Crab cakes, Gumbo, Cobbler and OSCAR

Last night we had my mom over to watch the Oscars, which I explained to the men in the house is the equivalent to the Super Bowl for me.  I love watching the red carpet, and dishing on who looks fantastic and whose stylist must hate them.

In honor of the event, I pulled together some different recipes for a very non-Hollywood meal:  Crab Cakes, Shrimp Gumbo and Apple Cobbler.

My good friend Alisa shared a recipe for crab cakes that I have been dying to try.  She swore by this recipe, and she was right!  The recipe is from the Houston Junior League cookbook Stop and Smell the Rosemary.  Junior League cookbooks, I have found, are a treasure trove of tried and true recipes, and this one did not disappoint.  I made larger cakes, but you could reduce in size for a more appetizer friendly portion.

RECIPE:  Tea Room Crab Cakes

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 large eggs, lightly beaten
1/4 teaspoon cayenne pepper
8 ounces shredded mozzarella cheese
1/2 cup bread crumbs
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound fresh lump crab meat (shells removed)

2 cups all purpose flour
1 cup milk
1 large egg, lightly beaten
2 1/2 cups bread crumbs
2 tablespoons plus 2 tablespoons of unsalted butter
2 tablespoons plus 2 tablespoons vegetable oil

Melt the butter in the saute pan.  Add onion and cook until transparent.  Combine eggs, onion, cayenne, cheese, bread crumbs, salt and pepper in a large bowl.  Mix well.  Gently toss in the crab meat.  Form crab mixture into 10 to 12 small crab cakes.  Chill covered for at least 30 minutes but no longer than 2 hours.

Place flour in a small bowl.  Combine milk and egg in a separate bowl.  Place breadcrumbs in a shallow dish.  Dust crab cakes in flour, dip in the milk/egg mixture, then dip in the breadcrumbs.  Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet.  Cook half of the crab cakes over medium heat for about 4 to 6 minutes per side, or until golden brown.  Transfer to paper towels to drain.  Add remaining butter and oil to skillet and cook remaining crab cakes.  Drain.  Serve immediately with remoulade sauce (see below)

RECIPE:  Remoulade Sauce

1/4 cup creole  mustard
1/2 cup prepared mustard
2 tablespoons paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 cup distilled white vinegar
1/2 cup chopped onions
dash Tabasco sauce
1/2 cup chopped celery
1/2 cup chopped parsley
1/2 cup ketchup
2 cloves garlic, minced
3 large eggs, room temperature
juice of 1 lemon
1 1/3 cups vegetable oil

Combine mustards, paprika, cayenne, salt, vinegar, green onions, Tabasco, celery, parsley, ketchup, garlic, eggs and lemon in a blender.  Gradually add oil in a steady stream until sauce thickens to a mayonnaise consistency.  Cover and chill.

Fortunately I had some great sous chefs last night as there was a lot of chopping to be done.  While we enjoyed crab cakes, I began preparing the gumbo.  This is a great recipe from Bobby Dean that gives you all the great flavors of gumbo without being a calorie killer.  If you like gumbo, you have to try this recipe:  Bobby's Smokey Gumbo.

Gumbo in my favorite soup pot

This is such a simple recipe, especially if you have ever made gumbo.  There is not any stress making a roux (the flour and butter mixture that is the heart of a great gumbo).   Now, I realize saying this it may be blasphemous to call this gumbo, but trust me.  It really does thicken up without the flour and fat.

We had eaten so well at this point, but wait, there was more.  To finish off the night, we had homemade apple cobbler, which I adapted from one of my favorite dessert recipes of all time:  Martha Hall Foose's Silent Shade Cobbler from her cookbook Screen Doors and Sweet Tea.  This is an excellent cookbook.  Everything I have made out of it has been wonderful.  Pick it up if you don't already have it.

This recipe (as you will see below) calls for berries.  I have tons of apples on hand, so I used them instead.  I peeled and cored the apples (I used 9 smallish apples), and then cut them into slices.  With the apples, I tossed them with the juice of one lemon and a teaspoon of cinnamon.  Other than this, I followed Martha's recipe. 

RECIPE:  Silent Shade Cobbler (8 servings)
5 cups fresh or frozen blueberries
2 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace
3 cups sugar
1 cup whole milk
5 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons cornstarch
1 1/2 cups boiling water
Preheat the oven to 350 degrees.
Spread the blueberries in a 9x13-inch baking dish. Drizzle the lemon juice over the berries and set aside.
In a medium bowl, combine the flour, baking powder, 1/2 teaspoon of the salt, the nutmeg, mace, 1 1/2 cups of the sugar, the milk, butter and vanilla. Spoon over the berries and spread in an even layer.
In a small bowl, combine the remaining 1 1/2 cups sugar, the remaining 1/2 teaspoon salt and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted and shinny Serve warm or at room temperature. 
Last night was a great evening of watching the stars, cooking and eating delicious food.  It was so fun to cook together as a family.  So glad I had mom on hand for all the chopping!  Not sure I could have pulled all this off without her.  

Shrimp, Andouille Sausage and Grits - How could it be bad?

I am a sucker for shrimp and grits.  Anytime I am at a restaurant where this Southern dish is offered, I find it difficult to not order it.  Having had shrimp and grits now at lots of different places, there are some key elements that make for a success:  fresh shrimp that aren't overcooked, a sauce with some kick and creamy grits.

I have been looking for a new shrimp and grits recipe.  In the past I have made Emeril's recipe for BBQ shrimp and grits (recipe), which is great.   However, this recipe requires a greater time commitment than what I have on a typical weekday night.

In thumbing through Hugh Acheson's cookbook, A New Turn in the South, I came across this recipe for Shrimp, Sausage and Grits.  I was intrigued by the use of andouille sausage, and let's face it, how could adding a little pork be a bad thing?

In the recipe, you will see he calls for true hominy grits -- not the Quaker quick grits you might find at the supermarket.  Little did I know finding grits in Dallas would be a quest.  I went to several different specialty markets before finding grits.  Now polenta, which is the Italian's version of grits, is so easy to find.  I almost had to go that route or use quick grits.  Luckily, I finally found a market that sold them.  In the narrative before the recipe, Hugh makes such a deal about the South Carolina farm where he procures his grits, I felt like he might come hunt me down if my grits were not up to snuff.

RECIPE:  Shrimp with Andouille and Hominy Grits

3/4 teaspoon kosher salt
3/4 cup hominy grits
4 tablespoons cold unsalted butter
1/2 cup minced sweet onion
2 celery stalks, minced
1/2 pound andouille sausage, cut into 1/4 inch cubes
1 garlic clove, thinly sliced
1/2 cup roasted red peppers
2 plum tomatoes, peeled, seeded and diced
1 teaspoon Old Bay seasoning
1/4 teaspoon red pepper flakes
1/2 cup tomato juice
1/2 cup clam juice
1 pound (21-25 ct) peeled and de-veined shrimp
1 teaspoon chopped fresh thyme 
1 teaspoon chopped fresh flat leaf parsley
1 tablespoon freshly squeezed lemon juice

In a non-reactive 2 qt saucepan, combine 3 cups water, 1/2 teaspoon salt, and the grits.  Place on high heat and bring to a boil, stirring with a whisk.  As soon as the water boils, reduce to a simmer.  Switch to a wooden spoon as the grits thicken.  Cook grits, stirring every 5 minutes or so, for an hour.  Then stir in 2 tablespoons of the butter and set the cooked grits aside.

Melt 1 tablespoon of the butter in a 12 inch fry pan over medium heat, and when the butter bubbles and froths add the onion, celery and andouille.  Cook for 5 minutes, stirring every minute.  Add the garlic, red peppers, tomatoes, Old Bay and red pepper flakes.  Cook for 5 more minutes, then add the tomato juice and clam juice.  Stir well and reduce the liquid for about 2 minutes.

Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan.  Stir well to combine and cook them for 5 minutes.  The cooked shrimp should be just white, no longer translucent, but not chalky and dry.

Add the remaining tablespoon of butter to the pan and finish with thyme, parsley and lemon juice.

Place about 3/4 of grits on each plate and then spoon a quarter of the stewed shrimp, peppers and tomatoes over each pile of grits.  Serve immediately.

I took one small short cut with this recipe.  Being a little lazy, I bought a can of diced tomatoes (no-salt added) instead of using fresh plum tomatoes.  I strained the tomatoes, and then used the juice from the can as the tomato juice.  In all honesty, it worked fine, and was much simpler than peeling and seeding tomatoes.   

I would definitely recommend this recipe to any other shrimp and grits lovers out there.  I think the addition of the sausage was delicious.  For those who may not love pork the way we do, you could omit, I suppose.  Just know you are missing out.

Chicken and Dumplings - Just what the doctor ordered

There is nothing more comforting than a steaming bowl of homemade chicken and dumplings.  Jake has been fighting a cold this week, so I thought I might test the theories that chicken soup has medicinal qualities.  This is a great recipe to have on hand for a night you are looking for some serious comfort food, or if you have someone needing some healing.

The recipe I use originally came from my parents and a recipe they had from a Fannie Farmer cookbook.  I have been making this on my own for about 20 years now, and have made some adaptions along the way.

The real key with this dish is to start with a whole chicken and make your own stock.   Don't cut corners by using canned broth or stock.  It just won't be as good - I promise.

RECIPE: Chicken & Dumplings

Stock:

1 fryer chicken

2 stalks of celery

1 coarsely cut onion

2-3 springs each of thyme and rosemary

Salt and pepper to taste

In a large stockpot or dutch oven, cover the chicken, onion, celery, herbs and spices with cool water.  Bring to a boil, reduce heat and cover.  Cook for 1 hour or until chicken is cooked through.

Once the chicken is cooked, take the chicken out of the stock and let it cool.  Pour the stock through a strainer into a new pot or container.

Soup:

Chicken in bite sized pieces

2 carrots chopped

2 stalks of celery chopped

1 tsp thyme

1 tsp rosemary

Salt and pepper (if needed)

Begin simmering the stock and add all ingredients.  Allow to simmer for at least 30 minutes.  Bring soup to a boil.

Dumplings (courtesy of Epicurious):

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 cup coarsely ground cornmeal
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 3/4 cups heavy cream

Mix the first five ingredients, then add the cream and mix until just combined.  Spoon the dumplings on the boiling soup.  Reduce heat, cover, and cook for 12 minutes.

This potentially looks more complex than it is. The reality is it is very easy to pull together, and you will absolutely enjoy the outcome.  The dumpling recipe is not healthy, so I sometimes cheat and use heart smart Bisquick (in the white box).  I realize this sounds questionable after going through the trouble of making homemade stock.  However, the recipe on the box makes a fine dumpling.  By no means as good as the above recipe, but there is also no heavy cream involved.

So I am not sure if this healed Jake, but he's back at school and ready for baseball tryouts.  Hopefully it helped a little bit.  

Sloppy Joes (Yes, I am serious) and Homemade Sweet Potato Chips

On Sunday evening, I polled the dinner table asking for suggestions for dinners this week.  Its fun to get dish suggestions and then go seek out a delicious looking recipe.  Will immediately chimed in asking for sloppy joe's.   Walter and Jake seconded Will's motion.  Now in the spirit of full disclosure, when I have made sloppy joes for the boys in the past, it has involved a certain canned mixture you can find at your local grocery store (yes..Manwich).  It is the sort of thing you whip up when you are going out, but need to feed your kids and maybe the babysitter.

A few weeks ago I was watching a rerun of the Food Network show The Pioneer Woman, and she made homemade sloppy joes for her family.  I have to say, they looked absolutely delicious.  Remembering how good (and easy) hers looked, I thought this was the recipe to try.

RECIPE:  Sloppy Joes (courtesy of Food Network and Ree Drummond - The Pioneer Woman)
Ingredients
2 1/2 pounds ground beef
1 large green bell pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
5 cloves garlic, minced
2 tablespoons packed brown sugar
2 teaspoons chili powder, or more as needed
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes, or more as needed
Hot sauce, such as Tabasco
Worcestershire sauce
Salt and freshly ground black pepper
8 kaiser rolls
2 tablespoons butter, softened
Chips or salad, for serving, if desired
Directions
Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.


This turned out to be as delicious as it looked on the show.  What I really enjoyed was the contrast of the slight sweetness with the bit of kick in the sauce. I used very lean beef (93/7).  The sauce is flavorful enough, that you could also use ground turkey.    

As a side to the sloppy joes, I made homemade baked sweet potato chips.  I had the largest sweet potato I have ever seen.  I should have taken a picture of it.  This one potato made enough chips for all four of us.  I recently invested in a mandolin slicer, so I was able to slice the potato at 1/8 of an inch chips.  I tossed the raw chips with olive oil, kosher salt and ground pepper.  Arrange the chips on a baking sheet in one layer.  Bake at 350 for 12 minutes and then turn the chips over.  Bake for another 6 to 10 minutes.  Watch the chips carefully and don't allow to get too brown.  Some will cook faster than others, and will need to be removed as they are done.  Let the chips sit for a few minutes after baking.  They should have nice crunch.

The sloppy joes and chips would be great for a football watching party (I guess I am a few weeks late for the Super Bowl - but keep in mind for September).  You could make sliders with the sloppy joes, and the chips would be great for snacking.

Pork Tenderloin Street Tacos

In my post for herb roasted pork tenderloin, I mentioned that you can use the leftover pork for pork tacos.  This is a fun and easy way to completely change up your leftovers.  Keep this in mind when you have leftover roasted or grilled chicken.

For the pork component of the tacos, I dice the cooked meat and combined this with a can of slightly drained Ro-Tel.  Being a good Texas girl, there is never a time we do not have at least one can of Ro-Tel in the pantry.  Simmer the meat with the Ro-tel until it is heated through.  If your meat retains too much liquid once heated, let it cook uncovered until the liquid cooks off.

While your meat is simmering, cut half an onion and half a bell pepper (green works fine, but yellow or red add great color) into strips like you might for a stir fry.  With a little bit of oil, saute the onions and pepper until they have softened slightly.  Be careful to not overcook.  The vegetables are best when there is still a little bit of crunch.

I prefer to serve our tacos on corn tortillas, but my children like flour, so we do both.  Once your meat is heated and the veggies are ready, wrap your tortillas in a slightly damp paper towel, and microwave for 20 seconds (or more if needed - be careful as they will turn rubbery if you heat too long).  Place the meat in the tortilla, add the onions and bell pepper and sprinkle a little cheese on top.  For a more authentic taco, you could use queso fresco, but sometimes I opt for what we already have in the refrigerator (example - Kraft shredded cheddar).

I like to then have Mexican condiments on the table.  Things like guacamole, pico de gallo, sour cream or salsa make great additions.  Don't be afraid to have some fun with salsas and offer things like a mango or pineapple salsa.  For our family we all assemble our own tacos and we each have our own style.  Get creative and have fun with this one!

Herb Roasted Pork Tenderloin

Pork tenderloin is a protein we eat regularly in our house, and offers lots of versatility yet is easy to prepare.  Recently I have been using the same marinade, and wanted to venture out and try something a little different.  I found a Paula Deen recipe for Herb Crusted Pork Tenderloin that sounded delicious.  

Essentially you combine several fresh herbs with olive oil and massage this onto the pork tenderloin.  I placed the herb rub on, and let the meat sit for 20 minutes or so before baking.  I used all fresh herbs, which I highly recommend.  I am not sure the end result would have been the same with dried.  This marinade would also be great on chicken.

Pork Tenderloin before going in the oven

Some modifications were required with this recipe.  While the title states it is for a tenderloin, if you read the ingredients more closely, you will see it calls for the pork loin, which is larger and includes the tenderloin.  If I had followed the prescribed instructions, I think the meat may have been over done and dry, which is a bad combination.  Instead, I baked at 425 degrees for 10 minutes (which could be extended to 15 minutes), and then decreased the temperature to 375 degrees for another 30-40 minutes (depending upon how well you want your pork cooked). 

This was a recipe where having a meat thermometer came in very handy.  I baked our tenderloin until it reached an internal temperature of 150 degrees, but may have been able to pull it out at 145 degrees.  It is important to let the meat rest for 5-10 minutes after coming out of the oven, which means it will continue to cook some.  If you don't have a thermometer, I definitely recommend investing in one as no one wants raw pork.  You can find very inexpensive ones in the kitchen section at Target.

All in all, this was a hit with the family.  Even better, we baked two tenderloins, and we are having the second one as a leftover tonight.   I'll post tomorrow about how you can change up your leftover tenderloin into yummy street tacos.  

Chicken Fricassee

After several disappointing Valentine's Day dinners at restaurants, we have taken up the tradition of having a nice home cooked family dinner at home.  Rather than paying for overpriced food that is generally mediocre, I tried to recreate a restaurant quality dish this past Thursday.

I attempted Julia Child's Chicken Fricassee out of her cookbook  From Julia Child's Kitchen.  Essentially this is chicken in a white wine cream sauce with mushrooms and onions, which I then served over long grain rice.  It has a very French feel. On the whole, I'd grade the meal as a "B".   Part of this is my execution and high expectations for serving a really special meal to my family.

I found that my chicken thighs created too much fat in the pan when I browned them.  To do it again, I would have cut back on some of the butter from what is called for -- much easier to add than take it away.  As the dish cooks, you add heavy cream towards the end, and the consistency of my sauce was fatty.  I wouldn't suggest using skinless chicken, as I think you want the flavor the skin brings.  Be deliberate with the amount of butter used.

Interestingly, we had leftovers, and I reheated a piece of chicken with some of the rice this afternoon for lunch, and found it to be much better a day later.  One of the notes in the recipe is that you can make ahead, and slowly reheat.  I now wonder if this would taste better as a meal to prepare in advance.

Flavor wise, this dish was a little bland compared to other things we typically eat.  It needed some more tarragon and I may have needed a little more pepper.   I would attempt this again, but would definitely put more consideration into some of spicing and balance of butter.  I look forward to attempting other Julia recipes, but will be more mindful of how to adapt to our tastes.

Recipe:  Chicken Fricassee (courtesy of From Julia Child's Kitchen)

2.5 lbs chicken pieces
salt and pepper to taste
16 to 20 small white onions, peeled (or use frozen petite raw onions -- doubled)
3 Tbs flour
1 quart fresh mushrooms, trimmed, washed and quartered
3 to 4 Tbs butter
1/2 tsp tarragon
2 cups dry white wine
2 cups chicken bouillon
approximately 1/2 cup heavy cream
Drops of lemon juice

Over moderate heat, cook butter in pan until foaming.  Add chicken pieces and turn frequently in the butter for several minutes, regulating heat so chicken does not brown.  Meat should stiffen slightly in contrast to its squashy raw state, and become golden yellow.

Then season chicken pieces with salt and pepper; add tarragon.  Place the onions around the chicken.  Cover and cook slowly 10 minutes, turning once.  Uncover pan, sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.  Remove from heat, gradually stir and swirl in the wine and enough stock to almost cover the chicken.  Cover pan and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender and continue cooking the rest a few minutes longer.  If onions are not quite tender, continue cooking them; then return all chicken to pan, add mushrooms and simmer 4 to 5 minutes.  Taste carefully and correct seasoning.

Add 1/2 cup of cream and bring to a simmer, thinning out if necessary with spoonfuls of cream until sauce coats chicken and vegetables lightly.  Correct seasoning again, adding drops of lemon juice to taste.

Serving and holding notes:  For immediate serving, arrange the chicken and vegetables on a platter, surrounded by the rice or whatever else you are including.  For later serving, baste chicken with its sauce, and let cool, uncovered, to room temperature; then cover and refrigerate.  To reheat, simmer slowly, covered; baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes), but do not overcook.

Cheeseburger Casserole

If you saw my post regarding eggplant parmesan, then you might recall that my son Will was not so enthusiastic about our adoption of "Meatless Monday".  In an effort to make something for my pickiest eater, I came across a recipe in the new Bobby Dean cookbook, From Mama's Table to Mine for Cheeseburger Casserole.  For those of you that know Will, he could eat a cheeseburger everyday if we allowed him, so I had to make this.

When baked, it looks like chili mac or goulash (yes - flashbacks potentially to your school cafeteria).  However, the taste has some really interesting things going on.  The dijon mustard mixed in and the cold pickles on top really give it a cheeseburger taste.  The other thing great about this recipe, and the cookbook as a whole, is its a healthy dish (under 350 calories).  I used whole wheat rotini, which worked great.

For those that make meals ahead of time, you could absolutely put this together and then put in the oven  the night you are ready to make it.  Definitely give this family friendly meal a try.

Cheeseburger Casserole ready to go in the oven

Red Velvet Cupcakes - Happy Valentine's Day!

I realize I am a day early for Valentine's Day, but wanted to make a special treat for my three special guys and knew I would not have time tomorrow.  For those observing Ash Wednesday today, and especially those that may have given up sweets or chocolate for Lent, I apologize.

This Red Velvet Cupcake recipe is one to share, so if you did give up sweets, file this away for a post-Easter indulgence.  I originally found this in the Barefoot Contessa's cookbook How Easy Is That?  It has been my go-to cupcake recipe for a while now.  This is also a great cookbook, if you don't have it.

Happy Valentine's Day!

What I love about this recipe is that it is just sweet enough.  Some cupcakes and frostings are too sickeningly sweet.  This one you can really taste the chocolaty cocoa powder, but in a subtle way. (Definitely invest in some quality cocoa powder -- not just your standard Hershey's.)  I have had red velvet cakes before where you really can't taste the chocolate.  The frosting is about as bad for you as it gets -- cream cheese and butter and powdered sugar.  Boy oh boy is it good!

Now what is funny is my son Jake's favorite cake is red velvet.  Ironically this is the same child who "hates" chocolate.  I broke it to him last fall that when he is eating red velvet he is actually eating chocolate cake.  He paused, when I told him, and then replied that the red food coloring must change the properties of the chocolate.  My other son Will is a chocoholic and red is his favorite color, so this is a home run with him.  I think Walter is appreciative any time I bake something since for the majority of our marriage the closest I came to baking was picking up a cake at the bakery.  Hopefully these homemade cupcakes will be a way to tell each of my guys that they are special to me everyday.  Have a great Valentine's Day!

Eggplant Parmesan

There is a new trend that many of you may have heard of called "Meatless Monday".    We decided as a family to try this out and eliminate meat from at least one dinner per week.  Now when I said "we decided as a family", I should clarify that Walter and I decided.  Jake is on board, but Will is now lobbying for "Tons of Meat Tuesday" to make up for Monday.

Last night we had Eggplant Parmesan courtesy of a recipe from Mario Batali via Food Network's website.   Until last night, I had never made an eggplant parmesan.  I have a very good chicken parmesan recipe, but it is anything but good for you.  What appealed to me about this recipe is there was no breading and pan frying of the eggplant.  You roast the eggplant in the oven first, and then construct your dish.  With the exception of the cheese (which can be lightened up), its a pretty healthy meal.

When making this, I cut a couple of corners.  First of all, I did not make my own tomato sauce.  I find that in the winter, when tomatoes are not that great to begin with, you might as well use a jarred sauce.  This also cuts down on time if you wanted to throw this together on a busy weekday night.  The recipe also calls for homemade breadcrumbs, which I didn't make.  I used Progresso Italian bread crumbs, which I already had in the pantry.

I have a couple of notes if you decide to make this.  I found it took longer to roast the eggplant than called for in the recipe - more like 20 minutes.  Instead of assembling the eggplant in four individual stacks, I placed the eggplant side by side, and ended up with two layers of eggplant, sauce, basil and cheeses ending with the breadcrumbs.  Since I "cheated" with the breadcrumbs, I broiled the dish at the very end  for a couple of minutes to brown my breadcrumbs.  Overall, this was a very satisfying dish.  We served the cheesy eggplant over whole wheat thin spaghetti, and had a delicious salad as a side.

Potato Soup - The Way to Walter's Heart

One of the first recipes I ever made for Walter was Potato Soup.  I vividly remember being in the kitchen in Phillips Dorm at Sewanee (University of the South) back in the early 90s, excited to try out the new pots and pans I got for Christmas from my parents, and demonstrate my cooking capabilities to my then boyfriend.  Since then, this soup has been one of Walter's favorites, and after several requests over the last few weeks while a bag of potatoes sat in our pantry, I agreed to make this oldie but goodie Saturday night.

Potato Soup Recipe

4 - 5 large potatoes, peeled & cubed

1 medium yellow or white onion, chopped

4 Tablespoons butter

8 oz sour cream

2 Tablespoons parsley, chopped

2 splashes of Worcester sauce

1 teaspoon garlic powder

Tabasco or hot sauce to taste (optional)

salt and black pepper to taste

Milk - to achieve desired consistency

Bacon and shredded cheddar cheese for garnishing

Cover potatoes and onion with water.  Add salt and cook until extremely soft.  DO NOT pour the water off.  Mash the potatoes until you achieve a smooth consistency (an immersion hand blender works well).  Add remaining ingredients except the bacon and cheese.  Slowly add milk until you achieve the consistency you desire.   Garnish bowls with bacon bits and shredded cheese.

This recipe started much simpler than the above (not that this is complex), and I have added some of the seasonings over time.  I encourage you to play with ingredients to achieve the flavor and consistency you like.  We like our soup a little thicker, so I don't add much milk, and we also like a little kick so the Tabasco is key.  

This comfort dish was a great way to welcome our boys home from their week long backpacking trip to Big Bend.  We heard great stories and shared lots of laughter, as we enjoyed this soup that may have helped me win Walter's heart.  

Traditional Banana Bread

Sorry it has been a little while since my last post.  I have been on a bit of a cooking hiatus this week, as my kids are on a school trip all week.  Walter and I have been enjoying dinners out.   I did make some tasty banana bread a couple of days ago, and want to share the recipe with you.

Not sure if your family is like mine, but we always seem to have a few bananas that over ripen before they get eaten.  Perhaps this is on purpose, as I will then use them for banana bread, which is a great treat for breakfast.

I have been making the same recipe for years, and it comes out of a cookbook I inherited from my grandmother whose nickname was Gogo.  The name of the cookbook is Bon Vivant, and it is a compilation of recipes from the women of Trinity Episcopal Church in Longview, Texas.  This is a very special cookbook, as there are handwritten notes throughout in Gogo's handwriting.  It is also a great go-to book when you want traditional recipes.

Banana Bread Recipe  
1 cup sugar
1/2 cups butter
2 cups flour
2 unbeaten eggs
1 teaspoon soda
1/2 cup pecans
1 teaspoon vanilla
3 to 4 ripe bananas

Cream butter and sugar together.  In a separate bowl, add unbeaten eggs and bananas and whip them.  Add soda to bananas, then the creamed sugar and butter, the flour and a pinch of salt.  If mixture is too stiff, add several tablespoons of milk.  Bake for 1 hour at 350 degrees in a loaf pan.

Courtesy of Miss Hope O'Donnell and the Bon Vivant cookbook

Walter enjoying a warm piece of banana bread