Saturday, March 6, 2010

Liver and Onions






Yup! We love liver and onions and that is our meal today.

It wasn't unusual to find liver and onions as one of the meals served for dinner - I think I was the only kid in school that had 2 different dinners cooked just about every night! Unless of course company was coming - then it could be at least 3 different meals - totally complete!

I was raised to enjoy this dish. Mom has low blood pressure and is borderline anemic, so liver was something she had to have. I remember mom having to eat it (doctor’s orders!) 3 times a day for 2 weeks when I was younger. Didn’t bother me none - I loved liver. Write me a prescription for it and I’ll eat it every day! Dad on the other hand - well - he didn’t care if we ate it as long as he didn’t have to.

Dad was the type of guy that didn’t care how many meals were made at the same time. Mom could spend all the money on food - he didn’t care. He always wanted our pantry and freezers full.

When your parents are depression era babies - that is how it is.

We are still like that today - keep everything well-stocked.





I washed my beef liver and dredged in flour.





Heated my pan, heated my oil and skillet fried my liver - seasoned with Kosher salt, fresh ground black pepper, garlic, and parsley.




Prepared my onions and seasoned the same way - when ready just add to the pan.




A simple salad of green beans and lettuce with French dressing and buttered peas.

Sunday, February 28, 2010

Mostaccioli Rigati in Chuck/Pork Sauce

Mostaccioli Rigati in Chuck/Pork Sauce

It’s a miserable day - the roads are lousy - it’s damp and too cold - so dinner is something that will be made from what I have in the freezer and pantry. I refuse to leave the house today to go to the grocery store - and it’s been storming here for the past couple days. Just non-stop snow. Now it’s that miserable water-packed heavy crap that you cannot shovel. It’s the type of cold that goes right through your bones.

So I will find comfort playing in the kitchen.





I skillet-fried 2 packs of pork riblets that I had in the freezer. It’s a bit more than I wanted - but I have a couple that are cooked and in the refrigerator cooling. Tomorrow I will freeze them to use for a future meal. They’re nice a meaty and will be a good meal with potatoes, veggies, a salad or even with BBQ sauce!

Just place frozen riblets in the pan with a bit of olive oil and a little water; cover and let them begin to thaw; once thawed enough to separate - season with Kosher salt, fresh ground black pepper, parsley, and garlic.




While the pork riblets were cooking, I trimmed my chuck roast and removed all the tough membranes/fat and cut into bite-sized pieces; tossed with a bit of olive oil and seasoned with Kosher salt, fresh ground black pepper, parsley, and garlic.




Once the pork was cooked I added my chuck and allowed that to cook through before adding my tomato paste and puree; season with marjoram, basil, Kosher salt, fennel, fresh ground black pepper, paprika, and fresh grated Pecorino Romano; allow to simmer until done.

Cooked my mostaccioli rigati al dente and added to my sauce pan.





Not being able to get out (and not wanting to), my salad to go with my meal is green beans, pinto beans, and beets with a vinaigrette made from olive oil, red wine vinegar, Kosher salt, fresh ground black pepper, and basil.




Sliced Italian bread with my garlic butter mixture (butter, fresh ground black pepper, parsley, and minced garlic) and topped with string cheese (which I “stringed”) finished off the dish.

I “made do” with what I had - and all went well.

I hope you get to try this recipe!

Wednesday, February 24, 2010

Homemade Roasted Chicken Soup

For those of you that are following my blogs - you know that I roasted chickens yesterday - which you can read about at http://www.oldfashionedhomecooking.net/2010/02/just-testing-my-new-camera.html

And since I've gone "high-tech" (cough - cough) now and I have a digital camera (like I know what I am doing with it!) I've posted pictures there of Bertha and Bathsheba Butt-less - RAW! and cooked.







Once they came out of the oven, the first thing I did was pull the meat off the bones, place the skin, carcass, wings, etc. into my soup pot with quartered onions, chunked carrots, chunked celery and seasonings to make my chicken broth. I added some chicken bouillon, pepper, fresh celery flakes and fresh parsley flakes and let it simmer; strained and ended up with 4 to 5 quarts of a really good broth.





I didn't finish making the soup last night - I wanted to let it sit in the refrigerator overnight so that I could skim any fat off the top. I removed a thin layer today. I placed 1 1/2-quarts of broth in the freezer to make homemade soup another time (so easily too!) and then I finished my soup today.




Chunks of fresh carrots, sliced celery, diced potatoes, egg noodles and lastly - just before the potatoes and noodles cooked - I added frozen peas. Served with crusty Italian bread.





A nice tummy warmer for this terribly cold weather that won't go away!

Friday, February 19, 2010

Those famous 3-ingredient cookies!

Here I am - half-dead with this "bug" and not being able to eat or keep anything in me.

And what do I want?

A cookie.

If I can muster up the energy, I may attempt a small batch of them using the 1 cup peanut butter, 1 cup sugar and 1 egg.

I would like to share with you an article I wrote about these cookies and some of the different things that you can do with them.

Take a peek at my post:

http://www.oldfashionedhomecooking.net/2010/02/oh-that-famous-3-ingredient-peanut.html

Informational materials

I've been down with the crawling crud and feeling like a truck ran over me!

But there are a few things that I would like to share with you - probably things you may not care to do but have to - like CLEANING.


I wrote several articles for another site and I posted them on one of my other blogs:
http://oldfashionedhomecooking.net/



First of all - cleaning the kitchen! Here's hints, tips and information you just may use:

http://www.oldfashionedhomecooking.net/2010/02/cleaning-kitchen.html



And using homemade cleaners instead of chemical cleaners is healthier for you and your family:

http://www.oldfashionedhomecooking.net/2010/02/tired-of-using-chemical-cleaners.html



Have you got too many cleaners and it's costing a small fortune to keep up with the all?

http://www.oldfashionedhomecooking.net/2010/02/got-too-many-cleaning-products-save.html



And lastly - making your own cleaners can also call for making your own citrus-based oils:

http://www.oldfashionedhomecooking.net/2010/02/spring-chicken-and-citrus-oils.html


There is a lot of useful information there - and I hope you get a chance to try many of the hints and tips that I've written.

Saturday, February 13, 2010

Thin crust pizza?

I love my pizza - and I love a nice soft, thick dough.

I've made a thin crust a few times - but it's that thick, chewy, soft dough that I always prefer.

Sometimes it's nice to have a thinner crust - depending on the toppings I am using. I'm such a carb person - love my doughs and pastas!

Yesterday I received an email from one of the girls that is a member of our little cooking community asking about thin crust pizza. So I put this together and would like to share this with others that may want to try it -


FOR THIN CRUST PIZZA -

First of all - don’t be afraid to use plenty of flour to roll your dough out thin.

Secondly - if you use a pizza stone your crust will be crisper.

Next - before adding any toppings be sure to brush a thin layer of oil over the dough - this will prevent your toppings from “sogging” your crust.



Thin Crust Pizza Dough Recipe:

Combine in bowl:
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water

Allow to proof for 6 to 8 minutes.

Whisk together in separate bowl:
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt

Combine wet and dry ingredients (can be done in food processor). Mix until ready to knead. Knead on floured board; roll into a 12-inch base and place on oiled pizza tin or baking sheet. Top with favorite toppings; bake at 450* F. till done.

One note about the "oiled" pizza tin - grease your tin with oil for a crisper crust; use vegetable shortening for a softer crust.

A pizza stone will give you a crisper pizza. Because these “stones” are made from ceramic or earthenware (making them porous), they easily absorb the moisture to give you the results you are looking for.

Place a clean stone on the bottom rack of your oven and preheat at 425 to 450* F. for at least 20 minutes.

Transfer your prepared pizza to the stone using a pizza peel. I have been successful using a pizza tin or baking sheet with no rim that has been dusted with cornmeal. It’s called “making do” when you have to improvise.

Do not season or oil the stone.

Remember to preheat the oven and the stone - that is the secret.

I use tongs to transfer the cooked pizza back onto the pizza tin or unrimmed baking sheet by lifting the pizza off the stone and “dragging“ it; place on cutting board and cut as desired.


Do I own a pizza peel? No - I have enough kitchen items. Oh the days of just owning a wooden spoon, one pancake turner and the egg beater that you hand cranked! We didn't need all these gizmos to be a good cook - cripe - my gram never owned measuring cups and spoons - she used a tea cup from the dish set and a dessertspoon and her hand - hey - there is nothing wrong with pouring salt, spices, etc. into your hand and eye-balling it. I do it.

I learned by look and feel!

You "youngin's" out there wouldn't remember the old Betty Crocker recipes - "stir with a wooden spoon 300 strokes" - and the old joke - "Betty Crocker was stir-crazy" - basically because when you baked a cake (for instance) you beat the batter by hand - 300 strokes.

Nowadays - Better Crocker comes in a pouch and you add water (or whatever) - sorry - not in my house. That's right up there with all those pre-packaged yukky foods, cookies and pie crust from the dairy case, and the other "just-add-water" mixes.

Okay - there is nothing wrong with short-cuts - but if you nave to use a mix - why not make your own?

Take a look at this:

http://oldfashionedhomecooking.net/

Check out some of the homemade recipes - they are much better for you.

Need a recipe for something? Want to make it healthier? Drop me a line - I'll post it for you.

ENJOY!

Tuesday, February 9, 2010

THE BREAKING OF THE BREAD

If you are Italian, then your family most likely never sliced homemade bread with a knife - they “broke” the bread.

In our home - bread was always torn with the hands - something we still do today - even if separating to make a sandwich. And if at any time the bread WAS to be sliced - the bread was held with one hand - close to your heart - and the knife would cut towards your heart - not away from you. Symbolizing the Sacred Heart of Jesus and the blood He shed for you. You didn’t use a cutting board for slicing bread - it was unheard of.

But with the Italians, cooking isn’t just cooking foods, and eating is not just eating foods. It’s more like a religion. You cook, you eat, you share, and breaking bread also meant the conversation while sharing. It is all treated with love and respect. And you look forward to it. Mealtime is never dreaded.

You see - in an Italian household - you eat and you talk and you share. One hand holds the fork, the other hand holds the bread, the men eat with a full mouth and their arms waving while still engaging in conversation - and it’s just a tradition. It’s love. It’s caring. It’s normal.

It would be sacreligious for an Italian family to sit and eat and not talk. Italian families talk - and talk - and talk. You’d never see a man in my family sitting at the table with a newspaper! NEVER!

Regardless of what you were eating - it was considered a meal - filled with love and sharing. And you ate it like it was a meal - and most of the time more was added to go with it.

In an Italian household you don’t eat and run. You sit for hours and you engage in the best conversations you will ever have. And you don’t eat in front of the television. As a matter of fact - the television was OFF during mealtime and you did not answer the phone. They can all back later. If not - they can knock on the door and join us in sharing.

And the longer you sit - the more meals you will be served! Trust me!

To an Italian - good homemade food is the cure-all for everything - whether it’s a cold, a tummy ache, a broken bone, and even if you have trouble with your car or your roof is leaking - “EAT THIS - IT WILL GET BETTER” - that was always our family motto. EAT - this and that can wait.

You eat, you talk, you share, you eat some more, you talk some more, you share some more, and the time passes. Next thing you see is another platter of something good to eat. Even if it is only biscotti, cakes, and other sweet treats. And of course - the fresh hot coffee - and in many homes - the homemade wine.

As a child - no one “bought” wine. We never heard of a liquor store. They made wine. Dandelion wine; wine from grapes. In barrels, in glass gallon jugs, in any glass bottle they could find - but Italian-made wine. And after they used the grapes for making wine - they made “grappa” (Italian brandy) from the grape skins, seeds and stems.

Waste NOT!

As a matter-of-fact, nothing was ever wasted. Any leftover bread was made into bread crumbs, etc. including leftover cake! There was always something you could make out of it. Something new was always made, appreciated and enjoyed even with the use of leftovers.

One thing about Italian cooking and baking - no preservatives, no chemicals and always filled with love. True Italians always infuse their goodies with LOVE, and CARE, and RESPECT. Never will you find an old-fashioned Italian “throwing” something together. NEVER.

God did not give us food to “throw together” - Italians respect food. That is the way it is supposed to be.

I have this “thing” about recipes that are written using words like “throw” or “put” or even the word “toss”. Food is not garbage. You don’t treat it that way. Yes - you can “toss” a salad, or “toss” macaroni in a sauce - but in our home it was always “gently mixed” as opposed to tossed, thrown, etc.

We still shut off the television at dinnertime, and phone calls can wait. Mealtime is family time. It is not the time for tossing a load of laundry in the washer or dryer (which to this day I prefer to line dry my clothes and I still hang outside - but then again I still iron), reading the newspaper or a book or magazine, listening to music with headphones on, or doing homework (or anything else) at the table. When at the table for a meal - you EAT and you talk. Italian children are encouraged to speak. An Italian family is a family.

So when you go to an Italian home and you are going to “break bread” be prepared for the best homemade food and the best conversation of your life.
 
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