Tag Archives: Cookbooks

International Carrot Day

Carrot Song

carrot foot

If you’re going to put your foot in your mouth…..

vangogh2carrots

Vincent Van Gogh

Now it just so happens that I like my carrots in sticks to pick up dip – or hummus if I want to appear virtuous or in soups or in cakes but almost never boiled and served as a side and never never frozen and unless maybe they’re for a cake….carrot cake with cream cheese frosting…mmmmm…..and there’s a carrot upside  down cake I’d like to try, perhaps in a savory version…..

And salads – I really like a carrot salad, because they can usually be made ahead and travel well and still taste good, if not better.

And because of my recent moves and the power of the  Internet it seems as if several of my go-to carrot salads of the past 20 years are more or less versions of the same carrot salad.

Which just proves that good is good.

It was a page from Vegetarian Times from February of 2004 that led me to the website that helped put 2 +2+ 2 more carrots altogether….

VegetarianTimesMagazineCover

This is NOT the correct cover for this story…but it is the official sample cover on the Wikipedia site

SOOO – Paula Wolfert in C0uscous and  Other Good Foods from Morocco (published back in 1973) had a several carrot salads : a spiced, a sweet and a grated.

PWcouscous and other good foods

out and about since 1973

and then the story in Vegetarian Times in 2004 in which  Crescent Dragonwagon mentions that the Moroccan Carrot Salad in The Passionate Vegetarian is a version from  the Paula Wolfert… and here I’ve been toggling between each of them, Lo these many years….here’s link to the CD (CD for Crescent Dragonwood) version of

Moroccan Carrot Salad  

CDPassionateVeg

I just LOVE this cover -click Deep Feast, to link with Crescent Dragonwagon’s website

And thus we celebrate yet another International Carrot Day…

carrotwinter1wolfaerts

This is Winter who should be gone by now….see you later Winter, much, MUCH later, bye-bye!

carrots, boy and girl

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Filed under Books, Recipe, Spring

Month of May

Robert May, that is.

RobertMayTheAccomplishtCookFrontispieceI somehow thought that I could write about food and not write about the 17th century….not true. The 17th century kitchen spends too much time in my brain for me to ignore.

Since I spend many of my waking hours in 1627…..dressed in a burlap suit doing menial labor, as it were, and get paid to play with fire….Wednesdays will have a Wicked-WayBack feature. Take that Throwback Thursdays!

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Robert May’s bill of fare for the month of May:

A Bill of Fare for May.

1 Scotch Pottage or Skink.
2 Scotch collops of mutton
3 A Loin of Veal.
4 An oline, or a Pallat pye.
5 Three Capons, 1 larded.
6 Custards.

A Second Course.

1 Lamb.
2 A Tart Royal, or Quince Pye
3 A Gammon of Bacon Pie.
4 A Jole of Sturgeon.
5 Artichock Pie hot.
6 Bolonia Sausage.
Tansies.

To make a Tansie the best way.

Take twenty eggs, and take away five whites, strain them with a
quart of good thick sweet cream, and put to it grated nutmeg, a race
of ginger grated, as much cinamon beaten fine, and a penny white
loaf grated also, mix them all together with a little salt, then
stamp some green wheat with some tansie herbs, strain it into the
cream and eggs, and stir all together; then take a clean frying-pan,
and a quarter of a pound of butter, melt it, and put in the tansie,
and stir it continually over the fire with a slice, ladle, or
saucer, chop it, and break it as it thickens, and being well
incorporated put it out of the pan into a dish, and chop it very
fine; then make the frying pan very clean, and put in some more
butter, melt it, and fry it whole or in spoonfuls; being finely
fried on both sides, dish it up, and sprinkle it with rose-vinegar,
grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
three or four oranges, and strew on good store of fine sugar.

Otherways.

Take a little tansie, featherfew, parsley, and violets stamp and
strain them with eight or ten eggs and salt, fry them in sweet
butter, and serve them on a plate and dish with some sugar.

Tansy the best way is a whole lotta tansy…..but otherways, take 8 eggs, beat them;  a handful of parsley and put it in an old dishtowel and squeeze the juice out of it and add it to the eggs. Add some salt. Fry it up in butter. Slide it out onto a dish and flip it back in to cook both sides.

Sprinkle a little sugar on top and serve,either hot or at room temp.

17th century cooking ion a 21st century kitchen.

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Filed under Books, Influencers, The 17th century

Meatless Monday

Since earlier this month, I encourage eating a little less meat, it seems only right to offer the occasional meatless option.

This is a recipe from my cousin Flora, who got it from her mother, my mother’s big sister.   One of the joys/confusions of a big family is that generations start to meld. My mother is the youngest of 10, and Flora was the youngest daughter of the the oldest daughter…so Flora and my mother were close enough in age to be raised more like sisters. It was confusing when I was little to have a cousin who was also a grown-up

Flora’s birthday was the 23rd of January. Birthdays in our family, especially since so many of us are Snow Babies, and Winters in New England  can throw a monkey wrench in the best laid travel plans, are often observed officially rather then on just the day itself. And they can stack up, so one cake could be for more then one birthday – unless there were more then one cake….. The end result is that I’m always a little murky on the actual dates of any family actual b-day.

Flora was the first cousin born over here and not in Italy, and when she was little she got to spend lots of time with Nonna, whom she had nothing but nice things to say about. Flora also took it upon herself to take the cooking of the aunties and write it down. None of them had cookbooks – they just cooked. When gathered together the talk was always about food, and where you got it, and what you did with it, and what else you might do with it, and how different people like things in different ways.

Flora passed away 2 years ago, and when I have a question on  how to make something, I remember anew that she is no longer with us. It still takes me a little by surprise. But she did leave a whole lot of recipes written down. This post is a birthday remembrance for her.

 This is a recipe we found fairly recently when going through my mother’s files looking for the original Walnut Cake recipe (we still only have copies and no the original). The Note to Irma (my mother) is on one side – the recipe is on the other.

Three types of lentils - we generally used the brown and sometimes the green and never the red.

Three types of lentils – we generally used the brown and sometimes the green and never the red.

Lentils and Macaroni

1 cup lentils

1 tomato

1 celery stalk

1 small onion, diced

1 tablespoon salt

2 tablespoons oil

Macaroni, cooked

  1. Soak 1 cup lentils ½ hour. Empty into a colander and rinse. Return lentils to the pan.

  2. Add: 1 cut up tomato, 1 cut up celery stalk, 1 small onion, diced, 1 tbs salt, 2 tbs oil and water – at least 2 inches higher.

  3. Bring to a boil.

  4. Simmer 1 hour.

  5. Add cooked macaroni.(She doesn’t mention how much, but seldom did we cook less then a pound…and ditalini or tubertini or some little pasta that wold hold on to lentils would be best)

  6. Ditalini

    Ditalini

  7. Let flavors blend 5 minutes.

From note to Irma from Flora. Flora mentions 41 years of marriage, so maybe this was written in 2001?

The note:

Irma,

This is my mother’s recipe as given to me 41 years ago. Over the years I have changed things slightly. I put in less onion, less salt, little, if any, oil.  I top the dish with grating cheese. It’s a good meatless dish for Friday. Every time I make this dish, I have to endure Bob (who loves lentils) telling me “Lentils – the oldest dish in the world. Did you know Christ ate lentils?” After 41 years of this repartee, I am ready to crown him with the lentils.

Flora

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Filed under Birthday, Eating, Influencers, Recipe