A chronicle of my life in recipes. I love to cook, but more importantly I love to eat. The food you cook and eat tells a story of where you were raised and the path you have traveled. This is my story . . .

Friday, January 14, 2011

Caramel Corn


This recipe is from my Great Aunt, Nan. She was a terrific cook and I grew up watching her making meals for the American Legion. Below are the directions exactly as she wrote them out for me. I will include some additional instructions in parentheses, just to keep things clear.

INGREDIENTS:
2 C Packed brown sugar
1 C Butter
1/2 C Karo light corn syrup
1 tsp. Salt
1 tsp. Baking soda
6 Qts. Popcorn popped, I use an air popper that Beep has had since college : )
Peanuts optional, I also like to add almonds

PREPARATION:

Boil 5 minutes remove from heat and add 1 teaspoon soda. (In a heavy bottom pan heat the first four ingredients, stirring constantly and bring to a full boil, then continue to boil for 5 minutes). Pour over 6 quarts of popcorn. Mix thoroughly spread on buttered cookie sheet. (I spray a deep foil roasting pan with non-stick spray, fill with popped popcorn and nuts if desired, then pour the hot caramel over and mix in the disposable pan). Bake at 200 degrees 1 hour. Stirring every 15 minutes. Remove from the oven cool. (I pour the corn onto a large surface lined with parchment paper to cool. If you leave it in the pan to cool the caramel will collect in the bottom of the pan and you will end up with strange chunks.) Store in tightly covered container.
Aunt Nan also wrote on the back of the recipe card: I mix it in a roaster and then put it back in every 15 minutes to mix. When you put your soda in beat until it is foamy.

Tuesday, January 11, 2011

Cream Chipped Beef (SOS)


Historically known as SOS, based on the appearance of this military staple, it may have developed a bad reputation over the years, but give it a try. (I must agree that it does not make the prettiest plate) This is one of Beep's favorite breakfast foods, that I had to learn to master and make just like his mom made. I think that I would make her proud. Quick to prepare, easy ingredients and heartiness make this recipe appealing, we all know the taste out weighs the eye appeal, which is why I spared you a picture of the final product.

INGREDIENTS:
3-4 Jars Hormel dried beef, rinsed & cubed
2-3 T butter
2-3 T flour
1 small bullion cube or 1 pkg. 1.5oz, MBT powdered beef broth(that is the brand Kim always used).
Milk/Cream, I never measure the milk I just pour and whisk until I get the consistency I want. I use fat free milk, but add a splash or two of cream at the end for richness.
6 or so slices of toast
Fresh Pepper
Adobo, Goya brand seasoning, a staple in our house now readily available in most major markets.

PREPARATION:
I begin by filling the jars of beef with water and allowing them to soak while I get everything else together. The beef is incredibly salty, don't skip this process. Meanwhile toast your bread. Pour out the water and give the beef one quick rinse, pat dry with paper towel and cut into 1/2 inch cubes.
In a deep skillet over medium high heat add the butter and the beef. Allow the beef to brown slightly, cooking 2-3 minutes. Season with pepper and adobo, go light on the adobo it contains salt, Beep always adds a little more but I think his is too salty! Sprinkle the flour and beef flavoring over the beef and cook until all of the flour is absorbed, about 3-4 minutes, stirring constantly.
Whisk in 1/2 C of milk, allowing the dish to return to a boil, adding additional milk as needed to reach a creamy/gravy consistency. I also add a splash of cream, probably a little less than 1/4 C just because I can. Ladle over toast and serve.

Thursday, January 6, 2011

Salted Caramel Sauce


This is a simple and fabulous caramel, from The Perfect Scoop. The author of this recipe recommends using a good-quality kosher or coarse sea salt, such as fleur de sel. As always with such a simple recipe, I suggest using only the best ingredients period. Serve warm over ice cream, angel food cake, cheesecake or stir it into homemade ice cream. I eat it cold off a spoon too!
Make a double or triple recipe and jar for friends, they will love you for it!

INGREDIENTS:
6 T. unsalted butter
3/4 C sugar
1 C heavy cream
1/2 tsp. vanilla
1 1/4 tsp. coarse salt


YIELD:

1 1/2 Cups

PREPARATION:
Melt the butter in a large, deep heavy duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
Remove from the heat and immediately whisk in half of the cream until smooth(wear an oven mitt, since the mixture will steam and splatter). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
This sauce can be stored in the refrigerator for up to two weeks. (Take this literally, it spoils at two weeks.)
Rewarm it gently in the microwave, 30 seconds at a time stirring in between depending on how much you are reheating. You can also reheat in a saucepan over very low heat.

Tuesday, January 4, 2011

Summer on Fort Lauderdale Beach


As always on a recent family trip to Fort Lauderdale, we hit all our favorite food places. I have listed a few in the past, but will list a few more here along with a collage of some of the dishes and items we love. I am also including a recipe, pictured in the center. A long time favorite of Beep and mine is Cafe Maxx. A staple on their menu for 15 plus years is a snapper dish that I happened to score the recipe for while creating the Junior League cookbook in 1999. The dish is a compilation of 4 parts, the fish, the onion compote, the sauce and the garnish. (Preparation, therefore, is done in stages). I don't bother with the waffle potato chip garnish at home, but they are wonderful!

INGREDIENTS:
5 Large red onions, sliced 1/4 inch thick
2 T. Olive oil
1/2 C Brown sugar
1/3 C Balsamic vinegar
3 T Butter
Salt & Pepper to taste

4 Yellowtail Snapper fillets
2 T Olive oil
Salt & Pepper, to lightly season fish

1 Shallot, minced
1/4 C Butter
1/4 C Madeira
1 T Lemon juice
3/4 C Whipping cream
Salt & Pepper to taste

1 Large russet potato, peeled & waffle cut on a mandoline
Canola oil for frying
Salt

PREPARATION:
Begin with the potato if you are going to make it, thinly slice the potato on your mandoline. Heat an inch of oil in a deep skillet and fry the waffle chips until brown and crisp. Drain on paper towel and sprinkle with salt while they are still hot. You can prepare these up to a day before and store airtight.

Next, the onions. Heat a heavy bottom pan over medium heat, add the olive oil and sliced onion rings to the pan. Saute, stirring occasionally until caramelized. Caramelize slowly over medium low until dark brown. Add the sugar and vinegar to the pan and continue to cook until the liquid is absorbed. Stir in the butter and season with salt and pepper. These can also be prepared a day ahead and kept in the refrigerator. Reheat over low heat and keep warm until ready to serve.

The fish and the sauce need to be prepared right before serving the dish. Saute the butter and the shallot in the butter until the shallots are tender and slightly caramelized. Heat pan to medium and add the wine and lemon juice, scraping the bottom of the pan to deglaze. Allow the sauce to reduce by about half. Add the cream, season with salt and pepper and simmer 30 minutes on low heat, stirring often.
Meanwhile begin to prepare the fish and preheat your oven to 350 degrees. Cooking time for the fish will depend on the size of your fillets so check a food chart or ask your fishmonger. I like my fish with a crispy crust, flaky and slightly dry on the inside, so possibly too well done for some. Pat the fish dry with paper towel and season with salt and pepper. Heat an oven proof skillet over high heat add olive oil and then the fish, sear fish quickly on both sides then place the pan in the oven to finish cooking.
To Serve:
Spoon several tablespoons of the Madeira sauce in the center of each plate, top with a snapper fillet, top fish with caramelized onion and potato chip.

Other favorites pictured above, from upper left corner moving clockwise:
Steamed Clams, Cafe Maxx Turkey Gruyere Mushroom Bechamel Crepe, La Bonne Crepe Foie Gras, Cafe Maxx Gumbo, Chez Porky's Assortment of Cookies, The Cookie Shop AKA, "The Cookie Lady" to those who have been visiting for years, Chili dogs and a 3 way, Skyline Chili Creme Brulee, Cafe Maxx Curry and Raspberry wings, Chez Porky's Turkey Hogie, Lapada's
Not pictured, but equally wonderful places to eat while in Fort Lauderdale: Peter Pan Diner, Wings & Things, Kelly's Landing, Chuck's Steak House & Il Mulino