My Vintage Kitchen

Food or Dirt?

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It's been a short while since out last post...we've been busy with that uhhh Christmas thing. Anyway I hope you all had a fantastic holiday! I was able to get to New Jersey to see my sister/co-vintage kitchen blogger Robin and she whipped up some fantastic food! Some excellent standards a la turkey, green beans, warm spinach salad, potato's, stuffing....oh and yes a black forest cake to die for. Don't worry we will be posting this wonderful cake! But, today I wanted to talk to you a bit about something I have tried to do the last few years. That is trying new foods. If you can believe it I had never in my life eaten a beet! Well, except for some beet root chips but those hardly count as none of the beet flavor is retained. Awhile back I read this great book that a friend of mine recommended called Jitterbug Perfume. In the book there is a whole thing with beets, so this got me thinking I need to give those a whirl. After asking a few beet lovers I know what to do with them I cooked them up, popped a bite in my mouth, and then resisted the urge to spit them out. I read somewhere that you have to try something 12 times before you acquire a taste. So again I thought I would try beets. This time I thought I would use an actual recipe and add some spice or something. This is where the "spiced beets" came from. So, I cooked them up, popped a bite in my mouth and again resisted the urge to spit them out.

2 tries down 10 to go.

I will probably try again. I can honestly say my list of foods I really don't like is pretty short. I'm still working on olives, as I just can't get past the taste of all that salt. I also have a freak thing where I can't stand fresh peaches.... I know I should have my foodie license revoked.

-Shelly

Just in case you are a fan of the "earthy" beet. Here is the spiced beet recipe.

      

My Personal Journey

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It has been 21 minutes since the vicious ice storm paralyzed our digital cable, internet, and phone. I don't know what to do. Think dammit, think! I have to do something. I'm going to the kitchen.

Hour 2
I found some frozen okra that I forgot to put in a gumbo.

Hour 3
I'm frying okra. I have never done this before. It makes me want to pack my house up and follow a caravan of carnival folk.

Hour 4
I'm packing

Hour 5
Cable has returned. Can't talk. Dr. Phil is on.

Now, I didn't really think much of my fried skills, so I am going to just pretend it didn't happen. If you want a good recipe I would use a little something that we like to call "google". Thank you.

-Robin

Crazy for Cutlery

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I must say.....you know every time I say "I must say" I think of Ed Grimly. ANYWAY...I must say I am completely in love with our little cutlery set....how cute is that face and the little bun on this chickies hair? We try not to really plug the stuff we sell to much as really the main focus of this blog is cooking, but I just had to show you all how cute this little sweet pea is. Her partner is pretty charming too. Anyway, they are back in stock as is the very popular Penguin Thermos ( if you're still looking for last minute gifts.) 

Check back with us tomorrow as I will be posting the BEST Etouffee I have ever had in my entire life! You know it's good when the recipe calls for a whole stick of butter....lord have mercy on our arteries!

-Shelly

Another Weepy Southern Tale

   

( HEY LOOK UP...I FORGOT THE "E"... and guess what...I'm to lazy to fix it )

On to the post....

I may be the only person you have ever heard of that hates the move Fried Green Tomatoes...but there I said it ....I hate it...and really for no good reason. I think people went nuts over it just because Jessica Tandy was in it...and well, everyone loves old ladies. (Are there any readers left?) I certainly have watched "Steel Magnolias" more times than I care to admit...and yes I bawl every time when Sally Field starts screaming "It's not fair, I can run a marathon....but my daughter ca a a a n't" yes...yes... I cry like a baby....why Shelby! Why did you have to leave little Jack and Jackson...why!!!!!   

OK enough of this....I don't want to make my mascara run. I may hate the movie Fried Green Tomatoes, but these babys with some sweet corn on the cob and BBQ make a perfect meal. 

By the way, I also hated "My Girl"....it's ok I am aware I have no soul.

-Shelly

This is one of those I don't have measurements for...I just do it depending on how many tomatoes I'm frying up. Also if you have it...bacon grease is really the best way to do these...but you can use vegetable oil...they just won't be as good.

I like to slice the maters pretty thin even though most recipes say 1/4" thick. Anywho, pour a little milk in a bowl and a dash of Tabasco sauce and beat with a fork. In another bowl put a little cornmeal mixed with salt and pepper...make sure to use plenty of salt or your maters will be bland. Get your bacon grease nice and hot but not smoking....dip your maters in the milk then the cornmeal mix....fry till you get a nice dark rich brown color....I put them on a paper towel to drain off some of the grease. Serve 'em up hot!   

Give Cracker Barrel a Run for their Money

The change of weather is so great.  It really makes me want to take a warm bath, have a hot cup of Folgers, and to settle in for a little "Murder She Wrote". It doesn't get any better than that Angela Landsbury I tell you.  If you cannot detect the sarcasm in this 30 year olds writing then just assume it.  In any case, how about a little comfort food. This tasty casserole not only puts Cracker Barrels hash brown casserole to shame, it will keep your cardiologist employed.

-Robin

2 lbs frozen potatos-thawed

1 lb Velveeta- cut in cubes- melt and pour over potatos & onion

2 T. milk

1/2 cup Helmans Real Mayo

1 onion chopped

Top with

1 cup crushed corn flakes

6 slices bacon-cooked and chopped

1/4 cup butter

bake 45 mins at 350 degrees

Dreams Gone Wild

   

So, last night I was having a very strange dream about this little Kitchen blog. The dream went a little something like this. I logged on to typepad and began scrolling down and looking for ideas for the next post. ( We have cataloged and photographed about a bazillion recipes and I always look at the previous one to see what would be good to post next....like it matters, but in my brain there is a flow to it.) So in the dream I was scrolling and my previous post was M&Ms. There was a photo of plain chocolate M&Ms with a recipe on how to make your own. The little "M" stamps didn't look so great, but hey I don't have a big machine doing it for me...I was doing it by hand. I guess I felt uninspired by my homemade M&Ms so I scrolled down to the next post. It was homemade peanut M&Ms....I must have been getting good because the "M"s looked a little better....then in the dream I was thinking to myself ....why would I post TWO M&M recipes back to back? Don't you just love dreams....when the real question should have been why in the hell would you make your own M&Ms in the first place? Well that question would be answered in the next post. Reece's Pieces. Well soon this sugar coated nightmare would end and I would awake to the revelation that my blog was just fine and I had not lost my mind and started trying to make my own teeny tiny candies!

Now I realize that Wild Rice Stuffed Eggplant has nothing to do with M&Ms, but after that sugary dream I felt the need for something a little more healthy.

-Shelly

This is crazy easy and Tres Yummy!

Serves 4

4 small eggplants

1 box wild rice ( 4 servings cooked)

2 cups white button mushrooms ( thin sliced)

2 cloves garlic minced

2 beef bouillon cubs

1 small onion diced

Extra Virgin Olive Oil

Parmesan cheese

Follow the directions on your box or bag of rice and but instead of cooking the rice in water use your bioullon cubs or homemade stock preferably ( if you have it....I did not and went with the cube). The rice takes an hour and everything else is only about 20 mins prep.

Slice your eggplants in half and score the flesh to remove small cubes of the center of the eggplant...reserve for later. After your eggplants are cleaned out coat them with fresh lemon juice or just rub a sliced lemon over them.

Pour a little Olive Oil in a large skillet and toss in your garlic and onion, cook until the onion starts to caramelize. Toss in your eggplant and mushrooms. Saute till you start to get a nice golden brown color on everything. While that's in the pan preheat your oven to 375.

Once you get the desired color on your veggies mix your wild rice in the pan. You may need to add a little more olive oil to the pan.

Stuff the eggplants with the rice mixture and top with Parmesan cheese. Bake in the oven just till the cheese starts to brown....maybe 15-20 mins....sorry I forgot to time it. I was probably busy thinking of ways to duplicate skittles. 

         

Curious George gets a Bath

The other day while I was cooking I heard a strange sound from the other room. Splish splash, splish splash. My son had been playing with his 2nd favorite toy, Curious George, and I could only assume they were up to something. Splish splash, I hear it again. "Follow the noise" my instincts were screaming. "But I'm not done making the stew!" my little voice yelled back. Splish splash....splish splash. This can't be good....and then I saw it. My little boy was lovingly giving George a bath. He was careful to cover every nook and cranny while completely rinsing every last inch of the little monkey. It would have been so sweet and endearing had it not been in the toilet. Now, for something that involves a little bit cleaner water bath.

This recipe comes from all recipes and it rocks! 

1/2 cup butter

1/3 cup masa harina

1/4 cup water

1 1/2 cups whole kernel corn

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons heavy cream

1/4 teaspoon salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined. 

In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture. 

In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil. 

Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon. 

Asparagus Tart

Forgiveness food can be characterized as something someone makes you that is sooooo good you can forgive anything. Somehow, one makes up for the other. My sister recently made a dish that was so fantastic that I can finally forgive her for using my purple knee socks to tie me up, gag me, and throw me into the entry closet when I was 10 years old. Perhaps these good cooking deed can add up to the final "get over it" hump that I need to wipe out the memory of the "makeover" with the leather clothes, red lipstick, big hair, and guitar prop when I was 12. Oh yes, Shelly, my memory is long and dark.....just like your teen years....heh heh....I LOVE YOU!

Cooking With The Bloggers

 

Ugh, fast food taco hangover. .  Sure, it sounded better than cooking at the time, but, we are all
paying for it today.  Stupid low grade beef/horse. It's one of those things where you wake in the morning and say "I'm never going to do that again" It reminds me that I am an adult now no longer entitled to the whims of junk without consequence.   This, from me....the one who makes fun of canned beef stew.  I am ashamed, very ashamed, and I must confess I liked the way it tasted.  I even added a little hot sauce.  It was soooooo good.   I drank a beer....mmmm beer.  We ate in the FAMILY ROOM.  That's right, the coffee table WAS our table and it was fun....and if you EVER breath a word about this to ANYONE (I know...all three of you....my readers....)  I will deny it and delete the blog entry.  HA!

Now, here is something a little better for you....and you thought I would give you a taco recipe.

This comes from a wonderful blog we have just discovered the Eager Eater. We gave their Roasted Cauliflower with Fennel and Curry a shot and it was very tasty!

 

Dear Beanie Weenie song Mom,
     It has come to my attention that you are feeding your children beans and hot dogs from a CAN.  I thought perhaps someone should let you know that beanie weenie is neither nutritious, or delicious, no-matter what the little kid in the commercial says. I would also like to suggest that you seek some professional help for your lack of ambition as you have chosen to open a can rather than cut up a hot dog into some baked beans.   

Thank you.

P.S.  Check our our recipe for Hericots Verts (that's french for green beans yee haw).  Maybe your sunken face, pasty, malnourished children would prefer something along these lines.  Don't hate me for my honesty...I do it for the children....sigh.

1 pound French string beans, or regular old green beans if you can't find french.

Kosher salt

1 red onion, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

Olive Oil

Freshly ground black pepper

Preheat oven to 425 degrees. Blanch beans in salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop cooking. When they are cool, drain and set aside.

In a large bowl toss the onion and peppers in 2 tablespoons olive oil and sprinkle with salt and pepper. Spread on baking sheet and roast for 15 minutes. Toss with spatula every 5 minutes to be sure the vegetables roast evenly.

Just before serving, reheat the beans in a saute pan. Drizzle with a little olive oil. Sprinkle with salt and pepper and arrange on platter. Spoon the roasted vegetables over the beans and serve hot or at room temperature.