I Want Real Food

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

 

I am giving you fair warning, I'm not in a very good mood.  The farmer's market came to an end this weekend so even though it was raining I sloshed through.  Many of the vendors didn't even bother to attend and most of the ones that did, found it just wasn't worth the effort to remain open.  

I am also not happy with how early it's getting dark and we haven't even dealt with the ridiculousness of turning the clock back an hour.  Why can't we just leave time alone?

So since I'm feeling rather feisty to begin with I may as well do some venting.  

When I ask people what do they think of when I say "food", I get a variety of responses.  Some people respond with their favorite foods, others respond with special occasions and some just remember time spent with family and friends enjoying a good meal.  Not once, ever did anyone say, genetically modified organisims, manipulated DNA, or modified seed.

When I ask about brands of food or food manufacturers, no one has ever come up with Monsanto or DuPont.  When asked about DuPont and Monsanto I hear, plastics, herbicides, corian, teflon,  and round-up.  Oh and yes we must not forget one of Monsanto's truly memorable products, Agent Orange.

There has been a lot of press about Californians wanting their food labeled if it has been genetically modified.  Seems simple enough however millions and millions of dollars are being spent by corporations like DuPont and Monsanto saying we really don't need to know if the food has been altered.  Well, of course.  Who is going to buy a box of "genetically modified Kellogg's corn flakes?"  Sounds yummy.

Naturally, the company that produces the "modified" product doesn't want it labeled.  If the consumer knows the food has been prepared with manipulated DNA products, guess what----no sale.  So lets just keep everyone in the dark.

Since I am not a dietician, physician or nutritionist, I am not going to get into the long term effects or what harm may or may not be done.  I will say that it scares me that most of these products do not require pre- safety requirements and how are we ever going to track their effects if they are never labeled?

What I will tell you is going to be affected by all this is taste.  Any baby boomer or older will tell you that many foods no longer taste the same.  How was it decided that we are all too ignorant  to feed ourselves properly?  

If you buy a pork roast from the grocery store and cook it up just the way your Mother did, you're going to be so disappointed because it isn't going to taste anything at all like what you had then.  Why?  Because it was decided that pork should have less fat ( and generally some water added).  The big ad campaign, "the other white meat', seriously?  I want pork to taste like pork, not a chicken.  

Try frying up a grocery store pork chop.  What exactly is that gray ooze that forms around the chop?.  How would I know?  It's probably something that doesn't require labeling.  When my Mother fried up that pork chop the only thing in the pan was pork fat.  And it didn't need to be marinated or brined to get it flavorful and juicy.

Someone is working on a square tomato because it will be so much easier to ship.   No one seems to pre-occupied with what it is going to taste like.  Heirloom tomatoes are generally the oddest looking, strangest colored tomatoes that you can find but you'll never find another tomato that tastes better.

I am not going to get into the corn fructose debate.  By taste alone, I will tell you that Pepsi Throwback made with real sugar tastes much better than it's counterpart made with corn fructose.  And shouldn't I also be able to decide what size I want to make that Pepsi?

So, yes if I have an option and the ability to make a decision on mutant food being provided to me by Monsanto and DuPont, I'll pass.  I'm afraid you might get the Agent Orange mixed in with the orange juice.

I need some comfort food

Mac & Cheeses

1 (16 ounce) package elbow

macaroni

1/4 cup butter

1/2 cup sour cream

1 egg, beaten

2 tablespoons cream cheese,

softened

4 cups grated Asiago cheese

4 cups grated Vermont Cheddar

cheese

4 slices bacon

2 tablespoons butter

1 large onion, sliced thin

 4 cloves garlic, minced

1/8 teaspoon brown sugar

1/4 cup chopped fresh parsley

1/4 cup panko bread crumbs

2 tablespoons butter

5 tablespoons all-purpose flour

3 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon paprika

1/4 teaspoon salt

1/2 teaspoon pepper

1 tablespoon hot pepper sauce

Preheat an oven to 400 degrees F

 Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping. 

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.

Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.

 Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.

  Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

My joys

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Having had no children and so it follows, no grandchildren, I am remarkably fortunate to have some wonderful children in my life.  I have four that live right next to me.  I don't like these little individuals just because they live next door.  I've had some holy terrors in my time.  I like them because they are happy, thoughtful and caring.  When my husband had been hospitalized and they hadn't seen him for awhile, they rang the doorbell to see if he was O.K.  When he's in his man cave, they knock on the window to say Hello.  They also bring our garbage carts down the driveway for us.  Even if we don't know it, they know we're old.  And we enjoy having them appreciate that we have the best driveway ever for sledding, downhill bicycling, and racing.

Additionally, I am the adopted aunt to my friend's grandchildren.  Currently there are four and the oldest, who reminds me will soon be nine years old, have happily been a part of my life.  I sometimes wonder what I would do without these rays of sunshine in my life.

Recently, I have been watching three of my four for a few hours after school, one day a week.  I enjoy talking to them, seeing what their interests are, and seeing them interact with each other,  I don't remember how the subject came about but I told them I was doing a blog about cooking and recipes.  We started talking and I told them that I'd like to include them.   What they like, what they don't like and what they haven't tried yet.  I started interviewing the oldest and she asked me "are we done yet?"  We weren't but I told her we could finish it later.  I don't want this to be a chore.

Last week my oldest nephew asked if we could cook.  I told him I didn't have anything planned but that we could cook next week.  That was today.  I had asked him what he wanted to make and he said "pizza and cornbread."  Okay, it's a little heavy on the carbs but at least it's not chocolate on top of marshmallows.  That would be my younger nephews suggestion.  

So what a time we had.  I taught them how to spread the pizza sauce, and no you can't lick the spoon and put it back in the sauce.  I showed them my trick for sprinkling the Parmesan cheese (fill the spoon and gently tap it), how to blot the fresh mozzarella, and how many pepperonis can be placed on one pizza.

We did the corn bread first and because I was making it for them and not for adults it contained no pieces of corn and no jalapenos.  They wanted their cornbread plain.  They loved it.  And this is why I'm not giving you any recipes.  Know your children, know what they like.  Absolutely, have them try new things.  The one who wanted cheese pizza was eating the pepperoni from the package. But I'll tell you what.  It is absolutely true when you involve your children in cooking, you'll get so much more than you bargained for

I don't need any more than that!

Not Yet

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Summer does not officially end until September 22nd but for many, it ends this weekend.  After Monday, the pools and beaches will be closed.  The kids are already back in school.  Our next real holiday isn't until November and right after we get through clearing the Thanksgiving table we'll be busy worrying about all the things we need to get done by Christmas.

 

Well I'm not ready to let summer go.  Our Farmer's Market runs until the middle of October, the temperatures will still be hitting the low 90's, high 80's for a few weeks and I intend to wear white until the temperature goes below 70 degrees.  

 

Until we get a hard freeze there are still a lot more tomatoes, cucumbers, cauliflower, beets, broccoli, zucchini, bell peppers, potatoes, eggplant, basil, chives, parsley, scallions and leeks to come.  I intend to get my fill until summer really ends.  For me that isn't the 23rd of September, it's whenever I have to go from air conditioner to furnace.

 

All the food magazine covers are pushing winter as early as the retails do.  Yes, just as there are Christmas decorations in Hobby Lobby, the magazines are tooting recipes for "stew to warm your family" and "winter comfort foods."  Why can't we just enjoy the season we're in without looking to the next one or two ahead?

Since I grill all year long there isn't an end to grilling and barbecues.  But if you aren't able to grill year round, throw this together, go make yourself a pitcher of  Margaritas and enjoy the real rest of the summer.

Marinated Flank Steak

This meat is also great in fajitas

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 Tablespoons fresh lemon juice

1 1/2 Tablespoons Worcestershire sauce

1 Tablespoon Dijon mustard

2 garlic cloves minced

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 1/2 lbs flank steak

Mix all ingredients except steak.  Place steak in a resealable plastic bag and cover with marinade.  Refrigerate for 6-8 hours.  Heat grill to medium high heat.  Discard marinade and grill 5 minutes per side or to your desired doneness. 

Recipe Etiquette

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

It is almost impossible to copyright or patent a recipe.  First you can not patent a list of ingredients.  Second it must meet what is referred to as the non-obviousness requirement.  That means that your recipe may not be obvious to someone skilled in the art of cooking.  Did your Great Grandma have the best recipe that no one in the world could ever imagine, even someone skilled in the art of cooking?  Well, you'll fail here on two counts.  The first being that only the inventor can apply for the patent and secondly, if this recipe was ever served, even without the recipe ever being provided, that is called public disclosure and you only have 365 days from this disclosure to apply for the patent.  So, although you finally inherited Great Grandma's recipe it was publicly disclosed the first time she served it.  Notice to all Moms, Grandmas, Great Grandmas and Aunts  ( and male equivalents): GIVE UP THE RECIPES ALREADY!

So how did Coca Cola keep their recipe a secret,? They never applied for a patent.  The patent would run out after 20 years and then everyone could make it at home.  They make a big deal out of keeping their recipe secret.  Only several people, who swear an oath of secrecy, know the recipe and none of them ever travels with another "knower of the secret ingredients" in the event of an accident.   And I'm sure it's much the same with all those other goodies that we'd like to know how to concoct and probably improve upon with our own unique techniques.

Nevertheless, those of us that like to share and receive recipes should follow some rules of etiquette.  If, when you receive a recipe that has a name , you pass that recipe on, include the original name.  For years we had been making a recipe called "Grilled Leg of Lamb Robert,"  We never knew Robert but that was the name on it when we got it.  So when it was passed on, I didn't change the name to "Grilled Leg of Lamb Sue."  It just wouldn't have been the proper thing to do.  Nor would it have been proper to omit Robert's name.

When your friend or relative shares a recipe with you that isn't attached to a person, do the right thing.  Name it for the person that provided you with the dish.  After all they were kind enough to share and that's what etiquette is all about - kindness.

So here's to Delores, I never knew you but you did come up with a pretty tasty

Delores' Delight

1  18.25 ounce yellow cake mix

1 cup melted butter

1 egg

1 cup chopped pecans

2- 8 ounces cream cheese

4 cups confectioners sugar

2 eggs

Preheat oven to 350.  Butter and flour a 9 x 13 pan.  Mix cake mix, butter,  and 1 egg.  Stir in pecans.  Press into bottom of pan.  Beat cream cheese with sugar and add the two remaining eggs, one at a time until blended.  Pour over crust and bake for 45 minutes.  Cool in pan.  Cut into squares.  Makes 24 squares.

Be sure to let cool before slicing.

And if you pass this on, don't forget Delores.

Name Your Salad

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

This is salad time.  You can get all the ingredients fresh and in most cases locally.  Nothing beats fresh and local.  Just think about some of the salads you have had in January.  

Salads can be as simple or as complicated as you're in the mood for.   Lettuce or three kinds of lettuce.  Beefsteak tomatoes or heirloom, grape and sun dried tomatoes.  Cucumbers, carrots, scallions, radishes, green pepper, red pepper, orange and yellow peppers, hearts of palm, artichokes, dried cranberries, pickled beets, etc.,etc.

Then there are the salads with fruit.   Pears, peaches, apples, strawberries, kiwis, pineapple, blueberries, blackberries, raspberries, dried cherries, and bananas.  A lot of these salads will have nuts with them.  Pick a nut, any nut.  Cashews, pine nuts, walnuts, pecan,s toasted hazelnuts or peanuts.

Want it a little more on the hardy side?  Add hard  boiled eggs, tuna, steak, chicken or pork.  Throw in some cheese, cubed, sliced, shaved or grated.  The combinations are probably mathematically impossible to calculate.

Want something crisp?  Well you can top it off with crumbled bacon, pita chips, tortilla strips, toasted garlic bread or just plain ole croutons.

You get the idea by now, salads are a lot like meatloaf, you can throw in whatever you like for whatever particular taste you're looking for.  

Now, for Pete's sake (and mine) since you have all these fresh ingredients don't ruin it all with bottled dressing.  Dressing is easy to make, easy to adapt and will make you wonder why you haven't been doing this for years.  

French Blue Cheese

2/3 cup ketchup

3/4 cup sugar

1/2 cup white vinegar

1 cup vegetable oil

1/2 cup lemon juice

1 1/2 teaspoons salt

1 teaspoon paprika

1 small onion finely minced

2 teaspoons minced garlic

1/4 cup crumbled blue cheese

In a small bowl whisk together the ketchup, sugar, vinegar, oil, lemon juice, salt, paprika and garlic until well combined.  Add in the onions and the blue cheese.  Transfer to a glass jar with a tight fitting lid.  Chill for a minimum of six hours.  Shake well before serving.

Balsamic Dressing

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, may not be needed, see note

1Tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Whisk until well blended.  Transfer to a glass jar with a tight fitting lid.  Refreigerate for at least one hour .before using  Shake well before serving.

Note:  If using a good quality balsamic vinegar you should not need the sugar.  Taste before adding the sugar. 

Buttermilk Ranch

3 scallions, white and green parts, chopped

1/2 cup fresh basil leaves chopped

2 tablespoons fresh lemon juice

1 1/2 Tablespoons Dijon mustard

1 Tablespoon olive oil

2 garlic cloves, chopped

2 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup mayonnaise

1/2 cup Greek style yogurt

1/2 cup buttermilk, shaken

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt and pepper in the bowl of a food processor.  Puree for 15 to 20 seconds until mixture is smooth.  Add the mayonnaise, yogurt, and buttermilk and blend until smooth.  Transfer dressing to a container and refrigerate for one hour.

Poppy Seed

1\/2 cup vegetable oil

1/2 cup honey

1/4 cup apple cider vinegar

1 Tablespoon Poppy Seeds
2 Tablespoons sesame seed
1/4 teaspoon paprika
1/4 teaspoon  Worcestershire sauce

Place ingredients in jar with a tight fitting lid and shake until blended.

And this last one I saved until last for some of my friends that like Caesar salad.  So you say you don't like anchovies, well guess what????

Caesar Salad Dressing

 3 cloves garlic minced

3/4 cup mayonnaise

5 anchovy filets, minced

2 Tablespoons grated Parmesan (and not that stuff in the green can)

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 Tablespoon fresh lemon juice

salt to taste

pepper to taste

 Combine all ingredients and refrigerate until ready to use.

Now get tossing.

What a Weekend

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

I wish every weekend was like my last.  My brother came to town for a few days and we had a great,albeit short, fun time.  He arrived Thursday evening just in time for dinner.  Yes, it is planned that way.  After dinner we stayed up much too late, drinking a little too much and just talked and talked.  Needless to say we weren't exactly up at the crack of dawn on Friday.

Friday night we met a good friend for dinner at Harry Caray's.  More eating, drinking and laughing.  If you get to Harry Caray's these items are a must to try:  the Antipasto Platter (one of the best I've ever had), the Tomato Bruschetta, and the Seafood Cobb salad.  Really, really good dishes.  After dinner we went to the car show where we both discovered we liked GTO's a lot more than either of us remembered.

Saturday was Farmer's Market day.  My brother loves walking around the Farmer's Market as they have nothing like it where he lives.  He took some great pictures of the vendors fares which I think may be hanging in my kitchen soon.  But first he needs to remember to email them to me.  Nudge, nudge. 

After the Farmer's Market we were off to Hobby Lobby.  Unlike my husband, my brother loves to wander the aisles with me.  Even if we don't purchase anything we walk out with ideas. Note to Hobby Lobby:  consider opening a store in Middle Village, NY.  The closest one for my brother is 100 miles away.

Our last outing Saturday was to the Graue Mill Museum.  It is one of three authenticated stops on the underground railroad in Illinois.  It is also the only working waterwheel grist mill in the state.

Of course when my brother comes I love to cook for him, he appreciates everything I make and it's a treat for him because he's not into cooking very much.  Whereas I think my husband is just plain spoiled.  So what did I pack up for him to take home in his cooler?  First, I gave him bread, mayo and heirloom tomatoes so he could make sandwiches on his long drive home.  Then there were barbecued ribs, au gratin potatoes, cole slaw, and this

Louisiana Style Barbecued Shrimp

4 lbs shrimp (13-15 lb size) with shells on

1 lb butter

1 cup olive oil

4 tsp cayenne pepper

2 tsp salt

2 tsp ground thyme

4 tsp black pepper

1 tsp ground oregano

1 tsp ground basil

2 tsp paprika

6 tsp crushed garlic

2 tsp ground rosemary

4 tsp Worcestershire sauce

2 tsp hot sauce

2 tsp Liquid smoke

1 tsp lemon juice

3 bay leaves, finely crushed

Rinse shrimp and drain.  Spread out in a shallow baking pan.  Combine remaining ingredients in sauce pan, over low heat, until butter is melted.  Pour over shrimp.  Marinate for several hours or overnight.  Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking.  Do not overcook.  Serve shrimp in deep bowls with crusty French bread.  Have extra bowls for discarded shells and lots and lots of napkins.

 

I like that he took part of me home with him.

 

I ♥ Tomatoes

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

It's tomato time!  I've waited a long time for a juicy heirloom tomato and I intend to get my fill.  I start hallucinating around December when all that's available here is some thing that is shaped like a tomato but tastes like mealy cardboard.  Oh, to have real tomatoes now is my idea of heaven.

I had a friend tell me that she had too many tomatoes last year and so this year she planted fewer tomatoes.  My head started to spin.  There is no such thing as too many tomatoes.  I could eat a tomato sandwich for breakfast, lunch and dinner.  Just some bread and some mayo.  I don't even need the lettuce and bacon part.  And when it comes to tomatoes, I like them all.  Heirlooms and beef steaks are great for the sandwiches and for Caprese salad (a layer of sliced tomatoes, fresh mozzarella slices, some basil and some olive oil sprinkled on top).  Grape tomatoes are wonderful for BLT pasta (recipe follows) and Roma tomatoes are wonderful in sauces or oven roasted with some olive oil and garlic.

The French called the tomato a love apple.  It really didn't have anything to do with their love of tomatoes, they thought the tomato had aphrodisiacal qualities.  Leave it to the French to turn a delicious versatile food into a sexual turn on.  Yes, tomatoes turn me on, just not in that fashion.   My passion for tomatoes is in devouring them.

BLT Pasta

2 cloves garlic minced

2 cups bread cubes crushed

2 teaspoons olive oil 

salt to taste

4 strips diced bacon

2 cups of halved grape tomatoes

1 teaspoon sugar

1 cup thinly sliced leeks

1/2 cup white wine

1 cup chicken broth

2 teaspoons red wine vinegar

1/2 teaspoon red pepper flakes

8 ounces bucatini or spaghetti

2 cups fresh spinach

1/2 teaspoon minced fresh thyme.

Heat olive oil over medium heat and add garlic and bread and cook until golden about 3-4 minutes.  Sprinkle with salt.  Set aside.  Cook bacon until crisp and remove with slotted sppon to a plate lined with a paper towel.  Reserve 2 tablespoons of drippings.  Carmelize the tomatoes and sugar in the reserved drippings until tomatoes brown about 5 minutes.  Add leeks and saute until wilted 3-4 minutes. Deglaze  the pan wit the wine and simmer until all the liquid is nearly evaporated.  Add the broth, vinegar and red pepper flakes and simmer until reduced one third, about 5 minutes.  Cook pasta according to the directions.  Add the spinach and thyme to the tomatoe mixture.  Transfer the pasta from the water to the skillet and toss to coat.  Sprinkle with breadcrumbs and bacon.

Still have some tomatoes left....

Scalloped Tomatoes

1/4 cup butter

1 onion chopped

1 teaspoon salt

ground black pepper to taste

1/2 teaspoon dried basil or if you have fresh basil 1/4 cup chopped

4 teaspoons brown sugar

5 tomatoes sliced

2 cups white bread cubes

Preheat oven to 375.  Saute butter and onion until transparent.  Place remaining ingredients into pan and mix until well seasoned.  Put into a greased  9 X 13 pan and bake 30-35 minutes.  You could also sprinkle some of your favorite cheese on top before baking.This can assembled a day ahead and baked before serving.

And then there's always....

Salsa

 

One avocado diced

4 medium tomatoes diced

One jalapeno seeded and minced

1/2 cup flat leaf parsley (or if you must Cilantro) chopped

3 garlic cloves minced

2 Tablespoons fresh lime juice

1/4 cup chopped red onion

3 Tablespoons olive oil

1 teaspoon salt

 

Mix all ingredients and refrigerate for at least 30 minutes for flavors to develop.

 

And if you still have some tomatoes left, you can just bring them to my house. 

Happy Birthday!

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Today is my Brother's birthday and if he was here I'd be making whatever he wanted for dinner because that's how we do it in my family.  No fancy restaurants but good food and a great time just hanging out.  I wrote before that my birthday dinner pick was always my Mom's baked spaghetti.  

Since I am seldom with my Brother on his birthday I don't know what he would pick for his special day.  I do know however that he rarely cooks for himself so almost anything that is homemade will be a treat.  When he comes to visit I try to get in a few of his favorites.  A good meatloaf is one he particularly enjoys.  I love making meatloaf because it's one of those dishes that can change every time  you make it.  You can add cheese, salsa, barbecue sauce, onions, red bell peppers, and sometimes you'll find a hard boiled egg in the center.  The most important thing about a good meatloaf is the meat itself.  Some stores sell what they call a meatloaf blend which is usually ground pork and ground beef.  A great meatloaf blend adds some ground veal to the mix.  You take your rings off, mix all the ingredients you happen to be using, by hand.  A raw egg gets added to the mix and instead of using soaked bread I just throw in some Panko bread crumbs.  Shape it into a loaf and bake at 350.   The time for baking will, of course, depend upon the size of your loaf.  I bake a 1 1/2 lb. loaf for 1 1/2 hours.  A great sauce for this would involve 1/2 cup ketchup, 1 Tablespoon brown sugar and 1 Tablespoon yellow mustard. Mix together and serve with your meatloaf.

 

Turkey is another one of his favorites and since it's the middle of July, I'd just throw one one the grill.  Turkey on the grill has a totally different but equally delicious taste.  You set the grill up for indirect heat and if you have a gas grill like I do, you try to keep the temperature around 350.   Again the cooking time will vary according to the size of the turkey.  My best advice, get a turkey with a pop up timer.  I'd be sure to get a large enough turkey so my Brother and I could enjoy some turkey sandwiches later.

 

I would also make some barbecue ribs (you already have that recipe), some corn on the cob, potato salad and coleslaw.  We'd sit on the deck, have a few cocktails and just enjoy being together.

 

That is really what cooking is all about, sharing good meals with those you love.  So Happy Birthday baby Brother and I hope I'm cooking for you soon.

It's Too Damn Hot

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

For the last three days the temperature on my deck has been 106 degrees.  The three days before that it only topped out at 100 degrees.  As much as I love to cook and barbecue this weather is taking a toll on me.  It hasn't been cooling off much in the evenings.  Just about the time my air conditioning seems to be kicking in upstairs and it's comfortable to sleep it's about time to start all over again.  So, I'm also a little cranky from lack of sleep.

So I've decided that this weekend is going to be all about comfort.  To this end, I'll be starting the car ten minutes before our departure time to any restaurant that has quality air conditioning and hopefully some quality food too.  The car will be cool after ten minutes, we'll park as close as humanly possible to the restaurant and try to make it to the front door before we melt on the blacktop.

We're lucky where we live that we have all  kinds of good restaurants to choose from, Chinese, Italian, steak houses, pizza, Thai, seafood, burger joints and  all around American.  They are all close by and have not disappointed us in the past.  Do, I feel bad about someone else slaving over a hot stove, oven or barbecue when I can't stand to?  I do, a little but not enough to resort to preparing it myself when the weather is this overbearing.  

So while we're deciding what we're going to have for dinner, we'll be sipping on this.  And yes, sometimes you just don't want to cook and that is OK.

Lynchburg Lemonade

Be careful when sipping these, it does taste like lemonade even though there isn't any in it and it can surely sneak up on you

1 part Jack Daniel's Tennessee Whiskey

1 part sweet and sour mix

1 part Triple Sec

4 parts  Sprite

Mix and pour over ice.

.

Go Withs

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Some cooks think of side dishes as just something extra to have along with the main course.  I am not one of those cooks.  Truth be told my style of eating is more like grazing.  If I had a buffet lined up with appetizers, side dishes and entrees, I'd probably never get to the entree.  I would sample a little of everything and be oh so happy with the variety of things to choose from.

 

Another important thing to note when it comes to side dishes is that they can often save the meal.  If that piece of meat  is more like shoe leather than a killer  pot roast, a couple of good side dishes can make all the difference in whether or not your guests ever return.  It may even prevent the necessity of searching for the carry out menus.

Some go alongs are just automatic givens.  If you have a grilled cheese sandwich, you must have tomato soup.  I think it's a law in some states.  If pork is your main entree than you need some sort of apple side dish to compliment. It can be as simple as opening a jar of applesauce or as complicated as scalloped apples.  Steak, definitely a baked potato, sour cream and chives optional.  And we can't leave out roasted turkey which has some of the best, and most, sides imaginable.  You have two kinds of potatoes, sweet and mashed (for that wonderful gravy), stuffing (ours isn't dressing because it is stuffed into the turkey), cranberry sauce and black olives.  Often the next day's turkey sandwich is my first taste of the turkey.

 

Some go alongs aren't always that  automatic.  Barbecued ribs with au gratin potatoes is awesome and thank you Carson's Ribs for exposing me to it.  My Dad's mother used to make us pork chops with pasta marinara as a side.  It was really a good pairing.  Creole shrimp is absolutely delicious with a spicy spinach souffle and corn bread.  

This week I'm doing a couple side recipes that I think might go with many entrees you might be making this summer.  Or you could just skip the entree.

 

Onion Cucumber Salad

 

3 medium cucumbers sliced

1 large sweet onion sliced

1 Tablespoon salt

1 1/2 teaspoons celery seed (please don't omit this)

1/2 cup white sugar

1/2 cup white vinegar

 

Combine cucumbers and onion.  Sprinkle with salt and celery seed.  Combine sugar and vinegar and pour over the onions and cucumbers.  Cover and refrigerate for at least 8 hours.  Better still overnight

 

Baked Beans

 

1 # bacon

2- 28 ounce cans baked beans ( I like Bush's)

1 12 ounce bottle chili sauce

1 large onion chopped

1/2 cup brown sugar

2 suirts of yellow mustard

 

Fry bacon until slightly cirspy.  Drain on paper towel, then crumble.  In bacon grease saute the onions until just soft.  Drain onions.  Mix all ingredients together and bake at 350 for 45 minutes to an hour.  If you don't want to heat up your kitchen throw it all into a slow cooker and cook on low for 2-2 1/2 hours.

 

Corn Pudding

 

I like this recipe for summer as it is done in a microwave.

 

4 eggs

2 cans 14 3/4 ounces cream corn

1 cup evaporated milk

1/4 cup flour

2 Tablespoons sugar

2 Tablesppons butter melted

1/2 teaspoon salt

1/4 teaspoon white pepper

dash of paprika

 

In an ungreased 2 quart microwaveable dish beat the eggs.  Sir in corn, evaporated milk, flour, sugar, butter, salt and pepper.  Cover. Microwave on high for 9 minutes, stirring every 3 minutes.  Ucover, sprinkle with paprika.  Microwave 15 minutes longer or until knife inserted in the middle comes out clean.  Let stand for 5 minutes before serving.

The last recipe is for a coleslaw that is not creamy.  When I make potato salad (boil some potatoes til fork tender, peel, cut into chucks, add a chopped onion, some sliced hard boiled eggs, some salt and mix with mayonnaise) it has mayonnaise so I  don't want to pair it with a creamy coleslaw .

Cole Slaw

3 large bags coleslaw blend (I often add more shredded carrot)

1 medium onion chopped fine

3/4 cup white sugar

1 cup vinegar

1 teaspoon salt

1 teaspoon celery seed ( that you have left over because I made you use it with the cucumbers)

1 teaspoon white sugar

1 teaspoon mustard

3/4 cup vegetable oil.

Toss the coleslaw mixes with the 3/4 cup sugar.  this is going to look like quite a bit but it shrinks ALOT.   Boil the vinegar,salt, 1 teaspoon sugar, mustard and vegetable oil for 3 minutes.  Let mixture cool.  Toss chopped onions with coleslaw mix.  Toss with dressing and refrigerate overnight.  

 

Happy Fourth of July

 

Farmer's Market Eve

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

I'm so excited I can hardly wait for tomorrow when I can go to the Farmers Market.  It is going to be a little different this week as the location is being moved to coincide with the fest that starts tonight.  I don't care where it is as long as a) I can still find a parking space and b) my favorite vendors are there.  

When I walk around and look at all the produce I want to buy everything!  It all looks so good and I envision myself cooking for the entire weekend so that I can make everything.  This is unrealistic for two reasons 1) I like to cook but not for sixteen hours over a weekend and 2) there's a limit as to how much my husband and I can consume.  So, although everything tempts me I must be selective. 

I can stock up on the beautifully colored bell peppers.  The red, orange and yellow are easier for me to handle digestively so I'll opt for those over the green.  Stuffed bell peppers are easy to make, we like them and they freeze extremely well.  For recipe see March 22nd post.

Next will be some corn on the cob.  My Mom told me when she was a girl visiting relatives in Virginia that during the summer there would be corn suppers.  Corn and nothing else, unless you count the salt, pepper and butter.  I can do that.  And if I can't finish it all, the corn will freeze well too.

Last summer I bought beets and made beet borscht.  It was delicious, if I do say so myself.  I'm sure most people would rather go hungry than try it but it's really quite good.  If I'm not in the mood for borscht, I can pickle them and they'll keep a long while.

Cauliflower cooked on the grill is fantastic.  You smear butter over the head of the cauliflower, sprinkle with salt and pepper and wrap the whole head in aluminum foil.  Place head side down on the grill and grill for 30 minutes over medium heat.  It turns out perfectly cooked.

I'll pick up some shallots, green onions and maybe some leeks.  It's probably too early for heirloom tomatoes but when they arrive I'll be in tomato sandwich heaven.  

Oh, and last summer one of the vendors had garnet sweet potatoes.  They were by far the best sweet potatoes we had ever eaten.  

Uh, oh.  I haven't even gotten to the fruit yet and it looks like I'm already heading for a weekend of cooking.

Well, I do know this, it's summer and I mark the occasion every year with barbecued ribs.  So I'll visit Jake's  and get some of his St. Louis ribs.  Hopefully, I'll get around to everything else that I buy tomorrow.

For the Sauce

1 1/2 cups bottled chili sauce

1/3 cup apple jelly

2 Tablespoons cider vinegar

1 Tablespoon dry mustard

1 Tablespoon Worcestershire sauce

1/2 teaspoons hot pepper sauce

1/2 teaspoon cayenne pepper

Bring all ingredients to a boil in heavy sauce pan.  Reduce heat and simmer one minute.  Cool completely.  (Sauce can be prepared 3 weeks ahead)  Cover and refrigerate.  This is also a great cocktail sauce for shrimp.

For the ribs

4 1/2 - 5 lbs cut into 3 rib sections (I prefer the St. Louis ribs as they have more meat)

Place ribs in a large pot and cover with hot water.  Cover and bring to a boil.  Reduce heat add 2 teaspoons of salt, cover and simmer for 25 minutes.  Drain well.  Pour 3/4 cup sauce over ribs and be sure to coat all the ribs.  (I do this in a plastic bag and just squeeze the sauce around).  Refrigerate overnight and bring to room temperature before grilling.  Have grill at high heat and grill ribs until sauce browns slightly and ribs are heated through, brushing occasionally with additional sauce about 5 minutes per side.  Transfer ribs to platter and pass remaining sauce.

Girl's Weekend

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

   

It is Fathers Day weekend and the girls get the gift.  The boys are going off fishing for the weekend and the wives are spending the weekend together to swim, eat and drink and therefor be merry.  Friday night we'll dine at a restaurant as one of us must work that day and the others will be tired from a day at the pool.  I am sure there will be cocktails involved when we return from dinner.

Here's something weird about the cocktail thing, I am a simple girl, just give me my vodka on the rocks and I'm good to go.  What could be easier, right?  Well, somehow, I became the bartender for the cocktail of the moment for my friends.  I don't really know where this went wrong.  My drink takes all of 5 seconds to create , even less if the ice maker is cooperating.  Their drinks require measuring that is more or less precise and generally consists of three or more ingredients.  And sometimes they even require that I defile vodka to create these concoctions.  I could down three drinks in the time I mix up one batch.  Oh, the trials and tribulations of a master blender.

Saturday will involve more pooling.  After the pool, the plans are for some pampering with facials and pedicures, and then on to the barbecue.

Once again I was thrown for a loop when I asked what my contribution would be and heard " a side dish and dessert."  What dessert again?  I guess the Creamsicle pie was a hit.  So why mess up a good thing?  I'll do a different take on it this time.  I bought an Oreo crust, some coconut macaroon ice cream and some chocolate ice cream.  This time, I'm going to leave off the Cool Whip.  Soften the ice creams, make the coconut macaroon the first layer, the chocolate the second and refreeze.  How bad could it be?

I know that the meal will be based around a marinated pork tenderloin so I thought what goes great with pork---apples.  But I wanted to do something a little different so I'm doing apples with acorn squash.  And since I'm doing it ahead of time, we'll just have to have more of those cocktails.

Apples and Squash

1 medium acorn squash peeled and sliced  or cubed

2 apples (I'm using Granny Smith) peeled and cut into wedges

1/2 cup brown sugar

1 Tablespoon flour

1/4 cup melted butter

1/2 teaspoon salt

1/2 teaspoon nutmeg

Combine all ingredients.  Cover pan with foil and bake for 50-60 minutes.

HAPPY FATHER'S DAY!

Happy Times

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

 

It is now getting into my favorite cooking time of year.  Barbecue and the start of Farmer's Markets.  I love to cook on the grill and happily my husband does not feel that it's his domain so I can run the grill all by myself.  I have a natural gas grill and I'm sure many enthusiasts are jumping up and down claiming that it can't be true barbecue unless it is done on charcoal or in a smoker.  Well, if you've read my posts you know that I am all about easy cooking.  Easy is not lugging, dumping and starting charcoal.  It is easier for me to control the cooking temperature with a gas grill.  This is very important as my kitchen has an unusually small oven and I have had to supplement with the grill to make Thanksgiving dinner.  Then there is the safety issue.  My grill is on a deck that is my garage roof.  I don't think a random ember would be a good thing.

The Farmer's Market is one of my favorite things of summer.  I love walking around all the vendors, checking out all the produce, the bakery goods, the cheese, the honey, the olive oils, the herbs, and the overall ambiance of the place.  At my Farmer's Market there is also a wonderful pork vendor and you should check out their website to see if they will be at a market near you in Illinois or Michigan, it's JakesCountryMeats.com.  I have purchased some of the best pork I have ever eaten from them, roasts, chops, ribs and they also have some frozen fish.  We brought some of their smoked trout to a party and it  was scarfed  up in a hurry.  I like supporting local businesses and when they have quality products, like Jake's does, I want to pass the word.  And no, I am in no way related to Jake or anyone in his family. 

Unfortunately,  I am going to miss the Farmers Market both this week and next due to circumstances that are totally out of my control and unavoidable.  I am pretty upset about it and so I am going to dig one of Jake's pork roasts out of the freezer and make this for dinner on Sunday.  And nothing else better happen to the rest of my Saturdays!

Grilled Pork

  Pork Roast ( I used a pork shoulder with bones) about 4 lbs.

4 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons fresh chopped rosemary

2 tablespoons minced garlic

1 tablespoon fresh chopped thyme

Kosher salt

Ground pepper

     Remove the pork roast from the refrigerator and let warm to room temperature on the  counter for about 30 minutes

Light the grill for indirect grilling.  If using a charcoal grill, light an entire chimney full of coals and let burn until there is white ash on the top coals.  For a gas grill, light half of the burners to high and leave the other half unlit.

Whisk together the Dijon mustard and balsamic vinegar.

Add in the rosemary, garlic and thyme, combine well and then set the mixture aside.

If using a charcoal grill, pile all of the lit coals to once side of the grill and put a drip pan under the grate on the cool side.

Rub the pork roast all over with Kosher salt and fresh ground black pepper.

Sear the pork roast on all sides on the hot part of the grill.

Once the pork roast has been seared on all side, move it over the drip pan on the cool side of the grill.

Smear the mustard, vinegar and herb mixture all over the pork roast.

Close the lid and grill the pork roast until it reaches an inner temperature of about 145 degrees.

Remove the roast from the grill, place on a platter and loosely cover with aluminum foil.

      Let the roast rest for about 10 – 15 minutes before carving

Dining Out

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

 

I have a friend that will need smelling salts when she reads the next sentence.  In the last three months my husband and I have only dined at a restaurant three times.  Actually that's a little more than average...usually it is three times in four months.  I like to cook and it is always to my liking when I do it myself.  I always prefer doing family and friend gatherings at home.  There is no waiter prancing about waiting for you to leave.  If you want to linger over dessert and coffee for two hours, nobody cares.  You can be as loud or as silly as you want.  I just really love dining at home.  Tonight, however, it will just be my husband and I and we'll be celebrating a private anniversary.  Because  it will just be the two of us and I'd like to have dinner without him reading the paper, we are going to dine out.  But there are issues with restaurants that I'd like to get off my chest.

1)  I know the Chef thinks that the food is perfectly seasoned but don't make me have to ask for a salt and pepper shaker.  His taste might not be the same as mine.

2)  Give me a complete set of silverware.  I know you think I might not need a spoon but when I'm in the restaurant that charges me an extra 50 cents to have my drink on the rocks, I need that spoon to fish the ice out of my ice water that is free.

3)  Do not remove anyone's plate before all have finished.  This is just so rude I can't even begin to explain.  I can't imagine having folks over for dinner and removing plates while someone is still eating.

 

4)  When the waiter/waitress picks up the check with the your cash inside, don't ask me if I need change.  I'll let you know if you can keep the leftovers.  I paid a $30.00 bill with $100.00 and the waitress asked me if I needed change!  No, I'm going to give you a $70.00 tip, are you crazy?

 

5)  Do not always assume that the guy is picking up the check.  This has driven me nuts in more cases than I care to remember.  I do have to admit that I loved it when my husband told the waitress "give it to her, she's the one with the money."    I have been treating male associates  and it  was  not comfortable when I had to fight for the check.

Now, to be fair, there are a couple things a few restaurants get right.   

1) A white napkin when you are wearing white and a black napkin when you are in dark colors.  I can't tell you how many times I have left a restaurant with the contrasting lint on my lap.

2)  When you call to make a reservation and they ask if it is a special occasion.  Morton's is wonderful for this.  You'll have a special menu and a picture to capture the special day.

3)  Allowing, or even encouraging, the sharing of plates without an extra charge.  I love it when a waiter/waitress tells me "you may want to share as the portions are quite large," and there is no attitude that you're being cheap.

Now, I don't know where we're going to dine tonight but I do know it won't be at my all time favorite restaurant because we need airline tickets to New York.  That would be Peter Luger's.  Give me their steak, sliced tomato with Peter Luger sauce, creamed spinach and the only fried potatoes I would ever have with a steak, and I'll be in heaven.  I won't be going there tonight but I bet my baby brother will take me there when I visit him in the fall.  Til then:

I'll grab a porterhouse steak.  Throw it on the grill ( blazing hot) sear on both sides.  Move to a cool zone to finish.  Partially thaw some Stouffer's spinach souffle, add some pepper jack cheese, complete cooking.  Slice up some tomatoes, top with some balsamic dressing.  Skip the potatoes and imagine I'm at Peter Luger's.

Return to Normal

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

 

We have returned from the parallel universe where I was making desserts.  All is right with the world and I have been asked to bring appetizers to a Memorial Day barbecue.  You can have the greatest appetizer anyone has ever tasted but the trick is getting them to taste it.  For this you must know your crowd.  It just so happens I know this crowd very well and it presents some challenges.  These are the dislikes, some of them shared, some of them singular to one person:  cream cheese and sour cream (there go the dips), spinach, mushrooms, ricotta, herring (there goes the herring salad )and spicy (no buffalo wings).  This may seem to be impossible but with some forethought it can be done.  I've made whole dinners for this very same group of friends.

Everyone likes cheese (except for the ricotta)  and I have discovered the most remarkable cheese selection at Pete's Fresh Market in Oak Brook Terrace.  You name it, they have it and the staff are most helpful when you're not sure about a particular cheese.  So I'll buy some different types and make up a nice cheese plate. It doesn't count as a recipe but they will taste it.

Next up is an appetizer that I don't think anyone has ever not liked.  It is Candied Bacon.  To make it you need 1# of thick bacon, 1/4 cup Dijon mustard and  1/2 cup of brown sugar.

Preheat the oven to 300.  Place a rack inside a baking sheet lined with foil .  Place bacon on rack and bake for 30 minutes.  Mix the mustard and brown sugar.  When pan has cooled remove foil with bacon grease.  Re-line pan with foil and place the rack with bacon back on the pan.  Distribute the mustard, brown sugar mix on bacon by hand.  Return to oven and bake for another 20-30 minutes.   And if you like bacon and eggs you could whip up some deviled eggs to along with this.  The bite from the deviled eggs and the sweetness of the bacon work well together.

Another crowd pleaser is simply cutting up some cantaloupe and wrapping the slices with prosciutto.  Here is one that goes pretty fast at parties.  Slice a baguette or small loaf of french bread, top with slices of  Havarti  or Gruyere and sprinkle with seasoned salt.  I use Aunt Jane's Krazy.  Stick under the broiler until cheese begins to melt.  

My next invite is for Father's Day and this is a different crowd.  They like spicy and they like cream cheese so for that party I just might make

Buffalo Chicken Dip

8 ounces cream cheese softened

1/2 cup crumbled  Blue cheese 

1/2 cup Frank's Red Hot Sauce (see note)

1/2 cup Blue cheese dressing

1/2 cup shredded mozzarella

2 12.5 ounces canned chicken drained

Preheat oven to 350.  Mix all ingredients in oven safe dish.  Bake for 20 minutes.  Stir before serving.

Note:  This recipe comes out just right with the measurement for hot sauce if you use Frank's.  If you choose another hot sauce please be aware you may have to adjust the amount.

Just Desserts

 
  

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

I am not a dessert person.  Give me appetizers, meats, pastas, salads and I'm a happy camper.  My idea of dessert is a chocolate martini.  Because I am not crazy for sweets I am often not asked to bring them to dinners.  You see, people are reluctant to eat food that the cook won't eat.  I am also not very good at desserts.  For a combination Cinco De Mayo/Kentucky Derby party I attempted a Derby Pie.  It turned into more of a Derby pudding.  It was good but it wasn't pie.  So imagine my surprise when I have been asked not once but twice in the last two months to bring dessert.

The first was for my friends who had invited us for dinner.   I looked at all the dessert recipes and decided this was one I couldn't screw up and so easy that it's almost embarrassing to call it a recipe.

Creamsicle Pie

 You go to the store and buy a pre-made graham cracker crust, a pint of vanilla ice cream, a pint of orange sherbert, some Cool Whip, and a small can of mandarin oranges.   You soften the vanilla ice cream and put it in the pie shell, then you top that with the orange sherbert and top the orange sherbert with frozen Cool Whip.  Sprinkle on some mandarin oranges, pop it in the freezer for a couple hours and you're good to go. Take it out about ten minutes before serving.  This really does taste like a Creamsicle.  You can skip the crust if you want and just spoon into custard cups.  I'm thinking of trying a frozen Almond Joy version with chocolate almond ice cream, coconut sherbert, and sprinkling  almonds and chocolate shavings on top.  Maybe an Oreo crust for that one.

My second request came with an invite to my friend's Mother's Day celebration.  I was asked to make brownies for the kids.  That is easy enough,  you go to the store buy quality brownie mixes, add the ingredients and bake them like the instructions tell you to.  Just be careful you don't over bake them.  Since this was ridiculously easy and not a recipe I felt guilty.  So I whipped up an adult dessert more to my idea of what dessert should be.

Prosecco Jello Shots

• 2 cups (9 ounces) fresh raspberries
  
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 tablespoons fresh lemon juice, divided
• 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
• 3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes)

• Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
• Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
• Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, and  remaining 1 tablespoon lemon juice, stirring to dissolve any sugar.
• Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill until firm, about 3 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  
  Instead of putting this into shallow glasses or cups I bought plastic shot glasses and served them individually.  This will make about 30-35 shots dependent upon the size shot glasses you buy.  
  
  
  
  
  Now I'm afraid I'll get asked for more dessert contributions and I think that will be pushing the envelope.