Kilian's Bread and Butter Pickles

Kilian is married to Maura, who is the daughter of my half-sister. We love his pickles, which are kind of a hobby for him, as he is a professional restaurant chef in Boston.

6 cups loosely packed pickling cukes, sliced
2 medium onions, sliced
1 red or green pepper, sliced
A few cauliflower florets
1/4 cup salt

Mix all together in a large pot. Let stand for three hours.

Combine in a sauce pan and boil for 5 minutes:
2 cups white sugar
1/2 tsp. turmeric
2 tbl. pickling spices
1 tsp. celery seed
2 cups apple cider or malt vinegar

Rinse the cucumber mixture thoroughly, with several changes of water. Let soak in cold water for 10 minutes, then drain and return to the large pot. Add the boiling syrup mixture.

Heat slowly to just below boiling point, stirring occasionally. Place in sterilized jars and cover immediately.

Note: If you increase the recipe, increase the salt just slightly.

Chile con Queso

This must be the only possible use* for Velveeta cheese (sorry, cheese "product"). You will notice that the recipe calls for just half of the contents of the smallest available box. DO NOT worry about your leftover Velveeta. It is indestructible and will easily last until next year when you want to make Queso (as it is commonly called) again. Just wrap up that cheese product well and shove it back into the nether regions of your refrigerator.

I might go on a bit about this strange fake foodstuff, but it really does make a delicious Queso.

*Later note, October, 2010: It turns out that there is something you can do with the rest of that leftover Velveeta--you can try making White Trash Fudge! But let's get back to the Queso:

Ingredients:

1/2 lb. Velveeta "cheese," cut into cubes

Enough milk to make a smooth dip

6 chopped green chiles (your choice of heat); roasted, peeled, and seeded before chopping

1 medium-sized fresh tomato, chopped

1 tsp. minced onion (you can use just a few shakes of minced dry onion, if you wish)

1/8 tsp. garlic powder

Optional: A couple of tbls. of salsa or El Rancho de los Garcia's Green Chile Sauce (if you can find it. You might have to move to New Mexico for this sauce, which is made in Portales).

Directions:

Melt the Velveeta in a 1 quart bowl in the microwave for about a minute. Stir well, add a little milk, and microwave for 30 seconds to one minute more, until smooth.

Add the chiles, tomato, onion, and garlic powder. Stir well. Stir in the salsa or chile sauce, if you are using it.

Microwave again, just until warmed through.

Serve as a dip with tortilla chips, or pieces of tortillas, or chunks of warm fresh bread. Focaccia (Italian flat bread) is delicious here, and adds even more of an international flavor.

Herb Cheese Spread (Pickity Place)

Pickity Place was always a favorite stop when our family was touring the area near Mason, New Hampshire. It features wonderful herb and flower gardens, a greenhouse shop, a gift shop, and a restaurant. My favorite part was the Grandmother's Cottage, a little red cape-style house that served as the model for the cottage in the 1948 Golden Book edition of Elizabeth Orton Jones' Little Red Riding Hood.

I was lucky enough to come across their cookbook, Country Herb Cooking; Four Seasons of Recipes from Pickity Place, in the Swap Shop at our old New Hampshire town recycling center. This is one of the appetizers that they serve at their luncheons.

1 tsp. fresh thyme

1 tsp. fresh chives

1 tsp. fresh sage

1 clove garlic, crushed

1 8-oz. package cream cheese, softened

1/2 cup sour cream

Blend all ingredients well and serve with crackers.

Warren's Really Good Stuffed Hot Peppers

My brother-in-law, Warren, makes the best pickles and jams. Whenever Ben comes home for a visit, he checks out all the cupboards for "Warren's jars." These peppers make a wonderful appetizer.

One jar of hot cherry peppers
Provolone cheese
Prosciutto ham

Olive oil

Drain the liquid from the jar of peppers. Remove any pepper stems and shake out seeds--do not rinse them, or wash out the jar.

Roll some prosciutto around a small piece of cheese and stuff into the center of each pepper.
Place the peppers back in jar and add olive oil to the top. Screw the lid back on and keep refrigerated.

Note: The olive oil will harden in the fridge. Let it warm up a bit to room temperature before serving.

Guacamole

I used to hate avocados. They're truly an acquired taste for a young boy. Actually... if you sliced one up right now and put it in a salad, I'd most likely still hate it. Avocados and I have textural disagreements. However, when mashed up and made into a dip, I LOVE my brother, the avocado. When the avocados are fresh, nothing beats guacamole that's been made 5 minutes ago. That reminds me of a funny story... My old roommate Kiyash (God Bless that guy) tried to make guacamole once, but the avocados weren't in season. Was this going to stop Kiyash? Hell no! He was convinced that the solution to softening unripened avocados was popping them in the microwave! The rest of the story isn't very exciting. It just made for a bad dip, though Kiyash seemed blissful enough. What an innovator! Go, Kiyash!

I'm going to provide a rough outline of Guacamole, suggesting what I'd use. It's one of those recipes that you should find your own innovations and measurements for. Hopefully, not trying to ripen your avocados in the microwave.

--A couple Avocados
--Red Onion, minced
--Tomato, seeds and pulp removed, diced
--Jalapeno or Serrano Pepper, minced fine
--Olive Oil
--Garlic, minced fine
--Fresh Cilantro, chopped fine
--Fresh-Squeezed Lime Juice
--Kosher Salt
--Fresh-Ground Black Pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel and put in a mixing bowl. Mash with a fork. Add the rest of the ingredients to whatever measurements you desire. Just remember that the avocado is the star of the guacamole show. Mash together and serve immediately.

NOTE 1: If you're not going to serve immediately (why!?), keep the tomatoes separate and cover the guacamole with plastic wrap (or it will turn brown like an exposed banana). Store in the fridge. Mix tomatoes in right before you serve.

NOTE 2: Readers of this blog may notice that this is the recipe for Pico de Gallo mashed in with a couple of avocados.

Pico de Gallo

Pico de Gallo is really just a fancy term for a fresh tomato salsa. Most recipes are pretty similar. Therefore, I'll just skip measurements all together and you can play around and do what you want, adding and subtracting as you'd like. It's more fun that way anyhow, right? So bust out the corn chips and figure out your best version this football season!

--Tomatoes, seeded and diced
--Red Onion, finely chopped
--Jalapeno or Serrano Pepper, finely chopped
--Garlic, minced
--Cilantro, chopped fine
--Olive Oil
--Fresh Lime Juice
--Kosher Salt
--Fresh-Ground Black Pepper

In a bowl, mix all the ingredients. Let them all sit together and marinate before eating.

Grandma Elva's Deviled Eggs

Grandma Elva in a devilish moment

These are simple, classic, and delicious--just the way Grandma used to make them. If you want to try some variations, be sure to visit The Deviled Egg Gourmet.

6 hard-cooked eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 tsp. mustard (your choice--when Grandma made these we only had yellow mustard!)

1/8 tsp. salt

1/4 tsp. black pepper, freshly ground

Paprika for garnish

Optional: A bit of relish

Mash the egg yolks with a fork, then add the rest of the ingredients (except the paprika), mixing until smooth. Taste and add more mustard, if you wish. If you need a softer mixture, add a little more mayo.

Spoon the yolk mixture back into the egg white halves, sprinkle with paprika, and arrange all on a serving plate.

Be sure to keep the eggs chilled at all times until you serve them.

Onion Dip

In our younger days, several years after Ben was born. That's our Dee on the left.

If you have been reading this blog for any time, you know that it is a mother and son collaboration. In order to agree on the recipes presented here as family history, there is a lot of correspondence back and forth about food memories. Some of Ben's questions really make me laugh, such as this one:

Do I crave onion dip because you ate it when I was in the womb or is there something to it beyond a mix packet?

If we went by what I ate while carrying the pre-born Benjamin, he would be eating a lot of herrings in sour cream right from the jar (imagine!) and throwing up instantly at the smell of spiced tea. Sorry to talk about throwing up right in the middle of the recipes.

The Onion Dip that Ben is so fond of is the same one that everyone else makes, and comes right from the box of Lipton's Onion Soup Mix (or right from Lipton's website):

1 envelope Lipton® Recipe Secrets® Onion Soup Mix
1 container (16 oz.) sour cream

1.	In medium bowl, blend all ingredients; chill if desired.
2.	Serve with your favorite dippers.

Scotch Eggs

I discovered this gem of tastiness while on a winter tour selling posters to college students with my good buddy Christopher Yustin. We were in a frigid stopover in Madison, Wisconsin when we discovered The Brocach Irish Pub, a joint for regulars that smelled of old wood and pipe tobacco. Christopher swears that they served the best Guinness stout he'd ever tasted and I tried a scotch egg dipped in Coleman's Mustard (a re-discovery!) for the first time. With brains a-buzzin' and taste buds tingling, we had a crazy snowball fight on the steps of the majestic capitol building. Then a policeman took notice and we skittered off into the night. I went back to The Brocach in search of the eggs twice more that week, but they were sold out both times. I feel lucky to have eaten one. Here's my approximation of the recipe:

--6 Hard-Boiled Eggs, cooled.
--1 lb Bulk Sweet Pork Sausage
--2 tbsp Worstershire Sauce
--1 tbsp Fresh Parsley, chopped fine
--Seasoned Bread Crumbs
--1 Egg, Beaten
--1 tbsp Water
--1 tbsp. Coleman's Spicy Mustard
--Vegetable Oil for frying

Mix sausage with Worstershire sauce and parsley, then divide into six equal portions.
Press each portion into flat "sheets" and wrap a hard-boiled egg in it. Roll in bread crumbs. In a small bowl, mix the beaten egg with a tablespoon of water and the mustard. Dip each sausage-wrapped egg in the mustard egg wash, then coat in bread crumbs again. In a heavy kettle, heat about 2 1/2 inches of oil to about 350 degrees Fahrenheit. Deep fry the eggs for about 5 or 6 minutes, until golden brown. Cool on paper towels, then cut in half lengthwise and serve with Coleman's Mustard. It's probably awful for you, but you must eat this at least once in your life.

Adam's Gorp

Gorp is just a fancy word for trail mix. Rather, it's an UGLY word for trail mix. It's just nuts and dried fruit that's supposed to give you quick energy on a hike, but I've always liked the stuff. I have a particular love of my friend Adam's blend (he's the one who introduced me to the word "gorp" too). Hiking or not, it's a great snack for anytime.

--1 cup Raisins
--2 cups Pecans
--1 cup Semi-Sweet Chocolate Chips

Mix and munch.

Stuffed Mushrooms

Large white mushrooms, cleaned, with stems cut off (chop up the stems)

A pat of butter

Bread crumbs

Onion

Chopped fresh parsley

Lemon juice

Catsup--just a small shot

Walnuts, finely chopped

Once again, I'm giving you a recipe with no measurements. That's because I gave away the cookbook that I got this recipe from and have made it ever since using approximate amounts. 

Melt the butter over medium heat in a saucepan and add some finely chopped white onion and the chopped mushroom stems. Cook until the onions are transparent, then add the bread crumbs. These are the kind you make yourself from stale bread, not the kind you buy prepackaged, which are too fine for this recipe. 

When the crumbs have browned somewhat, remove the pan from the heat. Add the remaining ingredients in amounts that make sense to you. You can add salt and pepper to taste, if you wish.

Place the mushroom caps, topside down, in a greased baking pan. I've read somewhere that life is too short to stuff mushrooms, and that's true, so just pour the "stuffing" over the mushroom caps. 

Bake at 350 for 10 minutes or until the mushrooms are tender. 

Mexican Fudge, from Sandra

My friend Sandra has a sense of humor that makes me laugh and laugh. Although she hasn't always had an easy life, she just keeps moving ahead with her practical and witty approach to things. She can't abide whiners and says, just put on your big girl pants and get on with it.

Sandra is a great cook and is the source of many recipes that will be appearing here. She always tells me about the newest recipe sites she finds online, many of which appear in the sidebar below. This appetizer recipe is one she discovered on Cooks.com.

8 oz. Monterey Jack cheese

8 oz. Cheddar cheese

3 eggs

1/2 cup green taco sauce

2 jalapeño peppers

Shred the cheeses and mix. Layer half in a 9: x 13" pan. Beat the eggs and add to the 1/2 cup of taco sauce. Pour this mixture over the cheeses and the chopped jalapeño peppers. Top with the other half of the cheeses. Bake for 30 minutes at 350 or until the center is slightly firm. 

To serve, cut into small squares and place on tortilla or nacho chips. 

Note: You may substitute any soft white cheese for the Monterey Jack; and may substitute enchilada sauce for the taco sauce.  

Bacon-Wrapped Dates with Mascarpone Cheese

Once, I made this to impress a girl. I already knew she liked bacon, plus I had an upcoming occasion that I was looking to surprise her for. Then, she let slip that bacon-wrapped dates dipped in mascarpone cheese was one of her favorite guilty-pleasures. Soon, a plan materialized...

I looked online and found this recipe on cooksrecipes.com. I was amazed at how simple and fast it was to make something so decadent. I placed the finished bacon-wrapped dates between layers of paper towel inside a Tupperware container. In another Tupperware container, I placed a small tub of mascarpone cheese on ice. I labeled and wrapped the containers and wrote a sweet little card. In the end, she was impressed.

--12 slices of Thick-cut Smoky Bacon (get the good stuff!)
--24 Pitted Dates
--Toothpicks
--Paper Towels
--1 tub of Mascarpone Cheese

Cut each bacon slice in half crosswise. Place all the slices on top of some paper towels on a microwave-safe plate. Cover with another paper towel and microwave on high for 4 minutes. Wrap each of the partially-cooked bacon slices around a date (Careful! Hot! Hot!) and secure with a toothpick. Place the bacon-wrapped dates on some clean paper towels on a microwave-safe plate, cover with another paper towel, and zap for on high for another 2 minutes. Serve hot or at room temperature with the mascarpone cheese for dipping.

Mini Pizzas

As a little boy, this was the first food I can remember constructing on my own. My growth-spurt instincts instructed me to constantly sneak around in the kitchen, foraging for sustenance. I can't remember where I found the idea for this recipe, but it represented my 2001 moment, combining ingredients for the first time in a giant evolutionary step... PIZZA!!

It's ghetto fabulous for sure. I'm almost ashamed to be posting it as an "appetizer" for fear that I will be blamed when this gets served to company. But it's a great simple recipe for kids and a delicious snack for anyone. The basic concept is also very flexible (English muffin + any sauce + heat = crazy delicious). Below is just MY version, but YOU should play around, substitute ingredients, add, subtract... Explore the kitchen, kids! Just don't burn your mouth.

-- 1 English Muffin
-- 4 Tbsp. Pasta Sauce, warm (Marinara works well)
-- Pinch of Oregano
-- 2 Slices of Cheese (Mozzarella works well)

Split the English muffin. Spoon 2 tbsp. of sauce onto each half and spread it around, filling the little holes. Crush a pinch of oregano between your thumb and pointer finger, sprinkling over everything. Lay a slice of cheese over each half.

Broil in a toaster-oven if you have one or your oven broiler if you're an adult. Remove when the cheese is completely melted and slightly golden in color. Don't forget to unplug the toaster afterwards!

Bacon-Wrapped Jalapeños Stuffed with Cheese

Fresh jalapeño peppers

Bacon slices, cut into thirds

Cream cheese, softened to room temperature

Wash and dry the jalapeños. Cut off stem ends, split in half lengthwise. Using a spoon, scrape out the seeds and membranes. 

Stuff each half with softened cream cheese. A spoon is ideal to scoop, stuff, and smooth the cheese. 

Wrap each stuffed half pepper with a bacon piece. Secure with toothpicks, if desired. 

Place stuffed and wrapped peppers on a rack over a pan. Bake at 375 for 20 to 25 minutes. 

This recipe comes from The Pioneer Woman Cooks. You don't want to miss the original version, because of the wonderful text with step by step directions, all illustrated with beautiful photographs. In fact, you don't want to miss the home page of  The Pioneer Woman website, which has all sorts of interesting sections, and is beautifully done. 

Naam Vegetable Butter

Naam was a vegetarian restaurant in Vancouver, British Columbia that I used to visit during the early 1970s. I am amazed and pleased to see that they are still in business after all these years. You can visit their website here.

They served this butter with little loaves of freshly baked whole wheat bread. 

To 1/4 lb. soft butter, add 

2 tbl. tomato paste and pinches of 

tarragon

marjoram

thyme

basil

chervil

garlic powder

salt

pepper

and some grated onion

Grandma Elva's Cheese and Olive Hors d'Oeuvres

2 cups finely grated cheddar cheese

1/2 cup soft butter

1 cup sifted flour

1 tsp. paprika

1/2 tsp. salt (optional)

1/4 tsp. Tabasco sauce

36 stuffed green olives

Blend cheese and butter well; stir in flour, paprika, salt, and Tabasco. Drain olives and cover each with dough, forming round balls. Freeze until firm.

Place balls on baking sheet, well separated. Bake without defrosting in a hot oven (400) for 15 minutes. 

This recipe originally came from the San Francisco Symphony.

Grandma Elva's Cheese Ball

4 oz. bleu cheese

6 oz. cheddar cheese

12 oz. cream cheese

1 tbl. grated onion

1 tsp. chopped parsley

1/2 tsp. worcestershire sauce

1/4 cup sherry

3/4 cup finely chopped nuts

Soften cheeses to room temperature. Combine with onion, parsley, worcestershire sauce, half of the nuts, and the sherry. If too soft to handle, chill for a while and then shape into two balls. Roll in the remaining nuts. Chill. 

Remove from refrigerator about 1/2 hours before serving. Serve with crackers. 

May be frozen. 

Grandma’s Won Tons

These are a lot like Crab Rangoon

2 3-oz. pkgs. cream cheese, room temp.
2 green onions, minced
2 6-oz. cans of crab meat, shredded
Won ton skins
Oil for frying

Cream the cheese, add crab meat and onions, blend well. Use one tsp.for filling for each skin. Moisten corners with egg white or water, seal well. Fry a few minutes in oil at 375 until brown.

Mom’s Hummus

1 cup dried garbanzo beans
2 tbl. fresh lemon juice
¼ tsp. salt
1 tbl. olive oil
1 medium clove garlic
¼ tsp. oregano
¼ tsp. cumin
1 tbl. tahini

Sort garbanzos, looking for anything odd. Rinse them well, then bring to a boil in cold water to cover (add a little salt). Simmer one minute, turn off burner and cover pan. Let beans soak for one hour.

Then drain well, and bring them to a boil in fresh cold water. Simmer, partially covered, until tender—this can take 45 minutes or so, but just keeping checking them. Drain and proceed with recipe. (Or just buy canned garbanzos and rinse them well, but they won’t be as good).

Mash beans, and add other ingredients. Serve at room temperature as a dip for vegetables or whatever else you want to use them for.