Monday, June 13, 2011

Throw Away Your Re-Usable Grocery Bags!



Okay. I admit it. I'm a bagger.

No, not as in Tea Party but as in groceries.

Bagging other people's groceries is one of my responsibilities in my new part-time job--which I'm enjoying very much. It's always interesting to see what travels down the black conveyor belt. A person's groceries is their archeological "finger" or "food" print. 

At the end of the belt are three plastic bag holders that I keep open as I begin my sorting in advance: canned goods, soft goods, produce, cold items, meat, etc. The stands keep the bags upright and open and are placed at just the correct, strategic height to make filling them fast and orderly. I can look down into them as I pack them. One hand grabs an item, then passes it to the next hand in a neat exchange of efficiency. The process is streamlined, cost-effective and labor-saving.

I anticipate and triage in advance. Some customers are great and begin thoughtful sorting as they empty their carts. Others are less accommodating and annoyingly  toss their load on the belt eager to be done and gone. "Helpful" children can complicate the process. Men don't empty a cart as much as "dump it."

When it's busy, the process clicks like clockwork. Zip zip zip. Load. Place in cart. "Have a nice day." That is…. until I hear the dreaded words as I'm packing the next customer's load, "I have my own bags!" It's rarely said in a conciliatory tone. It's often menacing and panic-stricken and goes something like this: "STOP! Oh my god!!! Don't let my stuff touch the plastic!  Don't pollute my groceries, my life, my very being. I brought my own bags, you moron!"

Rarely, and I mean rarely, does a person bring recyclable bags because they want to help the planet and our environment. Most just hate plastic bags and the hassle of storing them.

There is no easy way to load recyclable bags. They are made of soft fabrics that don't stand upright. They have to be loaded on top of the counter so it's difficult to see inside and one hand is usually holding open the bag at all times, so it's a one-handed operation. It's slow and tedious. If people have groceries that would normally fill six plastic bags, but they only have two recyclable bags, they don't care. "Just put it all in," they insist. Whatever . . .

Our store policy is that meat is first placed in a plastic bag before being placed into a paper or recyclable bag. It prevents leakage and stains. But plastic is anathema to many of these people. NO PLASTIC! And that includes produce. If they buy six apples, each comes tumbling bruisingly down the conveyor belt. Lettuces, parsley, celery--none is first put into plastic and all is usually dripping wet. All is put naked into the recyclable bag to dampen the contents of everything they touch--including meat that might be leaking blood. Gross.

Unlike plastic bags, or even paper bags, recyclable bags are not standardized. Their geometry is chaotic, especially when it comes time to "squeeze" them into a cart. I don't know why, but people love to bring bags bearing the names of competitive stores. I guess they think it's cute. Maybe they use our bags when they go to other stores. I don't know. I just find it rude.

But my real pet peeve concerning recyclable bags is their unsanitary nature. While we've been indoctrinated with the drill that recyclable is "better," (whole companies satellite this industry) no one argues their unhealthy context. Most--and I mean most--are dirty, soiled, stained and disgusting. They are used over and over and over and never laundered or cleaned. Or even thrown away. They have no business being brought into a grocery store.

Once a woman yelled the obligatory, "I brought my own bags!" and threw two large black bags toward me. I was stunned. They were covered in dog hair! Lots of it. You could even smell it. It was like, "WHAT? You expect ME to touch those, let alone put FOOD into them? Are you just freaking NUTS?" And I work at a high-end grocery store.

"Dog bags" are not uncommon. People keep a pile of recyclable bags in the back seats of their car, apparently. A perfect place for Fido to curl into on a friendly ride. Fleas and all. "No pets allowed" is clearly marked on the entrance door of the store. I guess we need to specify that includes their dander, saliva and germs.

One woman's recyclables resembled a Jackson-Pollock painting. It was covered in multi-colored stains: red, green, blue, black. I gingerly held the strap with my fingers as I pushed in her "food."

God only knows where these bags are stored. Many, I'm sure, are thrown under the kitchen sink next to the trash. They are placed on dirty kitchen floors and counters. Car trunks. They are handled by those who are sick. They are sneezed on. Coughed on. And they have no business in a grocery store where they cross-contaminate everything they touch. Including moi!

Like most grocery stores, mine is committed to cleanliness and freshness. Sanitary wipes greet you the minute you walk in and are even placed around the store for your benefit (and those of others).  And, like most stores, we offer bins for the very plastic bags you hate so much. We will recycle them for you!

Please, keep your dirty laundry at home. Your noble effort to recycle is commendable. Really. But recycling your germs is not!


copyright 2011 Gary T. Czerwinski

Saturday, June 11, 2011

What Do I Eat for Dinner?


What do I cook for dinner most often? I like things that are just as good for leftovers and which freeze nicely, if necessary. In the winter, I'll make lots and lots of soups and casseroles. But with warmer, summer weather, here's a list, in no order of importance, of what I often do actually make. If you're in a recipe rut, chose one to cure yourself. Enjoy!


Fish Cakes. I just love 'em. They're easy to prepare and freeze beautifully.
Kitchen Bounty: Fish Cakes, Fish/Shrimp Cakes

Ziploc Sausages. F-l-a-v-o-r-f-u-l, inexpensive and both fun and easy to make. Again, you can freeze them.
Kitchen Bounty: Homemade Sausages

Company Rice. When I want a starch, I go for this. It goes with just about everything.
Kitchen Bounty: Easy Rice with Spinach and Parmesan Cheese (Company Rice)

Baked Chicken with Bacon and Rice. If you haven't made this yet, you're in for a treat. The rice is the absolute best! And it's just so easy to make.
Kitchen Bounty: Baked Bacon with Rice and Chicken

Baked Spaghetti. I make it more for the leftovers--LOL. I even eat it for breakfast. I like it better than lasagna.
Kitchen Bounty: Baked Spaghetti Casserole

A Simple Lemon Cake. It's just easy to prepare and the taste is always fresh and inviting.
Kitchen Bounty: A Simple Lemon Cake

Mashed Potato Cakes. OMG, I just love these, especially for breakfast with fried eggs on the side.
Kitchen Bounty: Mashed Potato Cakes with Ham, Cheese, and Scallions

Crusty Chicken Tenders with Parmesan. When chicken tenders are on sale, I always grab a pack just for this recipe. The leftovers are wonderful served cold. And you can freeze them before you bake them.
Kitchen Bounty: Crusty Chicken Parmesan Tenders with Fines Herbes

Kreplach. Inexpensive and delicious. Yes, they can take some time, but if you make extra you can freeze them for a quick dinner or lunch.
Kitchen Bounty: Kreplach

Grilled Pork Tenderloin. You really need to grill this. Easy to prepare ahead of time and the leftovers make terrific sandwiches.
Kitchen Bounty: Marinated, Grilled Pork Tenderloin

Rice and Chicken. If you haven't made this, please promise yourself that you will!!!
Kitchen Bounty: Rice and Chicken (Easy Risotto)

Chicken Tenders with Lemon and Rosemary. Again, this is something you prepare ahead of time. It takes all of 15 minutes on the grill.
Kitchen Bounty: Grilled Chicken Tenders with Rosemary/Garlic/Lemon Marinade

Baked Shrimp. I make this a lot!  With a side salad, a hunk of good bread, and a glass of wine, it's restaurant-quality all the way!
Kitchen Bounty: Baked Shrimp





Wednesday, June 1, 2011

Grains, Greens, and Other Good Things (Italian Sausage Casserole)

I love a recipe that's versatile. Here are your options for this one:
  1. A complete dinner
  2. A "light" lunch
  3. A knock-out side to beef or pork
  4. Vegetarian--just leave out the meat
As a side to grilled steak, this is a bomb and a must. If prepared as a complete dinner, use a flavorful Italian sausage. Next time I make this, I just may add some halved cherry tomatoes when I throw in the greens.

If you go the vegetarian route, I'd definitely suggest adding the tomatoes along with some rinsed and drained cannellini beans.

This recipe calls for "escarole" a tender green that is pleasantly bitter. If you can not find escarole, use collard greens or kale. You can also sub "chicory" or frizzy endive. Also mustard greens or arugula. I have not used any of them and, if I had to choose, I would probably use broccoli rabe. You want a green that isn't really "sweet." Of course, this is the kind of recipe in which a garden mix of greens would be wonderful.
  • 2 tablespoons of a good quality olive oil
  • 8 ounces Italian sausage (about 2 links) casing removed
  • 1 tablespoon minced shallot
  • 4 ounces fresh (not frozen) spinach, rinsed and dried, coarsely shredded
  • 4 ounces escarole, rinsed and dried, coarsely shredded
  • 1 tablespoon finely minced, or pressed, garlic
  • 3 cups chicken stock
  • 2-4 tablespoons dry, white wine (optional)
  • 2 teaspoons dried oregano (start with less) or about 1 tablespoon fresh, chopped
  • 4 ounces medium-sized shell-shaped pasta, uncooked (I used orecchiette)
  • 1/2 cup uncooked, long-grain rice
  • 1/2 cup dried, quick-cooking barley
  • Chopped parsley, for garnish (optional)
  • Freshly-grated Parmesan cheese (don't skip)
Preheat oven to 350 F.
Place chicken broth and oregano in a medium saucepan and heat just until boiling. Lower heat and keep at a simmer.

Heat a large skillet, 10-12 inches, over medium heat and add the sausage, breaking up clumps as it cooks (a pastry blender does it fast) and until it is no longer pink. Add the shallot and stir a few minutes. Now add the garlic and stir. Begin adding the spinach and escarole mixing from the bottom up as the greens wilt. It should take no more than 5 minutes. Don't overcook since it will also bake in the oven.

Using a 10-12 cup metal casserole with a lid, scatter the pasta on the bottom and cover with the sausage/greens mixture. Now cover with the the rice/barley mixture. Slowly pour in the reserved broth and bring to a boil. Turn off heat and cover. If adding the wine, do so just before covering and a drizzle of olive oil, if desired but suggested, and then bake in oven for 30 minutes or until pasta is done.

Serve with freshly-grated Parmesan cheese.
Notes: This is adapted from epicurious.com. I used Johnsonville medium Italian sausage. The original does not call for the shallot or wine. I drizzled on some olive oil because it was a really good one. This was done right on 30 minutes. Oregano can be strong in taste, so go easy. I used fresh that I had in the garden. This dish is characterized by its nutty, earthy character with the barley and escarole. Fresh mushrooms would be a nice addition, too.

Sunday, May 29, 2011

Salmon with Shrimp Sauce & Pasta








Sometimes in my quest to try something new, I forget something old. And then I re-discover it. That's what happened to this recipe. The last time I made it was several years ago! And I loved it. But I'm older now. More experienced. I looked at the recipe. Studied it. Thought about it . . . "Hmmmm... I think it can be better . . ."

And so that's what I did. I "de-constructed" it. The original called for dumping the sauce (made with cornstarch) with the raw shrimp over the raw salmon and baking it. And I've done that and it was good. BUT . . . but . . . it just seemed so cruel. Why cook a perfectly good sauce twice? And I hate shrimp that is overcooked. It takes only a few minutes in the sauce. I cooked the salmon on its own sprinkled with my beloved fines herbes.* I kept the sauce separate and I ditched serving it over rice as the original recipe called for and used angel hair pasta, instead. When I can find it, I will use lemon/parsley pasta. I also added a dry white wine to the sauce. You just have to have wine in a sauce!

This is a stately dish fit for company but won't cost you a king's ransom like ordered in a fancy restaurant. Don't be afraid of the wine and cream. And, for heaven's sake, don't skip using real cream. It's not going to kill you and it's not like you're guzzling a whole gallon or something. The French love their wine and their cream sauces . . . and they live longer than us!

(Serves 2)
  • 1/2 pound salmon filet (I keep the skin on because I think it adds flavor as it bakes)
  • 1 teaspoon or so of fines herbes and sprinkle of dill and Kosher salt
  • Sprinkle of garlic powder**
  • 1/4 pound fresh shrimp, shelled and de-veined, cut in half if large
  • 1/2 cup sliced mushrooms
  • 1 tablespoon minced shallots
  • 3 garlic cloves, thinly sliced, one reserved
  • 3/4 cup heavy cream
  • 3 tablespoons dry, white wine (one that you would actually drink)
  • Red-pepper flakes--just a pinch
  • Salt and Pepper to taste
  • Lemon wedges and chopped parsley for garnish
  • 4 oz. angel-hair pasta

Preheat oven to 350 F.

Have all ingredients cut, sliced and measured before baking the salmon. Have salted water boiling for the pasta.





Sprinkle the salmon with a bit of olive oil and then the fines herbes and a few pinches of Kosher salt and a light dusting of garlic powder. Place on a foil-lined pie plate that has been spritzed with Pam and bake for about 15-20 minutes, just until the middle flakes. As it bakes, prepare the sauce. (I usually get a larger piece of salmon so I have leftovers that I add to my morning omelette.)


Saute shallots and mushrooms in one tablespoon of melted butter and one tablespoon of olive oil until tender. Don't let the shallots brown. Add about 2 tablespoons of dry, white wine. Stir until alcohol has evaporated. Remove from heat. Stir in the cream. Add the two cloves of sliced garlic and several twists of pepper from a grinder and pinch of red-pepper flakes. Bring to a slight simmer, stirring occasionally.

As sauce thickens and reduces, add a bit more cream and wine, if necessary, a tablespoon at a time. After about ten minutes, taste and season with salt as needed. If necessary, add the reserved garlic (I usually do). Continue to reduce. The sauce will turn lovely and creamy. When you can scrape a spoon on the bottom of the pan and it leaves a path, the sauce is done. The whole process takes about 15 to 20 minutes. Use a gentle heat.




When a path remains after a spoon slides across the pan, the sauce is done.


Remove salmon from oven and cover with a plate. Add pasta to boiling water. Angel-hair pasta will cook in a matter of about 4 minutes. Now add the shrimp to the sauce. As soon as they turn pink, turn over until other side is pink. If the sauce is too thick or you want it a bit more loose, simply add a tablespoon or two of the pasta water. I usually do. Remove pan from heat.


Drain pasta. Mound half on a plate, twisting with a fork. Place half of the salmon fillet leaning against it, trying to keep it whole. If it breaks, just make it "pretty" and don't be alarmed. Now spoon the shrimp and sauce on top. Sprinkle with parsley and grate fresh Parmesan on top.

This will serve two nicely along with a salad. Serve with a cold, dry, white wine. Oooooooo-la-la! Magnifique, mes amours!!! All that's missing is the Eiffel Tower!



*Fines Herbes are equal amounts of dried chervil, parsley, tarragon and chives.

**To sprinkle means to hold the spice about 1.5 feet above the food itself and lightly tap with your finger so it sifts evenly to cover the item.