May 25, 2013

Whiskey Cake

by mykitchenmemories

Packaged cake mixes became very popular in the 1950s. Betty Crocker was the first to get Yellow and White cake mixes to American supermarkets in 1947. In 1948 Pillsbury was the first to introduce a Chocolate cake mix, and in 1951, Duncan Hines got in the act by grabbing a hold of his share in the marketplace. Should the history of cakes interest you, I suggest you go to http://www.foodtimeline.org. I found the information there on cakes (and other foods as well) to be fascinating. So let’s get back to the 1950s, and my mother’s kitchen. All her baked goods were made from scratch. There were no cake mixes in her kitchen, until her good friend and neighbor, Ginny, started sharing her desert recipes that used pre-packaged cake mixes. My mom was not a believer until we tasted these treats. Ginny was forever tearing cake recipes out of magazines and trying them on her family, which consisted of only three (herself, husband and son), so there was always plenty to bring to us. Only one house separated our kitchen door from hers, and lots of food went back and forth. We were always delighted to see one of Ginny’s cake creations sitting on our counter. My mom reluctantly acquiesced, and soon boxed cake mixes lined our pantry shelves.

For a real taste of nostalgia, I love to pull out one of Ginny’s cake recipes, with her very distinct handwriting. They never cease to delight. I sometimes feel that I have pulled away from this simple, yet delicious way of baking, and get all too caught up in deserts that you might see made on TV shows like “The Cake Boss.” I’m not saying that you can compare the two, but there is a true “homemade” taste to this Whiskey Cake recipe (and other Ginny cake mix creations) that takes me back in time to when food food was simple, and so was life. Or so it seemed.

I have so many favorites cake recipes of Ginny’s, but this one is a family favorite, so I thought I would start with this. I promise to share more in weeks to come.

RECIPE:

1 Package Chocolate or Yellow Cake Mix (Both are delicious. I used chocolate here)

1 Package apple or lemon Jello

3/4 cup vegetable oil, such as Mazola

3/4 cup water

4 eggs

2 TBSP whiskey

1. Grease and lightly flour an Angel food pan. Preheat oven to 350 degrees.

2. Put all ingredients into a mixing bowl in order as listed (do not mix jello separately). Mix well with electric beater and put into pan.

3. Bake for 1 hour. Cool and frost. You can frost the entire cake or just mound the frosting on top. Serve with vanilla ice cream.

RECIPE FOR FROSTING:

1/2 Cup Crisco

1/8 tsp salt

2 Cups confectioners sugar

2 TBSP milk

1. Cream shortening and salt.

2. Beat in sugar, alternating with the milk. Add more sugar or milk as needed.

May 20, 2013

Red Lentil, Carrot and Coconut soup

by mykitchenmemories

I had this red lentil soup in a “Fusion” restaurant many years ago, when the word “fusion” was new to the culinary world. It was one of those dishes that you enjoy in a restaurant, and know that you will search all over for a recipe that is similar. The problem was, however, where would I find such a recipe? Would it be in an Indian cookbook? I had several, but there was nothing like this soup in it. Would it be in a Thai cookbook? Or in a “Soup Only” cookbook, such as the ones you see in William Sonoma Stores? I looked everywhere, but to no avail. I even wrote into Gourmet Magazine for the recipe. They used to have a column every month, where you could write in looking for a recipe from a particular restaurant. They never answered me. I reluctantly gave up my search, but the subtle flavors still lingered. I tried hard to erase it from my mind. Then one day, many years later, I was thumbing through a new cookbook I had bought, for the Slow Cooker, and I came across a recipe for red lentil soup that I thought could be it…or at least close. As I read the ingredients, my tastebuds started to come to life, remembering all the delicate flavors. Yes, this could be it! I was ecstatic!

It is indeed very close to that “fusion” red lentil soup I had many years ago. Every time I make this soup, I am still amazed that I found such a similar recipe. The “food gods” were truly shining upon me when I accidentally happened upon it.

RECIPE: For Slow Cooker, but can be adapted to stove top.

2 cups red lentils

1 TBSP vegetable oil

2 onions, finely chopped

4 cloves garlic, finely chopped

1 stalk celery, chopped (I added this)

2 tsp. turmeric

2 tsp cumin seed

1 tsp salt

1/2 tsp cracked black peppercorns

1 long red chili pepper or 2 Thai chilies, finely chopped

1 can (28 oz.) tomatoes, including juice

2 large carrots, peeled, cut in half lengthwise and thinly sliced ( I sometimes chop)

1 TBSP (I do 2 TBSP) freshly squeezed lemon juice

6 cups vegetable or chicken broth

1 can (14 oz.) coconut milk

Thin slices of lemon

Finely chopped cilantro

1. In a colander, rinse lentils thoroughly under cold running water. Set aside.

2. In a skillet, heat oil over medium heat. Add onions and cook, stirring until soft. Add garlic,celery, turmeric, cumin seeds, salt, peppercorns, and chili pepper and cook, stirring for about 1 minute. Add tomatoes and bring to a boil, breaking up with the back of a spoon, or squish in hands before adding. Stir in carrots, lentils, lemon juice and broth.

3. Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until carrots are tender and mixture is bubbling.

4. Stir in coconut milk and cook on HIGH for 20 to 30 minutes, until heated through.

5. When ready to serve, ladle into bowls and top with lemon slices and cilantro, if using.

** If cooking on the stove, follow all the steps in order. I would cook the soup, simmering on the stove for at least 1 1/2 hours, or until the lentils are cooked well and the carrots are tender.

May 15, 2013

Look! :)

by mykitchenmemories

My recipe https://mykitchenmemories.com/2013/04/06/pasta-with-radicchio/ was featured on Foodista’s Food Blog of the day on April 9th.

May 14, 2013

Summertime Pasta

by mykitchenmemories

This pasta dish is full of wonderful, fresh, summer ingredients. For some strange reason, it tastes best when eaten outdoors on a beautiful spring or summer day. We serve it room temperature, so it can sit on a picnic buffet table all afternoon. We love it and make it often in the spring and summer because, besides be absolutely delicious, it solves the problem of what pasta to make for a barbecue. And if that barbecue is on a Sunday, it solves the “red sauce” dilemma. This past Sunday was Mother’s Day (Happy Belated Mother’s Day to all you moms out there), and this pasta dish rounded out our culinary celebration. There is a funny joke about Italians and barbecues that I just love. ” What is an Italian Barbecue? We eat the baked ziti outside instead of inside.” While this may be true, in my family, we just choose to make a lighter pasta, that’s goes better with the outdoors…..and hamburgers and hotdogs! As crazy as it seems, once the thrill of that first hotdog of the season is over, everyone is looking for the pasta. For years, I fought my family on this, and didn’t want to make pasta for our barbecues. How about a little macaroni salad or cole slaw, people? Anyway, I have given up the fight, and now, I too am always looking forward to some pasta sitting next to my hamburger!

RECIPE: For 1 pound of pasta

1 pound of gemelli or short fusilli pasta

1 pt. cherry tomatoes

6 plum tomatoes

2 TBSP. capers

1/2 cup Italian black cured olives, pitted and chopped

1 tsp. oregano

1 tsp salt

freshly ground pepper

1/4 olive oil, plus a tablespoon or two for drizzle

2 cups loosely packed basil, chopped, but save several large sprigs for garnish

Freshly grated Parmigiano and Pecorino Romano cheese

1. Boil water in a pot large enough to hold the plum tomatoes. Put tomatoes in the boiling water for 3 to 5 minutes, just long enough to soften the skin. Drain and let cool.

2. Chop the cherry tomatoes in quarters. Put in large bowl.

3. When cool, remove skin from the plum tomatoes, and chop coarsely. Place in bowl with cherry tomatoes.

4. Add oil, capers, olives, oregano, salt and pepper. Add the basil, even the garnish. Mix.

5. Cover the bowl tightly with plastic wrap and let marinate for several hours at room temperature.

6. Bring a large pot of water to a boil and add the pasta.

7. Drain pasta when done, put in serving bowl and add a drizzle or two of olive oil plus a handful of Parmigiano cheese before adding the other ingredients.

8. Serve with freshly grated Pecorino Romano or Parmigiano cheese.

9. Serve hot, room temperature, or cold………inside or outside.

May 11, 2013

Poppy Seed Bread

by mykitchenmemories

When I indulge in a piece of this light, sweet poppy seed bread with a cup of tea, I am immediately transported back to a time in my life that now seems to have gone by so quickly. When I reluctantly put my daughter into a nursery school program for the first time, I felt lost without her. She was two and a half, and the program consisted of two mornings a week for 2 hours. I would go food shopping, do an errand or two, and before I knew it, it was time to go back to pick her up. But there were the days when I had no errands, and I just didn’t know how to fill the void. As luck would have it, many other mothers felt the same. There were no Starbucks back then to meet for coffee and pass away an hour or two. Can you imagine a life without Starbucks? We would sometimes go back to each others homes and make coffee or tea, and sit around and chat. Somewhere along the way, we started to serve our homemade baked goods and share recipes. This recipe for poppy seed bread came from one such experience. I remember sitting on a patio, on a brilliant spring day, enjoying a piece of this sweet bread, a cup of tea, and wonderful conversation. Many strong friendships were formed during these weekday gatherings, and many recipes changed hands. I look back fondly on this uncomplicated, yet wonderful time in my life. My memories of these women, our conversations and our delicious baked goodies, always brings a smile to my face.

RECIPE: Makes two loaves

5 ounces poppy seeds (2 bottles)

2/3 cup evaporated milk

4 eggs

2 cups sugar

1 1/4 cups oil

1 tsp. vanilla

3 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1. Soak poppy seed in milk for several hours or overnight.

2. Grease and flour two loaf pans. Preheat oven to 350 degrees.

3. Beat eggs and sugar.

4. Stir in oil, vanilla and poppy seed mixture.

5. Sift together flour, salt and baking soda. Stir into poppy seed mixture. Stir well.

6. Pour into prepared pans.

7. Bake at 350 degrees for 50 minutes or until light brown.

8. Turn out on racks to cool. May dust with powdered sugar if desired.

9. Invite a friend or two over for tea, and sit and have a nice long chat while enjoying a piece of this delicious bread!

May 5, 2013

New Bride Stuffed Cornish Hens

by mykitchenmemories

Most new young brides have a recipe that is their “go to meal” to make when company comes for dinner. They find something that works, and then make it over and over until neither the husband nor the new bride can possibly eat it again. This recipe for stuffed Cornish hens was that recipe for me in 1973 until probably 1977. Yes, for 5 years if you came to my house for dinner, this is what you would have been served. This was my “fancy meal.” I thought it was somewhat chic at the time. And for me, if it wasn’t Italian food, then it must have been somewhat elegant. Elegant or not, when I made this meal the fancy china, silver and crystal came out of hiding, as it was time to play “hostess.” I would spend all day Saturday preparing. When I pulled this recipe card out of my files the other day, I had a good laugh remembering one of the first times that I made this dish. I had spent all day preparing, as I said, and then put the hens in the oven when our company arrived, figuring that the timing would be perfect for us to have cocktails first. Just as we were to sit down to dinner, I realized that I had not turned on the oven, so we had to wait another hour or more for dinner!! I learned from this experience that alcohol and entertaining do not go hand in hand. At least not until I had mastered the art of entertaining. Now I am proud to say, I can do both at the same time. Thank goodness!!

I probably had not made this cornish hen recipe in over 30 years (frankly, I was sick of it), so I was eager to see how I would feel about it now. Well, it certainly didn’t take all day to make. Actually, it’s quite an easy dish. It really only took about 30 minutes or so to get the hens stuffed and in the oven. What the heck was I doing in the 1970s? I did’t have a Cuisinart, but still there isn’t that much chopping to do. Well, with years of cooking under my belt, I guess everything is just easier. It tasted just as delicious now as it did then, even though I did make a few minor adjustments, something I never would have done in 1973.

RECIPE:

1 cup long grain rice (I used brown rice and would love brown and wild rice as an option)

4 ounces butter, plus melted butter for basting

1/2 cup chopped celery

1/2 cup chopped green pepper

1/4 cups chopped onions or shallots

1/4 pound chopped mushrooms (I love shitake in this recipe)

salt and pepper to taste

4 Cornish hens, about a pound or so each

1. Prepare rice as label directs, but cook a bit al dente.

2. In skillet, melt the butter and sauté the mushrooms, celery, onions and green pepper for approximately 10 minutes.

3. Combine cooked rice and veggies in skillet. Add salt and pepper to taste.

4. Preheat oven to 375 degrees.

5. Wash hens and pat dry. Spoon rice mixture into hens and tie up legs with cooking twine. Place in pan, breast side up.

6. Place leftover rice mixture into a small, greased casserole dish.

7. Brush hens with melted butter. Salt and pepper them.

8. Cook hens, basting occasionally, for about an hour, until cooked through.

9. During the last 30 minutes, bake the remaining rice until hot.

April 30, 2013

Roasted Butternut Squash ( from BC)

by mykitchenmemories

It’s Spring, and I find myself obsessed with vegetables. It’s a little too early for grilling them (but I will obsess over that in another few weeks), so I’m roasting them in a hot oven every chance I get. Honestly, you can’t go wrong by just coating them in a good olive oil, salt ( Kosher preferably), pepper and any spices of choice. You can let your imagination run wild. When I’m in the mood for India food, I will go through my spice drawer and pull out ground curry, turmeric, cumin, coriander, etc. and mix it all together with cauliflower florets and maybe some cubed red and yellow peppers. I can’t think of a vegetable that is not delicious just simply roasted like this. Being a “recipe gal,” it is not easy for me to just grab and mix with no instruction of any kind, but this is truly fool proof. I hope you will throw caution to the wind, and enjoy your favorite vegetables combined with your favorite spices.

All that being said, I must share with you another recipe from the Barefoot Contessa which roasts butternut squash with maple syrup, pancetta and sage. This may sound a bit more difficult than what I have described above, but it is still as simple as can be. These flavors all blend so beautifully that you will have to restrain yourself from eating the entire pan!

RECIPE:

1 large butternut squash, peeled, seeded and cut into 1 inch cubes.

1 head garlic, separated but not peeled

2 TBSP good olive oil

2 1/2 TBSP pure maple syrup

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 ounces thinly sliced pancetta, chopped

16 whole sage leaves

1. Preheat oven to 400 degrees.

2. Place the squash and whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.

3. Sprinkle the pancetta and sage leaves evenly over the squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot. She suggests that you serve with French bread and spread the roasted garlic on the bread. With or without the bread, this is yummy!

I would love to hear what vegetable and spice combinations your imaginations produced. The possibilities are limitless.

April 23, 2013

The Barefoot Contessa’s Parmesan-Roasted Broccoli

by mykitchenmemories

I think it’s time for me to confess my cookbook obsession. I have been collecting cookbooks for 40 years and have never discarded a single one. I just keep adding to my collection no matter how hard I try to stop myself. I just can’t stop! I read through them like novels, earmarking recipes I would like to try. I set challenges for myself to make a new dish from a cookbook every week. I don’t always succeed, but I love the challenge. And then there are the cooking magazines that I also collect. I save years worth of these magazines, before I can unwillingly throw them out, but not before I rip out the recipes that I promise myself I will make. I have these recipes filed away in folders along with all my handwritten ones. What am I thinking? Do I think I will live to be 120 years old and cook every day for the rest of my life?! Or maybe it just makes me feel good to see all these familiar friends (oh yes, I feel chummy with some of my favorite cookbook authors) on my kitchen shelves and in different parts of the house.

Why am I telling you this? Well, because from time to time, I’m going to share some of my all time favorite recipes from my favorite cookbooks. As I said, I consider many of these authors to be my “friends.” After all, many of them have been on TV daily for many years. They came into my home both in printed word, as well as through the media. I watched and read them while my children were home sick from school, or during late sleepless nights. I have had breakfast with them, as well as an evening cocktail or glass of wine. Many of these books and recipes hold memories for me. And many are just simply delicious and I would like to share them with you. Even though I sometimes change a thing or two in the recipe, I like to give credit to these old (imaginary) friends, just as I do with my family and friends.

This Parmesan-Roasted Broccoli recipe comes from the Barefoot Contessa herself, Ina Garten. I love her cooking show and her cookbooks are fabulous. Her recipes are simple and delicious. I love roasting vegetables. They stay so crisp, and roasting really brings out their flavor. I don’t think a week goes by that I am not making one of her many roasted vegetable recipes. I hope you enjoy this one.

RECIPE:

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 tsp. grated lemon zest

2 TBSP. freshly squeezed lemon juice. (I use more as I love lemons)

3 TBSP. pine nuts, roasted (I use about 6 TBSP)

1/3 cup freshly grated parmesan cheese

2 TBSP. julienned fresh basil leaves (about 12 leaves)

1. Preheat oven to 425 degrees.

2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. You should have about 8 cups of florets.

3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 TBSP olive oil. Sprinkle with salt and pepper.

4. Roast for 20 to 25 minutes, until crisp-tender and the tips of the florets are browned.

5. Remove the broccoli from the oven and immediately toss with 1 1/2 TBSP olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.

April 18, 2013

Orecchiette with savoy cabbage and ceci beans (chickpeas)

by mykitchenmemories

When my sister-in-law Maria calls, and says she’s just made a delicious dish, I run for a pen and paper, especially if it’s pasta dish! When she called me with this recipe many years ago, I listened carefully as she described it, wiped the drool from my mouth, and ran for the nearest writing utensils. As you can see from the picture of this recipe, I grabbed a piece of mail, tore it open and used the envelope to write down her instructions. As with most good Italian cooks, you have to take notes quickly, as they are so excited about the taste of the dish, that they talk quickly and may leave something out in their excitement. Her passion for cooking can be felt over the phone. You can almost taste the flavors and smell the ingredients while she colorfully describes the cooking process.

I am so happy that I was able to get this recipe on paper. We have enjoyed it over and over again. I hope you do too!

RECIPE:

1 head savoy cabbage

3 cloves garlic, sliced

1/2 tsp. peperoncino ( red pepper flakes)

1/4/ cup olive oil

1 can of chickpeas (of course you can cook your own)

1 pound orecchiette pasta

1. Bring a large pot of salted water to a boil.

2. Slice cabbage and add to boiling water. Boil for 5 to 7 minutes

3. Scoop cabbage into colander. (do not drain)

4. Add the pasta to this pot of water.

5. In large fry pan, saute the garlic and red pepper flakes in the olive oil.

6. Add cabbage to the fry pan. Saute.

7. Add the chickpeas to the fry pan. Season with salt and pepper, if needed.

8. Add some pasta water to the fry pan (maybe a half cup or so). Cook for 10 minutes, stirring often.

9. Drain pasta, and combine all in the fry pan. Stir to completely combine.

10. Serve with freshly grated Italian cheese.

April 13, 2013

Spaghetti San Juanil

by mykitchenmemories

Here’s another quick pasta dish that I’m certain you will love. If you don’t like anchovies, you can leave them out. It will still be delicious as I am a firm believer in “your sauce is as good as your tomatoes.” My preference by far, is to use only canned San Marzano Italian peeled plum tomatoes. This means that the tomatoes come from San Marzano, Italy, and it must say “Product of Italy” right on the can. There is something in the earth where these tomatoes are grown that makes them so delicious and good for you. I heard on a Dr. Oz show that San Marzano tomatoes are one of the top four cancer fighting foods. And just an aside, so are white beans, so check out my recipes for pasta e fagioli and menestra e fagioli. Honestly, these tomatoes are so good, that you could eat them out of the can and be happy. Please don’t. I’m just trying to make the point of how important good tomatoes are in a recipe. The anchovies definitely add flavor, so please use them unless you just don’t like them.

This is another “Little Nonni” recipe, but whenever I make it, I think of my brother. I taught him how to make it in my kitchen several times, but he would call me EVERY time he made it for himself or his family for more than thirty years. He even called me in London, when I was living there, for the recipe. Perhaps it was just an excuse to call me. I didn’t mind, as I found it very endearing. Later in life, this became his “signature dish.” If you were going to his home for dinner, and he was cooking, you knew you were going to have “San Juanil” sauce. Sometimes, he would use perciatelli instead of spaghetti, which was a very good alternative. He loved this sauce, and I hope you will too.

RECIPE:

1 pound spaghetti or perciatelli

1/4 cup olive oil

3 cloves garlic, cut in half

1/2 can of anchovies

3 TBSP. capers

8 to 10 plum tomatoes, squished (this is approximately on 28 ounce can of tomatoes)

2 tsp. oregano

1/2 tsp. pepper

(red pepper flakes if desired)

1. Bring a large pot of salted water to a boil for the pasta.

2. Meanwhile, heat the oil in a large fry pan and sauté the garlic until golden, but not brown.

3. Remove the garlic with a slotted spoon and turn off the heat.

4. Add the anchovies and stir until dissolved….or close to dissolved.

5. Add the capers (and hot pepper if desired) and cook on low flame for 5 minutes.

6 Add the tomatoes, oregano and pepper and cook for 20 to 25 minutes, stirring occasionally. If the sauce seems to thick, add 1/4 cup water from the boiling pasta.

7. Drain pasta and add to the pan and stir to coat the pasta thoroughly with the sauce, or combine it all in a dish,

**Because of the use of the anchovies (fish), Italians do not put grated cheese on this dish. It is up to you. Enjoy!!