November 19th, 2019
November 10th, 2019
Family traditions play a big part in most get togethers over the Thanksgiving holiday. The same dishes are served year after year. I remember that no one could make better dressing than my Mother. It was a classic bread dressing with basic ingredients and loved by all. I blogged about it here. But this year I am sharing a recipe that is not one of my family’s traditions. Rather, it comes from Cory Baldwin; a food writer and contributor to the Food52 website. This Angel Corn Casserole is a part of her family heritage, passed down from her Grandmother. It is indeed delicious and worthy of the holiday.
I tried to research the term “angel” in describing this dish, but found no explanation. I am going to assume that family members thought that the taste was heavenly. That is not hard to believe after tasting it. The corn is combined with crushed Ritz crackers, heavy cream, eggs, brown sugar, butter and nutmeg.
I plan to make this again for our Thanksgiving with the extended family. It calls for frozen corn kernels. I have decided to use a different frozen corn this time. I am going to look for small white shoe peg corn. Since we are traveling, I appreciate that the Angel Corn Casserole can be made ahead. Hopefully, it will become a part of our family traditions also. Happy Thanksgiving everyone.
ANGEL CORN CASSEROLE ( From Cory Baldwin via Food52 )
- 2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
- 2 large eggs
- 2 cups heavy cream
- 2 tablespoons brown sugar
- 2 tablespoons snipped fresh chives, plus more for optional garnish
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
- Salt and lots of freshly ground black pepper, to taste
- Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
- If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.
- Beat the eggs, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.
- Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.
- Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding.
- Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.
- Optional: Garnish with more snipped fresh chives.
July 24th, 2019
Soup is always on my mind when the cold winds blow. We are expecting the first below freezing temperatures tonight. To complicate our lives, our heating system is not working. We are managing to keep warm with our gas fireplace and may even light a wood fire in out kitchen fireplace. David is now down in the furnace room with the new parts. Hopefully we will have heat again soon. But soup restores all discomfort and warms the soul. This goulash soup was adapted from Kalyn’s Kitchen. David is still avoiding carbs so this combination of Ground Beef, Cabbage and Roasted Red Peppers fits perfectly into a Keto diet.
The changes I made to the recipe were to increase the ground beef and cabbage. I doubled the cabbage from two cups to four cups. I increased the ground beef from 1 pound to 1 1/2 pounds.
We enjoyed the warming goodness of this soups flavored with paprika, beef stock and tomatoes. The cornbread is a side dish that I enjoyed alone. It is Rosa’s Cornbread which is very rich and indulged in only in small slices.
GOULASH SOUP WITH RED PEPPERS AND CABBAGE (Adapted from Kalyn’s Kitchen)
- 2 onions, diced
- 2 tsp. finely minced garlic
- 1 T olive oil
- 2 T sweet Hungarian Paprika
- 1 T hot Hungarian Paprika
- 1/2 tsp. crushed caraway seed (optional)
- 4 cups homemade beef stock (or 3 cans, 14 oz. each)
- 3 cups roasted tomatoes or 2 cans (14.5 oz.) diced tomatoes
- 4 cups finely diced cabbage
- 1 1/2 lbs. lean ground beef (ground chuck is best)
- 1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
- Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. Add garlic and saute 2 minutes more, then add paprika (and caraway if using) and saute 1 minute more.
- Put onion/spice mixture into large soup pot. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes or canned tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
- Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired.
- After one hour, add diced red peppers and simmer about one hour more. Serve hot, garnished with sour cream. This freezes very well.
July 11th, 2019
The genesis of this Bulgogi recipe happened while traveling in the backseat of the car with my Grandson. We were playing a word game with tiles and a hangman. Cameron, at age 8, does very well with spelling words and solving word games. But Mimi (me) is very good too. The challenge was on! After many rounds, Cameron gave me a seven letter word for food. Guessing letter after letter, I never came up with the answer. I had never heard of Bulgogi. Cameron’s Mom, in the driver’s seat, was impressed too. It turns out he knew the word after reading a book about a Korean boy trying to fit in at his new school in America. His Mother had packed his school lunch with this Korean beef dish. But the boy would have preferred the same food his classmates had brought to school. So Cameron remembered this passage, the word, and a desire to try Bulgogi.
Bulgogi is an addictively delicious beef dish. The sauce is a blend of soy sauce, brown sugar, pear, garlic, ginger, crushed pepper flakes and sesame oil. The results are a salty, slightly sweet and nutty dish. Although you could use a tougher cut of beef like, chuck, sirloin or flank steak, the preferred cut is rib eye or strip steak.
Traditionally Bulgogi would be served over rice, but we served it in lettuce cups. Thank you Cameron for the inspiration. I love that my Grandchildren are interested in trying foods from all over the world. As soon as you return from your European trip with your parents, I will make this for you Cameron and your sister Rachel.
BULGOGI ( Adapted from Bon Appétit)
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound boneless rib-eye or strip steak
2 tablespoons vegetable oil, divided
Sliced scallions (for serving)
Combine pear, garlic, soy sauce, gochugaru (I used 1 tsp crushed red pepper flakes), ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
Serve topped with scallions.
March 25th, 2019
Summer calls out for sunny colorful food. Red, orange, and green sweet peppers, plus plentiful zucchini are all wonderful stuffed with a meat mixture. Topped with a marinara sauce and baked, this makes a satisfying meal with a crispy cool salad. It is easy and would be so inviting doubled and served to guests on a huge platter. There is something special about Provençal recipes.
I know I have posted this picture before, but it reminds me of our friends in France and the wonderful meal that Carole (second from left) served us in her Loire Valley home. Stuffed vegetables were the main course after our Prosciutto wrapped melon.
Carole stuffed peppers and tomatoes with a flavorful meat mixture.
This is Lulu Peyraud’s kitchen at the Domaine Tempier winery in the Mediterranean coastal village of Bandol, France. While in France on that same trip, we stopped at the winery and learned more about Mrs. Peyraud. She is a great friend of Alice Waters and the late Richard Olney. Alice Waters serves the winery’s Bandol Rosé in her Chez Panisse Restaurant. Lulu has a cookbook of her recipes written by Richard Olney. You can find it here. Lulu’s kitchen is dominated by a huge fireplace, where most of her cooking is done. She has a small gas stove in her pantry. It is obvious where her priorities lay. I can just imagine how well stuffed peppers would taste coming out of that fireplace oven. We encountered both stuffed pepper dishes and versions of ratatouille all over Provence.
This dish is obviously summer and Provence on a plate.
STUFFED VEGETABLES PROVENÇAL
- 2 tablespoons olive oil
- 1 small onion, grated
- 1/4 cup chopped fresh Italian parsley
- 1 large egg
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup grated Pecorino Romano
- 1/4 cup dried plain bread crumbs
- 1 pound ground beef, preferably lean
- 2 zucchini, ends removed, halved lengthwise and crosswise
- 1 orange bell pepper, halved and seeded
- 1 red bell pepper, halved and seeded
- 1 green bell pepper, halved and seeded
- 1 1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish.Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the ground beef. Cover and refrigerate the beef mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Time in Florida is winding down. We leave for North Carolina at the end of the week. I have been looking for recipes to use up food items in the freezer and the pantry. This Country Captain Chicken recipe fit the bill. I have blogged about this chicken curry casserole before here. And here. You can tell I am fond of the ingredients. The difference with this recipe is the hands-off use of the slow-cooker.
According to legend, curry powder and the recipe for Country Captain were brought to Charleston in the early 1800s by a British sea captain. The dish includes chicken, curry, raisins, tomatoes and almonds. It is perfect to serve to a crowd accompanied by rice, noodles or mashed potatoes.
Enjoy. Let’s welcome Spring. Looking forward to seeing the blooms on the trees in the mountains.
SLOW-COOKER COUNTRY CAPTAIN CHICKEN (Taste of Home)
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons minced garlic
- 3 pounds boneless skinless chicken thighs
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 tablespoon packed brown sugar
- 1/2 cup chicken broth
- 1/2 cup golden raisins or raisins
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Hot cooked rice
- Chopped fresh parsley, optional
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables.
- Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.