Cooking Schmooking...No Problem

Calling it quits...for a while

2011-09-07T15:03:00.000-07:00

I might be back...but I've just lost my mojo for blogging. Maybe when things settle down around here. Lot's going on with the folks and life in general.

Thanks for reading my blog.

Win this Knife!!

2011-08-31T17:59:00.000-07:00

This is shameful almost...I forgot how to post at first! Go HERE to win a fabulous knife...at a wonderful food blog. Seriously badass.

My Man's Samich

2011-07-17T22:05:00.001-07:00

I use Beaver Deli Mustard.
I used Miracle Whip.... and
don't blame me.

I used my garden-grown cukes,
made pickles!

I used two kinds of cheese.

I used 5 kinds of meat. Salame, pastrami, pepper turkey, chicken, and ham. Sourdough bread, salt, pepper, greek dressing.

Sugar and Spice....

2011-07-14T21:38:00.000-07:00

I was leaving in my rental car...driving down the street after pulling out of my kids' driveway, headed to the Portland Airport. It was raining. My granddaughter ran beside my car in her polka dot dress..barefoot.. yelling "don't leave, I love you gramma...I love you gramma". She was on the sidewalk.

I had to stop at the sign before turning right...my window was down. I saw her eyes filled with tears...and absolutely saw her choke down that cry. She waved....I blew her a kiss and turned right.

What I wish I'd done...and I knew it right at that stop sign...was to jump out of that car...run a few steps to her..pick her up and tell her I was sad too..and it was okay to be sad..and that I'll be back soon..like always...but I didn't do it. Stupid me...I was afraid of making things worse. How can it be bad to validate what someone is going through?

That is how we women learn to swallow our feelings...and model it for the little girls, and boys, in our lives.

Something's Fishy 'Round Here

2011-06-25T21:19:00.001-07:00

Oyster's....I love thee. I do not know why my photos are "out of order"....but oh well.

Love scallops over porccinni pasta with three kinds of mushrooms...and swiss chard.

I can shuck oyster's with the best of 'em. Not really...but I can get those suckers open.

To Blog or Not to Blog...that is the equestrian.

2011-06-06T21:30:00.000-07:00

I have really struggled with my blog...with it's content mostly. In the meantime, I've just been posting photos with little blips about what I cooked, what the cat's are up to, etc. Should I stay on this horse..or get the hell off?

Recently a Sacramento publication listed all of the food bloggers in Sacramento..except mine. The writer of the piece told me she got her info from two "popular" local food blogs...where they list other food blogs they like.. and mine wasn't listed on either blog. She also asked someone at The Bee.

I haven't been committed to the food blog lately..that is for sure. I've actually felt pretty stuck..in a real rut in my life.. and ended up going to counseling for several months to try to figure it out. All I really know is what I don't want to do..which is a good thing.

I don't want to kiss anyone's ass, I don't like putting up with/or hanging out with people I don't particularly enjoy. I don't want to hang out with people who don't particularly enjoy my company either. Makes sense. I don't like cooking classes...no matter how much I like the instructor. Maybe it's cause I don't like group stuff much...unless it's a very casual dining experience with people I consider to be friends.

I hate to follow recipe's and I hate to write them out. I usually just make stuff up as I go along. I don't regret cooking and blogging through Marlena's cookbook...that was great! I learned a lot about myself and made a few special friends as a result. I've done a few things on this blog that I'm really proud of.

I don't like bullshit. I'm tired of bullshitting myself. I'm tired of people who bullshit me. No more BS. I've fucked up in the past, I'll fuck up again...but am aiming at very few as the years go on. I'm tired of explaining myself and won't do it anymore. Let bygone's be begonia's. I'm moving on. Still not sure what I'll end up doing. We'll see. I do like to laugh...plan to do more of that!

I y'am what I y'am~Popeye

First Harvest...home and farmers market

2011-05-31T14:42:00.000-07:00

Our strawberries are so sweet this year..and the French Bkfst Radishes are perfect
I love to braise a pot of greens....with garlic, olive oil, and tiny tomatoes....yum.
I just threw this photo in to prove what a spice and herb whore I am! Herb Whore...say that 5 times really fast.
Another angle. Those radishes are lovely for bkfst..with some really good butter and sea salt. I used the strawberries in a smoothie.

The Week in Pictures

2011-05-24T22:02:00.001-07:00

Stanley.....napping. A bit too large for that particular perch.
My first bunch of radishes from the raised beds.
Big Fat Greek Omelet for 3......it was delish, I must say.
Dave gaming on his new ugly chair.
I want to nap up there too.

Food Photography with Penny De Los Santos....workshop online

2011-05-14T20:04:00.000-07:00

Penny De Los Santos thinks the sauce looks like a clown face....
The prop guy "supports" her for the photo shoot. Karen Shinto, food stylist, is amazing!

I would eat those kabobs. Find it at Penny's website here.

Last photo of the day...workshop guests will get to take turns photographing it
and after Karen did her magic..used all REAL food
Lighting is everything....that is not a tea towel drying. :)
Prepping to back light the mussels.....
Penny shoots in that small area. I love her food photography..often seen on and in Saveur!
I loved this first shot...give emotion to your food she says..with lighting
That was the shot...but my shot of it isn't so great.

Bacon, eggs and grits. Beautiful.

This was my lunch....I tried to photograph it...needed more diffusion! That round plate was just wrong.
Practice shot....on the grits
Finding the right citrus shot....loved the knife in the shot. Penny is amazing. Her team was too...and she collaborated with them every step of the way. No Diva there.

The lady to your right cooked all day. :)

My fave shot...but I think they used a smaller plate version as "the one".
Penny and Karen Shito...food stylist.

Watching my weight...go down

2011-05-04T08:21:00.000-07:00

Jasmine Rice is fragrant and delish--I usually use brown jasmine but we were out.
Fresh veggies and organic chicken in a light sesame sauce
Quick and healthy weeknight meal! Perfect for my weight watcher's plan.

Spinach and Goat Cheese Frittata

2011-04-23T14:25:00.000-07:00

A while back I was craving spinach...thought I'd make a spinach omelet..at first.
I decided to throw in a few cooked red sliced potatoes
and then I had some wonderful Point Reyes goat cheese...added, flipped and threw in the oven
It was so very good....light, fluffy...perfecto. A nice bkfst for several days. Great cold!
Spinach and goat cheese frittata

I was on a roll-Holishke's 101

2011-04-13T11:53:00.001-07:00

I enjoy starting at the end!

Right out of the oven!
So we begin with organic lamb, beef, rice, etc.
Let's get ready to roll! The heavy ribs need alterations!
Ready, set, go!
All tucked in.
Some of the ingredients..just waiting to be used. I like to end at the beginning.

Perestroika ....It's for Dinner!

2011-04-11T10:15:00.000-07:00

I saw the word "Perestroika" and felt it...blushing, red-faced, sweating! I recall my most humiliating moment:

I was in college...began at age 35. I went full-time, worked full-time (all night at a children's home) and was responsible for my two teen boys. Needless to say, I did not watch tv or read the newspaper. Seriously..for several years.

My 4th year in..I got a job that required me to leave Wichita for a 6 week internship. My professors allowed me to send my work in...and this was pre-computer time. Not many people had one then....1989.

So, I get home and actually go to class. I was exhausted..my brain was fuzzy at best. It was a night class called "World Peace". It was in one of those classroom theatres..300 students, etc.

So the professor keeps going on about "Perestroika" this and Perestroika that. I fade in and out. Finally...I raise my little alligator-like arm and ask "what is perestroika?" You could have heard a pin drop. The professor stands there with his mouth gaping like a bat cave...all of the students around me just stare at me...as if they were looking at Elephant Man. I then say, "I've been out of town." Suddenly, the room erupts in laughter. I mean, it was thundering... followed by applause. The stares turned into looks of admiration. The professor went on with his lecture and I kept my mouth shut.

After class...several students came up and slapped me on the back.."that was a good one!" I just smiled and thanked them...pretending to be smug.

I slithered home and called a friend to ask what perestroika was! I'll never forget it as long as I live. I try to keep up with what is going on in the world. I would like to have it for dinner tonight. I imagine it to be a goulashy dish.

Thank You for Bidding on My Food!!

2011-03-24T20:40:00.000-07:00

Matzoh Ball Soup...pillowy bites of goodness in a rich and mouthwatering broth. Thanks to Jill Morales-Ratner and Gretchen Steinberg!
Holishke's before they are baked....stuffed cabbage rolls. I use beef and lamb. Thanks to Denise Marshall and Kate Washington!
Holishke's before the tomato and spice sauce is added over the top..and then baked.

I will be making these dishes for the bake sale and they all come from "Jewish Cooking" by Marlena Spieler...a Sacramento native and internationally known cookbook author and food writer. I don't bake cakes, cookies, etc. I learned I could offer something else so I chose three things I love, love, love to make...and they are delish! Jewish Deli's are few and far between in Sacramento....I think there is one in Fair Oaks still. The highest bidder on each item will also get a signed copy of Jewish Cooking by Marlena. She was kind enough to agree to sign them...she loves Japan and the people...oh, and the food!! She will be in town around that time. Yay!

Check out Munchie Musings for more info. She also has a FB fan page. I guess the bidding begins April 1st and 2nd. I could freeze and ship the Holishke's...with some dry ice. You'd have to pay the shipping though..if you want to bid on it Here.

Okay...so here are my offerings:

Matzoh Ball Soup...all organic

Stuffed Cabbage Rolls, or Holishke's ...all organic

Chopped Liver...12.00 per pint or all 3 pints for $32.00 (poached in schmaltz) organic/free range and thanks to Bonnie Zobel Karoly for buying my (no, not mine) chopped liver!!

$222.00 earned for relief efforts in Japan. Thank you all! I got the Chocolate Fish Coffee basket! I think the total earned was around $3500.00. Woot!

No...it's not Kosher as I don't have a Kosher kitchen. Again...go HERE to bid on April 1st and 2nd. All items will be on that facebook page. Thanks! (If you have trouble bidding....please leave me a comment!)

Minty Fresh

2011-03-21T18:10:00.000-07:00

The mint is taking over. It has nearly engulfed one of my raised garden beds. I knew better when I planted it. "I'll just plant a tiny bit..for lamb dishes, salads, mint juleps." That was last March.

So, I tell Dave that I'm going to go dig it all up if it ever stops raining around here. He suggests I freeze it. Then we brainstormed!

1. Mint Pesto

2. Homemade mint toothpaste

3. Dry it and add to pot..for a minty smell and taste

4. Mint Jelly

5. Homemade breath freshener

6. Mint Sachet's

7. Dry it...then throw it away (diffuses the guilt of not doing anything with it)

8. Blanch and freeze with water in ice cube trays (like basil)

9. Make mint wreaths

10. Make hair laurels...with ribbons

11. Make mint body wash

12. Mint foot rub

13. Mint body lotion

14. Crowns of mint (beats thorns all to hell)

15. Mint jewelry

16. Use for toilet paper replacement

17. Weave it into dolls or soldiers

18. Make guns

19. Weave into plant hangers (I can still macrame)

20. Make purses or wallets

21. Wall hangings of mint

22. Halloween costume - swamp thing or incredible hulk

What's your suggestion?

P.S. Do they still make ice cube trays? We'll have to buy another freezer.

Food Blogging.....meh (Free-style writing)

2011-03-20T11:32:00.001-07:00

Food blogging is boring now that I am trying to lose weight..seriously. I want mac n cheese and lots of pasta and lots of fried chicken. I want it. I can’t stand to even think about food.. which is how I used to spend most of my time…food, food blogging, what’s for dinner. Now I guess I’ll blog about life …now that should be interesting. I am sick of having this double chin and double belly..when did that happen anyway.? Christ! I hit menopause and my metabolism hit a brick fricken' wall and has only gotten worse.

Got the front bedroom changed into my office..my writing space. All good. Good! It feels like me …want to burn incense in here for some reason..maybe some cedar and sage. Yes..smudge the hell out of this room. Maybe this house.

When did I get So allergic to my cats? I’ve been home a week now and my skin is dry, my eye’s are dry and the corners have gunk/crust in them…asthma is bad. Bloated, crusty eyes…."Sealskin Soulskin". Get back in the water! I feel like I've been "suckling a dead litter".... or something.

"The creation Mother is always also the Death Mother and vice versa. Because of this dual nature, or double-tasking, the great work before us is to learn to understand what around and about us and what within us must live, and what must die. Our work is to apprehend the timing of both; to allow what must die to die, and what must live to live." (p.32) clarissa pinkola estes

Favorite Breakfast Dishes

2011-03-11T08:36:00.000-08:00

Shelly's lardon on toast...perfect poached eggs...fresh tomatoes
Omelet with tomatoes, potatoes, and avacado
Rancho Gordo Beans with pasta and basil..yes, for breakfast
Latke's....put a poached egg on top!
Pho....any kind.

Got Gravy?

2011-02-27T13:47:00.001-08:00

Wild turkey's in our front yard?
After asking if they wanted to stay for dinner...they scooted off. I did ask nicely.
This one was contemplating the invitation. We named him Lucky.

Retro Sunday Dinner

2011-02-16T18:17:00.001-08:00

Perfect chuck roast with veggies..and lot's of onions!
There is a roast under all those vegetables. Cooked it low and slow in the oven.
I love my retro table and chairs, tablecloth, fiesta ware, and the menu! It was a hit.
Original Fiesta Ware....and a sweet old "butter" dish.
We cut this baby with forks...so tender! I've been testing recipe's for Nathalie Dupree's new cookbook...and this is one from the chapter on beef. It's a winner!!

I Love Goats Milk....lotion

2011-02-02T16:45:00.000-08:00

I won this over at Michaele's place! It smells so good and works like a charm. She makes soap too! Check it out. As you can see, Creamer loves it too.

The Lovely Eggs

2011-01-25T13:16:00.000-08:00

Please go HERE to read a fabulous post that Rebecca put up at her blog..Cape Coop. See what I mean about her/their attitude of being grateful?

Do yourself a huge favor today..and read the rest of her blog posts. You'll be so glad you did.

This is one of my favorites as well...The Jacket.

P.S. Send a note to Oprah..HERE. Please. This would be a fantastic show for her FINAL SEASON.

Rebecca's daughter's name is Elissa. They live in Salem, N.J. my contact info is melody4853@sbcglobal.net.

Help Rebecca and her Daughter...please

2011-01-24T12:52:00.000-08:00

I met Rebecca through other FB friends. This is her story. She is "living" from cancer. She is an amazing woman.

She lives in New Jersey..not too far from Philadelphia. She needs help. She knows that her daughter, who is now 21, will be left alone in a house that needs lots of work. It was formerly a large chicken coop. Her daughter has been by her side all the way! I've written to The Nate Berkus show...he needs to go help her fix her place up. She especially needs a decent bathtub! Write to whatever show or person you can! Do you know people in New Jersey? Know anyone who needs to donate some money? It cannot be TO Rebecca..as she'll lose her only means to pay for her cancer treatment. It could go to her adult daughter though!

If you have any ideas at all...speak up please. She is going through Chemo and Radiation now..and she had to beg for that treatment...they were going to give up on her! She has no idea I am doing this...and she might not like it. We'll see.

Read on, from a post at her blog..Cape Coop and scroll down.

Cutaneous Lymphomas are rare (the ratio is 1:400,000), incredibly painful and incurable diseases. They are considered the most painful of the cancers, for they cause enduring pain by damaging the skin and causing most tumors to form on the skin. Most patients are misdiagnosed for years, only to be diagnosed properly if they become Stage IV and are covered in painful tumors, yes, all over their bodies.

As I shared with you earlier, I have stage IV Cutaneous T-Cell Lymphoma. I suffer every moment.

I rarely can sit at the computer- my tumors make sitting difficult. I rarely go out, it is a great chore to bandage most of my tumors and to then put clothing on over the tumors, and moving is painful. I must 'sleep' most of the time, because as I am trying to sleep my tumors are bleeding and rubbing against the bedclothes, waking me up with pain, over and over again.

I can't work and I sometimes feel useless in this cancer battling body.

Today it is believed that these lymphomas are most often caused by chemical exposure- somehow damage is caused to the DNA that sends instructions for manufacture of whatever cells are affected- in my case, the t-cells. My DNA is damaged and it gives the bone marrow instructions to manufacture cancerous, that is, immature, t-cells. Someday we will be able to repair DNA damage, but not today.

If you were exposed to Agent Orange during armed service and contract one of these lymphomas- you immediately get full veterans' disability benefits.

Some medications for psoriasis and arthritis can cause these cancers.

If you are a civilian you just run through your insurance and savings, most of the time ending up broke and uninsured if you are lucky enough to live for more than 18 months. I am that lucky.

The only treatments we have for this at my stage are chemotherapy and radiation, they can't even give someone at my stage a remission, and rarely 'work' much, if at all. For me, nothing has 'worked', as yet. I've tried over a dozen chemotherapy drugs and combinations, and I've had both total skin electron beam radiation AND spot radiation. Although nothing has worked so far on my case, I maintain hope for some comfort and I continue to try to receive treatment.

Some patients at my stage have a bone marrow transplant. It isn't a cure, but it does sometimes give the patient a little more time, sometimes as much as 18 months, before the patient succumbs, finally, to either infection or host versus graft disease. I'm not ready to have a due date, so this option isn't one I am willing to take, for now.

So, Rebecca and her daughter will see all posts. I will ask Rebecca or Elissa if I can pass on their phone number, etc. Anyway...you can always link this blog post and I can share the info. Thanks again..for any and all input/suggestions. Know anyone who works at a home improvement store??? :)

Green Goat is on the move

2011-01-23T13:22:00.001-08:00

Green Goat, aka "Creamer", trying to hide in the bathroom. Not very clever.
Opened the fridge to get this addictive Karoun Labne..... and there he was.

Later, he was trying to "hide" in the bathroom..again~the plant on the back of toilet. Maybe he's feeling sick again.

Green Goat comes to Cooking Schmooking

2011-01-18T17:47:00.000-08:00

Frozen with fear.
Don't jump!
Hiding in fridge...trying to blend in.
Luckily the plug didn't work!
Water-logged!
Just relax...
Green Goat is so happy with Kevin.

I decided to participate in Nanny Goats in Panties white elephant exchange. I gave Margaret my name and other info and she paired everyone up.. not sure how she did it. I bet she put our names into the toilet bowl and then fished em out..two at a time! Or maybe not. Anyway, I got my white elephant gift from Kate. I love the name of her blog.....on a chicken wing and a prayer. She lives in West Texas and loves chicken wings and clean teeth!

She sent me a green goat and it was love at first sight. I named her/him Creamer... she/he is clearly a transgendered cat-hating goat. Cream (for short) kept hiding from me at first, got sick once, and even tried to jump off the fridge...but after a bit of "meditation" with my pig guru, Kevin Bacon, he/she is right at home now. Whew! They slept together the first night.

Thanks Kate!! I'll keep you posted on Creamer's progress.

[this is what I sent to Pam in Rochester, NY)

How To Spell Relief... at the Winter Fancy Food Show in San Francisco

2011-01-18T13:17:00.000-08:00

Kusmi Tea -Winter Fancy Food show

2011-01-17T10:52:00.000-08:00

Corned Beef..one step closer to pastrami!

2011-01-09T19:51:00.001-08:00

Last month I made corned beef, cabbage, potatoes and carrots...a favorite comfort meal of ours.
Today I smoked some corned beef...the first step in making pastrami out of it. First, I rubbed all sides of the corned beef with a mixture of ground juniper berries, black peppercorns, garlic powder, and salt...then wrapped in plastic wrap and tossed in fridge for 28 hours. I rigged up my own "stove-top smoker". Those are hickory chips. I put a large piece of foil over the above chips and platform..poked holes in it then put the beef down on top. Then I wrapped it all tightly with more foil...turned up the burner! I let it smoke for about 30 minutes.
After smoking it...I added a bit of water (discarded the chips, etc) and let it cook at 240 degrees for 4 hours...covered.
I then tried to cut it thinly and then put it back in that lovely, smokey au jus. I needed a real meat slicer. It was okay...but not really good pastrami. I might try it again one day...from a beef brisket....but that means curing it for 13 DAYS before smoking it. Whew!! Now I know why Jewish Deli's are dying! Some of those East Coast deli's pile a pound of pastrami between two pieces of rye. Pastrami-making is NOT for sissy's. We did have a sandwich with stone ground mustard on Jewish Rye....I didn't hate it!

That little bit of "pastrami" took me 2.5 days to make and it cost me (not including my labor) about $16.00. Don't gripe the next time you pay over 10 bucks for a deli pastrami sandwich!

A Few Favorite Food Finds or Dishes of 2010

2011-01-01T19:54:00.000-08:00

Got coconut milk? Make this delicious mouth-watering Cambodian Corn. Grilled!
This little dumpling is so cute I just want to eat him up! Ashwin. He smells good too.
Harissa....the condiment of the gods. Goes well with Brik a' Leouf or tacos!
Turkey Schnitzel with mashed "horseradish" potatoes and cole slaw
Pasta with Rancho Gordo Beans....seriously good!
Brik a' Leouf....a brand new dish for me. Thank you Marlena Spieler! I LOVE it.

Latkes....is there anything better?
While blogging thru Marlena Spieler's Jewish Cooking Cookbook...I learned how to preserve meyer lemons. I made two jars and I am still using them. I love em. I also planted a meyer lemon tree and I got 10 lemons off of it recently! I use them in so many dishes. Umami!
I grew sooo many potatoes this past year...fresh potatoes are the best! This was my first harvest. I got about 10 more loads like that. It was a great summer and fall.
My friend Marcia Lowry lives on a ranch in Wyoming. She makes her own butter from her milk cow, Molly. Cheese too! I was inspired to take a cheesemaking class. My cheese didn't turn out so hot..but I'll try again

My new favorite hot sauce from Rancho Gordo. and their heirloom beans are being used in the best restaurants...even Thomas Keller's, French Laundry. I can't afford to eat THERE yet, but I have ordered those beans! Delicious. We don't eat enough really good fresh beans.

I could go on and on and on...but I thought a few highlites from 2010 would be nice.

Wild Idea Buffalo Company and Rancho Gordo Beans

2010-12-28T16:05:00.000-08:00

From the archives....look here. Am ordering more soon!

If you want REAL beans....order here. I have and am out now so time to re-order. I love Steve's t-shirt too. :) His Rio Zape bean is so delicious...and his Cowboy Gay Sauce is da bomb, although I didn't see any on his current product list.

I think I'll order the sampler.

They do sell at a few markets. I think I'll write to see if and when they'll sell at our Freeway Farmer's Market!

Let's Eat Jewish...and convince Stella to bathe already!

2010-12-19T15:46:00.001-08:00

So I made the matzoh balls...yes, from a mix. So what? Who'll know? It's fine. (For those who have to make em from scratch, see this.) ooops...the chef uses the same box I did!
Ya gotta simmer em till they are "just right". Use chicken stock. I did add parsley and garlic to the mix. Do NOT use this stock for the final dish. This cloudy liquid should be discarded..down the sink, out the door, in the toilet.
I made some outstanding chicken stock....NOT from a box or can. Forgot to chop some carrots up. Who'll know? So what? It's fine. See how clear the broth is? So fragrant and flavorful too.
I then prepared some zchug (Jewish salsa) and opened some sour cream for the latkes.
We convinced Stella to take a bath...had to include it because she looks so cute. This has nothing to do with anything really.
I love to make schmaltz..I always save chicken fat. Ya cook that stuff long enough and guess what???
a little kosher salt on top and we had Jewish "pork" rinds. really crunchy and light.
So shred some raw potatoes and some onions...add a bit of salt and pepper and a woosh of matzo meal or flour...and fry em in the schmaltz (rendered chicken fat) so they are crispy outside and creamy inside. I love all kinds of latkes...sweet potato latkes are fabu!
Perfect...seriously. Cottage cheese and tater latkes are very delish indeed.
and because I like the matzoh's so much...I added the same photo again. ;=/ Be sure your hands are oily when you roll em...just veggie oil. Okay...this Shiksa's gotta goy.

Little Chicken and the Fixin's (sounds like a band)

2010-12-15T21:23:00.000-08:00

In the off-season, I use frozen corn with a tablespoon of unsalted butter.. after it is cooked.

I had a bunch of frozen blueberries so decided a pie was in order for Thanksgiving...I did not make the crust.
Fired up the old lodge dutch oven and fried up some legs and thighs....a little cayenne pepper makes it just spicy enough. I let the chicken marinate in buttermilk, paprika, and cayenne before I bread and fry it.
I used real lard for frying. Lard! The way my mama used to do.

From Chopped Liver to Pho

2010-12-06T22:55:00.000-08:00

I make really good chopped liver....hey, it went over well with Izzy's people.
The secret....schmaltz
Poach the liver in the schmaltz..which is rendered chicken fat.
I made a 3 layer cake for Dave...hard to believe, eh? I had a brownie layer in the middle.
and when I really want comfort food...I make my version of Pho. Spicy please.

We are off to Portland, Oregon to see the grandkids! Maybe I'll post recipes later...or not.

It's Almost Latke-Making Time

2010-11-30T09:22:00.000-08:00

Last year...at about this time, I was making latkes with my buddies on one of the local TV stations. Watch here. Happy Hanukkah!

Some of my favorite things

2010-11-20T23:22:00.000-08:00

Denver ribs....lamb ribs. Marinate in olive oil, lemon, and rosemary!
Ziti Pasta with homemade pasta sauce and chicken
Brik a'Leouf...for bkfst or brunch
Israeli Couscous with white beans, tomato, lemon, and mint

Breakfast is my favorite meal

2010-10-30T21:01:00.000-07:00

This chicken apple-smoked sausage was so good...from Food Co-op.
When you go to cook your potatoes..make sure you use bacon grease and not schmaltz.
Corn bread made for a delish addition to bkfst with sausage, eggs, and hashbrowns.

What is your favorite breakfast?

Lazy Blogger... but I am cooking!

2010-10-23T13:00:00.000-07:00

One of Nathalie Dupree's dishes from her upcoming cookbook!
A big pot of it. I could serve quite a few wonderful meals from this dutch oven.
Stella Koontz....for Governor of CA. Don't hate me because I'm beautiful.

**I am one lazy blogger. I have been cooking quite a bit lately. Testing recipe's for Nathalie Dupree's newest cookbook, so all top secret really...but I think I can share a photo. :) You know, Nathalie is running for Senator in South Carolina. Write in candidate! Seriously. Go Nathalie!!!! I know she'd do a great job too. Watch her on CNN here!

I have posted a couple of photos of one of her fabulous recipes from her up-coming cookbook....delish.

(I've shared that my cat, Stella Koontz, is a write-in candidate for Governor of California. She has not spent one dime on her campaign. No matter. The top two candidates have spent millions and we still don't have a decent choice).

Stella likes to sit in the kitchen and meow loudly, she is for same-sex marriage (is in love with female cat next door) and believes that all beings are created equal...except for her brother's, Buddy and Stanley. They are dorks.

The First Halloween

2010-10-22T15:26:00.000-07:00

I was happy to be at Mike and Jenn's when they celebrated their first Halloween in the new house. See Elaina?
Do not run with knives!
I do believe that this was Elaina's first ever Halloween Costume! That was the following year and she was almost 7 mos. old. Time really does fly.

From the Archives....This dish knocked our socks off!

2010-10-15T21:58:00.000-07:00

Sundays with Marlena Spieler...Balkan Aubergines with Cheese and Moroccan Vegetable Salad

Male eggplant on left...it is smaller and has fewer seeds. Good to know.
Saute untill a bit golden.
The texture is much like that of a souffle. It is delish cold too! Great to make ahead for Shabbat or a picnic. Great potluck dish..sure to please everyone!
Dave sprinkled some feta on top....very good idea. Next time I will peel the eggplant.. to make it easy to cut with just a fork.
Another great make ahead option.

My version of Balkan Aubergines with Cheese by Marlena Spieler from Jewish Cooking

Ingredients: Serves 6..or maybe even 8

2 large eggplants (aubergines) cut into 1/4 inch slices
(salt them and put them in a colander to drain for 30 minutes...then wash off the salt and pat dry) You will saute them until they are a golden brown.
5 TBS olive oil
3 TBS butter
3 TBS all purpose flour
2 large onions, sliced into 1/4 inch rounds (saute in pan while eggplant is draining)
a small container of cherry tomatoes...sauteed till they pop open
2 1/2 cups of hot milk (do not boil)
1/8 tsp each of nutmeg and cayenne pepper (I used a tsp of sambal olek chili paste)
4 lg eggs lightly beaten
3 1/2 cups grated cheese like Gruyere, parm, and cheddar. I mixed them all together!

[I boiled some Israeli couscous and layered that in too...nice texture)

1. So, melt the butter in a sauce pan. then add the flour and cook for a minute, stirring the entire time. Remove from heat and gradually add in the hot milk..and keep stirring. Return to med heat and let it come to a slow boil..stirring..until it thickens. Season with nutmeg and pepper or chili paste. Let sauce cool.

2. When the sauce is cool, beat in your eggs and then mix in the grated cheese. Save a bit of cheese to top the dish with.

3. So, now you layer in an ovenproof dish or pan. First the sauce, then some eggplant, then the onions and tomatoes, then the couscous (optional) and start over until you end with eggplant and the remainder of the sauce. Sprinkle with cheese. Bake at 350 degrees until a light golden brown and it is firm. Let it rest for 15 minutes before cutting or chill and serve cold or at room temp.

Dave sprinkled some feta over it..and that was the bomb! It is so very souffle-like. We loved it..and so did my in-laws! Now, for the salad.

Moroccan Vegetable Salad..a great salad to go with the entree!

I have learned many things while cooking through Jewish Cooking by Marlena Spieler. A major delight and surprise is how wonderful the salads are...and they aren't just mixed greens. Often, greens aren't even on the menu! Not that greens are a bad thing. I've also learned....Jewish Cooking is not what you might think it is!

I made this salad the other night and Dave and I were crazy for it! I don't like green bell peppers, so we decided to exclude those.

Ingredients: Serves 4

2 waxy-type boiled potatoes..chilled and then sliced
2 bell peppers sliced thinly
10 black olives...slice a few
3 TBS extra virgin olive oil
juice of one lemon
2 finely chopped lg garlic cloves
1 sliced jalapeno....remove the seeds
1 medium cucumber...sliced
1-2 finely chopped green onions
3 TBS each of chopped parsley and cilantro
1 TBS chopped mint
Feta cheese is optional and not in the original recipe..Dave wanted to add some and voila!

I put the ingredients on a plate and then drizzled the olive oil, lemon juice, and herbs over the top..took the photo, then mixed it all up in a bowl and chowed down!

Mondays with Marcia Lowry-Butcher Day the Kind Way

2010-10-12T14:46:00.000-07:00

In April we set fertile eggs from both our meat and egg hens in the incubator to hatch 21 days later in May. Out of these we typically get 10-15 butcher birds and 5 or so replacement layers. This year we had a bad hatch and only ended up with 3 roosters to butcher and 5 laying hens. Today was THE DAY for the boys. They have lived a healthy, stress-free life up to now and the killing process was swift and I hope, merciful.

Pict. #1 - hanging to bleed out
Pict. #2 - headless in scalding water to loosen the feathers for plucking ease
Pict. #3 - evisceration - gizzard and liver among intestines (Mel - you would have LOVED all the fat!)
Pict. #4 - the finished product - two 5 pounders and one 4 pounder. It took me about 1 hour from start to freezer.

(My friend Marcia is living the sustainable lifestyle...off the grid, in Wyoming)

"Cheesus Saves"

2010-10-07T20:52:00.001-07:00

The ceiling is way cool....and so is Ethan.
The counter's are groovy.
(I don't know why this photo is here...but I like it) Grandkids doing the dishes. :)

"Cheesus Saves" is considered THE best cure for a hangover in Portland, Oregon. That is not why I checked it out though. It is the name of a behemoth 1/3 burger patty between two grilled cheese sandwiches. You can get it at the Grilled Cheese Grill food truck on NE Alberta Street...right across from Radio Food (and they will let Grill customers use their bathrooms).

You might want to dine outdoors..at a lovely picnic table...or inside, which is a school bus re-done 1960's Stoner Style with booths and a counter. If you don't eat meat, they have the "Kindergarten and Pre-school Grilled Cheese Sandwiches...the latter has the crusts cut off. Any sandwich can be made without meat..of course.

I enjoyed the Pops grilled cheese which consisted of gooey wonderful velvety havarti with fresh tomatoes, black forest ham, honey mustard on Dave's Killer Cracked Wheat Bread. Their bacon and potato soup was fantastic as was their "truck-made" tomato soup with chunks of real tomatoes.

I am visiting my kids and grandkids...and we dined at the Grilled Cheese Grill last night. The owner said he bought the old airstream on craigs list for 1500 bucks and spent $25,000. making it into a kitchen with a grill and a 3 basin sink...among other things. He is opening a double decker Grilled Cheese Grill soon...he bought that bus for 1300.00 in Washington.

Portland boasts over 200 food carts/trucks including a Bicyle Food Cart Delivery Service...and this town must be the bike capital of the world! Bicycle taxi's even!

Next time I return, I have got to try Tabor's for their schnitzlewich, The Swamp Shack for their cajun, Buddha Bites for their Thai, Ruby Dragon for their vegan, Nong's Khao Mon Gai for their Khao Mon Gai...and many, many others.

I am hoping Sacramento will come into the 21st century and get with the food cart rage.... and, I need a bicycle....and a dog...and a bus...and red knee socks to wear with purple shorts...and an airstream and lots of cash.

Their is a book about the food carts in Portland...."Cartopia"...get it? Get it.

Blasts from the past

2010-09-28T22:18:00.000-07:00

This snail race was fun. The snail closest to you kept trying to make a u-turn!
Warning! These are addictive.
One of my favorite pics of Ethan.
Preserving Meyer Lemons was fun...and I am still using them.
Had a wonderful time making clams for the grandkids..on vacation at the coast! Elaina loves her clams..and so does Ethan. They also love salmon roe..eaten with chopstix.
My favorite...preserved tomatoes over quinoa pasta.
Deep-fried baby artichokes with grey salt.
Frozen pom seeds. Oh, and those vacuum-sealed beets from Trader Joe's.
My fave meal...lamb and veggies. Well, one of my favorite meals.
Yes...I always have some chicken fat for schmaltz-making in the freezer. I also save bacon grease. Don't mix em up though. :)
I love brown basmati rice.
Brick...my new favorite thing. I love Brick a L'Oeuf.

I am off to Portland for 9 days. Can't wait to get there! Dave and the cats will hold down the fort.

Winner Winner Turkey Dinner

2010-09-23T13:10:00.000-07:00

Roasted in convection oven for 2 1/2 hours on 425
Started it with breast side down...sprinkled turkey with Sale Alle Erbe (salt with herbs)
Stuffed turkey cavity with fresh sage, garlic, and a big onion cut in half. It was moist, delish, and am using leftovers for sandwiches, turkey chili, turkey hash, and there's a real possiblity for Christmas decorations... using the bones. :)

Mondays with Marcia Lowry-How Much Food Do You Eat in a Year?

2010-09-20T09:42:00.000-07:00

HOW MUCH FOOD DO YOU EAT IN A YEAR?

We try to live a sustainable lifestyle, relying on renewable energy, home-grown food and being gentle to Mother Earth. One thing, among many, that has amazed us in this journey is the amount of food it takes to get us through a year. I have tried to keep accurate records in the past and have finally arrived at what we need to feed us from season to season. Here is an approximate tally:

Half a beef – locally grown and traded in part for pork and lamb, 1 pig – home-grown and fed mostly garden produce and milk, 1 -2 lambs – home-grown, grassfed, 12-15 meat chickens – home-grown, free-range, 50 dozen eggs – from home-grown free-range chickens, 300 gallons of milk from pasture-fed Molly cow –some going to the pigs and chickens and barn cats , 25 gallons of cream-to be made into butter, sour cream, cream cheese, and for cooking, 50 lbs. of various kinds of cheese, 30 quarts of green beans, 15 quarts of peas, 15 quarts of broccoli, 15 quarts of cauliflower, 50 quarts of corn, 20 quarts of tomatoes, 5 quarts of tomato sauce, 10 quarts of peppers, 10 pints of salsa, 16 quarts of peaches, 10-15 pints of various relishes and jams, 10 quarts of dill pickles, 300 lbs. of potatoes, 150 lbs. of onions, 25 acorn squash, 100 + pounds of carrots. 50 lbs. of parsnips, 25 lbs. of red beets, 25 lbs. of cabbage, 6 quarts applesauce, 3 gallons sliced apples, 150 pumpkins – most go to pigs and chickens, 350 lbs. of mangles (fodder beets) for cows, pigs, sheep and chickens.

In spring and summer gardens we grow various veggies such as asparagus, lettuce, radishes, summer squash, etc. In the passive solar greenhouse we have lettuce, kale, chard, beets, tomatoes and peppers all winter. We are fortunate to get several shipments of citrus fruit from Rob’s folks when they winter in Arizona. We try to keep food items we have to buy at a minimum as we only go to “town” every 2 or 3 weeks – flour, olive oil, coffee, tea, condiments, seasonings, spices and alcohol. We try to eat seasonally….by March we are really tired of carrots and are craving asparagus

There have been lots of lessons learned here - the most important being just how much product, time, energy and planning it takes to feed us…and we are just two humans! How much food do you eat in a year?

Photography-read and learn

2010-09-14T16:57:00.000-07:00

Michael Craig Harris, photographer

My son, Mike Harris, is a photographer in the Portland, Oregon area. He started a blog recently and I learn something every time I read it. His latest interview with Andy Batt is fantastic. When I go up to Portland later this month, I'll get more lessons in lighting.

Mike says I need a new camera...but can't do it right now. Maybe later!

Go here and read a great interview.....and learn something about photography you didn't know!

Preserving Summer Tomatoes -Two Ways

2010-09-12T12:05:00.001-07:00

I ended up with 6 quarts of peeled tomatoes and 6 quarts of mushroom/basil/preserved lemon pasta sauce. Will do more next weekend using romas! Thanks to Eileen...and Phil's suggestion, I'll be doing pickled peppers as well.

Mondays with Marcia Lowry-Breakfast on the Ranch

2010-09-09T18:13:00.001-07:00

Remember Molly the Cow? Time for calf to eat!
And the sheep head out to pasture. Time for breakfast. (wish I was there)

Marlena Spieler on the BBC

2010-09-06T09:09:00.000-07:00

Marlena Spieler on the BBC!

Listen HERE. Just turn it on and go about your business. Fun to listen to!

We loved it when she was at our house!

How about looking at my cats?

2010-09-03T16:36:00.001-07:00

Please keep Buddy out of my box.
Don't hate me because I'm beautiful.
I got your glass...up here!
The cat's outta the bag.

My cat Max used to lay in the sink like this kitty. I still miss Max.
The new litter box....Buddy likes it. He's waiting for me to leave.
Taking turns laying in the corn box. Stan and Buddy fought over that box the entire day.

Stella......sunbathing. Nobody bothers her.

The Week (or so) in Food

2010-08-28T09:23:00.000-07:00

Spicy Shrimp Pho
Pulled pork sandwich...with cole slaw.
From the garden....love those armenian cukes
Collard and mustard greens
out of order sandwich
Rancho Gordo Rio Zape beans in pot likker from the greens! So damned good!
Kira O'Donnell pie....from Dave's birthday celebration

Pasta sauce made from gardne tomatoes and two kinds of squash.
Crock pot pulled pork.

Hurry Daddy!

2010-08-24T19:10:00.000-07:00

When The Beatles hit the scene in Choteau, Montana....I was in the 4th grade. My father made good money as a supervisor for a drilling company, and mom ran a restaurant...chief cook and bottlewasher! She brought the all night smorgasbord to Choteau, Montana. (this is the town where Dave Letterman married his wife, in the past 5 years or so).

Anyway....us kids were often at the restaurant... peeling potatoes, chopping veggies, running the dishwasher. This one night though...The Beatles were going to be on Ed Sullivan. It was Sunday night at 6 pm, Mountain time. My father was helping mom and I begged him to take me home. "Please daddy...take me home. The Beatles are going to be on Ed Sullivan in 30 minutes. He kind of laughed but then I began to cry. "Please ..take me home to see Ed Sullivan". He did. Maybe my bro and sisters were there too..but I don't recall. We lived a mile outside of town. It was February 9th, 1964.

I raced into the house and turned on the "blonde b&w television, with the record player in the bottom". Whew! We made it. Ed Sullivan started and there they were! Then...the lights went out a few minutes later. It was winter and this often happened. I began to fret. My father was so kind..."it's okay..it will come back on like always...be patient." The electricity came back on like 2 minutes before The Beatles began singing again. My father watched me in awe...I recall that. I was just so happy he brought me home...and that he listened to me.....and especially that he didn't make fun of me. BTW....I was never a screamer.

The Beatles had been a nice and welcome distraction from all that had happened in November of 1963. My mother had been badly burned and was hospitalized. She had a long and painful recovery. Later on that month, President Kennedy was shot and then we were watching tv when Lee Harvey Oswald was shot. Mom had taken us kids out of school in September to go see Kennedy in Great Falls, Montana, which was about 50 miles SE of Choteau. I just adored the president. Wonder if 4th graders even know who the president is these days?

Anyway...my young love for The Beatles (John Lennon) kept my mind busy. A good thing, because we ended up in one of the worst floods in Montana history--early June of 1964. Many Native Americans were killed in and near Browning...but not much was mentioned in the news about it. :( I'll never forget the horror of that flood. We watched this huge wall of water come closer to us as my father raced through town and up the hill, we were all yelling, "hurry daddy!." We looked back to see the water spilling over Choteau..like a tsunami. We could see the horses and cows in the fields below trying to outrun the raging, muddy waters...but they couldn't. We watched it hit our house...which was on the outskirts of town. My sister held our yellow Cat tightly as dad arrived on safe ground...the tiny town of Farmington...and the gym that would be many resident's "home-sweet-home" for a time.

The aftermath of that flood was the beginning of the end for my parents...which is a story for another time.

Skaweeeze!!

2010-08-23T12:24:00.001-07:00

Ethan....chillaxing by the Sandy River (all images by mike harris)
My Oregon kids!
I want to go there Mike!
Elaina chillaxes by the Sandy River.
What a fun day we had there! It was the Schitz.
Water babies.

Nice shot! Love the lighting.
Ethan loves the water.

The Top 105-110 Cookbooks of All Time :)

2010-08-18T17:14:00.001-07:00

Okay...looked through many of my cookbooks and came up with my favorite ones. I might have another amended list later. Some of my cookbooks are in the garage...in boxes. I have about 600, give or take 10-15. Many are old and out of print. I read them like some people read novels.

Here is my list, in no particular order:

The Neighborhood Cookbook by The Jewish Women of the Portland Section of the Settlement Center (located at 2nd and Wood..Portland, Oregon) 1914

The Joy of Cooking by Rombauer

Better Homes and Gardens New Cook Book (1970..my very first)

Jim Fobel's Diet Feasts
James Fobel's Beautiful Food

Cooking Kosher-the Natural Way-Jane Kinderlehrer

Nose to Tail Eating by Henderson

Weber's Big Book of Grilling by Jamie Purviance & Sandra McRae

Food for Paradise..Meatless Cookbook by Russian Orthodox Church

Mrs. Rasmussen's Book of One-Arm Cookery by Mary Lasswell
Sud's in Your Eye by Mary Lasswell

Everyday Meals from a Well-Stocked Pantry by Nathalie Dupree

James Beard's Theory and Practice of Good Cooking

The Boston Cooking School Cook Book by Fannie Merritt Farmer

Angel Food - recipes and reflections from great Catholic Kitchens

Recipes of the 5 Brothers, Volume 1-Leah Rosch

Fire and Smoke by Maggie Waldron

Hands-off Cooking by Ann Martin-Rolke

Dinner at Omar Khayyam's by George Mardikian 1944

Tons of Woman's Day Encylopedia's of Cookery

The Food of Vietnam by Trieu Thi Choi and Marcel Isaak

Everyday Cooking with Jacques Pepin

Still Life with Menu Cookbook by Mollie Katzen

Marlena Spieler Cookbooks: (more in garage)
Jewish Heritage Cookbook..Jewish Cooking
The Vegetarian Bistro
Grilled Cheese
The Flavor of California
Yummy Potatoes
Macaroni and Cheese

LaBelle Cuisine by Patti LaBelle

Barbecue Bible by Steve Raichlen

Betty Crocker's Cookbook...old

The Art of Eating by MFK Fisher

Clay Pot Cooking by Paula Wolfert

Southern Memories by Nathalie Dupree

The Tortilla Book by Diana Kennedy

The Natural Healing Cookbook by Bricklen and Classens

Biba's Italy by Biba Caggiano

Soup Suppers by Arthur Schwartz

The General Foods Kitchen Cookbook

Les Halles Cookbook by Tony Bourdain

The French Laundry and Bouchon by Thomas Keller

Sunflower Sampler-Recipes from the Jr. League of Wichita, KS.

Cooks Country-America's Test Kitchen Recipe Books (last 4)

Larousse Gastronomique...need I say more?

Helen Corbitt's Cookbook

Stocking UP-How to preserve the food you grow naturally, organic gardening and farming (1977)

Secret Ingredients-The New Yorker Book of Food and Drink

The Silver Palate by Julie Rosso and Sheila Lukins

The Very Best Indian Cookbook Ever by Shankari Easwaran

The Complete Cookbook of Pasta and Noodles -Cooks Illustrated Book

Favorite Recipes from Our Best Cooks-Grand queen committee, Shawnee, KS. 1968

Der Rumtopf by Margrit Diethelm

Favorite Recipes of America-including wild game, seafood and poultry 1952 (great book to look at..fun)-Favorite Recipes Press Staff Economist

Mexican Cookery by Barbara Hansen

Good Housekeeping Illustrated Cookbook..one of mom's favorites

The Food and Wine of Greece by Diane Kochilas

Jewish Cooking-traditional recipes for the contemporary cook-Crescent Books-Helen Burdett

The Enchanted Broccoli Forest and Moosewood Cookbook by Mollie Katzen

Bouchon and French Laundry by Thomas Keller..did I mention these??

Almost Vegetarian by Diana Shaw

Antoine's Restaurant Cookbook by Roy Guste, Jr. 1979 (ate there then)

Amish Cooking by Crescent Books

The Barefoot Contessa by Ina Garten

A Thousand Years Over a Hot Stove-a history of American women told thru food, recipes, and rememberances by Laura Schenone

Lydia's Italy by Lydia Bastianich

Cook's Illustrated Guide to Grilling and BBQing (Dave's Favorite..and he has Many)

The Gourmet Gazelle Cookbook by Ellen Brown

North American Wild Game Cookbook by Bill and Anita Mabbatt

Babbo by Mario Batali

The Frugal Gourmet Cooks America--you know the guy

Simple French Recipes for the Home Cook by Guy Savoy

Cook Once a Week, Eat Well Every Day by Theresa Albert

Salads by Sonia Uvezian

Heirloom Beans by Steve Sando

Mexico..One Plate at a Time by Rick Bayless

The Best Pressure Cooker Cookbook Ever by Pat Dailey

The Wisdom of the Chinese Kitchen by Grace Young and Alan Richardson
The Breath of a Wok..same two

German Cooking Made Easy...author?

Fish Without a Doubt by Rick Moonen

The Healing Foods Cookbook by Jean Rogers

The Bread Baker's Apprentice by Peter Reinhart

The Bread Bible by Rose Levy Beranbaum

The New McDougall Cookbook by John and Mary McDougall (vegan)

You've Got it Made by Marion Burros

Tolliver/Rosenberg Family Reunion Cookbook (my family)

Okay about 10 chili cookbooks and 15 BBQ cookbooks

Intercourses-aphrodisiac cookbook by Martha Hopkins Lockridge (gave to husband for Valentine's Day one year--gorgeous photos!)

I'm Just Here for the Food by Alton Brown

The Joy of Pasta by Joe Fanularo and Louise Imperiali

Eat this and Eat thisToo! by Dom DeLuise

Ginger (East to West) by Bruce Cost

Sara's Secrets by Sara Moulton

Mexican Cooking by Diana Kennedy

The Best of Taste-Williams Sonoma

The Pleasure of Your Company by Molly O'Neill

How to Cook Everything by Mark Bittman

Classic Indian Cooking by Julie Sahni

Mastering the Art of French Cooking by Julia Child, Simone Beck, and louisette bertholle
*************************************************************
Whew! My newest? Heirloom Beans by Steve Sando and I absolutely love it.

Putting the Schnit Back in Schnitzel-from the Archives

2010-08-15T14:15:00.001-07:00

Veal Schnitzel, Garlic Mashed Garden Potatoes, Cole Slaw
Bought a veal roast and then cut my steaks...time to pound after that. Not too thin.
Egg mixture with seasoning AND plenty of lemon zest, flour with seasoning, Italian Bread Crumbs. In egg mixture, then flour, then back to egg, then finish in the bread crumbs.
Get canola oil hot...fry quickly on both sides. We don't want overdone veal! Crisp on the outside.
Delish. I made it last night too..but instead of cole slaw, we had green beans seasoned with bacon, lemon zest, and sliced almonds along with a gravy of bacon bits, cream, and mushrooms and a bit of lemon zest. See a theme here? Lemon makes everything better!

If ya eat lamb, why can't ya eat veal? You can use pork too, or chicken..or turkey.

Dave's Birthday Pizza

2010-08-12T15:12:00.001-07:00

First, I started the pizza sauce.
Made a mess making the dough

Almost forgot to take a photo!
and later........................

Monday with Marcia Lowry-on Saturday this time!

2010-08-07T11:54:00.000-07:00

Wouldn't you love to be the person getting such gifts? Fresh garden produce, eggs from our free-range chickens, cream from our cow, Molly.
My mouser cat is taking a break!

Husband's

2010-08-05T21:03:00.000-07:00

Dave said, "don't take a picture!" I did. He is cute in the morning. Kramer? I love Dave!

When he leaves his glasses at work..he has to wear these old ones. Adam Ant! I laugh so hard.
Don't take my picture! But, I did. This is my bestest friend. :)

Adam Ant. Reminds me of a great story...a true one.

I married Mike Harris when I was just 17. We had our darling son, Mike Harris, Jr. November 27th, 1970....7 months later.

Long story short....Mr. Harris was into the ladies. Always was....even before we married. I had this stupid idea that when he married me, we would live the life of being happy parents..raising happy kids until we were very old. I wanted that so much. He also wanted a child (a son is what he wanted)..and we planned to marry...so we made it happen. We had a lovely wedding....and that was about the last happy day I had with him.

Mikey was about 15 mos. old. Mike, Sr. worked in the oil fields. He insisted that I get up at 4 a.m. to make his lunch..and fill his Stanley Thermos with fresh coffee. Well, he had been out..with another woman until 2 a.m. (friends called me). I decided to make his lunch and put it into Mikey's Adam Ant lunch box..instead of his heavy duty huge black one.

He got up at the last minute..hungover. The guys in the big truck were honking like mad! He yelled...."hand me my lunchbox and thermos". I did. He was so angry when he saw the Adam Ant lunchbox. He had no time to change it. I could hear the guys laughing when he got into the truck. I moved out....that day.

The Girl Can Write

2010-08-02T12:06:00.000-07:00

I have this friend named Shelly. Shelly is in her 20's with a soul that must be much older. Her blog, An Open Cupboard, is fabulous but today's post is so awesome I had to feature it. Please click on her blog name and go read it.

Shelly...you are awesome.

Potato Art...and more!

2010-08-01T13:13:00.001-07:00

What kind of bird does this look like?
Finally picked that Armenian Cuke too!
Potatoes here
Potatoes there
The spoils
Potatoes over at my in-laws. Now, what to plant next in this bed?

Monday with Marcia Lowry-Cooking with the Sun

2010-07-29T16:29:00.000-07:00

it's HOT here in the high desert country of Wyoming - up to 90 degrees recently. On these sweltering days it's too much to heat up the kitchen to cook so we BBQ just about everything. Lately we've had a hankerin' for beef roast with root veggies, so I've relied on my other source for roasting - the Sun Oven. It's basically just a black plastic box with a tilting tray inside, an adjustable leg for the up and down angle, a glass door, and reflective metal wings that fold in when not in use. I use (as you can tell from the picture) an old dark colored roaster that fits on the tray, placing a locally grown, seasoned beef pot roast in first, adding no liquid. I started this morning about 10 am and just kept moving the oven clockwise with the sun every couple of hours or so. It stays at a pretty consistent 250 to 300 degrees. At about 2:30 pm I added veggies fresh from this morning's garden picking - new potatoes, turnips and baby carrots. The finished product, at about 6:30 pm was wonderful - juicy and tender... and NO hot kitchen!

Garden update and Dave's Peach Chutney!

2010-07-24T15:09:00.000-07:00

Mondays with Marcia Lowry-on Thursday!

2010-07-21T21:49:00.001-07:00

Having an abundant crop of Chinese cabbage this year, along with my consistent failure at making sauerkraut, I decide to try this recipe for canned coleslaw. It was very simple and the little bit that wouldn't fit into another quart jar tasted great.

Canned coleslaw

2 heads Chinese cabbage
2 large carrots
1 small onion
3-4 teaspoons salt

Syrup
3 cups vinegar

1/2 cup water
1 cup sugar
3 teaspoons celery seeds

3 teaspoons mustard seeds

Shred/chop vegetables. Add the salt. Let stand 1 hour.

Boil syrup ingredients together for 1 minute. Cool. Add to veggies.

Pack into quart jars.

Process in boiling hot water bath for 15 minutes.

[ I do not know why the photos are small...I had trouble re-posting this one. I give up though. Thank you Marcia for your contribution. I love canning! Hopefully people will be able to click on the photos to enlarge them. mel]

Some of my favorite things

2010-07-20T10:55:00.000-07:00

This dressing is divine...so summery and refreshing. Great on quinoa pasta!

On Sat. eve I poached some chicken and then added some veggies...served it cold with that lovely dressing!
I bought a package of those cheap scrubbers at the dollar store...best thing to clean my garden potatoes with!!
and I made potato salad on Sunday..my MIL's favorite! Dave wanted the HOT paprika on ours.....oh so good!! Used spicy dill pickles too. I love a good pickle.

Using My Taters from the Garden

2010-07-17T18:03:00.000-07:00

Mel's Hash! Potatoes, Vidalia onions, green onions, chuck eye steak, leftover meatloaf, chopped tomatoes, orange bell peppers and cucumbers....and lots of herbs from the garden!

Dave likes lots of hot sauce on his poached eggs.
It was delish...if I do say so myself. I poach the eggs in about 4 inches of simmering water for about 2-3 min. I always add a bit of vinegar to the water before I add the egg..just to help "hold them" together.

Got Taters? You can grow them in California!

2010-07-14T20:28:00.001-07:00

Today I pulled two types of russets and yukon golds.
I was watering and as the dirt washed away...voila! I had to work a bit harder to get to the yukon golds.

I planted the seedling potatoes near St. Paddy's day and I am getting quite the production now!

I see potato salad, hash browns, mashed potatoes, french fries......what do you see?

Friday with Marcia Lowry-Molly Cow had her baby

2010-07-09T08:07:00.000-07:00

Molly cow pulled a sneaky one....1 week early...baby boy calf! Unfortunately, she managed to mask her impending labor and took off early yesterday across the creek to the FARTHEST corner of the FARTHEST pasture. Doing a "bed-check" about 8pm last night I discovered said baby - all dry and full of milk. My goal was to get them into the corral/barn but it wasn't going to happen last night. I tried my very best to get the calf up on the 4-wheeler to ride in front of me - did I say he is HUGE? - only managed his front feet and that was not going to work - did I also mention that Rob is in Minnesota?

So, I figured they would be ok for the night - not so much me - didn't sleep much and heard coyotes all night - some real and some in my short dreams. So, as soon as it was light enough I went back over across the creek - which to make things more difficult, was up quite a bit from last night - did I say I have only really leaky boots and the water is very cold at 6am? I managed to get a little rope halter on BIG BABY and as he wouldn't lead - I pushed him from behind and steered with the halter - Molly was quite accommodating - only had to stop about 20 times to lick him - and me - and head butt yearling daughter Andi - who was a royal pain in the rear for both of us.

All in all it took about 45 minutes to go about 1/2 mile and everyone is happy and contented and where they should be - except Andi who is in the pasture with Kitty the horse and NOT happy - she is SUCH a momma's girl. AND, unfortunately there are no pictures of the beautiful baby because along the way I lost my camera and upon retracing our steps - found it FLOATING FACE DOWN IN THE CREEK @#$&**. (Marcia got a new camera so enjoy the pic of Chuck!)

Monday with Marcia Lowry-Gardens and Molly Update

2010-07-05T14:28:00.000-07:00

Kitchen garden 2010 - lettuce, peas, spinach, cabbage families, cucumbers, beets, turnips
Animal garden 2010 - pumpkins, mangles (fodder beets), carrots, parships
Out garden 2010 - garlic, potatoes, onions, kale, chard, green beans, summer and winter squash and corn

Molly milk cow has about 10-14 days until her calf is due. She seems quite a bit bigger to me than when she was this far along with last year's baby Andi - and is visibly uncomfortable....loves to be brushed and scratched in all the places she can't reach :))

Molly and Andi come into the corral from the pasture for part of the day to get away from the flies and, if they wish, the sun. Andi has really grown in almost a year!

Sundays with Marlena Spieler-Lamb with Artichokes

2010-07-02T05:38:00.000-07:00

Not called for in this recipe, but the ingredients are. I like to make a paste out of the garlic, lemon, and rosemary. I add that into the slits along with the sliced garlic and rosemary.
I got this lovely boneless leg of lamb at Taylor's Market ...fabulous butcher shop in Sacramento!
I added the artichokes after the lamb had been roasting for a bit.
I also added carrots, fingerling potatoes, and asparagus to the dish. The potatoes were cooked underneath the lovely artichokes.
A perfect medium rare....that is the way I prefer my lamb anyway.

Ingredients: Easily serves 6 - 8.

1 leg of lamb 4.5 lbs
7 peeled garlic cloves...3 should be sliced lengthwise in order to put into the slits you make. The other 4 I mashed up into the paste.
5 chopped shallots
One handful of fresh rosemary..stalks removed. Chop half of it.
2 1/2 cups dry red wine like maybe Cabernet.
4 TBS olive oil
6 globe artichokes cut in half lengthwise (put in water with lemon juice to stop oxidation)
juice of one lemon (two if you don't have preserved lemons)
2 preserved lemon quarters, washed and chopped into small pieces
1 cup of beef stock
salt and freshly ground black pepper

1. Use a sharp knife and cut slits about 1/2 inch deep all over the leg of lamb..about 2 inches apart or so. Into each, put a sliced garlic clove, some of the paste, and a few rosemary sprigs. (see photo) You can marinate the lamb ahead of time..and I think it is a good idea! Be sure to take lamb out of fridge and let sit for at least 30 minutes before roasting. Note: If the lamb did not have the sciatic nerve removed (part of the Kosher process) use shoulder of lamb instead.

Paste: with a mortar and pestle, crush up the remaining garlic,a chopped rosemary, a bit of olive oil, a pinch of kosher salt and the juice of one lemon. You could put it all in a bowl and crush it up with a fork. Preheat oven to 450 degrees.

2. Put the lamb in a non-metal dish, salt and pepper it, drizzle the olive oil over and pour half of the wine over it. Stick a meat thermometer into the lamb so you can take it out of the oven when temp reaches 130. It will continue to cook after you take it out of the oven to a med rare. If you prefer medium, take it out at 140 degrees.

3. Prepare your artichokes now by washing them and peeling off the bottom two or three rows near the stem. Have a large bowl of acidic water ready to plop them into after you cut each in half. Use a small spoon to scoop out the "choke" or feathery looking stuff before adding to water.

4. Put lamb in oven and roast at 450 for 15 minutes and then decrease heat to 325 degrees. Take roast out when lamb reaches your desired temp. This will take about two hours..depending on your oven. Leave the meat thermometer in roast until it is done resting...after you take it out. Let it rest about 13 minutes or so.

5. About 30 minutes before the lamb is done, put the artichokes around the lamb, drizzle with a bit of olive oil.. and let them roast along with the lamb. This would be the time to add your potatoes if you want to use them..and the carrots too. What the heck! Salt and pepper veggies and 1/2 of the beef broth is to be added now.

6. While lamb is resting, transfer pan juices to sauce pan and spoon off any fat...and pour the remaining wine and shallots into the pan. Turn up heat and let juices reduce to about half and then add the remaining beef stock. Stir until pan juices are rich and flavorful.

7. Slice lamb and pour juices over everything. Mint sauce is lovely as well with lamb. I like to slice my lamb about 1/2 inch thick. You'll be able to enjoy the artichoke heart...very nice and smokey!

This Italian Jewish Dish is one your friends and family will see as a special feast. Mine sure did!

Be sure to go over and check out what my blogger buddies are cooking from Marlena Spieler's Jewish Cooking cookbook this Sunday. Eileen at Just the Two of Us and Shankari at Sacramento Spice. While you are here, would you mind clicking on the Sacramento Top 25 graphic? It helps people find my blog. Thanks!

Monday with Marcia Lowry-on Wednesday

2010-07-01T11:29:00.000-07:00

Queso fresca with herbs...made at home.
Cheese curds

Pizza with the cheese....a Reuben Pizza. Homemade Saurkraut too.

Misc. Photos of Fun/Sweet Shit

2010-06-26T16:27:00.000-07:00

My granddaughter is fearless!
The kids know how to use smart phones better than I do.....um. ??
My sis-in-law Ruth, Brother John, and Sis Pat at at one great Halloween party back in the day!
My strawberry can kick your strawberry's ass.
Marcia's dog Riley and their cat.

On the Road...soon

2010-06-24T10:29:00.000-07:00

My family will hold down the fort while I take a road trip up north. I'll do my best to include you in my travels.

Monday with Marcia will return when I return...although am going to ask her if I can switch to posting on Wednesdays! I changed photo editors and I don't like this one...so will be going back to Photoshop! She sent a great post with many cool Wyoming photos and I can't get to them.

Sundays with Marlena Spieler-A Sof! :(

2010-06-20T13:59:00.000-07:00

"Jewish Menu" for Oak Cafe at American River College....that was fun! Thanks Teresa Urkofsky for asking me to do it!
It was great to spend the day with Marlena and her aunt Estelle at our house...and the matzo ball soup was fantastic! Thanks to Chris Macias and Heather (photographer) from The Bee.
Going to Shankari's the following week was fantastic....she and Raj were super host and hostess!!
We had fun wagging our tongues...and I had fun making one of Marlena's recipes with beef tongue...probably my biggest challenge from her book. We loved it!
Kibbutzing in our lovely Sari's...thanks Shankari!!!
Cooking from Jewish Cooking on tv was da bomb. Seems like a long time ago!

So..it is finished. Came in like a Lion, went out like a Lamb...speaking of lamb, it sounds good. Think I'll make some!

Thanks to my co-blogger buddies, Shankari and Eileen. It's been quite a ride! :) Our first post was Sunday November 8th, 2009. Cooking and blogging our way through her book was fun most of the time, challenging at times, and a wonderful learning experience! Getting to know you two better was priceless.

Thanks to Marlena Spieler for being gracious and encouraging during this project. It was appreciated more than you will ever know. I learned soooo much. A sheynen dank.

Thanks to Greg Sabin for his support and to Ann Martin Rolke for hers as well. To my blog maker and editor, Lori Hahn. Without her, I would have been up shit creek often. Last but certainly not least, thanks to my husband Dave for making all of her wonderful bread recipes.

Some things I'll keep making: Zchug, Harissa, Brik a'leouf, Matzo Ball Soup, Latkes, Fragrant Beet Soup with Lamb Kubbeh, Marinated Herrings, Whitefish Salad....well, so many really.

Mazel Tov to us!

**[Monday with Marica will be posted later on this week....but will be back on schedule next Monday....I want to leave this post up a few more days. It deserves to be left up a bit longer]

Gardening.... and other stuff from this week

2010-06-19T15:30:00.001-07:00

Yay...my first potato. So exciting!!

Tomatoes are coming right along...as are the Armenian striped cukes
Future Meyer Lemons
Garden weeded!
Savory, Lemon Thyme, Basil..before I weeded the gardenStella wets her paw in water bowl, presses into her food, eats it off her paw.
Stella says, "so?.... you have strange eating habits too."
English Lavender ....will soon be a sachet
Wrap it up...put it in the car, a drawer (I think I'll slip it into Dave's underwear drawer)

Another Chapter in Dee's Life

2010-06-17T19:11:00.000-07:00

Dee loved to read. As a young girl, she would cozy up under the enormous cottonwood tree in the backyard and lose herself in other peoples worlds. She cherished each one of Mildred Wirt Benson's installments of Nancy Drew's exciting life. On a daily basis she would stop by the grey stone building that housed the library and the local health clinic. The smell of rubbing alcohol permeated the air as she stalked the librarian...begging and pleading for an exact date as to when the next Nancy book would arrive. She had to get there first or wait those long, hot, boring weeks until she could get her sweaty hands on it. Dee was positive that Miss Charlotte could see her out of the gleaming library window.. and go hide among the tall shelves!

Dee would often try her hand at writing...mostly short poems and silly stories about getting even with her arch-nemesis, Becky Voorhees. She could just imagine making a slave of Becky, "carry my books, clean up the house, don't talk to me unless I give you permission, pick me up on your bike at exactly 4 pm, and bring me my slippers!"

Little Dee would often accompany her mother to clean up at the Voorhees two-story farmhouse. The banana mansion is what she called it...with its perfectly sparkling white porch all around the front of it. There was a pond too, where Becky and friends would often swim in the summer. "Go get us towels and blankets... and haul our basket back up the hill, and Dee.. bring us some cool water while you are at it. ..not too cold either,just barely cool." Dee followed instructions because she knew her mom needed this job... and was afraid of what Becky Brittlebutt would do if she spoke up.

While walking down that hot dusty road with her mom, toward their tiny vanilla house, Dee would think up devious ways to get even. "I'll just write her out of my head."

And so, with clenched jaws, she began.

The irony of this story? Becky Brittlebutt grew up to be a creative writing teacher! Life isn't fair.

Sundays with Marlena Spieler-Cheesecake

2010-06-13T10:43:00.000-07:00

The strawberries are from my garden :)
I only had a small springform pan..so I made a small cheesecake. :( The cooking directions are for a regular size cake.

Ingredients

Crust:

5-6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs,
2 tablespoons sugar
Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla extract
1 teaspoon finely grated lemon zest
Berries, optional

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.

For the crust: Melt the butter... covered in the microwave, in a medium microwave safe bowl. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the graham cracker crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. *don't use your food processor to crush your crumbs. put them in a zip lock bag and crush them with your hands.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer-- or in your big mixer until smooth. Add 1 and 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Set on cooling rack on the counter. Leave the oven on!

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour.

Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries..or not.

Grandkids....cannot wait to get up there!

2010-06-12T09:25:00.001-07:00

I love how he smiles when you say "smile"

The early years...

A Hunka Hunka Swarming Bees--Who ya gonna call?

2010-06-10T16:20:00.000-07:00

My husband works for SMUD...Sacramento Municipal Utility District. Yesterday, out at Rancho Seco, he discovered a "hunka" bees as big as a basketball. That's how he described it to me. He wanted to save the bees...they couldn't stay where they were as people kinda needed to access that area...in the worst way sometimes.

He called the ghostbuster of bee rescue, Uncle Jer. Dave came home with two bottles of blackberry honey..which he said must have cost SMUD about 200 bucks each.

Uncle Jer said that the hive just got too large..and the bee's elected another Queen Bee..and when she left she took half of the workforce with her, therefore the hunka bee's appeared. There is not enough room for two Queen's in the nest...well, unless they are gay. That's a whole 'nother ball of bee wax...which I am fully supportive of.

So, Dave said it was very cool to watch Uncle Jer work. He put his beehive under the hunka and just wiped them into this honey comb laden paradise of a box. They stayed put...Honey Queen was happy to have a home with her harem of busy bees.

Ya know, now that Ranch Seco is nearly a ghost town, all kinds of animals are moving in out there. A raccoon lives in the turbine building and eats out of the dumpsters...he falls off due to his bulbousness. Bunny rabbits come and go..in and out of the buildings..not one bit afraid of the few employees left out there. It's kinda like that show "Life After People".....

The 5th floor conference room had a fancy table in it...but pigeons have taken over and there is shit all over the fancy table now. Squirrels are often escorted out of the building.. and buzzards circle overhead. Due to the double security fence, predators cannot get in...so all the animals living "at the ranch" are snug as bugs in rugs.

Hundreds of Mud Swallows and their nests had to be escorted carefully off of the top of the old reactor building... before the crane came in.

There used to be 2500 employees out there...now, there are 25...and lot's of animals but no more bees. They've been saved. Thanks for the honey, honey!

More stuff we grilled/cooked this week..... so far

2010-06-09T18:23:00.000-07:00

Dave brined and rubbed and grilled this chicken..it was so moist and grrrreat!
See what I mean?
I made some "baked potato" soup with bacon and preserved meyer lemons. My in-laws LOVED it. I did too. :) I prefer chunks of potatoes in mine.
Artichoke and sun-dried tomato/basil ravioli with Italian sausage...and peccorino cheese
Slurp...munch....grrrrrr. yum. If anyone wants the recipe...just ask. I hope I can remember how we did it. That's how we roll over here.

Monday with Marcia Lowry--One Potato, Two Potato

2010-06-07T05:00:00.000-07:00

WHAT were we thinking?? Potato famine?? We have two more 20 lb. tubs of potatoes in the root cellar that are starting to sprout. I'm going to try to freeze them for fries, hashbrowns and cottage fries.

If I get REALLY ambitious, I may can some.

Monday with Marcia Lowry--Got Water? Irrigating 101

2010-06-07T04:47:00.000-07:00

To irrigate our hay fields, water is diverted from the creek that goes by our house into a canal system
When the spring melt is on our creek CAN flood - as seen by this picture.
It is the irrigater's job to open these "gates" and water the field
Riley dog was immediately able to locate the dead porcupine ....an irrigater's helper!
All in all, with a view like this, it's not a bad job in the summer!

It requires a lot of water to produce crops in this high desert country. Wyoming has miles of irrigation canals and ditches that carry the much needed water to farmers and ranchers. It is then the farmer/rancher's job to get it on his field. This is called "irrigating" by some and "irritating" by others. When it goes well it is very satisfying, when it doesn't you are allowed to use lots of colorful words.

When the spring melt is on our creek CAN flood - as seen by this picture.

We have canal headgates (slides that open and close) on our property that are opened up to release water into gated pipe (10 or 12 inch round PVC pipes with little "gates" every 3 feet or so that open and close).

There are LOTS of variables that can make this fun... or not...you tend to get very wet at some point, and on a 90 degree day - not so bad.

It is necessary to "flush" the pipes at the first of the season to wash out any residual mud, sticks, etc. left over from the last year. Every so often you get a surprise - this year it was a partially decomposed porcupine which we could not dislodge, so we had to replace that section of pipe.

Sundays with Marlena Spieler-"smoked" whitefish salad

2010-06-06T09:40:00.000-07:00

OMG...This is sooo succulent and refreshing..perfect summer snack or appetizer.
I used fresh wild cod..perfect for this traditional deli dish.
I couldn't find "smoked whitefish in a deli" so I added a drop of Stubbs Liquid Hickory Smoke and let it steam for a few. Worked great!

I ate it like a deli taco...I cannot wait to eat another one. So very summery.

Ingredients: Serves 4-6

1 smoked whitefish..skinned and boned (or do what I did)
1 large celery stick..small dice
3 green onions...small dice (greens included and save some for garnish)
3 TBLS mayo
2 TBLS greek-style yogurt (or you could use sour cream)
2 TBLS small dice preserved meyer lemons (or the juice of 1/2 lemon--or both!)
1 head of romaine lettuce for "deli tacos"
ground black pepper..about 1 tsp

1. If you can find smoked whitefish at your deli...you must live somewhere other than Sacramento. I bought fresh wild cod at The Nugget and I had some Stubbs Liquid Smoke..hickory. I heated up a non-stick pan and sprayed some pam in it. I cooked the fish on one side for about 2 minutes and then turned it over. I added a drop or two of the liquid smoke and about 1 TBSP water and quickly put a lid on. I let it steam/smoke for about another 3-4 minutes..until fish flakes apart. Let it cool.

2. Break the fish apart with your fingers and put in a bowl. Fold the fish into the mayo/yogurt mixture..along with the other ingredients. Chill.

3. You can serve on lettuce with bagels or pumpernickel..or do what I did sans bread. Just use the lettuce leaves!

My blogger buddies are finished with their part of Jewish Cooking...but go over anyway and see what is new. It is always worth a look! Just the Two of Us and Sacramento Spice!

Food We Cooked/Que'd This Week

2010-06-05T14:14:00.001-07:00

Those Memorial Day ribs....oh my. They don't call him Grilldave for nothin'.
Dave had to have a burger and fries one night. Potato buns are the best.
It looks like a lot of oil...but I barely used any. Hmmmm.
Seared scallops in a basil/tomato/artichoke/shallot/meyer lemon sauce over quinoa pasta. It was Holy Crap Good!
Dave's low and slow cooked ribs were sublime .....although he used Pappy's rub and it was a tad salty this time. He also brined the ribs before he added the rub.
Mom's potato salad recipe was a hit...as usual. :)
Dave put a marinade of herbs and lime juice under the skin for an hour before cooking..plus he brined the chicken first.
Dave made this killer Thai dipping sauce for the BBQ'd Chicken. Sooo just right spicy/sweet.
My garlic/kosher pickled veggies were refreshing with Memorial Weekend BBQ.

5 Second Rule Meatloaf

2010-06-03T17:29:00.000-07:00

All's well that ends well....sans cat hair.

If the floor had not just been cleaned with vinegar water, I would have just scraped off the top and tossed the bottom. Hey..it was dinner. It was quite delicious as well.

Monday with Marcia Lowry--Racist Sheep?

2010-05-31T08:59:00.000-07:00

I think I see the culprit...Mama Olive.

Who could NOT love a face like this....her OWN mother that's who! For the second time in her 3 year lambing career, mom "Olive" has rejected one of her babies. Olive is all black ...with some silver showing, as she ages.

The first year she had twins, one black, one white. She tried to beat the white lamb into the ground just minutes after he was born, but loved up on the black one. So we bottle raised "Charlie" that year - feeding him milk replacer (very costly) 4 times daily for two months...a major commitment. I thought maybe Olive's issue was having two to care for, but the next year, Olive had two black babies and loved them both.

This year, she had twins again - a black and a white and once again beat up on the white baby lamb? So now, we are bottle feeding "Mandy" and Olive is SOL down the road.

And on that note...here's a favorite recipe for lamb,or it maybe mutton this time around!

Potato and Lamb Moussaka

Ingredients

Cooking spray
2 pounds peeled baking potato, cut into 1/4-inch-thick slices
1 cup chopped onion (about 1 medium)
2 garlic cloves, chopped
1 pound ground lamb
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup no-salt-added tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 cup finely chopped fresh flat-leaf parsley
1 cup 1% low-fat milk
2 large eggs, lightly beaten

Preparation

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.

2. Preheat oven to 350°.

3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.

4. Arrange half of potato slices in a 13 x 9–inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350° for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.

Sundays with Marlena Spieler-Cottage Cheese and Matzo Meal Latkes with Preserved Meyer Lemons

2010-05-30T04:27:00.000-07:00

According to Jewish Cooking and Marlena, cheese latkes were once thought to be one of the most revered foods in Russia. We loved this..it was a perfect snack to go with our movie today. The tang of the cottage cheese along with the diced preserved meyer lemons made this a very spring-like dish. I used some Greek-style yogurt with a touch of dill for a perfect dip. Zchug would be great with it as well..or even harissa.

Ingredients: makes about 20 small latkes

1 and 1/4 cups cottage cheese (2% is okay)
3 eggs, separated
1 tsp salt
2 cups matzo meal
3-5 spring onions...save some green for garnish
1/2 tsp sugar
3 tbsp plain yogurt or just water ( I used water)
vegetable oil for shallow frying
Ground black pepper..about 1/2 to 1 tsp.
1/2 tsp fresh or dried dill to put in yogurt if you use it.
1/4 preserved meyer lemon..dice the skin into very small pieces.

For dip, use plain greek-style yogurt, *zshug, or even *harissa (recipes to follow)

1. In bowl, mash the cottage cheese. Mix in the egg yolks only, add half the salt, all of the matzo meal, onion, yogurt or water, lemon dice and then the pepper. If it feels too wet, add a touch more matzo meal.

2. Whisk the egg whites until they make a peak...all white and frothy. Gently fold in 1/3 of the whites to the mixture...and then gently fold in the remainder of the egg whites.

3. Heat the oil in a heavy bottomed skillet...about 1/4 inch deep. When a tiny piece of bread browns quickly, it is time to make the latkes. With a tsp, dip out a scoop of the mixture and put it in the pan. Smash down lightly. Cook until golden brown and then carefully turn over. Do the same on the other side. Drain on paper plate or paper towels and then put on serving plate. Don't over-crowd the frying pan.

Best served hot but you can keep them warm briefly in the oven until the others are done. You want them crisp on the outside and tender on the inside.

*Zchug--Yemenite Condiment

Ingredients

2-3 medium jalapeno chiles, de-stemmed (can de-seed to cut spice)
1/4 cup garlic
1-2 tablespoon water
1/4 cup cilantro leaves
1/4 teaspoon salt
fresh ground pepper
1 1/2 teaspoons ground cumin
1 lb tomato, cut up used diced canned if you prefer.

Directions

Puree garlic and chiles in food processor, add water if needed.
Add cilantro, then salt, pepper to taste and cumin.
Remove mixture and set aside.
Puree tomatoes in processor then combine the two mixtures

*Harissa

Ingredients:

10 dried red chili peppers
3-4 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Preparation:

Soak the dried chilies in hot water for at least 30 minutes. When you drain, discard seeds and stems.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend together.

Add remaining spices and blend until a paste forms.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. (we like the really HOT harissa)

I am fairly sure that Eileen over at Just the Two of Us is putting her last Jewish Cooking post up this Sunday...and am not sure if Shankari is finished yet. Go check it out. I have 4 more and will get those done within the next 10 days...and we shall celebrate some time this summer. Maybe Marlena will join us all once again! BTW, today in the SF Chronicle check out her Roving Feast article!!

Want Some All-Clad?? Memorial Day Contest!

2010-05-26T14:39:00.000-07:00

I am giving away a brand new 12 inch all-clad pan with lid...$179.00 value!
I love my all-clad cookware..it is the best. My saucier pan is the bomb.
My all-clad dutch oven is used often. The craftsmanship is awesome.

For more info about All Clad Cookware go here and read about it. Most serious cooks already know about All Clad...it ain't cheap! A full set would cost many bucks. Glad I didn't buy mine! Thanks Bill and Joyce! Actually, they bought it for Dave before we ever met..but it was so pretty he couldn't bring himself to use it. He used to store them in the roll-around dishwasher so the other pots and pans wouldn't beat them up. Once I moved in, their luxurious life ended!

How to win? Post this giveaway on your blog if you have a blog...include this blog address please. If you don't have a blog, send emails to at least 5 of your friends and send them over here to enter. Have them tell me who sent them...first name only. Next, leave a comment about why you really want an All-Clad pan...how it will enhance you life. Be clever..even humorous. A panel of 4 people will choose the winner! You have until Memorial Day..May 31st at noon to get your comments in.

I do this in honor of everyone who has passed away in my family..and in yours- as well as all of the soldiers who died. Some give flowers....I give cookware.

All Clad pan give-away courtesy of Cooking Schmooking....no problem. (Thanks for the idea Margaret!) I bought the pan...it isn't a used one sitting in the cupboard. Ha! Although sending a used pan would be kinda funny.

It will arrive in it's own packaging... within 4 weeks, after the contest ends. I will send the pan anywhere....unless sending it costs more than the pan costs! Make sure you check back within 3 days after the contest is over to see if you are the winner. If you don't claim your prize by commenting, "I won I won" or something like that by June 3rd, the pan goes to the runner-up.

Pots and Pans Give-Away!

2010-05-26T14:08:00.000-07:00

Go over here to enter! I am going over right now.

Monday with Marcia Lowry-Buttercrafting or Molly McButter

2010-05-23T15:34:00.001-07:00

Is it butter yet?
Molly...A Happy Wyoming Cow

So happy to introduce you to Marcia Lowry, my high school buddy from Wyoming. She'll be sharing ranch life with us...she lives way off the grid...and I don't mean the burbs! You can see her "back yard pond". Please enjoy today's offering from Marcia. I am so happy to welcome her to Cooking Schmooking, no problem......on food. on life.

Yes..I am posting this on Sunday..but from now on, it really will be on Mondays. I need to test out how this is going to look published. Had to re-size photos and font.

My source for butter is Molly the milk cow, a Jersey/Guernsey cross. At the present time Molly is on a non-milking vacation, building up energy for both her and her unborn calf who is due to be born mid-July. When she is at her peak lactation (giving milk) she produces about 4 gallons of milk a day. I milk by hand - love it! I strain the milk through a muslin cloth into gallon jars then refrigerate overnight. By morning, the cream will have risen to the top of the jar. Jerseys are high butterfat producers so I typically get over one quart of cream from one gallon of milk. I skim it off using a soup ladle. I usually make butter with two quarts of cream. I leave it out on the counter for a couple of hours to warm to room temperature. Over the years of having milk cows, I have found the fastest and easiest way to make butter is with my Kitchen Aid mixer using the whisk attachment. I turn it on about medium so it won't splash out.

At first it makes whipped cream - I sometimes take some out at that point for dessert toppings. Soon you can start to see yellow globs forming and within just a few minutes it will all ball up together. It takes about 10-15 minutes for this to happen. I then scoop out the butter with a slotted spoon - what's left is buttermilk! I wash the ball of butter with cold water, smashing it around in a bowl with a wooden paddle to get out all the milk, repeating several times until the water is clear. I then add a little salt and store it in glass jars in the fridge or freezer.

Summer butter is WAY more yellow compared to winter butter because of the beta-carotene in the grass that the cows eat. While they are on green pasture in the spring, you see a deeper yellow color. During the winter, while they are inside, the butter becomes a paler shade.

I was thinking that it would be fun to do a Molly/baby countdown as her calving time gets closer - with pictures! What do you think?

Marcia

Sundays with Marlena Spieler-Tzimmes, a "Big Deal"

2010-05-22T21:58:00.000-07:00

Tzimmes was the perfect side to organic turkey thighs and stuffing.
It paired well with a nice sauv.blanc...Kim Crawford from Austrailia
I didn't have dried apricots or prunes, but did have fuji apples and golden raisins!

How many people have "rendered chicken fat" in their fridge? Me, me! Love the schmaltz.
Ginger and onions....a perfect pairing.
The final dish....perfection in a bowl!

Ingredients: Serves 6

1 large carrot peeled and sliced into 1/2 inch chunks
1 sweet potato peeled and sliced into 1/2 inch chunks
1 med waxy potato peeled and sliced into 1/2 inch chunks
2 TBLS rendered chicken fat or veggie oil
1 med. chopped onion
1 handful of golden raisins
1 chopped Fuji apple
1-2 tsp grated fresh ginger
1 cinnamon stick or 2-3 shakes of ground cinnamon (I used a cinnamon grater)
juice of 1/2 lemon
a pinch of sugar and salt for the water

{Marlena called for dried apricots and pitted prunes as well}

Boil 2 qts of water with a pinch of salt and sugar added. Add your chopped carrots, sweet potato, and potato and cook until just barely tender. Strain veggies out and cool on platter. Reserve the liquid in the pan.

Heat the chicken fat or butter in a 12 inch skillet (med heat) and add the onions. Cook for about 3 minutes. Add your boiled veggies. Cover with enough liquid to just cover them...and now add the remaining ingredients.

Cover pan and turn heat down to med low. Check to see if pan requires more liquid. This will take about 25 minutes. The last 5 minutes of cooking, remove lid and sprinkle on a pinch of cinnamon. The liquid should be completely consumed by the ingredients.

note: you can bake this dish in an oven safe covered container on 325 for 35 minutes. check to see if liquid is needed midway through.

This was a perfect side dish this time around. You can add braised meat to it and make it a main dish. I had some leftover tri-tip in the fridge that I almost added the last 10 minutes of cooking...but then decided not to. But you could!

I don't know if Eileen and Shankari are finished with their Jewish Cooking Recipes..but go check anyway! Just the Two of us and Sacramento Spice.

You will notice a contributor to my blog on Monday. It will be Mondays with Marcia Lowry and will include her slant on ranch life in Wyoming. She is a high school buddy of mine and she is an amazing woman. She makes butter from her own cows, she has sheep, pigs, chickens, little lambs, and a huge garden. She makes everything from scratch! She lives with her handsome partner on her grandparents homestead near Crowheart, Wyoming....not too far from the Teton Mountains. I am looking forward to it!

Also..check back each Wed. for an update on the Camembert cheese I made in class today. I'll be eating it in about 3 weeks. I'll keep you posted...as I must take good care of it until then. Check out Many Moons Cheese....Sacha was a great instructor today!

Here is another link to someone who cut the cheese with Sacha!

The Reluctant Blogger

2010-05-20T15:17:00.000-07:00

First cutting of the year! All but 3 stalks are from my garden bed - there are a couple places along the creek that produce fairly well - hopefully with all our wet weather and with some sun and heat I'll get a couple more batches. Mel, fond memories of "hunting" asparagus along the ditch banks in Worland! (Wyoming)

From the album:

Homegrown/local food by Marcia Lowry
Rancher and all around fabulous person....and high school buddy!

{I am trying to convince Marcia to be a contributor to the blog.. she is so damned busy she does not have time to blog..so I contributed for her this time. The woman makes her own butter, from her own cow! She's been up nights lately with her new baby lambs}.

Great Blog...Noms Not Bombs

2010-05-19T22:28:00.000-07:00

And I found this on the blog. Would have been great during passover!

Bravo to Noms Not Bombs.

More Stuff I Really Like

2010-05-19T18:39:00.000-07:00

This stuff is like crack...but, won't be eating it anymore!
My brother John took this photo of the tracks near Laurel, MT. I love it.
Stanley just chillin'....hoping Budding doesn't hop on him any second!
Kira O'Donnell pies. This was last weeks strawberry/rhubarb. Look at that crust!
My potatoes are growing like weeds...I can hear them under there. We'll be making potato salad from them by July 4th.

Sundays with Marlena Spieler-Preserve .Pickle it.

2010-05-15T20:27:00.000-07:00

Instant (almost) Sephardi Pickle of Mixed Veggies...and turmeric for this one!
Kosher Dill/Garlic Pickled Cukes, carrots, turnips
Maybe someone will pickle me when the time comes?

Well, I pickled the hell out of all kinds of stuff per Marlena Spieler's Jewish Heritage Cookbook...or the later version "Jewish Cooking". I love to can, to preserve...I grew up with a mom who preserved everything. She grew up with acres of fresh veggies...but that is another story.

I pickled everything: cauliflower, carrots, turnips, celery, red bell peppers, garlic and Mediterranean cucumbers. I made one jar with the cauliflower, carrots, red bell peppers, and 1/2 tsp of turmeric.

Be sure to check out Eileen and Shankari's blogs for their offerings...although they might be finished with Marlena's cookbook by now. Go check it out!

Pickle it recipe: for 2 lg jars, 16 oz (divide ingredients for each jar)
2 1/2 quarts of water --for both jars
3/4 cup kosher salt--for the water
four bunches of baby dill
12 garlic cloves (unpeeled)
2 TBSP pickling spices
2 tsp hot pepper flakes (or 1/2 hot pepper per jar)
1 TBSP dill seeds
1 TSP turmeric-- for jar with cauliflower
4 cardamom pods (my addition)
2 sterilized 16 oz jars and lids.

Bring the water to a boil and add the kosher salt. Take from heat and let cool.

While that is going on, lightly crush each garlic cloves. Leave peels on. Wash your veggies and cut according to the size of the jar. I got the mediterranean cukes so didn't have to cut them. Peel your carrots.

Layer in the veggies, garlic cloves, spices, and baby dill. Pack two jars...16 oz each. Then pour the cooled brine over the mixture..making sure everything is covered. Put lid on and let sit for 7-14 days prior to chowing down. NOTE: Store in the fridge after they sit at room temp for several days. Be sure to go over and check out my blogger buddies and what is up with their Jewish Cooking recipes for this week. Just the Two of us and Sacramento Spice.

Enjoy!

Quinoa Pasta with Shrimp and that turnip salad dressing!!

2010-05-11T18:17:00.000-07:00

Quinoa is a whole protein pasta..no cholesterol, no gluten, very low sodium and it does not taste like cardboard! It tastes like pasta! Do not overcook it.
I poached the shrimp in saffron and lemon water.

The recipe for the turnip salad dressing is in the previous post. This is a cold pasta entree. I did cut the turnips into smaller pieces..along with the cukes. The dill gives it a very fresh taste. A perfect dish on a summer day...or any day for that matter.

Note: I removed the saffron threads with a fork prior to draining the pasta. After draining, run cold water over the pasta. Shake colander and then add a TBSP of olive oil and stir so pasta won't stick together.