Glazed Spiral-shaped Ham

Kelley and I made this ham last Easter; neither of us really read the instructions. We unwrapped the ham and soaked it for 90 minutes, then read the instructions. It still came out perfect. I would use this method again although but wouldn't unwrap the ham until I was ready to cook it (our choice: Kirkland, red-foil wrapped ham--always good quality and inexpensive). We used the glaze that came with the ham.

Kirkland Signature hams are made by Carando in Springfield, MA

Serves 12 to 14, with leftovers.   Published November 1, 2007.   From Cook's Illustrated.

WHY THIS RECIPE WORKS:

Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal temperature of no higher than 120 degrees. Soaking the ham in warm water before heating it and placing it in an oven bag or wrapping it in aluminum foil are also part of our perfect glazed ham recipe.

You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut-side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included two optional glazes.

INGREDIENTS

• Ham
• 1spiral-sliced, bone-in half ham (7 to 10 pounds)
• 1large oven bag (plastic)
• Maple-Orange Glaze
• 3/4cup maple syrup
• 1/2cup orange marmalade
• 2tablespoons unsalted butter
• 1tablespoon Dijon mustard
• 1teaspoon ground black pepper
• 1/4teaspoon ground cinnamon
• Cherry-Port Glaze
• 1/2cup ruby port
• 1/2cup cherry preserves
• 1cup packed dark brown sugar
• 1teaspoon ground black pepper

INSTRUCTIONS

1. 1. Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.
2. 2. Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife.
3. 3. Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).
4. 4. Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).
5. 5. Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with foil, for 15 minutes. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham, passing sauce at table.
6. To Make Maple-Orange Glaze:
   Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.
7. To Make Cherry-Port Glaze:
   Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.

Scalloped Potatoes

From Betty Crocker

3 tbsp butter
2 lbs russett potatoes (about 6 medium)
3 tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 c milk
1 onion, finely chopped
1 tbsp margarine or butter

Preheat oven to 350º.

Cut potatoes into thin slices to measure about 4 cups.

Heat 3 tbsp butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange potatoes in greased 2-qt casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tbsp butter. Cover and cook in oven for 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 - 10 minutes before serving.

Makes 6 servings.

Mexican Rice

From Cook's Illustrated

rves 6-8 as a side dish.   Published September 1, 2004.  

WHY THIS RECIPE WORKS:

Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice and sautéing it in canola oil until it turned brown, before adding the cooking liquid produced superior grains for our Mexican rice recipe. Testing confirmed that equal portions of chicken broth and fresh tomatoes were ideal for a flavorful liquid base. We coupled the liquid base in a 2:1 ratio with the rice and some tomato paste to produce just the right flavor, color, and texture (a mid-cook stir through the rice mixture reincorporated the tomato mixture). Baking the rice in the oven (rather than keeping it on the stovetop) ensured even cooking.

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.

INGREDIENTS

• 2ripe tomatoes (about 12 ounces), cored and quartered
• 1medium onion , preferably white, peeled, trimmed of root end,and quartered
• 3medium jalapeño chiles
• 2cups long grain white rice
• 1/3cup canola oil
• 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
• 2cups low-sodium chicken broth (or vegetable broth)
• 1tablespoon tomato paste
• 1 1/2teaspoons table salt
• 1/2cup minced fresh cilantro leaves
• 1lime , cut into wedges for serving

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
2. 2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. 3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. 4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Enchiladas en Salsa Verde

Adapted

1 28 oz. can Las Palmas Green Enchilada Sauce
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 cups (1 pound) shredded cooked chicken breast
3 ounces cream cheese, softened
8 (6-inch) corn tortillas
Cooking spray
4 oz. queso fresco cheese, crumbled or pepper jack cheese, shredded
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

Preheat oven to 425º.

Combine sauce, onion, cilantro and garlic in a blender; process until smooth.
Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Heat tortillas in microwave inside towels or tortilla warmer until soft. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray and napped with sauce.

Pour remaining salsa mixture over enchiladas (I usually have some sauce left over). Sprinkle evenly with cheese and chili powder. Bake at 425º for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

4 servings (serving size 2 enchiladas and 1 lime wedge)

Chewy Oatmeal Raisin Cookies

• From Martha Stewart
• 
  
• 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup raisins
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

   Variations

   To make the Oatmeal Craisin Cookies as seen on "The Martha Stewart Show," substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.
   Makes 24

Lahmejun (Armenian Pizza)

A good friend of mine sent me this recipe last weekend. She and her husband used to eat this excellent appetizer or meal at Sayat Nova in Chicago many decades ago. She was pleased to see that it is still on their menu after all those years!
To call this "pizza" really doesn't tell the story of either its base or topping. The base has crackerish qualities lacking in bread and its topping, rich only with meat, fragrant spices and herbs, and devoid of any cheese-like quality. We gobbled down these meat pides last night with astounding speed.
Yesterday, I found a video demonstrating how to make them on youtube. Before watching it you might want to mute the sound because the music, which they offer for sale, is a bit harsh for my ears.

How to make the dough

The authentic choice of meat is lamb, but if you object you could substitute beef. I ground my own lamb with the grinder attachment of my KA, but mincing it with a food processor would also work nicely. Of course you can also just buy the product already ground, if you choose.
The flavor of the finished pide is greatly enhanced by a lot of fresh lemon juice.
I took a lot of pictures, but, alas, didn't have the CF card in the camera except for the last shot.

Lahmejun (make 12)

Dough:
7 g instant yeast
227 g warm water
7 g salt
7 g sugar
56 g shortening (I used Crisco, but you could probably use olive oil with good results)
340 g AP flour

Topping:
1 1/2 lbs. lean ground lamb
3/4 cup chopped parsley
3/4 cup finely chopped green pepper
2 medium cloves garlic, finely chopped or passed through a garlic press
1/4 cup tomato paste
14 oz. can pear-shaped tomatoes (you can also use peeled, seeded, and chopped fresh tomatoes)
1⁄2 teaspoon ground allspice
1 teaspoon salt, or to taste
1⁄4 teaspoon black pepper
1 1/2 teaspoons sweet paprika
Lemon wedges, fresh mint, and olive oil

Mix dough ingredients together adding enough extra flour, if necessary, to make a soft pliable dough.  Knead for about 5 minutes to make it smooth and non-sticky.  Turn into greased bowl, cover, and let rise until double, about 1 hour.

Punch down and divide into 12 equal pieces, each slightly under 2 oz. Shape into balls, arrange about 2” apart, cover with plastic wrap, and let rest about 20 minutes.

Meanwhile, preheat oven to 450º with rack on lowest level, and prepare topping. Drain tomatoes and finely chop the pulp.  Add pulp to remaining topping ingredients and mix with a fork until completely blended.  Divide meat mixture into 12 portions of about 1/3 cup each.

Take 2 pieces of dough and roll each to a 7 to 8” circle (dough will be very thin).  Place them slightly apart on ungreased lipped baking sheet lined with either parchment or a silicon baking pad.  Using a fork, spread meat mixture evenly to edges of dough.

Bake one sheet at a time at 450˚ for 10 to 12 minutes until lightly browned on the bottom but still capable of being folded. Remove and cool on racks. Repeat until all are baked.
Serve with lemon wedges.  Armenians put pickles or salad on top, and fold in half to eat.
Store in sets of 2, with meat surfaces together (I put waxed paper between.)  Wrap well, and refrigerate or freeze.

To reheat:  Thaw, if frozen.  Leave in sets of 2.  Bake at 450˚ for 5 to 7 minutes until piping hot.  Separate and serve with lemon wedges.

Notes: May be top with salad dressed with 1 1/2 tablespoons lemon juice, 4 tablespoons olive oil, salt & pepper, and lots of fresh chopped mint.

Kung Pao Chicken (Cook's Illustrated)

Make this version if you want an authentic Chinese-style recipe. It is a very easy recipe to pull off it you prep everything in advance--actual cooking takes less than 15 minutes.


INGREDIENTS

1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
1 tablespoon dry sherry or rice wine
2 teaspoons soy sauce
3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
1/2inch piece fresh ginger, peeled and minced (about 2 teaspoons)
3 tablespoons peanut oil or vegetable oil
1/2 cup roasted unsalted peanuts
1 teaspoon dried red pepper flakes
3/4 cup low-sodium chicken broth
2 teaspoons black rice vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons cornstarch
1 medium red bell pepper, cut into 1/2-inch dice
3 medium scallions, sliced thin

INSTRUCTIONS


1. Toss chicken with sherry and soy sauce in medium bowl; marinate until thighs have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.


2. Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.


3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.

Serves 4

Kung Pao Chicken

Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

1/3 cup soy sauce
3 tablespoons dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil (or more, if necessary)
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

Directions

In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
Cook's Note

Stir-frying requires only a good wok or saute pan, a long-handled spatula, some protein or vegetables, a heat source, and oil. Whenever making stir-fry, set the table, including the drinks, and prepare all the ingredients in advance, then start to stir-fry at the last minute. Use the highest heat possible and work fast in order to cook the food without “steaming” it and losing moisture. Work in batches, don't overcrowd the pan.

Serves 4