Archives for March 2012

Lemon Aeoli

Lemon Aeoli is a nice, tangy alternative to tartare sauce or cocktail sauce for any type of seafood

Mix together and refrigerate:

1 C  Helman’s mayonnaise

Zest and juice from one large, plump lemon

1 garlic clove, finely minced

1/4 tsp Cayenne pepper (or to taste)

Salt to taste

*  For variety, try adding some drained capers, dijon mustard and chopped fresh dill weed.

The Ribbon Box, Chapter Five

       After we buried my mother, my brother and I were attended to by the neighbors while our dad was at work.  The couple next door was especially kind to us.  She was barren, and over the years, I suspect we had become her surrogate children.  They were regarded as the older folks of the neighborhood.  Mrs. Webster, Ida, who was sixty, spent most of her days quilting, knitting, working on her needlepoint, cooking for the relatives of the recently departed, and “doing God’s work”‘.  She evoked images of Mrs. Santa Claus, with her silver hair, immaculately done up in a bun, and her plump figure modestly covered with an abundance of long, full material gathered at the waist, with only the toes of her shoes peeking out the bottom.  Depending on the day, she smelled of rose, lavender or apple pie.

       Mr. Webster, Web, was sixty-five, and not all that well-liked.  He had been a railroad worker, and many years previously the switch on a railroad car had accidentally been thrown into reverse while he was standing on the tracks.  It resulted in the loss of his right big toe and part of the adjoining one.  After a few complications and set-backs, it was determined that he should be discharged with a reasonable pension, rather than creating a new position for him.

       His clothes closet sported an entire rack of nothing but long-sleeved, flannel shirts, in seven different shades of plaid, which he tucked into his well-worn overalls.  Lined up on the floor underneath the flannel shirts were many pairs of identical slippers, each in varying degrees of disrepair.  Ida saw to it that every Christmas he received a new pair of leather slippers.  He immediately cut a hole in the right slipper where his big toe would have gone–if he’d had one–“to give my  ‘toe-less’ foot  breathing room;” but also, I suspect to elicit sympathy from anyone who hadn’t heard his tale of toe woe.

       He wandered about the neighborhood, often showing up on a doorstop to pass the time of day with the women, who had already heard his stories again and again.  He loved to listen to, and spread gossip whenever it was convenient. If the women would see him coming, they’d get on their phone and pass the word that ‘Slipper-y Web’ was making his way down the street.  His gait was uneven because of his injury, but each day, he’d walk haltingly to the local grocery for Ida, clutching her daily grocery list, and hoping he’d run into a sympathetic ear.

       I had been cautioned more than once not to go into their house if  Mrs. Webster wasn’t there, but I didn’t need any encouragement from my folks after the time he curled his finger in my direction and motioned for me to come over, patting the bench where he was sitting. He smiled with the sun glinting little shards of brightness off his gold front tooth as he called: “Sunny, if you’ll leave that barking dog of yours at home, you can come over and  I’ll show you where my big toe used to be!”

       That pretty much tells it as far as the Websters are concerned, except that Ida pinned all the laundry on her clothesline every day but Sunday, promptly at nine o’clock in the morning.  Web tended to his vegetable garden and spent a good deal of time beneath the shade of their thriving green apple tree, sittin’ and whittlin’ in his slatted, paint-peeled wooden chair, watchin’ the world go by.  Which meant singularly–the neighborhood!

            *     *     *

       The day after my mother’s murder, when the police knocked on the Webster’s door,  no one answered.  Ida was in the basement running her noisy wringer washer, humming a tune, oblivious to any sound, and Web was at the grocery.  The policemen never bothered to return–after all, as they said to each other, “The Websters are above reproach.”

Grandpa Tubaugh’s Potato Soup (Without The Ashes.)

This family recipe of mine has appeared in a couple of cookbooks and given space in our local paper.

It was called this, because my mother’s father, A.J. Tubaugh would make this soup for his family,

and she could remember the ashes from his pipe gently floating downward into the cauldron.

Throughout the years, this is the meal our family would enjoy on Christmas Eve.  A tradition.

The recipe is even better if made the day before, allowing all the flavors to come together.  It will thicken overnight,

but will thin out when heated. You want it to be rather thick, but  if it’s too thick, you can always add a little more chicken broth.

Before serving, taste and adjust seasonings accordingly.

Leftover soup (if there is any) makes a delicious clam chowder.  Just add 1 can minced clams including broth, for every cup of soup.

INGREDIENTS:

Approximately 5 lbs. red potatoes, peeled and diced.

4 C Chicken broth

1 onion, peeled, small dice

6 stalks celeery, strings off and diced

1 carrot, finely minced

6 slices bacon, diced and cooked

4 T bacon drippings

6 C Half and Half

1 stick unsalted butter (O.K.—YOU CAN BEGIN YOUR DIET TOMORROW!)

1  4 oz., jar pimientos, drained and minced

2 or 3 T fresh minced dill weed

Salt and freshly ground pepper.

1 lb. Longhorn/style cheese, grated

TECHNIQUE:

In a large pot, put the diced potatoes and broth, and cook until potatoes are just tender.

With a potato masher,partially mash the potatoes with the liquid, leaving some very small lumps, so it’s not completely smooth.

In a skillet, sweat the onions, carrots and celery in the butter until soft.

Add the bacon, pimientos and sweated vegetables to the potatoes and broth.

Stir in the half and half and season liberally with salt and pepper to taste.

Remember-anything with potatoes really needs a liberal amount of salt.

Add the dill weed, and heat through.

In warmed bowls, place a generous amount of the cheese in the bottom of each bowl.

Ladle in the potato soup and sprinkle with more dill over the top.

NOW, YOU CAN BEGIN THAT DIET!

Fashionista’s Agony

RED SHOES, WHITE SHOES, BROWNS AND BLUES

GOD, THERE ARE SO MANY HUES!

LEATHER, PLASTIC, FABRIC TOO.

STITCHED AND MOLDED, ASSEMBLED WITH GLUE.

SLIP-ON, VELCROED, BUTTONED AND TIED

ALL THESE AND MANY MORE HAVE BEEN TRIED.

STACK-HEELED, HIGH HEELED, HARD RUBBER SOLED.

MANY BRAND NEW, BUT OTHERS QUITE OLD.

STILLETOS, TOE SHOES, GOING TO AND FRO SHOES

BOW SHOES, LOW SHOES, “LOOK AT ME IN MY ‘HO’ SHOES.”

GOLD, BRONZE, SILVER, STRIPED AND STIPPLED

ALL THIS FASHION HAS LEFT ME CRIPPLED.

CROOKED LITTLE TOES AND BLACKENED NAILS–

DO I STILL LOOK SEXY TO YOU MALES?

WITH ALL THIS PAIN, HOW CAN I EXIST?

PLEASE!  SOMEONE FIND ME A PODIATRIST.

ANESTHETIZED, THEN TENDONS SEVERED

PINS IN DIGITS WITH PILLOWS LEVERED.

DISCOMFORT ABOUNDS FOR MONTHS ON END…

THEN PINS REMOVED SO TOES CAN BEND.

SOCKS WITH HOLES AND MOON BOOTS WORN

ALL OF THIS AND THEN–NEW FEET ARE BORN.

AND NOW, WITH NOTHING LEFT TO LOSE

AGAIN I TRY ON ALL THOSE SHOES.

I SQUEEZE, I WHEEZE, BUT THERE’S NO KEY

TO END THIS FOOTWEAR AGONY.

I’M MAKING A STATEMENT.  TO ALL I DECLARE:

“‘TIL KINGDOM COME, MY FEET WILL GO BARE!”

                                                                                                                    Jan Chapman

                                                                                                                    February, 2007

Basque Fish Stew

This is a rather long recipe and best if begun a couple of days before you plan to serve it, but it’s well worth the effort.  It is meant to be the entree, and all that’s needed to complete the meal is some good crusty bread (like a Panero Asiago Cheese baguette, sliced and  lightly toasted,) and a simple salad.

INGREDIENTS:  Approximate amounts.  Use your own combinations of the fish/shellfish you like best.

THE DAY OF SERVING: (And remember, all the seafood will ‘shrink’ when cooked, so keep that in mind when you cut it all up.  You want them to be ‘bite-sized pieces after cooking.)

1 dz. dry pack scallops–dry pack scallops are a must–not the frozen ones that have been ‘treated’. Trimmed and chopped into bite-size pieces

1 1/2 dozen raw shrimp, cleaned and sliced into thirds

3 or 4 tilapia filets trimmed and cut into bite-size pieces

1 lb.  cod or scrod, trimmed and cut into bit-size pieces

a nice portion of Chilean Sea Bass (if your wallet can afford it—but what the heck, you only live once!)

TAKE all the trimmings and put into a large pot with about 1 1/2 cups water, or Kitchen Basics Seafood stock, simmer (don’t boil) for about a half hour.  Strain and save to add to the finished soup. This is known as “Court Bouillon”.

ONE OR TWO DAYS  BEFORE:

In a large skillet, melt 1 1/2 sticks unsalted butter.

Add 2 cups diced celery that has been trimmed, strings removed. 2 C diced onion, and 1 T finely minced garlic.

Sweat until slightly soft. Remove to a very large pot.

IN THE SAME SKILLET, add three or four slices bacon, chopped, a slice of ham, chopped, and about a half cup hot Italian sausage.  Saute all together, and removed to the big pot along with 2 T of the grease.

TO THE POT, ADD:

 1 box of Kitchen Basics Seafood Cooking Stock

 1 large can Tomato Puree

2 or 3 cans chopped Mexican style tomatoes with jalopenas, including liquid

1 C dry white wine

1/2 bottle dark beer

3 T tomato paste

2 T Island Jerk Seasoning (I like the wet bottled kind rather than the dry spices)

About 4 inches Anchovy paste

1/4 C white Balsamic Vinegar

2 T Paul Prudhomme Seafood Magic

1/4 C Fresh chopped Italian parsley

2 T Fresh Thyme

1 C Frozen Baby corn–or fresh, if it’s in season

Salt and Pepper to taste

Now—if you like things ‘spicey’–AND I DO–I like to add a few shakes of  SRIRACHA CHILI SAUCE–MY ‘GO-TO’  SPECIAL HOT SAUCE.  If you can’t find it, then use some Tabasco sauce.

Mix all together and refrigeerate.

A HALF  HOUR BEFORE  SERVING:

Bring all the ingredients in the large pot to a boil, adding the reserved strained fish stock. (Court Bouillon)

Add all the fish/shell fish and immediately turn the burner to a lower temperature so the fish doesn’t boil. Cook thru until extremely hot, but NOT boiling!

Serve hot, in heated bowls, floating either croutons (recipe under ‘breads’) or sliced toasted baguetts over top if you wish, or pass them around in a basket for guests to choose.

*   *   *   *

A friend, who grew up in Spain told me once he never tasted anything this good when he lived there.  THE PENULTIMATE COMPLIMENT–MADE THE THREE DAY EFFORT MORE THAN WORTH WHILE!  It’s also fun—if your guests rave about it—send them home with the recipe and a container of the left-overs.  They’ll love you forever! (And chances are—they’re never going to go to all that effort–rather, they’ll just hope you will invite them again for the same dinner!)

Baked Party Sandwiches

The great thing about this recipe is that you can make it your own with a little tweaking of the ingredients.  Ideas to follow recipe.

The day or night before:

INGREDIENTS FOR THE SANDWICHES:

A dozen mini dinner rolls, sliders, etc., of your choice, slliced.

1 lb. shaved Black Forest Ham

1/2 lb. shaved Mozzzarella cheese

INGREDIENTS FOR THE SAUCE:

1 stick unsalted butter

2 or 3 T minced onions

2 tsp. poppy seeds

1 T Worcestershire sauce

1 T good grainy mustard

TECHNIQUE:

Spray a 9 by 13 baking dish with butter spray, or lightly grease the dish with butter. 

Place the bottom halves of the rolls in the dish. 

Mound the ham GENEROUSLY over the halves, followed by the cheese.

Put the tops on the sandwiches and weight down while you make the sauce.

THE SAUCE:

Bring the sauce ingredients to a boil and slowly spoon over the sandwiches.

Cover overnight and keep refrigerated.

When ready to bake, bring to room temperature and bake at 325 degrees until hot.

IDEAS;

Reubens–combo of shaved Pastrami, shaved Swiss vheese and drained sauerkraut.  Same sauce, but substitute 2 T French Dressing for the Worcestershire, and 1 T Caraway seed for the poppy seeds.

Fiesta Chicken–Shaved Sausalito type chicken, shaved pepper Jack cheese. and chopped cilantro.  Same sauce, but substitute 2 T Spicey Ranch Dressing,, or other spicey dressing for the Worcestershire, and 1 tsp ground cumin.

Now—Come up with some of your own! 

 

 

September, 1954

     My parents had driven me to the Army base in New York, along with my three month old son, Michael.  An army transport plane was to carry us, along with a slew of other army wives and children, to join our husbands at various bases in Germany.

     My husband, Tom, had been a member of ROTC in college, and after our marriage in January of 1953, followed by his graduation in June of that year, I went back home to live with my parents while he went to basic training at Camp Pendleton.  After a brief ‘mini-moon’ that September, I had a sudden craving for the proverbial pickles.  Shortly thereafter, Tom and I reported for duty at the Army War College in Pennsylvania where he would be part of the post adjutant in the Finance Corp. The next April, he was given orders to go to Garmisch Partenkirchen, Germany.

     It was the policy of the U.S Government that army wives could not fly after seven months of pregnancy, so once again, I went back home to live with my parents, and Michael was born in June.  Three months after giving birth, we were on our way to New York.

     I had tried to nurse Michael unsuccessfully and had to resort to bottle feeding.  How envious I was of the career wives who seemed to have a monopoly on breast feeding. Awaiting our orders to board the plane, I noticed hordes of babies and youngsters (some old enough to be cavorting on play gyms,) being called to their mothers’ bosoms for lunchtime.

     I had made six bottles of formula.  Certainly enough to get me to New York, and then Germany in a little over twenty-four hours; however, our flight was delayed before take-off, and my baby who weighed in at nine pounds two ounces at birth, and at three months was a little behemoth, gulped down two bottles.  Well, I still had four.

     We boarded the plane amidst a cacophony of crying babies and distraught mothers.  I remember one mother who stood out amongst all the other wives for she was sobbing continuously as she carried her little three month old.  Another mother informed me that she hadn’t seen her husband in over a year and a half, so he was certainly in for a giant surprise.

     By the time we were airborne, Michael was hungry again.  Another bottle.  Three left. 

     Sometime into the flight, I looked out my window which was over one of the wings to see sparks coming out of the left engine.  We were told quite calmly by the captain that “we were about to make an unscheduled landing in Newfoundland.”  After landing safely,, we were stationed in the barracks overnight until another plane could be flown in for us.  Time for another feeding and I still had overnight to go.  Down to two.

     Early in the morning, yet another bottle, and I was beside myself.  I carried Michael outside, pacing back and forth trying to figure out just what to do.  Crying, I must have looked pretty miserable, for suddenly, a jeep pulled up and a man rolled down the window and asked if I was all right.  Sobbing, I told him of my plight, and he said “Get those empty bottles and hop in–I’m the army chaplain.”  I ran inside, grabbed the bottles, and with that, he drove to a little store off base, and pounded on the door at 6:00 a.m. on that Sunday.

     Evidently he knew the proprietor who lived upstairs, for he let us in, and the chaplain told me to get what I needed to make formula.  Then he drove quickly to his trailer, saying “You make up the bottles and I’ll be back  after the service.”

     I can stiil remember thinking  “This is not going to be sterilized; he has never had whole milk before; he’ll surely die.”  Having no choice, I quickly washed the putrid-smelling bottles in cold water, poured the strange milk into them and did a quick boil in water for a couple of minutes.  True to his word, the chaplain picked us up, rapidly drove back to the base, and within the hour, we were airborne.

     One of my life-long regrets is that I never inquired his name, and could not repay him for his time, the milk, his calming words, and his kindness.  I did learn that sometimes, you have to have faith in the human race.  I found that if you cannot repay the person, the least you can do is ‘pay it forward’.

     I also discovered that germs won’t kill your baby, and from then on, I let my children eat dirty food that had fallen on the floor, diapered them occasionally with dish towels if the laundry had fallen behind, and allowed them to drink out of public fountains.

     I let them splash barefoot in muddy water, twirl around with their cherubic faces uplifted in warm spring rains, and I looked the other way when they picked their respective little noses.

“Mary’s Gone Hotsy Totsy”!

THE GREATEST BLOODY MARY’S IN THE WORLD!

Rub lime juice around rim of desired glass and dip into a mixture of ground cumin and celery salt

Into the glass:

A squeeze of lime juice and the wedge itself

1/2 tsp horseradish (bottled freshly-grated horseradish–NOT horseradish sauce.)

1/4 tsp of the cumin, celery salt mixture

5 or six drops Tobasco Sauce

1 tsp Worcestershire sauce

2 or 3 cubes of ice,

1 1/2 oz. Vodka

Fill the glass the rest of the way up with Clamato juice and stir

On a long skewer, place the following:

Hot Okra, pickled carrots and beans, an olive or two, and pickled asparagus.

Separately, throw in a long celery stick—beautiful fluffy leaves and all.

Who knew getting your veggies could be so delicious?

Jack Corn Dip

This recipe is a real crowd pleaser—always a favorite!  Try not to microwave it, as it may separate!

Ingredients:

2 C grated Jack/jalopena cheese

3 Cans Fiesta/style corn–drained well in paper toweling

2 jalopena peppers, finely minced

1 C grated Parmesan cheese

1 C chopped green onions

2 C Helman’s Mayo—more or less

1/2 tsp cayenne papper

1 T ground cumin

1/2 C chopped fresh cilantro

Technique:

In a large bowl, mix all the ingredients well with a wooden spoon and pour into a greased baking dish.

Bake uncovered, 325-350 degrees until golden brown.

Great served with Frito “Scoops”

The Ribbon Box, Chapter Four

       I remember a special time when my mother was alive.  It was my fifth birthday, and my daddy bought me a bicycle.  It was the most wondrous gift I’d ever received.  Bright blue with silver streaks on the fenders, and squirrel tails on the handlebars.  I watched in wonder and horror as my mama and daddy skinned those squirrels in scalding hot water after their hunting trips.  The tails were a bonus, however and the envy of my playmates, whose dads and mamas weren’t into the shotgun experience.

       I was a quick learner, and I took to that bike like a turkey on a Thanksgiving table.  By the end of the first week, I could fly like the wind, and tasted my first bite of newly-found freedom, rejoicing when looking over my shoulder, that if I spied that Rag Man–I could out-pedal him forever more.

       The day after my birthday, my daddy managed to parlay two weeks of mowing a neighbor’s lawn in exchange for a dilapidated larger bike which he gave to my mama.  She was thrilled, and that summer, we began taking short, then longer rides together.  We would assemble tiny cucumber sandwiches, pack them in our baskets, and meander along the back roads.  Stopping near a wooded area, we’d lay down an old blanket over the softest patches of pine needles, and downy moss and eat our sandwiches.

       Occasionally, we’d tramp thru the nearby woods, and Johnny jump-ups, violets, woodsy sorrel, tiny fern fronds and poke, just peeping from the soil would be pulled from the damp earth.  Their slender stems would be wrapped in dampened newspaper and carefully brought back home, where together we’d arrange miniature bouquets in old perfume bottles and empty pill containers.

       Sometimes, we’d search out a blackberry patch and set about picking just enough berries to surprise my dad with a warm cobbler, swimming in cold cream that had crystalized atop the milk bottles in the old ice box.   Returning to the house, my mama would exclaim:  “Sonny, pull out that ‘ol cast-iron skillet.  I’m about to give you a cookin’ lesson.”  Then together, we’d chop up some fat bacon, fry it in the skillet, throw in the poke leaves, sprinkle in a bit of vinegar, a tad of salt and pepper and last of all, some bits of stale bread.  When my daddy arrived home, the first thing he’d say was “My nose tells me my girls have fixed my favorite meal, and I just bet we’re going to have blackberry cobbler for dessert!  “Teddy, get your feet off that rung.”  I’m not sure which tickled me more–his delight at my fixin’s, or his growling at Teddy.

                          *     *     *

       Often, while on our bicycles, we’d stop by a house down the street from us where two brothers lived.  They seemed to enjoy my mother’s visits a great deal, and she would carry on long and interesting conversations with them to their delight.  I always resented these intrusions, and I’d show how annoyed I was by dragging my toes impatiently in their graveled driveway until the white powder covered my sandals.  Whining, I’d plead “Mama, come on.  You promised–puh-leeze.”

       Neither brother had married.  Joseph, the older one liked to garden, and while our yard was a hither and thither frenzy of common flowers and weeds, theirs was an awesome and imaginative array of neat and orderly plants of every variety.  The yard was a labyrinth of bushes with wild blooms, vines in a rainbow of colors,  flower patches everywhere, and  a small vegetable garden  with the tops of the onions, carrots, radishes and such, marching in straight and even rows, saluting the sky.

       Joseph knew all the botanical names for his rare and exotic flowers and he loved to impress my mother.  “This one is a Zanthis Teropodus (or something like that, but it sounded like an old dinosaur to me.)   “This here is an Elopidea Maryandi.”  My mother would gasp “Oh, my!”

       I’d love to have mustered up the smarty-pantsness to say to him “Boy, oh boy, you should see my mother throw her coffee grounds on our flowers–that’s about all she knows about gardening.”  This might have gotten me out of there fast, but for sure, I’d be sent to bed without any supper.

       Slight in stature, Joseph wore gold, wire-rimmed glasses, was interested in books, and had a job at the Pittsville Public Library.  He looked creepy in an over-sized tweed jacket with patches on the elbows.  He wore that jacket in all weather, hot or cold.  It was later I discovered that underneath the jacket, he’d occasionally smuggle a book or two from the library shelves.  He had acquired quite an extensive library of his own.

       Mike, the younger brother was the complete opposite.  He was my mother’s age, good looking, with a sun-tanned complexion and perfect white teeth.  He dressed well, and his muscles bulged beneath his suits.  He wore a different flashy tie every day which was always knotted perfectly, and his hair was slicked back, looking all wet and shiny.  Employed at Pitts Department Store, he held the position of “Assistant Manager of the Ladies Fashion Salon”, and traveled to Chicago and New York on occasion.  “One of these days, I’m gonna bring you some perfume from New York.”  My mother would gasp “Oh, my!”

       My daddy looked down on these two, but in particular, Mike.  More than once I heard him complain to my mother “I don’t like the way he swaggers, smokes with that damned cigarette hanging off those lips, and flexes his muscles when you’re around.  I can just hear the neighbors talking about your visits to those two.  You’re going to get a reputation–and I don’t want Sunny around them either!”

       This just seemed to kindle mama’s free spirit that much more, and she’d pull out a cigarette, tap it on the table and give my dad “the look”.  After a few seconds of seeing her eyelids all scrunched up and staring straight ahead without blinking, he’d slink out of the room.

       One balmy afternoon the phone rang and it was Joseph.  “You’ve got to come down here quickly!  That rare plant I told you about?  Well, it just got it’s first bloom–ever, and I want you to see it.”  My mama said to him “You called at just the right time.  Sunny and I were about to take a bike ride.”  And to me, she cautioned:  “Sunshine , we’re going over to Joseph’s to see his rare flower.  You are NOT to touch it–DO YOU UNDERSTAND?”  I looked down at my Mary Jane’s, knowing that in a few moments they were going to be splattered in chalky white dust.

       We were led into Joseph’s Immaculate Gardenia of Eden.  Pouting because I didn’t want to be there, and angry at my mother’s warning that I wasn’t old enough to appreciate the flower’s arrival, I knelt down to smell it, reached out–and accidentally broke the stem in two!

       The air was filled with shock and silence.  I looked up to see the glare of three adult faces staring back at me in disappointment.  Utterly ashamed and saddened, I looked into the palm of my hand at this newly born baby flower dying by the second, and blinking my eyes, a lone tear ran down my cheek and watered it one last time.

                                   *    *     *

       The next year, at my mother’s funeral, Joseph offered to give a reading.  My father reluctantly agreed, and when Joseph opened his book, there was the flower I had broken off–dried and crinkly; it’s color gone forever.

       I overheard my father tell one of the mourners:  “Mike isn’t here–he’s in New York ‘fooling around’ with the buyer of the new line Pitts is hoping to introduce.  Then his eyebrows got a crooked look and his eyeballs rolled around aside his head.

       Later, the policemen told my dad that when they went to question the two brothers, Joseph explained to them that he had been watering his precious flowers that morning, and hadn’t seen anything out of the ordinary.