Cookbook Review–“Come on Over” by Jeff Mauro

So, it’s no secret that I am a cookbook hoarder, so I figured I might as well start sharing my reviews so  you can make up your mind whether a potential purchase is worth the cabinet space.

This week, I picked up Come on Over by Food Network personality Jeff Mauro. Now, as part of a mini-disclaimer on this review, you should know I love watching the show “The Kitchen” every Saturday, so that definitely influenced my purchasing decision. I’ve made many of Jeff’s recipes from the program over the years, so I was especially interested in seeing this book. I’m going to break my review down based on the key components that I look for in a great cookbook. To start, just know the premise of the book is geared toward entertaining, or get-togethers as we say here in the south. The chapters fall into the category of occasion, rather than course.

The Real Disclaimer: Before you even read this review or purchase the book, you need to know that several of the recipes in this book are dishes that have already been featured on “The Kitchen” or “The Sandwich King.” Now, some have small tweaks since their Food Network debuts, but if you watch the shows and are expecting all new recipes, yes there are some, but a few are not.

Appearance/Layout: This book gets a “thumbs up” in this category. First, the images are well-shot, and nearly every recipe has a picture, which is a big plus for me. I’m not a fan of books that are all flat-print with a limited photo page insert of a few recipes in the middle. Additionally, the pictures are beautifully styled, but not in the so-over-the-top manner that plagues a lot of popular food bloggers nowadays. The images are appealing but not unrealistic. As for layout, it’s clear, concise, and makes sense. The chapters are divided into themes/occasions, and the page layouts are comfortable to read and navigate. You won’t have to flip back and forth a bunch.

Readability/Story/Context: I enjoyed reading this book, as Jeff is a seasoned storyteller with a wonderful sense of humor. So, rather than skipping over the recipe intros and anecdotes, I took the time to read them with pleasure. I enjoyed the family stories and history. The sprinkles of nostalgia help showcase a slice-of-life of an Italian-American family, but also how Jeff merges past, present, and various travel inspirations in his recipe development and food life.

Recipes and Cookability: This book embodies great variety and broad appeal, even for picky eaters. I don’t feel as if any of the dishes were too complicated. If I had to rate it for cookability, I can safely say that an advanced beginner would have no problem with any of the recipes. From past experience, the Greek Lemon Chicken and Orzo Bake and General Tso’s Chicken Sandwiches are already staples in our house. I’m going to try his dry-brined turkey for “Friendsgiving” next weekend, which, if it works, would be a welcome change from my gallons-of-brine-ordeal that is my traditional Thanksgiving turkey. I also placed the Citrusy Honey-Tequila Shrimp on deck this week as well. I think that the words “tasty” and “accessible” dominate my opinion of the majority of these recipes, though the dessert/baking chapter was not my favorite.

The Verdict: If you don’t watch The Kitchen, this is a definite buy. If you already watch the show, it’s worth flipping through at your local bookstore to evaluate if you are going to be bothered with a few of recipes being repeats (even with the small tweaks). As a fan, it still was a good addition to my library, so final verdict is a “thumbs up” all around. Worth the time and dinero.

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

French Onion Soup for MEEEEEEE!

So, I love French Onion Soup. Like really, really love it. But, I never get to eat it.

See, my favorite restaurant that made my favorite French Onion Soup went out of business, and in Louisiana, the soups in restaurants trend toward seafood bisques, gumbo, potato, ham bean, or the occasional tomato basil. So I know what you are thinking: Why don’t you make it yourself, weirdo?

Well, as you know, I live with some of the pickiest damn eaters on the planet and not one can tolerate even the thought of a soup based on deliciously decadent caramelized onions. Even trying to sell them on the cheesy toast aspect failed miserably. So, I just never bothered to make it, because I’m not going to make two dinners just so I can have some freaking soup.

But earlier last month, the husband was out of town, and I decided f—-it. I ordered pizza for the Heathens and made myself some dang French Onion Soup (and sent the rest to my neighbors, so they could bask in the awesomeness as well). I adapted a recipe I found online, tweaked it, and the result was rich, gooey, cheesy, brothy, warmth to my semi-bitter soul.

This recipe is easy-peasy, but you really need to take the time to caramelize the onions over low to medium-low heat (depends on your stovetop). This can take like 30-45 minutes, but that’s what gives the soup the depth of flavor you want.

French Onion Soup

Prep Time 13 mins
Cook Time 1 hr 45 mins

Notes

Ingredients
  • 1 stick unsalted butter
  • 6 cups thinly sliced sweet onions (basic yellow or Vidalia)
  • 1 TBS all-purpose flour
  • 1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
  • 5 cups beef broth
  • 6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
  • 2 cups grated Gruyere cheese
  • 12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
  • Kosher salt and pepper
  • Olive oil spray, non stick spray, or other method to toast your bread
Procedure
  1. In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
  2. Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
  3. While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
  4. Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
  5. Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
  6. Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
Tried this recipe?Let us know how it was!

Short-Cut Slow Cooker Beef Stroganoff for the Judgement-Free Zone

Ok, I know we are all supposed be cutting down on our processed food consumption. But we are in the middle of a damn quarantine, going to the grocery store is not the best idea, and even if I did, pickings are slim. Oh, just order groceries, you say? I don’t even want to into get into how well that is NOT working out. My husband kept wondering why my phone dinged 50 times yesterday, and I had to explain that was the Instacart shopper refunding all of the items Kroger did not really have, despite what the app said.

So, as every planned dinner idea crapped out with each successive ding, it was time for plan F.  I pulled a chuck roast out of the freezer, dove into my pantry, and settled on…*gulp* canned cream of mushroom soup.

Keep your judgements to yourself there, Karen. We all know you secretly have a crush on that Tiger King guy.

Anyway, this recipe only takes about 5 minutes to throw in the slow cooker, and other than the chuck roast, uses ingredients that you probably have on hand. If you don’t have sour cream, cream cheese or Greek yogurt would work in a pinch. I served it over egg noodles, but you can make do with other pastas as well. The Heathens love it, it’s easy, and while it probably takes my foodie street cred down a notch, there’s no shame here.

Short-Cut Slow Cooker Beef Stroganoff

Notes

Ingredients
  • 2 medium yellow onions, halved and sliced
  • 1 chuck roast, approximately 3 to 3-1/2 pounds
  • 2 (10-1/2 oz) cans condensed cream of mushroom soup
  • 1-1/2 tsp. seasoning salt (like Lawry's or Morton's)
  • 1 tsp. black pepper
  • 2 TBS Worcestershire sauce
  • 4 TBS ketchup
  • 1 cup sour cream
  • egg noodles or pasta for serving
Procedure
  1. Cut chuck roast into cubes (about 1-1/2 inches). Add onions and chuck roast to the slow cooker.
  2. In a medium bowl, combine soup, salt, pepper, Worcestershire sauce, and ketchup, whisking to combine. Add the soup mixture to the slow cooker, and stir until the meat is coated. Cover and cook on the LOW setting for 8 hours, or until the beef is super-tender.
  3. Just before serving, stir in the sour cream. Check for seasoning, adding more if needed. Serve over egg noodles, and if you are feeling extra-fancy, garnish with a little parsley.
Tried this recipe?Let us know how it was!

 

 

This Too Shall Pass…

 

I was scrolling through my photos this weekend, hoping to clean up my phone storage, and came across this pic of G-Man. He presented a lecture at a local conference, just a week before everything went to hell in Louisiana. It was a bittersweet moment, finding this photo, because things have changed so much such a short time. Louisiana has been hit especially hard by this crisis, and we continue to adapt to a way of life that seems so incredibly foreign and surreal.

I can’t really compain about the quarantine. As a knitter, crafter, reader, and cook, I’m never, ever bored. I have enough yarn,  needlepoint projects, craft vinyl, fabric, and embroidery projects to last for years, and my to-be-read pile of books will barely have a dent in it by the time this crisis is over. Yes, I do get tired of cooking, and miss date nights with the Hubs, but I I’ve been challenged to be more thoughtful and intentional about meal planning during this time of scarcity.

While social media has it’s drawbacks, being able to stay connected with my friends and family is what makes this situation less of a challenge. We share silly memes and jokes full of pandemic humor, because a good laugh reduces stress. But even as we stay connected, I still feel the sting of how this quarantine impacts things that are trivial in comparison to the situation at hand, but still carry with them sadness just the same. We celebrated Bean’s birthday, and while she remained as positive as ever, I know she was disappointed about missing her planned trip to the amusement park. Bear turns 16 this week, and all he wanted was to eat at his favorite restaurant, which is clearly a no-go. So many of our favorite places have closed and it remains to be seen if they will be able to reopen when this crisis ends. So, a milestone birthday will feel just like any other day, even if we do our best to celebrate at home. We couldn’t even get his gift shipped due to overseas manufacturing shutdowns.

Most of all, watching G-Man’s senior year end like this has been especially difficult. Both senior prom and his graduation ceremony look doubtful, and the the huge party we planned and our first international vacation will not happen.  He also missed signing day at his future college, because they had cancel all on-campus events.

Despite these small disappointments, the Heathens have been amazingly understanding. They 100% get the magnitude of what is happening, and know we all have to do our part to flatten the curve. When I start to let the stress of these strange times get to me, or when I want to tear my hair out while attempting to homeschool, I also take a breath and focus on gratitude. These are miniscule drops in a bucket in comparison to the proverbial hurricane so many others face right now, as well as the real sacrifices being made by those most impacted by this pandemic.

Changing directions, progress surprisingly continued on the pool project:

The construction company decided they had to proceed, because once they dug the hole and placed the rebar, they deemed the project too much of a danger to leave in that state. Hopefully, they can continue soon, but at  least we aren’t facing severe threats of erosion or unintended impalement anymore.

If you have been following my Instagram, I have been posting frequent dinner pics as I try to make the most of our pantry and freezer. Last week, I made a brisket from See You on Sunday by Sam Sifton, and turned the leftovers into nachos, tacos, and shredded BBQ beef with hash brown casserole.

Then, I made a mini-Thanksgiving dinner with turkey and dressing and sides, and used the leftovers to make Turkey a la King with stuffing waffles, and finally turkey noodle soup. My friend created a Facebook group specifically devoted to quarantine cooking ideas, and between that and posting on Instagram, we are all trying to share inspiration as we think outside of the box.

Finally, I finished two more baby knits:

Pattern: Seamless Baby Booties

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 4

Notes and Mods: If I were to do these with this yard again, I probably go down to a 3.

Pattern: Baby Sophisticate

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 8

Notes and Mods: Cute little pattern, but I had to pick up a couple of extra stitches and decrease in the sleeve underarm to make the join less noticeable.

________________________________________________________

So, as much as life is bananas right now, let’s take a breath, do something good, and stay the heck home. This is exactly why we have drive-thru liquor stores, after all.

Chicken Alfredo Pizza with Caramelized Onions and Sundried Tomatoes

So, I mentioned on the blog yesterday that I was going to start posting some recipes and ideas just in case they may help people navigate the ways quarantine is limiting our abilities and pantrys. Chicken Alfredo Pizza was something I made frequently when the boys were young. It’s fast, easy, cheap, customizable, and can stretch two smaller chicken breasts to feed a family of 5. This week, I made two versions: one with caramelized onions and sundried tomatoes added, and one with just the chicken, garlic, sauce, and cheese for the picky peeps. Before I list the recipe, here are some ideas to customize it or hack it if the grocery store is still a wasteland:

  • You can use any cooked chicken or turkey, or even brown up ground chicken and crumble it. When all the meat was gone this week at Kroger, there was a whole wall of smoked turkey legs. In a pinch, you can remove the meat from those and use it.
  • Who says it has to be chicken? Our store still had plenty of frozen shrimp in stock. Just sauté some until just under done, because they will finish cooking on the pizza.
  • Pizza dough: Making your own is easier than you think, and as long as you have flour and yeast on hand, you can do it. Alternatively, buy the tubes from the refrigerator case, which is what I did up until the Heathens were no longer tazmanian devils 24/7. My Kroger also sells fresh balls of pizza dough in baggies, which is in the deli section where they store the pre-made soups, salads, and take-home entrees.
  • While this recipe calls for the caramelized onions and sundried tomatoes, you could add bacon bits, sliced peppers, red pepper flakes for spice, toasted bread crumbs for texture, spinach to sneak in some veggies,  or finish with a drizzle of balsamic glaze.

Just remember, until life settles down and our grocery stores can catch up, not every meal is going to be a Pinterest moment, nor is every recipe going to be a favorite of everyone in your household. I will say, though, that I think both experienced and less-confident cooks are going to come out on the other side of this having learned something new about the ways we shop and eat.

**Note–I doubled this recipe to make two the two pizzas seen above**

Chicken Alfredo Pizza

Notes

Ingredients
  • 1 ball or tube of pizza dough (basically enough so you can roll it out to the size of a half-sheet pan or a large pizza pan.
  • 1-1/2 cups shredded cooked chicken
  • 2 TBS olive oil (or butter)
  • 1 medium onion, thinly sliced
  • 1/2 to 3/4 of a cup jarred sundried tomato Alfredo sauce (regular jarred Alfredo works too)
  • 4 cloves garlic, minced (or a couple of teaspoons of the jarred stuff)
  • 1/4 cup sundried tomatoes, chopped (the kind packed in oil preferably)
  • 2 cups shredded mozzarella (or pizza blend cheese).
  • 3 TBS grated parmesan
Procedure
  1. Start the onions first: Heat oil in a small skillet over medium heat and add the onions and a small sprinkle of salt, stirring well. Reduce heat to medium-low and cook, stirring occasionally until they reach your desired level of caramelization.
  2. While the onions cook, preheat oven to 400 degrees F. Lightly grease a sheet pan or pizza pan with non-stick spray.
  3. Dust your counter and a rolling pin with flour and roll out your pizza dough to fit your pan, then transfer it to the pan. Bake the pizza  dough for 11 minutes, then remove from oven.
  4. Spread the Alfredo sauce evenly over the pizza dough, starting with 1/4 cup at first and adding more as needed. The amount of sauce you will need will depend on the size of your pizza and your preferences. You want a nice even layer of sauce, but try not to drown it.
  5. Distribute the chicken, onions, garlic, and sundried tomatoes over the pizza. Top with mozzarella and parmesan and return it to the oven.
  6. Bake an additional 7-10 minutes until the cheese is melted and starts to brown a little in spots.
  7. Let pizza rest about 5 minutes before slicing and serving.
Tried this recipe?Let us know how it was!

Chicken & Spinach Lagagna Roll-Ups

It’s the last week of school, and needless to say, it’s crazy busy around here. However, I took some time today to cook one of the Heathen’s favorite dishes: Chicken & Spinach Lasagna Roll-Ups. This super-easy meal gets a fast flavor cheat by using ranch dressing mix to season the chicken and spinach filling. I prepped it in the morning so all I had to do was pop it in the oven, and serve it up with a side salad and some garlic bread. And wine. Lots of wine. Did I mention it’s kinda crazy around here right now?

Chicken & Spinach Lasagna Roll-Ups

Notes

Ingredients
  • 2 (8-ounce) packages Neufchatel cream cheese, room temperature
  • 2 packages powdered ranch dressing mix
  • 2 boneless, skinless chicken breasts, cooked and shredded (or about 3 cups of cooked chicken)
  • 1 (12-ounce) bag of frozen chopped spinach, thawed
  • 1 box lasagna noodles, cooked according to package directions (about 15 noodles)
  • 2 (8-ounce) cans tomato sauce
  • 1 cup half and half OR 1-1/2 cup heavy cream
  • 2 cups grated mozzarella cheese
Procedure
  1. Preheat oven to 325 degrees. In a medium-sized bowl, combine cream cheese and ranch mix until incorporated. Remove about 1/3 cup of this mixture and set aside.
  2. Add chicken and spinach to the bowl, stirring until the mixture is well blended.
  3. Carefully spread about three to four tablespoons of the chicken mixture onto each noodle. From the narrow end, roll up each noodle and place seam side down into a casserole dish
  4. Combine reserved 1/3 cup cream cheese with tomato sauce, whisking until blended. Add half and half OR cream, stirring to combine.
  5. Pour sauce over roll-ups and cover the casserole with foil. Bake for 25 minutes. Sprinkle cheese over roll-ups and re-cover loosely with foil. Bake an additional 10 minutes, or until hot and bubbly.
Tried this recipe?Let us know how it was!

Cook’s Notes:

  • I cook for 6 people every day, three of which are hungry guys, so I tend to make a lot of food. You can easily half this.
  • Don’t forget to add salt to your pasta water. Salting the pasta water separates the good pasta cooks from the not-so-good pasta cooks.
  • To make the noodles easy to work with, lay out some foil or parchment paper on the counter and spray with non-stick spray. After you drain the noodles, lay them out in a single layer on the foil to prevent sticking.
  • Cook a few extra lasagna noodles. Inevitably, some will tear during the cooking process, so it’s good to have backups.
  • Grab a rotisserie chicken to cut the prep time if you want. I cooked a big batch of chicken in my Instant Pot and used the rest to make chicken salad.
  • Variation ideas: Add roasted red peppers or sundried tomatoes to the chicken mixture. Top with jarred alfredo sauce instead of the tomato sauce. Substitute chopped cooked shrimp or turkey for the chicken. Garnish with a little chopped basil or parsley.

Community Cookbook Throwback Thursday–“Carrot Fritters”

**If this is your first visit, here’s the intro to my CCTT project.**

So, this week’s CCTT recipe comes from Talk About Good! which was published by the Junior League of Lafayette in 1967. Since it’s original publication, it has undergone 31 additional printings, with nearly 800,000 copies sold. This was another book I remember from Mom’s collection, and I managed to snag it at a local bookstore, giving me hope that I can recover some of that history. It definitely embodies the time period, with recipes that are staples, as well as curiosities that definitely show their age. In these recipes, I am learning more about my Mom and grandmothers, because they showcase a generation on a bridge. The rise of processed foods clearly has an impact, yet I can still see the traditions that stood the test of time. For example, my mom was convinced margarine was way better for you, but Hamburger Helper was for sad people who just didn’t know any better. In essence, she was a total purist with a blind spot for convenience foods that made life easier (I’m looking at you, canned biscuits). On to the matter at hand…

The devil-cold I thought I beat last week came raging back this week with the vengeance that only a secondary infection can bring, so I selected an easy recipe for this week. That’s also the reason I’m a day late with this post. Give me a demerit, with a chaser of decongestant, please. And alllllll the whiskey.

These “Carrot Fritters” were submitted by Mrs. Avery G. Landry and Ida Moran. The Heathen’s like carrots, and the husband can put a serious hurting on a traditional carrot soufflé, so I figured this was a safe bet for continuing to ease them into the prospect of regular kitchen experimentation.

The verdict? See the notes.

**Remember, I will copy the recipe exactly as written and provide my own notes, alterations,  and observations after**

Carrot Fritters

Notes

Ingredients
  • 1-pound bag of carrots
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 cup milk (scant)
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tsp. butter
  • 1 egg
Procedure
  1. Boil scraped carrots until very tender. Chop hot carrots with dough blender until smooth, adding sugar and butter while still warm. Add egg and vanilla, blend in flour and baking powder and mix with a spoon. Add scant amount of milk, so that batter has consistency to be dropped by spoonfuls into hot cooking oil (this is not deep fat frying). Browning takes about 5 minutes.
Tried this recipe?Let us know how it was!

My Notes

  • Ok, so to make this recipe clear, you want to cook your chopped carrots until tender (scraped just means peeled, but I don’t peel my carrots, so take that for what it’s worth). After that, I streamlined the recipe as follows:
  • After reading the recipe, I decided the food processor was the tool for the job. I put the butter and sugar in the Cuisinart, then added the cooked and drained carrots. I pulsed it briefly, then left it alone for about 5 minutes to cool off. (I did not want the egg to scramble in the hot mixture)
  • Next, I added the egg and vanilla, pulsed about three times, then added the flour and baking powder, and pulsed a couple of more times. Finally I added the milk a few tablespoons at a time (to be careful), but I ended up using all the milk. The result is a batter on the thicker side, and is cross between a fritter and a thick pancake.
  • I used a pretty large non-stick skillet and about a 1/3 to 1/2 cup of vegetable oil, which I heated on med-high heat. I dropped about an ice cream scoop-size spoonful of batter into the oil and browned the fritters on both sides, about 2-3 minutes per side.
  • These definitely taste like carrot soufflé fried like a pancake or fritter, which my husband loved. If you like carrot soufflé, you will love them.
  • The sugar content in these makes them brown fast and easily burn. You have to keep an eye on them and cook them at a slightly lower temp than you would cook traditional pancakes or fritters.
  • I thought they were a little too sweet, but everyone else loved them. Next time, I would add a pinch of salt to balance the sugar content, and I would try them with brown sugar instead of granulated to add a depth of flavor.
  • Finally, this recipe made about 5 decent-sized fritters for our family of 5, but they are so rich, this was PLENTY. I was worried, but one per person is a safe bet.
  • If you try a CCTT recipe, let me know! Also, if you have a vintage recipe to share, let me know too!

What’s for Dinner? A Link List of What We Are Eating This Week

I spend quite a but of time looking for new dinner inspiration, because my house full of picky eaters must find a balance with my need to try different recipes while also having a modicum of variety in my diet. The Heathens have come a long way, (and the Hubs, if less so), but I still often find myself fighting the need to stab someone with a fork when my answer to “What’s for dinner?” is met with the pained groans of children who think my lovingly prepared meals are a direct and premeditated form of torture.

So, I decided to throw up my plan for dinner this week, just in case you need a little inspiration.

Today: Slow Cooker Korean Beef with rice and sugar snap peas. (This recipe can easily be made in the Instant Pot, and she may have even posted a how-to on that. Kroger had chuck roast on sale this week, so this was a no-brainer for me. The savory-sweet-mild spice of this recipe offers a good compromise for everyone. As for the peas, I just steam them and toss them with a little butter and plenty of salt.)

Tuesday: Glazed Pork Chops with Crash Hot Potatoes and lima beans. (The glaze for the pork chops for this recipe is wayyyyyyyyyy too much, and read the reviews if you don’t believe me. I cut it down by half, which is good for the 6 chops I make with some leftover if needed.)

Wednesday: Sticky Apricot Drumsticks with rice and a yet-to-be determined veggie, probably something for the CCTT post. (Rather than use drumsticks in this recipe, I am going to use boneless, skinless chicken thighs to make it easier for the kids to eat.  This recipe seems weird, but trust me, it works.)

Thursday: Maple-Mustard Flat Iron Steaks with Blue Cheese-Pecan Confetti and Butternut Squash and Caramelized Onion Galette. (Yep, not really kid friendly, so I may add a more appealing side and leave off the blue cheese and pecans on the kids’ plates. However, every once in a while, the person doing the cooking gets to cook something she wants. Using pre-cut butternut squash in the air fryer cuts the prep time on the galette way down).

Friday: Probably going to try this version of Indian Butter Chicken for the Instant Pot. (I am fairly sure skepticism will cause Heathen bitching, but I at least know the husband likes Indian food, or at least what version we can get in NW Louisiana. This recipe seems to have great reviews, so maybe it will be a good gamble.)

So, there ya have it. A few ideas that may be worth checking out, but remember, if you are doing the cooking, it’s ok not to be the picky eater caterer on occasion. They will live, I promise.

Community Cookbook Throwback Thursday–“Broccoli with Rice” (aka Broccoli. Cheese and Rice Casserole

To kick off the first installment of CCTT, I decided to play it fairly safe and select a recipe I was reasonably sure everyone in this house would eat. (For info about my CCTT project, read here).

This recipe comes from Cotton Country, which was published by The Junior League of Monroe, Louisiana in 1972. The book includes over 1000 recipes, and this particular recipe was submitted by Mrs. Armand E. Breard.

I made this following the directions exactly, and both the husband and the Heathens liked it. You really never can go wrong with a good broccoli rice casserole, and this version is a tasty, basic recipe that is also quick and easy to throw together.

**For CCTT, I will post the recipe exactly as written in the cookbook, but provide my notes and interpretations at the end.**

Broccoli with Rice

Notes

Ingredients
  • 1 stick butter
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 package frozen chopped broccoli
  • 1 can cream of chicken soup
  • 1 cup grated cheese or one small jar Cheese Whiz
  • 1-1/2 cups cooked rice
  • Tabasco
  • salt and pepper to taste
  • bread crumbs
Procedure
In a large skillet, sauté the onions and celery in butter until the vegetables are clear. Cook broccoli according to package directions; drain well. Mix broccoli with soup and cheese; add celery and onions. Stir in rice; season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350 degrees for 45 minutes. This cam be mixed ahead and frozen.
Tried this recipe?Let us know how it was!

My Notes

  • I used a package of steam-in-the-bag frozen broccoli and I think it was about 10 or 12 ounces
  • You can easily substitute cream of celery in this
  • I used Cheese Whiz, and I think a small jar is about 8 ounces. If you can’t find a small jar, just use half of the 15-ounce jar. If you go with grated cheese, NEVER use pre-shredded cheese in casseroles and sauces. The anti-caking agent they put on pre-shredded cheese to prevent sticking also prevents it from melting evenly and you won’t get the best result in any recipe.
  • I only added a couple of dashes of Tabasco to keep the Heathens from fussing too much.
  • I’d say I probably added 3/4 tsp. salt and 1/2 tsp. of pepper for the seasoning, but just play it by ear.
  • When she says “clear” in reference to the veggies, she just means translucent/softened.
  • You can use seasoned breadcrumbs for this or plain.
  • Usually, the term “casserole” means a 9×13 dish, but when I added the mixture, it ended up being a pretty thin layer in the pan. Next time, I will use a smaller dish or double the recipe.
  • This would be a great potluck dish or side for a big gathering.
  • You could turn this into a full meal by adding cooked chicken, but I would consider increasing the sauce by half to accommodate the chicken.

 

 

Coming Soon: “Communty Cookbook Throwback Thursday”–A Haphazard Journey Through Grief and Seriously Questionable Coping Mechanisms.

See the source image

***Insert meaningful and insightful intro here…or not***

Before my mom passed away, she amassed quite the cookbook collection, many of which she inherited from her mother, or were gifts from the dozens of cousins, aunts, etc. that make up my huge, southern, zany extended family. And that’s where this post and the new series on my blog begins…

I remember spending hours flipping through those books, and not really understanding all of the history they contained, or what they represented to my mother. I would sit at her small, marble-topped kitchen table, turning the wrinkled, dog-eared pages while she miraculously bent our tiny, galley kitchen to her culinary will. Often, she’d pause mid-dinner prep to wash my cornsilk-like hair in the sink, setting a towel on the edge to cradle my neck before sending me off to a proper bath.

I always knew when she was feeling particularly down or frustrated, because that’s when she would fry chicken. After I had kids, she confessed that cooking our traditional fried chicken dinner (with rice, gravy, peas, and biscuits…preferably with mayhaw jelly), was a mental and emotional escape. She found that cooking that meal was the closest connection she could find to her own childhood memories, as well as a unique therapy when tackling the more difficult of life’s challenges.

When we moved to California, Mom was alone in a new place with no family and support system, which looking back, must have been incredibly lonely for her. Sometimes, her loneliness seemed like an invisible raincloud that blanketed our home, and she retreated to the kitchen like it was the only connection to her family and sense of home she could find.  I also remember that, during these low periods,  she pulled out the same few cookbooks from her collection, which were published works from the assorted regional chapters of Louisiana’s Junior League, churches, or other community cookbooks.

When she wanted to try something new, those were the books she looked to for a familiar foundation. Unlike a nationally published cookbook full of glossy photographs of culinary perfection, Mom was more inclined to try a new recipe that she knew came from the communities of her home state (as well as what came from her mother’s and aunts’ generation), and I think these books helped ease the homesickness that seemed to be her constant companion during those years. Other than the familiar recipes and techniques of her up-bringing, any recipe experiments began with a foray into those collections for research she felt she could trust. Looking back, I see that they were more like dictionaries and encyclopedias for a generation that wouldn’t see accessible internet or even unlimited long-distance calls for many years to come

By the time I was in middle school, I knew that the chocolate pie recipe I liked was in The Revel, the Christmas cookie recipe was in Cotton Country, and if I could not remember which recipes she had tried, I could always see her handwritten code in the margins to clue me in (a “check-plus-plus” meant she really liked it). I didn’t realize until we moved home, and I had spent more time with my extended family, that the various Louisiana Junior League  and community cookbooks from that era were staples in every kitchen. Growing up in southern California, I did not realize how much community cookbooks were such an ingrained part of our Louisiana culture.

Unfortunately, I don’t have access to Mom’s cookbook collection, so when I stumbled across a copy of Cotton Country at a local bookstore, I snatched it up and ran to the register like I was Indiana Jones avoiding that whole boulder issue. What is amazing about the iconic cookbooks of the various chapters of the Louisiana Junior League (published in the 60’s and 70’s) and local churches, is that they continue to be staples in many of our homes, which is why I was able to find this one. For example, Cotton Country was published in 1972 by the Junior League of Monroe, with a first printing of 10,000 copies. Since that time, the book has gone through 21 additional printings, with some topping 60,000 copies per printing, and the most recent being 5,000 in 2016. The book I purchased is identical to the original publication, with the only upgrade being a hardback binding that replaced the annoying comb binding. The book has no photographs, hundreds of recipes, lots of original artwork, and demonstrates just how much a labor of love these books were for their creators. I remarked to my husband about how much work these books were for local communities, because they were complied long before we had computers and software to streamline the process. From the meticulous index to the sheer volume of recipes, I imagine this book, and those like it, was a momentous undertaking and a great source of pride for the women who created it.

As I flip through the recipes, they seem like a microcosm of a by-gone era, both good and bad. I see how much they focused on entertaining (some have notes “will feed 25 for appetizers, or 12 for entrees”), which is something I think we all could use a little more of (entertaining, that is). I feel like the more digitally connected we get, the less meaningfully connected we become to our friends and neighbors, and that a little real togetherness could do us all some good.  These books also often give the ambiguous language of seasoned cooks (“just add to your taste”), which definitely reminds me of the women in my family, and why growing the confidence in cooking through experience is important in familial development.

However, along with all the feel-good nostalgia, I also know that these books also reflect the imbalances of race, gender, and socioeconomic classes that were just as much a part of those decades as beautiful Crab Mornay in elegant silver chafing dishes. In fact, each recipe in my recent purchase features the contributors’ names not as their own, but as a subset of their husbands. For example, rather than see “Mrs. Ann Smith,” you see “Mrs. John Smith,” a tradition that luckily seems to have faded slowly as modern South catches up. If anyone ever tried to call me “Mrs. Bayou-Husband,” I’d probably snort my cocktail right out of my nose. I well know that as charming as many of these books are, and the nostalgia they trigger, we could uncover an entire underlying narrative of racial and class dynamics that deserves acknowledgement, and that I could never do the justice that it deserves.

So, let’s circle back around to what this post is really about. A couple of months ago, I lost my father suddenly, and without warning. I’m trying to process the year-after-year grief sandwich life keeps serving me, losing my grandmother, mother, and father in such a short, successive time. After Mom died, that grief was like acid, eating away at me and it’s pretty much been a self-pity party ever since. This was a trauma I did, and do not, handle well. Except for those times when I kick myself in reminder that I am so blessed, it’s ridiculous. I wallow, but I also kick my own ass nearly everyday because perspective is the first step to a more graceful approach to the grief sandwich digestion project.

I think one of the most difficult parts of losing both parents is that I also feel like I lost a connection to my grandparents, because my parents helped keep their histories alive through their own stories and memories (though I was truly blessed to have my grandmother on Dad’s side live to see all of her great-grandchildren born and to be here for me into my mid-30’s). My mom regaled me of stories of her mom, including that she was a master sewer though my mom could not sew a stitch. I’m scared that I’ll lose those pieces in the telling of the stories to my own kids, and that they lost their own maternal grandparents at such a young age, when I had most of mine into my late teens to 30’s. I had the village. My kids’ village has shrunk in ways they will never know how to miss, but it also encourages me to embrace what’s still here.

I decided that one way to try and prevent an even deeper dive into the unhealthy grief sandwich starts with these cookbooks that defined so much of both my mom’s life, but also all the people in my crazy, zany, lovable family. Both Mom and Dad carried emotional weights from their own upbringings, and I want to learn from what worked and what didn’t. As a crafter, cook, and general maker, of course my approach starts with “PROJECT!!!”

I’m starting a new segment on the blog called “Community Cookbook Throwback Thursday” in which I will make a recipe from an old Junior League, church, or otherwise community cookbook close to me. You will see an unvarnished attempt at the recipe of the week, even if it fails epically, as well as my notes on how to translate the vague portions and directions into coherent words for an actually repeatable recipe.

So, if you actually managed to read this, you get a gold star! Stay tuned for culinary adventures and plenty of mishaps. And maybe, by the end of this little or big experiment, grief won’t be quite such a four-letter word. No promises there, but I promise a good cocktail along the way.