Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Mary's Family Lamb Cake Story


 Darlings, the Fab is posting an Easter story of Mary's. Honestly, the Fab can't add a single word, all she can do is laugh.

The Easter Cake (A More Or Less True Story)

In the universe of stickum, the adhesive potential of flour, eggs, butter and cocoa has been woefully overlooked, I believe. A family story.




I was too young to remember when the stickum originally stuck, my two older sisters were there and claim to remember. The story started as theirs but, it has been told and laughed over so many times that it doesn't matter if the details are exactly right. The remembering and laughing is the point.



My mother somehow acquired an aluminum cake mold in the shape of a lamb. Once an unusual piece of bakeware arrives in a home an obligation to use it develops. It is some sort of domestic mojo. I was once burdened with a simple circular Jell-O mold. It was not long before I felt compelled to start combining ingredients, colors and garnish in an extravaganza of chilled rococo creativity. I knew that it was time to throw the thing out or enter a 12 step program when I attempted to faithfully recreate a DeLarobia Fruit Wreath using marzipan and lime Jell-O.



Anyway.


Despite four young children to watch over, my Mother managed to mix, bake and unmold the two halves of the cake (front and back, in the event that you have never seen this particular mold). Standing the two halves together and securing them with frosting proved to be my mother's undoing. The two halves sagged, they fell over, the lamb's head came loose and a reattach was attempted (the story goes) so instead of a spring lamb resting in the grass after a frolic, the cake resembled a lamb lying on the slaughterhouse floor.

Doesn't that look awful" said sister number one. Sister number one was no more than five years old at the time and had learned that phrase from my mother so she was not to blame for the results of the use of one of my Mother's pet phrases at a truly inopportune time. As my mother gazed upon the lamb carcass cake the inescapable truth of those words must have struck like a spring thunderstorm.

Agreeing with sister number one, my mother repeated "doesn't that look awful" and suddenly swept the whole mess up into the air and onto the ceiling.


Some of that cake never came back down.


We moved from that house when I was eight. As the last box was loaded into the moving van and the entire family tumbled into the car headed for a new home in a different city, one small piece of that cake remained on the ceiling.

There are things once stuck that can never be unstuck and although left behind are never forgotten.

It is Almost Spring! And Spring Means ... Dandelion Wine





 Darlings!  Hello again!

Spring means a lot of things, but in Fab world, Spring means, mostly Gardening and Lawn Maintenance. And lawn maintenance means ... dandelions.  Oh! The Fab is not one of those people who maintain a perfect lawn.  The casual observer might say that the Fab doesn't do much lawn maintenance at all. That would be true. The Fab is a lover of whatever grows in a lawn. And the lower that whatever grows, the better. But the Fab intended to talk about dandelions.  She loves them.  Early happy yellow discs scattered over her lawn brings the Fab joy.  Joy and that other delight of springtime. Dandelion Wine.   


Dandelion wine is a homemade beverage that captures the essence of spring adventure. It is made from the bright yellow flowers of the common dandelion, which are steeped in water with sugar, lemon, and yeast. The result is a light, refreshing, and slightly fizzy drink.

 Dandelion wine has a long history and tradition, dating back to ancient times. It was popular among European peasants, who used it as a tonic and a medicine. It was also a favorite of American pioneers, who found dandelions growing abundantly (they were brought over by European settlers in the 1600’s.

 Making dandelion wine is a simple and rewarding process, that anyone can do at home. All you need is some basic equipment, such as a large pot, a strainer, a funnel, a glass jug, an airlock, and some bottles. You also need some fresh dandelions, picked from a pesticide-free area. Also, please choose an area free from dog traffic. Does the Fab need to elaborate on that?

 

Dandelion Flower Wine

Ingredients

4 Quarts of Fresh Dandelion Flowers 

4 Quarts Boiling Water

1 Cake of Wine Yeast (2-1/4 teaspoons or 1 packet)  *see notes on yeast below

3 cups of sugar

3 Oranges and 3 lemons, diced

 To make dandelion wine:

- Pick 4 quarts of dandelion flowers. The best time to harvest them is in the morning, when they are fully open and bright.

- Rinse the dandelions and remove any green parts, such as stems and leaves. You only want the yellow flowers. Place in a large heatproof glass or ceramic container with a lid.

- Boil a scooch more than 4 quarts of water in a large pot. (some water will turn into steam)

- Pour the boiling water over the dandelion flowers. Cover lightly with the container lid.

- Let the flowers and water stand lightly covered for 3 days. 


After 3 Days:

- Strain the liquid through a cheesecloth or a fine mesh into a sterile glass container and discard the flowers.

- Add the wine yeast, diced oranges and lemons and stir well. 

- Cover the container with clean cheesecloth place the lid on lightly. Store the container a dark and cool place for about 3 weeks to a month, until the fermentation stops.

- Strain the wine into clean bottles and cork them. Store them in a cool and dark place for another few weeks, or longer if you want a more mature flavor. Shorter if you want to see what your Spring juice tastes like.

Dandelion wine mixed with flavored sparkling water is a delightful porch sittin' beverage.  By making dandelion wine, you can transform something ordinary into something extraordinary, and you, like the Fab are all about the extraordinary.

**Notes on yeast.  Yes, you can use regular baking yeast, but baking yeast will stop fermenting at about 8% alcohol content. Wine yeast will remain active to achieve about 15% alcohol. To the Fab more is just ... more.


Quick and Easy Chili Soup -

Note: Chili Soup is slightly sweet, slightly spicy hot and more soup than Chili. Great with a deep green salad!

Evelyn's Famous Quick and Easy Chili Soup
Ingredients:

2 - 46 ounce cans Tomato Juice - Del Monte or Red Gold - 540 calories
(seriously, these two taste best to Fabiola -- use your favorite -- but don't say that Fabiola didn't try to help!).
1 - 16 ounce can Bush's Best Chili Beans, Medium Sauce (or mild or hot -- but use Bush's, trust Fabiola on this one). - 420 calories
******
1 lb. Ground Beef (70/30) - 750 calories for pan browned, drained, crumbles
1 medium Yellow Onion - 64 calories















1/2 teaspoon Garlic Powder -  5 calories
1/8 teaspoon Ground Celery Seed -  2 calories
1/4 teaspoon Corse Ground Black Pepper - 2 calories
1 teaspoon Salt - 0 calories
4 tablespoons Dark Chili Powder (or to taste) - 100 calories
(Fabiola likes the Kroger store brand best. Also: keep in mind that Chili Powder looses flavor as it sits in your cupboard. Buy small quantities more often rather than leaving it sit on a shelf).
********
1 cup Dark Brown Sugar packed - 836 calories
2 tablespoons Blackstrap Molasses - 116 calories

(Fabiola has a thing for Blackstrap Molasses - have you checked out the nutrition label? Calcium, iron, B vitamins ... the link takes you to nutrition data's information on Blackstrap Molasses -- click this link if you want to look up other ingredientshttp://www.nutritiondata.com/ great site!)

Assembly:
Put the Tomato Juice and Chili Beans in your slow cooker, start cooking on low heat. 

Brown (stirring frequently), the ground beef and onion over medium heat. You want the meat to brown and the onion to cook until transparent. Drain fat.

Turn off the heat, move your skillet to a cool burner, add the Garlic Powder, Celery Seed, Black Pepper, Salt, Chili Powder to the browned grond beef and onion. Stir, stir, stir. Add the brown sugar and molasses, stir until mixed. Transfer to your slow cooker, stir until mixed. Let the soup cook for at least 2 hours, but will be just fine if you leave it all day.


2835 calories for the entire recipe

Recipe makes 8 servings of about 16 ounces - 354 calories per serving


Fabiola serves the fella a big bowl of this soup with grilled cheese sandwiches and Ritz crackers.

Mary has a bowl of this soup with a nice salad of spinach, kale, chopped carrots, with just a little sharp cheddar cheese shreds. 
Yes, this is a cast iron skillet. Cast Iron is a permanent non-stick, precision cooking tool - yet again, Grandma knew what she was doing.

Fantastic Fabiola's Orient(al) Pork - A Fast "Slow Food" Dish with a Taste of The Orient



Darlings!  This is an updated dish.  The Fab posted it first, sometime in 2007, but she (because The Fab almost never measures) titled it as ...

Orient(al) Pork - A Recipe For Folk Who Already Know How to Cook

 ... meaning that The Fab didn't measure, so she couldn't write down how much of each ingredient you would need to make this dish.  The Fab has seen the error of her ways (and  bought actual measuring cups and spoons) so, with a flourish she presents ...

Orient(al) Pork  - A Recipe For Any Folk

This is an aside Darlings:  Orient(al) as in Orient Correctional Institution - Fabiola first created this recipe on the evening following a visit to a former beau. This beau became "former" just prior to gaining the new title of "inmate" at that medium security facility. The visit has nothing to do with the dish, other than after spending a day traveling and hearing heavy metal gates crash behind one, a gal wants a dinner that is both fast and pleasantly aromatic.

Anyway -
Ingredients in order of use:
Pork - 3 pounds (or so) - Cut in 1/2" Cubes (The Fab bought one of those pre-packed pork loins it was about 3 pounds) - of course Dears, you can substitute chicken prepared the same way.  Dark meat or white, or both, doesn't matter.
Oil -- 1/4 cup Enough to coat the bottom of your pan
Regarding the cooking oil, use whatever kind you prefer: Lard, Butter, EVOO, Peanut, Corn, Vegetable -Fabiola uses Peanut Oil - (ahem), but if Fabiola recommended that - some would jump up and down shouting and waving their arms like they just got a Bingo and the words they would be shouting -- "Extra Virgin Olive Oil" - you know who you are.
Garlic Powder  - 1/2 teaspoon
Onion Powder  - 1 teaspoon or a small onion diced fine (no matter which you use- the powder is just easier)
Salt - 1/4 teaspoon (more or less to taste)
Pepper - 1/2 teaspoon (again more or less to taste - start with this much)
Celery Seed, Crushed  - 1/4 teaspoon (if you don't have celery seed substitute 1/4 cup real celery diced fine)
Light Sesame Oil  - 2 tablespoons 
Dark Brown Sugar - 1/2 cup packed 
Maple Syrup - 2 or 3 Tablespoons (more or less) -- you can omit this item it only adds a layer of flavor dears.  No matter if you don't have any. Fabiola uses real Maple Syrup Boiled Down from actual Maple Tree Sap Only - seriously, if all you have is the flavored corn syrup kind, make pancakes.
Blackstrap Molasses - 1 or 2 tablespoons  Again an optional item, it adds flavor depth, but the world will not end if you don't add it. But, your Grandmother was right, it IS good for you. Use it more.
Nutmeg - just a sprinkle (like the two previous items, add it if you have it, don't worry if you don't)
Maggi Sweet Chili Sauce (1/2 of a 10.1 oz Bottle) There is no substitute for this item, it is beyond wonderful.
Rice - The Fab uses Knor Chicken Flavored rice, because it is fast and easy.  There is no reason that you can't, and a lot of good reasons that you should, use real brown or white rice that you steam.  What are those reasons? Fewer calories, less salt, less processing, more nutrients. And the Fab would never tell anyone this, but she likes the nutty flavor of the brown rice, but others in the household don't. Sigh.

Instructions:

CUBE Pork, - Never cubed a pork?  Here is how:
This is one side of the pork loin, flip it over  and you may find shiny connective tissue covered with a thin layer of fat.  This connective tissue should be taken off, or you will end up with some pieces of pork that have a tough chewy edge.  Not saying that you HAVE TO just suggesting that you should dears.  Takes only minutes.
Pull up a corner of the membrane with the knife, pull and slice until you have removed the membrane.  Discard the membrane and fat. Or, zap it in the microwave until it is cooked through, cool then ...  toss it out the window to the barn cats. You would never feed raw pork to an animal would you?  Of course you wouldn't Dears.
Slice the loin into 1/2 inch slices like in the photo, then stack 2 or three together, slice lengthwise into 1/2 x 1/2 inch strips, then cut the strips into cubes. This whole process is faster if the pork is still slightly frozen. Once you have the strips, you may find it easier to use your kitchen shears to make the cubes.
A 3 pound pork loin makes about 8 cups of cubes.
Once your pork is cubed ...
SPRINKLE with Garlic Powder, Onion Powder, Salt, Pepper, Crushed Celery Seed, TOSS.
HEAT Oil in Fry Pan - Medium Heat (you knew that) - Just a minute or so then add the pork cubes to the pan.   Lightly BROWN Pork Cubes In Oil. This took about 15 minutes, with The Fab stirring and breaking up the pork 3 or 4 times.  The Fab also used the cover for her fry pan to speed the cooking of the pork. Quick note Darlings, it is easy to overcook pork - that will make it tough and dry.  You are shooting for cooked through (no pink left) with just a touch of golden color on the outside. To be certain that the meat is cooked The Fab takes a cube or two out of the pan and cuts them in half.  No pink = done.
REDUCE HEAT to low.
ADD Light Sesame Oil, TOSSADD Brown Sugar, Blackstrap Molasses, Maple Syrup, Nutmeg, Chili Sauce,TOSS.
SIMMER UNCOVERED until the sauce has reduced slightly.   This takes about 10 minutes, 
SERVE over Rice.
Now Darlings, The Fab made this dish for dinner tonight.  It was delish.  Of course as it is just Mary, The Fab and Crabby Guy here, half of this dish went right into the freezer for another day.  Orient(al) Pork freezes and reheats nicely.
Questions?
1.  Why yes!  The fry pan with a heavy lid that I am using instead of my trusty cast iron is a Pampered Chef pan.  They   Are   Wonderful.  Heavy, even heating, tight fitting lid. The Fab  loves, loves, loves hers!  Now, I am not telling you what to do Dears but my Pampered Chef Kitchen Consultant is http://www.facebook.com/pages/Independent-Consultant-for-Pampered-Chef/235202309887538  Robin and she is a darling.  No, really. Poke on the link talk to her.  So much joy should not be possible in a real person.

How to make your Kids LOVE Sauerkraut ... maybe

Good morning Darlings!  It is going to be a wonderful day!  And if it turns out to be not such a wonderful day -- if a gal can't triumph, she can prevail.  Of course, it is our way.

Speaking of prevailing, Vegetables, nutrients, fiber, do children (and a lot of grown men) just know when something is good for them so they automatically won't eat it, even if they haven't tasted it?  It seems so to this Fab,  which is why when she makes sauerkraut, she makes this:

Pork Chops with Sauerkraut

Brown Pork Chops on medium heat in a big Skillet with a lid.  You will be adding an entire package of Sauerkraut later so bigger is better.

While chops are browning, empty your package of Sauerkraut into a mixing bowl.

Add about 1/4 to 1/2 cup packed Brown Sugar  (The amount of Brown Sugar varies depending on taste and the size of the Sauerkraut package -- dears you are looking to just cut back the acid and to make a sweet sour taste -- you knew that sugar cancels out acid, right?  In judging the amount of sugar remember that you are making a vegetable, not candy.)

Add a sprinkling of Caraway Seed.  A scant 1/8 teaspoon for you measurers out there.  Caraway seed is wonderful spice with a pungent sweet tangy flavor, so use a light hand when adding this seed.  You can always add more later.

Mix until the Brown Sugar and Caraway Seed are mixed into the Sauerkraut

Once the chops are brown , add the Sauerkraut, turn the heat to simmer, cover the Skillet with a lid, simmer for at least an hour.  You can simmer longer, as the length of time increases, the Pork Chops become more tender, just keep an eye on the liquid.  If your skillet lid isn't tight, you may need to add a splash of water.

To serve, place a spoonful of the Sauerkraut on a plate, put a Pork Chop on top.  Add a side of mashed potatoes and you have, maybe, a dinner that includes a vegetable the kids will eat.

Happy Cold Blustery New Year! And Evelyn's Famous Quick and Easy Chili Soup!


Darlings!


The Fab trusts that you are well this fine first day of 2012!  Here a cold front is movin' through and the wind is a whippin'  <-- that link will take you to YouTube music and a song by the Gap band.  One of the Fab's New Years Resolutions was NOT to develop her taste in music beyond '80's funk.  

It is a known fact that a gal should never attempt to fix something that isn't broken.

Regardless ... The Fab is staying mostly indoors today and because it is a cold windy day ... the Fab is making Evelyn's Famous Quick and Easy Chili Soup.


Note: Chili Soup is slightly sweet, slightly spicy hot and more soup than Chili. Try it with Grilled Cheese sandwiches and / or Ritz Crackers. Fabiola says "Yum'!

Evelyn's Famous Quick and Easy Chili Soup
Ingredients:
1 pound ground chuck
1/2 medium yellow onion chopped medium (photo below)

Fabiola uses a whomper-chopper (that is what she calls it) fast, easy, whacking the top of the chopper releases frustrations.







******
2 - 46 ounce cans Tomato Juice - Del Monte or Red Gold - 540 calories
(seriously, these two taste best to Fabiola -- use your favorite -- but don't say that Fabiola didn't try to help!).
1 - 16 ounce can Bush's Best Chili Beans, Medium Sauce (or mild or hot -- but use Bush's, trust Fabiola on this one). - 420 calories
******
1 lb. Ground Beef (70/30) - 750 calories for pan browned, drained, crumbles
1 medium Yellow Onion - 64 calories

1/2 teaspoon Garlic Powder -  5 calories
1/8 teaspoon Ground Celery Seed -  2 calories
1/4 teaspoon Corse Ground Black Pepper - 2 calories
1 teaspoon Salt - 0 calories
4 tablespoons Dark Chili Powder (or to taste) - 100 calories
(Fabiola likes the Kroger store brand best. Also: keep in mind that Chili Powder looses flavor as it sits in your cupboard. Buy small quantities more often rather than leaving it sit on a shelf).
********
1 cup Dark Brown Sugar packed - 836 calories
2 tablespoons Blackstrap Molasses - 116 calories

(Fabiola has a thing for Blackstrap Molasses - have you checked out the nutrition label? Calcium, iron, B vitamins ... the link takes you to nutrition data's information on Blackstrap Molasses -- click this link if you want to look up other ingredientshttp://www.nutritiondata.com/ great site!)

Assembly:
Put the Tomato Juice and Chili Beans in your slow cooker, start cooking on low heat. 

Brown (stirring frequently), the ground beef and onion over medium heat. You want the meat to brown and the onion to cook until transparent. Drain fat.

Turn off the heat, move your skillet to a cool burner, add the Garlic Powder, Celery Seed, Black Pepper, Salt, Chili Powder to the browned grond beef and onion. Stir, stir, stir. Add the brown sugar and molasses, stir until mixed. Transfer to your slow cooker, stir until mixed. Let the soup cook for at least 2 hours, but will be just fine if you leave it all day.


2835 calories for the entire recipe

Recipe makes 8 servings of about 16 ounces - 354 calories per serving


Fabiola serves the fella a big bowl of this soup with grilled cheese sandwiches and Ritz crackers.

Mary has a bowl of this soup with a nice salad of spinach, kale, chopped carrots, with just a little sharp cheddar cheese shreds. 
Yes, this is a cast iron skillet. Cast Iron is a permanant non-stick, precision cooking tool - yet again, Grandma knew what she was doing.

Big Batch Chicago Style Cheesecake recipe (48 servings)


Darlings, I am re-posting a recipe of Mary's. This recipe originally  appearing in 2004 is still the best if you need to make cheesecake for a crowd.


Quick Note Folks:

Yes, absolutely you have time to make this before Thanksgiving, if you do it today.  Cheesecake tastes better if it sits in the fridge for a day.  Well, it does.  I made this recipe again yesterday, while I was making chili.  Seriously, mixing this together takes about 15 minutes, the baking not quite an hour.  Cool, wrap, into the fridge.

Now I did something different this time with the crust.  Saved a bunch of time.  I bought a package of Pillsbury ready made pie crust (the package that has 2 rolled single crusts for a 9 inch pie).  I used that for the bottom crust.  Line the bottom of 2 of  the spring-form pans, trim the excess, piece together the bottom of the third.  Do not pre-bake the crust, just pour the cake batter in on top and bake as directed for the cake.  Worked dandy.

If you don't need 3 cheese cakes, divide the ingredients by 3.


It Is All About The Cheesecake!



Note before you start -- this recipe makes 3 nine inch round cheesecakes.
Cheesecake freezes beautifully.
CrustPreheat oven to 325 degrees
In medium sized bowl combine:
3 Cups all purpose flour
1/2 Cup sugar
1/2 Teaspoon baking powder
1/4 Teaspoon grated lemon peel (from real fresh lemons not the dried stuff in the jar)
Mix well, then add
1 Cup softened butter (real butter, I use salted butter, if you prefer sweet butter, that works fine too. I have no idea what fake butter or shortening will do to this recipe and I don't want to know, if you try either, please do not tell me.)

Mix again until all ingredients are combined. You should be able to easily form a pliable ball from the dough with your hands.
Pliable like pie crust or play dough, not sticky.
If the dough seems stiff or wont form a ball - add water one tablespoon at a time until you can form a pliable ball.
Divide the dough into three pieces. Smash the dough into the bottom only of three nine inch spring form or straight sided cake layer pan. You can get all neat about it and roll the dough out and cut a nice circle then lay that in the bottom of the pan, but you were just smooshing the dough around with your hands to form a ball then divide it in three so you decide if you want to get out a rolling pin.

Bake the crust in your preheated (you did preheat -- right?) oven for 10 minutes. You don't want the crust to brown, just set, it will finish browning when you bake the cheesecake.
CheesecakeRemove your pans from the oven, set aside to cool. Turn the oven temperature up to 350 degrees.

In a very large bowl combine
9 eight ounce packages of softened cream cheese.  
(single cake = 3 packages)
3 cups sugar (single cake = 1 cup)
1/3 cup all purpose flour (Single cake = use 2 tablespoons flour) 
1/2 tablespoon grated lemon peel (Single cake = 1/2 teaspoon)
1/2 tablespoon vanilla (single cake = 1/2 teaspoon)

Mix -Mix - Mix -- mix until well blended

then add
7 eggs (I use extra large eggs -- but cheesecake is pretty forgiving so if you use large or jumbo it should not make a huge difference. If you use small eggs, you are on your own.) 
(single cake = 2 eggs)
3/4 cup 1/2 and 1/2 (single cake 1/4 cup)
Mix until well combined. Pour cheesecake mixture into your prepared pans.
Bake at 350 degrees for around 50 minutes. Cheesecake is done when only the middle 2 inches of the cake jiggle when you move the pan slightly. Take the cakes out of the oven to cool. The middle will finish setting while the cake cools.
After the cake has cooled run a spatula around the outside of the cake to loosen it from the side of the pan. Do not remove the side of the spring form pan at this point. Cover cake with plastic wrap and put it in the refrigerator to chill at least four hours before serving. If you are going to freeze the cake, skip the refrigerator and put the plastic wrapped cake right into the freezer.
Raspberry Sauce
2 cups frozen whole raspberries
1 cup sugar
Place the raspberries and the sugar into a heavy saucepan. Heat over low heat until the berries are thawed and stirring combines the berries and the sugar into a liquid. Increase heat to medium. Cook, stirring frequently until the mixture reaches the "jell" stage on a candy thermometer.
Chill sauce and serve over slices of cheesecake.
One nine inch cake should be cut into at least 16 slices.