HOMEFRONT A Fort Hood Herald publication | December 28, 2016
Wreaths Across America P8 | Staying mentally fit is important P10
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Wednesday, December 28, 2016
[ Inside this issue ] Holding Down the Homefront: 2017 brings hope, uncertainty
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Financial Fitness: Five tax mistakes to scrap in 2017
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Financial Fitness: Cyberthreats young adults should know about Page 6 Financial Fitness: Tips to help you save on a winter vacation
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On the Homefront: Wreaths Across America
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On the Homefront: Staying mentally fit is important
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What’s Happening: Upcoming area events
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Dining In: French bistro steak and potatoes
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Dining In: Skillet sauce a natural pair for pork
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Dining In: Steaming bowls of fish stew
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Vol. 9, Issue 12 | December 28, 2016 Homefront is a Fort Hood Herald publication. Contact Us Editor: David A. Bryant | dbryant@kdhnews.com | 254-501-7554 Contributors: Abbey Sinclair | Amy Proctor On the cover: Volunteers pick up wreaths at a truck during the Wreath Across America event Dec. 17 in Arlington, Va. This year marks the 25th year that wreaths have been placed at Arlington National Cemetery. U.S. Army photo by Rachel Larue. Find more news at forthoodherald.com.
Wednesday, December 28, 2016
Homefront |
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Wednesday, December 28, 2016
For one transitioning military family, 2017 brings hope and uncertainty
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any nights over the past five years, I have wondered what the future would hold for my family. Much of that time, I was sitting in an old armchair in my bedroom when we lived in Fort Polk, La., looking out a window to the fields beyond. At the time, it often seemed like the loneliest place on earth. For three years we lived off-post in a house that was decently far from Polk itself, situated between a bayou and fields, with only a few houses scattered nearby. As a medevac pilot in a short-staffed unit, my husband was at the hangar pulling 24-hour duty shifts (exactly half of the time we were there, to be precise). This left me alone quite a bit — a rather unsettling experience when you live in the middle of nowhere. Laying in bed at night, I would hear the eerie sound of coyotes howling and calling to each other. One night, the coyotes attacked some poor, unsuspecting creature. The resulting uproar was terrifying, something akin to a were-
Holding down the Homefront Abbey Sinclair
wolf devouring a puppy. I’ve never been afraid of the dark — or monsters under my bed — but that night, I trembled under the covers like a little kid. We had some good times, too, but when we left Louisiana after those long years, crossing the Texas border, which — ironically — was just a ten-minute driving distance from our house at the time, I felt like we were literally driving into the future, into the next chapter of our lives. I was pregnant with our first child and relieved, as well as a bit shell-
shocked, as if I had been in a time warp. Here at Hood life has continued, yet lately I’ve become aware of how ingrained into the Army lifestyle I have become over the years. It has changed me irrevocably. It is a culture unto itself, one you might even forget you are a part of until you realize that you can no longer see the world through the same eyes. Like many families, for us the new year will bring another chapter, a particularly poignant one in the story of our lives — we will be transitioning out of the Army. When we moved to Louisiana five years ago, my husband and I were engaged and putting the finishing touches on wedding plans. Now we are a family of three, looking down a road of both opportunity and uncertainty. It’s a fresh start, and while it’s a bit thrilling to think that we could go anywhere, it’s also nerve-wracking. Anytime I chat with friends, family or anyone non-military affiliated, I’m always surprised by the total lack of
understanding of even basic military knowledge that they possess. But then I realize that I was exactly the same way before I became an Army spouse. In our new life, will we find a nice location, fulfilling careers and a home in which to settle down and grow roots? In this new place, will there be others like us, other veteran families who understand the shared history we’ve lived through? Five years ago, this would have seemed like a ridiculous thing to wonder about, but now I do. Five years ago, I never would have believed I would be living in Texas, let alone pondering leaving a life that was once so foreign to me. So this New Year’s, think of me and my family, as well as all of the other families about to embark on this journey, and let’s raise our glasses for a collective toast: To us all, may our futures be bright. Abbey Sinclair is an Army spouse, mother and a Herald correspondent. She lives in Killeen.
Wednesday, December 28, 2016
[ Financial Fitness ]
Homefront |
Five income tax mistakes to scrap in 2017 Courtesy of USAA
track charitable contributions as you give.
Understanding common tax-prep and filing pitfalls before the end of the year can help you get organized so you’ll be able to maximize opportunities for deductions come April. USAA called on financial pros to identify the most common mistakes filers make and explain how you can avoid them.
Not asking for help.
“Maybe you’re selling a rental property or trying to account for the fact that you’re taking care of your parents,” Montanaro said. “There are situations where it’s worthwhile to call in the cavalry.” Bonus Tip: The IRS and the Armed Forces Tax Council offer free tax help to military members and their families.
Waiting too long to start.
Most people think about taxes after the holidays have passed. By then, it might be too late to take advantage of some tax deductions and strategies. “If you plan to sell some investment losers or make charitable gifts, that needs to be done before the end of the year,” said JJ Montanaro, a certified financial planner with USAA. “Retirees with low enough income might be able to take a voluntary distribution from their retirement savings.”
Failing to itemize.
When filing, you can choose either the standard deduction or to itemize your expenses. Don’t assume the standard is right for you. “Some people take the easy way out instead of
Passing up tax breaks.
According to the IRS, 20 percent of eligible taxpayers don’t claim the Earned Income Tax Credit. There are other breaks many don’t know about. “If you’re caring for your parents or have adult kids move back in, you may be able to claim them as a dependent,” Greene-Lewis said. itemizing,” said Lisa Greene-Lewis, a certified public accountant and tax professional with TurboTax. “You can itemize even if you don’t have home mortgage interest and property taxes. Say, if you gave a lot of charitable deductions combined with other expenses.” Bonus Tip: TurboTax’s ItsDeductible app lets you
Ignoring the results.
“If you got a big tax refund last year or you had to write a big check, that should be a red flag to check your withholdings or how you’re making your estimated payments,” Montanaro said. “Make sure you don’t keep repeating that mistake.”
[ Financial Fitness ]
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Wednesday, December 28, 2016
Several cyberthreats young adults should know about Courtesy of USAA
“Someone can just as easily
Young adults tote around a tremendous amount of personal and financial account information — all on their mobile devices. Even though they may not have large bank balances yet, young people still can be targets of fraud. “They have cellphones, which means they have at least reasonably good credit,” said Richard Davey, lead security adviser at USAA. “Someone can just as easily steal your identity and your good credit as they can your money. In fact, that may even be more lucrative for thieves.” With account takeover on the rise industry wide, Davey discusses the major cyberthreats facing 20-somethings:
steal your identity and your
Malware
Malicious software can wreak havoc in a number of ways, from disabling a computer or device to mining it for personal information or controlling it,
good credit as they can your money. In fact, that may even be more lucrative for thieves.” Richard Davey all without the owner’s knowledge. “Mobile devices tend to be a little chattier than your desktop when it comes to sharing personal information when vulnerability is introduced,” Davey said.
Public wireless networks
Free Wi-Fi is a siren call to teenagers and young adults, but it comes with a price that could be quite steep. “Even if there’s a password for that coffee shop wireless connection, that
means it’s secure but it doesn’t necessarily make it private,” Davey said. “Whoever owns that network can see everything going over it.”
Lack of password/passcode security
Keeping so much personal information at your fingertips 24/7 presents a security challenge. Davey recommends using passcodes to access mobile devices. “The number one control is possession of the device, and the moment that device is in someone else’s hands, if all they have to do is swipe to get into your phone, you’re in all kinds of trouble,” Davey said. Using the same logon information and password for multiple accounts makes it easier for criminals to access your information. USAA members can tighten their logon security with multifactor authentication, which adds an extra layer of security to your online banking profile
by requiring a username, PIN and a onetime code generated by a security token.
Zero day attacks
Although mobile devices update operating systems more seamlessly, zero day exploits target holes in new software that the manufacturer then races to plug. “Because they are often early adopters of new technology, they are going to be the ones left vulnerable to new and emerging problems,” Davey said of younger users.
App Alert
Apps can introduce a security risk. Only download from the legitimate app store and be aware of the permissions the app seeks. “Do you really need the app so badly that you are willing to overlook the fact that it has visibility of your contacts, your phone calls, your text messages, your emails?” Davey said.
[ Financial Fitness ]
Wednesday, December 28, 2016
Homefront |
Five tips to help you save on a winter vacation By Chad Storlie Courtesy of USAA
The idea of a cold weather vacation brings smiles of skiing, snow shoes, cold evenings by a roaring fire that is too often followed by dollar signs throwing snow balls at the budget for a fun, snow filled adventure. Good planning, a reasonable agenda, and lots of good ideas aid significantly in keeping a winter vacation on plan, on budget, and on track. Use these ideas to plan a fun filled, family focused, and budget friendly winter vacation.
Tip No. 1
Dates & Days Of The Week Really Matter. The dates of winter vacations range an incredible amount for vacation budget planning. The Christmas Holiday is usually from mid-December to the middle-to-end of January. Additionally, the President’s Day Weekend and Spring Break are also times when
hotels, ski equipment rental and ski lift passes can rise by 30-40 percent above the non-peak rates. For vacation planning on a budget, find the dates furthest away from major holidays — the last week of January to middle February is a good time to save.
Tip No. 2
Don’t Over Plan Your Trip. If you are planning a winter activity based vacation with outdoor hikes, skiing, or snow biking, then plan, at most, three (3) activity days with a follow on rest day. If you are not fully used to the ski slopes, then planning more than three ski days in a row may not fully utilize some of your expensive lift ticket time. Save on your lift ticket expenses and plan on a quiet, restful day to get ready for more skiing, fishing, or snow shoeing.
Tip No. 3
Stay in a Place With a Kitchen. Food in resort mountain towns tastes
wonderful and it will quickly destroy your vacation budget. Plan to stay in a hotel or condo with a full kitchen and bring the essentials, easy to make dinners & lunches, and lots of snacks. This will save you time and money to have your food with you. This also helps to have snacks that can help kids stay motivated and focused in the cold weather.
Tip No. 4
Vacation Bundles May Be a Good Deal. Vacation deals for hotels, rental skis, lift tickets, and meal vouchers are offered in hundreds of combinations at major winter vacation destinations. Price each piece of the bundle separately and if you can save 10-15 percent less in total than the individual pieces priced together, then your bundle is probably a good deal. And always, always make sure that the bundled prices do not have any extra terms, exclusions, or restrictions (such as your date of visit) that make the prices invalid.
Tip No. 5
Use The Internet and Phone for the Best Hotel Prices. Hotel prices are something that used to continuously frustrate me because I could never find a reasonable price. Now, I find 3-4 locations that will all do equally well and then I get on the phone with the hotel management and ask if they can beat their direct competitor’s prices. Sometimes all four will adjust their prices between 5-10 percent and sometimes only two. By having four different options, I always have a good negotiating position. Even with the Internet, most service providers will negotiate especially if you are a return vacationer. Winter Vacation Savings Summary. Negotiating, using bundled prices wisely, taking a condo with a kitchen, choosing off-peak dates wisely, and not over-planning your trip are the best ways to keep winter vacation budgets under control. Have fun, stay warm, and eat an extra s’more!
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[ On the Homefront ]
Wednesday, December 28, 2016
Wreaths Across America
Volunteers brave freezing weather to honor service members By Army News Service
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U.S. Army photos by Rachel Larue
Sarah Kilareski, 10, places a wreath on a headstone in Arlington National Cemetery during the Wreaths Across America event Dec. 17 in Arlington, Va. This year marks the 25th year that wreaths have been placed at ANC.
RLINGTON, Va. — Despite freezing temperature and sleet, more than 44,000 volunteers came out to Arlington National Cemetery on Dec. 17 to place holiday wreaths on the graves of service members. Across the nation, 1.2 million wreaths were placed at 1,228 cemeteries as part of a tradition that began 25 years ago when a wreath-maker from Maine by the name of Morrill Worcester found that he had 5,000 extra wreaths. Rather than wasting them, he donated the wreaths in honor of the sacrifice made by service members. On Nov. 30, nearly 4,500 Central Texas residents came out to honor fallen veterans at Central Texas State Veterans Cemetery in Killeen for the 11th annual Veterans Land Board Wreath Laying Ceremony. Officials and volunteers prepared over 6,700 wreaths to make sure every headstone in the cemetery was honored with a holiday wreath. The project is coordinated locally by the Friends of the Central Texas State Veterans Cemetery and has grown each year since its inception 10 years ago. The wreaths will stay up until the second Saturday of January, when volunteers will be needed to retrieve them. This year, volunteers laid 245,000 wreaths at Arlington National Cemetery — one for each stone in the cemetery. It had taken more than 400 trucks driven to transport all the wreaths across the nation. A convoy of tractortrailers and other vehicles a mile long traveled from Maine and arrived in the morning at the cemetery. Due to the weather, opening remarks at Arlington National Cemetery were canceled. However, Karen Worcester, executive director of Wreaths Across America, had a message for volunteers. “To see all these people come together, from all walks of life, with different
Wednesday, December 28, 2016
ABOVE: Wreaths rest on headstones in Arlington National Cemetery during the Wreath Across America event Dec. 17 in Arlington, Va. AT RIGHT: Renee Redwood, left, and James Paris, 8, read the names in the Columbarium Court after laying a wreath at the base of the column during Wreaths Across America.
opinions and politics and religions, in the cold and freezing rain, to join us here and across the country to say thank you to our veterans, proves we aren’t all that different,” Worcester said. Volunteers were asked to exercise care when placing each wreath and to speak aloud the name of the service member being honored. “We are not here to decorate graves,” Worcester said. “We’re here to remember and honor not their deaths, but their lives.” The Herald’s Quinton Lilley contributed to this report.
[ On the Homefront ]
Homefront |
10 | Homefront
[ On the Homefront ]
Wednesday, December 28, 2016
Staying mentally fit during holidays important for soldiers, families By Col. John D. Lawrence Fort Riley Garrison Commander
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Amy Proctor | Herald
From left, Trace Compton and his 2-year-old son Bentley, along with 4-year-old Shylee Ladd and her father Joseph Ladd, turn on the lights to the III Corps and Fort Hood Christmas tree on Dec. 1 as III Corps and Fort Hood commander Lt. Gen. Sean MacFarland, background left, looks at the lights.
ORT RILEY, Kan, — Many soldiers are concerned with staying physically fit during the holidays with all the tempting food choices available, but staying mentally fit is also important. The holidays can be challenging for anyone as the season is often connected to traditions, memories and emotions — and some of those may evoke feelings of happiness or sadness. For soldiers not able to be near loved ones and family during this time, it can be especially hard. Daily lives stay just as busy and the holidays add a layer of activities and responsibilities — both real and imagined — that take up time, money and emotional energy. Although many people look forward to the holiday season, others may long for another time, such as a leisure day at the pool in June. Each person paints a mental picture of the ideal holiday and reality sometimes falls short. Try to manage expectations by creating new traditions, getting together with extended family or trying something new. For those of who can’t be with family, try connecting with local friends. It won’t replace the traditions you grew up with, but you might discover new ones and broaden your experiences of the holidays. If time cannot be spent with family this holiday due to location or deployment, make it a priority to use the electronics available to reach across the miles and connect with loved ones
Wednesday, December 28, 2016
[ On the Homefront ]
Homefront | 11
Amy Proctor | Herald
The Fort Hood Family Housing Children’s Choir sings Christmas carols at the III Corps and Fort Hood Christmas Tree Lighting ceremony on Dec. 1 on the grounds of III Corps Headquarters.
whenever possible. Financial stress might make some wish they could skip the whole holiday thing, but a solution is stick to a budget. Overspending carries over and affects life in the new year. Look for opportunities to volunteer.
Being in a festive atmosphere with other people doing good work can lift your mood and lead to new friendships. Reach out to local resources if help is needed to get through the season. Most of us as at some time during our life have difficulty coping with situa-
tions — there is no shame in seeking assistance. Your Army family is there to help: Army Community Service, veteran centers and chaplains are local resources that can be contacted for assistance. If looking for self-help, Military
OneSource has information and suggestions on many topics. Visit www. militaryonesource.mil to learn more. The bottom line is to recognize the challenges this time of year and to do the best to make it a joyful, happy season for all.
[ What’s happening ]
12 | Homefront
Local Music
Farmers Markets
Catch karaoke from 8:30 to 11:30 p.m. every Thursday, with a DJ until 1:30 a.m. at Bo’s Barn Dancehall, 4984 W. Farm-to-Market 93 in Temple. Happy Hour is from 5 to 8 p.m. every Thursday, Friday and Saturday. Go to www.bosbarndancehall.com or call 254-939-7131. Stillhouse Wine Room will host a New Year’s Eve party from 7 p.m. to 1 a.m. Dec. 31 featuring live music, hors d’oeuvres and a champagne toast at midnight. Tickets: $30 in advance; $40 at the door. Tickets may be purchased at the wine room or go to www.eventbrite.com/e/nye-at-stillhouse-wine-room-tickets-30126562359. Tuesday is Game Night. Enjoy a glass of wine or beer while playing your favorite game. Wednesday is Karaoke Night. HotSpot food truck will be on-site from 5:30 to 8:30 p.m. Thursday Night Trivia is at 7:30 p.m. with a relaxed version of the game. Topics include music, movies, sports, geography, animals and more. Every 10 questions someone wins a bottle of wine. Stillhouse Wine Room is at 403 E. Stan Schlueter Loop, Suite 308, Killeen. For information, go to StillhouseWineRoom.com.
All-Year Pioneer Farmers Market will be open in front of Tractor Supply Company on Central Texas Expressway in Killeen from 9 a.m. to 2 p.m. Saturday. Call Heike at 254-458-8223 or go to www.facebook. com/pioneerfarmersmarket. Green Acres Farmers Market is open from 9 a.m. to 1 p.m. today. The market is in front of Lowe’s at W.S. Young Drive and Lowes Boulevard. For more information, contact Hugh McDanel at 254-813-5177 or go to www.facebook.com/greenacresfs.
Eve dance from 8:30 p.m. to 12:30 a.m. Dec. 31. Tickets: $20 a person. Reservations are required. Attire is dressy casual to formal. In the Mood Ballroom is at 13 S. Main St., Temple. Call 254-773-7088, email Karen.Gonzales@inthemoodballroom.com or go to inthemoodballroom.com.
Family Fun Temple’s Railroad and Heritage Museum, 315 W. Avenue B, in downtown Temple, is open from 10 a.m. to 4 p.m. Tuesday through Saturday. Call 254-298-5172.
Arts & Theater
Clubs, Meetings
Cinemark Theater in Harker Heights presents a live screening of “Nabucco” performed by the Metropolitan Opera in New York at 11:55 a.m. Jan. 7. Tickets are $23, and intermission includes a behind-the-scenes look at the cast and crew. The performance lasts nearly four hours. Get more information and a schedule of other upcoming performances at metopera.org.
The Copperas Cove Writers Forum meets from 6 to 9 p.m. the third Tuesday of the month at 502 S. Main St., Copperas Cove (across the street from the library). The group is for amateur writers and authors. All genres accepted. Provide and receive feedbacks. Bring 5 to 10 printed (doublespaced) copies of your work. Limit submission to 3,000 to 5,000 words. Call Mike at 254-547-2655. The Killeen Civic Art Guild has open studio time from 5 to 8 p.m. Mondays and offers various workshops from 10 a.m. to 2 p.m.
Dancing Join In the Mood Ballroom for a New Year’s
Wednesday, December 28, 2016
Saturdays at the Killeen Arts & Activities Center, 802 N. Second St., Suite D 100. Contact Jutta Mack at jmack1@hot.rr.com, call 254-466-4040 or go to www.killeencivicartguild.org.
Fundraisers Gift City is partnering with vendors, businesses and nonprofits to sponsor “The Dream is Still Alive” citywide garage sale from 10 a.m. to 3 p.m. Jan. 14 at Gift City, 306 E. Avenue D, Killeen. Events include raffles, aerobics/dance, jewelry making and a car show. Proceeds will be used to invest in the community. Gift City is looking for vendors, new talent to perform and classic cars for display. For more information or to become a vendor, call Faye Thomas at 254-290-7974.
Planetarium Several films are now showing at the Mayborn Science Theater at Central Texas College. Discounts are offered to active-duty military, senior citizens and members. For show descriptions, full schedule and ticket prices, go to www.starsatnight.org or call 254-526-1800.
Wednesday, December 28, 2016
[ Dining in ]
Homefront | 13
Potatoes, French bistro steak a quick meal that’s safe for diabetics By Linda Gassenheimer Tribune News Service
This traditional French bistro steak, cooked in a red wine sauce is easy to make and elegant enough for company. Helpful Hints: • Any type of red wine can be used. • Diced fresh onions can be found in the produce section of the supermarket. Countdown: Start potatoes. Make steak. Finish potatoes. Shopping List: ½ pound beef tenderloin steak, about ¾ inch thick, 1 bottle dry red wine, 1 can fat-free, low-salt chicken broth, 1 small bottle ketchup, 1 bottle dried thyme, 2 14.5-ounce cans sliced, 1 container fresh diced onions, 1 container sliced mushrooms (2 ounces needed), 1 bunch parsley (optional). Staples: olive oil spray, olive oil, four, minced garlic, salt, black peppercorns
FILET MARCHAND DU VIN (STEAK IN RED WINE SAUCE)
Olive oil spray ½ pound beef tenderloin steak, about ¾ inch thick
½ cup fresh diced onion ¾ cup sliced mushrooms (2 ounces) 1 tablespoon flour ½ cup dry red wine ¼ cup fat-free, low-salt chicken broth 1 tablespoon ketchup 1 teaspoon dried thyme Salt and freshly ground black pepper 2 tablespoons freshly chopped parsley (optional) Spray a medium-size nonstick skillet with olive oil spray. Remove visible fat from steak. Heat skillet over mediumhigh heat and brown steak 1 minute turn over and brown 1 minute. Lower heat to medium and add onion and mushrooms. Cook for a further 2 minutes. Cook 1 further minute if you prefer meat more well done. A meat thermometer should read 145 degrees for medium-rare and 160 degrees for medium. Remove steak to individual plates. Add flour to the skillet and mix with the vegetables until dissolved. Raise the heat to high and add wine. Cook 1 minute. Add the broth, ketchup and thyme to the skillet. Cook 2 to 3 minutes to reduce liquid and thicken. Add salt and pepper to taste. Spoon sauce over steak and potatoes; sprinkle with parsley (optional). Makes 2 servings. Nutrition per serving: 285 calories, 8 calories from fat, 9.1 g total fat, 3 g saturated fat, 4 g monounsaturated fat, 72 mg cholesterol, 223 mg sodium, 12.2 g carbohydrate, 1.4 g dietary fiber, 2.1 g sugars, 27.5 g protein.
Exchanges: 2 vegetable, 4 lean meat, 1 fat.
SAUTÉED GARLIC POTATOES
1 pound rinsed and drained sliced canned potatoes (about 3 cups) 2 teaspoons minced garlic ½ cup fat-free, low-salt chicken broth 2 teaspoons olive oil Salt and freshly ground black pepper Microwave method: Place potatoes, garlic and chicken broth in a microwave safe bowl and microwave on high 2 minutes or until potatoes are warmed. Add olive oil and salt and pepper to taste. Gently toss together. Stove top method: Place potatoes, garlic and chicken broth in a sauce pan over medium-high heat. Cook 3 to 4 minutes or until potatoes are warmed through. Add olive oil and salt and pepper to taste. Gently toss together. Makes 2 servings. Nutrition per serving: 188 calories, 45 calories from fat, 5 g total fat, 0.7 g saturated fat, 3.3 g monounsaturated fat, 0 mg cholesterol, 156 mg sodium, 32.2 g carbohydrate, 5.5 g dietary fiber, 1.4 g sugars, 4.2 g protein. Exchanges: 2 starch, 1 fat. From “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission.
[ Dining in ]
14 | Homefront
Wednesday, December 28, 2016
Skillet sauce is a natural pairing with pork chops By Susan Selasky Detroit Free Press
To make a great pan sauce you need just a few simple ingredients. One of those ingredients are shallots. When I am working with shallots, I always think back to Anthony Bourdain’s famed book “Kitchen Confidential: Adventures in the Culinary Underbelly,” in which he refers to shallots as “essential for sauces, dressings, sautes.” “Shallots are one of the things — a basic prep item in every mise-en-place which make restaurant food taste different from your food,” Bourdain wrote. So why do restaurants use them? Shallots, a member of the onion family, look like big cloves of garlic and are milder and sweeter than a red onion or cooking onions. They have a papery tan outer skin and root ends like onions. Under that tan skin, shallots are light purple. You can buy them in netted bags or in bulk at most grocery stores. Choose shallots with dry skins that have no soft spots and no sprouting. Shallots should be heavy for their size. They’re pricier than regular onions, but you don’t need to buy a lot. Today’s recipe calls for two small shallots. My idea of a small shallot are ones about the size of a golf ball. While they are used in many sauces, shallots are best known for being used in the classic French beurre blanc. The shallots are sautéed and then wine and vinegar are added. The mixture is then reduced. When using shallots for pan sauce, you want to sauté them slightly. Don’t let them brown too much or burn because that flavor will get into the sauce. You want to let them gently release their flavor. The rest of this pan sauce, is well, gravy. Having a pan sauce is a good way to spruce up any meal. Although you can make a pan sauce in a separate pan, I like making it in the same skillet in which I cooked the meat. It gives the sauce extra flavor. And there’s no need to dirty another skillet. Plus, there’s added flavor from the concentrated juices in the pan. And if there is any browned bits — called fond
Kathleen Galligan | Detroit Free Press
PORK CHOPS WITH MUSTARD-TARRAGON SAUCE Serves: 4 Preparation time: 15 minutes Total time: 30 minutes
1 tablespoon olive oil 4 boneless pork chops (about 1 inch thick) Kosher salt and black pepper 2 small shallots, finely chopped ¾ cup dry white wine 2 tablespoons heavy whipping cream 1 tablespoon Dijon mustard 1 tablespoon chopped fresh tarragon FRISÉE SALAD Juice of 1 lemon 1½ tablespoons olive oil 2 teaspoons Dijon or honey Dijon mustard Pinch of sugar Pinch of salt and pepper 4 cups mix of frisee and Bibb lettuce, torn into pieces Preheat the oven to 400 degrees. In a large ovenproof skillet, — on the bottom of the pan, these are scraped up and add even more flavor to the sauce. With this recipe you’ll need an ovenproof skillet. The pork chops are first seared in the skillet and then finished in a 400-degree oven. If you don’t have
heat the oil over medium-high heat. Season the pork chops with kosher salt and black pepper. Add them to the skillet and brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until cooked through, 5 to 7 minutes. Remove the pork from the oven and transfer to a plate. Cover with foil to keep warm. Set the skillet over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce heat and simmer until wine is reduced by half. Stir in the cream and simmer until the sauce just thickens. Stir in the mustard and tarragon. In a glass measuring cup, whisk together the lemon juice, olive oil, Dijon, sugar, salt and pepper. Taste and adjust seasoning as needed. Pour over greens and toss to coat. Place the chops on a plate and spoon sauce over. Serve with frisée salad. Adapted from “Real Simple Dinner Tonight: Done!” by Real Simple magazine (Time Home Entertainment, $24.95). Tested by Susan Selasky in the Free Press Test Kitchen. Nutrition per serving: 327 calories (44 percent from fat), 16 g fat (5 g saturated fat), 4 g carbohydrates, 34 g protein, 620 mg sodium, 80 mg cholesterol, 1 g fiber.
an ovenproof skillet, skip the oven and just continue cooking the chops in the skillet. Once they are thoroughly cooked, transfer to the platter and make the pan sauce. When I originally made this, I used fresh tarragon. But you can use any
herb. Sage would be a nice addition, but use it sparingly because of its strong flavor. With this sauce, the goal is a bit of sweetness from the shallots, an herbaceous tone from the sage and tanginess from the Dijon, which also acts as an emulsifier.
Wednesday, December 28, 2016
[ Dining in ]
Abel Uribe | Chicago Tribune
Fish stew is flavored with fennel, tomatoes, leeks saffron and a big dollop of homemade aioli, stirred in at the end.
Aioli adds flavor in simple fish stew By Leah Eskin Chicago Tribune
Swimming is a skill I mastered early. At the Y, the instructor stood on the deck holding one end of a long pole; I shivered in the water gripping the other. On cue — the piano hit “Alley Cat” distorted by waves and walls — she’d drag the pole and the pole would drag me, thrashing Turns out there’s more to it. For instance, leaning “downhill.” Envisioning your body as a pencil, your nose as a golf club, and your elbow as a shark’s fin. Exhausting mental work. Leading to deep thought. Like: How do fish make it look so easy? After swim practice, I keep up the mental workout. Leaning into a chair, I envision my body warm, my nose steamed by stew and my elbow guiding a spoon. It’s rewarding work that calls on shallow thought. Like: Mmmmm.
SIMPLE FISH STEW
Prep: 30 minutes Cook: 30 minutes Makes: 2 servings 1 pound rock fish fillet (or other firm white fish), skin and bones removed, sliced into 2-inch square chunks Kosher salt and freshly ground black pepper 1 fat pinch saffron threads 1 cup fish or chicken broth 2 tablespoons olive oil
1 leek, white and pale green portion sliced into matchsticks 1 fennel bulb, halved, thinly sliced (chop and reserve 2 tablespoons fronds) ¼ teaspoon ground cayenne pepper 1 cup canned tomatoes 1 cup dry white wine Aioli, see recipe 4 thick slices French bread, toasted 1. Season: Toss fish chunks with ½ teaspoon salt and ¼ teaspoon pepper. Chill. 2. Steep: Crumble saffron into the broth and set aside. 3. Simmer: In a large saucepan, heat oil over medium. Tumble in leeks and fennel. Season with ½ teaspoon salt, ¼ teaspoon black pepper and the cayenne. Cook until soft and fragrant, about 12 minutes. Stir in tomatoes. Cook until mixture thickens, about 8 minutes. Stir in broth and wine. Bring to a boil, lower heat and simmer 5 minutes. 4. Poach: Add fish. Cook until just done, about 5 minutes. Pull pan off heat. Stir in 1-2 tablespoons aioli. 5. Serve: Scoop stew into 2 bowls. Sprinkle with fennel fronds. Serve with toasted bread and more aioli. Aioli: Crack 1 egg into the food processor fitted with the plastic blade. Pull out any green shoots from 2 cloves garlic; mash with ½ teaspoon salt. Add to the egg, along with 2 teaspoon freshly squeezed lemon juice. Swirl pale, about 15 seconds. With the machine running, slowly — at first drop by drop, then in a thin stream — drizzle in ½ cup canola oil and ¼ cup olive oil. Scrape into a glass jar and chill.
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Wednesday, December 28, 2016