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.