Tag Archives: food

Saturday Shout Outs

I must begin today’s post by repairing an omission in a previous post titled, “To Market, To Market.” I had purchased a lovely a sweet treat for Steven for Valentine’s Day but neglected to make a note of the company that made it. Imagine my delight when I found the business card in my wallet.

Allow me to recommend Tamsin’s Sweet Shop of Clinton, NY. Website http://tamsinssweetshop.wordpress.com/ (imagine my further delight to find she also blogs on WordPress). She is also on Facebook.

To continue with Saturday’s post, I think I will give another shout out to The Knight Spot in Frankfort, NY. Steven and I went there Thursday night for our Valentine’s dinner. I’m not saying it is the most romantic atmosphere in the Mohawk Valley. More of a down home, family, diner type of atmosphere. But I had conceived a craving for a patty melt earlier in the week, and The Knight Spot makes one of the best.

We had no problem getting a booth. I ordered a bottle of Yuengling Beer. Steven got coffee but also ordered a chocolate shake to go with his dinner (which The Knight Spot also does superlatively). He got an open-faced hot roast beef sandwich with mashed potatoes, gravy over both. As I said, I got a patty melt.

The Knight Spot is located at 264 E. Main St., Frankfort, phone number 315-894-4054. They are also on Facebook.

Menu Monday

I missed What’s for Supper Sunday, so how about Menu Monday (I leave off the question mark, because I’m not really asking; I fully intend to write a cooking post).

Regular readers (I do love my regular readers) may recall that I invented a recipe for Chicken Florentine. Then recently I saw a commercial for one of those pre-made entrees you heat up in a skillet on the stove — it may have been Bertoli — of Chicken Florentine. It did not look anything like what I had done. It actually looked way easier. I said, Hmmmm….

No, I did not run to the freezer section of my local Hannaford looking for Bertoli. I opened my refrigerator at home and looked for ingredients.

For once I cooked with wine by actually putting wine in the food. I chopped up an onion and put it in my cast iron frying pan with a good dousing of some Chablis I happened to have on hand.

Just a side note: I had purchased the Chablis because Steven and I had recently watched Midnight in the Garden of Good and Evil. That movie, in case you didn’t know, features a fascinating character named The Lady Chablis. But I digress.

While the onion boiled in the wine (I put in a lot of wine), I crushed up some garlic and set the timer for 15 minutes, the length of time I’ve read it should breathe. At the end of 15 minutes I added it to the frying pan and let it cook a few minutes before adding the chicken and spinach.

I took both of those items out of my freezer. The chicken was fully cooked breast strips by, I believe, Tyson. The spinach was Hannaford brand frozen chopped.

The wine had pretty much cooked away by this time so I added a little olive oil and covered the pan. After a bit I sprinkled on some lemon pepper and Perfect Pinch Salt Free Savory stuff.

I had intended to put the mixture over pasta, but there wasn’t any sauce per se. The chicken had not dried out or anything, there was just no extra liquid such as one likes to put over pasta. I did not feel like messing with it and perhaps letting the chicken dry out (breast meat can be so touchy), so we skipped the pasta.

Instead, I made garlic toast with some French bread I happened to have on hand. Butter, garlic power, basil, oregano in a 350 degree oven. Oh, don’t shake your gourmet fingers at me over the garlic powder. My garlic press was soaking in the sink and I didn’t have 15 extra minutes to let the garlic breathe anyways.

But as long as you are shaking your fingers at me, though, I’ll confess that I used Country Crock instead of real butter. As usual, I had not planned ahead and I felt like using something I could spread easily.

It was not a bad supper. I believe, however, that I will want to tweak the recipe if I desire to make such a dish in the future. It will probably rate a blog post if I do. As always, I hope you’ll stay tuned.

PK’s Saves the Evening

Sometimes things just work out.

Yesterday after work I went to Curves for the first time in a week (as regular readers know, I gave blood on Friday then got sick) (in case anybody is worried, I called the 800 number and warned Red Cross my blood might be bad). Oh, I was glad I went. I’m still not feeling 100 percent, but it felt good to sweat. I went home stinky but happy.

Steven met me at the door (Tabby had run out the door, met me at my vehicle and was running up and down the backyard, sharing her joy with the neighborhood).

“We have no power,” Steven said. Oh dear.

It was not dark yet, but it was a gloomy, rainy day, so it was not easy to see things in the house. Steven had not called National Grid (still want to call them NiMo), because the phone was not working without electricity (which is odd, because I remember, many years ago, the lights being out but still being able to make phone calls). Luckily I had my cell.

We groped around with the aid of our one flashlight till we found the number on our bill (which we DID pay, so that is NOT the solution to why the lights were out, anybody who was thinking that) (you know who you are). While Steven made his frustrating way though the automated line I wondered what to do. Too dark to read the paper. Bad idea to stand in front of the open fridge and look for something to snack on. Couldn’t even heat some coffee on our gas stove, because it has electric ignition.

At last Steven reported that crews were on the job, estimated time of restoration: seven o’clock.

“It’s not even five!” I said, wondering if they had estimated conservatively to be on the safe side or optimistically to soothe irate customers (which obviously would not work in the long run, but I would not necessarily expect a big company to think about that).

Luckily the hot water was working (I mentioned I was stinky, didn’t I?). I suggested I shower and we go out and get something to eat. We had to eat in any case, and this would pass the time while the power got fixed. I regretted that we couldn’t take Tabby, but I figured she could just nap in the dark while we were gone. Dogs are more easily entertained than I am.

I had actually been thinking about PK’s Pub earlier in the day and wondering when I would have the opportunity to dine there again. It really seemed too good of an opportunity to pass up.

Steven pointed out all the lucky houses that still had power as we drove to King Street. I was relieved, because if PK’s was out of power too the whole thing came to a grinding halt.

We were able to get my favorite tall table near the bar. I do love to sit at a tall table. We told the bartender our sad tale that had brought us there.

“Sounds like it worked out for you,” she observed.

I had to admit that was true. It was a lovely dinner. I tried the Chipotle Ravioli. Quite unusual and very tasty. Steven had the grilled chicken platter. The vegetables were done to perfection, he said. He got an Almond Joy pie for dessert. I virtuously refrained from ordering a dessert, then ruined it by having another glass of wine when the bartender asked me did I want one. Then the waitress brought two spoons (I MIGHT have suggested that she do so), so I was really not very virtuous at all. In my defense, the desserts at PK’s Pub are out of this world. They are all homemade and often highly unusual.

We left shortly before seven. The bartender said, “If the power’s still not on, come on back. We have plenty of wine!”

The lights were on, however, so such drastic action was not necessary. I almost feel I ought to thank National Grid. It was a most serendipitous outage.

PK’s Pub is located at 221 King St., Herkimer, NY. Phone number 315-866-3494. You can also Like them on Facebook.

Breakfast Before Adventures

Saturday Steven and I had the opportunity to have breakfast out together. Since we intended to go to Ilion anyways, I suggested Farmhouse.

Farmhouse Restaurant is located in a very small building on Central Avenue, right next to the fire station. For the longest time we would drive by it and say, “How in the world do they fit a restaurant in that little building?”

It turns out to be a little crowded but a very good place to eat. The atmosphere is homey and the decor is fun. Vintage tins and other decorations are on a shelf that runs around the wall just under the ceiling. Old-fashioned wooden games sit on the window sill and some of the tables. I especially admired a hand-embroidered tablecloth on one of the tables. The waitress told me the original owner had done it, as well as most of the other decor.

Steven ordered French toast with fried eggs and sausage, plus orange juice. I more conservatively went with fried eggs and sourdough toast (my favorite). Do I need to say we both got coffee?

While we waited for our food, I picked up the wooden game on the table. It was a triangle with golf tees stuck in holes. The object was to jump one tee over another till you eliminated all but one tee. I used to have a plastic version of it when I was little. I seemed to remember getting very good at it. Not so much on Saturday. Then when I thought about it, I figured I probably did not get very good at it but played it enough that once in a while I somehow got down to one or two pegs. Steven didn’t do a whole lot better when he tried, so no bragging rights for either of us.

I felt really stupid when I bumped the table with my knee and spilled some of Steven’s orange juice. We mopped it up with napkins till the waitress brought a cloth. A little later a lady at another table called to the waitress asking for her orange juice.

“She’s afraid I’ll spill it,” I said.

“I can spill my own orange juice,” the lady assured me.

One table had a number of books on it. I asked if they were for sale. It was actually an exchange. I could take one and bring it back and/or bring others I was done with. In fact, I have a few paperbacks I don’t intend to read or don’t intend to read again. I picked up a murder mystery and got interested in it. You know me and books.

We enjoyed our breakfast very much. We happily set out for further Mohawk Valley adventures. Farmhouse Restaurant is located at 9 Central Ave, Ilion, NY. Phone number is 315-894-3276.

Semi-Fancy Eggplant

I purposely cooked a semi-fancy supper last night so I could have a blog post today. Then I thought I had probably written a post about that recipe (if you can call how I cook a recipe) before (full disclosure: I’m too lazy to check). Then I thought maybe I would find different things to say about it. I do tend to do these things differently every time, depending on circumstances.

Circumstances this time were that fresh cilantro was on sale at Hannaford, and it looked pretty good. I picked up some eggplant, too, because I like eggplant roasted with cilantro. Then I grabbed some Roma tomatoes, because there would certainly be enough cilantro to also make a batch of salsa, maybe even for the pending dinner meeting of Ilion Little Theatre Club.

I hesitated long and hard over the mushrooms (good to roast with eggplant). I did not like the way the pre-washed, pre-sliced ones looked. The unsliced ones looked extremely dirty. I do hate washing mushrooms (point and laugh if you must). I finally found a package I could live with.

I pre-heated the oven to 400 degrees. I’ve done eggplant at 350, but it seems to me that 350 is baking and 400 is roasting. I think I read that somewhere. I peeled and pressed a goodly amount of garlic (no worries about vampires at my house) and set the time for 15 minutes.

I pulled the blender out of the cupboard and poured in the rest of my olive oil then supplemented that with some canola oil. I pulled a bunch of cilantro leaves off the stems and threw them in. No point in chopping them when the blender would do it for me.

Plenty of time while the garlic breathed (or whatever it does) to chop up the eggplant. I had not gotten such a large one as I sometimes do. They say the smaller ones have better flavor (no, I don’t know who “they” is). I always pick whichever looks good at the time.

I had it in my head that I had to wash the mushrooms. Me and my middle-aged memory. Imagine my delight when I realized I had so purchased a pre-washed pre-sliced package.

Eventually I put the garlic in the blender, blended, poured some of the resulting mixture over the eggplant, stirred, poured that into a glass baking dish (previously sprayed with no-stick; I left that part out), and put it in the oven. I set the timer for 20 minutes and thought I could type in yesterday’s blog post.

No luck. The computer was acting up. Now what to do? Oh, all right, I could start on the salsa, which, if it turned out well I would bring to Thursday’s dinner meeting. My actual salsa method I will save for a future blog post (waste not, want not, I sometimes say).

Regarding the roasted vegetables, I stirred the eggplant after 20 minutes then set the timer for a further 15. When the eggplant was looking pretty good I put on water for farfalle, sometimes called bow-tie pasta, I believe. Normally I have roasted vegetables over angel hair, but sometimes I like to mix things up a bit.

The farfalle was to cook for 12 to 14 minutes, so when I put that on, I added the mushrooms (tossed with the oil-garlic-cilantro mix) to the eggplant. I tossed the cooked pasta with a little of the oil mixture as well.

Steven had bread and butter with his pasta and vegetables. I put grated cheese on mine.

Roasted eggplant is one of my favorite meals. I’ll probably write another post about it the next time I fix it. Dire warning or preview of coming attractions? You decide.

Breakfast is Back

I was delighted when I saw that the Lady Elks were again offering Sunday Breakfasts in January. Last year I went all four Sundays and wrote a blog post about each one. This year Steven had to work the first Sunday, but he had the second Sunday off, so we made a definite plan to attend.

They begin serving at eight. We arrived shortly after nine and were fortunate enough to find a parking space right in front of the Elks Lodge. I paid for breakfast ($8 for adults), bought ten 50/50 tickets for $5 and put $4 in the tip basket, knowing we were assured of excellent service.

Steven ordered eggs sunny side up, wheat toast, pancakes, bacon and home fries. When he hesitated over with or without onions, I said, “You might as well get with, because I’m getting onions and you’re going to kiss me regardless.” I got scrambled eggs, wheat toast, bacon, beans and, as I said, home fries with onions. I think I mentioned last year how I had never had or heard of beans for breakfast before the Elks. I find they are a yummy addition to the meal.

We got our numbers and found a seat. They were doing a booming business, but a small table was free. Steven borrowed a pen from me to write our name and number on the 50/50 tickets. Two gentlemen brought us coffee and orange juice (we could also have chosen tomato or cranberry, I believe).

Ladies were bringing out breakfasts and calling numbers. I had a moment of panic when I thought I heard 5. We were 52 and 53! It was actually 45. Phew! We did not have long to wait.

A wide variety of people were also enjoying breakfast. I saw at least two family groups with three generations represented. A couple of people were taking pictures with their phones. Note to self: Try not to do anything embarrassing in public. Somebody might take a picture.

It was a very enjoyable breakfast. As we left several people said, “Thank you.” No, no, thank you, Elks Club. The breakfasts continue Sundays, January 20 and 27 at the Elks Lodge, 24 Mary St., Herkimer, NY. I may be there next week.

Suddenly Supper

How about a new feature? Instead of Wrist to Forehead Sunday, I’ll have What’s for Supper Sunday. I’ll talk about what I cooked on Saturday. It worked last week, maybe it’ll work this week.

Unfortunately, it is not that exciting this week. I had thought to spend the afternoon lovingly creating my creamy potato soup, which Steven loves. It is labor intensive, and I was in a labor adverse mood. I thought I could throw something together at the last minute instead.

I actually did not wait until quite the last minute, which would have been after Steven got home. He worked till 6:30. I started moving about ten after six. I started, as I often do, by peeling and pressing garlic, then setting the timer for fifteen minutes. I had in mind to do something with some frozen, already cooked chicken breast tenders. Such a handy item to keep in the freezer.

I also had two avocados I thought I’d better do something with. I figured they had reached the mushy stage, so guacamole seemed a good bet. For another reason, that’s about all I know to do with avocados anyways. I did not have any green chiles, which my favorite recipe calls for, so I thought I’d just wing it.

I used garlic, dehydrated minced onion, lemon juice and Worcestershire sauce. It seemed a little bland, but I put it in the fridge to let the flavors blend.

In the meantime I had put the chicken in a frying pan and was heating it through. I took some tomato sauce out of the freezer and put it in a bowl of warm water to thaw. I’ve mentioned this sauce before: it comes with some pizza crust we sometimes buy but we absolutely never use it in the pizzas. Waste not, want not, I always say (among other things).

When the chicken was somewhat heated, I added the sauce, the rest of the crushed garlic, some fresh portabella mushrooms I happened to have and a can of pieces and stems along with the water in the can. I added some tap water too, because the sauce seemed a little thick. I added basil and oregano and covered it.

And that was about it. I kept lifting the lid to stir it around. Then I cooked some shells to put it over. It turned out pretty good.

The guacamole, however, was not one of my better efforts. We didn’t get into it last night, but I did taste it after it had set for a while. Still a little bland. I may add something more to it before we consume it, probably later today. I’ll let you know.

I had big plans for today’s dinner too, so you may have been in for another cooking post tomorrow. However, a sinus headache intervened. You’ll be happy to know that drugs, rest and coffee helped, so at least you will be spared another post detailing my pain. Only I don’t feel like cooking. Is that a wrist I feel against my forehead? Ah well, it is Sunday.

Popeye Would Have Liked It

I got such good results with my Chicken Cordon Bleu, I thought I would invent a recipe for Chicken Florentine.

I learned a long time ago from Mr. Food (may he rest in peace) that “florentine” means “with spinach.” I’ve made Mr. Food’s recipe for Steak Florentine. I’ve eaten Eggs Florentine at a Chauncey’s Restaurant in Vermont. I could get silly and say the old Popeye cartoons were Violence Florentine, but, you know, I used to like those. My sisters and I would sing the Popeye song every time our mother fixed spinach.

Where was I? Ah yes, inventing a recipe. We preheated the oven to 350 degrees. Steven put in potatoes to bake (he was helping me cook because of my bad ankle) (see yesterday’s post).

I grated some mozzarella cheese (not as much as I grated for the Cordon Bleu, because I did not intend to make a cheese sauce). Once again, I did not pound the boneless skinless thighs (once again, instead of breasts), but sliced them so that I could kind of sort of fold them open. I put cheese, spinach and baby portobello mushrooms on them (I bought the pre-washed, pre-sliced mushrooms. I’m not too lazy to slice, but it is such a pain to wash mushrooms) (and I used fresh spinach, although I suppose the frozen kind would work just as well). I folded the chickens over and rolled them in breadcrumbs as best I could.

A word about the breadcrumbs. I normally buy the Italian Seasoned, but when I shopped on Sunday, I noticed 4C were made in Brooklyn, NY (Hannaford puts out helpful signs telling you these things). They were “Seasoned” not “Italian Seasoned,” but when I read the ingredients, it looked to me like they used all the same stuff. I thought, why quibble over an adjective? I went with the New York State brand.

One further note: I saw the word “wheat gluten” in the ingredients, too, and made a mental note not to use breadcrumbs in anything I may fix for my friend Phyllis. I have become more aware of gluten since I found out Phyllis has Celiac’s. Is that a HIPPA violation to mention that? Oh dear.

After I got the chicken in the oven I put some spinach and mushrooms in a casserole dish, drizzled olive oil over them, sprinkled on a little lemon pepper, garlic power and minced onion (oh, stop shaking your purist gourmet fingers at me! I’m sure garlic powder and dehydrated onions are perfectly respectable), and tossed it with a bamboo spoon and fork (just to give you an accurate picture). I did not put that in the oven till the last ten minutes or so.

As a matter of fact, Steven put them in. I set the timer for twenty minutes, showered, then flipped the chicken while Steven poked the potatoes. I set the timer for a second twenty minutes and left Steven with instructions to check things again, decide how much longer it needed, and put the spinach/mushroom mixture in for the last ten minutes or so. Then I went upstairs and started writing yesterday’s blog post (which I composed at the computer. Today I am writing in a regular paper notebook on a break at work) (again, in the interests of an accurate picture).

Steven cooked the chicken and potatoes an additional ten minutes while the other vegetables cooked. The potatoes perhaps could have baked a little longer, but it was a yummy dinner. I felt pleased with myself. Perhaps I’m no Rachel Ray, but I do my best.

Don’t It Make My Chicken Bleu

I thought I’d change up Wrist to Forehead Sunday with a cooking post. Saturday I figured out how to make Chicken Cordon Bleu.

The only recipe I had was the memory of a co-worker telling me how she made it in the late ’80s. That is, she told me in the ’80s. When I reminisce about the ’80s with my friends, we don’t usually share chicken recipes. But I digress.

I started out by pouring myself a glass of wine, because I like to cook with wine (sometimes I put it in the food) (I read that on a refrigerator magnet or a t-shirt sometime). I set the oven on 350 degrees to preheat and grated some mozzarella cheese.

So right away I differed from my friend’s recipe. She used slices of cheese and ham which she cut into strips and rolled up together. I had nice chunks of leftover Christmas ham my sister had given me and a brick of mozzarella I had purchased that morning.

I differed from every Chicken Cordon Bleu recipe I’d ever heard of by using boneless skinless chicken thighs instead of breasts. I have better luck with thighs not drying out on me. Plus, I like dark meat. I think you’re supposed to pound the chicken with a hammer to flatten it out, but this is something else I’ve never had much luck with. I sliced it in half through the thickest part and spread it open.

I put the grated mozzarella on, then the ham, folded it back together and rolled it in Italian Style Breadcrumbs. My mother always uses Italian Style for all her breadcrumb needs.

I put the chickens in the pan (on which I had previously sprayed no-stick cooking spray) and stuck a couple of toothpicks in them to keep them from opening back up. I’m not sure if the toothpicks were really necessary. I ended up taking them out after 30 minutes anyways, when I flipped the chickens with the help of barbecue tongs.

The chickens ended up cooking about 50 minutes total. Thirty, then flip, then check after 10, then after 10 more. While they cooked I made a cheese sauce with the extra mozzarella I had grated (I never guess the right amount).

And here’s where all you cooking purists will shake an admonitory finger at me. Also nutrition purists. I used a can of cream of mushroom soup to which I added the cheese and some spices. Well, you purists can shake your fingers or your heads or your groove things for all I care. My mother had suggested the cream of mushroom soup when I told her my dinner plans earlier. Everybody agrees that my mother is a marvelous cook. So there.

The Chicken Cordon Bleu turned out very tasty, even, dare I say, yummy. We had it with a macaroni salad I made using some leftover ziti (waste not, want not). And I am especially pleased that it enabled me to keep my wrist from my forehead on a Sunday.

Practically Health Food

This will be a cooking post. I had wanted some Running Commentary, or even a Pedestrian Post, but the weather is working against me. In desperation, I made some Chocolate Bark, just so I would have something to write about.

I got out my fancy double boiler (you know, frying pan of water with a pot in it), and set some dark chocolate chips to melt, adding a tablespoon of olive oil. The recipe also calls for some extract, almond or peppermint or something, but I didn’t have any so left it out and hoped for the best.

While it heated, I pulled out a baking dish and lined it with tin foil, which I sprayed with cooking spray. The recipe said “greased tin foil.” What I did was good enough, right?

Then I commenced to breaking up the candy canes. I forgot what a pain in the butt it is getting the plastic shrink wrap off those things! It comes off in pieces then the pieces stick to your hand when you try to throw them out. Grr! And I had not realized we were out of large plastic bags so pulled out a sandwich bag and looked for my metal meat pounder. Of course I could not find it (regular readers are not surprised either). I used the handle of my pizza cutter. Soon I had a baggy of large pieces of candy cane and candy cane powder. It would have to do.

By now the water was boiling and the chocolate was melting. I stirred it till the lumps were gone and poured it into the baking dish. That sure didn’t make much! Damn! I threw in some of the peppermint, almonds and raisins. Then I put the (fancy) double boiler back on and found my other bag of dark chocolate chips (I try to keep a spare of such things on hand in case of just such an emergency).

Two bags worth of chocolate looked good. I put in the rest of the candy cane remains, added more almonds and raisins and stirred. Spread it out as evenly as I could — no egregiously deep spots, no tinfoil showing through. After I had scraped the pot and cleaned up a little, I covered the baking dish and cleared a space for it in the refrigerator.

Tomorrow or much later tonight (Steven and I have a play to go to — preview of coming attractions), we will break or cut up the bark and taste test it. Whatever is left after taste testing I plan to take to my parents’ house for Christmas Eve, but I make no promises. For heavens’ sake: dark chocolate, almonds, raisins — I’m sure there’s even health benefits from candy canes, because, you know, peppermint tea — it’s practically health food!