Cookin' with Carol on KRBC 9 & KACB 3 - September 2000
Labor Day Cooking
A "Texas-Sized" grilled portobello mushroom with a gourmet twist; colorful ingredients to dress it up! The whole thing is served up on a new "Texas Taste," a Mrs Baird's Potato Bun. This is sure to be a crowd pleaser at your Labor Day Celebration! And for a quick sandwich idea, try a "Yellow Submarine" using Mrs Baird's Potato Coneys.
Grilled Portobello Mushroom Burger
Serves 4
4 portobello mushrooms
1/4 cup Italian dressing
4 leaves of lettuce
4 Mrs Baird's Potato Buns (potato hamburger buns)
4 slices mozzarella cheese
1/2 cup roasted red bell pepper slices
1 yellow tomato, sliced
Using a sharp knife, make a few cuts, 1/4-inch deep (not all the way through), into the top of each portobello mushroom cap. Using a pastry brush, brush the tops and undersides of mushrooms with balsamic vinaigrette. Let marinate at room temperature for 10-15 minutes, or cover and refrigerate for up to 4 hours. Grill mushrooms over medium-high heat for 3-5 minutes on each side, until mushrooms are tender. To assemble each portobello burger, place a leaf of lettuce on the bottom half of a hamburger bun. Top the lettuce with a slice of cheese and a grilled portobello mushroom. Arrange roasted bell pepper slices and yellow tomato slices over the mushroom. Complete with top of potato bun. Repeat with remaining ingredients. You can also add any popular hamburger condiments, such as ketchup, mustard, pickles, etc.) Serve and enjoy!
Notes: For a double meaty delight, top a grilled hamburger with a grilled portobello mushroom.
Yellow Submarine Sandwich
Layer smoked turkey deli meat, longhorn style colby/Monterey jack cheese slices,
gourmet mixed lettuce or shredded carrots, broccoli slaw, cherry tomatoes, sugar
snap peas (or snow peas), red or orange bell pepper slices on Mrs Baird's Potato
Coneys (potato hot dog buns). Top with honey mustard.
(Air Date: September 1, 2000)
Entertaining... Aussie Style!
We'll have a taste of an elegant Australian Dinner menu, complete with dainty finger sandwiches for an appetizer. We'll move on for a main course of succulent grilled lobster tail and round off the dinner with peach melba for dessert!
Australian Orange-Apricot Cream Appetizer
Serves 16
16 slices Mrs Baird's Potato Bread
1 (8-ounce) package cream cheese (you can use reduced-fat or fat-free cream cheese), softened
1/4 cup apricot preserves
1 teaspoon orange zest (grated orange peel)
1 English cucumber, sliced into 64 slices
1/2 cup alfalfa sprouts
Flatten bread slices with a rolling pin. Cut circles or other shapes
out of flattened bread slices with cookie cutters (about 4 circles per slice of
bread). Round shapes work well, but you can be creative! Place shapes on an ungreased baking sheet and bake in a preheated 350°F oven for 10 minutes, until
toasted. Cool and reserve in an airtight container. In a medium bowl and using an electric hand mixer on medium speed, beat
cream cheese with apricot preserves and orange zest for 1-2 minutes, until mixture is
smooth and creamy. Arrange toasted bread shapes on a large platter and place a slice of
cucumber on top of each bread. Using a spoon or very small ice cream-type scoop, place a small scoop of the cream cheese mixture on
each cucumber. Top each with a few sprigs of alfalfa sprouts. Serve immediately.
Grilled Lobster Tail on the Barbie
Serves 4
2 cloves garlic, chopped
1 teaspoon coriander seeds
1 teaspoon chopped fresh ginger
1/8 teaspoon turmeric
1/8 teaspoon black pepper
4 whole lobster tails (about 4 ounces each)
1/2 cup dry white wine
Place garlic, coriander, ginger, turmeric, and black pepper in a mortar and using the pestle, crush the spices until the mixture forms a paste; reserve. Using a sharp knife and kitchen scissors (to cut through the tough shell), cut the lobster tails in half lengthwise.
Rub the reserved spice paste over the cut surfaces of the lobster tails. Place tails, cut-side-up, on a tray, cover with plastic wrap, and let sit at room temperature for 10 minutes (or up to 4 hours in the refrigerator). Preheat grill on medium-high heat. To grill lobster tails, first spray the cut sides lightly with vegetable oil spray. Place the tails, cut-side-down, on the grill
(see note below). Grill for 5 minutes over medium-high heat. Turn tails over and sprinkle the surface with white wine. Close the lid (on an outdoor grill) or cover (a stove-top grill) with a lid or foil and cook for an additional 5 minutes, or until lobster meat is opaque. Serve warm or chilled.
Notes: When using an outdoor grill, it is highly recommended to use a special "seafood grilling" tool designed to sit on the grill grating. It is shaped somewhat like a baking pan (which prevents seafood from falling through large grill grates), but has small holes in it to allow heat to come through. An indoor grill pan (designed for stove-top use) works very well when grilling seafood. (Have a lid that will fit a stove-top grill handy for this recipe---it need not fit perfectly. Substitute foil if a lid is not available.)
Peach Melba
The simple artistry of this classic dish originally created by French chef Escoffier for Australian opera singer Dame Nellie Melba speaks (or sings!) volumes. Involve your family when making this recipe, and don't forget to mix in plenty of standing ovations for their success!
Serves 4
1 cup frozen raspberries, thawed
1/4 cup apricot nectar
2 teaspoon sugar
2 cups French vanilla ice cream
4 canned peach halves
4 chocolate wafer cookies
4 sprigs fresh mint
Purée thawed raspberries (with any accumulated juices) in a food processor or blender for 15-20 seconds. Using a rubber spatula, press this mixture through a fine mesh sieve to remove any seeds. (Discard seeds.) Add apricot nectar and sugar to strained raspberries and stir to combine; reserve. To assemble the dish, place a scoop (1/2 cup per serving) of French vanilla ice cream in a martini glass or pretty dessert dish. Place a peach half, cut side down on top of the ice cream. Spoon some of the raspberry sauce over the peach. Garnish with a chocolate wafer cookie and a sprig of fresh mint. Repeat with remaining ingredients and serve to delighted guests.
(Air Date: September 8, 2000)
Aussie Brekkie
We'll learn about a traditional Australian brekkie (breakfast, that is), and have a taste test of the "Australian Classic"... Vegemite!
A fry pan with bacon, eggs, and sausages is a popular breakfast in America, and it is in Australia as well, but also toss in a few halved Roma-style tomatoes to make it a true Aussie brekkie.
VEGEMITE IS AVAILABLE IN THE U.S.
If you are interested in ordering Vegemite (a dark, salty, concentrated yeast extract, rich in B complex vitamins---very popular in Australia where it is spread very thinly on toast for "brekkie" or snacking), please call 760-731-3317. Note: 3 (8.3 oz.) jars is just under US$20 (includes shipping).
(Air Date: September 15, 2000)
Australian Jaffle Sandwich
Serves 4
8 slices Mrs Baird's 100% whole-wheat or buttermilk wheat bread
Butter (to spread on bread)
4 slices deli meat (ham, turkey, etc.)
4 slices Muenster cheese
Butter slices of bread on one side. Place one slice, buttered-side-down, on each
cooking surface area on a preheated electric sandwich maker (or a flat griddle
or skillet that has been preheated on medium heat on the
stove). Layer a slice of deli meat and Muenster cheese (or your favorite meats
and cheeses) on top of the bread. Place another slice of bread on top of the
filling (buttered-side-up) and cook, following manufacturer's
directions for electric sandwich makers (or if using a flat griddle on the
stove, for 2 minutes on each side), until bread is toasted. (For the stove
method, you can place a heat-proof plate on top of the sandwich and place a
weight, such as a soup can, on top to press and concentrate the texture of the
sandwich.) Serve hot with your choice of condiments.
Australian Meat Pie
Serves 4
Meat pie is another traditional Australian favorite. It is the main component
in a pie floater---a meat pie "floating" on a layer of green pea soup
and topped with tomato sauce (ketchup). I must say, this is a tasty clash of
comfort foods! It is very easy to make at home, but if you want the original,
your best bet is at The Great Balfours South Australian Pie Cart in
Adelaide, South Australia. They serve meat pies just about anyway you want 'em!
2 teaspoons vegetable oil
1 pound ground beef (ground round preferred)
1/2 onion, finely chopped
2 cups beef broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons all-purpose flour
1 unbaked pie crust
1 sheet puff pastry, 1/8" thick
1 egg, beaten
Heat a medium skillet on medium-high heat. Add oil and swirl to coat the bottom
of pan. Add ground beef and cook, stirring occasionally, until meat is browned,
about 6-8 minutes. Add onion and cook for 2-3 minutes, stirring occasionally.
Add beef broth, ketchup, Worcestershire sauce, salt, and black pepper. Cover and
cook on medium-low for 15-20 minutes, until meat is tender. Mix flour with 1/4
cup cold water. Add flour mixture to meat mixture and cook on medium-high for
3-5 minutes, until mixture is thick and bubbly; reserve. Preheat oven to 425°
F. Using a rolling pin, roll out and divide pie crust pastry to fit four 5-inch
pie tins. Place pastry crusts into pie tins. Spoon meat mixture evenly into pie
crusts. Divide and cut puff pastry to fit the top of the pies. Brush the edges
of the pie crusts with water and place the puff pastries on top. Cut a few slits
into the top of each pie to let steam escape. Brush the tops of the pies with
beaten egg. Place pies on a baking sheet and bake for 10 minutes. Reduce oven
temperature to 350° F and bake for an additional 30 minutes, or until pie tops
are golden brown. Cool slightly before eating and use caution while eating,
filling can be hot!
Anzac Biscuits
Makes 2 dozen cookies
1 cup flour
1 cup quick-cooking oats
3/4 cup shredded coconut
1/2 cup sugar
1/2 tsp. baking powder
1/2 cup butter
2 tablespoons honey
1 teaspoon baking soda mixed with 2 tablespoons boiling water
Preheat oven to 375° F. Combine flour, oats, coconut, sugar, and baking powder in a medium bowl, stirring with a sturdy spoon. Melt butter in a small skillet or saucepan. Stir in the honey. Add baking soda/boiling water mixture to the butter/honey mixture and stir. When mixture is foamy, pour it into the dry mixture and stir until dough is completely moistened. Drop tablespoon-size pieces of dough onto a lightly vegetable-oil-sprayed baking sheet 2 inches apart. (Depending on the size of the baking sheet, roughly 9-12 cookies at a time.) Bake for 9-10 minutes, or until cookies are golden in color.
Notes: Cookies are called biscuits in Australia.
(Air Date: September 22, 2000)
Aussie Cuisine
Celebrate the Olympics with an "Authentic Australian"-style cookout! We'll sample an herb-rubbed beef tenderloin sandwich... plus a lesson on foods from the Outback!
Herbed-Beef Tenderloin on the Barbie
Serves 4
1/2 cup mayonnaise
2 teaspoons prepared horseradish
2 teaspoons dried rosemary
4 (1/4-pound) beef tenderloin steaks
Salt & pepper to taste
4 Mrs Baird's Potato Rolls, split in half for sandwiches
In a small bowl, mix mayonnaise with horseradish; reserve. Sprinkle dried rosemary evenly over both sides of beef tenderloin steaks. Season with salt and pepper to taste. Grill steaks for 3-5 minutes per side over medium-high heat, until steaks reach desired doneness. Serve grilled steaks between split Mrs Baird's Potato Rolls and top with reserved horseradish-mayonnaise.
Salmon in Paperbark
Serves 4
1 sheet paperbark
1 pound fresh salmon fillet
6 - 8 sprigs fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Soak paperbark in water to cover for 5 minutes. Preheat oven to 400° F. Drain water from paperbark. Lay paperbark flat on a jellyroll pan. Place salmon fillet, skin-side-down, over paperbark. Arrange thyme sprigs across top of fillet and sprinkle with salt and pepper. Fold ends and sides of paperbark into the center to completely cover fillet. Place folded side down on jellyroll pan and bake for 25 minutes, or until salmon is cooked through the center (flakes with a fork). To serve, unwrap paperbark from salmon and divide into serving portions. Serve warm or chilled.
Notes: If desired, serve salmon with a Lemon-Yogurt Sauce: Combine 1 cup plain yogurt, 1 teaspoon lemon zest, and 1 teaspoon sugar.
Paperbark is the actual bark of a Melaleuca tree, indigenous to Australia. This method of cooking---the bark is used as a wrap for the fish, which is then tossed on the fire---comes from the Aboriginal people of the Australian Outback who learned thousands of years ago how to utilize the available ingredients of the land. The paperbark imparts a delicate flavor into the fish and serves as a perfect baking wrap. Aluminum foil can substitute (baked at 450° F), but of course, will not add additional flavor.
Australian paperbark can be mail-ordered from Bush Tucker Supply Australia through the internet at http://www.bushtucker.com.au (From the main page site index, select "Product List/Glossary", then scroll down to "Other" for the paperbark description. If ordering, tell them Cookin' with Carol from Texas sent you!)
Lamingtons
Makes 16
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup boiling water
2 tablespoons melted butter
2 tablespoons honey
1 poundcake, cut into sixteen 1 1/2"- 2" cubes
2 cups shredded coconut
Sift powdered sugar and cocoa powder into a medium bowl. Add water, butter, and honey. Stir to combine. Dip cake cubes, one-at-a-time, into the chocolate mixture (a fondue fork works well for this). Allow excess chocolate to drip back into the bowl. Roll the chocolate-coated cake cubes in shredded coconut. Place on waxed paper to cool and set for at least 30 minutes. Store lamingtons in the refrigerator.
Notes: These chocolate-and-coconut-coated pound cake cubes are absolutely scrumptious! They are wonderful for snacking with tea or coffee, or serve them as dessert. This recipe originated around the turn of the 20th century and was named in honor of the wife of the governor of Queensland.
(Air Date: September 29, 2000)
For more information about Mrs Baird's Potato Bread, Mrs Baird's Potato Buns, and Mrs Baird's Potato Coneys, please visit the Mrs Baird's Bakeries website at: