Sunday, April 8, 2012

Nail-inators and Focaccia for Easter

When I was about N's age (6 give or take) I liked to hammer nails into leftover pieces of wood.

I called them nail-inators.

Somehow my creations morphed into a means to dry the decorated egg shells that have been part of my family's Easter tradition for 79 years.

The egg shell idea came from my great grandmother. It was the Depression, so making due with what you had was what everyone did. Egg shells were cracked so the yolk and white could be dumped out through a quarter-sized hole in the pointy side of an egg. The shells were then painted, stuffed with candy, hidden and then hunted on Easter. In the picture, you can see three generations (my mom, me and N) painting eggs and drying them on the nail-inator.

This is a close-up of a nail-inator with some hammer-and-sickle eggs created by my husband.

This has nothing to do with focaccia except that, in preparation for tomorrow's Easter party, I painted eggs and made focaccia.

Focaccia is an easy thing to take to a party since it does not need to be refrigerated and tastes delicious. I like to pair it with fresh whipped ricotta and a glass of sparkling wine. I have a few bottles of Arte Latino Cava Brut that were $6 at Wegman's new liquor store in Cherry Hill that I will be bringing as well.

Side note: For $6 this wine cannot be beat. It is dry and lacks the depth of a higher end wine, but it also lacks the chemical taste of many cheap wines. For that reason, it is perfect to pair with appetizers and other rich foods that are complex on their own. If I am going spend the money on a high-end bottle with lots of depth, I am going to pair it with simple foods. A beautiful grass-fed rib eye with nothing but salt married with a deep rich Napa Cabernet Sauvignon, for example.

To make focaccia you need:

1 Store-bough pizza dough (I like Wegman's or you can make your own if you have the time. Don't use Trader Joe's dough, it tastes like chemicals)

Approximately 1 cup of whatever looks good from an antipasti bar. This time I used oil-cured tomatoes, roasted red peppers and roasted garlic. I could make all of these myself,but I needed to pack and get the house ready for a trip to Pittsburgh and DC, so I didn't.

Approximately 1/4 cup of good olive oil.

A couple sprigs of rosemary chopped fine.

Salt and pepper to taste.
  1. Starting from frozen (or cold) dough, drizzle dough with olive oil, cover with plastic wrap and allow to rise for a few hours until doubled in size and fluffy.
  2. Coat a rimmed baking sheet liberally with olive oil, use more oil than you think you should to make sure the dough doesn't sick. Alternately you can use less oil and a sheet of parchment but I like the fruity taste the olive oils give the bread.
  3. Press dough out into a rectangle-ish shape approximately 1/2 to 3/4 of an inch thick and cover with same plastic wrap.
  4. Allow dough to rise again for maybe another hour, give or take.
  5. Press your finger tips into the dough to make dimples and mash down any high spots.
  6. Top the focaccia with whatever toppings you chose along with the rosemary, salt and pepper.
  7. Drizzle with more olive oil.
  8. Bake in the over for approximately 25 minutes until golden brown and delicious.
  9. Drizzle more olive oil over the focaccia as soon as it comes out of the oven.
  10. Serve with fresh whipped ricotta (made by mixing fresh ricotta with heavy cream (or milk) and olive oil using a hand mixer until light and fluffy.)
This is the raw focaccia right before it went in the oven. You can see the pools of olive oil on the top. All of that will soak in. I experimented with using a silpat (silicone baking mat) since I was bringing this to Easter and I wanted to make double sure it didn't stick.

This is the golden brown and delicious focaccia right out of the oven.


Sunday, March 25, 2012

Rainy Day Chili

When I was very young we lived in Philadelphia, shopped at a co-op and mostly home made minimally processed foods. After my dad graduated college we moved to an apple orchard outside of Allentown and started growing a portion of our own food in addition to making our own bread, yogurt, etc.

I am really off the topic of chili here but there is a fun story about me as a 4 year old refusing to eat kale that my mom made. Kale is super curly and bumpy so you have to wash it really carefully to get all of the dirt off. My mom had carefully rinsed each leaf but when she served the cooked kale to 4 year old me I insisted there were bugs on it. My mother insisted it was pepper and assumed I just didn't want to eat the kale. My father chimed in: "Actually Irene, these are aphids." I didn't have to eat kale that night.

So what does a child raised to eat minimally processed natural foods do? Rebels a little. Stops reading labels. Stops being horrified by unpronounceable food additives.

Then she has a family of her own and reads "Omnivore's Dilemma" and news stories about pink slime in ground beef and starts to think carefully about the kinds of meat and dairy products I buy for my family.

So what does this have to do with chili? Nothing except that Whole Foods grinds their own chicken and turkey from locally sourced poultry and it only costs an arm. (instead of an arm and a leg, ha!)

The only pre-planning I did for this weekends chili as buying ground turkey. I had the rest of the ingredients on hand.

To make I used:

1 lb dry red kidney beans (soaked overnight but you can use 2 or 3 cans of canned beans with the liquid drained and discarded)
1 lb ground turkey thighs (or other ground meat is fine)
1 package chicken sausage (I used chicken andouille sausage from trader joe's)
1 large onion chopped
2 large garlic cloves chopped
1 shallot chopped (optional, I was using up what I had)
1 tablespoon cumin
1 can of fire roasted green chilies (also optional, I had these in the cabinet so I used them. You could also chop one fresh jalapeno pepper or skip it all together)
2-3 chipotle peppers (or the whole can if you like super spicy) from a can of chipotles in adobo (This is a great ingredient with lots of spice and flavor. Other things can be substituted but I would not substitute this.)
1 large can of whole tomatoes
4 cups chicken broth
2 bay leaves
1 tablespoon brown sugar
salt to taste (I started with 1 tablespoon and adjusted from there)

Sour Cream

  1. If you are using dry beans soak according to package instructions. I do this the night before.
  2. For optimal results, start your chili by around 11 am if you plan to have it for dinner that evening. The longer it cooks the better it gets.
  3. Chop onion, garlic and shallot and saute in olive oil over medium heat with 1 tablespoon of salt and 1 tablespoon of cumin.
  4. Add ground turkey to onions and chop with a spatula so that the turkey is in uniform pieces.
  5. Add whatever chilies you are using along with the broth, tomatoes and bay leaves.
  6. Chop sausage into bite size pieces and add to chili.
  7. Reduce heat to your stove top's lowest setting and simmer partially covered for 4-5 hours stirring occasionally to make sure the bottom of the pan is not burning. 
  8. As the tomatoes cook you should be able to mash them with the back of a spoon so they blend into the chili.
  9. After 5 hours the chili will have thickened and reduced by about 30-40%. Taste for seasoning and add salt as needed. You may need a pinch or so.
  10. I like to add about a tablespoon of brown sugar to soften the acidity of the tomatoes. It is not enough to make the chili sweet.
Once the chili is cooked set it over a very low burner to keep it just warm until you are ready to serve. I have a setting called "keep warm" that works perfectly. You could also put it in a slow cooker on it's lowest setting if you don't like to leave your stove on.

Serve the chili in bowls with sour cream, cheddar and cilantro as a garnish. Add beer and you have a perfect meal for an impromptu gathering of friends on a rainy afternoon. This batch served 6 adults with leftovers. 

Corn muffins make a lovely accompaniment even if you burn them a little. Good thing I have such wonderful friends who find nice things to say about burnt corn muffins ("the tops are super crispy and caramelized.")

Wednesday, March 14, 2012

Pow-Pow-Power Greens

Whole Foods has a new product called "Power Greens" and they are awesome!!

Power greens are a combination of baby spinach, baby chard and baby kale.

I sauteed them with a little butter and salt and served them with garlic and rosemary roasted chicken thighs and fingerling potatoes in a lemon and pepper broth.

Maybe someday I will start taking pictures with my camera instead of my blackberry so they don't turn out so blurry.

This is the version of the same dinner that I made for N. He doesn't like the texture of cooked greens but will happily eat them raw. He even declared kale his favorite but I suspect that was part of his diabolical plot to earn dessert.

To recap, buy power greens. They are good, they are good for you and your kids will eat them.

Saturday, March 3, 2012

Made up as I go Grilled Cheese

Everything tastes good melted between two pieces of buttered and toasted bread. By everything I mean:

  1. Stinky French Brie with Rosemary Ham and Balsamic and Port Cherries
  2. Aged Gouda, Sharp Cheddar, Cilantro and Beer and BBQ Shallots
  3. Plain Sharp Cheddar

To make the Balsamic and Port Cherries I poured about 1/2 bag of frozen pitted cherries into a small sauce pan. To that I added maybe 2-3 tablespoons of balsamic vinegar (I didn't measure so really I have no clue) and another tablespoon of Noval Black (a cross between and Ruby and a Tawny Port I had at Spraga).  I cooked the cherries over medium heat until the liquid reduced to a syrupy consistency.

To make Beer and BBQ Shallots I sliced one really large (freakishly large really) shallot into rings approximately 1/8" thick. I cooked the shallots in a small sauce pan with olive oil, salt, pepper, 1/2 bottle of beer and 3 tablespoons of BBQ sauce over medium low heat until they almost melted into an oniony, bbq-ey paste.

The above things are made better by good friends who hang out in the kitchen with you while cook and more exciting by the herd of three boys running laps through the kitchen.

Friday, February 24, 2012


If there is one food that the whole house gets excited for, it's waffles!

Years ago Mark and I were inspired by Alton Brown of  Food Network's "Good Eats" fame to purchase a waffle iron. As Mr. Brown suggested we got a simple inexpensive model like this one. The first batch we made was this recipe from Good Eats. The waffles were good but not as light and crispy as we had hoped for. A quick internet search by Mark revealed that the secret to truly crispy waffles was corn starch. He found this recipe which I adapted and used to make this mornings waffles.

The recipe below is a doubled version and will make about 8. The waffles freeze nicely. Mark toasts the frozen waffles for a few minutes until they are warmed through and serves them on school/work day mornings. Beats the pants off store bought waffles any day!

To make you need:

1.5 Cups Flour (Whole Wheat or White Whole Wheat are especially good)
1/2 Cups Cornstarch
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder (There are recipes that use yeast instead of chemical leavening but they require more advanced planning than waking up and deciding to make waffles)
2 Cups milk
2 Lemons worth of Zest and Juice
3/4 Cup Vegetable Oil
2 Eggs (separated)
1 teaspoon Vanilla
1/4 Cup Turbinado Sugar
2 Tablespoons Sugar

  1. Zest two lemons into a 4 cup measuring cup or a medium bowl. 
  2. Squeeze lemon juice from both lemons into the same cup/bowl.
  3. Add milk to lemon juice and set aside. (This is a substitute for buttermilk that I like more than using buttermilk itself. I always have milk and usually have lemons. I never have buttermilk.)
  4. Whisk together flour, cornstarch, salt,  baking powder, baking soda and turbinado sugar in a large bowl. Set aside. 
  5. Separate the eggs. Yolks can go directly into the milk/lemon mixture. Whites go in a separate bowl.
  6. Add oil to the milk, yolk mixture and whisk to combine.
  7. Pour step 6 mixture into step 4 mixture and whisk to combine.
  8. Whip the egg whites that you separated into their own bowl in step 5 until frothy. Add the 2 Tablespoons of (plain) sugar and whip until soft peaks form. Sometimes I do this by hand just to prove that I can do it. Other times I am more reasonable and use a hand mixer with a whisk attachment.
  9. Fold whipped egg whites gently into batter, set aside.
  10. Pre-heat your waffle maker according to manufacturers instructions. 
  11. For my waffle maker I can fit about 6 oz of batter per waffle without it exploding out the side. Cook waffles for about 3 or so minutes until the steam stops and the waffle is golden brown. Trial and error is the only way I know of to come up with the right amount of both bater and time. As I have discovered, steam and smoke can look surprisingly similar.
  12. Do let your waffle maker return to temperature between waffles. A hot iron will lead to better texture. 
  13. Waffles for a crowd can be kept warm in a 200 F oven.
  14. Waffles are especially good with the best syrup ever.

    Sunday, February 12, 2012

    They're Bananas!

    One of (the many) reasons my husband and I make such a good couple is our ability to complete a bunch of bananas together. I only like barely ripe bananas with a good bit of green. He only likes ripe bananas that are just beginning to get spots. Sometimes we completely miss the proverbial banana boat and the bunch goes all the way to over ripe. When this happens I toss the bananas into the freezer and save them to make banana muffins. Thrifty, huh?

    To make you need:

    3 to 4 over ripe bananas
    1/4 cup of melted butter or vegetable oil
    1/4 cup sugar
    1/2 cup brown sugar
    1 1/2 cup whole wheat flour (sometimes I use 1 cup flour plus 1/2 cup almond flour)
    1/4 tsp salt
    1 egg
    1 teaspoon baking soda
    Chocolate Chips (as many as you want)

    1. Preheat oven to 400 degrees F
    2. Mash the bananas in a large bowl.
    3. Mix in the melter butter (or oil), sugars and egg.
    4. Add flour, salt and baking soda.
    5. Mix together by hand until just combined.
    6. Add chocolate chips and stir to incorporate.
    7. Did you notice that this recipe can almost be accomplished in one bowl!
    8. Line a muffin tin with 12 muffin liners. I've never successfully extracted a cupcake or muffin without a liner so I always use them.
    9. Divide batter evenly, should make 12 muffins.
    10. Optional: Sprinkle the top of each muffin with some turbinado sugar to give them a little sparkle and crunch.
    11. Bake for 20 to 25 minutes until puffed, cracked and golden brown. Rotate the pan halfway through for even cooking.

    We had these muffins for dessert the night I made them and then for breakfast the next morning.

    Monday, February 6, 2012

    Surgery Day

    February 7th is surgery day. It started in 2006 when my infant son had open heart surgery to repair a defect that prevented oxygenated blood from properly flowing through his body. Before the surgery, he was blue; after he was pink. I am certain we celebrated 2/7/2007, 2008 and 2009 with a fancy meal and a bottle of wine. We remembered last minute 2/7/2011 and I think I threw something together, but I don't remember what.

    Tomorrow is 2/7/2012, my son has no memory of the surgery and has perfectly normal heart function. This year, I am going to let it go. It's time.

    So for 2/7/2012, we are going to have turkey sloppy joe's (made with a pound of ground turkey, a can of tomato paste and a packet of sloppy joe mix) and microwaved sweet potatoes because that's the kind of "easy to throw together everyone likes" dinner we have on a an average school/work night.

    Sunday, February 5, 2012


    I call this dish risotto. I use arborio rice and I stir it a whole bunch. I think it is pretty easy to make. According to the hours of cooking TV I've watched, "real" risotto is nearly impossible to make. Maybe you can't believe everything you see on TV. Maybe I'm not really making risotto. Either way this tastes really good and you should try to make it sometime.

    To make you need:

    1 cup arborio rice
    1 medium onion chopped fine
    1 clove garlic minced
    3 tablespoons butter (regular or for added yummy-ness use part herb butter)
    1/2 cup white wine (you can use red but then your rice will be pinkish-purple)
    3-4 cups warm broth or stock
    grated parmesan cheese to taste
    salt and pepper to taste

    Get yourself a beer or glass of wine, a snack and your phone. You are going to be stirring for the next 20-30 minutes, so be prepared. I liked New Holland The Poet Oatmeal Stout.

    • Pour broth/stock into a small sauce pan and set over medium low heat.
    • In a medium pot with rounded sides (saucier) melt butter over medium heat. I used 1/2 plain butter and 1/2 herb butter.

    • Add onions and garlic and cook until translucent but not browned.
    • Add rice and cook until slightly translucent and well coated with butter.

    • Add wine and stir until wine is absorbed. Turn heat up a little to medium high.
    • Once wine is absorbed, start adding broth one ladleful at a time while stirring. 
    • Did I mention stirring? Keep stirring!
    • Once you are able to see the bottom of the pot for a few seconds in between stirs it is time to add more broth. Sort of like the picture below which was really hard to take with my phone while I was stirring. 
    • The further you go in the risotto process, the more starch you coax out of the rice and the more likely it is that your "risotto" will stick to the pan -- so keep stirring!
    • After about 10 minutes of adding and stirring, taste the rice to check for doneness. You want it to have a little chew but not be crunchy and stick in your teeth.
    • By about 15-20 minutes you should be close. The rice should be slightly runny since it will thicken as it cools. 

    • Grate in parmesan cheese (you can use cheddar or whatever you have on hand) as much or as little as you want.
    • Season with salt and pepper to taste.
    • I covered the risotto with a lid and set it aside off the heat while Mark cooked the rest of dinner for me.
    We had "risotto" with Salmon Glazed with Honey and Mustard. Mark made the salmon and not only was it beautiful, it tasted amazing! I was hungry and dug in before remembering that I wanted to post a picture. Sorry if that's gross. 

    Tuesday, January 31, 2012

    Breakfast for the Weary Traveler

    For my travel wearied jet lagged husband I made cheesy scrambled eggs with a little heavy cream.

    Bacon (Nieman Ranch Applewood Smoked Bacon) roasted in the oven.

    Biscuits out of a can. I've tried real biscuits and they don't turn out as good as the canned version. 

    And a cup of tea.
    1. I start a pot of coffee and then line the bacon up on a rimmed baking sheet. I insert the bacon into a cold oven and turn it on to 350 F.
    2. Once I have finished my first cup of coffee I check the bacon to make sure I haven't burnt it and remove it from the oven (20 min give or take).
    3. Tilting the pan to one side I remove about 2 teaspoons to 1 tablespoon of the bacon fat and pour it into a large non-stick skillet to cook the eggs.
    4. Grate cheddar or whatever cheese you have on hand, as much as you want.
    5. Set pan over medium high heat (6 out of 10 on my stove) and allow to heat up while you prepare the eggs.
    6. Crack three eggs (two for the weary traveler and one for the weary traveler's son) into a bowl and add a splash (I don't measure but if I did I would guess I add 3 tablespoons or so) of heavy cream.
    7. Whisk vigorously until combined. 
    8. Place bacon back in the oven to re-warm.
    9. Pour eggs into hot pan, sprinkle with cheese and push around with a spatula until large soft curds form. Eggs cook really quickly. So long as you let your pan heat for a good long time it won't take much more than a minute.
    10. Scoop eggs onto a plate as soon as they are just set add bacon, toast (or biscuits) and enjoy!
    Disclaimer: I don't eat eggs in their natural eggy state so I have never tasted this egg recipe. Cakes and cookies yes, quiche and omelet no. The first time I made eggs for my husband, I cooked the life out of them. He couldn't even pretend to like them they were so overcooked.  After almost 11 years of marriage, I think i've figured out this egg cooking thing. According to my husband this recipe is delicious.

    Sunday, January 29, 2012

    I like summer sausage!

    Red wax gouda and summer sausage with apples is a perfect wintertime treat. Creamy cheese plus salty spicy meat plus crisp and fresh apples equals yummy.

    Add a glass of prosecco and some friends and you have perfection. 

    You know who else likes summer sausage?

    This (almost 6 year old) guy!

    The super bowl is the official cutoff date for summer sausage consumption. Shelf stable meat products can't possibly be good for us so we limit their consumption to the period of time between Christmas eve and the super bowl.

    Monday, January 23, 2012

    One Pot Mac and Cheese

    My husband has a new job that requires him to travel. When he is traveling I learn things about myself. Namely I learned that when I cook, I make a lot of dishes. A lot is an understatement. There is an inverse relationship between the input of dishes and the output of food. I also leave all of the cabinet doors open. I should probably go tell Mark how much I appreciate him cleaning up after me and closing the cabinet doors.

    Step one is admitting you have a problem. Step two is doing something about it so this weekend I made one pot (one colander, one cheese grater, one small cutting board, one whisk and three spoons) macaroni and cheese.

    I apologize that there are no pictures to go along with this post. I have a history of burning dairy based sauces so I have focus on the task at hand.

    To make you need:
    • Lots of Cheese: I used all of the leftover bits of cheese in my fridge, mostly sharp cheddar and some sharp provolone from Di Bruno Brothers that my friend Tammy brought to a recent get together,  plus a wedge of red wax Gouda. In total I had a gallon Ziploc storage bag a little more than 3/4 full for a total of about 2.5-3lbs of cheese. I am a firm believer that more cheese is always greater than less cheese.
    • 3 T Butter, real butter is preferred but you can use olive oil. "Light" anything will not work since it contains water and we need fat to create a roux.
    • 3 T Flour
    • 1 Cup Heavy Cream, it's high fat content helps prevent lumps especially when you are adding the milk cold like I do to keep the one pot thing going.
    • 1.5 Cups Milk, whatever you have is fine. I use whole milk since that is what we buy.
    • 1/4 Tsp Cayenne
    • 1/2 Tsp Garlic Powder
    • 1/2 Tsp Dry Mustard (optional) I couldn't find my dry mustard so I didn't use it and everything turned out fine.
    • 1 Box Noodles I used Wegmans Tortiglioni because my son picked it. You can use whatever you have.
    • Salt to taste
    1. In a large pot of salted water boil noodles according to package instructions for desired doneness level.
    2. Drain noodles into a colander and set aside while you prepare the sauce. Don't rinse.
    3. Add butter to pot and melt. Be careful about putting the pot back on the burner you were using to boil the water. The burners on my electric stove top stay hot enough to burn butter quickly for a few minutes after I have turned down the heat.
    4. As the butter melts it will foam up. Add the flour as soon as the foam starts to subside but before the butter starts to brown.
    5. With the burner on medium to medium low (4-5 out of 10 on my stove) mix flour and butter into a smooth paste with a wooden spoon. 
    6. Add cayenne, garlic powder and dry mustard. Stir to combine.
    7. Switch to a whisk and add the heavy cream whisking until smooth. The consistency will be a lot like papier-mache paste. Make sure to continuously scrape the corners and bottom to prevent lumps.
    8. Gradually add the milk, while whisking, in 1/2 cup increments until you have a smooth sauce base that coats the back of a spoon. There will be moments when you are certain that you have messed up and your sauce base is doomed to lumpy-ness but everything will be OK just so long as you keep whisking!
      1. You may need slightly more or less milk than called for. You want the sauce base to coat the back of a spoon and be almost a thick gravy consistency. If it seems too thick add milk a little at a time to thin.
    9. Once sauce base is at the right thickness reduce the heat to low and keep stirring, switching back to the wooden spoon. Start adding the cheese a handful at a time allowing each addition to melt into the sauce before adding more.
    10. Keep stirring making sure to scrape the bottom and sides of the pot.
    11. Once all of the cheese is added, taste and add salt as needed. Cheese can be very salty so how much salt you need depends on your taste. I added a good pinch to my sauce.
      1. At this point the sauce will have lumps of cheese in it depending on the type of cheese you selected. Lumps of cheese = good. Lumps of flour = bad.
    12. Add cooked noodles (which have been resting quietly in a colander) and stir to combine.
    13. Leave the burner on only long enough to warm up the noodles then turn the heat off.
    14. Serve immediately.
    We ate the mac and cheese with BBQ pulled chicken that I made a few weeks earlier and stashed in the freezer. (I will post that recipe next) We had maybe two lunch size servings leftover after feeding four adults and three children.

    It was especially awesome with the Kujo Imperial Coffee Stout from Flying Dog and ESB Amber Ale from Flying Fish that the DuBosar's brought.

    PS: I lied. I took a photo with my phone of the leftover mac that I brought for lunch. The sauce breaks a bit when you microwave it but still tastes good.

    Thursday, January 19, 2012

    Spiced Nuts of Dreams

    I made these sweet and savory cashews for a recent gathering of friends. One friend said that she had a dream she would be eating these cashews the night before the party and then she got to my house and there they were.

    They are that good.

    They are even better with a glass of sparkling wine like Domanie Chandon blanc de noirs (white wine made with pinot noir grapes) which is fruity but dry and in my opinion good with everything.

    To make you need:
    • 1lb Raw Unsalted Whole Cashews* (I buy mine at Trader Joe's where they are also not too expensive)
    • 1/4 Cup Honey
    • 1 Tablespoon Chili Powder (The kind that is a blend of ground dried peppers and spices like cumin, cloves and garlic powder. If you have to substitute cayenne or chipotle powder add in some cumin and garlic powder.)
    • 1/4 Cup Turbinado Raw Cane Sugar (Also purchased at Trader Joe's but available in the health food section of Wegman's and the baking aisle of Whole Foods. You can substitute regular white sugar but not brown sugar, you want grainy sugar not clumpy sugar.)
    • 2 Teaspoons Kosher Salt (If you can't find unsalted cashews then use less salt)
    • 2 large sheets parchment paper.
    1. Preheat oven to 350 F.
    2. Spread cashews in a single layer on a rimmed baking sheet.
    3. Roast for approximately 10-15 minutes checking frequently after the 10 minute mark for even golden brown color. Nuts burn easily so don't walk away from them.
    4. While nuts are roasting, mix honey and spices in a large heat proof bowl (glass or metal).
    5. Pour roasted nuts into honey mixture and toss to coat. 
    6. Spread honey and spice coated nuts onto a parchment lined baking sheet (same one from step 2 is fine, no need to dirty an extra dish.)
    7. Roast honey and spice coated nuts in 350 F oven for another 10 minutes until golden brown and bubbling.
    8. While nuts are roasting for the second time, mix sugar and salt in another large heat proof bowl. (metal or glass)
    9. These next steps must happen in quick succession for best results. Also be really careful since hot and sticky can cause a bad burn. As soon as nuts come out of the oven scrape them into the salt sugar mixture and toss to coat. Spread in a single layer on a new clean sheet of parchment paper and allow to cool.
    10. Nuts hold on to heat for a long time and the sugars take time to set so let them cool for a good 10 minutes before consuming. Or just eat them and burn your mouth.
    *I like raw nuts the best because they give you more control over salt and roast level. If you can't find raw nuts use what you can find.  

    Raw Cashews:

    Roasted cashews with honey and spice:

    Finished Product!

    Monday, January 16, 2012


    I don't know if all families do this, I suspect they do, but I have always associated a core group of 2-3 recipes with growing up. Meals that were cooked and served almost every weekend and then reheated for dinner at least once probably twice during the week.

    Swill was among them not so much because I ate it regularly but because it was what my mother and aunts and uncles ate regularly. I spent a lot of time with my maternal grandparents, the took care of my sister and I during breaks from school, so what they ate became part of what I ate even if it wasn't necessarily cooked in my house.

    So,  swill. 

    This isn't the blog post that makes all my friends run to Wegman's for ingredients. (I have no proof that has ever happened so humor me.) Swill is made with leftover bone in roast pork and sauerkraut with hot dogs, onions and apples. It is tasty, especially so because someone who loves you and wants to make sure you have enough to eat made it for you. 

    To make you need (transcribed from a note my grandmother wrote me after hearing about my blog):

    • Cut up meat leftover after having baked a pork loin roast, bone in. Discard fat.
    • 1 or 2 bags of sauerkraut, Kissling's if available. To cut down on salt rinse in cold water.
    (Photo from Super Fresh in Westmont)
    • 5 or 6 apples. I prefer Granny Smith, cut into 6 segments. Discard core.
    • 2 large onions coarsely chopped.
    • 1 lb. carrots sliced (optional)
    • 1 lb. hot dogs
    Place all ingredients, except hot dogs, in large pot.
    Simmer over low heat for about 1 hour adding hotdogs, sliced into about 6 pieces each, for the last half hour.

    Server with boiled peeled new potatoes tossed with parsley, salt and pepper.

    Original text:

    Also the nice note, my grandmother has always written the best thank you notes, that accompanied the recipe.

    A photo showing four generations, my grandmother, my mother, my son and I.