I never had Swiss chard until I moved to the Midwest. Here is what Wikipedia says about Swiss chard...
Chard (Beta vulgaris subsp. cicla),[1] also known by other common names such as Swiss chard,[3] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights (due to the bright and vivid spring colors when they are cooked or provided as a medley of vegetables), seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same group and subfamily as beetroot (garden beet), which is usually grown primarily for its edible roots.
The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
In the South, the greens that are most often eaten are turnip greens, collards, and spinach. I had seen Swiss chard in the grocery store and at the local farmers' market here, but the first time I bought some was about a month ago at Prairie Fruits Farm, a local goat farm in Champaign. It looked lovely, with its red stems and dark green leaves, so I thought I'd try it. I sauteed it with some pancetta and olive oil and it was yummy! My friend Claire Skaperdas sent me the recipe below and said it was wonderful.
Enjoy!
Swiss Chard with Raisins and Pine Nuts
1 1/2 lb or 2 bunches of Swiss Chard (sometimes I do it with only 1 bunch of Chard but leave all other ingredients at same measurements)
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins ( I like raisins so I add a few more)
1 cup water
Tear chard leaves from stems, coarsely chop stems and leaves separately.
Toast nuts till golden. Season with salt.
Cook onion in oil, 2-3 minutes. Add chard STEMS and cook 3-4 minutes.
Add raisins and 1/2 cup water and simmer, covered, until STEMS are softened, 4-5 minutes. Add Chard LEAVES and remaining 1/2 cup water and simmer, partially covered, until leaves are tender, 3-4 minutes.
Season with salt and pepper. Sprinkle with toasted pine nuts.
Serve at room temperature.
Friday, November 11, 2011
Friday, July 8, 2011
Summer Salads...
Summer is a great time for salads. Here are two that I have already made several times this summer…
Tuna/Apple Salad
This was a recipe in the June 5, 2011 Parade Magazine and was listed as Sheryl Crow’s tuna salad. I made some changes, so now it’s Margaret’s Tuna/Apple Salad!
• 2 cans (3.75 oz. each) albacore tuna in water, drained
• 1 Granny Smith apple (cored and unpeeled) cut into bite-size pieces
• ½ cup finely diced celery
• 2 T. chopped fresh flat-leaf parsley (this is optional… if you don’t have any parsley, don’t worry about it.)
• Salt and pepper to taste
• Tarragon-Lemon Mayo (see below)
Break up the tuna in a bowl. Add the apple, celery, and parsley. Add just enough of the Tarragon-Lemon mayonnaise to bind it all together. Serve on a bed of lettuce along with some of the radish salad (see recipe below) and some tasty crackers or good crusty bread.
Tarragon-Lemon Mayo
(This is the same recipe that is listed under “TV Cooks & Magazines.” It’s Rachael Ray’s recipe to use as a dip with asparagus and green beans.
• 1 cup mayonnaise (good quality mayonnaise is so important! Duke’s is the best.)
• 1 lemon, zested and juiced
• 1 small shallot or 2-3 spring onions, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
Mix all together. Keep in an airtight container in the fridge. It’s also great as a sandwich spread instead of plain mayo.
Radish Salad
This is a super easy salad and can be served by itself or along-side many other salads… tuna salad, chicken salad, potato salad, etc.
Take one or two bunches of radishes and cut off the greens. Clean and slice thinly and place in a bowl. Add red wine vinegar and vegetable (not olive) oil … about 2 parts vinegar to 1 part oil. Toss and add salt and pepper to taste. That’s it!
Tomato-Cucumber Salad
This salad is similar to the one above... Just cut up a nice ripe tomato or two (or cherry tomatoes cut in half work well, too!) and peel and seed a cucumber and cut it up as well. Put in a bowl and add some chopped spring onion and red wine vinegar and vegetable oil and a dash of soy sauce and salt and pepper to taste. Toss and serve. Very easy!
Tuna/Apple Salad
This was a recipe in the June 5, 2011 Parade Magazine and was listed as Sheryl Crow’s tuna salad. I made some changes, so now it’s Margaret’s Tuna/Apple Salad!
• 2 cans (3.75 oz. each) albacore tuna in water, drained
• 1 Granny Smith apple (cored and unpeeled) cut into bite-size pieces
• ½ cup finely diced celery
• 2 T. chopped fresh flat-leaf parsley (this is optional… if you don’t have any parsley, don’t worry about it.)
• Salt and pepper to taste
• Tarragon-Lemon Mayo (see below)
Break up the tuna in a bowl. Add the apple, celery, and parsley. Add just enough of the Tarragon-Lemon mayonnaise to bind it all together. Serve on a bed of lettuce along with some of the radish salad (see recipe below) and some tasty crackers or good crusty bread.
Tarragon-Lemon Mayo
(This is the same recipe that is listed under “TV Cooks & Magazines.” It’s Rachael Ray’s recipe to use as a dip with asparagus and green beans.
• 1 cup mayonnaise (good quality mayonnaise is so important! Duke’s is the best.)
• 1 lemon, zested and juiced
• 1 small shallot or 2-3 spring onions, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
Mix all together. Keep in an airtight container in the fridge. It’s also great as a sandwich spread instead of plain mayo.
Radish Salad
This is a super easy salad and can be served by itself or along-side many other salads… tuna salad, chicken salad, potato salad, etc.
Take one or two bunches of radishes and cut off the greens. Clean and slice thinly and place in a bowl. Add red wine vinegar and vegetable (not olive) oil … about 2 parts vinegar to 1 part oil. Toss and add salt and pepper to taste. That’s it!
Tomato-Cucumber Salad
This salad is similar to the one above... Just cut up a nice ripe tomato or two (or cherry tomatoes cut in half work well, too!) and peel and seed a cucumber and cut it up as well. Put in a bowl and add some chopped spring onion and red wine vinegar and vegetable oil and a dash of soy sauce and salt and pepper to taste. Toss and serve. Very easy!
Friday, May 20, 2011
Indian Treats...
Our good friends, Nancy and Harold Diamond, recently suggested collaborating on an Indian meal. Rich and I have eaten Indian cuisine many times, but I have never cooked Indian, so this sounded like a great idea. Little did I know how labor-intensive it would be! The results, however, made all the effort worthwhile. Below is the menu from our meal, along with some other Indian recipes and some information on Indian cooking. Enjoy!
Garam Masala from Narasimhan
This is a combination of spices used in a lot of Indian cooking. You can make it OR… buy it already made up at an Indian grocery store! Much, much easier!!
3 T Indian coriander seeds (or more to taste)
2 tsp cardomon pods
2 tsp cumin seeds
1/2 - 1 tsp whole cloves
scant 1/4 cup flaky cinnamon bark (tightly rolled hard bark not OK)
1 five star anise pod (I don't use the pod, only the seeds)
1/8 tsp grated nutmeg (optional)
2 red dry chillies or to taste
1 tsp fennel seed (optional)
Place all in a spice/coffee grinder. Grind until very fine/powdery.
Pillao Dilbahaar
(A rice/broccoli Indian pilaf recipe)
4-6 servings
1 bunch broccoli, peeled stems, cut in 1/2 in. pieces
4 T vegetable oil
1 cup raw unsalted cashew nuts
2 tsp cumin seeds
3-inch long flaky cinnamon stick
2 bay leaves
1/2 cup minced onions
1 tsp garlic
2 1/2 cups cooked calamati (brown basmati) rice
1 tsp coarse salt
--Heat a large heavy skillet/saute pan over medium-low heat.
Add 1 Tbs oil along with cashews. Toast cashews until light brown. These burn easily, so watch it. Transfer to a paper lined plate.
--Add remaining 3 T oil to same skillet and increase heat to medium high. When oil is hot, add cumin seeds. When they are dark brown (about 20 sec.), add cinnamon stick and bay leaves and let sizzle for for 30 sec. Add onion and garlic and cook, stirring for 5 min, until onion looks wilted and begins to brown,
--Add the broccoli and continue cooking, stirring, for 5 more min. Add 1/3 C water, reduce heat and cook covered for 6 (or fewer) min. until broccoli is cooked but still crisp.
--Mix in the cooked rice and salt and cook for a few min or until heated through. Uncover and stir in cashews. Serve immediately. (Or when the cook is ready!)
South Indian Spicy Lentil Stew
Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000)
Prep Time: 10 min
Cook Time: 40 min
--
Serves: serves 6
Ingredients
• 4 cups water
• 1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
• 2 tomatoes, cut into large chunks
• 5-6 large okra, halved lengthways
• 2 carrots, cut into large chunks
• 2 potatoes, cut into large chunks
• 1 tablespoon tumeric
• 2 teaspoons salt
• 2 teaspoons tamarind paste or 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 tablespoon black mustard seeds
• 1-2 jalapeno peppers, seeded and chopped
• 6-8 dried curry leaves
• 1 tablespoon sambhar masala
Directions
In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.
Indian Green Beans
(Can use eggplant, cauliflower, broccoli or finely chopped cabbage)
2 1/2 cups finely sliced (1/4") beans
2 T vegetable oil
2 tsp Channa dhal
2 tsp Urid dhal
1 1/2 tsp black mustard seeds
1/4 cup fresh grated (or dried) unsweetened coconut
2 dried red chilies, broken in pieces (or to taste)
2 T chopped cilantro leaves
Heat oil.
Add black mustard seeds, cooking until they pop.
Add the Channa and Urid dhal, cooking a minute or two, until slightly browned but not burned.
Add green beans, chilies (if used), coconut and water to cover.
Cook until done to taste (6-12 minutes.) Remove from heat.
Add chopped cilantro leaves and serve.
Chicken, Tandoori Style
Prepare chicken:
1 3-4 pound chicken, cut into 8 pieces, skinned, rinsed and dried
Slash chicken at intervals, drizzle with juice of a lemon and rub in 1 tsp salt. Let sit 30 min.
While chicken rests, prepare marinade:
8 oz yogurt, beaten
2 tsp ginger, finely chopped and then made into a paste
2 tsp garlic, finely chopped and then made into a paste
2 tsp dry roasted cumin, then made into powder
2 tsp coriander powder
1/2 finely chopped medium onion
Dry chicken, place in non-metallic dish, pour marinade over chicken pieces, working the marinade into the chicken slashes. Marinate several hours or overnight, in the refrigerator. If you want the chicken to have the characteristic red coloring, add red and yellow food coloring to the marinade.
Preheat grill, oven (400) or barbecue. For oven, place chicken on a rack over a foil covered pan. Use grill rack for barbecuing or grilling.
In a small bowl, mix:
1 tsp dried mango powder
1 tsp garam masala
1 tsp ground fenugreek seeds
3 T melted ghee (clarified butter) or vegetable oil (not olive)
Remove chicken from marinade, wash and dry. Brush chicken with half the spice-ghee or oil mixture.
Cook 10 minutes. Brush with remaining spice ghee or oil mixture.
Cook until done, about another 10 + minutes.
Serve with fresh coriander sprigs and lemon wedges, or onion and tomato slices, cut vertically.
Indian Eggplant & Tomatoes
(serves 6-8)
Can be served at room temperature.
Preheat oven to 400
3 medium eggplant, pricked all over with a fork. Roast 20 - 30 minutes, turning half way. Peel skin and roughly mash; put in a saucepan.
While the eggplant is baking, prepare the following:
1 medium onion finely chopped
Cook at low heat in 2 T oil until golden (8 - 15 min.)
Add:
1-2 green chillies, finely chopped (or to taste or optional)
1" fresh ginger, chopped fine
Cook 1 minute.
Add to the above:
1 tsp coriander powder
salt to taste
2 medium tomatoes, peeled and chopped
1 tsp garam masala
Cook 4 minutes.
Mix the above into the mashed eggplant.
Cook, stirring, 15 - 20 minutes.
Add 1/2 cup of chopped coriander.
Here is another recipe from Nancy...
Potatoes and Cauliflower
3 C. potatoes, scrubbed, unpeeled (I peel) quartered and sliced 1/4 " thick
2 cups of onions, halved and then sliced into slivers
3 cups of cauliflower buds
2 T shredded or chopped ginger
1 1/2 T finely chopped garlic
1 T finely chopped green chili (or to taste)
1 heaping tsp of garam masala
1/2 tsp turmeric
1 T Channa dahl ( Indian lentils)
1 T Urid dahl (Indian lentils)
4 T cooking oil
1/2 T black mustard seeds
1/2 C fresh chopped coriander
assemble ingredients next to stove
--Heat oil over medium high head in a saute pan w. cover
--Add mustard seeds, cover w. screen or saute pan cover until popping vigorously
--Quickly add channa and urid dahl, stirring until lentils turn brown, about 45 sec.
--Add ginger, garlic and chilies, stirring constantly
--Add onions and reduce heat. Cook about 3 min.
--Add potatoes, stir. Add turmeric and salt to taste.
--Add cauliflower, stirring well, but not mashing.
--Add 1 heaping tsp garam masala and 1/2 cup water.
--Cook until veggies are done.
... and some interesting information about coriander...
From Answers.com:
What is the difference between coriander and parsley?
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.
Garam Masala from Narasimhan
This is a combination of spices used in a lot of Indian cooking. You can make it OR… buy it already made up at an Indian grocery store! Much, much easier!!
3 T Indian coriander seeds (or more to taste)
2 tsp cardomon pods
2 tsp cumin seeds
1/2 - 1 tsp whole cloves
scant 1/4 cup flaky cinnamon bark (tightly rolled hard bark not OK)
1 five star anise pod (I don't use the pod, only the seeds)
1/8 tsp grated nutmeg (optional)
2 red dry chillies or to taste
1 tsp fennel seed (optional)
Place all in a spice/coffee grinder. Grind until very fine/powdery.
Pillao Dilbahaar
(A rice/broccoli Indian pilaf recipe)
4-6 servings
1 bunch broccoli, peeled stems, cut in 1/2 in. pieces
4 T vegetable oil
1 cup raw unsalted cashew nuts
2 tsp cumin seeds
3-inch long flaky cinnamon stick
2 bay leaves
1/2 cup minced onions
1 tsp garlic
2 1/2 cups cooked calamati (brown basmati) rice
1 tsp coarse salt
--Heat a large heavy skillet/saute pan over medium-low heat.
Add 1 Tbs oil along with cashews. Toast cashews until light brown. These burn easily, so watch it. Transfer to a paper lined plate.
--Add remaining 3 T oil to same skillet and increase heat to medium high. When oil is hot, add cumin seeds. When they are dark brown (about 20 sec.), add cinnamon stick and bay leaves and let sizzle for for 30 sec. Add onion and garlic and cook, stirring for 5 min, until onion looks wilted and begins to brown,
--Add the broccoli and continue cooking, stirring, for 5 more min. Add 1/3 C water, reduce heat and cook covered for 6 (or fewer) min. until broccoli is cooked but still crisp.
--Mix in the cooked rice and salt and cook for a few min or until heated through. Uncover and stir in cashews. Serve immediately. (Or when the cook is ready!)
South Indian Spicy Lentil Stew
Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000)
Prep Time: 10 min
Cook Time: 40 min
--
Serves: serves 6
Ingredients
• 4 cups water
• 1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
• 2 tomatoes, cut into large chunks
• 5-6 large okra, halved lengthways
• 2 carrots, cut into large chunks
• 2 potatoes, cut into large chunks
• 1 tablespoon tumeric
• 2 teaspoons salt
• 2 teaspoons tamarind paste or 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 tablespoon black mustard seeds
• 1-2 jalapeno peppers, seeded and chopped
• 6-8 dried curry leaves
• 1 tablespoon sambhar masala
Directions
In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.
Indian Green Beans
(Can use eggplant, cauliflower, broccoli or finely chopped cabbage)
2 1/2 cups finely sliced (1/4") beans
2 T vegetable oil
2 tsp Channa dhal
2 tsp Urid dhal
1 1/2 tsp black mustard seeds
1/4 cup fresh grated (or dried) unsweetened coconut
2 dried red chilies, broken in pieces (or to taste)
2 T chopped cilantro leaves
Heat oil.
Add black mustard seeds, cooking until they pop.
Add the Channa and Urid dhal, cooking a minute or two, until slightly browned but not burned.
Add green beans, chilies (if used), coconut and water to cover.
Cook until done to taste (6-12 minutes.) Remove from heat.
Add chopped cilantro leaves and serve.
Chicken, Tandoori Style
Prepare chicken:
1 3-4 pound chicken, cut into 8 pieces, skinned, rinsed and dried
Slash chicken at intervals, drizzle with juice of a lemon and rub in 1 tsp salt. Let sit 30 min.
While chicken rests, prepare marinade:
8 oz yogurt, beaten
2 tsp ginger, finely chopped and then made into a paste
2 tsp garlic, finely chopped and then made into a paste
2 tsp dry roasted cumin, then made into powder
2 tsp coriander powder
1/2 finely chopped medium onion
Dry chicken, place in non-metallic dish, pour marinade over chicken pieces, working the marinade into the chicken slashes. Marinate several hours or overnight, in the refrigerator. If you want the chicken to have the characteristic red coloring, add red and yellow food coloring to the marinade.
Preheat grill, oven (400) or barbecue. For oven, place chicken on a rack over a foil covered pan. Use grill rack for barbecuing or grilling.
In a small bowl, mix:
1 tsp dried mango powder
1 tsp garam masala
1 tsp ground fenugreek seeds
3 T melted ghee (clarified butter) or vegetable oil (not olive)
Remove chicken from marinade, wash and dry. Brush chicken with half the spice-ghee or oil mixture.
Cook 10 minutes. Brush with remaining spice ghee or oil mixture.
Cook until done, about another 10 + minutes.
Serve with fresh coriander sprigs and lemon wedges, or onion and tomato slices, cut vertically.
Indian Eggplant & Tomatoes
(serves 6-8)
Can be served at room temperature.
Preheat oven to 400
3 medium eggplant, pricked all over with a fork. Roast 20 - 30 minutes, turning half way. Peel skin and roughly mash; put in a saucepan.
While the eggplant is baking, prepare the following:
1 medium onion finely chopped
Cook at low heat in 2 T oil until golden (8 - 15 min.)
Add:
1-2 green chillies, finely chopped (or to taste or optional)
1" fresh ginger, chopped fine
Cook 1 minute.
Add to the above:
1 tsp coriander powder
salt to taste
2 medium tomatoes, peeled and chopped
1 tsp garam masala
Cook 4 minutes.
Mix the above into the mashed eggplant.
Cook, stirring, 15 - 20 minutes.
Add 1/2 cup of chopped coriander.
Here is another recipe from Nancy...
Potatoes and Cauliflower
3 C. potatoes, scrubbed, unpeeled (I peel) quartered and sliced 1/4 " thick
2 cups of onions, halved and then sliced into slivers
3 cups of cauliflower buds
2 T shredded or chopped ginger
1 1/2 T finely chopped garlic
1 T finely chopped green chili (or to taste)
1 heaping tsp of garam masala
1/2 tsp turmeric
1 T Channa dahl ( Indian lentils)
1 T Urid dahl (Indian lentils)
4 T cooking oil
1/2 T black mustard seeds
1/2 C fresh chopped coriander
assemble ingredients next to stove
--Heat oil over medium high head in a saute pan w. cover
--Add mustard seeds, cover w. screen or saute pan cover until popping vigorously
--Quickly add channa and urid dahl, stirring until lentils turn brown, about 45 sec.
--Add ginger, garlic and chilies, stirring constantly
--Add onions and reduce heat. Cook about 3 min.
--Add potatoes, stir. Add turmeric and salt to taste.
--Add cauliflower, stirring well, but not mashing.
--Add 1 heaping tsp garam masala and 1/2 cup water.
--Cook until veggies are done.
... and some interesting information about coriander...
From Answers.com:
What is the difference between coriander and parsley?
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.
Friday, April 1, 2011
Chef Bob...
Bob Rowe is a wonderful chef and caterer in the Champaign-Urbana area. (Check out his website: http://www.classiceventscatering.com/) He has also been teaching cooking classes for many years through the adult education department of Urbana High School and I have been taking his classes since I moved here. People come to his classes with a bottle of wine and hearty appetites. Bob cooks, we take notes and ask questions, and then we eat his delicious dishes. Always a fun evening!
Here are a couple of recipes from some recent classes….
Cheddar Walnut Crisps
1 cup grated cheddar cheese
1 cup grated parmesan cheese
½ cup walnuts
1 t. cayenne (or less)
2 T. fresh thyme, finely chopped
Place the cheeses, walnuts, and cayenne in a food processor and pulse until finely chopped. Roll into a log and slice into small disk shaped rounds and place on a parchment paper lined cookie sheet. Don’t place them too closely together because they melt as they cook. (Note: it slices better if you refrigerate the log for a while before cutting.) Sprinkle with a small amount of fresh chopped thyme. Bake for about 10 minutes at 350°. Store in an air-tight container if you have any left over!
Goat Cheese Pudding
If you like Panna Cotta, you will LOVE this dish!! As a matter of fact, you will probably like this better!
2 cups milk
¾ cup cream
1 vanilla bean, split in half and the seeds scrapped out (use the seeds!)
¼ cup honey
Zest of 1 lemon
Wisk all this together and simmer. Slowing incorporate the following into the mixture above:
2 eggs
2 egg yolks
1 cup sugar
2 T. corn starch
In a blender, add:
10.5 oz. log of goat cheese
2 T. softened butter
4 t. lemon juice
Add the liquid ingredients and blend well. (Remove the vanilla bean pod before blending.) Pour into small ramekins or wine or champagne glasses. Refrigerate until set. Serve with fresh berries on top. Elegant and delicious!
#####
April 17, 2011
Here's a yummy and easy salad that makes a nice addition to any meal...
Asparagus Salad
Use as much asparagus as you need, depending on the number of people you are serving. Clean and trim. Spread the asparagus out in a large pan and pour boiling water over them. Let sit for about 4 minutes. Drain and put ice cubes on top of the asparagus while you prepare the other ingredients.
Spread some cherry tomatoes on a baking sheet and drizzle with oil oil. Warm in a 400° oven for only 4-5 minutes. Don't let the tomatoes burst.
Drain the asparagus of the ice cubes and arrange them on a large platter. Top with toasted pistachios and the warm cherry tomatoes. Sprinkle with shredded asiago cheese, lemon zest, and chopped scallions. Serve.
Here are a couple of recipes from some recent classes….
Cheddar Walnut Crisps
1 cup grated cheddar cheese
1 cup grated parmesan cheese
½ cup walnuts
1 t. cayenne (or less)
2 T. fresh thyme, finely chopped
Place the cheeses, walnuts, and cayenne in a food processor and pulse until finely chopped. Roll into a log and slice into small disk shaped rounds and place on a parchment paper lined cookie sheet. Don’t place them too closely together because they melt as they cook. (Note: it slices better if you refrigerate the log for a while before cutting.) Sprinkle with a small amount of fresh chopped thyme. Bake for about 10 minutes at 350°. Store in an air-tight container if you have any left over!
Goat Cheese Pudding
If you like Panna Cotta, you will LOVE this dish!! As a matter of fact, you will probably like this better!
2 cups milk
¾ cup cream
1 vanilla bean, split in half and the seeds scrapped out (use the seeds!)
¼ cup honey
Zest of 1 lemon
Wisk all this together and simmer. Slowing incorporate the following into the mixture above:
2 eggs
2 egg yolks
1 cup sugar
2 T. corn starch
In a blender, add:
10.5 oz. log of goat cheese
2 T. softened butter
4 t. lemon juice
Add the liquid ingredients and blend well. (Remove the vanilla bean pod before blending.) Pour into small ramekins or wine or champagne glasses. Refrigerate until set. Serve with fresh berries on top. Elegant and delicious!
#####
April 17, 2011
Here's a yummy and easy salad that makes a nice addition to any meal...
Asparagus Salad
Use as much asparagus as you need, depending on the number of people you are serving. Clean and trim. Spread the asparagus out in a large pan and pour boiling water over them. Let sit for about 4 minutes. Drain and put ice cubes on top of the asparagus while you prepare the other ingredients.
Spread some cherry tomatoes on a baking sheet and drizzle with oil oil. Warm in a 400° oven for only 4-5 minutes. Don't let the tomatoes burst.
Drain the asparagus of the ice cubes and arrange them on a large platter. Top with toasted pistachios and the warm cherry tomatoes. Sprinkle with shredded asiago cheese, lemon zest, and chopped scallions. Serve.
Saturday, February 5, 2011
Snowy Weather Favorites...
It's been a cold and snowy winter here in east central Illinois and it's only early February! I don't know about other people, but when it's cold out and I'm snuggled up safe and warm inside with a fire in the fireplace, I love to eat! I have some comfort food recipes posted in other places on this blog, but I'd love to open this up to anyone who might have some favorite cold weather dishes you would like to share. With the Super Bowl tomorrow, you might want to share some Super Bowl party recipes as well.
I'll start off with a recipe given to me by my friends Steven Zindars and Richard Hayes. They said the recipe is from Miss Marla in Danville, IL. Enjoy!
Caramel Corn
1 cup butter or margarine
2 cups brown sugar
1 T salt
6-7 qt. popped popcorn
1/2 cup white corn syrup
1/4 t cream of tartar
1 t baking soda
Vanilla to taste
Mix butter, syrup, and brown sugar in a pan and bring to a boil. Let boil for 6 minutes, stirring constantly. Take off the heat and add cream of tarter, salt, baking soda, and vanilla. Stir until foamy. Pour over the popped popcorn. Mix well and spread mixture on cookie sheet. Bake for 1 hour at 200°.
I'll start off with a recipe given to me by my friends Steven Zindars and Richard Hayes. They said the recipe is from Miss Marla in Danville, IL. Enjoy!
Caramel Corn
1 cup butter or margarine
2 cups brown sugar
1 T salt
6-7 qt. popped popcorn
1/2 cup white corn syrup
1/4 t cream of tartar
1 t baking soda
Vanilla to taste
Mix butter, syrup, and brown sugar in a pan and bring to a boil. Let boil for 6 minutes, stirring constantly. Take off the heat and add cream of tarter, salt, baking soda, and vanilla. Stir until foamy. Pour over the popped popcorn. Mix well and spread mixture on cookie sheet. Bake for 1 hour at 200°.
Thursday, January 13, 2011
Happy 2011!
Happy New Year!
I have been doing this blog for over 5 months and now have about 100 recipes posted. Many thanks to those of you who have shared recipes and to those who have tried some of the recipes on the blog and have given me good feed-back. Keep those recipes coming and I'll keep posting!!
My family and I enjoyed some wonderful food throughout the holiday season and hope you did as well.
Here are two delicious desserts that Rich and I enjoyed at a holiday party hosted by my friend, Rhonda Fallon. Yumm!
Pumpkin Creme Caramel
(A 1958 Good Housekeeping Rum-Pumpkin Cup Custard (for 2) prompted this recipe. Recipe sent from Good Housekeeping website.)
Yields: 12 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350
Ingredients:
1/4 cup(s) water
1 1/4 cup(s) sugar
1 14 oz. can coconut milk (not cream of coconut), well shaken
3/4 cup heavy or whipping cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons dark or coconut rum (optional)
2 teaspoon vanilla extract
1/8 teaspoon salt
Freshly whipped cream, for garnish
Toasted shredded coconut, for garnish
Grated nutmeg, for garnish
Directions:
Preheat oven to 350 degrees F.
In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium
high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9
minutes or until caramel is just amber in color. Pour caramel into 9-inch
round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of
pan.
In 2-quart saucepan, heat coconut milk, heavy cream, and remaining ½
cup sugar just to boiling on medium-high, stirring to dissolve sugar.
Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla,
and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour
pumpkin mixture through sieve into 8-cup glass measuring cup, then into
caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour
boiling water into roasting pan to come three-quarters of the way up side
of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking
for doneness at 35 minutes) or until knife comes out clean when inserted 1
inch from edge of custard (center of custard will still jiggle slightly).
Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan
on wire rack. Cover and refrigerate crème caramel overnight or up to 2
days. To unmold, run small spatula around side of pan; invert crème caramel
onto serving plate, allowing caramel syrup to drip down from pan (some
caramel may remain in pan). Garnish with a dollop of whipped cream,
toasted coarsely shredded coconut, and nutmeg.
Semifreddo with Almonds
(Courtesy of Chris Favazza who was served this desert in a home in northern Italy)
5.3 oz almond paste
2 c. whipping cream - beaten stiff
4 oz. sugar
2 eggs separated
Beat whipping cream stiff with sugar.
Separate the 2 eggs. Beat 2 egg yolks
Add almond paste to beaten yolks
Whip egg whites until stiff
Combine egg whites and whipping cream and fold in almond/yolk mixture gently.
Line a loaf pan with two pieces of plastic wrap. One piece length-wise with an overhang and second piece width-wise with overhang.
Pour semifreddo mixture in pan. Cover with overhang plastic wrap or an additional piece of plastic wrap.
Place in freezer for at least six hours.
Remove from loaf pan and remove plastic wrap. Slice and serve on individual plates - garnish as desired.
Bon Appétit!
#####
We have had a particularly cold and snowy winter so far here in east central Illinois. There’s nothing better than a good bowl of soup or a hearty stew to warm the tummy in this weather. Here are two great recipes that I found in a magazine called “Cuisine Soups, Stews, & Chilies.” Be prepared to go back for seconds on these two!
Cheese & Corn Chowder
• 5 strips thick-sliced bacon, diced
• 2 T unsalted butter
• 2 T olive oil
• 2 cups diced onion (I use one medium size onion.)
• 1 cup diced celery
• ¼ cup all-purpose flour
• 2 t minced, fresh thyme
• 1 t kosher salt
• ¼ t cayenne pepper
• ¼ t ground turmeric
• 6 cups chicken broth (I use Kitchen Basics brand. It costs more, but it’s worth it!)
• 1 lb. russet potatoes, peeled and diced
• 4-5 cups frozen (thawed) corn. (I use white corn.)
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• 2 oz. cream cheese
• Minced fresh chives (optional)
Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside. Pour off the drippings. (I don’t because I think the bacon drippings add so much to the taste. However, it’s healthier to drain it!)
Melt the butter with oil in the same pot and add the onion and celery and sweat until soft… about 8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook for 2 minutes.
Add the broth, potatoes, and corn. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender… 10-12 minutes.
Stir in cream, cheddar cheese, cream cheese, and reserved bacon. Simmer until cheese melts… about 5 minutes. Do not let the chowder boil, or it will curdle. Garnish each serving of chowder with chives.
Ham & Lentil Stew
• ½ lb. ham, diced
• 2 T olive oil
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• 2 t minced garlic
• ½ lb. dry brown lentils
• ¼ cup dry sherry
• 5 cups chicken broth (Kitchen Basics… the best!)
• 2 cups diced tomatoes (I used canned, undrained)
• 2 t minced fresh thyme
• 2 cups chopped fresh spinach (I use baby spinach which you don’t need to chop)
• 1 T red wine vinegar
• Crumbled goat cheese
Brown the ham in oil in a large pot. Transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium and sweat 5 minutes. Stir in lentils, and increase heat to medium-high, and cook for 2 minutes.
Deglaze the pot with sherry. Simmer until nearly evaporated.
Stir in the ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered until the lentils are tender… about 30 minutes.
Add the spinach to the stew and season with salt and pepper. Finish with the vinegar. This brightens the flavor of the stew.
Garnish with goat cheese. Serve with good crusty bread.
I have been doing this blog for over 5 months and now have about 100 recipes posted. Many thanks to those of you who have shared recipes and to those who have tried some of the recipes on the blog and have given me good feed-back. Keep those recipes coming and I'll keep posting!!
My family and I enjoyed some wonderful food throughout the holiday season and hope you did as well.
Here are two delicious desserts that Rich and I enjoyed at a holiday party hosted by my friend, Rhonda Fallon. Yumm!
Pumpkin Creme Caramel
(A 1958 Good Housekeeping Rum-Pumpkin Cup Custard (for 2) prompted this recipe. Recipe sent from Good Housekeeping website.)
Yields: 12 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350
Ingredients:
1/4 cup(s) water
1 1/4 cup(s) sugar
1 14 oz. can coconut milk (not cream of coconut), well shaken
3/4 cup heavy or whipping cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons dark or coconut rum (optional)
2 teaspoon vanilla extract
1/8 teaspoon salt
Freshly whipped cream, for garnish
Toasted shredded coconut, for garnish
Grated nutmeg, for garnish
Directions:
Preheat oven to 350 degrees F.
In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium
high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9
minutes or until caramel is just amber in color. Pour caramel into 9-inch
round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of
pan.
In 2-quart saucepan, heat coconut milk, heavy cream, and remaining ½
cup sugar just to boiling on medium-high, stirring to dissolve sugar.
Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla,
and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour
pumpkin mixture through sieve into 8-cup glass measuring cup, then into
caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour
boiling water into roasting pan to come three-quarters of the way up side
of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking
for doneness at 35 minutes) or until knife comes out clean when inserted 1
inch from edge of custard (center of custard will still jiggle slightly).
Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan
on wire rack. Cover and refrigerate crème caramel overnight or up to 2
days. To unmold, run small spatula around side of pan; invert crème caramel
onto serving plate, allowing caramel syrup to drip down from pan (some
caramel may remain in pan). Garnish with a dollop of whipped cream,
toasted coarsely shredded coconut, and nutmeg.
Semifreddo with Almonds
(Courtesy of Chris Favazza who was served this desert in a home in northern Italy)
5.3 oz almond paste
2 c. whipping cream - beaten stiff
4 oz. sugar
2 eggs separated
Beat whipping cream stiff with sugar.
Separate the 2 eggs. Beat 2 egg yolks
Add almond paste to beaten yolks
Whip egg whites until stiff
Combine egg whites and whipping cream and fold in almond/yolk mixture gently.
Line a loaf pan with two pieces of plastic wrap. One piece length-wise with an overhang and second piece width-wise with overhang.
Pour semifreddo mixture in pan. Cover with overhang plastic wrap or an additional piece of plastic wrap.
Place in freezer for at least six hours.
Remove from loaf pan and remove plastic wrap. Slice and serve on individual plates - garnish as desired.
Bon Appétit!
#####
We have had a particularly cold and snowy winter so far here in east central Illinois. There’s nothing better than a good bowl of soup or a hearty stew to warm the tummy in this weather. Here are two great recipes that I found in a magazine called “Cuisine Soups, Stews, & Chilies.” Be prepared to go back for seconds on these two!
Cheese & Corn Chowder
• 5 strips thick-sliced bacon, diced
• 2 T unsalted butter
• 2 T olive oil
• 2 cups diced onion (I use one medium size onion.)
• 1 cup diced celery
• ¼ cup all-purpose flour
• 2 t minced, fresh thyme
• 1 t kosher salt
• ¼ t cayenne pepper
• ¼ t ground turmeric
• 6 cups chicken broth (I use Kitchen Basics brand. It costs more, but it’s worth it!)
• 1 lb. russet potatoes, peeled and diced
• 4-5 cups frozen (thawed) corn. (I use white corn.)
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• 2 oz. cream cheese
• Minced fresh chives (optional)
Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside. Pour off the drippings. (I don’t because I think the bacon drippings add so much to the taste. However, it’s healthier to drain it!)
Melt the butter with oil in the same pot and add the onion and celery and sweat until soft… about 8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook for 2 minutes.
Add the broth, potatoes, and corn. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender… 10-12 minutes.
Stir in cream, cheddar cheese, cream cheese, and reserved bacon. Simmer until cheese melts… about 5 minutes. Do not let the chowder boil, or it will curdle. Garnish each serving of chowder with chives.
Ham & Lentil Stew
• ½ lb. ham, diced
• 2 T olive oil
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• 2 t minced garlic
• ½ lb. dry brown lentils
• ¼ cup dry sherry
• 5 cups chicken broth (Kitchen Basics… the best!)
• 2 cups diced tomatoes (I used canned, undrained)
• 2 t minced fresh thyme
• 2 cups chopped fresh spinach (I use baby spinach which you don’t need to chop)
• 1 T red wine vinegar
• Crumbled goat cheese
Brown the ham in oil in a large pot. Transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium and sweat 5 minutes. Stir in lentils, and increase heat to medium-high, and cook for 2 minutes.
Deglaze the pot with sherry. Simmer until nearly evaporated.
Stir in the ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered until the lentils are tender… about 30 minutes.
Add the spinach to the stew and season with salt and pepper. Finish with the vinegar. This brightens the flavor of the stew.
Garnish with goat cheese. Serve with good crusty bread.
Sunday, November 28, 2010
Holiday Recipes to Share...
Thanksgiving has come and gone and Christmas, Hanukkah, New Years, and lots of gatherings and parties are coming up. If you have any favorite holiday recipes to share, please email them to me and I will be glad to post them on this blog for all to enjoy. I will post some as well.
Enjoy the holidays!
#####
Here is a recipe that I make during the holidays that is so easy and people love it...
Cranberry Meatballs
• 1 14 oz. can jellied or whole berry cranberry sauce
• 1 12 oz. bottle Heinz Chili Sauce
• 1 2 lb. bag frozen, pre-cooked, cocktail-size meatballs
Combine the cranberry sauce and chili sauce in a saucepan. Cook over medium-low heat, stirring until smooth. Add the meatballs. Cover and cook for 15 minutes or until the meatballs are heated through, stirring occasionally.
Note: I put the meatballs in a crock-pot and pour the heated sauces on top. I cook on low heat for at least 2 hours, or you can cook on high until the meatballs are heated through.
Enjoy!
#####
Here is a yummy recipe from my good friend, Karen Thompson in Washington, DC...
Candy Cane Cookies
1 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
½ tsp. baking soda
(1/2 tsp salt)
½ cup (1 stick) butter, softened
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
8 oz candy canes or hard peppermint candies, finely crushed (use the small canes if available. – Use rolling pin to crush them while they are still wrapped)
4 oz bittersweet chocolate, chopped into chip-sized bits* (use nut chopper)
*For best chocolate flavor, look for good quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.
1. Preheat oven to 350°F. Line baking sheet with a silicone baking mat or lightly buttered sheet.
2. Combine flour, cocoa powder, baking soda and salt in medium bowl. Whisk to combine.
3. Combine butter and sugars in medium bowl, cream together until light and fluffy. Scrape down sides of bowl, add egg and vanilla; beat to combine.
4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until incorporated.
5. Shape dough into 1-inch balls. Place 3 inches apart on the baking sheet and flatten slightly. Bake 10 – 12 minutes.
6. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 3-4 minutes on sheet. Transfer to a wire cooling rack to cool completely.
Makes about 4 doz. cookies. Ho! Ho! Ho!
... and here's another great recipe from Karen....
Karen is from Denmark and here is what she says about this recipe...
"It is an easy variant of the northern European peppernut. We never seem to have enough...."
Pebernødder (Peppernuts)
(Great Scandinavian Cookbook, 1963, p. 509)
8 ½ oz (1 cup plus 1 Tbsp) butter, soft
6 ½ oz (1 cup less 2 tsp) sugar
1 Tbsp molasses
2 tsp baking soda
1 egg
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
13 ¼ oz (3 cups plus 5 Tbsp) flour
Baking: 300°, 12 – 15 minutes
Cream butter and molasses until fluffy.
Add the egg and beat well.
Add soda and spices to flour, stir to blend.
Fold in flour mixture and mix lightly, but completely mixed.
Roll dough into small walnut size balls. Place on greased baking sheets. Bake until light brown.
#####
My Bible Study group had a Christmas brunch last week and here are two winning recipes from a couple of ladies in the group…
Judy Nicolette's Blueberry Bars
1 stick butter or oleo
2 cups sugar
2 cups flour
4 eggs
1 tsp. Almond extract
1 pint blueberries (don't use canned as they turn the batter purple. I freeze fresh berries in the summer and use them frozen)
There is no soda or baking powder in the recipe.
Mix all ingredients together. Bake at 350° in a greased 9 X 13 pan for about 45 minutes or until lightly brown on top and done in center. When serving, sift a light dusting of powdered sugar on top.
Pam Grubb’s Surprise Cookies
1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 1/2 cups flour
24 Rolos
bowl of sugar
Mix first five ingredients. Add dry ingredients and mix together. Take a teaspoon of dough and flatten. Place Rolo in the middle and roll into a ball. Roll the ball in sugar. Place on a lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes.
There are about 55 pieces of Rolos in the package. If you double the recipe, you will probably need more than one package. Also, my daughter Kim says they get hard to find around Christmas so, if you plan to make these, be sure you can find the candy. In my experience, each cookie requires MORE than a teaspoon of dough...since I ended up with 85 cookies for a double batch.
Enjoy the holidays!
#####
Here is a recipe that I make during the holidays that is so easy and people love it...
Cranberry Meatballs
• 1 14 oz. can jellied or whole berry cranberry sauce
• 1 12 oz. bottle Heinz Chili Sauce
• 1 2 lb. bag frozen, pre-cooked, cocktail-size meatballs
Combine the cranberry sauce and chili sauce in a saucepan. Cook over medium-low heat, stirring until smooth. Add the meatballs. Cover and cook for 15 minutes or until the meatballs are heated through, stirring occasionally.
Note: I put the meatballs in a crock-pot and pour the heated sauces on top. I cook on low heat for at least 2 hours, or you can cook on high until the meatballs are heated through.
Enjoy!
#####
Here is a yummy recipe from my good friend, Karen Thompson in Washington, DC...
Candy Cane Cookies
1 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
½ tsp. baking soda
(1/2 tsp salt)
½ cup (1 stick) butter, softened
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
8 oz candy canes or hard peppermint candies, finely crushed (use the small canes if available. – Use rolling pin to crush them while they are still wrapped)
4 oz bittersweet chocolate, chopped into chip-sized bits* (use nut chopper)
*For best chocolate flavor, look for good quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.
1. Preheat oven to 350°F. Line baking sheet with a silicone baking mat or lightly buttered sheet.
2. Combine flour, cocoa powder, baking soda and salt in medium bowl. Whisk to combine.
3. Combine butter and sugars in medium bowl, cream together until light and fluffy. Scrape down sides of bowl, add egg and vanilla; beat to combine.
4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until incorporated.
5. Shape dough into 1-inch balls. Place 3 inches apart on the baking sheet and flatten slightly. Bake 10 – 12 minutes.
6. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 3-4 minutes on sheet. Transfer to a wire cooling rack to cool completely.
Makes about 4 doz. cookies. Ho! Ho! Ho!
... and here's another great recipe from Karen....
Karen is from Denmark and here is what she says about this recipe...
"It is an easy variant of the northern European peppernut. We never seem to have enough...."
Pebernødder (Peppernuts)
(Great Scandinavian Cookbook, 1963, p. 509)
8 ½ oz (1 cup plus 1 Tbsp) butter, soft
6 ½ oz (1 cup less 2 tsp) sugar
1 Tbsp molasses
2 tsp baking soda
1 egg
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
13 ¼ oz (3 cups plus 5 Tbsp) flour
Baking: 300°, 12 – 15 minutes
Cream butter and molasses until fluffy.
Add the egg and beat well.
Add soda and spices to flour, stir to blend.
Fold in flour mixture and mix lightly, but completely mixed.
Roll dough into small walnut size balls. Place on greased baking sheets. Bake until light brown.
#####
My Bible Study group had a Christmas brunch last week and here are two winning recipes from a couple of ladies in the group…
Judy Nicolette's Blueberry Bars
1 stick butter or oleo
2 cups sugar
2 cups flour
4 eggs
1 tsp. Almond extract
1 pint blueberries (don't use canned as they turn the batter purple. I freeze fresh berries in the summer and use them frozen)
There is no soda or baking powder in the recipe.
Mix all ingredients together. Bake at 350° in a greased 9 X 13 pan for about 45 minutes or until lightly brown on top and done in center. When serving, sift a light dusting of powdered sugar on top.
Pam Grubb’s Surprise Cookies
1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 1/2 cups flour
24 Rolos
bowl of sugar
Mix first five ingredients. Add dry ingredients and mix together. Take a teaspoon of dough and flatten. Place Rolo in the middle and roll into a ball. Roll the ball in sugar. Place on a lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes.
There are about 55 pieces of Rolos in the package. If you double the recipe, you will probably need more than one package. Also, my daughter Kim says they get hard to find around Christmas so, if you plan to make these, be sure you can find the candy. In my experience, each cookie requires MORE than a teaspoon of dough...since I ended up with 85 cookies for a double batch.
Saturday, November 20, 2010
2009 Inaugural Luncheon
I know I said that I would only post recipes on this blog that either I tired or someone I know has tried. That way I would be assured that the food would be good. I am going to make an exception, however, with this menu. I downloaded this after President Obama was elected because I wanted to see what would be served on this special occasion. All the recipes sound wonderful and could easily be adapted to use in your kitchen. If you try any of these recipes, let me know what you think!
Just click on "2009 Inaugural Luncheon" above or cut and paste this link:
http://inaugural.senate.gov/luncheon/2009luncheon.cfm
Just click on "2009 Inaugural Luncheon" above or cut and paste this link:
http://inaugural.senate.gov/luncheon/2009luncheon.cfm
Monday, November 1, 2010
Seasonal Favorites...
Our good friends, Maureen and Kurt Guelzow visited us last month while in Chicago for a conference. It is always fun to reconnect with friends and share some good food. Here is a yummy recipe from Maureen…
Last week, after being out of town for two extended periods, including a visit with Rich and Margaret in Champaign, I finally had a free day. I had recently been inspired by the wonderful food prepared by Margaret during our visit, as well as by food we ate during our travels. The day was one of the first "chilly" fall days. The wind was blowing (but not as hard as in Champaign), and the sun was shining brightly. My warm kitchen and my precious Labrador Retriever Callie at my feet created one of those rare but precious feelings that "all is right in the world." And I was inspired to create a wonderful, nutritious, dish from fall's bounty. I had gone to our local organic food market the day before and purchased fresh butternut squash and kale grown on farms on Bent Mountain, just about 20 miles from Roanoke. I tried a recipe from the Roanoke Times that I want to share with others. Kurt and I loved the dish. I hope you enjoy it, too.
Butternut "Lasagna" With Kale
Prep Time: 1 hour
Cook Time: 55 minutes
Serves 6-8
Most winter squash recipes call for baking the squash before adding it to the dish. Butternut squash with its smooth skin, can also be used in this manner.
If you use greens other than kale, or in addition to it, be sure to drain the cooking liquid before adding to the casserole.
Recipe adapted from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008...
1 butternut squash, peeled
1 bunch kale or other greens ( I will use 2 bunches next time because we like greens)
1 large onion
3 cloves garlic (I used 6)
3 T. olive oil
salt and pepper
2 c. diced tomatoes (I used canned diced tomatoes with basil and peppers and added the juice also. I think the juice is needed to prevent the squash from drying out as it cooks.
1 T. fresh chopped sage leaves ( I used 1 tsp. dried)
1 c. grated Gruyere, mozzarella, or fontina cheese, for topping ( I used a generous layer of shredded Parmesan/Romano over first squash layer. Then I added mozzarella over the top about 10 minutes before the dish was done. I liked the play of flavors between the sweet squash and Parmesan cheese. The mozzarella cheese was tasteless until it was reheated the next day. Therefore, experimenting with different cheese combinations would be interesting.)
Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut into 1/4 inch thick slices.
Remove the discard the stems from the kale or other greens. Chop the leaves roughly.
Dice the onion and mince the garlic. Saute the onion in the olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13 X 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. (( sprinkled a generous layer of Romano cheese over the squash.)
Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. ((I only had enough squash for 2 layers so I skipped this layer.)
Spoon the diced tomatoes and chopped sage leaves over this layer, then make another layer of squash. Top with grated cheese.
Bake the casserole at 350 for 45 minutes or until brown on top and bubbly. (I cooked it 15-20 minutes longer until the squash was tender. I added the layer of mozzarella cheese the last 10 minutes of the cooking time.)
Bon Appetit!
#####
Here's a wonderful recipe that will be so good during this time of the year (fall and winter). It would be a perfect accompaniment for a Thanksgiving or Christmas dinner, or just a hearty winter meal. This is from my friend, Gloria Rainer, here in Champaign. She is an outstanding cook, so I know this will be a dish you will enjoy!
Bread and Wild Rice Dressing Casserole
with dried cherries, toasted pecans and porta bella mushrooms
Serves 10 - 14 (at least)
* 2 quarts ( or eight cups) of lightly dried bread cubes
I use potato bread or a country style white bread, discard the crusts (for the birds), and cut into cubes. Place the cubes on a jelly roll pan and allow to dry for a day or two, or place them in a very low temp oven for an hour.
* 3 to 4 cups of cooked wild rice
It takes two small boxes of the Reese’s Wild Rice to get close to the four cups of cooked wild rice you will need for the recipe.
* 1 cup of finely chopped onion
* 1 cup of finely chopped celery
* 1 cup of toasted pecans, roughly chopped
* 8 to 12 oz. (or more) of Porta bella mushrooms, washed, and cut into thick slices
* 3/4 cup dried cherries
* Chicken stock (this varies but it might take anywhere from two to four cups depending on the dryness of the bread and the level of moistness you would like the dressing to be. I tend to like a moist dressing.
* 3 lightly beaten eggs (I mix in a little broth into the eggs to make it easier to incorporate the eggs into the dressing)
* 1 ½ tsp. poultry seasoning (or more)
* 3 T. fresh sage, minced (or more)
* Salt and pepper
* Butter
Have a large mixing bowl available. Place the cubed bread in the large bowl. Saute the onion and celery in about 4 T. of butter until both are soft, but not brown. Pour over the bread cubes and toss. Place another 4 T. (might need a little more) of butter into the same saute pan, and melt, then add the mushrooms. Salt the mushrooms and allow them to release water, and continue to cook until the water evaporates and you are left with the mushrooms in the butter. Pour this over the bread cubes and toss again. Add the poultry seasoning and minced sage and toss. Add the wild rice, toasted pecans, and dried cherries and toss. Now add the warm chicken broth, beginning with one cup. At the same time add the beaten eggs. Toss the mixture. Continue to add broth a half cup at a time until you reach the point of moistness you want. Since I like a moist dressing, I add broth until the bread cubes begin breaking down somewhat. Check the seasoning, add more if you like. (I usually do.) Add salt and pepper.
Pour the mixture in a large greased casserole or a glass baking dish. Some recipes say to pour a little melted butter on top or the casserole, but I didn’t do that step. Cover the baking dish with tin foil. This is an important step since it allows the moisture to become evenly distributed through-out the dressing. Bake at 375 degrees (preheated oven) for 35 minutes. Then uncover and continue baking for about 15 minutes or until the top is beginning to brown and form a light crust.
Last week, after being out of town for two extended periods, including a visit with Rich and Margaret in Champaign, I finally had a free day. I had recently been inspired by the wonderful food prepared by Margaret during our visit, as well as by food we ate during our travels. The day was one of the first "chilly" fall days. The wind was blowing (but not as hard as in Champaign), and the sun was shining brightly. My warm kitchen and my precious Labrador Retriever Callie at my feet created one of those rare but precious feelings that "all is right in the world." And I was inspired to create a wonderful, nutritious, dish from fall's bounty. I had gone to our local organic food market the day before and purchased fresh butternut squash and kale grown on farms on Bent Mountain, just about 20 miles from Roanoke. I tried a recipe from the Roanoke Times that I want to share with others. Kurt and I loved the dish. I hope you enjoy it, too.
Butternut "Lasagna" With Kale
Prep Time: 1 hour
Cook Time: 55 minutes
Serves 6-8
Most winter squash recipes call for baking the squash before adding it to the dish. Butternut squash with its smooth skin, can also be used in this manner.
If you use greens other than kale, or in addition to it, be sure to drain the cooking liquid before adding to the casserole.
Recipe adapted from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008...
1 butternut squash, peeled
1 bunch kale or other greens ( I will use 2 bunches next time because we like greens)
1 large onion
3 cloves garlic (I used 6)
3 T. olive oil
salt and pepper
2 c. diced tomatoes (I used canned diced tomatoes with basil and peppers and added the juice also. I think the juice is needed to prevent the squash from drying out as it cooks.
1 T. fresh chopped sage leaves ( I used 1 tsp. dried)
1 c. grated Gruyere, mozzarella, or fontina cheese, for topping ( I used a generous layer of shredded Parmesan/Romano over first squash layer. Then I added mozzarella over the top about 10 minutes before the dish was done. I liked the play of flavors between the sweet squash and Parmesan cheese. The mozzarella cheese was tasteless until it was reheated the next day. Therefore, experimenting with different cheese combinations would be interesting.)
Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut into 1/4 inch thick slices.
Remove the discard the stems from the kale or other greens. Chop the leaves roughly.
Dice the onion and mince the garlic. Saute the onion in the olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13 X 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. (( sprinkled a generous layer of Romano cheese over the squash.)
Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. ((I only had enough squash for 2 layers so I skipped this layer.)
Spoon the diced tomatoes and chopped sage leaves over this layer, then make another layer of squash. Top with grated cheese.
Bake the casserole at 350 for 45 minutes or until brown on top and bubbly. (I cooked it 15-20 minutes longer until the squash was tender. I added the layer of mozzarella cheese the last 10 minutes of the cooking time.)
Bon Appetit!
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Here's a wonderful recipe that will be so good during this time of the year (fall and winter). It would be a perfect accompaniment for a Thanksgiving or Christmas dinner, or just a hearty winter meal. This is from my friend, Gloria Rainer, here in Champaign. She is an outstanding cook, so I know this will be a dish you will enjoy!
Bread and Wild Rice Dressing Casserole
with dried cherries, toasted pecans and porta bella mushrooms
Serves 10 - 14 (at least)
* 2 quarts ( or eight cups) of lightly dried bread cubes
I use potato bread or a country style white bread, discard the crusts (for the birds), and cut into cubes. Place the cubes on a jelly roll pan and allow to dry for a day or two, or place them in a very low temp oven for an hour.
* 3 to 4 cups of cooked wild rice
It takes two small boxes of the Reese’s Wild Rice to get close to the four cups of cooked wild rice you will need for the recipe.
* 1 cup of finely chopped onion
* 1 cup of finely chopped celery
* 1 cup of toasted pecans, roughly chopped
* 8 to 12 oz. (or more) of Porta bella mushrooms, washed, and cut into thick slices
* 3/4 cup dried cherries
* Chicken stock (this varies but it might take anywhere from two to four cups depending on the dryness of the bread and the level of moistness you would like the dressing to be. I tend to like a moist dressing.
* 3 lightly beaten eggs (I mix in a little broth into the eggs to make it easier to incorporate the eggs into the dressing)
* 1 ½ tsp. poultry seasoning (or more)
* 3 T. fresh sage, minced (or more)
* Salt and pepper
* Butter
Have a large mixing bowl available. Place the cubed bread in the large bowl. Saute the onion and celery in about 4 T. of butter until both are soft, but not brown. Pour over the bread cubes and toss. Place another 4 T. (might need a little more) of butter into the same saute pan, and melt, then add the mushrooms. Salt the mushrooms and allow them to release water, and continue to cook until the water evaporates and you are left with the mushrooms in the butter. Pour this over the bread cubes and toss again. Add the poultry seasoning and minced sage and toss. Add the wild rice, toasted pecans, and dried cherries and toss. Now add the warm chicken broth, beginning with one cup. At the same time add the beaten eggs. Toss the mixture. Continue to add broth a half cup at a time until you reach the point of moistness you want. Since I like a moist dressing, I add broth until the bread cubes begin breaking down somewhat. Check the seasoning, add more if you like. (I usually do.) Add salt and pepper.
Pour the mixture in a large greased casserole or a glass baking dish. Some recipes say to pour a little melted butter on top or the casserole, but I didn’t do that step. Cover the baking dish with tin foil. This is an important step since it allows the moisture to become evenly distributed through-out the dressing. Bake at 375 degrees (preheated oven) for 35 minutes. Then uncover and continue baking for about 15 minutes or until the top is beginning to brown and form a light crust.
Saturday, September 25, 2010
Food of Love...
Duke Orsino:
If music be the food of love, play on,
Give me excess of it; that surfeiting,
The appetite may sicken, and so die.
Twelfth Night Act 1, scene 1, 1–3
All of us have foods that we associate with romantic occasions or loved ones. Maybe it’s a decadent chocolate dessert or spaghetti and meatballs a la Lady and the Tramp. Whatever the food, it’s fun to remember those romantic times and the food that helped make them truly special.
When Rich and I were dating, the first meal he ever cooked for me was Welsh Rarebit out of the 1971 revised version of the 1959 classic, The James Beard Cookbook. We still have that paperback cookbook with its $1.25 price noted on the front. I remember being so impressed that Rich could cook such a sophisticated dish with such an exotic sounding name. I had never had it before and thought it was just delicious. I still love this dish and Rich still loves cooking it for me.
James Beard’s Welsh Rarebit
1 lb. sharp cheddar cheese, grated
1 T. butter
1 cup ale or beer
1 egg
1 t. dry mustard
2 t. Worcestershire sauce
Using a double boiler, heat the water in the lower section and melt the butter in the upper section. Add the grated cheese and stir until it melts. Very slowly add the ale or beer, blending it in. Beat the egg slightly with the mustard and Worcestershire sauce, and add a few spoonfuls of the cheese mixture. Then slowly stir the egg mixture into the cheese, being sure that they blend thoroughly. Do not let the water boil, and do not let the cheese mixture get too hot or the egg with curdle. As soon as it is hot through, serve it over well-buttered toast.
Note: We serve it over toasted French bread that has been topped with crisp fried bacon. Serve with a tossed green salad and a good wine. Yumm!!
#####
This recipe is from the Hotel Roanoke in Roanoke, VA. Rich and I used to go there on special occasions in our early years of marriage. This was one of our favorite dishes and continues to be something we like to cook together.
Steak Diane
Take two nice beef fillets (I use fillet mignon) and pound them until they are about 1/4 to 1/2 inch thick.
In a pan, melt 2-3 T of butter and lightly brown the meat on both sides. Remove the meat. Add chopped shallots, garlic, mushrooms, and a splash of Worchester sauce to the pan and saute until the mushrooms are soft. (I didn't list the amount of shallots, garlic, mushrooms or Worchester because you can use as much or as little as you like.)
Move the mushroom/shallot/garlic mixture to the side of the pan and add the steaks again, cooking... on medium-low heat... until medium well (depending on the thickness of the meat, it should only take a couple of minutes on each side). Smear a little Dijon mustard on top of the meat. Pour a little brandy over the meat and flambe. BE CAREFUL! If you pour too much brandy on the meat or if you get too close, your romantic meal could turn into a kitchen tragedy!!
This dish is great served with risotto. I usually spoon a little of the sauce on top of the risotto as well. Add a nice salad, some crusty bread, and a good Zinfandel or Cab Franc and you've got a great meal!
If music be the food of love, play on,
Give me excess of it; that surfeiting,
The appetite may sicken, and so die.
Twelfth Night Act 1, scene 1, 1–3
All of us have foods that we associate with romantic occasions or loved ones. Maybe it’s a decadent chocolate dessert or spaghetti and meatballs a la Lady and the Tramp. Whatever the food, it’s fun to remember those romantic times and the food that helped make them truly special.
When Rich and I were dating, the first meal he ever cooked for me was Welsh Rarebit out of the 1971 revised version of the 1959 classic, The James Beard Cookbook. We still have that paperback cookbook with its $1.25 price noted on the front. I remember being so impressed that Rich could cook such a sophisticated dish with such an exotic sounding name. I had never had it before and thought it was just delicious. I still love this dish and Rich still loves cooking it for me.
James Beard’s Welsh Rarebit
1 lb. sharp cheddar cheese, grated
1 T. butter
1 cup ale or beer
1 egg
1 t. dry mustard
2 t. Worcestershire sauce
Using a double boiler, heat the water in the lower section and melt the butter in the upper section. Add the grated cheese and stir until it melts. Very slowly add the ale or beer, blending it in. Beat the egg slightly with the mustard and Worcestershire sauce, and add a few spoonfuls of the cheese mixture. Then slowly stir the egg mixture into the cheese, being sure that they blend thoroughly. Do not let the water boil, and do not let the cheese mixture get too hot or the egg with curdle. As soon as it is hot through, serve it over well-buttered toast.
Note: We serve it over toasted French bread that has been topped with crisp fried bacon. Serve with a tossed green salad and a good wine. Yumm!!
#####
This recipe is from the Hotel Roanoke in Roanoke, VA. Rich and I used to go there on special occasions in our early years of marriage. This was one of our favorite dishes and continues to be something we like to cook together.
Steak Diane
Take two nice beef fillets (I use fillet mignon) and pound them until they are about 1/4 to 1/2 inch thick.
In a pan, melt 2-3 T of butter and lightly brown the meat on both sides. Remove the meat. Add chopped shallots, garlic, mushrooms, and a splash of Worchester sauce to the pan and saute until the mushrooms are soft. (I didn't list the amount of shallots, garlic, mushrooms or Worchester because you can use as much or as little as you like.)
Move the mushroom/shallot/garlic mixture to the side of the pan and add the steaks again, cooking... on medium-low heat... until medium well (depending on the thickness of the meat, it should only take a couple of minutes on each side). Smear a little Dijon mustard on top of the meat. Pour a little brandy over the meat and flambe. BE CAREFUL! If you pour too much brandy on the meat or if you get too close, your romantic meal could turn into a kitchen tragedy!!
This dish is great served with risotto. I usually spoon a little of the sauce on top of the risotto as well. Add a nice salad, some crusty bread, and a good Zinfandel or Cab Franc and you've got a great meal!
Comfort Food...
The inspiration for this cookbook/recipe blog came from Beth Macy, journalist extraordinaire and darn good cook. Beth and Rich worked together for many years at The Roanoke Times. She gave Rich and me a cookbook a few years ago that she lovingly wrote and illustrated. She was kind enough to include one of my recipes in the book. I now want to share a recipe from her book, “Red Tongs & Tomato Pie ~ Comfort Food That Won’t Kill Ya.”
This is what Beth says about the following recipe:
My favorite-ever-Sunday-afternoon-in-winter food, from my favorite-ever collection of food essays: “More Home Cooking — A Winter Returns to the Kitchen by Laurie Colwin.”
Laurie Colwin’s Best-Ever Tomato Pie
The pie has a double biscuit-dough crust, made by blending 2 cups flour, 1 stick butter, 4 t. baking powder, and approximately ¾ cup milk, either by hand or in a food processor. Roll out half the dough on a floured surface and line a 9” pie plate with it. Then add tomatoes (use either 2 lbs. of fresh tomatoes, peeled and sliced, or 2 – 28 oz. cans plum tomatoes, drained well and sliced.) Scatter the tomatoes with chopped basil, chives, or scallions, depending on their availability and your mood. Grate 1 ½ cups sharp cheddar cheese and sprinkle I cup of it on top of the tomatoes. Then over this, drizzle 1/3 cup mayonnaise that has been thinned with 2 T. lemon juice and top everything with the rest of the grated cheese. Roll out the remaining dough, fit it over the filling, and pinch the edges of the dough together to seal. Cut several steam vents in the top crust and bake the pie at 400° for about 25 minutes. The secret of this pie is to reheat it before serving, which among other things ensures that the cheese is soft and gooey.
Bonus Tomato Recipe: Laurie’s Roasted Tomatoes
Take 2 or 3 cans good quality tomatoes and drain
Spread out on a baking sheet
Drizzle with olive oil
Sprinkle with chopped garlic and salt
Bake at 325° for 20 minutes or so
Serve on crackers or bread with goat cheese, good Irish cheddar, or nothing at all.
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Nov. 6, 2011
Here is a yummy soup that my good friend Mary Ann Snyder gave me. It is from a Pillsbury Slow Cooker cookbook.
Fire Roasted Tomato Chicken Tortilla Soup
Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
For those counting calories... 1 serving = 350 calories; total fat = 11g.; total carbs = 41 g.; fiber = 9g.; protein = 22g. Weight Watchers Points Plus = 9 points per serving.
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Nov. 14, 2011
Here's a dish that has "comfort" written all over it from my friend, Robin Scott, in Roanoke, VA...
Slow-Cooked Mac'nCheese
1 pkg (16oz) elbow macaroni
1/2 cup butter (melted)
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 pz) shredded cheddar cheese, divided (3 c/ 1c)
1/8 t paprika
Cook macaroni according to pkg directions. Drain. Place in 5 qt slow cooker. Add butter. In bowl, combine eggs, evaporated milk, soup, milk and 3 C cheese. Pour over macaroni and stir to combine. Cover and cook on low for 4 hrs.
Sprinkle with remaining 1 C cheese and cook 15 more mins. Sprinkle with paprika.
(Yield 10 servings)
This is what Beth says about the following recipe:
My favorite-ever-Sunday-afternoon-in-winter food, from my favorite-ever collection of food essays: “More Home Cooking — A Winter Returns to the Kitchen by Laurie Colwin.”
Laurie Colwin’s Best-Ever Tomato Pie
The pie has a double biscuit-dough crust, made by blending 2 cups flour, 1 stick butter, 4 t. baking powder, and approximately ¾ cup milk, either by hand or in a food processor. Roll out half the dough on a floured surface and line a 9” pie plate with it. Then add tomatoes (use either 2 lbs. of fresh tomatoes, peeled and sliced, or 2 – 28 oz. cans plum tomatoes, drained well and sliced.) Scatter the tomatoes with chopped basil, chives, or scallions, depending on their availability and your mood. Grate 1 ½ cups sharp cheddar cheese and sprinkle I cup of it on top of the tomatoes. Then over this, drizzle 1/3 cup mayonnaise that has been thinned with 2 T. lemon juice and top everything with the rest of the grated cheese. Roll out the remaining dough, fit it over the filling, and pinch the edges of the dough together to seal. Cut several steam vents in the top crust and bake the pie at 400° for about 25 minutes. The secret of this pie is to reheat it before serving, which among other things ensures that the cheese is soft and gooey.
Bonus Tomato Recipe: Laurie’s Roasted Tomatoes
Take 2 or 3 cans good quality tomatoes and drain
Spread out on a baking sheet
Drizzle with olive oil
Sprinkle with chopped garlic and salt
Bake at 325° for 20 minutes or so
Serve on crackers or bread with goat cheese, good Irish cheddar, or nothing at all.
########
Nov. 6, 2011
Here is a yummy soup that my good friend Mary Ann Snyder gave me. It is from a Pillsbury Slow Cooker cookbook.
Fire Roasted Tomato Chicken Tortilla Soup
Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
For those counting calories... 1 serving = 350 calories; total fat = 11g.; total carbs = 41 g.; fiber = 9g.; protein = 22g. Weight Watchers Points Plus = 9 points per serving.
########
Nov. 14, 2011
Here's a dish that has "comfort" written all over it from my friend, Robin Scott, in Roanoke, VA...
Slow-Cooked Mac'nCheese
1 pkg (16oz) elbow macaroni
1/2 cup butter (melted)
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 pz) shredded cheddar cheese, divided (3 c/ 1c)
1/8 t paprika
Cook macaroni according to pkg directions. Drain. Place in 5 qt slow cooker. Add butter. In bowl, combine eggs, evaporated milk, soup, milk and 3 C cheese. Pour over macaroni and stir to combine. Cover and cook on low for 4 hrs.
Sprinkle with remaining 1 C cheese and cook 15 more mins. Sprinkle with paprika.
(Yield 10 servings)
Sweets...
When we moved to Illinois nearly 6 years ago, we were blessed to find a house next door to the sweetest people I know… Lucille and Bill Carlyle. They quickly became good friends and “shared custody” of our dachshund, Gracie. We moved to another house in Champaign (7 miles away) last summer, but we still consider Lucille and Bill our neighbors and always our good friends. How appropriate to start off my section on Sweets, with recipes from Sweet Lucille!
Ice Cream Pie
1 cup sifted flour
¼ cup quick oats
¼ cup brown sugar
½ cup chopped pecans
Mix the above ingredients thoroughly and pat into a well-buttered pan. Bake at 400° for 15 minutes. Take out of the oven and mix with a spoon until it crumbles and let cool.
Pat ½ crumbs into buttered 9”-10” pie pan. Drizzle ¼ jar butterscotch topping over the crumbs and freeze. Soften 3 lbs. Baskin-Robbins pralines and cream ice cream and then spread over the frozen mixture. Drizzle with ¼ jar butterscotch topping and the remaining crumbs. Freeze again.
You may also use chocolate almond or mocha ice creams instead of the pralines and cream.
Lorna Doone Dessert
Crust:
1 pkg. Lorna Doone cookies, crushed. Mix with 1 stick margarine. Put in 9 x 13 pyrex dish and set in freezer while preparing the filling.
Filling: 2 small pkgs. instant vanilla pudding mix and 2 cups milk. Add 1 qt. butter pecan ice cream, softened. Pour filling over crust and chill in refrigerator until set. Frost with Cool Whip and sprinkle with crushed Heath Bars or Heath Bit O’ Brickle.
Note: Recipe fits 10” pie plate very full. You may also use butter pecan pudding mix and praline pecan ice cream.
Fudge Pie
Mix together
1 ½ cup sugar
1/3 cup flour
1/3 cup cocoa
1 cup hot water
¼ t. salt
Heat to boiling and remove from heat. Add ½ cup milk. Beat 2 egg yolks with ¼ cup milk. Add to other ingredients and cook until thick. Remove from heat and add 2 T. butter and 1 t. vanilla.
Pour into a baked pie crust and top with Cool Whip and pecans.
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Pat Dillard is a dear friend of mine from Roanoke. We worked together for a few years at the Presbyterian Community Center and she is another one of my spiritual mentors. Pat and I have one big thing in common... we love good food! Here are three of her favorite sweet recipes...
PUFFED PASTRY
½ cup butter, softened 1 cup all-purpose flour
1 cup all-purpose flour 3 eggs
2 TBS water Powdered Sugar Glaze
½ cup butter Chopped nuts (optional)
1 tsp almond extract
Heat oven to 350. Cut ½ cup butter into 1 cup flour until particles are mealy. Sprinkle 2 TBS water over flour mixture; use fork to mix. Gather mixture into
a ball; divide into halves. Pat each half into a rectangle, 12’x3” on an ungreased
cookie sheet. The rectangles should be around 3” apart.
Heat ½ butter and 1 cup water to rolling boil: remove from heat. Quickly stir in
almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy.
Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall forming a custardy top. Spread with powdered sugar glaze and nuts if desired.
Powdered Sugar Glaze: Mix 1½ cups of powdered sugar, 2 TBS butter softened, and 1tsp vanilla. Stir in 1 to 2 TBS of warm water, tsp at a time until smooth and a good consistency.
This has been a continued favorite in the family and everyone I give the recipe to.
FRENCH DEEP DISH APPLE PIE
In a bowl sift together 2 ½ cups of flour and ½ tsp salt. Cut in 1 ½ sticks or
¾ cup butter until the mixture is mealy. Mix together 2 egg yolks, lightly beaten, 7 TBS apple cider or apple juice. Add 1TBS lemon juice. With a fork gradually work the egg yolk mixture into the flour until the pastry holds together.
Divide it in half and roll out one half on a lightly floured board. Press the pastry onto the bottom and sides of a 9” deep pie dish. Chill the shell and the remaining pastry.
Peel and core 6 large greening apples and slice them thinly. Mix together 1 cup sugar, 1TBS flour, ½ tsp each of cinnamon and nutmeg and a pinch of salt. Toss in ¾ cup raisins coated with 1TBS flour. In the pie shell arrange alternate layers of the apples and sugar mixture and the raisins. Cover the top of the pie with the remaining pastry, thinly rolled.
Slash the top in several places and seal the edges of the pie. Bake the pie in a moderate oven 350 for 60-70 minutes or until the pastry of golden. Cool the pie thoroughly. Depending on the oven, top of pie can get brown because of the eggs and apple cider. I always think that juicy apples helped this recipe because it tends to get a little dry in the baking. My husband made this every fall when the apples came in. I haven’t made it since he died 3 years ago but writing this has whetted my appetite. This recipe came from a 1960’s Gourmet magazine.
APPLE CUSTARD PIE
7 Medium Apples; grated
2 whole eggs beaten
2 TBS flour
1-1/2 cups sugar depending on tartness of apples
¼ tsp nutmeg and a dash of allspice
1tsp vanilla
1TBS milk
Mix all dry ingredients together. Add vanilla and milk to beaten eggs and then add to grated apples
Mix apples, eggs, vanilla and milk to dry ingredients until thoroughly mixed.
Pour into unbaked pie shell and bake at 400 for 10 minutes; reduce heat to 325 and bake for 1 hour or until brown. YUM!
This was my Mom’s favorite recipe. I’m not sure where she got it, but I have never been able to make the flaky pie crust she used to make. She had the touch.
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This recipe really could go under "You CAN Go Home Again," but it is such a good and easy "sweet" recipe, that I thought I'd put it here. I have made it with peaches, blackberries, and blueberries. Once I used peaches AND blueberries and it was wonderful.
Margaret's Peach Cobbler
Melt one stick of butter (or margarine) in a casserole dish. Make sure the dish isn't too deep so the cobbler will cook through.
In a bowl, stir together 1 cup sugar, 1 cup self-rising flour, and 2/3 cup milk.
Pour mixture over the melted butter or margarine. Do not stir!
Add peaches... about 2 cups, peeled and sliced. Again, do not stir. You can use canned peaches, but drain off most of the juice if you do. I have also made this with fresh blueberries and fresh blackberries.
Bake at 350° for about 30 minutes or until lightly brown on top and firm to the touch.
Serve warm with vanilla ice cream. Yummm!
Here is another one of my favorite sweet recipes. I've seen variations on this recipe... one includes 1/2 cup crunchy peanut butter. You could also substitute walnuts or almonds for the pecans.
Preacher Cookies
* 2 cups sugar
* 1/2 cup milk
* 2 cups uncooked oatmeal (quick cook)
* 1 t. vanilla
* 1 stick margarine or butter
* 1/2 cup cocoa
* 1 cup chopped pecans or coconut
Combine sugar, margarine/butter, and milk in sauce pan and boil for 3 minutes. Remove from heat and add cocoa, oatmeal, vanilla and nuts or coconut. Beat quickly while hot. Then drop onto a baking sheet or counter-top that has been lined with parchment paper or waxed paper. When completely cooled, remove to an air-tight container and keep in a cool place or refrigerate.
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July 24, 2011
Rich and I went to a Greek dinner recently and had a wonderful meal. The cake that was served for dessert was amazing. I asked my friend, Claire Skaperdas, if she happened to have a recipe for a cake like the one we had and she did. Here it is..
Karithopita
6 eggs, separated
1 cup sugar
1/2 tsp cinnamon
1/2 tsp orange peel, grated
1/8 tsp cream of tartar
1 cup ground zwieback crumbs
2 tsp baking powder
1 cup ground walnuts
Syrup
2 cups sugar
1 cup water
1 tsp orange rind
1 Tbs lemon juice
Beat egg yolks until thick. Add sugar, cinnamon, orange peel.
In another bowl beat egg whites with cream of tartar till stiff. Fold yolk mixture into egg whites,
Sift flour, baking powder. Fold into egg mixture.
Fold in nuts.
Bake in greased 9 x 13 inch pan for 40 minutes at 350 or until done. Test to make sure cake is firm.
Bring to boil all the syrup ingredients and simmer for 10 minutes. COOL.
Carefully pour cool syrup over hot cake.
(Note: A very important tip when making Greek desserts that require a syrup. The syrup must always be cool. I make mine before I begin to make the cake or even a couple of hours before otherwise when you pour hot syrup over hot cake, the cake tends to fall apart.)
When cake is completely cool cut into diamond (traditional shape) shape. Cover the cake and let stand for several hours. Actually the cake is best made a day or 2 before serving, if you can wait that long!
Ice Cream Pie
1 cup sifted flour
¼ cup quick oats
¼ cup brown sugar
½ cup chopped pecans
Mix the above ingredients thoroughly and pat into a well-buttered pan. Bake at 400° for 15 minutes. Take out of the oven and mix with a spoon until it crumbles and let cool.
Pat ½ crumbs into buttered 9”-10” pie pan. Drizzle ¼ jar butterscotch topping over the crumbs and freeze. Soften 3 lbs. Baskin-Robbins pralines and cream ice cream and then spread over the frozen mixture. Drizzle with ¼ jar butterscotch topping and the remaining crumbs. Freeze again.
You may also use chocolate almond or mocha ice creams instead of the pralines and cream.
Lorna Doone Dessert
Crust:
1 pkg. Lorna Doone cookies, crushed. Mix with 1 stick margarine. Put in 9 x 13 pyrex dish and set in freezer while preparing the filling.
Filling: 2 small pkgs. instant vanilla pudding mix and 2 cups milk. Add 1 qt. butter pecan ice cream, softened. Pour filling over crust and chill in refrigerator until set. Frost with Cool Whip and sprinkle with crushed Heath Bars or Heath Bit O’ Brickle.
Note: Recipe fits 10” pie plate very full. You may also use butter pecan pudding mix and praline pecan ice cream.
Fudge Pie
Mix together
1 ½ cup sugar
1/3 cup flour
1/3 cup cocoa
1 cup hot water
¼ t. salt
Heat to boiling and remove from heat. Add ½ cup milk. Beat 2 egg yolks with ¼ cup milk. Add to other ingredients and cook until thick. Remove from heat and add 2 T. butter and 1 t. vanilla.
Pour into a baked pie crust and top with Cool Whip and pecans.
#####
Pat Dillard is a dear friend of mine from Roanoke. We worked together for a few years at the Presbyterian Community Center and she is another one of my spiritual mentors. Pat and I have one big thing in common... we love good food! Here are three of her favorite sweet recipes...
PUFFED PASTRY
½ cup butter, softened 1 cup all-purpose flour
1 cup all-purpose flour 3 eggs
2 TBS water Powdered Sugar Glaze
½ cup butter Chopped nuts (optional)
1 tsp almond extract
Heat oven to 350. Cut ½ cup butter into 1 cup flour until particles are mealy. Sprinkle 2 TBS water over flour mixture; use fork to mix. Gather mixture into
a ball; divide into halves. Pat each half into a rectangle, 12’x3” on an ungreased
cookie sheet. The rectangles should be around 3” apart.
Heat ½ butter and 1 cup water to rolling boil: remove from heat. Quickly stir in
almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy.
Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall forming a custardy top. Spread with powdered sugar glaze and nuts if desired.
Powdered Sugar Glaze: Mix 1½ cups of powdered sugar, 2 TBS butter softened, and 1tsp vanilla. Stir in 1 to 2 TBS of warm water, tsp at a time until smooth and a good consistency.
This has been a continued favorite in the family and everyone I give the recipe to.
FRENCH DEEP DISH APPLE PIE
In a bowl sift together 2 ½ cups of flour and ½ tsp salt. Cut in 1 ½ sticks or
¾ cup butter until the mixture is mealy. Mix together 2 egg yolks, lightly beaten, 7 TBS apple cider or apple juice. Add 1TBS lemon juice. With a fork gradually work the egg yolk mixture into the flour until the pastry holds together.
Divide it in half and roll out one half on a lightly floured board. Press the pastry onto the bottom and sides of a 9” deep pie dish. Chill the shell and the remaining pastry.
Peel and core 6 large greening apples and slice them thinly. Mix together 1 cup sugar, 1TBS flour, ½ tsp each of cinnamon and nutmeg and a pinch of salt. Toss in ¾ cup raisins coated with 1TBS flour. In the pie shell arrange alternate layers of the apples and sugar mixture and the raisins. Cover the top of the pie with the remaining pastry, thinly rolled.
Slash the top in several places and seal the edges of the pie. Bake the pie in a moderate oven 350 for 60-70 minutes or until the pastry of golden. Cool the pie thoroughly. Depending on the oven, top of pie can get brown because of the eggs and apple cider. I always think that juicy apples helped this recipe because it tends to get a little dry in the baking. My husband made this every fall when the apples came in. I haven’t made it since he died 3 years ago but writing this has whetted my appetite. This recipe came from a 1960’s Gourmet magazine.
APPLE CUSTARD PIE
7 Medium Apples; grated
2 whole eggs beaten
2 TBS flour
1-1/2 cups sugar depending on tartness of apples
¼ tsp nutmeg and a dash of allspice
1tsp vanilla
1TBS milk
Mix all dry ingredients together. Add vanilla and milk to beaten eggs and then add to grated apples
Mix apples, eggs, vanilla and milk to dry ingredients until thoroughly mixed.
Pour into unbaked pie shell and bake at 400 for 10 minutes; reduce heat to 325 and bake for 1 hour or until brown. YUM!
This was my Mom’s favorite recipe. I’m not sure where she got it, but I have never been able to make the flaky pie crust she used to make. She had the touch.
#####
This recipe really could go under "You CAN Go Home Again," but it is such a good and easy "sweet" recipe, that I thought I'd put it here. I have made it with peaches, blackberries, and blueberries. Once I used peaches AND blueberries and it was wonderful.
Margaret's Peach Cobbler
Melt one stick of butter (or margarine) in a casserole dish. Make sure the dish isn't too deep so the cobbler will cook through.
In a bowl, stir together 1 cup sugar, 1 cup self-rising flour, and 2/3 cup milk.
Pour mixture over the melted butter or margarine. Do not stir!
Add peaches... about 2 cups, peeled and sliced. Again, do not stir. You can use canned peaches, but drain off most of the juice if you do. I have also made this with fresh blueberries and fresh blackberries.
Bake at 350° for about 30 minutes or until lightly brown on top and firm to the touch.
Serve warm with vanilla ice cream. Yummm!
Here is another one of my favorite sweet recipes. I've seen variations on this recipe... one includes 1/2 cup crunchy peanut butter. You could also substitute walnuts or almonds for the pecans.
Preacher Cookies
* 2 cups sugar
* 1/2 cup milk
* 2 cups uncooked oatmeal (quick cook)
* 1 t. vanilla
* 1 stick margarine or butter
* 1/2 cup cocoa
* 1 cup chopped pecans or coconut
Combine sugar, margarine/butter, and milk in sauce pan and boil for 3 minutes. Remove from heat and add cocoa, oatmeal, vanilla and nuts or coconut. Beat quickly while hot. Then drop onto a baking sheet or counter-top that has been lined with parchment paper or waxed paper. When completely cooled, remove to an air-tight container and keep in a cool place or refrigerate.
#####
July 24, 2011
Rich and I went to a Greek dinner recently and had a wonderful meal. The cake that was served for dessert was amazing. I asked my friend, Claire Skaperdas, if she happened to have a recipe for a cake like the one we had and she did. Here it is..
Karithopita
6 eggs, separated
1 cup sugar
1/2 tsp cinnamon
1/2 tsp orange peel, grated
1/8 tsp cream of tartar
1 cup ground zwieback crumbs
2 tsp baking powder
1 cup ground walnuts
Syrup
2 cups sugar
1 cup water
1 tsp orange rind
1 Tbs lemon juice
Beat egg yolks until thick. Add sugar, cinnamon, orange peel.
In another bowl beat egg whites with cream of tartar till stiff. Fold yolk mixture into egg whites,
Sift flour, baking powder. Fold into egg mixture.
Fold in nuts.
Bake in greased 9 x 13 inch pan for 40 minutes at 350 or until done. Test to make sure cake is firm.
Bring to boil all the syrup ingredients and simmer for 10 minutes. COOL.
Carefully pour cool syrup over hot cake.
(Note: A very important tip when making Greek desserts that require a syrup. The syrup must always be cool. I make mine before I begin to make the cake or even a couple of hours before otherwise when you pour hot syrup over hot cake, the cake tends to fall apart.)
When cake is completely cool cut into diamond (traditional shape) shape. Cover the cake and let stand for several hours. Actually the cake is best made a day or 2 before serving, if you can wait that long!
Wednesday, September 1, 2010
Not Eating, But Still Cooking...
Roger Ebert is an Urbana, Illinois favorite son. This article in today's New York Times warrants a post on this recipe blog. Remember how precious a gift it is to enjoy a good meal!
August 31, 2010
Roger Ebert: No Longer an Eater, Still a Cook
By KIM SEVERSON
Harbert, Mich.
THE first several minutes at a restaurant with Roger Ebert are awkward.
It’s not that you can’t find a million things to discuss. Mr. Ebert, 68, has reviewed movies for more than four decades. He’s driven around with Robert Mitchum while the actor got stoned and lost on the Pennsylvania Turnpike. He once owned a 1957 Studebaker and still owns a Pulitzer Prize.
The thing is, he doesn’t eat and he doesn’t talk. Or rather, he can’t eat and he can’t talk. He hasn’t for four years, ever since cancer took his lower jaw, and three attempts to rebuild his face and his voice failed.
In those first few moments at the table, you try not to look at the empty place where his jaw used to be. You wonder how it feels to receive your nourishment through a tube directly into your stomach. You cringe when the waitress offers him a menu and asks if he wants something to drink.
But soon, in a flurry of hand gestures, glances, scribbles in a little spiral notebook and patient asides from his wife, Chaz, he’s having a conversation. You’re laughing. And you get to ask the question: How bad do you miss eating?
“For a few days I could think of nothing but root beer,” he said about the weeks after the surgery that removed much of his jaw. He passed through a candy fixation, romancing Red Hots and licorice-flavored Chuckles.
And he circled back time and again to a favorite meal served at Steak ’n Shake, an old-fashioned hamburger chain beloved in his part of the Midwest. When he wrote about it last year on his blog, Roger Ebert’s Journal, people saw that the legendary movie critic for The Chicago Sun-Times could also knock out some great food writing.
“A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves banger and mash, an Indian loves tikki ki chaat, a Swede loves herring, a Finn loves reindeer jerky, and a Canadian loves bran muffins,” he wrote. “These matters do not involve taste. They involve a deep-seated conviction that a food is absolutely right, and always has been, and always will be.”
He both writes and thinks about food in the present tense. Ask about favorite foods and he’ll scribble a note: “I love spicy and Indian.” An offer to bring some New Jersey peaches to his summer home here on the shore of Lake Michigan brings a sharp defense of Michigan peaches and a menu idea. “Maybe for dessert we could have a salad of local fresh fruits.”
“Food for me is in the present tense,” he said. “Eating for me is now only in the past tense.” He says he has a “voluptuous food memory” that gets stronger all the time.
“I can remember the taste and smell of everything, even though I can no longer taste or smell,” he said.
That is, he concedes later, a bit sweeping. He can’t remember the food at a French spa prepared by Michel Guérard, who has three Michelin stars. And he can’t recall the last meal he ever ate, because who knew then that surgeons would never be able to fix it all?
But he remembers everything about the food at the Steak ’n Shake. In the hospital, he told me, he ate Steak ’n Shake meals a bite at a time in his mind. Still, what he longs for most is the talk and fellowship of the table.
“The jokes, gossip, laughs, arguments and shared memories I miss,” he wrote in a blog post.
The eating itself is a side note, really. Anyone who has put together a winning dinner party understands that. But food — the cooking and sharing part of it — still means so much to him that he is publishing a cookbook this month. It’s based entirely on meals to be made in a rice cooker. The title is “The Pot and How to Use It: The Mystery and Romance of the Rice Cooker” (Andrews McMeel Publishing, $14.99).
How can a guy who has no tongue write a recipe?
“It’s all experience, my visuals and friendly tasters,” he wrote to me. “I’ve used The Pot so very many times I know what everything I make in it MUST taste like.”
The first rice cooker in the Ebert household was a wedding gift from the couple’s longtime friend and personal assistant, Carol Iwata. It wasn’t until Mr. Ebert became serious about losing weight and went to the Pritikin Longevity Center & Spa in Florida that he began to tinker with cooking grains other than rice. He went nerdy and deep.
“Whenever Roger learns anything, he becomes obsessed with it,” Mrs. Ebert said.
Soon, entire meals were coming out of the rice cooker. He made fruit and oatmeal breakfasts and stews for supper, figuring out how to mess with the settings and stage the ingredients so that everything didn’t turn to mush.
He took his little three-cupper to Sundance so he could march through a marathon of movies with something more than popcorn and candy in his stomach.
In 2008, long after he accepted that he would never put food in his mouth again, he wrote a blog post presenting his philosophy of The Pot as a way for all the people with not much space and not much time or money to cook for themselves.
“I am thinking of you, student in your dorm room,” he wrote. “You, shut-in. You, recovering campaign worker. You, movie critic at Sundance. You, sex worker waiting for the phone to ring. You, factory worker sick of frozen meals. You, people in Werner Herzog’s documentary about life at the South Pole.”
The post became the frame for the book. “I am a quick, direct, practical and simple cook, which is why the rice cooker had such an appeal to me,” he explained.
“The Pot” follows food obsessions that include a long affair with a wok and with a Madhur Jaffrey dish that involves sealing a chicken in a pot with flour paste. Although Mr. Ebert often doesn’t follow cookbooks, his 150-volume collection includes well-used copies of “Craig Claiborne’s Kitchen Primer,” which taught him to cook, and a later edition of “Cooking in Ten Minutes,” published in 1948 by Édouard de Pomiane.
Most of the recipes came from Mr. Ebert’s head, from friends and from a dedicated group of blog readers who started a sub-cult built around him and rice cookers. They form just one of many tribes who have recently discovered him as a prolific, post-cancer online personality.
He spends hours propped in his reclining chairs at the couple’s homes in Chicago and here in Michigan, tending his blog and his Twitter account, which has nearly a quarter-million followers.
“The blog has opened a new world just when I needed it,” he told me.
Dorothy O’Brien, who edited the book, sent the recipes to professional testers to get the unruly collection into shape. There wasn’t much to do to the copy, though. It was nearly perfect.
The book, she said, is “more about his philosophy of food and eating and why we eat.” It also includes comments from his digital followers, which makes it something of a community cookbook.
“When he says he misses the camaraderie of eating, that’s what he misses more than the food,” she said.
Mr. Ebert wisely recruited Anna Thomas, the author of the classic “The Vegetarian Epicure” and the book “Love Soup,” as his culinary ombudswoman. She decries the limits of The Pot’s two settings — “insanely high and barely warm” — and argued against the inclusion of canned soup and powdered broth in many of the book’s recipes. (She lost.)
But she salutes the spirit of one-pot cooking and contributed recipes with smart ways to coax flavors from The Pot with browned onion and fresh ingredients, like ripe tomatoes in a summer soup with farro.
Health is a sub-theme. Mr. Ebert remains obsessed with grains and sodium levels, lessons he learned when his wife persuaded him to go to the Pritikin Center to lose weight. He dropped about 70 pounds just before he got sick, and another 40 or so during his illness.
The book is funny, too. His list of meats to throw into The Pot includes chicken, pork, goat and Minotaur. In explaining how The Pot knows when the rice is done, he writes: “It is an ancient mystery of the Orient. Don’t ask questions you don’t need the answers to.”
Cooking with Mr. Ebert, who can’t speak but has a very deliberate way in the kitchen, is both a thrill and a challenge. His physical condition limits the time he can spend there, but he makes good use of it, keeping things simple and relying on the Cuisinart to chop ingredients, even for a salad.
Mrs. Ebert, a lawyer who grew up in a big family and is more used to cooking for a crowd, designed the huge kitchen in the lake house, which her husband has owned since the 1980s. It has generous counters and an oversize table that seats a dozen. They have hosted Fourth of July parties with 300 people and Thanksgiving for 30.
Since his operations, the cooking has been on a much smaller scale.
The dish we prepared one day last month didn’t have a name and wasn’t written down anywhere.
Because I had no idea where we were going as we cooked, it rendered the session something like a “Top Chef” challenge. He started by dumping water into The Pot with a store-bought blend of rice, grain and lentils called SooFoo. Then he sent me to chop some Michigan peaches. “Better use ripe peach,” he scribbled when I was slicing one that seemed a bit hard. “I handed to you.”
I had to guess what he meant when he waved off the bowl I selected to hold the yellow peppers I had chopped. Was it the bowl or was the chopping wrong?
At one point, I think he got very frustrated. He wanted to make a nice lunch, but I kept interrupting him with questions. A photographer kept taking pictures. Mrs. Ebert, who has a rare patience, was getting tired.
He scribbled a few hurried instructions for me and left the kitchen. He hadn’t taken any nourishment in a while, and his shoulder, whose muscle had been used in an effort to repair his face, had started to ache.
He eased into the big black recliner in his study, and his wife got out a can of the Isosource that keeps him alive. He takes about six cans four times a day, mixed with water. Sometimes he gets fresh fruit or vegetable juice or a little shot of Pepsi, which helps clean the tube.
While he’s in the chair, I tend to the onions and garlic in one pot and keep stirring the grains, peaches and pork in another. I mix them together, as he instructed. I peek into the study and watch him take his liquid meal, embarrassed by my curiosity.
After about 15 minutes he walks out and scribbles me a note.
“I’m sure you made certain the pork was heated through.”
Yes, chef, I say.
He scribbles again. It’s an apology.
“I come across as a tyrannical chef because I never speak and am in a hurry because of my shoulder.”
No worries, chef, I say. Then I lift the lid from The Pot.
He pours a little spicy Saigon Sizzle sauce from a bottle and stirs it in.
Then he gives me a thumbs up. It’s time to eat.
August 31, 2010
Roger Ebert: No Longer an Eater, Still a Cook
By KIM SEVERSON
Harbert, Mich.
THE first several minutes at a restaurant with Roger Ebert are awkward.
It’s not that you can’t find a million things to discuss. Mr. Ebert, 68, has reviewed movies for more than four decades. He’s driven around with Robert Mitchum while the actor got stoned and lost on the Pennsylvania Turnpike. He once owned a 1957 Studebaker and still owns a Pulitzer Prize.
The thing is, he doesn’t eat and he doesn’t talk. Or rather, he can’t eat and he can’t talk. He hasn’t for four years, ever since cancer took his lower jaw, and three attempts to rebuild his face and his voice failed.
In those first few moments at the table, you try not to look at the empty place where his jaw used to be. You wonder how it feels to receive your nourishment through a tube directly into your stomach. You cringe when the waitress offers him a menu and asks if he wants something to drink.
But soon, in a flurry of hand gestures, glances, scribbles in a little spiral notebook and patient asides from his wife, Chaz, he’s having a conversation. You’re laughing. And you get to ask the question: How bad do you miss eating?
“For a few days I could think of nothing but root beer,” he said about the weeks after the surgery that removed much of his jaw. He passed through a candy fixation, romancing Red Hots and licorice-flavored Chuckles.
And he circled back time and again to a favorite meal served at Steak ’n Shake, an old-fashioned hamburger chain beloved in his part of the Midwest. When he wrote about it last year on his blog, Roger Ebert’s Journal, people saw that the legendary movie critic for The Chicago Sun-Times could also knock out some great food writing.
“A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves banger and mash, an Indian loves tikki ki chaat, a Swede loves herring, a Finn loves reindeer jerky, and a Canadian loves bran muffins,” he wrote. “These matters do not involve taste. They involve a deep-seated conviction that a food is absolutely right, and always has been, and always will be.”
He both writes and thinks about food in the present tense. Ask about favorite foods and he’ll scribble a note: “I love spicy and Indian.” An offer to bring some New Jersey peaches to his summer home here on the shore of Lake Michigan brings a sharp defense of Michigan peaches and a menu idea. “Maybe for dessert we could have a salad of local fresh fruits.”
“Food for me is in the present tense,” he said. “Eating for me is now only in the past tense.” He says he has a “voluptuous food memory” that gets stronger all the time.
“I can remember the taste and smell of everything, even though I can no longer taste or smell,” he said.
That is, he concedes later, a bit sweeping. He can’t remember the food at a French spa prepared by Michel Guérard, who has three Michelin stars. And he can’t recall the last meal he ever ate, because who knew then that surgeons would never be able to fix it all?
But he remembers everything about the food at the Steak ’n Shake. In the hospital, he told me, he ate Steak ’n Shake meals a bite at a time in his mind. Still, what he longs for most is the talk and fellowship of the table.
“The jokes, gossip, laughs, arguments and shared memories I miss,” he wrote in a blog post.
The eating itself is a side note, really. Anyone who has put together a winning dinner party understands that. But food — the cooking and sharing part of it — still means so much to him that he is publishing a cookbook this month. It’s based entirely on meals to be made in a rice cooker. The title is “The Pot and How to Use It: The Mystery and Romance of the Rice Cooker” (Andrews McMeel Publishing, $14.99).
How can a guy who has no tongue write a recipe?
“It’s all experience, my visuals and friendly tasters,” he wrote to me. “I’ve used The Pot so very many times I know what everything I make in it MUST taste like.”
The first rice cooker in the Ebert household was a wedding gift from the couple’s longtime friend and personal assistant, Carol Iwata. It wasn’t until Mr. Ebert became serious about losing weight and went to the Pritikin Longevity Center & Spa in Florida that he began to tinker with cooking grains other than rice. He went nerdy and deep.
“Whenever Roger learns anything, he becomes obsessed with it,” Mrs. Ebert said.
Soon, entire meals were coming out of the rice cooker. He made fruit and oatmeal breakfasts and stews for supper, figuring out how to mess with the settings and stage the ingredients so that everything didn’t turn to mush.
He took his little three-cupper to Sundance so he could march through a marathon of movies with something more than popcorn and candy in his stomach.
In 2008, long after he accepted that he would never put food in his mouth again, he wrote a blog post presenting his philosophy of The Pot as a way for all the people with not much space and not much time or money to cook for themselves.
“I am thinking of you, student in your dorm room,” he wrote. “You, shut-in. You, recovering campaign worker. You, movie critic at Sundance. You, sex worker waiting for the phone to ring. You, factory worker sick of frozen meals. You, people in Werner Herzog’s documentary about life at the South Pole.”
The post became the frame for the book. “I am a quick, direct, practical and simple cook, which is why the rice cooker had such an appeal to me,” he explained.
“The Pot” follows food obsessions that include a long affair with a wok and with a Madhur Jaffrey dish that involves sealing a chicken in a pot with flour paste. Although Mr. Ebert often doesn’t follow cookbooks, his 150-volume collection includes well-used copies of “Craig Claiborne’s Kitchen Primer,” which taught him to cook, and a later edition of “Cooking in Ten Minutes,” published in 1948 by Édouard de Pomiane.
Most of the recipes came from Mr. Ebert’s head, from friends and from a dedicated group of blog readers who started a sub-cult built around him and rice cookers. They form just one of many tribes who have recently discovered him as a prolific, post-cancer online personality.
He spends hours propped in his reclining chairs at the couple’s homes in Chicago and here in Michigan, tending his blog and his Twitter account, which has nearly a quarter-million followers.
“The blog has opened a new world just when I needed it,” he told me.
Dorothy O’Brien, who edited the book, sent the recipes to professional testers to get the unruly collection into shape. There wasn’t much to do to the copy, though. It was nearly perfect.
The book, she said, is “more about his philosophy of food and eating and why we eat.” It also includes comments from his digital followers, which makes it something of a community cookbook.
“When he says he misses the camaraderie of eating, that’s what he misses more than the food,” she said.
Mr. Ebert wisely recruited Anna Thomas, the author of the classic “The Vegetarian Epicure” and the book “Love Soup,” as his culinary ombudswoman. She decries the limits of The Pot’s two settings — “insanely high and barely warm” — and argued against the inclusion of canned soup and powdered broth in many of the book’s recipes. (She lost.)
But she salutes the spirit of one-pot cooking and contributed recipes with smart ways to coax flavors from The Pot with browned onion and fresh ingredients, like ripe tomatoes in a summer soup with farro.
Health is a sub-theme. Mr. Ebert remains obsessed with grains and sodium levels, lessons he learned when his wife persuaded him to go to the Pritikin Center to lose weight. He dropped about 70 pounds just before he got sick, and another 40 or so during his illness.
The book is funny, too. His list of meats to throw into The Pot includes chicken, pork, goat and Minotaur. In explaining how The Pot knows when the rice is done, he writes: “It is an ancient mystery of the Orient. Don’t ask questions you don’t need the answers to.”
Cooking with Mr. Ebert, who can’t speak but has a very deliberate way in the kitchen, is both a thrill and a challenge. His physical condition limits the time he can spend there, but he makes good use of it, keeping things simple and relying on the Cuisinart to chop ingredients, even for a salad.
Mrs. Ebert, a lawyer who grew up in a big family and is more used to cooking for a crowd, designed the huge kitchen in the lake house, which her husband has owned since the 1980s. It has generous counters and an oversize table that seats a dozen. They have hosted Fourth of July parties with 300 people and Thanksgiving for 30.
Since his operations, the cooking has been on a much smaller scale.
The dish we prepared one day last month didn’t have a name and wasn’t written down anywhere.
Because I had no idea where we were going as we cooked, it rendered the session something like a “Top Chef” challenge. He started by dumping water into The Pot with a store-bought blend of rice, grain and lentils called SooFoo. Then he sent me to chop some Michigan peaches. “Better use ripe peach,” he scribbled when I was slicing one that seemed a bit hard. “I handed to you.”
I had to guess what he meant when he waved off the bowl I selected to hold the yellow peppers I had chopped. Was it the bowl or was the chopping wrong?
At one point, I think he got very frustrated. He wanted to make a nice lunch, but I kept interrupting him with questions. A photographer kept taking pictures. Mrs. Ebert, who has a rare patience, was getting tired.
He scribbled a few hurried instructions for me and left the kitchen. He hadn’t taken any nourishment in a while, and his shoulder, whose muscle had been used in an effort to repair his face, had started to ache.
He eased into the big black recliner in his study, and his wife got out a can of the Isosource that keeps him alive. He takes about six cans four times a day, mixed with water. Sometimes he gets fresh fruit or vegetable juice or a little shot of Pepsi, which helps clean the tube.
While he’s in the chair, I tend to the onions and garlic in one pot and keep stirring the grains, peaches and pork in another. I mix them together, as he instructed. I peek into the study and watch him take his liquid meal, embarrassed by my curiosity.
After about 15 minutes he walks out and scribbles me a note.
“I’m sure you made certain the pork was heated through.”
Yes, chef, I say.
He scribbles again. It’s an apology.
“I come across as a tyrannical chef because I never speak and am in a hurry because of my shoulder.”
No worries, chef, I say. Then I lift the lid from The Pot.
He pours a little spicy Saigon Sizzle sauce from a bottle and stirs it in.
Then he gives me a thumbs up. It’s time to eat.
Thursday, August 12, 2010
TV Cooks & Magazine Recipes...
There are so many wonderful recipes in magazines and on the multiple TV cooking shows that no one can try them all. I will only post recipes in this section that either I or someone I know has tried, so you'll know it's do-able and tasty! I will also give credit so you can go on the magazine or TV show website to check out other recipes that may go with the ones listed here.
Green Tomato Cake with Brown Butter Icing
Recipe courtesy Paula Deen
(Margaret's Note: This is a great way to use some of those yummy summer green tomatoes. I used Craisins instead of raisins and it was really good and added some color to the cake.)
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:1 hr 15 min
Level:Easy
Serves:1 cake
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Yield: about 1 cup
#####
Curried Red Lentil, Kohlrabi, and Couscous Salad
Recipe by the Bon Appetit Test Kitchen
August 2010
8 MAIN-COURSE SERVINGS
PREP:35M TOTAL:45M
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.
(Margaret's note: I made this without kohlrabi because the grocery store was out, and it was still very good!)
INGREDIENTS
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5- to 6-ounce package baby spinach
1/2 cup chopped fresh mint
PREPARATION
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
#####
We're heading into the fall with cooler weather... a time when a warm bowl of soup tastes so good. I saw a magazine (Cuisine: Soups, Stews, and Chilies) at my hair dresser's lately and the recipes looked wonderful, so I went out and bought a copy. Here is a wonderful recipe that I made tonight...
Tomato Florentine Soup
1/2 cup chopped shallots
2 T. olive oil
1/4 cup chopped garlic
1/4 t. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups chicken broth (I use Kitchen Basics... it's worth the extra cost!)
1/4 cup fresh basil (if you can't find fresh basil, you can use the canned tomatoes that have basil added)
3 T. sugar
2 t. balsamic vinegar (I used a bit more)
1 bag fresh baby spinach, chopped (5 oz.) I didn't chop it and it was fine.
Salt and pepper to taste
crumbled blue cheese
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute.
De-glaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce to medium-low, and simmer 10 minutes,
Purée soup with hand-held blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.
Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.
Garnish each serving of soup with crumbled blue cheese.
#####
Here's another Paula Deen recipe via my friend Beth Hutchens...
PAULA DEEN’S ORANGE BROWNIES
1½ cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 large eggs
2 tsp pure orange extract (or orange oil)
1 tsp grated orange zest
GLAZE:
1 cup powdered sugar
2 Tbs + fresh orange juice
1. Preheat oven to 350°F. Grease 13×9-inch pan.
2. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a skewer.
3. Glaze: Combine all ingredients in a bowl, stirring until smooth. Add more juice, if needed. Pour glaze over cake. Cool cake and cut into squares.
Yield: 24 squares
#####
April 17, 2011
My good friend and great cook, Camille Caldwell, had my husband and me over for dinner this weekend along with some other friends. Camille always does such a nice job with her dinner parties and is so gracious to share recipes. These two recipes are from TV cooks, Rachael Ray and Ina Garten. They were wonderful appetizers and are both dishes you can start ahead of time which really helps when you have guests coming over. Thanks, Camille!
Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Prep Time: 5 min
Inactive Prep Time:
--
Cook Time: 4 min
Level: Easy
Serves: 4 servings
Ingredients
• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper
Directions
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Blue Cheese and Walnut Crackers
2008, Ina Garten, All Rights Reserved
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 22 min
Level: Easy
Serves: 30 crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash
• 1/2 cup roughly chopped walnuts
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
#####
Here is a recipe that has turned into one of my standard desserts when we have guests. It is elegant, but so easy!
Panna Cotta with Fresh Berries
Recipe courtesy Giada De Laurentiis
Prep Time: 5 min
Inactive Prep Time: 6 hr 0 min
Cook Time: 7 min
Level: Easy
Serves: 6 servings
Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
#####
Aug. 7, 2011
Last month, on a visit to Georgia to see my parents, I took my Mom to the beauty shop to get her hair done. While I waited, I picked up an old copy of Good Housekeeping magazine and thumbed through it. I came across the recipe below. When I got back to my computer, I went to the Good Housekeeping website and found the recipe. I made some minor changes, that are noted. This is a great dish to take advantage of the fresh squash, tomatoes, and yummy sweet corn that is available in the farmers' markets right now. Enjoy!
Two-Cheese Corn Gratin
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
Anna Williams
Serves: 6
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 400
Ingredients
• 1 pound(s) yellow squash, cut into 1/4-inch-thick slices (I used yellow and zucchini squash and alternated the yellow and green when I put it in the dish.)
• 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices (I just sliced the tomatoes thinly and did not seed them.)
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 2 tablespoon(s) chopped basil
• 1 1/2 cup(s) whole milk (I used 1 cup of milk)
• 2 tablespoon(s) cornstarch
• 3 large eggs
• 1/4 cup(s) snipped fresh chives (I used leeks and sliced them thinly and layered them with the squash and tomatoes.)
• 5 ear(s) corn
• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 3/4 cup(s) shredded extra-sharp Cheddar cheese
• 1/2 cup(s) shredded mozzarella cheese (I used Parmesan cheese.)
Directions
1. Preheat oven to 400 degrees F.
2. In greased shallow 3-quart (9x13). baking dish, arrange squash and half of tomatoes in single layer, overlapping. (This is where I also added some thinly sliced leeks.) Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives (eliminate chives if you are using leeks).
4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives,(eliminate chives if you use the leeks) and oil.
5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean . Cool in pan on wire rack 10 minutes.
########
Nov. 6, 2011
Here is a favorite recipe of mine from Bon Appetit. It's a great family meal but special enough to impress guests as well!
Pasta with Veal, Sausage and Porcini Ragù
Bon Appétit | May 2000
(Pasta con Ragù di Vitello, Salsicce e Porcini)
Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.
Yield: Makes 6 to 8 servings
ingredients
1 cup water
1 ounce dried porcini mushrooms*
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
preparation
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Green Tomato Cake with Brown Butter Icing
Recipe courtesy Paula Deen
(Margaret's Note: This is a great way to use some of those yummy summer green tomatoes. I used Craisins instead of raisins and it was really good and added some color to the cake.)
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:1 hr 15 min
Level:Easy
Serves:1 cake
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Yield: about 1 cup
#####
Curried Red Lentil, Kohlrabi, and Couscous Salad
Recipe by the Bon Appetit Test Kitchen
August 2010
8 MAIN-COURSE SERVINGS
PREP:35M TOTAL:45M
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.
(Margaret's note: I made this without kohlrabi because the grocery store was out, and it was still very good!)
INGREDIENTS
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5- to 6-ounce package baby spinach
1/2 cup chopped fresh mint
PREPARATION
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
#####
We're heading into the fall with cooler weather... a time when a warm bowl of soup tastes so good. I saw a magazine (Cuisine: Soups, Stews, and Chilies) at my hair dresser's lately and the recipes looked wonderful, so I went out and bought a copy. Here is a wonderful recipe that I made tonight...
Tomato Florentine Soup
1/2 cup chopped shallots
2 T. olive oil
1/4 cup chopped garlic
1/4 t. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups chicken broth (I use Kitchen Basics... it's worth the extra cost!)
1/4 cup fresh basil (if you can't find fresh basil, you can use the canned tomatoes that have basil added)
3 T. sugar
2 t. balsamic vinegar (I used a bit more)
1 bag fresh baby spinach, chopped (5 oz.) I didn't chop it and it was fine.
Salt and pepper to taste
crumbled blue cheese
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute.
De-glaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce to medium-low, and simmer 10 minutes,
Purée soup with hand-held blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.
Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.
Garnish each serving of soup with crumbled blue cheese.
#####
Here's another Paula Deen recipe via my friend Beth Hutchens...
PAULA DEEN’S ORANGE BROWNIES
1½ cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 large eggs
2 tsp pure orange extract (or orange oil)
1 tsp grated orange zest
GLAZE:
1 cup powdered sugar
2 Tbs + fresh orange juice
1. Preheat oven to 350°F. Grease 13×9-inch pan.
2. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a skewer.
3. Glaze: Combine all ingredients in a bowl, stirring until smooth. Add more juice, if needed. Pour glaze over cake. Cool cake and cut into squares.
Yield: 24 squares
#####
April 17, 2011
My good friend and great cook, Camille Caldwell, had my husband and me over for dinner this weekend along with some other friends. Camille always does such a nice job with her dinner parties and is so gracious to share recipes. These two recipes are from TV cooks, Rachael Ray and Ina Garten. They were wonderful appetizers and are both dishes you can start ahead of time which really helps when you have guests coming over. Thanks, Camille!
Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Prep Time: 5 min
Inactive Prep Time:
--
Cook Time: 4 min
Level: Easy
Serves: 4 servings
Ingredients
• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper
Directions
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Blue Cheese and Walnut Crackers
2008, Ina Garten, All Rights Reserved
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 22 min
Level: Easy
Serves: 30 crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash
• 1/2 cup roughly chopped walnuts
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
#####
Here is a recipe that has turned into one of my standard desserts when we have guests. It is elegant, but so easy!
Panna Cotta with Fresh Berries
Recipe courtesy Giada De Laurentiis
Prep Time: 5 min
Inactive Prep Time: 6 hr 0 min
Cook Time: 7 min
Level: Easy
Serves: 6 servings
Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
#####
Aug. 7, 2011
Last month, on a visit to Georgia to see my parents, I took my Mom to the beauty shop to get her hair done. While I waited, I picked up an old copy of Good Housekeeping magazine and thumbed through it. I came across the recipe below. When I got back to my computer, I went to the Good Housekeeping website and found the recipe. I made some minor changes, that are noted. This is a great dish to take advantage of the fresh squash, tomatoes, and yummy sweet corn that is available in the farmers' markets right now. Enjoy!
Two-Cheese Corn Gratin
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
Anna Williams
Serves: 6
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 400
Ingredients
• 1 pound(s) yellow squash, cut into 1/4-inch-thick slices (I used yellow and zucchini squash and alternated the yellow and green when I put it in the dish.)
• 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices (I just sliced the tomatoes thinly and did not seed them.)
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 2 tablespoon(s) chopped basil
• 1 1/2 cup(s) whole milk (I used 1 cup of milk)
• 2 tablespoon(s) cornstarch
• 3 large eggs
• 1/4 cup(s) snipped fresh chives (I used leeks and sliced them thinly and layered them with the squash and tomatoes.)
• 5 ear(s) corn
• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 3/4 cup(s) shredded extra-sharp Cheddar cheese
• 1/2 cup(s) shredded mozzarella cheese (I used Parmesan cheese.)
Directions
1. Preheat oven to 400 degrees F.
2. In greased shallow 3-quart (9x13). baking dish, arrange squash and half of tomatoes in single layer, overlapping. (This is where I also added some thinly sliced leeks.) Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives (eliminate chives if you are using leeks).
4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives,(eliminate chives if you use the leeks) and oil.
5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean . Cool in pan on wire rack 10 minutes.
########
Nov. 6, 2011
Here is a favorite recipe of mine from Bon Appetit. It's a great family meal but special enough to impress guests as well!
Pasta with Veal, Sausage and Porcini Ragù
Bon Appétit | May 2000
(Pasta con Ragù di Vitello, Salsicce e Porcini)
Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.
Yield: Makes 6 to 8 servings
ingredients
1 cup water
1 ounce dried porcini mushrooms*
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
preparation
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Wednesday, August 11, 2010
Kitchen Tragedies...
Margaret's Story ~
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
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Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
#####
Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
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