RASBERRY SHORTBREAD BARS

Everyone loves these raspberry bars, they have an ultra-buttery shortbread crust topped with cooked raspberries and a streusel topping.They are very sweet, buttery, tender AND they cut nicely...perfect for gift giving (these will definitely be in my cookie gift boxes this Christmas). Yes, you heard me correctly...it is never too early to start planning your holiday baking!!.

Raspberries grow well in Alaska, so if you are lucky enough to have some in the freezer, this is a wonderful recipe for them; I'm not so lucky, so I used a 12 ounce bag of frozen raspberries.

Put the berries (no need to thaw) in a heavy saucepan with ¼ cup of water and one cup of white sugar. Bring to a boil over high heat, then reduce the heat to medium high and simmer the berries until they thick (I turned mine down to a medium low heat and simmered them for about 15 minutes). Set aside to cool (they will thicken even more as they cool).

SHORTBREAD CRUST

21 tablespoons of butter, melted and cooled to room temp.

This seems like a lot of butter, but it makes an upper and lower crust

¾ cup of white sugar

2 large egg yolks

3 cups + 3 tablespoons all purpose flour

No need to use an electric mixer, I did it all with a wooden spoon. Mix the sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13 chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325.

After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges. Remove it from the oven and spread the cooled raspberry filling evenly over it.

To the reserved shortbread dough that you set aside, add ¼ cup of granulated sugar and use a fork to break up the dough into crumbs (I use my pastry cutter).

Sprinkle the crumbs evenly over the raspberry layer. Bake on the TOP rack of a 350 oven for 25 minutes (mine took 32 minutes). Watch the crumbles towards the end of the baking time so they don't get dark. 

Cool baked bars on a wire rack for at least an hour or until completely firm. You can speed set them in the fridge. When the bottom of the pan is completely cool, lift the bars out of the pan by pulling on the flap ends of the foil. Cut into 2" bars. These will keep at room temperature for a week.

 NOTE: The butter measurement of 21 tablespoons is not a typing error

NOTE: Line  your 9" x 13" baking pan with foil and leave the ends of the foil a little long, so you can use them as handles to lift the cooled bars out of the pan. You don't have to grease the bottom of the pan because there's so much butter in the shortbread, but DO spray the sides of the pan/foil with cooking spray so the jam doesn't stick to the sides.

NOTE: Pay attention to baking temperatures. The first crust pre-bake is on the middle rack at 325. The final bake is on the TOP rack at 350. The recipe says it is baked on the top rack so that the bottom of the crust doesn't get too dark.

NOTE: If you want to take a shortcut, I am fairly certain you can just use raspberry jam instead of cooking the berries. I have not tried it this way, but I don't know why it wouldn't work (although I'm fairly certain that the cooked berries taste "brighter".

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Gridiron Cookery

Are you ready for some football? I am sorry we are no longer allowed to use that phrase due to some some dumbass who should have known better. Oh well, every state has one, or two. However, the answer is... we are.

This evening Alabama is playing Vanderbilt for Homecoming because Agnes Scott doesn't have a football team.

In Alabama, Paul "Bear" Bryant is still the driving force in football. Hundreds of students, who weren't even born when Bear was alive, will file into the stadium wearing his famous houndstooth hat.




I will admit to being alive when "Bear" coached and to give you some idea of just how powerful Coach Bryant's influence was and is in Alabama, I can tell you that every time I hear about an event "marking 9/11, " I always ask myself, "Why are they celebrating "Bear" Bryant's birthday?"

In 1960, Frances Daugherty and Aileen Brothers published a collection of recipes from the wives of football coaches around the county. Gridiron Cookery boasts that these resourceful hostesses are:

"skilled at taming (and feeding) victory-mad mobs -- or reviving a few low-spirited losers."

One such hostess was Mrs. Paul Bryant. Here is a recipe she picked up when "Bear" was the coach at Texas A & M.

Cheese Biscuits

1/2 pound of butter
4 cups grated cheese (half New York and half American)
2 1/2 -2 2/3 cups flour
1 teaspoon cayenne pepper
stuffed olives, cut in half

Cream butter and cheese; add flour and cayenne pepper. Press through cooky press in long strips. Place cut olives on the strips and roll like a jelly roll into small biscuits. Place on a cooky sheet, and bake at 300F until slightly browned.

There is time to make up a big batch of these before kick off. (Provided you own a "cooky" press.)

I know if was 1960 but it is now 2011. Mrs. Paul Bryant was Mary Harmon Black Bryant.

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The Beekman 1802 Heirloom Cookbook

Well, we think the Fabulous Beekman Boys, Dr. Brent Ridge and Josh Kilmer-Purcell, are famous and just getting more famous and fabulous as the days march on. (Though we are not sure they could get any more fabulous.) We would like to take some credit for their success and why shouldn't we. We were in their camp and encouraging everyone to buy their book and take a gander at their television show before it ever aired and long before they graced made the pages of Food & Wine.




Since our blog, Cookbook Of The Day, is simply enamored of cookbooks we were beside ourselves when we found out that a Beekman Boys cookbook was in the works. It went immediately on our pre-order list and it arrived last week. Let me tell you that it was worth the wait. For those of you who watched every episode of the Fabulous Beekman Boys, you know there was controversy over the title of the cookbook which was resolved in Dr. Brent's favor. You will also remember the preliminary photo shoot for the cookbook. If you saw that, you know that ever detail was meticulously thought out and shot and re-shot until it had the Beekman stamp of approval. Needless to say, the picture of the food by Paulette Tavormina are works of art.



The recipes are bright and homey. There is a good mix of things you have heard of, like fried green tomatoes and roast leg of lamb and interesting twists. The Harvest Beef Chili not only has beans but nice big chinks of pumpkin, which we find to terribly underused. We are big fans of augmenting the plain mashed potato and this recipe is a fine way to do just that.

Sorrel Mashed Potatoes

1 1/2 pounds of baking potatoes, peeled and sliced
4 tablespoons (1/2 stick) unsalted butter
3 bunches of sorrel(about 2 ounces each), tough ends trimmed, leaves torn
3/4 cup milk
3/4 teaspoon salt

In a medium saucepan, combine the potatoes with salt water to cover. Bring to a boil, reduce and simmer, and cook until the potatoes are fork tender. Drain and return to the pan.

Meanwhile, in a medium skillet, melt 2 tablespoons of the butter over low heat. Add the sorrel and cook, stirring occasionally, until it is very tender and soft, about 4 minutes.

With a potato masher or a handheld mixer, mash the potatoes with the milk, salt, and remaining two tablespoons of butter, Stir in the melted sorrel and serve.

While The Beekman Boys might live way up there in New York, their cookbook has a gentle Southern vibe mixing rustic fare with recipes that offer a nice addition to Sunday Dinner.

If there was an element we were not overly enamoured of, it would be the keepsake addition of removable cards allowing the reader to make the cookbook, "their own." Seriously, Dr.Brent, you know that people will scribbling notes in their ratty old handwriting and stuffing in articles and before you know it that nice The Beekman 1802 Heirloom Cookbook is going to be a mess. But then...

...they could always buy another copy.

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MAPLE PEANUT BUTTER FUDGE (MICROWAVE)

I found this recipe on one of my favorite recipe pages: The Domestic Mama and; The Village Cook. I have found some great recipes over there, and I highly recommend their recipe blog.

This quick and easy microwave fudge is totally addicting. I made it the other day and our company went nuts for it (I have to admit that Picky-Picky Hubby and I ate our share as well). The unlikely maple-peanut butter combo is fantastic; not quite peanut butter, not quite maple, hint of butterscotch maybe?

 

8 ounces salted butter
1 cup creamy peanut butter
1 pound of powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons maple extract
1 teaspoon vanilla extract

Line an 8" x 8" buttered pan with parchment paper so that the parchment overhangs enough to fold over, once the pan is filled (I didn't butter the pan).

Place the butter and peanut butter in a large (microwave safe) bowl; cover with plastic wrap. Microwave on high for 2 minutes (cut the butter into cubes and mix it into the peanut butter so that it all melts evenly).

Remove the bowl from the microwave (carefully, it is hot), and stir. Re-cover and microwave for (an additional) 2 minutes. Remove from microwave (careful, it is really hot) (watch for hot steam when you remove plastic).

Add the extracts and powdered sugar and stir with wooden spoon (I used my stand mixer). Press into prepared pan and press down until flat and compact. Cover the top of the fudge with extra parchment paper. Place in fridge for 2 to 4 hours.  Bring to room temperature before you try to slice this fudge. I didn't butter the pan, so I had to run a thin knife around the edges before I lifted the fudge out of the pan by using the parchment paper "handles".

Store in air tight container at room temperature. I didn't put mine in an air tight container, I just left it in a bowl with loose fitting lid.

NOTE: If the fudge seems "crumbly" while it is still hot, don't worry about it. Just press it tightly into the prepared pan and when it chills, it will look just like the photo. Eight ounces of butter seems like a lot, but I can guarantee you the fudge does NOT taste greasy at all, it is excellent.

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The Mushroom Cook Book

Cookbooks like to offer up a count on the recipes held with in. It would seem that the two favorite measurements in cookbook girth are "101" and "365." The 365 recipe book is an easy one to understand as there are 365 days in the year and these cookbooks offer up a recipe for each day of the year. One might assume that the 101 variety are just one better than an even hundred. one will often find the phrase, "over 100 recipes," used quite often in cookbook descriptions. So we were rather amused by Garibaldi Lapolla's The Mushroom Cook Book as it offers up 111 Successful Easy Recipes. Why? Well, your guess is as good as mine. Perhaps 111 recipes were the sum total of all of his mushroom recipes.

Lapolla believes that almost all cookbooks feature at least one or two recipes for mushrooms but he laments the fact that no cookbook in existence has, "made a special fuss over them." For Lapolla it is because the mushroom is neither meat nor vegetable and it smells funny, or as he would say, "pronounced." this book was written in the early 1950's at a time when, perhaps, mushrooms had a pronounced smell, but most of the mushrooms we find in today's supermarkets would be hard to find even with a bloodhound on the case.

I will say that Lapolla makes a valiant effort at making the mushroom the star of the recipe as opposed to merely sticking it in a tomato sauce. To that end, he is very fond of stuffing things into mushrooms.

I have a steadfast rule in my kitchen -- no nuts in my food. It is a personal thing and while I have been known to make an exception, the rule stands. So I was as surprised as anyone when I kept coming back to this recipe. There is a distinct possibility I might just make an exception here. But don't count on it.

Sautéed Mushrooms with Nuts

3 tablespoons of olive oil r melted butter
1 onion, minced fine
1 pound of small mushrooms, whole, or large ones, quartered
1/2 pound of unsalted nuts -- almonds, Brazil, filberts, or pignuole
Salt and pepper
Pinch of nutmeg

In a skillet, melt butter and add onion, Do not brown, Add mushrooms and saute over fairly high flame, uncovered, for 15 minutes until golden in color. (Mushrooms need watching and stirring to avoid burning.) Add nuts and seasonings and heat thoroughly.

Aside from a 111 easy mushroom recipes, we were drawn to this cookbook when we saw the author's photo.


It would seem that Mr. Lapolla is cooking on a Garland range much like one we posse in Lucindaville. And we do love our stoves.

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APPLE CAKE with CARAMEL SAUCE

My Facebook friends are "torturing" me with tales of inexpensive produce this time of year...bushels of tomatoes equaling 14 quarts of fresh salsa...bushels of apples and peaches (I am so envious). The other day (here in Alaska) I paid $2.29 a pound for apples!! Whew!!!

I found this recipe for apple cake on Recipe Shoebox, it is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.

 

 

 

5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake  (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes.  Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).

EASY CARAMEL TOPPING (Lara called it butterscotch, but it is more of a caramel taste).
In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it.  Bring this mixture to a LOW boil.  Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.

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The Happy Table of Eugene Walter

OK, some of you may not think Eugene Walter is that famous, but I do. It is one of my greatest regrets that I never met Eugene Walter. In a previous post at Lucindaville, we extolled the copious adventures of Mr. Walter. At Cookbook Of The Day we have featured several cookbooks from Eugene Walter. If ever there was a Renaissance man, it was Eugene Walter who was at varying time in his colorful life:

cryptographer

writer

poet

artist

founder of a chamber orchestra...
...and the Paris Review

winner of a Lippincott...
...an O’Henry...
...a Sewanee-Rockefeller fellowship...
...the Prix Guilloux

puppet maker

music composer

opera singer

actor (including Fellini’s 8 1/2 and Lina Wertmüller’s Ballad of Belle Starr and 100 others)

cookbook author

legendary party-giver

consummate Southerner

They just don't make them like this anymore. For much of his later life, Eugene Walter talked of writing a book about gumbo. It is the great "lost" book of Eugene Walter and the first question everyone asks his executor, Donald Goodman. Goodman says the book never existed. I have asked him repeatedly. One day last year, I got an e-mail form Goodman. While there wasn't a gumbo book, there was a manuscript that never got published. The University of North Carolina Press was going to publish the cookbook and Don wanted me to know. I immediately pre-ordered the book. The Happy table of Eugene Walter arrived last week. First I just looked at it for a couple of days and finally I sat down to spent the day with Eugene. It was the next best thing to meeting him.



The first thing one notices about the book is its division. The first, substantial section, is on drinks. Southern drinks, of course. There are 5 juleps, 7 eggnogs, 13 punches, two pages of instructions on iced tea and 9 hangover "cures" all with a proper history and introduction.

The second section is on victuals. And what victuals they are. Walter offers up a favorite from the famed creole cookbook author, Celestine Eustis. The recipe is a basic bread pudding recipe titled "Monkey Pudding." The recipe calls for stale bread, milk, cream, sugar and spice, but it is the actual baking instructions that caught Walter's eye. According to Eustis the pudding is cooked until... "it looks like an old monkey."

Water loved monkeys and one can just see him laughing at as he pulled that monkey pudding from the fire.
Walter never looses his humor nor his writing style when introducing a recipe. Here is his introduction to Sunday Supper Onion Pie:

"Okay, you have the wreckage of a baked ham, roast beef, or pork. So prepare your favorite flaky pastry for a deep pie pan --not a casserole, not a shallow pie pan, but a deep pie pan. Bake it; chill it.
Then make your onion pie filling. There are dozens of recipes. And, just like the 2,000 green tomato pie recipes are about evenly divided between sweet versions and savory ones, same's true of onions. Many eighteenth- and early-nineteenth-century green apple pie recipes were simply northern apple pie recipes with, in the apple-less south, green tomatoes substituted for Eve's preference."

Walter's description of learning to make rice from Marie Honorine Julac is worth the price of the book.


Here is a little recipe Walter calls, "a mad dish from the 1920's."

Whoopsadaisy Toast

2 tablespoons unsalted butter
1/2 pound grated Cheddar cheese
1/4 cup dry Champagne
Dash of mace
Salt and freshly ground white pepper
Toast

In your chafing dish, melt butter over hot water, then add grated Cheddar cheese. As it melts, gradually add Champagne, Pit in a dash of mace, a pinch of salt, and a hint of freshly ground white pepper; serve immediately over warm toast. Chilled champagne, of course, with it.

Cheese toast. Every kid has had it at one time or another, yet, in the hands of Eugene Walter it becomes an elegant and delightful luncheon. "In your chaffing dish..." because everyone has a chaffing dish, really what kind of Southerner are you? "A dash," "a pinch," "a hint," all less than a 1/4 teaspoon, but important measurements to be learned through a culinary osmosis. Chilled champagne-- "of course" -- because what is the point of whoosadaisy toast without a little champagne on the side.

I said it before and I will say it again, I am very sorry that I never met Eugene Walter. But, I am grabbing a bottle of Champagne and making Woopsadaisy Toast for lunch in his honor.

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Italian Cooking

We are not particularly one an Italian cooking crusade this week, but we did pick up Robin Howe's vintage tome Italian Cooking on our recent beach adventures. In the 1950's the venerable British publishing house, Andre Deutch, published a cookery series featuring a vast collection of international cuisines from Alsace to Turkey. Robin Howe was responsible for several of the titles including this Italian cookbook.

For Howe this book is two-fold:

"...to bring Italian cooking to the housewife and to help those traveling in Italy who, faced with a long and tantalizingly attractive menu, end up by ordering spaghetti because it is the only dish they are sure about."

As Bob Dylan might say, "the times, they are a-changin'." Or maybe not. One could actually take most every recipe in this book, give them an updated re-write, add some color photos, slap Mario on the cover and have a fine cookbook.

This is not so much a testament to Robin Howe as it is to Italian cuisine. Truth be told, once you learn a few basics, you can cook up a storm. And while Howe laments the fact that the most the British housewife of the 1950's might have known of Italian cooking is as simply "spaghetti, garlic, olive oil, and tomatoes", there is a lot to be said for spaghetti,garlic, olive oil , and tomatoes! Trow in a pounded cutlet and some aubergine, grab a bottle of red wine and it's dining at its finest. It seems that every other recipe title ends with the words, "cooked in wine." There is:

veal with marsala
chicken marsala
whiting cooked in wine
beef braised in wine
beef stewed in wine
rabbit stewed in wine
quail cooked in wine
artichokes cooked in wine
cabbage cooked in wine
onions cooked in wine

We are sticking with the aubergine.

Fried Aubergine Slices
Melanzane Fritte

4 medium aubergine (egg-plant)
Salt
coating batter

Wash the aubergines, cut off the stems, peel and slice thinly in rounds Sprinkle the slices with salt and press between two plates. Leave for one hour. Wipe dry with a cloth and dip in coating batter. Fry in deep boiling fat until brown.

Alternatively you can dip the slices in egg and breadcrumbs, or fry au naturel. Serve hot.

Mario couldn't have done it any better. If you don't want to fry it, just cook it in wine!

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BEST APPLE PIE EVER !!!

I've made a zillion apple pies in my life that I thought were pretty good. However, the following recipe is new to me, and I have to tell you it is the absolute BEST apple pie I've EVER tasted.

Sorry about this photo, I cut the pie when it was still too hot

When I served this pie to Picky-Picky husband and guests, no one spoke. All I heard were forks clicking on the plates, and the muffled sounds of "oooohhhh man!!"  and "Mmmmmmm"  (a good sign). The first servings of pie were followed quickly by second servings and comments like "wow, that's good".  I totally agree!!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.

In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth.  Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.

Take off the heat and pour over the apples.  Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust.  Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.

Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is beyond good!!

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Cooking Dinner

Full Disclosure: The author's sent me a copy of their book. My gentle readers might think this happens a lot. Well, much to my chagrin it does not happen nearly enough! Seriously all you editors out there at Clarkson Potter and Chronicle, send us your books... sorry, I digress... Generally, however, we are kind of the low-girl-on-the-totem-pole. Cookbook writers, like everyone else who publishes, get a really small budget to market their books. They make a big list and then they get a dozen books to send out, so of course, they go to big media outlets. While we are often asked it we will review a book, we often fail to make the final cut. So when Rima Barkett and Claudia Pruett asked if I wanted a review copy, I said yes, but didn't really expect to make the cut. So imagine my surprise when a big fat envelope arrived with a shiny copy of their book, Cooking Dinner.



I love cookbooks that advocate family dinner. As a child in Alabama, everyone in the family had Sunday dinner together whether you wanted to or not! I learned to cook, not from the thousand cookbooks that line my walls, but at the elbows of the women in my life. Cooking, like reading, is something one needs to actually see being done.

Cooking Dinner: Simple Italian Family Recipes Everyone Can Make are just that: simple recipes that you can make with your kids in tow and feed to everyone in the family and all those people who happen to be hanging around the house when dinner is served. The recipes are full of flavor while maintaining a simple kitchen-friendly vibe.



One of the nicest features of the cookbook is the addition of info bubbles beside the recipes. They offer info, tips and a helping hand. The helping hand feature is aimed at the kids in your kitchen, but if you cook, you know there is always someone coming in and asking, "Can I help?" The helping hand feature gives an efficient and easy answer to satisfy even the biggest helping hand.

Writing a cookbook just wasn't enough for Barkett and Pruett. The pair has a website, A Tavola Together, which is chocked full of tips, recipes, shopping lists and more to keep the family in the kitchen.

My favorite recipe from the book is the penne with asparagus. I love both penne and asparagus, and when you add cream and cheese how could you go wrong?

Penne with Asparagus

1 pound penne pasta
1/4 cup olive oil
1 onion, peeled & chopped fine, about 1 cup
2 pounds asparagus, rinsed and cut into 1/2 pieces
1/4 teaspoon sea salt
Dash freshly ground pepper
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese, divided

Heat the olive oil in a large skillet over low to medium heat. Add onion saute until translucent, about 5 minutes.

Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. When the water is boiling, add 2 tablespoons salt and penne pasta. Reduce heat to medium-high and cook uncovered, stirring occasionally.

Add asparagus, salt and pepper to the onions. continue cooking, stirring occasionally. After 5 minutes, add cream and cook two more minutes.

Meanwhile, pour hot water into a serving bowl and let stand. This is an important step which serves to warm the bowl.

When the penne are 3 minute from being done, transfer them to the sauce in the skillet using a slotted spoon. Add about 1/3 cup of the cooing water and cook for a few more minutes over medium heat, stirring often and adding more water if necessary. he pasta will finish cooking in the sauce. Taste and adjust salt and pepper. Stir in 1/4 cup of Parmesan cheese.

When the penne are ready, pour out the water and dry the serving bowl. Transfer penne to the bowl. Sprinkle with the remaining Parmesan cheese and serve.

The tip for this recipe: Slice the asparagus in the diagonal to match the shape of the peen pasta.

The helping hand: Young children can help rinse the asparagus. Older ones can grate the Parmesan.

If you are looking for a way to get the whole family into the kitchen, grab a copy of Cooking Dinner and get in there and cook dinner.

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The Lewis & Clark Cookbook

If you read the post over at Lucindaville, you have been regaled with pawpaw facts. Continuing in that vein, here is an entry from the journal of William Clark, September 18, 1806:

"Subsisting on poppaws. we divide the buiskit which amounted to nearly one buisket per man, this in addition to the poppaws is to last is down to the Settlement's which is 150 miles the party appear perfectly contented and tell us that they can live very well on the pappaws."

Clearly, me and Clark share a love of speling! As one might remember, in 2006 there was a celebration of the bicentennial of the Lewis & Clark Expedition. Every museum in every state that Lewis or Clark ever set foot in had an exhibition and books proliferated.

Leslie Mansfield wrote The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson’s America. It is a nice cookbook featuring foods that Lewis & Clark might have encountered on their journey as well as (note the subtitle of the book...) recipes prevalent during the Jeffersonian era. George Washington was supposed to be greatly enamored with iced pawpaw as a dessert. Not to be outdone as a statesman or botanist, Thomas Jefferson cultivated the pawpaw at Monticello.

Even the great naturalist painter, John James Audubon was not spared from the plentiful pawpaw. It makes and appearance below.

Yellow-billed Cuckoo in Pawpaw Tree, John James Audubon

Given all the Lewis & Clark hoopla, Mansfiled's book generated more than one "Lewis & Clark Dinner." This was favorite dessert:

Pawpaw ice Cream

2 cups pawpaw puree, thawed if frozen

2 cups heavy cream

1/2 cup milk

1 cup sugar

Place the pawpaw puree in a bowl and set aside. In a heavy saucepan, stir together the cream, milk and sugar. Bring the mixture to a simmer over medium heat. Slowly pour the cream mixture into the pawpaw puree, whisking to blend. Cover with plastic wrap and completely chill in the refrigerator. Pour the cold mixture into an ice cream maker and process according to manufacturer’s instructions.

Yes, Lewis & Clark did eat more than their share of pawpaws.

No, they did not bring their Cuisinart ice cream maker along with them.

If they had, no doubt, Sacagawea would have had to tote it on her back and make the ice cream.

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CROISSANT PEACH BREAD PUDDING and BUTTER RUM SAUCE

OK, this dessert is SERIOUSLY delicious and definitely not for the calorie shy. It makes a nice big bread pudding and yet it lasted only one evening (thank goodness we had company). It is a creamy, custard-y (but not heavy) bread pudding made with croissants and fresh peaches.  As if that weren't good enough, it is topped with the most delicious butter rum sauce you can imagine.

4  large (day old) croissants
3 large (ripe) peaches, peeled and diced
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 large whole eggs + 3 egg yolks (well beaten)
1¼ cups hot milk
¼ cup butter melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants and peaches. Once mixed well, stir in the peaches. Tear the croissants into 1" pieces and add them to the mixture (stir ever so gently, just to moisten...be careful you don't turn the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake in a preheated 325 oven for 50 to 60 minutes (my oven took 55 minutes). A knife inserted in the center of the bread pudding will come out clean when the bread pudding is done. Let bead pudding cool for about half hour before serving (or serve it chilled). Top with warm butter rum sauce. Refrigerate any leftovers.

BUTTER RUM SAUCE

½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum (I use 1 teaspoon rum extract)

While bread pudding is baking, Mix the brown sugar, butter and corn syrup in a heavy bottomed sauce pan and bring to a boil. Immediately turn heat down so that the sauce just simmers around the edges and simmer for 1 or 2 minutes (mine was done in 1 minute) or until it is just slightly thickened. Remove from heat and mix in the rum (or rum extract). Let the sauce cool a little before you use it.

 

NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may separate from the sauce. If it does, just heat it up a little and whisk it again (it will go back together).

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A Recipe Request...

...from Amy.

Amy sent us this:

Thanks for featuring this cookbook Lucindaville. I remember it being a fantastic read and a great snapshot of some of the more popular recipes of the past. In there is a very special Christmas Plum pudding recipe. My ex's mum used to make this every Christmas and extra for me to last until July! In the break-up I unfortunately lost my pudding privileges and access to the recipe. There are no words to describe how amazing this pudding is! I think many women in my mum's generation might have experienced the same feeling I get from the first bite of the pudding, when they saw Richard Chamberlain take his clothes off in The Thornbirds way back then. So could I ask *pretty pretty please* for you to share the Plum Pudding recipe from the book? If anyone gets past the astounding number of ingredients required it really is worth all the effort!

We do so hate to lose recipes in a break-up. So here is Colleen's Christmas Pudding recipe.

Christmas Pudding

4 cups raisins
6 cups sultanas
1/2 cup chopped almonds
4 tablespoons chopped orange peel
4 tablespoons chopped lemon peel
1 cup glace cherries, chopped
2 cups brandy
450 g (1 lb) butter
1 cup dark brown sugar
8 large eggs
1 cup apple puree (or apple sauce)
1/2 cup orange juice
6 cups fresh soft bread crumbs
2 cups plain flour
2 tablespoons ground ginger
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 tablespoons ground allspice
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon baking powder

Chop the fruit and almonds and orange and lemon peel, dust lightly with a little flour, and put in a basin overnight with the brandy poured over them.

Cream the butter and sugar, then beat in the eggs one by one, getting each one well absorbed before breaking in another. The mixture will look very curdled by the time the last egg is added, but this is quite normal for rich dark cakes and puddings, and as the flour is added the curdling disappears.

To the creamed butte/sugar with the eggs beaten in, add the apple puree and beat well, the orange juice and beat well.

To the liquid mixture, add the breadcrumbs a cup at a time, mixing well.

Sift the flour together with the spices, salt and baking powder, then stand the mixture aside in a basin.

To the liquid and breadcrumbs, add 2 cups of the soaked fruit, stirring well.

Add 1/2 cup of the flour, stirring well.

Add 2 more cups of the fruit, then 1/2 cup of the flour, and continue in this way until all the fruit and flour have been incorporated.You may find that this is impossible toward the end to mix with any other implement than your hands, so use your hands.

Make sure that you put into the pudding all the liquid that might have run out of the fruit soaked overnight. You don't want to lose any of the brandy!

Spread the pudding cloth, sprinkle it with flour except for the outer margins, then pile the pudding mixture in its center. Tie it up tightly and well with string.

Place the mixture tied in its cloth in a very large pot of boiling water, put the lid on the pot, and boil the pudding for 8 hours. As the water evaporates, replenish it with more boiling water - never add water which isn't boiling, and never let the pudding go off the boil.

It is best to make the pudding at least two weeks before Christmas, to permit it to mature.

You can add small silver coins to the mixture which is traditional for Christmas, but make certain they are silver coins, and do not use any of the modern Australian five and ten cent pieces which are amalgams of metals other than silver.

The pudding is served with brandy butter and hot custard.

When you make this, Amy, do send us photos. Merry Christmas!

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CRUSTLESS CRANBERRY-WALNUT PIE

 

 

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

 

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.

In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).

Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.

Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

 

 

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The Three Chimneys

When you write a cookbook blog, you often find that you are the recipient of cookbooks that your friends bought on a whim. I know this sounds bizarre, but there are some people out there who see no need whatsoever for a thousand cookbooks to peruse. Well their loss is my gain.

Recently, I gained a lovely cookbook from my friend Nanci. Several years ago, she and her husband took a whirlwind trip to Scotland. While they were there, they had dinner at the famous restaurant, The Three Chimneys that was vote one of the world’s top 50 restaurants.

Being dutifully impressed, and filled with vacation largess, they not only ate at The Three Chimneys, but they also bought the book. Recently, without ever having to visit the Isle of Skye myself, I became the inheritor of the cookbook.

Shirley Spear, the cook at The Three Chimneys began her career as a journalist. The job took her to London where she met her husband. As with any journalist living in London, she couldn’t wait to go back to Scotland and open a restaurant. Sure, after being named one of the 50 best restaurants in the world, one might think it was a great idea, but for many years it seemed like a huge catastrophe. But Shirley was determined to make the local ingredients of the Scottish countryside a source of culinary pride.

Shirley succeeded.

Now, along with the gift of this cookbook, I also received the menu from 16 August 2004, the night Nanci dined there. I really wanted to start with the Loch Dunvegan Lobster & Langoustines with Peashoot, New Potato & Quail Egg Salad, Lemon & Olive Oil Vinaigrette but alas, the recipe was not included so I went for dessert.

Whisky and Lemon Syllabub with Skye Strawberries

250 ml fresh double cream

Finley grated rind and juice of 1 large lemon

125 g castor sugar

1/2 a measure or I generous tbsp. of your favorite whiskey

Whisk all the ingredients together until holding just form.

Spoon on top of fresh strawberries.

Eat and enjoy.

Did she really have to tell us to enjoy? Now I feel the need to re-visit Scotland. And eat langoustines and syllabub and…

Thanks, Nanci!

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Caviare to Candy

Mrs. Philip Martineau, sometimes known as Alice, wrote several cookbooks and a gardening tome or two or three. Caviare to Candy features recipes for small households from all parts of the world. This particular “new” edition Mrs. Martineau notes:

“…there are fashions in cookery as in all things and “Caviare to Candy” must be kept up to date. Readers have urged me to give more French dishes while some have said…I should tell them how to make and omelette, and how to prevent Brussels sprouts looking brown instead of green!

So here is good eating to you all, good appetite and a cook good enough to like experimenting.”

Caviare to Candy was updated in1933. Mrs. Martineau suggests Welsh Rarebit as a savory, but interestedly, with all the lovely hard English cheddar, she suggests Kraft cheese.

She laments the poor soul who lives in a small flat and thus, has very little room to hang game.

Since the poor old cook in one’s employ has rarely eaten in the finer restaurants. How Mrs. Martineau asks:

“…can one expect one’s cook to invent such a sauce as current jelly beaten into horseradish cream to eat with saddle of mutton – or to stuff French prunes with chutney as an alternative?”

I am definitely explaining to my cooks that she should add current jelly to the horseradish cream.

I keep coming back to this economical and emergency recipe.

Poached Eggs with Sweet Corn

A dish for an emergency

Make a white sauce of half a tin of sweet corn, butter and a spoon of milk or cream, pepper and salt.

Heap up and pour over the poached eggs, and garnish with tiny strips of fried bacon.

Well, you know most anything is better with fried bacon.

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