Pennsylvania Dutch Goodness; A Childhood Culinary Memory
One of the joys of “maturing” is the ability to find goodness in the simplest of pleasures. It can be discovered with books, films, history lessons, etc. In my case, savoring the foods I’ve known from the past gives me the best of memories.
Chicken corn soup falls into this group.
A bit of history.
I grew up in rural Lancaster County in the fifties. This part of the county in southeastern Pennsylvania touched the Maryland border, making it the northern boundary of the Mason-Dixon line. …
Homemade Chicken Stock
I’m going to make a believer* out of you . . . on the overwhelming value of homemade/handmade chicken stock. Creating your own chicken stock (fonds de cuisine, or the “heart of cooking” will take time, but once you taste your homemade stock, then sip a spoonful of heated stock from a box, can, or even a frozen version, I am prepared to say that you will know instantly that your version is much, much better.
It’s not difficult to prepare homemade stock and from that homemade soup. It’s not even expensive; it just takes time.
. . . because it’s so much better than the boxed stuff.
There you are; faced with an hour long zoom meeting. It’s still covid and you’re still working from home.
What to do? Make some stock. From scratch stock has not completely disappeared in this era of boxed, long-life commercial varieties. I don’t care if it is organic. It’s still an industrial product.
This is one of those recipes that can be made ahead, measured into specific amounts (most recipes call for 1–2 cups or 1–2 quarts stock so I measure these amounts, freeze in containers and if…
Ok, that’s a stretch, but I got your attention. Let’s face it; if you had just seen the title “Rice Salad” without the qualifier, you would have scrolled past, not even tossing a second glance to see the recipe.
This is simple to assemble and a great use for leftover rice. It’s been one of my go-to dishes since I first tasted it at the home of Nadine Heidsieck, a French friend. …
A trip down memory lane. After six days of a self-imposed home stay because of the harsh ice and snow conditions throughout Texas, I and many of my fellow citizens ventured outside. Patches of ice remained, the sun beamed, and apart from driving extraordinarily dirty cars, everyone seemed in a good mood. Kind of like the last day of school before vacation.
For me, a reprieve always includes food and if I want an interesting and varied selection, my car self-drives to HEB’s Central Market, part of a Texas grocery store chain. …
Looking for that perfect dessert to serve for a special Valentine’s Day dinner?
Look no further. I have a splendid, make-ahead, baked pear dessert that is unlike any other you have tasted.
What makes it unique?
Besides cream, butter, and sugar, and beautiful pears? Crème de marrons. Chestnut cream or chestnut puree. Unlike many foreign foods, this fabulous sweet chestnut puree is still relatively unknown in this country. Too bad. …
As I walked through the local specialty food market earlier today, I spotted the first fresh porcini mushrooms of the fall season. The aroma of the earthy fungi drew me back to the memorable events of January 22, 2001. The porcini played a supporting role in an arugula salad served at a special supper in our home. That evening, Gino and I hosted the American bass-baritone, William Warfield, on the occasion of his 81st birthday.
Let me share with you the story of that unforgettable evening.
First of all, if you’re not familiar with William Warfield, let me tell you…
In this case, we’ll use four . . . Yukon Gold potatoes to produce the yummiest, creamiest potatoes ever.
I’m talking about riced potatoes, a variation of mashed potatoes.
Simple name, simpler technique . . . making this tarted up, (loaded with butter and cream) riced potato recipe a worthy addition to your culinary bag of tricks.
Even though we may not eat them as often as we did years ago, the joy of mashed potatoes remains in our hearts. For many, it was the second half of the “meat and potatoes” dinners we remember from our childhood. As time…
Travels Around My Kitchen…Travels Around The World…Travels Around My Life!