I am originally from Ohio. As any Ohio State fan knows, Ohio is the Buckeye State. I think that with your birth certificate, you are issued this recipe...........
Buckeyes
2 sticks margarine or butter
2 cups peanut butter (I prefer to use extra crunchy for texture but you can use smooth if you prefer)
1 box (1 lb) confectioners sugar
mix well. Make balls, the size of marbles - refrigerate1 hour or so on wax paper.
Melt semi sweet chocolate in a double boiler or in the microwave, add a little bit of wax(parafin) to make the chocolate shiny.
with a toothpick, dip each ball into the chocolate to cover all but a little circle around the toothpick. Put back onto the wax paper and put into the refrigerator to harden ............these little candy/cookies melt in your mouth and are a holiday favorite for all who taste them!
Monday, November 29, 2010
Corn Stuffing Balls - the root of all things Thanksgiving
Thanksgiving has always been a favorite holiday of mine. When we were kids, my sister came across this recipe and made it...........it has become a family tradition. We enjoyed Corn Stuffing Balls this year as we always do...........next year you can add it to your repetoire too!
Gina's Corn Stuffing Balls
1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
13 oz can creamed corn
1/4 teaspoon pepper
1 cup water
1 1/2 teaspoon pountry season
1/4 teaspoon tyme
8 oz bag prepared corn stuffing (Peppridge Farm)
3 egg yoks\1/2 cup melted butter or margarine
put first 8 ingredients into a saucepan. Bring to a boil. Pour over the bread stuffing, add 3 egg yolks and stir so eggs don't cook. let cool - shape into 12 balls. put into baking dish, drizzle with 1/2 cup butter or margarine and bake uncovered for 1/2 hour at 350.
Gina's Corn Stuffing Balls
1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
13 oz can creamed corn
1/4 teaspoon pepper
1 cup water
1 1/2 teaspoon pountry season
1/4 teaspoon tyme
8 oz bag prepared corn stuffing (Peppridge Farm)
3 egg yoks\1/2 cup melted butter or margarine
put first 8 ingredients into a saucepan. Bring to a boil. Pour over the bread stuffing, add 3 egg yolks and stir so eggs don't cook. let cool - shape into 12 balls. put into baking dish, drizzle with 1/2 cup butter or margarine and bake uncovered for 1/2 hour at 350.
Friday, October 29, 2010
Aunt Agnes' Fruit Squares
Childhood memories grow richer with age. I often think back to our first little house on Clifton Drive where our neighbors were part of our family. 'Aunt' Irene across the street, 'Aunt' Agnes and 'Uncle' Andy next door. Aunt Agnes was from Ireland, Andy from Scotland...........both mystical places for our little Italian family. Aunt Agnes had a repetoire of many Irish specialties....one of our favorites were Fruit Squares which I still make to this day. The memories flood back....it is comfort in every bite.
1 box currants
1 box mincemeat
2T sugar
1T cornstarch
pie crust - 2 ( use the Pilsbury refrigerated pie dough...I just roll them out to the shape that I need)
sprinkle of sugar
Place 1 box currants and 1 box mincemeat in a sauce pan. Cover with water. Add 2T sugar. Bring to a boil, lower and let simmer 10 minutes. Add 1T cornstarch. Thicken mixture and let it cool.
Line a small rectangular metal tray with pie dough. Spread cooled filling mixure on top (fruit squares are about 3/4" -1" deep). Cover with second pie shell.....make holes in top crust. Bake at 375 until crust is slightly browned (about 30 min). Sprinkle some sugar on top while still hot . Let cool. Cut into 2" or 3" squares.
1 box currants
1 box mincemeat
2T sugar
1T cornstarch
pie crust - 2 ( use the Pilsbury refrigerated pie dough...I just roll them out to the shape that I need)
sprinkle of sugar
Place 1 box currants and 1 box mincemeat in a sauce pan. Cover with water. Add 2T sugar. Bring to a boil, lower and let simmer 10 minutes. Add 1T cornstarch. Thicken mixture and let it cool.
Line a small rectangular metal tray with pie dough. Spread cooled filling mixure on top (fruit squares are about 3/4" -1" deep). Cover with second pie shell.....make holes in top crust. Bake at 375 until crust is slightly browned (about 30 min). Sprinkle some sugar on top while still hot . Let cool. Cut into 2" or 3" squares.
Tuesday, October 26, 2010
Quick Marinara sauce
Sometimes when you come home from work, only the satisfying flavor of a bowl of pasta can soothe your days worries away. Penne, capellini, tortellini......any of these will do. I usually prefer a white sauce, but on certain occasions, only the comfort of a red sauce will do.
I make a very quick Marinara sauce. I just cannot fathom opening a jar of sauce for those fast meals when it only takes 15 minutes to make a quick sauce..........
2 cans Redpack crushed tomatoes
2 tablespoons olive oil
2 cloves garlic - crushed
oregano
basil
black pepper
red pepper flakes
a pinch of sugar or honey
a bit of red wine
2 bite sized carrots
2 tablespoons chopped vidalia onion
in a saucepan, heat the oil- brown the garlic slightly, add onions and chopped carrots and saute for a few minutes. Add the crushed tomatoes. Add all other seasonings, and wine and let cook for about 15 minutes.
By the time you boil water for your pasta, your sauce is ready to eat. This is a light sauce - just enough to have a 'red sauce' fix.........Bon Apetit!!
I make a very quick Marinara sauce. I just cannot fathom opening a jar of sauce for those fast meals when it only takes 15 minutes to make a quick sauce..........
2 cans Redpack crushed tomatoes
2 tablespoons olive oil
2 cloves garlic - crushed
oregano
basil
black pepper
red pepper flakes
a pinch of sugar or honey
a bit of red wine
2 bite sized carrots
2 tablespoons chopped vidalia onion
in a saucepan, heat the oil- brown the garlic slightly, add onions and chopped carrots and saute for a few minutes. Add the crushed tomatoes. Add all other seasonings, and wine and let cook for about 15 minutes.
By the time you boil water for your pasta, your sauce is ready to eat. This is a light sauce - just enough to have a 'red sauce' fix.........Bon Apetit!!
Thursday, October 21, 2010
Crocodile Bread from Nonna Maria
Every special occasion during my childhood had a crocodile. My Nonna Maria would make homemade bread and shape it into the most amazing crocodile. She had an artistic flare that was so evident in her baking. Each loaf was a work of art. I can still smell the yeasty dough rising....the simple pleasures of childhood.
After her death, I realized that I had never learned this fine art.........so I called my Uncle Ray to see if he had learned the secret tradition of the crocodile............of course he was an authority.
Bread
2 cups water
1 envelop yeast
1/4 cup sugar
5 cups flour
1/2 cup oil
1 teaspoon salt
You will need long pointed scissors, and a tall glass filled with oil to dip the scissors into. You will also need a few pieces of foil
in small bowl, put sugar and water (water should be a bit warm) - add yeast and let proof for about 15 min.
put 4 cups of flour in a bowl, add proofed yeast, salt and oil.......mix...then pour out onto a well floured board and knead the dough........keep adding flour (about a cup) until it feels elastic and smooth...... put dough in a warm place to rise for about an hour.
punch down bread
divide the dough into 3 pieces, 2 small cylinders (8" long, shape like a pepperone) and 1 larger piece to form the body.
place the 2 cylinders about 5" apart in the middle of a cookie sheet. with the oil dipped scissors, make 4 cuts into the end of each cylinder to form 'fingers' (long thin cuts about 3/4" long)
Over the cylinders you will place a long tapered shape. the head end should be about the width of a waterglass, the other end should taper into a thin tail about the width of your finger - lay across the leg pieces, curl tail section around like a comma. At the big end cut horizontally 1/2 way to form jaws 94 or 5 incles deep). Oil thoroughly - form a wedge with some crumbled foil to hold the mouth open. cover bottom jaw with smooth foil, insert the wedge to keep mouth open. Bottom jaw sill be larger than the top because of the baking.......
make 2 small slits for eyes - with scissors pointed toward the tail, make V cuts - insert raisins if you want, or just small balls of dough- to form eye balls. Also make small slits at end of snout to form nostrils.
with scissors facing nose, make rows of V cuts. ring around the neck, below the eyes, keep going to the end of the tail to form 'scales'. make smaller cuts on each of the legs to also give them texture.
make teeth - 1-1/2" long bits of dough - you can insert these in after baking with toothpicks.
Brush all over with an egg yolk glaze (egg yolk with a little water). Bake in 350 oven for about 40 minutes.
Crocodile will rise again as it is baking, but it should just fill in and really look like a crocodile when you are finished.
This has become a Christmas tradition. I will make this with my niece..........
After her death, I realized that I had never learned this fine art.........so I called my Uncle Ray to see if he had learned the secret tradition of the crocodile............of course he was an authority.
Bread
2 cups water
1 envelop yeast
1/4 cup sugar
5 cups flour
1/2 cup oil
1 teaspoon salt
You will need long pointed scissors, and a tall glass filled with oil to dip the scissors into. You will also need a few pieces of foil
in small bowl, put sugar and water (water should be a bit warm) - add yeast and let proof for about 15 min.
put 4 cups of flour in a bowl, add proofed yeast, salt and oil.......mix...then pour out onto a well floured board and knead the dough........keep adding flour (about a cup) until it feels elastic and smooth...... put dough in a warm place to rise for about an hour.
punch down bread
divide the dough into 3 pieces, 2 small cylinders (8" long, shape like a pepperone) and 1 larger piece to form the body.
place the 2 cylinders about 5" apart in the middle of a cookie sheet. with the oil dipped scissors, make 4 cuts into the end of each cylinder to form 'fingers' (long thin cuts about 3/4" long)
Over the cylinders you will place a long tapered shape. the head end should be about the width of a waterglass, the other end should taper into a thin tail about the width of your finger - lay across the leg pieces, curl tail section around like a comma. At the big end cut horizontally 1/2 way to form jaws 94 or 5 incles deep). Oil thoroughly - form a wedge with some crumbled foil to hold the mouth open. cover bottom jaw with smooth foil, insert the wedge to keep mouth open. Bottom jaw sill be larger than the top because of the baking.......
make 2 small slits for eyes - with scissors pointed toward the tail, make V cuts - insert raisins if you want, or just small balls of dough- to form eye balls. Also make small slits at end of snout to form nostrils.
with scissors facing nose, make rows of V cuts. ring around the neck, below the eyes, keep going to the end of the tail to form 'scales'. make smaller cuts on each of the legs to also give them texture.
make teeth - 1-1/2" long bits of dough - you can insert these in after baking with toothpicks.
Brush all over with an egg yolk glaze (egg yolk with a little water). Bake in 350 oven for about 40 minutes.
Crocodile will rise again as it is baking, but it should just fill in and really look like a crocodile when you are finished.
This has become a Christmas tradition. I will make this with my niece..........
Sunday, October 10, 2010
Mom's Spare Ribs
Few recipes can conjure up memories like Mom's Spare Ribs. This incredible dish was the centerpiece of conversation at many cocktail parties and family gatherings. The gooey carmelized coating seemed to put everyone into a state of nirvana.........I have never come across anyone who did not like these ribs. The secret is to have the butcher cut a rack of baby backs into 3 sections horizontally so that you have tiny little 1-1 1/2" ribs. The are little explostions of taste and easy to pop into your mouth. You do need to serve with a dish though....there is always a pile of bones, the score card of the eaters appetite!
cut ribs into 1 - 1 1/2" pieces and place into a large roasting dish.
generously sprinkle with brown sugar
generously sprinkle with freshly crushed garlic
generously sprinkle with molasses
generously sprinkle with soy sauce.
sorry folks, but I don't have measurements for these things.....they just generously cover the ribs. the balance is something that you may have to experiment with.............I like a rich garlickly flavor...the molasses and brown sugar create the carmelized goo..........the soy sauce offsets the sweetness with the perfect salty match.
bake ribs for 1 hour....let set for about 15 minutes for sauce to thicken a bit.
serve with rice...or by themselves...............ah......................the smell alone will make you a convert!
cut ribs into 1 - 1 1/2" pieces and place into a large roasting dish.
generously sprinkle with brown sugar
generously sprinkle with freshly crushed garlic
generously sprinkle with molasses
generously sprinkle with soy sauce.
sorry folks, but I don't have measurements for these things.....they just generously cover the ribs. the balance is something that you may have to experiment with.............I like a rich garlickly flavor...the molasses and brown sugar create the carmelized goo..........the soy sauce offsets the sweetness with the perfect salty match.
bake ribs for 1 hour....let set for about 15 minutes for sauce to thicken a bit.
serve with rice...or by themselves...............ah......................the smell alone will make you a convert!
Sunday, September 26, 2010
Roasted Peppers
When we were kids, mom did all kinds of canning. One of my favorites was always roasted red peppers. Mom modernized this process by cooking the peppers on the grill, our gas grill. Once the peppers were nice and charred, we would put them on a tray and cover them with a wet dish towel and let them steam. The smell is amazing................there is something so earthy and rich about the aroma of a pepper. Once the peppers are steamed, the skin will separate from the flesh of the pepper............peel them and discard the skin. In a bowl, put the roasted peppers (you may want to cut them into strips, or smaller pieces) and cover them with a good olive oil. Add a little parsley and garlic........and let them sit for just a little while to absorb the flavors. Roasted peppers are the perfect addition to any sandwich, or just as a side dish to almost any meal.
ahhh....the aroma still brings back memories of sandwiches of crusty Italian bread, peppers and some nice parmesean shaved on top..................
ahhh....the aroma still brings back memories of sandwiches of crusty Italian bread, peppers and some nice parmesean shaved on top..................
Friday, September 17, 2010
Update to previous post on Pineapple upside down cake
a reader asked for a recipe for the cake that is served at the Dole Pineapple Plantation.....this was submitted by my brother as a recipe he found online........try it out and let me know what you think....I am sure that I will be trying it soon........
Hawaiian Pineapple Macadamia Nut Cake
¼ c butter, softened
¾ c light brown sugar, packed
2 eggs, beaten
1 ¾ c flour
2 t baking powder
¼ t baking soda
½ t salt
1 c macadamia nuts, chopped
3/4 c fresh, shredded coconut
1 1/2 to 2 c shredded fresh Hawaiian pineapple with juice
Cream butter and sugar in a mixing bowl. Beat in eggs. In a separate bowl, combine flour, baking powder, soda, and salt. Set aside.
Stir nuts into butter mixture. Stir half the flour mixture into the creamed mixture, then add the pineapple and coconut, and stir well.
Add remaining flour mixture, and beat to a smooth consistency. Turn batter into a greased springform pan, bake in a preheated 350 degree oven for an hour. Test with toothpick.
Makes 12 servings
The cake baked perfectly in one hour, and my oven thermometer is correct at 350 degrees. Be sure you check your oven for accuracy.
You can adjust your fruit or nut quantities up or down by a 1/2 cup, with no problems. This is just the way we like it. This cake is not too sweet; just sweet enough. No need at all for frosting or icing. We believe that this can be easily made in a greased loaf pan too. My angel food pan worked fine. Please wait until completely cool to cut. We used three different type knives to get this not to crumble.
Hawaiian Pineapple Macadamia Nut Cake
¼ c butter, softened
¾ c light brown sugar, packed
2 eggs, beaten
1 ¾ c flour
2 t baking powder
¼ t baking soda
½ t salt
1 c macadamia nuts, chopped
3/4 c fresh, shredded coconut
1 1/2 to 2 c shredded fresh Hawaiian pineapple with juice
Cream butter and sugar in a mixing bowl. Beat in eggs. In a separate bowl, combine flour, baking powder, soda, and salt. Set aside.
Stir nuts into butter mixture. Stir half the flour mixture into the creamed mixture, then add the pineapple and coconut, and stir well.
Add remaining flour mixture, and beat to a smooth consistency. Turn batter into a greased springform pan, bake in a preheated 350 degree oven for an hour. Test with toothpick.
Makes 12 servings
The cake baked perfectly in one hour, and my oven thermometer is correct at 350 degrees. Be sure you check your oven for accuracy.
You can adjust your fruit or nut quantities up or down by a 1/2 cup, with no problems. This is just the way we like it. This cake is not too sweet; just sweet enough. No need at all for frosting or icing. We believe that this can be easily made in a greased loaf pan too. My angel food pan worked fine. Please wait until completely cool to cut. We used three different type knives to get this not to crumble.
Wednesday, September 15, 2010
Quick and East 'Fruit Pizza'
This recipe comes to me from an old roomate Maryann. Wherever you are Maryann...you should know that this has been made so many times and by so many people that I cannot count. It is easy and something that you can throw together using ingredients that you usually have at home..........perfect for any kind of fruit and for after any meal. It is a summer staple in my home, but some winter nights are brightened up by this fruity treat as well.
cookie crust:
3/4 cup sugar
1/2 cup butter or margarine
1 egg
1 1/3 cup + 1 tablespoon flour
1 teaspoon baking powder
filling:
1 8 ounce package cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
glaze:
1/2 cup orange marmalade or apricot preserves
1 tablespoon hot water
cream butter and 1/4 cup sugar, add egg, flour and baking powder. spread onto a greased pizza pan. Bake at 375 for 15 minutes. Cool.
mix cream cheese with sugar and vanila. Pour over cookie. Place fruit on top. You can use anything...I like to make a circle of strawberries, a circle of kiwi, fill the center with blueberries - or use orange slices or grapes....just make a pretty pattern and use lots of colors. top with glaze and serve
cookie crust:
3/4 cup sugar
1/2 cup butter or margarine
1 egg
1 1/3 cup + 1 tablespoon flour
1 teaspoon baking powder
filling:
1 8 ounce package cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
glaze:
1/2 cup orange marmalade or apricot preserves
1 tablespoon hot water
cream butter and 1/4 cup sugar, add egg, flour and baking powder. spread onto a greased pizza pan. Bake at 375 for 15 minutes. Cool.
mix cream cheese with sugar and vanila. Pour over cookie. Place fruit on top. You can use anything...I like to make a circle of strawberries, a circle of kiwi, fill the center with blueberries - or use orange slices or grapes....just make a pretty pattern and use lots of colors. top with glaze and serve
Thursday, September 9, 2010
Pizzelles
An Italian tradition that has certainly survived the test of time is Pizzelles. The thin waffle-like treats are delicate and crispy...the perfect cookie. My grandmother used to make them all the time.....Cousin Philippe has inherited Nonna's electric pizzelle iron and carries on the family tradition of pizzelles for holidays. I inherited the old fashioned iron that is used over an open flame..........it is beautiful but I must admit, I have not used it for the purpose it was intended.........electric is much easier.
I have my own pizzelle iron and make them any time I want. When we were kids, we used to make all sorts of flavors, but now, strictly the traditional anise flavor. I made them for my boyfriends mom and she is now addicted. This is really saying something for a woman who spent her entire life living in Pennsylvania Dutch country in Reading, PA. She now requests these exotic cookies for her and for her friends........hmmm....maybe I can start a business selling them.....anyone else interested????
6 eggs
3 1/2 cups flour
1 1/2 cup sugar
1 cup margarine or butter
4 teaspoons baking powder
2 tablespoons oil of anise
a handfull of anise seeds...or to taste...
Beat eggs, add sugar gradually. Add cooled melted margarine and anise oil and seeds. Add flour and baking powder. Mix and let sit for a few minutes.
Using an electric pizzelle iron, put a spoonful on each side and hold down for a minute or two until browned. Cookies will still be soft, they harden immediately once you take them off the iron.
I have my own pizzelle iron and make them any time I want. When we were kids, we used to make all sorts of flavors, but now, strictly the traditional anise flavor. I made them for my boyfriends mom and she is now addicted. This is really saying something for a woman who spent her entire life living in Pennsylvania Dutch country in Reading, PA. She now requests these exotic cookies for her and for her friends........hmmm....maybe I can start a business selling them.....anyone else interested????
6 eggs
3 1/2 cups flour
1 1/2 cup sugar
1 cup margarine or butter
4 teaspoons baking powder
2 tablespoons oil of anise
a handfull of anise seeds...or to taste...
Beat eggs, add sugar gradually. Add cooled melted margarine and anise oil and seeds. Add flour and baking powder. Mix and let sit for a few minutes.
Using an electric pizzelle iron, put a spoonful on each side and hold down for a minute or two until browned. Cookies will still be soft, they harden immediately once you take them off the iron.
Wednesday, September 8, 2010
Dog House Cookies
Does anyone remember the days of Dog House Restaurants?? The little A-frame hut with big hound dogs on each side........the menu consisted of Hot Dogs.....and of course Dog House Cookies. Well, my father was legal counsel for this Ohio based franchise restaurant. One year, in particularly tough Dog House Days, dad was given a restaurant as part of his payment............us kids were thrilled!!! Can you imagine!! Having hot dogs any time you wanted!!! Well.......unfortunately, along with the perks came a few chores. One of these duties was helping mom to make the Dog House Cookies for the restaurant. Nothing smells better than these cookies in the oven...........
this recipe makes 4 dozen large cookies.......we used to use an ice cream scoop to form the cookie, so you can imagine the size......
2 2/3 cup lark (or Crisco)
4 cups brown sugar
4 eggs
4 cups raisins
2 cups raisin juice
12 cups flour
4 teaspoons baking powder
4 teaspoons baking soda
4 tablespoons vanilla
Cook raisins in raisin juice until plumped. Let cool.
Mix lard, sugar and eggs.
Sift together dry ingredients and add to egg mixture alternating with the raisin juice. Add the raisins and the vanilla and mix well. This will be more like a dough than a batter.........
With a large scoop (ice cream scoop will do) place cookies on buttered tray. Bake at 375 for 15 minutes.
Seriously, I kid you not, the aroma of these cookies is nothing short of spectacular. Cookies keep well in a tin for a week or two.........they never lasted longer than that in our house........!!
this recipe makes 4 dozen large cookies.......we used to use an ice cream scoop to form the cookie, so you can imagine the size......
2 2/3 cup lark (or Crisco)
4 cups brown sugar
4 eggs
4 cups raisins
2 cups raisin juice
12 cups flour
4 teaspoons baking powder
4 teaspoons baking soda
4 tablespoons vanilla
Cook raisins in raisin juice until plumped. Let cool.
Mix lard, sugar and eggs.
Sift together dry ingredients and add to egg mixture alternating with the raisin juice. Add the raisins and the vanilla and mix well. This will be more like a dough than a batter.........
With a large scoop (ice cream scoop will do) place cookies on buttered tray. Bake at 375 for 15 minutes.
Seriously, I kid you not, the aroma of these cookies is nothing short of spectacular. Cookies keep well in a tin for a week or two.........they never lasted longer than that in our house........!!
Tuesday, September 7, 2010
Norma's Orange Cake
There are more stains on this recipe card than any others in my box. Handwritten in my 'Nonna Cecile's' writtin, it is covered with juice and butter stains.......
When we were little we didn't really care much about desserts that weren't gooey and chocolatey....except for orange cake. I started to make this cake for Easter in the past few years and my friends have all adopted this one into their repetoires.......it is moist, gooey and loaded with flavor. It is refreshing after a heavy meal....and worthy of holiday status.
1 box Duncan Hines yellow cake mix (I am sure that you can use any cake mix, but I always use DH since it says so on the recipe card.....)
1 box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup water
Mix all together 2 minutes at medium speed. Pour into buttered large pyrex. Bake at 350 30-40 min.
Icing
2 cups powdered sugar
1/2 cup orange juice
2 tablespoons melted butter
whip together until liquidy
poke holes all over hot cake and pour icing all over until it soaks in.
this cake is best served chilled.....maybe an orange slice or two on top....it is just perfect!
When we were little we didn't really care much about desserts that weren't gooey and chocolatey....except for orange cake. I started to make this cake for Easter in the past few years and my friends have all adopted this one into their repetoires.......it is moist, gooey and loaded with flavor. It is refreshing after a heavy meal....and worthy of holiday status.
1 box Duncan Hines yellow cake mix (I am sure that you can use any cake mix, but I always use DH since it says so on the recipe card.....)
1 box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup water
Mix all together 2 minutes at medium speed. Pour into buttered large pyrex. Bake at 350 30-40 min.
Icing
2 cups powdered sugar
1/2 cup orange juice
2 tablespoons melted butter
whip together until liquidy
poke holes all over hot cake and pour icing all over until it soaks in.
this cake is best served chilled.....maybe an orange slice or two on top....it is just perfect!
Friday, September 3, 2010
Gourmet Potatoes
This recipe came to me from 'Aunt Delores'........
When we were kids, Mom, Aunt Delores and Aunt Esther were always cooking up something. So many of my recipes come from these great ladies. Aunt Delores used to do cooking demonstrations for some of the local department stores.......she always drew a crowd with her dramatic looks and enthusiastic personality. Of course, butter was her number 1 ingredient in most of her dishes... they were always GOOD!!!!There is nothing healthy about this potato dish.......but who cares!! It is incredibly creamy, smooth....melding of so many flavors into one explosive flavor punch.
It has become a holiday staple at my house....in fact, it is now going to on the menu for a friends Rash Hashana dinner.......I better get cooking!
Gourmet Potatoes
8 medium potoatoes, cooked, peeled and then chilled
1/2 cup butter or margarine
2 cup cheddar cheese -- shredded - I usually use white cheddar only for the color, but it doesn't
matter
1 can creamof chicken soup
1 can cream of mushroom soup
1/3 cup chopped green onions
1 pint sour cream (don't use the fat free stuff, it just doesn't work as well)
Grate the chilled potatoes.
Melt butter, cheese and soups together. Once melted, remove from heat - add sour cream and onions. Mix sauce and grated potatoes together. Pour into a baking dish and top with bread crumbs.
Bake 1 hour at 350. Let sit for about 15-20 minutes...........
Chances are that you will never have any leftovers...........but if you do....these are even better reheated the next day.
When we were kids, Mom, Aunt Delores and Aunt Esther were always cooking up something. So many of my recipes come from these great ladies. Aunt Delores used to do cooking demonstrations for some of the local department stores.......she always drew a crowd with her dramatic looks and enthusiastic personality. Of course, butter was her number 1 ingredient in most of her dishes... they were always GOOD!!!!There is nothing healthy about this potato dish.......but who cares!! It is incredibly creamy, smooth....melding of so many flavors into one explosive flavor punch.
It has become a holiday staple at my house....in fact, it is now going to on the menu for a friends Rash Hashana dinner.......I better get cooking!
Gourmet Potatoes
8 medium potoatoes, cooked, peeled and then chilled
1/2 cup butter or margarine
2 cup cheddar cheese -- shredded - I usually use white cheddar only for the color, but it doesn't
matter
1 can creamof chicken soup
1 can cream of mushroom soup
1/3 cup chopped green onions
1 pint sour cream (don't use the fat free stuff, it just doesn't work as well)
Grate the chilled potatoes.
Melt butter, cheese and soups together. Once melted, remove from heat - add sour cream and onions. Mix sauce and grated potatoes together. Pour into a baking dish and top with bread crumbs.
Bake 1 hour at 350. Let sit for about 15-20 minutes...........
Chances are that you will never have any leftovers...........but if you do....these are even better reheated the next day.
Thursday, September 2, 2010
Family traditions - almond tarts
Almond tarts.......just the mere mention makes my mouth water. Our family has always had almond tarts at Christmas.......one of my brothers favorites as well as mine. These delectible little mouthfulls of goodness capture the essence of a true holiday treat......decadent, certainly a guilty pleasure! Crunchy on top, gooey inside....the little surprise of the jam.......ahhhhhhhhhhh!
You can use store bought pie shells, the little 2" or 3" shells.......or you can make your own, but it really is not necessary. I happen to love raspberry jam as the filling, but any jam will do........
You can use store bought pie shells, the little 2" or 3" shells.......or you can make your own, but it really is not necessary. I happen to love raspberry jam as the filling, but any jam will do........
Wednesday, September 1, 2010
who can't cook????
I often wonder how it is that people say they can't cook. If you can read you can cook. My mother always said that 'if the ingredients are good, how bad can it be...'. So many people are afraid........what are you afraid of??? It is your kitchen........it is your dish.........so what if it isn't exactly what you thought it would be, it is your own creation....enjoy the outcome!
Since we were children, my sister and I have always experimented with cooking. Starting by helping mom in the kitchen, we got our first taste of culinary adventure. We then graduated to our own 'Easy Bake Oven'......WOW.......we were able to make towering cakes that my brother would devour. We fancied ourselves masters of the kitchen. As we got a little older, mom would let us try our hands at a meal or a dessert. I vividly remember deciding to make a lemon meringue pie....not knowing that you were supposed to let the lemon cool before putting the meringue on top.........it was basically lemon custard with baked egg whites kind of mixed in and sitting on top.....rather ugly and sad.....but hey, my dad ate it anyway. He said that it was good!! (the ingredients were good, how bad could it be!!) He always encouraged us, no matter what it looked like......he said that it was great! No wonder we are so confident in the kitchen.
Tell yourself that it is all good........no matter what you make, enjoy and experiment and make it your own!
Since we were children, my sister and I have always experimented with cooking. Starting by helping mom in the kitchen, we got our first taste of culinary adventure. We then graduated to our own 'Easy Bake Oven'......WOW.......we were able to make towering cakes that my brother would devour. We fancied ourselves masters of the kitchen. As we got a little older, mom would let us try our hands at a meal or a dessert. I vividly remember deciding to make a lemon meringue pie....not knowing that you were supposed to let the lemon cool before putting the meringue on top.........it was basically lemon custard with baked egg whites kind of mixed in and sitting on top.....rather ugly and sad.....but hey, my dad ate it anyway. He said that it was good!! (the ingredients were good, how bad could it be!!) He always encouraged us, no matter what it looked like......he said that it was great! No wonder we are so confident in the kitchen.
Tell yourself that it is all good........no matter what you make, enjoy and experiment and make it your own!
Fig Pie
I have a fig tree in my backyard. 2 'stitcks' from a friends fig tree were given to me 10 years ago. I plopped them into the ground and nurtured them for the first few years. I wrapped them in the winter and piled dirt and leaves to protect them from the elements....all to no avail, I never got more than a dozen or so figs. A few years ago I decided...screw it...if it dies, it dies....I stopped doing anything and just let the plant brave the cold hard winter like the rest of us.................my fig tree has doubled and tripled in size. This year I have had hundreds, yes folks, HUNDREDS of figs. I have become the queen of all things fig. This is one of the better recipes that I have come up with.........it is actually a variation on the tomato pie that I wrote about earlier in my blog.......
unroll a pie crust into a pie plate. I like to use the Pilsbury pie crust that comes in a box and you just have to roll out
cover bottom with 2 T almond butter
cover with 1C shredded italian cheeses (parmesean, romano, fontina) any mixture will do....
put a layer of fresh figs.........depending on the size, 20 or so cut in half
spoon over a few teaspoons of apricot jam...
fold in sides and bake for 40 min
this mixture of sweet and savory is a winner...not too sweet or overpowering, you can really taste the figs and appreciate their versatility..............enjoy!
unroll a pie crust into a pie plate. I like to use the Pilsbury pie crust that comes in a box and you just have to roll out
cover bottom with 2 T almond butter
cover with 1C shredded italian cheeses (parmesean, romano, fontina) any mixture will do....
put a layer of fresh figs.........depending on the size, 20 or so cut in half
spoon over a few teaspoons of apricot jam...
fold in sides and bake for 40 min
this mixture of sweet and savory is a winner...not too sweet or overpowering, you can really taste the figs and appreciate their versatility..............enjoy!
Tuesday, August 31, 2010
food as a first language......
Does anyone else plan their day around food? Do you brush your teeth in the morning and think about the menu for dinner? What can I make, what do I really want to make.....?? I suppose that it is a better vice than some others....but really, do you admit that food is your first language??
So many people spend their money on designer handbags, or shoes.....loads of jewelry ,or maybe drugs and alcohol.....if I add up my monthly budget, the biggest expense is food. Sometimes eating out, but usually, cooking. Entertaining is second nature to me.......love to have a crowd over for dinner.
As you have probably noticed, all recipes posted are good for a crowd....fairly easy for that 'dinner in a hurry'......let me know what you think so far!!
So many people spend their money on designer handbags, or shoes.....loads of jewelry ,or maybe drugs and alcohol.....if I add up my monthly budget, the biggest expense is food. Sometimes eating out, but usually, cooking. Entertaining is second nature to me.......love to have a crowd over for dinner.
As you have probably noticed, all recipes posted are good for a crowd....fairly easy for that 'dinner in a hurry'......let me know what you think so far!!
Saturday, August 28, 2010
Irish Day French Toast ala Gina
Every year on the first Saturday in October, Long Beach New York has an Irish Day Parade. I happen to live on the parade route so I have a brunch, invite all my friends...and we eat and drink and watch men in Kilts with bagpipes march by..............it is a great day.
Brunch can be fun. I always like to have people over for brunch but I hate to spend the morning cooking, so I borrowed this recipe from my sister Gina. Gina is an amazing cook. Every meal at her home looks like something out of Gourmet Magazine. She always has the perfect food with the perfect table setting. I of course usually have mismatched plates and end up serving in the same dish that I baked it in……anyone who has ever eaten in my home knows that casual is the ONLY method in my house. Gina’s French toast is the single most asked for recipe in my arsenal. Everyone who tries it wants to make it. This is a good one folks…….easy and fast and do ahead of time. Like all of Gina’s things, it is perfect.
GINA’S FRENCH TOAST
1 c Brown Sugar
½ c butter
2 T corn syrup
2 apples, peeled and sliced
5 eggs
1 ½ c milk
1 t vanilla
1 loaf French bread, cut into ¾” slices
1 c pecans
Cook sugar, butter and syrup until syrupy. Pour into 9” x 13” baking dish.
Spread apples slices and pecans over the syrup. Place bread on top. Wisk remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake uncovered for 40 minutes at 350. Cut into squares and serve with maple syrup.
Brunch can be fun. I always like to have people over for brunch but I hate to spend the morning cooking, so I borrowed this recipe from my sister Gina. Gina is an amazing cook. Every meal at her home looks like something out of Gourmet Magazine. She always has the perfect food with the perfect table setting. I of course usually have mismatched plates and end up serving in the same dish that I baked it in……anyone who has ever eaten in my home knows that casual is the ONLY method in my house. Gina’s French toast is the single most asked for recipe in my arsenal. Everyone who tries it wants to make it. This is a good one folks…….easy and fast and do ahead of time. Like all of Gina’s things, it is perfect.
GINA’S FRENCH TOAST
1 c Brown Sugar
½ c butter
2 T corn syrup
2 apples, peeled and sliced
5 eggs
1 ½ c milk
1 t vanilla
1 loaf French bread, cut into ¾” slices
1 c pecans
Cook sugar, butter and syrup until syrupy. Pour into 9” x 13” baking dish.
Spread apples slices and pecans over the syrup. Place bread on top. Wisk remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake uncovered for 40 minutes at 350. Cut into squares and serve with maple syrup.
Friday, August 27, 2010
Gary's corn casserole
Every time I say that I am making ‘Gary’s corn casserole’ my sister corrects me and reminds me that it was originally her recipe. Oh well, I had it first at my brothers, so he gets the credit on this one. When we lived in California, we could not have a party without Gary bringing his corn casserole. It was requested and required by all who attended.
My version of “Gary’s Corn Casserole”
1 box Jiffy corn muffin mix
1 egg
1 onion (medium)
1 C nonfat yogurt – French vanilla
1 can whole kernel corn
1 can creamed corn
A splash or two of thai chilli sauce
Mix everything together, pour into a baking dish (8X11 pyrex, or tin, or metal pan).
Bake for 40 Minutes at 350. Take out and let sit for a few minutes before serving HOT.
Gary usually added HOT peppers to give his casserole some bite. You can add chives, hot peppers, really anything that you want. I like the thai chili sauce for just a touch of sweetness and kick at the same time.
My version of “Gary’s Corn Casserole”
1 box Jiffy corn muffin mix
1 egg
1 onion (medium)
1 C nonfat yogurt – French vanilla
1 can whole kernel corn
1 can creamed corn
A splash or two of thai chilli sauce
Mix everything together, pour into a baking dish (8X11 pyrex, or tin, or metal pan).
Bake for 40 Minutes at 350. Take out and let sit for a few minutes before serving HOT.
Gary usually added HOT peppers to give his casserole some bite. You can add chives, hot peppers, really anything that you want. I like the thai chili sauce for just a touch of sweetness and kick at the same time.
Monday, August 23, 2010
Timbale can make Peter Pan Fly.....
Our Italian traditions seem to crop into every holiday meal. Timbale is a dish that my Aunt always serves for New Years day. She has a big gathering of 30-40 people and serves Timbale as the first course. She serves this pasta delicacy with a little sauce and tiny little meatballs. Of course, I have adapted this wonderful tradition to my lifestyle, making it a little easier to prepare. “Timbale could make Peter Pan fly…..”as Cugino Marco says…
Timbale adapted from Aunt Lina
Line a 10” springform pan with pie dough. I usually use Pillsbury premade dough that comes in a box in the refrigerator section of the grocery store. Roll out dough and press to fit pan.
Cook 1 ½ lb penne, the smallest size that you can find. Let cool.
In a skillet, brown about 1/2 lb ground meat – whatever kind you like. Season with garlic, pepper, basil. Add ½ lb frozen spinach, stir until all is cooked and set aside to cool.
Make a red sauce. Sauté crushed garlic in olive oil in bottom of sauce pan. Add 3 cans crushed red pack tomatoes, oregano, basil, pepper, wine, touch of honey….. let cook for about 45 minutes. The sauce needs to be thick or it will make the dough soggy and the timbale won’t stay together.
Make a white sauce (béchamel). 1 stick butter, flour to create a roué, add milk (about 3 cups) and stir continuously to thicken. Sauce should be very thick – the constancy of wall paper paste. Season with nutmeg, garlic powder, white pepper.
Toss Pasta with a little red sauce, just enough to give it a little color. Put some red sauce and some white sauce at the bottom of the pan. Sprinkle with Parmesean or Romano. Put 1/4 of the pasta on top. Cover with some of the white sauce, a little of the red sauce. More Cheese. Put ¼ of the pasta.. Cover with the meat/spinache mixture. Sprinkle generously with parmesean or romano. Cover with another ¼ of the pasta. Again cover with some of the white sauce and some of the red sauce. Put the remaining pasta on top. Top with the rest of the white sauce, more cheese.
Cover with another piece of pie dough. Seal the edges well. Bake at 350 for about an hour or until nicely browned on top.
Let the timbale sit for about ½ hour or 40 minutes so it sets and stays together when cut. The longer it sits, the easier it is to serve.
Cut into wedges. Serve with red sauce. I also like to make little meatballs to serve with the timbale, just like Aunt Lina does……..a nice little bite with each bite of pasta…
Timbale adapted from Aunt Lina
Line a 10” springform pan with pie dough. I usually use Pillsbury premade dough that comes in a box in the refrigerator section of the grocery store. Roll out dough and press to fit pan.
Cook 1 ½ lb penne, the smallest size that you can find. Let cool.
In a skillet, brown about 1/2 lb ground meat – whatever kind you like. Season with garlic, pepper, basil. Add ½ lb frozen spinach, stir until all is cooked and set aside to cool.
Make a red sauce. Sauté crushed garlic in olive oil in bottom of sauce pan. Add 3 cans crushed red pack tomatoes, oregano, basil, pepper, wine, touch of honey….. let cook for about 45 minutes. The sauce needs to be thick or it will make the dough soggy and the timbale won’t stay together.
Make a white sauce (béchamel). 1 stick butter, flour to create a roué, add milk (about 3 cups) and stir continuously to thicken. Sauce should be very thick – the constancy of wall paper paste. Season with nutmeg, garlic powder, white pepper.
Toss Pasta with a little red sauce, just enough to give it a little color. Put some red sauce and some white sauce at the bottom of the pan. Sprinkle with Parmesean or Romano. Put 1/4 of the pasta on top. Cover with some of the white sauce, a little of the red sauce. More Cheese. Put ¼ of the pasta.. Cover with the meat/spinache mixture. Sprinkle generously with parmesean or romano. Cover with another ¼ of the pasta. Again cover with some of the white sauce and some of the red sauce. Put the remaining pasta on top. Top with the rest of the white sauce, more cheese.
Cover with another piece of pie dough. Seal the edges well. Bake at 350 for about an hour or until nicely browned on top.
Let the timbale sit for about ½ hour or 40 minutes so it sets and stays together when cut. The longer it sits, the easier it is to serve.
Cut into wedges. Serve with red sauce. I also like to make little meatballs to serve with the timbale, just like Aunt Lina does……..a nice little bite with each bite of pasta…
Sunday, August 22, 2010
Pleasure Tiki Pineapple Upside Down Cake
Our trip to the Bahamas inspired many variations on traditional recipes. I concocted this Coconut Pineapple upside down cake and it really does take the traditional cake to a whole new level.
Pleasure Tiki Pineapple Upside Down Cake
1 can Sliced Pineapple – save all the syrup
4 T butter
1c brown sugar
Candied cherries
1/3 c shortening
½ c granulated sugar
1 egg
1 t vanilla
1 c flour
1 ¼ t baking powder
¼ t salt
1 c toasted coconut
Drain pineapple saving all syrup. Melt butter and pour into 8x8 round pan, skillet or springform pan. Add brown sugar and 1 T pineapple syrup and spread to cover bottom of pan. Arrange pineapple slices in bottom of pan. Put candied cherry in center of each pineapple slice. Sprinkle toasted coconut to fill in all holes and spaces.
Cream together shortening and sugar. Add egg and vanilla. Add dry ingredients alternating with ½ c pineapple syrup. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes and invert onto plate. If you use a springform pan be sure to put a tray underneath as the butter/brown sugar will tend to ooze out the edges. We usually attack this cake while it is hot out of the oven……….
Pleasure Tiki Pineapple Upside Down Cake
1 can Sliced Pineapple – save all the syrup
4 T butter
1c brown sugar
Candied cherries
1/3 c shortening
½ c granulated sugar
1 egg
1 t vanilla
1 c flour
1 ¼ t baking powder
¼ t salt
1 c toasted coconut
Drain pineapple saving all syrup. Melt butter and pour into 8x8 round pan, skillet or springform pan. Add brown sugar and 1 T pineapple syrup and spread to cover bottom of pan. Arrange pineapple slices in bottom of pan. Put candied cherry in center of each pineapple slice. Sprinkle toasted coconut to fill in all holes and spaces.
Cream together shortening and sugar. Add egg and vanilla. Add dry ingredients alternating with ½ c pineapple syrup. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes and invert onto plate. If you use a springform pan be sure to put a tray underneath as the butter/brown sugar will tend to ooze out the edges. We usually attack this cake while it is hot out of the oven……….
Friday, August 20, 2010
Flaming ball of dough.............
Every chef has a signature. Unfortunately for me, with my dear cousin Sonia, my signature happens to be my ‘Flaming Ball of Dough”…aka Pizzza on the BBQ. Instead of bread, I like to take pizza dough, stretch it out on the grill and crips one side, then flip it over and add olive oil, rosemary, garlic, black pepper and a little parmesean. It cooks in no time and is the best summer bread……….unfortunately, if you turn your head for even a minutes, it becomes a ‘flaming ball of dough’…..
FLAMING BALL OF DOUGH
Pizza dough, 1 recipe. If I don’t have time, I use any dough available in the refrigerator section of the grocers…….it is all good.
Any toppings you want – I like to use olive oil, garlic, rosemary, black pepper, parmesean ( I also like to use thai chili sauce with sliced zucchini and onion, a little parmesean)
No matter what you put on top….only bake on the grill for a few minutes, until it is crisps, puffed and brown…..
Please, try to avoid the ‘flaming’ part, it only leads to ridicule at family outings……
FLAMING BALL OF DOUGH
Pizza dough, 1 recipe. If I don’t have time, I use any dough available in the refrigerator section of the grocers…….it is all good.
Any toppings you want – I like to use olive oil, garlic, rosemary, black pepper, parmesean ( I also like to use thai chili sauce with sliced zucchini and onion, a little parmesean)
No matter what you put on top….only bake on the grill for a few minutes, until it is crisps, puffed and brown…..
Please, try to avoid the ‘flaming’ part, it only leads to ridicule at family outings……
Tomato Pie - the spirit of all things summer
Tomato pie has become one of the staples at almost every summer dinner. Everyone seems to like the freshness of the pie with whatever happens to be coming off of the grill.
You can make many variations of this pie by changing the mustard to pesto, or changing the kind of cheese ( I always make different combinations). Feel free to experiment and make this pie your own signature dish! It is fast and easy……
TOMATO PIE
Pie dough - I but the Pillsbury in a box - in the refrigerater section. Just roll in into the pie plate...
5-6 plum tomatoes (regular tomatoes tend to have too much water in them stick to the plum tomatoes if you can)
Fresh basil
Olive oil to drizzle
Dijon mustard, or any mustard, or pesto
Fresh mozzarella (also love to use gruyere or a combination of the two, or cream chees, or brie, whatever you like...)
Place pie crust in pie plate. Again, I like to use the Pillsbury pie crust from the refrigerator section of the grocery. Just roll out and put into the pie plate. Do not flute the edges, just let them hang over the sides.
At the bottom of the plate, spread Dijon mustard. Only 1 or 2 tablespoons, depending on your taste. Spread all over the bottom. I sometimes change this to a spicy mustard of some kind, or a honey mustard……lots of good mustards to choose from. If you don’t like mustard, this recipe is also good with a nice pesto at the bottom.
Over the mustard, put your cheese. Just slice or shred the cheese and place over the mustard to cover the bottom…….don’t be stingy, this layer will melt and really give the dish flavor and texture!
Thinly slice the tomatoes and arrange to cover the cheese. It is okay if there are a few layers of tomatoes, I just fill the pie plate with tomatoes all the way to the top. I then drizzle the tomatoes with a little olive oil. I chop a few leaves of fresh basil and sprinkle on top….then add a little black pepper. I then fold the pie shell edges in over the tomatoes…..it gives it a very rustic looking peasant pie.
Bake for about 40 minutes at 375……..let sit for about 10 minutes before serving so that the cheese sets a bit.
You can make many variations of this pie by changing the mustard to pesto, or changing the kind of cheese ( I always make different combinations). Feel free to experiment and make this pie your own signature dish! It is fast and easy……
TOMATO PIE
Pie dough - I but the Pillsbury in a box - in the refrigerater section. Just roll in into the pie plate...
5-6 plum tomatoes (regular tomatoes tend to have too much water in them stick to the plum tomatoes if you can)
Fresh basil
Olive oil to drizzle
Dijon mustard, or any mustard, or pesto
Fresh mozzarella (also love to use gruyere or a combination of the two, or cream chees, or brie, whatever you like...)
Place pie crust in pie plate. Again, I like to use the Pillsbury pie crust from the refrigerator section of the grocery. Just roll out and put into the pie plate. Do not flute the edges, just let them hang over the sides.
At the bottom of the plate, spread Dijon mustard. Only 1 or 2 tablespoons, depending on your taste. Spread all over the bottom. I sometimes change this to a spicy mustard of some kind, or a honey mustard……lots of good mustards to choose from. If you don’t like mustard, this recipe is also good with a nice pesto at the bottom.
Over the mustard, put your cheese. Just slice or shred the cheese and place over the mustard to cover the bottom…….don’t be stingy, this layer will melt and really give the dish flavor and texture!
Thinly slice the tomatoes and arrange to cover the cheese. It is okay if there are a few layers of tomatoes, I just fill the pie plate with tomatoes all the way to the top. I then drizzle the tomatoes with a little olive oil. I chop a few leaves of fresh basil and sprinkle on top….then add a little black pepper. I then fold the pie shell edges in over the tomatoes…..it gives it a very rustic looking peasant pie.
Bake for about 40 minutes at 375……..let sit for about 10 minutes before serving so that the cheese sets a bit.
The new italian dressings...........
Cooking has changed. Our lives have changed. Women used to stay home and cook and clean and take care of their husbands and families. It was a full time profession, and my mother was a master of the fine art of ‘house wife’. I always loved to come home from school and smell fresh baked cookies, or the scent of spaghetti and meatballs wafting across the doorway as I entered the house. Mom would think nothing of having a cocktail party for 50 people, all homemade food of course. Dinner was always fresh, delicious, and somewhat gourmet. Mom is a great cook and experimented on us regularly. We would have Shepard’s Pie one night, and Vitella Tunato the next. Our meals were a mixture of Italian, French and American cuisines, with a little Chinese, Lebanese and Greek thrown in every now and then. Mom taught us how to enjoy cooking and baking……..enjoying our time in the kitchen. She taught us that italian dressing can include blue cheese or parmesean to give it a new twist.....a 'new italian dressing' !
Working full time definitely puts a cramp in the time I have available for cooking. When I get off the train at night it is already 7 pm…I want dinner!! I love to cook, so whatever is made during the week has to be fast and easy. Weekends can allow more time to experiment but I still tend to be an improvisational cook. Whatever I have, I use. Whatever I don’t have, I improvise or do without……..some of my best creations have been a result of creative omissions!!
I am what some people call a ‘foodie’. At breakfast, I talk about lunch, at lunch, I talk about dinner and at dinner, I talk about what we will eat tomorrow! It is a sickness, and I am sure that there may be support groups out there, but food is a happy comfort ‘spice’ in my life.
Working full time definitely puts a cramp in the time I have available for cooking. When I get off the train at night it is already 7 pm…I want dinner!! I love to cook, so whatever is made during the week has to be fast and easy. Weekends can allow more time to experiment but I still tend to be an improvisational cook. Whatever I have, I use. Whatever I don’t have, I improvise or do without……..some of my best creations have been a result of creative omissions!!
I am what some people call a ‘foodie’. At breakfast, I talk about lunch, at lunch, I talk about dinner and at dinner, I talk about what we will eat tomorrow! It is a sickness, and I am sure that there may be support groups out there, but food is a happy comfort ‘spice’ in my life.
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