Madison House Chef

Oktoberfest Celebration: Weiner Schnitzel

Weiner Schnitzel, kraut, pomme frites, soft pretzel, and bavarian senf (Bavarian mustard)

My husband Ken and I have long enjoyed Munich as a place to relax, to eat good food and drink exceptionally good beer. This year after leaving Florence, thirsty for a tall Augustiner Edelstoff and wanting to show the kids the amazing Deutsches Museum, we spent several days in Munich. During the time there both kids discovered a love for Weiner Schnitzel.

The Aroma of Christmas via Chex Mix

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.

 

Mace Cookies (Great for Cookie Cutters)

 

Written on the back of an old envelope, this is one of my favorite cookie recipes of all time, especially for making cut out cookies to decorate with colorful sprinkling sugar, like these Valentine's cookies.

Family: Can you identify this envelope? Hint below…

(HINT: In the original photo the envelope has the return home address of my cousin whose fiance’s home was in Virginia. (you should know already) They’ve been married over 20 years (you should definitely know now). Last hint: the zip code was 22031.) 

 

 

 

 

 

 

 

Red Cabbage

 
Cooking red cabbage reminds me of my grandmother’s dinner table with a vague recollection people, family probably, eating bone in pork chops. 

The warm savory cabbage comes through my family of origin as a German food – probably inspired by the peasants for whom simple meals of winter crops that would last through extended cold snaps was the norm.

 

Sausage Gravy and Biscuits – The Joy of Cooking by Sight, Smell and Taste

Pure Comfort Food!  Indeed, this recipe is not low fat, not low calorie, not low anything for that matter, but the essence of comfort food is to discount any nutritious value and soak in the comfort value.

This recipe is one of those things I remember my grandmother making in a big cast iron frying pan.  She taught my dad, who I watched for years make this same gravy, and then in time he taught me. 

 

Molasses Cookies

Today I made dozens upon dozens of molasses cookies from the family recipe that has come down through the generations.  I remember these being made at my Grandma Garland’s house and I’ve come to learn that they were my grandpa’s number one choice of cookie.  He especially liked them when they were seasoned with a heavy hand on the cloves.

As it turns out not only was this my grandpa’s favorite, but it is now the hands down favorite in my own house.  Gregory will request these if he knows that I’m about to bake and Ken chooses them over even Congo Squares.  Even Madeleine eats and enjoys them.

Crispy Baked Fish

Quick. Easy. Healthy. Delicious. A taste of the UK.

In the continuing quest to recreate fish and chips that are not deep fried, Ken has put together another fish recipe whose satisfyingly crispy coating come from toasted panko (bread crumbs).

This recipe was inspired by a recipe in one of my favourite (spelling intentional) UK food magazines Good Food Eat Well which costs me over $1000 an issue … gosh I hope airfare goes down soon…

Homemade Pecan Pie (just like Mom makes)

For his birthday this year, I asked Ken “what kind of cake would you like?”  I anticipated that the answer would be Cherry Chip.  No problem, I was prepared with all I needed to make it.  But, to my surprise he responded, “I’d like pie; pecan pie.” 

And thus, Happy Birthday – we celebrate this year with a pie.

By the way, this is a SECRET recipe, and such a good recipe that the chef at the ranch asked my mom to make it for the hunters’ dessert.  

Freshly Hand Ground Beef Burger (with photos) … the story of a meat grinder

When I was a little girl I remember going to my maternal grandparents’ house and seeing meat being ground for sausage. I didn’t like sausage at the time and thus my focus was directed not to what was being made, but on how it was prepared.  What I remember was a large, silver, wood handled, heavy tool – a shiny grinder.  This fine mechanism was heavy enough that it needed to be clamped to a big white wooden stool.  Most of the time I could only watch, but on occasion I’d get a turn at the handle; what a strenuous task!

Fast forward a few years (okay, quite a few).  I am now the proud owner of that same heavy tool. 

Blogging My Refrigerator Birthday Edition

Another unique look inside my refrigerator … though actually this is the second refrigerator aka “the beer refrigerator” or the “party refrigerator.”  This fridge is about 87 years old (at least it seems that way….). The exterior is covered in wine and beer labels, which may in fact be what’s actually holding it together.  Nevertheless, it is the coldest refrigerator ever, keeping beer icy cold and party food fresh; and more than anything else giving us extra cold space.

 

Lebkuchen

 

A traditional recipe from our family heritage and an opportunity to pass along a lesson in baking from grandmother to granddaughter. 

 

 

 

 

 

Thumbprint Cookies

My grandmother was an amazing baker and commonly had cookies for us to enjoy.  These thumb print cookies were among the variety that she regularly made.  I can remember her opening wax paper lined greeting card boxes (she sent many, many greeting cards throughout the year) to reveal these little gems.  I must admit however, that I didn’t eat them until I was a “grown-up”; it was the jelly that didn’t appeal to me.  However… as an adult their buttery cookie and sweet center are a delight.

 

Broccoli Stir Fry with Mushrooms and Green Onion

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!

 

 

Rhubarb Dessert

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!

Old Fashioned Grilled Cheese

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).