Category Archives: Recipes

Cloudy. Meatballs Anyone?

It is cloudy and the sun is still perfuming the clouds with its light. Planes are flying by to land about 20 miles south and at night I love to see the lights. The sound is fine from a couple of miles away. Every year I look forward to the Air Show where we have cheap seats from the balcony. Our balcony.

Our Swedish neighbor has taught me Kottsbullar, Swedish Meatballs. I’m preparing for my final exam (I get to teach him true Texas Chili and test him as well) I’m working out new versions.

I made turkey meatballs for my husband last night. No, you can’t have any, as he finished them off. OK, I gave the dog two, only because she stayed out of the kitchen while I was preparing them and they went directly into her dinner bowl with less dinner.

Dee’s Turkey Meatballs

1 # ground turkey, I prefer dark meat for this for flavor

Fresh ground bread crumbs in milk or Panko in milk to soak and soften (with Panko you’ll have to check and add more milk to make a paste, not a soup)

One large egg, lightly beaten

One scallion, chopped with 1T flat Italian parsley

Dash of Worcestershire

1/4 cup freshly ground Parmigiano Reggiano

Salt and pepper, perhaps a pinch of chili of your choice, perhaps 1/2 tsp basil or oregano, whatever seasoning you prefer.

Break up the meat lightly with a fork, I like to combine ingredients so they get into the meat mixture. Add everything. I like to use a fork to start as to not compress the meat. Then it’s hands on. Add more bread crumbs if it’s too wet to roll but leave it wet because it’s turkey and needs the fat.

350 oven, for about 25 minutes. I use a cookie pan lined with foil and sprayed with non-stick stuff on which to place the meatballs. Roll them and bake them and then take them off and place in a pan with your tomato sauce of choice, homemade or otherwise, simmer gently for about 20 minutes while you’re cooking your pasta, serve in bowls with more grated Parm. Voila, dinner!  Cheers from Dee

ps My husband is home for an entire week! Never mind that most of the time I was his nurse, trying to get him over a nasty flu and to eat again. I started bland then moved on and now he’s eating steak and spaghetti and meatballs and perhaps pot roast tonight. What a great idea! Thanks for that.

“Thanks, Dee,

you’re the best.” That’s what I like to hear.

Dog Zoe and I have guests coming Wednesday. Oh, no, I have to clean! Every day, again, dog fur. Luckily they’re used to dogs. I have to clean out the pantry and have good stuff for one last trifle, which they love. We’ll pair it with heavy appetizers and a bit of vino.

Tonight I had an experiment. Cornbread bread pudding with smoked sausage. It could have used a spicier sausage, and more pudding and Gruyere cheese, plus an undercurrent of shallots and garlic. It was a last minute thing, placing this mixture in a bit of bacon fat in the oven in a cast iron skillet. It could have really used some hash brown potatoes, then it would be a perfect tasty and not really pretty brunch dish, or dinner for a busy couple.

But it’s not often I’m told “Thanks, Dee, you’re the best.” And it was from my recipe taster. My husband didn’t even say that on our 12th anniversary yesterday. He didn’t remember the date even though he had me inscribe it into his wedding ring. Here’s to new recipe creations, Dee

Inspiration

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

 

Calzone

It was an homage to a calzone I loved at a favorite local restaurant where I usually ordered the portobello mushroom burger. Unfortunately if I turn my oven on above 375 degrees the smoke alarm goes off. It’s a clean oven, it’s just that the darned alarm is five feet away.

Pizza, when my husband is home, is a weekly thing. Friday night is pizza night. I make dough with Italian OO flour and everything. As our dog Zoe would say, “it’s routine.” Yes, she’s a herder. So I decided to try a calzone.

Everything stayed together as I used an egg wash for the seal, a fork to mash the dough down and egg wash on top. The dough was fully cooked, crispy on the outside and soft inside. I’d hoped for crispy throughout but couldn’t get the oven high enough without annoying my neighbors with smoke alarms and fire trucks.

The innards were tasty. I started with two slices of proscuitto, one on each soon-to-be interior, a handful of raw arugula, two cloves of roasted garlic, a shaving of fresh mozzarella, a few crumbs of feta then closed them up and baked for about 15 minutes at 400. Yes, it’s over the temperature limit but the egg wash on the edges on top and on the edges inside kept mayhem to a minimum.

I did enlist one guinea pig to try it and got a thumbs up. Next time I’ll have my mise en place and perhaps use less yeast and get a really thin crust. I may even cook them on the “off” side of our grill. I want it puffy and really crisp. Whatever I put inside it will be tasty. I want to add artichoke hearts next time. Dee

 

 

You did OK

That’s one phrase I always wanted to hear, from any of my childhood or adult pursuits. Dad was wishing it but never there. Mom never thought to think or say it.

I put my handprint in clay! I got 100+ (why didn’t you get 100 ++)! I turned to teachers, aunts of course, friends and their families. In college there were priests (never a wayward moment for them), for education and trying to learn enough to make a difference.

Then business. The awful things people say about priests today I never knew until I met legislators after college. It was all I could do to keep my skirt down in an elevator, but I did do so. Wearing opaque tights helped my defense.

Still, no-one ever said, you did OK. Now I have three-day Thanksgiving cook-fests and sometimes my mother-in-law and I rarely speak, just dance around in time making our dishes. She’s OK, and I know she knows I’m OK because she lets me use the oven. No, really she accepted me as her daughter-in-law and that’s OK for me. Did I say three days? I mean it. And this is Texas the land of sweet tea and many desserts.

And the day after I met my father-in-law for the first time he took my husband out of the truck and said “When are you gonna ask her, son? It’s OK with me.” His mother took four more days to say OK but we cook every year even though she moves the kitchen stuff around on me and I have to break the dance and ask where’s the peeler?

There’s nothing like family. Mom’s gone now. Dad’s still never around and we’ve not seen him in two years. Sisters, one may be trying for a reunion after six years.

I was a coach and a consultant and volunteer and the first thing I did was train then reward with compliments. I’m an “Atta Girl” gal and look to reward whenever I can. Corrections are necessary but need not be harsh, only fair and unemotional, on point. With extra training and more compliments.

Atta girls and guys, right here. Keep cooking and make your family proud. Dee

 

Peanut Butter

Years ago when I was single I’d often eat a toasted peanut butter sandwich over the kitchen sink. Yes, I bought an $8 toaster. Then I graduated to a Trader Joe’s skillet-toasted dry flour tortilla with their Monterey Jack cheese and salsa. On a plate, not over the sink.

For 13 years I’ve had someone to cook for, and I don’t stop. I’ve even have a meal planned to try first-time from one of my favorite restaurants in SoCal. I’m practicing and doing my own riff which I don’t usually do from a recipe. I do it from ideas all the time but usually try recipes straight up first time then riff.

Like my baby arugula salad with fresh raspberry vinaigrette (including two roasted garlic cloves, white wine vinegar, salt and pepper, 1/8 tsp of sugar and canola oil). It was served with fresh raspberries, a bit of feta crumbles and sauteed procuitto bits. Garnish was a wedge of cantaloupe.

I’m thinking of changing it up. My first calzone, I make pizza dough all the time with Italian soft OO flour. I’m thinking prosciutto, arugula sauteed with roasted garlic, feta, mozzarella, and some dry-roasted pignoli. I’ll fold them up as en papilliotte (when one takes the parchment paper in a heart shape, folds it over and does diagonal folds to keep in a piece of fish and garnishes) with perhaps an egg wash to keep them closed while baking.

Cooking for one is always difficult and lonely and I don’t make many frozen food items, certainly not for my husband, sometimes for me alone. He’s been gone nearly two months now (with a brief Labor Day visit) and I and Zoe The Hipless Wonder Dog miss him.

Neighbors check on me from time to time. As of yesterday a new Swedish neighbor is going to teach me how he makes meatballs and sauce and in turn, I’ll teach him a true Texas chili (originating from Lady Bird Johnson in 1962 where JFK and 5,000 guests descended upon the Johnsons’ Pedernales River Ranch).

One neighbor’s wife is away long-term so we have similar issues of missing people we love. Luckily he’s going to see her next week. We’re not close in the way you think but I share a meal from time to time, he gives me sartorial advice for my husband and always gives our dog a treat. Yes, she has to perform for it because it’s extra to her dinner. I told him about a used bookstore and he already knew about it from taking his wife to the airport.

Bonds are stretched with missing spouses. I tend the community herb garden and cook with all my other household duties, and take out the dog five times a day and write. It is good to know that there are kind people around me who plan activities or just check in for good measure.

Anything to keep me from a peanut butter sandwich standing over the kitchen sink. Creativity and new things as J says. Cheers! D & Z

 

 

Jake

I must admit that I let a gorgeous blond gent share our bed when my husband was out of town on business. Our dog Zoe took over my husband’s pillow. Jake, a Golden Retriever, took the lower half of the bed.

Jake now has bone cancer and may live through the summer. He’s a good buddy and is still happy and eating well so I wanted to make him some homemade treats.

Jake’s Treats

2 containers chicken livers, a pound or so, drained

1/2 of a sweet or regular onion, chopped fine

1 cup each whole wheat flour (plus) and cornmeal

2 t garlic powder

1 egg

1 cup cottage cheese

I sauteed the chicken livers in a bit of bacon fat and a tsp. of butter, s & p. Use canola or olive oil or whatever you like to keep them from sticking. Start with the onions, add liver to sear and cook and cool a bit and process to a paste. Add to flour/corn meal/garlic mixture, Add egg and low fat cottage cheese and blend. I used a wooden spoon. A stand mixer would work well here! Depending upon the weather you may have to add more whole wheat flour to make a dough.

Pat it out in two batches. I’d cook at 325 for about 45 minutes then shut off the oven for 1/2 hour or so in order to dry them out without over-baking. Cool before storing in plastic bags or containers  in the freezer.

I used my dog bone cookie cutter and the 2nd batch looked nicer than the first so they’re Jake’s Treats. Zoe did a taste test and gave the biscuits two paws up! You can roll them out and bake them as a sheet and break them up, the dogs don’t care if it’s in a bone shape.

Note: Jake’s Treats have no preservatives so should be kept in a airtight container in the freezer. They thaw quickly or your dog may even like them a bit frozen.

Last night Jake’s dad was out of town so Aunt Mary took me to see him. He’s on better meds so is in less pain and was very happy to see his Aunt Dee as well (I didn’t bring Zoe as they play hard together) and loved his freshly baked treats.

A while ago when Jake came to stay with me, he and Zoe played keep-away with Zoe’s “Precious” which is a Kong-type big lacy ball with a squeaky gorilla latex toy inside (my husband’s invention). After four hours of mayhem Jake went missing for a few minutes. I looked around for him, heard breathing and he had locked himself in our guest bath. That’s where he goes for rest and privacy at home. When Mary ushered me and Jake’s Treats in last night, I heard him in the bathroom and asked if I could let him out. He’s a sweetheart.

Here’s to the pets who make us more human, and humane. Dee

Butternut Squash “Mashed Potatoes?”

Yes, I took a butternut squash and roasted it cut side down, seeds removed, with a bit of olive oil, salt and pepper for about 45 minutes in a 375 degree oven.

I let it cool and pulled the flesh from the skin. Later, I put the pieces on the stove and mashed them and added some toasted curry powder and cream and let it all reduce.

We’ll have it tomorrow night. It tastes good and will only get better with a night sleeping in the frig.

Here’s what happens when you make fifteen pizza toppings. Some aren’t used at all. Some are used for (cover your eyes, husband) leftovers. This mash is worthy of a Thanksgiving table, but I’m already bringing six dishes across the country. People who fly in aren’t supposed to bring anything but if they don’t have my spicy almonds and cashews I’d be drummed out of the Family. Like putting beans in Texas chili.

I would like to dedicate this post to Lady Bird Johnson for making our world a better place and not just by her Pedernales Chili recipe but for Lady Bird Lake, and the wildlife center near Austin in her name. She made a great difference in our nation. Dee

Dee’s Olives

I never grew up eating olives as a kid, only put one in my dad’s martini when he arrived home, green with pimento. I didn’t know that it was red bell pepper at the time. But even under age ten, I made a mean vodka martini, at least Dad said that because I couldn’t taste it.

Olives were foreign to me until I tasted the Kalamata. Meaty, juicy. So go to the olive bar (do not buy jarred olives unless you must) and get a container of Kalamata olives, pitted.

Why pitted? Why do the French take all the meat out of a lobster, cook it, and place the shells to look like the lobster is still alive? So that guests do not have to deal with pits or shells.

When you arrive home, drain the olives of brine. Get a container. I usually add fresh rosemary, thyme, crushed garlic, pepper flakes, and whatever else will flavor it. I usually use an old mason jar. Mix it up in a bowl and add to the jar. Cover completely with a very good olive oil. Keep on the counter at least two days.

Save a brined olive or two to test against the marinated ones. You’ll notice the difference. SAVE THE OIL! I use only extra virgin olive oil from Italy or Greece.

This is a win win situation for olives and you. Cheers! Dee

Pizza Night

We’re having a girlfriend and her young family over for dinner and I thought it might be cool for the kids to roll out their own pizza dough and top it. Also have them make a new batch and take it home.

I think they’re into dinosaurs so will prep all the toppings including cavolo nero or Dinosaur kale, cheeses, other veg and some pepperoni and prosciutto. Of course parmigiano reggiano on top.

It may be time to go to the Italian food store for 00 flour and a few other things. I believe one child is crazy for olives so I’ll make some for here and some to take home. I simply take the olives (I prefer Kalamata) with little brine, drain and add garlic, crushed red pepper and whatever fresh herbs I have on hand and cover it with olive oil. Marinate at room temp for a couple of days and eat the olives and save the oil for cooking.

We love having kids over! All of us including Zoe the dog. It’ll help that my husband makes balloons. We’ll all have a good time and get them home to bed on time as well. Dee