Tuesday, February 28, 2012
TENDER CRUMB: My FAVORITE Chocolate Chip Cookie
TENDER CRUMB: My FAVORITE Chocolate Chip Cookie: I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a...
Friday, January 27, 2012
It's been too long I know! Thought you might like a soup recipe..especially because of how lousy the weather has
been! Yesterday my Fiancé and I went to a new spot called Smashmouth.it was new to me anyway until I saw it the Hammond Times. The owner is a Utube sensation..it's called Mad Food I think.his restaurant is on the corner of U.S. 30 and Rorhman Road. It's a hamburger stand like none you have ever been to. Ever had a bacon lettuce and tomato stuffed egg or a cheeseburger pizza.try this place out and watch the owner at mad food..this guy loves food.
And here's your soup recipe: My Mom's Vegetable Soup
I grew up eating this soup..probably came from my Irish Grandmother Buckley. She was the one who left Ireland from
county Cork like so many others fleeing the potato famine probably. Mom always said she was the one who came to this country with the money to buy that huge farm in Cabery, Illinois near Kankakee (3 K they called it. Anyway she went o
To marry my Grandfather Clodi ( supposedly French) and have those 14 children..seven boys and seven girls all on a home farm with shetland ponies to ride to school and full-bred racing horses..by all standards they were a wealthy
family.what my Mom always complained bout is that her father never would spend any money for conveniences..hot and cold running water and most importantly an indoor bathroom.they lived with a potbellied stove in the front room and a cold- dorm with icicles on e windows for all those kids to sleep in.
But there was never a lack of great food but when there are 16 people to feed it takes a lot of doing: here it is!
In a deep casserole or Dutch oven cut up one stick of butter or margarine. I use half butter and half olive oil.I've gotten to prefer this flavor.add one head of cabbage cut up in long slender strips ( I take out the core first by hitting it on the counter and then removing with perry knife if necessary). To this I add two large cut up onions of the same slender ribbons on top of cabbage. If you like you could add some garlic now but I'm sure my Mother never did. She would be more likely to add parsnips or turnips too if she had them.we always had a garden behind the garage wherever we lived. Mom and Dad moved to 4 different houses to make extra money for their retirement. Anyway after
The cabbage and onions have wilted down add some celery ( with stingy ribs removed ( cut off the ends and pulls the tough ribs off the horizontal stems). I generally use the inner core for sure leaves and all as this is where the best flavor comes.I Also bye celery hearts as often the outside ribs are in bad shape anyway.next I add thin sliced carrots( I do them in my food processor). I probably use 4 or 5 large carrots.next come potatoes that I cube
carefully. I always use red potatoes as they have the best texture and flavor.plus that is what we planted in the
garden..never knew there were white skinned potatoes till I noticed at restaurants when I was older. if you like chicken broth best that is what I would use but you can buy vegetable stock or make your own from leftover veggies.
Add enough broth to cover all your ingredients after you have salted it all.I have never measured the salt but I
Suppose there is at least a tablespoon unless our chicken broth is very salty.Cook until everything is soft to the fork.I love all vegetables soft as I was raised in e fifties before the al dente thing.if you like fresh spinach you could add that right before you serve this great winter warmer-upper! It's great with a little olive oil drizzles over the top and Parmesan cheese from the can( it's what I grew up with and it has it's own salty flavor.
Enjoy and Bon Appetit
Sunday, December 11, 2011
My Mom's best pie crust
And here's my mom's secret recipe for piecrust plus all the extra things she told me just before she died...really!
1-3/4 Cups flour. 1 Teaspoons salt
2/3 Cup Lard. 1/4 teaspoon baking powder
5-7 tablespoons water,ice cold
Simple recipe right? Well this is only where it begins..first off the lard is definitely the olden days...they rendered fat fro. Their animals..that was lard..my mother actually never used it in my lifetime at home.she always used Crisco ( and didn't keep it I. The refrigerator a la Martha Stewart ..but you know I do.plus I keep butter at all times nine freezer or fridge..and sometimes instead of Crisco I use half and half or really all butter plus add sugar to the dry ingredients..pate sucree look it up on martha..we are talking French here!
And remember my mom was French on her fathers side..lily France ..met a girl I. Paris from lily..it must be a stop/pilgrimage on my next trip.
Anyway back to the recipe..what you do is get out your pyrex measuring cup and put in several ice cubes and then add the water to that.
But the bling powder is the real secret! Yes..it causes the pastry to rise in the oven therefore not getting soggy.oh and always use Pyrex glass pie pans ..you vp an easily check the doneness of the bottom crusts.
And I always use a pastry blender..that od looking handle with tines in e middle contraption.
It may look odd but my hands were always too warm to combine the dough and don't overwork it ..you will be creating shoe leather!
So you roll out this double crust recipe..after dividing it in half.there is no need to rest eh dough etc.my mom never did any of this and-her pies and the dough were the best!
Mom's instructions continue: sift together( remember this huge flour sitters- probably not if you are not old like me.you can place all the dry I gradients in a good sized bowl and combine them with a wire whisk..I do this..my sifter is somewhere..probably two..one from my mom, one from my mother in law and maybe even one I got when I got married!ugh ! That's three right?
Anyway sift together flour,salt and baking powder. Combine lard..read Crisco or cold butter sliced in half horizontally then crosswise into small chunks with flour til resembles small meal.I leave semi large chunks so when you eat you get a burst of butter..what's better than that. O.k. Maybe a burst of chocolate would be good too.now you are ready to start with the water..I start with 5 tablespoons and have begun to use a table knife to do this.again the less heat you introduce to the dough the pudgier and more delicious the buttery dough. Put a bench flour on your large enough work surface and divide the dough in half. Place the dough on the wood and round up the piece.I get it about the same height uniformly using the palm of my hand and then roll out to 8" pie plate size.roll all in one direction and don't fuss with this adding too much extra flour to work he dough will only make the dough tough so relax and have fun with it.
Now here is the major of all major secrets.she always buttered the Crisco dough..both top inside layer and bottom inside layer..plus she dotted whatever filling and most of the time she used quality canned pie filling with little chunks of butter too.actually mom switched to margarine ears before because their surgeon Doctor- Dr.Nick Egnatz warned her against cholesterol and his tummy growing..my dad was a Higgins amateur golf tournament winner..the Hammond times- he won almost every year and eventually taught golf out there long with the pro.
So you put your rolling pin over the dough and rollup unrolling it over your pie plate.
Prick the bottom or if you are baking something that might get soggy- strawberry pie for instance-Prebake the shell with dried beans to hold down the crust. So fill the bottom crust then place top crust on.
Mix a whole egg with a little water and wash this on the surface of the pie with a brush...
Leave one esp. For baking..you can get a feather vaster..the best!you can also use milk fir this process as I do when I bread chicken..then sprinkle the top with sugar.my new favorite is raw sugar..turbino sugar..it's the bet and stays crunchy!
That is the best pie dough and has helped me win many pie contests.but no one would really share tger secret recipe with you!oops I just did! That puts me in he same camp with Martha stewArt right?
Until next time Bon Appetit
And the next recipe ..how about my favorite dishes of my moms ..meatloaf and scalloped potatoes. And then my favorite cookie.. Sour cream pillow cookies! It is Christmas ti e after all!
Merry Christmas everyone And keep you times warm and cozy..it's going to be a cod and supposedly snowy winter we need all the family warm and warm drinks we can get..that reminds me of an ice cream snoops recipe I could give you..stay tuned out there! Mary Kay
1-3/4 Cups flour. 1 Teaspoons salt
2/3 Cup Lard. 1/4 teaspoon baking powder
5-7 tablespoons water,ice cold
Simple recipe right? Well this is only where it begins..first off the lard is definitely the olden days...they rendered fat fro. Their animals..that was lard..my mother actually never used it in my lifetime at home.she always used Crisco ( and didn't keep it I. The refrigerator a la Martha Stewart ..but you know I do.plus I keep butter at all times nine freezer or fridge..and sometimes instead of Crisco I use half and half or really all butter plus add sugar to the dry ingredients..pate sucree look it up on martha..we are talking French here!
And remember my mom was French on her fathers side..lily France ..met a girl I. Paris from lily..it must be a stop/pilgrimage on my next trip.
Anyway back to the recipe..what you do is get out your pyrex measuring cup and put in several ice cubes and then add the water to that.
But the bling powder is the real secret! Yes..it causes the pastry to rise in the oven therefore not getting soggy.oh and always use Pyrex glass pie pans ..you vp an easily check the doneness of the bottom crusts.
And I always use a pastry blender..that od looking handle with tines in e middle contraption.
It may look odd but my hands were always too warm to combine the dough and don't overwork it ..you will be creating shoe leather!
So you roll out this double crust recipe..after dividing it in half.there is no need to rest eh dough etc.my mom never did any of this and-her pies and the dough were the best!
Mom's instructions continue: sift together( remember this huge flour sitters- probably not if you are not old like me.you can place all the dry I gradients in a good sized bowl and combine them with a wire whisk..I do this..my sifter is somewhere..probably two..one from my mom, one from my mother in law and maybe even one I got when I got married!ugh ! That's three right?
Anyway sift together flour,salt and baking powder. Combine lard..read Crisco or cold butter sliced in half horizontally then crosswise into small chunks with flour til resembles small meal.I leave semi large chunks so when you eat you get a burst of butter..what's better than that. O.k. Maybe a burst of chocolate would be good too.now you are ready to start with the water..I start with 5 tablespoons and have begun to use a table knife to do this.again the less heat you introduce to the dough the pudgier and more delicious the buttery dough. Put a bench flour on your large enough work surface and divide the dough in half. Place the dough on the wood and round up the piece.I get it about the same height uniformly using the palm of my hand and then roll out to 8" pie plate size.roll all in one direction and don't fuss with this adding too much extra flour to work he dough will only make the dough tough so relax and have fun with it.
Now here is the major of all major secrets.she always buttered the Crisco dough..both top inside layer and bottom inside layer..plus she dotted whatever filling and most of the time she used quality canned pie filling with little chunks of butter too.actually mom switched to margarine ears before because their surgeon Doctor- Dr.Nick Egnatz warned her against cholesterol and his tummy growing..my dad was a Higgins amateur golf tournament winner..the Hammond times- he won almost every year and eventually taught golf out there long with the pro.
So you put your rolling pin over the dough and rollup unrolling it over your pie plate.
Prick the bottom or if you are baking something that might get soggy- strawberry pie for instance-Prebake the shell with dried beans to hold down the crust. So fill the bottom crust then place top crust on.
Mix a whole egg with a little water and wash this on the surface of the pie with a brush...
Leave one esp. For baking..you can get a feather vaster..the best!you can also use milk fir this process as I do when I bread chicken..then sprinkle the top with sugar.my new favorite is raw sugar..turbino sugar..it's the bet and stays crunchy!
That is the best pie dough and has helped me win many pie contests.but no one would really share tger secret recipe with you!oops I just did! That puts me in he same camp with Martha stewArt right?
Until next time Bon Appetit
And the next recipe ..how about my favorite dishes of my moms ..meatloaf and scalloped potatoes. And then my favorite cookie.. Sour cream pillow cookies! It is Christmas ti e after all!
Merry Christmas everyone And keep you times warm and cozy..it's going to be a cod and supposedly snowy winter we need all the family warm and warm drinks we can get..that reminds me of an ice cream snoops recipe I could give you..stay tuned out there! Mary Kay
My Mom's Christmas Dinner Down on the Farm
I asked my mom one year when I was planning a fancy sit down party around the holidays " what did your Mom serve at Christmas?" here was her response and recipe:
whole good sized goose fresh if you can get it.of coarse they raised their own on the farm like everything else!
My mom use to complain they never had sugar for lots of things as it was something they had to buy at the grocery..they raised sorghum molasses so that's what they had most of the time..but I digress!
So you clean and dress the goose ( and not in any of that silly made for outside weather yellow plastic raincoat stuff). This means to probably defrost eh goose unless you can get one fresh...just let it sit in a sink of cold water overnight..the old fashioned way brine.check neck cavity and inside the bird for parts.if you have cars they love these parts slowly cooked in spot big enough to add a little water. My mom's favorite part of any bird was the neck meat.have no idea why..maybe it came from the days back n the farm and the good parts went to the boys andnher dad...Frank Clodi ( by all her reports ot a nice man..wealthy tho as her mother came fro Ireland with money.but the minute she married everything she had was her husband's.) this is all according tomy Mom.
Anyway you generously salt and pepper then inside of the goose I actaully insert my pepper grinder..if you knwi what I mean?!euuuhhh!She always stuffed this bird as she would a turkey.
You salt and pepper the outside of the bird as well an tuck in all the parts and tie All up with kitchen string( if you are unfamiliar with this process look it up on math's Stewart..everything you need to know about cooking and keeping house is on her website).
And next is the most important part- know how you keep the breast meat moist..place large fat celery sticks over the breast securing them with toothpicks. Just be aure to remove them after cooking in toto( all the pieces together).
This will be the best goose you ever had..I cook everything pretty much in 350 oven.and you need an instant read thermometer to insert in the fleshiest part of the bird( not near a bone as that will give you a false reading!
When you think of it this Christmas meal is right oout ofmthe christmas carol...I read it every year and keep it in my purse for stolen moments..always savor the moment! As you get older you realize that is what is important in life..this moment when all things are Dorsey and warm..the lunch with a "partner in crime" the best girlfriend or if Yakuts really lucky your sister..mine is way out in California tho.
Bring back the best of Christmas and don't swerve a food network new and improved gourmet dinner...eat your Mom's best Roasted Duck and maybe even wear her special necklace she left you..take your family with you everywhere ( esp. The ones who are o longer with us). I'm sure they will be looking down at ou and saying.."Look Freddy( my Dad's name) she made my goose again.
Here's hoping your holidays are full of family and warm and cozy moments..savor them.and as Julia would say Bon Appetit!
whole good sized goose fresh if you can get it.of coarse they raised their own on the farm like everything else!
My mom use to complain they never had sugar for lots of things as it was something they had to buy at the grocery..they raised sorghum molasses so that's what they had most of the time..but I digress!
So you clean and dress the goose ( and not in any of that silly made for outside weather yellow plastic raincoat stuff). This means to probably defrost eh goose unless you can get one fresh...just let it sit in a sink of cold water overnight..the old fashioned way brine.check neck cavity and inside the bird for parts.if you have cars they love these parts slowly cooked in spot big enough to add a little water. My mom's favorite part of any bird was the neck meat.have no idea why..maybe it came from the days back n the farm and the good parts went to the boys andnher dad...Frank Clodi ( by all her reports ot a nice man..wealthy tho as her mother came fro Ireland with money.but the minute she married everything she had was her husband's.) this is all according tomy Mom.
Anyway you generously salt and pepper then inside of the goose I actaully insert my pepper grinder..if you knwi what I mean?!euuuhhh!She always stuffed this bird as she would a turkey.
You salt and pepper the outside of the bird as well an tuck in all the parts and tie All up with kitchen string( if you are unfamiliar with this process look it up on math's Stewart..everything you need to know about cooking and keeping house is on her website).
And next is the most important part- know how you keep the breast meat moist..place large fat celery sticks over the breast securing them with toothpicks. Just be aure to remove them after cooking in toto( all the pieces together).
This will be the best goose you ever had..I cook everything pretty much in 350 oven.and you need an instant read thermometer to insert in the fleshiest part of the bird( not near a bone as that will give you a false reading!
When you think of it this Christmas meal is right oout ofmthe christmas carol...I read it every year and keep it in my purse for stolen moments..always savor the moment! As you get older you realize that is what is important in life..this moment when all things are Dorsey and warm..the lunch with a "partner in crime" the best girlfriend or if Yakuts really lucky your sister..mine is way out in California tho.
Bring back the best of Christmas and don't swerve a food network new and improved gourmet dinner...eat your Mom's best Roasted Duck and maybe even wear her special necklace she left you..take your family with you everywhere ( esp. The ones who are o longer with us). I'm sure they will be looking down at ou and saying.."Look Freddy( my Dad's name) she made my goose again.
Here's hoping your holidays are full of family and warm and cozy moments..savor them.and as Julia would say Bon Appetit!
Wednesday, December 7, 2011
My mom's story!
If my mother were alive she would be over 100. Actually he was very upset because he couldn't make it to 100. he was a fabulous golfer...my mom walked 3 miles a day because the Dr. Told her she had osteoarthritis because of having a total hysterectomy when I was in high school.I am 63 now and she was probably 33 when she had me- the baby that would kill her! Isn't this really the way life goes?
My Mom's fuLl name was Berneicium Clodi- Abblett. Unfortunately she was of coarse Catholic..Irish married to a full-blooded Frenchman so she said.but according to my Irish twin cousins in Cabery Illinois she was about as French as they were and they were O'Briens you know we never got the truth out of her!
This lady could cook like no one else! She had cooked for 14 everyday of her life...the girls always were to take care of the boys ...get their ponies hitched up...get their. Logged ready...get their meals ready! So here's one of my mom's best simple recipes:
Raisin Pie ( this was my favorite pie of my mother's)
One box of raisins
One cup water
Cornstarch
Double pie crusts
Stew raisins in a pot with water till soft ( could use calvados or brandy),and add cornstarch while still liquid.let sit til set off the heat.prepare crusts..add filling..vent top crusts..my mom did slits crosswise like an Indian. Bake at 425 degrees for one hour.test for doneness by seeing juices free- flowing andvreduced bubbling.
Remove from oven and cool til serve.enjoy because my Mother said these the raisins where full of niacin..tastes the best.
Stew the raisins in a pot with
My Mom's fuLl name was Berneicium Clodi- Abblett. Unfortunately she was of coarse Catholic..Irish married to a full-blooded Frenchman so she said.but according to my Irish twin cousins in Cabery Illinois she was about as French as they were and they were O'Briens you know we never got the truth out of her!
This lady could cook like no one else! She had cooked for 14 everyday of her life...the girls always were to take care of the boys ...get their ponies hitched up...get their. Logged ready...get their meals ready! So here's one of my mom's best simple recipes:
Raisin Pie ( this was my favorite pie of my mother's)
One box of raisins
One cup water
Cornstarch
Double pie crusts
Stew raisins in a pot with water till soft ( could use calvados or brandy),and add cornstarch while still liquid.let sit til set off the heat.prepare crusts..add filling..vent top crusts..my mom did slits crosswise like an Indian. Bake at 425 degrees for one hour.test for doneness by seeing juices free- flowing andvreduced bubbling.
Remove from oven and cool til serve.enjoy because my Mother said these the raisins where full of niacin..tastes the best.
Stew the raisins in a pot with
Monday, December 5, 2011
Finally some good news and a great recipe!
For all of those wondering about my little grandson Zach they were to take out his tubes today..his blood gases were up..because he had been upset and cried..they postponed that until tomorrow but still took out his stitches. Those healed so fast. This little guy may have a little temper but he also has been thru a lot and can you imagine how uncomfortable he must be now that they are toning down his medications? Please all keep up the good thoughts and here's a special recipe just for Zach and other little ones that might like a little sweet for their first meal. Hope I am there cause I would love to make all his food like I did for my daughter some 30 years ago.
The recipe is for my daughter's favorite sweet potatoes.when you're cooking for an infant all that's necessary is to find the best possible vegetable like sweet potatoes for instance.put them in the oven and roast until soft and easily pierced with a fork.I roast them in the jackets in a 350 degree oven.next slice the skin down the center and put the pulp into your food processor or mash by hand but very well.I use the processor always! To keep this simple wholesome no additives meal in perfect condition place them briefly in a metal/ aluminum ice cube tray until they harden and then place them in a freezer proof ziplock bag. Just microwave to room temperature..do 20 seconds, 20 seconds until they feel just warm to the touch. Really an easy recipe but think how much better it is for your baby plus think of all the money you will save.and then when they go on more regular food you could still freeze toddle size portions and chop just a little in processor.
Next time a really great French recipe I learned recently in Lyon and also a simplified version of French onion soup I made up the other day.recently I have even made up pastry cake recipes and pie crust and pies.so much baking for the dr's and nurses has so increased the number of recipes I am making lately!
And as always thanks for listening and thanks for being there! Mary Kay
And please check out my listings on my Facebook in the Mary Kay's First Editions..great Christmas books for children and what about a pair of 1965 combat boots..just look in eBay and amazon for listings under the Mary Kay's First Editions link! They are all on the Facebook page Bob Polimac and I share!thanks again so much- night night!M.K.
The recipe is for my daughter's favorite sweet potatoes.when you're cooking for an infant all that's necessary is to find the best possible vegetable like sweet potatoes for instance.put them in the oven and roast until soft and easily pierced with a fork.I roast them in the jackets in a 350 degree oven.next slice the skin down the center and put the pulp into your food processor or mash by hand but very well.I use the processor always! To keep this simple wholesome no additives meal in perfect condition place them briefly in a metal/ aluminum ice cube tray until they harden and then place them in a freezer proof ziplock bag. Just microwave to room temperature..do 20 seconds, 20 seconds until they feel just warm to the touch. Really an easy recipe but think how much better it is for your baby plus think of all the money you will save.and then when they go on more regular food you could still freeze toddle size portions and chop just a little in processor.
Next time a really great French recipe I learned recently in Lyon and also a simplified version of French onion soup I made up the other day.recently I have even made up pastry cake recipes and pie crust and pies.so much baking for the dr's and nurses has so increased the number of recipes I am making lately!
And as always thanks for listening and thanks for being there! Mary Kay
And please check out my listings on my Facebook in the Mary Kay's First Editions..great Christmas books for children and what about a pair of 1965 combat boots..just look in eBay and amazon for listings under the Mary Kay's First Editions link! They are all on the Facebook page Bob Polimac and I share!thanks again so much- night night!M.K.
Thursday, December 1, 2011
The cookbook blog has fallen behind..
As my grandson remains in Christ's hospital in Chicago recovering from two open heart surgeries ( he will need two more operations at 6 months) the running back and forth to the hospital and cooking and baking every time has been wading. But why not share some easy recipes I have used..
The fist is a casserole with leftovers from thanksgiving.I made turkey ham and regulate red mashed potatoes and bourbon sweet potatoes this year.somehow I thought why not just combine the slices of ham and layer them between both kinds of potatoes ending with butter on top and Parmesan cheese. What is not better with parmesan cheese. I also put everything in a metal ring mold I have to hurry up the cooking..
And believe it or not I am starting to make up new baking recipes..and it's working..first I made a chocolate walnut peanut butter cake..first time and it worked out si now I am on a role right.so yesterday I made a cake but used oatmeal that I made into a flour the same way you would make almonds into flour for macaroons..I processed the oatmeal I. The food processor.it took a while but when it had pulverized enough and then started to cling together I knew it was done.I heated butter in microwave,added three eggs, vanilla, cinnamon and salt..then also processed 4 gala apples to mix into the batter.poured it all into a springform mold and baked til toothpick came out clean.and on the top I poked holes with the same toothpick and then poured a caramel apple glaze meant to be used making caramel apples right.worked like a drem and then refrigerated for a little while to set up.
Next time I will tell you the story of making a fabulously easy and delicious fudge ..takes no time at all and blows people away. Had lots of practice with chocolates making the presidents box of Chico,ares which always brings me the first prize ribbon.
Got to go now as I am exhausted as Robert and I decorated for Christmas since our little blue eyed baby will be here to enjoy it all with the whole family-- that boy will steal all our hearts I know! Mary Kay
The fist is a casserole with leftovers from thanksgiving.I made turkey ham and regulate red mashed potatoes and bourbon sweet potatoes this year.somehow I thought why not just combine the slices of ham and layer them between both kinds of potatoes ending with butter on top and Parmesan cheese. What is not better with parmesan cheese. I also put everything in a metal ring mold I have to hurry up the cooking..
And believe it or not I am starting to make up new baking recipes..and it's working..first I made a chocolate walnut peanut butter cake..first time and it worked out si now I am on a role right.so yesterday I made a cake but used oatmeal that I made into a flour the same way you would make almonds into flour for macaroons..I processed the oatmeal I. The food processor.it took a while but when it had pulverized enough and then started to cling together I knew it was done.I heated butter in microwave,added three eggs, vanilla, cinnamon and salt..then also processed 4 gala apples to mix into the batter.poured it all into a springform mold and baked til toothpick came out clean.and on the top I poked holes with the same toothpick and then poured a caramel apple glaze meant to be used making caramel apples right.worked like a drem and then refrigerated for a little while to set up.
Next time I will tell you the story of making a fabulously easy and delicious fudge ..takes no time at all and blows people away. Had lots of practice with chocolates making the presidents box of Chico,ares which always brings me the first prize ribbon.
Got to go now as I am exhausted as Robert and I decorated for Christmas since our little blue eyed baby will be here to enjoy it all with the whole family-- that boy will steal all our hearts I know! Mary Kay
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