Benné (Sesame Seed) Cookies ...p102

"Open Sesame"

One thing I love about blogging is it satisfies my perpetual student desires.  After all, did you know that the term "open sesame", used in Arabian Nights, came from the way the sesame seed pod bursts open when ripe?  I can just envision some hungry desert nomad sitting alongside a sesame plant, imploring "open! sesame!" for tiny morsels of nutrient rich food.  I also just learned that African slaves carried benné seeds (their term for sesame seeds) to our shores, where it was readily assimilated into Southern cooking.  And, for a little pipsqueak of a seed, sesame packs a wallop in nutrients: manganese and copper, as well as calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.  Copper aids in the relief of rheumatoid arthritis by reducing inflammation.  For more info, check out whfoods.com.

and why did Southern Comfort change their logo?  I miss the Plantation!!!

These cookies are one of our favorite Christmas treats as much because of what they aren't as  what they are -  flavorful, delightfully crisp nibbles,  but NOT that sweet!  They're the perfect antidote to over consumption of sugar during the holidays.  We keep a tin full to nibble on.

My only negative comment would be the expense of sesame seeds - since this recipes calls for a cup (and you will want to make the entire recipe), I'd like to find a source for a cheaper purchase.  I actually ordered my pesto pine nuts through E-Bay and have enough pine nuts to last a year (another product I cringe at buying for their expense).

The critic really enjoyed these tasty cookies....a shot of bourbon helps, but next Christmas, I'll have to order the real stuff: Old Rip Van Winkle Handmade Bourbon! 

Hardy Appetit!

Butter Tarts ...p108

Aside from meat pies, the week between Christmas and New Year's wouldn't be, well, the holiday culinary delight it is without baking tarts - butter, raisin, or pecan.

When we lived on the farm in Northern Ontario, our kitchen closet served as a refrigerator for the leftover turkey carcass and the tins of treats mom would prepare for just that one week of the year.  Freezing temperatures outside turned an uninsulated indoor closet into perfect cold storage.  I'm not sure what it was about the kitchen on the farm - so much of our growth happened there, not physically but spiritually, evident in the dynamic balance of joy and sorrow, love and hate, discussion and outbursts, fun and work. The uniqueness of that time for my family from 1969-1980 can't be overstated, though we've been told it greatly impacted many caught in the ebb and flow of the turning tide.  I remember feeling like Neil Young wrote the song  Helpless just for us: our own time of helplessness that sprung forth eternal hope.

There is a town in North Ontario
Dream comfort memory to spare
And in my mind I still need a place to go
All my changes were there....

...in that kitchen, toasty and warm from all the cooking going on, windows frosted over from the subzero temperature outdoors, a mature cattail left on the sink window ledge to explode into indoor snowflakes, cupboards festively painted red and white, people communicating, arguing, playing cards, eating....all my changes were there.

A wine glass ensured the perfect diameter for my little tart shells.

 I've always worked endlessly to flute tart edges, often resulting in tears that would cause the filling to seep underneath and make the tart difficult to get out.  But now,  I've discovered this perfect little edge maker from Pampered Chef which, trust me, makes the job so...much...easier! 

Another little trick I pulled this year, was to put the raisins and walnuts in the shell separately from the butter filling....that, too, made the preparation cleaner.

Remember to remove the brown sugar, butter combo from the heat before adding the beaten egg, which will quickly cook instead of blend with the combo.





...et VOILA!

 So if there's one food that affords me a flashback, it's mom's delicious raisin tarts.  I can pop one in my mouth and the taste unleashes a morsel of memory.  Years later, I discovered butter tarts through my sister Lisa.  When I asked her the recipe, she exclaimed they were just mom's raisin tarts minus the raisins!  While I'd like to state mine are good, hers are delightful.  I hope she'll comment on her secret!

Hardy Appetit!

Christmas Meat Pie ...p40

The month before Christmas sets off panic in my brain as I try to remember exactly how to make my Grandma Alma's traditional meat pie.  [no worry now!  you'll always find the recipe in our hard copy or right here] What cut of fresh ham do I need?  [picnic preferred]  How many pounds?  [1 lb per pie]  Does this include the bone?  [no]  Where did I buy it last year?  [Ainsworth]  Which grocery store would even grind pork anymore?  [not Walmart, not HEB, not Kroger]. 

For several years now I have been blessed to have the closest expert on hand - my mom who had to master the art in order to capture the heart of her husband (through the approval of Grand-mere!)  Every year was a ritualistic "does it need more sage?"  "how 'bout more allspice?" questioning of my father, who would dutifully taste and critique until it was just like his mother's.  I have no doubt mom outdid her in one area:  pie crust.

She's one who needs no recipe, goes totally by feel (she always tells me that's my problem, I'm afraid to touch the dough!) and always her pie crusts hold together and often outshine the filling they enclose.

Mom, remember when your pie crusts would mysteriously lose their fluted edge - it was I who would sneakily break off pieces to eat, leaving unfluted pies!  And, while we all love the meat pie, our favorite was her turning the leftover dough into the pastry delight of "puppy dog tails...."

Note the puppy dog tails on the tray!

 Truth be told, as a child I wasn't too fond of the meat pie filling.  Traditionally we'd come home after midnight Mass to eat a piece of meat pie, then on Christmas morning we'd top a piece with an egg, cooked over easy, and lots of salt and pepper.  If we were frugal, we'd have one pie every month throughout the rest of the year, finishing just in time to begin again....however, now, I cherish the meat pie tradition so much I wouldn't dream of not doing it as it has maturated into a strong sibling bond.  (Ok, my husband would be sorely disappointed to not have meat pie Christmas morning!  "Forget the presents!  Where's the meat pie?")  Now that several of us sisters are close, one massive meat pie making party in early December kicks off the season with us instructing the younger generations in the art of making pie dough (though none of us truly measures up to mom here!), tasting the meat filling for the proper seasonings, and showing how to put decorative touches on the crust.  Mom, bless her heart, though paralyzed on the left side, made the dough for 40 pies last season!

This year, many were traveling elsewhere for Christmas, so it was just us - mom and me.  Mom wore the appropriate "Canada, Eh?" t-shirt in honor of this French Canadian recipe and her boys Lou.  I think my hubby was so delighted that we were still going to make pies, he jumped at the chance to help us turn out a few.  Eight altogether.  One eaten Christmas morning, topped with eggs, coupled with coffee.  No other morning like it.

Hardy Appetit!

Spicy Pork Roast ...p49

Texting has done for typing what Gregg Shorthand did for writing, but painlessly as we all embrace this modern method of communicating.....what's this got to do with cooking?  Only this.  I just heard "I'm the DD" the other day and didn't know what it meant - turns out it's short for "Designated Driver."  Well I've come up with another one: "DC" for designated critic - which I am not for this blog, though I am apt to share my thoughts on the taste and appeal of what I cook....  My sister gave me this recipe long before the cookbook received it - I think she initially got it from her friend Margot. 

Spicy Pork Roast packs a punch to your taste buds.  I wouldn't exactly consider it "spicy," preferring tangy instead.  The combination of coriander and vinegar combines for a delicious sauce, especially good over rice.  During the last 30 minutes of roasting, I placed the roast on top of turnips (which acted like the rack) and poured the sauce over the turnips, frequently basting the roast during this time.  The turnips were great, soaking up the tang and crisping on the outside - yum.  I recommend doubling the sauce....trust me, you'll want more.

Hardy Appetit!

Heather's Quinoa Recipe ...p61

Though I've had quinoa many times, I've never added this grain known as the "gold of the Incas"  to my own pantry.  My gluten-intolerant son-in-law introduced me to quinoa (keen-wah) a while back as a substitute to wheat grains.

It turns out that quinoa is higher in protein (16%) than any other grains and contains more iron.  It's also a good source of B vitamins, calcium, phosphorus, and folate, and is abundant in an amino acid lacking in other grains - lysine.  And quinoa is a complete protein, meaning it contains all nine essential amino acids.  Perhaps this is due to the fact, quinoa is a relative of leafy green vegetables like spinach and that nutritious vegetable that evokes a snicker out of the critic - swiss chard!  You can check out all its other health benefits at WHfoods.


You can eat this grain instead of rice at any meal - it's even easier to cook than rice.  You can eat it plain, or doctor it up as in this recipe.

"Quinoa is done when you can see the curlique in each grain and it is tender with a bit of "pop" to each bite."

   

Basil fresh from my garden went into this pesto.  I was disappointed that I couldn't can my own pesto....turns out home-style pressure cookers don't reach the necessary temperatures to kill the bad bacterial invaders.  So, my freezer is full of little bags of pesto.  Sorry I can't share them with you!

To quote the recipe contributor, "If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes."  I did just that,  though I if I had planned better, I would have roasted my own - her method sounds delicious; be sure to check it out in the recipe section.

Hardy Appetit!

Mumsy's Curried Pumpkin Soup ...p24

Pumpkin soup?  We've come a long and creative way from chicken noodle, beef vegetable and tomato soups and fall is warmer for it.  If you haven't tried some of the exotic soup recipes, be daring.  Carrot soup, avocado soup, butternut squash - they're all terrific.  I recently tried a black bean soup off the internet that was amazing - its secret ingredient - orange juice.  I added my own secret ingredient of a roasted poblano pepper which really made it pop! 

But back to pumpkin soup.  If you don't like curry, don't worry (sung to the tune of don't worry, be happy) - the flavor is very subtle.  This is the perfect fall soup.  Complete it with a flavorful roll like sourdough or dark whole wheat and a salad.

Hardy Appetit!

Chicken Stir-Fry Wraps ...p56

You're gonna have to trust the veggie lady on this one.  Our critic is once again off sampling the culinary delights of siblings elsewhere, so it is left up to her to critique what I cook.

I thought this recipe would be similar to P. F. Chang's famous lettuce wraps - I can't really recall what goes in theirs - rice sticks and chicken - but I've always loved them.  This recipe doesn't call for the rice sticks, and without those, it seems more like stir-fry atop a lettuce leaf.  That being said, this recipe will please any palate desiring the contradicting crisp-cool lettuce wrapped around soft-spicy chicken.  Dress it up with more soy (or gluten-free tamari) and Sambal Oelek, and be sure to have washed and chilled your lettuce leaves (wrap in foil and refrigerate for at least one hour for the best chill!).  You might even add rice sticks to your wrap, though I found you really don't need them after all!

Hardy Appetit!

Potato Casserole ...p66

We've all gone to church pot-lucks where three to four other people besides yourself brought a potato casserole....  This one caught my eye because it didn't use frozen hash browns, but fresh, real potatoes that made me feel like it could accompany my dinner and not just be a cheap crowd-pleaser at a pot-luck (and though everyone complains about the potato casseroles at pot-lucks, notice that you will find them gone by the end!)

Simple to make yet tasty enough to accompany your dinner!  I love the green onions in this recipe.

Hardy Appetit!

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Chasens Chili ...p27

At the end of the day, it boils down to this.  The critic doesn't really like chili.  Oh, I know we all think she loves chili, but she really only likes one kind of chili - the one her mother taught her how to make.  All said and done, that is my favorite too.  Just the crunch of crisp celery, combined with the other flavors and textures of mom's chili spells "home".  The kind of texture reminiscent of eating a handful of peanuts with dad, then taking that first swig of Pepsi out of the bottle to swish around the remains.  I know all my siblings can relate!  Remember, we never wanted another drink out of the bottle after that first one!

The critic's initial reaction was a half-hearted snicker, though when queried as to "why? we all loved it!" she admitted it's just...not...like...hers.   The rest of us did love it.

The flavors are well-blended, with just enough kick.  In fact, I was afraid when adding 1/3 cup of chili powder it would be too much, but Bill actually asked if it had any chili powder in it.  I also left out the MSG.


As far as the instructions go, I had to fish out my handy scale to weigh in what one pound of green peppers translated to,

and one & a half pounds of onion...

 I'm not used to measuring those in that manner.  I've saved you the trouble.


There are five chili recipes in our cookbook.  Try 'em all.  See which is your favorite and let Nana know *wink wink.
 Why, we might just have ourselves a ..... CHILI COOK OFF!

Hardy Appetit!

Three Bean Salad ...p31

Memories of dinners at Grandma Alma's and Aunt Bernice's flooded in as I made this cold, colorful salad.  And as a kid, I remember not liking it.  My, how we change.  Now I find it so refreshing, I can't imagine turning my nose up to it.  Though if your kids do, it may be in their GENES.

Truly, they may have two bitter alleles opposed to just one.  CHECK IT OUT !

Might make a nice science experiment in your multiple-kid households, especially for my home-schooled friends.  Who's got the extra bitter allele? 

Hardy Appetit!

Mango Salsa ...p15

Superb.  Make it a day ahead and the flavors will develop even more.  This salsa is the perfect accompaniment for fish, fish tacos or pork dishes.

I didn't have any pineapple, but I had a lot of overripe plums, so I substituted plums.  Probably changed the flavor a lot as pineapple is so distinct, but the plum just kind of extended the mango adopting its flavor.  And if you don't know how to cut a mango - it's easy....just watch this video.

Could bottle this one!

Hardy Appetit!

Monkey Bread ...p85

You can see by the photo, this bread wasn't monkeying around.  It rose beautifully and the texture was amazing.  I don't know if it was the mashed potatoes, but I haven't had a better monkey bread before.  Since I didn't have leftover mashed potatoes, I actually used *gasp* boxed! Oh, please don't let that be the secret!

Usually, I think of monkey bread as taking canned biscuits, pinching off pieces and rolling them in sugar and cinnamon.  Or perhaps making a brown sugar syrup.  Since the recipe didn't include directions for doing either - leaving us a little short after "dip into melted butter" - I just did my own doctoring.  I also added a lot of walnuts between the layers - delicious!

Kimber, are instructions for sweetening this missing?  Let us know - add a comment!

Make this for a fancy breakfast - everyone will love it.

Hardy Appetit!

Homemade Sausage ...p47

This is one recipe where I'll have to agree with the critic.  Maybe it's just cause we're so used to the spiciness of Texas now (think Elgin sausages:  Southside or Meyer's; or Chappell Hill), that the impact of cloves and cinnamon alone didn't fire us up.  No one seemed quite sure if I was trying to make hamburgers or some other bun-satisfying filler, so if you decide to try it yourself, be sure to follow the directions, and roll the sausage! 

And a word to the wise, if you're gonna make the critic sausage, she wants it rolled-fashion, not patty-wack.

Since I'd already made a ton, the next day I took what I'd patted once already, dumped it in a big bowl and added bucketloads of salt and crushed red peppers to "kick it up a notch" as Emeril says.  We all decided next time, we'd skip the beef and stick to pork.

Hardy Appetit!

Garden Harvest Squares ...p17

An appetizer akin to a cold veggie pizza - wonderful and wonderfully easy.  Be sure to pack the vegetables down a bit with your *clean* hands so they don't slip off on the munching.  I do think next time, I'll chop the broccoli and peppers up even smaller.  If there are leftovers, pop them in the frig - they're just as delicious the next day with a softer crust. 

Hardy Appetit!

Ketchup

Okay, so Ketchup is no longer just a kitchen necessity, but what I must do with my blog!

I've had a rough few weeks finding any extra time - I don't know why, other than fall brings so many demands on the mother of a senior!!!  For one, we unwittingly volunteered for what is probably one of the most time consuming Project Graduation fundraisers - the Flamingo Drill!  We thought it'd be a fun get together with other seniors to "land" flamingos on people's yards, but didn't dream having two sets of these creatures would entail driving anywhere in town almost every night to plant or pick up little pink birds!  The first night we were called back very late (think almost midnight) to retrieve the poor little wooden birdies before the recipient shoots.  We weren't sure if he was talking about us or them!  After a whole month, however, he was the only sourpuss, we're ready to pass them on to another sucker...I mean parent... and we've collected a nice donation to the seniors' graduation party.  Thanks, everyone. 

Fall almost means harvest, and though I have a tiny, tiny garden, I've been busy reaping, sowing cooler weather veggies and flowers, scattering hopeful spring flower seeds and making an attempt to can.  I've frozen tons of pesto and I'm lovin' the Okra!

So "Ketchup" is what I've done tonight, though writing about six different recipes doesn't quite keep me on task to finish in a year...but by golly, I'll try!  Be sure to try them yourself and add your own comments!

Hardy Appetit!