Grandmas' treasures

Grandmas' Treasures

I know that it has been some time since my last posting to this blog and I would like to apologize for this.  I have been very busy these days and without boring you with details, I will simply leave it at that. 

Since we are almost into Spring now, I thought maybe it would be a good idea to share some recipes that are my favorites for this time of year.  While perusing my vast collection, I stumbled across my Grandmas’ old recipe notebook.

My Grandma, Lois Witt, was a preachers’ wife and she was always entertaining members of her church.  She certainly knew how to put on the dog! Whether it was a pancake breakfast for the entire church, an afternoon tea or an intimate dinner for a few guests at home or the good old fashioned “church pot luck”, Grandmas’ cooking was legendary!

  I started looking through it and was amazed at what treasures lied within.  This notebook is well over 50 years old.  I can’t verify the actual date, but from the looks of it, it appears to be from the 1940s or early 1950s.   These recipes are word for word, so any commentary is that of Grandma.   So with that said, let’s explore some of Grandmas’ treasures!

Grandma Witts' Rhubarb Pie

First up, 

Grandma Witts’ Rhubarb Pie (Custard Like)

4 cups Rhubarb diced

1 ½ cups sugar

2 eggs

3 tablespoons Minute Tapioca

1 tablespoon orange juice

(I also use a little Cinnamon & Nutmeg)

Beat eggs slightly.  Add sugar, tapioca and orange juice.  Fold in diced rhubarb.  Put in an unbaked pie shell and bake in oven at 425º for 45 minutes.

Best Ever Meatloaf  

Best Ever Meat Loaf

1 can cream of mushroom soup

2 lbs of ground beef

½ cup fine dry bread crumbs 

1 small onion-minced

1 egg beaten

1/3 cup water

In a large bowl mix thoroughly 1/2cup soup, ground beef, bread crumbs, onion, and eggs.  In a baking pan firmly shape into 8 x 4-inch loaf.  Bake at 350º 1 1/4 hours or until done.  Reserve 2 tablespoon of the drippings.  In a saucepan, heat the remaining soup, water, and reserved drippings to boiling, stirring occasionally.  Spoon over meatloaf.  Make 8 servings.

 Buckaroo Beans

Buckaroo Beans

2 cups Red Beans

6 cups of water

1 large onion, thick-sliced

2 fat cloves garlic, thinly sliced

1 bay leaf

1/2 pound ham, slab bacon or salt pork

2 cups canned tomatoes

1/2 cup chopped sweet red or green pepper

2 teaspoons chili powder

2 tablespoons brown sugar

1/2 teaspoon powdered mustard

1/4 teaspoon oregano or cumin

salt to taste

Soak beans overnight.  Place heavy kettle with soaked beans and soaking water over high heat.  Add onion, garlic, bay leaf, meat.  Smoked ham should be cut in 1/2 inch cubes; slab bacon or salt pork in a criss-crossed pattern, not quite all the way through to the rind.  Bring to boiling point rapidly, reduce heat and simmer.  Cover tightly and cook one and a half hours.

Add remaining ingredients except for the salt.  Bring to boiling point rapidly, reduce heat to simmer.  Taste for salt.  Add sparingly until it is just right.  Cover. Simmer for 2 hours.  There should be enough liquid left on beans to resemble a thick gravy.  If cooked at this slow-simmer stage, beans will not stick to the pot.  Just to be on the safe side, you might gently stir beans at intervals, lifting them with a wooden spoon to keep from crushing.

Serve in soup dishes, with hot buttered corn sticks, crips cool relishes.  Have fruit sherbet or a simple pudding and cookies for dessert.  You'll wish you had doubled this recipe.

So there you have but just a taste of some a Grandma's recipes.  Please give them a try.  I will be posting more soon.  You won't be disappointed I guarantee you!   So until next time.

All the best to you and those you hold dear, and only the best on your table!  Until next time, I remain yours, Bobby.

Strawberry Pretzel Delight

 

Many years ago, my mom made this delicious and cool desert for a church Sunday School picnic.   It was wonderful and became one of my favorites.  It's easy to make and uses relatively few ingredients.  Since we are in the throws of a HUGE heat wave here in Rhode Island, this would be a wonderful way to use strawberries to cool off.  I hope you enjoy it!

Ingredients
One large bag pretzel sticks or knots crushed (reserve 1/2 cup for topping)
1/4 cup butter melted
1/2 cup sugar

Two pounds strawberries fresh or frozen hulled and sliced
Two 3 oz. packages strawberry gelatin
Three containers whipped topping
One 8 oz. cream cheese softened
One cup of sugar
1/2 cup coarsely chopped pecans
1/2 crushed pretzels

To begin, crush the pretzels to a coarse consistency. Reserve 1/2 cup of the pretzels for the topping and set aside.  Place the pretzels in a large bowl an add the melted butter and sugar and mix thoroughly until well mixed.  Put pretzel mixture into a 13 x 9 baking dish and press on the pretzel out on the bottom of the pan, in the same manner, you would as a graham cracker crust.  Place in a pre-heated 400-degree oven for 8 to 10 minutes.  Keep an eye on the crust as it is baking to make sure that it does not burn.  Remove from the oven and allow to cool completely.  

Once the crust has cooled, mix the cream cheese and sugar in a mixer and add two containers of whipped topping.  Blend thoroughly. Spread the cream cheese mixture evenly over the crust.  Place in refrigerator to chill for at least one hour.  Hull and slice the fresh strawberries.  I recommend that you do this the night before and freeze the berries.  This will help the gelatin set up quicker.  You may also use store-bought frozen strawberries but fresh berries are always better!  Make gelatin according to package directions and add the frozen berries to the gelatin.  Place gelatin in the refrigerator for 45 minutes or until it starts to thicken.  Pour the mixture over the top on the cream cheese mixture and place the pan in the refrigerator and allow to cool and set completely.  This could take several hours.  Once the mixture has set, mix the cream cheese and sugar in a mixer and add the whipped topping.  Blend thoroughly.  Spread the third container of whipped topping evenly over the crust. Top with pecans and pretzels and chill for at least two more hours.  Top the center of the dessert with a few fresh whole berries.

I hope you try this dessert it really is a fantastic summer treat. You may have a new favorite.
 

     All the best to you and those you hold dear, and only the best for your table!  Until next time, I remain yours, Bobby.

The Heart of the Home Is Giving Me Angina !

      As many of you may know or don't know, I will move eventually from Rhode Island to Delaware.  While the exact date is not yet known, it is a definite fact that I will be moving.  We are planning our dream home which will be a three-story 2400 square foot townhome.  
     Yes, it is really big for two people, but we decided that this will be the last place that we will live.  We have met with the builder and have gone over several options and upgrades.  Surprisingly, (so far) we are in agreement with almost everything. Building a house is nothing short of nerve-wracking!  Not only is the financing something that will turn your stomach into knots, but there are also so many decisions concerning what will be DONE once you have broken ground. Of course, the most important room for me in the house is the kitchen (Quelle surprise), which is the heart of the home.

     While my partner insists that I design the kitchen,  he also is being too generous with the budget.  The builder is including two major appliances in the build.  Granted they are nice, but not wanting to sound like a snob, they simply are not up to my standards.  My apologies to General Electric.  So why the dilemma?  Well while my partner is being very generous with the budget, I don't want him to feel like I am taking advantage of the situation.  You see, as many of you know, I have a very small catering company and I want the kitchen to be up to local code so that I can cook right in our new home.  To do this, I am probably going to need commercial grade appliances. 
     Trust me, I have researched almost every appliance brand out there and have come to at least two conclusions.  Viking is right out!  First and foremost is the cost!  After pricing out everything from stove to refrigerator, the cost for the appliances was going to be a whopping $37,000!  YIKES!  That total doesn't even include a washer and dryer, but that is another story!  Secondly, I have read review after review that Viking now, is not what Viking once was.  I actually read a review this morning where the client had the knobs on the stove start to rust within a few months!  So I researched Dacor, Thermador, Five Star, Capital, Kitchen Aid, Whirlpool and of course Wolf.    The kitchen measures a whopping 22 x 14 feet.  And while the existing layout is nice, it is not what I want (see the above photo).  The cooking island is too small, so I have decided to enlarge it to 10 X 4 feet.  I also am turning the island by 90 degrees to that it will fit into the room much better,  I am adding a sink and the dishwasher will also fit under the island.  I originally considered putting a cooking top into the island, but after careful consideration and consultation from foodie friends of mine, I decided to nix that idea.  I need work space and putting a cooktop in the middle of the island would really cut my workspace in half.  It also would add a substantial cost to the upgrade.

      The biggest decision that I have to make and have not yet made it is, do I want built in double ovens, OR, do I go with a stove that is big enough to have two full sized double ovens and full cooking top with at least six burners with grill and broiler?  HMMMMMMMM.  This one is really killing me.  On one hand, I like the idea of double ovens, but then they will cut down on cabinet space, but they would definitely be easier to access than ovens that are down low.

      So after considerable research, I am leaning toward BlueStar.

      Many of you may have never heard of BlueStar, but trust me you will hear more about them as they become more popular.  Here is the reason I believe I will be choosing BlueStar for my new kitchen.

BlueStar Features
BlueStar ranges come in a number of configurations, including grill and griddle options, to accommodate all my cooking needs. With the BlueStar gas ranges, I will have the broiling, baking, surface cooking capacities and overall performance that a professional chef would desire. A good reason why home chefs turn to BlueStar gas ranges.

BlueStar's UltraNova® power burner delivers an intense 22,000 BTU flame, perfect for achieving a rapid boil, high-heat sear, or the perfect saute.

  
FULLY CUSTOMIZABLE

With an almost infinite combination of burner configurations, colors, and sizes, BlueStar ranges can be built to suit your personal style and unique cooking preferences.

 

Heavy-Duty Precision Contols

Push-to-turn burner knobs with infinite settings provide the precise temperature control home chefs desire.

Superior Oven Capacity

The home baker's restaurant dream - BlueStar's 30", 36", 48" & 60" ranges each feature a full-extension oven rack and extra-large oven capacity to accommodate an 18"x26" commercial baking sheet.

Durable Construction

Constructed of superior-quality, commercial-grade stainless steel, BlueStar products are built to last and designed to withstand the rigors of the busiest home kitchens.

Gentle Simmer

BlueStar's 130°F simmer burner features precise temperature control and flame disbursement, perfect for gently warming delicate soups and sauces.

 

Convection Oven System

BlueStar's unique oven baffle design and convection fan system result in even heat distribution and precise, accurate baking.

 

Made In The U.S.A.

BlueStar products are proudly handcrafted in the USA in  Reading, Pennsylvania, factory, where they have produced premium cooking products since 1880.

     So while no decision is yet finalized, this is what the stove possibly could look like.  Pretty cool huh?

      Oh and there are thousands fo decisions to go!  I hope we both keep our sanity through all of this.  I will certainly keep you updated on our progress.  I wish to thank BlueStar for the pictures and the copy for this installment of my blog.

     So that's all for now.  I wish you all a happy and safe Fourth of July!

     All the best to you and those you hold dear, and only the best for your table!  Until next time, I remain yours, Bobby.

My Favortie Fried Chicken

     Alright, you probably have been wondering where the hell have I been?  My sincere apologies I just got caught up in the trappings of life and unfortunately, my blog fell along the wayside.  I hope that I can make it up to you with this fried chicken recipe.  This is my ABSOLUTELY most favorite fried chicken EVER!  I hope that you enjoy it as much as I do.  I must tell you, that you must not skimp on any of the ingredients or you will be sadly disappointed.

    

Southern Buttermilk-Fried Chicken

Recipe by: David Burke, Judith Choate | from David Burke's New American Classics 

Ingredients

1-quart buttermilk

¼ cup Tabasco® sauce

2 3½- to 4-pound frying chickens, cut into serving pieces, thoroughly rinsed and patted dry

4 cups all-purpose flour

3 tablespoons coarse salt

1 tablespoon cayenne pepper

4 cups of vegetable oil

Directions

Combine the buttermilk and Tabasco in a large nonreactive bowl. Add the chicken pieces and toss to coat them well. Cover the chicken with plastic wrap and allow to marinate for 3 hours. Line two baking sheets with parchment paper. Set aside. Place the flour in a large plastic bag. Combine the salt and cayenne. When well blended, add to the flour and shake to blend. Add the marinated chicken to the flour mixture, one or two pieces at a time, and toss to coat well. When nicely coated, transfer to the parchment lined baking sheets.                                                                                                          Continue coating the chicken until all of the pieces are done. Heat 2 cups of oil in each of two large, heavy-duty, frying pans until very hot but not smoking. Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry the chicken, turning it occasionally, for about 25 minutes, or until the chicken is cooked through and golden brown and crisp. Using tongs, transfer the fried chicken to paper towels to drain. (If you need to make more than two batches, preheat the oven to low. Place the fried chicken on baking sheets and into the preheated oven with the door slightly ajar. This will keep the chicken warm and crisp while you continue frying.)Place the chicken on a large serving platter and serve it, family style.© 2006 Dilcon, Ltd.

Now that you have my favorite fried chicken recipe why not go out on a ledge and try my Jamaican Jerked Chicken Wings  It will add lots of spice to your life!

Jamaican Jerked Chicken Wings 

Marinade

1 onion, chopped

⅔ cup finely chopped scallions

2 large cloves garlic

½ tsp. dried thyme, crumbled

1 ½ tsp. sea salt

1 ½ tsp. ground allspice

¼  tsp. freshly-grated nutmeg

½ tsp. cinnamon

¼ cup minced pickled jalapeno pepper (wear protective food gloves)

1 tsp. black ground pepper

8 drop Tabasco® sauce, or to taste

2 Tbsp. soy sauce

¼ cup vegetable oil

18 chicken wings, (about 3 ¼ pounds), wing tips cut off 

     To make the marinade, puree the onion, scallions, garlic, thyme, salt, allspice, nutmeg, cinnamon, jalapeno, black pepper, Tabasco® sauce, soy sauce and oil in a food processor or blender.

     Place chicken wings in a large shallow dish or in a gallon sized 

seal-able bag.  Spoon the marinade over the wings and rub the marinade over all over the wings.  Let wings marinate, covered and chilled for at least an hour or preferably overnight.  Arrange wings in one layer on an oiled rack set over a foiled-lined cookie sheet.  Spoon marinade over the wings and bake in the upper third of a preheated 450-degree oven for 30 to 35 minutes, or until they are cooked through.  Yield: 4 to 6 servings.

     So that's all for now.  Give these two recipes a try for your upcoming July 4th cookout.  You may have a new favorite.

     All the best to you and those you hold dear, and only the best for your table!  Until next time, I remain yours, Bobby.

     

 

 

   

 

Making the Mark

The Making of Great Kentucky Bourbon    

            As I mentioned in my previous post, I had visited Louisville, Kentucky to visit my family.  While I always have a good time visiting them, I would at times become a bit anxious to do something besides hanging around my mothers’ house.  I decided before that I left Providence that I was going to visit a distillery.  Kentucky has what is known as “The Bourbon Trail”. http://kybourbontrail.com/index.php I looked up some of the distilleries that are part of the trail, and look at the ones that were the closest to Louisville.  After examining many distilleries, I decided to make a day trip out to the Maker’s Mark® Distillery.  Why is bourbon making primarily located in the State of Kentucky?  Farmers fleeing President George Washington’s highly unpopular Whisky Tax, were in search of pure, iron-free water, and found it in the frontier state of Kentucky, and began distilling what came to be known the world over as bourbon. One of these farmers was Robert Samuels, great-great-great-grandfather of Bill Samuels, Sr., the creator of Maker’s Mark®. A family birthright was established.

The Copper Stills

            Maker’s Mark® is bourbon that is handcrafted in Loretto, Kentucky, that portrays the sweet, non-bitter flavor Bill Samuels Sr. was looking for when he reinvented modern bourbon in the 1950s.  Thanks to my GPS unit, I had a harrowing drive through the backwoods of Kentucky, and I finally pulled up to the distillery, through the delivery entrance.  The distillery is located on beautiful acreage, covered in huge maple and hickory trees.  As a drove up the driveway, I noticed a small building to the right of me that seemed to be out of place.  It looked quite old and I was curious what it could possibly be.  I later learned that it was the oldest package store in the nation!

The Old Package Store

            What makes Marker’s Mark® unusual in the world of bourbon is that no rye (which is commonly used) is NOT used in the mash.  Corn is mixed with red wheat and malted barley grain.   Maker’s Mark® is known as a small batch bourbon.  This means that the bourbon is produced or distilled in small quantities (1,000 gallons) or 20 barrels from a batch of 200 bushels of grain.

The Main Entrance of the Distillery

            So without further adieu, let’s look at the Maker’s Mark® Distillery.  Oh and just so you know, Marker's Mark® uses the Scottish spelling of "Whiskey" which is "Whisky".

The Mash Vats

        Once I entered through the front doors of the main entrance, I was whisked off to the vat room, where the mash is stored for eight days in vats to ferment.  The vats are huge and stand 12 feet tall.  A yeasty odor permeated the room as the vats filled with mash, bubbled and popped with fermenting activity.  The picture above shows "new" mash with small bubbles, while the picture below is mash that ready for filtering, distillation, and barrel filling.  Note the frothy foam and bubbles on the top of this vat.

My tour guide told me to dip my finger into the "mature" vat and taste the mash.  I did so, and it had an unusual taste of popcorn!  The guide told me that this is what is known as the "Moonshine" that most people associate with the Appalachian Mountains. 

Double Filtering the Mash

The mash is then drained from the vat via a network of pipes to the filtering room and distillation room.  Once filtered, charred oak barrels (which are built on site) are filled with the clear liquid and transported to the aging warehouse. Each barrel is hand rotated to keep a consistency of aging. 

Barrel Warehouse- Maker's Mark® Rickhouse by twofishblu, via Flickr

        Once the mash has aged to perfection, it is then taken to the bottling plant.  I was surprised at how low-key the operation was.  The reason?  Every bottle regardless of size is labeled (by labels that are printed and cut on site), filled and then hand dipped in Marker's Mark® trademark red wax.  Below is a video that I shot with my iPhone®, which shows the entire bottling production line.  The entire line is manned by only twelve people which to me was amazing.  All the employees rotate each position so that the four wax "dippers" are only subject to the hot temperatures of the wax dipping vats for 30 minutes at a time.

 

The production Line

Southern Decadence in Louisville, Kentucky

       This past January I flew out to Louisville, Kentucky to visit my mom and my brother and sister.  I love to visit my family when time allows.  This last trip to Louisville, I decided to look into some famous regional foods.  Louisville has a vastly huge city area and has many, many food offerings.  However, I have decided to only include two of the most famous and decadent food items in this post.

First up is the famous “Hot Brown Sandwich”, which was created at the Brown Hotel.  In a few words, this is one of the most decadent sandwiches that you can possibly have. 

Hot Brown Sandwich

          When Fred K. Schmidt created the Hot Brown in 1926, its sliced roast turkey was a rarity, as the turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and hickory cured thickly sliced bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant.

The dish is a local specialty and favorite of the Louisville area, and it is very popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shut down from 1971 to 1985.

Derby Pie

  Derby pie is a pastry that was created at the Melrose Inn of Prospect, Kentucky, and is often associated with the Kentucky Derby.  The pie consists of walnuts or pecans and chocolate and Kentucky Bourbon (more about that in a moment).  Also, other popular additions include butterscotch, caramel and other kinds of nuts.  * Note: If you ever include a similar recipe in a cookbook, you can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie."  So with that legality out of the way, see the recipe below for "Kentucky Derby Chocolate Walnut Pie".

Let’s Talk Bourbon      

            What do you think of when you hear the word Bourbon?  Does it conjure up visions of the Old South, with a Kentucky Colonel sitting out on the veranda sipping the potent liquid while watching debutantes play wistfully beneath moss-covered oaks?  Oh, get real!  Yes, Bourbon Whiskey definitely has its roots in Kentucky.  

What exactly is Bourbon?  Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the American South in general, and Kentucky in particular.  Bourbon is served straight, diluted with water, over ice cubes, or mixed with soda and into cocktails, including the Manhattan, the Old Fashioned, and the iconic mint julep. It is also used in cooking.  Boy oh boy is it ever used in cooking!

Bourbon is NOT allowed to be called Bourbon unless is follows these stringent requirements.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:

♦ made from a grain mixture that is at least 51% corn;      

♦ aged in new, charred-oak barrels;     

♦ distilled to no more than 160 (U.S.) proof (80% alcohol by      volume);

♦ entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume); be

♦bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).

Bourbon has no minimum specified duration for its aging period, but it must be aged at least briefly.

Bourbon that meets the above requirements has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.

Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging.

Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all).

Bourbon that is labeled blended (or as ‘a blend’) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight bourbon.   THANKS, WIKIPEDIA!

O.K.  I know this has been a bit technical, but it is necessary to know this information to truly understand what bourbon is all about.  

                                                   

"Kentucky Bourbon Chocolate Walnut Pie"

Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 1/2 cup flour
• 1 cup of sugar
• 2 eggs, beaten
• 1/2 cup melted butter
• 2 tablespoons Kentucky bourbon
• 1 cup chopped walnuts
• 1 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• pinch of salt
• 1 ready-made pie crust

Preparation:

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes. Let cool before slicing.

So, for now, I will conclude this conclude this entry.  The next entry will be my tour through my favorite bourbon distillery Maker’s Mark Bourbon! If you have a suggestion or request, please click here.

       All the best to you and those you hold dear, and only the best on your table!  Until next time, I remain yours, Bobby.