A Close Shave Ice

Shave Ice: It's not a snow cone. A decidedly Hawaiian treat, consisting of mounds of shaved (not crushed) ice firmly packed in a cup and loaded with tropical  flavors like mango, pineapple, guava and the more mundane like cherry and blue raspberry. Eaten with a spoon, not sipped or gnawed at like an ice cream cone. The ice has the texture of feathers and melts in your mouth like candy floss. And shave ice stands are as ubiquitous as plate lunch joints in Hawaii. Commercial machines are quite expensive, but we did manage to purchase a home model quite reasonably last summer. It of course doesn't have the blades or the power really needed to do the job, but it's a nice substitute between trips to the islands. A-Lo-ha.

Wallace and Gromit, a decidedly British comedy duo from the hands and imagination of Nick Park. A man and his dog ( who clearly the brains of the operation) who enjoy afternoon tea, cheese and crackers and of course zany inventions (like the Knit-O-Matic). After their cheese holiday to the moon, our stop motion claymation friends find themselves unwittingly embroiled in a sheep/wool smuggling scheme headed by the evil robot dog of Wallace's love interest and wool shop owner, Wendolene. Gromit gets framed for the caper and is sentenced to life, leading to one of the funniest dog prison film sequences ever. He does manage an early release and vindication for being a model prisoner, and being the brains of the pair, exposes the real criminal. A Close Shave won the 1996 Academy Award for Animated Film. It's crackin' good.

The Recipe:

Kids, don't try this at home. Get the first plane to Oahu.

But, if that's not an option, get your hands on a home machine. It's best to start from a block of ice, never cubed. Mound and pack the shavings to the size of a softball in a cup. Add fruity flavors and enjoy.

Yuletide Pepper Salad

Originally posted in Cooking With Alice, this has become a holiday classic....

Here's one that I really wasn't looking forward to, just reading the recipe it sounded bad, even though the ingredients each on their own appeal to me. But together, not so much. White rice, sliced red and green peppers and a vinaigrette of Dijon, oil and white wine vinegar, tossed together. I used the rest of the box of converted rice, as my pantry is beginning to be quite full of half used "specialty" items, sort of like the ghosts of recipes past. Alice allowed for it to be served cold or at room temp, I opted for cold, like my revenge. I also went out on a limb and tossed in the rest of the artichoke hearts I had leftover from last night, a nice touch if I do say so myself. It's beginning to look a lot like Christmas.....

Episode Note: "The Voice of Christmas" [I will admit that this was a "lost" episode as far I am concerned. I swear I had never seen it growing up, and six months ago if you had asked me if there was a Christmas episode I would have vehemently said no, and possibly bet money or some other tangible item in defense of my position.]  It's Christmastime, and there is a flurry of activity at the Brady residence, decorating the tree, shopping for presents, etc. The holiday is to culminate with a Christmas morning church service with Carol doing a solo of  "O' Come Ye Faithful." But tragedy strikes when she comes down with laryngitis a few days before. All hope seems to be lost that she'll be able to sing and the kids feel as though Christmas is ruined. Little lisping Cindy decides to take matters into her own hands and pleads to the big man himself, the department store Santa, to restore her mother's voice. Mike tries to explain that might be beyond Santa's bailiwick, but Cindy disagrees, saying Santa can do anything. With the family so glum, and Carol bedridden, it is up to Alice to explain to the kids what Christmas is really all about. They rally, and so does Carol, Cindy's wish come true. In the end, they celebrate a very Brady Christmas morning at home, and Carol sings like an angel at church. I believe, I believe, it's silly but I believe....

Do Ahead Holiday Breakfast Casserole

Originally posted in July 2013 in honor of my second favorite yuletide holiday - Christmas in July. Enjoy.

This little gem of a recipe came from the Detroit Free Press many moons ago. It was billed as a quick and convenient Christmas morning breakfast - I think because of the red and green peppers - and it sure has lived up to it's name. Although, I must admit that I make it all year long as it is a perfect addition to any brunch. Sometimes in summer months I only add red pepper (as it is my favorite of the pepper variety) to tone down the holidayness of the dish. Nevertheless, the bread, sausage, egg, cheese and pepper mixture does make for a savory casserole. And, as the title suggests, you make it all the eve before, refrigerate, and pop it in the oven the next morning and as quick as Santa comes down your chimney, you have breakfast waiting once all of the presents have been opened. Now, if you are one of those families who open gifts the night before, I cannot help you. I suggest experimenting with different kinds of hearty bread, as they make the best base. And have yourself a merry little Christmas casserole now.

Christmas In July, a recently popular phenomenon. Don't get me wrong. I'm all for Christmas (at least the music) anytime of the year. No, I suspect that it has something to do with the mass commercialization of the holiday, it's all run by a big eastern syndicate, you know. From the Detroit Tigers to Hershey Park to Cartoon Network we just can't seem to get away from the six month-aversary - I just don't know if we are celebrating that it's been six months, or that there are only six months left to shop. But this little ditty should help get you into the holiday spirit....

The Recipe:

1 pound bulk pork sausage
1/2 green pepper (seeded and coarsely chopped)
1/2 red pepper (same)
6 slices of bread (about 4 cups cubed)
6 eggs
1 1/2 c milk (I use 2%)
1 c shredded cheddar cheese
salt & pepper to taste (but don't taste it with raw egg, that'll make you sick and ruin Christmas)

In a large non-stick skillet, crumble the sausage and cook over med-high heat for 3 minutes. Add peppers and cook until sausage is no longer pink. If pan contains grease (is the word), pour mixture into a colander and drain well, Set aside. Coat a 8 x 11 casserole with non-stick spray and layer bread cubes in bottom of dish. Sprinkle sausage mixture evenly over bread. In a bowl, whisk eggs and milk until well combined. Pour egg mixture over the sausage. Using a fork, press the sausage and bread into the milk/egg mixture until all of the bread is moist. Sprinkle cheese on top. Cover and refrigerate at least 4 hours or overnight.

Pre-heat oven to 375 degrees. Bake uncovered 45 minutes, until lightly brown and eggs have cooked through. Let stand 10 minutes before serving. Remember, it's the thought that counts.

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One Way at a Time Cincinnati Chili

The story of Cincinnati chili is really all-American, dream that is. Immigrants searching for a better life, settled in southern Ohio and concocted a spaghetti topping using spices (cocoa and cinnamon are they key) inspired by their homelands of Greece and Macedonia. And then they topped it with mounds of crap. Like I said, quintessentially American.  The most famous Cincinnati chili franchise is Skyline, where you can have a 3-Way (spaghetti covered with chili and topped with a mound of shredded cheddar cheese, not romano), 4-Way (a 3-Way with onions or beans, or a 5-Way (a 3-Way with onions and beans). Now I know what you are thinking, but get your mind out of the gutter, this is family blog. At our house we like it one way and one way only: spaghetti and chili (which technically would be a 2-way), oh and oyster crackers for a salty crunch. And this recipe comes from an original Cincinnati  kid, Kit Kitteridge:An American Girl (doll). Kit is a 10 year old girl living one day at a time through the Great Depression and of course has a cookbook full of meal stretching tips and table talker cards for easy dinner table conversation.  Sweeter than regular chili, and a nice change from spaghetti bolanese.

One Day at a Time, CBS 1975-84. Here's the story of  recently divorced mother, Ann Romano (Bonnie Franklin), and her two teenage daughters Julie and Barbara (Mackenzie Phillips and Valerie Bertinelli, respectively), who move to a an apartment in the big city (Indianapolis) to forge a new life. Ann's job at the PR firm Connor & Davenport constantly has her beating her head against the glass ceiling. As does the teenage angst at home, which required constant visits from the smarmy building super, Schneider (Pat Harrington). As with most Norman Lear sitcoms of the era, this show too reflected the ever evolving role of women in the 1970s, and featured some awesome bell-bottomed fashions to boot. Of course Barbara and Julie got older (and Phillips went to rehab) and the inevitable occurred: The Cousin Oliver Syndrome. The writers brought in the cute kid, Glen Scarpelli (a poor man's Scott Baio), to liven things up as Ann's stepson. The show did manage to eke out nine seasons, which is not too shabby for taking it one day at a time.




The Recipe:

2 pounds ground beef

2 medium onions, chopped

1 tblsp vinegar

2 tblsp chili powder

2 tsp ground cumin

1/2 tsp garlic powder

1 tsp cinnamon

1 tsp allspice

1 tsp unsweetened cocoa

1/4 tsp cayenne (optional, if you want to heat things up)

15-oz can tomato sauce

1 cup water

1 pound spaghetti

Crumble beef into a large pot or dutch oven. With the heat on medium-high, stir and cook meat until it is brown. Drain the fat an return the meat to the pot on the stove. Add the onions, vinegar, chili powder, cumin, cayenne and garlic powder and cook for 5 minutes. Add the tomato sauce and the cinnamon, allspice and cocoa. Bring to boil. Turn heat to low, cover the pot and simmer for an hour, stirring occasionally. Meanwhile, cook the pasta and drain. Serve the chili over a bed of the spaghetti any way you like it. Serves 6.

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Penne from Heaven

A long time ago, in a galaxy far far away, (you know, before the internet and a proliferation of cook books on every subject) I discovered this recipe for Pasta Rustica. Well really it was about 15 years ago, and it was embedded on a page of a Williams-Sonoma catalog. It is divine, and a great dish when you have a large group to feed, sort of an easy unlayered lasagna. Penne, chicken sausage, ricotta, mozzarella and tomatoes make for a casserole that at first bite you will think that you've died and gone to potluck heaven. (It's also really good cold the next day, just sayin).

As a follow up to his hit comedy The Jerk, Steve Martin decided it was time to take on a dramatic role in 1981's Pennies From Heaven. And, we all know well that turns out when a comic decides to go drama, just ask Jim Carey and Will Farrell. As an added bonus, Martin decided to make this a vehicle for he and his then girlfriend, Bernadette Peters. And, we all know that's a recipe for disaster, just ask Madonna and Sean Penn. Set in the grand style of MGM's musicals of the 1930's, Martin plays a down on his luck sheet music salesman who daydreams in big musical numbers and cheats on his wife. Nice. And who wouldn't cast Christopher Walken in a role where he sings and dances? But wait, there's more. There's even a blasphemous spliced in scene of Fred Astaire dancing cheek to cheek - who, had he been dead at the time of the film's release, would have turned over in his grave. Despite it's featured song "Yes, Yes", critics and audiences said No, No.

The Recipe:

2 tbsp olive oil
2 garlic cloves, minced
3/4 pound chicken sausage, casings removed
1 tsp dried basil
1 tsp dried oregano
1 can (28 oz) tomatoes in puree, coarsely chopped (sometimes I just use puree, but that's just me)
Salt, to taste
1 1/4 cup ricotta cheese (I often use the low fat kind, but that's just me)
2 cups shredded mozzarella
1/2 cup grated parmagiano-reggiano
1 pound penne pasta

In a large dutch oven over medium heat, warm the oil. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-sized pieces, until no longer pink, about 6 minutes. Stir in herbs. Add tomatoes and puree and bring to a boil. Reduce heat heat to medium low and simmer, stirring occasionally, until thickened, 10-12 minutes. Preheat oven to 350 degrees. Lightly oil a 9x 13 baking dish. Cook pasta, Drain well. In a large bowl, toss pasta with sauce mixture, ricotta and mozzarella. Spread in baking dish and sprinkle with parmagiano. Bake until tip of pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Feeds 6-8 as a main. Enjoy your Astaire way to heaven.

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Thanksgiving "Pop" Corn Pudding (2)

This post was orginally published on November 21, 2011, in honor of this blog's very first Thanksgiving. Things were tough, and I wasn't sure this idea of a new blog would fly or end up a real turkey. I give thanks that it did.

Thanksgiving, can't get more American than that. Not even our neighbors to the North can get it right, celebrating a month too early. About 7 or 8 years ago I discovered this little recipe for corn pudding and it has been a holiday staple ever since. It is simple (frozen corn, milk, eggs) and tasty, and can even be made the day before and just reheated prior to eating to ease the burden of the day. I always host/cook dinner at my house, ever since my mother relinquished her duties 15 years ago. I must also say, turkey, mashed potatoes, gravy and stuffing are flat out my favorite meal and always the best thing my mother made when I was growing up. The woman knows how to make gravy, let me just say that. She is also famous, or infamous depending on your position, when it comes to her stuffing. It basically consists of  herbed bread cubes (dried), bulk pork sausage, celery, onions, chicken broth and the pan juices from boiling the neck of the bird. Over the years, I have tried to recreate how she does it all, with pretty good success, especially since none of her "recipes" are written down or have any exact measurements. It's more like 'add the broth until it's moist'. But the corn pudding is my addition to my mother's Thanksgiving dinner. Try it, you'll like it.


On a day devised merely to give thanks, I suggest a cornucopia of the finest Thanksgiving episodes TV has to offer. First, you've got to watch the Peanuts in "A Charlie Brown Thanksgiving". It remains unclear to me why all of the children have been left alone to fend for themselves on the hoilday, but Snoopy rises to the occasion and is a master chef when it comes to his popcorn and toast dinner. Then, if you haven't already, watch the "WKRP in Cincinnati" turkeys can't fly episode - empty your bladder first, just a word of warning. Then, you can move on to "The Brady Bunch" and the Un-underground Movie episode depiction of the first Thanksgiving, "The Bob Newhart Show" when Emily goes out of town and Bob, Howard and Jerry get drunk and order chinese food. A hilarious TV moment when Bob slurs the order and says Moo-Goo-Goo and wonders if he's ordering chinese baby food. Another good one is the "Cheers" Thanksgiving at Carla's that ends up in a food fight (there are times when that could actually happen here). And finally, the "Friends" episode where everything completely goes awry and Joey ends up with a turkey on his head. Forget the football, give thanks to classic TV.

The Recipe:

30 oz. frozen corn, thawed
3 cups milk (2 + 1)
4 eggs
1/3 cup sugar
1/2 cup flour
1/4 tsp nutmeg
2 tsp salt

Preheat oven to 350 degrees. Puree half of the corn and two cups of the milk in a blender until almost smooth. In a large bowl, whisk eggs with the sugar, flour, nutmeg, and salt. Then whisk in the pureed corn mixture, along with remaining corn and cup of milk. Pour into a 9x13 or other shallow 4qt baking dish. Bake 40-45 minutes or until golden brown around the edges and very loosely set.  Serves 10.

Note: I often cut the recipe in half for smaller crowds or when serving other vegetables. It can also be made and baked up to two days in advance. Cool completely, cover and refrigerate. Reheat in a 400 degree oven for 25-30 minutes.

Happy Thanksgiving!

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Kukla, Fran and Orecchiette

Before everything was a battle, war or cut throat in the TV kitchen, Food Network actually ran cooking shows. You know, where cooks made meals from scratch (in more than 30 minutes, mind you). In this golden age (10+years ago), I saw Giada De Laurentis (before she was a celebrity chef) make orecchiette with toasted breadcrumbs. It was still the dark ages, because I remember jotting down the recipe as I watched, being as there was no foodtv.com. Intrigued, I tried it and we liked it. It's one if those recipes where timing is everything and you wish you had more hands. You have work quickly while toasting the bread crumbs, being careful not to burn them, and adding the orecchiette just at the right moment while mixing in the chopped prosciutto and Parmesan. Worth the effort every time.

Before Howdy Doody,  The Captain (Kangaroo, not the one with Tennille) and Bunny Rabbit,  and Kermit the Frog, we had the dynamic trio of Kukla (a "human") Fran (a human) and Ollie (a one toothed dragon). Two puppets and a lady with perfect timing, the brain child of Burr Tillstrom (who had his hands busy with both Kukla and Ollie). They made their debut on local Chicago TV in October 1947 and were quickly picked up by NBC for a 10 year run. More popular with adults than kids, the show endeared itself by making a personal connection with the audience, often ad libbing entire episodes. After their cancellation in 1957, so beloved by the viewing public, they continued to have holiday specials and make TV appearances, including as panelists on Match Game '79 (sans Fran, who by that time had moved on). Take a look and see how happy are three:

The Recipe:

1 pound dried orecchiette ("little ears" in Italian)
3/4 cup olive oil
2/3 cup Italian-style dried bread crumbs
1/4 tsp sea salt, plus more to taste (if aren't by the sea, any salt will do)
1/4 tsp freshly ground black pepper
1 cup finely chopped prosciutto
1/4 cup grated Parmesan cheese

Bring a pot of salted water to boil (I find it's easiest to use a pot with a pasta/colander insert). Add thew pasta and cook, stirring occasionally, until tender but still firm (like with children or dogs), about 8 minutes.

Meanwhile, in a large saute pan, heat oil over a medium-high flame. Add the bread crumbs and 1/4 tsp of salt and pepper. Stirring constantly, cook until golden brown (but not burnt, which is a fine line) about 2 minutes. I usually wait until 3 minutes before the pasta is done to start this part, but that's just me.

Working quickly, drain the pasta and stir it into the toasted (but not drunken) bread crumb mixture in the saute pan. Remove from heat and stir in the prosciutto and Parmesan cheese. Serves 4.

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