Tag Archives: Food Network Magazine

National Cheese Pizza Day

…was September 5th – I can’t believe I missed it!

But wordpress was too busy publishing what I was trying to schedule, so the docket was pretty full that day, anyhow.

 

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Sicilian Pizza Cake FoodNetwork Magazine October 2016

A CAKE that looks like a pizza…and pretty convincing, too

Might I make a few changes….

  1. Pizza is a PIE, not a cake

so – change out the cake mix for Pasta Frollo (sweet, short crust)

2.  then – instead of strawberry preserves, why not some sweet tomato jam – here’s a recipe – I’d leave out the hot pepper – or not….

Tomato Jam

The top with Marscapone cheese

marscopone NEC

New England Cheesemaking Supply Company if you want to make your own

and then white chocolate shavings as the grated cheese…

white-chocolate-curls2

FoodNetwork Magazine adds fruit leather pepperoni….but pepperoni has never been my number one pizza, and it IS

National Cheese Pizza Day.

National Pepperoni Pizza Day is February 9th.

 

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Filed under Pizza, Recipe

No Cook Cooking.

The no cook season has begun.

But there is no no eat season, only no eat hours here and there…..

It’s the heat I can’t stand, not the food

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Food Network Magazine. Right now.

Rigatoni with No-Cook Tomato Sauce

Rigatoni.  Tomatoes. Basil. Olive oil. Garlic.

If you need more instruction, follow the link. I’m off to get tomatoes and basil….

http://www.foodnetwork.com/recipes/food-network-kitchens/rigatoni-with-no-cook-tomato-sauce.html

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Filed under Eating, Summer, Supper

Sunday Brunch

My most common Sunday Brunch this year is a cup of Jamincan Me Crazy coffee and a cranberry-orange muffin at Kiskadee…..

I bought some grapefruits for something, but ate them. Just peeled and ate them. Not the something.

I bought some more, because they were for something…something….something .. what WAS it????

And I just found my grapefruit spoons – I love digging into half a grapefruit at a time with a pointy spoon, but that wasn’t the something, although it will happen, frequently, over the course of the winter grapefruit season.

While cleaning up another unpacking corner I found the pages I ripped from October’s

Food Network Magazine:

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Bobby Flay’s Brunch Menu

with – ta da – Grapefruit and Mint Salad

It’s a great brunch menu

Here it is –

Creamy polenta with braised greens and poached eggs

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But

Make you own chili oil? No thank you

My brain immediately translates it to: polenta with chains….been there, done that

He does make the polenta with milk (which you can also do in the slow cooker) which I almost never think of doing because I almost never have milk just about – it’s a separate trip to the store, another new item on my shopping list- and he braises the mustard greens with garlic, red onion and a little red wine vinegar to serve on top of the polenta and underneath the poached eggs. Mustard greens are a good and flavorful green for this. Bless his heart for not suggesting kale. Making polenta and braising greens is so far a no sweat morning, providing there is ample coffee earlier…..

Poached eggs are – well, poached eggs. Since I’m a huge fan of the hot hard-boiled egg, I would probably do that instead because not eating food prepared the way you like it from your own kitchen is just a little twisted, although poaching is pretty easy, and a broken poached egg on top of the greens and polenta would be layers of yumminess…..

Grapefruit salad with honey mint dressing

He uses both white and ruby red grapefruit, with the chopped mint on top sure looks pretty – but it also smells mouthwatering with that little dab of honey, in my minds nose.

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Why was this sooo familiar?

Oh, right – grapefruit salad with black olives

And then he makes sausage – homemade chorizo – into patties, which is the absolute easiest way to make sausage. He even uses ground pork from the market.

Genius.

Easy-peasy.

Like I didn’t already have a Kitchen Crush on him.

Homemade Chorizo Patties

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Although my grandmother’s grinder is around here somewhere, should I take it into my head in a fit of total insanity to buy a pork shoulder and grind my own while I’m still unpacking and it’s the month with Christmas in it. The grinder was in one of the boxes that was moved with my brothers; I saw it and we even talked about it. It was in a storage box that was part of a system of storage boxes, which means there’s more than one of those boxes, so far, none of them is the grinder box. I’m pretty sure.

My other grinder – the one I bought for sausage workshops – is in the kitchen…what, you don’t have more than one grinder?

It will be needing a place to live, either here, or, as soon as I find Nonna’s, somewhere else altogether. I also have a sausage stuffer I’ll never need again, between my Kitchen Aid (which has a stuffing attachment) and the stuffer attachment that goes with the grinder, that I think works with the old Nonna grinder. I just need to find it and try it again. Moving is so much more work then just packing and unpacking.

The boxes of things to be given away keep growing.

Back on the brunch front ….This menu really needs a sweet muffin/roll/biscuit/coffee cake something to enjoy with a second pot of coffee when all the heavy lifting eating is done.

Maybe some Jamican Me Crazy coffee and  cranberry muffins…..

coffee hat

Of course he looks sad – the coffee is missing his mouth! Cruel fashion!

 

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Filed under Autumn, Breakfast/Brunch, Recipe

Waffleing

  1. to make waffles
  2. to fail to make up one’s mind

 

First- here’s a link on how to make waffles out of just about everything from Food Network Magazine

 Waffle iron to the rescue

Waffle_iron

Which I saw last month and thought, ” More Waffles, More Often!” and wondered briefly if I could, if I should, if I would…..but because it was November AND I’m a pilgrim – a Foodways Pilgrim, no less – I didn’t actually get further then that on that thought.

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Pilgrim me – from Food Network Magazine

And then I moved.

Which is actually another story, but a part of this one.

Because it’s not the first time I’ve moved. In this century.

It’s the third time.

And there were the three previous moves with my son….

And the three moves when I was single.

Except some of them were winter rentals and I moved home each summer….. so I’ve had some experience with the planning/picking/packing…

With the help of brothers, trucks, nephew, son – lots of help from the son – sister, mother, even a cousin who sent housewarming plants, I’m about 95 % moved in  and in the unpacking stage. Because of the time lag between when I put things in boxes, and that I wasn’t the only one putting things into boxes, it’s a little bit of a surprise every-time I open another box. Like an endless game of  Let’s Make A Deal…..with myself.

letsmake a deal

Monty, please don’t ZONK me!

Because the new space is small, some things just need to go, go, be gone.

Is the waffle iron one of those things?

Does it get enough use to justify, to pay for it’s space? Is it space worthy?

My son and I have a long history of waffles……and since waffles are a part of our New Years Morning traditional breakfast, the iron is on the safe list until then.

I also need to curate my cookbook collection. Marion Cunningham is safer then safe, for one.

Also clothes, cleaning supplies, pencils…you name it, it has to earn a place.

But all of this THINKING about place made me think maybe Michael  Pollan

pollanmichael

and so many other food wise gurus  are wrong, wrong wrong  about why people got out of the kitchen. They generally say something about woman going into the workplace in the ’60’s, which is a little late for the exodus as far as I can see. I think it’s people on the move. Every time you move, all systems are GONE. When you have to think about where every spoon might be, when don’t know if the dishes are in the cupboard or in a box, when the counter is now to the right instead of the left and the trash is around the fridge which is near the sink…..anyhow, I think Americans on the move have more to do with people eating out then woman entering the workplace. More on this later.

Warning to family: There will be an extra box under the tree at Christmas, of things that no longer fit in Auntie’s Pantry.

 

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Waffles as eargear AND playing chips – SWEET

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Filed under Books, Holiday, Uncategorized

Throwback Thursdays

I’ve been studying Thanksgiving professionally since 1980.

Semi-professionally since the Kennedy administration. My first area of expertise was the relish tray, specifically black olives,

Your Basic Black - olive, that is.

Your Basic Black – olive, that is.

the canned pitted ones that fit over your fingertips so you can wiggle them at your brothers.

This is not me, and yet it was me....olives are very philosophical, as well as tasty

This is not me, and yet it was me….olives are very philosophical, as well as tasty

 

My brothers were never the least bit squeamish, but they’ve always kept a respectable distance from black olives.

That first year of professional study was a fluke – a 10 week position as a Pilgrim at Plimoth Plantation.

I wasn’t going to make a CAREER out of it, and end up in Food Network Magazine’s Odd Job  or anything

How about a throwback to Thanksgiving? I hereby that Throwback Thurdays will be Thanksgiving themed here at Foodways Pilgrim

Here I am on How2heroes about the history of ‘the first thanksgiving’

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Filed under Perception ways, Thanksgiving