Category Archives: Recipe Ideas

These are ideas that can let your personality shine

Embracing My Inner Texan

It took Nanny and folk singing and songs about the Brazos River to re-awaken me and tell me that I’m in Texas and have been here for over five years.

Instead of tolerating it, I should embrace it and enjoy it and, above all, make peace with it. I cook great fajitas. Chicken marinated in lime juice, hot peppers, salt and pepper. Peppers and onions, charred. Flour tortillas in a dry skillet, sour cream, salsa, guacamole, more limes and perhaps shredded cheddar cheese.

I’ve been looking for LBJ’s Pedernales Chili recipe to try in the slow-cooker. I also make a great skirt steak with Chimichurri sauce. And my T-Bone and loaded baked potato helped Jim up his wedding ring 1/2 size. Nanny was leery of me at first, then looked at her grandson and said, “It looks like you’re feeding him well.”

I’ll try to find the posts for you from my original Texas rants, about me driving through deer season and such. They’re from my old Dell so will have to see if they get along with the MacBook. No, I’m not getting into that fight, but this little pup saved me in the UK for three months. Skype and free online access at our flat allowed me to pay bills at home and call to check on Zoe for one penny per minute. It’s a lifesaver. And now that I have my wireless keyboard and 24″ monitor it is the gift that keeps on blogging, giving, whatever.

Find your way home for the holidays, even if it’s in your mind. And cook something that reminds you of childhood. Dee

Recipes

When I first started this blog six months ago (seems like longer) I thought I’d be sharing recipes. Ashoka’s blogging experience is a cautionary tale for any blogger. I asked epicurious to print and give credit for a twenty year-old recipe. A month went by and their legal department denied my request.

Unless you’re into molecular gastronomy, and I’m not, cooking is pretty much “been there, done that.” OK, here’s a little experiment. Like all the grandmothers in Italy, I’m going to take a pan, film it with olive oil, add a few slices of garlic and a bunch of spinach that I’ve washed and dried. I’ll add a little salt and pepper, perhaps a sprinkle of peperoncini and wilt the spinach. Let’s say I serve it with some chicken, pollo arrosto. That’s a roasted chicken breast with some olive oil, salt and pepper. Maybe some white beans, fagioli a l’uccelleto. Sue me for my bad Italian spelling, but don’t sue me for copying the recipes from generations of Italian matriarchs.

I never looked in a book for this. This is what I cook, day in and day out. I choose the meat and vegetables, the type of oil, and the amount of seasoning. I added marjoram to the chicken. Food Police, slap the cuffs on me now! In the 1500’s an Italian grandmother seasoned her chicken the same way! Now I’m blogging about it and must have offended someone.

I didn’t give you the site as this gal has achieved enough notoriety by presuming to alter a “perfect” recipe by a well-known corporation. Note to fellow cooks: there is no perfect recipe. My husband has opined over the years that a cooking robot is all that’s needed in the kitchen (the same husband who just had his wedding ring made bigger, and needed to place in it our anniversary and my birthday so he’d remember). Whereupon a friend said he should consider a robot for other wifely duties, and that ended that particular conversation!

That said, I use my culinary expertise to keep improvising and improving my skills, as that is what makes cooking interesting for me. If I land on a patch of grass that’s been stepped on before, it should be an honor and not an offense. In this litigious society I find it difficult to provide you with recipes from other cooks. And as I don’t run a tasting kitchen (don’t tell dog Zoe that) I can’t reliably test original recipes to blog about. So I’ll do my best and hope you keep reading and commenting! Dee

Scotland

I just read a lexicon of Brit terms that we Americans don’t understand. Of course, as a blog it was subject to merciless critics, some wrote about including Scots terms.

Aye, the Scots have always had that independent streak, a good thing. We could have used a lexicon to navigate the waters there last year, as we lived there for three months. I made sure we had a flat and negotiated the grocery stores first thing.

Second thing, actually, as I only brought a navy blazer and suit for Jim and it was snowing and sleeting upon our arrival. So our first stop was the outdoor store, Tiso, for winter gear. Bad wife.

But I learned to make breakfast with thin slices of pancetta, farm-fresh eggs and toast. At home I have to search for the cheddar I want, whether it be from Vermont or the UK. In Glasgow one buys “mature cheddar” of undetermined stature and it’s guaranteed to make a stellar grilled cheese sandwich for lunch.

We loved the pizzas, hated the burgers, loved the mussels. Also the fresh cold water we sipped by the gallon. The electric water heater in the shower was a trip. Jim scared the wits out of me telling me how hot the current was and to turn on and off every appliance at the source. Within 24 hours I knew how to boil water, make tea, cook eggs, and do laundry. The only appliance I didn’t use was the dishwasher as in a corporate apartment one only has four cups, spoons, forks, plates… you get the picture. It was easier and more cost-effective for me to hand-wash the dishes. With washing-up liquid, of course.

What I really liked about living downtown and walking everywhere, or taking trains, was that over there you don’t transport water. Your laundry soap comes in a pellet. Other than buying a sandwich and bottle of drinking water for lunch, one does not transport water home. Here I buy boxes of chicken broth. There it’s an Oxo cube which I gave away. They re-use bags and I still have my Tesco card. Also my Oyster card which I recently lent out to a friend in London on business.

Oh, and when you take the Tube, “Mind The Gap.” Cheers and good morning, folks! Dee

Nanny’s Surprise…

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The family has kept this secret for months! This afternoon over twenty of us joined in a belated birthday concert by Juni Fisher, The Western Music Association’s 2008 Songwriter of the Year. Ms. Fisher regaled us with songs and stories, then we ate supper and went our separate ways.

Nanny was surprised and very pleased, and it’s an pleasure to organize something to honor all she is to this family that I’m proud to have married into.

This project began months ago with the Chuck Wagon Throwdown on this site. Thanks to pdxknitterati for bringing “Red Velvet Slippers” and Juni Fisher to my attention. To have a private concert in our cousin’s brand new home with just a handful of guests was incredibly special.

Juni has four CD’s out and Jim and I bought them all and will listen en route home tomorrow morning. Just check out http://www.junifisher.net for information on her tours and history et al.

Thanks for hosting, Sharon and Ken. Jim’s Mom Margie made terrific sandwiches (ham, roast beef or chicken salad) on her infamous potato rolls, plus her equally renowned Italian cream cake. I added store-bought panforte to expose these Southern palates to more worldly tastes. I also made a large lemon and berry trifle that practically disappeared. A British pudding dessert, who would imagine its success!

All in all, it was a lovely weekend. Hope yours is as much fun. Dee

Trifle

Here it is!

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We don’t get to taste it until tomorrow. Now we just have to keep it chilled and transport it, hopefully right-side up!

Once it has undergone the requisite tasting, I’ll give you the recipe. Have a great weekend- Dee

The First Noel

Southern CA. Jim was working for a large bank. We had met all the parents, separately, in different corners of the country, and were planning to be married. I was invited, as his fiancee, to the event of the year, big hotel, four ballrooms each with band and different kind of food.

There was a line to get in, and everyone had to get a couples’ photo taken by the professional photographer. This bank employed a lot of entry-level phone staff who reeled in people to whom to lend money (hint: they started the practice of loaning money to poor people to buy a toaster or a vacuum cleaner) and who called to dun clients for nonpayment. This party was the reward for working all year in a small cubicle, like veal, and they dressed the part.

As we entered the fray, I was astounded by the vast array of costumes. Jim was in a suit. I wore a simple, demure black cocktail dress and low black pumps. A rainbow of colors was ahead, and a pattern came to light. While I hate work holiday parties, I got a big grin on my face. Jim was clueless. This was our first work party together, and his first at the company. During the half-hour we stayed, we didn’t run into any of his team-mates. We knew one of the bands and caught up with them a bit. All the while I was looking at these absurd dresses and saying in my head “bridesmaid, bridesmaid, definitely senior prom, bridesmaid, prom, prom….” Yes I was the dowdy one and the swans had their day.

This was Friday night. Serves me right that Monday Jim’s project was de-funded by HQ and as he was last hired, he was the first to be laid off. He showed up at my condo and shared the bad news. He’d been dot-bombed the year before and came back to CA to be with me and work at a bank that would be more stable than a start-up. Wrong. HR never let him go back to his desk to get his stuff, umbrella and such. They put the kibosh on the couple’s photo as well. I guess we should have known a few weeks before when they told him his fish – a Betta in a coffee pot – was using company water and needed to be taken home. It’s a Java joke – his name was Mocha Joe, MoJo for short.

At his next full-time job he was a contractor in TX and office parties don’t usually include contractors. Then on to a large and currently solvent bank as a full-time employee for four years. They had their events in a small hotel ballroom, 600 people in the room. Crowded like sardines, no spouses allowed, and no way to get to the food or drink. So, in the seven years we’ve been together, Jim’s spent five hours at the office holiday party, I’ve spent three. Over two hours were spent last evening in a relatively small gathering with quality food and ambience, and conviviality. An oasis of adults in “business casual” dress. An oxymoron. No one was in jeans and a nerdy t-shirt, and some of the women were drop-dead gorgeous.

I dressed up, for me. No jeans or Crocs. Actually I bought an outfit and even got a haircut, what a good wife.

In addition to trifle, I’m going to try to cook up batches of split pea soup, and cauliflower cheese soup. I’ve a NY Strip that I’ll cook and cool for Jim and make him steak sandwiches for dinner on the road tonight. Perhaps I’ll try to stick in some arugula and a horseradish mayonnaise. I poached a chicken breast and chilled it overnight so I’ll make chicken salad sandwiches for me, with tarragon, celery and roasted hand-picked Texas pecans from the freezer. I’ll defrost some egg rolls I used for our Thanksgiving journey. My goodness, I’m sounding like Jim’s mother. All I need is a chest freezer!

I can’t pack clothing until after the dog (who freaks out when she thinks she’s going to be abandoned) goes to her “spa!” So I’ll hit the grocery store for fresh fruit and cook the morning away. Now all we need to do is eradicate the age-old question. “Hi, I’m Kate.” “I’m Mark. So, Kate, what do you do?” Even fifty years ago that was considered impolite. Now I say, “I have a blog.” At least it gets the conversation rolling and no-one gets into lengthy discussions about writing software that runs the economic engines that will keep our global humming regardless of the current recession.

Keep cooking! Dee

Curried Squash/Carrot Soup

First of all I’ve no recipe to share as this was a first attempt. I looked for butternut squash which I like for flavor and color, but found none. So I got two acorn squash, which I’ve never worked with. I went to cut the first one in half and got halfway with a 7″ Santoku knife. Luckily my sister called before I cut off fingers.

After our call, I eased the Santoku out and used my 10″ chef to finish the job. I brushed the squash with olive oil, salted and peppered and turned them cut side down on a sheet pan. Ditto four large peeled carrots. Added a few tablespoons of chicken broth and placed them in a 350 degree oven for about an hour.

While cooling, I toasted 1T of good curry powder in a dry skillet, yes, until our place smelled like India (hours later, it still does). Also sauteed some onion and garlic.

I added the veggies and 2 t curry to a pot and covered with chicken broth. It was then I realized that I used the few T’s of heavy cream I was trying to use up on scalloped potatoes the other day! So as Jim was on his way home I asked him to pick up a pint.

When all the veggies were really soft I used the food processor (already have two sinks of dirty dishes so didn’t want to change to the blender) and in three loads I processed everything. Now it’s a puree that “burps” if it boils at all. I seasoned everything, adding the rest of the curry and some cayenne, as well as salt and pepper. When all the ingredients were present I added a little chicken broth and cream until I had the right consistency and flavor.

It was an excellent soup and I’ve six more servings in the frig and it’ll only get better tomorrow!

Notes: I really wanted butternut squash. If I’d done it with only acorn squash it may have come out an unattractive color, though the flavor would have been there. The carrots were a savior not only for sweetness and flavor, but their bright orange color.

I’m not big on using recipes for everything, as I believe if one knows the principles and uses a good palate along with judgment, anything can be done well. OK, not puff pastry.

Perhaps next time I make it with butternut squash I’ll keep a notebook at my side and track measurements. But the soup was good. Rich, spicy, velvety and a nice color. Dee

ps Jim doesn’t see soup as a meal, so I made Black Forest ham and cheese sandwiches with lettuce and tomato and spicy brown mustard on artisan wheat baguette to go alongside….

Smells Like…

At ICE (Institute for Culinary Education, before when it was Peter Kump’s) we got lectures, demos and had to go to the cutting boards and stoves and prove ourselves.

Allen, our first instructor/chef, assigned vegetables a la Greque.” Which is Greek vegetables poached in a fennel-scented broth. He told us to salt the water. “NO! Not enough salt. It must taste like the sea!”

Later we made our own curry powder and had to toast it in a dry pan for the dish we were making. “NO! It must smell like you are walking down a street in Calcutta.”

Well, our place smells like Calcutta tonight as I finish cooking a curried, roasted acorn squash and carrot soup. Since soup and a retro lettuce wedge aren’t enough for Jim, I’ve a good wheat baguette and some sandwich fixings.

Looks like it’s time to puree and see if I need more Calcutta in the soup! Dee

One Step Forward…

always two steps back. Now I’m going back and forth between something I know nothing about, wills and estates, and something I know something about, cooking.

Many years ago Mom made a boneless pork loin and she marinated it in salt and pepper, thyme and white wine.

Later, when I was old enough to buy more than one chop for myself, and have others to dinner, I tried her recipe. Then changed it. Make a rub with lots of garlic, thyme and sage and add enough olive oil to make a paste and rub the pork loin with it (also salt and pepper) and put it in a plastic bag with enough wine to cover. Even with a good brand of plastic bags, please put it in a bowl lest you need to clean your frig once again.

Then for Christmas dinner for Jim’s parents and brother John in 2006 I found a recipe for a bone-in pork loin that used dry hard apple cider (I used Strongbow from the UK) for basting and also as an ingredient in cornbread dressing.

Then my brother Kevin made Mom’s recipe but marinated it with thyme and rosemary covered with bacon.

Well, my butchers, who handed over the pork loin from their walk-in this morning, want to know what’s up my sleeve today. Here ’tis.

Marinate the pork in my thyme and sage marinade in a bag with dry hard apple cider. Then cover with my butcher’s applewood smoked bacon right before roasting later tonight.

I’ll let you know how it goes. Take care, Dee

Peasant Food

I spent most years of my life fascinated by fruits and vegetables and cooking, quit a career as a lobbyist to go to cooking school(s) then belatedly married Jim and settled down to a normally quiet life….

What I want to make is simple food, peasant food. When we’re flush I’ll get the best of what’s available and fresh at local markets. When we’re not, I can stretch a piece of meat with rice and beans or whatever. At one point I was able to feed two of us on less than $10/day but I had a great farmer’s market and Trader Joe’s at that time. What I don’t have now is two 4×8 raised beds to grow tomatoes and zucchini, scallions, lettuce and many herbs.

Greek food, Italian food, Tuscany with its beans and no salt in the bread because they refused to pay the salt tax hundreds of years ago. No grudges there.

Simple, honest foods with few, but the best ingredients make a terrific meal.

Chefs I learned with think I’m pazzo (crazy) because I don’t want to make everything French or have a twenty-word menu description for every dish a la Sonoma County. Perhaps I am.

I can teach a class on The Essential Pantry, A Cook’s Tools, and feel good about the way we live. Now that soup and stew season is coming up, it sounds (tastes and even smells) better than ever. Let’s get cooking. Dee