Something from Nothing

           My husband has a sweet tooth, and I'm a nut for anything that comes out of an oven. I used to bake a lot, but since the kids have grown and moved out, I've mostly used store-bought desserts. Lately, though, I've had more time on my hands, so homemade cookies and other goodies have become more common.
           Recently Pat and I were planning an extended trip south to see the family. The idea was to leave on Sunday, when the traffic, ferry and otherwise would be lightest. With this in mind, I purposely limited my shopping so no perishables would go to waste. Of course, the more I try to plan efficiency, the less it works. For various reasons unimportant to this story, we didn't leave on Sunday. Or Monday. Or Tuesday.
          By Tuesday evening the fridge was bare of essentials like milk, and there was only 1 egg. There was also not a cookie, or any other sweet anywhere. There was no time to make the twelve mile trip to town, so we brainstormed ideas with what we had on hand. I credit Pat with the creation of this microwave bread pudding. It turned out very tasty, and extremely easy. It was delicious with a cup of black coffee (no half-n-half), but would also be nice with whipped topping or vanilla ice cream.

Microwave Bread Pudding
Serves 2

4 slices slightly stale white bread
1 egg
1/2 cup french vanilla non-dairy creamer
4 tbsp. apple butter (any jam or applesauce would work)
1 tbsp. real maple syrup
1 tsp. or more cinnamon
2 tbsp. butter

Cut the bread into cubes. In a medium bowl, beat the egg with the creamer until smooth. Stir in the apple butter and maple syrup. Add cinnamon. Fold in the bread cubes.

Pour into a well-buttered 1 1/2 quart casserole. Let stand for a few minutes to allow bread to absorb the liquid. Sprinkle the top with additional cinnamon and dot with the remaining butter.

Microwave at 60% power for 5 minutes (1100 watt oven - adjust accordingly). Serve warm.

(Adding raisins to the bread mixture would be a nice touch)

Cheap and Easy!

            Every cook knows that dried peas are a good source of fiber, protein, and all kinds of other wonderful things. They are also easy to use, very flavorful…and cheap. One of the first things I learned to make as a young, broke, bride was split pea soup. I could get all the ingredients for the soup for less than two dollars. I was delighted to be making such good use of our money. Along with hamburger and tuna, it became a staple at our house.

            We always had open-face “cheese toast” with our split pea soup. Any kind of bread, spread with mayo and horseradish (when we had some), topped with medium cheddar (WIC cheese) and broiled until bubbly. With a pot of soup and a loaf of bread, we were fixed for nearly a week. At first, this was romantic. However, after doing it once a month for a year, my husband begged me to cease and desist.  

            Even today, if I make green split pea soup, I get a sideways glance from the Hub. He never complains, never did back then, either. So, it’s not too much to ask that I not make one or two dishes….ever again.

            These days, I use organic yellow peas, and a honey-baked ham bone. It makes all the difference.

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Split Pea Soup                         Stove top or Crock Pot

Makes 6-8 servings

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1 lb. green or yellow split peas

1 smoked ham hock or ½ lb. bacon ends, trimmed

1 medium onion, diced

1 stalk celery, chopped

1 carrot, sliced

6 cups broth, bullion or water

6 peppercorns

1 bay leaf

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Soak your peas if they require it. Some packages say “no need to soak”. If in doubt, an overnight bath won’t hurt. Either way, rinse and drain.

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Combine vegetables and broth in crock-pot or Dutch oven. Do not add any salt yet. Some will come from the meat and may intensify. If using bacon ends, trim off excess and par-fry to remove some of the fat. Drain. Add to soup or submerge the ham hock.  

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Cook in Crock pot on high 6 hours, or simmer covered, on stove top for about 2 hours. Stirring occasionally, adding liquid if needed. Remove bay leaf and ham bone. Chop any meat that clings and return it to the soup. Salt to taste.

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The longer the soup cooks, the thicker it will become. Once the peas soften, check periodically until desired texture is reached.. 

Camp Mountaindale Catastrophe

            When Laura was a Girl Scout, one of her favorite activities was going to Camp Mountaindale, in the foothills of the Coast Range in Oregon. First as a guest, and later as a Junior Counselor, she loved it all. Learning about nature, catching frogs, taking hikes, and especially, camp cooking. It was part of the “Outdoor Fun” merit badge: making “S’mores” and “GORP” (trail mix). After earning the badge, the girls begged their Scout leader to teach them some real cooking skills. So they learned, with much adult supervision, to cook breakfast over a campfire. I truly admire that woman’s courage, 15 twelve-year-olds…and a fire-pit.

            Laura, not usually an egg lover, proudly brought this recipe home, and prepared it for Sunday breakfast. It has become a favorite in our family, especially on camping trips. It’s a very versatile dish, and can be made for one, two, or fifteen, if you have a big-enough pan. You can cook it on a campfire, a Coleman, or in an electric skillet. I’ve even used the top or our woodstove during a power outage. Use any combination of meats, or none. There are no rules to this one-pan meal. I’m not sure who named the recipe, but it doesn’t refer to the flavor! 

Skillet Catastrophe           

Serves about 6 adults or 8 kids - adjust as needed

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6 eggs

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½ lb. thick sliced bacon, cut into ½” pieces

-Or-

1 lb. ground, pork breakfast sausage (mild to hot)

-Or-

1 lb. link sausage, cut into bite-size pieces

-Or-

1/2 lb. diced ham or Spam

-Or-

Any combination or vegetarian

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½ lb. diced raw potatoes (or frozen southern style hash browns, thawed)

1-2 tbsp. diced onion (optional)

1-2 tbsp. diced bell pepper (optional)

¼ cup sliced fresh mushrooms (optional)

½ cup cheese, shredded or cubed (cheddar, Swiss, Jack, or?)

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Start with a large, well-seasoned cast iron skillet, heated to medium-high. (Otherwise, use a good non-stick one.)  Fry bacon pieces until starting to crisp, sausage until cooked through. Drain excess fat, leaving about 2 tbsp. If you’re using ham, just heat until warmed, using a little oil if needed.

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Add potatoes and cook until golden brown, stirring frequently. Add any other veggies now, except mushrooms. Continue browning until peppers are tender, adding mushrooms when onions start to turn translucent.

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When everything is cooked to taste, remove from heat. Drain any excess fat. (There shouldn’t be much.) Crack the eggs into the skillet on top of the rest. Stir and return to heat. Fold in the cheese, and season to taste. Stir constantly until the eggs are cooked through.

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Serve open-face on buttered toast, with ketchup or hot-sauce, if desired.

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(My boys like to wrap some in a tortilla, topped with salsa and sour cream for a breakfast burrito.)

Happy Birthday Dinners

            Kids love birthdays. Party or not, I’ve never met a child that didn’t consider their birthday special. And why not? What a milestone when you’re young!

            My two oldest have the dubious good fortune of having birthdays in December, and four days apart. With all the holiday activity, not to mention the holiday spending, it was hard to make a birthday stand out. Parties were usually small, and mostly family.

            When Laura was about 4, as a birthday treat, she was allowed to choose dinner for the family, and the flavor of her cake. She chose spaghetti, and pink cake with pink frosting. The idea was such a hit that it became tradition. Fortunately, no one ever asked for ice cream or cookies as a main course. Maybe separating “dinner” and “cake” made an impression.

            Even as adults, the kids will ask for their favorites. Surprisingly, those have not changed much over the years. As the boys got older, I fully expected requests for T-bone steaks or prime rib. Nope. Like they said, you can get a steak at any restaurant. Getting a meal cooked to order, just the way you like it? You can only get that at home.

            My youngest, James, wanted macaroni and cheese and “pop dogs” for five years running. Lloyd always asked for an unusual cake. Peppermint cake with strawberry frosting one year, devils food with lemon another.

            For Laura’s seventh birthday, we baked two lovely 9-inch layers of cherry chip cake. As they lay cooling on their wire racks, her baby brother toddled over. Before I could stop him, he grabbed a handful of cake and stuffed it into his mouth. My daughter shrieked. The baby started to cry, and I think I burst into tears.

            Once everyone calmed down, I surveyed the wreck. The birthday girl was no longer in hysterics, but she was convinced that her party was ruined. Going to the bakery was not an option, and there was no time to bake another cake. I flashed on a picture I had seen in a cookbook years ago. They had turned round layers into a cat cake. Mine didn’t look like the one in the picture, but it made a fairly respectable kitty-cat. The intact layer became the body, with the injured layer cut into various shapes to create head, ears and a tail. Frosting disguised the seams, licorice became whiskers and a pink dinner mint was the nose. The cake was a big hit, and no one ever knew about the near disaster.

            In honor of James’ upcoming 26^th birthday, here is his old favorite.

Creamy Macaroni & Cheese

with Wieners and Fresh Fruit

1 - 12oz. package large elbow macaroni

1 lb. Velveeta, cut into chunks

½ to ⅓ cup milk

¼ cup sour cream

¼ tsp. dry mustard

¼ tsp. onion powder

Shredded sharp Cheddar for topping

1 dinner frank per person

Cook macaroni in salted water. Drain. Place into a large bowl.

Place cheese chunks and ½ cup milk in a microwave safe bowl (a 1 quart glass measuring cup works well). Cover loosely. Heat in microwave, 1 minute at a time, until melted, stopping to stir each minute.

Fold sour cream and seasonings into noodles. Pour cheese sauce over all and fold in. Stir in extra milk a little at a time if the sauce is too thick. Place into a buttered casserole and top with cheddar. Place in 350° oven for about 20 minutes.

Broil or grill dinner franks. Serve on the side with fresh fruit. Franks can also be cut into bite size pieces and baked in the macaroni.



Strawberry Princess Cake, my granddaughter's invention - yummy!



Just Like Dad Used to Make

            My father was of the school of thought that a real meal consisted of soup, salad and a main course. A real meat and potatoes man, there were certain things that just didn’t count as dinner. If it didn’t require a knife and fork, it was not considered a meal. Pizza, tacos, and hamburgers were unknown in my house as a child. (Not that I was deprived of these kid favorites, there were plenty of sleep-overs and pizza parties at friends homes.) An exception to the rule were his favorite foods: the gulashes of his childhood in Czechoslovakia. There are many versions in many cookbooks, but these are truly authentic, eastern European dishes, just the way my grandmother used to make. Simple and hearty, both are still family favorites, even though Dad has been gone for many years.

            These are the basics for the meat gulash. If you like a lot of heat, add a dried chili pepper or two. If you prefer mild, omit it.  We raised sheep, and Dad hunted deer and elk, so the meat of choice was seldom beef.  Even the gamiest of game is succulent and tender when done this way.  Whenever I see a fat, island buck, (especially if he’s in my garden), I think of my dad and his gulash. Mom used to serve it with a hearty rye bread, topped with garlic butter, and fruit.

Lad’s Gulash                 "Just like Dad used to make"

1 lb. Beef, venison or lamb, cut into 1-inch cubes

1 large onion, chopped

Flour

Salt, pepper, paprika

Bacon drippings, oil, or butter

1 quart beef stock or water

Whole, dried chili pepper (optional)

Season the meat with salt, pepper and paprika. Heat the bacon drippings in a heavy pan. Cook the onion until golden. Sprinkle with paprika.

Add the meat and cook until it browns on all sides. Sprinkle with flour and continue to cook, stirring constantly to prevent sticking. When the flour starts to brown, pour in just enough liquid to cover everything. Stir well, scraping the bottom to loosen any bits. Add chili pepper(s) if using.

Reduce heat, cover and simmer, stirring occasionally, until meat is tender, 1 hour or longer. The gravy will thicken as it simmers. Add extra liquid as needed. Adjust seasoning to taste. Remove chili pepper before serving.

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Sausage & Potatoes       A simple “old country” peasant dish

About 4-6 servings

1 lb. kielbasa style lean smoked sausage

6 medium russet potatoes

½ cup chopped onion

2 tbsp. butter or oil

2 tbsp. flour

4-6 cups broth or water

2 tsp. sweet paprika

salt, pepper

Slice sausage into bite size pieces. Set aside.
Peel potatoes and cut into uniform chunks. (Although traditionally made with russet potatoes, this can be a little starchy if they cook too long. Using a waxy type spud, like reds or Yukon golds, helps with that.)

Saute onion in butter until golden brown. Add potatoes and season with salt and pepper. Sprinkle with flour and stir to coat. Pour in water or broth to cover and stir well. Bring to a boil. Reduce heat and simmer about 15 minutes until potatoes are fork tender.

Stir in sausage slices and paprika. Mixture should be fairly thick and reddish brown. Cook a few more minutes until sausage is hot.

Serve with a crisp green salad or fresh fruit. 

Neighbor's sheep...over for a visit.

Swimming Holes and Dungeness Crab

            When I was a freshman in high school, my best friend, Julie and I spent spring break at her mother’s cabin near Mt. Hood. It was our first excursion without adults, although we learned later that the neighbors had been keeping a discreet eye on us. At fifteen, we considered ourselves quite self sufficient, and we really did pretty well. We hiked, shot pellet rifles, and rode our bicycles into the town of Rhododendron for breakfast one morning.

            One unseasonably warm afternoon, the temperatures topped 70. We decided that it would be fun to go swimming. We dressed in some of Julie’s old cut-off shorts and t-shirts and headed for the creek. By the time we walked the mile or so, mostly uphill, to the swimming hole, we were really hot. The deep water of Still Creek looked inviting. After checking for submerged hazards by poking aroung with a long stick, Julie ran to the bank and jumped in. I was right behind her.

            The cold shot through my body like an electric shock. My hands and feet were instanly numb. It had not occurred to us that it was only mid-March, and the creek was full of snow melt. (We were on the ascending slope of Mt. Hood, after all.) Our “swim” lasted approximately 15 seconds. Just long enough to get back out of the water. It had also not occurred to either of us to bring towels. Shivering, and on the verge of hypothermia, we made our way back through the very shady woods. Back at the cabin,  Julie stoked the woodstove, the only source of heat. We were very glad that cooking required fire, and we had built one that morning to make coffee. Soon we were in warm, dry clothes and the pot was bubbling. Life was good again.

            Julie and I, even as teenagers, enjoyed good food. Her mother was a gourmet cook, happy to cook for us, and teach us anything we wanted to know. My first taste of caviar was in her kitchen. We were both learning to cook, and found the woodstove at the cabin a lot of fun. Being true Oregon tomboys, we grew up with the lore of the pioneers, and wanted to learn all the skills. The week at the cabin was as close as we could come in the 70’s. And much of it revolved around food. We roasted a rabbit (that we brought from my parent’s freezer) on a spit in the fireplace, and baked potatoes in the coals.  It took about five hours, and countless burnt fingers, but it was a delicious meal.

            Julie brought real Costa Rican coffee, and a traditional non-electric drip coffee maker. It was the first time I tasted real gourmet coffee, and I loved it. The pancakes we made on the cast iron stove top were excellent. Likewise the pepper-cured honey bacon that we found at the market in Rhododendron.

            We lost touch after high school, but have since re-established contact. Our lives have taken us, quite literally, to opposite ends of the country. Mine to the San Juan Islands of Washington State, hers to northern Maine. No surprise that we both live in the woods. We still both love the outdoors, and fantasize about pioneer living, although on a tamer scale. And we both still love to eat, and cook

            Here in the Pacific Northwest, summer is time for fresh Dungeness crab, in my mind, far tastier than any lobster. Julie’s mother passed away a few years ago, but I asked if she would share her special crab soup recipe. I remembered it as her entry in one of the James Beard contests. I believe it won an award, but neither Julie or I can recollect the details. The original recipe was for twelve main course servings, and called for a total of four pounds of crab. I adaptation call for quantities of a more managable size, and the results are scrumptious.

Dungeness Crab Bisque            

Serves 2 as a main course, 4 as an appetizer

½ lb. cooked crab meat

½ lb. cooked crab legs

1 to 1½ quart half & half

¼ lb. butter

¼ cup flour

1 tbsp. onion, grated

2 drops hot pepper sauce or ¼ tsp. cayenne pepper

½ cup heavy cream

1 tbsp. Scotch Whiskey (optional)

Salt, Pepper, Chopped parsley, Paprika

Melt butter in double boiler. Add Flour and onion and cook at least 20 minutes up to two hours (the longer, the better). Slowly add most of the half & half, stirring at low heat to keep from lumping. If too thick, add more half & half. Add a sprinkle of black pepper and the Tabasco Sauce. (Up to this point can be made ahead of time and allowed to cool).

An hour before serving, heat slowly to a simmer. Stir in whiskey and add the crab meat and legs, being careful not to break it up too much. Check for seasoning and add salt if needed (often, the crab is salty enough on its own).

To serve, pour the heavy cream into serving bowls and pour the soup over it. Sprinkle with finely chopped parsley and plenty of paprika.

Baby Dungeness Crab (shown actual size)



Mom's Day Brunch

            Mother’s Day is next Sunday. Remember to call your mom! This is my third year with no mother to call, so I’m hyper-aware of it.

            I would love to spend the day with my kids and grandkids, but this year it simply can’t happen. My perfect day would be have a late breakfast with the whole gang, maybe eggs benedict and fresh fruit. I’d even cook it. Then to spend the day together, maybe take the grandbabies to the park or to the zoo. Maybe a barbeque for dinner. Nothing fancy, as long as everyone can be there.

            Years ago, my greatest mother’s day wish was to have a day to myself. A day off. At that time, the kids were in their “tweens”. Our weekends were filled with little league, dance team, home projects, and my husband’s band. Weekdays, there was work and school. Free time was nearly non-existent. So, when they asked me what I wanted as a gift, I told them. “Don’t spend any money. What I would really like is to spend the afternoon doing nothing…no laundry, no phone calls, no cooking.”

            Of course, doing nothing doesn’t mean literally doing nothing. I read the best parts of the Sunday Oregonian. After that, I filled planters with annuals and arranged them on the patio. Then I planted marigolds around the mailbox. When I was done, I sat on the deck and admired my work. All of this without anyone yelling “mom!” even once. By late afternoon, I felt refreshed, and as rested as if I’d spent the day at a spa.
            Pat and the kids took me to dinner at Giovanni’s for the best lasagna in town. I was an awesome day. Looking back, it’s hard to believe that I essentially said, “Leave me alone!”… It’s even harder to believe that they actually did.

            These dishes are nice to make ahead for a mom’s day brunch or supper. Both require a little time to create, but the results are worth it. The shrimp casserole was my mother-in-law’s favorite for brunch. 

           

Shrimp “Soufflé”

Serves 6-8

1 lb. cooked salad shrimp
1 - 8oz. package cream cheese
6-8 medium Crimini mushrooms, thinly sliced
6 slices English muffin bread, cut into cubes
2 tbsp. butter
6 eggs
½ - cup milk
½ tsp. dill
¼ tsp. salt
¼ tsp. white pepper
2 ripe Roma tomatoes, seeded and thinly sliced
1 cup prepared hollandaise sauce

Heat oven to 325°. Beat the eggs, milk, dill, salt and pepper until well blended. Fold the bread cubes into the egg mixture. Cover and refrigerate 15 - 30 minutes until the bread is quite moist.

Melt the butter in a small skillet and sauté mushrooms over medium heat until softened. Butter or spray a two- quart oblong casserole dish. Repeat layers of bread mixture, cream cheese slices, shrimp and mushrooms, finishing with a bread layer (5 total).  Arrange the tomato slices on top.

Cover and bake at 325° for 1 hour or until a toothpick inserted in center comes out clean. Serve topped with hollandaise sauce.

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My son, James, who is a real chef, taught me how to make this. He adapted the recipe they make at Papa Haydn’s to work with the ingredients I had on hand. 

For this, you will need a heavy skillet, a food processor and a fine mesh strainer.

Chicken Liver Paté

1 lb. raw chicken liver

1 medium tart apple

1 small onion

½ cup dry white wine

1 cube butter

Kosher salt

Black pepper

Rinse and trim the livers, cutting into even pieces. Peel, core and dice the apple. Chop the onion coarsely.

Heat a heavy skillet (well-seasoned cast iron works nicely) to medium high. You can spray with a bit of olive oil, but leave it mostly dry. Caramelize the apple and onion chunks. When they are soft and starting to brown, add the liver and sear until cooked (about 3 minutes).

Remove everything to the food processor bowl. Cover to keep warm. Deglaze with the white wine, scraping the pan and boiling to evaporate the alcohol. Pour the mixture into the food processor. Tighten the lid and puree while adding the cold butter in a piece at a time. Continue to process until butter is incorporated and all is smooth and creamy with no chunks. 

Force the mixture through a fine-mesh strainer. This will make your pate silky smooth. After straining, transfer to a serving size bowl (or buttered mold). Chill for several hours or overnight.