vintage cookbook sacrilege

On page 26 of the latest Country Living Magazine (Jan/Feb 2018) they have picked up on a new trend I find to be vintage cookbook sacrilege .

Basically you take cookbooks, tie them together with twine or a cord and jam knives in them.

To me it looks like messy loving hands at home crafting. Also doesn’t make sense from a practical standpoint for a kitchen you actually cook in.

But where I find this to be true vintage cookbook sacrilege is check out the cookbook second from the right above (screen shot of my magazine). One of the most famous and collectible cookbooks of the mid-twentieth century: Julia Child’s Mastering the Art of French Cooking, first published in 1961 (and the Volume Two sequel was published in 1970).

O.k. that is just dumb. Forget about the fact this is a cookbook bible that every home chef should have in their cookbook collection (more so than The Joy of Cooking in my opinion), the earlier editions as I previously said are highly collectible….which means if you don’t use it, don’t love it — SELL IT!

As my friend Shirley said, Julia Child’s most famous cookbook should be open on the counter…in an altar setting.

Now I saw this idea before in 2017 and was horrified! It was this past August on a blog called Town and Country Living. The author was inspired by something she saw in Flea Market Style Magazine. (See other screenshot)

The author pictured one of my favorite novels, Lalita Tademy’s Cane River. Another book was by an author of the early 20th Century, Inglis Fletcher. The book pictured was Raleigh’s Eden. Which I read years ago along with many of her other novels.

I love books. And I love to read them. It’s nice having them on my tablet but it’s not the same as the feel of the paper. And I use my vintage cookbooks all of the time.

I am all for adaptive reuse, but please show the old books some love. Go score yourself an old knife block and clean and oil it up, or do what we do- hang super strong professional magnetic knife strips on the wall and free up some counter space.

I am sorry but I do not see a true home chef or professional chef embracing this unfortunate fad.

#SaveBooks

summer recipe back to basics: purple coleslaw


I have been remiss. I haven’t blogged any recipes lately. This evening for dinner we were grilling marinated chicken thighs and my neighbor had given me a beautiful head of purple cabbage so I decided to make coleslaw.

Here is the recipe:

Purple Cabbage Coleslaw

Ingredients

4 cups grated purple cabbage 

1 cup grated carrots

1/2 grated large vidalia onion 

6 heaping tablespoons mayonnaise

2 tablespoon prepared Dijon mustard

5 tablespoons organic cane sugar (Turbinado)

1/3 cup apple cider vinegar 

2 tablespoons fresh minced dill

Freshly ground salt pepper, to taste

2 tablespoons extra virgin olive oil 

1/2 teaspoon ground cumin

Directions

I read somewhere once that purple cabbage is really good for you. A super food full of antibiotics, vitamins, fiber, and other good stuff. I think it also makes a tastier coleslaw. I also add vidalia onion to my coleslaw and fresh dill to the dressing, which I think keeps it fresh and different.

First finely grate cabbage, carrots, and onion. My “Pro Tip” here is I put these vegetables into a fine mesh strainer after grating and set them over a bowl and press gently for some of the extra liquid to drain out.

Mix the cider vinegar, sugar, cumin together. Unless you want a grainy dressing, make sure the sugar is fully dissolved before proceeding and adding the mayonnaise, dijon mustard, olive oil, and fresh dill. Whisk the dressing together briskly and refrigerate for a few minutes.

Next put your veggies in a clean bowl and pour the dressing on top of it. Mix well and then use a little spoon to taste and adjust for salt and pepper as needed. I like fresh ground pepper in coleslaw.

Refrigerate at least an hour before serving.

Enjoy!

why you garden

A friend of mine gave me a cache pot that belonged to her grandmother. It’s a beautiful pot and it makes the perfect vehicle for summer flower arrangements. All of these flowers are out of my garden.

This is why gardening is so worth it. With the help of Mother Nature you can create such simple beauty and enjoy the fruits of your labor.

rainy day chili

chili

One of the ladies in my cooking group asked for my rainy day chili recipe, so here it is:

 

Brown 1 lb ground pork and 1 lb ground beef with 6 cloves of garlic diced and 1 sweet onion and 1 red onion chopped.   Salt to taste.

 

To that add 4 grated carrots (medium carrots), and 1 1/2 cups grated raw potatoes (red bliss or Yukon gold).

 

Add one package frozen corn (no sauce kind – just the corn).

 

If I have green or red bell pepper I will chop up one of those too.

 

Add 3 Tablespoons Chili Powder (I use hot), 1 teaspoon Chipotle Chili Powder, 1 teaspoon Smoked Hot Paprika, 1 teaspoon bittersweet paprika. A few dashes of cumin.

 

Then add ¼ cup chopped fresh Cilantro and 1 Tablespoon dried oregano

 

Add one 40.5 ounce can of dark red kidney beans (or white cannellini beans which my grocery store has been out of)

 

Add one 28 ounce can of crush red tomatoes.

 

Add one 28 ounce can of tomato puree.

 

Add a few dashes of chipotle Tabasco sauce or a good Mexican hot sauce.

 

Bring to a slow boil over medium low heat and reduce to low/ simmer and cook the chili for a few hours until cooked down a bit (makes it thicker).

 

Simmer with a splatter screen on unless you want your kitchen to wear chili.

 

Adjust for seasoning here and there.  Chili cooked a day ahead and reheated is even better because spices have a chance to settle in.

 

canning season

  Becky Home Ecky has taken me over the past three weeks. I have been canning apple sauce, apple butter, pear butter, pickled watermelon rind with red onion, and garlicky bread and butter pickles with jalapeño peppers. The apples and pears I picked myself out of the gardens of friends, and this year everyone seems to have a bumper crop of apples, especially.

The recipes mostly came out of my head and memory of canners past but I used the Blue Chair Jam Cookbook, Simply Recipes, and Ball’s website for added direction on procedure and proportion.

  I have memories of my mother canning and making preserves and her mother, my grandmother, and my late cousin Suzy.  My grandmother would pickle and preserveanything that stood still long enough, and she was an amazing cook. I remember my mother pickling okra and green tomatoes and I also remember her making peach preserves when my parents’ friend Charlie Peterson gave them a big bushel of peaches when I was little.

My mother’s German friends Susi and Babette were canning wizards. I remember all the things they made, pickled, and preserved. When you were in the kitchen of Babette’s farmhouse  in the fall you could hear the sauerkraut popping in their stone crocks in the basement.

  
And I also remember my great aunts on Ritner Street in South Philadehia doing a lot of canning too. They had essentially an extra kitchen in the basement and I remember them pickling and canning what came out of my Aunt Rose’s large kitchen garden in Collegeville.  
  
My Aunt Rose and Uncle Carl had this big old house with sweeping grounds that backed up to a farm when I was little. The farm had horses near some apple trees that would stick their heads over the fence looking for a pat (and some apples!)…my cousin sold the property after my aunt and uncle passed away and by that time (after 2000) where they once lived had stopped being country long ago, and was obscenely over developed.
  My great aunts would mostly can tomatoes and made these pickled hot peppers that would bring tears to your eyes. I remember the jars of canned tomatoes all lined up one after the other all in a row. It actually looked really pretty.

  I had a lot of fun doing my canning with the exception of a minor kitchentastrophe. I singed my backsplash behind my stove top when my giant 21 quart enamel pot I use for the canning water bath was off center on its stove burner.

My kitchen was filled with the smells of childhood.  The vinegary garlic spice odors of making a pickling brine. And the sweet smells of apples and pears cooking  in cinnamon, cardamom, ginger, nutmeg, star anise, and turbinado sugar.  They were wonderful smells and truly sensory memories.

  But last evening when I had finished placing my last batch of applesauce in the canning hot water bath, I was ready to be finished. Canning is actually pretty hard work, even if it’s fun.  Your arms ache by the time you finish pushing hot fruit through the chinois  before the final cooking stage. It made me realize how hard women used to work putting up food for their families to last all winter long.  

  A fun fact is canning dates back to the late 18th century France.  Canning food in unbreakable tins was an English invention from the early 19th century.

I am pretty much a novice at this culinary art form. I am not as nearly accomplished as some of my friends and neighbors. I am sure as I do more canning I will become more adept. 

  So now all I have to do is finish labeling and dating  my final couple of batches and put it away.

Thanks for stopping by.

  

oh my easter pies!

Savory Easter Pie

Savory Easter Pie

I was inspired by my friend Lisa DePaulo’s mom’s Easter Pizza recipe, but didn’t have everything on hand to make that recipe.  So I took my recent Ricotta Pie recipe and adapted it…to two pies in normal, not deep dish pie plates.

I ended up with a a pair of pies…and here is how I did it:

Preheat oven to 350°

Take ricotta pie recipe  and assemble the filling but ONLY add   2 tablespoons of sugar. Add the vanilla and add the lemon zest of one fresh lemon. Do not add the orange zest.

Take two piecrusts and line two regular pie plates. Put in refrigerator to keep dough chilled.

Split your ricotta mixture in half into two large bowls.

In one bowl which will be your sweet pie add the sweet ingredients (1/2 of the sugar or 1/2 a cup, lemon zest, candied citron/lemon/orange peel, cinnamon, white raisins if you want and even 1/3 cup UNSWEETENED coconut), and there you have the mixture for the sweet Easter or ricotta pie.

In the second bowl (for the savory Easter pie)  beat in one more egg, add half a cup of Parmesan and Romano cheese mixture, and a about 4 to 5 ounces of grated cheddar. I prefer a sharp and white cheddar very dry. Add a little salt and pepper to taste, and a little dill and thyme and tarragon.

In a small sauté pan sauté with 1 1/2 tablespoons of butter melted add  2/3 cup of diced ham, one onion, and eight or nine baby bella mushrooms. Sauté down and drain of any liquid. Set aside to cool slightly. Some dill, oregano, thyme, tarragon to taste. I do not add any extra salt because of the salt in the ham.

Put the meat mixture into the bottom of one of your pie crusts in the pie plates and pour the savory ricotta cheese mixture over.

Pour  your sweet ricotta pie mixture into your other prepared pie crust and plate and you can bake them together in the oven for about an hour – you’re going to have to start checking at about 55 minutes- this is my first time through doing it this way so you guys are learning with me! I took about 1 hour and 10 minutes baking both – the savory dinner pie in the end was ready before the dessert pie.

Both pies turned out ok and are honestly very tasty and disappearing fast, although I probably should have taken both pies out of the oven at the 1 hour mark.

Buona Pasqua!

Sweet Easter Pie

Sweet Easter Pie