Romance, and Spain on Valentine’s Day, ah! Although Spain is smaller than France and larger than California, it remains the 51st largest country in the world.     On the west, Spain borders Portugal; on the south, it borders Gibraltar (a British overseas territory) and Morocco, through its cities in North Africa (Ceuta and Melilla). On the northeast, along the Pyrenees mountain range, it borders France and the tiny principality of Andorra. Spain also includes the Balearic Islands in the Mediterranean Sea, the Canary Islands in the Atlantic Ocean, and a number of uninhabited islands on the Mediterranean side of the strait of Gibraltar.
   Spanish cuisine consists of a great variety of dishes, stemming from differences in geography, culture and climate. Seafood is a heavy influence in dining because seafood is available from the waters that surround the country and reflect the country’s deep Mediterranean roots. Spain’s extensive history with many cul...

[Read More]

   Happy New Year! Ready for our kitchen sojourn around Europe? Our first stop is Greece, which was the first area in Europe where advanced early civilizations emerged. It is documented that the Minoan Civilization in Crete and then the Mycenaean Civilization on the mainland evolved. Later, city-states emerged across the Greek peninsula and spread to the shores of the Black Sea, South Italy and Asia Minor, reaching great levels of prosperity that resulted in an unprecedented cultural boom expressed in architecture, drama, science and philosophy.
   Greek cuisine is cited often as an example of the healthy Mediterranean diet, which incorporates fresh ingredients into a variety of local dishes such as moussaka, stifado, Greek salad, spanakopita and the world famous souvlaki. Some dishes can be traced back to ancient Greece like skordalia (a thick puree of potatoes, walnuts, almonds, crushed garlic and olive oil), lentil soup, restsina (white or rose wine sealed wit...

[Read More]

“Twas the night before Christmas and all through the house,
Not a creature was stirring, not even a mouse;
The cook’s in the kitchen scrambling about,
Wondering and pondering if Santa will pout;
Dinner is ready and so is the sleigh,
He must get going without delay!”

   A slight modification of the original “A Visit from St. Nicholas,” written by Major Henry Livingston Jr. many, many, years ago, and a story we read to our children and grandchildren. As a wee one, we left cookies for Santa, which my grandmother and I baked together. Those memories are near and dear, and, as I bake with my grandchildren, their smiles fill my heart. Graciously, I am sharing with you, the recipes for these simple treasures.

Hermits
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter o...

[Read More]

   Each changing season begins its own blessings, purpose, and beauty. My husband Larry and I have learned much this year since his mother has been diagnosed with the precursor to Alzheimer’s disease. We had to prepare her for the next phase of her life in assisted living. We are the generation of children who are sandwiched between octogenarians. This is a hard time for many of us as we watch our parents age.
   We were sorting through memorabilia and came across a cookbook, written by the wives of men serving in the military many years prior. Sixty-plus years later, we are still at war, both men and women are fighting for freedom, the economy is in question and the holidays are around the corner.
   The following recipes, written by these military wives years ago, may add a bit of cheer and ideas for some of your holiday gifts. They are simple and easy to make with your children, or get a group of people together and have some fun. Local cr...

[Read More]

   Having something cool and refreshing comes to mind in the hot weather. Lemonade, glasses filled with ice and topped with  water, tea, coffee or soda—each quenches the thirst and hydrates the body. What really sets my satisfaction in motion and relaxation is ice cream or sherbet. Researching this great cooling dessert brought some very interesting facts to share...
   Sherbets were the forerunners of ice cream. The Chinese taught the Hindus, Persians and Arabs the art of making water ices, or sherbets. A Sicilian introduced them to France about 1660 and later opened a café specializing in sherbets in Paris. These unique sherbets became the rage, and in due course ice cream followed.
   In the Colonies, wealthy Marylanders appear to have learned about ice cream before Virginians did. It is noted in archives that Gov. Thomas Bladen’s French wife might have introduced these desserts to numerous Marylanders. On May 19, 1744, William Black,...

[Read More]

It seems like yesterday we were shopping for holiday seasons, preparing for a new president and changes in the way we handle our economic conditions. We are all faced with how we can economize in today’s challenges. One of the ways in which we feel it most is in our ability to feed our family, especially with the increase in food prices. Here are a few ideas to keep warmth in the tummy, smiles on faces, and stretch that food budget.
Simple recipes include: Sweet Corn Soup; Goulash Stew/soup; Warm Green Bean Pancetta & Tomato Salad with Parmesan; Simple Cheesecake with Orange Marmalade w/mint. These recipes are easy and offer unique flavors for your family to enjoy, especially if you spruce them up by using your creativity and adding different ingredients.

Sweet Corn Soup
12 fresh ears of corn, or package of frozen white corn (about 6 cups)
1-Tbs. olive oil
1 small apple, peeled and chopped (about 2/3 cup)
1 small carrot, chopp...

[Read More]

“A Book of Verses underneath the Bough,
A jug of Wine, a Loaf of Bread—and Thou
Beside me singing in the Wilderness—
O, Wilderness were Paradise enow!”

These words were  written by a famous Persian mathematician and astronomer and the author of the world’s best-known works of poetry, Omar Khayyam., who was born in 1048 and died in 1122. He was the astronomer to the royal court, engaged with several other scientists to reform the calendar. Their collaborative work resulted in the adoption of a new era, called the Jalalian or the Seljuk. He is, however, most famous as the author of the Rubaiyat.” He authored more than 1,000 epigrammatic four-line stanzas that reflect on nature and humanity. An English poet, Edward Fitzgerald, was the first to introduce Omar to the West, in 1859, through a version of his writings as the one scribed above. To this day, many lovers throughout the world will express these words.

For love is a part...

[Read More]

Happy New Year, everyone. Ah, the new year with all of our resolutions, not to mention a bit tight in the waistband, and budget. It seems no matter what we do, the thought about not gaining weight over the holidays, some of us just do! Those resolutions, the ones we want to stick to and — oh well, “I will think about that tomorrow,” as Scarlet O’Hara said in Gone with the Wind. Best intentions of some seem to take a backseat in the end. We make promises to ourselves that we will do things better or different next year; however, we find ourselves rushing and hustling in the final days, as the holidays approaches. In our household, it is major procrastination! Yes, next year will be different...I tell myself!
Back to basics here. The discovery of peppers, the intoxicating “capsicums” with their fragrant and hot ability to heat up a recipe. History, passed down through legends, about the discovery of these marvelous taste enhancers. Columbus set sail for exotic regions of India in...

[Read More]

‘Tis the season, as Hanukkah, Christmas and Kwanza are around the corner and we will be welcoming visits with family and friends, plus ringing in a new year. The scents of the season are part of “those favorite things.” Cookies are baking and bread is rising, recipes are created and shared as generations come together to celebrate during this holiday season.
November’s article highlighted basic sauce recipes that create the foundation for future meals. We are taking this one step further and using the basic sauces to enhance some interesting meals.
“Bordelaise Sauce” is great with grilled steak and ground beef patties. It was one of my favorites to make when raising a young family, because it made plain hamburger meat taste like something special. Great on mashed potatoes, egg noodles and rice. In a way it expanded the menu without expanding the budget. These recipes use the “brown sauce” featured in last month’s article:

Bordelaise Sauce<...

[Read More]

During the past several months, many have experienced horrific battles with the economy, financial institutions, people facing job losses — and the list goes on. The bright light on the horizon is planning for Thanksgiving with family and friends. We cannot change what has already passed; we now can concentrate on celebrating our own special harvest.
Magazines, newspapers and the Internet will be focusing on special dishes to compliment your Thanksgiving meals. This article is not going to add to your gastronomic overload. Instead, we are going to get down to basics and talk about sauces — magical creations that can put sparkle back into meat, poultry, food, and vegetables.
Before the recipes start flowing, it is an important note to realize just how different wines enhance the flavor and complexity of every sauce. As a rule of thumb, a red Burgundy or heavy Bordeaux are wise choices for steak and roast sauces; a Bordeaux, St. Emillion or California Cabernet Sauvignon marr...

[Read More]