed from the top of a vat of fermenting beer, the Bairin. The dried fruit was the Breac. It is the custom in Ireland to place trinkets into the bread dough. The charms determine if luck in the coming year will be good or bad. If a pea is found, the finder will not marry. If a coin is found, good fortune and wealth can be anticipated. A small stick indicates a bad or violent marriage, a piece of cloth poverty and a ring an impending marriage. Some cakes contain all these objects and fate is determined by what's in the slice of cake you receive. For the superstitious it's not unlike a crap shoot. Like many women, I seed my bread in such a way that only good luck is bestowed on any who are at my table. The bread is not difficult to make and I'm a bit surprised that the tradition has faded in so many Irish-American families. Soda bread is still made for St.Patrick's day but there are precious few families that still make barmbrack for Halloween. I have a pointer that will make your bread exceptional. In Ireland, the raisins and currants are steeped in tea for 24 hours before baking. At Chez Mary, they bathe in Jameson's Irish Whiskey. I have the happiest raisins in the Pacific Northwest. This is a lovely sweet bread. I hope you'll try it. The recipe can be found here.

Colcannon

Colcannon, a traditional Irish dish associated with Halloween, is made with potatoes and savoy cabbage and served with a well of butter in its center. It's simple and delicious and comes with folklore that's sure to please the curious or superstitious. The tale, as told to me, concerns the fate of unmarried women who would put the first and last spoonfuls of Halloween colcannon into a stocking and hang it on their doors. Their shared belief was that the first man who walked through the door would become their husband. Immigration statistics and the birth rate, all those years ago, lead me to believe this didn't work real well. Back then, the ingredients used to make colcannon could be found in any Irish country garden. The second bit of blarney revolved around the selection of a cabbage from that garden by a blindfolded, unmarried woman. The cabbage she selected would be used to make a colcannon into which a ring was hidden. Of course, the person who found the ring would be the next to marry. I must warn you that my recipe for colcannon uses classic ingredients but techniques that my grandmother would frown upon. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It's the easiest way I know to assure crisp tender greens that aren't water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. The recipe can be found here.

                    

Midnight Sun Cookies - My Recipe Rotation - Swedish Raspberry and Almond Bars

From the kitchen of One Perfect Bite...Were these just a smidge easier to make, I'd always have these bar cookies on hand. I unabashedly love them and I want you to too. I can't embroider on my original comments, so without further ado here is what I originally had to say about them.

Those of us who love to cook amass recipes the way Midas did gold. Despite efforts to contain them, our collections grow at an alarming rate. Tucked in among them, however, you'll usually find a handful of well-worn treasures that, having stood the test of time and taste, have been granted best of class status and become family favorites. The bar cookies I'm featuring today are in that category. They were originally the creation of an unknown Swedish housewife who, using a bit of butter and sugar, managed to produce a buttery cookie so memorable that its reputation crossed an ocean and entered the kitchens of the new world where they are still enjoyed today. I first had these cookies as a child when war time rationing forced them to be made with margarine. Margarine back then was an interesting affair. It came in a block that looked like lard. Each block contained a packet of coloring that was worked into it until it was uniformly yellow. Believe it or not, the job of mixing often fell to children who vied for the task. These cookies are so good that even margarine could not spoil them, but when they are made with butter they become an unforgettable treat. The base of the cookies is a shortbread that is covered with a layer of raspberry or apricot jam. The jam is covered with a meringue and is finished with a topping of sliced almonds. The recipe for the cookies, which appears below, comes from Taste of Home magazine. I add almond extract and a bit of salt to the shortbread, but other than that I stick with the recipe, which is foolproof. These bars are a personal favorite of mine and I highly recommend them to you. I know you'll enjoy them. Here is how they are made.

Swedish Raspberry and Almond Bars...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
3/4 cup butter, softened
3/4 cup confectioners' sugar
1-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 egg whites
6 tablespoons granulated sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional confectioners' sugar

Directions:
1) Preheat oven to 350 degrees F. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13 x 9-inch baking pan.
2) Bake 18-20 minutes or until lightly browned.
3) Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds.
4) Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 2 dozen.

Cook's Note: I add 1/2 teaspoon salt and 1/4 teaspoon almond extract to the cookie base.

                    

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Very Cherry - My Recipe Rotation - Millionaire's Pie

From the kitchen of One Perfect Bite...When I first saw and skimmed the ingredients list for this pie, my response was a quite decisive, "No way!" The problem is the recipe was found by the Silver Fox who thought it looked pretty good. Now you may or may not know about his tenacity, but suffice it to say, the Fox is like a shark and once he has an idea or yen, he bites and simply will not let go. He also lurks while waiting to strike. He remembered the recipe when I was puzzling how to entertain a young visitor who was housebound for the day. Guess what we made? Now, I must admit I was really surprised at how good this pie turned out to be. It comes together easily and it's good enough to hold a spot in my permanent recipe rotation. While not at the top of the list, it's there because it is as delicious as it is different and kids of all ages love it. I probably should be ashamed of myself, but I've actually come to like the pie. Here's what I had to say about it when it was first featured on my blog.

No Matter What You've Heard... - My Recipe Rotation - Pasta Puttanesca

From the kitchen of One Perfect Bite...I hope some of you share my affliction. I have a habit of falling in love with certain dishes and making them so often that more temperate souls tire of them and pray they'll be put them to rest. I get all of that, save for the "put to rest" part. I've been making Puttanesca for better than 40 years now and have yet to tire of it. As a matter of fact, just thinking of it lightens my step. Granted, I love the heady favor of capers and olives and I have never been able to resist any form of noodle, but I think this sauce is really special. Before featuring the recipe for the first time, I did some research that dispelled a lot of notions about the origins of this Neapolitan favorite. Here is what I found and originally posted.

Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

                    

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A Rib Sticker - My Recipe Rotation - Ham and Navy Bean Soup

From the kitchen of One Perfect Bite...This soup has become a dinner fall-back on busy winter days. I love the way it looks and tastes and it's nutritious to boot. I found the recipe while looking for inexpensive dishes that could be served for meals during the week we participated in the SNAP challenge. While the recipe is written for the slow cooker, it certainly can be prepared stove-top without changing the nature of the dish. You'll find a bowl of this is, quite simply, wonderful. Here are my original thoughts about the soup.

Soup's On - My Recipe Rotation - Cheesy Buttermilk Scones

From the kitchen of One Perfect Bite...These scones regularly appear on my table in the fall and winter months. I make a lot of soup during our rainy winter season and when I don't have freshly baked bread to pair with it, I fall back on this much used, tried and true recipe, and bake these wonderful savory scones. The scones are simple to make and so gorgeous to look at that they will put calorie watchers in harm's way. The only solace that I can offer to those I've tempted is that they are worth every last calorie. Do try them! Here is what I had to say when the recipe was first posted.

Pebbles in the Pot - My Recipe Rotation - Lentil and Spinach Soup

From the kitchen of One Perfect Bite...This is a brand new entry to my permanent rotation. I first prepared it last month and it made an encore performance two weeks ago. If you like lentils, and I do realize that for many of you that is a big if, I think you'll find the recipe for this simple pantry soup to be a keeper. The soup is inexpensive to make and can be quickly prepared. It's substantial enough for a light supper and it is delicious. Here's what I had to say when it first appeared on the blog.

Now that it's cooler, I've started to think about soups and stews again. I clipped some recipes this summer and I've been waiting to to give this lentil and spinach soup a try. Well, the weather broke two days ago, and along with cooler temperatures there was a downpour that kept me housebound long enough to test the recipe for this simple pantry soup. Having made it, I think those of you who try it will like it as much as we did, and end up adding the recipe to your regular rotation. This is a simple pantry soup and chances are you already have the ingredients you need to make it on hand. Despite its lack of meat, the soup is substantial enough to serve for supper. Freshly made, this is a thick soup, but like most soups made with legumes it becomes stew-like as the lentils sit and soak up the liquid in the pot. That can be remedied by adding additional stock or water as needed. Years ago, I would never dream of serving soup for dinner, but I've relaxed my standards in retirement. These days, I add freshly made bread and a seasonal salad to the table and call it supper. I do hope you'll give this soup a try. It is jam-packed with vegetables and it is delicious. Here is how it is made.

Relish It - My Recipe Rotation - Lamb and Feta Patties

From the kitchen of One Perfect Bite...Lamb is not particularly popular in the United States. Fortunately, my family never got the memo, so lamb makes regular appearances at our table. This recipe was originally developed for Gourmet magazine, and while it took me some time to get the patties from the page to the pan, the deed was accomplished just in time for a family reunion. They were praised and analyzed and the consensus was we had a keeper on our hands. I suspect you'll love the way these patties look and I know you'll be delighted by how they taste. I appreciate them more each time I make them. I hope you give them a try. Here are my original thoughts about these patties.

Triple Play - My Recipe Rotation - Layered Mocha Cheesecake

From the kitchen of One Perfect Bite...This is a truly outstanding dessert. It is not difficult to make but it is time consuming. I would like to suggest that those of you who plan to make it for guests or special occasions, bake and freeze it well ahead of time. That way you'll feel no last minute pressure to get it done. If you like neat pieces of cheesecake, cut the cake while it is frozen and you'll have slices that are worthy of a magazine spread. I hope you try this one. Here's what I had to say when the cake was first featured.

I've been testing new recipes for Mother's Day and I've found a handful that I think are good enough to share with you. The cheesecake I'm featuring tonight is truly a keeper, but I must warn you that it is extraordinarily rich. The cake is not hard to make, but it is time consuming and, as these things go, expensive to make. That being said, if you have time and money, and weigh in between 100 to 110 pounds, you owe it to yourself to give this recipe a try. The cake is absolutely delicious. Normally, I send test recipe results down the hill to our teenage neighbors. The Silver Fox, who can put squirrels to shame when it comes to hoarding, nixed that plan and commandeered the cake for God,  country and himself. It's best not to ask about order of preference. At any rate,  he has frozen the cake, and convinced himself that it is for sustenance.  He'll be able to live for months off the girth that "sustenance"  adds to his midsection.  Calories aside, if you enjoy the coffee and chocolate combo. you'll really love this cheesecake.. Here is how it's made.

Layered Mocha Cheesecake...from the kitchen of One Perfect Bite courtesy of taste of Home Baking Cookbook

Ingredients:
Crust
1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
Filling
2 tablespoons + 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream chesse, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
Glaze
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Directions:
1) Preheat oven to 325 degrees F. Grease a 9-inch springform pan. Place it on a double thickness of heavy-duty  foil (about 18-inches square). Carefully wrap foil around pan.
2) Mix cookie crumbs and melted butter together in a small bowl.  Press crumbs onto bottom of prepared pan.
3) Mix  coffee granules, hot water and cinnamon in another small bowl. Set aside.
4) Combine cream cheese, sugar, flour and vanilla in the bowl of an electric stand mixer. Beat until smooth. Add eggs and beat on low speed just until combined.
5) Divide batter in half. Stir melted chocolate into one portion and pour over crust.  Stir coffee mixture into remaining batter and spoon it over chocolate layer.
6) Place springform pan in a large baking pan. Transfer to oven rack. Add 1-inch of hot water to larger pan. Bake for 60 to 65 minutes or until center is just set and top appears dull. Remove springform from water bath to a wire cooling rack. Carefully remove foil and let cake sit for 10 minutes. Loosen sides of cake  with a knife, but do not release spring or remove cake from pan. Let cool for  1 hour longer. Refrigerate overnight.
7) Just before serving, melt chocolate chips and butter in microwave and stir until smooth. Release sides of pan and remove ring. Spread glaze over top of cake. Decorate rim with coffee beans if desired. Yield: 16 servings.

                    

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Keep On Rolling - My Recipe Rotation - Buttermilk Yeast Rolls

From the kitchen of One Perfect Bite...I have a terrible weakness for bread and whenever I bake these rolls I have to fight off my gluttonous instincts. I think it's the color of these rolls that does me in. At any rate, my lack of self-control means I don't bake them anywhere near as often as I'd like, but I can tell you they always appear on my holiday table. If you are at all comfortable making yeast breads, you'll find these are really not difficult to do and once you taste them you'll find they are addictive. Do try them.Here is what I had to say about them when they first appeared on One Perfect Bite.

I'm starting to put together the final menu for our Easter dinner, and wherever I can, I'm baking and freezing courses ahead of time. I decided to make molasses yeast rolls, as well as these buttermilk rolls, to accompany our meal. Both rolls are delicious and just as handsome as they can be, but the buttermilk rolls have a color that makes them the sirens of the bread kingdom. Would that I could, my Easter dinner would be a salad and as many of these rolls as my poor stomach could hold. I also made and froze the soup that I'll be serving as our starter course. That means I have to be more cautious with my make-ahead preparations from this point on, because the freezer is now as crowded as Tokyo subways at rush hour. If I'm really clever and carefully stack, I can squeeze one of the cakes I plan to serve in there as well. More about that tomorrow. These rolls are simple to make and they freeze well. I use poppy seeds for sprinkling because there is an old-world quality about them that I love. If you make and freeze the rolls, bring them to room temperature, wrap them in foil, warm in a 350 degree oven for about 20 minutes and they'll be as good as new. I do hope you'll give this recipe a try. I know your friends and family will love them. Here is how the rolls are made.

Surprise Company - My Recipe Rotation - Gratineed Chicken with Mushrooms

From the kitchen of One Perfect Bite...While I can't be more specific, I have made this chicken hundreds of times since it made its way into my permanent rotation. It is one of those strange dishes whose simplicity makes it difficult to talk about at length. Julia Child had a bit more complicated version of it in The French Chef Cookbook - a compilation of recipes featured on her first TV programs. I tried her version as soon as I had the recipe in hand. Several years after that,  I stumbled on this simpler version and it has been in my permanent rotation ever since. It's hard to spoil this dish. The only caution I would share with you is a warning not to overcook the chicken. It's meant to be moist and if it becomes dry and stringy you will not speak well of me. If you are looking for a quick and reliable meal to serve to guests, as well as family, this recipe has your name on it. Here's what I had to say about it back in 2008. I had the gift of brevity back then.

That's A Wrap - My Recipe Rotation - California Chicken Wraps

From the kitchen of One Perfect Bite...This wrap made it to my permanent rotation last year. It has become my favorite light sandwich recipe. Here's what I had to say when it was first posted. It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

A Quick Kashmiri Curry - My Recipe Rotation - Balti Chicken

From the kitchen of One Perfect Bite...If you enjoy curry dishes that are not fiery hot, I think you'll like this one. Like many curries, what it lacks in appearance it picks up in flavor. Many of us came of age at a time when we were taught that curry was a premixed spice powder that could be found in the spice aisle of the supermarket. Curry is not a spice mix, it is actually a sauce whose flavor comes from a mix of individual spices that vary according to where you live in the world. This Balti curry is really easy to make and it packs a real flavor punch. You can control its heat through the judicious use of pepper flakes, so it will have appeal for all but the youngest of children. This makes a great week night meal that your family will enjoy. Mine has for years now. I first featured Balti chicken in 2008. Here is what I had to say about it back in the day.

A Personal Favorite - My Recipe Rotation - Swedish Limpa Bread

From the kitchen of One Perfect Bite...This is one of the first breads I learned to make, and I suspect the pleasant memories associated with those very early days in the kitchen explain why it holds a place in my permanent rotation. It has been my favorite bread for over 6 decades now, and while I try to replace it, I've never found an adequate substitute. When this bread was first featured on One Perfect Bite, I posted 2 recipes for it, one modern and one not so much. Although I appreciate the ease with which the no-knead version comes together, I am a traditionalist and use the original method when I make this bread for the Silver Fox and myself. I love the heady aroma of the orange and anise seeds as the bread bakes and I can't think of a bread in the world that makes a better open-faced sandwich. If you have never had Limpa bread, I urge you to give either version of this bread a try. Here is what I had to say about the bread back in 2008.

The Long and Short of It - My Recipe Rotation - Short Ribs Côtes du Rhône

From the kitchen of One Perfect Bite...This is one of my favorite recipes. It's kissing cousin is, of course, beef bourguignonne, but this luxury version produces aromas that will drive you wild. Meaty short ribs replace stew meat. The ribs, along with some vegetables and herbs, soak for a day in a full bodied, deep crimson Côtes-du-Rhône, guaranteeing they'll be happily soused when they hit the saute pan. The ribs are browned in bacon drippings, then slowly braised at a temperature low enough to melt connective tissue while still allowing the beef to retain it's shape and glorious texture. The other usual suspects associated with bourguignonne - mushrooms and pearl onions - are assembled and tossed in the mix just before serving. Did I mention bacon? It's there, too. The braising liquid is reduced by half then used to nap the ribs, mushrooms and onions which are served atop a bed of noodles. Extra sauce is passed at the table. This is like no stew you have ever had. I hope you'll try it.

Flipping Out - My Recipe Rotation - Cinnamon Raisin Pancakes

From the kitchen of One Perfect Bite...This is the most recent addition to my permanent recipe rotation. I love these pancakes and serve them often when my family visits. The Silver Fox and I have also been known to enjoy them when we're having breakfast for dinner. The batter, even with the addition of raisins, makes light and moist pancakes that are a bit out of the ordinary. However, it's the warm cinnamon syrup that makes this combo a truly dynamic duo. Strangely enough, the pancakes and syrup are easy to make. I found the recipe for them on the Food Fanatic site and I've found the recipes there to be flawless. I have, however, changed the order of execution when I prepare the recipe, and make sure I have the syrup ready to go before I mix and grill the pancakes. It makes for a stressless finale. I do hope you'll give this recipe a try. The pancakes are filling and delicious and the syrup would please even ambrosia dependent gods. Here is how the combination is made.

A Perfect Roast - My Recipe Rotation - Roast Pork with Raspberry Glaze

From the kitchen of One Perfect Bite...This roast is something that will be familiar to those who regularly join my family at the table. While it is very simple to make, it packs an enormous flavor punch. The sauce helps to form a lovely char on the surface of the meat and the raspberry and orange flavored sauce is bright, bold and bodacious. I generally serve the roast with a large salad and mustard glazed potatoes to help offset the sweetness of the glaze. It is important not to overcook pork, so have a thermometer handy to check the interior temperature of the meat. You will love this roast. Here is what I had to say when it was first featured here.

Easy Alsaetian Chicken - My Recipe Rotation - Chicken with Riesling

From the kitchen of One Perfect Bite...Try though I might, I have yet to get a decent, appealing picture of this famous Alsaetian dish. You'll have to trust me when I say its flavor far outshines its often dowdy appearance. This is one of my favorite ways to prepare chicken and I like it far more from than the more popular red wine braise of the region. Obviously, the wine and the mushrooms are what give this dish its great flavor and it is best not to stint on either. You'll want to find a reasonably dry, full-bodied Riesling. If that is not possible, use a really good dry French vermouth and work with that. I often use vermouth in cooking because we are not big drinkers and I usually do not have a half empty bottle of white wine stashed in my refrigerator. Because it is fortified vermouth lasts pretty much forever, and opened bottles of it can be kept without fear of it becoming vinegar. This is a wonderful dish that I know you will enjoy. Here are my original thoughts about the dish.

A Quick Noodle Favorite - My Recipe Rotation - Shanghai Mian

From the kitchen of One Perfect Bite...These noodles are to Shanghai what ramen is to Japan or college campuses. They are simple and soothing, but they are not as readily available as ramen in the United States. The noodles are a case of "once bitten." They really are addictive, but not all Chinese restaurants have them on the menu and if you develop a taste for them, chances are you'll have to make them for yourself. Fortunately, they are very easy to make and can be assembled with ingredients that are available in any supermarket. The noodles pack no heat, so they are great for people who do not have adventurous appetites. Here is what I had to say about them and the Chinese earthquake in 2008.

A Holiday Favorite - My Recipe Rotation - Pumpkin Panna Cotta

From the kitchen of One Perfect Bite...If you are looking for special fall dessert, I suspect your search is over. This is, unequivocally, my personal favorite holiday dessert. While it does not come together in seconds, it is easy to make, and the pumpkin and orange combination will light up your palate and deliver something different to your table. My only caution about this dessert regards the molds in which you make it. Panna Cotta is a soft set custard and it will be very difficult to remove from intricate molds. Stick with simpler custard cups and you will be fine. No special ingredients or liqueur are required and what you do need can be found in any large grocery store. I do hope you'll give this recipe a try. It gives new meaning to delicious and the orange-caramel sauce is divine. Here is what I had to say about it when it was first published.