I love BoB!

This whole BoB Awards deal has been really good for me.
I don't mean exposure or self-esteem wise, I mean, WOW there are so many food blogs!

I am a firm believer in having as many cookbooks and cooking web sites as you can have.
I especially love food blogs because they are so personal~each one gives up something of
the blogger with each post and recipe. Just too cool. I'm so excited to find
other people as passionate about food as I am and you just don't get that from generic
recipe sites, do you?

I will eventually have time enough to share about my favorite sites but for now, here are
the other 9 BoB finalists;

Domestic Diva –
I absolutely love her setup and the photos and recipes are to-die-for!

Naughty Curry –
If you don't already love Indian spices, you will after reading this blog. Super funny
and talented contributers and great photos.

Gatronomy Domine –
A woman after my own heart~she cooks seasonally and the recipes are divine.

Baking Sheet –
OK, I will now refer you all to this blog for any and all baking recipes-yum- in a word.

What the Hell Does a Vegan Eat Anyway? –
Wow. If you're looking for alternatives to the way the rest of we fatties eat, this is it.
In a world where Vegan can look really unappetizing, they make it look awesome.

Morning Coffee & Afternoon Tea –
Coffee, tea, chocolate, there isn't much more to say! You all should know by now how much
I love "tea" and this blog is chock-full of my favorites.

Kalyn’s Kitchen –
South Beachers read on! Just the photos will make you gain weight though. Dieting never
looked so yummy.

Cake Fun -
I've done google searches that didn't turn up this much cake info! Take a look at the
Flickr photos. Do they make house calls?

Wine Cask –
Like having a set of your very own sommeliers! They do know their stuff.

This is the link to all of the nominees and I need to say something about Jam Handy.
I blogrolled his site and you should go check it out.
He has the coolest collection of retro cook booklets and he posts recipes
and photos from them. Really neat blog.

Winter Breakfast and Irish Cooking

Breakfast Crumb Cake

One of my favorite cookbooks is Monica Sheridan's The Art of Irish Cooking. Not just because of my Irish heritage, (my husband's Irish ancestry is far more copious) but I love the simplicity of Irish cookery and the fact that, despite all odds, the Irish survived where a less hearty group of people may have perished.

I also love this book for this passage:

"I can remember, as if it were yesterday, the day my great-grandmother moved from the cottage where she had lived all her married life to a more modern abode. When the day of parting came she refused to budge until a bucketful of live embers was carried to her new home and the fire kindled from them. In her old home the fire-banked up every night-had never been quenched for two hundred years, and she was not going to abandon her luck and her feeling for the dead generations behind her."

What an heirloom to have! I sadly suspect the fire ended there with great-grandma, but that it lived even that long was a testament to tradition and family.

Another passage I'm fond of:

"Breakfast, which started at 8 A.M. for the smaller children going off to school, always began with oaten porridge and milk straight from the cow and still warm...The porridge was followed by boiled eggs...A great cake
of brown bread stood at either end of the table..."

This passage I love because it so well describes our wintertime breakfasts here except that we don't have a cow. My own favorite brown bread recipe has already been posted and oatmeal and hard boiled eggs are pretty straightforward. I will offer up these few tidbits;

When I make oatmeal I add to the cooking water: brown sugar, vanilla extract, a tablespoon or two of butter and a pinch of salt. It comes out already sweetened and the family prefers it that way. I can't say how much of each honestly, it's just one of those things I will probably never be able to recite a recipe for. When time permits I make steel cut oats from McCann's. They take longer to cook but are worth it.

Hard boiled eggs are on of those things everyone has the "perfect" way to make. I place my eggs in a saucepan, cover with cold water and bring the water just to a boil, lid the pan-take off the heat and let stand for 15 minutes. I run them under cold water and the shells usually come right off and I don't suffer from "green yolks".

This is Monica Sheridan's recipe for brown bread, not yeast leavened, but closer to Irish soda bread made with baking soda.

Brown Bread (1)
Printable Recipe

4 cups stone-ground whole-wheat flour
2 cups white flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2 cups buttermilk, sour milk, or sweet milk*
(Anne's note *sweet milk is another name for plain old MILK)

Mix the whole-wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more, liquid-a lot depends on the absorbent quality of the flour. (Anne again-the weather has an impact as well-keep humidity in mind when you are baking-less liquid on humid days, more on dry days is a general rule) The dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands. Put it on a lightly floured baking sheet and with the palm of your hand flatten out in a circle that is 1 1/2 inches thick. With a knife dipped in flour make a cross through the center of the bread so that it will easily break in quarters when it is baked. Bake at 425 degrees F for 25 minutes, reduce heat to 350 degrees F, and bake a further 15 minutes.

If the crust seems too hard, wrap the baked cake in a damp tea cloth and leave standing upright until it is cool. The bread should not be cut until it has set-about 6 hours after it comes out of the oven.

Now, there is no way I am up to baking our own favorite yeast bread daily-so we often have a very versatile crumb cake that everyone loves.

Breakfast Crumb Cake
Printable Recipe

2 1/2 cups flour
1 1/2 cups sugar brown or white
1/2 teaspoon salt
2/3 cup margarine, butter or shortening
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (PLEASE try freshly grated! It really is different)
2 eggs-slightly beaten
1 1/3 cups buttermilk, sour milk or milk

Mix together flour, sugar and salt. Cut in shortening (or margarine or butter) until
crumbly. Set aside 1/2 cup of crumbs. Add remaining ingredients and mix until well blended. Pour into a greased 13x9x2 baking pan and top with crumbs. Bake at 350 degrees F for 35 to 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.

My family is nuts about this right from the oven.

BoB Time

Look to your right (that-a-way >> if you're directionally challenged)
and you'll see a handy-dandy blue button with the word BoB on it.
Click it.
You will be transported to the wonderful world of the Best of Blog Awards for 2005.
Take note that yours truly is one of the 10 finalists in the Best Cooking/Recipe Blog
category. Cool, huh?

All thanks to mamacita, whose own blog you will have to check out.

Whether or not I win, place or show doesn't really matter to me. I love blogging and
I think it's great that someone else thought enough of my writing to nominate me.

Thanks mama ;O)

Back in the Saddle Again

Yeeha!

Well, I guess on the internet that should be, "Yahoo!".
After several harrowing days with computer problems,
a brand new computer and then phone problems, (Verizon has MUCH to answer for)
I'm finally back. Bet you missed me!

I had originally wanted to post about holidays following THE Holidays, like Epiphany, but that has since passed and I'm thinking on other things.

Since I don't have tons to say, and since it goes along with the title of this post,
here are a few "Cowboy" recipes. Git along little dawgies and et up.

***************

Cowboy Caviar
Printable Recipe

2 (14 oz each) cans black eyed peas, drained
1 (16 oz) can kidney beans drained
1 (11 oz) can sweet corn, drained
1 (14 oz) can Rotel (chopped tomatoes with green chilies), undrained
1 (4 oz) can chopped green chilies or 1 or 2 jalapenos depending on how hot you like it
1 (4 oz) can sliced black olives, drained
1 small jar pimentos, drained
1 onion, chopped
1 avocado, diced
1 bottle oil and vinegar Italian salad dressing

Drain all cans of beans, etc and empty into large bowl. Mix in
undrained can of Rotel. Add onion and avocado. Pour bottled Italian
dressing over all and mix to combine. Chill at least an hour for
flavors to blend. Serve with tortilla or corn chips.

***************

Ranch Style Chicken Fried Steak And Gravy
Printable Recipe

Steak

4 lb Round Steak 1/2-inch Thick
1 c Milk
1 c Unbleached Flour
Salt & Pepper


Gravy

4 T Fat
4 T Unbleached Flour
1 qt Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approximately 375 degrees F until golden
brown. After steak is done, pour off fat leaving about 4 T in pan.
Add 4T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until
thickened for steak gravy.

***************
Cowboy Beans
Printable Recipe

1/2 lb Lean bacon
1 lb Ground beef or chuck, lean
1 lg Onion-diced
1/4 c Green pepper-diced optional
1 can Pork 'n beans (16 oz.)
1 can Red kidney beans (16 oz.)
1 can Butter beans (16 oz.)
1 can Baby lima beans (8 oz.)
1 can Great northern beans(16 oz)
1/4 c Brown sugar
1/2 tsp Dry mustard
1/4 c Molasses or maple syrup
1 bottle BBQ sauce
1/2 tsp Pepper

Cut bacon into 1/4" bits; brown in a large skillet. Remove bacon from
rendered fat and set aside. In the bacon drippings, saute the onion &
pepper until tender. Add the ground meat and brown lightly.Put the
meats into the bottom of a crockpot. Add the Pork 'n Beans with the
liquid on them. Drain most of the juice off of the remaining cans of
beans and add them with the remaining ingredients to the crockpot.
Mix all well. Cook on HIGH setting for 1 hour to get well heated
through, then lower heat setting to LOW and allow to cook for 5 - 6
hours. Stir from time to time. Check on seasonings and correct if
desired. A little more brown sugar or syrup might be desired.

***************

Cowboys' Favorite Cinnamon Rolls
Printable Recipe

1 box white cake mix
5 c. flour
2 pkgs. quick-rising yeast
2 1/2 c. warm water
Butter or margarine
Brown sugar
Cinnamon

Combine cake mix and flour; stir yeast into warm water. When yeast has
softened add to flour mixture and stir will. Cover and let double. Roll
1/2 inch thick and then butter and sprinkle with brown sugar and
cinnamon. Roll up and cut into 3/4 to 1" slices. Place in greased pan
and let rise until doubled. Bake in preheated 350° oven for 15-20
minutes. Frost with confectioners sugar or brown sugar frosting.

For My Loyal Readers, A Little Luck!

I've been having some technical difficulties with my computer (no ... not because I'm blonde) and so I am working offline mostly on a post, but for those of you who are STARVING, here are a few traditional New Year's recipes.

OK, I know, New Year's is over~but I didn't want to hang onto these until next year!

New Year's foods around the globe:

· Japan: Noodles at midnight at Buddhist temples
· Pennsylvania Dutch: Pork and sauerkraut on New Year's Day for luck
· Cuba: 12 grapes at stroke of midnight to signify the 12 months of the last year
· German folklore: Herring at midnight for luck in the New Year
· Polish: Pickled herring as the first bite of the New Year for good luck
· Southern United States: Black-eyed peas for luck, corn bread for wealth and greens such as cabbage, collard greens, mustard greens, kale or spinach for money
· Philippines: An abundance of food on the table at midnight in order to ensure an abundance of food for the coming year
· Denmark: Boiled cod
· Holland: Olie Bollen, a doughnut-like fritter

Since I'm in Pennsylvania and my mother-in-law is part PA Dutch, here is a traditional recipe for Pork and Sauerkraut. If you've never had it, give it a try. It sounds so simple but is very rich in flavor.

Sauerkraut with Pork (Sauerkraut Und Speck)
Source: Pennsylvania Dutch Cook Book-Fine Old Recipes, Culinary Arts Press,1936.
Printable Recipe

3 lb piece of pork
1 qt sauerkraut
water
salt & pepper

Wipe piece of pork with a damp cloth, place in large stewing pan and
cover with cold water. Set over flame to cook slowly for one hour.
Add the sauerkraut and more water if necessary and continue cooking
for another hour or until meat has become thoroughly tender. Season
with salt and pepper. Serve with mashed potatoes.

Choucroute Garnie
Printable Recipe

Literally "garnished sauerkraut"-this is typical French provincial fare and my favorite version of pork and sauerkraut.

1 medium onion-sliced
5 slices bacon-diced
2 cloves garlic-minced
1 lb kielbasa cut in 2" lengths
1 lb pork cut in 2" cubes
1 lb sweet sausage -like country style- cut in 2" lengths
2-16 oz cans or bags sauerkraut-rinsed and drained
6 medium potatoes peeled and cubed
2 cooking apples peeled-cored and cut in thick slices
2T brown sugar
4 whole cloves
4 juniper berries-or 1 shot of gin-optional
1 bay leaf
1t freshly ground pepper
1c white wine

Saute bacon and onion with garlic in oil until onion is
tender-don't brown.
Add meats and saute until no longer pink.
Add remaining ingredients and simmer until potatoes and
meats are tender-about 45 min.
Remove bay leaf, cloves and juniper berries before serving.

Hoppin' John
Printable Recipe

1 pound dried black-eyed peas
½ pound salt pork, cubed
½ pound cooked ham, cubed
1 large onion, chopped
3 garlic cloves, minced
1 ham bone
¼ teaspoon (more to taste) crushed red pepper
Pepper to taste
3 cups cooked rice

Rinse peas and pick over, removing any small stones or particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat, cover and let sit for one hour.

In a large skillet, sauté the salt pork to render fat, add onion and garlic, and cook until onion is soft, about five to six minutes. Add the onion mixture along with the ham bone and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1 to 1½ hours or until black-eyed peas are tender and not mushy. Season with salt and pepper to taste. Serve over hot, cooked rice. Serves eight.

Southern-Style Collard Greens
Printable Recipe

2 pounds collard greens
6 to 8 thick slices partially cooked bacon
4 to 6 cups water
1/2 to 1 cup chopped onion
2 teaspoons salt

Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thick stalks and any thick veins. Roll leaves and cut in 1/2-inch strips or chop coarsely. Cook diced bacon to render some of the fat; discard fat or save for another use.
Bring water to a boil. Add the chopped onion, cooked bacon and salt. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
Serves 4 to 6.


Ollie Bollen
Printable Recipe

1 Cake yeast (2/3 oz)
1 Cup Milk
2 1/4 Cups Flour
1 Egg
1 1/2 Cups Currants and Raisins
1 Tart (Cooking) Apple Fat for Deep Frying
2 tsp Salt

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add Milk, mix to a batter with yeast and egg. Add currants, raisins, and peeled, minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375 degrees F. Put two metal spoons into the batter. Shape balls with the two spoons and drop them into the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and should not be grease-soaked inside. If they are fried to slowly the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbent paper. Serve then piled on a dish and thickly with sifted confectioner's sugar. Eat while hot if possible.

Eat up~and I hope the start to your 2006 has been great so far!