Sage Trifle

Prosciutto Parrano Portabella Pizza

2012-01-22T18:34:00.001-08:00

I am always so tickled when my husband goes grocery shopping--especially when he shops at an incredible store like Harris Teeter. He always buys the most beautiful food. These buying trips of his inspire me, especially when I am in a slump, food-wise.

Last night, he came home with some prosciutto, parrano cheese, two balls of pizza dough from the deli, portabella mushrooms, among other things.

I decided to work with the the whole wheat dough and froze the white pizza dough for another time. The dough was quite sticky so I kneaded it a bit on a lightly floured board. I then placed it in an oiled bowl, covered with a damp tea towel and let it rest/rise in a very warm place for about an hour. After that it was very easy to shape and press into a black iron skillet.

The Parrano cheese was new to us and it was delicious! It has a sharp taste like Parmesan but has a buttery, creamy texture much like Gouda. It wasn't real melty, but I also included some fresh mozzarella, so that took care of the melty, stringy business.

I loved making this pizza and we really enjoyed eating it.

Prosciutto Parrano Portabella Pizza
1 lb. pizza dough
4 oz. thinly sliced prosciutto, chopped
4 oz. Parrano cheese, grated
8 oz. fresh mozzarella cheese, grated
2-3 large portabella mushrooms, sliced or chopped as desired
1 medium red onion, thinly sliced
2 Roma tomatoes, peeled and diced
Fresh or dried oregano, to taste
Salt and red or black pepper, or both, to taste

Stretch and press pizza dough into a lightly oiled black iron skillet. Layer ingredients as desired. Bake at 350 degrees for 30 - 40 minutes, until crust is done and cheese is bubbly.

Black-Eyed Pea Curry (Lobia Tariwaala)

2012-01-08T09:31:00.000-08:00

Curry-Palooza #9

When I saw this recipe, I knew it was the way I was going to make my traditional New Year Black-Eyed Peas this year. The recipe comes from a small cookbook I got for Christmas, which is part of the "Quick & Easy Indian" series, called Simply Vegetarian.

I love the way this turned out and I'm so glad I made it. The beans are cooked in the pressure cooker along with spices. They turned out perfectly and tasted delicious even before finishing the recipe.

The recipe calls for the spice, Asafoetida (hing), which I have never seen locally. Years ago, I could get it from the bulk spice jars at a Natural Foods store in another town. Some of the workers in the store would start griping and gagging about the strong aroma of this very pungent spice. In other words, many people think it stinks. I find the scent enticing and earthy and the flavor it imparts is reminiscent of onions and garlic. I order it from Savory Spice Shop.

Black-Eyed Pea Curry

2 cups black-eyed peas

1 tsp. turmeric

1 tsp. salt

1/2 tsp. asafoetida (hing)

6 cups water

1/2 cup ghee (clarified butter)

1 cup chopped onions

2 tsp. chopped garlic

2 tsp. chopped ginger

Dried red chilies, to taste

1 cup finely diced tomatoes

2 tsp. red chili powder

2 tsp. cumin powder

2 tsp. coriander powder

1 tsp. garam masala

Pick over the black-eyed peas and discard any stones, clumps of dirt, bad peas. Rinse thoroughly and place into pressure cooker along with the turmeric, salt, and asafoetida. Add 6 cups water, cover and bring to pressure, then cook for 20 minutes.

Heat the ghee in a wok; add onions, garlic, ginger, and dried red chilies. Saute until light brown.

Add the tomatoes, coriander seeds, red chili powder, cumin powder, and coriander powder. Fry until the tomatoes turn soft.

Pour in the cooked black-eyed peas along with the cooking water. Add the garam masala, stir well and heat through.

Serve hot with Basmati rice or Naan bread.

Black-Eyed Peas for the New Year

2011-12-31T12:12:00.001-08:00

Baby Eating Black-Eyed Peas

I would not consider starting a new year without eating some black-eyed peas for luck and so far, I have been a very lucky person.

In the South, we also eat greens; in my family, we traditionally eat collards. The greens are for wealth and I feel extremely rich.

By luck and wealth, I don't mean I have won any lotteries or live in a mansion. Far from it.

We live in a very modest home, which is warm and cozy. It is filled with books, laughter, harmony, family and friendship, doggie love, delicious and healthful food, peace, and gratitude. I feel perfectly content and extremely grateful.

Here are a few black-eyed pea recipes for consideration. Myself, I am taking a different direction this year. I'm going to make Curried Black-Eyed Peas (Lobia Tariwaala) and Saag Paneer---black-eyed peas and greens from another culture. I will be posting these recipes next weekend for my ongoing Curry-Palooza project.

Crock Pot Black-Eyed Pea Soup

Hoppin' John

Texas Caviar

HAPPY NEW YEAR!!

Ginger Oatmeal Lace Cookies

2011-12-23T19:19:00.000-08:00

These Oatmeal Lace Cookies are very delicate, tender, and crisp. The batter is a cinch to make on the stove top rather than the mixer, and they keep well for several days in an airtight container. The crystallized ginger gives an unexpected, pleasant bite.

If you love oatmeal cookies and are a fan of ginger, this is a cookie for you!

Ginger Oatmeal Lace Cookies

(adapted from Martha Stewart)

1 1/2 cups (3 sticks) unsalted butter

3 cups uncooked old-fashioned rolled oats

1 1/2 Tbsp. all-purpose flour

1 tsp. salt

1 3/4 cup sugar

2 tsp. vanilla

2 eggs, lightly beaten

2 Tbsp. finely minced crystallized ginger

Preheat oven to 325 degrees. Line baking sheets with parchment paper.

In a large saucepan over low heat, melt the butter. Let cool a bit and add oats, flour, salt, sugar, and vanilla. Stir well to combine, then add the eggs. Mix thoroughly and stir in the minced ginger.

Drop 1 Tbsp. of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, rotating pans half way through baking, until just golden brown. Cool on pans for about 5 minutes. Carefully remove cookies from pan with a thin spatula and let cool completely on wire racks.

Old Fashion Southern Sweet Potato Pie

2011-12-04T09:54:00.000-08:00

Almost every recipe I see for Sweet Potato Pie calls for the addition of cinnamon, cloves, ginger, nutmeg--the pumpkin pie spices. As a girl growing up in Alabama, I don't remember my Grandmother's and my Aunties' Sweet Potato Pies tasting like my Mother's pumpkin pie (and she makes the best).

Aunt Ruby made the best Sweet Potato Pie. She also made the best ice tea, which she made with loose tea then strained into a pitcher. Hers was the perfectly sweetened tea, not too sweet, just right. And she served it over crushed ice.

I remember her sweet potato pie simply tasting like sweet, buttery, vanilla scented sweet potatoes. Delicious!

Her recipe calls for the addition of light Karo syrup. Karo syrup is an old-fashioned corn syrup, used to soften texture, add volume, prevent crystalization of sugar, and enhance flavor. It is not to be confused with the high fructose corn syrup of today, though still widely available in grocery stores.

Aunt Ruby's Sweet Potato Pie

1/2 cup butter

1/2 cup light brown sugar

1/4 cup light Karo syrup

2 eggs, beaten

1 can evaporated milk

3 cups cooked, mashed sweet potatoes

2 tsp. vanilla

1/4 tsp. salt

1 unbaked 9-inch pie crust

Nutmeg (optional)

Preheat oven to 375 degrees. Cream butter, brown sugar and syrup together. Add eggs and stir. Add sweet potatoes and mix well. Stir in the milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into the pie shell and bake 40 minutes, or until a knife inserted in the center comes out clean. Dust top with freshly grated nutmeg if desired.

Cornbread Dressing with Fresh and Dried Fruit

2011-12-02T18:56:00.000-08:00

I had to report for Jury Duty this morning but was dismissed early. I could have gone into work, but decided to blow it off. (Shh! Don't tell the boss!) I had already prepared, workwise, to have the day off. I made sure my office was in order and that I was prepared for Monday. And besides, I don't like to walk into an office that is already humming. I like being the first one in.

Each morning, I arrive early, open the gate, unlock the doors, turn off the alarm, turn on the lights, adjust the thermostat, make the coffee. I put my lunch in the fridge, turn on my computer, check my email, and prepare for my work day. All while it is still and quiet. By the time my co-workers begin to arrive, I am well into the day.

Today, I decided to come home and give my blog some love! I miss my blog and my blog friends. I never dreamed my job would take so much of my energy. Three evenings, after work, I go to the gym. Every night I cook dinner so we can enjoy delicious and healthful meals each day. I take my lunch to work every day. All these things are very important to me.

After dinner, and after the kitchen is packed away for the night, I sit down in front of my computer, in my very comfortable office chair, with the intention of blogging . . . and promptly fall asleep.

~ * ~ * ~ * ~

We had, for varying reasons, a very quiet Thanksgiving. I did not bake a turkey, but rather a ham. And I fashioned my menu much like a brunch. Among other things, I made a Cheese Grits Souffle, Angel Biscuits,
Tomato Gravy, and an old fashion Sweet Potato Pie.

I did not make my usual Southern family favorite dressing. Instead I made this recipe from the November, 2006 edition of Bon Appetit. I have made this recipe a few times before, usually for New Year's. It is very moist and flavorful and I think it goes especially well with ham.

Cornbread Dressing with Fresh and Dried Fruit
Buttery cornbread (recipe below)
1/2 cup butter
4 cups chopped onions
4 cups chopped, unpeeled apples
2 cups chopped celery with leaves
24 pitted prunes, diced
12 dried apricot halves, diced
1 Tbsp. sage
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. thyme
1 cup chicken broth

Cut the cornbread into 1-inch cubes. Spread onto a sheet pan and bake in a 250 degree oven, to dry out some, while you prepare the rest of the ingredients.

Melt butter, in a large skillet over medium heat. Add onions, celery, and onions and saute about 10 minutes, until beginning to soften. Scrape the vegetables into a large bowl. Add prunes, apricots, sage, salt, pepper, and thyme. Add the cornbread cubes and toss until evenly combined.

Pour mixture into a well buttered 13x9 inch baking dish; pour broth evenly over. Place into a preheated 375 degree oven. Bake until heated through and the top begins to form a crust, about 40 minutes.

Buttery Cornbread
1 1/3 cups coarse-ground yellow cornmeal
1 cup flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cup buttermilk
9 Tbsp. melted butter
2 eggs, beaten

Place all ingredients into a large mixing bowl and blend together thoroughly, but don't over mix. Pour into a well buttered 9x5x3-inch loaf pan and bake at 375 degrees for 40 minutes, until a tester inserted in center comes out clean. Cool in pan for 5 minutes then turn bread out onto a rack until completely cooled.

Delicious the next day topped with an egg.

Crock Pot Black Beans--Cuban Style

2011-11-13T15:45:00.000-08:00

Friday, after a particularly difficult and tedious week at work, I practically had to crawl to my car for the 30-40 minute drive home. I wasn't very far into my commute when I realized I had no energy, whatsoever, to prepare supper--not even an omelet. I stopped by a take-out BBQ joint and ordered smoked pulled pork with a couple of sides.

Once home, I quickly kicked off my shoes, snatched off my bra, donned my pajamas, and I was ready to relax and recuperate from the week. We sat on the sofa to eat our meal while watching mindless and stupid TV.

Later, I decided to use the remainder of the smoked meat to flavor a pot of beans. And I chose Cuban Black Beans.

Dried beans, which are such an affordable and health giving food, are a cinch to make in the crock pot-- no soaking required. But you do need to allow plenty of time for them to cook. I put these beans on before I went to bed and there they cooked, on low, all the next day.

Crock Pot Cuban Black Beans
1 lb. dried black beans
Pork, ham, bacon, etc, (optional)
1 large onion, diced
1 bell pepper, chopped
3-4 (or more) cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. dried oregano
1 bay leaf

Pick over and inspect dried beans for any stones or other foreign debris. Rinse thoroughly. Place the beans in the crock pot along with the remaining ingredients. Stir together and barely cover with water. Place the lid on the pot, turn to low heat, and cook for 10 to 12 hours until the beans are tender.

Before serving, stir in 1 Tbsp. vinegar, 2 tsp. sugar, then drizzle with olive oil.

Delicious with yellow rice and fried plantains.

Curry-Palooza #8: Masaledar Chholay (Chickpeas in Spicy Tomato Gravy)

2011-11-05T14:41:00.000-07:00

Camille chose the recipe for this month's Curry-Palooza. I was very happy when she picked this healthy make-ahead vegetarian dish which was featured in the March, 2011 issue of Food and Wine Magazine. I already had the magazine page flagged and was so inspired by the article, that I immediately ordered Chef Sanjeev Kapoor's newest cookbook. The recipe I chose for last month's Curry Palooza is from that very book.

This recipe is easy to make and it is SPICY!! I cooked it a day before we ate it and that turned out to be a good idea. The spiciness had mellowed and mingled and the taste was richer the following evening.

Chef Kapoor meant it when he said:

"Indian Food is not subtle. Indian food is in your face."

Chick Peas in Spicy Tomato Gravy

8 garlic cloves, chopped
2 jalapeños, chopped
One 2-inch piece of fresh ginger, peeled and chopped
1/4 cup vegetable oil
3 onions, cut into 1/4-inch dice
2 tablespoons ground cumin
1 tablespoon ground coriander
3/4 teaspoon cayenne pepper
1 1/2 cups canned diced tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
2 cups water
Salt
2 tablespoons cilantro leaves

In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve.

Serve With Yogurt and naan.

Applesauce Muffins - 2 Ways

2011-10-30T08:39:00.000-07:00

After my boss received a gift of fresh, locally grown apples, he took them to the break room to share with the staff. I brought home several of these apples with the intention of making muffins to share at work. And of course I had to make enough muffins to include Pritchard Parker.

The first batch I made had golden raisins and pecans, with a drizzle of confectioner's sugar glaze. I thought they were very pretty, but when Pritchard Parker tasted one he said, "That's different". Now I have to say that Pritchard Parker had gotten home from work very late and was quite tired when he said that. He was not really in a place to offer a fair critique and I didn't pursue it.

Different? Just to be safe, I decided to go with another recipe for the next batch. This time I skipped the raisins and used brown sugar and toasted walnuts with a sugary crunch for topping.

Both recipes begin by making applesauce.

Applesauce Raisin Muffins
1 3/4 cups flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 egg
1/2 cup milk
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
1/4 cup golden raisins
1/4 cup chopped pecans

Stir together the flour, sugar, baking powder, and spices. In another bowl, stir together the egg, milk, vegetable oil, and the applesauce and mix well. Stir the dry mixture into the wet until just combined. Stir in the raisins and nuts.

Spoon into greased muffin cups and bake at 400 degrees for 12 to 15 minutes. Let them cool slightly then remove to a wire rack to cool completely. If desired, top with a glaze made of 1/2 cup confectioner's sugar, 1/2 tsp. vanilla, and 1-2 Tbsp. milk or cream. Add an additional sprinkling of freshly grated nutmeg.

Applesauce Spice Muffins
(Gourmet Magazine, November 2003)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
2 large eggs
1 cup light brown sugar
1 stick (1/2 cup) plus 3 Tbsp. unsalted butter, melted
1 cup unsweetened applesauce
1 cup toasted walnuts, coarsely chopped

Topping:
2 Tbsp. Turbinado (or regular granulated) sugar
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among greased muffin cups.

Stir together the topping ingredients and sprinkle on top of the muffins. Bake at 400 degrees until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool completely.

These are the muffins I took to work.

Beets in Citrus Sauce

2011-10-18T19:39:00.000-07:00

We love vegetables and beets are no exception. I think some people are put off by their gaudy magenta hue, but even as a kid, I loved that color and felt very attracted to beets. Also, it is hard to imagine by looking at the hard, crunchy, gnarly, and often hairy exterior of a beet that it could ever cook into a vegetable so sweet and buttery textured.

Beets are a nutritional power-house; another reason to love them. They can be juiced, grated raw as a topping for salads, oven roasted, grilled, or steamed, all with delicious results.

I have made Beets in Citrus Sauce many times over the years. The addition of the lemon and orange really brighten the flavor, the small amount of sugar takes away the earthy flavor some people find objectionable. And the cloves add a distinctly fall flavor.

Beets in Citrus Sauce
(adapted from The Vegetarian Epicure by Anna Thomas)
1 1/2 to 2 lb. young beets
1 1/4 cups liquid from beets
1 lemon
1 Tbsp. orange peel, freshly grated
2 Tbsp. sugar
1/2 tsp. ground cloves
2 Tbsp. frozen orange juice concentrate
1 1/2 Tbsp cornstarch
1 Tbsp. butter

Cook the beets whole, in simmering water, until just tender. Drain, reserving liquid, peel and slice thin. Pour liquid from the beets into a pot, add the grated peel and the juice of 1 lemon, the grated orange peel, sugar, salt, cloves, and the frozen orange juice concentrate. Dissolve the cornstarch in just enough water to make a smooth paste and add that also. Beat the mixture lightly with a whisk and cook until it becomes clear.

Add the sliced beets and the butter, heat it through, correct the seasoning, and serve very hot.

Gulab Jamun

2011-10-07T19:26:00.000-07:00

Curry-Palooza #7

It was my turn again, to choose the recipe for Curry-Palooza. All along I had been thinking I would choose a shrimp recipe next. But since we just had seafood for our last event, I wanted to go with something else. I thought about some of my favorites when ordering in Indian Restaurants, but we had already done some of them, or something very similar. I finally decided on a dessert.

When dining out, I always choose Kheer, a delicious rice pudding. But I have always been curious about Gulab Jamun, and decided on that. The recipe I chose is from the book, How to Cook Indian by Sanjeev Kapoor, a new book with over 500 recipes. I had been hearing about the book, so finally ordered. It is a very thick book, and disappointingly, it does not have a single picture.

I don't know what I was expecting Gulab Jamun to be, but it is not this. Mine tasted like little Southern-style biscuit balls with syrup. They would probably be a hit at a brunch table, along with the scrambled eggs, bacon, fresh fruit, and hot coffee. In fact, I may do exactly that, the next time I host a brunch.

Gulab Jamun
How to Cook Indian by Sanjeev Kapoor
1 cup dry milk powder
2 Tbsp. pastry flour
1/4 tsp. baking soda
1/4 cup plain yogurt, whisked
1 1/4 cups sugar
1 tsp. milk
1/4 tsp. ground green cardamom
Pinch of saffron threads
2 1/4 cups ghee

Put the milk powder in a bowl. Add the flour and baking soda, and stir well. Add the yogurt and stir to make a soft dough. Divide into 16 equal portions and shape them into round, smooth balls. Set aside.

To make the sugar syrup, place a saucepan over high heat and add 1 cup water. Add the sugar and cook, stirring continuously, until the sugar is dissolved. Add the milk and stir. The scum containing the impurities in the sugar will rise to the top. Gently gather it with a spoon and discard. You will get a clear syrup. Add the cardamom and saffron, and stir. Cook until the syrup reaches 130 degrees. Remove from the heat and cover to keep warm.

Place a wok over medium heat and add the ghee. Heat until the ghee reaches a temperature of 160 degrees, or until fragrant.

Gently slide in four dough balls at a time and cook, gently spooning hot ghee over the balls with a slotted spoon, until the balls are deep golden, about 2 minutes, about 2 minutes.

Drain the balls in the slotted spoon and transfer them to the sugar syrup. Repeat with the remaining balls. Soak in the syrup for at least 15 minutes before serving warm or at room temperature.

More Please by Margie

Needful Things by Grapefruit

Curry-Palooza is a monthly blogging event with the goal of exploring Indian cuisine. We would love for you to cook along with us.

Grilled Ratatouille

2011-10-01T14:15:00.000-07:00

Three weeks ago, a tractor-trailer truck with a load of locally grown tomatoes, over-turned on one of our narrow, steep and winding rural roads. Tomatoes were all over the place! Many, many boxes of the tomatoes were rescued but were deemed (by whatever authority) unsaleable, due to the accident. Many were donated to local food banks and soup kitchens. Lucky for me, I happened to be in the right place at the right time, and found myself the happy recipient of two 25 pound boxes of beautiful, large and plump Roma tomatoes. No one wanted to see these tomatoes wasted. (And no one was injured in the accident).

I canned one box of them for the winter. With the other, I have made all kinds of tomato-ey things--tomato sauce, tomato soup, pizza, salsa, grilled cheese with tomato sandwiches, two pans of oven dried tomatoes, and I still have a nice bowl full of them to finish off this weekend.

Another thing I made is Ratatouille, which is a delicious dish to make and eat in very late summer to early fall, when the fresh, local, tomatoes, eggplant, bell peppers, and squashes are still available. Ratatouille can be eaten cold with crackers and cheese when the weather is balmy. Or it can be treated as a hot and comforting stew for blustery autumn evenings, served with french bread and brie.

There are many ways to make Ratatouille, and here is one.

Grilled Ratatouille
3 large onions, roughly chopped
3- 4 plump cloves garlic, chopped
2 bell peppers, any color, quartered, seeds removed
8 Japanese eggplant, split in half lengthwise
6 summer squash, split in half lengthwise
4 very large ripe tomatoes, peeled and coarsely chopped
Salt and freshly ground black pepper
1 Tbsp. fresh rosemary, finely chopped
Olive Oil

In a large soup pot, cook onions, in olive oil, over medium low heat, until tender. Meanwhile, drizzle peppers, eggplant, and squash with olive oil, and salt and pepper them. Grill until tender. Chop the grilled vegetables to desired size and add to the pot with the onions. Add the garlic. Stir together, and simmer for a few minutes. Finally add the chopped tomatoes and the fresh rosemary. Cover and simmer for about 30 minutes. Taste and adjust seasonings.

North African Couscous Paella

2011-09-18T10:28:00.000-07:00

My husband enjoys bringing me gifts and of course, I love that about him. These gifts could range from an article of clothing, a gadget for the kitchen, a book, an excellent bottle of olive oil he found on sale, or even a pretty rock he found while on a hike. These gifts always let me know he was thinking of me.

Recently, after a trip into a used bookstore, he brought me a cookbook, Moosewood Restaurant Cooks at Home. The subtitle is "fast and easy recipes for any day". He chose well; the book contains recipes which are simple to make and don't resort to cans, boxes, and mixes, but rather rely on fresh foods.

I have already made two recipes from this book and they were both delicious. This is one of them. The only difference between my version and the original is the fact that the recipe called for frozen peas and I used one zucchini and one yellow squash instead because I had them on hand.

I used tofu in the dish, but you could also use shrimp or chicken. The beautiful golden color of the couscous comes from the addition of turmeric. This is a meal in a pot.

North African Couscous Paella
(adapted from Moosewood Restaurant Cooks at Home)
2 Tbsp. vegetable oil
1 lb. firm tofu, cubed
2 Tbsp. teriyaki sauce
1 red bell pepper, chopped
4 scallions, sliced
1 medium zucchini, chopped
1 yellow squash, chopped
2 cloves garlic, minced
1 tsp. ground coriander
1 cup couscous
2 cups hot water
1 Tbsp. butter
Salt and pepper to taste
Toasted, sliced almonds

In a wok, heat 1 Tbsp. vegetable oil over medium high heat. Add the tofu, stir and fry until golden. Remove from wok and sprinkle with the teriyaki sauce. Set aside and keep warm.

Add another 1 Tbsp. vegetable oil to the wok, and stir fry all the vegetables for 2-3 minutes. Add the garlic, coriander, turmeric and cayenne; stir and cook for another 30 seconds. Add hot water, couscous, and butter. Stir well, cover, and remove from heat; let stand for 5 minutes.

Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps. Gently stir in the tofu. Season with salt and pepper to taste. Serve with toasted, sliced almonds.

Southern Tomato-Cheese Pie

2011-09-10T15:08:00.000-07:00

Here is an old Southern recipe that has been changed and modified by almost every cook who makes it yet remains essentially the same. Some of the variations have to do with the crust. Some use a basic pastry crust but I use a biscuit crust because I think it holds up better to the juicy, fresh, ripe tomatoes, without becoming soggy.

Most recipes I've seen call for 2 cups grated cheese and 1 cup mayonnaise for the topping. I can't deal with that much mayo, so I make a good, homemade pimiento cheese to use for the topping.

A couple of days ago, I got home from work to see this sack on my porch.

When I looked inside, this is what I found.

It looks like our next-door-neighbor harvested the remnants of her summer garden. I made this tomato pie from those beautiful, vine-ripened tomatoes. I'm thinking about those green tomatoes and the peppers. They will be used.

Southern Tomato-Cheese Pie

1 cup Bisquick

1/3 cup milk

1 jumbo Vildalia onion, thinly sliced

2 lb. garden fresh tomatoes, sliced

Fresh basil leaves, to taste, thinly sliced

Salt and freshly ground black pepper, to taste

One recipe homemade pimiento cheese

Preheat oven to 450 degrees. Combine the Bisquick and milk to form a soft dough. Knead the dough lightly, then press into a pie dish. Use either pie weights or another pie plate, to keep the dough from rising too much. Bake for 10 to 12 minutes. Place on a rack to cool. Lower the oven to 350 degrees.

Make the pimiento cheese and set aside.

Slice the tomatoes and set out on paper towels to drain. Slice the onion very thinly. Slice the basil.

In the crust, layer the onions and tomatoes, really high, using salt, pepper, and basil on each layer of tomato. Spread the pimiento cheese over the tomatoes and onions to form a top crust.

Bake at 350 degrees for 45 minutes to an hour. Let cool for 10 minutes before slicing.

Banana Bread for Pritchard Parker (A re-post from March 15. 2009)

2011-09-05T19:07:00.000-07:00

When my mother visited, she brought a loaf of banana bread. I never had any of it, and I think my husband, Pritchard Parker, ate most of it. For weeks, he would mention that banana bread, every now and then. He would say something about speaking to someone at work about that banana bread! I finally got the hint and asked Mama for the recipe. It is a recipe from the January, 2005 edition of Southern Living, called Cream Cheese Banana Nut Bread. You can find the recipe here.

The recipe gives four different toppings for the bread, which all sound delicious. Mama used, therefore I did, a simple confectioners sugar/half and half glaze. After all, I was trying to replicate the banana bread Pritchard Parker had fallen in love with--hers.

The recipe makes enough batter for two loaves. I made one loaf, and with the rest of the batter, I made muffins, in my hip, new, square muffin pan. Those were for Pritchard to take to work and share, IF he wanted to.

A note about bananas: I did not use overly ripe bananas for the bread. And I realized why I never liked banana bread in the first place. It always tasted like rotten bananas. The ole, "Don't throw those bananas away, you can make banana bread" routine. Yuck.

This banana bread had a good, creamy banana taste, and without a funky color. Pritchard Parker said it was every bit as good as my mother's.

That is a compliment!

I am sharing this recipe with Cookbook Sundays at Mom's Sunday Cafe

Patra-Ni-Macchi

2011-09-02T11:00:00.000-07:00

Curry-Palooza #6

Camille of Croque-Camille chose the recipe for this month's Curry-Palooza. She picked Patra-Ni-Macha from the lovely blog, Quick Indian Cooking.

We loved this dish! However, I admit I strayed from the given recipe because it called for an entire bunch of cilantro. And I just don't enjoy that herb. I used parsley instead. And because parsley is so much more subtle in flavor, I searched out some other recipes for the same dish. As a result, I added 6 cloves of garlic rather than 3. I also added 1 tablespoon of freshly grated ginger, 1 teaspoon toasted and ground cumin, and 1 teaspoon of brown sugar to the chutney paste.

I also saw mention of brushing ghee onto the delicate banana leaves to help keep them from splitting. I thought that was a good idea, because the banana leaves are very fragile. And so I did.

Wash the fish and cut into serving sized pieces, as desired. Cut a piece of banana leaf-those things are huge--into a size that will gift wrap your piece of fish. You don't need to secure them, just place them seam side down onto a steamer pan.

Banana Leaf Wrapped Fish

The Color Changes After Steaming

Enjoy with rice, lemon wedges, tomato, and cucumber.

I love this monthly Curry-Palooza event. Not only am I learning more about Indian cookery, I am learning more about the varying cultures within India. Last month's dish was a Bengali dish, and this one is a signature dish of the Parsi peoples in Mumbai. I have been taking some time to learn what that means. I think it is important to understand the beliefs and customs of other cultures. Now, more than ever. Do you?

One of the co-founders of our little group, Grapefruit of Needful Things, couldn't cook along with us this month. Here are the other posts:

More Please by Margie

Croque-Camille

I see that Indian Cuisine is gaining in popularity, so I hope you will consider cooking along with us. Just let any of us know and you're in. No cliques here. And you will even get to choose a recipe!

Old Fashion Peach Pie

2011-08-31T20:38:00.000-07:00

I love making a lattice crust for my fruit pies. I think it looks so pretty, and decidedly homemade. For the added "pie appeal", lattice is easy to make. Here are Elise's, from Simply Recipes, lovely step-by-step photographic instructions.

One thing that irks me about pie recipe instructions, is the fact that they almost always include something akin to, "if the edges of the pie start getting too dark, cover them with strips of aluminum foil. Surprise, the edges always get too dark. And have you ever tried covering the edges of a round pie with strips of rectangular foil while the pie is steaming hot? All the while, letting the oven heat escape.

Go ahead and loosely cover the edges of the pie with strips of foil before putting it into the oven. It is so much easier to remove them toward the end of baking time.

Many peach pie recipes call for "warm" spices, such as cinnamon. I love cinnamon, but it makes me think of fall. I want my peach pie to taste like peaches and summer. And what a glorious peach season we have had this year.

Old Fashion Peach Pie
(My Mother's Recipe)
Your favorite recipe for a 9-inch double crust pie
1 egg, beaten
5 cups peeled and sliced peaches - about 7 to 8 peaches
2 Tbsp. lemon juice
1/4 cup flour
3/4 cup sugar
2 Tbsp. butter

Preheat the oven to 450 degrees.

Line the bottom and sides of a 9-inch pie dish with one of the pie crusts. Brush with some of the beaten egg.

Place the sliced peaches in a large bowl and stir in the fresh lemon juice. Add the sugar and flour. Mix together very well, yet gently. Let sit for 10 to 15 minutes.

Place peaches into the prepared crust and dot with butter. Top with lattice crust. Brush with some of the beaten egg yolk. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees and bake for an additional 30 to 35 minutes, until browned and the juices are bubbling through the spaces of the lattice.

Serve with vanilla ice cream.

A Special Grilled Cheese & Tomato Sandwich

2011-08-28T08:14:00.000-07:00

Lately, I have been blessed with so much fresh, homegrown produce. Our neighbor has gifted us with the most beautiful and delicious tomatoes I have ever seen or eaten. One of my co-workers brings in vegetables from her garden to share. And another co-worker brings baskets of fruits and vegetables from the Farmers' Market. (Today I will be making a peach pie from some of that gifted fruit).

The main benefit, of course, to my working fulltime is the extra income. I can now, once again, do a little splurging at the grocery store. My first joyful splurge was in the cheese department. I love cheese! For too long, I had been mostly limiting myself to the store brand cheeses and Parmesan in the green can. How delighted I was to purchase a wedge of Parmesano Reggiano and also the Tillamook cheddar cheese, which I used to make this sandwich. That really is a delicious cheese.

I have mentioned two things that made this sandwich special--the homegrown tomato and the Tillamook cheese. The third thing was the hearty oat bread I purchased at a local bakery. Lovely. And lastly, the fact that I smeared the outside of the bread with Ghee (another of my splurges) before grilling.

Grilled Cheese and Tomato Sandwich

2 slices of sturdy bread

A few slices of Tillamook cheddar cheese

Slices of fresh tomato

Salt and pepper

Ghee or butter

Slice the tomato and place the slices on paper towels for about 30 minutes to absorb the excess liquid. Salt and pepper the slices to taste. Place layers of cheese on a slice of the bread. Top with tomato slices, then more cheddar. Top with the other slice of bread. Spread some ghee on the outside of the bread, then place ghee side down in an iron skillet with has been preheated. Before turning the sandwich, spread the other slice of bread with ghee or butter.

Baba Ganouj

2011-08-21T07:45:00.000-07:00

Baba Ganouj is a Middle Eastern dip or spread made from roasted eggplant, tahini, lemon juice, and olive oil. It may not be the loveliest of dishes, but it sure is packed with flavor. I dare you to take a bite without moaning.

Eggplant is in season which translates into fresh, abundant, and affordable. I've already made several eggplant based meals and will be posting about them when I get the opportunity. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. For an in-depth nutritional profile click here: Eggplant.

This is another recipe from one of my old hippie cookbooks, Moosewood Cookbook by Mollie Katzen. Mollie says the recipe makes enough to fill six people who are dipping vegetables and bread into it, and calling it Dinner. I roasted the eggplant one evening and finished the recipe the next day.

Baba Ganouj
(Moosewood Cookbook)
2 medium eggplants
Juice from one good-sized lemon
1/2 cup tahini
3 medium cloves garlic, crushed
1/2 cup finely chopped parsley
1 tsp. salt
1/4 cup finely minced scallions
lost of fresh black pepper
1 Tbsp. olive oil

Preheat oven to 400 degrees. Cut off the stem end of the eggplants, and prick them all over with a fork. Place them on an oven rack directly, and let them roast slowly until completely pooped (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, you'll know they're ready. Remove them gingerly from the oven, and wait until cool enough to handle. Scoop the insides out and mash well. Combine with all other ingredients, except olive oil. Chill the Gajouj completely, and drizzle the oil over the top just before serving.

Bread and Butter Pickles (with a Kick!)

2011-08-11T20:30:00.000-07:00

My new co-worker, Joy, must have a fabulous garden. She has been bringing in freshly picked vegetables to share. I have already enjoyed some beautiful and delicious green beans and squash. Last week she brought a big basket of cucumbers. I took some of those and they were delicious. A couple days later, she brought in more cucumbers, and the first ones weren't even all taken. By the end of the week, she asked if I would like to take all that was left. Of course I did. I never want to see food wasted, and especially garden fresh vegetables.

Once home with all those cucumbers, I knew there was only one thing to do . . . make pickles. I made quick pickles, Bread and Butter pickles, the recipe from Mother Earth News. I adapted it slightly, cutting back on the sugar and adding some red pepper flakes.

The recipe calls for covering the cucumbers in ice and refrigerating for 4 hours. Because I was juggling all sorts of things needing attention over the weekend, mine stayed in the fridge overnight. No problem, they were perfectly crisp the next morning.

There is no processing here; no heating up the kitchen. This is a refrigerator pickle. The recipe given is for 6 pints of pickles. Because refrigerator space is precious real estate in my kitchen, I chose to use quart jars instead.

I'm a little crazy about these pickles!

Bread and Butter Pickles (with a Kick)
adapted from Mother Earth News
5 pounds 5 - 6 inch pickling cucumbers
6 cups thinly sliced Vidalia onion
1/2 cup salt
Ice
4 cups white vinegar
2 cups sugar
2 Tbsp. mustard seed
1 tsp. celery seed
1 Tbsp. turmeric
1/2 tsp. (or more) red pepper flakes, optional

Wash the cucumbers well. Cut off 1/4 inch from the blossom end and discard. Slice cucumbers into 1/4 inch slices. In a large bowl, combine sliced cucumber, onions, and salt Toss gently and cover with a 2 inch layer of ice. Refrigerate at least 4 hours, up to overnight, adding more ice as needed.

In a large stockpot, combine vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, and continue boiling for 5 minutes. Drain the cucumber onion mixture, then add to the hot vinegar. Bring to a boil, then turn off heat.

Fill clean jars with the cucumbers and onions, leaving 1/2 inch space at top of jar. Carefully, pour hot vinegar mixture over cucumbers, leaving 1/2 inch space at top of jar. Run a knife along the sides of the jars to remove any air bubbles. Wipe down the jar rim wipe a wet cloth and add lids.

The recipe recommends letting the flavors develop for 7 days before eating. We were tearing into them right away!

Sunday Brunch: Eggs in a Cloud

2011-08-07T19:04:00.000-07:00

You know those cookbooks put together by churches, charitable organizations, and auxiliaries as fund-raisers? I have amassed quite a few of them over the years and I have found some delicious recipes in their pages. It seems the contributors submit their best, tried and true and most popular recipes.

Last weekend, when Baby was here, she pulled one of these cookbooks off the shelf. Later, when I picked it up, I thumbed through it before placing it back on the bookshelf. This recipe jumped out at me.

The book has to be at least 40 years old and is from a church in Alabama. The contributor of the recipe, Mrs. Arnice Ingram, calls these eggs, Breakfast Appetizer. I don't know why, because it becomes obvious that this is a part of the regular breakfast plate.

I am giving the recipe exactly as it appears in the book. Of course these could be made more elegant and lovely by piping the egg whites, and I thought about it. But Mrs. Ingram said "spoon" them in the pan, so I went with that.

BREAKFAST APPETIZER - Mrs. Arnice Ingram
1 or 2 eggs for each plate; separate yolks without breaking. Whip whites until stiff. Use smooth pan or iron skillet. Grease well with bacon grease. Spoon egg whites in pan in pancake order, making nest in top of each. Spoon a yolk into each nest. Have oven hot; do not put in oven until plates are ready with other breakfast food. Salt and pepper to suit taste; set in oven and cook done or soft, as desired. Serve hot only.

I am sharing this with my friend, Melynda at Mom's Sunday Cafe for Coookbook Sunday

Aubergine with Crushed Mustard Seeds and Yoghurt

2011-08-05T11:00:00.000-07:00

Curry-Palooza #5

Margie chose the recipe for this month's Curry-Palooza project and you can see the recipe here. The recipe is another from Madjur Jaffrey, found at My Kitchen Table.

This was actually the second time I made the recipe. First time, I had a couple of problems. One involved removing the cover, turning up the heat, and cooking off most of the liquid. By the time that happened, the eggplant was practically mush. The next problem involved the yogurt step. When I opened the top of the Greek yogurt, I was hit by the fragrance of strawberries! Buying strawberry yogurt rather than plain was not the only grocery shopping mistake I made that weekend. (New job on my mind). I wound up adding some half and half for the creamy aspect.

I think I did better the second time, although it is still not a pretty dish. I left it saucier because I was serving it over Basmati rice, plus I didn't want the eggplant to break down so much like it did the first time.

This recipe is very different from any curry I have ever eaten. My understanding is that it is an East Indian recipe using a common Bengali spice mixture, panchphoran, which consists of equal parts fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds. I ordered the spice mixture because the only ingredient I could buy locally was the mustard seed.

We loved the complex yet mild flavor of this dish. I especially enjoyed the pleasant crunch on my teeth from the seeds.

Curry-Palooza is a monthly event which explores Indian curries. We are having a lot of fun with this event and take turns choosing recipes. which can be from any source--magazine, cookbook, blog, or other. We would love to have you cook along with us. Canille will be choosing the next recipe and you could be the next--just let us know and you're in!

Curry-Palooza Club
Me, Sage Trifle
Grapefruit, Needful Things
Margie, More Please
Camille, Croque-Camille

Rose of Sharon

2011-07-24T08:57:00.000-07:00

Yes, this is a food blog and I don't steer off course often, but I wanted to show off the three colors of Rose of Sharon we have growing in our backyard. These are courtesy of a former owner of our house. I don't know who they were, but I thank them. What a lovely gift.

I also want to tell you that I have accepted a fulltime job outside our home. This will be the first time I have held a fulltime job in three years. Why am I telling you this? Because it will, inevitably, effect my blogging. No longer will I have the bonus time to sit around and imagine.

I have, and will, continue to cook and photograph. It is the actual blogging aspect I haven't quite figured out yet. But I will. I love this little corner of the internet I have created.

When I was a little girl, my Grandmother showed me how to make a little doll using these flowers. I would make a line-up of them and play for hours. They would dance and sing and parade around and pose. Every summer, I make at least one, in remembrance of her.

"I am the Rose of Sharon, and the lily of the valleys."

Song of Solomon 2:1

Radish Sandwiches with Anchovy Butter

2011-07-17T14:27:00.000-07:00

I have been intrigued by the concept of serving radishes, which I love, with bread and butter. However, I had never tried it. When I saw this recipe in the April issue of Bon Appetit, which ups the ante by making the sandwiches with anchovy butter, I made a mental note.

When I saw these beautiful radishes in the produce department of my regular grocery store, it was time to try the recipe. We really go for anchovies. Plus the recipe calls for chives, and we happen to have some prime garlic chives growing right outside the kitchen door.

Radish Sandwiches with Anchovy Butter
(Bon Appetit)
1 stick butter, room temperature
2 - 3 anchovy fillets, finely chopped
2 Tbsp. chopped fresh chives
Baguette slices
Sliced radishes

Mix butter, chopped anchovy fillets, and chives in a small bowl. Season with coarse sea salt and freshly ground black pepper to taste. Spread anchovy butter over each baguette slice. Top each with radish slices, overlapping slightly to cover the bread. Garnish with additional chopped chives.

I was delighted with these little sandwiches! They tasted so much better than the sum of their parts and were quite satisfying. I used some of the leftover anchovy butter on baked potatoes and that was also delicious.

Homemade Blue Cheese Dressing

2011-07-12T11:55:00.000-07:00

Homemade is always better. One of the reasons I insist on making food from scratch is the fact that it gives me something I can control. There are so many things going on in the world over which I am powerless. But I can, and do control what I eat and what I feed to the people I love.

Making homemade salad dressing is not difficult at all. Not only does it taste so-ooo-o much better and fresher, you have the added bonus of avoiding ingredients like high fructose corn syrup, partially hydrogenated oils, artificial flavorings and colors, propylene glycol, polysorbate, xanthum gum, and even EDTA (yikes!) as a preservative. Even if these ingredients are "safe", what cook has such items on hand to add to their food?

When I was a girl helping my Mother in the kitchen, one of my jobs was making the salad. Mama, who is an incredible cook, and who loves a good salad, just does not like making them. I have known other people who feel the same way. And from the looks of the bagged salads in the produce department an entire industry has been built upon those sentiments. I have been on my soapbox before about bagged lettuces, so I will skip that rant for now.

When it is too hot to cook, I make a lot of fresh salads to serve as the main dish, with maybe a sandwich on the side, or a cold soup. I take just as much care making salads as I do with any other dish. I find the handling and washing all the fresh ingredients to be very pleasant. Maybe because my Mother praised me so much for the beautiful salads I made?

I just made a salad with baby romaine lettuce from our next door neighbor's garden, a Kirby cucumber from my Mother-in-law's garden, thinly sliced red onion, fresh cherries, toasted pecans, homemade croutons, and served it with homemade blue cheese dressing.

Blue Cheese Dressing
1 large garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. white wine vinegar
1/3 cup olive oil
1/3 cup sour cream
3/4 cup crumbled blue cheese (more to taste)

In a blender, blend together the garlic paste, mustard, lemon juice, vinegar, along with salt and pepper to taste. With the motor running, add the oil and blend the mixture until it is combined well. Add the sour cream, the cheese, and 2 Tbsp. water, or enough to obtain the desired consistency. Blend the dressing until it is combined well, then transfer to a bowl. Stir in additional crumbled cheese, if desired, and correct seasonings.

Hobo Dinner

2011-07-09T16:15:00.000-07:00

I was a Girl Scout Extrodinaire. Of course, I could not have been without the dedication of our Leaders and the bonds formed with the other girls in my troop. We had 3 leaders and 18 girls that went from Brownies, to Girl Scouts, to Cadettes, to Senior Scouts. Everyone in our troop earned the equivalent of the Boy Scout Eagle. We earned every badge in the Girl Scout Handbook.

We did a lot of wilderness camping, built a lot of campfires, told so many ghost stories we were too scared to sleep while out in the middle of the woods. We always pitched and trenched our tents and in most places, dug our own latrines. Almost every member of our troop was also in the glee club, so we sang some beautiful campfire songs.

We gathered our own firewood--tender, kindling, and fuel, then cooked delicious food over the campfire. Anyone who has spent much time outdoors, knows what an appetite occurs and how totally delicious everything cooked in the open tastes.

We used to make these Hobo Dinners and I still love them. Of course I have such beautiful memories attached.

Hobo Dinner

Sheets of foil

1/4 lb. ground beef

Several slices onion

Slices of potato

Sliced carrot

Salt and pepper

Wrap packets up tightly and cook on hot coals of a campfire until done. Serve with ketchup.

Girl Scouting builds girls of courage, confidence, and character, who make the world a better place.

Mixed Grill

2011-07-07T11:53:00.000-07:00

We eat meals like this a lot in the summer. It may not look exciting, but there is plenty of flavor and texture here, and this made a perfectly delicious and satisfying meal for our 4th of July picnic for 2.

When we cook like this, I do all the kitchen prep and Pritchard Parker is the master of the grill.

Here, I started with the ribs, trimming them and cutting into serving size portions. Next, I coated the portions with my favorite spice rub for pork and let them marinate for about an hour. Afterwards I cooked the ribs for 10 minutes on the steamer rack of the pressure cooker. Once they were ready for the grill, they were technically "done", though quite unappealing looking. Finishing on the grill made them perfect.

While the meat was marinating, I worked on the vegetables, which were zucchini, Vidalia onions, corn on the cob, asparagus, and new potatoes. The zucchini were cut in half length wise and drizzled with rice vinegar and toasted sesame oil. The Vidalia onions were cut into thick slabs, skewered, then topped with a bit of honey and cayenne pepper. I skewered the asparagus to make little rafts, which I then drizzled with olive oil, squeezed on some lemon juice, and salt and pepper. For the corn, olive oil, salt and pepper.

The potatoes were also drizzled with olive oil in addition to finely chopped fresh rosemary, coarse sea salt, and freshly ground black pepper.

First, Pritchard Parker cooked all the vegetables. Then the meat and potatoes.

We served the ribs with Eastern North Carolina Barbecue Sauce.

Pound Cake Memories (A Re-post from Sunday, July 5, 2009)

2011-07-03T17:00:00.000-07:00

There was a time when the aroma of a pound cake, baking in my oven on the 4th of July would have made me sad, and very homesick. Yesterday, I cherished the memories. I had been thinking about pound cake a while, longing for it, really. Then the time came to make one.

I turned to the first cookbook I ever had, a church one, with local ladies' recipes, given to me by the minister. There are 9 pound cake recipes in it, including sour cream pound cake, lemon pound cake, chocolate pound cake, marble pound cake, brown sugar pound cake, whipped cream pound cake, along with several icings, frostings, and glazes. I chose a buttermilk pound cake bacause I had all the ingredients on hand. Technically, I should call this a "Half Pound Cake".

Buttermilk Pound Cake
1 c. butter, room temperature
2 c. sugar
4 eggs, room temperature
1 c. buttermilk
1/2 tsp. baking soda
pinch salt
3 c. all purpose flour, sifted before measuring
1 Tbsp. vanilla

Generously butter and flour a tube pan, shaking out excess flour. Preheat oven to 350 degrees.

Cream together, the butter and sugar until pale, light, and fluffy. Mix in the eggs, one at a time.

Measure buttermilk and pour into a small bowl, then add the baking soda. It will become active and expand quicky, so make sure you have room. Think about those elementary school volcano experiments.

Add the salt to the sifted flour, then begin combining the buttermilk and the flour into the butter mixture, one third at a time, mixing well after each addition. When all is combined and mixed well, stir in the vanilla.

My grandmother did not have a KitchenAid mixer, and made the most beautiful cakes using only this hand beater. (Stamped onto the wheel of this beater are the words, "HIGH SPEED SUPER CENTER DRIVE BEATER. Ekco USA."

Thank goodness I have an electric hand mixer to help with my work.

Pour batter into the prepared pan and put into preheated oven. Bake for about 55-65 minutes until a toothpick comes out clean.

Cool in the pan for 15 minutes.

Pound cake is a good dessert for summer celebrations and family reunions, when many dishes are being served. It is delicious served with fresh summer fruit and homemade ice cream.

I am sharing this recipe with Cookbook Sunday, at Melynda's blog, Mom's Sunday Cafe.

Cardamom and Black Pepper Chicken

2011-07-01T11:41:00.001-07:00

Curry-Palooza #4

It's Curry-Palooza time again! Grapefruit chose the recipe this month and broke our vegetarian trend by choosing a chicken recipe--Cardamom and Black Pepper Chicken. I was excited about the recipe because I love cardamom. Margie will choose the next recipe and I look forward to seeing what she decides on.

This is another Madhur Jaffrey recipe, and I followed it as precisely as I could. It turned out great! Alice and Baby had dinner with us and they loved it too.

The recipe directions call for marinating the chicken for 30 minutes or up to 3 hours. I went closer to the 3 hour mark, while I prepped all the ingredients, and made other dishes to serve with the chicken. It was a pleasant and aromatic afternoon in the kitchen.

I've said before, I am always fascinated by the way different cooks can start with the same recipe and the results turn out so differently. One of many things to love about cooking.

Here is Margie's Cardamom and Black Pepper Chicken. She served hers with a side of fresh snap peas from the farmers' market, as well as homemade naan.

Camille, of Croque-Camille, joined us this month and here is her version of Cardamom and Black Pepper Chicken.

We are having fun with this event and would love to have you join us in Curry-Palooza, which is still a new project. As each person joins, they get to choose the recipe, in the order they join. Just let me know, or let Grapefruit know.

And check out Grapefruit's blog, Needful Things, for the recipe.

Cucumber and Mint Raita

2011-07-01T11:41:00.000-07:00

Raita is a yogurt salad made with thick, whole-milk yogurt and various chopped vegetables. Typically used as a condiment, raitas are seasoned with various spices and herbs, and are designed as a cooling element to counterbalance many spicy Indian foods.

I always have raita when dining in Indian restaurants and I always make it at home when I cook Indian food. I have eaten it and made it several ways. One raita I enjoyed very much was made with cucumber, scallions, tomatoes, and fresh dill. But the one I always go back to, is one made cucumber and mint.

I also enjoy eating a dish of raita for breakfast, making a nice break from all the fruit-flavored choices available in supermarkets.

Cucumber and Mint Raita
3 cups plain, whole milk yogurt
1 large cucumber
Fresh mint leaves
1/2 tsp. toasted, ground cumin
Pinch of cayenne
Salt and freshly ground black pepper, to taste

Pour yogurt into a mixing bowl. Peel, seed, and dice the cucumber and add to the bowl. Chop fresh mint leaves to equal about 1 Tbsp. and add to the bowl. Mix all together and season with the cumin, cayenne, salt and pepper. Cover and chill.

Middle East Pita Pocket

2011-06-28T17:26:00.000-07:00

I took several photographs of the sandwich before we ate. Later, as I was studying my photographs, Pritchard Parker walked by and did a double take at the monitor. He said, "That sandwich looks like it should be able to talk.

Middle East Pita Pockets
Whole wheat pita bread, sliced across and opened into a pocket
Hummus
Freshly washed and dried lettuce leaves (I used red leaf lettuce)
Tabouli
Slices of feta cheese
Slices of fresh tomato
Salt and freshly ground black pepper to taste
Extra olive oil for drizzling, optional

Spread hummus into the pita pocket bread. Stuff with a few lettuce leaves. Pile in some tabouli. Add a few slices of feta cheese and tomato. Salt and pepper to taste, if desired. Drizzle with a little extra virgin olive olive oil, if desired.

Crazy Crust Pizza

2011-06-26T07:54:00.000-07:00

Here's an old one for you. The original recipe for Crazy Crust Pizza was from a bag of Pillsbury flour when you could buy one for twenty-nine cents, and the grocer still used a Garvey stamper for pricing.

This is one of many, many pizzas made in my kitchen. I have made pizza dough from scratch, kneading by hand. I have used Boboli pre-made crust. I have used pita bread, French bread, English muffins for making pizza. I have made thin crust, deep dish, individual, and party-size pizzas. Heck I have even made little pizzas using crackers.

And just how many pizzas have I made on this pan?

Wordless Wednesday

2011-06-22T12:10:00.000-07:00

Tuna Pasta Salad

2011-06-21T13:35:00.000-07:00

Happy Summer! I love summer with its long days, bright colorful flowers, its bounty of fresh (affordable) vegetables, and especially the stone fruits--cherries, peaches, nectarines, plums. Swimming. Grilling. I enjoy creating satisfying sandwiches and salads as meals and I have already made a few.

I made this tuna pasta salad about three weeks ago. Well, not this salad, but one just like it. I never photographed it and never really thought of blogging about it because it seemed so ordinary. After I took it to work for lunch every day for week, found myself looking forward to my lunch break, and saying, Mm-m-m in my head a lot as I ate it, I decided to rethink my original opinion of this pasta salad.

So, I made it again, just for you. I hope you enjoy it as much as I did.

Rocquie's Tuna Pasta Salad
1/2 lb. medium shell pasta, cooked and drained
2 pouches or cans tuna
6 - 8 scallions, white and green parts, sliced
1 medium zucchini, diced
1 small jar marinated artichokes hearts, quartered
2 - 3 oz. oil packed sun dried tomatoes, sliced
2 -3 plump cloves garlic, minced
several sprigs fresh dill, chopped
juice of 1 lemon
3 Tbsp., or to taste, olive oil
Salt and freshly ground black pepper, to taste
6 oz. feta cheese, cubed

Toss together the pasta, tuna, scallions, zucchini, artichoke hearts, and sun dried tomatoes. Stir in the garlic, dill, lemon juice, olive oil, and salt and pepper until well combined. Add the feta cheese cubes and mix lightly. Cover and refrigerate for several hours. Even better the next day.

No Bake Blueberry Cheesecake

2011-06-20T12:20:00.000-07:00

I hadn't made a dessert in a while. Poor Pritchard Parker was stuck with store bought cookies and ice cream. He enjoys those things and he was not complaining, mind you, but homemade is always better. After a trip to the grocery store, I started thinking about the blueberries, the first I had seen this season, that I glanced at as I walked on by them. I decided to make a no bake blueberry cheesecake.

This recipe is based on one from the July 2003 issue of Bon Appetit magazine. The cheesecake is very light and a perfect summer dessert. I used about half the blueberries called for in the original recipe because of the high cost of the berries at my grocery store, but there was still plenty of juicy blueberry flavor.

Also, the recipe called for making the entire cheesecake in a food processor, which I don't own. If you do, go for it. I used my blender for the crust and my regular mixer for everything else. Oh, and it is not entirely "no bake". You do bake the graham cracker oat crust.

No Bake Blueberry Cheesecake
(adapted from Bon Appetit, July 2003)

Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 Tbsp. packed brown sugar
1/8 tsp. salt
5 Tbsp. butter, melted
1 tsp. vanilla

Filling::
1/4 cup water
1 Tbsp. unflavored gelatin
12 oz. cream cheese, room temperature
1 cup heavy cream
1 cup sugar
1 Tbsp. fresh lemon juice
1 pint fresh blueberries

Topping:
1 cup heavy cream
1 Tbsp. sugar
1 pint fresh blueberries
2/3 cup blueberry jam

For crust, blend first 3 ingredients in blender until graham crackers are finely ground. Pour into a mixing bowl and add the butter and vanilla. Stir until well combined and moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in a preheated 350 degree oven until deep golden brown, about 12 minutes. Cool.

For filling, pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside. Mix cream cheese, cream, sugar, and lemon juice until smooth. Add berries and combine well. Add gelatin mix and mix well. Pour mixture over crust and chill overnight. Next day, run a knife around sides of pan to loosen cake. Release the pan sides and transfer to platter.

For the topping, beat cream and sugar together until firm peaks form. Spread mixture over cheesecake. Place berries in a bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour.

I am sharing this with Sweets for a Saturday #23 at the blog Sweet as Sugar Cookies

I am sharing this with Sweet Indulgences Sunday #10 at the blog, A Well-Seasoned Life

Happy (Great-Grand) Fathers' Day

2011-06-19T19:19:00.000-07:00

Black Pepper Beef and Cabbage Stir Fry

2011-06-15T10:36:00.000-07:00

Stir fry is a method of cooking I use a lot in the summer. It involves quickly cooking small pieces of food in a large pan over high heat while constantly and briskly stirring the food. This cooking technique is usually associated with Asian cooking and the wok, requires minimal fat, and results in food that is crisply tender.

We can use the technique without necessarily adopting the flavors of the East, though I did use both soy sauce and toasted sesame oil in this recipe.

This recipe was born from ingredients I had on hand which needed to be used. I had a head of cabbage I purchased for another reason and whatever it was, it never happened. I had a package of ground sirloin I bought on sale. I had red bell peppers which were too cheap and beautiful for me to resist. And of course it is Vidallia onion season.

This is the first time I have ever used ground beef in a stir fry. I followed my usual method of stir fry cooking if I am using meat, which is, cook the meat first, remove from pan and set aside. Drain any fat from the wok in preparation for cooking the vegetables. Cook the vegetables as desired, add the cooked meat back to the pan, stir together quickly and season to taste.

Black Pepper Beef and Cabbage Stir Fry
(adapted from allrecipes.com)
1 lb. ground beef
1 tsp. black pepper
1/2 tsp. salt
2 tsp. peanut oil
1/2 tsp. toasted sesame oil
1 jumbo Vidallia onion, sliced
4 (or more) cloves garlic, minced
1 large red bell pepper, sliced
1 small head cabbage, sliced
2 Tbsp. soy sauce
Additional salt and freshly ground black pepper, to taste

Cook the ground beef in wok, over medium high heat, stirring until completely browned, adding black pepper and salt.. Remove from pan, set aside and keep warm. Drain fat from wok and wipe it clean. Add the peanut oil to the pan and heat over medium high heat. Stir in the sesame oil, then add in the onions, cooking and stirring constantly until they begin to brown. Stir in the garlic and red bell pepppers, and stir for a minute longer, then add the sliced cabbage. Stir everything well, then add the soy sauce. Stir and cook until the vegetables are barely tender, then add back the cooked beef. Stir all together and season with additional salt and freshly ground black pepper, if desired.

Crispy Roasted Potatoes

2011-06-13T11:43:00.000-07:00

I have seen this recipe posted on a few different blogs. It looked so delicious and intriguing to me, I just had to try it. It reminds me of a cross between Hasselback potatoes, a Swedish recipe, and pommes Anna a french one. Both result in potatoes which are crisp outside and soft and buttery on the inside. And so did this recipe.

Crispy Potato Roast

(A Martha Stewart Recipe)

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
coarse salt
1/2 to 1 teaspoon red-pepper flakes
8 sprigs thyme

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes; brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Broccoli and Blue Cheese Quiche

2011-06-05T08:50:00.000-07:00

This is a recipe from another one of my old hippie cookbooks, Cabbagetown Cafe Cookbook. I have spoken before about my love of quiche. Quiches are very forgiving and as simple as you like to make. You can make your own pastry, buy a pre-made crust, purchase one of those roll out crusts from the dairy section of the grocery store, you can even make it crustless, if you prefer. You can use any combination of cheeses and any vegetables or combinations of ingredients.

I skipped the other herbs listed in the recipe and chose to use 1 Tbsp. fresh rosemary, finely minced. It was perfectly complimentary to the broccoli and blue cheese.

I also used more cheese than called for in the recipe and made this quiche very cheesy. It was delicious!

And you know? I have never heard anyone say, "No, I don't like quiche".

I am linking this post to Mom's Sunday Cafe for Melynda's Cookbook Sundays.

Muttar Paneer

2011-06-03T11:00:00.000-07:00

Curry-Palooza #3

It was my turn again to choose the recipe for our Curry-Palooza project and I picked Muttar Paneer, which is one of my favorite dishes to order in Indian Restaurants. After searching for a recipe, I found this one at the blog, A Pot of Tea and a Biscuit, which seemed doable to me. Remember, this whole project is conceived to help me ~~master~~ become adequate at Indian cookery.

I love paneer, which is a cheese that doesn't melt when heated. I love the texture of it and it takes on the beautiful taste and aroma of the sauce cooked with it. Grapefruit educated me about paneer, advising me that it is simply cottage cheese which has been drained and pressed. She even has a cottage cheese recipe on her blog, which I planned to use. Time got short and I stopped by the market for it instead.

We really enjoyed this curry and thought it was delicious. The recipe was easy to follow, though like all things curry, a little time consuming. Enjoyable and fragrant time, however.

Find my co-host, Grapefruit's version of Muttar Paneer at her blog, Needful Things.

We have a new blogger, Margie, of More Please, joining us this month so I hope you will hop over to check out her version of this recipe. She even made her own paneer!

I am always fascinated to see different cook's versions of the same recipe. Won't you consider joining us in this project, still in its infancy, so we can see your versions as well? Just let Grapefruit or I know if you want to join in the fun of Curry-Palooza.

Muttar Paneer
(Slightly adapted for U.S. measurements)
1 lb. paneer cheese, cubed
2 medium onions, chopped finely
2 (15 oz.) cans chopped tomatoes
1 cup frozen peas
4 cloves of garlic, minced
1 1/2 inch of fresh ginger, grated
2 tsp ground coriander
3-4 tsp garam masala
2 tsp turmeric
2tsp ground cumin
freshly ground black pepper, to taste
salt, to taste
vegetable oil or ghee
fresh coriander, chopped (to garnish)

Heat the oil or ghee in a large heavy bottomed frying pan.

Add the cubes of paneer and fry until golden. Remove from the pan and set aside.

If necessary add a little more oil or ghee and fry the onions, until soft and golden.

Now add the spices and the garlic and fry for another couple of minutes until fragrant.

Add the tomatoes and about 1 cup water and stir. Bring to a a boil, reduce the heat and simmer for about five minutes.

Add the peas and return the fried cheese to the pan. Cover and continue to simmer for about 20 minutes.

I served this curry with basmati rice, yoghurt, and hot and spicy pickled relish, which I also purchased.

Texas Caviar

2011-06-01T16:39:00.000-07:00

More peas! Black-eye peas are my favorite legume and a Southern staple. I have cherished memories of growing up in Alabama, sitting under the shade trees with my Mother, Grandmother, and Aunties, sipping ice tea, and shelling black-eye peas freshly picked from the garden. Shucking corn and snapping beans was also involved. I loved spending time with those women. I loved hearing their stories and listening to their joyful laughter.

Back in the kitchen, as they cooked the fresh vegetables, cornbread, fried chicken, biscuits, fruit pies, I would sit in the corner, watching, listening, and try to be invisible. After the meal was cooked, eaten, and the kitchen cleaned up, they would sit around the kitchen table, and this is when the tales began to get juicy. Often, I would be sent from the room, with my Mother promising, "We'll put it in a bottle for you and you can listen to it later". Of course, I would slink back into the kitchen after only a few minutes.

This is not a family recipe but one I have made and enjoyed for many years. It is delicious and satisfying when it is too hot to cook.

Texas Caviar
3 16-oz. cans black-eye peas, drained and rinsed
1 small jar chopped pimientos, juice included
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1 bunch green onions, sliced
3 jalapeno pepper, seeds and ribs removed if desired, diced
1 green bell pepper, chopped
1 firm, ripe tomato, chopped
3 cloves fresh garlic, pressed or minced
1 tsp. (or more to taste) Tabasco sauce
1 Tbsp. Worcestershire sauce
1 tsp. freshly ground black pepper

In a large bowl, combine all ingredients well. Cover and refrigerate for at least 4 to 6 hours. The longer it sits, the better it gets.

Serve with saltine crackers or corn chips, and pass coarse sea salt, the pepper grinder, and hot sauce.

Green Pea and Cheese Salad

2011-05-26T17:35:00.000-07:00

Every spring, I start seeing recipes using fresh green peas yet I have never seen them in the market. Green peas are not a Southern crop and they are too perishable for shipping. Therefore, when I want peas, I buy frozen, which are quite good. (I find many frozen vegetables to be unpalatable).

After I made this salad, and ate a delicious, refreshing serving, I mused that I must have already been thinking about our upcoming Curry-Palooza. It is my turn to choose a recipe, which we will post (always the first Friday of each month) on June 3. I chose the recipe, Muttar Paneer, which is curried peas with cheese. But Muttar Paneer is nothing, nothing, like this salad, they just happen to share the same two main ingredients. We would love to have you cook along with us. Just let Grapefruit or I know and we will happily send you the recipe we are using.

Back to the pea salad, here is a recipe for you. Make the dressing first and refrigerate until needed. Making it the day before is even better. This enables the mayo to lose that gloppy appearance and acrid smell I don't care for.

Green Pea and Cheese Salad
16 oz. frozen peas, thawed
1 cup diced celery
1 small sweet onion, diced
3 - 4 Tbsp. chopped sweet pickles
2 hard boiled eggs, chopped
Half a red pepper, diced
4 oz. cheddar cheese, diced into small cubes

Dressing
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1 clove garlic, crushed
1 Tbsp. fresh, minced dill weed

Whisk the dressing ingredients together in a small bowl. Cover and refrigerate until ready to use.

Toss together the peas, celery, onion, pickles, egg, pepper, and cheese. Stir in the chilled dressing and stir gently to blend.

Cauliflower Cheese

2011-05-22T11:16:00.000-07:00

Just the fact that it is called Cauliflower Cheese, not cauliflower and cheese, or cauliflower with cheese sauce, or even cauliflower gratin, alerts you this is quintissential English fare. It can be served as a side dish, often with the Sunday beef roast dinner. I put the cauliflower in indivdual baking dishes and served it as our main dish. Delicious and satisfying. For this dish, please choose an excellent quality, sharp cheddar cheese. I used my favorite extra-sharp Vermont white cheddar.

Cauliflower Cheese
1 large cauliflower
3 Tbsp. butter
2 Tbsp. flour
1 1/2 cups milk
1/2 tsp. mustard powder
1/8 tsp. freshly grated nutmeg
Salt and freshly ground black pepper to taste
8 ounces freshly grated sharp cheddar cheese
1/2 cup breadcrumbs

Wash the cauliflower and cut into florets. Plunge the florets into a pot of boiling, salted water; lower heat and simmer gently until just tender, about 5 minutes. Drain well in a colander and set aside.

In a saucepan, over medium heat, melt the butter. Stir in the flour until well blended, then whisk in the milk until the mixture is smooth. Cook, stirring constantly, until the mixture begins to boil. Stir in the mustard powder, nutmeg, and salt and pepper to taste. Remove from heat and stir in half the cheese. Add the cauliflower to the cheese sauce and mix gently to coat.

Place the cauliflower mixture into a buttered 2 quart baking dish, or individual dishes. Mix the breadcrumbs with the remaining cheese and sprinkle over the top. Bake at 375 degrees for 25 minutes (10 - 15 minutes for individual dishes) until golden brown and bubbly.

Serve right away.

Fruit Summer Rolls and Peanut Dipping Sauce

2011-05-20T20:46:00.000-07:00

Part of the beautiful food my husband came home with recently included a pineapple and two mangoes. I used half of the pineapple and one mango to make the salsa for my fish tacos. With the other half of the pineapple and the other mango, I made these delicious and refreshing Summer Rolls. I blogged about Summer Rolls before and gave more information about the rice paper used, here.

Pineapple and Mangoes

For this version of Summer Rolls, I used spears of fresh pineapple and mango, carrot sticks, red bell pepper and cucumber strips, as well as freshly washed and spun dry baby spinach leaves. And I served them with a peanut dipping sauce.

Peanut Dipping Sauce
1 Tbsp. olive oil
1 medium onion, diced
3/4 cup peanut butter
1 Tbsp. fresh ginger, peeled and grated
1 tsp. toasted sesame oil
Juice of 1 lime
Dash of cayenne pepper
Salt to taste
1/2 cup water--or more as needed

Heat oil in a skillet over medium heat. Add onion and cook, stirring constantly, until tender. Add ginger to the onions and saute a couple minutes more. Place the onions and ginger along with all the remaining ingredients in a blender and puree into a creamy paste. Carefully add more water, a little at a time, until the consistency you desire is reached.

Homemade Grape Jam and Angel Biscuits

2011-05-15T11:38:00.000-07:00

Sometimes my husband likes to shop for groceries. And when he does, he brings home the most beautiful foods. He will call and ask if I need anything; if I do I say, but otherwise I tell him to buy whatever looks good to him, bring it home, and I will cook it. I love when he does this. It inspires me to make things I may not have ordinarily thought of. He recently came home with a bag of grapes

I thought about those thin-skinned, seedless red grapes for a couple of days, then decided to make a small batch of grape jam, which is one of Pritchard Parker's favorites for his Amazing Waffle Stack.

A Small Batch of Grape Jam
Approximately 2 pounds seedless, thin-skinned grapes
2 cups sugar
Juice from half a lemon, about 1 Tbsp.

Wash the grapes and slice in half. Put into a large pot with sugar and lemon juice. Bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes. Stir often to make sure the mixture is not sticking to the bottom of the pan. If it starts to stick, lower heat to avoid scortching.

Pour the mixture into a clean pint jar and let cool to room temperature. Refrigerate until used--which probably won't take long.

My friend, Melynda, recently blogged about Angel Biscuits (even though she is not a Southerner-wink wink) and some of the things she made with the dough. I loved her idea of cutting the biscuits into a scone shape, rather than rolling them out.

I blogged about Angel biscuits a couple of years ago. I listed my recipe here and blogged again about what I did with those bits left from rolling and cutting the dough, here.

When I made my Angel biscuits, earlier in the week, I divided the dough and used half to make the scone shaped biscuits. The other half of the dough has been hiding out in the refrigerater for a couple of days and today I have a surprise for it. So stay tuned. . .

Wordless Wednesday: Incognito

2011-05-11T06:17:00.000-07:00

Tempeh Sloppy Joes

2011-05-10T17:35:00.000-07:00

If you are not familiar with tempeh, please allow me to introduce it. Although not a common item in most households in the United States, tempeh, with its distinctively nutty taste and nougat-like texture, is increasing in popularity. It easily absorbs the flavors of the other foods with which it is cooked making it adaptable to many types of dishes.

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat. It is typically made by cooking and dehulling soybeans, inoculating them with a culturing agent, and then incubating the innoculated product overnight until it forms a solid cake.

For more information about the health benefits of tempeh, please click World's Healthiest Foods.

Pritchard Parker and I really go for tempeh. I have been eating it and cooking it for years and I just recently realized I have never posted a recipe for it here on Sage Trifle. I find it very easy to find nowadays, usually in the Produce Department of major grocery chains.

Tempeh Sloppy Joes

One (12 oz.) package tempeh

1 Tbsp. olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 tsp. maple syrup
1/2 tsp. salt
1/2 tsp. chili powder
Freshly ground black pepper to taste
One (10 oz.) can RoTel tomatoes
1/4 cup ketchup
1 tsp. Worchestershire sauce

Dice or crumble the tempeh. In a skillet, over medium heat, saute the tempeh in the olive oil until golden brown. Remove from the pan with a slotted spoon and set aside.

Saute the onions, bell pepper, and garlic in the same pan until tender. Add the maple syrup, salt, pepper, chili powder, tomatoes, ketchup, and Worchestershire sauce to the onion mixture; stir together well. Mix in the reserved tempeh.

Cover and simmer slowly, stirring occasionally, for about 30 minutes. Taste and adjust seasonings. Serve on toasted buns. Add cheese if desired.

Rajmah (Kidney Bean Curry)

2011-05-06T18:30:00.000-07:00

Curry-Palooza #2

Grapefruit chose the recipe for our second curry cooking project. She chose Rajmah from the blog, Quick Indian Cooking.

I found this recipe milder than most curries I have eaten, but I did serve it with a hot and spicy chili relish because I like my curries to be quite assertive.

Grapefruit found the recipe simple to make. She has much more experience with curries than I do and the whole point of this Curry-Palooza project is to help me hone my Indian cookery skills. I found the recipe rather difficult to follow and I certainly wouldn't consider it "quick cooking". I like a recipe that lists ingredients in the order they will be used and Malika's did not. I found myself going back and forth between the ingredient list and the directions. Even after I had all my ingredients, which were many, assembled, it still took more than an hour to cook.

Also, I didn't really understand some of the wording on the recipe, such as "fry this masala mixture until the pungent aroma of the spices goes". Goes? No clue what that means. Another one was, "lower heat and simmer until you see oil coming out in little pores in the mixture". I watched the mixture and guessed at that one. And finally, "simmer the mixture until you can smell the beans in the mixture and the onions disintegrate". I simmered the mixture for an hour, until the beans were beginning to split open, but the onions never "disintegrated".

The finished dish was delicious and in all fairness, I should reveal that I had a screaming headache while I was cooking the Rajmah, which was likely part of my difficulty. I have tried to simplify the recipe below.

Rajmah
(adapted from Quick Indian Cooking)
1 Tbsp. vegetable oil
1 bay leaf
4 whole cardamom
4 whole cloves
1" cinnamon stick
1 small onion, finely chopped
2" fresh ginger, grated
4 cloves garlic, minced
2 tsp. coriander powder
2 tsp. cumin powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1 tsp. turmeric
1 large tomato, roughly chopped
1 can kidney beans, rinsed and drained
Water, as needed
1/2 tsp. garam masala
Salt, to taste

In a large skillet, heat the vegetable oil and add the bay leaf, whole cardamom, whole cloves, and whole cinnamon. When the spices start to sizzle, stir in the onion, ginger, and garlic. Fry until golden brown.

Add the coriander, cumin, black pepper, chili powder, and turmeric. Fry for five minutes them add the chopped tomato. Cook and stir this mixture for a few minutes, then add water to cover. Lower the heat and simmer until very fragrant.

Stir in the beans and add water to cover. Simmer for 1 hour, stirring and adding more water, as necessary. Finish by adding the garam masala and salt to taste.

Note: the next time I make this, I will add about 1/2 tsp. cayenne pepper. We needed some heat.

Hamburger Stroganoff

2011-05-01T15:52:00.000-07:00

I recently went through a spate of not-so-successful experimentations in the kitchen. As a result, I became frustrated, and we were faced with eating our way through some things we would just as soon not eat. I don't like to hear Pritchard Parker say, "not bad" about a meal I cooked. I want to hear, "Mmmmm, this is delicious".

I decided to back up and make something tried and true, down to the letter of the recipe. I turned to my most beloved cookbook, Betty Crocker's Cookbook, which is also my first cookbook. This book really helped me gain confidence in the kitchen when I was a young bride. I like to think I am much more advanced in my culinary skills now, but sometimes I am forced to back pedal to my beginnings, including the cream of soup.

In addition to this Hamburger Stroganoff, I still use a few other recipes from this book, including the Toffee Bars, the Potato Salad, and the Lasagna.

"Quick 'n Easy"

HAMBURGER STOGANOFF

"Company coming on short notice? Here's a recipe that belies its speed. Good on rice, too."

1 pound ground beef

1 medium onion, chopped

1/4 cup butter

2 Tbsp. flour

1 tsp. salt

1 clove garlic, minced

1/4 tsp. pepper

1 can (8 oz.) mushrooms

1 can cream of chicken soup

1 cup sour cream

2 cups hot cooked noodles

Snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper, and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.

"4 to 6 servings"

I am sharing this recipe with Mom's Sunday Cafe for Cookbook Sunday

Peanut Butter Cookie Chocolate Ice Cream Sandwiches

2011-04-30T20:59:00.000-07:00

I'm not sure which came into my head first, the peanut butter cookies or the chocolate ice cream. But the two ideas met there and became this dessert I made for Pritchard Parker. I took the sandwiches a step further by rolling the edges in chopped, toasted peanuts.

One of my favorite peanut butter cookie recipes is from the blog, Simply Recipes. Elise's blog was the first food blog I ever encountered. In fact Elise's blog first introduced me to the concept of blogging. That was several years ago, and I still visit her blog often. She has hundreds of recipes, very well organized with a fantastic index, and every one I have tried was delicious. I like her blog because it doesn't overwhelm with photographs or gimmicks. I sound like a paid sponsor, but trust me, Elise doesn't know me from Adam's house cat.

This recipe calls for half granulated sugar and half brown sugar, which is what I always use. I discovered I was out of brown sugar and I'm not sure how that happened. I'm usually careful to keep my pantry supplies replenished. But while I was digging around, I rediscovered a box of turbinado sugar and decided to use it. The cookies turned out great! We loved the texture of them and I'm already planning to bake another batch.

Peanut Butter Cookies

(adapted from Simply Recipes)

1 cup turbinado sugar

1/2 cup butter, room temperature

1/2 cup peanut butter

1 egg

1 1/4 cup flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream the butter for 2 minutes. Add the sugar and cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients; stir into the peanut butter mixture.

Preheat oven to 375 degrees. Shape dough intoo 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute, then transfer to a rack to cool completely.

Fish Tacos with Pineapple Mango Salsa

2011-04-26T11:52:00.000-07:00

Because I love to cook so much (plus I may be mildly obsessed with knowing exactly what is in the food we eat, as well as sanitary conditions) we rarely eat out. But every once in a while, I relax and it is very nice to eat out--to not cook or wash dishes.

There is a Mexican restaurant, right down the street, (with an excellent sanitation rating) we always enjoy. It is not the usual style of Tex-Mex featured in most of the Mexican eateries in our area. I don't really know how to describe it, but it seems fresher and their menu features a lot of fish and seafood.

Pritchard Parker loves their fish tacos and almost always orders them. They dress the tacos with a green sauce he just adores. He always wants me to taste it, and I think it is a chimichurri sauce. Because I had both fresh pineapple and mango on hand, I made a salsa with them. But I do have more talapia in the freezer, so will be experimenting with the green sauce next time.

Fish Tacos
1 pound white fish such as talapia
1/2 cup flour
1 Tbsp. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup ginger ale
Extra flour for dusting fish
Tortillas
Pineapple Mango Salsa

Cut fish filets into approximately 2 ounce pieces and dry with paper towels.

Make the batter by whisking together the flour, cornstarch, baking powder, and salt. Mix together the egg and ginger ale, then stir into the dry mixture.

Heat about 1/2 inch oil in a large skillet over medium high heat. Preheat the over to 200 degrees. When the oil is hot, briefly fry the tortillas, but don't get them too brown. Drain on paper towels and keep warm in the oven.

Dip the fish pieces into flour then into the batter. Fry in the hot oil until golden brown on each side.

Pineapple Mango Salsa
1/2 of a fresh pineapple, peeled, cored, and diced
1 mango, peeled and diced
1 small red onion, diced
1/2 red bell pepper, diced
1 -2 fresh jalapenos, minced
Juice of 2 limes
1 Tbsp. olive oil
1 tsp. chili powder
Salt to taste
Honey, optional, if your fruit is too tart

Combine the pineapple, mango, onion, bell pepper, and jalapenos. Add the lime juice, olive oil, and chili powder. Stir well to mix together. Taste and add salt and/or honey, to taste.

Sesame Chicken

2011-04-22T08:11:00.000-07:00

I love the flavor of sesame seeds. It is amazing how much flavor those tiny seeds have, especially when they are toasted. When I was a girl, I was always so happy when Mama sprinkled them on her homemade breads. I don't know why I never told her that; I'm sure she would have happily used them more often. . .

This is a simple Sesame Chicken recipe. There are more complex ways to prepare this dish which surely add more depth of flavor. But for a simple weeknight supper, you really can't miss with this one.

Sesame Chicken
4 boneless skinless chicken breast halves, patted dry and cut into bite-size pieces
1/4 cup honey
1/4 cup soy sauce
1 cup water
1 Tbsp. cornstarch
1 tsp. toasted sesame oil
1 Tbsp. fresh grated ginger
2 cloves garlic, crushed
1 tsp. red pepper flakes
1 Tbsp. teriyaki sauce
1 Tbsp. toasted sesame seeds, plus more for serving

To toast sesame seeds, place them in a small, dry skillet (preferably stainless) and roast slowly over low heat, stirring often with a wooden spoon, until the seeds turn golden brown, give off a nutty fragrance, and begin to pop, about 20 minutes.

In a large skillet, brown the chicken pieces in a little oil over medium high heat.

While the seeds toast and the chicken browns, make the sauce. Combine the honey, soy sauce, water, cornstarch, sesame oil, ginger, garlic, red pepper flakes, and teriyaki sauce.

When the chicken is brown, pour over the sauce and sprinkle with 1 Tbsp. of the toasted sesame seeds. Cover and simmer for about 15 minutes, until the chicken begins to absorb the sauce.

Serve with rice and garnish with additional toasted sesame seeds

For additional information about sesame seeds, see Gomasio

The Hot Brown

2011-04-20T11:40:00.000-07:00

The Hot Brown Sandwich is an open face turkey sandwich with tomatoes, mornay sauce, and crispy bacon, originally created by Chef Fred Schmidt in the 1920's, to serve late night guests of the Brown Hotel in Louisville, Kentucky.

The original recipe calls for one quart of heavy cream and 14 ounces of turkey for 2 sandwiches! While I'm sure it is quite delicious, I'd be lucky to make it through half of one of those. For my lighter version, which is still plenty rich and satisfying, I used whole milk for the sauce, and about 3 ounces of turkey per sandwich.

When I make these in the summer, I love to use thick slices of garden ripened tomatoes. For now, I used grocery store Roma tomatoes, which I cut in half, lengthwise, drizzled with a little olive oil, sprinkled with salt and pepper, then broiled until beginning to brown. This really helps bring out the tomato flavor.

And finally, I used whole wheat bread rather than the white bread called for in the original recipe.

Hot Browns
(4 sandwiches)
2 Tbsp. butter
2 Tbsp. flour
3 cups milk
Salt and pepper to taste
1/3 cup Pecorino Romano cheese
12 oz. sliced, roasted turkey breast
4 slices whole wheat toast
4 broiled Roma tomatoes
8 slices crispy bacon

In a 2 quart, heavy saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Cook for a couple minutes, then slowly whisk in the milk. Cook and stir until the sauce starts to boil. Remove from heat and stir in the salt, pepper, and cheese, blending until smooth.

Place a slice of toast in an oven proof dish. Top with turkey slices, then tomatoes, then spoon over some of the cheese sauce. Continue making all the sandwiches the same way. Place the sandwiches under the broiler until the cheese sauce begins to bubble and brown. Criss-cross 2 slices of bacon over each sandwich and serve immediately.

Egg Salad

2011-04-19T11:38:00.000-07:00

I am suspicious of some foods unless I make them myself. Egg Salad is one of them. I never even ate egg salad at all until a few years ago. And it is was not a favorite with Pritchard Parker either.

I have seen little egg salad finger sandwiches served at fancy events; bridesmaid luncheons, receptions, socials, and teas, all my life. But boiled eggs mashed together with mayonnaise into a yellow paste, then spread on fluffy white sandwich bread with the crusts cut off, never appealed to me. Even when cut into cute little triangles and stacked on silver trays.

Then I had leftover Easter Eggs and decided to try egg salad as a way to use them. I made it very simply, with minimal mayo and no mustard (even though I do love mustard and have at least 5 varieties in my kitchen right now) plus a couple of other touches. It was not bad. Although "not bad" is not a goal in my cooking, I felt less prejudiced against egg salad.

And now I can say I have experimented with egg salad a few times. And I have seen many recipes for it. There are as many ways to make it as there are cooks' imaginations. I've seen it made with bacon and cheese, which seems like a pretty natural combination with eggs. Alice makes hers with mashed ripe avocado rather than mayonnaise.

A couple of days ago, Pritchard Parker came home with a jar of Boar's Head Sweet Pickle Chips with Horseradish. I could. not. stop. eating. those pickles. They were delicious! Because I had already been thinking about Easter Eggs, I decided to make an egg salad with those pickles. We loved it.

Easter Egg Salad

6 hard boiled eggs, coarsely diced

1 Tbsp. finely chopped sweet onion

3 Tbsp. sweet pickles, chopped

2 Tbsp. mayonnaise

Sea salt and freshly ground black pepper, to taste

Gently combine ingredients. Chill thoroughly before serving.

Serve on whole wheat toast with extra pickle slice.

Fresh Fruit, Granola and Yogurt Parfaits

2011-04-16T09:58:00.000-07:00

I have already said that Baby loves the movie, Shrek. Baby loves Shrek. I really can't emphasize enough, how baby loves Shrek. Some days we watch Shrek in a continuous loop all day long.

But don't get the idea that Baby is a couch-potato. She actually stays quite busy while Shrek is playing--running her popcorn popper, scattering every toy from her toy box, taking out every one of her books to read, going through my stack of recycling and scattering it about, drinking from the dog bowl, climbing on things and scaring me, bathing her stuffed animals in the toilet. You get the idea.

When she hears one of her favorite parts of the movie, she runs to the tv to watch it. Some scenes make her laugh. Some make her dance. Or she may want to sit in my lap and rock.

My own favorite scene is the one where Donkey is following (and irritating) Shrek, who is on a quest to rescue a princess from a tower guarded by a fire breathing dragon. Shrek is an ogre and is trying to explain to Donkey that Ogres are like onions--they have layers.

Donkey says, You know, not everybody likes onions. Cake! Everybody loves cakes. Cakes have layers. Shrek shouts, I don't care what everybody likes. Ogres are not like cakes.

Donkey persists by saying, You know what else everybody likes? Parfaits. Have you ever met a person, you say, "Let's get some parfait," they say, "No, I don't like no parfait"? Parfaits are delicious. Parfaits may be the most delicious thing on the whole damn planet. Do you have a tissue or something? I'm making a mess. Just the word parfait makes me start slobbering.

Fresh Fruit, Granola and Yogurt Parfaits
2 cups fresh fruit
2 cups granola
2 cups vanilla yogurt

Line up 3 or 4 glasses. Put 2 tablespoons of yogurt in each one. Top with 2 tablespoons of granola, then top that with a couple tablespoons of yogurt. Continue layering in the same order until all the ingredients are used.

These parfaits can be a healthful and satisfying breakfast or an elegant dessert.

Shared with Sweets for a Saturday #13 at the blog, Sweet as Sugar Cookies

Chili Cheese Nachos

2011-04-11T10:25:00.000-07:00

Spring has some pretty fickle weather. Last week, here in the mountains, it snowed and I made a pot of chili. Today should reach a record breaking 82 degrees. And everything between. I always have trouble deciding what to cook when the weather is changing--daily! Hourly!

Saturday night, I decided to make Nachos. Every Saturday used to be Nacho Night and I would joke about writing a book titled, "1001 Nacho Nights" because of all the different ways I made them. Last summer, I even made Cold Nachos.

There are no rules to making nachos. As long as you have tortilla chips and cheese, feel free to call your dish nachos.

For this version, I used crispy yellow corn tortilla chips which I scattered on a platter. I reheated my leftover chili and poured that over the chips. I made a basic cheese sauce using Vermont extra sharp white cheddar and poured that over. Then I topped the nachos with finely diced red onion and a generous sprinkling of pickled jalapeno peppers.

Naan

2011-04-08T12:20:00.000-07:00

Last week, for my first Curry-Palooza, I made Aloo Gobi. Here is the bread I made to serve along with it.
Naan is a lightly leavened flatbread traditionally baked in a tandoor oven. This is another Madhur Jaffrey recipe which has been simplified for home kitchens. It is cooked on top of the stove and under the broiler. The bread sits inert and flat during its skillet cooking but puffs dramatically on being placed under the broiler. The process has entertainment value, both for the cook and dinner companions, so invite others into the kitchen to watch.

Naan
(From the February/March 1993 Ed. of Herb Companion Magazine)
3 3/4 cups unbleached white flour
1 tsp. baking powder
1/4 tsp. salt
About 1 3/4 cups plain yogurt
Soft unsalted butter

Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and cover with a damp cloth. Set aside in a warm place for 1 1/2 - 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered.

Heat a cast iron skillet over medium how heat and preheat the broiler.

On a lightly floured surface, flatten one of the dough balls and then roll it out until you have a round that is about 1/8 inch thick. When the skillet is hot, place the naan onto the heated surface. Let it cook slowly for about 4 to 5 minutes. Now put the skillet under the broiler for 1 to 1 1/2 minutes or until the puffing-up process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with softened butter. Make all the naans this way, keeping them stacked and covered with a clean dish towel. Serve hot.

White Rabbit Salad

2011-04-05T15:26:00.000-07:00

Here is a flexible fresh fruit salad which is adaptable to all the seasons. The addition of cottage cheese and nuts adds protein, making this a perfect light lunch. Because of the sweetness of the fruit, this salad can easily stand in for dessert. Or, of course, it can be served as a side salad.

The recipe is from the original Moosewood Cookbook by Mollie Katzen.

The book was written and published in the 1970's when the vegetarian and natural foods movement was just gaining a foot hold in mainstream society. These "hippies" were still considered counter-culture, though they are now respected and successful business people and grandparents.

The Moosewood Cookbook has been revised over the years, but my copy is the original. I have made and enjoyed many of these delicious recipes. I have always loved the simplicity of the book with its hand lettered and illustrated recipes.

And I can't give the recipe for White Rabbit Salad without a nod to the inference of the popular song at that time, titled, White Rabbit, written and performed by Grace Slick with the psychedelic rock band Jefferson Airplane.

For my salad, this time, I used an apple, a pear, a navel orange cut into sections, a mango, a kiwi, golden raisins, toasted pecans and toasted sesame seeds along with the cottage cheese, lemon juice, and honey.

I am sharing this recipe with Cookbook Sundays at Melynda's blog, Mom's Sunday Cafe

Shared with Sweets for a Saturday #12 at the blog, Sweet as Sugar Cookies

Aloo Gobi (Potatoes and Cauliflower)

2011-04-01T09:41:00.000-07:00

Curry-Palooza #1

More than 20 years ago, I was introduced to Indian food at a small restaurant in Chapel Hill, North Carolina. I fell in love! I have sought out this cuisine ever since. From time to time, I have attempted preparing my own curry dishes at home, but without great success. The food would taste "good" but not authentic. Then I would become discouraged and decide to leave it in the hands of the experts.

This cuisine is no "30 Minute Meals" and you cannot add a can of chicken stock to mimic "cooked all day" flavor. Much care is taken with these curries, toasting spices and building layers of flavor. And that is what was discouraging. After spending several hours in the kitchen, the dish didn't taste right and I didn't know what to do to correct it.

Several months ago, I developed a friendship with a fellow blogger, Grapefruit, who has much more experience with cooking curries than I do. She has guided me, answered questions for me, and most importantly, encouraged me. After many discussions with her I began realizing part of my trouble was my shyness and lack of confidence with the cuisine.

Grapefruit and I decided to start a blog project. We are going to post a different curry on the first Friday of each month. We are calling the project, Curry-Palooza, and hope other bloggers interested in these delicious dishes will join us. I chose the first recipe and Grapefruit will choose the next. As others join us, they will choose the recipes in the order they join. If you want to cook along with us, and I hope you do, contact Grapefruit at Needful Things, or me.

My Aloo Gobi turned out great. I had fun cooking it and my husband and I both loved eating it.

Aloo Gobi (Potatoes and Cauliflower)
(from the book, Flavors of India by Madhur Jaffrey)
1 large cauliflower
2-3 medium potatoes, peeled
8 Tbsp. vegetable oil
3 medium onions, finely chopped
2 inch piece of fresh ginger, peeled and cut into very fine slices, the into very fine slivers
2 medium tomatoes, grated or very finely chopped
1/4 - 1/2 tsp. cayenne pepper
1/2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1 - 1 1/2 tsp. salt
1/2 tsp. garam masala
1/2 tsp. ground roasted cumin seeds

Break the cauliflower into medium-sized florets. Cut the potatoes into halves and then cut each half lengthways into roughly 3 pieces to get chunky chips.

Heat the oil in a wok or frying pan over medium heat. When hot, add the potatoes and fry them until they are medium-brown and just barely cooked through. Remove with a slotted spoon and drain on paper towels. Put the florets into the same oil and fry until golden and just barely cooked through. Remove with a slotted spoon and drain on paper towels.

Remove all but 3 Tbsp. of the oil from the wok. Put in the onions and stir until they are light brown. Put in the ginger and continue to stir and fry until the onions are medium-brown. Add the tomatoes and keep frying until they turn soft and darker and the oil seems to separate from the sauce. Add the cayenne pepper, turmeric, coriander and salt. Stir and fry for a minute. Put in the potatoes and florets. Stir to mix gently. Sprinkle a tablespoon of water over the vegetables. Cover. Turn the heat to low and cook gently for 3 - 5 minutes. Uncover. Add the garam masala and ground roasted cumin seeds. Stir gently to mix and turn off heat.

Serve with chapati, parathas, or naan and a yoghurt relish (raita).

Creamy Rice Pudding

2011-03-31T11:20:00.000-07:00

I had some organic milk in the fridge which was getting close to date. Because I was also considering the Indian meal I was preparing to cook, I decided to make rice pudding. Rice pudding is a dessert I have always loved. It is not too sweet and because it has nutritional benefits on its side, one I have made often over the years.

Rice pudding is a very flexible dish. It can be cooked on the stovetop or baked. It can be made with any kind of rice, any kind of milk, and many different fruits and nuts can be added for additional texture, flavor, and health. Also a number of spices work well--cardamom, saffron, cinnamon. I have baked it with brown rice, soy milk, and dried apricots. The possibilities really are endless.

Here, I have cooked it on the stovetop using basmati rice, organic whole milk, golden raisins, and finished with a sprinkling of freshly grated nutmeg.

Creamy Rice Pudding
3/4 cup uncooked basmati rice
1 1/2 cups water
2 cups milk, divided
1/4 cup sugar
pinch of salt
1 egg, beaten
2/3 cup golden raisins
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to a simmer, cover, and cook rice for 20 minutes. Turn off heat and leave the pan undisturbed for 10 minutes.

Remove the lid and fluff the rice with a fork. Add milk and sugar, along with a pinch of salt. Cook over medium heat until thick and creamy--15 to 20 minutes.

Meanwhile, beat the egg and combine with the additional 1/2 cup milk and the raisins. Stir into the rice mixture and continue to cook for 2 minutes more, stirring constantly. Remove from heat and stir in the butter and vanilla.

Pour into a serving bowl. Delicious served warm or very cold.

Shared with Sweets for a Saturday #11 at the blog, Sweet as Sugar Cookies

Sweet and Tangy Coleslaw

2011-03-28T10:57:00.000-07:00

Here is a delicious coleslaw my family really goes for. Especially my Mother. When we get together, she always asks me to make it. I thinly slice the cabbage using my sharp chef's knife and that's what Mama loves. She also loves watching me do it. I have given her the recipe but she always says she can't cut the cabbage like I do. When I visit her kitchen, I always take a cutting board and my knife.

I have assured Mama the slaw will taste equally delicious if she uses her food processor, but no, she wants it my way. So of course, I always happily make it for her. It is part of the sweet and poignant circle of life. Oh the hours I have spent, sitting in the kitchen, watching Mama cook.

This salad has a tangy vinegar and oil dressing and a wonderful homemade flavor. It is great for picnics because there is no mayonnaise. Make the salad a couple hours ahead of serving time, so it can marinate for at least 2 hours.

Sweet and Tangy Coleslaw
1 medium head cabbage, shredded
2 medium carrots, grated
1 tsp. celery seed
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp. salt, to taste
1 tsp. ground mustard
1 medium onion, quartered

In a large bowl, toss cabbage, carrots and celery seed until well mixed. Place the vegetable oil, sugar, vinegar, salt, ground mustard, and onion into a blender. Process until the mixture is creamy and emulsified. Pour over the cabbage and toss until well coated. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Cream Cheese & Toasted Pecan Banana Bread

2011-03-24T11:06:00.000-07:00

I wrote about this Banana Bread once before, but that was over 2 years ago. Since I just made another batch, I decided it was time to update my previous post. This really is the best banana bread ever. I got the recipe from my Mother and she got it from Southern Living Magazine.

Toasting the pecans brings out so much of their nutty flavor. The cream cheese creates a luscious taste and substantial texture which is almost like a pound cake. The recipe makes 2 loaves so there is plenty to enjoy and to share.

And a word about bananas. It is commonly believed that banana bread must be made with overly ripe bananas. When faced with a blackened banana that is all soft and gooey inside, that's a common thing to do with it. And it is a fact that those overly ripe bananas have developed more sugar and provide a stronger banana flavor to the bread. But I don't like that strong taste they acquire and I think they make the bread a grayish and unappealing color. I prefer the mild flavor of a freshly ripened banana. I mention this just to say, you don't have to wait for your bananas to get super ripened to make a delicious and beautiful banana bread.

Cream Cheese & Toasted Pecan Banana Bread

(Southern Living Magazine)

3/4 cup butter, softened

8 oz. cream cheese, softened

2 cups sugar

2 eggs

3 cups flour

1/2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. salt

1 1/2 cups mashed bananas - 1 1/4 pounds unpeeled

1 cup chopped pecans, toasted

1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2 8x4 inch loaf pans.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into the prepared pans.

Bake for 1 hour or until a toothpick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing with a serrated knife.

If desired, make a simple glaze with confectioners sugar and milk to drizzle over the loaves.

Shared with Sweets for a Saturday #10 at the blog, Sweet as Sugar Cookies

Reuben Sandwich

2011-03-19T15:45:00.000-07:00

One of the fringe benefits of cooking a corned beef is leftovers made into Reuben Sandwiches. This just has to be one of the most glorious sandwiches of all. The flavors of the corned beef, sauerkraut, Swiss cheese, and rye bread are a sublime combination.

I have ordered this sandwich in a variety of pubs and restaurants and have made them myself. The ingredients are pretty consistent except for condiments. Many Reubens feature thousand island dressing, others, mustard. And some have both. I've been served the sandwich made with mustard on the bread and thousand island dressing on the side.

We don't care for thousand island dressing so I use a grainy deli style mustard. You will use your preference.

Reuben Sandwich
2 slices rye bread
2 tsp. butter
3 - 4 oz. sliced corned beef
1/4 cup drained sauerkraut
2 oz. sliced Swiss cheese
Mustard or thousand island dressing, or both, to taste

Heat skillet or grill pan. For each sandwich, butter one slice of bread and place buttered side down on preheated pan. Top with sliced corned beef, then drained sauerkraut, and finally with slices of Swiss cheese. Spread grainy mustard on another slice of bread. Place on top of the cheese, then butter the outside of the slice.

Grill until browned, then flip the sandwich. Continue cooking until the meat and sauerkraut are heated through, the cheese is melted, and the bread is browned.

Serve with potato chips and a dill pickle.

Corned Beef and Cabbage

2011-03-19T15:00:00.000-07:00

Thursday evening, in honor of St. Patrick's Day, I cooked a simple corned beef and cabbage dinner, which couldn't be easier. I am not Irish, but my husband is, and this is far and above his favorite meal of the year. He looks forward to it so much.

You could, of course, corn your own beef brisket, but I buy the packaged Murphy & David's Corned Beef with the little seasoning pack, always on sale for this holiday.

Simply follow the listed directions, which amounts to, open the package, put the beef in a pan, sprinkle on the contents of the spice packet, add water, and simmer until the beef is tender, according to the chart given. Once the beef is tender, add potatoes, which have been peeled and cut into chunks, to the simmering broth. Cut the cabbage into wedges and arrange over the beef and potatoes. Continue simmering until the potatoes and cabbage are desired tenderness.

Remove beef from pan and place onto a serving platter. Slice the beef and arrange the cabbage and potatoes all around. Drizzle some of the sauce over everything, and serve.

Sixties Fruit Cocktail Cake

2011-03-17T12:31:00.000-07:00

This very old fashioned dessert is not going to win any beauty contests, but it is extremely good. It is more like a cobbler than a cake and is very rich and sweet. It will remind you of something your grandmother would have made.

I thought it would make the perfect ending for my Salisbury Steak dinner and it did. I baked it in my iron skillet because I love the rustic look and the delicious crust formed while baking in such a pan. But any baking pan will work.

Sixties Fruit Cocktail Cake
(compliments The Splendid Table)
1 cup flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
15 1/2 oz. can fruit cocktail, undrained
1 tsp. vanilla
1 cup brown sugar
1/4 cup softened butter
1 cup toasted pecans or walnuts

Preheat oven to 350 degrees. Butter and flour a baking pan.

Whisk together the flour, sugar, baking powder and salt. Stir in the undrained fruit cocktail, beaten egg, and vanille until well blended. Pour into prepared pan.

Mix together the brown sugar, butter, and nuts then sprinkle over the cake batter.

Bake until the cake starts to pull away from the sides sof the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Serve from the pan, warm, with ice cream.

Linked with Sweets for a Saturday #9 at the blog, Sweet as Sugar Cookies

Salisbury Steak

2011-03-16T19:16:00.000-07:00

I already had a dinner plan in mind. We love our vegetables and the planned dinner was going to be all vegetable and grain based. Then the weather happened. It was cold, gray, dreary, and pouring rain. Suddenly the menu didn't seem appropriate or inviting. I seemed to need something heartier and more warming.

Spring is like that for me. It is not my favorite season--gasp, I know. I love seeing and hearing the return of the songbirds, the greening of the earth, and the blossoms springing forth, but here in the mountains, it can be deceptively cold.. And I can't decide what to cook and it seems impossible to plan ahead. I never know if I'll want a nice salad or a hearty stew.

I came across this recipe for Salisbury Steak, a blast from the past, and thought I'd try it. This recipe uses a can of soup which I usually avoid in my cooking. However, having said that, Campbell's is no stranger in my kitchen. This recipe turned out to be much more delicious than I imagined . Pritchard Parker was greeted with a wonderful aroma when he arrived home, after a hard day at the office, and driving through a downpour. He walked in, sniffed, and smiled. That made me feel happy.

Salisbury Steak
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1 can French OnionSoup
Freshly ground black pepper to taste
1 Tbsp. flour
1/4 cup ketchup
2 tsp. Worcestershire sauce
1 tsp. mustard powder
1/4 cup water

Mix together the ground beef, bread crumbs, egg, and 1/3 cup of the onion soup. Form into patties. In a large skillet over medium high heat, brown both sides of the patties. Pour off excess fat.

Blend together the flour and remaining soup until smooth. Mix in the ketchup, Worcestershire sauce, mustard powder, and water. Pour over the patties in the skillet. Cover and cook for 20 minutes over low heat.

Candy Roaster Squash, Ginger & White Bean Soup

2011-03-13T12:41:00.000-07:00

Quite a few years ago, I worked as a cook in a Natural Foods Cafe. One of my jobs was to make the soup of the day. Regular customers loved and clamored for the delicious Butternut Squash, White Bean & Ginger soup, a recipe from The Horn of the Moon Vegetarian Restaurant in Vermont.

I didn't make it very often because it was hard for me to get it done in the allotted time. I would go to work at 7 AM and lunch started being served at 11:30 AM. While 4 1/2 hours may sound like ample time to make a pot of soup, may I point out that I made a huge (HUGE!) pot of soup and stirred it with a wooden paddle that looked big enough to use as a boat oar. I also made 8 to 10 quiches each day and washed and prepped all the vegetables in the cold table for the sandwiches and salads.

That job is where I really developed my knife skills and learned to efficiently chop cases full of vegetables every day.

While the original recipe calls for butternut squash, I used some candy roaster squash puree I had frozen last fall. Use your favorite winter squash--they all work just fine and taste delicious. I also used large white limas because I had them on hand and love them, but navy beans or cannelini beans are also delicious.

Winter Squash, Ginger & White Bean Soup
1 cup dry white beans
2 lbs. winter squash
2 Tbsp. vegetable oil
1 cup chopped onions
1 cup sliced celery
1 Tbsp. minced fresh ginger
2 tsp. minced fresh garlic
Salt and freshly ground black pepper
1/4 cup minced fresh parsley

Cook the white beans in salted water until tender.

Cook and puree the squash.

In a soup pot, heat the oil, then saute the onions, celery, ginger, and garlic, stirring occasionally. When tender and beginning to brown, add the squash puree. Add the beans to the pot using a slotted spoon. Add some of the bean cooking liquid, vegetable stock, or water to obtain the desired consistency. Add salt and pepper to taste and stir in the fresh parsley.

Simmer, uncovered, for about 15 minutes and serve.

Toasted Walnut and Raisinette Cookie Bars

2011-03-12T10:50:00.000-08:00

As a Christmas gift, my brother gave me subscriptions to a few food magazines. What a great gift for someone like me and a gift I will enjoy all year. One of the magazines is Food and Wine, which I had not read before. Great choice on Brother's part! The March issue has several recipes I thought sounded great and are on my current menu plan.

These cookie bars are (sort of) one of them. I loved the idea of making chocolate chip cookies as bar cookies. So much easier to make. I did deviate from the recipe quite a bit, but that's what we do, right? Use a recipe as a map, but take side roads to the final destination?

Toasted Walnut and Raisinette Cookie Bars

(adapted from Food and Wine Magazine)

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

4 Tbsp. unsalted butter

2 Tbsp. canola oil

1/4 cup + 2 Tbsp. sugar

1/2 cup + 2 Tbsp. brown sugar

1 egg

1 tsp. vanilla

1 cup toasted and chopped walnuts

1 cup Raisinettes

Preheat oven to 350 degrees and line bottom of a 9 x 13 inch baking pan with parchment.

Whisk the dry ingredients together and set aside.

Beat together the butter, canola oil, and both sugars until creamy. Add the egg and vanilla and mix until smooth. Add the dry ingredients just until combined. Stir in the toasted walnuts and Raisinettes until evenly distributed.

Press into the prepared baking pan. Bake for about 10 minutes, until lightly browned. Let cook completely, then remove from the pan and cut into bars.

Linked with Sweets for a Saturday #8 at the blog, Sweet as Sugar Cookies

Crock Pot Jambalaya

2011-03-08T12:25:00.000-08:00

Today is Fat Tuesday, the climax of Mardi Gras, which a season of carnival, feasting, and merrymaking prior to lent, which begins tomorrow.

I have visited the City of New Orleans a number of times and it is a city that is very near and dear to my heart. I went to Mardi Gras only once and I have to say that was enough. I am so glad I had the experience--it was so much fun, and quite fascinating. I did see boobs a few times and once in a crowd I was groped in the nether region, but otherwise everyone seemed to be behaving quite well. Considering that it was one big party! One of the things I heard often was that in order to properly enjoy Mardi Gras, you should eat twice your weight in food everyday and wash it down with lots of Dixie beer. Revelers from all walks of life happily greeted one another, with a "Happy Mardi Gras"!

I loved all the Mardi Gras parades, which occur for several weeks, all over town. The parades are hosted by Krewes, which are groups whose main purpose of existence is organizing and participating in parades and balls during carnival. Most, if not all the floats in the parades are made by Blaine Kern Studios, and are breathtaking. The Krewe members ride the floats and toss beaded necklaces and dubloons to parade goers who raise their hands and shout, "Throw me something mister". It really is fun and exciting.

Some of the parades I saw were the Krewe of Endymion, the Krewe of Thoth, The Krewe of Bacchus (Charlton Heston was the King of Bacchus the year I attended, this year it is Andy Garcia), the Krewe of Proteus, the Krewe of Orpheus, the Zulu Social Aid and Pleasure Club, and the Krewe of Rex.

And there was the food. New Orleans certainly has a cuisine of its own, and one to be proud of. Jambalaya is a versatile Creole dish which combines cooked rice with a variety of ingredients, including tomatoes, onion, green peppers, and almost any kind of meat, poultry, and shellfish. The dish is quite spicy!

Crock Pot Jambalaya
(inspired by Steph of Plain Chicken)
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 - 4 plump garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 Tbsp. chopped fresh parsley
1/2 cup chicken broth
1 pound andouille sausage, sliced
1 quart canned tomatoes with their juice (I used home canned)
1 pound cooked shrimp

Add onion, bell pepper, celery and garlic to the crock pot. Add all the spices and herbs. Add the chicken broth and stir well. Cover the mixture with sliced sausage, then the tomatoes. Cover and cook on low for 7 to 8 hours. Add the shrimp during the last 30 minutes of cook time. Serve with rice and pass the Tabasco sauce.

Happy Mardi Gras

Butter Dip Biscuits

2011-03-06T11:29:00.000-08:00

Good, old-fashion, Southern buttermilk biscuits have never been my strong suit in the kitchen. I grew up eating them. My Grandmother made them almost every day. I have watched them being made many, many times. But I just don't have the knack for it.

When I saw this recipe on Steph's blog, Plain Chicken, I thought even I could master these easy biscuits. I made them last night for the second time. They are so very easy to do and they are delicious, with a very tender and fluffy texture with a slightly crunchy, buttery bottom crust.

I had one split, lightly toasted, and topped with some of my homemade Ranier cherry preserves, for breakfast this morning. It was quite lovely with my cup of tea.

Butter Dip Biscuits
1/4 cup unsalted butter
1 1/4 cups flour
1 tsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2/3 - 1 cup buttermilk

Preheat oven to 450 degrees. Add butter to an 8-inch square baking dish and place in the oven for butter to melt, while the oven is heating.

Whisk together the flour, sugar, baking powder, and salt. Stir in 2/3 cup of buttermilk. Continue adding more buttermilk, little by little until a loose dough forms.

Remove the baking dish from the oven and press the biscuit dough over the melted butter, using floured fingers. Cut the biscuits into 9 squares, then bake for 12 - 15 minutes, until golden.

Tres Leches Cake

2011-03-02T14:14:00.000-08:00

I was sitting at my desk with my morning cup of tea, thinking about food. I was mainly thinking of two things, the leftover roasted chicken in the refrigerator and the fact that my husband was out of sweets. I decided to make chicken enchiladas and when I did the Tres Leches Cake came to mind.

This cake circuited food blogs and also food magazines a while back. I had it on my list of things I wanted to try. As I searched for the recipe, I discovered several which listed amounts of the three milks to mix together, then went on to instruct discarding 1 cup of the mixture. Um, no. I am not going to purchase ingredients, mix together ingredients, then proceed to discard some of it before it even gets used?! The only time I dispose of food, and I try very hard to not let it happen, is if something spoils before we can eat it.

I might also point out more than tres milks in the cake. Three milks are poured over the cake, which is an amazing sponge. But there is also milk in the cake and it is topped with whipped cream. So, one might actually call this Cinco Leches Cake.

I had fun making this cake. I got to use my great springform pan, which I think is very cool. I got to separate eggs, which for some reason I love to do. And I got to beat the egg whites until they were puffy and voluminous, then fold them into the batter. I am very intrigued by this process and always like doing it.

Later, while Pritchard Parker was eating a slice, I told him how much fun I had making the cake. He replied, "Well I saw you poking holes in it and it looked like you were enjoying it:".

Tres Leches Cake

1 cup sugar, divided

5 eggs, separated

1/3 cup milk

1 tsp. vanilla

1 cup flour

1 1/2 tsp. baking powder

1 (14 oz.) can sweetened condensed milk

1 (5 oz.) can evaporated milk

1/4 cup heavy cream

additional heavy cream and sugar for whipping

Marachino cherries

Preheat over to 350 degrees. Butter and flour the bottom of a 9-inch springform pan.

Beat egg yolks and 3/4 cup sugar until pale yellow and doubled in volume. Mix in the milk, vanilla, flour, and baking powder until well blended.

Beat egg whites until soft peaks form and gradually mix in the remaining 1/4 cup sugar. Beat until firm. Fold egg whites into yolk mixture and pour into prepared pan.

Bake for 45 - 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes. Loosen sides of cake with a knife and then remove the side of the pan. Cool completely. Place the cake on a serving plate with an edge. Use a large serving fork to pierce the surface of the cake all over. Mix together the sweetened condensed milk, evaporated milk, and 1/4 cup of heavy cream. Pour slowly over the cake.

Serve with freshly whipped and lightly sweetened cream and garnish with marachino cherries.

Linked with: Sweets for a Saturday #7 at the blog, Sweeet as Sugar Cookies

Baked Potato with Cheese Sauce and Broccoli

2011-02-27T10:12:00.000-08:00

One evening, while Baby was here, I made a simple supper of roasted chicken, baked potatoes, and steamed broccoli, (wocca) her favorite vegetable. Then I got the idea to make a cheese sauce for the broccoli because Baby also loves cheese (chee). I served the cheese sauce over the baked potatoes for the grown ups, but I cooked some brown rice for Baby because she not a big fan of potatoes.

Some people prick their potatoes before baking and also wrap them in foil. I don't do either of those things because it steams the potato rather than bakes it. Or perhaps I should call my potatoes "Roasted". The method I use results in a potato with crispy, salty skin which is fluffy and tender inside.

For the cheese sauce, I started with a thin white sauce because I wanted the sauce to saturate the potato rather than sit on top of it. I also used a Vermont extra sharp white cheddar, which kept my cheese sauce white. I steamed a bunch of broccoli, which I had trimmed and cut into florets and mixed about half of it with the cheese sauce. The rest I used for garnish and also to serve plain for Baby.

Scrub potatoes very well and inspect carefully for any discolorations, blemishes, or sprouts, and trim away as necessary. Dry them thoroughly. Coat the outside of each potato lightly with vegetable oil and place on a baking sheet. Sprinkle with sea salt. Bake in a preheated 400 degree oven for approximately 1 hour, until the skin is crispy and the potato is tender. To serve, pierce the potato in a dotted line from end to end, with a fork. Crack the potato open by pushing the ends toward the center. Add toppings as desired.

Cheese Sauce

3 Tbsp. butter

2 Tbsp. flour

Salt and freshly ground black pepper to taste

1 1/2 cups milk

4 oz. freshly grated Vermont extra sharp cheddar cheese

In a small heavy saucepan over medium heat, melt butter. Stir in flour until completely incorporated and beginning to bubble. Add salt and pepper to taste. Add the milk and stir constantly with a wooden spoon until the sauce thickens slightly. Remove from heat, add the grated cheese, and stir until melted.

Breakfast for Baby - Cowboy Egg

2011-02-26T12:12:00.000-08:00

Baby stayed with us for a few days while Alice and her husband, who had been deployed to Iraq for a year, spent some romantic time together. I think a good time was had by all. I know I always love the time I get to spend with Baby.

We watched her favorite movie, Shrek, many, many times. The tunes are still playing in my head. We read a lot of books. She helped me wash dishes and do laundry.

For breakfast, I made her a Cowboy Egg. This dish is called many things. When I was a girl, Aunt Faye used to make them and called them Cowboy Eggs. I was so impressed, and in our family, that is what we still call them

Start by cutting a circle from the center of a slice of bread. Pictured is my Grandmother's biscuit cutter. I used it to put extra love into Baby's breakfast.

In a skillet, heat a tablespoon or so of butter over medium-low heat. Place the slice of bread in the skillet and crack the egg into the hole. Cover pan and cook until the white is set and the bread is toasted on the bottom. Flip over and cook to desired doneness. Also toast the circle of bread which was cut out.

For older children and adults who like dippy eggs, leave the yolk runny then use the toasted circle for dipping. I cooked the egg more because babies shouldn't eat undercooked eggs. And as for the toasted circle, I smeared it with peanut butter which Baby enjoyed for "dessert" after she finished her egg.

Can be simply cut into pieces easily handled by little toddler hands.

Patty Melt

2011-02-21T19:55:00.000-08:00

It was time for a burger; time for some Man Food. I made these for my husband, Pritchard Parker.

Patty Melt
1 Tbsp. olive oil
1 large sweet onion, sliced
1 pound ground chuck
Salt and freshly ground black pepper to taste
4 oz. sharp cheddar cheese, sliced
2 Tbsp. butter
4 whole wheat buns

Heat oil, in a cast iron skillet or other heavy frying pan, over medium-high heat until shimmering. Add onion slices. Cook and stir the onions until tender and caramelized. Remove onions from the skillet and set aside.

While the onions are cooking, gently pat the ground chuck into 4 patties, handling the meat as little as possible; salt and pepper to taste. Preheat oven to 350 degrees. Butter each bun and place on a baking sheet. Slice the cheese.

Toast the buns in the preheated oven until just beginning to brown.

Place the burger patties into the hot skillet and cook until well browned on the first side. Flip over and cook until almost done. Top with the reserved onions and with the cheese slices. Turn off heat and cover the skillet. Let the burgers rest and the cheese melt, in the residual heat, for about 10 minutes.

Serve on the toasted buns with potato chips and a dill pickle.

Scalloped Tomatoes

2011-02-19T11:00:00.000-08:00

I'm not sure where I got the idea to make scalloped tomatoes, but several years ago some vague memory starting bubbling up from my girlhood. I'm pretty sure my Mother didn't make it. Maybe it was my Southern Grandmother, or one of the Aunties? Or maybe I had it at a friend's house, or maybe at school--we had delicious, scratch made school lunches.

At the time, I couldn't find a recipe so decided to wing it. We loved it and I have made it many times. It makes a great addition to a vegetable plate, goes very well with eggs, or along side pinto beans. I have also served it with salmon patties and with mac and cheese.

Scalloped tomatoes can be made with fresh tomatoes in season or with canned in the winter, and makes good use of stale bread. Any bread will do, whole wheat, white, biscuits, baguette, rolls, or any combination thereof. Also the recipe is very flexible when it comes to add-ins. Use sauteed onions if you wish. Add herbs of your choice, bacon, and/or cheese if desired.

Scalloped Tomatoes

3 cups stale bread, cubed, torn, or crumbled

4 Tbsp.(or more) melted butter

1 (28 oz.) can chopped tomatoes, with juice

3 - 4 Tbsp. brown sugar

Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees and butter 1 1/2 quart baking dish. Place bread into prepared dish, top with tomatoes, then brown sugar, and finally pour over the melted butter. Salt and pepper to taste. Bake for 30 - 35 minutes.

Baby Reading

2011-02-18T09:46:00.000-08:00

I'm not the only one in the family who loves to read. Baby does too, and here she is reading her favorite book.

Baby's Daddy just got home Sunday morning from a year long deployment to Iraq. Alice, Baby, and BabyDaddy, are now spending time together, as they should. But I miss my Baby. When I start missing her, I look at pictures of her.

Italian Omelet

2011-02-17T07:51:00.000-08:00

I love reading and I enjoy culinary mysteries. The one I just finished is called Chocolate Quake by Nancy Fairbanks. Ms. Fairbanks writes a series of light mysteries involving Carolyn Blue, a food writer and amateur sleuth. Carolyn travels with her scientist husband as he attends seminars and conferences in different cities. She goes along for the food and for material for her food column. Inevitably she winds up solving a murder in each of these cities.

Carolyn Blue is, at the same time, stodgy, prissy, naive, and self-righteous. I chuckle about her character often. She, really, is such a cliche of a Professor's wife. But she is serious about her food--and she gives recipes.

In this episode an Italian man treated her one morning to an Italian omelet, which he served with sauteed tomato slices, and garlic toast. As Carolyn smelled and ate this breakfast, she described the aroma, the look, the surroundings, the taste, to the point that I was almost drooling. I had to have it.

Italian Omelet

Preheat oven to 450 degrees.

Saute 1/2 cup sliced mushrooms and 1/2 cup chopped onion in 1 Tbsp. butter, and set aside.

Mix 6 beaten eggs, 3 Tbsp. heavy cream, salt and ground black pepper to taste, 1/4 tsp. basil, 2 springs chopped parsley, and 1 Tbsp. grated Parmesan cheese.

Heat 1 Tbsp. olive and 1 Tbsp. butter in a large cast-iron skillet or other heavy ovenproof frying pan until butter turns white. Pour in egg mixture and cook until mixture is soft on top. Remove from heat.

Sprinkle the top with the sauteed mushrooms and onions, 1/2 cup diced cooked ham, 1 Tbsp. grated Parmesan cheese, several drops of lemon juice, 4 oz. cubed mozzarella cheese, and 1 Tbs. melted butter.

Place skillet in oven and bake until the cheese has melted (about 4 minutes). Remove to a hot platter and serve with parsley garnish, toasted garlic bread, and a side of sauteed tomato slices sprinkled with fine bread crumbs, olive oil, and herbs of choice.

Delicious Raspberry Oatmeal Cookie Bars

2011-02-15T12:08:00.000-08:00

These delicious cookie bars were my Valentine dessert. They are so simple to make and so tasty, I decided to make another batch to share at work. I like making treats like this, they are not too sweet and the oats add nutritional value. They are also quite satisfying for breakfast.

Delicious Raspberry Oatmeal Cookie Bars
(compliments allrecipes.com)
1/2 cup brown sugar
1 cup flour
1/4 tsp. baking soda
Pinch of salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Preheat oven to 350 degrees. Grease an 8-inch square baking pan, then line the pan with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 - 40 minutes, or until lightly browned. Allow to cool before cutting into bars.

I am joining Lisa at her blog, Sweet as Sugar Cookies, for her 5th Sweets for a Saturday event. 

Shrimp and Linguine Fra Diavolo

2011-02-13T18:59:00.000-08:00

For my Valentine dinner, I made Shrimp and Linguine Fra Diavolo. Fra Divalo translates as "Brother Devil", hinting that this dish is spicy!

I used a ridiculous amount of both freshly chopped garlic and crushed red pepper flakes. Don't worry about the garlic because you and your Valentine will both be eating it. Adjust the pepper flakes according to your desires, but you may be surprised by the amount this dish can carry without being overly hot.

Shrimp and Linguine Fra Diavolo
12 oz. linguine
4 Tbsp. extra virgin olive oil
1 large sweet onion, diced
3 Tbsp. minced garlic
2 - 3 tsp. crushed red pepper flakes
1 1/2 cups tomato sauce
2 Tbsp. tomato paste
1 lb. shrimp, peeled and deveined
2 Tbsp. chopped fresh parsley
Salt and freshly ground pepper, to taste
Parmesan cheese, optional

In a very large skillet (I used a cast iron) over medium high heat, add the olive oil. Once the oil is hot, add the onions and cook until lightly caramelized. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half.

Meanwhile, bring a pot of salted water to a boil and cook the linguine until barely al dente. The pasta will cook a little further in the sauce.

Add the shrimp to the tomato sauce mixture and cook for about 3 minutes. Add the pasta to the pan along with about a cup of the pasta cooking water. Continue to cook the pasta in the sauce until desired tenderness. Stir in the fresh parley and adjust seasonings, adding salt and freshly ground black pepper, to taste.

Toss to combine well and serve with grated Parmesan cheese if desired.

First Lady Michelle Obama's Apple Cobbler

2011-02-09T19:02:00.000-08:00

A couple of days ago, Pritchard Parker told me he would like pie. I had been baking many, many cookies, then a cake, then brownies and he was in the mood for a change of pace. Of course, I immediately started quizzing him: What kind of pie? A lemon meringue pie? A chocolate cream pie? A coconut pie? A cherry pie? He replied, simply, "A fruit pie."

As I contemplated this request (don't you love it when people you enjoy cooking for actually make a request) and knew fresh fruit is in short supply, here in the middle of winter, I considered frozen fruit. Finally, I decided on apples, which are available all year round. And who doesn't like apple pie?

I remembered this post from Lisa's blog, The Cutting Edge of Ordinary. I made the pie once before and everyone loved it. Plus it makes an extra large pie, and as alert readers of this blog know, my husband has a huge eating and fuel burning capacity.

This pie is quite easy to make but it does take some planning ahead and also up to 3 hours of baking time. Fine with me. Running the oven for 3 hours when it is freezing cold outside works out just fine.

I do hope you will jump over to Lisa's blog, to read her post about this pie, and also to enjoy her gorgeous photographs of it.

First Lady Michelle Obama's Apple Cobbler
8 Granny Smith apples, peeled, cored, and sliced
1 1/2 cups brown sugar
1 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/4 cup flour

Mix these ingredients together and refrigerate overnight so the spice goes all the way through the apples.

3 sheets refrigerated pie crust
1 stick (1/2 cup) butter

Preheat oven to 325 degrees. Butter and flour the bottom of a 9 x 13 inch baking dish. Roll out 1 1/2 pie crusts really thin, as thin as possible. Layer the bottom of the baking dish with the pastry and prick a few holes in it.

Pour the apples with their liquid into the crust. Dot 3/4 of the stick of butter over the apples. Roll out the remaining 1 1/2 pie crusts and cover the apple mixture entirely. Pinch the edges of the dough around the sides of the dish so the apple mixture is completely covered.

Melt the remaining 1/4 stick of butter and brush over the top of the crust.

Reduce oven temperature to 300 degrees. Bake for up to 3 hours until the crust is golden brown and flaky. Start checking the cobbler after 2 1/2 hours to prevent over browning.

Cabbage Salad with Sweet and Hot Nuts

2011-02-05T13:25:00.000-08:00

We have begun to have a day here and there with temperatures reaching up to 50 degrees. I have lived in these mountains long enough to know that we have a lot more cold weather in front of us (and most likely more snow). So it is definitely not time to put away the soup pot.

Yet, at this time of year, with the days growing incrementally longer, I start wanting to eat something crunchy. And I don't mean potato chips. I mean substantial real food. When I spotted this salad on the Edible Europe blog, I knew I would try it. I thought it would be the perfect accompaniment to a warming and heartier dish. And it was.

I changed very little about the original recipe. Mainly I chopped my vegetables differently due to personal preference, and I omitted the cilantro. I was a little concerned about using whole almonds but I shouldn't have worried. They baked up light and crispy and were a delicious addition to an already delicious salad.

Cabbage Salad with Sweet and Hot Nuts
1 tsp. olive oil
1 cup whole raw almonds
1/4 tsp. coarse salt
1/4 tsp. cayenne pepper
1 Tbsp. honey

1 Tbsp. honey
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fresh lemon juice
4 Tbsp. olive oil

1 small head cabbage, coarsely chopped
1 large red bell pepper, diced
2 scallions, thinly sliced

Preheat oven to 300 degrees. Line a small rimmed baking sheet with parchment. Heat 1 tsp. olive oil in a small skillet over medium heat. Add almonds and coarse salt. Cook until almonds are lightly toasted, stirring frequently, about 3 minutes. Remove from heat and stir in cayenne. Drizzle 1 Tbsp. honey over and stir to coat. Spread almonds on prepared baking sheet and bake for 10 minutes. Stir almonds and bake an additional 10 minutes until they are almost dry. Remove from oven and cool completely.

Whisk together 1 Tbsp. honey, the rice vinegar, soy sauce, lemon juice in a small bowl. Slowly drizzle in the 4 Tbsp. olive oil, whisking constantly. Season with salt and freshly ground black pepper to taste.

Combine vegetables in a salad bowl. Pour over the dressing and toss to coat. Add almonds and toss again to coat.

Chuck's Favorite Mac and Cheese

2011-01-31T10:58:00.000-08:00

I don't know who Chuck is, but I can understand why this is his favorite mac and cheese. The only Chuck I know is the one who had my cell phone number before me. When I first got the phone, I was bombarded with calls, mostly bill collectors, for Chuck. People even asked me to take messages for him. Or they would leave voice mail for him, though my announcement clearly said, "This is Rocquie" in my own voice. One caller even asked if I was his wife! What a pain. I set up ring tones for my own callers and ignored the generic ring whenever I heard it. Then one day I had a voice mail from the actual Chuck. He had the audacity to ask me to take messages for him, then he gave me his new phone number to report his messages. Over five years later, I will still get an occasional Chuck call.

Be that as it may, I really like this Chuck's Favorite Mac and Cheese. I found the recipe at All Recipes and have made it a few times. This time, I used farfalle (bow ties) rather than elbow macaroni because it is what I had and because it is so cute. The first time I made it, I had a few scallions on hand that wanted to be used, so I tossed them in. I liked the taste so much, I plan for them now.

Another way I strayed from Chuck's recipe is that I use fresh bread crumbs, made with whole grain bread, rather than dried bread crumbs. Also I bake mine in a 3 quart deep casserole instead of the 13 x 9 inch casserole Chuck uses.

Chuck's Favorite Mac and Cheese
8 oz. macaroni, cooked until done
8 oz. grated sharp cheddar cheese
12 oz. cottage cheese
8 oz. sour cream
1/4 cup grated Parmesan cheese
4 scallions, white and green parts, sliced
Freshly ground black pepper
2 cups fresh bread crumbs
1/4 cup melted butter

Preheat oven to 350 degrees and butter a 3 quart casserole. Mix together the cooked macaroni, cheddar cheese, cottage cheese, sour cream, Parmesan cheese, scallions, and freshly ground black pepper to taste. Pour into the prepared casserole. Mix together the bread crumbs and butter; spread over the macaroni mixture. Bake for 30 - 35 minutes or until bubbly and golden brown.

Cheese Spread

2011-01-28T12:54:00.000-08:00

I am a purist when it comes to Pimiento Cheese. Although this has some of the elements of Pimiento Cheese, I'm not calling it that because of all the extras. Originally, I was going to mix together cream cheese and olives. Period. Then I started seeing dabs of things in the fridge and stirring them in too. I have to say, this turned out to be very tasty, indeed.

Cheese Spread

8 oz. cream cheese, softened

8 oz. extra sharp cheddar cheese, freshly grated

1/2 cup chopped salad olives

1/4 cup chopped deli sliced jalapeno peppers

3 scallions, sliced

1 (2 oz.) jar diced pimientos plus juice

Stir everything together until well combined. Stuff into celery, smear onto crackers or a bagel. Or make a toasted sandwich.

What other ways would you use it?

Spinach Cheese Pie

2011-01-24T10:44:00.000-08:00

I must like triangle shaped food. I didn't realize this about myself until I was organizing some of my photo files. I kept seeing more and more foods cut and formed into triangles and wedges. Over 30 such shaped items have been appeared on this blog and there are more! These include pies, quiches, tarts, pizza, sandwiches, frittata, turnovers, claufutti, wedges of cake, cheesecake, cornbread, wedges of cheese, even cookies.

I saw this recipe at All Recipes and decided to try it. I suppose my initial attraction was the shape, but it is also very cheesy and I love cheese. Also Pritchard Parker loves spinach. He is especially fond of those dense packages of frozen spinach, which is great because fresh spinach, in this area, is quite expensive. I usually only buy fresh spinach for salads.

Spinach Cheese Pie

(adapted from allrecipes)

2 (9-inch) pie crusts

1 (10-ounce) package frozen chopped spinach, thawed and drained

15 ounces lowfat cottage cheese

4 oz. mozzarella cheese, freshly grated

1/2 cup Parmesan cheese, grated

2 cups diced sharp cheddar cheese

Freshly ground black pepper to taste

Preheat oven to 350 degrees. Fit one pie crust into a pie plate. In a large bowl, mix together the spinach and cheeses. Mix together well and season with freshly ground black pepper. Pour into the bottom pie crust and place the second pie crust on top of the filling. Trim and crimp edges. Bake for 40 minutes. Let stand 10 minutes before cutting into wedges.

Upside Down German Chocolate Cake

2011-01-20T14:03:00.000-08:00

All the Christmas cookies were gone and it was time to make more dessert for my sweet (toothed) husband. I am still reeling from all the butter and sugar from the holidays, so I made this shortcut German Chocolate Cake. Shhhh, don't tell anyone but I even used a cake mix! I do hope you will click here and read about the real German Chocolate Cake I make for Pritchard Parker's birthday last year.

I think I originally got this recipe from Taste of Home Magazine. This is the third time I've made it and I would like to share my experiences. First of all, I would like to say, prepare your pan according to the recipe and not the cake mix box.

Secondly, don't get the cream cheese closer than an inch from the the edges of the pan or your cake will not turn out without sticking.

And lastly, don't overbeat the cream cheese mixture like I once did. The recipe told me blend the mixture until combined, then beat until smooth. Because the first time I made the cake I had trouble "spreading" the mixture over the cake batter, I decided, wrongly, to really beat it until light and fluffy.

Big mistake. After the cake had been in the oven for a while, I started hearing hissing and sizzling sounds. When I looked in the oven, I shrieked! The cream cheese was boiling out of the pan like flowing lava. I quickly put a sheet pan under the cake to stop any additional mess to my oven.

This is NOT what you are looking for:

Upside Down German Chocolate Cake
1 1/3 cups flaked coconut
1 cup pecans
1 box German chocolate cake mix
8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
4 cups powdered sugar

Preheat oven to 325 degrees. Butter and flour a 13x9x2 inch baking pan very well. Sprinkle coconut and pecans into the pan. Prepare cake batter according to package directions. Pour batter into prepared pan. In a mixing bowl, beat together the cream cheese and butter until blended. Add egg and blend. Add powdered sugar, mixing one cup at a time. When all is combined, beat until smooth. Drop by tablespoons over the batter to within 1 inch of edges. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then invert onto a serving platter.

Greek Green Beans

2011-01-16T13:51:00.000-08:00

This is a wonderful recipe for green beans, especially if you love feta cheese like I do. I made this dish during my post- holiday-super-intense-craving for vegetables, and only vegetables phase.

The recipe starts with fresh green beans, which are washed and stemmed. Sweet onions and garlic are sauteed in olive oil before stirring in the green beans, along with tomato sauce. Fresh mint is used, and try not to skip it because it really adds so much to the flavor. In the end, feta cheese is stirred in.

I served the green beans with a sweet potato prepared my favorite way--baked, with butter, salt, and pepper. This was a perfectly satisfying supper for me. For Pritchard Parker, I added a couple of pork chops and buttered biscuits.

Greek Green Beans

1 large, sweet onion, sliced

3 cloves garlic, minced

1 Tbsp. olive oil

2 lb. fresh green beans, washed and stemmed

1 cup tomato sauce

2 tsp. fresh mint, chopped

8 oz. feta cheese, cubed or crumbled

Salt and freshly ground black pepper to taste

In large skillet, saute onion in olive oil, then add garlic. Add green beans and tomato sauce and stir well to combine. Add 1/2 cup water. Stir in the fresh mint. Cover and cook over medium heat until beans are nearly done, adding more water or tomato sauce as necessary. Lower heat and add feta cheese. Cook for an additional 5 minutes.

Croque-Madame-Benedict

2011-01-14T20:52:00.000-08:00

Croque-monsieur is a grilled ham and cheese sandwich first served in French bistros. More elaborate versions are served with Bechamel sauce. If it is topped with a poached or fried egg, it becomes a croque-madame.

After I decided to make croque-madame, I was contemplating Bechamel sauce. Specifically, did I want to make a Bechamel sauce. And more importantly, did I want to eat Bechamel sauce. That is when I thought of Eggs Benedict and decided to make Hollandaise sauce rather than Bechamel. Thus my croque-madame-benedict was born.

Traditionally, the croque-madame would be made with gruyere cheese, but since my current white cheese obsession is provolone, I used that. Also, dijon mustard would be spread on the bread slices, though I opted out of that.

For each sandwich, use 2 slices of sturdy white bread, several slices of thinly sliced smoked ham, and a slice or two of white cheese. Butter the outsides of the sandwich, then grill in a large skillet until browned and the cheese is melted. Keep warm while preparing the remaining ingredients.

Make the Hollandaise sauce and keep warm. (Recipe below)

Poach or fry eggs. Top each grilled sandwich with an egg and pass the Hollandaise sauce.

Hollandaise Sauce
2 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup firm butter

In a small saucepan, stir egg yolks and lemon juice briskly with a wooden spoon. Add half the butter and stir over very low heat until butter is melted. Add remaining butter, stirring briskly until butter is melted and sauce thickens. Be sure butter melts slowly to give egg time to cook and thicken the sauce without curdling.

Tom's B.B.Q. Shrimp

2011-01-12T11:23:00.000-08:00

This is Tom's recipe. Tom is a long time family friend, an excellent cook, and has been and lived everywhere. Literally. All over the world. It is not really what I would call barbeque--it is not cooked outdoors, or on a grill, nor does it have a typical barbeque sauce. But Tom calls it B.B.Q. Shrimp and I'm sticking with that.

These are peel and eat shrimp, baked in the oven with a savory sauce. The sauce has intense flavor, quite a kick, and is delicious as a dip for french bread. The recipe calls for baking the shrimp for 30 minutes, then turn off heat and let them set in the oven for another 30 minutes. This seems like an inordinate amount of time to cook shrimp but I have made this recipe many, many times, and it works. The shrimp become completely infused with the flavors.

Because we don't have a lot of shrimp beds here in the mountains, we have to use frozen shrimp. We like the "E-Z-Peel" shrimp, which have already been deveined, that we find at Harris Teeter. But if you are lucky enough to get fresh shrimp, all the better. The first time I ate this dish it was made from fresh Gulf Coast shrimp. Sublime.

Here's Tom's recipe, in his own writing.