in the garden

DSC_0035Where would I rather be even on a hot and humid day? My garden.   l love my garden and I love the open space which exists around me.  I love that I don’t live in some Pulte Homes or Toll Brothers development where I would open a window and be able to spit into my neighbor’s kitchen.

Gardening is indeed communing with nature and I swear that connection with Mother Earth  puts you closer to God.  I revel in each new plant discovery and love finding things that sprouted up from a seed that a breeze or bird dropped along the way – like the Japanese Lantern plants I just found in the middle of some day lilies a few days ago. I also recently discovered some baby hostas that sprang up where I didn’t ever plant any and then there was the toad lily that appeared in the spring where one was never planted.  I even discovered a couple of Trillium plants which are among the most beautiful of spring flowers.

I love going to my favorite local nurseries and choosing my plants myself.  I love working with my mail order growers on other plants.  I love digging in the dirt and planting up a DSC_0054storm and tending everything and watching it grow. I get through the winter pouring through gardening catalogs and gardening books.

I realized recently that I have been re-creating for the past couple of years the gardens of my childhood and aspects of the gardens of others I have always loved.  Ironically the woman who would have been my mother in law if she was still alive was an incredible gardener, a true master gardener.  When I go through gardening books that belonged to her I love reading the little notes she left in the margins. And yes, I do have a lot of vintage gardening books, I love them just like my cookbooks.

I am not Martha Stewart, or Gertrude Jekyll or C.Z. Guest or Rosemary Verey, I am just me, an average backyard gardener.  But I have to tell you it is so glorious to garden that I feel sorry for people who can only manage to dial a phone and hire someone to garden for them (getting “shrubbed” is not gardening!).  These people are missing out on so much.  So are the people who think gardening is like HGTV and DIY shows along the lines of Yardcore, Going Yard, I Hate My Yard and so on. It’s not. DSC_0032

Trust me, there is life beyond the hardscape with giant fire pit. You want a “bodacious backyard”? Oh my gosh then create one! Yourself. You can do it!

Getting lost in the garden tending to plants and watching to see what kind of birds you have and butterflies is one of the greatest simple pleasures of life.

Go ahead, dig in the dirt. Get your hands dirty. It is s worth it season after season.

 

 

 

paula deen: cookin’ up controversy faster than melting butter

paula deenAt first I was horrified when I heard about Paula Deen and her purported use of racial slurs past and present. I don’t cotton to racism in any form, but now I have to wonder is Paula Deen partially a victim of the political correctness police in this country? A scapegoat for a conversation no one, let alone modern southerners, wants to have?

Face it the topic no one wants to discuss ever in this country is racism. And no matter what you say on the topic, someone is going to be pissed off or offended. Discussing racism is the ultimate no-win conversation.

Huffington Post: Paula Deen Fired: Food Network Cancels Show After Racism Scandal

By RUSS BYNUM  06/21/13 05:45 PM ET EDT AP

SAVANNAH, Ga. — The Food Network said Friday it’s dumping Paula Deen, barely an hour after the celebrity cook posted the first of two videotaped apologies online begging forgiveness from fans and critics troubled by her admission to having used racial slurs in the past.

The 66-year-old Savannah kitchen celebrity has been swamped in controversy since court documents filed this week revealed Deen told an attorney questioning her under oath last month that she has used the N-word. “Yes, of course,” Deen said, though she added, “It’s been a very long time.”

The Food Network, which made Deen a star with “Paula’s Home Cooking” in 2002 and later “Paula’s Home Cooking” in 2008, weighed in with a terse statement Friday afternoon.

“Food Network will not renew Paula Deen’s contract when it expires at the end of this month,” the statement said…Court records show Deen sat down for a deposition May 17 in a discrimination lawsuit filed last year by a former employee who managed Uncle Bubba’s Seafood and Oyster House, a Savannah restaurant owned by Deen and her brother, Bubba Hiers. The ex-employee, Lisa Jackson, says she was sexually harassed and worked in a hostile environment rife with innuendo and racial slurs.

Some of you may be appalled that I have even verbalized this thought of Paula-Deen-as-scapegoat/scarlet lettered woman, but the thing that gets to me about anything involving racism is we are all appalled at even the thought of it, yet it is politically incorrect to discuss it?  How do we approach racism in modern society if we can’t or won’t talk about it? And are Paula Deen’s crimes so egregious that she should lose everything?  Does the punishment fit the crime?

I am Caucasian. Or white. Pick your term.  My genetic make up is Italian, Irish and Pennsylvania German.  Am I offended when I hear slurs like “Wop” or “Mick” or “Dago” ? Yes.  Hugely so.  I also don’t like it when Catholics (which I am) are referred to by slang like “Mackerel Snappers.”

But does it make get up and sue people every time I hear something ignorant? And face it, my ancestry faced much racial and societal discrimination in this country in times past and here we are supposedly the land of the free and a melting pot.  Don’t believe me?  Look up the history of the Irish and Italian immigrants.

Am I a huge fan of Paula Deen’s? Not really. Should she have known butter than to use the N word? Of course she should have, but wow, perspective here: this is an older Southern woman who grew up in the south around the time frame focused on by the movie and book called “The Help” by Kathryn Stockett which was made into a movie by the same name.

Does where and how Paula Deen grew up excuse bad behavior? No but it explains a lot. On one level Deen would have to comprehend that it would be career suicide to spew racial slurs, yet on the other hand have we turned into a people so unforgiving that she should lose everything? It is easy to cast blame, it is really difficult to forgive and was she supposed to lie under oath?

I understand why The Food Network did what it did (She and her brother Earl Hiers are being sued by a former employee for sexual harassment and workplace discrimination),  but is this a cut and dry topic or is it as a couple of writers I read today suggest, that there are other things to be considered?

Here is an interesting blog post on the topic:

But Not Yet: Poor Paula

By now, the whole world knows that Paula Deen is a racist. They know she used an ugly word and said some despicable things and holds some disgusting attitudes about African-Americans. She has lost her television show on the Food Network and has been roundly castigated in the media for what she said. If there’s anyone in this world that’s fit to hate right now, it’s Paula Deen. But, here’s the thing: if she’s a racist, so am I.

That last statement probably deserves a little explanation. Ms. Deen and her brother, Earl Hiers, are being sued by former employee Lisa Jackson for sexual harassment and workplace discrimination. While being deposed, Ms. Deen was asked by the plantiff’s attorney “Have you ever used the N-word yourself?”, to which she answered “Yes, of course”. I have to say, if someone were to ask me that same question, the only truthful answer would also be “Yes, of course”. Because I have said it. More than once.

While I grew up in the south, I didn’t grow up in an overtly racist home…Truthfully, my family has never seen any individuals different than ourselves…. In 1976, my grandfather was incensed when Hank Aaron hit his 715th home run, saying “Ain’t no nigger ought to break Babe Ruth’s record”….

Is Paula Deen guilty of the sin of racism? Yes, but that’s not why we’re pissed at her. We’re pissed because she reminded us (white America) that we’re not quite as progressive as we’d like to think. Because, when most of us read what she said, somewhere deep down in the recesses of our psyches, we agreed with her. When we read what she said about “ a bunch of little n—–s to wear long-sleeve white shirts, black shorts and black bow ties” and how “in the Shirley Temple days, they used to tap dance around”, we smiled. And, when we read “Now that would be a true southern wedding, wouldn’t it? But we can’t do that because the media would be on me about that”, we said “Damn right, they would.”

There’s a feeding frenzy over Paula Deen as a result of what she said in that deposition and isn’t because what she said was wrong (it was). It isn’t because white Americans are truly invested in “justice for all” (we aren’t). This feeding frenzy is happening because it allows us to ignore the ugly things we think and say and do when comes those who aren’t quite like us. We’re worried about the speck in our sister’s eye so we don’thave to worry about the log in our own. And, until we deal with that log, our cries of racism will continue to ring hollow.

This post really made me think.  However, another thing that has been playing out on the Main Line between an Ardmore neighborhood and Iron Hill Brewery has also made me think about this issue or racism that is still an elephant in most rooms that people are afraid to discuss. In this thing between a historically minority neighborhood and a generally respected business that has a couple of Chester County locations it was inferred if not said outright (paraphrasing from reports of said meeting) at a local meeting that this neighborhood didn’t want yuppies from places like Gladwyne drinking beer and driving through their neighborhood and how is that not ugly? How is that not considered racist on the face of it’s twisted merit? Is that attitude ok?

See what I mean? Is it ok for some folks to say some things but not others? What is racism today?

The Anti Defamation League website defines racism thusly:

Racism is the belief that a particular race is superior or inferior to another, that a person’s social and moral traits are predetermined by his or her inborn biological characteristics. Racial separatism is the belief, most of the time based on racism, that different races should remain segregated and apart from one another….Racism has existed throughout human history. It may be defined as the hatred of one    person by another — or the belief that another person is less than human — because of    skin color, language, customs, place of birth or any factor that supposedly reveals the    basic nature of that person. It has influenced wars, slavery, the formation of nations,    and legal codes.

Racism is hate and hate takes many forms.  But is Paula Deen the only person guilty of racist behavior in the form of racial slurs? Or much like Martha Stewart Martha-Stewart-Jail(who I am definitely not a fan of) when she went to jail following an insider trading scandal, is Paula Deen similarly another perfect scapegoat?  Part of me always felt that although Martha deserved what she got that she received more harsh treatment than a lot of men had because she is a strong woman who has seen a lot more success than a great percentage of men.

I am not going all Gloria Steinem and am not burning my bra but I can’t help but wonder about all those helpful double standards that exist.  It’s like the debate of strong opinionated women being called bitches versus the treatment their male counterparts receive.

The other thing that bothers me about this whole Paula Deen controversy is Food Network firing Paula Deen affects all the people who worked on her shows too.  I mean let us get real, will they simply absorb all those people into other areas of the cable giant?  That would be a negative.  And of course on the heels of Foot Network’s decision comes Smithfield Foods (the ham people) dumping her and rumors of Chester County’s QVC about to do the same and what happened until waiting to see how this court case turns out? ( I will note that I am only discussing the racial slur aspect of the Paula Deen case.  If her brother is proven to be a sexual harasser I have absolutely no pity or understanding there – pervs in the workplace are the worst , inexcusable, and utterly disgusting.)

USA TODAY: Wickham: Forgive Paula Deen for epithet, but not butter

DeWayne Wickham,   12:12 p.m. EDT June 24, 2013

Why fire her for telling truth under oath? Pushing fatty foods was her real crime.

So in my humble opinion as a woman who was raised by parents not to see color and as someone who has a wide range and array of friends of many nationalities and ethnicities it seems to me that Paula Deen’s troubles and the extremes of points of view we are seeing as a result, is that we are long overdue on an honest and open conversation about racism AND political correctness. I hate racism. I hate discrimination.

I don’t know.  Maybe I am shooting at rainbows and unicorns here, I just don’t see this whole thing as cut and dry.  After all do we remember how we treated Japanese Americans as well as Italian Americans in this country in World War II ? Where many Japanese had reparations made post World War II (Japanese and Italians were thrown into internment camps, had their property seized and were subjected to crazy surveillance in Canada and the US), Italian Americans and Italian Canadians did not receive such reparation.

Humans can be amazing and humans can be cruel and stupid.

Thoughts? Here are some things to read:

Time: Viewpoint: The Food Network Should Give Paula Deen Back  Her Job / People of her generation can neither change the past, nor  completely escape their roots in it

By June 24, 2013

Paula Deen grew up in Georgia. In the fifties. Her world was the one depicted  in The Help, in which black people’s status as lesser beings was  casually assumed. So, who is really surprised that she has used the N-word  in her life? It would be downright strange if she hadn’t, and we can assume the  same of pretty much any white Southerner of a certain age (not to mention more  than a few Americans of other regions).

And yet the Food Network has fired her after revelations that Deen has been a  normal person of her time and place. Even though she has leveled no fewer than  three public apologies. The reason is the unique status of the N-word.

(MORE: Paula  Deen Begs for Your Forgiveness, For Something)

In modern America, we really have only a few genuinely profane words, and the  N-word is one of them……..This taboo status, then, is why Deen is being fired for what her fans are  decrying as “just using a word,” and also why Deen in her videos steps around  even saying what she said. Yet this restraint on her part is also an  indication that she, like most Americans, has gotten the message. Crucially,  getting the message doesn’t mean becoming superhuman. Changing times cannot  utterly expunge all traces in her of the old South’s assumptions. Old habits of  thought linger, like eczema and asthma….People of Deen’s generation can neither change the past nor completely escape  their roots in it… They can apologize and mean  it, as Deen seems to. They also deserve credit for owning up to past sins, as  Deen did candidly when she could easily have, shall we say, whitewashed the  matter.

The taboo on the N-word, and associated attitudes, is appropriate. It’s  certainly smarter than the goofiness of the 1800s when the terms white and dark  meat emerged to avoid the possible sexual connotations of referring to breasts  and thighs. However, we’re less smart when we turn taboo enforcement into  implacable witch hunting, which is not thought but sport.

oh my! blueberry pie!

pie oh my

Preheat oven to 375°

I have given you basic pie dough recipes before, and they are on the blog.

Sometimes even I take a shortcut- If I do not feel like rolling my own dough out, I purchase Marie Callender deep dish pie crusts.  They are in the frozen section of your grocery store. I did that this time.

Filling:

Ingredients:

5 1/2 cups of fresh blueberries washed and drained
1 1/4 cups of Florida Crystals Demerara Sugar
6 tablespoons of flour
1 generous teaspoon of cinnamon
2 teaspoons of grated fresh ginger
The zest of one medium-size lemon and the juice of half of that lemon

In a large mixing bowl mix all the filling ingredients listed above together. Fold gently and thoroughly you’re not mashing anything.

Set bowl to the side

Crumble topping:

1 cup dark brown sugar
1 cup flour
1/2 cup Florida Crystals Demerara  Sugar
1 cup Quaker quick oats (plain not flavored)
1 cup chopped hazelnuts
1/4 teaspoon sea salt
1 stick unsalted butter cut into little bitty squares
1 1/2 f teaspoons of cinnamon
1 scant teaspoon of cardamom

Use a  pastry cutter or pair of forks to blend the topping ingredients together until soft crumbles form- Crumbles should be relatively uniform in size. Put the topping in the refrigerator for half an hour to 45 minutes.

Before you put the pie together, if you are using a fresh or frozen pie crust now is the time that you use a little  softened butter In a light coat and spread gently on the bottom of the crust in the pan. It keeps the crust from getting soft. It is a tip I picked up from watching Chef Robert Irvine on TV- used to use the Martha Stewart egg white painted along the bottom of the crust, but I like this better.
ghk-marie-callednder-pie-crust-1109-s3-mdn
Fold your berries into your deep dish pie crust and spread the crumble topping evenly on top – I tend to be slightly mounded in the middle of the pie crust. Do not overfill your pie crust or your oven will hate you later.

I make a light tinfoil piecrust covering edge for my pies before I put them in the oven, or you can use one of those pie baking rings .

Another tip: Because this is a fruit pie I generally cook it on a cookie sheet Or a shallow pan like a jellyroll pan in the oven- That way it saves on spills later

Bake the pie at 375° for  approximately 50 to 55 minutes, depending on your oven.

Pie will smell delicious and you’ll see some of the blueberries bubbling through the crunchy topping when it is ready.

When the pie is  finished put it on a baking rack to cool, which ideally should be at least four hours so the filling sets.

fl crystals
Pie is best served the day it is made I think, and should be served at room temperature. You can serve plain or with good vanilla ice cream or fresh whipped cream.

I will note that this organic Florida Crystals Demerara sugar is exceptionally good for baking fruit pies with – I tried it on a whim once because they said so on heir packaging, and guess what? They were right.

The final note is I have never written this pie recipe down before, so I hope the proportions are correct. To me baking fruit pies is like making homemade pasta – have done it for so long it is sort of instinctive – I grew up around people who cooked and baked – so from trial an error I just sort of learned if stuff felt right and so on.

Enjoy!

 

another recipe for the pasta coma category…

pasta coma just made this up….yesterday.  I am sure many people do something similar, but this is all me:

Ragu of Pork and Veal

In a large Dutch oven, sauté one large sweet onion and one medium-sized regular onion cut into very thin rings.

Sauté in a few healthy tablespoons of olive oil and include four cloves of garlic
minced (I just pour oil in the bottom of the pan until it looks right, but not an elephant’s foot bath.)

Add oregano, and basil. A little marjoram. And kosher salt to taste.

When almost at the point of caramelization, add 1/3 cup good balsamic vinegar.

Allow vinegar to mostly cook off, leaving a darkish sauce in the bottom.

Add to this two grated carrots, two fresh bay leaves, and 6 ounces of chopped baby Bella mushrooms.

Next add one package of ground veal.

Add one package of ground pork.

(Both should be no more than a pound.)

yumAs the meat cooks down and browns slightly (ground veal and pork do not brown like ground beef), add one-third of a cup of 2% milk or half-and-half. large

Allow the milk solids to cook off as if you would with a Bolognese sauce, and when all simmered and brown and delicious, add two 28 oz cans of crushed tomatoes. One can should contain purée.  (And buy good tomatoes – it does make a difference.)

pasteAdd one small can of tomato paste. (6 oz)

Cook on medium low for about 15 minutes or until it starts to gently bubble up from bottom

Adjust salt and pepper, add rough chopped fresh basil and Italian flat leaf parsley to taste. (for me that means a fistful – love both)

Simmer on very low for a couple of hours

Cook spiral pasta, as in the spiral shaped pasta that is called cavatappi. You can cavatappi_nudoalso use ziti.

Cook pasta according to directions and drain. Do not rinse

Get out your giant pasta serving bowl and ladle some of the sauce into the bottom. Next add on top of that sauce a third of the pasta you cooked – I cook the whole 16 ounce box.

On top of pasta add a healthy sprinkling of shredded Italian cheese – I like the six cheese Italian blend

Ladle more sauce on top, and repeat the layers twice more.

Top off with a little more sauce and cheese and some more fresh parsley.

Served with a salad, pasta coma guaranteed.

hello pumpkin…bread

4Cold days are meant for baking, so today I whipped up a couple of loaves of my pumpkin bread – I had a container of Pacific Natural Foods Organic Pumpkin Puree left in the cupboard from Thanksgiving (it really IS the best pumpkin to cook with).

There is just something so homey about the smell of something wonderful baking in the oven, isn’t there? And by the way, one of my secret 3ingredients is Jayshree Spices’ Tea Masala spice blend.  It works well when making chai spiced tea, and you can bake with it too. I wanted something fun to accompany tonight’s dinner which is my hybrid cross between black bean and lentil soup and a spinach salad with a tangy apple cider-mustard vinaigrette salad dressing.  (And no, I have not written down my soup recipe it is a dash of this, a pinch of that, but I can tell you it is quasi pureed, made with tomatoes and my secret to its smokey fabulous flavor is good ham and minced orange peel.)

Anyway, I thought I thought I would share my recipe, which is a constant evolution. Pardon the haphazard way I list ingredients, but when something comes out of my head sometimes the whole codifying a recipe isn’t perfect…

Pumpkin Bread 1

Pre-heat oven to 350 degrees.

Grease and flour two loaf pans and set aside.

1 15 or 16 oz container of pumpkin puree (I have seen both sizes – just pumpkin, no sugar or spice added)

3 1/2 cups flour

3/4 cup milled bran (yes that again – love it in baked goods- makes chocolate chip cookies extra yummy too!)

1 cup Smart Balance oil

4 eggs

1 1/4 cups organic white sugar

1 1/2 cups brown sugar

2/3 cup of orange juice

2 teaspoons vanilla extract

2 tablespoons buttermilk powder

1 teaspoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt (regular not sea salt)

3 tablespoons Jayshree Tea Masala Spice Blend

2 tablespoons cinnamon

1/2 teaspoon green cardamom

2 tablespoons grated fresh ginger

1 teaspoon mace

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice5

shredded coconut, quick oats, and turbinado sugar for dusting tops of batter in pans before it goes in the oven.

1. Mix pumpkin, eggs, oil, vanilla, orange juice, sugars, spices

2. Mix in all dry ingredients except milled bran.  Mix well.

3. Add bran.  Stir again

4. Pour batter into prepared pans and dust top with plain quick cooking oats, turbinado sugar, shredded coconut.

Bake at 350 for at least 60 minutes (my oven went 70 minutes on this recipe today).  If a wood or stainless steel small skewer comes out of center clean, pumpkin bread is baked.

Cool in pans on baking rack about 20 minutes.  Carefully remove loaves from pan and cool completely.  This bread does need to sit at least an hour after coming out of over before slicing. (just my opinion)

Enjoy!

 

 

decorate your home with what makes you happy

lampOnce upon a time in a land now far, far away my father’s friend Bill showed up for a visit with a giant bottle of wine – a Jeroboam of some very fine Chianti Classico.

My father made the bottle into a lamp after the bottle was emptied at a dinner party. The lamp came to me, and the lampshade on it currently kind of went kaput. (Silk lampshades do that after a while.)  So we just ordered the bottle a new shade! I love this lamp because it is very cool and also because it has some very happy childhood memories attached to it. Not that I was drinking the wine at that time  but it was just because of all the times when we were growing up that we got together with my father’s friend and his family.

And when people ask how I come to put things in my house or say I have such tremendous decorating skills, honestly it isn’t the skill part as much as filling my home with things I love, that bring me pleasure, evoke happy memories. Stuff that I just like, want to look at, want to use.

To me that is where so many people go wrong when decorating their homes.  They see a photo in a magazine, or see a trend. But they don’t interpret what they like on their own, more often that not they bring in some sort of decorator. Mind you I have no problems with a decorator providing you with the bones of a room if you are stuck, but face it you know yourself, so play an active role. Unless you like living in a Trendy Wendy or beige, beige world?

What I bring into my home for the most part most of the time did not cost me a lot.  Long before Martha Stewart rolled up or Rachel Ashwell and her shabby chic self was popular, I was combing flea markets, thrift stores, consignment stores, garage sales and the like for things to define my living spaces.  I needed to develop my own style, and I needed to be able to afford to do it.  To this day I would rather pick something up second-hand and not necessarily officially antique than to buy new.

My style is eclectic and a mix of traditional, haute country and sometimes a little funky.  But I buy things that please me.  You won’t see country kitsch and Grand Ol’ Opry plaids, checks, and frills but some of what I like can be categorized as more country/rustic than mid-century modern (although I do like some of that here and there as an accent.)

My thrown together escaping one category of style is not so unusual, I see it with my friends.  For example, my friend Stevie and her husband not too many years after they were married needed some storage pieces.  Stevie thought outside the box and she bought of all things an old chicken coop.  She restored it and adapted it to modern use and it is hands down to this day still one of my favorite pieces. Another favorite piece belonging to someone else is this dry sink that a friend of a friend has.  Obviously rescued from a barn or a similar structure, it was cleaned up and put into this one woman’s living room.  It is so awesome.

bent bro chairsWith the exception of four bent wood chairs from Bent Brothers in Gardner Massachusetts, which are now my kitchen chairs thanks to that Resellers consignment Gallery in Frazer, I don’t do much painted furniture.  I like looking at wood and I am sick to death of going to flea markets and antiques and collectible markets and seeing everything coated in some shade of white or pastel.

Now my Bent Brothers chairs which have the brand logo burnt in the bottom of the chairs along with the paper tags still on the bottom won’t ever light the antique world on fire.  They date back probably to the late 1940s maybe the 1950s, but they are crazy sturdy and well made…and appealing to the eye in their original paint and stenciling. I love them.  And they cost next to nothing – which they should because Bent Brothers (which operated between 1867 and 2000 in Gardner MA) although they produced durable pieces of furniture, if you do the research they do not retain their value.

Another trend I am sick of is coating everything with blackboard or chalkboard paint.  Lordy people, WHY??? Got a school marm disease or something???

Something else I love?  Patchwork Quilts.  I love old quilts.  But I use them.  So I buy them inexpensively – church sales, flea markets, barn picking, Ebay.  They are a great way to add color to the room and there is nothing more homey than curling up under a ptachwork with a good book or a movie on a cold winter’s night.art

My final word is I approach my art the same way as my furniture and accessories: I buy what I like and what makes me happy.  I am not some deep pocketed collector with rotating gallery walls, I am just a regular gal. (Incidentally one of my favorite pieces of art was found put out for the trash when the Clothier House on Buck Lane in Haverford was being readied for demolition by a soulless developer.  I had the piece preserved and reframed.)

The take away here is simple: enjoy where you live and remember your spaces are meant to be lived in.  Buy what gives you pleasure, don’t necessarily buy in the category of “dress to impress.” Also remember cutsie doesn’t age well in decorating, either.

And remember, don’t be afraid to bargain shop and barn pick.  You never know what you might find!

improving martha

chesterHappy 2013 to one and all!   Let’s start the new year with a recipe!

So this holiday season I broke in a new hot crab dip recipe.  Not everyone in my house like artichoke hearts, so I had to find a recipe without them.

I received Martha Stewart’s cookbook Martha’s American Food as a Christmas present.  Truthfully it is a cookbook well worth purchasing or giving, but I have a habit of fiddling with recipes (even ones uniquely my own).  And I hate to say it because some giant hand bearing a whisk might pop out of the sky and smote me, but I improved Martha…or one of her recipes I should say.

She had a hot crab dip recipe, but looking at it I felt it needed some tweaking and additions, so I did that.  My friends have all been asking for the recipe, so here it is.  Note that my tweaks/additions appear in RED ink:

crab dipHot Crab Dip

1/2 cup (1 stick) unsalted butter PLUS 2 Tablespoons

1 RED onion finely chopped

2 garlic cloves minced

1/4 cup plus 2 tablespoons all-purpose flour (NOT whole wheat)

1 1/2 cups of HALF AND HALF(Martha calls for plain milk)

1/4 teaspoon cayenne pepper

2 teaspoons dry mustard

few dashes of Tabasco sauce

6 oz shredded mixed cheddar (some cheese companies offer a shredded blend of mild and sharp cheddar. Martha calls for 4 oz)

6 oz of soft cream cheese (from the tub but not whipped)

Grated zest of one lemon and juice of that lemon (Martha calls for 2 Tablespoons, I just use a small lemon and call it a day)

2 Tablespoons Worcestershire Sauce(Martha calls for 2 teaspoons)

16 oz lump crabmeat, checked for shells (Martha calls for 10 oz, but most crab I buy comes in 16 oz containers, so that is what I used)

4 Tablespoons rough chopped Italian Flat Leaf Parsley (Martha calls for 2 tablespoons)

2 Tablespoons fresh dill rough chopped no stems

2 Tablespoons minced FRESH chives

4 Tablespoons minced celery

Salt and pepper (fresh ground)

8 oz loaf of rustic bread sliced into small bites  crust removed

English cucumber slices (for serving with dip when finished)

Flat bread or thinly sliced French bread baguettes. (for serving with dip when finished)

Pre-heat oven to 400 degrees.

In a generously sized saucepan (medium to large) melt the 1 stick of butter over medium heat.  Add onion, garlic, celery stirring occasionally until soft and translucent (4 to 5 minutes)

Whisk in flour and cook while whisking constantly (or it will stick and burn) (about 3 to 4 minutes – Martha says 4, I found it took a little less. (medium to medium low heat)

Whisking constantly slowly incorporate half and half in a steady stream (I am not Shiva so I don’t have 8 arms or whatever so I did put my measuring cup down occasionally – Martha of course doesn’t do that). Stir and simmer over medium-low heat until thick and smooth (about 4 minutes).

Incorporate cheddar cheese, stirring well so it melts all evenly and then repeat with cream cheese. Stir in Worcestershire sauce, cayenne, Tabasco, and Mustard powder. Incorporate well.  Add a little salt and pepper to taste. (you won’t need much). You don’t have to over think or over cook this – you just need cheese completely melted and incorporated.

Remove from heat.

In a large mixing bowl combine crabmeat, fresh herbs**, lemon juice, and lemon zest. Stir in the cheesy-oniony mixture and fold together, check for salt and pepper (to taste – I cook with less salt these days so I found little adjustment necessary).

Pour this creamy and goopy deliciousness (it does taste good even at this point) into a buttered one quart oven proof dish.

Set aside.

In a small fry pan melt that 2 tablespoons of butter remaining.  Toss in bread you cut up as per ingredient list, add salt and pepper and cook a little bit (couple of minutes tops) – bread will be goldeny and butter with a light coat of salt and pepper.

Arrange bread bits on top of crab dip in the casserole dish and bake in your pre-heated 400 degree oven for about 25 minutes – keep an eye on your oven because this stuff can boil over at the end.

Remove from oven and let stand at least ten minutes before serving because when it first comes out of the oven it is like molten lava with a crispy golden crust on top.

Serve with flat breads, crackers, or thinly sliced French bread baguettes.  Place a cucumber on top of cracker, bread slice, or flat bread and then dip on top of that.

I do not think I forgot anything, hope you enjoy this.

**Please note that if you like Cilantro, when you add your herbs to the crab as above, you can add 1 tablespoon of finely chopped fresh cilantro too.

 

 

 

 

 

call it a tablescape and I might have to hurt you

In the Sandra Lee-ification of America we can no longer just set the table for anything, let alone a holiday.  It is a “tablescape” or worse yet a “holiday tablescape”.

It is a phrase to me that is like nails on a chalkboard. It brings up visions of outfits that match kitchen decor that matches seasons and unless you are Sandra Lee or Barbie who the heck does that???

It also reminds me of a Christmas party we went to every year as a kid.  The entire family had matching/coordinated outfits and the wife always had them all lined up at the staircase by the front hall door when you entered – like they were the Patridge Family or something.  My old, old friends will know exactly what party I am referring to.  We. All. Went. Every. Year.  Mind you the wife in this equation has long since remarried and we think she just settles now for matching her and hubby #2 to decor.  Does white marble come in pants I wonder?  She’s a tablescape kind of gal.

I am sorry, I know I am being supremely irreverent. The phrase tablescape just does it to me…like when people say too often that is how they “roll” (I wonder, are they a wheel of cheese or something?)

I am all for dressing up the table and having fun but we call it setting the table in my neighborhood.  Sometimes with a centerpiece, sometimes just a collection of fun candlesticks or oil lamps.  And I don’t need Martha Stewart to tell me how to set my table, either. Lordy women of America!  It’s not rocket science, just have fun.  As long as the cutlery and glasses aren’t plastic and the plates paper, it’s all good.  That is the stuff picnics and cook outs are made of.

So anyway, my table was looking for some vintage Thanksgiving fun, so I stopped into a new favorite local haunt, Frazer Antiques.

I found the cutest vintage turkeys – they are salt and pepper shakers only I am just using them on my table as a decorative touch.  I also wanted inexpensive vintage dishes for dinner.  Found those too – Steubanville Adam Antique.

And best of all, I finally found a turkey platter I couldn’t kill.

And speaking of Frazer Antiques, they have a holiday sale starting November 23rd which runs through December 31st! 

They have a special Holiday Open House on November 30th from 3 pm to 8 pm.

Frazer Antiques is located at 351 Lancaster Avenue, Frazer, PA 19355 –

(610)-651-8299 and they are open daily (except holidays) 10 a.m. to 5 p.m.

Check them out.  They are loaded with all sorts of fun stuff! And as one of the most frugal women in captivity when it comes to antiques and vintage collectibles I can honestly tell you the pricing is pretty darn good and a lot of stuff has wiggle room. And they must be a go to place for holiday table accessories because while I was there this afternoon a couple of husbands were sent in by their wives to hunt for extra serving pieces and other table accessories.

as american as apple pie

So the other day when I posted a photo of a pie I baked on my Facebook page, I had NO idea I would get so many requests via e-mail for the recipe.   I baked an apple pie with raisins soaked in Calvados and a sweet cinnamon crust and an oatmeal crumble topping. Yes my own recipe and no, not written down – in my head – so here is I hope good enough to work with….

This recipe was inspired by a pie I had almost 20 years ago at the Brinley Victorian Inn in Newport, Rhode Island. The man who used to bake these crazy good double crust apple pies worked at the B&B (maybe he was a manager, I can’t remember).  And he soaked his raisins in booze (don’t remember what, whiskey I think).

I prefer a crumbly topping on my fruit pies, so anyway, here it is, hope it is proportionate enough that a bunch of home chefs don’t complain something was off  ( it is hard to write down something your hands can pretty much make for themselves on auto pilot)

Soak 3/4 cup of dark raisins in 1/4 cup of Calvados (French apple brandy – if you don’t have that a good bourbon will do as well.)

 Pie Crust

1 1/2 cups  flour

3/4 teaspoon salt

8 teaspoons sugar

8 tablespoons or 1 stick unsalted butter, very-cold, cut into little dots

4 tablespoons ice water

1 1/2 teaspoons cinnamon

1 1/2 teaspoons fresh grated ginger

Using pastry cutter, cut butter into flour, sugar, salt, spices.  Add ice water.  Form dough gently, do not overwork.  Wrap tightly in saran wrap and toss in refrigerator at least a couple of hours.

When sufficiently chilled roll out your dough and line a deep dish pie plate. My pie plate is like 9 inches in diameter (I *think* – it is vintage pyrex – so I do not recall exactly)

Gently rub bottom of crust in plate with soft butter.  (I saw it on a cooking show once)

Filling:

I use 8 to 10 apples of medium size. (I do not like red delicious apples so I will not use those) I peel them and slice them very thinly.  I toss into a mixing bowl with 1 cup of sugar (2/3 cup white 1/3 cup dark brown), 1/4 cup of flour, 3 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon ground mace, and 1/2 teaspoon ground green cardamom.  I juice one medium to small lemon over mixture and toss. Fold in raisins that have soaked up their booze.

Topping:

3/4 cup oatmeal (Quaker quick oats, not the instant or steel cut or flavored)

1/4 cup flour

1/2 cup brown sugar

5 tablespoons of butter

1 teaspoon each of ginger and cinnamon

Blend all together with pastry cutter in small bowl and set aside.

Toss your apple mixture into your pie crust.

Evenly spread crumbly sugary topping over top of pie

Place in an oven preheated to 425 degrees and bake at 425 for 15 minutes and reduce heat to 350 degrees and bake for about 40 to 45 more minutes depending upon your oven.

Hopefully my proportions are o.k.  This is as close as I can get – again – have been making this pie out of my head for years.

roasted butternut squash soup

October = Fall = start of soup season.  I like butternut squash soup.  Mine is different because I roast my squash (roasted vegetables add more depth to soups) and I add garam masala, mace and ginger, instead of just nutmeg.  I will be making this later today, thought I would share the recipe now.

I was over at Sugartown Strawberries yesterday afternoon and was inspired to make soup due to the perfectly beautiful squash fresh picked by Farmer Bob. (And as a related aside, Sugartown Strawberries starts hay rides next weekend I think)

Roasted Butternut Squash Soup

Ingredients

  • 1       medium-sized butternut squash, peeled and seeded (mine today is about 3 pounds)
  • 4      tablespoons   butter
  • 1      large white onion, minced
  • 2      carrots minced
  • 6      cups chicken stock
  • 2      tablespoons corn starch
  • 1      pint light cream or fat-free half and half
  • 6      fresh sage leaves chopped fine
  • celery salt and ground pepper to taste
  • mace and ground ginger to taste
  • small  dash of garam masala to taste

Directions

Halve your squash and remove seeds.  brush with olive oil, dust with salt and pepper and place face down on a sheet pan lined with non stick foil or parchment paper and roast skin side up about 40 -45 minutes at 350 degrees (you want squash to be roasted and cooked to be able to easily slide out of the skin.)

When squash is done, remove from oven and leave to cool

Place butter in dutch oven or soup pot and melt.  Add sage leaves to pot, followed by onion, carrots and a little celery salt. Over lowish heat gently cook onions down to the point just before they caramelize. Remove from heat.

By now your squash should be hopefully cool enough to handle.  Remove from skin and put small pieces into your soup pot with the onions and stir. Fully incorporate your squash (yes, there will be an unattractive mush in your pot at this point) and next quickly whisk in corn starch and incorporate.  Slowly and gently whisk in light cream or fat-free half and half – do not boil but bring the heat up almost   so all is incorporated.

Add the broth. Stir, stir, stir until all is incorporated and blending together and broth is heated through.

Reduce to a simmer and cook about 20 minutes covered.  Next take a hand blender (you know one of those little blender wands and puree your soup right in the pot.

Check salt level and adjust accordingly.  Add ground pepper and additional salt to taste and add a good shake of both ground ginger and mace and a judicial  pinch of garam masala.  A lot of people do this with just nutmeg, I think the garam masala, mace,  and ginger taste better.

Keep on simmer/warm stirring occasionally until you serve.  This is a soup you can serve the same day or heat up the next day.

This is a soup that does NOT freeze well, so make it fresh and finish in a couple of days.

Additional serving suggestions:

Garnish with rough chopped flat leaf italian parsley and  a smattering chopped toasted pecans and a teaspoon of crème fraîche in the center of each soup bowl  or serve plain.