thanks for the memories

Tuesday, November 14, 2017

Marrying the past and the present.

When I was a kid I can remember many sermons our beloved priest preached about family and the importance of things done together, especially family meals. When the kids were growing up my husband and I struggled to have a family meal together every day, it usually turned out to be lunch.  But on Sunday there was no question about Sunday dinner.  Whether we packed a picnic lunch and went on a hike or were at home on the farm, that was the day when we would all be together for our big meal.

Last Sunday this table, which is the one that my siblings and I gathered around every Sunday, enjoyed a family gathering once again.  The weather has turned cold and the deck furniture has been put away for the season.  Now is the time for us to come indoors, gather around the table for meals, and games afterward.  Oh the memories this board must hold in all its fibers.

Food and more food.

I am always surprised when asked for a recipe by a person who doesn't know if I'm a good cook or not.  I am totally flattered and stunned when asked by a person who I know is an outstanding cook.  To any who ask for recipes based on the advice of my sons, I guess their size and health is a testament to something in my kitchen.

With the coming of cold weather and having waked up to snow on two mornings recently I have been breaking out not only the comfort food recipes but the ones that are easy, quick, and good keepers.  The nature of my husband's job, and now Mary-Kate's, makes for unpredictable dinner hours and the need for meals that are hearty, not ruined by waiting or reheating, and plentiful without being costly. (MK generally takes leftovers for lunch the next day)  Before I get into the recipes may I strongly suggest the purchase of a bread machine.  There is nothing better than fresh bread with a bowl of soup and there is nothing like a bread machine for turning the bread making process into a walk in the park.  After thirty years of baking bread by hand I have learned to appreciate the convenience of my bread machine.


Sweet Potato Soup
 1/2 stick unsalted butter
 1 onion chopped
2 cloves garlic minced
16 ounces chicken broth
2 bay leaves
3 sweet potatoes peeled and chopped
1 c heavy cream

Heat butter in a heavy saucepan over med. heat. Add onion and garlic and cook until the onions are tender, stir occasionally.
Stir in the broth, bay leaves, black pepper, and potatoes and heat to a boil. Reduce the heat to low.
Cover and cook until the potatoes are tender.
Stir in the heavy cream and cook until the mixture is hot and bubbling. Remove and discard the bay leaves.
Puree with a blender or immersible blender until mixture is smooth. Adjust salt and pepper to taste. Serve with a dollop of sour cream on top.

This can be made with squash instead of sweet potatoes. For a different flavor I often substitute bacon grease for the butter.  If a pressure cooker is available it can be used to speed up the process.  When I use the pressure cooker I still saute the onions and garlic on the stove top before putting all in the cooker.

Clam Chowder
2 can whole baby clams w/juice
2 can chopped clams w/juice
1 bottle clam juice
1 med. onion chopped
3 med. potatoes cubed (I don't peel mine)
3 carrots scrubbed and diced
1 can whole kernal corn
16 ounces chicken broth
1 c. heavy cream
1/2 stick butter
1 clove garlic minced

Heat butter in saucepan. Saute the onions and garlic until transparent.  Add carrots and potatoes and saute about 2 or 3 minutes until they start to soften.  Add chicken broth and clam juice, cover and let simmer until the potatoes are nearly cooked through.  Add salt and pepper to taste.  Add corn, clams, and cream.  Heat through and adjust the seasoning. 

This chowder recipe is best if made the day before.  It can be "fancied up" by adding shrimp, chunks of white fish, crab meat, and scallops.  If it is made for any other day but Friday I use bacon fat instead of butter.


I have also had a request for a cake recipe which is one of the only 2 cakes I ever make. I am not a cake maker at all.  I'm good with doughs and cooking but cake batters elude me. 

Creme de Menthe Cake
1 boxed yellow cake mix
1 box pistachio pudding mix
5 eggs
8 ounces sour cream
1/4 c Creme de Menthe liquor
1/3 oil
1 bag mini chocolate chips

Add all to mixer bowl except the chips. Mix until fully incorporated.  Add the chips and mix only until they are mixed in.  Pour into a well greased bundt pan.  Bake at 350 for 55 minutes.  When it comes out let sit 10 minutes before inverting on a plate and removing the pan.


Chocolate Glaze
1 pkg. reg. chocolate chips
1/4 c butter flavor crisco
1/4 corn syrup

Melt all together in a double boiler.  Pour over the warm cake. 

Next week is Thanksgiving and the day that I get to cook up a storm as my dad used to say.  Pies, casseroles, and a turkey meant for a king.  More recipes to come.

Wednesday, November 8, 2017

Food glorious food!

It is 25 degrees out there, everything is rimed with frost, and the children walking by to school this morning were all bundled up to the tips of their little noses.  We are solidly into the soup/stew and most comforting of foods time of the year.  Spring time may make a young man's thought turn to love but late fall is definitely time for gustatory imaginings. 
I just recently broke out some of my go to recipes that are useful for warming cold old farmers after a long day at work. 

Pork and Mushroom stew is a long-time family favorite.  I've probably posted this one before but it bears repeating.  This one does well in the crock pot also.  Once the meat has been sauted I just put everything in the crock pot, turn it on low and let it fill the house with the scent of bay, garlic, and onions.  Don't forget to remove the bay leaves before thickening.  My guys like this served over mashed potatoes or rice.  Pair it with a green salad and finish with some homemade applesauce and you have a meal they will come back to over and over. It also freezes well!!!!

This is one of the most versatile soups that I have ever made.  Make it as is for filling Friday food, add cooked chicken, bacon, or ham for any other day of the week.  We've even been known to have it for breakfast as a warm way to start the day and send them out the door.  Unfortunately this soup does not freeze but it does do well in the crock pot.

Here is another favorite.  Try the recipe once as written then change it up by adding what veggies you have on had, sausage if you haven't any ham, how about meatballs or chicken instead.

When I stumbled on this recipe I knew it would be a keeper.  All my peoples are huge 'tater fans.  The addition of fennel seeds fooled them into thinking there was sausage in it the first time I made it! You can use any kind of green you want.  Beet greens stain the potatoes a pleasant pink color while spinach, chard, or collards leave those taters looking their own pretty white color.  I have been known to throw mushrooms and a can of beans in just to up the flavor and the protein factor. 

Finally, since I have made it so frequently the past couple of weeks and to please my son, Adam, the old family chili recipe is a perennial favorite.  This one is a tough one to write out since it lives only in my head but here goes.

Chili
1 lb. ground beef
1 lb bulk sausage
1 med onion
2 lg cans petite diced tomatoes
garlic powder
oregano
basil
salt
pepper
chili powder
1 can corn drained
1 can red beans drained
1 can white beans drained

Brown meat and chopped up onion until nearly all the pink is gone.  Add 1 tbl garlic powder, 1 tbl oregano, 1 tbl basil, a couple of generous pinches of salt and pepper, and 2 or 3 tbl chili powder. Stir until it is all incorporated.  Pour in the tomatoes, corn, and beans.  Stir it all together and let simmer until the beans are hot through and the flavors are blended.  This is best if you make it the day before you plan on eating it. 
Can be served over pasta, biscuits, corn bread, or with a big hunk of homemade bread to dip into it.