Month: July 2015

Cookery Books

My family and I spent last week in the great Up North. We have a cabin on the Tahquamenon River, where it is tranquil, rustic, and a sincere connection to times past. There is nothing like cooking over a campfire (and maybe a stroll around Mackinac Island in a horse drawn carriage) to make me think of how our ancestors cooked much the same way not so long ago. To commemorate my trip I purchased a newer print of an old cookbook, Early American Cookery or Ye Gentlewoman’s Housewifery, by Margaret Huntington Hooker. I was very curious to see what kinds of recipes were made over 100 years ago. The author even referred to previous ‘cookery’ books as early as 1736. Obviously some things have changed, but we’re both using fire and cast iron!

I was actually amazed that they had so much access to a variety of spices and herbs. For whatever reason of my limited knowledge, I am impressed to learn they cooked with Marjoram, ‘Tumeric’, ‘Gynger’, Summer Savory (I don’t even know what that is), Parsley, Thyme, Laurel, Sweet Basil, Mint, Cloves, Cinnamon, ‘Garlek,’ Mace, and so on to name a few. I guess I imagined things being bland. The author refers many foods I can relate to soups, anchovies and ‘tomata sauce.’ And although the language is before my time and measurements aren’t always given, many of the techniques still apply. For example “a piece of butter rolled in flour…” They were making a roux!

Of course some things were totally un-relatable to me. I can’t imagine giving an eel a salt rub to remove the slime. And although I know people still cook eel today, I actually have a hard time imagining that it was ever common practice. I understand using all parts of the animal and making the most of what you have. That stated, it is completely foreign to me to put a “neck of mutton about 6 pounds…” into any of my recipes. I mean, they just say it so nonchalantly. Was that the norm neck size? Just about 6 pounds? Do they just assume it has been de-haired? In another mutton recipe they instruct to put the “head, heart and lights and 1 pound pork into 5 quarts of water…” Lights? What are the lights? If I had to guess, I’d say the eyes; which leads me to believe that again they assume I know what to do with the head, i.e. de-furring, removing parts, etc. After an hour of boiling you add the liver, and a while later one finishes it off with some doughy dumplings before serving. And I’m wondering if the head is still in there? Does it dissipate? Because I think my kids would freak out. I, myself, can barely stand the thought of bouillabaisse. I mean, I’ve made leg if lamb, but this is on another level. So I think to myself, we are so far removed.

At the same time I am starting to read a suggestion from one of my blog readers and friend, A Girl and Her Pig by April Bloomfield. Now here is a current and up to date cookbook. In this book she acknowledges celebrities like Jay Z, okay; modern. And as I am reading the forward of the book the writer that assists Chef April Bloomfield mentions a cumin-spiked tomato sauce and filleting anchovies; and again I am struck by the similarities. Then, I kid you not, they write “…a peek into the oven to check on a roasting lamb’s head.” Maybe it’s just me?

Banana Bread

Banana Nut Bread is one of the easiest homemade delights around. To top that, it is so versatile! It’s a great breakfast treat to make ahead for family and overnighting guests. It’s an ideal addition to any brunch. It’s delicious eaten sliced right off of the loaf or toasted with a slab of butter. Banana bread is a perfect accompaniment for a light salad. It is easily toted to potluck gatherings and good for bake sales. If it were running for office, I would be its campaign manager.

Makes 1 Loaf

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground nutmeg (I like freshly grated)

¼ tsp salt

2 eggs, beaten

4 medium bananas, mashed

1 tsp vanilla

1 Tbsp milk

¾ cup sugar, plus 1 Tbsp for topping

¼ cup brown sugar

½ cup sunflower oil (or oil of your choice)

½ cup chopped walnuts, 1 Tbsp reserved for topping

1 pat butter or baking spray

Preheat oven to 350˚. Grease 9x5x3 inch loaf pan with butter or baking spray, set aside. Now that you got all of the work done, let’s create! In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, mix eggs, mashed bananas, vanilla (because all baked goods need vanilla), milk, sugars, and oil. When combined add wet egg mixture to dry flour mixture.

Side note: There are certain baking rules that I just follow without question. One of them is adding wet to dry ingredients, which is the rule; unless there is a butter mixture involved in which you alternate adding dry and wet ingredients, in that order and sometimes even specified to start and finish with dry. These are just the common practices, and I follow them. If you want to be crazy and spontaneous that’s up to you, but heed my words I don’t know what you’ll end up with… probably banana bread.

When wet and dry ingredients are incorporated (mixture will be lumpy), gently fold in walnuts.

Another side note: If you know me, you know that I prefer banana baked goods with pecans, and they are perfectly substitutable in this recipe. I am also very traditional. So I do make my banana bread with walnuts… most of the time.

Pour the banana mixture in the greased loaf pan. Evenly spread the sugar and reserved walnuts across the top of the banana batter and place in the oven for 55 – 60 minutes, until an inserted toothpick comes out clean from the center of the bread. Let cool for at least 10 minutes before removing from the loaf pan. Serve warm or at room temperature.

IMG_5276

Born on the 4th of July

My grandma was born on the 4th of July. There was a time in her early life when I believe she thought all of the hoopla was all a part of her celebration. And although I am largely patriotic and enjoy all of the red, white and blue, I can’t have a fourth of July without thinking about my grandma.

13

My grandmother was a renaissance woman. And in memory of her this time of year, here’s a little about grandma… Early on in her life, there was no father figure around. And my great-grandmother (GG) took it upon herself to raise and provide for her three children. As soon as my grandmother was able, she also took on the responsibility to help, and she pretty much worked ever since. She wasn’t the type of grandma you imagine standing over the stove, stirring her secret sauce. In fact, she had a reputation for burning everything and GG did most of the cooking. My grandma was different, and perfect. At a young age she would collect left over cobs of corn from a mill to bring food home to her mother and siblings. She worked in a potato chip factory, in Detroit, MI. And she recalled that every once in a while a potato would come down the line at Lay’s that had missed the process, baked and seasoned; she shared, it was a real treat. Later she took a job at Vernor’s in Detroit. Eventually they had enough money and she and GG bought their own house. They were proud to have owned the deed to their own home, and by the time my grandpa came around, she was quite self sufficient.

Aunt Becky (my mother's sister), Grandma and my mother.

Aunt Becky (my mother’s sister), Grandma and my mother.

She gave great beauty tips: Never pull on the skin under your eye, it will give you wrinkles; Brush your hair upside down (over your head) to make your hair grow thick and longer; Tap your nails to make them stronger; Use caution ever putting oil on your face, it makes your pores big… but sometimes you should use a little vitamin E on it. She had great skin. She wore scarves in her hair, which she always died dark brown. She loved to be comfortable. She would cut, move, and tape any shoe, seat belt or shirt to be worn with more ease. She always carried breath mints and gum; which she chewed half of a piece at a time.

19

When she was upset she would say “Oh beans,” and if she heard something shocking she would say “Good night;” except ‘good’ had two syllables. When she laughed hard she would throw her head back. She was adorable.

8

My Grandma, kneeling with her girls along with my grandfather. ‘GG’ in the upper right.

She had an amazing garden. It was huge and productive. She canned her own green beans, tomatoes, along with other vegetables and the best grape jelly that I’m sorry you never got to taste. She could eat an onion like an apple. She was into trying to eat your vitamins through food, and taking vitamins… before it was a fad. She had a subscription to Prevention magazine. If she were around today I’m sure she’d be an advocate for eating organic and avoiding GMO’s.

10

My grandma started every day with black coffee and fell asleep every night listening to tapes of someone reading Bible scriptures. She was extremely devoted to God, and His son, her personal Lord and Savior, Jesus. She sang hymns around the house. She had a big heart, and when her sister was unable to care for her children my grandma raised two nieces and a nephew as well as her own.

4

Every year on the 4th of July we would celebrate her birthday, and as a child I would ask “How old are you grandma?” And every year her response was the same, “Twenty-nine.”

Grandma on the right, eating cake.

Grandma on the right, eating cake.

She would have been 29 today. ?

Have a happy and safe 4th of July!

The Chef’s Creme Brulee

Creme Brulee is Owen’s all time favorite dessert. And I can’t argue with fabulous. It’s sweet, it’s creamy, it’s got a little sugary crunch… I could probably eat it on a regular basis. And despite its sophistication, it is actually not difficult to make. This recipe is from The Chef (aka my sister); if I can do it, you can do it.

Makes 7-9

2 cups heavy cream

1 cup milk, divided

1/2 vanilla bean

6 egg yolks

1/2 cup sugar

Strawberries and blueberries for topping (optional)

Preheat the oven to 325 degrees. In a mixing bowl combine 1/2 cup milk, sugar and egg yolks. Set aside. Cut the vanilla bean in half (down the center) and scrape the seeds our of the bean pod with the point of the knife. Combine the vanilla beans, the vanilla pod, cream and the remaining 1/2 cup milk in a saucepan. Bring to a roiling boil. Remove boiling cream mixture from heat and temper with egg yolk mixture, whisking constantly (To temper: Add a little of the boiling mixture, whisking all the while, to egg mixture to get it to avoid curdling before adding the rest.) Return tempered mixture to the saucepan and continue cooking 1 more minute. Remove from heat and strain using a fine mesh sieve. Pour cream mixture evenly into the ramekins. Bake in a water bath (place ramekins in a baking dish with sides and surround them with water about half way up the sides of the ramekins) until a toothpick inserted comes out clean, and center is almost set, about 30 – 45 minutes.

Let the cream cool before spreading a thin, even layer of sugar on the top. Using a torch, evenly flame the sugar until brown and bubbly; creating a crust (brulee) on the top of your cream (creme).

Side note: I am also aware of people scorching their sugar in the oven, with a broiler. (But I have no experience with that.)

Place sliced strawberries and fresh blueberries on the top before serving if desired. Congratulations! Now you get to eat!

Another Side note: These can be made in advance. You can chill the desserts in the refrigerator ahead of time until ready to serve.

The Birthday Circus

Okay, so this is a party that took place a little while ago. But it’s still a good’n. So I’ll share! We had a circus themed party for Elijah’s 1st birthday and it turned out really cute (if I do say so myself). For the first birthday of every child it is a tradition, in my extended family, to go big. Too bad, the child won’t remember… but we’ve got the pictures to remind him! The pool area was colorful, complete with cotton candy maker.

IMG_3146

Outside the tables had circus fare of potato chips and peanuts in the shell. Inside, the table was full of cupcakes with Elijah’s picture. (An idea I got from a magazine.)

IMG_3153

Our clown didn’t come through (text book), so dad pulled through like a champ… and still grilled the hot dogs! (Please pay no attention to the fence that needs mending. Thank you, you’re very kind.)

IMG_3182

Of course we had face painting!

IMG_3168

And photo ops!

IMG_3138

IMG_3262

IMG_3254

(They get me every time!) We also had a slushy truck…

IMG_3190

IMG_3202

And a popcorn machine, to make the house smell legit.

IMG_3162

The kids took home a goody box complete with clown noses, candy and circus tattoos.

IMG_3160

IMG_3265 - Copy

The day was a success! (And we take that very seriously, apparently.)

IMG_3249

The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans.