FROM A WRITER'S KITCHEN

Lily, Charlotte and Baby Bennett Do Disney

2013-05-16T10:36:00.000-07:00

Since I'm playing nurse right now, there's not much cooking going on to share with you. It seems an appropriate time to showcase Lily, Charlotte and new baby Bennett once again.

It takes a lot of packing for a family of five

to spend a week at

Disney World!

Lily cooling off.

Next, face painting.

Lily

Charlotte

No face painting for Bennett

and he's happy about that!

Whoa! What is that huge

mouse doing hugging

my big sister?

Word is they are all having a great time and even connecting with cousins from other states who are visiting "the mouse".

Strawberries and Patient Care

2013-05-15T10:04:00.002-07:00

I'll be taking a little blogging break while taking care

of the world's worst patient!!

Sciatica seems to have brought The Baker

to his knees--well, not really his knees!!

I hope some nice strawberries from Florida

will help.

Spinach Pie for Mother?

2013-05-10T06:08:00.001-07:00

"For finding your mother,

there's one certain test.

You must look for the

one who loves you the best."

~ David Kirk

Wishing all of you a happy Mother's Day spent with

those who love you the best.

When The Baker asked if I'd like to go out for dinner on Mother's Day I declined. Instead, I told him how I'd like to spend the day. I want to wake up to the smell of freshly brewed coffee and the Chicago Tribune. I'd like to putter a bit in the garden before a brunch of bagels and lox with all the trimmings and more of the Trib. In the afternoon, perhaps an old movie or a nap or both. Dinner can be his choice as long as it includes a small steak, mushrooms simmered in wine, a few roasted potatoes and an excellent bottle of wine. I would, of course, be the happiest spending it with the children but they are far away.

If lox and bagels aren't your thing, perhaps this spinach pie might be the perfect alternative. Although the spinach didn't come from the White House's south lawn garden, it was still quite delicious. I did make a few changes to the recipe that appeared in the magazine section of the Tribune last Sunday.

White House Spinach Pie from Michelle Obama and slightly "tweaked" by me

1 9-inch unbaked pie crust
2 Tbsp olive oil
5 cloves garlic, finely minced
1 small onion, finely chopped
1 pound fresh spinach, washed and dried
Salt and Pepper to taste
a pinch of nutmeg (optional)
2 large eggs, beaten
1/2 cup half and half
1/2 cup 1 or 2% milk
1 tsp finely grated lemon zest
1 tsp thyme (fresh if you have it)
6 ounces feta cheese, finely crumbled
8 ounces Swiss cheese, grated

Preheat oven to 375 degrees
1. Heat the olive oil over medium heat and saute the onion for about five minutes (until transparent), add the garlic and saute another minute. Add the spinach, a little at a time, and cook until wilted down.
Pour off as much liquid in the pan as possible and season with the salt, pepper and nutmeg. Set aside to cool.
2. Whisk together the eggs, half and half and milk. Add the lemon zest and thyme. Stir in the spinach mixture, the feta cheese and half of the Swiss cheese and mix well.
3. Set the pie pan on a rimmed baking sheet and pour the spinach mixture in. Sprinkle the remainder of the Swiss cheese evenly over the top.
4. Bake for about 40 to 45 minutes until the center of the pie is set. Cool for ten minutes.

ENJOY!

The Visit

2013-05-06T10:23:00.001-07:00

"The great thing about getting older is that you don't lose all the other ages you've been."

~ Madeleine L'Engle

My sisters left yesterday. It is really quiet around here. The guest room linens have been laundered and the rooms tidied. Memories have been stored. We had a good time together talking, eating, shopping, reminiscing and....sometimes....arguing. As always those "discussions" end amicably with no biting, scratching or hair pulling--not that we ever did that sort of thing growing up.

The sun shone on the entire visit. The flowers and trees around town put on an amazing show. The Artful Garden was a delight. We dined in and out. The Baker provided us with a delicious breakfast each morning before retreating to his "aerie" and leaving us to catch up on friends and family.

Oliver basked in the constant attention of treats and doggie toys that were showered on him. Now he's catching up on his rest and wondering when those ladies, who sound and look a lot like his mistress, will be coming back.

Mill Mountain Spaghetti Sauce

2013-04-29T15:50:00.001-07:00

"We are family

I got all my sisters with me

We are family

Get up everybody and sing."

~ Sister Sledge

My sisters are here for our annual spring visit.

We've been meeting in April and October for many years. April finds us here one year and in Florida the next. We meet back in Virginia each October.

For dinner the first night, I knew they would enjoy the spaghetti sauce we had growing up. It isn't Italian. Our mother never claimed it to be. How she came up with the name is a mystery.

We grew up in the Roanoke Valley (southern end of the Shenandoah Valley)

surrounded by mountains.

The most familiar is Mill Mountain, home to the big illuminated star that gives Roanoke the distinction of calling itself the Star City of the South.

It also provides a splendid panorama of the city in the valley below.

Mill Mountain is home to a secluded area called Lovers' Lane

but I wouldn't know anything about that!!

Here's the recipe.

I hope you will try it and enjoy it as much as we do.

Mother's Mill Mountain Spaghetti Sauce

2 Tbsp vegetable oil (I used olive oil)

1 cup diced yellow onions

1 cup chopped green peppers (for us a mix of yellow, orange and red peppers--no green)

1 tsp garlic powder (I used two fat cloves of garlic, minced)

1 pound hamburger meat (I used ground sirloin)

1 8-oz can sliced mushrooms (I used 8 ounces of fresh mushrooms quartered)

2 tsp dried oregano

1 bay leaf

1 tsp sugar

2 Tbsp tomato paste

1 24 ounce can of marinara sauce (I used some I had frozen from last fall)

Salt and pepper to taste

1. In a large sauce pan, heat the oil. Add the onions and peppers and saute over medium heat for five minutes. Add the ground meat, breaking up well and saute for about five minutes, stirring often. Add the garlic and saute for one minute (or the powder and just keep going). Add the mushrooms and saute an additional three minutes.

2. Stir in the oregano, bay leaf, sugar, tomato paste and marinara sauce. Simmer, partially covered for 30 minutes, stirring often. Taste and adjust the seasons.

3. Serve over pasta and pass the Parmesan

Enjoy!

Pork Barbecue Sandwich

2013-04-24T09:34:00.001-07:00

Mother Nature is still fooling around with us here in the midwest. It has been raining or overcast and chilly for days now. I know that within six weeks, I'll be complaining about the heat and trying to keep the house as cool inside as it is outside right now!! In the meantime, since it's still too cold to comfortably barbecue outside, I pulled out the leftover frozen pork from the roast we had a few weeks ago and turned it into this delicious sandwich. The barbecue sauce recipe was given to me years ago by a friend when we lived in Texas and it is our favorite.

Pulled Pork Barbecue Sandwich

Pulled pork, about two cups for two sandwiches

For the barbecue sauce:

2 cups of ketchup
1/2 cup dark brown sugar
1Tbsp Wright's Liquid Smoke
1/2 cup Worcestershire sauce

Put all the ingredients into a saucepan and simmer over low heat until thoroughly mixed and heated through.

Stir the pork into one cup of the sauce.

I'm a purist here in that I like plain mustard top and bottom and a pickle on the side.

ENJOY!

Haricots Vert and Tomato Salad

2013-04-19T07:56:00.002-07:00

We are anxiously awaiting the arrival of fresh local produce. With the rain and cool temperatures, it will be awhile before we have even asparagus. When I found bags of those wonderful French green beans (haricot vert) at Costco, I knew we would have this salad for dinner and a few lunches to come. Even though they had traveled quite a way, they were very good.

After two days of thinking we'd need to make ark reservations, the rain has stopped and it's spitting snow outside!! Undaunted, I'm sharing my spring salad with you.

Green Bean Salad with Tomatoes and Green onions

1 pound haricot vert
1/4 cup white balsamic vinegar
1 tsp superfine sugar
Salt and pepper to taste
3/4 cup extra virgin olive oil
Cherry tomatoes, halved
Green onions, thinly sliced

1. Start a pot of water, deep enough to cover the beans, to boiling. Add salt and the beans. Cook until the beans are fork tender, about five minutes. Drain and put the beans into a bowl. Add the tomatoes and onions.
2. Whisk together the vinegar, sugar, salt and pepper. Slowly whisk in the oil.
3. Pour enough of the dressing into the hot beans, tomatoes and onions to coat and toss well. Cover the bowl and leave at room temperature until they are cool. Refrigerate and enjoy until they are gone.

ENJOY!

Chicken Fried Steak

2013-04-15T05:33:00.000-07:00

Cubed steak was not on my grocery list this past week. In fact, it hasn't made the list in years. It was a midweek meal of my childhood but it wasn't called "chicken fried". That term didn't enter my culinary vocabulary until we moved to Lubbock, Texas. When we arrived in town before the moving van, we made our home in a hotel and ate a number of meals at a delicious cafeteria.. My memory tells me it was Furr's and The Baker says Luby's. Whatever the name, the chicken fried steak was very good. It was a memory from my mother's table. She called it "steak and thickened gravy". We sisters called it "easy to eat". I was actually looking for ground pork when I spied the cubed steak. It was a package of two--just the right size for me and The Baker with enough extra for a bite or two for the dalmatian. At first, I thought to just do the steak but decided to go ahead with the gravy as well. The gravy is not nearly so thick as mother's. Her liquid was water and milk. She did not add thyme.

Chicken Fried Steak and Not My Mother's Gravy from a delicious memory and an "assist" from Alton Brown

2 cubed steaks (about six ounces each)
6 Tbsp flour
1 egg, beaten
Salt and pepper
3 Tbsp vegetable oil

1. Season both sides of the meat with the salt and pepper.
2. Place the flour on a plate and dredge the meat on both sides. Carefully dip both sides into the beaten egg and then, back into the flour on both sides. Let the meat sit for about five minutes.
3. Heat a 10-inch skillet and add the vegetable oil, reduce the heat to medium and add the steaks. Saute about four minutes per side. Place on a rack set in a baking pan (this is important as it will keep the meat from getting soggy) in a warm oven while you make the gravy.

Thickening Gravy

1 cup chicken broth
1/4 cup milk
1/4 tsp thyme
Vegetable oil
2 Tbsp flour

1. Add enough vegetable oil to the pan, set over medium heat, so that you have about 3 Tbsps. When hot, add the flour and lightly brown in the pan drippings, about a minute. Stir in the thyme, chicken broth and milk. Stir until slightly thickened. Season to taste.
2. Spoon a little over each steak.

ENJOY!

Senate Bean Soup

2013-04-09T05:53:00.002-07:00

Once upon a time, I worked in Washington, D.C.. The cherry blossoms welcomed me my first week on the job. I remember sitting on a bench on the Mall taking in their beauty, marveling at my good fortune of being a "resident" now and shivering a bit in the still cool spring air.

My job frequently took me to "The Hill" for the Senate and House Armed Services and Appropriation Committee hearings. It was there that I discovered, and dined on, Senate Bean Soup. When I came across a package of dried navy beans in the pantry clean out, I promised to make myself a bowl before it became too warm to actually enjoy. This week, with much warmer temperatures but rain in the forecast every day, seemed the time to put on the soup pot.

There are conflicting (no surprise here) reports of how this soup came to be. Some credit Senator Fred Dubois of Idaho for introducing it in the early 20th century. His version has potatoes of course! Others credit Senator Knute Nelson of Minnesota for introducing it around 1903. The soup of my memory does not contain potatoes and neither does mine. I'm not sure how close it is to the senate version, but it is a very good bowl full.

Sort of Senate Bean Soup from memory

1 pound of dried navy beans, covered with cold water and soaked overnight
1 Tbsp vegetable oil
1 medium onion, finely diced
2 stalks of celery, finely diced
12 cups of ham bone stock, chicken stock or water
Cooked diced ham (if desired)

1. Look over the beans carefully before the overnight soaking.
2. In a large pot, saute the onion and celery in a Tbsp of vegetable oil until translucent, about three minutes.
3. Drain the beans, add them to the pot and add the broth or water.
4. Bring to a steady simmer, partially cover the pot with a lid and cook from 1 1/2 to 2 hours, stirring occasionally and checking for doneness. The beans should maintain their form and have a creamy consistency.
5. Add the ham to heat through.

NOTE: Instead of halving the recipe for us, I freeze a portion for a quick meal in the future.

ENJOY!

Pork Butt or Pork Shoulder?

2013-04-05T05:33:00.000-07:00

It can become confusing when one tries to recreate a dish from a childhood memory--especially, for those of us from down south. A few year's ago, I was thinking about a pork roast that my Aunt Ruth made. She called it a "barbecue roast". As a young and inexperienced cook, I thought that was the name of the cut of pork. I recalled that her recipe did not include barbecue sauce. The dish stayed with me as only a memory since I couldn't find a recipe or a roast with which to try and duplicate it for our table.

Enter The Baker! He stopped by the market to pick up some scallions and came home with a pork butt roast?? He explained that he'd saved a newspaper clipping (Chicago Tribune?) from awhile back (he wasn't sure how "awhile" back) and had been keeping an eye out for the cut of meat. He showed me the recipe and I noticed that it called for a pork shoulder roast. I pointed out there was a big difference in the two--or, so I thought. Imagine my surprise to find out they are the same. Confusing? I must not be the only one. Just yesterday, I heard that the USDA is changing the name of the butt/shoulder roast to Boston roast. Of course, this will still be confusing to those who have saved old newspaper recipe clippings or have cookbooks pre-April 2013!

Whatever the name of the roast, it is delicious! Riddled with fat (stay with me here) that is rendered out by the slow and long roasting process, it is unbelievably tender and juicy. Our approximately 7 pound roast served us several meals. One of the meals was pulled pork in barbecue sauce. I think that might have been how Aunt Ruth came to call her's barbecued roast. Oh, and the cost of this roast was $7 + change--just a bit over a dollar a pound.

Pork Shoulder Slow Roasted

1 bone-in pork butt, 6 to 8 pounds
2 cloves garlic, thinly sliced
1/3 cup kosher salt
1/3 cup packed light brown sugar
Black pepper, freshly ground

1. First, using a sharp knife, cut slits in a cross-hatch pattern in the fat of the roast. Combine the salt and brown sugar and rub all over the roast and into the slits. Wrap the roast tightly in foil or plastic wrap and refrigerate overnight. When ready to roast, unwrap the pork and brush off the excess salt and brown sugar mixture. Slip the slices of garlic into the slits evenly over the roast. Place the roast on a rack in a deep roasting pan and let come to room temperature.
2. Adjust the oven rack to the lowest position and heat the oven to 325 degrees. Place the roast into the preheated oven and add two cups of water and two cups of apple juice to the pan.
3. Roast, basting twice, for 5 to 6 hours until an instant read thermometer registers 190 degrees. Place roast on carving board and let rest, covered with foil, for 30 minutes.

ENJOY!

A Spring Soup

2013-04-01T09:39:00.001-07:00

We had spring for Easter. The sun was shining and it was a bit above 50 degrees. Lovely! Today, winter is back. I'm hoping it's an April Fool's prank!!

Our dear friends gathered around the Easter table. These same friends, two couples, have spent Christmas, New Year's Eve and Easter with us (or we with them) for at least twenty years. Our children were, of course, a part of the festivities when they were young. We all miss the children as they are now in other parts of the country--from California to Rhode Island to North Carolina. These gatherings are always an opportunity to catch up on what the children are doing.

With spring seemingly here, I thought it would be a good time to share this delicious soup with you once again. We first had it at our gourmet group in Texas thirty some years ago. It came from one of the food magazines but I can't remember which one. I don't think I've changed a thing through the years except that I now use an immersion blender to puree the dish.

If you are ready to put spring on your table (no matter what the temperature), this is the soup for you!

Potage Vert Pre

6 cups chicken stock

1/2 cup minced green onions with tops

3 tablespoons unsalted butter

3 tablespoons flour

3 cups fresh or frozen peas

1 head Boston lettuce, shredded

1 cup fresh spinach leaves

1 tablespoon sugar

1/2 teaspoon salt

1 cup whipping cream (I've used half and half)

3 egg yolks

1/4 teaspoon freshly ground white pepper

1 cup cooked fresh or frozen peas

1. Saute onions in butter in large pot until soft, about 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Add 3 cups peas, the lettuce, spinach, sugar and salt. Stir in 6 cups stock. Heat to boiling, reduce heat. Simmer covered 45 minutes. Cool slightly. Puree vegetable mixture 2 cups at a time in blender or food processor until smooth.*

2. Beat cream, egg yolks and pepper in small bowl until smooth. Combine with pureed mixture. Cook over low heat, stirring constantly, until soup is hot. Do not boil. Stir in 1 cup of peas.

NOTE: Soup may be prepared in advance up to this point*. Refrigerate. Heat to simmering before completing recipe.

Cream of Asparagus Soup with Saffron Croutons

2013-03-26T05:46:00.000-07:00

I can only blame it on snow "madness"--the blatant use of another's blog post.

Spring snow can cause one to do nefarious things!

Susan, at Savoring Time in the Kitchen, posted the most delicious looking soup the other day.

Snow was predicted for us the following day.

I had a bit of saffron that I needed to use.

I coveted the soup and croutons luxuriating on top.

Whether or not the above is a good defense, it was all worth it at first bite!!

For the recipe, you'll have to go over to Susan's blog. If it's your first visit, you'll be happy for the introduction!! I only made one minor change. My French baguette did not lend itself to being decrusted. Therefore my bowl is less refined than Susan's. The croutons are worth doubling the recipe so one can have an occasional nibble--maybe with a glass of wine!

ENJOY!

Salmon Pate and Pink Moscato

2013-03-22T06:10:00.000-07:00

I have no intention of whining about our weather so feel free to read on here!

We received a lovely fruit and cheese basket for Christmas that contained a bottle of pink moscato. I put the bottle in the refrigerator and thought I'd read up on it after the holidays. Needless to say, it didn't see the inside of a wine glass until I set about cleaning out the kitchen a few weeks ago. It was time to check it out. We aren't fans of sweet wines and I had a feeling this was sweet. It was but not overwhelmingly so. The taste was fresh, fruity and slightly sweet with lots of bubbles. We enjoyed it with this salmon pate.

Salmon Pate

1/2 pound salmon, preferably poached and finely flaked
3 ounces of cream cheese, softened
1 Tbsp lemon juice
1 tsp grated onion (and the juice)
1 Tbsp capers and a bit of the juice
1 tsp prepared horseradish (if desired)

1. Place all the ingredients in the bowl of a food processor and process until smooth.

2. Lightly oil a bowl and line with plastic wrap. Press the pate into the bowl, cover and refrigerate for several hours or overnight.

3. Remove from the refrigerator and unmold onto a serving plate. Serve with slices of French bread, a grainy mustard and cornichons.

ENJOY!

Ho Ho Ho...It's Spring

2013-03-20T08:02:00.002-07:00

I try to be holiday organized. So, when I pulled out the bunnies, chicks and lambs for Easter, what was this jolly old fellow doing in the mix? Could he be making a statement? Perhaps he's tired of the cold weather holiday? Should I put him on the mantle? Alas, it is just 21 degrees here this morning.

HAPPY SPRING!

Reuben Puff Redux Redux

2013-03-19T05:48:00.001-07:00

The wind is howling and the thermometer is hovering at 22 degrees! Quite different from last year's balmy St. Patrick's Day. The Baker and I headed into Chicago yesterday for breakfast and some food/bakery shopping. The river was still green but the detritus from the parade had all been cleared away. The revelers must have been sleeping in because traffic was very light. We came home with deli corned beef for reuben sandwiches.

This recipe was in the Chicago Tribune a number of year's ago. It's really delicious. I hope you have enough leftover to give it a try.

Reuben Puffs inspired by The Chicago Tribune

1 1/2 cups shredded Swiss cheese

1 medium onion, minced

1/3 cup mayonnaise

1 1/2 tsps Dijon mustard plus additional for spreading on the bread

2 cups sauerkraut, rinsed and patted very dry on paper towels

4 egg whites

4 large slices of deli rye bread

8 ounces thinly sliced corned beef

1. Heat broiler. Combine cheese, onion, mayonnaise and mustard in a medium bowl. Stir in sauerkraut and egg whites (do not beat the egg whites) until well combined.

2. Spread mustard on one side of bread. Top each with 1/4 of the corned beef and top that with the cheese mixture spreading evenly over the corned beef to the edge of the bread.

3. Broil about 10 inches from the heat until puffy and browned. This will take 5 to 6 minutes. Watch closely.

Thai Omelet and Irish Soda Bread

2013-03-16T05:50:00.003-07:00

Yes, you read that correctly! Let me explain. My dear friend, Tana, is the owner of Five Star Thai--my favorite Thai restaurant. She is a very busy lady so it's hard to find a time to get together outside of the restaurant. When we made a plan for this week, I invited her to breakfast. The day before, she called to say she wanted to make me a Thai morning meal. I truly wanted to treat her but I'm not one to turn down that sweet and spicy and salty and sour cuisine. I said "bring it on" and she did.

Tana arrived with a basket filled with eggs, a bit of freshly ground pork, hot sauce, fish sauce and cilantro. She quickly set to work with those ingredients.

Tana whipped them up in a bowl while heating a pan over medium heat for what seemed like a very long time. She then added pure vegetable oil, quite a bit, and let that heat for awhile.

When she added the eggs, they immediately puffed up and sizzled away for a few minutes before she skillfully turned them over.

They were delicious!! I promise to master the dish and come back to you with the recipe very soon.

My contribution to the meal?

Irish Soda Bread of course! I feel safe in saying that we were probably the only two people dining on this exact menu in the area, maybe even the country!

It was a good morning with my sweet and generous friend!

Irish Oatmeal Muffins

2013-03-14T06:15:00.000-07:00

It's three days before St. Patrick's Day. I'm making a grocery list but the entree of the day still isn't filled in. I'm leaning toward a Reuben sandwich rather than a whole corned beef brisket. In keeping it simple, I fantasize about getting in a little gardening. With snow in the forecast for today, perusing gardening magazines is probably more likely.

The Baker was puttering around in the kitchen and when I went to check on the activity, I saw oatmeal "toasting" in the cast iron skillet and the muffin tin standing at the ready to receive something delicious. "We need to subscribe to Cook's Illustrated" he said. Keep in mind here that at least five-year's worth of C.I. now resides in our library of cooking journals and books. In my defense, how can one toss out any issue with their wonderful recipes and beautiful covers? The Baker explained that he was preparing these muffins featured in the latest issue he'd thumbed through at the library.

Oh, my! They are delicious. We shared one right out of the oven, took a few to the neighbor and tucked a few in the freezer for St. Patrick's Day breakfast. Oh, and we dubbed them "Irish". It just seemed the right thing to do.

Irish Oatmeal Muffins inspired by Cook's Illustrated

Topping:
1/2 cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/3 cup finely chopped nuts (pecans or walnuts)
1/3 cup packed light brown sugar
4 Tbsp butter, melted

Muffins:
2 Tbsp butter, plus 6 Tbsp butter, melted
2 cups old-fashioned rolled oats
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
1 1/3 cups packed light brown sugar
1 3/4 cup milk
2 large eggs, beaten

Topping: Combine the dry ingredients and drizzle with the melted butter.
Muffins:
1. Adjust oven rack to the middle position and preheat the oven to 375 degrees.
2. Grease a 12-cup regular muffin pan or line with papers.
3. Melt 2 Tbsp of butter in a 10-inch skillet over medium heat. Add the oats and cook, stirring often, until they turn a golden brown, 6 to 8 minutes. Transfer to food processor and process into a fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to the oats and pulse until just combined, about 3 pulses.
4. Stir the melted butter and sugar together in a large bowl until smooth. Add the milk and eggs, whisking until smooth. Using the whisk, gently fold in half of the oat mixture into the wet ingredients, frequently tapping the whisk to loosen the clumps. Add the remaining oat mixture and continue to fold in until no streaks of flour remain. Divide the batter evenly into the prepared muffin tin. Sprinkle with the topping. Bake until the muffins are puffed and a toothpick comes out clean, about 18 to 25 minutes. Rotate the pan halfway through.
5. Cool for ten minutes and remove from pan.

ENJOY!

Irish Steak Redux

2013-03-11T06:07:00.002-07:00

Our usual corned beef dinner provides too many leftovers when just the two of us are celebrating the "wearing o' the green". When this recipe appeared in the Chicago Tribune a few years ago, I decided to give it a try. It was delicious! I'm making it again this year so I guess it has become a tradition. The recipe is for two but we found it more than ample for four. Since we were only two, leftovers were enjoyed a few days later. The dish, sauce and all, reheated very nicely.

I will be visiting a local deli for a few slices of corned beef to make reuben sandwiches later in the week!!

Gaelic Steak inspired by a recipe in the Chicago Tribune

2 Tbsp butter

2 Tbsp olive oil

2 NY strip steaks

1 garlic clove, minced

1 large shallot, minced

4 ounces mushrooms (crimini, shitake or a mixture), sliced

1 tsp honey

1 tsp whole-grain mustard

2 Tbsp Irish whiskey

3/4 cup beef stock

3/4 cup heavy cream

salt and pepper

1. Heat butter and oil together in a large skillet over medium high heat.

2. Add the steaks and saute 3-4 minutes on each side for rare to medium rare (or to taste).

Transfer to a warm plate and cover. Place in warm oven while finishing the dish.

3. Add the garlic, shallot and mushrooms to the pan and saute 2-3 minutes.

4. Stir in the honey and mustard and cook for another minute.

5. Add the whiskey and stock, raise the heat and and cook until reduced in half, about 5 minutes.

6. Lower the heat a bit and stir in the cream. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper and leave on low heat while preparing the steaks.

7. Slice the steaks, on the diagonal, about 1/4 inch thick. Add back to the sauce until just heated through.

ENJOY!

Tomato Bread Pudding

2013-03-07T05:33:00.000-08:00

My mother didn't use cookbooks. I don't remember ever seeing one anywhere near her kitchen. She did have a three-ring binder that contained a few handwritten recipes. There were also 3 x 5 cards. Mother seemed to cook mostly from memory and to taste. Her fried chicken was the best I've ever had. It was always accompanied by mashed potatoes and a green vegetable. Her "roast" beef was actually boiled beef and was not the best!! It was almost always accompanied by boiled potatoes (in the same pot), horseradish sauce and a green vegetable. Actually, mother liked green on a plate so almost every meal had a green vegetable. It was unusual that we had a new dish on the table.

The first time tomato bread pudding appeared, I wasn't old enough for my feet to touch the floor while sitting at the dinner table. I was old enough to recall the stir it caused among us sisters!! We had no intention of going further than the obligatory "one bite" rule!! Surprisingly, it was a hit.

I've not had the dish in more decades than I'd like to admit. When I was organizing (and I use that word loosely) a photo drawer (it's a big drawer), I came across an old photo of my family (including my dear grandmother) sitting around the kitchen table. My father has on a white shirt and tie. Mother and Nanny have on earrings. It isn't a holiday--we'd be in the dining room for that dinner. I can't see what food is on the table but the photo brought tomato bread pudding to mind. I began a search for a recipe. I found some but most had eggs and/or cheese and didn't sound like mother's. Her's was meant to be a side dish I'm sure. I'm also sure (but don't know why) she used stewed tomatoes. In fact, I think she called the dish "stewed tomato pudding". I Googled "stewed tomatoes" and up popped a canned variety. I found them on the grocery shelf and went to work on making the dish. This recipe is from my first attempt and delicious. We had them as a side dish to pork chops.

Tomato Bread Pudding

2 14.5-ounce cans of stewed tomatoes
1 bay leaf
1/4 cup brown (light or dark) brown sugar, packed
Freshly ground pepper to taste
Salt to taste
1/2 stick butter
8 slices of firm bread cut into 1-inch cubes
2 Tbsp minced fresh parsley

1. In a large saucepan, combine the tomatoes, bay leaf, brown sugar, pepper and salt. Bring to a simmer over medium heat and cook for five minutes. Remove the bay leaf.
2. Preheat the oven to 350 . Place the butter into a 2-quart rectangular baking dish and put into the heating oven to melt. Add the bread and parsley and toss with the butter to evenly coat. Pour the tomato mixture evenly over the bread but do not stir.
3. Bake the dish for 30 minutes or until the top is puffed and golden brown. Serve hot.

ENJOY!

What's For Dinner and When?

2013-03-05T06:21:00.000-08:00

Hello all.

It's me, Oliver.

Are y'all wondering if my mistress has been cooking up anything good?

Anything good enough to share?

To be honest, it has been pretty ho hum around here as far as food goes.

I think the kitchen "clean out" has left her in a restock quandary.

I hope she gets it together soon as a major snow storm is due here in a few hours!

If any of you can spare a bone,

I'll send you my address.

Oliver

Chicken and Artichoke Casserole

2013-02-25T09:47:00.001-08:00

We only watched the last forty five minutes or so of the Academy Awards last evening. I fell asleep for part of that time. Daniel Day Lewis is a favorite of mine. Even though I have yet to see "Lincoln", I'm sure DDL deserved the award. I love Adele and was pleased that she won for "Skyfall" which I saw--the first James Bond for me in a couple of decades. We opted to view the contemporary mystery on PBS instead. First, we had our last (for this season) dinner culled from our dwindling refrigerator and pantry. I pulled out chicken thighs and a jar of marinated artichoke hearts and put together this dish which we've enjoyed many times over the years. The recipe is on a stained and yellowed recipe card. It is delicious over steamed rice but there was none. I opted for garlic and buttered French bread toast which was just fine.

After admiring my pristine refrigerator and pantry, I'm off to the grocery store ahead of the blizzard that is in our forecast for tomorrow. So far, the weather people have been wrong but I'm taking no chances!

Chicken and Artichoke Casserole

6 boneless and skinless chicken thighs, lightly browned (but not cooked through) and then cut into bite-sized pieces
4 Tbsp butter
3 Tbsp flour
1 cup of milk
Salt and pepper to taste
1 cup grated Parmesan cheese
1/2 cup dry white wine
3/4 cup chicken stock
2 cups marinated artichoke hearts, drained and sliced

Preheat oven to 350
1. Place the chicken and artichoke hearts in a large, shallow baking dish.
2. In a saucepan, melt the butter and add the flour stirring well for one minute. Whisk in the milk until well incorporated. Season with salt and pepper. Stir until slightly thickened.
3. Stir in the Parmesan cheese and the wine. Add the chicken stock and stir constantly until the sauce thickens. Pour over the chicken and artichoke hearts. Place the dish on a rimmed baking sheet, cover with foil and bake for one hour.

ENJOY!

Chicken and Mushroom Miso Soup

2013-02-19T06:13:00.002-08:00

Our weekend wasn't so bad. It included sunshine and temperatures in the mid-30s. Some of you might shudder at "mid-30s" but it is usually much worse around here at this time of year. I'm doggedly sticking to the refrigerator and pantry clean out. Admittedly, it is getting harder to put together a dish that works!! When rain and wind blew in around noon yesterday, I knew that soup of some kind needed to be bubbling away on the stove.

One crisper drawer held a lone zucchini which didn't inspire me at all. There were four green onions, a handful (about a cup sliced) of mushrooms, a chicken breast leftover from a rotisserie chicken and a tub of miso that needed to be used.

I heated a quart of chicken stock and decided that instead of sauteing the vegetables first, I'd just add them to the simmering stock for a fresher taste. The mushrooms went in first for about three minutes, then the onions for another two minutes. I added the chicken (about a cup) just long enough to heat. Lastly, in went three tablespoons of miso. Don't let the pot boil after adding the miso but stir it in well as it takes a minute or two to fully incorporate.

It all came together rather nicely. Now, what to do with that zucchini!!

ENJOY!

Nostalgia

2013-02-17T06:26:00.001-08:00

I decided to spend some time in the past this morning.

This photo was on top of the pile in the first box I opened.

Precious days

that passed too swiftly!

Charleston, South Carolina

Stefan and Adam

and

"Cooper"

Valentine Hot Dogs

2013-02-12T16:26:00.001-08:00

I'm dining out for Valentine's Day. Lunch, not dinner. With two of my best friends, not The Baker. The three of us are having hot dogs at Costco. Yes, you read that correctly. Hot dogs at Costco. One of the friends is not a Costco shopper--yet. The other friend and I are going to give her a shopping tutorial which includes lunch. When this destination was suggested as our outing, I made them promise they'd join me for hot dogs. I LOVE hot dogs and I have three a year. In October. With my sisters when we visit our hometown. We each have two (they're small) at the Roanoke Weiner Stand. Another day, we head to Costco for one. It is tradition!

Yogurt Cake

2013-02-11T05:09:00.002-08:00

One day last week, The Baker brought a book down, laid it on my desk and said "I think you should read this one". The title was Bringing Up Bebe. He saw my confusion. After all, our boys are grown. He explained that it was a good book even if someone did not have, or ever plan to have, children. A book that explained how the French raise their children. Well, I wasn't convinced to sit aside my current reads and the book was due back to the library in a few days. Yesterday, he said he needed oven time (I had planned to bake cookies) to bake a yogurt cake. "A new recipe" I asked? "Yes!"

Here it is, cooling. The Baker has learned to call me for a photo of his creations just in case....! It was delicious so he handed me a copy of the recipe. "It's from Bringing Up Bebe." Hmm, maybe I should read the book. I then Googled the recipe and found several blogs that have used it. I also found that they all had baked it with small children--one three-year old had done it almost single handedly. So, here it is from "The Baker" (who did it single handedly as well) with a few measurement adjustments and just a tiny bit of tweaking in the instructions.

Yogurt Cake from Bringing Up Bebe by Pamela Druckerman and The Baker

2 six-ounce containers plain whole-milk yogurt at room temperature
2 eggs at room temperature, lightly beaten
1 cup sugar
1 tsp vanilla
3/4 cup vegetable oil
3 cups flour, sifted
1 1/2 tsp baking powder
1 1/2 cups of frozen berries (if you like). The Baker used mixed berries.

Preheat the oven to 375

1. Grease a 9 inch round cake pan.
2. Combine the yogurt with the eggs, sugar, vanilla and oil.
3. Add the dry ingredients to the wet ingredients and stir until the ingredients are just combined. Do not overmix.
4. Stir in the frozen berries if using.
5. Spoon the batter into the prepared pan and smooth out. It is a stiff batter.
6. Bake for 35 minutes and test with a toothpick. It may need additional baking time but watch closely. It should be slightly crispy on the outside but spring back when lightly pressed on.
7. Cool on a wire rack and turn out onto a cake plate until completely cooled.

ENJOY!