The lovely stained glass sits in my window, and I love the way it washes me in color when I stand by it with sun rays streaming in. Color can be quite soothing.
I love to cook, bake, and create in my kitchen. By the same token, I love the foods coming from the kitchens of family and friends, so I thought I’d dedicate this post to the many creative cooks in my life. I’ll begin with my mother. She is 90 years old, and goes to the kitchen to cook everyday, three times a day. My siblings and I want her to slow down by emphasizing that we do not want her to put on the full-blown meals, as is in her nature. Here are her beautiful hands. She was a nurse for five decades. She retired at 80.
She does cook for her husband and herself daily, which is great for cognitive support. Growing up, I remember her greatest meals were those with fresh ingredients. Our hometown has a vegetable and beef farm by day and a drive-in theater by night. In the summer, Mom would go out to the “truck farm” and get beef to roast and fresh cucumbers, onions, and tomatoes. She’d bake the roast until it browned evenly with the crispy ends. She sliced the cucumbers and onions, and marinated them in vinegar, oil, salt, and pepper, a simple marinade. She’d slice the large beefsteak tomatoes and laid them out on a plate for serving. So the menu consisted of roast been, cucumbers and onions in a simple vinaigrette, and sliced tomatoes. We ate the tomatoes sprinkled with salt. Dessert was cantaloupe or watermelon; when they were in season. Dad would bring home sugar beets that had fallen off the railroad car, and he would bake those for a sweet fall or winter dessert. The sweetness of a baked sugar beet is just like having pie! Here are some sugar beets I grew a few summers ago. Beets were a source of sugar to a long time until a Cuban embargo focused the sugar power in the fields of Hawai’i’s cane fields. Seriously, if you ever grow these, they make a wonderful dessert roasted. Back to my story…
We visited my hometown about four weeks ago. Mother made this lovely cake for my sister’s dinner (distant) gathering. I marvel at Mother’s persistence in creating something beautiful and tasty for her family. Here is her strawberry angel food cake.
Now, you should know that my list of favored cooks is quite extensive, and I will miss someone, I’m sure. Our son, Stevie, and late daughter, Riki, have cooked or baked some most memorable meals. Of course, I’ve written about Stevie’s meat pies and his fabulous bread. Riki made killer chicken and noodles, complete with homemade noodles. She baked fabulous bread, too. Sadly, we lost Riki nearly five years ago, but her memory continues to bless us.
My friend, Kathy, makes this wonderful appetizer, called, French Quarter Dip. It possesses the most wonderful combination of sweet and savory for a cracker.
Here’s Kathy’s recipe:
French Quarter Cheese Dip
8 oz cream cheese
1 Tbs grated onion
1 garlic clove, minced
¼ c. packed dark brown sugar
¼ c. butter (1/2 stick)
1 tsp worcestershire sauce
½ tsp. prepared mustard
1 c. chopped pecans
combine cream cheese, onion and garlic, mix well shape into 6” mound on serving place. Chill, covered, til set.
Combine brown sugar, butter, Worcestershire sauce, mustard, and pecans in sauce pan. Cook till butter melts, stir. Uncover cheese mound, pour pecan mixture over top. Chill covered till ready to serve. Serve with crackers.
Kathy’s Low Country Boil leaves memories, too. I remember the first time we witnessed and participated in the dinner. I wondered about plates. Kathy said, “no” it’s served on the table with paper.” Then, I remembered the wonderful crayfish boils that I had had in New Orleans, so it did not seem odd at all.
Shrimp Boil AKA Low-country boil
From Kathy Sexson
16 c. water
¼ c old bay seasoning or crab boil seasoning w/ quartered lemons (I use latter)
2-3 tsp ground red pepper
2 lb. cooked smoked sausage, (I grill it first), cut in 1 ½” chunks
2 lb. tiny new potatoes, halved if large
10 small onions, peeled, about 3 lbs. ( I use the little bitty ones that come dozen or so to mesh bag)
5 ears fresh corn, shucked and broken into halves or thirds
2 lbs. fresh or frozen large shrimp, in shells
¼ c butter, melted (optional)
¼ c snipped fresh herbs, such as thyme, oregano, and or basil (optional – I don‘t bother with this)
Cocktail sauce – you can use little bowls for this or just pour on table J
Bottled hot pepper sauce
- in large pot combine water, seasoning, and ground red pepper. Cover and bring to boil. Once boiling, add sausage, potatoes, onions and corn. Return to boiling, reduce heat. Cover and simmer for 10 minutes. Add shrimp. Cover and cook for 2-3 minutes or until shrimp turns opaque. Remove from heat, let stand 5 minutes.
- Carefully (duh) drain in large colander. Dump on da table. No forks or plates allowed! If desired, combine melted butter and herbs and drizzle over food. Serve with cocktail sauce and hot pepper sauce, and drawn butter (add few drops of olive oil to butter to keep from solidifying.) makes 10 servings.
Note – this recipe forgives easily, so be creative. If you like one thing more than another (i.e. shrimp or sausage) add more.
You can serve on table on newspaper, but I prefer to get one of those, large, WATERPROOF picnic table cloths for a buck.
Here, we are pictured with the blues band, The Nighthawks, from Washington D. C. They were in town to give a concert at the zoo. Good times!
My Friend, Mary L.’s Quick Pie From Scratch!
After finishing a lovely meal on a cozy winter evening, one of our friends said, “I wish we had a pie!” Luckily, our dear friend, Mary Lake, was at table, too. She’s one of the best pie-makers in the world! Mary and I bet, those around the table, that we could produce a pie from scratch in 30 minutes. The race was on! The stopwatch began counting the time. Mary got busy making her famous oil crust, and I set to getting the apples ready. Fortunately, I had several quart jars of canned apples from the previous summer’s windfall of crispy, sweet apples. I dumped a quart of apples in a bowl with 2 tablespoons of quick tapioca, cinnamon, 3 tablespoons sugar, and a pat of butter. Here’s Mary’s crust recipe:
2 cups of all-purpose flour
Dash of salt mixed in flour – put flour/salt mixture in a bowl.
½ cup of vegetable oil (Mary likes corn oil for its nutty flavor. I use sunflower oil.)
5 tablespoons buttermilk (Make some with milk and vinegar if you have no buttermilk on hand)
1 glass pie plate. It must be a clear, oven-proof pie plate.
With a fork, emulsify the oil and buttermilk until well blended.
Add to flour mixture
Stir with a fork until all flour is well-moistened
Divide, and put half of the dough on a square sheet of parchment paper. Shape into a round, flat disc without handling the dough too much. Place another square sheet of parchment, and roll out the dough with a rolling pin. Once the dough is the size of your glass pie place. Shape to the pie plate. Repeat for the top crust. Once the top crust is rolled out, place the fruit in the pie plate with the bottom crust. Settle the fruit in to the crust, and then place the top crust. Shape the edges of the pie crust, cut air vents with scissors, and sprinkle crust with cinnamon sugar.
Place your pie in the microwave oven for 12 to13 minutes. Meanwhile pre-heat your conventional oven to 400°. After the time sounds for the microwave, remove the pie from the microwave, and place it into your conventional oven for 12-13 minutes, or until the crust is browned.
Mary and I put our apple pie on the table in 35 minutes. The microwave oven gets the fruit cooking and thickened. This shortens the time in the conventional oven, and prevents burned edges. Starting the pie in the microwave only works for fruit pies. Do not try with custard pies.
Here is a picture of a mince pie with the oil crust. You can see that the crust if tender and flaky. The cinnamon sugar mixture gives the crust a beautiful glow.
I knew if I began to write about my favorite cooks, I would leave someone out of my story, but let us say that other writing will be devoted, further, to more of my favorite cooks. I will leave you, now, with one of my favorite breakfasts: Egg taco with Dalgona coffee.
The egg taco is a small 1-egg omelet with green chilies. I fry/warm it in a small cast iron skillet, 6.5 inches (16.51 cm), which is the perfect size for one corn tortilla. Use a little bit of butter so that the skillet does not stick. Cook one side of the egg, and lay the tortilla to begin to warm. Flip to cook the other side of the omelette. All this works best with a small lid to steam the egg.
The coffee, all the rage these days, is simple. Use 1 teaspoon instant coffee, 1 teaspoon coconut sugar, and 1 tablespoon water, 1 tablespoon milk. Whip into a froth. Pour over 1/2 cup milk (on ice or steamed milk). Pictured here, I have used steamed milk. Yummy, and it’s low calorie.
Thank you for reading!