Fifty States of New Recipe Tuesday – Week Nine – New Hampshire

It’s Tuesday and we are back to our regularly scheduled 9th week of 50 States of New Recipe Tuesday. The next state in our journey is New Hampshire, which joined the US on June 21, 1788.

I found New Hampshire to be a true “in between” state. Its neighbors, Maine and Vermont, are known for very specific things, namely lobster and maple syrup, respectively. But poor New Hampshire, although having both of these things, is not specifically known for them, nor for really anything else in particular. They do not have a state food, and only recently deemed the pumpkin their state fruit. So what to do?

I did find that although they only have 18 miles of Atlantic coastline, they are a very seafood heavy state. And along with that, I discovered a recipe for a very well known restaurant in Portsmouth called Newick’s.

Jack Newick was an experienced lobsterman by the age of 18, and in 1940 opened a lobster shack in Dover Point. Since then, he has built a huge establishment, which is known for its “chowda”, especially their Seafood Chowder with Lobster.

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New Hampshire – Seafood Chowder with Lobster

This particular dish is based on the classic clam chowder, but takes it to a whole new level with the tons of seafood in the bowl. Shrimp, bay scallops, cod, clams and lobster overflow the creamy soup and make this a delicious and incredibly filling meal. The original recipe calls for fresh clam meat, whole lobsters and haddock. It also makes a ton of soup. Since I was only making this for three people, and some of the fresh ingredients are not available right now, I halved the recipe and used some exchanges, without detriment to the original intent. I am including my recipe below. If you are interested in the original, you can find it on my Pinterest seafood page.

I give this one a solid A. Although it takes a little bit to prep, it comes together fairly quick and is full of flavor. Everyone in the house enjoyed it.

Recipe (adapted from yankeemagazine.com and Newick’s Lobster House)

Seafood Chowder with Lobster

Ingredients:

  • 3 – 4 oz lobster tails
  • 2 cups plus ½ cup lobster cooking water
  • 1 ½ cups diced red potatoes, skins on (cut into ¼-inch cubes)
  • 3 strips thick-cut bacon, diced
  • 2 tablespoons salted butter
  • ½ medium-size onion, cut into ¼-inch cubes
  • 1 rib celery, cut into ¼-inch cubes
  • 1/8 cup all-purpose flour
  • 1 – 8 oz bottle clam juice
  • 1 cup light cream
  • 1/2 pound bay scallops
  • 2 cans chopped clam meat, drained and rinsed
  • ¾ pounds cod filet, skinned and cut into 1-inch pieces
  • ½ pound small (51–60 or 61–70 count) shrimp, peeled and deveined, shells reserved
  • 1 cup milk
  • 1 teaspoon kosher salt
  • Freshly ground white or black pepper, to taste
  • Garnish: chopped fresh parsley or paprika

Instructions:

Fill a lobster pot halfway with water and bring to a boil over high heat. Add the reserved shrimp shells and the lobster tails, cover, and reduce the heat to medium; cook 8 minutes. Remove the lobsters and set them aside to cool.

Reserve 2½ cups of the lobster/shrimp shell water. When lobsters are cool and easy to handle, remove the meat from the claws, claw joints, and tails. Chop the meat coarsely and set aside.

Put 2 cups of the reserved lobster water in a 2- to 3-quart pot, add the potatoes, and simmer until tender, 5 to 7 minutes. Drain and set aside.

In a skillet over medium heat, fry the bacon, turning occasionally, until cooked but not crisp, 5 to 7 minutes. Set aside.

Melt the butter in a 4- to 6-quart pot over medium-low heat.

Add the onion and celery, and cook, stirring, until tender, 5 to 6 minutes. Add the bacon and cook another 2 minutes.

Add the flour gradually, whisking continuously, to make a roux.

Reduce the heat to low and continue stirring 5 minutes. Increase the heat to medium and slowly whisk in the remaining ½ cup of lobster water, then the bottled clam juice and the cream.

Add the scallops, clam meat, haddock, and shrimp.

Stir in the cooked potatoes, milk, salt, and pepper.

Reduce the heat to low and simmer, stirring occasionally, until all the fish has cooked through and flavors have combined, about 15 minutes.

Right before serving, add the lobster meat.

Garnish with parsley or paprika.

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Did someone say New Hampshire?! (or why are we eating Spanish food?)

It’s Tuesday, and I would love to say “Welcome to another week of 50 States of New Recipe Tuesday”, but alas, all has gone awry this week. You see, my son Josh is performing in his high school’s musical ‘Footloose’ (he has a lead… Reverend Shaw!) and opening night is this Thursday. That translated means dress rehearsals until 8:00p or later all week, and grabbing whatever you can to eat between costume and scene changes. And for me, that means spending countless volunteer hours up at school, because that is just what I do.

So, sorry New Hampshire, you will have to wait until next week.

But I don’t want to leave you all hanging. On top of all the stresses of “show week”, that pesky thing called regular school still exists and that includes a full blown Spanish video project that involves researching, preparing and presenting a food from Spain. Since this project involved my assistance, and the result was pretty yummy, I am presenting the dish we made as my stand in for New Recipe Tuesday, Spanish style.

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Patatas Bravas. A delicious Spanish tapas dish.

Spain is known as the creator of tapas, small dishes eaten at bars and restaurants all over the country. When we visited Marbella a couple years ago, we were first introduced to a yummy potato dish called Patatas Bravas, which translated means spicy potatoes. These diced, seasoned and fried spuds are served with a spicy mayo and are delicious. I found a recipe that had the dipping sauce just right, and by par cooking then frying the potatoes, they get very crispy, with a soft and pillowy middle. They came out great and were well worth the 90 minutes it took to make them.

So, sorry about the slight interruption in our US food journey. I will do my best to get back on track next week (I think NH had a lot to do with what we eat for turkey day!). Enjoy and see you next time!

Recipe (adapted from allrecipes.com)

Dipping Sauce:

  • 1 clove garlic, minced, or more to taste
  • 1/2 teaspoon smoked paprika
  • 1 pinch salt
  • 1 cup mayonnaise
  • 1 tablespoon sherry vinegar, or more to taste
  • 1 teaspoon tomato paste
  • 1/4 teaspoon ground chipotle peppers
  • 1 pinch cayenne pepper, or more to taste

Spice Blend:

  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground chipotle peppers

Potatoes:

  • 2 quarts cold water
  • 1 tablespoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 pound russet potatoes, peeled and cut into 1-inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cups vegetable oil for frying

Directions

  1. Prepare dipping sauce. Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
  2. Prepare spice blend. Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
  3. For the potatoes, pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. Stir potatoes into water-paprika mixture; bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes. You can also put them in the freezer for 10-15 minutes to speed up the cooling process.
  5. Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F. Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes.

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    Fry the potatoes until golden brown
  6. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with some of the spice blend (add a little and taste, it can get too salty if you use all of it) and serve with dipping sauce.

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    Use the spice blend sparingly! Too much will make your potatoes too salty.

 

Fifty States of New Recipe Tuesday – Week Eight – South Carolina

It’s Tuesday and we are now on to our 8th week of 50 States of New Recipe Tuesday. I can’t believe we have 2 whole months under our wing! What an interesting journey it’s been so far, with so much more to explore.

And welcome to my blog! I have decided to move my weekly food adventures to the World Wide Web, and you can now visit me over there and find all of my past posts.

This week takes us to South Carolina, the 8th state to join the union on May 23, 1788. A state known for its agriculture, it was also a major importer of slave labor, which resulted in a melting pot of foods and flavors, especially in the “deep south”.

Carolina Pork BBQ w/Gold SauceIn my search for a new recipe, I found that pork barbecue is really important to the folks in South Carolina, and depending on where in the state you are from; the sauces that go with the meat are very different. Since I have made several versions of barbecue sauce in my day, I decided to try something very unique to the mid/lower part of the state called Carolina Gold Sauce, or sometimes called Mustard Barbecue.

Carolina Gold SauceThis is a sauce that is based on yellow mustard rather than tomato or ketchup and does not contain molasses. It is very tangy and has a nice kick to it from the cayenne. I found a number of different versions, and finally settled on one that seemed to be authentic in its description and simple in its execution.

Pulled Pork in the crock potSince I do not own a smoker, I set about making the pork shoulder in the crock pot, and sort of made up a very simple mix to cook it long and slow so it would shred nicely. By browning the meat before adding it to the crock pot, it had a nice seared flavor and with the addition of the sauce after shredding, it was really delicious.

I give this a solid A. Both the sauce and the meat came out great, and I would make them together or separate again.

Simple Pork Shoulder in a crock pot

2 ½ lb bone in pork shoulder

1 tsp. salt

1/2 tsp. fresh ground black pepper

2 tsp. onion powder

2 tsp. garlic powder

2 tsp Montreal steak seasoning

2 T olive oil

1 cup beef stock

1 T Worcestershire sauce

Combine the salt, pepper, onion powder, garlic powder and Montreal steak seasoning together. Rub onto all sides of the pork.

In a hot sauté pan, add the oil, then brown the pork on all sides (about 3 minutes per side).

Place the pork in the crock pot. Mix together the broth and worchesershire sauce and add to the crock pot. Cover and cook on low heat for 6-8 hours.

Carolina Gold Sauce

Recipe (from http://www.barbecue-grill-maestro.com/carolina-gold-sauce.html)

1 1/2 cups prepared yellow mustard (e.g. French’s )

1/4 cup of tomato paste

1/4 cup of brown sugar

1/4 cup of cider vinegar

1 tbsp of Worcestershire sauce

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp garlic powder

Combine all ingredients in a saucepan and simmer (not boil!) for about 5 minutes to dissolve the sugar. That should be all it needs, but simmer it a bit longer and tweak the ingredients to your own satisfaction – e.g. the sugar or the black pepper.

Fifty States of New Recipe Tuesday – Week Seven – Maryland

This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on November 3, 2015.

It’s week #7 of ‘50 States of New Recipe Tuesday’ and tonight we add Maryland to the United States, welcoming them on April 28th, 1788.
Some interesting information…Maryland is believed to be named after Queen Henrietta Maria, wife of King Charles I of England. It is considered to be the birthplace of religious freedom in America, when it was formed in the early 17th century as a refuge for persecuted Catholics from England by George Calvert.
Maryland sits below the Mason-Dixon Line (most people think this “line” is much further south) and although it was a slave state, it did not join the Confederacy during the American Civil War.
And we can thank Maryland for our national anthem, which was penned by Francis Scott Key on September 14, 1814, while witnessing the British bombard Fort McHenry in an attempt to capture Baltimore during the War of 1812. He wrote the lyrics to “The Star-Spangled Banner” which was adopted in 1931 as the US national anthem.
Ok. Enough history. I did my digging around on foods from Maryland, and I have to say, CRAB is the one (and probably only) thing that came up over and over again. There were a whole bunch of crab cake recipes, but I wanted to do something that involved a little more effort, so I opted instead for Maryland Crab Soup.

Maryland Crab SoupBasically, this is a spicy vegetable soup with a big dose of Old Bay seasoning and a pound of crab. It’s pretty easy to make and is loaded with flavor. To shorten the prep time, I used a bag of frozen mixed vegetables, the kind with green beans, carrots, corn, peas and lima beans. This cuts down your prep time but still gives you all the flavor and veges to make it tasty.
I really liked this soup and it reminds me of all things that are yummy about this state. My whole house smells like Old Bay, which is a quintessential Baltimore seasoning. Warm, spicy, hardy and delicious. I give this one a solid A and recommend you give this a try.
…two footnotes…I also found a cookie recipe for a ‘Baltimore Famous Berger Cookie’, but ran out of time. I may try them tomorrow. Stay tuned. And…the Maryland cocktail is the Black Eyed Susan (also it’s state flower), which is very popular at the Preakness Stakes. There are several versions of it, all of them very different. I didn’t make one tonight, but here is a link to its history if you are interested. http://cocktails.about.com/…/black-eyed-susan-preakness-coc…

Maryland Crab Soup (adapted from several sources):
Ingredients
• 4 cups water
• 2 cups beef broth
• 2 carrots, peeled and chopped
• 3 garlic cloves
• 1 medium boiling potato, peeled and cubed
• 1 medium onion, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 3 cups frozen mixed vegetables (peas, carrots, green beans, corn, lima beans)
• 3 tbsp. Worcestershire sauce
• 2 tbsp. Old Bay Seasoning
• 2 bay leaves
• 1 1⁄2 tbsp. dry mustard
• Pinch red pepper flakes
• 1 28-oz. can whole peeled plum tomatoes
• 1 lb. jumbo lump crabmeat
• Salt and freshly ground black pepper to taste
Preparation
Combine carrots, potatoes, onions, garlic, celery, frozen vegetable mix, Worcestershire sauce, Old Bay, bay leaf, mustard, red pepper flakes, water and broth in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper. Serves 8.

Fifty States of New Recipe Tuesday – Week Six – Massachusetts

This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 27, 2015.

It’s Tuesday, and that means it is another date with Fifty States of New Recipe Tuesday. Tonight we add Massachusetts as the 6th state, ratifying the constitution on February 6th, 1788.
When people think of Massachusetts, many immediately go to thoughts of chowda’s and lobsta. But these seemed too simple to me, so I went searching for something a little more challenging, and maybe even more unique to the state itself, and not just New England.
So I focused on two areas of the state; Boston and Cape Cod. And what I found was that Boston is really the home of Boston Baked Beans, and anyone who lives there swears that they don’t eat it. But lots of classic restaurants do make it and serve it, and since I have never tried to make baked beans, I figured it was worth a try. I also found that Cape Cod is actually about the fish; cod that is. But I didn’t want to just make fish, so I searched and found a really interesting twist in Poor Man’s Lobster. Yes, a recipe that claimed to make cod taste like a shellfish.
So two recipes this week.

Boston Baked Beans and Poor Man's Lobster
First the Boston Baked Beans. These take a lot of work. All day actually. You cook the beans on the stovetop, then mix them with molasses, brown sugar, ketchup and other things, and bake them for hours. The result is a thick, creamy, absolutely delicious dish, worth every minute I spent on it today. This one gets an A+ and I will make it again, probably in a double batch!
Second is Poor Man’s Lobster. I was truly skeptical about this one. I mean, how can a fish end up tasting like lobster. But it works. At least it mostly works. The method of boiling the cod (which must be frozen to work) with the sugar/salt brine definitely gives the fish the sweetness of lobster, and then broiling it with butter creates the right texture. I found that the thinner parts of the filet tasted more like lobster, which leads me to think that a slower poach, or even a full blown brining might infuse more of the sugar/salt taste. It was good and worth experimenting with it to see if I could make it better. I give this one an A- with the possibility of improving.

Cape Cod Cocktail
And finally, because we are in Massachusetts this week, we must have a Cape Cod. Yes, a good old vodka and cranberry is actually called a Cape Cod. A very tasty, simple drink. And I will make that again!
Recipes:

Boston Baked Beans
Boston Baked Beans:
1 pound dried small white beans, such as Great Northern or Navy beans
2 onions
6 cloves of garlic
1/2 cup molasses
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons dried mustard
1/2 teaspoon pepper
1 teaspoon dried ginger
Dash of hot sauce or cayenne, to taste
4 slices bacon

  1. Rinse the beans. Fill a large pot with water and heat. When the water boils, add the beans, and turn off the burner. Let the beans soak for an hour.
    2. Drain out the water, refill the pot with water to cover the beans by at least 3″, and bring to a boil. Reduce heat to a simmer and cook the beans just until they’re tender. This takes from about 1 to 2 hours, depending on the type and age of your beans.
    3. As the beans simmer, dice the onion and garlic. Put them into a large baking dish.
    4. Add all other ingredients except for the bacon to the baking dish. MixThe mixture will be thick.
    5. Preheat the oven to 300°.
    6. As soon as the beans are tender, remove them from the stove. Scoop out a cup of the cooking water and add it to the mixture in the baking dish to thin it. Pour the remaining cooking water into a bowl and set it aside.
    7. Add the beans to the mixture in the baking dish, and gently mix together. Be careful not to crush the beans. The resulting mixture should look slightly soupy and pale.
    8. Cover the dish and put it into the oven to bake. Check the beans every hour to make sure that they’re not getting too dry. If they are, add more of the reserved bean cooking liquid, and stir to mix in. The beans will slowly turn brown.
    9. After about 3 hours, remove the cover from the baking dish. Check the liquid level again. It should still look slightly soupy. Continue baking uncovered. This will cause the liquid to begin to evaporate, so check the level of liquid (it will now be a thick sauce) every 15 – 20 minutes. Be sure that the beans don’t get too dry, because they continue to absorb moisture even after they’re done. Keep adding the reserved liquid as necessary. If you run out, use water.
    10. After cooking for about 1 more hour (about 4 hours in total), the beans will be a rich mahogany brown. The molasses and sugar will begin to caramelize. This is when the real alchemy in this Boston baked beans recipe occurs – simple white navy beans are transformed into a rich, delectable dish full of flavor.

Poor Man's LobsterPoor Man’s Lobster:
• 6 (6 oz. cod fillets)
• 6 cups water
• 1 cup white sugar
• 2 tablespoons salt
• Melted butter (to brush fillets and for dipping)
• 1/2 lemon
• Paprika and lemon-pepper seasoning to taste
Instructions
• Preheat your broiler.
• Wrap a broiler pan with aluminum foil (easier clean up) and spray with nonstick spray. Make sure you shape the aluminum foil to the grooves on your broiler pan so the excess liquid has somewhere to go and your fish doesn’t have to sit in it.
• Mix together the water, sugar, and salt in a large saucepan. Bring to a light boil. Add the fish. The water-mixture should fully cover the fish, if it doesn’t add more water. Bring back to a boil over a medium-high heat. Boil for 3 to 5 minutes depending on the thickness of the cod fillet.
• Transfer the fillets to the broiler pan, brush with melted butter, and season with lemon-pepper and paprika. Squeeze some lemon juice over the top.
• Broil for about 5-7 minutes on low or until the fillets are opaque and flake with a fork. Serve with melted butter.

Fifty States of New Recipe Tuesday – Week Five Do Over – Connecticut Reprieve

This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 21, 2015.

Ok, so last night’s ode to Connecticut was a big fail and everyone seemed to send me the “ick” vibe, so I am back with a Wednesday redemption. Thanks to my friend Lynn, she pointed me to the true Connecticut famous dish…the Steamed Cheeseburger. A classic from Ted’s restaurant since 1959, this burger takes a different cooking route from your standard fry top or grill. Their process uses steam to cook their burger, which is supposed to draw out some of the fat while still keeping it juicy and soft.
This is a very unique way to cook a burger. It does hold a lot of flavor, but I have to say I missed the browning you get from a hot skillet.
It is TONS better than last night. So I feel much better about Connecticut and can now sleep tonight knowing I fixed things.
On to Massachusetts!

Connecticut Steamed CheeseburgerConnecticut Steamed Cheeseburgers

Recipe from America’s Test Kitchen

Ingredients:
1 1/2 pounds 85 percent lean ground beef
2 teaspoons soy sauce
1 teaspoon onion powder
1 teaspoon tomato paste
3/4 teaspoon salt
3/4 teaspoon pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
4 hamburger buns
Directions:

Combine beef, soy sauce, onion powder, tomato paste, salt, and pepper in bowl. Divide beef into 4 balls. Gently flatten into patties ¾ inch thick and 4 inches wide. Press shallow divot in center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).

Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. Remove Dutch oven from heat and divide cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes.

Serve on buns with your choice of condiments.

Fifty States of New Recipe Tuesday – Week Five – Connecticut

This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 20, 2015.

It’s Tuesday, and that means it’s time for our next installment of Fifty States of New Recipe Tuesday. We are now at week five, which means we welcome Connecticut to the US, ratifying the Constitution on January 9, 1788.

It is known as the Constitution State, the Nutmeg State, the Provisions State, and the Land of Steady Habits. I have no idea why. And being that we are on a hunt for a new recipe, the fact that Connecticut is the Nutmeg State, and yet produces no nutmeg, nor has an dishes renowned for the ingredient, is well, baffling.

So off I went in search of the quintessential Connecticut dish. And, yeah, nothing. Really, this state is kind of a big suburb of New York City. No offense. It just doesn’t seem to have it’s own culinary identity.

Ok, I take that back. It is famously known as the creator of the Hamburger. The burger on a bun. Apparently, the story goes that a man came into a small restaurant and needed something quick that he could take with him. The cook took a beef patty and put it between 2 slices of bread.
But that does not give me a new recipe.

Connecticut Beef Dinner

So what I did find, over and over again, was Connecticut Dinner. Yep, that is what it is called. I was not able to find it’s roots or why it is called this. The best story seems to be that this is a Betty Crocker recipe from the 1970s, and people in Connecticut adopted it as it’s own.

It sounded interesting so I tried it. I can’t say that I understand what all the fuss is about. It is ok at best. The 16 year old didn’t like it at all. He went right to a frozen pizza. The soup/sour cream/milk mixture broke, so it didn’t look good, (glad I took at pic of the whole dish before serving!) and the flavor was sort of bland. Desperately need salt!

I give this one a B (probably being generous with that) and will not make it again. Sorry CT, just didn’t cut it.

Recipe (from about 5000 sources on the internet, all 100% identical)

Ingredients:
2 Tbsp shortening
2 lb stew beef cut in 1 1/2 inch cubes
2 large onions, sliced thick (1/4 to 1/2 inch)
1 c beef broth
2 large potatoes pared and thinly sliced
1 can cream of mushroom soup, undiluted
1 c sour cream
1 1/4 c milk
1 tsp salt
1/4 tsp pepper
1 c shredded sharp cheddar cheese

1 1/4 c crushed Wheaties cereal

Melt shortening in large skillet . Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add broth; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish 13 x 9 x 2 inches; arrange potato slices on meat.

Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal.

Bake uncovered 1 1/2 hours or until potatoes and meat are tender. 6 to 8 servings.