Category Archives: Recipe Ideas

These are ideas that can let your personality shine

Ode to Butchers

Posted on June 12, 2015 | Leave a comment

I’m amazed at what butchers can do, both good and bad. Years ago I’d be sent three miles down the road to what amounted to a convenience store and there would be an entire deer lying on the table waiting to be broken down. Hopefully the hunter field-dressed it, and had a license and was in season.

A lot of cooking ideas are going on right now. My husband usually “mans” the grill and was inaugurating a new grill brush that does not leave metal shards in our food.

Pork tenderloins looked good so I got two. I also asked the beer/wine guy about a hard apple or pear cider. I arrived home with one bottle of local French-style apple cider. From the cupboard came a 2 qt. Pyrex cooker with lid. I salted and peppered the pork, arranged it, added fresh sage and rosemary and a bit of dried thyme then submerged it in the cider for a couple of hours on the counter, turning it once.

It was then patted dry, coated it with olive oil, a bit more seasoning and my husband placed it on his clean grill.

Now is the fun part. I bought a nest of Saturn (flat, funky) peaches yesterday, rinsed two of them and took them off the stone, skin went into the “recipe.” Into the food processor with 1/4 medium red onion and a couple tbsp. amber honey. Salt and pepper. Then I tasted it and finished with enough sriracha to give it a bit of heat. Perhaps some ancho chili powder at first but that wasn’t enough. Buzz it up and it was not a glaze, it was a sauce. It looks kind of like applesauce but thinner, which is also great with pork. Marinated in apple, finished with peach. Dad never liked fruit with meat. We do. If our butchers read this, I just made up this recipe yesterday, on the fly. I’m sure they can enhance it.

Dinner was served with a simple potato salad and a green salad. I’ve enough pork left over for lunch, and give a couple of slices to my butchers. Sauce will need to be made for them, but if they give me good protein, I can do great things with it. What better way to thank a provider than to provide, to bring cooked food into the grocery store to thank those who provided the inspiration. Dee

ps I forgot to thank the new grill brush for its inaugural efforts on our behalf.  Bobby Flay would be proud.

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Simplicity

Posted on May 6, 2015 | Leave a comment

Strange, yes, but I go through the complicated ramifications of everything done and simplify it. If necessary I fix it. I am a problem solver.

For example, take a recipe for Rosti potatoes, a potato pancake from Switzerland. Recipe instructions were to twist all the water out of the shredded potatoes in a clean kitchen towel. That will stain your towel forever. I just made it easy, didn’t put the shredded potato in water, just placed it right in a hot pan with salt and pepper in bacon fat. Ten minutes covered, flip (you can use a plate) and another ten open and it’s done. Simplified.

If you can, listen to Dolly Parton’s I Will Always Love You, which she wrote for Porter Wagoner when she left his show back in the day. Then listen to Whitney Houston butcher it in the movies. Dolly’s is all heart and simplicity and sweetness. Whitney’s was a show-off piece. Both voices were great but Dolly wrote it and knew how she wanted to sing it and she didn’t show off even though she could have run circles around Ms. Houston in terms of voice.

The following is is the antithesis of simplicity. Yesterday we honored Cinco de Mayo and I made chicken fajitas. I made my own salsa from heirloom tomato, onion, poblano chili I dry flamed on the stove, salt and pepper and a bit of ancho chili powder and lime juice. Then I mashed avocado, added a tablespoon of salsa and made guacamole with more lime. I marinated the chicken in lime and ancho and chipotle powders and let it sit for an hour before cooking.

Then the sweet onion and green pepper I’d cut was placed in a hot pan with oil to caramelize, taken out and the chicken (minus the marinade) was seared. They were put together while I was dry-toasting the flour tortillas.

It was a put-it-together yourself kind of dinner with grated cheese, sour cream, limes. It would be a great dinner to do for kids as they can help and make their own fajitas. It was a pleasure to make this for my husband and I took time to call my brother to wish him a happy Cinco de Mayo, that’s another story. Dee

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Thank You, Tiffani

Posted on April 28, 2015 | Leave a comment

No, I’m not a Food Network shill, I just happen to like Dinner at Tiffani’s because she seems real and actually has a family and friends! And she’s not on a clock cooking for judges and sabotaging competitors.

Actually any mom/cook working for their family or creating a dinner party is on the clock and has judges. Once when we kids were young we rated Mom’s dishes. BIG mistake. She was devastated by Dad’s comments, probably ours as well.

All I want to do is make the best dish I can and not get stuck in a rut of meatloaf night, pizza night (of course I make my pizza from scratch with Italian OO flour).

The sun came up before six this morning and I had to get up, put down the shades and take out the dog. Instead of looking at the debacle in Baltimore I turned to Dinner at Tiffani’s. She made peas, and also a roast reminiscent of one of my mother’s.

We always had frozen peas, unadorned. Tiffani’s peas with parmesan looked delicious. As a kid we had a “pea count.” Everyone guessed the number of peas on the pea-hater’s plate and then the pea-hater counted every one while eating all of them. The winner didn’t have to do dishes. Everyone got dessert and the pea-hater ate the peas.

My sister had surgery once and was advised to reduce the swelling by placing a bag of frozen peas on her face. She cannot eat frozen peas to this day.

For the roast, I don’t always do tri-tip, I must admit I do look for what’s on sale at a very pricey market. I use a packet of beefy onion soup mix and a can of crushed tomatoes, cover and cook for several hours, until the beef falls apart with a fork. Oh, how my husband loves that roast again in a sandwich the next day! It’s such a cheat but if he loves my pot roast, and ten-minute lasagne (on the site) so much the better.

The carrots were interesting with honey, soy and sesame. I’ve multi-colored heirloom carrots in the frig and my husband likes them raw. I scrub them and roast them whole in a bit of olive oil, salt and pepper, and thyme for about 45 minutes, turning every 15 minutes, until tender. They’re delicious. Yellow, orange, red, purple, they’re excitement on a platter. Every taste is there.

I always like to thank people for inspiration to try new things. My problem is that my husband is deathly allergic to anything that swims, and that may even include amphibians. More culinarily challenging things were done in the past like a side of salmon with scallop mousse and “scales” of half-zucchini rounds. Of course with fried parsley garnish. That was in French cooking school days.

Now I’d like to try a leg of lamb, after many years, and I would bone and butterfly and marinate and grill it a la Jacques Pepin. I’d love to try that for my husband’s family but as cattle ranchers they eschew lamb. Sorry Chef Pepin, I now have my own marinade and cooking system. I think you tried to make it foolproof for mothers. We only have a dog and I don’t cook for her, only for us.

Also I’d like to envision a new/old cassoulet for my father. I’ve seven recipes to sift through, all from the masters, and know when I made it for him years ago he said it was the best food he’d ever eaten. Chef Pepin, do you have another recipe?

Much to do, so little time….. Thanks for yours today. Cheers! Dee

 

 

 

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How We Remember

Posted on April 13, 2015 | Leave a comment

I remember things by aromas such as bacon cooking, Mom’s Viennese Chocolate Pecan Torte we got for birthdays (still don’t have the recipe), cookies and stews.

Tastes, like your first cassoulet. Or beef carbonnade. I can’t even tell you except to say that whatever I tasted raised my expectations and made me want to cook. No, not in my Easy Bake oven. That was used twice and placed in the trash.

Hearing a steak cook is a memory in itself. I know how to prepare it and my husband mainly knows how to cook it, overcooked is bad.

Seeing a completed dish on a plate or plated family-style is always a treat. So is MYOP night where I teach kids to make and dress their own pizza’s starting with dough I made in advance and they make more to take home. I do remember cooking a leg of lamb, roasted potatoes and green beans for my mother’s family many years ago. I dressed the beans too early and they turned grey but that’s just a lesson in my lexicon.

I was asked at school what was the best chef’s tool and said knives but was told hands. I beg to differ. I cook with my heart. Every day. Dee

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Roots

Posted on April 1, 2015 | Leave a comment

Let’s take a state in which a resident has long-term roots. Here’s my recipe for disaster to ruin his life.

Add a spoonful of politician who taints the state. Stir in 1/4 cup of presidential ambition.

Let’s add two cups of ego, 1/2 cup of false bravado, a cup of anti-human rights medicine that extends to anyone that doesn’t look like oneself to include hatred against races, gender, religion, and actual or perceived sexual orientation.

Add a tablespoon of his own medicine, from Mr. Pence, how he sleeps at night. Add 1 teaspoon about how he really feels about his family while espousing hatred against voters.

No, I will not include cyanide in this recipe because he needs to live through this, Governor, and face those with roots in what you think is your state. It is the state of your residents, your voters. You may take a fall politically for your party because you’ll never be president, but when you do so you take a fall for everyone in your state. Sorry, you were thinking about yourself, not “them.”

My family and friends have roots in the state you govern. Right now they are embarrassed to claim to do so. Why? You. When I worked in politics years ago I knew that the bureaucrats just waited for the elected politicians to leave office so they could keep the balance and eliminate extra work.

I vote in this instance for those who have deep roots in democracy, thoughtfulness of others, and pride in their State. Discrimination is hatred. Those with roots will save and grow those roots for good. You, as a politician, will go by the wayside. Let’s hope you have a day job. Cheerily, Dee

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Happy St. Patrick’s Day!

Posted on March 16, 2015 | 2 comments

There was post-stock market crash “beanery” in an old political town of mine. People would line up around the block and get beans for a few cents during the Great Depression.

I found it one day, a dive, my favorite, with nice owners and waiters. They probably only had twenty tables. It was tiny but cooked the best corned beef and cabbage on rye in town. Brown deli mustard on the table.

After I knew them a bit I started to arrange all our staff lunch birthday, going-away, baby and retirement parties there. I’d call, land lines and rolodexes back in the day, and say I’d like a reservation. They inevitably said, “Ha! We don’t take reservations.” If the owner or his son answered they’d just ask me what I needed and were very kind to accommodate whatever I asked.

I’d tell the others it’s Dee! Oh, Dee! And please have a table for 14 at noon. They did and only did ordering for the few they didn’t know. Plus they always placed four quarts of Pabst Blue Ribbon on the table with glasses out before we arrived.

Tomorrow I’ll wear a green tee shirt I bought the other day. I got it for half what my new dog collar cost. Tomorrow our dog Zoe, age 11, (we’ve just had her for 11 years after shelter adoption on 3/6) will wear a birthday/adoption gift, a 1.5″ Asian silk hand-made Martingale collar, emerald green with cherry blossom pattern. There’s a party and she will look stunning after I comb her out. I will just be at the back of the leash while she greets her public…… [Oh no, paparazzi!! Please, no pictures! Security, just help me to the limo.] That last part was her dream. Her feet are moving and eyes blinking in her sleep. She’s actually thinking of treats, or squirrels.

Apparently they’ll have green beer at the party. I think not for me. I did that once at age 22. And I met a really nice guy in the pub, a high school science teacher who took me for a first date to a movie the following weekend, Caddyshack, which I hated. That and him getting a beep during the movie (he was on teachers’ student suicide watch that week) got me out. He was a nice and smart guy, but no more dates and in the end I got my prince, who also doesn’t drink green beer, or anything but Dr. Pepper.

Back then, everyone knew my name. Now they know my dog. Kids stand outside our door and whisper her name hoping she’ll bark and ask to come out. These particular ones arrive later this week. We’ll be ready.

I hope my Greek friends don’t mind reading this for celebrating St. Patricks’ Day and that my Irish friends would perhaps try moussaka. It might be closer to a Shepherd’s Pie than one would think. Add a bit of eggplant and and a rich, eggy bechamel on top. I love it and it’s great to do in advance to actually enjoy guests instead of spending all my time in the kitchen. My husband hates eggplant.

So raise a pint to St. Patrick, wear your green and enjoy a bit of conviviality with your family, friends, colleagues. Darn, I wish I could have found a Piper. Bagpipes, I miss the sound of the streets of Scotland. Slainte, Dee

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What Would You Cook?

Posted on March 1, 2015 | Leave a comment

En route to a new endeavor my husband will be home for one dinner. His favorites are: steak and loaded baked potatoes with salad; and spaghetti and my homemade meatballs.

He has been eating lunch at Subways and dinner for burgers, breakfast at the company cafeteria, for seven months.

Organ meats are out of the question, don’t have me make any Rocky Mountain Oysters. I need to make him something he can’t get in a restaurant.

I’m thinking roast chicken or capon if I can get it in time. Apple-Sausage Stuffing, Brussels Sprouts with bacon. Perhaps a cauliflower puree.

Honey pound cake as a Trifle with cranberry sauce and lemon curd and whipped cream and berries.

Thank you, as always, for helping me think. I have to go order that capon as I’ve only five days to go. Here’s to husbands coming home from work, even if it takes months at a time. Cheers and have a great weekend! Dee

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Inspiration

Posted on January 4, 2015 | Leave a comment

Before Christmas I found this fig jam and had a thought. I bought puff pastry (no, I have not made it since cooking school because when I even look at butter, it melts).

I paired it with Manouri cheese and made little circles, added the jam and cheese, folded over using an egg wash for “glue.” Then I used a fork to seal, brushed them with a milk and egg yolk wash I had on hand for something else, and baked.

They were gorgeous and tasted great. I was advised by the cheesemeister to use Manouri. Manouri is to Feta what Ricotta is to Mozzarella. A pale but useful cousin. With the sweetness of the fig I’d rather a saltier cheese like Feta.

It was just a brain thing I did to try and everyone liked them. I’d just rather do them better. Always trying to do something better. My sources of inspiration have been hard to come by. It should be that way.  Dee

 

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The Bird Arrived

Posted on December 19, 2014 | 3 comments

Yes, a capon. I put it right in the freezer, in which I carved space today. I don’t know its weight but it should be between 7-9 lbs. I’ll take it to the frig on the 23rd to thaw.

I’m changing the menu. Too much bread. I remember holiday meals when everything had bread as a component and I don’t want my guests to fill up on carbs.

I’ll start with my marinated Kalamata olives and a Greek/Italian cheese plate with grapes and other fruit my heart goes pitter-pat for at the store.

It’ll be Mom’s basic stuffing, with the liver. No apple-sausage dressing. The gratin stays the same but I’ll add either a sauteed spinach or arugula.

I have to keep the cheddar-bacon biscuits in memory of Jane Grigson. Having never made them before I hope I can do them well and just place them on the table to nosh.

Mashed potatoes are still on the list but I may add additional root vegetables to the puree. Note: do not ever place rutabagas through a ricer. They will break your fingers, wrists and perhaps elbows.

I cannot find mincemeat to save my life, even Amazon can only have it to me by February at the earliest. Interesting I wrote here about it years ago and was contacted by someone who desperately needed mincemeat for tarts to bring to his father’s for Christmas.

Who was that person? My own brother. He’d never seen my blog and was taking mincemeat to Dad’s for Christmas. I ordered two large jars from Amazon as a gift and sent them directly to Dad’s. Oh, I also gave him Mom’s pie dough recipe which my mother-in-law also uses.

What are we doing for dessert this year? In the spirit of the great US of A and Europe I’m creating a fig and ricotta salata mini-turnover, plus a fruit dish, probably with lemon curd (I found some today) and whipped cream or Greek yogurt.

What can I say? This menu is a work in progress. Next year I may even try prime rib and Yorkshire pudding…. Permit me to tackle the capon first. Cheers! Dee

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Birds

Posted on November 17, 2014 | 1 comment

I wanted to title this “Game Birds” but Jim Schiltz would not allow me to do so. I just got off the phone with him in a fascinating interview in which I learned many things about….. birds.

Who is Jim Schiltz? Only the head of Schiltz Foods, Inc. and Schiltz Goose Farm, Inc. He knows his birds. He told me geese were domesticated about the same time as dogs and cattle. My research on dogs says up to 40,000 years. I’d have to check my father-in-law, the rancher and former dairyman, on cattle.

For those of you who know me from the past, yes, I still want a capon and have spent years finding one. While I’ll be at Nanny’s for my 13th Thanksgiving with my husband’s family and am only allowed to bring table snacks, sides and a dessert, Christmas is a different story, to be told later.

One of my favorite girlie movies is the one where the Aussie/Canadian girl learns to fly and takes the geese, from the eggs she found, south for the winter. Fly Away Home, with Anna Pacquin and Jeff Daniels and Dana Delaney. These must be different geese.

The farm began in 1944 and Jim was added to the gaggle in 1962. After tastiness, they had to breed for white feathers because everywhere but France, where the infamous Toulouse geese live and die, people want white down pillows, not grey ones.

Jim said he’d heard of an 82 year-old goose, and that many can live to 25 or even 40, but after maturity they usually go to dog food. Lucky dogs! Mine eats frozen raw rabbit, lamb, turkey, and venison, but I’ll have to check out goose.

Which brings me to capon. It was always a special meal in our home and widely available, even in rural neighborhoods like the one I grew up in. On my birthday I got to choose my cake (Viennese Chocolate Pecan Torte) and dinner, which was capon.

I mis-spoke earlier when I said this was my 13th Thanksgiving at Nanny’s. My husband worked for an online retailer years ago and they wouldn’t let him off for Black Friday so we had to forgo the trip. A month earlier I went to Whole Foods and asked for a capon. No. I asked why? No reason. I asked customer service. No answer. I called HQ. I don’t know why they won’t let me order a capon.

Look up capon on this site. I’ve done my research. Wapsie Farms had capon. Marc and Jim struck up a friendship at industry events and now Schiltz farms has a capon enterprise as well, and you can order from them at http://www.roastgoose.com.

My husband has been off for several months on a consulting contract but of course we’re meeting at his Nanny’s for Thanksgiving. Christmas we’ll have on our own. I’m getting a goose, a capon and a container of goose fat to make Pommes Anna and keep in the frig for good stuff. Jim even told me how to cook a goose (recipes are on the site) but they do have a goose for ‘fraidy cats. Get it frozen and heat it up in an hour. Your family and guests will never know and you can make side dishes instead of basting!

I do shop at Whole Foods Market and everyone is nice to me at this store, but I may have to keep moving around the country to keep that the case when I bring up capon. The store’s protein rules are strict and arbitrary. My father-in-law would love to get his registered Angus cattle into the butcher’s case, and so would raisers of geese and capons.

Principles, not solely marketing, should be the driving force in a market, and that market could be anything from Wall Street to Main Street. The holier-than-thou attitude of Whole Foods Market looks down on anyone not wearing espadrilles and carrying in ten bags then asking if you want to donate a dollar for using the bags you already bought from them, and if you want to donate to their charity of the month.

GIVE ME CAPON! For heaven’s sake, is that too much to ask? Cheers and Happy Thanksgiving. I’m making spicy almonds and cashews, marinated Kalamata olives, cranberry chutney, brussels sprouts and cauliflower gratin, and mincemeat tarts. And driving 1,500 miles to get there.

Many thanks and happy holidays to the Schiltz’s and the Wapsies, who both hail from Iowa. I won’t hit that state or SD en route but got a bunch of quarters to get through the Oklahoma Territory as I messed up and put a dollar bill in the machine two years ago. Oops, almost got a warrant on that one. Caponly yours, Dee

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