Billy & Miss Sally

“Would you like a glass of Sassafras?” The barmaid offered her suggestion to the rugged cowhand. She liked Billy. She also knew that Billy had a problem with whiskey. It seemed the strong stuff led him one of two places into jail or into a gun-fight.

“Why, yes, ma’am, I’d love me some of your Sassafras,” he smiled his charming smile at Miss Sally. “I never liked it before, but your recipe is the best in the west.”

Miss Sally’s recipe changed every time she made it based on available ingredients. She was thrilled that Billy liked hers best. The base ingredient was the Sassafras root but she could use Licorice or Sarsaparilla too. Spicing the root for a zing flavor, she often added chocolate, clove, cinnamon, nutmeg, hops, mint or anise.

“I’m so pleased you like it Billy, but you know it’s different every time,” Sally smiled.

“This one is the very best Miss Sally, I hope you wrote down what went into this here, Root Beer,” he said with some foam dripping from his upper lip.

“This time I did,” she waved a small piece of paper with the ingredients back & forth like a flag.

Billy sighed, “Sally, I think I’m in love.”

Stone Soup

Once upon a time there were travelers who brought happiness and good times everywhere they went.

When they arrived in a new town, they would invite their neighbors over for Stone Soup.

"Stone Soup?" the neighbors' exclaimed. "Why would anyone want to eat Stone Soup?"

"Well," said Johnny. "It's a magical soup. It's different every time. Everyone always loves it!" Come by as I'm making it and I'll share the secret with you."

So Johnny started cooking his grandmother's recipe. He filled the pot with water and placed it on the stove.

Mrs. Jones was the first to visit first thing in the morning. "Can I see the soup?" she asked.

"No, but I can let you taste it." Johnny dipped the spoon in the pot & offered it to Mrs. Jones.

"It's a bit plain," she said.

"Is it? Well, what do you suggest?" he asked.

"I have just the thing, I"ll be right back."

Mrs. Jones dashed down the street and was back in a few minutes time. "Chop this and add it."

"Okay" smiled Johnny. Dinner will be ready at seven.

"I'll be here." Mrs. Jones smiled as she returned home.

Not three minutes passed when Mr. Singh came by. He tried the soup but he too thought the soup was somewhat plain. He had just the thing that would help flavor the soup. Mr. Singh returned with the ingredient.

Johnny thanked him and said dinner is at seven.

Just then Miss Chang arrived at the door.

The stream of visiting neighbors continued until everyone in the neighborhood had visited Johnny. It was noon by the time the last neighbor visited Johnny and his soup.

The soup simmered the rest of the day. The aroma wafted through the neighborhood. By seven o'clock, everyone was very hungry.

At seven, all the neighbors gathered together to share in the soup they had created. A good time (and dinner) was had by all.

Spinach Artichoke Dip

Ingredients

1/2 cup frozen chopped spinach, drained and thaw
1 (14 ounce) jar artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, peeled and minced
1/2 teaspoon chopped basil
salt and pepper to taste

In a glass bowl, mix all the ingredients together. Grease a baking dish. Spoon mixture into baking dish. Sprinkle some mozzarella or Parmesan on top. Bake at 375 for 20 minutes. Serve with tortilla chips or bread.

Sheperd's Pie / Cottage Pie

Recently, I’ve been privileged to write not one but two articles about Shepherd’s Pie. Rarely, do I track the location of ghosted articles, so I decided to stick with the theme and write the true story about real Shepherd's Pie, as it appears and is eaten, in our house.

The history of Shepherd’s Pie begins in Ireland with sheep herders and potato farmers teaming up to make Meat Pie. This protein rich pie was filling and as history records: Potatoes were definitely in the daily diet of most Irish people. This dish dates to the pre-famine era.

The British enjoyed the Meat Pie but renamed it Cottage Pie.

In the 1870s, Shepherd’s Pie was printed in an American cookbook. As with all things American the pie not only grew in size but also in the number of ingredients. Today, cooks can find any number of regional “Traditional” Shepherd’s Pie with few calling for the original ingredient, Lamb.

In my vegetarian kosher kitchen, you’ll find neither meat, nor gluten in this incredibly yummy and filling dish. So what do I put in my Cottage Pie?

Ingredients

8 - Potatoes
2-slices of Butter
Dash of Kosher Salt
Splash of Milk
Cook 'em. Mash ’em. Set them aside.

In the skillet over medium heat:
Olive Oil
Large Onion
5-6 cloves of minced garlic
12 oz Bag of Meatless Sausage or Meatless Balls

Turn the heat to low and add the veggies:
10 oz Bag of Organic Peas & Carrots
10 oz Bag of Organic french beans/spinach
4- Diced Tomatoes
½ cup Vegetable Broth
½ cup Tomato Sauce

Preheat the oven to 350 F.

My Cottage Pie bakes in a Quiche dish because it’s larger than a regular pie pan.

First, coat the bottom of the pan with butter or non-stick spray. Then place a thin layer of potatoes on the bottom of the pan and bake it for 5 minutes or so, until it seems firm. If I don’t do this the bottom of the pie can be squishy when served.

Pulling the pie pan from the oven, I pour everything form the skillet into the pie shell, and then cover with the mashed potatoes. I like to sprinkle cheese and wheat germ on top.

Bake 45 minutes. If you prefer you may bake @ 375 F for 30 minutes.

Cottage Pie is incredibly filling. Don’t let the kiddos eat it too fast because it expands.

Warning: Cottage Pie uses many pans and the baking dish in the preparation which in my house is a determining factor in menu selection. But everyone loves it so much I do serve it as a winter savory.

Horseradish: Herb of 2011

Horseradish, known is scientific circles as Armoracia rusticana is a close relative to broccoli, cabbage and mustard. It grows as high as 5 feet (1.5 meters) with large leaves and beautiful white flowers.

Best When Used: The Horseradish root is best use when freshly broken providing the most pungent of tastes and unique aroma.

Myth: Ancient Greek myth states the horseradish root is worth its weight in gold for the myriad of medicinal uses. These medicinal applications were commonly used through the Renaissance period.

Good Health: Horseradish contains calcium, magnesium, phosphorus and vitamin C.

Medicinal Use: Known to herbalists through the ages as a diuretic, Horseradish is used in treatment of minor health problems such as urinary tract bronchitis, coughs, infections, and sinus infection. Recent biochemical research reports Horseradish kills harmful bacteria and has an immuno boosting constituent.

Growing: The root grows better in a sunny area. Plant the root immediately in a moist hole twice as large as the root itself. Keep the area moist but not soggy wet. Add compost two or three time per growing season. Horseradish grows into zone 5. Harvest in the autumn after the first frost for the most pungent flavors.

Landscape: Horseradish is used as a border accent flowering plant.

Recipe:

Granny’s Horseradish Sauce

1 cup sour cream
1/4 cup horseradish
1/8 cup mayonnaise
2 Tbsp mustard
1 bunch chopped chives.

Blend together. Pour over steak or seafood.

Food Uses:

Breakfast: Scramble 1-tsp in with scrambled eggs.
Lunch: Add ½ tsp to mayonnaise on a sandwich.
Dinner: Use Granny’s Sauce with abandon

The Sage of Chocolate Chip Cookies

Do you remember mom’s chocolate chip cookies? Do you bake the cookies your mom used to bake?

Fortunately or unfortunately, rarely did my mother bake cookies. It was usually an event: PTA, Troop activity, Church event, something like that, so that even when baked, the cookies weren’t meant, nor did the cookies remain within the household… In our house it was about store bought cookies. Which was okay, I’m not complaining. I’m sure the stock in Oreo went up during my adolescent years.

Like the rebellious daughter I was told I was, I don’t buy many cookies from the store (sorry, Oreo). I actually bake cookies for my teenagers who consume them wholeheartedly. I’ve never had to worry about preservatives, nothing freshly bakes lasts long enough that it’s an issue. What I find myself concerned about is a variety of recipes, what kind of chocolate chip cookies shall I bake?

I admit to slothful baking, I use the recipe on the back of the chocolate chip bag. I’ve used the recipe so often over the last 20 years that it’s nearly memorized. But since I’m not chocolate chip brand loyal, there are slight variation, which leads me back to the bag because sometimes it’s ½ cup sugar and sometimes it’s ¾ cup sugar. All these recipes are brand approved and honestly, my kids love them.

But I got a bee in my bonnet and thought I’d make something new… Something new involved opening my favorite search engine, typing in "chocolate chip cookie recipe" and the response selection was overwhelming. Have you been to some of these recipe sites? They’re amazing.

Take http://allrecipes.com for example… over 200 chocolate chip cookies recipes: Chocolate Chip Cookies III, Macadamia Nut Chocolate Chip Cookies, Urban Legend Chocolate Chip Cookies, Wilderness Place Lodge Cookies, Outrageous Chocolate Chip Cookies, Chocolate-Chocolate Chip Cookies, Chocolate-Chocolate Chip Bacon Cookies, Chocolaty Peanuty Pretzel Bar Cookies, Peanut Butter Oatmeal Chocolate Chunk Cookies, Anna’s Chocolate Chip Cookies, The Best Chocolate Chip Cookie, The Absolute Best Chocolate Chip Cookie, Chewy Chocolate Chip Cookie, Mom’s Chocolate Chip Cookies, Trisha’s Chocolate Chip Cookie, Betty’s Chocolate Chip Cookie, Chewy Chocolate Chip Oatmeal Cookie, and so on…

Once I started reading recipes, I couldn’t stop… two hours later, overwhelmed and with tired eyes, I decided… the recipe today will be… the one on the back of the package. Old habits die hard and I know the kids will like ‘em.

Autumnal Equinox

Just a day after the autumnal equinox, the air feels different. The trees started migrating their sap to the depths of their roots away from their branches and leaves. The green lost its vibrant nature of even a week ago. Pumpkin Patches and Halloween celebrations promise happy times for the new seasonal year.

Simple Baked Pear

1 pear, smooth & very firm

Preheat oven 350F

Place upright in a baking dish.

45 minutes

Very Easy Yummy Recipe

My chiropractor's wife/receptionist told me how to make this cake. I was skeptical because it seemed just too easy. But it's yummy! And the empty pan can testify to a cross-generational success!

One box Devil's Food Chocolate Cake Mix
One 12 ounce can of Dr Pepper

Mix

Prep the baking dish as you would for cake. Bake as directed.

Top with powdered sugar, or ice cream, or plain...

Value of a Recipe Contest

The value of a recipe contest is threefold: Aspiring chefs practice their newly acquired recipe or cooking technique, taste test their new idea & skill on a wider audience, and learn that the blue ribbon dishes aren’t necessarily the best tasting.

My three chefs –in-training are happily learning self sufficiency, whether they want to or not. It’s a requirement that individuals learn to prepare enough food for a variety in their diet, and so that future in-laws are not blaming me for the lack of domestic skills training.

For this Dairy Recipe Contest, two recipes came from the Star Wars cook book. "Dark Side Sundae" which is very dark and very yummy. The other, "Ewok Eats" suggests eating the (again, yummy) dip with broccoli, is much as perhaps an Ewok might do. The final and best recipe of the day came from the back of the Velveeta Cheese Wrapper, Potato Cheese Soup. This soup was fabulous. We set aside the first half of the large pot for the contest and ate the other half for dinner.

My three chefs were pleased that in a room of more than 20 young chefs, all of their dishes were completely eaten before the judges returned with their verdict. So it seemed that we had winners, at least by the audience’s standards.

The judges filed into the room. The young chefs and family members were hushed as the anticipation of the awards became palpable in the room. Clearly, the judges were loving the attention because they gave lofty and long winded yet general opinions about the overall quality of the food.

“All the food was great.”
“You all try real hard.”
“Keep on Cookin’.”
“By the way, when I was young…”

Then, the moment everyone was waiting for… it was all I could do not to laugh out loud, as the worst tasting but prettiest displayed dishes won for the third year straight. As testimony that it’s not just my humble taste buds, all these dishes had plenty of left-overs after the feast was complete, and I wasn’t the only one to say, “Wonder what she put in that dish, bless her heart?” This is a nice Southern way of saying, “Ugh”. Apparently, the plate or serving dish far outweighs the taste-test in this contest.

Luckily, the audience opinion given by clearing our serving dishes was most important to my three chefs because they haven’t been tempted to buy dishes but have continued to cook some very delicious recipes.