Kitchen Wonderments Answered!

Aunt Annie kept a lot of OLD little how-to booklets, and I’ve been reading them with YOU in mind. On my way to looking other stuff up, I ran onto some really useful information I feel sure you’ll be glad to know. Let’s talk about cabbage, winter squash, and brown bananas, and look at recipes for each:

Ever wonder how to stuff cabbage leaves without cracking or tearing them? Wonder no more. To reduce breakage or tearing, it is best to soften cabbage leaves before stuffing them. Carefully remove the core of the cabbage and place the head in a large saucepot of nearly boiling water for about three minutes. Then remove the cabbage head from the water and allow it to cool a minute. Carefully peel away the outer layers of softened leaves. If the inside layers have not softened adequately, return the remainder of the cabbage head to the pot and reheat the water until it almost boils. Repeat the peeling step until you have enough cabbage leaves. Now here’s a great recipe you can try this hot tip out on (taken from our Happy Cook’n Blog):

Stuffed Cabbage Rolls
Serves 6-8

1/2 C rice
1/2 tsp salt
1 head cabbage (about 3 lbs)
Water
Spicy Filling (recipe follows)
1 lb thin-sliced bacon
1 C beef broth
1 C dairy sour cream
2 Tbsp flour
1 can (15 oz) tomato sauce

In saucepan, add rice and the 1/2 tsp salt to 2 C boiling water and cook for 10 min; drain and reserve for Spicy Filling. with sharp knife remove cabbage core and blanch cabbage, core side down, in a kettle of boiling water to cover, for 10 min., or until it is softened. Drain cabbage and refresh it under cold water. Carefully remove the leaves to a towel to dry and trim away and tough ribs. Prepare Spicy Filling.

Place 1/3 C of filling in center of cabbage leaf, fold in sides and roll up; fasten with toothpick, if necessary. Wrap a slice of bacon around the roll. Repeat until all of meat mixture is used. Arrange rolls in one or two baking dishes, just large enough to hold them in one layer. Pour broth over rolls and bake in a 350 degree oven for 1 hr. and 30 min., or until bacon is browned.

In bowl, whisk together sour cream and flour until smooth; add the tomato sauce and mix thoroughly. Spoon off excess fat from the baking dishes and pour sauce over rolls. Return rolls to oven for 15 min. more.

Spicy Filling:
Drained rice
1 C toasted slivered almonds (see info. below)
1 lb Italian sausage
1/2 lb lean ground beef
2 eggs
1/2 C half and half
1/2 C chopped onion
1/2 C bread crumbs
1/4 C minced parsley

Mix thoroughly.

Download this recipe.

Ever wonder how to cut the tough rind of winter squash without breaking your wrist or your knife? Wonder no more. One of the characteristics of a ripe winter squash (acorn, butternut, etc.) is its firm rind, which is often annoyingly hard to remove. To soften the rind, place the whole squash in the microwave oven and cook it on high for 1 ½ to 2 ½ min. (depending on the size of the squash).

Allow the squash to stand for at least two minutes before attempting to remove the rind. Slice off the top and bottom of the squash evenly before peeling, since this will give you more leverage and control while you work. And another recipe you can try this tip out on:

Roasted Winter Squash
Serves 8-12

About 6 pounds butternut squash (preferably 2 large squash)
2 sticks unsalted butter
4 tablespoons finely chopped fresh sage leaves
3 tablespoons finely chopped fresh rosemary leaves
4 tablespoons sugar
1/2 cup balsamic vinegar
1/2 cup dark unsulphured molasses
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

Download this recipe.

Ever wonder about the best storage for bananas and how to keep them from going brown so fast? Wonder no more. Refrigerator storage of bananas is a good thing, if you need to store them for awhile—if you can’t use them up quickly. The skin of a banana will turn brown when refrigerated, but this doesn’t ruin the fruit. Cooks raised in the 1940’s and ‘50s may remember a radio jingle that chimed, “Bananas are a product from the very very tropical equator, so you should never never put bananas in the refrigerator.” Nope—no truth to that whatsoever. Also, if you break your bananas apart, the ripening and browning will slow down quite a bit. And one last recipe:

Cream Cheese Banana Nut Bread
Makes 2 loaves

1 1/4 cups chopped pecans, divided
1/4 cup butter, softened
1 (8-oz.) package 1/3-less-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
1/2 teaspoon vanilla extract

If you've never worked with whole wheat flour, accurate measuring is everything. Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the cup into the flour, and level it off with a straight edge. Expect a denser bread with this recipe. It won't rise as much as traditional breads, and the texture will be very moist. (If you use frozen, thawed bananas, you might experience more wet patches throughout the bread.) We liked this version at the taste-testing table, but if you prefer a less dense bread with a little more rise and slightly lighter texture, then double the baking powder but leave the baking soda the same.

1. Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Toasted Coconut-Cream Cheese-Banana-Nut Bread: Reduce pecans to 1 cup. Prepare recipe as directed through Step 1, toasting all pecans. Remove and reserve 1/4 cup toasted pecans. Proceed as directed through Step 3, omitting pecans sprinkled over batter. Bake as directed. Meanwhile, cook 1/4 cup fat-free evaporated milk, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar, and 1 Tbsp. butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans, and 1/2 tsp. vanilla extract. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed brown sugar, 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut butter and 1 1/2 tsp. butter with a pastry blender or fork until mixture resembles small peas. Lightly sprinkle mixture over batter in pans.

Bake and cool as directed.

Prep: 15 min.; Bake: 1 hr., 15 min.; Cool: 40 min. The original recipe was sent to us by Willie Monroe from Homewood, Alabama. To get perfect slices, let the bread cool 30 minutes and then cut with a serrated or electric knife.

Download this recipe.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

OTHER GREAT ARTICLES
• Bring on Those Appetizers!
• How To... With Spring Vegetables
• Yeast Conversions
• 5-Day Meal Plan with "Dovetailing Tips" for Big Time Savings!
• Fixing Dinner
• Cook'n Club Cover Page