Cooking with Dee

I Simply Remember

August 21, 2008 · Leave a Comment

my favorite things and then I don’t feel so bad…. Raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens, brown paper packages tied up with strings, these are a few of my favorite things. “

Thanks to www.stlyrics.com. I must have seen the movie 20 times but still forget some of the words. I think we own it on dvd. Great bonus stuff!

Jim’s en route home and I’ll make my greek pasta with meatballs or we’ll eat after the lofts party downtown. Blue skies are coming so I’ll feed the dog and walk her between the deluges. Dee

Categories: Editorial

Favorite Things

August 21, 2008 · 5 Comments

It’s pouring here, yet another day. The streets are flooded, I just saw a truck go through a major dip, no way our Honda could do it. Emergency vehicles everywhere.

So I’m doing what Julie Andrews did in The Sound of Music. Do re mi fa so la ti do! Thinking of my favorite things.

Cheese: parmigiano reggiano; bel paese; Black Diamond and Cabot sharp cheddar; any aged cheddar from the UK; Romano; Maytag Blue; Gorgonzola dolce; freshly made buffalo mozzarella.

Fruit: fresh Concord grapes picked from the vine; cherries; satsuma tangerines. A perfect pear (only had one, and that was in Italy).

Veg: fresh corn on the cob; homemade ratatouille with a bounty of fresh eggplant, zucchini, tomatoes, garlic and onion.

Meat: Lamb Robert (boned and butterflied leg of lamb marinated and then grilled to perfection); a perfect ribeye, NY Strip or filet; pork loin au vin blanc. But most of all Mom’s Prime Rib of Beef with Yorkshire Pudding. Got the shivers on that one. Basic roast chicken with sausage/apple stuffing.

Fish: Salmon with lemon grass seasoning paste from Uncommon Fruits and Vegetables (see my cookbook list); grilled salmon with grainy mustard; coquilles St. Jacques; moules mariniere; real sole “bonne femme.” Grilled shrimp with lime and cilantro and jalapeno marinade.

Cassoulet. Beef Carbonnade. Roasted root vegetables with olive oil and herbs. Roasted rosemary potatoes. Spaghetti alla Carbonara (No, Calvin Trillin, I will not join the campaign to substitute this for traditional Thanksgiving turkey!)

Ask me tomorrow and I’ll come up with a different list! That’s how varied the choices are in our abundant land! This particular storm may be over so I should feed and take out dogma. Even dog Zoe is Greek, for Life.

But during this intense storm I find my choices interesting. Savoring summer’s bounty while aching for cooler weather so I can make stews. Enjoy cooking your meal tonight. Dee

p.s. It’s thundering again and raining so Zoe won’t want to get her precious fur wet. Look at my sous-chef – she’s no pampered purebred, just a runty mutt!

Categories: Editorial
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Thanks

August 21, 2008 · 2 Comments

Portland’s best knitters

Help Texans get talent to

Make great surprises

Categories: haiku
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Olives

August 21, 2008 · 1 Comment

For most of my life, I never liked olives. By the age of eight I could make Dad the perfect vodka martini with a splash of vermouth and olive with something weird in the middle.

Roasted (or boiled) red pepper, and tasteless olive. When I first encountered a real olive I didn’t appreciate it. I started appreciating good olive oil. Then I thought, why don’t I like olives?

It started with Nicoise, when I made the salad. I loved the saltiness and tang.

I have many to go but fell in love with the Kalamata. It is very expensive in a glass bottle, brined.

If you have a specialty store around, buy a quart container of brined Kalamatas at an “olive bar.” I buy them with pits. Buy them without, for now.

Have olive oil on hand as well as other accoutrements.

Drain the olives. Fit mason jars with lids. Crush garlic, rosemary, thyme, peppercorns, crushed red pepper flakes, whatever you want! Top with good olive oil. Cover completely with oil. Cover tightly with lids and sit out on the counter at least 48 hours, then you can refrigerate as needed.

Please save the oil. Use it after your guests have eaten all your tasty olives. Marinating in olive oil tames the brininess, gives the olives a sense of themselves and whatever herbs you’ve chosen to use. Happy marinating!

Categories: Editorial · Recipes
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Ode to Ceres, Goddess of Grain

August 21, 2008 · 3 Comments

The dinner didn’t go as I planned, but only because my Jim was an hour late coming home from work. The sauce got a bit thick. Otherwise I’ll plan on sending on a recipe tomorrow as Ms. Ceres, by putting it on hold I actually undercooked the rice!

The feta made the dish! And Jim was weaned on tasteless cheeses. I consider my cheese education consistent with his physics knowledge. Hey, I have to endure physics lessons on long car trips so at least he can taste cheeses that are more tasty than supermarket Monterey Jack!

Made extra sauce so will have pasta with perhaps keftedes/keftedakia (Greek meatballs) for dinner. I’ve never had rice problems before so don’t anticipate any more mishaps. Thanks, Dee

Categories: Editorial