Grandmother Frederiksen’s Indian Corn Pudding...

Nov 11, 2011 by

If you’ve been reading my recipes you probably guess that I am big on holiday traditions. Many years ago, shortly after my divorce, a good friend invited my two young daughters and me to spend Thanksgiving with her extended family. Knowing my preference for pies she asked me to bring basic apple and pumpkin specimens to the feast.  I agreed, but warned her I would bring my corn pudding as well. Thanksgiving simply isn’t Thanksgiving without Grandmother’s corn pudding. My friend was clearly skeptical, but polite. Thanksgiving day we showed up with boxes of steaming pies and two casseroles of corn pudding.  Still skeptical she smiled graciously as she put the first one on the buffet.  I watched quietly as her family members, with exquisite manners, each took a small bite of my corn...

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Halloween Foodie Treats!

Oct 28, 2011 by

They’re creepy and their kooky .. mysterious and spooky ..  nope not the Addams Family. You’ll find  no tricks here. From our food blogging friends ten treat recipes for your Halloween party. 1. Harry Potter Halloween Recipes found by Gf Yvonne DiVita! 2. Skeleton Cupcakes from Cookies & Cups are perfect whimsy for your party. 3. For our vegan friends no bake treats from Oh She Glows. 4. Chronically Vintage (written by 27 year old Jessica) offers a blast from the past treats from the 1950’s. 5. Love these cute treat yellow pepper Jack-o-lanterns from Spabettie. 6. Perhaps not scary but very fun is the way Chattering Kitchen uses teeny pumpkins to serve pumpkin soup but of course! 7. What’s Halloween without a perfect caramel apple? Gelato Sundae has a yummy recipe for candy corn bark too! 8. What’s a...

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Veggie Heaven

Oct 21, 2011 by

Growing up at our house (Whitebread Ohio in the 50s) was all about meat and potatoes. Spaghetti was exotic and only came with tons of tomato sauce and meatballs. “Pasta” was a foreign concept. I was married for several years before a friend convinced me that I could make spaghetti at home (with the help of a brand new—to me—product called Ragu!). Today, however, I’m a devoted pasta fan.  I put everything on pasta short of cinnamon and sugar. Lately I’ve been experimenting with “fancy” pastas: lemon-pepper pappardelle, mushroom linguini, basil-garlic fettucini. Spaghetti squash, however, escaped me. I’d tried it and found it bland. Last week at the farmer’s market the display of lemony yellow spaghetti squash was irresistible…as were the eggplant, tomato, garlic, zucchini, mushroom, summer squash, baby gold potato, and onion displays...

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Elevating the Lowly Lentil

Oct 14, 2011 by

Many years ago, during what might be called my ‘Hippy Phase,’ I took a lentil salad to a potluck. A young, intense man approached me, declaring it the best lentil salad he had ever had. That started a brief but pleasant affair. He was a vegetarian who ended the relationship by declaring that meat-eaters smell different than vegetarians. This might be true, and his sensitivity might have been heightened by his daily pot habit.  We parted as friends and I gave him the recipe to share with the vegetarian woman who next caught his fancy. Many years after that, I wrote cover copy for an advertising agency that handled several growers’ associations and learned more about lentils than I had ever imagined. High in fiber and protein, low in fat, quick cooking, they adopt...

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Foodie Fall!

Sep 30, 2011 by

Fall is in the air.  No, forget that, fall is here! After an outrageously hot summer, the nights are finally in the 40s and 50s. Time to bring back the comforting things in life: sweaters, flannel sheets, toasty robes, hot spiced cider and meat. Admittedly, I am a meat person.  In the summer I tend to chicken and fish, but with the first taste of fall, I crave “real” meat: soups, stews, roasts, chili, all in the best tradition of comfort food.  A favorite (and this week’s staple) is formally known as Carbonnades a la Flamande. My onion-hating daughter refers to is as “that onion thing”.  Nevertheless, she loves it! There are a couple of secrets.  First, you cook the onions until they practically disappear.  The result is gravy that is nearly the color...

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Fermented Pickles

Sep 30, 2011 by

Were you the kind of kid who liked to save french fries in your dresser drawer?  Do you find yourself wondering why the zucchini you left out looks like an animal now?  Does something in you want to put the molding leftovers back in the refrigerator for another week to see what happens? Do I have a recipe for you! My preserving share this year included 25 lbs of cucumbers, leading to a search for a good pickle recipe.  Pickles can be made in several different ways.  You can brine them once with salt, then rinse and pickle in vinegar.  You can brine them with salt and then vinegar several times over before pickling.  You can even go straight to the pickling and skip the brining.  Each of these methods will produce a pickle...

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My Grandmother’s Pickles

Sep 23, 2011 by

It’s pickle time! Pickling cucumbers, those knarly, hard little cucumbers that always seem dirtier than their large glossy cousins are in my local co-op and at the farmers markets, right next to the large stocks of flowering dill. I’m assembling the ingredients to do my own pickles and have the dill in a bucket by my front door, wafting its unmistakable aroma as I go in and out. My mouth waters just thinking about the kosher dill pickles my grandmother made. And the thought reminds me of my favorite pickle story. When I was in my late teens, I worked briefly as a cashier for a grocery store in Roslyn, Long Island, the New York suburb where I grew up. The pickling cucumbers and dill arrived at the store the same week my grandmother...

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Summer To Fall With A Little App Help...

Sep 16, 2011 by

This morning when I took my pup Max for his walk there was a definite hint of autumn in the air. I looked up into the trees .. and yes, there were even a few red and orange leaves. Where did summer go? Since it’s Foodie Friday on All The Single Girlfriends, I wondered how or if  you transition your cooking and baking to reflect the seasons. Not counting the holidays like Thanksgiving or Christmas, Hanukkah or Kwanzaa where tradition has a huge impact .. but more quietly.  Do your recipes include more root veggies than fruit? Are your meals hardier? If you live somewhere where the seasons don’t vary does the calendar influence your cooking style? Skipping around the Internet I found an app that can help transition your cooking from summer to winter....

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Plum Delicious

Sep 9, 2011 by

I heard a local radio foodie declare that this time of year is the very best for just about everything worth harvesting from our gardens. For me, this is the time when the fruit on my Italian plum tree ripens and I start salivating just thinking about my favorite ways to enjoy them. I love picking one or two, covered in their silvery grey cloak, rubbing them on my shirt or pants until they polish up, revealing their amazing deep purple sheen, and then biting through the thin skin into amber flesh for a satisfying mixture of sweet and tart. Last year the branches seemed weighted by the fruit. But this year’s harvest is sparse –probably related to our odd weather.  I’ll have to reach or climb to find them hiding in their small...

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Creative Cooking

Sep 2, 2011 by

Before personal branding, and what Tom Peter’s termed A Brand Called You, became the thing to do, a resume focused primarily on professional achievements. Oh perhaps you might include honors or professional association memberships, maybe even a hobby .. sports were always good. Me? My first curriculum vitae included creative cooking under the extra stuff.  I didn’t know you weren’t supposed to  do that. Most people I interviewed with ignored it .. except for Mr. Maitland, the advertising manager of Pan Am Cargo. While I never worked for Pan Am (by way can’t wait to see the new Pan Am TV show), that small point opened the door to  a wonderful mentor relationship. So what is creative cooking? Glad you asked! It’s creating from whatever is around sort of like the popular Food Network...

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The French Toast Throw Down

Aug 26, 2011 by

Or as we called it .. Duel of the Spatulas!  Kaye insisted her French toast souffle recipe, with caramelized pecans, was the best. But Sandy was sure that chocolate chips that melted into her oven baked French toast had the “omg factor!” Note: In the photo .. Sandy on left & Kaye on right. This summer my cousin Kaye  and her husband David hosted a family party for about fifty of our cousins and close friends. Their home, in Hull, MA, a block from the beach, was a perfect location to reconnect with people who I hold dear in my life. Of course there was lots of wonderful food and drink including jello shots (are jello shots food or drink?). My niece Jessica spent weeks making 8 dozen different kinds of jello shots .....

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Weird Ingredients

Aug 26, 2011 by

Here are a few weird ingredients I always have on hand and you should too… Okay, maybe you don’t need to have them, once you know what they are, but at least let me try to convince you. If you have read my food blogs these past 6 months, you probably know that I don’t cook bland food. Intense flavors with strong ethnic roots dominate my cooking. I have been known to un-invite someone for dinner at my house when they tell me they like simple food, not too highly flavored. (I suggest we meet somewhere to eat where I pray there will at least be hot sauce!) I imagine they also have homes with lots of the color Beige. But I know that is unfair because I know some serious eaters whose environments are...

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