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Women.com presents

Mr. Food
"OOH IT'S SO GOOD!!®" recipes and ideas

December 20, 1999

Mr. Food is here to share some of his "OOH IT'S SO GOOD!!®" recipes and to answer all of your cooking questions and needs.

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MrFood: How's everyone doing? It's Mr. Food here, and I am so excited about today's chat. If any of you have any questions for me, or want to share an idea or two, go ahead. I'm ready to share lots of "OOH IT'S SO GOOD!®"

Beverlylee: My English in-laws expect roast goose for Christmas. How on earth do I cook one of these and what do I stuff it with?

MrFood: Oh, boy oh boy, roast goose; that is traditionally English indeed. However, the reason for the nonpopularity of goose in this country is that it is not very available and also it is an extremely fat-laden bird, with all of the meat being dark meat, too, and slightly stronger in taste than duck. Do I love it? Yes! But I make sure on the few occasions that I make it, to pierce the skin to let the fat run out and cook it on a rack in the pan. It takes a lot longer than chicken or duck -- read the directions on the label. It is festive and if you stuff it, you don't have to do anything more difficult than your favorite turkey stuffing. Don't forget to pierce that skin. Remember, though, even with the piercing, even with the rack, it's still going to be quite grease-laden. But the meat is delicious. In England, it is probably more popular than any other poultry for Christmas. Also, make sure at the very end that the heat is turned up high to crisp the skin -- maybe the last twenty minutes or half hour. Have fun -- my Christmas greetings to your in-laws!

Knittinggranny: Do you have a recipe for traditional bread pudding?

MrFood: Yes, we do. (smiling) In my last issue of my magazine, there was a wonderful traditional recipe. However, here's another one called "Old Fashioned Bread Pudding," and it's from "Mr. Food's Old World Cooking Made Easy." Here are the ingredients -- one pound (10-12 slices) of day-old bread, torn into small pieces. Toss this together with 2 cups warm water in a bowl. In another bowl, beat together 3 eggs and 1/2 pint heavy cream and add that to the soaked bread, along with 1/2 cup raisins, 1 tsp. vanilla extract, 3/4 cup granulated sugar, 1 tsp. salt, and 1/2 tsp. ground cinnamon. Place all of that into an 8-inch square glass baking dish that's been coated with a non-stick spray, then bake it for 60 or 65 minutes until it's nice and puffy and firm in the center. And you should serve it warm. You can put some whipped topping on it, or real whipped cream or, if you want what they call a 'Holiday Version,' you beat together 1/2 cup of confectioner's sugar and 2 Tbsps. of a bourbon or a whiskey (your favorite kind), and you drizzle that over the pudding. That's it -- you're gonna love it!

Punt-Me: Besides cookie cutters, any ideas of good cooking stocking-stuffers?

MrFood: Super! The best thing you could do is to go into a kitchen store or go on the website for Mr. Food (www.mrfood.com) and pick out something you would like yourself. If you want it, then evidently somebody else does, too! How about a new vegetable peeler, which everybody always wants? Things such as a new can opener; a new item on the market like a plastic non-stick spatula -- anything that you have in your kitchen that you have always loved. It's very simple -- it doesn't have to be anything expensive, it doesn't have to be anything ornate. Sometimes the down-home things that are worn out in that drawer need replacing.

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