Since I was feeling a bit under the weather, I was hanging out watching the morning news shows which reported a strange sidebar to the flu scare…it could crash the internet. And…since I was feeling a bit under the weather…I was hanging out on the internet and now writing a blog for the internet. Seems you just can’t win! But, alas…I found a food solution—Chicken Soup!
Our Halloween dinner will be even more authentic with some food of Transylvania, home of Dracula. We love all the Halloween movies that appear on TV this time of year– the old black and white monster mash flicks especially. In designing a menu for the Cookery this week I started researching the Food of Romania, where Transylvania is located.
It’s October and a crazy time in Galena, Illinois. Tourists are flocking to town for the beautiful fall colors and a chance to start their Christmas shopping. Yes, it’s about time to start thinking about it…sorry to bring that up!
After a long weekend, I needed a quick and tasty supper.
This is one of my son’s favorites! He is 10 months old. I normally hold him with one arm and cook with the other. He watches with great interest and knows it is for him. As soon as it is ready, he is eager to get in his highchair and take his first bite. As he gobbles it down, I know I have created something wonderful and tasty. Success!!
In all the old cookbooks you can find recipes for fools and trifles, both derived from the British and rather similar in nature. While the fools dominate summer with berries and cream, Christmas is a favorite time for the trifles, made with canned fruit, cream and cake with a good dose of spirits. I found this combination for fall that was the perfect ending to an upcoming class at the Cookery. Apples, pears, and pumpkin, laced with cinnamon, caramel, and Calvados (apple brandy). Sounds like October to me! You can make it in a big dish or individual.
Now some people would have a problem with the idea of broccoli being called tasty. I adore broccoli. I adored it as a child until one momentous day. My mom had grown broccoli in her garden and proudly placed a big bowl on the table. I dug in with relish, and then I spotted them…
A little extra effort on your part can create a lot of extra fun for the kids.
I have some awesome cookie cutters that I use quite frequently for my kids. I cut their sandwiches, toast, or tortillas into delightful shapes. The ordinary food somehow transforms into something so much yummier when cut into a Valentine heart or a Christmas tree in the middle of the summer.
I think all the beer, brats, and wiener dog races have gone to my head. There were big white tents on the river this weekend and the sound of polka music filled the air. It was a little rainy and cold, but that didn’t stop the fun.One of my favorite German foods is spatzle. As one friend said…”don’t know a dumpling I don’t like!” For many years I met my parents in The Amana Colonies to have dinner at The Ox Yolk Inn.
With too much garlic in my pantry, and after planting some and roasting some to freeze, I still needed a good hit of garlic, so punctuate the season. I roasted a few heads to start. I separated them, put in a glass pie pan, drizzled with olive oil and seasoned with salt and pepper.
I think I bought too much garlic! Here it is in all its glory. It looks beautiful, it tastes delicious, and I cook with it everyday, including using it in classes for 6-8 people a couple times a week. You would think….but…I’m worried about it drying up before I can get through it all. I buy it every year from a small “mom and pop” operation in northern Wisconsin.
With the cool night and days–way too cool already– I was looking at some warming spices and checking out my vegetable stash in the fridge. What better supper than a tagine? And besides, that big terracotta tagine sitting on the top of my cupboard needed dusting off.
