You’re Gonna Eat That?!


This is the title of my newest book which currently resides at the designers for formatting, placing the photos in the correct place and position, making sure everything is just right.  The subtitle is:  Adventures with Food, Family, and Friends.  It includes family and travel stories, adventures, poems, and recipes. Here are a couple of food photos which will be in the book with recipes.

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Every Sunday until publication, I will post an update as to progress.  My goal is to have it available for purchase for Christmas presents for those who love food adventures.

 

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September 1, on the Rim of Wonder


Sunrise

Dappled clouds

Owl hooting

Wren climbing

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Later, I graded papers and watched part of John McCain’s funeral, some of which almost brought me to tears.  I often disagreed with him but never did I question his passionate love of country, his courage, his willingness to buck the norm, to defy convention when he thought it was the right thing to do.  I think he and I shared certain values on which this country is based even if the country as a whole rarely lives up to them.  These include the conviction that all people are equal, that everyone deserves justice, and each person carries the right to find his or her own share of happiness without judgment and condemnation from others who may think differently.

Later, while working on the latest book I am writing, I found handwritten recipes written by my grandmother, my mother’s mother, Nellie Narcissus Duke (Kaiser),whose father came here from Switzerland as a child.  One, for dumplings, remains readable.  The other written in pencil on the front and back of thin paper is fragile.  It is for Strawberry Shortcake.  If Grandmother Duke ever made dumplings, I do not remember it.  Mother did–chicken and dumplings.  I wonder if she used this recipe.  I do remember conversations about the shortcake because Dad did not like strawberry shortcake even though he liked strawberries.  I took photos of these two recipes written decades ago in my grandmother’s handwriting.

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Black Raspberries


Mom filled the white bowl with black raspberries.

I pour Bossie’s white milk over them,

watched it form a pattern,

flowing around the raspberries–

a design in deep purple and white.

I thought it almost too beautiful to eat.

I was seven.

Now I rarely find black raspberries.  Red ones won’t do.  They lack intensity, the beauty.  Every year we went to Hunt’s Orchard north of Amazonia, Missouri, to buy black raspberries, took them home, sorted to discard the imperfect ones, then threw them way behind the garden next to the timber–huge trees, oak and hickory.  Eventually, these imperfections transformed into thriving black raspberry bushes.  We had our own patch, created from the discarded, the imperfect.

Mom fed us fresh raspberries for a few days.  The rest she used to create her famous pies, froze a freezer full.  Baked, they transformed a winter kitchen into the warmth and sweetness of my mother’s family devotion.

I bake pies, many kinds of pies.  I have never made a black raspberry pie.

 

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Note:  this will be published in an upcoming publication by the Story Circle Network.  In July my daughter, grandson, and I went to Hunt’s Orchard–yes, it still exists.  I asked about black raspberries.  We were too late; the season was over.  The timber behind the garden area was to the right in this photo.  The person who bought the land years later bulldozed down all the big trees.

Cod Loin with Fennel and Lemon


This recipe, one of my favorites, will appear in my soon to be released cookbook full of family and life stories about food, family, and friends.  I made this tonight around eight.  As usual, I made enough for leftovers for another meal. Makes it easier if you work or are really busy.

Two small cod loins or one large cut in half

3 gloves garlic, chopped

1 poblano pepper, deseeded and coarsely chopped

Fennel essential oil

Lemon essential oil

Vegetables of your choosing cut into bite sized pieces

1 small handful of pepitas

Olive oil

I vary this by using different vegetables, e.g. spinach, Swiss chard, Brussel sprouts, beets, carrots.  Tonight I used Brussel sprouts.

Saute garlic in olive oil until golden.  If you use beets or carrots, sauce them with the garlic until nearly tender.  If you use spinach, beet greens, Swiss chard, add them last.

Add the cod loins to garlic mixture and sprinkle each one with several drops of lemon and fennel essential oil.  If you do not use essential oil, sprinkle with ground fennel and add deseeded lemons.  If using Brussel sprouts, cut them in slices and add at the same time as the cod.  When the cod is half cooked, add the poblano peppers and cook only until cod is done and the peppers are cooked but still bright green.  If using spinach, etc., add them just before cod and peppers are done and stir until wilted.  Sprinkle pepitas over the rice and vegetables.  Serve over pasta or rice.

Note:  I have also used fresh fennel for this recipe.  If you decide to do this, saute it along with the garlic.

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Almost done.

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Served over Basmati rice.  Salad is red bell peppers, red cabbage, romaine lettuce, radishes, and scallions with roasted sesame seed oil for dressing.

Pasta with Sardines, Walnuts, and Figs


pasta of your choice–I use conchiglie

5 dried mission figs, coarsely chopped

4 garlic cloves, thinly sliced

olive oil

1/2 cup broken walnuts–I used black walnuts tonight

1 can sardines in olive oil

1 Tbs. balsamic vinegar

Saute garlic and walnuts in just enough olive oil to cover bottom of pan until garlic is lightly browned.  Add figs and sardines.  Do not drain olive oil from the sardines. Add balsamic vinegar.  Stir and heat through.  Add to drained pasta.  Stir to combine.  Serve with grated pecorino cheese and a simple salad.  This recipe serves 2-3.

 

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Note:  Why sardines?  There are good reasons to add sardines to your food choices.  First, they are near the bottom of the food chain and have little to no chemical residue as a consequence, e.g. no mercury. Second, small amounts have lots of protein and omega oils.  One little can has 22 grams of protein.  1/2 cup walnuts has 12 grams of protein.  I use pasta from an ancient Italian monastery.

Mom’s Pumpkin Pie


Mom made fantastic pies of all sorts so much so that when she took a pie to a potluck, people would rush to get a piece even before they acquired any other food.  The only pumpkin pie my grandson likes is Mom’s.  He seems to like the idea that he is eating something his great grandmother created.  Today, I taught him to make homemade pie crust and Mom’s pumpkin pie.  Here he is crimping the edges after rolling out the dough and placing it in the pie pan.

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We made two pumpkin and one pecan today.  Here is the recipe for Mom’s pumpkin pie.  He ground the cinnamon–pieces of bark from a friend’s mom’s tree in Ethiopia–using an old fashioned, wooden grinder.

1 1/2 cups cooked or canned pumpkin

1 1/2 cups milk and cream or evaporated milk  ( I use 1 can evaporated milk)

3 eggs

3/4 cup brown or white sugar

1 teaspoon cinnamon

1 teaspoon nutmeg ( I grated this fresh)

1/2 teaspoon ginger

Dump everything in a blender.  Place your hand on the lid before starting the motor.  Blend a few seconds, until smooth, and pour into pastry-lined pie shell.  Bake at 450 for ten minutes, then bake at 350 for 30 minutes longer or until firm in the center.

Placed with Mom’s original typed recipe is this note:  “Juliana, if you use half evaporated milk it gives a wonderful flavor and I like white sugar best.” I use white sugar.

The finished product looks like this.

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This recipe makes a lot of filling so if you do not have a large pie pan, you will need to bake some of the filling in another pan.  Since we made two today, we baked the left over without a crust in another oven proof dish–pumpkin pudding.

Overweight and Poorer


Today I planned to post a lovely poem.  However, I was so engrossed by an article on the Internet that I decided to discuss that topic instead.  Why are so many people in this country overweight?  Why do people complain about being poorer?

The article in question, which I could not download and post here, claims that the biggest item on which people in the United States overspend is eating out at restaurants.  It is also a major cause of obesity.  On average when a person eats in a restaurant they eat 200 calories more than if he or she ate at home.  If that person eats out three times a week, that adds up to more than 30,000 extra calories a year.  Even if he or she eats fast food, which probably adds even more calories, the extra expenditure at even a low 8.00 per meal, would  add to nearly 1300 dollars per year.  If it is a family, multiply that by the  number of people in the family.  For 8 dollars, they could go to the grocery here in Texas and buy a delicious already roasted chicken that would feed at least four.

Personally, I find few restaurants that can actually create a meal better than one I can cook myself.  Others say who wants to cook for oneself.  I live alone and I cook for myself all but a couple of times a month.  Being a bit of a health nut and not much of a meat eater (I eat quite a lot of fish, usually cod or salmon), that 8 dollars would turn into much bigger amounts.  Plus I do not want to waste the time eating out.  I can create a much healthier meal, cheaper, quicker at home.  Restaurant food tends to be much saltier with fewer herbs and spices than I prefer as well.

I am curious to find out why others eat out all the time.  It mystifies me.

 

PS.  Curious as to what sorts of foods I create, what spices I use?  I have posted lots of recipes here on my blog.  Take a look.

 

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Blue Apron: Is It Worth a Try


My daughter gets it off and on–yes, you can cancel weeks when you do not want what they have, etc.  Although I cook yummy, nutritious meals for myself, I realized I was in a food rut of sorts and decided it might be worth a try to explore new food horizons.  To date, I have made two of week one recipes, Crispy Catfish and Five-Spice Chicken.

Crispy Catfish??  Boring?? The title seems quite inaccurate to me.  No deep frying, nothing like that.  Unusual, yes!  Besides cat fish, it includes kale, semi-pearled farro, Thomcord grapes ( I know, I never heard of them before either), rosemary, along with some more ordinary ingredients.  Catfish is not my favorite fish but ok.  Would I have ever gone out and bought farro?  Probably not.  Would I ever have thought to cook grapes to put over fish?  No.  The recipe calls for cooking the farro, sautéing the kale with garlic, then mixing the two together.  Rosemary and chopped almonds sautéed together with the grapes made an incredibly savory-sweet relish.  I had some left over so later cooked a cod loin and served the relish and faro/kale salad with it.  I will definitely saute rosemary, almonds, and grapes together again.

Tonight I made the Five-Spice Chicken.  I remain uncertain as to whether I have seen cremini mushrooms in the stores here.  The ingredients included those, baby fennel, collard greens, Chinese five-spice powder, hoisin sauce, ginger, sesame oil, soy sauce, and vermicelli rice noodles.  The only thing not included I had to also use was olive oil which I buy in the largest containers because I love the stuff. Would I ever have made this dish without Blue Apron?  Probably not.  It was delicious and since I cook for one and everything comes for two or, if you choose, a family, I have leftovers for later in the week.

What is the down side?  You may not like all the combinations provided for a certain week so you cancel.  I am quite concerned about the packaging and how to recycle all this stuff.  Their website says everything is made to recycle.  However, to do that you have to live where recycling is available.  I do not except for the box.  The recipes are detailed but not all that speedy so it does take more time than I normally take to cook.

Will I try this again?  Yes, when I like all the combinations in a week.  I still have to try the vegetarian option for this week, a Thai curry.  What showed up with that?  A very lovely looking little squash I never heard of before.  You can choose various options including vegetarian.  What will I repeat?  While I might not be able to find this special kind of grape, I will saute grapes with rosemary and almonds again.  I will use collard greens and fennel more often.

The Fly, Wine, and Fennel


I look .

The fly floats in my glass of Seven Deadly Zins,

full to two golden flowers half way up the rim.

What kind of flowers?

I look.

Unsure, I watch the fly struggle, floundering around

in the deep red, the color that turns tongues

purple drunk.

I look.

Dead.  It floats.

Not poor, frugal.  I debate.

Should I throw the wine out?  Drink it?

I take the silver teaspoon–from the six piece

set Father gave Mother in 1946 on their

first anniversary–dip it in the dark, remove

fly, throw it down the antique copper sink drain.

I pick up the glass.

I look,

swirl the wine around in the bowl, take a sip.

Surely 15 percent alcohol kills germs.

 

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It was past seven, time to fix dinner.  Since I live a lone, I often fix dinner for two, save half, and have dinner ready for a hectic evening after work.  Just warm in the microwave.

Cod with Fennel, Mint, and Lemon

Two cod loins–one if extra large

1 heaping tablespoon chopped garlic

Olive oil

1/2 to 1 cup finely sliced small carrots

1/2 large poblano pepper, seeded and coarsely chopped

several cauliflower florets thinly sliced

crushed dried mint

essential oil of lemon and fennel (if you do not use essential oils,

you can use 1 tsp. ground fennel and lemon juice to taste)

 

Pour enough olive oil in a ten inch skillet to totally cover the bottom.  Saute garlic and carrots in the olive oil until carrots are almost tender.  Sprinkle a small handful of mint over the garlic and carrot mixture.  Add cauliflower and poblano pepper.  When poblano peppers are about to change color, add the cod.  Sprinkle drops of lemon and fennel essential oil over the cod–or the ground fennel and lemon juice.  Cook until the cod flakes.    Serve over rice.  I use basmati.