“It’s true that men are much maligned, and at times rightfully so, as thoughtless, feckless creatures. But perhaps the reason that we have considered them thoughtless is that we’ve been putting the emphasis on the wrong things. Men just don’t notice if you make a ditty bag out of old napkins in which you can store unused jar rings. Honestly. What he does care about is what goes into his stomach…”—The How To Keep Him (After you’ve Caught Him) Cookbook by Jinx Kragen and Judy Perry (1968)
Much has changed since 1968 but, thankfully the “way to a man’s heart is through his stomach” concept hasn’t. So for Dad’s Day, it’s the food the men like best.
I started with my Dad, asking him to help me out; after some consideration and questioning of his cronies he concluded that most men like things to stay the same in the food department, just like they prefer their wives to keep the hairdos they had when they met. My dad was born in 1918—what, I asked, did his mother make that he loved? Oddly the things he mentioned were things we had at home when I was young. Score one for my mother who obviously figured out the stomach thing early. Did they have cookouts or eat outside? Large family gatherings and small campfire picnics were the style of the day and the foods on the menu: fried chicken, potato salad, homemade biscuits, real lemonade and home-made ice cream.
For the large family gatherings, boards were laid across saw horses and oilcloth tablecloths spread over them for tables. Church variety folding chairs were brought by everyone and the banquet put atop—a true groaning board. Other frequent delectables included deviled eggs, sliced cucumbers in vinegar and sugar, green onions and radishes from the garden, plain Jell-O and lots of pies and cakes. Small campfire picnics were usually wieners roasted over an open fire on whittled willow sticks.
Here are a few of the recipes that have pleased the men in my family (including my dad).
Zig’s Special Egg Sandwiches
2 eggs per sandwich
1 Tbsp. water for each egg
½ cup chopped pepperoni sausage
½ cup diced processed American cheese
1/8 tsp. salt per 2 eggs
Freshly ground pepper
Onion rolls, split and buttered
Beat the eggs until well blended; stir in the water, pepperoni, cheese and salt and pepper. Toast the buttered and split onion buns on a hot griddle, watching carefully so they don’t burn. Keep the buns warm in a 225 degree oven until ready to use. Melt 1 Tbsp. butter for each 2 eggs in skillet on medium heat until foam subsides. Pour egg mixture into skillet and scramble. Fill toasted warm buns with egg mixture and serve. Pass catsup if you wish.
Old Glory Sandwiches
12 onion rolls, split and buttered
3 cups sharp Cheddar cheese spread
3 cups chopped red onion
5 cube steaks, tenderized
5 Tbsp Lawry’s seasoned pepper
Heat the rolls 5-7 minutes. Smear about ¼ cup of cheese spread on the top half of the buns and sprinkle with ¼ cup of chopped red onion. Sprinkle the cube steaks with seasoned pepper and rub in with the heel of you palm. Throw them on the grill for about 2 minutes on each side or until done as you like them. Place on the bottom half of each bun. Replace the top of the bun to make 12 juicy sandwiches.
Homemade Vanilla Ice Cream (Old fashioned crank-type freezer)
½ cup sugar
¼ tsp. salt
1 cup milk
3 egg yolks, beaten
1 Tbsp vanilla
2 cups whipping cream
In a saucepan mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly until bubbles appear around edge of mixture. Cool. Stir in vanilla and whipping cream. Place mixture in freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Repack in ice and rock salt. Let ripen several hours. Makes 1 quart.
Blueberry Pie
Pastry for double-crust 10” pie
6 cups blueberries (wild, if possible)
1/3 cup minute tapioca
1 ½ cups sugar (more if berries are very tart)
1 Tbsp. lemon juice
1 Tbsp. butter
Mix blueberries, tapioca, sugar and lemon juice in bowl. Let stand for 15 minutes. Line 10-inch pie pan with pie crust. Fill with blueberry mixture. Dot with 1 Tbsp. butter. Cover with top crust; seal and flute edge. Cut several slits in crust. Cover edges of crust with foil to prevent over browning. Bake in preheated 400 degree oven for 50 minutes, removing foil for last 15 minutes.
In last week’s column the recipe for the Kona Chicken salad dressing was left out. Here it is:
Kona Chicken Salad Dressing
2 cups sour cream
1 cup mayonnaise 2 Tbsp lemon juice
3 Tbsp Triple Sec or Cointreau or milk
Salt and pepper to taste
Mix well, blending until smooth
Friday, June 18, 2010
Thursday, June 17, 2010
Father's Day
William Jackson Smart was a Civil War veteran and widower who singlehandedly raised his six children. His daughter, Sonora Louise, heard a Mother’s Day sermon in 1909 and decided that fathers deserved their own day as well. She was successful in getting folks to observe such a day on the third Sunday in June. It’s also usually the best weather of the year making it a natural for a cook-out celebration.
If the dads in your life would like to tend the barbeque—by all means let them—but get all the side dishes prepared so he can be the master of the fire and still enjoy the festivities and relaxation. I don’t think you can go wrong with some rib-eye steaks.
Rib-eye for 6
6 rib-eye steaks, cut 1 to 1 1/4 inches thick (about 12 ounces each)
Coarsely ground black pepper to taste
Heat grill to high. Sprinkle the steaks with pepper on both sides, pressing it into the meat. Grill the steaks over high heat, about 3 to 4 minutes per side for rare, 4 to 5 minutes per side for medium-rare and 5 to 6 minutes per side for medium. Let the steaks rest for 3 minutes before serving.
If you have sea-food lovers in your crowd, here are two dishes sure to please—both from Paula Deen.
Low-Country Boil
¼ pound fully cooked smoked sausage per person, cut into 1-inch pieces
¼ cup Old Bay seasoning, or more to taste
2 small new potatoes per person
1 ear fresh corn per person, shucked, silked and broken in half
½ pound large fresh shrimp per person (16 to 20 count size)-shell on
Tartar Sauce (below)
Cocktail Sauce (below)
Potato Sauce (below)
Fill a large pot with enough water to cover all of the ingredients. Add the sausage and Old Bay seasoning and allow to boil for about 20 minutes so that the sausage can flavor the water. Taste and add more Old Bay if you think you need more. Add the potatoes and boil for about 15 minutes. Add the corn and boil about 10 minutes more. Finally, add the shrimp and allow to cook for 3 minutes. Taste a shrimp and if it is cooked through, drain immediately and serve on an oversize platter or table covered with newspaper. Serve with the three sauces.
Tartar Sauce
½ cup chopped green onion
½ cup chopped dill pickle
1 ½ cups mayonnaise
½ tsp. Paula’s House Seasoning (recipe below)
1 tsp dried dill weed
In a glass dish, stir together all of the ingredients. Cover and refrigerate until serving time.
Cocktail Sauce
2 cups ketchup
1 Tbsp. prepared horseradish
1 Tbsp fresh lemon juice
1 tsp. Worcestershire sauce
In a glass dish, stir together all of the ingredients. Cover and refrigerate until serving time
Potato Sauce
¾ cup mayonnaise
¼ cup sour cream
2 cups finely chopped yellow onion
Salt and pepper
In a glass dish, stir together the mayonnaise, sour cream and onion. Add salt and pepper to taste. Cover and refrigerate until serving time. Serve with buttered new potatoes.
Paula Deen’s House Seasoning
1 cup table salt
¼ cup pepper
¼ cup garlic powder
Mix ingredients together and store in an air-tight container for up to 6 months.
There are many versions of a flag cake, including one I wrote in this column last year—but here’s one that’s a bit different from Paula that should be just right for Flag Day and Dad!
Flag Cake
1 6-oz. pkg. cherry-flavored gelatin
1 1-pound loaf pound cake, any brand (or homemade)
2 8-oz pkgs cream cheese, softened
½ cup confectioner’s sugar
2 cups whipping cream, whipped
1 pint fresh strawberries
1 pint fresh blueberries
Boil 1 ½ cups water. In a glass dish, stir the water into the gelatin, stirring about 2 minutes, until all of the gelatin is thoroughly dissolved. Add 2 cups cold water and stir. Refrigerate this mixture for about 15 minutes until it has begun to thicken but is still loose enough to spread. Spray a 13 by 9-inch baking pan with vegetable oil cooking spray. Cut the pound cake into thin slices and lay them evenly over the bottom of the pan. Spread the partially gelled gelatin evenly over the cake. Refrigerate for several hours, until the gelatin has set and formed a firm layer over the cake. Beat together the cream cheese and sugar until very fluffy. Fold in the whipped cream. Spread this evenly over the gelatin layer. Refrigerate until ready to serve. Not more than 30 minutes before serving, slice the strawberries in half. Decorate the top of the cake in a flag pattern, using the strawberries for the “bars” and the blueberries for the “stars.”
If the dads in your life would like to tend the barbeque—by all means let them—but get all the side dishes prepared so he can be the master of the fire and still enjoy the festivities and relaxation. I don’t think you can go wrong with some rib-eye steaks.
Rib-eye for 6
6 rib-eye steaks, cut 1 to 1 1/4 inches thick (about 12 ounces each)
Coarsely ground black pepper to taste
Heat grill to high. Sprinkle the steaks with pepper on both sides, pressing it into the meat. Grill the steaks over high heat, about 3 to 4 minutes per side for rare, 4 to 5 minutes per side for medium-rare and 5 to 6 minutes per side for medium. Let the steaks rest for 3 minutes before serving.
If you have sea-food lovers in your crowd, here are two dishes sure to please—both from Paula Deen.
Low-Country Boil
¼ pound fully cooked smoked sausage per person, cut into 1-inch pieces
¼ cup Old Bay seasoning, or more to taste
2 small new potatoes per person
1 ear fresh corn per person, shucked, silked and broken in half
½ pound large fresh shrimp per person (16 to 20 count size)-shell on
Tartar Sauce (below)
Cocktail Sauce (below)
Potato Sauce (below)
Fill a large pot with enough water to cover all of the ingredients. Add the sausage and Old Bay seasoning and allow to boil for about 20 minutes so that the sausage can flavor the water. Taste and add more Old Bay if you think you need more. Add the potatoes and boil for about 15 minutes. Add the corn and boil about 10 minutes more. Finally, add the shrimp and allow to cook for 3 minutes. Taste a shrimp and if it is cooked through, drain immediately and serve on an oversize platter or table covered with newspaper. Serve with the three sauces.
Tartar Sauce
½ cup chopped green onion
½ cup chopped dill pickle
1 ½ cups mayonnaise
½ tsp. Paula’s House Seasoning (recipe below)
1 tsp dried dill weed
In a glass dish, stir together all of the ingredients. Cover and refrigerate until serving time.
Cocktail Sauce
2 cups ketchup
1 Tbsp. prepared horseradish
1 Tbsp fresh lemon juice
1 tsp. Worcestershire sauce
In a glass dish, stir together all of the ingredients. Cover and refrigerate until serving time
Potato Sauce
¾ cup mayonnaise
¼ cup sour cream
2 cups finely chopped yellow onion
Salt and pepper
In a glass dish, stir together the mayonnaise, sour cream and onion. Add salt and pepper to taste. Cover and refrigerate until serving time. Serve with buttered new potatoes.
Paula Deen’s House Seasoning
1 cup table salt
¼ cup pepper
¼ cup garlic powder
Mix ingredients together and store in an air-tight container for up to 6 months.
There are many versions of a flag cake, including one I wrote in this column last year—but here’s one that’s a bit different from Paula that should be just right for Flag Day and Dad!
Flag Cake
1 6-oz. pkg. cherry-flavored gelatin
1 1-pound loaf pound cake, any brand (or homemade)
2 8-oz pkgs cream cheese, softened
½ cup confectioner’s sugar
2 cups whipping cream, whipped
1 pint fresh strawberries
1 pint fresh blueberries
Boil 1 ½ cups water. In a glass dish, stir the water into the gelatin, stirring about 2 minutes, until all of the gelatin is thoroughly dissolved. Add 2 cups cold water and stir. Refrigerate this mixture for about 15 minutes until it has begun to thicken but is still loose enough to spread. Spray a 13 by 9-inch baking pan with vegetable oil cooking spray. Cut the pound cake into thin slices and lay them evenly over the bottom of the pan. Spread the partially gelled gelatin evenly over the cake. Refrigerate for several hours, until the gelatin has set and formed a firm layer over the cake. Beat together the cream cheese and sugar until very fluffy. Fold in the whipped cream. Spread this evenly over the gelatin layer. Refrigerate until ready to serve. Not more than 30 minutes before serving, slice the strawberries in half. Decorate the top of the cake in a flag pattern, using the strawberries for the “bars” and the blueberries for the “stars.”
Wednesday, June 16, 2010
Cookies
If you’re looking for a nice treat that is healthy and doesn’t have a million calories, bake a batch of cookies. I’ve been trying not to eat a lot of desserts and sweets which is really a challenge around the Candlelight Inn B&B where I am baking and fixing desserts for guests a lot, but I just get hungry for something a little sweet. If I have a cookie nearby, it fills the bill and I can leave the rich and creamy stuff alone (well, mostly).
Everybody loves cookies. Kids will eat almost any kind as long as it doesn’t have the ingredients they don’t like, typically nuts. Some kids don’t like raisins, either, but there aren’t very many that don’t eat chocolate chips or peanut butter. And that’s the beauty of most cookie recipes; you can put in or take out most of the add-ins without ruining a good thing.
For years I had only one recipe that I wouldn’t share with anyone. It is an original peanut butter cookie that we serve here at the inn and I have gotten so many requests for it over the years that I felt sort of guilty—especially since it’s a cinch to make. But people told me that it was so good that I should enter it in Pillsbury’s Bake Off; so I decided to do just that. Meantime, I couldn’t give out the recipe because then it wouldn’t qualify as an original recipe.
Last year I did it. I sent in my recipe, albeit I had to add an ingredient I don’t usually use (Golden Grahams Cereal) to qualify for that year’s contest. Well, the recipe didn’t win anything; it didn’t even get past the first cut—so now I am giving it out to anyone who wants it. My new Candlelight Inn cookbook is at the printer’s and will be available soon and it’s in there, but here it is today as well:
Lynette’s Doubly Delicious Peanut Butter Cookies
3 cups flour
1 cup sugar
1 tsp. soda
1 tsp. salt
1 cup butter
1 cup smooth peanut butter (Peter Pan is our choice)
½ cup light corn syrup
½ cup semi-sweet or milk chocolate chocolate chips
¼ cup creamy peanut butter
Combine flour, sugar, soda and salt in mixing bowl of stand mixer. Cut in butter and peanut butter until particles are fine, using low speed. Blend in corn syrup. Shape into 2-2” diameter rolls. Wrap in waxed paper or plastic wrap. Chill or freeze until solid. Slice 1/8” thick with sharp thin knife. Place half the slices on ungreased cookie sheet. Place ½ tsp. peanut butter and 7 chocolate chips on each. Top with remaining slices. Seal edges with fork. Bake at 350 degrees for 12-15 minutes.
Here are two more cookie recipes we love and serve at the inn—they are chock full of healthy ingredients that aren’t too counterbalanced by the large amounts of butter and sugar. It is a good way to get your whole grains and fruit.
Cherry Chocolate Cookies
1 cup dried cherries (sweet or tart)
1 cup boiling water
1 stick soft butter
½ cup granulated sugar
½ cup (packed) brown sugar
1 large egg
2 tsp. vanilla
¾ cup white flour
¾ cup whole wheat flour
½ tsp. baking soda
¼ tsp. salt
¾ cup white chocolate chips
½ cup milk chocolate chips
½ cup chopped pecans.
Place dried cherries in a small bowl. Cover with boiling water. Let stand 5 minutes. Drain and set aside. In mixer, combine butter and sugars. Mix for 2 minutes. Add egg and vanilla; beat. Beat in flour, baking soda and salt. Mix in cherries, chocolate chips and pecans. Drop onto sheets by scoops about 1 ½ inches in diameter. Leave 3 inches between cookies. Bake 13-15 minutes at 350 degrees.
Chocolate Chip Cookies are a favorite with everybody, and the addition of oatmeal only makes them better, I think—as well as adding nutrition to a treat.
1 ¾ cup flour
1 tsp. baking soda
1 tsp. salt
1 cup soft butter
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. vanilla
½ tsp. water
2 eggs
2 cups old-fashioned rolled oats
1 12-oz pkg. chocolate chips
1 cup chopped nuts (walnuts or pecans)
Put dry ingredients, except sugar, in medium bowl. Blend with whisk. Blend butter, sugar, vanilla and water in large bowl of stand-mixer. Beat in eggs. Add flour mixture and blend well. Add oats, chocolate chips and nuts. Drop onto ungreased cookies sheets and bake at 375 degrees for 10-12 minutes. Cool on racks.
Everybody loves cookies. Kids will eat almost any kind as long as it doesn’t have the ingredients they don’t like, typically nuts. Some kids don’t like raisins, either, but there aren’t very many that don’t eat chocolate chips or peanut butter. And that’s the beauty of most cookie recipes; you can put in or take out most of the add-ins without ruining a good thing.
For years I had only one recipe that I wouldn’t share with anyone. It is an original peanut butter cookie that we serve here at the inn and I have gotten so many requests for it over the years that I felt sort of guilty—especially since it’s a cinch to make. But people told me that it was so good that I should enter it in Pillsbury’s Bake Off; so I decided to do just that. Meantime, I couldn’t give out the recipe because then it wouldn’t qualify as an original recipe.
Last year I did it. I sent in my recipe, albeit I had to add an ingredient I don’t usually use (Golden Grahams Cereal) to qualify for that year’s contest. Well, the recipe didn’t win anything; it didn’t even get past the first cut—so now I am giving it out to anyone who wants it. My new Candlelight Inn cookbook is at the printer’s and will be available soon and it’s in there, but here it is today as well:
Lynette’s Doubly Delicious Peanut Butter Cookies
3 cups flour
1 cup sugar
1 tsp. soda
1 tsp. salt
1 cup butter
1 cup smooth peanut butter (Peter Pan is our choice)
½ cup light corn syrup
½ cup semi-sweet or milk chocolate chocolate chips
¼ cup creamy peanut butter
Combine flour, sugar, soda and salt in mixing bowl of stand mixer. Cut in butter and peanut butter until particles are fine, using low speed. Blend in corn syrup. Shape into 2-2” diameter rolls. Wrap in waxed paper or plastic wrap. Chill or freeze until solid. Slice 1/8” thick with sharp thin knife. Place half the slices on ungreased cookie sheet. Place ½ tsp. peanut butter and 7 chocolate chips on each. Top with remaining slices. Seal edges with fork. Bake at 350 degrees for 12-15 minutes.
Here are two more cookie recipes we love and serve at the inn—they are chock full of healthy ingredients that aren’t too counterbalanced by the large amounts of butter and sugar. It is a good way to get your whole grains and fruit.
Cherry Chocolate Cookies
1 cup dried cherries (sweet or tart)
1 cup boiling water
1 stick soft butter
½ cup granulated sugar
½ cup (packed) brown sugar
1 large egg
2 tsp. vanilla
¾ cup white flour
¾ cup whole wheat flour
½ tsp. baking soda
¼ tsp. salt
¾ cup white chocolate chips
½ cup milk chocolate chips
½ cup chopped pecans.
Place dried cherries in a small bowl. Cover with boiling water. Let stand 5 minutes. Drain and set aside. In mixer, combine butter and sugars. Mix for 2 minutes. Add egg and vanilla; beat. Beat in flour, baking soda and salt. Mix in cherries, chocolate chips and pecans. Drop onto sheets by scoops about 1 ½ inches in diameter. Leave 3 inches between cookies. Bake 13-15 minutes at 350 degrees.
Chocolate Chip Cookies are a favorite with everybody, and the addition of oatmeal only makes them better, I think—as well as adding nutrition to a treat.
1 ¾ cup flour
1 tsp. baking soda
1 tsp. salt
1 cup soft butter
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. vanilla
½ tsp. water
2 eggs
2 cups old-fashioned rolled oats
1 12-oz pkg. chocolate chips
1 cup chopped nuts (walnuts or pecans)
Put dry ingredients, except sugar, in medium bowl. Blend with whisk. Blend butter, sugar, vanilla and water in large bowl of stand-mixer. Beat in eggs. Add flour mixture and blend well. Add oats, chocolate chips and nuts. Drop onto ungreased cookies sheets and bake at 375 degrees for 10-12 minutes. Cool on racks.
Tuesday, June 15, 2010
The Love of Cooking
“Don’t you just love to cook, Grandma?” My 8-year old granddaughter looked up from the other side of our work table where she was standing on a stool, apron tied around her waist, chopping vegetables with sparkling eyes and a big smile. “Yes, I do”, I answered. She’s here again this summer—now fifteen—and she still loves to cook.
But cooking is only part of this great passion—it begins with picking strawberries at Vasa Garden farm (in spite of a fresh wasp sting) and choosing the antique jelly jars—or going to the farmer’s market and hoisting the cantaloupes or thumping the watermelons. The appearance, the source, the aroma, the process of cooking--as well as the taste--are what make cooking such a joy.
Not to be preachy, but what is happening to this love of cooking? Or cooking at all, for that matter. The food channel is extremely popular, so people are watching other people cook; yet the number of young people who have never cooked or whose mothers never cooked is staggering (at least among the ones I talk to). The men and boys seem to be doing better, but it still seems that special occasion cooking is their specialty, not the day in, day out, grind of meals. Restaurants are doing a thriving business as are businesses like Let’s Dish where you can put together entire meals of already prepared food for your freezer.
I don’t think anyone would advocate going back to slaving over a wood-burning stove and growing all your own food—but there must be a way to preserve the culture of traditions and food without forsaking our high-tech life. Jean Zimmerman states it well in her book, “Made From Scratch”, when she says, “We must discover how to progress without abandoning the richness of our domestic past.”
I think the answer lies in the parent-child bonding around the cooking for the family table. Yes, it takes more time, but what a rewarding undertaking. First, you are teaching your child or grandchild how to do something useful, something that links you to the past, the future and to each other; second, you have a delicious (we hope) meal when you are done that you can share with the rest of the family. “Nothin’ says lovin’ like something from the oven” is true even if it is an ad for a processed, convenience food.
Florence Kerr Hirschfeld sums up my feelings about cooking in her “Cooking with Love”
When I learned to cook, my second-best love affair began—second only to that with my loving and long-suffering spouse…Cooking involves every facet of culture and history, the development of our six senses, plus the seventh of fine discernment. Like cup and saucer, foods mate with encounter, be it tête-à-tête or gala spectacular. With cooking as an interest, the pot of gold at rainbow’s end fills with all the satisfying ingredients of accomplishment. It has brought me study, travel, history, companionship, therapy and pure enjoyment… Turn about is fair play, so in gratitude, I offer a toast: To cooking—with love.”
Here’s a family-friendly recipe from her cookbook—“Cooking with Love” to try.
Streeterville Franks and ‘Taters
4 cups sliced cooked potatoes (about 6 medium)
2 Tbsp. butter
1 pound frankfurters, sliced diagonally in 1-inch pieces
1 package (1 5/8-ounce) dry onion soup mix
1 Tbsp. flour
1 cup water
2 Tbsp white vinegar
1 Tbsp brown sugar
1/8 tsp. white pepper
¼ cup dairy sour cream
1 Tbsp chopped parsley
½ tsp celery seed
Pare potatoes and cook whole; slice while m and set aside. Heat butter in saucepan; add frankfurters and sauté until browned, about 5 minutes. Remove from heat; blend in soup mix and flour. Add water gradually; stir in vinegar, brown sugar and pepper. Return to heat; bring to a boil, stir until thickened. Cover, reduce to a simmer and cook 10 minutes. Blend in sour cream, parsley and celery seed, then fold in potatoes lightly. Heat to serve. Serves 4 to 6.
Let the kids make the dessert ahead—they’ll love it, it looks pretty and gives the whole family something to look forward to.
Icy Lime Pie
1 quart lime sherbet, softened
1 9-inch Graham Cracker crust
1 pint strawberries, sliced thick
Pour sherbet into bowl of mixer and beat until fluffy and aerated. It should stand in peaks. Turn into prepared crust and place in freezer several hours to refreeze. To serve, border with overlapping sliced berries. The cool combination of colors is garnish enough. Serves 6 to 8.
But cooking is only part of this great passion—it begins with picking strawberries at Vasa Garden farm (in spite of a fresh wasp sting) and choosing the antique jelly jars—or going to the farmer’s market and hoisting the cantaloupes or thumping the watermelons. The appearance, the source, the aroma, the process of cooking--as well as the taste--are what make cooking such a joy.
Not to be preachy, but what is happening to this love of cooking? Or cooking at all, for that matter. The food channel is extremely popular, so people are watching other people cook; yet the number of young people who have never cooked or whose mothers never cooked is staggering (at least among the ones I talk to). The men and boys seem to be doing better, but it still seems that special occasion cooking is their specialty, not the day in, day out, grind of meals. Restaurants are doing a thriving business as are businesses like Let’s Dish where you can put together entire meals of already prepared food for your freezer.
I don’t think anyone would advocate going back to slaving over a wood-burning stove and growing all your own food—but there must be a way to preserve the culture of traditions and food without forsaking our high-tech life. Jean Zimmerman states it well in her book, “Made From Scratch”, when she says, “We must discover how to progress without abandoning the richness of our domestic past.”
I think the answer lies in the parent-child bonding around the cooking for the family table. Yes, it takes more time, but what a rewarding undertaking. First, you are teaching your child or grandchild how to do something useful, something that links you to the past, the future and to each other; second, you have a delicious (we hope) meal when you are done that you can share with the rest of the family. “Nothin’ says lovin’ like something from the oven” is true even if it is an ad for a processed, convenience food.
Florence Kerr Hirschfeld sums up my feelings about cooking in her “Cooking with Love”
When I learned to cook, my second-best love affair began—second only to that with my loving and long-suffering spouse…Cooking involves every facet of culture and history, the development of our six senses, plus the seventh of fine discernment. Like cup and saucer, foods mate with encounter, be it tête-à-tête or gala spectacular. With cooking as an interest, the pot of gold at rainbow’s end fills with all the satisfying ingredients of accomplishment. It has brought me study, travel, history, companionship, therapy and pure enjoyment… Turn about is fair play, so in gratitude, I offer a toast: To cooking—with love.”
Here’s a family-friendly recipe from her cookbook—“Cooking with Love” to try.
Streeterville Franks and ‘Taters
4 cups sliced cooked potatoes (about 6 medium)
2 Tbsp. butter
1 pound frankfurters, sliced diagonally in 1-inch pieces
1 package (1 5/8-ounce) dry onion soup mix
1 Tbsp. flour
1 cup water
2 Tbsp white vinegar
1 Tbsp brown sugar
1/8 tsp. white pepper
¼ cup dairy sour cream
1 Tbsp chopped parsley
½ tsp celery seed
Pare potatoes and cook whole; slice while m and set aside. Heat butter in saucepan; add frankfurters and sauté until browned, about 5 minutes. Remove from heat; blend in soup mix and flour. Add water gradually; stir in vinegar, brown sugar and pepper. Return to heat; bring to a boil, stir until thickened. Cover, reduce to a simmer and cook 10 minutes. Blend in sour cream, parsley and celery seed, then fold in potatoes lightly. Heat to serve. Serves 4 to 6.
Let the kids make the dessert ahead—they’ll love it, it looks pretty and gives the whole family something to look forward to.
Icy Lime Pie
1 quart lime sherbet, softened
1 9-inch Graham Cracker crust
1 pint strawberries, sliced thick
Pour sherbet into bowl of mixer and beat until fluffy and aerated. It should stand in peaks. Turn into prepared crust and place in freezer several hours to refreeze. To serve, border with overlapping sliced berries. The cool combination of colors is garnish enough. Serves 6 to 8.
Monday, June 14, 2010
Microwave Cooking
Remember the 80’s when microwaves were all the rage? Everyone was taking classes at community education in using a microwave. It was really the first new thing to come along in the cooking world for a long time. Everyone was trying to roast a turkey or bake a pie in the microwave—and a hot dog went from package to plate in just over a minute. It gave us lots of snacking possibilities with the ultimate abbreviated cooking.
I have an entire shelf in my cookbook room of titles like “Favorite Recipes from the Microwave Times” (a now-defunct newsletter), “The Joy of Microwaving”, “Microwave Fruits and Vegetables”, “Microwave Baking & Desserts”, “Microwave Miracles” and that’s just a beginning.
What happened? Microwave ovens are still extremely popular, but the serious cook has learned that some foods just don’t do well in the microwave for tenderness, color and texture. Thus, for some households, the microwave oven has been relegated to popping corn and re-heating leftovers. That’s too bad because this appliance is really useful for hundreds of things if you just know what they are.
Microwaves have improved, too, since the early models. They have more or less power, depending on the size. They usually have revolving trays to insure even cooking; they have lots of automatic and useful settings, a far cry from the first microwave I owned in 1977 that had a timer dial and two speeds. (That oven did yeoman service, however, for at least 15 years).
I decided to scour my books, manuals and articles and then do some experimenting. I have always used my microwave for preparing certain ingredients—heating lemons before juicing, warming eggs for use in recipes, melting chocolate—to name a few. But I rarely use it for main dishes, desserts or other full courses.
Here is a list of useful things that the microwave oven can do:
Soften cream cheese from the refrigerator for easy spreading or using in recipes. Remove foil wrapper and heat uncovered in bowl on 50% (medium) for 1 to 1-1/2 minutes for 8 ounces.
Plump raisins quickly. Sprinkle 1 to 2 tsp. water over raisins. Cover with plastic wrap. Microwave on high 30-60 seconds.
Soften brown sugar. Close plastic bag with string or plastic strip or place brown sugar in a microwave-safe dish and cover with plastic wrap. Microwave on high for 20-30 seconds. If you put an apple slice in the bag or dish, lumps will soften in 10 or 15 seconds.
Warm syrup for pancakes in the serving pitcher or uncapped bottle.
Get bonus juice from lemons, limes and oranges. Take from refrigerator; microwave on high for 25-30 seconds before cutting and squeezing.
Shell nuts. Retrieve whole nuts, not broken pieces by microwaving 8 ounces of nuts in 1 cup water 4 to 5 minutes on high.
Blanch almonds quickly. Microwave 1 cup water until boiling. Add almonds. Microwave 30 seconds on high. Drain and skin.
Soften butter. Heat a stick in its own wrapper (unless it’s wrapped in foil) for 10 seconds. Check for softness after 7 or 8 seconds. Place wrapped butter on a plate first in case you go a little too far.
Make corn starch puddings and pudding mixes in one bowl. Just stir every 2 minutes until pudding thickens. No scorching or lumping—and just one bowl.
Some may disagree with me on the quality of microwave defrosting. Most meats and casseroles defrost very successfully IF you are very careful about the timing. Fish is an exception—it is really hard to defrost fish completely without cooking some parts which renders a very dry fish—ugh! But for the most part, gone are the days when you come home from work having forgotten to take out meat for dinner and exasperatingly try to figure out what to have. Ground beef always defrosts well in the microwave, as do chops and chicken.
One of the most successful meals I have made in the microwave is meatloaf and baked potatoes. During the heat of the summer, we rarely have oven meals—and occasionally I get tired of the typical summer foods of salads and grilled food—so here’s a way to have a good, old-fashioned comfort food meal without heating up your kitchen:
Meatloaf
¾ cup ketchup
¼ cup brown sugar (packed)
¾ tsp. dry mustard
¼ tsp. allspice
1 ½ lbs. ground chuck
3 slices day-old bread, saturated in milk and then squeezed dry
1 egg, beaten
1/3 cup lemon juice
¼ cup chopped onion
2 tsp. seasoned salt
6 very thin lemon slices
Mix first 4 ingredients in a small bowl and set aside. In large bowl, using hands, mix egg, bread, lemon juice, onion and salt. Don’t over mix or meatloaf will be tough. Mold into a rounded flat loaf in 9-inch pie plate. Spread half of sauce over meat and arrange lemon slices on top. Cover tightly with plastic wrap; prick wrap with a fork four places to vent. Microwave on high approximately 15 -20 minutes. Remove meatloaf from oven and let stand 5 minutes. Spread remaining sauce over loaf before serving.
I have an entire shelf in my cookbook room of titles like “Favorite Recipes from the Microwave Times” (a now-defunct newsletter), “The Joy of Microwaving”, “Microwave Fruits and Vegetables”, “Microwave Baking & Desserts”, “Microwave Miracles” and that’s just a beginning.
What happened? Microwave ovens are still extremely popular, but the serious cook has learned that some foods just don’t do well in the microwave for tenderness, color and texture. Thus, for some households, the microwave oven has been relegated to popping corn and re-heating leftovers. That’s too bad because this appliance is really useful for hundreds of things if you just know what they are.
Microwaves have improved, too, since the early models. They have more or less power, depending on the size. They usually have revolving trays to insure even cooking; they have lots of automatic and useful settings, a far cry from the first microwave I owned in 1977 that had a timer dial and two speeds. (That oven did yeoman service, however, for at least 15 years).
I decided to scour my books, manuals and articles and then do some experimenting. I have always used my microwave for preparing certain ingredients—heating lemons before juicing, warming eggs for use in recipes, melting chocolate—to name a few. But I rarely use it for main dishes, desserts or other full courses.
Here is a list of useful things that the microwave oven can do:
Soften cream cheese from the refrigerator for easy spreading or using in recipes. Remove foil wrapper and heat uncovered in bowl on 50% (medium) for 1 to 1-1/2 minutes for 8 ounces.
Plump raisins quickly. Sprinkle 1 to 2 tsp. water over raisins. Cover with plastic wrap. Microwave on high 30-60 seconds.
Soften brown sugar. Close plastic bag with string or plastic strip or place brown sugar in a microwave-safe dish and cover with plastic wrap. Microwave on high for 20-30 seconds. If you put an apple slice in the bag or dish, lumps will soften in 10 or 15 seconds.
Warm syrup for pancakes in the serving pitcher or uncapped bottle.
Get bonus juice from lemons, limes and oranges. Take from refrigerator; microwave on high for 25-30 seconds before cutting and squeezing.
Shell nuts. Retrieve whole nuts, not broken pieces by microwaving 8 ounces of nuts in 1 cup water 4 to 5 minutes on high.
Blanch almonds quickly. Microwave 1 cup water until boiling. Add almonds. Microwave 30 seconds on high. Drain and skin.
Soften butter. Heat a stick in its own wrapper (unless it’s wrapped in foil) for 10 seconds. Check for softness after 7 or 8 seconds. Place wrapped butter on a plate first in case you go a little too far.
Make corn starch puddings and pudding mixes in one bowl. Just stir every 2 minutes until pudding thickens. No scorching or lumping—and just one bowl.
Some may disagree with me on the quality of microwave defrosting. Most meats and casseroles defrost very successfully IF you are very careful about the timing. Fish is an exception—it is really hard to defrost fish completely without cooking some parts which renders a very dry fish—ugh! But for the most part, gone are the days when you come home from work having forgotten to take out meat for dinner and exasperatingly try to figure out what to have. Ground beef always defrosts well in the microwave, as do chops and chicken.
One of the most successful meals I have made in the microwave is meatloaf and baked potatoes. During the heat of the summer, we rarely have oven meals—and occasionally I get tired of the typical summer foods of salads and grilled food—so here’s a way to have a good, old-fashioned comfort food meal without heating up your kitchen:
Meatloaf
¾ cup ketchup
¼ cup brown sugar (packed)
¾ tsp. dry mustard
¼ tsp. allspice
1 ½ lbs. ground chuck
3 slices day-old bread, saturated in milk and then squeezed dry
1 egg, beaten
1/3 cup lemon juice
¼ cup chopped onion
2 tsp. seasoned salt
6 very thin lemon slices
Mix first 4 ingredients in a small bowl and set aside. In large bowl, using hands, mix egg, bread, lemon juice, onion and salt. Don’t over mix or meatloaf will be tough. Mold into a rounded flat loaf in 9-inch pie plate. Spread half of sauce over meat and arrange lemon slices on top. Cover tightly with plastic wrap; prick wrap with a fork four places to vent. Microwave on high approximately 15 -20 minutes. Remove meatloaf from oven and let stand 5 minutes. Spread remaining sauce over loaf before serving.
Sunday, June 13, 2010
A Summer Lunch
It was one of those beautiful soft summer days we’ve been enjoying this year and I was up in the “Cities” visiting a dear, old friend. Mary Anne and I go back to pre-kindergarten when we discovered each other in our St. Louis Park neighborhood. In spite of many moves, marriages and various and sundry life changes, our friendship has never skipped a beat.
I was sitting at her kitchen table watching her put the final touches on our lunch which would be eaten on her porch. When she composed a salad that included grape tomatoes and cantaloupe, my curiosity was piqued—certainly an unusual combination. I could hardly wait to taste this colorful and interesting dish.
We sat on the screen porch with the summer-dressed trees, flowers and temperatures in the mid seventies and ate the wonderful salad, a magnificent frittata (recipe from Lucia’s Restaurant in Minneapolis) a lovely crisp white wine and enjoyed catching up on our lives. A perfect alliance of weather, good food and magnificent company.
Since many people eat melon with salt, the sweet and savory pairing in the salad really is a natural after all. It would be equally good served on a bed of prosciutto or other thinly sliced smoked ham.
Summer Melon Salad with Feta and Mint
4 cups cubed cantaloupe (about ½” cubes)
1 pint grape tomatoes, cut in half
4 ounces crumbled feta cheese (about ½ cup)
1 bunch watercress, stems removed, washed and drained (about 2 cups)
2 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh mint
Sea salt, to taste
Freshly ground pepper, to taste
Using individual plates, or one large platter, arrange the melon and tomatoes. Sprinkle cheese over all and arrange watercress sprigs on top of that. (Or, alternatively, lay watercress on bottom and build upon it.) Drizzle with olive oil and vinegar; sprinkle with mint. Season with salt and pepper.
The frittata is more like a crustless quiche or tart, but whatever you call it, it was one of the creamiest, tastiest dishes I have tried. It is definitely going on my menu here at the inn.
Basil Frittata with Parmesan and Goat Cheese
Serves 6
2 Tbsp. butter
5 eggs
3 cups heavy cream
Splash hot-pepper sauce
½ cup grated Parmesan
½ cup goat cheese, crumbled
4 or 5 oil-cured dry tomatoes (can use ½ cup peeled, seeded and diced fresh tomato)
2 heaping Tbsp. rough-chopped fresh basil
Salt and pepper to taste
Preheat oven to 350 degrees. Generously butter an 8-inch skillet. In a large bowl, mix together eggs, cream and hot-pepper sauce. In a medium bowl, combine Parmesan, goat cheese, basil, tomato and salt and pepper (do not season egg-cream mixture). Pour half of eggs into prepared pan, sprinkle cheese mixture over eggs then cover with remaining eggs. Bake until set, 35 to 45 minutes. Remove pan from oven and let sit for 15 minutes to set filling. Slice and serve.
You didn’t think I forgot dessert, did you? When women get together for such a sumptuous meal, I think that chocolate is in order. Something very rich, but very small.
Here’s a recipe that fits the bill perfectly.
French Chocolate Cake
16 ounces semi-sweet chocolate
1 tsp. water
1 Tbsp. sugar
1 Tbsp. flour
2/3 cup butter, softened
4 eggs, separated
Melt chocolate with water in microwave proof pan, 30 seconds at a time until chocolate is completely melted and smooth. Add sugar, flour and butter; mix well. Beat egg yolks vigorously. Blend into chocolate mixture gradually. Beat egg whites until stiff peaks form. Fold gently into chocolate mixture. Spoon into 9-inch round cake pan lined with waxed paper. Bake at 425 degrees for 15 minutes. Cake will be soft but will stiffen when cool to consistency of cheesecake. Cool completely in pan. 6-8 generous servings.
(I like to serve sweetened raspberries and a little whipped cream on the side.)
If that is too much trouble, a small dish of Hagen-Daz ice cream and some wafer-thin cookies can do the trick.
I was sitting at her kitchen table watching her put the final touches on our lunch which would be eaten on her porch. When she composed a salad that included grape tomatoes and cantaloupe, my curiosity was piqued—certainly an unusual combination. I could hardly wait to taste this colorful and interesting dish.
We sat on the screen porch with the summer-dressed trees, flowers and temperatures in the mid seventies and ate the wonderful salad, a magnificent frittata (recipe from Lucia’s Restaurant in Minneapolis) a lovely crisp white wine and enjoyed catching up on our lives. A perfect alliance of weather, good food and magnificent company.
Since many people eat melon with salt, the sweet and savory pairing in the salad really is a natural after all. It would be equally good served on a bed of prosciutto or other thinly sliced smoked ham.
Summer Melon Salad with Feta and Mint
4 cups cubed cantaloupe (about ½” cubes)
1 pint grape tomatoes, cut in half
4 ounces crumbled feta cheese (about ½ cup)
1 bunch watercress, stems removed, washed and drained (about 2 cups)
2 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh mint
Sea salt, to taste
Freshly ground pepper, to taste
Using individual plates, or one large platter, arrange the melon and tomatoes. Sprinkle cheese over all and arrange watercress sprigs on top of that. (Or, alternatively, lay watercress on bottom and build upon it.) Drizzle with olive oil and vinegar; sprinkle with mint. Season with salt and pepper.
The frittata is more like a crustless quiche or tart, but whatever you call it, it was one of the creamiest, tastiest dishes I have tried. It is definitely going on my menu here at the inn.
Basil Frittata with Parmesan and Goat Cheese
Serves 6
2 Tbsp. butter
5 eggs
3 cups heavy cream
Splash hot-pepper sauce
½ cup grated Parmesan
½ cup goat cheese, crumbled
4 or 5 oil-cured dry tomatoes (can use ½ cup peeled, seeded and diced fresh tomato)
2 heaping Tbsp. rough-chopped fresh basil
Salt and pepper to taste
Preheat oven to 350 degrees. Generously butter an 8-inch skillet. In a large bowl, mix together eggs, cream and hot-pepper sauce. In a medium bowl, combine Parmesan, goat cheese, basil, tomato and salt and pepper (do not season egg-cream mixture). Pour half of eggs into prepared pan, sprinkle cheese mixture over eggs then cover with remaining eggs. Bake until set, 35 to 45 minutes. Remove pan from oven and let sit for 15 minutes to set filling. Slice and serve.
You didn’t think I forgot dessert, did you? When women get together for such a sumptuous meal, I think that chocolate is in order. Something very rich, but very small.
Here’s a recipe that fits the bill perfectly.
French Chocolate Cake
16 ounces semi-sweet chocolate
1 tsp. water
1 Tbsp. sugar
1 Tbsp. flour
2/3 cup butter, softened
4 eggs, separated
Melt chocolate with water in microwave proof pan, 30 seconds at a time until chocolate is completely melted and smooth. Add sugar, flour and butter; mix well. Beat egg yolks vigorously. Blend into chocolate mixture gradually. Beat egg whites until stiff peaks form. Fold gently into chocolate mixture. Spoon into 9-inch round cake pan lined with waxed paper. Bake at 425 degrees for 15 minutes. Cake will be soft but will stiffen when cool to consistency of cheesecake. Cool completely in pan. 6-8 generous servings.
(I like to serve sweetened raspberries and a little whipped cream on the side.)
If that is too much trouble, a small dish of Hagen-Daz ice cream and some wafer-thin cookies can do the trick.
Saturday, June 12, 2010
Peanut Butter Cake With Chocolate-Peanut Butter Icing
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Our daughter's wedding day was supposed to be Saturday, June 19, 2010. Three weeks ago she cancelled it. This is a difficult and momentous decision, especially since everything for the St. James Hotel reception was paid for already and the cancellation date long past. But—as the saying goes—better late than never.
Kindly close the curtain for a time as she copes with the inevitable mixed emotions and practical considerations. Finally she decided that since it was so late in the game and many people were coming from afar—some with tickets and reservations in place—she would throw a wonderful family/friends/reunion party. What a fabulous way to make lemonade from the lemons.
Do I have my hands full? Our part of the bed and breakfast we run (the back third of the house, upstairs and down) is being completely refurbished and the workers are running behind schedule (imagine!) We will have all our children and grandchildren in town for five days, as well as many other relatives and friends. There are several events planned for the week including a Twins game, a wine-tasting, a no-groom’s dinner, the dinner-dance on Saturday night and a two-seating brunch on Sunday. There will be 5 children under 6 and a lot of meals to figure out.
Since I am known for loving to cook, there’s no easy way out of this—I’m going to have to do some serious cooking. Things that can be made ahead are already snug in my freezer—dozens of cookies (aren’t Grandmas known for the perpetual cookie jar?), a few casseroles, hamburger patties, hot dogs, buns, and frozen lemonade concentrate. I am thinking picnics in our wonderful Red Wing parks where the children can run and play on the playground equipment.
Another thing moms and grandmas are known for are the family’s favorites. Since my children all live a long way away, they are not home often—so I always try to make each one’s favorite when they arrive. I have come up with a lot of favorites, but I still will make the wonderful Peanut Butter/Chocolate cake made famous by Marie Michel owner of the former Oar d’oeuvre restaurant (now the Brickhouse). I want to put some “brunch-y” dishes in the freezer, too—as times for these meals must be flexible and I like to make things that work for breakfast, lunch or supper.
Here is the cake recipe which I found in an old Bon Appetit magazine (1991) but I think is the same as Marie’s. Also a delicious quiche which will fit in any of the above times or even as a snack.
Peanut Butter Cake with Chocolate-Peanut Butter Icing
1 18.25-ounce package yellow cake mix (I use Duncan Hines classic yellow cake)
2 ½ cups creamy peanut butter (do not use old-fashioned or freshly ground)
¾ cup chocolate syrup
8 ounces semisweet chocolate
1 cup powdered sugar
¼ cup milk
Chopped peanuts
Preheat oven to 350 deg. Grease and flour (or spray with vegetable spray) 2 nine-inch cake pans. Prepare cake according to package directions, beating in ½ cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 ½ cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts.
Speedy Spinach Quiche
1 Tbsp. butter
1 onion, chopped
½ of a 10-oz. pkg. frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 tsp. flour
½ cup (2 ounces) grated Monterey Jack cheese
½ cup (2 ounces) grated Pecorino-Romano cheese (can use Parmesan)
4 eggs
½ cup lowfat cottage cheese
¾ cup half and half
½ tsp. salt
¼ tsp. pepper
1/8 tsp ground nutmeg
1/8 tsp. dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. Preheat oven to 375 degrees. Dust 1 side of crust with flour. Transfer to 9-inch pie pan, floured side down. Press into pan, sealing any cracks. Flute edges. Sprinkle both hard cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, half and half, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Kindly close the curtain for a time as she copes with the inevitable mixed emotions and practical considerations. Finally she decided that since it was so late in the game and many people were coming from afar—some with tickets and reservations in place—she would throw a wonderful family/friends/reunion party. What a fabulous way to make lemonade from the lemons.
Do I have my hands full? Our part of the bed and breakfast we run (the back third of the house, upstairs and down) is being completely refurbished and the workers are running behind schedule (imagine!) We will have all our children and grandchildren in town for five days, as well as many other relatives and friends. There are several events planned for the week including a Twins game, a wine-tasting, a no-groom’s dinner, the dinner-dance on Saturday night and a two-seating brunch on Sunday. There will be 5 children under 6 and a lot of meals to figure out.
Since I am known for loving to cook, there’s no easy way out of this—I’m going to have to do some serious cooking. Things that can be made ahead are already snug in my freezer—dozens of cookies (aren’t Grandmas known for the perpetual cookie jar?), a few casseroles, hamburger patties, hot dogs, buns, and frozen lemonade concentrate. I am thinking picnics in our wonderful Red Wing parks where the children can run and play on the playground equipment.
Another thing moms and grandmas are known for are the family’s favorites. Since my children all live a long way away, they are not home often—so I always try to make each one’s favorite when they arrive. I have come up with a lot of favorites, but I still will make the wonderful Peanut Butter/Chocolate cake made famous by Marie Michel owner of the former Oar d’oeuvre restaurant (now the Brickhouse). I want to put some “brunch-y” dishes in the freezer, too—as times for these meals must be flexible and I like to make things that work for breakfast, lunch or supper.
Here is the cake recipe which I found in an old Bon Appetit magazine (1991) but I think is the same as Marie’s. Also a delicious quiche which will fit in any of the above times or even as a snack.
Peanut Butter Cake with Chocolate-Peanut Butter Icing
1 18.25-ounce package yellow cake mix (I use Duncan Hines classic yellow cake)
2 ½ cups creamy peanut butter (do not use old-fashioned or freshly ground)
¾ cup chocolate syrup
8 ounces semisweet chocolate
1 cup powdered sugar
¼ cup milk
Chopped peanuts
Preheat oven to 350 deg. Grease and flour (or spray with vegetable spray) 2 nine-inch cake pans. Prepare cake according to package directions, beating in ½ cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 ½ cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts.
Speedy Spinach Quiche
1 Tbsp. butter
1 onion, chopped
½ of a 10-oz. pkg. frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 tsp. flour
½ cup (2 ounces) grated Monterey Jack cheese
½ cup (2 ounces) grated Pecorino-Romano cheese (can use Parmesan)
4 eggs
½ cup lowfat cottage cheese
¾ cup half and half
½ tsp. salt
¼ tsp. pepper
1/8 tsp ground nutmeg
1/8 tsp. dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. Preheat oven to 375 degrees. Dust 1 side of crust with flour. Transfer to 9-inch pie pan, floured side down. Press into pan, sealing any cracks. Flute edges. Sprinkle both hard cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, half and half, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
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