A while ago I posted about making marmalade. Yesterday I made marmalade from the abundance of citrus fruit I bought this season and which I obviously won’t use up otherwise. Even so, I may have to make another batch (when I get the energy).
This batch contained 2 Texas grapefruits, a cara cara orange, a Meyer lemon and about a dozen clementines. I sliced all the fruit as thin as I could and followed my favorite marmalade recipe. I started on Friday afternoon and the marmalade was ready to cook on Sunday. I pulled 7 half pint jars from the canner and had another nearly full pint that was destined for the refrigerator to be eaten first.
While the marmalade bubbled I hulled a container of strawberries that the market had given away with a minimum purchase and a coupon. Turkeys were also on sale this week and I was determined to get one. Since we usually spend the Thanksgiving holiday with the in-laws, we often miss out on the fridge full of leftovers, even though they supply us with baggies of food to take home.
A turkey thawing in my tiny fridge means there is not any extra space, even for a small container of strawberries. Since I was already in the midst of the canning process I figured another jar or so could not hurt. I added sugar to the berries and simmered them until they turned into a thick syrupy mass. Since the quantity was so small I decided to dispense with the canner and just pour the strawberry jam into a jar to be eaten this week and kept in the fridge. I got nearly a full pint. English Muffins were also on sale this week so I hope to make a pretty good dent in the marmalade and jam.
Strawberry jam is not my favorite. I far prefer the tarter flavors of red currant and damson, or the bitterness of marmalade, and for PBJ I prefer the classic Grape. But homemade strawberry jam is not to be dismissed lightly. Bill and I licked the spoon and scraped the pan. I look forward to spreading some on toast.
To make strawberry (or just about any kind of) jam cut fruit into slices or chunks (fruits like blueberries or raspberries do not need slicing). Measure and add almost the same amount of sugar. I like my jams less sweet so I usually use about ¾ cup sugar to every cup fruit, sometimes even less. Place in a heavy bottomed pot and bring to a boil over medium heat. Adjust the heat so the fruit continues to boil and cannot be stirred down. Choose a pot quite a bit larger as the boiling fruit will rise up a lot. Use a long handled spoon too to avoid burns. Cook until the jam reaches 220 degrees Fahrenheit or 8 degrees above the boiling point of water for your area. If you don’t have a thermometer, until the liquid sheets off the back of a spoon.
Pour in to hot, sterilized canning jars and cover with hot, sterilized lids and rings. You can process the jam in a boiling water bath or a pressure canner or just keep it in the frigde and eat it within a few weeks. Homemade jam is a special treat and makes a great gift, especially if you give it with some homemade bread and dress it up with ribbon. Be sure to process the jam if you plan to give it as a gift.
Quotable quotes; in the category I Guess You Can’t Have Your Jam And Eat It Too!
“The rule is, jam tomorrow and jam yesterday - but never jam today.”
Lewis Carrol – Alice’s Adventures in Wonderland
Monday, February 28, 2011
Wednesday, February 16, 2011
Party Food For Breakfast!
Everyone knows cold pizza is the perfect breakfast food, followed closely by cold spaghetti. Nowadays I generally reheat cold pizza and spaghetti before eating but back in the day I ate the pizza cold from the oven (leftover pizza was traditionally left in its box in the electric – not gas – oven). Likewise cold spaghetti, which was usually left in a plastic container in the fridge.
You may wish to heat the spaghetti in a skillet or saucepan with a bit of water, or you may wish to zap it in the microwave. Or go whole hog, add extra sauce and/or cream and some shredded mozzarella cheese and bake it in the oven. Restaurants in Chicago sell “baked mostacciolli” at a higher cost than it cost the first time around. What're the odds they are using up yesterday's leftovers?
These standards notwithstanding, Party Food for breakfast is a special treat, especially after your new year’s festivities have mostly ended. This year, in the days following new year's, I breakfasted on leftover sweet & sour meatballs, cream cheese & crab dip and that most delicious of delicacies, leftover spinach dip and dippers. Luckily (or alas) the shrimp cocktail was all eaten the night before.
Forgive me. New Year’s is long gone but my New Year’s Day breakfast was tasty enough to remember and to write about at this later date. Don’t wait until next Christmas or New Year’s to enjoy a party for breakfast. Any time you have yummy leftovers you are free to indulge. And I think spinach dip in the morning is hard to top . . . even with spaghetti or pizza!
I expect everybody knows how to make Spinach Dip but in case you don’t here are instructions. This is one of my favorite recipes. And one of the easiest. Many people use Knorr vegetable soup mix. I far prefer Mrs. Grass, which was apparently bought out by Wyler’s and then by Lipton. Use whichever instant vegetable soup & dip mix you prefer, or whichever one you can find!
1 packet vegetable soup mix
1 10 oz. package frozen chopped spinach, thawed and squeezed completely dry
3 green onions, thinly sliced
1 cup each mayonnaise & sour cream (low fat or fat free will work if you wish)
Combine all the ingredients in a bowl. Stir very well to be sure all the salty mixture is well blended. You can serve this in a bowl or in a hollowed out loaf of rye or sourdough bread. Serve with vegetables, bread chunks, crackers, bread sticks or sliced bagels for dipping.
Cream Cheese & Crab Dip
My mother-in-law used to make this. I must have made it once for my sister as she said this dip always reminds her of me. I don’t remember ever making this more than once so sis must have been there that day. Bill asked for this dip for this year’s holiday festivities so I happily obliged. Can you say stupid easy?
Unwrap and place on a plate an 8 oz. block of cream cheese. Open a can of crab meat (or a can of tiny shrimps). Drain and remove any bits of shell. Scatter the crab or shrimp over the surface of the cream cheese. Open a bottle of shrimp cocktail sauce and pour a generous amount over the cream cheese and the seafood. Serve with an assortment of crackers.
Party Meatballs or Sausages
This recipe should prove to you my propensity for those dishes that are so simple the recipe makes you say “duh”. But the finished dish must also make you say “mmmmm”! I can vouch for these meatballs.
Buy a package of frozen meatballs. Doesn’t matter if they are made of turkey, beef or tofu as long as they are meatballs you would normally eat. Be sure to buy the kind called mini meatballs. They should be about an inch in diameter and come about 30 to a package. Careful not to buy the kind that are tennis ball sized. Those are intended for spaghetti dinner. They will still taste good but you will be limited to serving one per guest – unless you have unexpected company, then you’ll have to share. This recipe is even easier if you buy precooked meatballs!
Place frozen mini meatballs on a baking sheet and bake according to package directions, probably about 25 minutes at 350. Meanwhile, empty a small jar of grape jam into a sauce pan along with a small bottle of your favorite cocktail sauce. Yes, the same sauce you use for shrimp cocktail. You may, if you wish, add a little barbecue sauce, a little sweet/hot mustard or a few of those packets of egg roll sauce that come with your Chinese takeout. Heat and stir to combine. When the meatballs are done, drain briefly (if you feel like it) and add them to the sauce.
You can serve these bad boys in a bowl, in a chafing dish, in a fondue pot or in a mini crock-pot, the kind meant to keep party dips hot for serving. Be sure to place a shot glass of toothpicks or bamboo skewers alongside! Little Smoky Link Sausages can be substituted for the meatballs, but don’t bother making this sauce, just open a bottle of your favorite barbecue sauce and let it go at that.
Leftover Pizza & Spaghetti
Reheat leftover cold pizza in a nonstick skillet. Put it over medium heat and cover with a lid. In about five minutes the bottom should be crisp and the pizza should be hot. Or try the toaster oven (but never the toaster). Reheat cold spaghetti in a nonstick skillet with a lid and a little water. Give it a couple of stirs until it is heated through. For a “spaghetti pie” add a little extra sauce or some cream to your leftover pasta and a generous amount of shredded mozzarella cheese. Bake in a 350 degree oven about 30 minutes until brown on top and bubbly. Think lasagna. You are saving $6.95 in take out costs.
Quotable Quotes; in the category I Don’t Know Much About Art But I Do Know What I Like To Eat!
“Art is what's left over after you've defined everything else”. Michael Vitale
You may wish to heat the spaghetti in a skillet or saucepan with a bit of water, or you may wish to zap it in the microwave. Or go whole hog, add extra sauce and/or cream and some shredded mozzarella cheese and bake it in the oven. Restaurants in Chicago sell “baked mostacciolli” at a higher cost than it cost the first time around. What're the odds they are using up yesterday's leftovers?
These standards notwithstanding, Party Food for breakfast is a special treat, especially after your new year’s festivities have mostly ended. This year, in the days following new year's, I breakfasted on leftover sweet & sour meatballs, cream cheese & crab dip and that most delicious of delicacies, leftover spinach dip and dippers. Luckily (or alas) the shrimp cocktail was all eaten the night before.
Forgive me. New Year’s is long gone but my New Year’s Day breakfast was tasty enough to remember and to write about at this later date. Don’t wait until next Christmas or New Year’s to enjoy a party for breakfast. Any time you have yummy leftovers you are free to indulge. And I think spinach dip in the morning is hard to top . . . even with spaghetti or pizza!
I expect everybody knows how to make Spinach Dip but in case you don’t here are instructions. This is one of my favorite recipes. And one of the easiest. Many people use Knorr vegetable soup mix. I far prefer Mrs. Grass, which was apparently bought out by Wyler’s and then by Lipton. Use whichever instant vegetable soup & dip mix you prefer, or whichever one you can find!
1 packet vegetable soup mix
1 10 oz. package frozen chopped spinach, thawed and squeezed completely dry
3 green onions, thinly sliced
1 cup each mayonnaise & sour cream (low fat or fat free will work if you wish)
Combine all the ingredients in a bowl. Stir very well to be sure all the salty mixture is well blended. You can serve this in a bowl or in a hollowed out loaf of rye or sourdough bread. Serve with vegetables, bread chunks, crackers, bread sticks or sliced bagels for dipping.
Cream Cheese & Crab Dip
My mother-in-law used to make this. I must have made it once for my sister as she said this dip always reminds her of me. I don’t remember ever making this more than once so sis must have been there that day. Bill asked for this dip for this year’s holiday festivities so I happily obliged. Can you say stupid easy?
Unwrap and place on a plate an 8 oz. block of cream cheese. Open a can of crab meat (or a can of tiny shrimps). Drain and remove any bits of shell. Scatter the crab or shrimp over the surface of the cream cheese. Open a bottle of shrimp cocktail sauce and pour a generous amount over the cream cheese and the seafood. Serve with an assortment of crackers.
Party Meatballs or Sausages
This recipe should prove to you my propensity for those dishes that are so simple the recipe makes you say “duh”. But the finished dish must also make you say “mmmmm”! I can vouch for these meatballs.
Buy a package of frozen meatballs. Doesn’t matter if they are made of turkey, beef or tofu as long as they are meatballs you would normally eat. Be sure to buy the kind called mini meatballs. They should be about an inch in diameter and come about 30 to a package. Careful not to buy the kind that are tennis ball sized. Those are intended for spaghetti dinner. They will still taste good but you will be limited to serving one per guest – unless you have unexpected company, then you’ll have to share. This recipe is even easier if you buy precooked meatballs!
Place frozen mini meatballs on a baking sheet and bake according to package directions, probably about 25 minutes at 350. Meanwhile, empty a small jar of grape jam into a sauce pan along with a small bottle of your favorite cocktail sauce. Yes, the same sauce you use for shrimp cocktail. You may, if you wish, add a little barbecue sauce, a little sweet/hot mustard or a few of those packets of egg roll sauce that come with your Chinese takeout. Heat and stir to combine. When the meatballs are done, drain briefly (if you feel like it) and add them to the sauce.
You can serve these bad boys in a bowl, in a chafing dish, in a fondue pot or in a mini crock-pot, the kind meant to keep party dips hot for serving. Be sure to place a shot glass of toothpicks or bamboo skewers alongside! Little Smoky Link Sausages can be substituted for the meatballs, but don’t bother making this sauce, just open a bottle of your favorite barbecue sauce and let it go at that.
Leftover Pizza & Spaghetti
Reheat leftover cold pizza in a nonstick skillet. Put it over medium heat and cover with a lid. In about five minutes the bottom should be crisp and the pizza should be hot. Or try the toaster oven (but never the toaster). Reheat cold spaghetti in a nonstick skillet with a lid and a little water. Give it a couple of stirs until it is heated through. For a “spaghetti pie” add a little extra sauce or some cream to your leftover pasta and a generous amount of shredded mozzarella cheese. Bake in a 350 degree oven about 30 minutes until brown on top and bubbly. Think lasagna. You are saving $6.95 in take out costs.
Quotable Quotes; in the category I Don’t Know Much About Art But I Do Know What I Like To Eat!
“Art is what's left over after you've defined everything else”. Michael Vitale
Thursday, February 10, 2011
No Shepherd's Were Harmed In Making This Pie!
Re-reading some old blog posts I came across the one about roast beef and the things I made from the leftovers. I was surprised to see that I did not include Shepherd's Pie! I probably should not have been surprised as this dish is made of leftover roast lamb and mashed potatoes and I was talking of beef (and I rarely serve mashed potatoes with roast beef). To make it with leftover roast beef just call it Cottage Pie and you are home free.
Yes, I know, some recipes start with raw meat and freshly made mash but my gosh, that's like cooking two meals and only getting one. The whole point is to cook once and then get as many meals as possible from the first go-round.
Remember, I only make this if I already have leftover mashed potatoes on hand - a rare enough occurrence - but they don't have to be leftover from the same meal as the roast! So if you will be cooking lamb or beef and would like to try this dish be sure to make some mashed potatoes, either with this meal or another one a day before or after, and be sure to make enough extra! You'll need about 2 cups.
Take your leftover roast beef (or lamb) and chop it (or mince it) fine. You can do this with a cleaver, a meat grinder or the food processor. I add any leftover vegetables too, whether they were originally served with the beef or not. If you don't have any you can add some frozen mixed veg, about a cup or so, and be sure to add any leftover gravy or pan juices to the mix. If you want a little zing pour in some Worcestershire sauce, soy sauce, A-1 or even ketchup. Mix it all together and put it in a greased casserole just big enough to hold it and the potato topping. Season to taste.
Spoon your leftover cold mashed potatoes over the top of the "pie". You want a layer about 3/4 - 1 inch thick. Use your spoon to flick little peaks all over the surface of the mash, or use a fork to "rake" a pattern into it. Sprinkle with paprika, cayenne pepper, nutmeg or your favorite spice. If you like, you can put a few dabs of butter here and there.
Bake this in a moderately hot oven, say 350 or 375 degrees, for at least 30 - 40 minutes. You want the meat mixture to be very hot, even bubbly, and the potato topping to be golden brown. this is great served with a side of vegetables or a salad and if there is any Yorkshire Pudding leftover (don't worry, there won't be) go ahead and pop it in the oven for few minutes to heat.
Quotable Quotes; in the category Let Me Just Make A Note Of That!
"Am going to cook shepherd's pie for them all - British home cooking."
— Helen Fielding (Bridget Jones's Diary)
Yes, I know, some recipes start with raw meat and freshly made mash but my gosh, that's like cooking two meals and only getting one. The whole point is to cook once and then get as many meals as possible from the first go-round.
Remember, I only make this if I already have leftover mashed potatoes on hand - a rare enough occurrence - but they don't have to be leftover from the same meal as the roast! So if you will be cooking lamb or beef and would like to try this dish be sure to make some mashed potatoes, either with this meal or another one a day before or after, and be sure to make enough extra! You'll need about 2 cups.
Take your leftover roast beef (or lamb) and chop it (or mince it) fine. You can do this with a cleaver, a meat grinder or the food processor. I add any leftover vegetables too, whether they were originally served with the beef or not. If you don't have any you can add some frozen mixed veg, about a cup or so, and be sure to add any leftover gravy or pan juices to the mix. If you want a little zing pour in some Worcestershire sauce, soy sauce, A-1 or even ketchup. Mix it all together and put it in a greased casserole just big enough to hold it and the potato topping. Season to taste.
Spoon your leftover cold mashed potatoes over the top of the "pie". You want a layer about 3/4 - 1 inch thick. Use your spoon to flick little peaks all over the surface of the mash, or use a fork to "rake" a pattern into it. Sprinkle with paprika, cayenne pepper, nutmeg or your favorite spice. If you like, you can put a few dabs of butter here and there.
Bake this in a moderately hot oven, say 350 or 375 degrees, for at least 30 - 40 minutes. You want the meat mixture to be very hot, even bubbly, and the potato topping to be golden brown. this is great served with a side of vegetables or a salad and if there is any Yorkshire Pudding leftover (don't worry, there won't be) go ahead and pop it in the oven for few minutes to heat.
Quotable Quotes; in the category Let Me Just Make A Note Of That!
"Am going to cook shepherd's pie for them all - British home cooking."
— Helen Fielding (Bridget Jones's Diary)
Friday, December 31, 2010
ATCs Again
A while ago I posted about ATCs (artist trading cards). I have been making and trading cards for some time now and recently displayed some of my cards, along with other paper crafts, at the nearby University library (where I worked up until a few weeks ago).I have to tell you it was a definite thrill to be asked to "show" my art. As a performer I am no stranger to the stage but as an artist, well, I am still quite the novice. My sister, who really is an artist, was encouraging and supportive. "Do it", she said. And since there is no arguing with her, I had to do it.
She gave me advice on how to set up my dispaly. I included some hand bound journals I had made as well as some origami cranes and folded paper stars. On her advice I also included some of the tools and materials I use in making the ATCs such as sciccors, paint, colored pencils, rubber stamps, cutting knife and other tools. She was right - they made an interesting display. It was a strange sensation to know people were coming to look at the things I had made. As I had seen others do, I left a blank book and a pen in case people wanted to leave comments. Some did, all favorable.
Most exciting was the day I dropped in to leave the book and saw someone actually looking at my display. We chatted a bit and she asked me to contact her about leading a workshop. She had an idea the cards would be a good way for her students to express themselves. She wanted to coordinate making the cards with a reading program. Sort of a book report in trading card form. Sounded good to me and I agreed to contact her!
The library likes to keep a display up most of the year. In March, during Women's History Month, they include a display of works by women. Maybe I can show some more of my creations next spring
Quoteable Quotes; in the category Sometimes I Think There's Nobody There!
"Art is when you hear a knocking from your soul - and you answer." Terri Guillemets
Wednesday, December 1, 2010
Hot Diggity-Dog!
Edited to add: Unfortunately, Bumpas closed a few months after posting this.
I am the queen of the cheap lunch. With the existence of the dollar menu at McDonald's, Burger King & Wendy's, I pride myself on being able to fashion a $2 lunch (sandwich & fries) almost anywhere. $3 if I decide to include a drink. Other places might be more challenging. The Korean grocery stores usually sell Kim Bop (think Korean Sushi rolls) for only $2, sometimes $3 or $3.50. 11 pieces of sushi roll for two bucks can't be beat. Chopsticks & soy sauce included. The school cafeteria was out - the burger alone was over three dollars and was usually pretty inedible anyway.
I am willing to spend a little more for dinner - say $3 to $3.50 for two hot dogs, fries and a drink or $3.50 to $4 for a cheeseburger, fries and drink at our local pizza/Italian Beef/Chicken & Ribs take out. If Bill & I are not too hungry we can get by on a dog and half an order of fries apiece. If we're extra hungry we get both, cut the burger in half and each have our own dog & fries. The only drawback is our local place has crummy soda - RC Cola, Sprite and bad lemonade.
Now I think I have found nirvana. I have outdone even myself for the cheap lunch. Last week Bill stopped at Bumpas Beef. This place opened near us a year or so ago. I tried their BBQ Pork sandwich. Bleech. A few shreds of stewed pork on a bland bun and only a trickle of tasteless BBQ sauce. Friends defended the place saying their burgers were "not bad". That's like saying Jack the Ripper was "an okay guy". Did I mention the prices were nowhere near the bargain levels I demanded?
But things change. Lately, there have been signs at Bumpas advertising a Hot Dogs & Fries for $1.99. Sounds like my two dollar lunch is back! No drink but if you have coke or squirt in the fridge, which you bought for about 50 cents a can at the grocery store, you're still on budget.
Last week Bill brought home a dog & fries for me. $1.99 bought a real Chicago hot dog with a snappy bite, in a soft steamed roll, and the requisite neon green relish. I also prefer onion and mustard. The french fries were hand cut and nicely cooked. A gourmet delight for two bucks and a trip around the corner.
Bill got himself the Foot Long. Anyone from Detroit is familiar with the foot long hot dog. Here they called it a "1 Foot" but lets not quibble about terms. Bill's dog was as good as mine, snappy casing, soft bun and all (Bill only likes mustard on his dog and neither of us are into the Chicago style dog which is usually dressed with tomato, pickle wedges, peppers, mustard, relish, onion and the ubiquitous celery salt). He pronounced it a quality dog and the fries a success (woe the place that sells Bill an undercooked french fry).
A week later we were out on a shopping spree at the Dollar store (can't figure out why they have things priced at $2.75 or $3.99 but whatever). On the way home Bill suggested stopping for a dog at Bumpas since we were both hungry and neither felt like cooking. I agreed.
$3.00 plus Chicago sales tax bought us a 1 Foot (Foot Long) hot dog and a big mess of fries (seems we got more fries by eating there than with our take-out). I finished about half the dog then Bill scraped off the offending relish and onion and ate the rest. We split the fries. Bill likes to dowse the whole pile with ketchup while I like to dip but we have learned to share. I asked the counter guy who told me the dogs weighed in at about 5.3 oz. each. Trivia buffs may be interested to know there is (or was) a cut-rate casino in Vegas that sold a 1 pound Foot Long. We saw it on Public TV. Not an attractive sight. 'Nuff said.
This was the best $3.00 dinner I ever ate. $1.50 each if you want to know the truth. And the cans of soda in the fridge at home promised a 50 cent "dessert" that could not be beat. If you are not a hot dog snob (Hot Doug's serves gourmet dogs made of goose, elk and other glamour meats and cooks their hand cut fries in duck fat) stop in at Bumpas for a dog & fries. Combo's are a little more expensive but come with a 20 oz. bottle of soda.
The place is decorated in standard Chicago Hot Dog Stand red & yellow and has been designed to look like a Taylor Street transplant. Black and white photos of Brando, Marilyn & Holly Golightly (Audrey Hepburn) are adorned with clever quips. A walk up window and outdoor seating are available in good weather, not that Chicago ever has any.
Quotable Quotes; in the category I've Never Been To The Ball Park But Bogey Wouldn't Lie!
"A hot dog at the ball park is better than a steak at the Ritz."
Humphrey Bogart
I am the queen of the cheap lunch. With the existence of the dollar menu at McDonald's, Burger King & Wendy's, I pride myself on being able to fashion a $2 lunch (sandwich & fries) almost anywhere. $3 if I decide to include a drink. Other places might be more challenging. The Korean grocery stores usually sell Kim Bop (think Korean Sushi rolls) for only $2, sometimes $3 or $3.50. 11 pieces of sushi roll for two bucks can't be beat. Chopsticks & soy sauce included. The school cafeteria was out - the burger alone was over three dollars and was usually pretty inedible anyway.
I am willing to spend a little more for dinner - say $3 to $3.50 for two hot dogs, fries and a drink or $3.50 to $4 for a cheeseburger, fries and drink at our local pizza/Italian Beef/Chicken & Ribs take out. If Bill & I are not too hungry we can get by on a dog and half an order of fries apiece. If we're extra hungry we get both, cut the burger in half and each have our own dog & fries. The only drawback is our local place has crummy soda - RC Cola, Sprite and bad lemonade.
Now I think I have found nirvana. I have outdone even myself for the cheap lunch. Last week Bill stopped at Bumpas Beef. This place opened near us a year or so ago. I tried their BBQ Pork sandwich. Bleech. A few shreds of stewed pork on a bland bun and only a trickle of tasteless BBQ sauce. Friends defended the place saying their burgers were "not bad". That's like saying Jack the Ripper was "an okay guy". Did I mention the prices were nowhere near the bargain levels I demanded?
But things change. Lately, there have been signs at Bumpas advertising a Hot Dogs & Fries for $1.99. Sounds like my two dollar lunch is back! No drink but if you have coke or squirt in the fridge, which you bought for about 50 cents a can at the grocery store, you're still on budget.
Last week Bill brought home a dog & fries for me. $1.99 bought a real Chicago hot dog with a snappy bite, in a soft steamed roll, and the requisite neon green relish. I also prefer onion and mustard. The french fries were hand cut and nicely cooked. A gourmet delight for two bucks and a trip around the corner.
Bill got himself the Foot Long. Anyone from Detroit is familiar with the foot long hot dog. Here they called it a "1 Foot" but lets not quibble about terms. Bill's dog was as good as mine, snappy casing, soft bun and all (Bill only likes mustard on his dog and neither of us are into the Chicago style dog which is usually dressed with tomato, pickle wedges, peppers, mustard, relish, onion and the ubiquitous celery salt). He pronounced it a quality dog and the fries a success (woe the place that sells Bill an undercooked french fry).
A week later we were out on a shopping spree at the Dollar store (can't figure out why they have things priced at $2.75 or $3.99 but whatever). On the way home Bill suggested stopping for a dog at Bumpas since we were both hungry and neither felt like cooking. I agreed.
$3.00 plus Chicago sales tax bought us a 1 Foot (Foot Long) hot dog and a big mess of fries (seems we got more fries by eating there than with our take-out). I finished about half the dog then Bill scraped off the offending relish and onion and ate the rest. We split the fries. Bill likes to dowse the whole pile with ketchup while I like to dip but we have learned to share. I asked the counter guy who told me the dogs weighed in at about 5.3 oz. each. Trivia buffs may be interested to know there is (or was) a cut-rate casino in Vegas that sold a 1 pound Foot Long. We saw it on Public TV. Not an attractive sight. 'Nuff said.
This was the best $3.00 dinner I ever ate. $1.50 each if you want to know the truth. And the cans of soda in the fridge at home promised a 50 cent "dessert" that could not be beat. If you are not a hot dog snob (Hot Doug's serves gourmet dogs made of goose, elk and other glamour meats and cooks their hand cut fries in duck fat) stop in at Bumpas for a dog & fries. Combo's are a little more expensive but come with a 20 oz. bottle of soda.
The place is decorated in standard Chicago Hot Dog Stand red & yellow and has been designed to look like a Taylor Street transplant. Black and white photos of Brando, Marilyn & Holly Golightly (Audrey Hepburn) are adorned with clever quips. A walk up window and outdoor seating are available in good weather, not that Chicago ever has any.
Quotable Quotes; in the category I've Never Been To The Ball Park But Bogey Wouldn't Lie!
"A hot dog at the ball park is better than a steak at the Ritz."
Humphrey Bogart
Sunday, September 12, 2010
Sit alone and talk . . . and watch a hawk . . .
Bill saw hawks fledging. That means babies learning to fly. He was driving home and saw a strange looking bird sitting on a garbage can in an alley. As he got nearer the bird hopped onto the fence and Bill saw that it was a hawk. Then he realized it was a juvenile. Then he saw its brothers (or sisters) in a nearby tree. Being Bill, of course, he stopped to watch. He was rewarded by the sight of young hawklets (hawklings?) on their awkward early flights. He watched until he felt he could legitimately linger no longer. As he pulled away, he looked around and saw the neighbors across the street, sitting quietly in lawn chairs, enjoying the show. They silently acknowledged each other and their fascination with the raptors, and Bill drove home.
Quotable quotes; in the category Yes, I’m Sure That’s What I Saw!
“When the wind is southerly I know a hawk from a handsaw.”
William Shakespeare: Hamlet
Quotable quotes; in the category Yes, I’m Sure That’s What I Saw!
“When the wind is southerly I know a hawk from a handsaw.”
William Shakespeare: Hamlet
Sunday, June 27, 2010
Adobo
Adobo (not to be confused with the seasoning blend sold by that name) is a sort of stew in a salty/tangy/sweet sauce. It can be made with beef, chicken or pork. My recipe is authentic as it was given to me by a girl whose mom made it for the family. I made it once and took it to the International Dinner at church and was told it was “just like my mom’s” so I guess it’s authentic. However, I have been told that other recipes roast or broil the meat after stewing to achieve a sticky glaze. I have never tried it that way.
If you are going to make pork adobo, buy a pork shoulder roast. These are big so you can plan enough adobo for the family, or cut the meat into smaller portions and use one for adobo and the others for other dishes. You might also find country style ribs for sale. These make good adobo too, cut into chunks or left whole. The pork will have to cook quite a while to become tender. Plan on an hour or so at a low simmer. Using chicken, your cooking time will only be about 25 – 35 minutes.
As with most dishes, I learned to make this then started making adjustments, substitutions and alterations almost immediately. Bill likes to add some beer or wine when he makes it. I am satisfied with water, if needed. I figure everybody cooks according to their own tastes and what is on hand. If the food is good, why worry about it?
Adobo
(Measurements are approximate)
Pork or Chicken – two or three chicken leg/thigh pieces is enough for two with maybe some leftover. Likewise two or three country ribs or a 1/3 to ¼ piece of a big pork shoulder is enough for two. If you want leftovers, double the amount of meat.
½ - ¾ cups soy sauce (use up the packets you have from all that Chinese take-out)
3 – 4 tablespoons Thai or Vietnamese fish sauce
3 – 4 tablespoons rice wine or shaoxing wine
3 – 4 tablespoons vinegar – use rice, wine, cider, plain or Asian vinegar
dark soy, sweet soy, mirin, beer, wine, or water. Total liquid should be a cup or more.
1 onion, sliced
Several cloves garlic, smashed or minced
A fat pinch of sugar
A fat pinch of basil
Fresh ground pepper
A pinch of red pepper flakes
Sauté the onion and garlic in olive oil in a pot that is narrow and deep. You will want the meat to be covered by the liquid as much as possible. Add the meat and brown, adding the herbs and spices, then add the liquid (I mix them all together in a cup or bowl and pour them into the pot) and sugar. Give it a good stir and bring to a boil. Lower the heat as low as you can, cover the pot and simmer about an hour for pork or beef, half that time for chicken. When tender uncover the pot partway and turn up the heat a little. This will cook off some of the liquid and the sauce will thicken. Be careful not to let it burn.
Meanwhile, make some rice. Follow the instruction for your rice cooker or do this. Place rice in a heavy bottomed pot. Each cup of rice will make two to three cups when cooked.
Optional – add some oil and cook over low heat a few minutes until the rice becomes chalky looking. Now add water, chicken broth or a combination of both until the water is two finger widths (or about an inch or so) above the level of the rice. Bring to a simmer and cook until the liquid reaches the level of the rice. Give it a good stir, cover and lower the heat and leave it to cook for 20 minutes. Do not uncover the pan! Turn off the heat and leave the rice to steam about 5 minutes more. You can move it to a cool burner if you wish.
When the adobo is ready, uncover the rice and stir to fluff it up. Serve the adobe and sauce over the rice.
If you have leftovers, you might wish to chill the sauce in a separate container. The excess fat will rise to the top and can be skimmed off before reheating with the meat. Or you can pack the adobe, sauce and rice in separate containers for easy reheating at lunch time.
If you have too much leftover rice, be sure to make garlic fried rice the next day – or make extra and plan on it!
Quotable quotes; in the category Be Sure To Let Me Know Which Pot To Avoid!
“I guess I fell into cooking.” Bobby Flay
If you are going to make pork adobo, buy a pork shoulder roast. These are big so you can plan enough adobo for the family, or cut the meat into smaller portions and use one for adobo and the others for other dishes. You might also find country style ribs for sale. These make good adobo too, cut into chunks or left whole. The pork will have to cook quite a while to become tender. Plan on an hour or so at a low simmer. Using chicken, your cooking time will only be about 25 – 35 minutes.
As with most dishes, I learned to make this then started making adjustments, substitutions and alterations almost immediately. Bill likes to add some beer or wine when he makes it. I am satisfied with water, if needed. I figure everybody cooks according to their own tastes and what is on hand. If the food is good, why worry about it?
Adobo
(Measurements are approximate)
Pork or Chicken – two or three chicken leg/thigh pieces is enough for two with maybe some leftover. Likewise two or three country ribs or a 1/3 to ¼ piece of a big pork shoulder is enough for two. If you want leftovers, double the amount of meat.
½ - ¾ cups soy sauce (use up the packets you have from all that Chinese take-out)
3 – 4 tablespoons Thai or Vietnamese fish sauce
3 – 4 tablespoons rice wine or shaoxing wine
3 – 4 tablespoons vinegar – use rice, wine, cider, plain or Asian vinegar
dark soy, sweet soy, mirin, beer, wine, or water. Total liquid should be a cup or more.
1 onion, sliced
Several cloves garlic, smashed or minced
A fat pinch of sugar
A fat pinch of basil
Fresh ground pepper
A pinch of red pepper flakes
Sauté the onion and garlic in olive oil in a pot that is narrow and deep. You will want the meat to be covered by the liquid as much as possible. Add the meat and brown, adding the herbs and spices, then add the liquid (I mix them all together in a cup or bowl and pour them into the pot) and sugar. Give it a good stir and bring to a boil. Lower the heat as low as you can, cover the pot and simmer about an hour for pork or beef, half that time for chicken. When tender uncover the pot partway and turn up the heat a little. This will cook off some of the liquid and the sauce will thicken. Be careful not to let it burn.
Meanwhile, make some rice. Follow the instruction for your rice cooker or do this. Place rice in a heavy bottomed pot. Each cup of rice will make two to three cups when cooked.
Optional – add some oil and cook over low heat a few minutes until the rice becomes chalky looking. Now add water, chicken broth or a combination of both until the water is two finger widths (or about an inch or so) above the level of the rice. Bring to a simmer and cook until the liquid reaches the level of the rice. Give it a good stir, cover and lower the heat and leave it to cook for 20 minutes. Do not uncover the pan! Turn off the heat and leave the rice to steam about 5 minutes more. You can move it to a cool burner if you wish.
When the adobo is ready, uncover the rice and stir to fluff it up. Serve the adobe and sauce over the rice.
If you have leftovers, you might wish to chill the sauce in a separate container. The excess fat will rise to the top and can be skimmed off before reheating with the meat. Or you can pack the adobe, sauce and rice in separate containers for easy reheating at lunch time.
If you have too much leftover rice, be sure to make garlic fried rice the next day – or make extra and plan on it!
Quotable quotes; in the category Be Sure To Let Me Know Which Pot To Avoid!
“I guess I fell into cooking.” Bobby Flay
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