Capricious In Cleveland

Moving Day...

ohiomom6@gmail.com (OhioMom) — Tue, 07 Jul 2009 21:56:00 +0000

Capricious In Cleveland aka Cooking In Cleveland has a new home. We have moved our entire household over to the new blog, so please bookmark the new url and/or update your feeds so you can find us again. This old house (blog) is scheduled for demolition at the end of the month.

Click on the Lily to be redirected to our new home...

Thinking inside the box...

ohiomom6@gmail.com (OhioMom) — Sun, 05 Jul 2009 22:44:00 +0000

"Oh, how beautiful!" and sitting in the shade ~ Rudyard Kipling

I picked up these wine boxes curb shopping one day, they have served as shelves and bookcases so why not plant containers? The Coleus was not happy in full sun and this corner of the roof is shaded by a large Ash tree, the Sedum seems happy draping over the sides of the box. This is a lovely spot to sit on a hot summer day and you can usually find me here dreaming of filling the roof to overflowing with flowers and food.

Rainy days...

ohiomom6@gmail.com (OhioMom) — Wed, 01 Jul 2009 16:26:00 +0000

Living in Cleveland my entire life, I am quite familiar with "lake effect snow", but "lake effect rain"???? I popped out between showers to grab a few pics of my blooms after the rain, or so I thought.

Zucchini and Marigolds

Impatiens

...this little beetle was floating upside down in a puddle, I rescued him with the stick and asked him to pose for a pic

...just as I was snapping this pic of my asparagus fern, the rain came sheeting down giving the pic a rather eerie look

Whimsy in the garden...

ohiomom6@gmail.com (OhioMom) — Sun, 28 Jun 2009 11:20:00 +0000

These boots are made for walking but that's not what they'll do, one of these days these boots are gonna bloom all over you.

Tickseed (Coreopsis)

You know it is summer when the "garage sale" signs appear in my community, my feet automatically turn down those blocks. Who knows what goodies you may find? I spotted these boots for a grand total of 50 cents and knew they would be cute planted up. I brought them home, removed the insoles and drilled holes in the bottom. Next I added pieces of broken pot and potting mix and planted them up.

Capricious...

ohiomom6@gmail.com (OhioMom) — Fri, 26 Jun 2009 11:20:00 +0000

... subject to whim; impulsive and unpredictable

Perhaps you noticed (or not) that Cooking In Cleveland has evolved into "Capricious in Cleveland". After almost two years of posting food porn and recipes it is time for a new direction, if only I knew what direction that will be :) There will still be the occasional recipe and of course the local food movement and farmers markets, I just need to change my pace. Hope you continue to stop on by and visit me.

Meanwhile I wanted to share some new garden pics with all of you. The hydrangea and astilbe are in the front yard beneath my living room window.

Oakleaf Hydrangea

The hydrangea flowers start off white, fade to pink and by Fall will be a rust color. It is really quite large, notice the Astilbe off to the side?

Astilbe

....the rooftop garden June 26th

....the Roma maters will be ripe soon!

To Market, to market....

ohiomom6@gmail.com (OhioMom) — Sat, 20 Jun 2009 16:47:00 +0000

....to buy a plum bun. Home again, home again, market is done.

Well I didn't buy a plum bun at the Coit Road Farmers Market today, but I did manage to get some special goodies. Taking center stage is......

Ohio-Grown Strawberries!
(Click on Pic for some creative strawberry treats)

..... another once-a-year favorite

Garlic Scapes

....which I will use with

Frances's farm-fresh eggs in this Frittata

I coudn't resist picking up some additional mater plants while at the market, these Husky Red Tomatoes will make a nice contribution to our table this summer.

Until later....

Garden Update

ohiomom6@gmail.com (OhioMom) — Mon, 15 Jun 2009 14:30:00 +0000

In gardens, beauty is a by-product. The main business is sex and death ~ Sam Llewelyn

"Female Zucchini Bloom"

First Zucchini

Big Cherry Tomatoes

The Pesto Bed

Dark Opal Basil and Italian Basil

Egg Noodles With Chicken, Bacon and Rosemary

ohiomom6@gmail.com (OhioMom) — Mon, 08 Jun 2009 13:31:00 +0000

While waiting for the growing season to kick into high gear here in NEOhio, there are Spring crops available at the markets. One is fresh spinach. The taste is superior to the pre-packaged (shipped from long distances), and the cost savings are better too. Do you have a meal that is oft requested in your household? In my house, the son of the food critic requests this one often. Me thinks for him it is the bacon!

Egg Noodles With Chicken, Bacon and Rosemary
Recipe:

1/4 pound sliced bacon, cut crosswise into 1/2 inch strips
1 pound skinless chicken breasts
Salt & Pepper, to taste
1 1/2 pounds fresh spinach
1/2 cup chicken broth
1/2 to 1 tsp. dried rosemary, crumbled
1/2 pound wide egg noodles
1 Tbsp. butter

In a large deep skillet, cook bacon until brown and crisp. Remove from pan and drain. Pour off all but 2 Tbsp. of bacon grease from pan. Season chicken breasts with salt and pepper on each side. Add chicken to pan and cook till brown on both sides. Set aside.

While the chicken is cooking, remove stems from spinach and wash thoroughly to remove the grit. Add the broth and rosemary to pan and bring to simmer, stir to dislodge any brown bits on bottom of pan. Add the spinach and cook just till wilted.

In a large pot of salted water, cook the egg noodles. Drain. Cut chicken into bite-size pieces. Add noodles, butter, chicken and bacon to pan with spinach mixture. Toss well.

Early Morning Enchantment...

ohiomom6@gmail.com (OhioMom) — Sun, 07 Jun 2009 19:17:00 +0000

“The only words that ever satisfied me as describing Nature are the terms used in fairy books, charm, spell, enchantment. They express the arbitrariness of the fact and its mystery" ~ Gilbert Keith Chesterton

The Bud

The Unfolding

The Bloom

...and the Bee

Up on the rooftop...

ohiomom6@gmail.com (OhioMom) — Thu, 04 Jun 2009 11:56:00 +0000

...the garden grows

Lookie Lucy at my Zucchini!

June 4th

Not to be outdone, the maters bloom!

In the Beginning - April 29th

Garden - May 29th

What's growing?

Tomatoes (roma and cherry)
Onions
Oregano
Parsley
Basil
Lavender
Zucchini
Blooms for the Bees

Fire 'er Up

ohiomom6@gmail.com (OhioMom) — Sun, 31 May 2009 20:30:00 +0000

"Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach" ~

James Beard

Fired up the grill again today, why turn on a stove when we have warm breezes and sunny skies? Today's menu was inspired by Paula over at It's All Gouda. Ever since she posted her super stuffed peppers, I knew that these babies would make it onto my grill. I put my own twist on these using chicken instead of beef, check Paula's blog for her recipe and directions for assembling and cooking these peppers.

Super Stuffed Peppers

My changes/substitutions:

1 pound ground chicken
1 cup cooked brown rice
3/4 cup corn
3/4 cup black beans
1 small onion, minced
1 cup Sargento's Classic 4 Cheese Mexican
1 beaten egg
1/4 cup BBQ sauce
Salt, to taste
1/2 tsp. fire brick pepper
Chopped fresh parsley
Chili powder
Light basting of BBQ sauce
Note: I did not parboil the peppers, they turned out crisp/tender

I had a 2 pound package of ground chicken, so I also made Super Chicken Burgers with grilled Vidalia Onions

Super Chicken Burgers

1 pound ground chicken
1/4 to 1/2 cup seasoned bread crumbs
1 onion, minced
1 egg, lightly beaten
1 tsp. finely chopped fresh thyme
Salt & Fire Brick Pepper, to taste

Mix all ingredients, shape into patties. Grill on each side till done. I lightly basted them with BBQ sauce and left them on the grill for about another minute (each side). The Vidalia onions were basted with equal portions of olive oil and balsamic vinegar, sprinkled with sea salt and grilled.

Taking it outdoors...

ohiomom6@gmail.com (OhioMom) — Tue, 26 May 2009 12:31:00 +0000

I bet you wondered when I would actually post some food on my cooking blog again. Well the official start of summer started this past weekend, so I fired up the grill. Now I know that some use propane grills, but not me. I like the old-fashioned barrel and charcoal. Nothing gives your food that smokey goodness like charcoal. Then we have the decision whether to use a dry rub or marinade. My preference is a dry rub with four simple, readily available ingredients. My secret to fall-off-the-bone ribs follows.

BBQ Ribs

Dry Rub:
1 Tbsp. kosher salt
1 Tbsp. fire brick pepper
1 Tbsp. smoky paprika
6 Tbsp. brown sugar

Mix well, rub over ribs and cover, refrigerate overnight to let the flavors meld into the meat. Mix up 1 part white vinegar and 3 parts water in a spray bottle. Lightly (and I mean lightly) spray your meat to keep it moist while cooking (too much water will put out your coals). I let my ribs stay on the grill long enough to get brown and absorb that nice smoke flavor, then I baste them with BBQ sauce (we go light on sauce, you can always serve extra on the side) and place them in a covered roaster. Place the roaster in a pre-heated 275 to 300 degree oven for an hour (or more) and your meat will fall-off-the-bone. I have been preparing them this way for over 30 years, my ribs are in high demand at family reunions. Guarantee your family will love them too!

We kept it simple this year and served veggie pockets and fresh from my garden salad as sides.

Veggie Pocket

Simply cut up your favorite vegetables and season with sea salt and pepper to taste. Add 2 Tbsp. butter and chopped fresh herbs (I used parsley and thyme), fold the foil and seal well. Place on grill and let cook, turning occasionally for 30 to 45 minutes or until tender.

Fresh from the garden salad

Memories of Dad...

ohiomom6@gmail.com (OhioMom) — Sun, 24 May 2009 20:48:00 +0000

When I'm Gone

When I come to the end of my journey
And I travel my last weary mile,
Just forget if you can, that I ever frowned
And remember only the smile.

Forget unkind words I have spoken; Remember some good I have done. Forget that I ever had heartache And remember I've had loads of fun.

Forget that I've stumbled and blundered And sometimes fell by the way. Remember I have fought some hard battles And won, ere the close of the day.

Then forget to grieve for my going, I would not have you sad for a day, But in summer just gather some flowers And remember the place where I lay, And come in the shade of evening When the sun paints the sky in the west Stand for a few moments beside me And remember only my best. - Mrs. Lyman Hancock

Happy Memorial Day!

Pot to Plate

ohiomom6@gmail.com (OhioMom) — Thu, 14 May 2009 18:04:00 +0000

One of the most delightful things about a garden is the anticipation it provides. ~W.E. Johns

Black Seeded Simpson lettuce, green onion and Violas

We had salad for lunch today, harvested fresh from my garden. The salad was dressed with a Warm Vinaigrette borrowed from Peter over at Kalofagas.ca The lettuce seed was a gift from my daughter Racquel, it was delish!

Dawn In The Garden

ohiomom6@gmail.com (OhioMom) — Tue, 12 May 2009 13:28:00 +0000

It is good to be alone in a garden at dawn or dark so that all its shy presences may haunt you and possess you in a reverie of suspended thought ~ James Douglas

Happy Mother's Day!

ohiomom6@gmail.com (OhioMom) — Sun, 10 May 2009 21:00:00 +0000

I Learned From You

I learned about love from you, Watching your caring ways. I learned about joy from you In fun-filled yesterdays.

Mom, circa 1946 in front of Grandma's home in Cleveland, Ohio

From you I learned forgiving Of faults both big and small. I learned what I know about living From you, as you gave life your all. The example you set is still with me I'd never want any other. I'm thankful for all that you taught me, And I'm blessed to call you "Mother." By Joanna Fuchs

Lake Erie Shoreline

The above oil painting was done by my mother before I was born, I have one other and they are my most prized possessions.

Happy Mother's Day!

Early morning walks...

ohiomom6@gmail.com (OhioMom) — Sun, 03 May 2009 14:50:00 +0000

Earth laughs in flowers ~ Ralph Waldo Emerson

Our early morning walks have been filled with the fragrance of Lilacs, this morning I took my camera along to capture the beauty of Spring in my neighborhood. Enjoy!

I haven't cooked/baked anything of note recently, with almost two years of recipes posted on my blog, I am taking a break from the stove. Look for updates on my rooftop garden and local foods. Ramps have arrived at the farmers markets, check out The Cage Free Tomato for two yummy recipes.

Allium tricoccum, commonly known as ramps, spring onion, ramson, wild leek, or ail des bois (French), is a member of the onion family (Alliaceae). Found in groups with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems and a scallion-like bulb strongly rooted just beneath the surface of the soil. Both the white lower leaf stalks and the broad green leaves are edible ~ Wiki

Gardening & Gifts

ohiomom6@gmail.com (OhioMom) — Wed, 22 Apr 2009 20:02:00 +0000

Friendship isn't a big thing - it's a million little things. ~Author Unknown

I have been blessed to meet some great people from all over the world the last few years, all because of this wonderful little invention called the "internet". One very special young man, that I met on a gardening forum, told us about his garden blog "Mr. Brown Thumb". Thus my adventure into blogging began, with numerous emails and pleas of help for this technically challenged boomer mom to my young friend in the "windy city". I was out planting my onion sets this morning, hey you just have to plant something on Earth Day, and when I came indoors there was a package by my door. This urban-rooftop garden mama received a lovely pair of garden gloves, courtesy of my friend and Angela of Ethel Gloves. Thank you both so much, I promise to get them dirty LOL!

Aren't my garden gloves pretty? Those are my baby basil seedlings waiting to go to their new home outdoors.

I found this Gardener's Delight Hotbed at our local Marc's, at a great discount. This hotbed does all it promises to do. I have Roma and Cherry tomatoes, basil, parsley and lavender germinating at the moment.

Undercover

ohiomom6@gmail.com (OhioMom) — Sun, 19 Apr 2009 17:42:00 +0000

One of the most delightful things about a garden is the anticipation it provides. ~W.E. Johns

I enjoy pushing the envelope, especially when it comes to gardening. My good friend Lucy of Sweets, Savories Etc. gifted me with Black Beauty Zucchini Squash seeds. I placed them in a plastic baggie wrapped in a damp coffee filter, as soon as they sprouted I set them outdoors in their pots with a mini greenhouse over top. The greenhouses are made from recycled pop bottles, as long as it stays in the 40's at night I have left the top off. The pots are in a full southern exposure, if it gets too cool at night (frost) I will bring them inside for the night. As you can see, so far they are enjoying their new home ... 'grow baby grow'! If all goes as planned I should have zucchini by early June.

Black Beauty Summer Squash

Sow A Seed In Mother Earth

ohiomom6@gmail.com (OhioMom) — Tue, 07 Apr 2009 22:03:00 +0000

Unemployment is capitalism's way of getting you to plant a garden. ~Orson Scott Card

Black Seeded Simpson Lettuce

In 1943 20 million Americans planted a Victory Garden, today with high unemployment and the distance our food has to travel from farm to plate we can not only fight global warming but also supplement our food budgets.

Growing up, everyone in my neighborhood had a "kitchen garden". You don't need an acre of land or even a yard, container gardens can provide you with fresh veggies for your table. My little rooftop urban garden will be expanded this year. On St. Patrick's day I sowed Black Seeded Simpson lettuce, a gift from my daughter Racquel for my birthday. The little seeds have sprouted, this will be my first crop of the season from my garden. So watcha got growing ?

The farmers markets are another great source for local food. Just click on Local Harvest and find one in your area.

Festa Italiana

ohiomom6@gmail.com (OhioMom) — Tue, 03 Mar 2009 00:48:00 +0000

Maryann of Finding La Dolce Vita

and

Marie of Proud Italian Cook

Are hosting their 2nd Annual Festa Italiana.

I am sending over a Cheese Tortellini with Walnut Pesto for the table. This is a simple dish with big flavor, and the best part is it only takes a few minutes to toss together. Let's Party!

Cheese Tortellini With Walnut Pesto

Recipe:

1 cup walnuts
1/3 cup flat leaf parsley
2 cloves garlic, smashed
3 Tbsp. freshly grated Parmesan cheese
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 pound fresh or frozen cheese tortellini
1 Tbsp. butter

In a food processor or blender, pulse parsley, walnuts, garlic, Parmesan, oil, salt and pepper. Cook the tortellini in a large pot of salted water, reserve 1/2 cup of pasta water. Drain the tortellini, toss with 1/4 cup of pasta water and walnut pesto and butter. If too dry, add more of the reserved pasta water. Sprinkle with additional Parmesan cheese.

"Everything is better with bacon"

ohiomom6@gmail.com (OhioMom) — Tue, 24 Feb 2009 19:06:00 +0000

The son of the food critic is fond of saying "everything is better with bacon". I was googling for a pasta dish using bacon and crab when I tripped across this recipe on the Dallas/Fort Worth Local News site. All I can say is WOW! If you are a bacon lover, you are definitely gonna like this chowder. We had ours with Ciabatta bread.

Crab and Bacon Chowder

INGREDIENTS
4 ozs. Bacon, diced
½ cup Onion, diced
1 Tbl Garlic, minced
2 Tbl Flour

1 pint Chicken Stock
½ cup White Wine, dry
1 cup New Potatoes, medium diced

1 cup Corn kernel, fresh or frozen
1 Tbl Basil, fresh, shredded
1 cup Crabmeat, claw or lump
¼ cup Milk, hot
¼ cup Heavy Cream
Salt & White Pepper to taste

INSTRUCTIONS
Sauté bacon on low heat until crispy and fully rendered.
Add onion and cook until translucent.
Add garlic and flour, cook for an additional 2-3 minutes.
Add wine, stock, and potatoes. Cook just until potatoes are done.
Add corn, basil, crabmeat, milk, and heavy cream.
Bring to a slow simmer, season and serve immediately.
Garnish soup with additional shredded basil and French bread slices.

Recipe from Chef Bryant Currie of Le Cordon Bleu Culinary Institute

Note my substitutions: I diced up pepper bacon from my local grocer, gave the chowder a nice 'bite'. The corn is local from the Coit Road Market that I put up last summer. Not having fresh basil, I used one teaspoon of dried. I also used whole milk instead of cream.

Its the economy stupid!

ohiomom6@gmail.com (OhioMom) — Sun, 15 Feb 2009 19:47:00 +0000

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. ~ William Osler

With food prices spiraling out of control, it is more important than ever to shop smart. Many of us are being squeezed by the economy these days, but cooking tasty, frugal meals is still possible. How? Watch for those sales specials (usually around the 1st of the month). I especially watch for the pasta sales (yes I know I need to learn to make my own) my family-owned grocer will sell boxes of pasta 10 for $10, since I cook 1/2 pound at a time for our family of three, this provides the base for 20 meals. A little olive oil, some fresh herbs and vegetables and you have a dinner for four. Lots of whole wheat pastas are available now, I am still working on converting my guys over to the "healthy side".

Another way to shop smart is to buy "in season". Buying in bulk from the farmers markets and preserving your fruits/vegetables will stretch those pennies. Freeze, dehydrate or home-canning provides your family with food during the cold months. Returning to a sustainable way of life is good for us and the environment.

The great thing about mushrooms is they are available year round, that is what I chose for dinner paired with, of course, pasta.

Roasted Marsala Mushroom Pasta

1 pound portabella mushrooms, sliced
Olive oil
Salt and Pepper, to taste
Minced Garlic
1/4 cup dry Marsala
1/2 cup broth
1 Tbsp. tomato paste
1/4 cup chopped fresh Parsley
1/2 pound Penne pasta

Bring a large pot of salted water to a boil, cook pasta according to package directions. Preheat oven to 400 degrees. Drizzle olive oil (about 2 Tbsp.) over mushrooms, add salt and pepper. Pour mixture into a deep oven-proof skillet and roast for 15 minutes. Transfer pan to top of stove, add wine and garlic and simmer till liquid is almost evaporated. Add broth (I used my homemade veggie broth, but you can use chicken etc) and tomato paste, simmer for another 2 minutes. Remove from heat and toss with pasta and parsley. Serve with grated Parmesan cheese on top.

Tip: Most recipes call for 1 Tbsp. of tomato paste leaving you with leftover paste. Do not toss it, place the remaining paste in a freezer bag, press flat to get all the air out. Place in the freezer door. When you need some for a recipe, just break off the amount you need.

Pumpkin Sticky Buns

ohiomom6@gmail.com (OhioMom) — Sat, 31 Jan 2009 22:06:00 +0000

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart" ~ Erma Bombeck

The roasted pumpkin in the freezer called out to me today, really it did! I opened the door and it said "bake me", it is cold and snowy and the warm oven will fill your soul with the aroma of pumpkin and spice. What could I say? The pumpkin was right, what better way to spend a winter day than baking?

Pumpkin Sticky Buns

Dough:
1 pkg yeast
1/2 cup warm water
1 cup pureed pumpkin
1/2 tsp. salt
1/3 cup sugar
3 Tbsp. melted butter
3 1/2 cups all-purpose flour

Filling:
3 Tbsp. melted butter
1 Tbsp. freshly ground cinnamon
1/4 cup sugar
Raisins

Skillet:
3/4 cup brown sugar
6 Tbsp. melted butter
1/2 to 1 cup chopped nuts

Mix yeast with water, let sit for about 5 minutes. Add pumpkin, salt, sugar, melted butter and flour. Knead until dough is smooth and elastic.

Place dough in a large buttered bowl, cover with a damp cloth and let rise for 1 1/2 hours. Punch dough down. Roll out on a lightly floured board, about 9X14 inches.

Brush with melted butter, mix sugar and cinnamon and sprinkle over dough. Sprinkle raisins over top. Roll up, cut into 12 even pieces.

Pour melted butter evenly over bottom of iron skillet, sprinkle with brown sugar and nuts. Arrange buns, cut side down in skillet.

Re-dampen cloth, cover and let rise for an additional 30 minutes. Uncover and bake in a preheated 350 degree oven 30 minutes. Invert a large plate over skillet, turn out rolls.

Apple Cinnamon Twists

ohiomom6@gmail.com (OhioMom) — Sat, 24 Jan 2009 13:04:00 +0000

....sugar and spice and everything nice

I had some Bauman apples that needed using up, what better way to eat apples than coated with cinnamon sugar and baked in a yeast roll? Warm from the oven, these rolls quickly disappeared. I am sending a batch over to A Southern Grace for her "Cinnamon Celebration".

Apple Cinnamon Twists

Rolls:
5 cups all-purpose flour
1 tsp. salt
2 pkgs. yeast
1 cup milk
1/2 cup water
1/4 cup butter
1/4 cup honey
2 eggs

Filling:
1 1/2 cups sugar
2 tsp. freshly ground cinnamon
1 cup finely chopped apples
1/4 cup butter, melted
1 cup finely chopped nuts

Glaze:
1 cup powdered sugar
4 to 6 tsp. cold water

Combine 2 cups flour, salt and yeast. Heat milk, water, butter and honey. Add to flour mixture along with eggs. Beat at medium speed for 3 minutes. Add remaining flour, knead until dough pulls cleanly away from sides of bowl. Cover and let rest for 30 minutes, dough will double in size.

Punch down dough, divide in half. Roll out half of dough to a 12-inch square, brush with half of melted butter. Spread half of apple sugar filling on center of dough, sprinkle with 1/4 cup of nuts. Fold 1/3 of dough over nuts. Spread additional 1/4 cup of apple mixture and nuts. Fold over remaining 1/3 of dough. Cut into 1-inch strips. Twist each strip. Place on greased sheet or parchment paper. Cover with plastic wrap and refrigerate 2 hours or overnight.

Preheat oven to 375 degrees. Uncover twists, let stand at room temperature 10 minutes. Bake for 25-30 minutes, or until golden brown. Remove from pan, drizzle with glaze.