Ice Cold Lemonade

Today the heat index went up to 115 degrees. It was so unbearably hot that all I wanted to do was stay indoors. However, I did make the mistake of taking my dogs out for a brief walk around our subdivision. They came in and plopped down on top of the air conditioning vent while I searched for something ice cold and refreshing to drink.

After having a huge glass of ice water I noticed I had quite a few lemons in my refrigerator so I made a batch of lemonade. Even after the water it's just what I needed to quench my thirst.

If you've never made homemade lemonade you don't know what you're missing. Here are just a few simple ingredients that take no time at all.

Perfect Lemonade

Ingredients:

1 cup water
1 cup sugar

8 lemons

2 1/2 cups water


Cooking Instructions:

The key to making perfect lemonade is to make a simple syrup which is just water with sugar dissolved in it.

First, start by adding one cup of water to a saucepan and adding one cup of sugar and bring to a boil. This assures you that the sugar won't just stick to the bottom when making the lemonade. While the simple syrup is cooling juice the 8 lemons.

Now to a pitcher add the simple syrup, and the freshly squeezed lemon juice. Next, add two to two-and-a-half cups of water depending on the tartness you like. Then add some lemon slices and ice cubes and pour yourself a glass.

Lemonade is the perfect refreshing summertime drink.

For a variation: Make Strawberry Lemonade by taking 1 pint of strawberries and pureeing in a blender, add to the lemonade mixture, then adding the 2 1/2 cups water. In place of the water you could also add sparkling water or club soda for some carbonation. Decorate with a strawberry on top and a sliced lemon or place in glass.

Parkmoor Restaurant

Today is the 20th anniversary of when my father passed away, one month before my daughter was born. Although it's not a happy occasion I found myself thinking back and remembering all the wonderful things about him and the things that made me laugh.

Back in those days people ate hot dogs along with everything else without a worry about high blood pressure, cholesterol, fat content or anything else for that matter.

One of my dads favorite restaurants to go to for casual food was Parkmoor. He loved their Premium Frank. I'm sure some of you remember it but many of you may not even recall Parkmoor.

The Premium Frank was a hot dog, covered in cheese and wrapped in bacon on this incredible bun. My entire family loved this hot dog except for my mom who never even tried it.

I spent part of my morning today trying to see if I could find any posts at all on Parkmoors Premium Frank but was unsuccessful. Apparently though their fried chicken was to die for based on the articles and blogs I read.

I don't eat hot dogs at all anymore. Not that I don't like them but they don't like me. So I just try to ignore them when I see one.

My dad loved food and all kinds. It was nice to go down memory lane today and remember all the wonderful things about him and how he made me smile and laugh.

If you love hot dogs try to make yourself a Premium Frank. They really are delicious!

I miss my dad but I'm so happy for the memories. They last a lifetime!

Hot Days, Cool Drinks!

Today the temperature with the heat index is 105 degrees. I've barely made it outside today, not even to hit the swimming pool or take my dogs to swim. It's just unbearable.

However, I did have to take my dogs for a walk and after they ate dinner we took a stroll around our subdivision. By the time we got back both dogs found an air conditioning vent and plopped right down onto it. I on the other hand wanted something cool and refreshing. Since everyone in my house this evening was out doing various things I decided instead of making dinner for myself I'd make a smoothie.

Looking to see what I had in my refrigerator, freezer and fruit bowl I decided to take a banana, some frozen mangoes from my freezer along with about a cup of orange juice. I put all that in my favorite VitaMix blender and made a luscious beverage for myself.

Smoothies are so wonderful if you've never taken the time to make one. Just select your favorite fruits, add some OJ, apple juice, yogurt or whatever else sounds good, maybe even that heart healthy POM juice. Whip it up and it's a filling and delicious treat. You can't go wrong especially if they are all ingredients that you like.

So if you're looking for something to cool you off, try a smoothie. I know I'm glad I did this evening.

Fourth of July Celebrations!

Well I hope everyone had a wonderful Father's Day. If you prepared my Sea Bass with Strawberry Orange Salsa, I'm hoping that it was a huge success and those that you prepared it for loved it.

Independence Day is just 12 days away. When my kids were younger we use to take them to the riverfront and watch the fireworks. Of course the crowds were so enormous that oftentimes we opted to stay closer to home and go to a nearby golf course that always had spectacular fireworks with quick access home to use our own potty. Much better than the Port-O-Potty that we'd have to use at the riverfront especially in the scorching heat. Yuck! My kids hated that and of course I didn't love it either.

Hopefully this 4th of July won't be too hot and we can all sit back, relax and enjoy the holiday with some cool summer breezes, great food, wonderful company and bright, sizzling fireworks.

Whether it's hot or cool, I have some great recipes that I'm going to share with you in the coming days to serve for the holiday. Of course you can make them anytime of the year but they're perfect for a BBQ or picnic gathering in your backyard.

The first recipe I'd like to share is a recipe that I put together 13 years ago and actually won a contest for. The recipe contest was to create a main dish summer salad. I entered mine which was a Smoked Chicken Pasta Salad with Balsamic Vinaigrette.

I came up with this recipe because I was on the run so much that I found myself stopping into "Gourmet to Go" a fast food gourmet carryout almost daily and getting their grilled chicken pasta salad. Realizing how easy this would be to make I came up with my version of the recipe. Of course, with my kids only 6 and 9 years old at the time I had to make it kid friendly. The recipe below was my original recipe. Now that my kids are 19 and 22 they don't mind if I add other ingredients. Of course you can modify it to your tastes.

This salad is perfect for a picnic, bbq, lunch, dinner or side dish. I hope you enjoy it as much as we do. Of course the salad dressing can be used on a million things.

Smoked Chicken Pasta Salad
Serves 6

1 (12-ounce) package tricolor pasta ( I like the bowtie)
1 red pepper, sliced
3 green onions, sliced (tops included)
6 smoked chicken breast halves (see note)
¾ cup frozen peas
Pepperoncini, optional
3 tablespoons balsamic vinegar
6-8 tablespoons olive oil
1 teaspoon Dijon-style mustard
1/8 teaspoon sweetener (artificial, sugar or honey)
1 (4-ounce) package crumbled feta cheese
Freshly ground black pepper, to taste

Additional optional ingredients and whatever else you can think of:
Sundried tomatoes
Artichoke hearts
Carrots

Prepare pasta according to package directions. When pasta is done, rinse with cold water to stop the cooking process; drain.

In large bowl, combine pasta, red pepper and onions.

Peel skin away from the chicken. Cut chicken into bite sized pieces. Add chicken meat, peas and pepperoncini to bowl.

In separate bowl, whisk balsamic vinegar and oil together adding in mustard and sweetener. Pour dressing over salad; toss. Add cheese and black pepper; toss and serve.

Note: You can find packages of smoked chicken at Schnucks in the meat department or at The Smoke House in Chesterfield. Grilled chicken or other meat could be substituted.

This recipe doubles easily. If doubling use 1 red and 1 yellow pepper for color.

Father's Day & Summer Celebrations!

Summer officially starts this Sunday - Father's Day. The temperature is getting hotter and the air is more humid. If you're the one to cook in your household chances are you're grilling or making lighter, healthier meals.

If you have children there's a good chance they are off and running at camp during the day or maybe even some of you have your children at overnight camps where you have some quiet time to yourself.

Whatever the situation summer brings BBQs, picnics, Father's Day, Fourth of July celebrations and concluding the summer break with Labor Day.

In case you are looking for some new recipe ideas this summer in the weeks to come I will bring you a great pasta dish to bring to that picnic you were invited to plus, some fun Fourth of July cookies and fresh squeezed lemonade. If you're looking to serve a beautiful healthy and colorful meal for Father's Day this weekend then I have a luscious recipe for Sea Bass that I know you're going to love and it's so simple too.

Of course you can always schedule a culinary class "At Home with Vicki Bensinger." It can be for you, your friends or an afternoon or evening culinary party for your children to learn techniques and recipes to add to your at home dining experience. However, for those of you that still can't decide what to prepare for Father's Day I'm going to share a favorite recipe of mine. Remember though to think of me for your future culinary adventures!

To get a taste of my Father's Day recipe, please read below.



Sea Bass with Strawberry Orange Salsa

For years I have been making this recipe. I have to admit I got it from a magazine called Simply Seafood back in the 90s that is no longer available. It was a great magazine with fantastic seafood recipes.

I love this recipe because it's light, refreshing, healthy and it uses Sea Bass which has a mild buttery flavor. If you don't like Sea Bass then feel free to use Halibut or your favorite fish.

Here's the recipe:
Serves 6

2 pounds Sea Bass fillets, cut into 6 pieces

Strawberry Orange Salsa

2 large navel oranges
1 cup fresh strawberries, stemmed and chopped
1/2 - 1 jalepeno chili, stemmed, seeded and minced
1/2 cup thinly sliced green onions
1/4 cup chopped fresh mint or fresh basil leaves
2 Tbsp. lime juice
1-2 tsp. honey
salt

Peel the oranges and remove all the white pith (it has a bitter taste). Section the oranges and finely chop, discarding the seeds. Transfer the chopped oranges to a bowl with the strawberries, jalapenos, onions, mint and lime juice. Add honey and salt to taste, then blend together. Cover and chill for at least an hour to let the flavors come together.

Rinse the fish in cold water. Measure the thickness of the fish and pour water into a deep skillet or saute pan to measure twice that thickness. Bring the water to a boil, add the sea bass, cover the pan and remove it from the heat. Let stand until the fish is opaque in the center approximately 20 minutes.

Lift the fish from the pan and drain, then arrange on individual plates. Spoon the salsa with its juice over the fish and serve immediately.

For those of you that have a fear of cooking fish, this method is tried and true. It always comes out perfect. However, if you prefer to grill the sea bass then go ahead. It takes approximately 20 minutes on medium heat. If grilling, rub some oil on the sea bass. Cook 10 minutes on one side and flip for another 10 minutes, then plate it up with the salsa.

Enjoy!

Balsamic Vinegars

As I mentioned in previous posts, I spent some time in Italy a couple of years ago. One of the places that I vividly remember was the Mercato Centrale in Florence. This is the main market and houses a variety of commercial activities, as well as cultural and artisanal ones. Along the years this place has become the cities barometer. It is where people of all classes, from the artisocracy to the bourgeoisie mingle as they look for traditional products, as well as for an informal friendly chat. There you will find people looking for good value and natural products, tourists in search of fine wines, and Italian or foreign students spending their money to savour Tuscan delicacies. All mixed together, with the voices, colors and perfumes of a place that gives real pleasures to the senses and filled with incredible meats, cheeses, breads, pasta, fish, olive oils and vinegars. It is truely an experience that my daughter and I must have spent several hours exploring.

Of all the places in the market our favorite was a place called Baroni Alimentari. There they had cheese, wines and liquors, meats, fish, pasta, pickles, pate's, honey & jams, olive oils and the best were the balsamic vinegars.

Never in my life had I experienced such incredible tastes as with their traditional balsamic vinegars drizzled over the most luscious parmigiano reggiano. I thought I'd died and gone to heaven. There we sampled so many different varieties along with getting a tutorial on each and everyone.

Did you know that in medieval times balsamic vinegar was thought to have medicinal value, believing that they contained soothing qualities aiding in relieving pain? Years later it was set aside for special celebrations or set aside as special gifts for dignitaries.

Balsamic vinegar is dark in color and has a thick syrupy texture due to the high sugar content and condensing of the syrup with flavors that range from tart to sweet.

There are specific standards that go into the making of Traditional Balsamic Vinegar. Great must is put in large barrels and placed in the attic for years to rest, then transferred from barrel to barrel as it reduces in size. It is transferred to different wood barrels in this order:

Oak

Chestnut

Mulberry

Cherry

Ash

Juniper

each one giving the vinegar a distinct flavor.

The grapes only come from the Emila-Romagna region a process that only takes place in a specific region called Modena.

After the 12-25 years of aging the traditional balsamic vinegar is taken to the Consorzio which grades the balsamic vinegar on color, taste and texture. After graded and approved it is bottled and given a serial code so that it can be authenticated.

Because so much care has gone into making traditional balsamic vinegar is gets granted the DOP status which stands for Denominazione D'Origine Protetta (Denomination of the Origin of Protection)

If you travel anytime soon to Florence be sure to make a morning or afternoon trip to the Mercato Centrale and visit Baroni Alimentari and all the other incredible vendors. It is something you absolutely can't miss.

Links on my site

I'm suddenly having problems with this site and all of the links that I have posted have disappeared. I'm hoping this is just a bug in the system that will fix itself.

If you'd like to visit my links go to:

Stella & Dot www.stelladot.com/vicki
Cupcake Project www.cupcakeproject.com
Food Dictionary www.epicurious.com/tools/fooddictionary
Great American Bake Sale http://gabs.strength.org/site/PageServer?pagename=GABS_homepage
Recipe Exchange http://www.stltoday.com/blogzone/recipe-exchange/
Sauce Magazine http://www.saucemagazine.com/
White House http://www.whitehouse.gov/

I have no idea what's going on. Even the links are shown rather than just the names hi-lighted. I sure hope it resolves itself soon or I figure out what's going on. If anyone knows please email me.

Low Fat Banana Bread

I had some very ripe bananas that I knew no one would eat so I decided to make some banana bread. In my house we all like to try and watch our caloric intake, especially around bathing suit season, so years ago I created a recipe for banana bread that is very low in fat. It's so delicious and moist you'd never know. So I thought as long as I made it I'd go ahead and share my recipe with you.

If you should happen to make a loaf for yourself please let me know what you think of it. Of course, if you desparately need to add more fat into it then add some chocolate chips. I mean who doesn't like a little chocolate with their bananas?

This recipe makes two loaves. The one on the right I added some semi-sweet chocolate chips for when we have a chocolate craving. The one on the left is as the recipe reads below:

Low Fat Banana Bread

Ingredients:

1/2 cup applesauce (I used Musselmans Natural Unsweetened)

1 cup sugar

2 eggs, well beaten (this is the only fat in the bread)

1/4 teaspoon salt

1 1/2 cups sifted flour

1 teaspoon baking soda

1 (6oz) container fat free strawberry banana yogurt (I used Dannon)

3 very ripe bananas, mashed

Cream applesauce and sugar; add eggs and salt and mix well. Add flour, soda and yogurt and mix well. Add bananas blending well into the mixture.

At this time if you wanted to add any chocolate chips or nuts you can blending well. If you prefer having one with and one without then blend in after pouring into pans.

Grease or spray with non-stick cooking spray 2 regular size loaf pans; pour in mixture and bake in a preheated 350 degree oven for approximately 45 minutes. When the bread pulls away from the sides of the pan and toothpick comes out clean, the bread is done.

This recipe can be doubled.

If you want to use plain yogurt or some other flavor then feel free to do so. The best part about cooking yourself is that you can modify a recipe anyway you like.

I hope you enjoy this.

Which Olive Oil to Use?

Many of my friends and customers ask me about Olive Oil. They don't know the difference between the various types. Which ones to use in their salad dressings, which ones to cook with and not to cook with and how to store it. So I thought I would devote this blog to sharing with you some facts and tidbits about Olive Oil.

Olive oil adds vibrant flavors and textures to foods and is high in healthy monounsaturated fats along with antioxidants.

Olives are the fruit of the olive tree. Soon after being picked they're cleaned in a water bath. The olives are then crushed.

The best quality olive oils are obtained from the first pressing of the olives and are "cold pressed." This means they're not heated during the pressing process. Heating produces larger amounts of oil, but decreases important flavor and healthy compounds, including flavenols and polyphenols, unique to extra-virgin olive oil.

There are several different grades of olive oil based upon taste, acidity level and processing method. The main types of olive oils starting from the highest quality are:

Extra Virgin - Highest quality oil, made from the first pressing with no heat or chemicals (unrefined). It is considered the finest and fruitiest of the olive oils and is the most expensive. Extra-virgin ranges in color from champagne to bright green. The deeper the color the more intense the olive flavor.

Virgin - Lacks perfect taste of extra-virgin but isn't refined. It has a GOOD taste.

Olive - Blend of virgin and refined (chemically treated) oils. Lacks flavor.

Lite - The word "lite" means the oil has been refined, NOT lower in fat or calories. It is lighter in both color and fragrance, and has little of the classic olive oil flavor, making it perfect for baking and cooking. Plus the filtration system of this light oil gives it a higher smoke point making it more desirable for high heat frying. Whereas regular olive oil is better suited for low to medium heat cooking. Lacks flavor.

Pomace - Lowest quality made by blending virgin and pomace. Lacks flavor.

STORING OLIVE OIL

When you purchase olive oil make sure it's not more than 18 months old, by looking at the bottling date on the bottle.

Store olive oil in a cool, dark place for up to 6 months. It can be refrigerated for up to a year. If chilled it will become cloudy and thick to pour but if left out and brought to room temperature it will clear up and become liquid again.

I hope if you've had any questions about olive oil that I've answered them for you.

If you want to learn to cook, become a better cook or just have a fun time with friends and food, then consider, "At Home with Vicki Bensinger," In-Home Culinary Classes. If there's a skill you'd like to learn in addition to my current classes please let me know and I will teach it to you.

Vinaigrette Dressing

To make the perfect vinaigrette dressing mix:

3 parts olive oil (whatever suits your taste)

1 part vinegar (any type that blends with your oil)

touch of sweetener or honey

Dijon Mustard

Whisk ingredients together and drizzle over salad.

Feel free to add shallots, spices, salt and pepper to your dressing to jazz it up. In addition there are so many varieties of olive oils. Those that are infused with basil, garlic, lemon, orange, etc. as well as many types of vinegars such as: raspberry, champagne, balsamic, etc. Use any of these to go with your salad. Be creative and don't be afraid to try something out. That's the best way to learn.

Hope this has helped. Enjoy!