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mocha baked alaska pie
New Media PublishingStaying home with the kids on New Year's Eve doesn't mean you can't celebrate. Food editor Kemp Minfie shares her simple, delicious, fun New Year's Eve menu that was inspired by years of being with her family...and confesses she only started to enjoy New Year's once she had kids.

Ask any parent and they'll tell you that the arrival of the first baby turns their social life upside down. Suddenly, the impromptu let's-catch-a-movie-and-dinner evening becomes a major event that requires booking a babysitter well in advance and making lists of phone numbers for any possible disaster your imagination conjures up. New Year's Eve is the worst because you need two sitters: your first choice and a second one on hold in case the first calls in sick (i.e. gets a better offer).

Even when I was single, I secretly hated New Year's Eve. Of course, I couldn't possibly stay home on that big-party evening but I hated teetering around in too-high heels developing blisters and worrying about finding a cab in New York City. Getting married didn't really solve that; we still went out and the same issues remained.

Having young children turned New Year's Eve into one of my favorite days of the year. After the raucous mayhem of Christmas with my husband's family -- three brothers, wives and kids crammed into his parents' house for five days -- New Year's Eve was a day for just the four of us to relax. We slept late, watched old movies, played board games and fueled ourselves with plenty of cocoa and popcorn. Dinner was something that puttered away on the back of the stove. Turkey chili was and still is a favorite. It had to be quite tame when the girls were young but as they got older, their tolerance for chile heat increased.

No stew was ever complete without some sort of bread. Earth-mother that I was, it had to be whole grain; cornbread was the quickest to prepare and never failed to get the most raves (especially when you add Cheddar cheese).

The best part of the day was when we all curled up on our king-size bed amidst pillows and down quilts to watch the ball drop in Times Square. So what that we could have witnessed the action in person only three miles away; being warm and cozy in front of the TV screen is my idea of comfort and joy!

After the ball dropped, we'd celebrate the first few minutes of the new year not with Champagne, but with an indulgent dessert, preferably made with ice cream. The Mocha Baked Alaska Pie, with its gooey toasted meringue, two flavors of ice cream and a chocolate cookie crust is easily made yet I could count on it to produce the wide-eyed looks of wonderment every time.

What goes around comes around. Now that our girls are in college, they're the ones out and about on New Year's Eve, coming home with blisters on their feet and tales of woe trying to find a cab. Their first stop is the freezer to see if there's any ice cream, or maybe even the remains of a Baked Alaska Pie. Some things just don't change.

See below for Kemp's menu.

Related Articles

o. See all our New Year's cocktail party menu.
o. Check out these great party punches.
o. Browse all New Year's recipes.
o. Go over to Shelterpop for a round up of glasses for toasting the New Year.
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Ancho and Chipotle Turkey Chili

A combination of dried chiles -- now readily available in the produce section of supermarkets - give this turkey chili body, heat, and a deep reddish hue. Feel free to add more chipotle if your household likes things spicy.
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Orange, Jicama, and Pickled Red Onion Salad

There's nothing quite as refreshing as a wintertime citrus salad. In this case, the sweetness of oranges is offset by the pickled red onions, while the jicama adds a wonderful crunch.
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Guacamole with Roasted Tomatillos

The smoky char of roasted tomatillos gives added dimension to standard guacamole.
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Cheddar Corn Bread

If you love a hearty crust on your cornbread, here's a trick: Pour the batter into a hot pan and then, when it's cooked, flip it out immediately onto a serving plate, so that the crusty bottom is now on top and it doesn't have a chance to steam to softness in the bottom of the skillet. And don't even think about making cornbread ahead -- this is one dish you have to make fresh and serve right away.
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Mocha Baked Alaska Pie

This gorgeous frozen pie is perfect for a stay-at-home celebration, since it looks impressive but is actually extremely easy to put together -- the bulk of the time involved is free time for you while it hardens in the freezer.
]]>holidays-and-parties-winterNew YearNewYearKemp Minifie2010-12-03T18:11:00ZChristmas Dinnerhttp://www.kitchendaily.com/2010/11/17/christmas-dinner-recipes/http://www.kitchendaily.com/2010/11/17/christmas-dinner-recipes/http://www.kitchendaily.com/2010/11/17/christmas-dinner-recipes/#comments
Christmas dinner
Lightworks / AlamyRecipe developer Kemp Minifie shares her Christmas dinner menu for ten, including Butter-Roasted Pecans and Green Olives to put out before dinner, Butternut Squash Soup, Beef Tenderloin with Brandied Mushroom Sauce, Potato Gratin, Creamed Spinach and Leeks, Endive, Frisee and Watercress Salad, and Chocolate Caramel Raspberry Mousse Cake for dessert.

Where to spend the holidays is one of those questions that comes up early in a marriage and can require a fair amount of compromise. Luckily for me and my husband, the decision fell into place easily: Thanksgiving was celebrated with my family in Washington, D.C., while Christmas was spent with my husband's parents and relatives in Newport, Rhode Island.

My in-laws rented one of the Newport Foundation colonial homes restored by Doris Duke. The house was tailor-made for Christmas rituals: A gigantic kitchen fireplace hearth large enough to hold not only two dozen stockings but to make the idea of Santa sliding down the chimney a real possibility; ceilings high enough for a grand tree, a wide staircase that doubled as a stage for skits, and loads of couches behind which impromptu puppet shows took place. The dining room was huge and could seat the five sons along with their wives and multiple kids. Yes, the setting was ideal, and the entire holiday was storybook-perfect except for one thing: The menu for Christmas dinner was an exact copy of what we'd eaten at Thanksgiving, down to mincemeat and pumpkin pies for dessert.

Christmas follows so closely on the heels of Thanksgiving that by the time we'd finish the last of the turkey soup made from the Thanksgiving bird in Washington (the carcass of which I'd brought back to NY in a cooler in the car), I'd be bracing myself for stuffing yet another turkey up in Newport and turning the leftovers into yet another tetrazzini, and the carcass into yet another soup.

What I really wanted for Christmas was beef -- rosy-red, medium-rare slices of roast beef. I understood why my mother-in-law opted for turkey; it could feed the giant gathering of children and grandchildren inexpensively. My mother thought the same way. But I couldn't help yearning for beef. It didn't have to be a standing rib or tenderloin, the king and queen of beef roasts. I would have been happy with the plebeian rump roasts my mother sometimes made for Sunday dinner when they were on special at the market.

I host our Christmas dinners now, but it wasn't until the big box stores came along with their giant cases of beef tenderloins that a whole beef fillet was within my price range. More often than not, now, they are sold trimmed, so there's virtually no waste. Tenderloins may not have the commanding presence of a standing rib, but they make up for that in making the carver look like a pro because unlike a rib roast, tenderloins are ridiculously easy to carve (no bones!). All you need to spiff up a tenderloin for Christmas (or any occasion, for that matter) is a good coating of pepper and salt and a flavorful sauce, preferably chunky with mushrooms.

See below for all of the Christmas dinner recipes.

Related Articles

o. See all of our Christmas recipes and cooking tips.
o. Check out Gail Simmon's Christmas Desserts.
o. Browse our 25 Days of Christmas Cookies.
o. Christmas decorations, gifts and crafts from Holidash.
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Butter-Roasted Pecans with Thyme and Cayenne

Every time I make these spicy herbed nuts, they disappear faster than any other nibble.
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Cumin- and Lemon-Scented Green Olives

Just a couple of easy additions transform ordinary green olives into something special. Plump picholine olives are prettiest, but there's no reason why you couldn't warm and season any green olives this way.
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Gingered Butternut Squash Soup with Balsamic Drizzle

This cream-free soup is as smooth as silk but not at all filling, making it the ideal first course for a big holiday meal. If you want to make the soup completely dairy-free, substitute oil for the butter. The ginger adds a lovely warming heat, while the balsamic drizzle adds a welcome touch of acidity.
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Endive, Frisee, and Watercress Salad

The spiciness of the watercress combined with the ever-so-slight bitterness of the endive and frisee is a particularly refreshing counterpoint to a rich holiday dinner.
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Beef Tenderloin Aux Poivre with Brandied Mushroom Sauce

When it comes to a holiday roast, a tenderloin is a smart pick -- it's easy to cook and everyone considers it a treat. Once roasted, though, a tenderloin doesn't have the majesty of a standing rib, so it's best to present it already carved into beautiful, thick, rosy slices arranged on a platter.

o. If you'd rather have turkey for Christmas, try this classic Roast Turkey recipe.
o. If you'd rather have ham for Christmas, try this classic Honey Glazed Ham recipe.
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Pure and Simple Potato Gratin

You can never go wrong with a classic potato gratin. This version sidesteps gooey cheese and heavy cream; instead, it's all about potatoes and their best friend, butter.
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Creamed Spinach and Leeks With Parmesan Crumbs

When making creamed spinach for a crowd, using bagged packages of baby spinach saves you precious time you'd otherwise spend washing and trimming.
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Chocolate Caramel Raspberry Mousse Cake

If you are looking for a dessert that has a tremendous "wow" factor without a ton of work, this is the cake for you. It's basically a single-layer chocolate cake enrobed in a caramel mousse and topped off with a raspberry glaze. It's the magic of gelatin and a springform pan that makes this gorgeous creation so easy to produce.
]]>christmasholidays-and-parties-christmasKemp Minifie2010-11-17T10:30:00ZRamen Noodle Recipes for College Campus Cookinghttp://www.kitchendaily.com/2010/08/09/ramen-noodle-recipes-for-college-campus-cooking/http://www.kitchendaily.com/2010/08/09/ramen-noodle-recipes-for-college-campus-cooking/http://www.kitchendaily.com/2010/08/09/ramen-noodle-recipes-for-college-campus-cooking/#comments
Quick Miso Ramen Soup with Broccoli and Carrot
New Media PublishingAlthough I've long been a great believer in whole grains and cooking from scratch, and strived to raise my two daughters on wholesome foods, I will admit that I occasionally turned to convenience items such as packages of fast-cooking ramen noodles for quick lunches when the girls were young. I rationalized my choice by tossing out the flavor packet with its list of unpronounceable ingredients and instead using nourishing miso to flavor the soup. When you crave noodle soup but you're really short on time, ramen do come to the rescue.

Now that both of my daughters will be in college (the younger one starts in a couple of weeks) and both will be preparing their own food, I know their cupboards are likely to be stuffed with packages of ramen noodles, the default meal choice for so many students because they are surprisingly inexpensive and cook so quickly. With that realization fueling me, I set out to develop a collection of ramen recipes that not only embellish the noodles with healthful vegetables and interesting flavors, but that even I would be proud to serve at home.

From ancho chiles and lime in a Mexican-inspired soup, to the warmth of fresh ginger in a chicken soup, to a Chinese stir-fry on top of a crispy-fried ramen cake, the following recipes are not only fun to make but show the diversity of what ramen can do in a pinch. If by some chance you need more convincing, just ask my neighbors with whom I shared the many versions I was trying. They loved these ramen incarnations so much, they've been asking me for the recipes.

Ramen Recipes

Ramen Fagioli
Ancho Chile Chicken Ramen Soup
Pea and Bacon Ramen
Mushroom and Arugula Ramen Frittata
Gingered Chicken Vegetable Ramen Soup
Quick Miso Ramen Soup with Broccoli and Carrot
Stir-Fry Beef and Snow Peas with Ramen Noodle Cake
Egg McNoodle
Garlic Soup with Spinach and Miso

More from KitchenDaily


]]>holidays-and-parties-back-to-schoolKemp Minifie2010-08-09T13:51:00ZMother's Day Brunchhttp://www.kitchendaily.com/2010/04/30/mothers-day-brunch-recipes-tips/http://www.kitchendaily.com/2010/04/30/mothers-day-brunch-recipes-tips/http://www.kitchendaily.com/2010/04/30/mothers-day-brunch-recipes-tips/#comments
Strawberries Mother's Day
CorbisRecipe developer and food writer Kemp Minifie tells the story of one of her favorite Mother's Day celebrations; shares make-ahead Mother's Day brunch recipes for waffles, baked French toast and strata; and gives tips for cooking with kids.

A Sweet - and Vanilla-y - Mother's Day

"Everyday is Mother's Day," my father used to say, beaming at my mother. Perhaps that's why, when the official celebration of Mother's Day rolled around, there wasn't much fanfare in our home. Some flowers and homemade cards and, of course, hugs and kisses. My mother, a frugal Yankee, didn't want us to give in to commercial pressures to spend money on her. When I became a mother I expected to carry on the tradition, or rather the lack of one, except that I've found I really do appreciate having a little fuss made over me. My mother didn't live long enough to see my children, so Mother's Day with my daughters has been spent in Newport, Rhode Island, where my mother-in-law lived. Mother-in-law jokes don't work in this case; I was so fortunate to marry a man whose mother was loads of fun.

One Saturday on a Mother's Day weekend in Newport, when we were out practicing the family sport, yard-saling, we discovered a pick-your-own strawberry farm. We made little pigs of ourselves in the rows, our red-stained cheeks evidence of all the berries we consumed while filling our baskets. Back in Newport, the girls insisted the berries be saved for waffles they wanted to make the next morning for their grandmother and me.

"I'm making the whipped cream!" claimed our older daughter, Haden, who was about seven years old at the time. My husband showed her where the bowl and beaters were and rattled off the basics: cream, a couple of tablespoons of sugar, and a dash of vanilla extract. Then he went off to tackle the waffles with our younger daughter, Colby. Haden worked hard at her task, undisturbed, doing what she thought she'd seen done many times in the past. A dash is one of those vague measurements that can mean just about anything to a child, and when it's something that smells as good as vanilla extract, it's easy to think more is better. You can guess what happened. When she proudly presented her whipped cream, it was veering towards the color of cappuccino. We smiled and dolloped it on our waffles, complimenting her on her hard work. "By the way," I asked her later that afternoon, "how much vanilla extract did you use in the whipped cream?"
"Oh," she replied, "the whole bottle, Mom, of course."

Mother's Day Brunch Recipes

Whole Grain Waffles with Strawberries and Whipped Cream
Start Mother's Day off on a healthy note with whole-wheat waffles. You might expect waffles made with whole-wheat flour to be heavy but these are surprisingly light with a lovely, nutty essence. This recipe is a breeze for Dad and the kids to make together with plenty of opportunities for everyone to be involved. The waffle batter is assembled in one bowl (no separate bowl for the liquid ingredients). If you've got an old handheld rotary egg beater that spins smoothly, try using that for the whipped cream; it does a great job and the kids will find it fun.

Bacon, Cheddar, and Scallion Strata
If you've never heard of a strata, relax. It's just another name for a savory bread pudding and it makes a very appealing brunch main dish because it can be put together a day in advance; in fact, you want to make it that far ahead so that the bread can absorb some of the custard. It's a particularly good pick for Mother's Day when Dad and the kids are looking for something easy to make because there aren't a lot of extra ingredients besides the bread and custard, just the powerhouse ones of bacon and Cheddar with some scallions added for sweetness as well as a welcome touch of spring green. Simple as it is, there's just enough of a challenge here in this recipe to provide some teaching moments for beginner kids, such as how to cut the bread - serrated knife, please - and how to whisk the eggs and milk (whisk the eggs first, then whisk in the milk).

Baked Almond French Toast
Inspired by almond croissants, this baked version of French Toast, which is assembled ahead and then slid into the oven, is the way to go when you are serving a brunch; the classic top-of-the-stove method for French Toast is too labor-intensive. You'll love the way the almond topping crisps up to offset the custardy innards of the bread. Get the kids involved in the puzzle game of fitting the bread into the pan.


Tips for Cooking with Kids on Mother's Day

Read the Recipe: Obvious as it may sound, too many people skip the crucial step of reading the recipe over first. Get the kids to read the recipe aloud to you and discuss any steps they don't understand. Grab the opportunity to teach some math when measuring the ingredients.

Get the Kids Involved from Step One: Involve the kids in the whole process, from shopping for the ingredients, to setting the table, to cleaning up. This will really open their eyes to all that mothers do in the course of a day.

Give Every Kid Something to Do: Give everyone an assignment, a step to be responsible for. You want to build confidence in the kitchen for your children.

Don't Race the Clock: Allow plenty of time for assembling and cooking the dish. Accidents tend to happen when you're in a hurry.

Use Caution with Knives: Before any knife work is begun, make sure the knives involved are sharpened. A dull knife is a dangerous instrument in the kitchen compared to a sharp one. Review with your kids how to use knives safely and correctly in the kitchen and which one is best for each task.

Relax: The most important tip is to have fun and enjoy the process with the kids. Don't sweat the inevitable mistakes; they are what make the celebrations live on in family stories.
]]>holidays-and-parties-mothers-dayKemp Minifie2010-04-30T14:03:00ZGussied-Up Canned Soupshttp://www.kitchendaily.com/2010/04/15/canned-soup-dinners/http://www.kitchendaily.com/2010/04/15/canned-soup-dinners/http://www.kitchendaily.com/2010/04/15/canned-soup-dinners/#comments

Getty ImagesLike so many other mothers, I swore off processed and prepared foods when my first child was born. Only the purest for her, I thought smugly to myself. Vows like that are easier to make when you're on maternity leave and the care and feeding of your little bundle consumes your waking (a.k.a. non-sleeping) life. Fast forward a few years: I'm long since back to the full-time work grind, a second child has joined the fold, and the scheduling of school, playdates, and the extras feels like another job in itself. It wasn't long before my resolve weakened and I was lingering in the soup aisle at the supermarket, reading labels. Cans of bean, lentil, and split pea soup went into the cart. I had the idea of bulking them up by serving them with a grain for a fast impromptu meal -- a trick I learned from my husband who'd been a vegetarian in his college days.

It's human nature to put your mark on something, to make it "yours," and as a food professional I couldn't help but tinker with embellishments. By gussying them up with ingredients that are signature to different cuisines, I could take the family on flavor trips around the world. For instance, black bean soup goes to a Mexico with the addition of chipotles or ancho chiles; to Spain with a little Sherry and chorizo. Split pea soup loves bacon but goes to India very quickly with a spiced oil added at the last minute.

Don't confine your creative forces to canned soups, though. Packages of ramen noodles provide another flexible springboard for a quick meal too. Because they are incredibly cheap, I have no guilt about tossing out the MSG-laden flavor pouches. Instead, throw some finely chopped vegetables into the water as it's coming to a boil before adding the noodles, then flavor it with miso. You'll end up with the quickest bowl of comfort I know. It's so easy my younger daughter makes it regularly for a late-afternoon snack.

RECIPES


o. Dilled Lentil Soup with Mushrooms and Tomatoes
o. Quick Minestrone with Parmesan Toasts
o. Black Bean Posole
o. Chipotle Black Bean and Sweet Potato Soup
o. Chicken Udon with Spinach and Mushrooms
o. Quick Miso Ramen Soup with Broccoli and Carrot
o. Indian Split Pea Soup with Tofu and Cilantro
o. Lentil Soup with Kielbasa and Kale
o. Sherried Black Bean with Chorizo and Yellow Rice
o. Split Pea and Bacon Soup with Cheddar Toasts
]]>feature-dinner-tonightKemp Minifie2010-04-15T16:00:00ZHow to Buy Lambhttp://www.kitchendaily.com/2010/04/01/lamb-buying-guide/http://www.kitchendaily.com/2010/04/01/lamb-buying-guide/http://www.kitchendaily.com/2010/04/01/lamb-buying-guide/#comments
Lamb Chops
Getty ImagesWhether you celebrate Easter, Passover, or none of the above, thoughts turn to lamb in the spring, although there's nothing seasonal about the availability; tender sweet lamb is in the market year round. If you haven't cooked lamb in a while, it's about time you did. It's delicious!

As a red meat, lamb has not enjoyed the same popularity as beef in the United States-GI's serving in Europe in World War II were turned off by the undeniably strong taste of mutton that was passed off to them as lamb- but things are changing. The American appetite for new flavors and tastes from around the world has been an opportunity for lamb, which is prized in many other countries, to shine. Even though the section of your supermarket meat case devoted to lamb may be small compared to beef, there are a number of options to choose from. Here's what you need to know:

NEW ZEALAND , AUSTRALIAN, ICELANDIC OR AMERICAN LAMB?

New Zealand lamb and Australian lamb together have a significant share of the American market. Much of their lamb comes already broken down into retail cuts and frozen in vacuum-sealed plastic. New Zealand lambs are grass-fed. The meat is therefore lean, but it also has a more robust-some would say gamey- flavor. (This strong flavor is due, in part, to the fact that the predominant breed raised in the country is chosen for its dual production of wool and meat.) Because the breed is smaller, familiar cuts such as the legs and chops are smaller than those from American lamb. If you are looking for dainty little rib chops for an appetizer, go for the New Zealand ones.

Australian lamb is, for the most part, grass-fed, though some producers feed their livestock some grain close to slaughter, yielding meat that is a bit milder. Again, due to different breeds, feed, and the age at slaughter, Australian lamb retail cuts are bigger than those from New Zealand, though not quite as large as American lamb.

Icelandic lamb is a relative newcomer to the American market. It is generally grass-fed yet tends to be tender and mild in flavor. Consumers will likely only find it in high-end supermarkets and only in the fall.

American lamb, in general, is fed a mix of grass and grain, particularly west of the Mississippi, which makes for rich, well marbled, mild and tender meat. Because the animals are larger, the cuts are also more substantial; there is a higher ratio of meat to bone with domestic lamb. East of the Mississippi, there are more producers with smaller operations who are able to raise their lambs entirely on grass. You are more likely to find this grass-fed lamb locally, at farmers' markets.

WHAT TO LOOK FOR WHEN SHOPPING FOR LAMB

Whatever the provenance of your lamb, when shopping, look for rosy pink meat and moist, deep pink to red bones with solid white fat. Because of the variation in size between New Zealand, Australian and American lamb cuts, be sure to go by weight when selecting how much to purchase. Below are the most commonly found retail cuts of lamb.

SHOULDER CHOPS

Think of the shoulder as the chuck of the lamb. The shoulder is most often cut into chops: shoulder blade chops and arm bone chops (a.k.a. round bone chops). The shoulder is the most economical part of the lamb so it's no surprise the shoulder chops are the biggest sellers in the supermarket. The shoulder blade chop is easily identified by the long thin cross section of the shoulder bone running through it. You'll recognize the arm bone as a round, bulls-eye bone in the middle of the chop.

Shoulder chops are extremely versatile because they have terrific flavor and take well to different cooking methods. They are delicious on the grill or broiled or pan-fried to a rosy pink medium-rare to medium doneness, but be aware that their texture will be chewier than a rib or loin chop. Shoulder chops also respond beautifully to long slow moist cooking, such as braising, where the meat becomes meltingly tender and falls off the bone.

If you want a shoulder roast, chances are you'll have to order it. If you do happen to run across one in a supermarket case, it could be boneless or bone-in (the bone-in one is called a square shoulder roast). Roast it slowly in a low oven or braise it, covered, in a small amount of liquid.

STEW MEAT

For the best lamb stews, make sure the meat you get is from the shoulder. Many times lamb leg is passed off as stew meat but it's leaner and the resulting stew will be drier and much less satisfying. If there's any doubt, then buy shoulder chops and bone the meat yourself; it's easier than it sounds.

LAMB SHANKS

Even though there are four shanks to a lamb, most of the shanks sold are fore shanks, from the front legs of the lambs. The hind shanks, although meatier, are usually kept attached to the leg of lamb. Lamb shanks require long slow moist cooking, such as braising. They are worth the time involved and will reward you with rich, luscious meat that pulls away easily from the bone and a flavorful sauce.

RACK OF LAMB OR RIB CHOPS

The rack is the king of the lamb cuts. Because there are only two racks to an animal and there's so much waste involved in trimming off the fat and excess bone to expose the nuggets of meat, the rack can command a hefty price. With its gracefully curved rib bones-very often frenched, which means they are scraped clean to expose the bone-the rack makes for a special occasion meal that's not only easy to cook, but cooks quickly. A crown roast, the most elegant treatment of a rack of lamb, is truly a special order item; you won't see this in the supermarket. It is created when two racks are tied together to form a ring; the center is usually stuffed with ground lamb and paper frills are often stuck on the tops of the roasted bones right before it's presented at the table.

How the rack is trimmed can make a difference in its size. Most processors and many butchers will keep the deckle- a couple of thin layers of fat interspersed with a thin layer of meat that surround the solid eye of the rib-intact, but high end butchers tend to remove it for a clean look. The racks you buy in supermarkets, however, more often than not will have the deckle attached, which I think is worth keeping because it's a tasty morsel. If there's more than 1/8-inch of hard white fat on the top of your rack, trim it down with a sharp knife.

If there's a butcher to talk to where you shop, make sure to ask if the chine bone has been removed from the bottom of the rack. It should be gone, but if it happens to still be attached, you won't be able to carve the rack into separate chops.

A whole rack of lamb is most often roasted or browned first in a skillet, then roasted, and it benefits from a coating of mustard, herbs, spices, and crumbs on the top side (the meaty side) of the rack.

Rib chops are simply individual chops cut from the rack. If you are buying rib chops for a quick meal and not for a fancy dinner party, then go for the chops that haven't been frenched; that way, you'll have delicious nubbins of meat and fat to gnaw off the bone.

LOIN CHOPS

Loin chops look like miniature T-bone steaks and, like rib chops, are prized for their meaty succulence. The larger muscle is the loin, which is dense with just the right amount of chew and the smaller nugget is the tenderloin, which is softer and looser in texture. Pan-fry, grill, or broil; if your chops are thick, consider searing them on the outside, then finishing them off in a moderate oven.

LEG OF LAMB

The leg is one of the most popular cuts for holidays and other big meals because it can feed a good-sized group of people. Whole legs range from about 6- to 9- pounds, easily feeding 8 to 10 at the upper weight range. A whole leg will include the shank and the meaty front sirloin portion. A semi-boneless leg of lamb has had the aitchbone (hipbone) removed from the front end, making it easier to carve. You can also find legs cut into smaller portions such as the shank end or sirloin end.

Legs are often sold boneless or butterflied, making them ideal for stuffing, rolling up, and roasting or they can be opened flat for grilling or broiling like steak. The terms "boneless" and "butterflied" are used interchangeably but technically the results are a bit different, which can create a bit of confusion. Some boneless legs have had the bone removed in such a way as to keep the leg relatively intact; the meat doesn't flop open like a book. Other boneless legs have been boned so that the meat does indeed open up like a book; elsewhere this same approach is labeled butterflied. Experienced butchers know that a true butterflied leg of lamb is not only boned so that it will open flat, but has also been cut and trimmed to get it to a similar thickness so that it will cook evenly on the grill or under the broiler. If you are buying a butterflied lamb leg at the supermarket, however, don't be surprised if you need to cut it so that it will open flat and don't expect it to be even. If it's very uneven in thickness and you're planning on grilling it, consider separating it into smaller, individual muscles; you'll find it easier to turn the smaller pieces and you can better control the doneness.

KEBAB MEAT

Cubes of boneless lamb leg are ideal for skewering on kebabs and grilling. If you buy a whole boneless leg but don't want to cook all of it at once, set aside a portion that you can cut into cubes yourself to grill later in the week.

LAMB STEAK OR LAMB SIRLOIN CHOPS

These are cut from the large, meaty sirloin end of the leg. Lamb steaks are like cross sections of the leg; sirloin chops are smaller. Both are perfect for grilling or broiling.

TOP ROUND OR RUMP

Although this cut is not as common in supermarkets, it should be. Ask for it. It's the largest muscle in the leg that has been separated out as one solid piece of meat. It can be roasted, grilled, broiled, or pan-fried. Because it's a single muscle, it's a dream to slice.

LAMB BREAST, SPARERIBS AND RIBLETS

People love to gnaw on bones, so bone-in lamb breasts are often trimmed and marketed as lamb spareribs or lamb Denver-style ribs. When cut into individual ribs, they're labeled riblets. The best way to cook the spareribs or riblets is to braise them first, covered, in a small amount of liquid, or slow roast them, covered with foil, until tender, then finish them off on the grill with a little barbecue sauce. The lamb breast, when boned out, can be stuffed, rolled, and tied, then braised, though it does tend to be a bit fatty.

More from KitchenDaily:
]]>how-toKemp Minifie2010-04-01T11:32:00ZChicken Breast - A Busy Cook's Best Friendhttp://www.kitchendaily.com/2010/03/29/chicken-breast-recipe-ideas/http://www.kitchendaily.com/2010/03/29/chicken-breast-recipe-ideas/http://www.kitchendaily.com/2010/03/29/chicken-breast-recipe-ideas/#comments
Coriander Chicken Cutlets
New Media PublishingRecipe developer Kemp Minifie shares 10 recipes for one of the most popular cuts of chicken. Read on for her chicken breast recipes and tips on making the meat juicy and flavorful.

When you cruise the supermarket aisle and take note of how much space is devoted to chicken and in how many forms you can buy it -- whole or cut up, on the bone or off, with skin or without, white meat or dark meat -- it's obvious it's the default dinner choice for most Americans. When I was dating the man who is now my husband, the first dish he cooked for me was sautéed chicken breasts. When our children were young and I was obsessed with everything they ate, chicken was the first animal protein I introduced into their diet. Even today, when they are well into their teens, nothing guarantees a smile quite like chicken as the answer to the nightly question, "What's for dinner, Mom?"

Our family is split down the middle between white and dark meat, my husband and older daughter preferring the breast when given the choice, while my younger daughter and I always reach for the thighs. The white-meat members of the family have been a little more rigid in their preferences, so I've cooked far more breasts in my life than thighs.

For years, one of my favorite ways to cook chicken breasts was something I learned at cooking school in Paris with the exotic sounding name "paillard." You pound a breast between sheets of wax paper until it's as flat as a plate. It cooks in just a couple of minutes since it's only about a 1/4 inch thick and so much more of the meat is in contact with the pan. It also produces plenty of flavorful nubbins -- a.k.a. brown bits -- on the bottom of the skillet, just waiting for a liquid to transform them into into a quick pan sauce.

These days I don't have time to pound chicken breasts and, quite frankly, I don't want chicken juices flying around my kitchen anyway. I've become a huge convert to thin sliced chicken breasts, which eliminate that messy step. They cook in about 2 to 3 minutes and it's easy to tell when they're done; just do a quick cut and peek. For years I dutifully patted the slices dry with the understanding that the chicken would brown better in the pan, but I've given up that step, too, without any noticeable difference.

Because chicken breast meat is mild, it often gets a bad rap for being boring, but that's where the quick pan sauce comes in to save the day. Thanks to America's multicultural demographic, supermarket shelves and the produce section are full of spices, condiments, and fresh herbs and the following 10 recipes take advantage of that bounty. Chances are, though, you've likely got a lot of the ingredients in your cupboard already.

Chicken Breast Recipes

o. Balsamic Soy Chicken Cutlet recipe
o. Walnut Caper Brown Butter Chicken Cutlet recipe
o. Ancho Orange Chicken Cutlet recipe
o. Bacon, Onion, and Red Wine Chicken Cutlet recipe
o. Creamy Mushroom Chicken Cutlet recipe
o. Lemon Cilantro Chicken Cutlet recipe
o. Fennel Dill Chicken Cutlet recipe
o. Golden Garlic Chicken Cutlet recipe
o. Mustard Tarragon Chicken Cutlet recipe
o. Sherried Chicken Cutlet recipe

More Chicken Recipes and Tips from KitchenDaily


]]>chickeneasyfeature-dinner-tonightKemp Minifie2010-03-29T12:02:00ZHow to Buy Hamhttp://www.kitchendaily.com/2010/03/15/ham-buying-guide/http://www.kitchendaily.com/2010/03/15/ham-buying-guide/http://www.kitchendaily.com/2010/03/15/ham-buying-guide/#comments
Cuts of Pork and Ham
Photo Illustration: Getty Images/Rachel BeenSelecting a ham to buy should be easy, right? It would be if only there weren't so many different products labeled "ham." The terminology doesn't have to be confusing, though. Here is all you really need to know.

HAM TERMS

Ham is a butchering term. It's the name for the hind leg of a pig (see diagram). Because the majority of hams are cured, a preserving technique that turns the meat a distinctive pink color, the typical cured (and pink) version is what most people think of when they hear the word "ham."

It is possible to buy a fresh ham -- meaning a leg that hasn't been cured -- but you'll likely need to place a special order. (A cult following for artisanal and heritage pork has increased the popularity of fresh hams but they're still hard to come by in most supermarkets).

A picnic ham is not a true ham at all, but a cured cut from the lower portion of the shoulder of a pig (see diagram). It's easy to mistake a picnic shoulder for a real ham because the picnic looks similar to a shank end of ham, but there isn't as much meat on a picnic shoulder and what's there has more connective tissue.

CURING HAM

In general, hams are either cured or cured and also smoked. The curing process further divides the field into wet cures and dry cures. Wet-cured hams are often called city hams or baked hams; dry-cured are known as country or Smithfield-type hams.

Wet cures are brines containing water, salt, and sugar; sodium nitrate is often added to achieve that distinctive pink color and to help protect against food-born pathogens. These days, hams are injected with brine, which adds to the ham's weight. The process yields juicy, moist meat, so if that's what you're going for, pick a city ham. It's the most common type in the supermarket meat case.

Dry-cured or country hams are rubbed with salt and slowly smoked, then hung in a well-ventilated area to dry out further. A country ham is the opposite of juicy: Because most of its liquid has been removed, the meat is dense and the flavor is concentrated. Cooking a country ham is a project: It has to be scrubbed and soaked in water over several days, then cooked in liquid, and finally glazed in the oven. It's a lot easier to buy one fully cooked. In the South, where it's a specialty, country ham is served in thin slices between halves of split, hot, buttered biscuits.

SMOKING HAM

Several different types of woods are popular in smoke houses. Hickory and pecan are old favorites but fruit woods, especially applewood has been gaining in popularity. In some ares, corn cobs provide the fuel.

BONED VERSUS BONE-IN HAM

In the supermarket you'll find hams sold bone-in or boneless. Boneless may be easier to slice, but the bone adds flavor and makes for a more dramatic presentation. Be sure to look for and remove the little round of plastic that manufacturers often place over the bone before sticking your ham in the oven.

WHOLE VERSUS HALF HAM

A whole ham is one big hunk of meat that lasts a long time -- perhaps a little too long if you aren't entertaining a large crowd. Half hams are what you'll mostly see at the supermarket; online mail order is your best bet for a whole ham. Half hams are either butt end or shank end. The butt end is a little more expensive and tends to be larger than the shank end. Although there is plenty of debate over which is preferable, I'm in the shank-is-better camp: I find it easier to carve, with less connective tissue.

READY TO EAT VERSUS PARTIALLY-COOKED HAM

Be sure to read ham labels closely. Some hams say "ready-to-eat" or "fully cooked," which literally means you can open the package and serve the ham right away, while others may say "ready to cook," "partially cooked" or "cook before eating." Even if you can eat a fully cooked ham straight out of the package, the ham will look and taste so much better if you reheat it to an internal temperature of 140 F. A partially cooked ham needs to be heated to an interior temperature of 160 F. Fresh hams need to be cooked to 160 F. as well.

SPIRAL SLICED HAM

Spiral sliced hams come pre-sliced, which is no doubt a boon to the host. However, you might be trading convenience for texture; the slices tend to dry out a bit around the edges, which is why it's often not recommended to reheat them.

THE RIGHT HAM FOR YOUR TASTE

If you want a mild city ham, try Cook's hams. This is one of the more readily available brands in the supermarket and you can also order from cooksham.com.

If you want a sweet city ham, try one from The HoneyBaked Ham Company (honeybakedonline.com).

If you love a smoky-flavored city ham, try Edwards bone-in "Tender Smoked" whole baked ham, available from virginiatraditions.com.

If you want a smoky country ham for biscuits and red eye gravy, do yourself a favor and go for a fully-cooked country ham from Edwards, also available from virginiatraditions.com. (If you don't want to be saddled with a whole ham, go for the uncooked Virginia ham slices.)

More from KitchenDaily: See our Guide to Cooking Ham.
]]>how-toKemp Minifie2010-03-15T16:00:00ZEggs for Dinnerhttp://www.kitchendaily.com/2010/03/05/egg-recipes/http://www.kitchendaily.com/2010/03/05/egg-recipes/http://www.kitchendaily.com/2010/03/05/egg-recipes/#comments
frittata
Getty ImagesIn case you hadn't noticed, eggs are back in style. They're all over restaurant menus these days, poached, baked, fried, and souffléd and it's obvious why: Eggs are relatively cheap, eminently versatile, and, when all is said and done, just plain delicious.

Eggs were never out of style in my home. And they weren't relegated just to the morning, either; eggs for lunch and eggs for dinner are still met with the same enthusiasm as eggs for breakfast. The first thing my daughters learned to cook was a fried egg over easy, and they've perfected it to the point where I 'm getting tips from them on the best technique.

The following recipes are a few of our family favorites. Four out of the five qualify as vegetarian if you're in the broad-spectrum category and include eggs and dairy products in your diet. There's no need for bacon- and egg-lovers to despair, though. I know too well the human catnip qualities of America's favorite smoked cured pork product and it's affinity for eggs. Bacon and eggs, along with some cheese and pasta, make a fantastic frittata that, even when leftover and cold from the refrigerator, has easily pushed peanut butter and jelly sandwiches into second place in what to take to school for lunch.

Could you ask for a better endorsement?

o. Spaghetti Carbonara Frittata recipe
o. Cheddar Scallion Brunch Eggs recipe
o. Potato and Kale Frittata recipe
o. Baked Eggs in Mushroom Gravy recipe
o. Fried Egg Chilaquiles recipe
]]>feature-dinner-tonightKemp Minifie2010-03-05T16:06:00ZSuper Bowl Party Plannerhttp://www.kitchendaily.com/2010/03/04/super-bowl-party-planner/http://www.kitchendaily.com/2010/03/04/super-bowl-party-planner/http://www.kitchendaily.com/2010/03/04/super-bowl-party-planner/#comments
Super Bowl Party
Getty Images
Think of a Super Bowl party as an indoor picnic -- the same rules apply. It's the time for lots of finger-food snacks and a main course that is easily consumed with a fork or spoon, with no cutting involved. Casual is the operative word so don't even think of going upscale (it won't be appreciated, even if you did!). It's okay to err on the side of predictable; really good versions of old favorites will always be consumed with gusto.

Super Bowl Snack Strategy

Plan on a minimum of two snacks but better yet, a selection of three or four. The more you have, the less of each you need. If you want to offer several but are short of time (not that such a thing ever happens), put your cooking efforts into just one or two of them and purchase good-quality versions of the others. Divide snacks among several bowls and place them strategically around the room to improve traffic flow and keep the TV unobstructed. Augment your offerings with bowls of store-bought olives and roasted nuts; both are always popular.

Guacamole

o. A must have. Guacamole mounds easily on a chip so it's no surprise that it can disappear quickly. Two pounds of avocados yields about 3 1/2 cups guacamole, which feeds 7 generously, or 10 with reasonable appetites (that's 1/3 to 1/2 cup total per person).
o. Don't count on finding ripe avocados the day you need them. Buy firm ones several days in advance and store them in a paper bag with a banana or apple; they'll ripen faster. You know they are ready when they give to gentle pressure when squeezed, though because guacamole is mashed, you have a bigger window of opportunity on the ripening process.
o. If you want to increase the yield without buying more avocados, try adding broiled or pan-roasted tomatillos. They add a bright acidity, which pairs well with avocado's buttery richness.
o. Another surprisingly delicious addition is fruit, such as pomegranate seeds or chopped green apple or pear. As unusual as it may sound, it's a classic variation in Mexico and you'll be amazed at how right-on the combination is.

Salsa

o. As with tortilla chips, there are lots of good jarred salsas out there, but I have to say that homemade salsa, even if it's cooked, tastes so much fresher than jarred, and it's really easy to make. If you don't have access to really good fresh red tomatoes, though (which can be a challenge in winter), consider making a tomatillo salsa.
o. Factor about 1/4 to 1/3 cup salsa per person. Again, no one will complain about leftovers.

Potato Chips and Onion Dip

o. You know everyone loves them so don't be shy about portion size. Allow about 2 ounces per person. You know what I'm going to say: Better to have leftovers than not enough.
o. For a real treat, warm them in a preheated 350 F oven for about 5 minutes.
o. Make your own onion dip with onions cooked down until golden brown. Allow about 1 pound of raw onions for a 1-pound container of sour cream. A little golden garlic would be a great addition. Add a little smoky flavor with Spanish smoked paprika (pimenton) or some smoky heat with chipotles in adobo (sold in the ethnic food aisle of most supermarkets).

Hummus or Bean Dip with Pita or Crudites

o. Hummus is so easy to make with canned chickpeas (as are bean dips) and tastes so much better than store-bought brands that it's really worth making your own. Two cups will be plenty for 6 to 8. For terrific flavor, sprinkle the top with pan-toasted cumin seeds.

Chicken Wings

o. Whether Buffalo (hot sauce and butter) or glazed and sticky with a mixture of jam and soy, allow a minimum of 3 pounds for 6 as a starter. Try to buy what are often labeled "wingettes" (those cut through the joint to form two pieces), or do it yourself so that those 3 pounds will look like more.
o. If you want to slow down the consumption, try this trick from behavioral scientists: leave a bowl in view for the bones and don't clear it. Apparently, the visual of seeing the growing pile of bones reminds people that they've eaten plenty.

How Much Booze?

Super Bowl is a beer and wine event--spare yourself the bother of mixed drinks. The standard formula is 1 (750-ml) bottle of wine for every 2 to 3 people, or 1 six-pack per 2 to 3 people. (Realistically? Make it 2 people per bottle of wine, and 2 people per six-pack.)

The Main Event

Remember-nothing fussy (imagine it flying through the air when people stand up to cheer) and nothing that you can't hold in one hand and put into your mouth with the other.

Chili

o. There is no more perfect main course for a casual party that involves many people gathered around a television than chili. It's easily eaten with a fork or spoon (extremely helpful if you don't actually have flatware for 20, and need to put out both forks and spoons) and relatively inexpensive to make.
o. Can be made with a variety of meats such as beef, pork, turkey, lamb, or venison. Select cuts that benefit from long slow cooking such as the shoulder. That means chuck if you are buying beef, or butt (a shoulder cut) if buying pork, and dark meat if using ground turkey.
o. Plan on 2 pounds of meat to serve 4 people. If you want to stretch it, add a can or two of beans (be sure to rinse them well before adding)-you'll easily feed 2 more people without upping the amount of meat.
o. You could also turn the chili into a tamale pie by topping it with a corn bread batter and baking it.

Salad

Something fresh to go with the chili is in order. If you want a big green salad, choose romaine; it stands up well to getting dressed and hanging around a bowl for a while. A 12-ounce bag of romaine hearts will serve 6 to 8. Or try a fork-friendly chopped salad by cutting up a bunch of the usual salad suspects like cucumber, celery, radish, peppers, jicama, onion, and lettuce and tossing them with a vinaigrette.

The Sweet Stuff

I recommend offering up two desserts--one warm and rich, the other light and fruity-so there's something for everyone. A chocolate pudding cake or sticky toffee pudding would be terrific. And let's face it, a massive batch of brownies or homemade chocolate-chip cookies will do the trick too. As a fresh alternative, put a big bowl of clementines on the coffee table and watch them disappear.

Make-Ahead Game Plan

Guacamole: You can make it 4 hours ahead but you've got to press plastic wrap directly onto the surface of the guacamole (to prevent it from browning) and then keep it chilled. Bring it to room temperature before serving.
Salsa: A fresh, uncooked salsa can be done 2 hours ahead. A cooked one can be done 1 day ahead.
Onion dip: Homemade onion dip can be made 1 day ahead; the browned onions can be done 3 days ahead.
Hummus: You can make it 1 day ahead, but you'll want to taste it and possibly brighten it with more lemon juice and maybe additional salt, too, before serving.
Wings: Make the chicken wings the day of the party--they just aren't as good reheated.
Chili: You absolutely want to make the chili ahead because it will improve in flavor. You can make it up to 3 days ahead. But when reheating, you'll need to thin it out a bit with water and re-season it with salt and pepper.
Salad: salad greens can be washed, spun dry, and chilled in a bag the morning of the party.
Dessert: If you are doing a warm dessert or a fruit dessert, I'd make it the day of, but if you're doing brownies or cookies, 1 day ahead is fine.

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]]>holidays-and-parties-super-bowl-foodsuper-bowlKemp Minifie2010-03-04T10:14:00Z