A Cocktail and A Pie

Banish Pink Ladies?  I think not.  The elusive elixir has a stronghold on Blanchette Christmases as strong as any meat pie, and each generation seeks the endorsement of the older generation as to its perfection - in taste, consistency, and, yes, color.  Sometimes I've wondered, "If I topped Pepto Bismol off with Vernor's ginger ale, would anyone notice?"

With meat pies, the questions always get asked, "does it need more sage?" "why baking soda in the mix?" "should I add more bread?" - and this year, our adopted French Canadian, Annie Hoover, added "do you cook it before you freeze the pie?"

The answer to the sage question can only be judged by the older generation taste testing; baking soda cuts the richness of the pie; and enough bread to turn the liquid gelatinous are pat responses to the other. But do you cook the pie before freezing?  Annie did.  Perhaps Linda will be able to tell us which is better:  frozen pies precooked or not.

With Pink Ladies, the main question - which you can gather from previous entries - is usually, "who wants to make the Pink Ladies?"  Papére was a hard act to follow....

Papere making his signature drink

But my father did it pretty well.

Funny that a cocktail and a pie can invoke such insecurity in us all.  But truly Pink Ladies and Meat Pies are the Blanchette yard stick.  

So it was that this Christmas (we actually coasted past Christmas with everyone declaring they were too stuffed to have a Pink Lady, until Dec. 29th when tradition tugged at us) we proclaimed, "Uh!  We have to have Pink Ladies!  Who will make them?"

All eyes turned upon my daughter Emily's future father-in-law who was meeting the extended family for the very first time.  Something about Joel, both in demeanor and looks (check out the video toward the end), was so Papére that we suggested he prepare Papére's traditional drink, which - like a great sport - he did to much aplomb!  Minus once again the Vernors, Nana declared these the best Pink Ladies ever though they would have been made perfect with Vernors.  Check out the video below.

Of course, after the festivities and the company left, I began cleaning out my recipe files where I found my "can't leave home without it" recipe card for Pink Ladies, written hastily some 37 years ago before I left my family's home in Canada for the wilds of California.  I think it makes Papére's technique more clear and perhaps next year, we'll con Joel into another attempt at perfecting Papére's Pink Ladies one by one (with Vernors for sure!).  LOL as they say.

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!

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!

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!

Stuffed Pork Chops ...p49

This is one pork barrel project you might wanna fund.  Ironically I couldn't find thick chops, but could the elusive "butterfly" chop;

they worked, though perhaps were a little too thick.  Everyone but the cook loved them - I liked them okay,  just thought they were a bit BLAND.
I wanted a taste pop - maybe something like capers in the filling. 

Hardy Appetit!

ROASTED PEPPER TENDERLOIN ...p50

Katie's recipe does for pork what Bob's recipe did a few months back for fish - pops it to the #1 favorite spot in our household.  If you're looking for a tender, tasty company dish, try serving this tenderloin with some mashed potatoes or rice, along with a baguette for sopping up the sauce.  The meat was so tender, it was hard to keep fingers away from tasting the entire roast away before serving. 
I began with a pork loin roast (I'm sorry, I couldn't find any unseasoned pork tenderloins at our local grocery store!), also forgot to buy jars of roasted bell peppers, but since I had lots of red peppers in the fridge, I roasted them myself.  Easy to do - pop them in a very hot oven (400-450°) on lowest rack for about 20-30 min. allowing the entire pepper to blister, turning as the bottom chars.  Then drop them into a ziplock bag, seal and allow the steam to loosen the skin.  When cooled (approx. 10-15 min.), peel the skin off, scrape out the seeds, and voila!  roasted peppers.  

If you by some miracle have leftovers, the pork would be delicious shredded in fajitas or burritos.

And hey, I'm sorry I didn't snap a picture of this yummy roast, but it'll happen next time.  Just like next time I'll have the authentic critic's opinion - right now, you'll have to just trust my sidekick THE VEGGIE LADY!

Till the next time,  enjoy this youtube.

Hardy Appetit!

Perfect Pork Roast ...p49

Happy Birthday,

 Nurtch!

Tonight I celebrated my little sister's birthday by making a most perfect pork roast.......and this was indeed.  So happy birthday - I pray God's richest blessings upon you, Leanne!  Thank you for sharing this yummy recipe. 


I was quite amazed I managed to cook up this nice Sunday meal as we spent the entire weekend planning, planting and building garden beds....Hopefully you'll watch the garden develop its many earthly delights!  A few "beginning" photos ....

 

  

 

If you've made this recipe before, you might notice the celery gracing this dish where mushrooms and turnips ought.  Sorry, didn't have time to run to the store....and didn't think you'd mind if I left them out just this once.  I really would have preferred them.  

Tonight also is Oscar night - a perfectly mindless and enjoyable cap to a busy weekend!  

I lost the Superbowl bet so I may as well risk all tonight.  Best picture?  Avatar! 

Hardy Appetit!

Pork Chops & Sauerkraut ...p48

Well, I was suspect the critic would enjoy this meal and surely she did.  A simple, yet satisfying, meal - very easy to prepare, just 3 main ingredients!  All the years I've made this, I've never added water to the pan as the recipe calls for, and I'm not quite sure it's needed - seemed like a lot of liquid to me.  I also never added the brown sugar before which was a very nice touch. 

Great around Ocktoberfest and if you like sauerkraut, you'll love this!

Hardy Appetit!

Cabbage/Hominy Corn Soup ....p21

Of course I had to start off with one I knew was a Nana favorite:  cabbage/hominy corn soup.  Also because I just happened to be making it when the cookbooks arrived - how coincidental!

Certainly one of the easiest soups to prepare, and from its prep, you actually get two meals (spareribs & soup) - or use the soup to stimulate your appetite before chowing down on ribs. 

My daughter hesitated about eating the hominy, "isn't it chemically altered?  or genetically-altered?"  I couldn't explain the process of turning corn into hominy, so I had to look it up.

I always knew it was processed using lye - which sounds awful - but I was glad to read that it must be "food grade lye" as lower grades of lye are used as drain openers (and here mom thought it was the cabbage!)  The process actually yields nutritional benefits - removing the hard outer shell (germ) converts the niacin into a more absorbable form, improves the availability of the amino acids while making the corn easier to digest.  To my daughter's liking, hominy had a past:  Cherokees used it.  If it was good enough for them, well, it must be native.

Hardy Appetit!