I know that I said I'd write up the pork tamale recipe but something else came up.
"Do you want to know a secret? Do you promise not to tell.....Closer, let me whisper in your ear..." This song has been spinning on my mental turntable since this morning when I became privy to a "secret recipe."
I was sitting outside our neighborhood Starbucks chatting with some dog owners. Our convivial conversations slipped easily from one topic to another. They ran the gammet from tree rats and gophers and how to get rid of them to the growing of the very thirsty avocado tree. One woman stopped mid sentence and said, "Have you ever eaten avocado pie?" All of us sitting around the tables stammered remarks from, "Sounds dreadful!" to the less impolite, "No, can't say I have." My ears perked right up because I have 3 trees. We often have an abundance of fruit from said trees. Having said that, it's been awhile since we have had a bumper crop. I leaned in close and asked her for the recipe. I have to say upfront that I had NEVER even heard of this pie but was game to try it. She told us that it had been a "secret recipe" in her family with only a handful of the matriarchs in the know. When she was finally deemed "of age," she was granted the ingredients to the recipe. She is now the only one left with the recipe since no one else has survived her. So here it is. Oh by the way, I did "Google" Avocado Pie and came up with basically what she shared.
Avocado Pie
2 large avocados (softball sized)
juice of 1 large lime and it's zest (zest first then juice :) Do not use key limes. Do not substitute with lemons.
1 can of condensed milk (large can)
2 egg yolks (these will be raw, so buy accordingly)
a dash of salt
1 graham cracker crust (homemade or store bought)
1 or so cups of whipped cream (homemade or store bought)
Now here the recipe from the internet differs from hers. It added
1 8oz bar of cream cheese.
I did not add this.
1. Mash avocados.
2. Add juice of lime and it's zest.
3. Whip in the milk until well incorporated.
4. Beat the eggs and add the salt.
5. Pour this egg mixture into the avocado/ milk mixture. Gently combine.
6. Pour into pie crust.
7. Must refrigerate at least 6 hours. Better if overnight.
8. Top with whipped cream
Must say that it has the texture of a pudding pie. It is very rich and amazingly delicious. I will try it with the cream cheese next time but honestly...this was pretty damn good as recorded!
Wednesday, January 5, 2011
Monday, December 13, 2010
Grandma Ruth's Pea Salad
As I was cleaning yet another bookcase, I happened upon a copy of a recipe that was in my mother-in-law's handwriting. I believe my sister-in-law Barb made these up for us one Christmas. What a thoughtful gift! My mother-in -law was a wonderful woman and fantastic cook. I was her only "daughter-in-law" because she only had 1 son so I always felt a little special. Thing is, she made everybody feel special. I have tried to pattern myself as a "mother-in-law" after her great example. I hope I have come close.
I remember this salad fondly. I made it my own by adding to the original recipe. I believe I kept the integrity of the original recipe. When I am teaching my little cooking class, I often tell my ladies to "make it their own" once the have the basic recipe down by adding according to their tastes. Knowing Ruth, she would have been very pleased with my additions.
A little trick I learned from my mom. Often recipes do not have amounts for the salt and pepper. At one time my mom and my dad owned a restaurant. That was a disaster but not because of the food. Anyway, she taught me to *lightly sprinkle the surface with salt. Stir then taste. Same with the pepper. Lightly sprinkle across the surface and then stir to blend, then taste. Now you can adjust by adding more. Better to have a "light" hand than to ruin a good dish by adding too much salt or pepper!!!
I made the Pea Salad last night and it was a blast to the past! So in memory of Grandma Ruth, here it is for all to enjoy.
1 box of frozen peas I used a bag of frozen petite peas.
6 slices of bacon
1 cup of cashews
1/2 cup of sliced thin white onions I used the frozen pearl onions and it was more like 1 cup.
1 heaping TBSP sour cream I used lite.
1 heaping TBSP plain yogurt This was not in the original recipe.
1 tsp. of lite mayo This was not in the original recipe.
a scant tsp. of lime juice Also not in the original.
1 sprig of green onion chopped
1 small handful of parsley coarsely chopped. Not in the original.
I also added about a TBSP of some diced jarred pimientos on the top for color. Not in the original.
*s/p to taste
Fry the bacon until very crisp. Crumble.
Put the peas and cashews in a bowl.
In another bowl make the dressing by combining the sour cream, yogurt, mayo and lime juice.
Fold the dressing into the peas and cashews.
Sprinkle the top with the bacon and the green onions. Fold gently.
Add salt and pepper to taste.
Sprinkle with parsley.
I remember this salad fondly. I made it my own by adding to the original recipe. I believe I kept the integrity of the original recipe. When I am teaching my little cooking class, I often tell my ladies to "make it their own" once the have the basic recipe down by adding according to their tastes. Knowing Ruth, she would have been very pleased with my additions.
A little trick I learned from my mom. Often recipes do not have amounts for the salt and pepper. At one time my mom and my dad owned a restaurant. That was a disaster but not because of the food. Anyway, she taught me to *lightly sprinkle the surface with salt. Stir then taste. Same with the pepper. Lightly sprinkle across the surface and then stir to blend, then taste. Now you can adjust by adding more. Better to have a "light" hand than to ruin a good dish by adding too much salt or pepper!!!
I made the Pea Salad last night and it was a blast to the past! So in memory of Grandma Ruth, here it is for all to enjoy.
1 box of frozen peas I used a bag of frozen petite peas.
6 slices of bacon
1 cup of cashews
1/2 cup of sliced thin white onions I used the frozen pearl onions and it was more like 1 cup.
1 heaping TBSP sour cream I used lite.
1 heaping TBSP plain yogurt This was not in the original recipe.
1 tsp. of lite mayo This was not in the original recipe.
a scant tsp. of lime juice Also not in the original.
1 sprig of green onion chopped
1 small handful of parsley coarsely chopped. Not in the original.
I also added about a TBSP of some diced jarred pimientos on the top for color. Not in the original.
*s/p to taste
Fry the bacon until very crisp. Crumble.
Put the peas and cashews in a bowl.
In another bowl make the dressing by combining the sour cream, yogurt, mayo and lime juice.
Fold the dressing into the peas and cashews.
Sprinkle the top with the bacon and the green onions. Fold gently.
Add salt and pepper to taste.
Sprinkle with parsley.
New to this
I am apologizing for the spelling in these Blogs upfront. I am having trouble editing when I save a draft. I'll work it out eventually but please be patient as I learn the ropes.
Eggplant Lasagne
As I mentioned in another posting, I ask the young ladies whom I teach, what food "scares" you because you don't know what to do with it? And that is how this particular dish was created. I think it is super healthy (why are people saying "healthful?") because of all the veggies. And the fact that we didn't use pasta, I think you can add more cheese=fat. No?
Although usually our meals are on the table in 30 minutes or less, this dish will take a little extra time. So I told them it was a "company" dish with the leftovers for a weekly meal. To my delight, they have made this dish for "company" and their moms to rave reviews. That's what it's all about.
Prep:
Preheat oven to 400.
Into a large bowl of water add the juice of 1 lemon and a pinch of salt. Set aside.
Grease a glass baking dish with about a tsp of olive oil. Remember to cover the sides
2 layers of paper towels
Olive oil enough to cover the bottom of a large skillet.
3 large skinny eggplant, I believe they are called Japanese eggplant, cut into long strips.(Think lasagne noodles.) If you can't find Japanese eggplant the fat ones will do. As you cut these strips put them into the water.
3 cloves of garlic minced
1 medium onion diced
2 stalks of celery diced
2 carrots diced
1 lb. of ground meat. (You can use beef, turkey, chicken, pork etc.) For this dish "lean" is best. Mix pork with one of the other ground meats.(1/2 of each.) You can also use an Italian sausage. Just remove from casing.
1 can SW petite cut tomatoes (Any brand will do but these truly are the best except for Marzano which will break the bank!)
1 small can of tomato paste
red wine after you empty the paste fill the can with wine.
1 tsp. ground nutmeg
2 bay leaves
3 tbsp. Italian spice mix w/o salt (I make my own blend from my garden but you can buy a blend at any store.)
3 cups of shredded mozerella cheese
Heat oiled skillet. Brown meat. Cut into the meat to break it apart with a wooden spoon.
Add the garlic and onion. Continue to saute.
When onion is translucent continue with the other ingredients.
Add the canned tomatoes. Stir until combined.
Add celery and carrots. Continue to stir.
Add the tomato paste. Fill the paste can with red wine. Stir to combine.
Add the pkg. of chopped spinach. No need to thaw. Stir it in until it breaks apart.
Add the rest of the ingredients. Let simmer for a few minutes.
Put 1 ladle of sauce on the bottom of the baking dish.
Take the strips of eggplant and lay them on the paper towels to dry.
Put a layer of eggplant being sure to overlap a 1/8 of an inch.
Ladle sauce to cover eggplant .
Sprinkle 1 cup of cheese evenly over eggplant/sauce layer.
Continue layering.
End with cheese.
Sprinkle with bread crumbs and parmesan cheese.
Place into oven and reduce heat to 350.
Bake for 20 minutes until bubbly and oozy.
Although usually our meals are on the table in 30 minutes or less, this dish will take a little extra time. So I told them it was a "company" dish with the leftovers for a weekly meal. To my delight, they have made this dish for "company" and their moms to rave reviews. That's what it's all about.
Prep:
Preheat oven to 400.
Into a large bowl of water add the juice of 1 lemon and a pinch of salt. Set aside.
Grease a glass baking dish with about a tsp of olive oil. Remember to cover the sides
2 layers of paper towels
Olive oil enough to cover the bottom of a large skillet.
3 large skinny eggplant, I believe they are called Japanese eggplant, cut into long strips.(Think lasagne noodles.) If you can't find Japanese eggplant the fat ones will do. As you cut these strips put them into the water.
3 cloves of garlic minced
1 medium onion diced
2 stalks of celery diced
2 carrots diced
1 lb. of ground meat. (You can use beef, turkey, chicken, pork etc.) For this dish "lean" is best. Mix pork with one of the other ground meats.(1/2 of each.) You can also use an Italian sausage. Just remove from casing.
1 can SW petite cut tomatoes (Any brand will do but these truly are the best except for Marzano which will break the bank!)
1 small can of tomato paste
red wine after you empty the paste fill the can with wine.
1 tsp. ground nutmeg
2 bay leaves
3 tbsp. Italian spice mix w/o salt (I make my own blend from my garden but you can buy a blend at any store.)
3 cups of shredded mozerella cheese
Heat oiled skillet. Brown meat. Cut into the meat to break it apart with a wooden spoon.
Add the garlic and onion. Continue to saute.
When onion is translucent continue with the other ingredients.
Add the canned tomatoes. Stir until combined.
Add celery and carrots. Continue to stir.
Add the tomato paste. Fill the paste can with red wine. Stir to combine.
Add the pkg. of chopped spinach. No need to thaw. Stir it in until it breaks apart.
Add the rest of the ingredients. Let simmer for a few minutes.
Put 1 ladle of sauce on the bottom of the baking dish.
Take the strips of eggplant and lay them on the paper towels to dry.
Put a layer of eggplant being sure to overlap a 1/8 of an inch.
Ladle sauce to cover eggplant .
Sprinkle 1 cup of cheese evenly over eggplant/sauce layer.
Continue layering.
End with cheese.
Sprinkle with bread crumbs and parmesan cheese.
Place into oven and reduce heat to 350.
Bake for 20 minutes until bubbly and oozy.
Sunday, December 12, 2010
Coq de vin
Trevor, my youngest, is taking his last class to receive his BA. It's a French class. He had to make a "French" dish. We decided on this very traditional dish. My very good friend Mitzi, who is part French, sent us an updated more "modern" recipe for this very authentic dish. Very yummy.
Honey Cake
One of Carrie's friend's from Couch Surfing was looking for a Honey Cake to make for her dad's birthday. The only cake I remember my mom ever making that was edible was this one cake...a honey cake. Go figure. Turns out my mom did have Jewish roots. I wonder if her "roots" craved this cake?
Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.
Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.
Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Saturday, December 11, 2010
Cooking Class
When my youngest daughter left to work on her Master's degree in Spain, she had a few of her friends promise to look in on me. So...these 3 darling young women come once a month for my "Cooking with Zindy" class. I have met with them 5 times this year. It occurred to me that I could be adding those recipes to this Blog. Why not? So in the next couple of days I will add the meals we have made. For them I ask, "What do you want to know how to make?" or "Which foods "scare" you because you don't know what to do with them?" So our first dish was fish. The second dish was pork. The third dish had eggplant. Then we made couscous and the last thing we made was artichokes. I keep in mind when we cook that these ladies work and are on a budget. So I always consider the cost and everything has to be on the table in 30 min. or less. I ALWAYS have a salad and a vegetable side dish. Starting Monday, I will begin rummaging through the recipes I made up for them and post them here. Hope you too will enjoy "Cooking with Zindy."
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