Category Archives: cooking

Valentine Dinner

Valentine’s Day I did not run, because I had it in mind to cook my hubby an excellent dinner.

We had some pork chops and some cream of mushroom soup we wanted to use up (for some reason we had gotten a big can; we used half when I got a yen for tuna noodle casserole). A lady at work told me how her mom used to cook pork chops with cream of mushroom soup. She’d brown the chops, add the soup, then lower the heat, cover and cook for an hour and a half. I had two hours between when I get home and when Steven was expected. I was gold, as long as I didn’t go running.

I did, however, take my dog, Tabby, for a walk. Well, one must walk one’s dog, after all. And if I was not going to run, my legs at least needed a walk. Sometimes Tabby only wants to go for a short walk. Lately she’s been into medium walks, about 20 to 25 minutes. Tuesday we went for a 35 minute walk. What can I say, the pooch was into it. No matter, dinner would just still be cooking when Steven got home.

I started by sauteing yellow onion in olive oil. I thought caramelized onions would taste yummy in the recipe (plus, caramelized is a fun word to say, although a little difficult to spell). Naturally I crushed some garlic to add as well, carefully letting it breathe for 15 minutes to reach its full level of health benefits (I tend to use garlic on all possible occasions). This took a while. I kept a nervous eye on the clock, wondering how long Steven would mind waiting for his dinner when he finally got home.

At last the onions were soft and some of them were brown. I put in the pork chops. Those took longer to brown than I had expected, but I suppose I had an exaggerated notion. At the last minute I remembered some fresh mushrooms we had and tossed those in. Finally I added the soup, stirred well, covered the pan and lowered the heat. Nothing to do now but wait!

Since the heat was lowered I felt safe in going upstairs to the computer room to make my blog post for the day. I still had not showered. Luckily my vision of the evening did not include greeting my husband at the door clean, nice smelling and in satin pajamas. My vision did include gracious table settings on the dining room table, which we hardly ever use. I was too tired.

In fact, I was too tired to do much else at all. By the time Steven got home I had put water on the stove to boil for the smashed potatoes. I asked him to cook the potatoes while I showered. He nicely did.

Dinner actually turned out pretty yummy. We consumed it, as usual, in the living room in front of the television (COPS followed by World’s Dumbest, if you wanted to know). So you might say I owe Steven a real romantic dinner, in which I cook all the courses and for which I set the dining room table. Don’t worry, though, I’ll be sure to blog about it when I do. A belated Happy Valentine’s Day, all.

Superbowl Snacks

I thought I was without a blog topic today when I remembered: I had threatened to blog about my Superbowl snacks.

I had purchased some fake crab meat with the intention of making cocktail sauce, heavy on the horseradish for my sinuses. Some prefer shrimp for such a purpose, and sometimes I do too. This was a crab meat kind of week — cheaper, perfectly tasty and actually a little easier on the stomach (seafood purists will please not make gagging noises; just repeat to yourself: to each his own, as the old lady said when she kissed the cow).

I use my mother’s cocktail sauce recipe, which I believe she got from this giant cookbook she has had since she was first married. I don’t know what the cookbook is called, because the first and last pages are long gone, but if I ever see one like it at a garage sale or used book store, I will buy it. It has everything! I could write a whole blog post just about that book (oh, there’s a good idea for the next time I’m stuck).

The other snack I made was a hot wing dip which I planned to serve with untoasted whole wheat pita wedges, to be softer on my still cracked tooth (as of Sunday; it’s fixed now). I got this recipe from a bottle of Frank’s Hot Sauce one morning a couple of months ago when we were having breakfast at Philly’s Breakfast House (just for a little local connection). I wrote it in my ever present notebook.

I did not cook with wine on Sunday, because I intended to drink beer later for sentimental reasons. My grandmother on my father’s side was always a big Giants fan, and she loved her beer. I remember many Sundays at Grandma’s house with Grandma enjoying a beer and rooting for the Giants. I was going to have a beer and root for the Giants in her memory.

However, I did cook with crime. It’s all very well to watch the Superbowl for Grandma, I did not care to watch the all day coverage (which I’m sure some people enjoyed very much). I knew Snapped was on Oxygen in the afternoon. A further perusal of the guide on digital cable showed me a few episodes of Dateline on ID on Investigation Discovery. Then I remembered Weekend Mysteries on HLN. I gasped with delight when I saw not one but two episodes of Dominick Dunne’s Power Privilege and Justice. I love that show!

So I watched crime and crocheted, then jumped up to cook during commercial breaks. It was a delightful way to spend the afternoon. I will include the recipes, in defiance of possible copyright laws, in case anyone is interested. The cocktail sauce recipe is jotted down in a notebook I bought at the Dollar Store in Augusta, GA in 2000 (seriously). I had a habit of calling Mom every time I wanted to make cocktail sauce and asking her to read me the recipe. Finally I put the by now fairly crappy notebook in with my recipe books. And now there is a page torn out of a recent notebook with the hot wing dip recipe joining it.

Cocktail Sauce

2 TBS horseradish
3/4 C ketchup
3 TBS chili sauce
2 TBS lemon juice
dash tabasco

No further instructions are written, but I’m sure you get the idea. I go heavy on the horseradish and tabasco (sometimes substituting whatever hot sauce I happen to have on hand), light on the lemon juice.

Hot Wing Dip

8 oz cream cheese, softened
1/2 C bleu cheese dressing
1/2 C hot sauce
1/2 C crumbled bleu cheese
2 C diced cooked chicken

Place cream cheese in deep dish, stir in other ingredients. 350 degrees for 20 minutes.

Cooking with Crime

I was going to title this “Cooking with Cindy,” but I thought two hard Cs sounded better. I was going to add that crime is more interesting than Cindy, but quite frankly, that is not always the case.

Saturday I did not get out of the house to do fun Mohawk Valley things. In my defense, I was not free till the afternoon and by then was tired and low on ambition (this after a bad-ass if unblogworthy morning). Well, I think I am allowed to watch crime shows and crochet on a Saturday afternoon (or almost any other time; it is one of my favorite things to do). I decided to also write in the TV Journal, because writing is always a good thing to do.

I found a feature called Weekend Mysteries on HLN. The first show was Body of Evidence: From the Case Files of Dayna Hinman. I had seen shows featuring Dayna Hinman, she is a famous profiler. Today’s episode featured a wealthy Texan. Did he die of natural causes, suicide or murder at the hands of his gold-digger wife?

Of course I also needed to start cooking. Steven was hard at work, and I had promised him a good supper. I started by pouring myself a glass of Chardonnay, so I could cook with wine, then peeling and garlic-pressing several cloves of garlic. I set the timer so they could breathe for 15 minutes (a friend sent me a link explaining that; it has to do with cancer fighting compounds). This also gave me an excuse to watch 15 minutes more of the show.

It was a disappointing case, but I don’t like to give away the ending in case you like to catch it sometime.

The next show was called The Investigators, and the case had also been covered on Snapped. I love those! A husband is gunned down on the beach during a romantic stroll with his newly-reconciled wife. Surely the grieving widow could have nothing to do with it.

During commercials I made it back out to the kitchen. I put the garlic in the blender with olive and canola oil and some basil out of a tube I had found in the produce section (I can’t wait till summer and fresh basil out of my container garden). I tossed some onion in this mixture and put it in a 350 degree oven. Later I added eggplant and much later fresh mushrooms. I normally do this in a 400 degree oven but thought I would try the effects of baking over roasting. It was quite successful.

We had the mixture over angel hair pasta, which I had also tossed in the basil/garlic oil. I put grated Parmesan on mine. Steven had dilly bread from the Ilion Farmer’s Market with his (ooh, so I do have a local connection after all. Yay!) (actually, if you want another local connection, I drank my wine out of a glass obtained at a fundraiser for the Herkimer Crusaders).

During cooking and eating, I also viewed a couple episodes of Sins and Secrets, one of which was also seen on Snapped. Mixed in with all this, I also got some crochet done. Crime, cooking, crochet, three of my favorite things. Not a bad Saturday in the Mohawk Valley.

Lame with a Chance of Meatballs

When I wrote my post the other day about “Souped Up Sunday,” I originally included some discussion about frozen vs. homemade meatballs. I cut it out for length considerations (it was a long post, even forgetting to mention the frozen spinach as I did), but I thought the subject worthy of consideration, especially on a Friday.

You may notice I took today’s title from a movie, Cloudy with a Chance of Meatballs. I thought that was the best title I had ever heard (even including Snakes on a Plane) and wished I has come up with it myself. I never watched movie, because I was fairly certain I would be disappointed and because I don’t dig computer animation. But I digress.

I never used to purchase pre-made frozen meatballs, but some people swear by them. Some people scorn to make homemade meatballs. It’s too much trouble, they say. Some of them say it in a superior tone of voice. As if they have much better things to do with their time and I am obviously a pathetic twerp with nothing else to do but sit around rolling ground beef and bread crumbs. Hmmm. Now that I write it, I wonder if they were really being all that superior or if I paranoidly read the insult into their perfectly innocent words. Could I need therapy?

I personally love homemade meatballs, if they are made well. My Mom makes the best meatballs. My meatballs and my sisters’ meatballs are all pretty good, since we learned from the best. That said, I appreciate the frozen kind for certain recipes.

Now I suppose that other readers (like I have that many) are huffing about, telling whoever is handy that they scorn to buy the frozen meatballs. What recipes could possibly benefit from the store-bought garbage, they ask. They always make their own and they make very good meatballs, thank you very much. I don’t know where I got all these superior readers with their superior cooking methods. My imagination, probably.

Let us consider the humble meatball. I make mine with ground beef, Italian bread crumbs, grated Parmesan cheese, egg, garlic and spices. I either bake them or fry them before adding them to the sauce or soup. Some restaurants do not have good meatballs. They give you a ball of hamburger. What’s that all about? Put some stuff in it or buy the frozen!

I forgot where I was going with all this. Oh yeah, Lame Post Friday. I hope I have entertained. See you Saturday!

Souped Up Sunday

I had been meaning to make Italian Wedding Soup for some time. Sunday I finally got around to it.

I started by chopping a yellow onion and putting it in a pot with olive oil under what I thought was low heat. I cracked the lid. The pot used to be my Mom’s. She’d had it for as long as I can remember before she gave it to me. My sister Victoria calls it a Dutch Oven, but I’m not sure if it technically is one. In any case, it is a good big pot, and I use it all the time.

A watched pot may never boil, but unwatched onions will burn. I guess I lost track of time, because I usually check on these things (I think I was writing a letter to my sister Victoria at the time). I did not go back into the kitchen till I heard the onions making popping noises. Yikes!

I turned off the heat. I took the pot off the burner. I removed the lid. I stirred the onions, which were now in varying shades from onion-colored to black. They continued to sizzle in what I thought was a rather insolent fashion.

Now what to do? Chop more onions? Use the burnt ones? I took my dog Tabby for a walk while I pondered the question. When I returned I peeled some garlic, ran it through the garlic press and set the timer for 15 minutes. I forget why, but I heard you are supposed to let garlic sit for 15 minutes before using it. This gave me a little more time to think about the onions. After all, Sunday was cold; we had not taken that long of a walk.

I decided to use the onions. I poured in two cans of low sodium chicken broth and some water. I put in the garlic and chopped some celery. I preheated the oven to cook the meatballs. I used the frozen kind. Don’t judge.

While the meatballs baked, I peeled and chopped a carrot. I don’t like cooked carrots much, but Steven does. They add a little color and flavor, and of course they are good for you. A woman my age has to look out for her health. By adding the carrots later, I reasoned, they won’t be as mushy (my main objection to cooked carrots), at least the first time we eat the soup. They’ll soften with re-heating, but I’ll have to live with that.

I put the pasta (you know those little beady ones you use for Italian Wedding Soup) in shortly before the meatballs were ready. They were in a canister, not their original box, and naturally I did not remember how long they needed to boil. I had to keep tasting them. That was not burdensome; the soup was turning out pretty good. I added basil, oregano and a few crushed red peppers for good measure. Then I put the meatballs in and let them all cook together.

It was yummy, even if I do say so myself. I think burnt onions are the Way to Go. Steven had bread and butter with his, eating Dilly Bread we had purchased at the Ilion Farmer’s Market on Saturday (just to add a little local color). Oh, I love to cook soup on a cold, cold day. Now I’m looking forward to leftovers.

A Fishy Cooking Post

We had planned to cook fish when Steven came home Friday, so I made tartar sauce.

Many years ago, my mother taught me to make tartar sauce by chopping up a dill pickle and mixing it with mayonnaise. I haven’t bought tartar sauce since. After tasting some fancy tartar sauces at various restaurants, I have modified my recipe.

Friday I found the jar of dill pickles in the fridge and was a little sorry they were not farmer’s market dill pickles. Perhaps I will make my way to Clapsaddle Farm for the Ilion Farmer’s Market and get something more distinctive for next time.

I poured myself a glass of Salneval Albarino (there should be a tilde on the n — All-Bar-een-yo — but I don’t know how to do that on my computer), because I like cooking with wine, pulled out the glass cutting board Steven gave me for my birthday, and commenced to chopping.

As usual I had trouble with it. Pickles are not as firm for chopping as non-pickled vegetables, and I think my knives need sharpening. Also, for tarter sauce I like my pickles finely minced, that is, more minced than I usually accomplish. And it just now occurs to me, I’m saying chopped when I really mean minced. If this were a real cooking blog, I would never make such a blunder. Actually, I think it is accurate to say I wanted minced pickle, but settled for chopped because mincing was too damn much trouble.

Anyways, I chopped one pickle, added it into the mayonnaise I had spooned into the container, and wondered if I could put enough other stuff in to make up for there being not enough pickle. Then I told myself to stop being so lazy and cut up another pickle.

When I had really really had enough of messing with the pickles, I added horse radish, lemon pepper, Pampered Chef All Purpose Dill Mix, McCormick’s Perfect Pinch Salt Free, minced onion (dried minced onion in the bottle; I didn’t cut onion as well as pickle), and stirred well.

The flavors had plenty of time to blend, because Steven was working a half hour later than I had thought. Damn! I was hungry! Oh well, they do say hunger is the best seasoning. The tartar sauce did taste good when I finally ate it. I was almost too impatient to wait for the fish.

Grate Potatoes on New Year’s Eve

I made potato pancakes for New Year’s Eve. I read that potato pancakes and latkes are the exact same thing, but I have always called them potato pancakes and will continue to do so.

I grated the potatoes mid-afternoon, so they would have plenty of time to drain. I put a colander in a big pot and brought the potatoes into the living room so I could continue to watch a movie while I grated. Normally I do my cooking chores in the kitchen. However, the first time I ever made potato pancakes, I grated the potatoes while watching Psycho with Steven. We were just dating at the time. It was romantic. Since then, I like to grate potatoes in front of the television. Saturday it was The Blair Witch Project, in case anyone is wondering. I do like to watch Halloween movies all year long.

I grated three large-ish potatoes and half a yellow onion. It is good to let the potatoes set for at least a couple of hours to let some of the potato juice drain off. When I was ready to start frying, I emptied the shredded potato and onion into a bowl, added an egg and some flour, then kept stirring it and adding flour till I liked the consistency. I thought about adding garlic but decided for once to cook without.

It was at this point I realized my cast iron frying pan was dirty. I bought this frying pan for $8.99 at Whites Hardware in Potsdam, NY in the late ’80s. I use it all the time and not to hit people with. Come to think of it, I could do a whole other blog post about what I had cooked in the pan that it was dirty from. Perhaps another day.

Anyways, I scrubbed the pan and fried the pancakes. I used canola cooking spray instead of actual oil, dropped the pancakes on by the spoonful, flattened them with a spatula, flipped them a couple of times and declared them done when I liked the way they looked. We put sour cream on them, which we had remembered to purchase. We had forgotten to purchase applesauce, so had to do without.

Steven and I discussed homemade applesauce, which his mother used to make and my mother made at least once and a niece of his made in a crock pot recently. It was nice to talk about but hardly practical for my New Year’s Eve menu. Perhaps at some future date. That would probably make a good blog post, especially if I used Mohawk Valley apples. I’ll have to check out area orchards. Stay tuned.

White Trash

I like doing cooking posts, because I feel like the Barbara Stanwyck character in Christmas in Connecticut, one of my favorite Christmas movies. Only I can cook, and I have a husband. If you don’t know what I’m talking about, watch the movie. It’s cute.

While my tomato sauce cooked yesterday, I made some White Trash for the holidays. I originally put this part in yesterday’s post, when I was handwriting it at work (on break, of course). As the post grew lengthier, I thought why have one over long post when I can have two medium length?

I’m actually not sure if I should put the recipe in my blog, because I don’t know if it is copyrighted or not. It’s written on a sticky note in one of my recipe books. I got it from my mother, who got it from a lady she met at a wedding to which I was not invited (really couldn’t have been that fun a wedding, could it?). Monday I made it from memory, as I usually do.

I melted a 16 oz bag of white chocolate chips, to which I added 2 tablespoons of olive oil (not old Garlic and Herb like I used in the tomato sauce: recently purchased plain). In a big bowl I put 6 cups Crispy Hexagons, 2 c Tasteos (I didn’t spring for name brand cereal), 2 c broken waffle pretzels (I broke them myself into not too small pieces), and 2 c peanuts (roasted, lightly salted). I poured the melted stuff over the other, stirred it as best I could, and spread it on wax paper to cool. To be Christmasy, I sprinkled red and green sugar on it.

It’s pretty simple, but kind of a pain in the butt with the stirring and spreading. The last time I made it I got really irritated and vowed I would never make it again. I would stick to Chex Party Mix, I said (I buy generic Chex cereal, too, but what else are you going to call Chex Party Mix?). That was almost a year ago. The memory of my irritation had faded, and I know some people who LOVE White Trash.

I have enough ingredients to make another batch, although I probably won’t be able to get another blog post out of it. Oh well, I’m no Elizabeth Lane (the Barbara Stanwyck character in Christmas in Connecticut). Ooh, maybe I’ll watch the movie and blog about that.

Monday Dinner

I have not done a cooking post in a while, possibly because I have not had occasion to do much cooking. Monday, however, I fixed dinner without benefit of recipe, so I thought it might be good for a few paragraphs.

I had half of a rather large green pepper, so I chopped that into smallish pieces and put it in a heavy pot with oil. The oil I used was some Garlic and Herb Oil I had purchased at a booth at the Canal Fest in Little Falls last summer. It was to benefit something, but I’m damned if I can remember what, which is too bad, because that would have added a nice bit of local color to the story. Still, I did buy it at the Canal Fest in Little Falls (although now that I think about it, it may not have been called Canal Fest, but let that go for now).

There may be some readers shaking their heads or fingers at me right now, because I may have waited too long to use up the oil. I seem to remember reading or hearing somewhere that you should use up olive oil within a certain amount of time after you open it. I can’t remember the time, but I’m fairly sure I’m outside of it. Oh well, I’m living to tell the tale, so it can’t be too egregious a fault.

Where was I? Oh yes, green pepper cooking in oil. I crushed up some garlic and let it breathe for fifteen minutes before adding it. When the peppers looked pretty cooked, I added two tubes of tomato sauce. We have several packets of tomato sauce in the freezer which came with pizza crusts. We don’t usually put tomato sauce on our homemade pizza, unless it’s something leftover that I originally put on pasta. I thawed two of the packets in a pan of warm water. I added basil and oregano, then put basil on the running grocery list on the refrigerator. I also threw in some grated Parmesan cheese, to help the sauce thicken.

When the sauce was well on its way, I started the rigatoni. I grated some mozzarella while the water boiled. There was not much mozzarella, but I wasn’t too worried, because I had plenty of ricotta. If only the ricotta didn’t have a use by date four days earlier. Old olive oil is one thing, I don’t take many chances with dairy. I pitched the ricotta and grated some cheddar to supplement the mozzarella.

I layered the rigatoni, sauce and cheese (in that order), sprinkled more grated Parmesan on top, and put it in a 350 degree oven (I suppose I forgot to mention I had turned on the oven to pre-heat while I chopped the green pepper). I kept it in the oven a little over 20 minutes, since everything was already cooked and I just wanted the cheese to melt. It was pretty yummy, although I realized too late I could have put a can of mushrooms in the sauce.

Some people might feel a little surprised at my recipe, because I was not cooking with wine as I often do (and by cooking with wine, of course I men sip a glass of wine while I cook) (I didn’t really need to say it, did I?). That would certainly be an acceptable variation on the recipe, if you like that sort of thing.

An Anniversary Snack

Anybody who has been looking forward to Lame Post Friday (I was) is about to be disappointed. You see, I’m working Saturday, thus depriving Friday of all meaning. This week, Friday is dead to me.

However, the following post is not, I think, without lame qualities. It is one of my silly pseudo cooking posts, but I have tried to add a bit of Mohawk Valley flavor. Kind of sort of.

I had pledged to make a “snacky thing” to share with Steven on his dinner break, to celebrate our anniversary. I decided to make roll ups.

I started by spreading Garlic and Herb Spread on flat bread. I had purchased the spread, made by Adirondack Cheese Company of Barneveld, at Tripple’s Produce in Schuyler (see, Mohawk Valley). Then I put roast beef and black forest turkey ham (some people find turkey ham a contradiction in terms, but I really don’t mind it) on it, which I dotted with more spread to be like glue. I topped that wtih slices of Sorrento Provalone Cheese. Sorrento Cheese, I recently discovered, is made in Buffalo, NY. Not quite the Mohawk Valley, but still in the state. Then I rolled it up, wrapped it in tin foil and put it in the refrigerator to chill.

I made a second one with the same meat and cheese, but I had used up the last of the cheese spread. Instead, I used guacamole, made by me in my own personal Mohawk Valley kitchen. I also chilled some black olives, to be our vegetable.

I set out a couple of champagne flutes and put a bottle of seltzer with lime in an ice bucket. I figured at least it was bubbly, and it actually tasted pretty good.

When Steven got home, I sliced the roll ups. He had gotten out early for his break, so I did not have time to tastefully arrange them on a fancy plate. We ate them off the cutting board, toasted each other with the seltzer, and enjoyed Steven’s break. After 21 years, it wasn’t bad.

We intend to have a real dinner out one night soon, taking advantage of one of the great Mohawk Valley restaurants. That’ll be a post for another day.