Category: Uncategorized

A New Car and a Visit to The Laurent House

This is a bit of a different kind of post. It isn’t really about food though we did eat and drink. It is about a travel adventure. It is, I think, an interesting story worth sharing.

We (very) recently bought a new car. Our former car had seen many travel adventures and was letting us know that she was tired by displaying a new warning light almost daily. We bit the car payment bullet and came home with a brand new Kia Forte. Besides providing safe transportation for ourselves and the grandkids, we wanted it to be the vehicle for new road trip adventures. First we had to learn about all of its “special features.” The learning curve has been a bit steep, but we are getting there. We decided to put our still limited knowledge to the test this past weekend.

It was another oppressively hot and humid day, one of too many we have had this summer. We wanted to go somewhere far enough to feel away (and see how the car performed), but close enough to make it home before dark. Our destination also needed to be mostly indoors, because, as noted, it was hot and humid. Rockford came to mind. It’s about 70 miles away and has a few museums we have not been to. There were also some interesting dining and brewery possibilities ( see the end of this story). After scrolling through a number of museums, I came to the Laurent House. Not a museum in the literal sense, but a house designed by Frank LLoyd Wright. There were tickets available for a tour that afternoon, so off we went.

We have visited a number of FLW buildings, but this one might be our new favorite. It is a Usonian design completed in 1952. It is unique for several reasons; most importantly, it is the only home to be designed by Frank Lloyd Wright as wheelchair accessible. I also think it is unique in the fact that FLW allowed clients (Kenneth and Phyllis Laurent) to dictate their needs and wants (that was never Mr. Wright’s strong suit). The result is as FLW called it a “Little Gem.”

The home originally only 1400 square feet feels much larger. Several additions were made at the request of the Laurent Family and approved and designed by FLW. These were to create a bedroom for their adopted daughter at one end of the original house.An expanded dining space for entertaining was also added. The Laurent’s welcomed visitors from all over the world to see what FLW had created for them (many invited by the architect himself).Kenneth Laurent wanted a house that focused on his capabilities not his disability. He also wanted to be the “tallest man in the room”. One of the things that I love about this house is that all of the furniture is  the original built in and most of the movable pieces are original as well. Very few FLW homes I have seen, can claim this.

Heights of closets, tables, and chairs were adjusted to accommodate a wheel chair. Even some of the windows  were placed high so that Kenneth in his wheelchair would see the trees and plants instead of the traffic. It seems that every possible limitation was addressed and adjusted (40 years before ADA). Even the grid design of the floor(a feature of all Usonian designs) was adjusted to not catch the wheels of the chair.

The living space featured a wall of floor to ceiling windows that let in the light and showcased the beautiful simplicity of a Japanese inspired garden and pond surrounded by the third element, stone.The banquette offered a tranquil place to reflect on the beauty of nature and was used by the Laurent’s daily. Kenneth Laurent lived in the house until he died at the age of 91. Perhaps the tranquility and accessibility of this “Little Gem” prolonged his life.

I

If you plan on visiting Rockford (and it is not 95 degrees and humid) here are some ideas for points of interest, food, and drink.

Find places that interest you in Rockford:  Rockford Visitor Information:

Unique Beers and friendly people: Urban Forest Brewery

Locally sourced food in an upscale environment: Green Fire

Staying In and Re-Discovering Bisquick

As we try to adjust to the new normal of keeping our distance and staying at home, the kitchen has become even more my happy place. Since we are trying to limit our time away from home, visits to the grocery store are less frequent. There’s no running out for an ingredient and when the occasional necessary trip is in order, it is list specific and quickly completed. My grocery browsing days are over, for the time being. So, when Papa D had a craving for something sweet and baked the pantry was my only option.

I don’t bake a lot. Oh, I do bake at the holidays and for birthdays, but other than that my baking ingredients are somewhat limited the rest of the year. My pantry search yielded a box of Bisquick. Waffles or pancakes were not going to satisfy Papa’s craving. What else is there to do with Bisquick? Actually quite a bit. I remembered a Bisquick recipe book that I’ve had for years and surprisingly easily found it in my recipe stacks. Published in 1980, it had recipes for everything from appetizers to desserts and everything in between.Paging through the book I found many tasty sounding recipes. Based on ingredients I had available, the Streusel Pudding Coffee Cake looked like the best choice,though the Chocolate Swirl Coffeecake was a strong runner up. That lost out for lack of chocolate chipsAs with all Bisquick recipes it was quick and easy to make. My pudding of choice was Lemon mainly because it was the only one I had. It did add a little zest to the cake which came out of the oven with the typical bisquick color and crumb.I don’t want to step on anybody’s copyright toes so I am sharing a link to the recipe, sort of. When I searched for the recipe, it didn’t come up. Not anywhere. Not even on the Betty Crocker site. The link below is for Bisquick Coffeecakes and there are lots of them. Betty has been busy. Look through the choices, I know you will find something that sounds quick, easy, and tasty. 

https://www.bettycrocker.com/search?term=streusel%20pudding%20coffeecake&termDataSource=d6fb75f5-d19a-49cd-9ba0-c10a6e45afb2

Happy Staying In.

Panzanella-Palooza: The Summer Edition

Over the years I have sung the praises of the Panzanella Salad. Italian peasant fare, vegetables combined with dry bread cubes and a vinaigrette dressing. It is an established fact that if it is summer there will be panzanella salad in Mama D’s Kitchen of Love. This summer is no exception. In fact it has become the reigning go to supper here, appearing at least weekly in various shapes and forms.

Panzanella got its start in Tuscany long ago with onions being the star of the show. Later tomatoes took over that position and modern panzanella was born. Bread, usually stale has also been a principle player. Thrifty Tuscans didn’t want even the most stale bread to go to waste so they would soak it in water and add vegetables to make a meal. This is probably how it got its name. Pane means bread and zanella means deep bowl. If you have wet bread and vegetables you are going to need a deep bowl.

Making so many Panzanella salads this summer I have come to a few conclusions. I wanted to share some of those along with a recipe or two in case you want this to be your Panzanella-Palooza Summer, too.

  1. The bread you use is important, it is bread salad after all. The bread should be sturdy, crusty and maybe a little stale. Sourdough is my current bread of choice. I am always searching for a loaf that has the flavor and smell to take me back to San Francisco. La Brea Bread Company (available at Caputo’s) makes one and I just got another great loaf at Mariano’s bakery. Don’t worry if your bread isn’t stale. You backyard grill or even your oven can create the perfect croutons for your salad.There are lots of other good choices including Ciabatta and French. I’ve made several wonderful salads with Multigrain Baguettes as well. Use what you love or have on hand.
  2. Tomatoes get lonely so give them some company. Summer vegetables are hitting their stride right now and most of them play well with tomatoes. Onions should always be invited to the party. Cucumbers, bell peppers, summer squash and zucchini are great bowl mates too. Artichoke hearts (I use frozen for convenience) are a welcome addition as well. If you love the vegetable it will love being in your salad.
  3. Having a variety of vegetables makes for great flavors. Having a variety of textures makes for a great salad. I like to mix raw and cooked vegetables to achieve that wonderfully interesting balance. This summer, I have been grilling many of the vegetables. Tomatoes, onions, and peppers have all had a turn on the grill before jumping into a salad. Tomatoes grilled just enough to release their juices combine beautifully with crunchy red onions….etc.
  4. When it comes to dressing, simple is probably better. The recipe below is not very complex, but if you are feeling a bit fancy it is a great match up to any salad.
    Print
    Mediterranean Vinaigrette

    A twist on the classic vinaigrette with plenty of lemon and more than a hint of garlic. Add any fresh herbs of your choice. This is wonderful on a Greek salad, but it would be equally delightful as a dressing for grilled vegetable or a pasta salad. It makes a great marinade as well.

    Ingredients
    • 1 Medium Lemon Juice and zest
    • 2 Cloves Garlic Grated
    • 1/4 Cup White Balsamic Vinegar
    • 1/2 Tsp. Red Pepper Flakes Optional, to taste
    • 3 Tbsp. Chopped Fresh Herbs Parsley, thyme, basil, or you choice
    • Kosher Salt and Pepper To taste
    • 1 Tsp. Dijon Mustard
    • 1/4 Cup Olive oil
    Instructions

    1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until completely blended. Allow to rest in the refrigerator for at least one hour.

    As the summer has gone on, I have stripped it down. Some good olive oil warmed with a few smashed garlic cloves is a lovely base. Combined with a flavorful vinegar, salt and pepper it lets the beauty of the vegetables shine through.

  5. Add some protein and make your salad a meal. Use anything that sounds good to you. Leftover chicken, cured meats, beans, grilled sausage or steak all work well. Then there is cheese. Who doesn’t love cheese? Fresh mozzarella or cubed Asiago have found there way into my salads, but the best discovery has been Grilled Feta. It is firm and dense enough to hold up to the grill’s heat though it does need to be watched carefully. The time and effort is worth it.
  6. Herbs make everything better. Chop up a handful of whatever you love and add them to the salad. Basil, parsley, and chives are my current go tos.Here is a Basic Recipe for a Summer Panzanella Salad…it is very grill forward and leaves room for all kinds of interpretation.
    Print
    Summer Panzanella Salad

    A basic recipe for Panzanella salad that takes advantage of Summer's bounty.

    Servings: 2
    Ingredients
    • 3-4 Ounces Crusty Bread Stale is great!
    • 1/4 Cup Olive Oil
    • 2 Cloves Garlic Smashed
    • 1 Medium Onion Any variety
    • 2-3 Medium Tomatoes
    • 2 Cups Chopped Vegetables Whatever you love
    • 1/2 Cup Chopped Herbs Any variety to taste
    • 2 Tbsp. Vinegar Your choice
    • 1 Cup Chopped Protein Anything
    • 2 Ounces Cheese
    • Salt & Pepper To Taste
    Instructions

    1. In a small pan heat the oil and garlic gently . Once the garlic begins to sizzle take it off the heat and let it steep.

    2. Slice the bread about 1 inch thick. Brush both cut sides with a little of the olive oil and toast in the oven or on the grill. It should be dry and lightly browned. Let it cool then cut it into cubes. Place in the bottom of a deep bowl.

    3. If you are grilling vegetables, brush them lightly with some of the garlic olive oil and place on a medium grill. Tomatoes can be cut in half horizontally  and will only take a few minutes. Cherry tomatoes can be skewered. Other vegetables whether cooked whole or chopped should be tender and lightly charred. Cut any whole vegetables into bite size pieces. Put these on top of the bread cubes.

    4. Cut or chop raw vegetables into bite size pieces. Roughly chop the herbs. Cut your protein into bite size pieces as well. All of these can be put on top of the bread cubes. Toss everything together.

    5. Add the vinegar to the remaining garlic olive oil and season with salt and pepper. Mix well. Pour the dressing over the salad and toss to combine. If the salad seems a bit dry add a bit more olive oil. 

    6. Let the salad sit for 15-20 minutes to allow the flavors to blend.  Taste and adjust any seasonings. Divide between 2 plates and serve.

    As you can see, this is a very general and basic recipe that will lend itself to any direction you want to head in. There are so many vegetables that would enjoy winding up in this kind of salad. Play around..that’s part of what Summer is all about. Know too, that as Fall approaches and winter comes along, there will be lots more Panzanella Salads.

Trader Joe’s, a Birthday, and Country Potato Quiche

Where has February gone? I realize that it is the shortest month of the year and all…but still. It went by far too quickly. It even had an extra day this time, so that the earth’s trips around the sun are equal, to clocks, the calendar, and apparently the entire space-time continuum. I’m not a scientist and I’ve never played one on TV, so that’s as good an explanation of Leap Year as you’ll get.

You might be wondering what Trader Joe’s has to do with February. Here’s the short version: I have a February birthday. We won’t go into which one this was, but let’s just say that we are beyond using candles on the cake without a fire permit. My kids shared the special day with me and were very generous with their gifts. A Trader Joe’s gift bag was part of the loot, and among the items in it were a Gift card and an interesting cook book.IMG_1347What was Mama D to do? As this site illustrates, I generally cook with more than 5 ingredients at a time. Still the book was fascinating. Lots of the recipes sounded delicious, and the limited number of ingredients made it all seem do-able, so armed with my gift card and some recipe ideas from the book, I paid a visit to my local Trader Joe’s. I came home with two bags of goodies. A few of my favorites like White Cheddar Popcorn and Frozen Artichoke Hearts had to come home with me (just because), but I also picked up some recipe specific items. Case in point; Frozen Country Potato Blend and Frozen Pie Crust both of which were new to my kitchen. These were the cornerstone of what sounded to be a great Meatless Monday supper, Country Potato QuicheIMG_1350Besides these two ingredients the remaining cast was filled out with eggs, grated Italian Cheese blend, and some fat-free half and half  (the last 2 being my personal substitutions). This was my first foray into frozen pie crust and I can’t say that I am a fan. The crust thawed into pieces, but once I gathered the pieces together and re-rolled the crust, I was in business. The filling was easy enough to make. All I had to do was mix the ingredients together in a bowl. The potato medley was quite unique as are many of the items at T.J.’s. Fried potatoes, green beans, and mushrooms made an intriguing and tasty base.IMG_1352I decided to pre-bake the crust for 10 minutes to guard against a soggy bottom. Then it was a matter of pouring the generous filling into the crust (thankfully the pan was on a rimmed baking sheet which averted sure disaster). Once out of the oven it rested on its laurels for 15 minutes before making its way to the table, our plates, and ultimately our stomachs. A simple salad was the only other thing that was required (oh yeah, and a nice Pinot Noir)IMG_1360

This recipe is from: Cooking with Trader Joe’s 5 Ingredient Cook Book by Deanna Gunn & Wona Miniati. I have inserted my substitutions and changes in procedures, but the idea originated with these two lovely ladies.

Country Potato Quiche
Print Recipe
This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Country Potato Quiche
Print Recipe
This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. Press the crust into a deep 9 inch pie dish. Bake the crust for 10 minutes while you prepare the filling.
  2. Whisk the eggs and half & half together in a large bowl. Stir in the cheese and the potato mix.
  3. Place the pie pan on a rimmed baking sheet and pour the egg/potato mixture into the crust. Make sure that the potatoes and beans are evenly distributed.
  4. Bake 40 -45 minutes until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes (15 is better) before serving.
  5. Slice and serve with a simple salad and a nice glass of wine.
Share this Recipe
Powered byWP Ultimate Recipe

The Trader Joe’s adventure will continue. There were plenty of other goodies in my bags that will find their way into the kitchen and maybe into this blog, as I continue to explore the idea that less (ingredients) can be more.

Halloween Hash Redux (Third Time’s the Charm)

Several years ago I posted this recipe. The original was fraught  with mistakes so I revised it into the recipe below. This one is truly a keeper. As Halloween is upon us, I thought that I would share it once again. The dish, inspired by the colors of the season, and created with what was on hand was a great meatless meal that had hints of the Southwest.         

Sweet potato and black beans are the cornerstone of the dish. Mama D’s Trinity: onions, garlic, and olive oil create the background structure. Chilies, in the shape of fresh Poblano Peppers, join Cumin and Smoked Paprika to give it a bit of Southwestern style. I opted for the sweet smokey taste of the paprika, but this would be great with Ancho or Chipotle Powder or even your favorite Chili Powder blend. Dried Cranberries got in on the act because it is Fall after all.

The original recipe used Ques Fresco, but I opted for Herb and Garlic Goat Cheese for the garnish. Any crumbling cheese or even a hard grating cheese like cheddar would be a great topper. All these changes show that Mama D can always find inspiration in a recipe  and make it her own; even if it was already hers in the first place.

This definitely fits in the supper category. It is quick, easy, and pretty healthy, feeding two to three people well. I am fortunate to have a dashingly handsome sous chef who prepped the vegetables for me. He opted for about 3/4 inch dice. This resulted in a chunky hash that retained the shape and texture of the veggies. The original recipe had smaller pieces, the vegetables being cut in about 1/2 inch pieces. Hash making is not an exact science, so cut your vegetables to the size that makes you happy.IMG_0593

Once the oil was hot, the sweet potatoes went in and when they began to brown, I added the onion. Eventually the peppers and garlic went in along with the cumin and paprika. Everything cooked together for 15 minutes or so. I added a little chicken broth from time to time to keep the party-goers circulating. About half way through this process, I added the dried cranberries. This is a great addition if you have them, but is not a required element. I also used a little bottled salad dressing. In this case, it was a Light Chipotle Lime, but any sweet and spicy dressing will add that extra pop of flavor.IMG_0601

Finally the beans went in and the color splashed hash cooked for a few more minutes. IMG_0605Topping the dish with goat cheese added a bit of creaminess as the cheese melted and the subtle tang was reminiscent of  Mexican Crema.IMG_0621

Halloween Hash, Redux
Print Recipe
Servings
3
Servings
3
Halloween Hash, Redux
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
  2. Turn the potatoes and add the onions. Cook undisturbed for another 3 - 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
  3. Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
  4. Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
  5. Stir in the drained beans and cook until they are heated through.
  6. Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
Share this Recipe
Powered byWP Ultimate Recipe

The meal was perfect for a blustery night, but it would be great just about any time that you had a hankering for hash. Be daring and nestle a poached egg on top and call it brunch. Remember: If you don’t like the results the first time there’s always the option of a “do over,” even in the Kitchen of Love.