Making Memories

Making Memories

Vegetable beef soup has been on everybody's menu lately. Nothing goes better with a wintery-mix than a big pot of soup. If you haven't already satisfied your comfort food cravings, you're in luck: the meteorologists are predicting more of the same.

I've been at home in Galax for the last couple of months. The first week it snowed just enough to give everything a good covering. The wind blew, the temperatures dropped and everything froze right where it stood. It was like a time warp for me. The roads were slick and a little dangerous, so I shifted into four-wheel drive and headed to the grocery store for the necessary ingredients: stew beef, onions, celery, carrots, canned tomatoes, potatoes, and my frozen vegetables of choice. By the time I got home it was already mid-day, and I knew the beef needed to be stewing to be tender by dinnertime.

I was moving around the kitchen pretty quickly when Mama pulled out her pressure cooker. I owned a pressure cooker once in early marriage, but was so fearful of its energy that I sold it in a yard sale. Mama is fearless, as were my grandmothers. She seasoned the meat with salt and pepper, roughly chopped some celery and half an onion, and added it all to the pot with beef broth and a good amount of butter and brought it up to a simmer. She clamped that lid down like she's done hundreds of times before, stuck the jiggle thing (pressure gauge) on and turned up the heat. When it started jiggling, she turned the heat down and let it cook gently for thirty minutes.

Meanwhile the smell of our evening meal filled the house and brought back so many memories of years gone by: snowy days playing outside until every pair of gloves and all my socks were icy wet; being pulled all over town on the sleigh hitched to Daddy's German Shepherd, Flint; having to be 'swept' clean of snow by the back porch broom before entering the warm house that smelled of soup—those were the days, the really wonderful days of my winter childhood. The memories came flooding back as that pressure cooker jiggled on the stove.

After the first few weeks, our soup started coming in a different way: it was delivered by our wonderful friends and neighbors in big containers, with cornbread wrapped separately for whoever needed a comforting, sustaining meal.

All this vegetable soup and cornbread sustained us, and Daddy loved it. It was probably the very last thing Daddy really enjoyed eating.

Perry, Daddy, Goose, Papa: he gave us all the tools to carry on with a great life. Now it's up to us.

Let's Have Brunch!

Tuscan Eggs on Toast with Pesto

Eggs Poaching in Tomato Sauce

What's for brunch on a dreary weekend?

We had eggs poached in a very basic tomato sauce, covered with fresh mozzarella and prosciutto, and served on a piece of artisan whole grain toast with pesto. Add the Sunday paper, or even your favorite Sunday morning TV (we enjoyed Joel Osteen this morning) and the day doesn't seem quite so dreary anymore.

Tuscan Eggs with Pesto Toast

1 T extra virgin olive oil

1/2 sweet onion, diced

1 tsp. salt

1/2 tsp. sugar

2 T freshly chopped parsley

2 (15 oz.) cans diced fire-roasted tomatoes

6 eggs

6 pieces of prosciutto

6 pieces of fresh mozzarella

6 pieces of artisan whole grain bread

Pesto for toast

Freshly grated Parmesan for garnish

Add olive oil to large skillet over medium heat. Add onions and saute until soft and translucent. Then add parsley, salt, sugar and tomatoes (juice and all). Stir and simmer for about 15 minutes to allow the flavors to blend.

Next, push away a little area in the tomato sauce and break an egg into it. Repeat with the other eggs, cover the pan and simmer until eggs are cooked to your preference. Cover egg with a piece of prosciutto and mozzarella and a little pinch of chopped parsley, and cover again until cheese melts.

Slice bread, toast, and then spread with pesto. Top with a little fresh parmesan.

To serve, place an egg and some extra sauce on each piece of toast.

Collard Greens-Black-Eyed Peas-Country Ham-Cornbread

HAPPY 2011!

Our family traditions spill directly into the New Year. I'm just now realizing how comforting a lifetime of traditions can be. They are the glue for our widespread family. Even when circumstances keep us apart geographically, we know the drill. Some traditions are our own, some we share because of our Southern Heritage, and some we have picked up from new family and friends. No matter whether they're old or new, our traditions, along with lots of love, hold our family together.

For many, the New Year signals a rededication to healthy eating and living. We don't restrict our health consciousness to January. You can do that anytime of year—any day is good.

But we do begin the New Year with a traditional meal of collard greens, black eyes peas and ham, signifying money, luck and good health. I personally can't imagine not having this meal on January 1^st. I've changed it up a little, with Collard Greens and Ham Soup garnished by my version of Hoppin' John: black eyed peas combined with chow-chow. Add cornbread, cooked in my grandmother's old black cast iron skillet, and you have our traditional New Year's Day meal. It's OK if you don't eat it on January 1^st. As long as you consume during the month of January, you're giving yourself the chance for a year filled with prosperity, luck and good health.

Happy 2011!

New Year's Collard Greens and Country Ham Soup with Black Eyed Pea Chowchow

Having the 'pot likker (vitamin rich broth from cooking greens)' in the soup is a little like 'having your cake and eating it, too'. The pot likker was my grandmother's favorite part of a pot of greens.

1 T canola oil

1 sweet onion, diced

~10 oz. Country Ham trimmings (more lean than fat)

1 lb. Trimmed Winter Collard Greens (center stem removed, rolled and cut into strips)

One teaspoon tabasco, or more to taste

6 cups water

Salt to taste

1 tsp. Black pepper

pinch of Sugar

2 cups cooked white rice

2 cups cooked black eyed pea chowchow* for garnish

Add canola oil to large soup pot over medium heat. Saute onions with ham until onions are soft and translucent. Add collards, stirring to coat and wilt down. Add tabasco, water, salt, pepper and sugar. Bring to a boil, then reduce heat to simmer, cover pot with lid slightly ajar, and cook for about 2 hours.

Check seasoning, add cooked rice and serve with Black Eyed Pea Chowchow and cornbread.

*Black Eyed Pea Chowchow

1 tsp. Canola oil

2 strips bacon, diced

One-half sweet onion, diced

2 cups frozen black eyed peas

One and one-half cups water

1 tsp. Salt

One-half cup chowchow

Add canola oil to medium sized pot over medium heat. Add diced pieces of bacon and cook until beginning to brown, stirring occasionally. Add diced onion, and continue to cook until onions are soft and translucent. Now, add the black eyed peas and stir to coat with bacon drippings, then add water and salt. Stir to combine. Bring to a boil, lower heat, cover with lid ajar to simmer and cook until peas are tender, about 40 minutes.

Drain peas, onion and bacon (you can add the remaining cooking liquid to your Collard and Ham Soup.)

Combine pea mixture with chowchow and serve as a garnish to soup.

BUTTERMILK CORNBREAD

(The buttermilk makes this a nice, moist cornbread.)

3 cups self-rising stone ground corn meal (ie House Autry Self-Rising Cornmeal)

1 T sugar

Pinch of salt

2 eggs

2 T canola oil

2 cups buttermilk

3 T butter for pan

Preheat oven to 425º. Add butter to 10 inch iron skillet and preheat in oven.

Stir cornmeal, sugar and salt together. Beat eggs and oil and add to cornmeal. Add buttermilk, stirring with a fork to mix well. Pour into hot skillet and bake for about 25 minutes, until top is beginning to brown.

Merry Christmas!

Only a few days left 'til Christmas—but don't panic. I have good tips for all things 'Christmas' including gifts!

I've learned that the world won't stop turning if I don't finish everything on my Holiday To Do List. No one even notices. It seems that we're all trying to do too much, so I'm asking myself more often, 'what really matters today?'. That's Tip #1. Ask yourself, and then listen quietly for the answer.

I remember the year we made all our tree ornaments. That's all we could afford, and they mattered. The homemade ornament year was followed by several years of homemade gifts. When I spot one of those hand crafted treasures, and some are still hanging around, it takes me back to a much simpler time. Then came a string of Santa Claus years when the absolute thrill of believing was most important, even if it meant driving half way across the state to make it happen. I loved those years, and I'm told they'll come around again.

A bunch of years have passed since the Santa Clause era, and I'm ashamed to admit I can't really say what mattered from one year to the next. We were busy. We did it all, but I don't remember much about what 'it all' was. Here's Tip #2: Try not to let that happen to you. Whatever you're doing this year, whatever matters most to you, take the time to acknowledge it, and really enjoy the moment!

Tip #3: a Pecan Bar from Martha Stewart that can replace pecan pie in a snap, or be wrapped for a lovely gift.

Tip #4: David Libovitz Spiced Glazed Nuts and Pretzel Mix—quick, easy and delicious as a party snack or for a gift that will be appreciated by everyone.

Tip #5: Artichoke Spread—again, serve it yourself, or put it in jelly jars and share with your friends and neighbors (must be refrigerated).

Have a very Merry Christmas, and enjoy each precious moment!

Pecan Bars

Adapted from Martha Stewart's Everyday Food, December 2004

Prep: 15 minutes
Total: 1 hour

Ingredients

Makes 24

FOR THE CRUST:

1 1/2 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/4 cup sugar

1/4 teaspoon salt

1 large egg, lightly beaten

FOR THE FILLING

3/4 cup packed light-brown sugar

1/4 cup light corn syrup

1/4 cup heavy cream

1/4 teaspoon salt

8 ounces (about 2 cups) pecans

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Directions

Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans.

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Spiced Glazed Nuts and Pretzel Mix

Adapted from The Sweet Life in Paris by David Lebovitz

2 cups (200 gr) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts

1 tablespoon (15 gr) unsalted butter, melted

3 tablespoons (45 gr) dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (or another red pepper)

1 1/2 tablespoons maple syrup

1 teaspoon flaky sea salt or kosher salt

2 cups (100 gr) small pretzel twists

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.

4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool. (12 min. was plenty for mine)

Once cool, this mixture can be stored in an airtight container for up to a week.

Artichoke Spread

2 cups packed artichoke hearts, drained

zest of half a lemon

1 T fresh lemon juice

1 small garlic clove, minced

1 teaspoons sea salt

2 generous tablespoons chopped fresh flat leaf parsley (or curly if that's all you can find)

1 cup toasted pecan pieces (you can substitute almonds or pinenuts)

One and one-half cups shredded parmesan cheese

4 oz. Extra Virgin Olive Oil

In a food processor, pulse artichokes, lemon zest, lemon juice, garlic clove, salt and parsley until combined and artichokes are coarsely chopped. Scrape down the sides of the food processor with a spoon. Add pecans, and pulse just until chopped. Scrape down again. Add parmesan cheese and olive oil, and pulse several more times to combine. Add more olive oil if needed.

Store in refrigerator for two weeks, or freeze in freezer containers.

Use as spread with crackers or crostini, or you can add to hot pasta as a sauce.

Happy Thanksgiving!

OUR BLESSINGS ARE OVERFLOWING

I'm posting this a day early because this afternoon we really are going over the river and through the woods to no internet, and no cell phone coverage; no tv and no double oven; no Thermador cooktop, and no huge Samsung frig with ice and water dispenser.

But we will have two wood stoves, and a whole house full of people who are very thankful for each other (and that includes those we're carrying in our hearts!).

My Daddy's best saying: it's not what's on the table, but who's around it (again, including 'in heart'). So Happy Thanksgiving to All, and know that if I'm not looking at you, you're still with

me.

LOVE

Chocolate Pecan Tart

Your favorite double pie crust

3 eggs, beaten

1 cup light corn syrup

1 teaspoon vanilla

three-fourths cup brown sugar, packed

1 cup chopped pecans

One-third cup butter

1 cup semi-sweet chocolate pieces

1 egg, beaten, to brush top crust and sugar to sprinkle over crust

Place pie crust on floured surface and roll to 12 inch circle. Place pie crust in buttered 10 inch spring form pan (should have about 1 inch edge on sides). Spread chocolate pieces evenly over crust.

Add pecans to small nonstick skillet over medium heat. Stir for 3-4 minutes, then add butter and continue stirring until melted and bubbling. Remove from heat and cool.

Combine remaining ingredients and beat until well mixed. Add cooled pecans and butter and stir to combine. Pour into crust. Roll out second crust and cut decorative leaves and lattice. Place on top of pie. Brush with a beaten egg and sprinkle with sugar.

Bake at 350º for 45-50 minutes.

Turkey--More than the main event!

The Main Ingredient that Keeps on Giving!

With the Thanksgiving Feast fast approaching, I cook with left-overs in mind, especially when there's lots of company and many more meals to come. Extra turkey for later is almost more important to me than the warm slices that will nestle against the dressing and cranberry sauce.

I cook an extra turkey breast to assure that everyone gets a turkey sandwich or two. That's one time I highly recommend white bread (specifically Pepperidge Farm House White): turkey, mayo (Dukes of course), lettuce and plenty of salt and pepper on really fresh white bread. I'm already there!

I'm a big turkey fan. I learned to do the carving long before I was actually doing the cooking. I can admit now that it was a selfish gesture. No one seemed very interested. We didn't do the dramatic carving at the table, so while Mama whipped the potatoes and kept the rolls from getting too brown on top, I sliced my way through the bird, which meant that I could also steal the very best bites of crispy skin that dislodged from the meat and would never make it to the table anyway! My very favorite part of the turkey!

I learned a lesson from those carving days. Now I want everyone to enjoy their favorite bite, so while the turkey rests, waiting to make its way to the table via carving board, I encourage those who are so inclined to snitch a little bite. It's our Thanksgiving 'amuse-bouche'!

I also take care of the entire bird while carving, right down to cleaning the bones. The tiny little pieces that fall apart or cling to a bone get stored in a ziplock bag and refrigerated. When the feast is over, I store the sandwich pieces in a separate ziplock, and all the extra little pieces left on the platter join their friends in the scrap bag. These little scraps are going to turn into two of my favorite post-feast turkey meals: Curried Holiday Turkey Salad and Turkey and Corn Chowder. Both of these recipes have such nice flavors, and are distinctly different from their origin. You don't really notice that you're eating leftovers.

There's no better place to count our blessings than around the Thanksgiving table. May yours be especially thankful and delicious this year.

Turkey and Corn Chowder

2 tsp. extra virgin olive oil

4 slices of lean bacon, diced

1 sweet onion, diced

3 garlic cloves, diced

1 T butter

2-3 cups cooked turkey, diced (or chicken)

1 small can green chilies

1 teaspoon cumin (or more, to taste)

1 T hot sauce

One-half tsp. Salt

2 (~15oz.) cans white and yellow corn, drained (or fresh or frozen corn)

32 oz. chicken broth

2 cups half and half

2 cups shredded Monterey Jack cheese (or your choice of a flavorful melting cheese)

Chopped fresh cilantro to garnish

Lime slices to garnish

Extra shredded cheese to garnish

Extra hot sauce to garnish

Pour olive oil into soup pot over medium heat. Add diced bacon and cook for a couple of minutes, then add diced onion and cook for another couple of minutes, stirring. Add garlic and cook for one more minute. Now add butter, and when melted add diced turkey and stir to combine. Next add green chilies, cumin, hot sauce and salt, along with corn and chicken broth. Bring to a simmer and add half and half. Next, add cheese, and stir until melted and combined. Taste and adjust for salt and hotness.

Serve with chopped cilantro, lime slices, extra cheese and hot sauce as garnish.

The garnishes add great 'kicks' of flavor!

Curried Holiday Turkey Salad

Tip: for a really pretty presentation, cut the ends from croissants and fill with turkey salad. They look like little cornucopias.

1 cup dried cranberries

One-third cup orange juice (or wine, or apple juice)

7-8 cups chopped cooked turkey (light and dark meat)

1 cup quartered seedless grapes

1 cup toasted pecan halves, roughly chopped (want big pieces)--

2 stalks of celery, chopped

2 T cider vinegar

2 T sugar

1 tsp. Salt

2 tsp. Curry powder

1 cup mayonnaise

Add dried cranberries and orange juice to small sauce pan over medium heat. Bring to a boil, stir, remove from heat and let the cranberries plump while making the rest of the salad.

Add chopped turkey, grapes, pecans and celery to large mixing bowl. Gently toss to combine.

Whisk together vinegar, sugar, salt and curry powder. Then add to mayonnaise and thoroughly combine. Add more salt or curry to taste.

Pour dressing over turkey mixture.

Drain cranberries and add to mixture. Gently fold together until everything is well combined.

Store in refrigerator.

Fantastic Weeknight Lasagna: Back to Italy!

Lasagna--So Easy You HAVE to Try It!

This sounded so good, and looked so easy, I had to try it. I found the recipe in a recent Rachel Ray magazine, but instead of being an original 30 Minute Rachel Ray special, it was emailed by a reader in New York. Here are the original recipe ingredients, followed by my changes. They are both delicious, fast and easy! I'm definitely going to make this during the holidays for a non-turkey company dinner.

Original Ingredients:

1 lb. Spicy Italian Sausage

1 head of escarole, chopped

1 (24 oz.) jar tomato sauce

1 (9oz.) package fresh cheese ravioli

16oz. Shredded mozzarella

My Changed-Up Recipe

1 T extra virgin olive oil

1 large sweet onion, chopped

1 lb. Hot Italian Sausage

4 slices thick, meaty bacon, chopped

3 garlic cloves, chopped

1 (12 oz.) package large mushroom slices

1 (9 oz.) bag fresh spinach

Salt to taste

1 (24 oz.) jar pasta sauce (I used Emeril's Tomato Basil)

1 (24 oz.) package fresh three cheese Ravioli

5 cups shredded mozzarella

Preheat oven to 350°.

Saute onion in olive oil over medium heat. Add Sausage and cook until browned. Drain excess oil from sausage and onion and set aside.

Add chopped bacon to pan, and saute until browning. Add garlic, stir around for about 30 seconds and then add mushrooms. Cook just until mushrooms begin giving off liquid. Don't cook all the way. Add spinach and toss with tongs until spinach is wilted. Remove from heat.

In greased 9 x 13 inch casserole, begin layering. Add half the tomato sauce, cover with half the raviolis in a single layer, then half sausage, spinach and cheese. Repeat layers.

Bake for about 45 minutes, or until bubbling all the way through. Let rest for 10 minutes before serving.