Wash Day Stew

Wash Day Stew... ready in 30 minutes.

Long... long ago, when I was a young girl, automatic washing machines were not affordable to the average housewife. But thankfully clothes didn't have to be beaten on rocks either. As the oldest daughter of eight children, I learned to wash clothes in the beast pictured below. Nowadays, a parent would probably be arrested for letting a child use this dangerous machine. Let me explain that the danger was not in the actual wash tub. It was the wringer part of the machine that could rip off a finger, tear skin, or break an arm.

People romance about hanging clothes outside in the fresh air. Personally, I never found anything wonderful about wearing stiff, scratchy clothes. Trust me, you've never lived until you tried to get into bluejeans that were as stiff as cardboard.

Women marveled at the new "Wringer Washers."

Here is a list of more reasons why I hated washday:
1. It was an all day job. And women still needed to have supper on the table. So easy, fast, meals were important.

2. Shirts and tops would be distorted in the shoulders because of the clothes pins.

3. Clothes, on occasion would have to be rewashed because of bird poop.

4. Surprise rain showers drenching your almost dry clothes.

5. Japanese beetles seemed to love wet laundry. There's nothing like finding one hidden in your clothes.... while you're wearing them.

6. Just about everything was made of cotton, and that meant ironing and lots of it.

7. Winter! Clothes were hung in the basement. Basement is not quite the right word. It was more like a dungeon. And my dungeon had a big coal furnace. The only good thing about it, the furnace was hot, and the clothes would dry in record time.

Ingredients for Wash Day Stew:
1 pound beef stewing meat
4-5 medium potatoes, peeled and cut into large cubes
1 pound carrots (I used 1 bag of mini-carrots. And used them whole.)
1 medium onion, diced
2 ribs of celery, diced
salt and pepper to taste
1 medium jar (32 ounce) spaghetti sauce

Directions:
1. In skillet, brown meat in 3 tablespoons of vegetable oil.

2. Put meat into pressure cooker. Add 2 cups water and cook for 15 minutes. Let pressure drop.

3. Add remaining ingredients, cook for 8 to 10 minutes.



Hey.... here's some of those stiff bluejeans I was talking about.


This is one of my favorite stews.

 

Creamy Tomato Soup with Basil Coulis

Homemade tomato soup drizzled with basil coulis makes a wonderful presentation with its bold, bright colors, and luxurious gourmet taste. Coulis (pronounced “coo-LEE”) is a sauce made from fruits or vegetables, and in this case basil. Both the soup and coulis are easy to make and great for entertaining because you can make them a day before serving. If you don’t have a squeeze bottle (available at cookware stores), just drizzle the coulis onto the soup with a spoon.

Creamy Tomato Soup with Basil Coulis
by Fine Cooking magazine

Serves six. Yields about 6-1/2 cups.

For the basil coulis:
1 cup packed fresh basil leaves
1 clove garlic, crushed and peeled; more to taste
Sea salt or kosher salt
1/4 cup fruity extra-virgin olive oil, plus 2 Tbs. more if needed

For the soup:
3 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 stalk celery, finely chopped
One-half red bell pepper, finely chopped
3 cups lower-salt chicken broth
28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)
1 large sprig fresh thyme
Kosher salt and freshly ground pepper

Make the coulis: Have ready a medium bowl of ice water. In a small saucepan, bring 1 quart of water to a boil. Add the basil and blanch for 30 seconds. Remove from the water with a strainer or slotted spoon and plunge into the ice water.

Once it’s cool, squeeze the basil with your hands to remove excess water. Put the basil in a blender or food processor and add the crushed garlic and a pinch of salt. With the machine running, slowly add 1/4 cup of the oil. If the mixture clings to the side of the container, add the remaining 2 Tbs. oil. Purée until smooth, scraping down the sides of the bowl as needed. Transfer the coulis to a squeeze bottle or a jar.

Make the soup: In a nonreactive 5- to 6-quart Dutch oven, heat the oil over medium-low heat. Add the onion, celery, and red pepper and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Add the broth, tomatoes, thyme, 1/4 tsp. each salt and pepper, and 1 cup water. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée the soup in two or three batches in a blender or food processor (see tip below). Rinse the pot and return the soup to the pot. If it is too thick, add some of the reserved tomato juice. Reheat if necessary and season to taste with salt and pepper. Top each serving with a little coulis.

To Make Ahead: The coulis can be made 2 or 3 days ahead and stored in the refrigerator. Allow the coulis to come to room temperature before using. This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Tip on puréeing hot soup: Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

Tomato Soup

Blackberry Individual Pies

I love gadgets! It's a chronic affliction that I have suffered enjoyed all my life. And the best medicine is a shopping trip to Williams-Sonoma. When I walk through their door, it's like I just entered heaven through the pearly gates. Trumpets sound majestically, and the beauty of all the shiny appliances artfully arranged, makes me stop for a second and just gawk. Such a spectacular I must be, drooling, laughing, and doing my happy dance.

It doesn't faze me the least that the other shoppers shy away from me just because I salivate allover the All-Clad pans. And I could care less if I frighten little children when I scream with delight at the new seasonal displays. I mean for gosh sakes the Nordic ware is always amazing.... who wouldn't cry out hysterically? 

But I really recommend that the President of the company order defibrillators for all the stores. And it would be great if all employees completed CPR classes. I suggest this because surely I'm not the only one to have swooned at the sight of the Star Wars Cookie Cutter set.

I could babble on and on. But I need a nap soon have important things to do. So let me present to you my newest purchase... Lattice Pocket Pie Mold.

Ingredients:

1 package store bought pie dough
2-3 cups fresh blackberries
1/2 cup blackberry jam
1-1/2 teaspons corn starch
egg wash
sanding sugar

Directions:
1. Preheat oven to 350 degrees.

2. In a small bowl mix jam and cornstarch together. Add blackberries and set aside.

3. Remove dough from packaging, place 1 round on a work surface. Gently roll to flatten edges, but do not roll dough and thinner.

4. Cut out solid shapes and lattice tops.

5. Place a solid shape into the bottom half of the mold. Gently press dough into the mold. Add 2-3 tablespoons blackberries.

6. Brush edges of dough with egg wash. Place lattice on top, close divice to seal and crimp. Remove from mold and place on parchment lined baking sheet.

7. Repeat with the remaining dough. Brush the top of the pies with egg wash and sprinkle with sanding sugar.

8. Bake for 20 to 24 minutes.

Blackberry Pie

Taste of the South Giveaway

I promised you a giveaway over a week ago. It's a little late because I'm lazy. I know.... kind of sad. But better late than never. So to enter this giveaway, all I ask is for you to be a follower on my home page and leave a comment. Oh yeah, you need to also spin around ten times on one leg, say the alphabet backwards, and close one eye.

If you do all these things (I'll be watching). Then on September 11th, I'll randomly pick a winner.
Prize: Nora Mill Yellow Speckled Grits, Whistle Stop Fried Green Tomato Batter Mix, Blue Willow Inn Cookbook

Puffed Pancake with Blackberry Syrup

Sometimes, you come across a recipe that is simple but yet has a WOW impact. Even though I've made these before, it still amazes me when I first remove it from the oven. It is gorgeously puffed up. Unfortunately you only have about 10 to 15 seconds before it collapses. The above picture is after it collapsed and it is still impressive. This is certainly a "fun" recipe and children will find it entertaining.

Pap and I had this yesterday for lunch and I served it with some blackberry syrup.... yum.

Ingredients:
1/4 cup butter
3/4 cup whole milk
3 large eggs
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon orange zest

Ingredients for Blackberry Syrup:
1 cup fresh blackberries
1/4 cup firmly packed brown sugar
1/2 cup orange juice
1/2 cup light corn syrup

Directions for Batter:
1. Preheat oven to 450 degrees.

2. Melt butter in a 10-inch cast-iron skillet.

3. In the container of a blender, combine milk and eggs; process until smooth. Add flour, sugar, and orange zest; process until combined. Pour batter over melted butter in skillet. Bake for 12 to 15 minutes or until puffed and golden brown. Serve with warm Fresh Blackberry Syrup.

Directions for Blackberry Syrup:
1. In a small saucepan, combine blackberries, brown sugar, and orange juice. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 to 12 minutes or until syrupy. Remove from heat, and stir in corn syrup. Serve warm.

Puff Pancake

One-Bite Baklava Cups

If you've ever made baklava, you know that you need to work quickly with the phyllo dough. Even keeping it covered with a moist towel doesn't mean you can relax with a glass of wine. Personally, I consider making baklava a two person job. But with this recipe, feel free to chug down that wine, take a nap, read a book, watch TV..... Okay you get the idea, this is stress free baklava. Enjoy!

Ingredients
1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

Directions:
1. Preheat oven to 350 degrees F.

2. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.

3. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

4. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight

Baklava

Fried Ravioli with Marinara Sauce

Last Saturday night... Pap and I participated in the 4th Annual Retro-Dance (aka old folks dance) at our clubhouse. Attending the previous dances, I knew there was a to-do-list to be followed.

First item, proper attire.

Groovy bell bottoms.

Second item, mandatory wine.

Two should be enough.

Third item, snack.

Fried Ravioli

Ingredients:
Vegetable oil
1 cup Italian-seasoned Japanese breadcrumbs (panko)
1/2 cup shredded Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 (25-ounce) package frozen cheese ravioli, thawed
1-1/2 cups bottled marinara sauce

Directions:
1. Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat to 360 degrees.

2. Combine breadcrumbs and next 3 ingredients in shallow dish. Dip ravioli in beaten egg; dredge in crumb mixture, shaking off excess. Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

Fourth item, something to stop the pain.

Moogie, the crazy woman behind this blog.



Fried Ravioli Appetizers

Key Lime Little Fellas

I love cheesecake and Key Lime is at the top of the list. But sometimes you don't want to make a huge cheesecake. So for your baking pleasure, I quickly mixed up these tasty Key Lime Little Fellas that I adapted from Junior's Cheesecake Cookbook. And when I say quickly, I'm not just whistling Dixie. I had these little cuties mixed together and in the oven within 15 minutes.

Ingredients for the Cheesecakes:
2 (8-ounce) packages cream cheese (use only full fat), at room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used 2 large eggs and it was fine)
1/3 cup whipping cream
1 teaspoon grated lime rind

Ingredients for Lime Mousse:
1/4 cup frozen limeade concentrate, thawed just until spoonable
1 drop of green food coloring, optional
2 heaping tablespoons confectioners' sugar
1 cup heavy or whipping cream

Directions for Cheesecakes:
1. Preheat the oven to 350 degrees. Line 12 standard muffin cups with paper liners.

2. Put one package of the cream cheese, 1/4 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/2 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to overmix. Stir int the lime rind.

3. Divide the batter among the 12 muffin cups. Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake until the cakes are set and the centers are slightly puffy and golden, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap (don't remove them from the pan) and put in the freezer until cold, at least 1 hour. Don't worry if they settle a little in the center; you'll be filling it with lime mousse.

Directions for Lime Mousse:
1. In a medium bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the confectioners' sugar and beat just until the cream stands up in peaks. Add food coloring if desired.

Keylime Cheesecake Pie

Knights in White Satin Cupcake

Knights in White Satin Cupcake

http://www.sweetestkitchen.com/mysterybox/

White Milk Chocolate is the mystery ingredient for this month's cupcake challenge. So I decided to do a layering of chocolates. First the batter, a pure white, with chunks of Ghirardelli Sublime White Vanilla Dream folded within. Next, Raffaello Almond Coconut Candy is pressed into the center of each hot cupcake. Then a mile high topping of White Whipped Frosting. Finally, to finish it off, a drizzle of melted Ghirardelli Sublime White Vanilla Dream.

Ingredients for Cupcake Batter:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
4 3/4 cups cake flour, sifted, plus additional for dusting pans
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons vanilla extract
2 1/2 cups sugar
9 large egg whites
1 (3.17 oz.) Ghirardelli Sublime White Vanilla Dream, chopped

Directions:
1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Gently fold in the white chocolate chunks. Fill cupcake liners 2/3 full.

6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.

7. Immediately upon removing from oven, press one Raffaello candy into the center of each cupcake. Let cupcakes cool.

Ingredients for White Chocolate Whipped Frosting:
1 (3.17 oz.) Ghirardelli Sublime White Vanilla Dream, chopped
1/4 c. heavy cream
2 sticks butter
1 1/4 c. powdered sugar
splash of vanilla

Directions for Frosting and Drizzle:
1. Stir white chocolate and whipping cream in pan on low heat until melted and smooth. Cool.

2. In a bowl, add butter, sugar, and vanilla and beat on high until light and fluffy. Frost cupcakes. Drizzle with chocolate.

Raffaello Almond Coconut Candy inserted into cupcake center.

The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card


• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla


• CT2Designs; a cupcake ring


• Miss Kitty Creations; a cupcake charm of your choice


• Sweet Cuppin Cakes; a prize pack worth $25
• 
  Thank you to all our prize sponsors!
  
  

Fluffy White Fairy Cupcakes

Remoulade Chicken Salad Sandwich

Remoulade is a Louisiana sauce that is mayonnaise-based and loaded with a host of flavorful ingredients: scallions, parsley, mustard, relish, and bell pepper.

Ingredients for the Remoulade:
2 tablespoons 2% Greek-style yogurt
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon sliced scallions
1 tablespoon chopped fresh parsley
1 tablespoon sliced shallots
2 teaspoons Dijon mustard
Juice of 1/2 a lemon
1/2 cup diced red pepper
1 tablespoon dill pickle relish
1/2 teaspoon kosher salt
Black pepper to taste

Ingredients for Sandwiches:
1-1/2 baguettes (24-inches long and 12-inches long)
2 tablespoons olive oil
3 cups cooked and shredded skinless chicken breast
1 cup mixed salad greens
1 large tomato, thinly sliced
1/4 chopped pecans

Directions:
1. Preheat broiler with oven rack 6-8 inches from the heating element.

2. Blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots, Dijon, and lemon juice for the remoulade in a food processor. Stir in bell pepper, relish, salt, and pepper.

3. Prepare baguette "boats" by slicing top third off baguettes and tearing out bread inside. (Set aside top and inside for another use.) Cut whole loaf into 4 pieces and cut half loaf into 2 pieces, 6-inches each. Brush bread with oil; place under broiler until toasted, 2-3 minutes.

4. Combine chicken with remoulade. Divide greens and tomato slices among boats; top with chicken salad and garnish with pecans. Cut each sandwich in half, if desired.

Recipe adapted from Cuisine Lite - Fresh and Fabulous.

Chicken Salad