Oh the weather outside is frightful … 102 degrees. But the fire is so delightful … in the BBQ grill at least. And since we’ve no place to go … at least not until it’s time to pick up Gregory … Let it snow, let it snow, let it snow. Don’t I wish!
Okay. I admit that the above may seem like a non sequitur, but hang with me for a moment, there’s a perfectly reasonable explanation.
A traditional recipe from our family heritage and an opportunity to pass along a lesson in baking from grandmother to granddaughter.
The very first Iron Chef (the Japanese version) episode that my mom and I watched was Battle Broccoli. It was the night that solidified what she and I always knew... there's no better vegetable in the world than broccoli and it belongs as stir fry! Note that I'm not suggesting in stir fry, but as stir fry -- center stage, the main event, the center piece. Following is one of many ways to prepare it. Here's to you, Mom!
Continue reading "Broccoli Stir Fry with Mushrooms and Green Onion" »
Herb crust, three cheese white pizza
Some time ago we began what has now become a tradition -- Sunday Pizza. After a busy morning, which often times begins at dawn and quickly becomes afternoon, I've not enough energy to cook. Oh sure, by the time I've had an afternoon nap I can manage a creative dish or two; well, if it was a good nap. Even so, no one would make it to after-naptime without food. Ken is a fabulous cook, but it's his day off that usually culminates with grading papers and answering emails -- at least when he's not writing or researching. After a relaxing morning I want a little sabbath rest for him, too. We needed a solution: order pizza. Dominos is on my speed dial.
When we lived in North Dakota a woman named Betty Lou made the hands down, best, (should be) award winning rhubarb dessert ever. It was tart, yet sweet and the shortbread cookie style crust was buttery and flaky. We enjoyed it several times at her home and at potluck dinners -- she always took home a clean dish as there was never a single bite left. When I asked her about the recipe, she handed me a yellowed newspaper clipping that had been hand edited to double the recipe. I asked for a pen and paper to write down the information. "No, no. Just take it. I know how it's done," she replied. Once home I immediately attached it to a recipe card and covered it in plastic, knowing that this would be a family heirloom. It is!
A Rite of Passage: Grilled Cheese Sandwiches
There is a rite of passage in our family of foodies that perhaps goes back generations. The culinary journey begins when the little one is old enough to kneel on a kitchen stool, reach the counter, and be able to help pour ingredients into the bowl. From this comes practice not only in cooking, but also counting, measuring, fine motor control, and of course good communication and manners. But when that same child grows a little taller and has a longer reach, when s/he can stand up tall on the step stool, when an awareness of danger-caution (especially when it comes to hot appliances) is realized, then the next step is the making of Grilled Cheese.
Today, the second member of the Junior MHC members made Grilled Cheese on her own (fully supervised, of course, with plenty reminders of safety). She made 3 sandwiches and served them as lunch to Mom, Gregory her brother, and herself (Dad was advising a Graduate student over lunch this afternoon and thus wasn't able to be home for lunch today).
A number of years ago I checked out of the library the book In Tuscany, a cookbook, photo journal by Frances Mayes. I checked it out again...and again...and again. We moved, and I checked it out of the library in our new town...twice. Why, you ask? For the Ragu recipe! The dish instantly found it's way to the top ten list of favorite family foods (even GDG ate it).
FINALLY, I checked out the book one more time and actually took the time to write down the recipe. I place it here on my blog as a Madison House Chef recommendation and as a permanent home ... yes, so that I don't have to check the book out of the library again. LOL
Yesterday Madeleine and I made Japanese rice for the first time. I've been making rice for a long, long time -- I remember learning how when we had our exchange student from Iran (remember the diaper/towel), and I remember making rice in the microwave (remember the mess!). I've also found the magic touch for outstanding rice made stove top in the 2qt. Calphalon pan. However, that's always been long grain rice. Japanese rice on the other hand is short grain.
After looking at both HEB stores and not finding short grain rice we decided to head to the Asian market on 10th street. What a cool store. We found miso past and dashi flakes too, and made MISO SOUP!! It was delicious. Madeleine didn't want tofu in it, however next time I'll put a little in for me.
Since many articles I had read about making short grain rice suggested a rice cooker I decided to use the one that Mom had left for us long ago. The long and the short of it... it worked GREAT. So well in fact, including the sticky factor, we made Onigiri with it -- rice balls. They were terrific and Madeleine even took them to camp with her today (how Japanese). In retrospect I wish that I had taken pictures, but my fingers were sticky with rice.
Yes, Madeleine, you miss your kitchen, but you're already cooking in the "real" one! Our newest Madison House Chef is emerging and will soon be up for sushi.
Yum! Delicious!
Ken grilled this amazing burger to perfection creating a nice sear on the outside and a perfect medium-rare on the inside. As of late I've been partial to jalapenos on my burger, but this time it was olives a la Key Hole Bar in Mackinac City.
Can anybody remember what else Key Hole Bar puts on their olive burgers? I seem to remember a sauce or dressing, but I don't think that it was mayo.
