Sliced and Toasted Baguettes

Buy yourself a good baguette–Panero’s makes a Asiago cheese baguette that’s to die for.

Slice it into slices about 1/3 inch thick on the diagonal.

In a small sauce pan, put two or three sticks unsalted butter, about six cloves of garlic, finely minced, and salt to taste.  Heat until butter is completely melted.

With a pastry brush, brush the butter on both sides of the slices and place them on a cookie sheet with raised sides—so the excess butter doesn’t slip off.

Set the temperature to around 280-300 degrees in oven and place the cookie sheet on middle rack.

When the slices are light golden, turn them over and bake for the same amount of time.

You will know they’re done when you touch them and they’re firm to the touch–not spongy.

Remove to a rack to cool, and when completely cool, put in zip-lock containers.

Will keep for weeks and weeks.

These are a must floating on the Basque Fish Stew,  (under ‘fish’ and ‘soups’,) or as a base for different kinds of hors ‘d oeuvres:

Baguette slice, the little tomato surprise (under ‘vegetables’), and black olives

Baguette slice, thin slices of pepperoni, your favorite cheese, chopped green onions, or carmelized onions (under ‘vegetables’)

I think you get the idea—use that great imagination of yours!

 

A Tasty Tomato Accident!

Have you ever ‘invented’ a tasty dish –by accident?  Well, I did last evening.

There I was–staring at two half-filled containers of little red and yellow grape tomatoes.  What was I to do?

I sliced all the tomatoes lengthwise and arranged  them in one layer in a Pyrex baking dish.

Drizzled EVOO over them.

Sprinkled them with salt and freshly ground pepper.

Drizzled aged Balsamic vinegar over them.

Finely minced three cloves of garlic and sprinkled that over all.

Baked uncovered at 275/300 degrees for about a half hour. (All ovens are different—don’t let them get ‘mushy’.  You still want them to look like tomatoes.)

Let me tell you—they were TERRIFIC!  I’m ashamed to admit that I ate every last one.

They could be served hot, warm, or cold—as an accompaniment for any meat dish,  spooned into an attractive bowl and tossed with a chiffonade of fresh basil and some fresh pearl  mozzarella, added to any baguette for an appetizer, placed beside eggs for a breakfast dish, or use your own imagination.  You should try this—a real unexpected treat and one I will continue to prepare and serve often!

His Legacy

“Monday is your birthday.

What would you like?”

He chuckled and replied:

“I’d like to be around to see it.”

 

Star athlete–football,

running back,

college, semi-pro.

Alcohol and nicotine

destroyed his dream of fame.

Brought him home

to live with me–

or rather, die.

 

I gave him pads of yellow paper.

“Write about your life,” I said.

“Your legacy to me.”

In scrawly script he filled

one journal, then another.

And died soon after.

On a Monday.

 

I read his final page:

“The old man slumped

on a cold park bench

with an empty pint.

Crippled fingers

dropped the cigarette

with smoldering ash.

Mashed it with his boot.

 Found by police

who searched the wallet.

‘I remember this old guy–

One hell of a  football player.’”

 

                                                                                  Jan Chapman

                                                                                  March, 2007

Chicken Liver Pate

I could eat this by the spoonful, however it’s best served with little toast points, or the small packages of party rye or pumpernickel bread.

Ingredients:

One pound chicken livers

3/4 Cup softened, unsalted butter

3 Tablespoons grated onion

3 Tablespoons Cognac

1 teaspoon dry mustard

1/4 tsp ground nutmeg

dash of cayenne pepper

3 Tablespoons fresh squeezed lemon juice

2 teaspoons salt

1/8 tsp ground clove

freshly ground pepper to taste

*** Finely minced fresh parsley, lemon wedges, and finely chopped onion  to be used after the liver is unmolded.

Precedure:

Simmer chicken livers for about 20 minutes in boiling water and drain.

Cut the membranes of each out and toss.

Puree in food processor. Remove to a bowl.

Mix the liver with the other ingredients

Correct seasonings

Pack into a plastic wrapped  mold and chill.

When ready to serve, unmold onto a dish, remove the plastic wrap, and pat the minced parsley around and over it.

Serve with the breads, lemon wedges and chopped onion.

The Ribbon Box, Chapter Ten

          Izzy wasn’t known to keep secrets.  As a matter of fact, she loved being the center of attention any time she could share some juicy gossip, so it wasn’t long until most of Pittsville heard Jo’s ‘arrival’ story, and when I was older, parts of it trickled back to me as well, so I may as well include that in this journal, along with a fairly accurate account of what Izzy blabbed.

        “I suppose you’d like to know jest how Pat and I took up with each other,” Jo asked Izzy.  She had invited that witch for a ‘chit chat’ on a Thursday evening when my dad was working.  This was her first opportunity to get to know any of the neighbors, and she had seen Izzy sitting on her front steps having a smoke.  She called to Izzy and asked if she had time to come over for a drink.

          Izzy, probably thinking she had nothing better to do with her evening other than scream at her kids, sauntered over.  After pouring each of them a hefty Wild Turkey straight up, Jo began to regale her with bits and pieces of  “mah rather grand courtship:” 

           There were four criteria for receiving the envious title of “Operator of the Elevators”  at Pitts Department Store, she told Izzy.  The girl had to be pretty and shapely. she must be smart enough to memorize the merchandise located on the various floors, she had to understand the mechanics of making the elevator go ‘up’ or ‘down’, and lastly,  she had to put up with the sexual advances of Mr. Landers, the man who was in charge of hiring the girls.  “Let’s face it, Iz–between us girls, I scored a hundred percent in all four categories, if’n you get mah drift!”

          She confessed these intimate details to Izzy.  “Get this, Izzy–on the very first day after I was hired, I smiled at the assistant manager of the Ladies Fashion Salon, chattin’ him up, and in no time at all, ah was smugglin’ him into my room at the Y.W.C.A.  You probably know him–his name’s Mike and he lives down our street with his brother Joseph.  You know–that house with all the flashy flowers?  Five years later, it dawned on me that Mike was always gonna batch it.   I knew that dog wuzn’t gonna hunt when somebuddy tol’ me he said “Why should I own just one filly when I can have the whole damned stable.””

          Evidently Jo proceeded to tell her new-found friend that for the next five yeaars, she was still smuggling men in and out of her YWCA room–confirmed bachelors, and unfortunately, some married men as well; however she was beginning to realize she just might end up an ‘old maid’.  Then fate stepped in– the day my dad, Pat Tucker entered her elevator.

         She concluded her story to the gossip-monger that  he had gone to Pitts Department Store to purchase a few dresses and some underwear for me.  It just so happened that the elevator he chose was being operated by Miss Jo.  He inquired as to where he might find clothing for a child whose mother had died the previous year, and she was now in need of larger-sized clothing.

          I kind of imagine she had an epiphany, envisioning herself in a white wedding dress as gossamer as cotton candy, a ten-foot train, eight bridesmaids, a magnificent reception, and a most romantic honeymoon, (or at the very least, a meal ticket or two.)   “Izzy, I jes lowered muh eyes, batted them lashes and whispered in a sultry way, Why ah’d be evah so happy to take you personally if you’all kin wait ’til muh half-hour break.” 

          “Well, Iz, he waited and we dated for two years–and get this, I never slept with him, and he still thinks I wuz a virgin all that time.  Guess it worked, ‘cuz he finally popped the question. He knew he wuzn’t gonna get any unless we wuz married.  That ‘s when he took me to meet his worthless little brats. Now you understand, this is jest between us girls?”

          “Jeez–that’s some life you’ve led,” Izzy sighed in admiration, “and I won’t breath a word to anyone;” however as Izzy was promising Jo her cofidentiality, she was mentally ticking off just who she would spill the beans to first.

          Izzy later related to a few of her drinking buddies, “At that point, Jo knocked the ashes off her cigarette and squashed it in the ashtray with the other half dozen she’d smoked while telling me her life history, drained the rest of the Wild Turkey, and then dragged me by the arm up to their bedroom.  She pushed her clothes apart on the closet rod, and proceded to pull out what she said were her two most prized posessions:  a stupid fake jeweled tiara, and her gabardine operator’s uniform.  And then, guess what?  She looks at me with a big frown and says “Damn, I came that close to gettin’ those gold epaulets!”

          I know my dad fell in love with those enormous brown eyes with the mascaraed lashes, her perky bosom, teensy weensy feet, and that fake southern drawl.  She kept telling him, according to Izzy’s gossip, that “it’s important for me to remain a virgin until mah weddin’ day.”  Oh, brother!

          Jo fell in love with his handsome face, his fairly new car, and our little house with the paid-up mortgage.  She also fell in love with his wallet, and she feigned falling in love with Teddy and me.  Once she moved into our house, she immediately quit her operator’s position at Pitts, and became a ‘lady of leisure’.

A Grand Vegetable Dip

This is such a good vegetable dip, that any kid (or adult) who doesn’t like veggies will gobble them up when they’re paired with this:

These are the ingredients—the quantities are up to you—depending on how many you’re serving:  What is shown here would serve approximately eight to twelve people.

One Cup Helman’s mayonnaise

One Cup Sour Cream  (not low-fat)

Two tablespoons Beau Monde seasoning

Garlic Salt to taste

One half cup (or more) finely chopped green onions

Two or three teaspoons minced dill weed—fresh, if possible

One fourth cup minced parsley–fresh, if possible

Mix all together and refrigerate, covered.

Presentation:

On a large white platter, place the bowl of dip in the center, surrounded by:

Snow Peas, green beans, (blanched) mushrooms, red, yellow and orange pepper slices, brocolli, cauliflower, sliced cucumbers, carrot sticks, celery sticks, fresh asparagus (blanched), little grape tomatoes, large ripe and green olives, drained pickled beet slices.  (Arrange the beets last just before serving to prevent them from staining the other veggies!)

Devilish Deviled Eggs

I know, I know—you’re going to tell me all deviled eggs are alike—NOT!

First–Do you REALLY know how to hard-boil an egg so that it’s easy to peel?  Well, here’s how:  Use eggs that you’ve had on hand for three or four days.  Put them in a sauce pan with cold water.  Bring the water to a boil, cover, and reduce the heat to medium low.  Simmer for ten to twelve minutes, making sure the water is simmering—not a high boil,using a TIMER.  Remove from heat and drain off the boiling water, and replace it with running cold water..  IMMEDIATELY, take a teaspoon and gently tap the egg all around while holding it under cold water. Tap, tap, tap tap. tap, until there are little cracks everywhere.  Then, while still holding the egg under water, peel it.  If the peel doesn’t come off easily, you haven’t followed my directions!  When you slice the eggs, if there’s a ‘gray’ ridge around the yolk, that means the next time, lower the simmering time until you get it right!

Now you have your hard boiled eggs.  You can cover them in paper toweling and put them in a zip lock bag at this point and refrigerate.  They’ll keep for three or four days.  When you’re ready to make deviled eggs:

  Roll them until they lie flat.  then give them a quarter turn, and slice them lengthwise.  this way, after they’re sliced, they’ll lie flat. 

Next, take a small teaspoon and gently scoop out the yolks.    I like to put the yolks on a flat dinner plate.

Ingredients: (And these are approximate amounts—you can figure out how much you want, depending on how many eggs your deviling.)

Fresh dill chopped fine.  If you don’t have access to FRESH dill, then I guess the bottled variety will have to do.

Finely minced red onions

Pickle relish, WELL DRAINED in paper toweling

Mayonnaise mixed with a small amount of good grainy Dijon mustard

Salt, to taste

A couple of shakes of cayenne pepper

Procedure:

With a fork, mash the yolks until they’re smooth.  Add the other ingredients and mix.

Spoon generously into the egg whites, trying to cover all the white and mound the mixture up.

If desired, shake a TINY amount of paprika for color on top and decorate each with a sprig of FRESH dill.

Sour Cream Coffee Cake

The first time I tasted this cake, I offered to BUY the recipe from my hostess; however, she was kind enough to share it.  After my family ate it for the first time, they declared they never wanted another kind of coffee cake—this was it!  I have also served it for dessert, with a dollop of ice cream snuggled up to it. Rich, moist and yummy! A Christmas breakfast specialty.

Ingredients:

One Cup softened unsalted butter combined with 2 Cups sugar.  Beat together until soft, fluffy and light in color.

Two eggs and 1/2 tsp. real vanilla–beat into mixture one egg at  a time.

One Cup Sour Cream-FOLD into mixture

Sift Two Cups flour with 1/2 tsp. salt and 1 tsp. baking powder, then fold into mixture.

Combine 6 T  of sugar and 1 and 1/2 tsp. cinnamon with 1 and 1/2 Cups chopped pecans.

Procedure:

In a greased and floured Bundt pan, place 1/3 of the batter. 

Sprinkle on 3/4 of the nut mixture

Spoon in the rest of the batter

Sprinkle the remainder of the nut mixture.

Bake at 350 degrees for approx 50 minutes–remembering that all ovens are different. 

Test with toothpick—don’t overcook.  If the nuts get too dark, then you’ll know your oven should be turned down a notch. You DO NOT want the coffee cake dried out–it should be moist.

When done, invert and cool on rack.

Let sit for at least 15 minutes before slicing.

Pesto

This is a favorite recipe of my children, and one I learned in cooking school.  Fresh basil is a must, and if you can’t find it, then don’t make it.

Ingredients:

About two cups of fresh basil, washed and tightly packed into the cups.

2 garlic cloves, minced

1/4 cup toasted pine nuts

EVOO ( this is going to be drizzled slowly into the food processor until the proper consistency, so I can’t give you an exact amount.

1//2 cup Freshly grated good imported Parmesan cheese

salt and freshly ground black pepper

1 stick unsalted butter (optional–adds a certain creaminess to the pesto.  When I make and freeze pesto, I do about half of it with the butter and half without.)  If you are going to add the butter, add it–softened– right after the pine nuts)

Procedure:

Into a food processor that is running, zap the garlic, then add the basil, followed by the pine nuts. usinng a spatula, wipe down the sides of the processor. The nixture will be very thick at this point.

Add some salt and pepper (which later, you may need to adjust for taste.)

Drizzle in the EVOO until the mixture is smooth, almost like a softened butter.

Add the Parmesan cheese, and then more EVOO if needed.

I like to put the finished mixture in little containers and freeze.  It freezes so well!

Now–here’s the fun part:

Toss Pesto in with spaghetti

In a bowl, just pass some crackers and spread the pesto on—go for it!

So great spread on toasted baguettes with some pepperoni and thinly sliced tomatoes for a great hors ‘d oeuvre.

Mix some Helman’s mayo with it and use it as a dip

I could go on and on and on, but I think you get the idea.  Pesto—it’s a great thing!

As Far as Chicken is Concerned

In this day and age, it makes no sense to sweat over a hot oven baking a chicken if you plan to use the meat for chicken salad, chicken ala king,  chicken sandwiches, etc.

Sam’s Club or Costco rotisseries the best, meatiest, flavor-filled chickens in the world, and they’re only around $5.00. So save yourself the electricity, and your valuable time,  and march to that store post haste!