We Bruce ladies are in the Dallas Morning News today! For, of all things, an article about ham!
There's Nothing Like Ham For The Holidays
If you scroll down a bit, you'll see our picture and a couple of recipes we contributed -- one for a frittata and another for a wonderful ham & cabbage soup.
The author of the article, Tina Danze, was my former catering partner in an era of shared insanity. We cooked and raised our babies together in our early thirties and then went through breast cancer at the same time in our forties. She's so talented and resourceful; a battery-charger kind of friend.
I love you madly, Tina, even though I resolutely and justifiably blame you for at least ten of the spare pounds I've been hauling around since 1989.
23 December 2009
03 November 2009
Pioneer Woman's Mushrooms Stuffed With Brie
The Pioneer Woman's first cookbook came out last week. I confess I wasn't even tempted to add it to my already abundant collection... until I made these mushrooms tonight.
Oh my stars.
I'm pretty sure I'm now seeing those Disney sparkles in the eyes of my loved ones whenever they gaze upon me. Seriously, Ree wasn't joshin' -- you have to make these. So easy, and yet they taste like you slaved over them half the day.
Behold.
Oh my stars.
I'm pretty sure I'm now seeing those Disney sparkles in the eyes of my loved ones whenever they gaze upon me. Seriously, Ree wasn't joshin' -- you have to make these. So easy, and yet they taste like you slaved over them half the day.
Behold.
photo by Ree Drummond, aka The Pioneer Woman,
who I hope won't come after me with Marlboro Man's lasso for borrowing it.
PS. I made them with Baby Bellas, and I did use the optional splash of white wine. Which I heartily recommend.
PPS. I cannot imagine serving these without mashed potatoes to soak up the amazing pan juices. In fact, next time I make these, which may well be tomorrow, I will just make a triple recipe and a mess of mashed spuds and call it dinner. And I suspect nobody here will complain.
08 October 2009
Ratatouille and Italian Sausage Potpie with Cornmeal Biscuits
I made this for supper last night and right this minute I'm mighty sorry there weren't any leftovers! This was a stellar one-pot supper, my favorite kind of recipe for a weeknight. Healthy, aromatic, and very satisfying. Dan asked me to be sure to "put it in the regular rotation," which is high praise indeed.
Do try this while there are still some summer vegetables in the stores! I used basil instead of parsley, and frankly, I can't imagine it with parsley, or without the basil. I want to make this again before my basil fades away with cooler temperatures!
The recipe is from The New York Times. There are far better pictures of it here, because that blogger was smart and took her pics while the sun was still up.
Do try this while there are still some summer vegetables in the stores! I used basil instead of parsley, and frankly, I can't imagine it with parsley, or without the basil. I want to make this again before my basil fades away with cooler temperatures!
30 January 2009
Salmwichin Samwiches
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By request from my friend Beka Sacran, here's my family's favorite breakfast ever (well, except for breakfast at Cafe Pasqual's in Santa Fe, which trumps any breakfast on the planet). I opted to name it what Caitlin used to call it in her toddler years, which is, naturally, what I still call it in my head. We eat this fabulous stuff with great celebration off and on throughout the year, but we eat it ritually on Christmas Eve, July 4th, and the morning of the annual Scottish Festival. Always and anon, amen.
This is not what you'd call a kindler, gentler breakfast. Nay, me lovies, but this be muckle hearty morning fare! If a bowl of Cheerios is your idea of a slam-bang way to start your day, no offense, but you'll need to either buck up or move on.
We started serving this in bits and slivers to all our kids while they were still in their high chairs, and they all adore the stuff. Now comes our much-beloved new son-in-law who was not similarly weaned, and it looks like he's going to be a tough convert. As yet, he'd rather have the Cheerios. But since it's one of his cousins who requested I post this (and since we've spotted a number of his kinfolk surveying our fridge for any sign of our salmwichin leftovers!), we do yet hold out hope for him!
Salmwichin Samwiches
aka Salmon & Bagels
Smoked Salmon (see my notes, below recipe)
pumpernickel bagels - 1 per person
regular cream cheese
capers
boiled egg, chopped or sliced (1/2 - 1 egg per person)
raw onion, diced
fresh lemon, quartered
strawberry jam
juice - orange or grapefruit is best
fresh hot coffee
(Yes, you'll want those last three items for the full experience. We do not consider them optional.)
At our house, we put everything on the table and everyone builds their own.
Toast the bagels slightly, just enough to warm them and give them a little crunch. Spread with cream cheese. Add 2-3 layers of smoked salmon slices. Squeeze lemon on salmon generously. Sprinkle with diced onion and chopped egg. Dot with capers, making sure to let the brine drain off the edge of the spoon against the inside of the caper jar -- you want capers, not caper juice. Put the top on the bagel, and open wide. YUM.
We like to have a little mound of strawberry jam on the plate to swab onto our bagel scraps every few bites. Kinda like progressive dessert. Oh, it's yummy.
Juice and coffee taste even more amazing than ever with this stuff. Part of the whole palate experience. Must have them. But I already said that, didn't I?
Best served with bagpipes or some Robert Burns ballads playing in the background.
On purchasing smoked salmon: I used to look for Scottish salmon, but over time we noted that we couldn't really detect that much difference among smoked salmons from various source waters. Now we buy the Kirkland Norwegian Smoked Salmon at Costco, which is far and away the best buy we've ever found anywhere -- it costs about a third of what we'd pay somewhere like Whole Foods. The way I figure it, Norway isn't all that far from Scotland. And besides, Salmon are amorous little buggers, famous for swishing off to far off places for courting purposes. So I figure these Norwegian fishies may very well have had a wild weekend at the highland coast at some point, and I'd say that counts for Scottish influence. That's my story, anyway.
Bagels - We like Einstein Bros. Bagels. We've bought the bagels the day before at times, but Dan prefers to scoot out early in the morning to buy the bagels fresh. Bagels are appreciably better the day they're made. Pumpernickel bagels can be hard to find, but there's a predominately Jewish neighborhood near us, so we can usually find them. Hey, call your local bakeries and delis! You never know, they may be willing to make them for you by request.
And one last thing: Lowfat and no-fat cream cheeses leave a tinny, chemical aftertaste on the palate, and have a slimier texture than the real stuff. Not worth it, and definitely not good with smoked salmon. I say use the real stuff and make up for the calories somewhere else!
.
By request from my friend Beka Sacran, here's my family's favorite breakfast ever (well, except for breakfast at Cafe Pasqual's in Santa Fe, which trumps any breakfast on the planet). I opted to name it what Caitlin used to call it in her toddler years, which is, naturally, what I still call it in my head. We eat this fabulous stuff with great celebration off and on throughout the year, but we eat it ritually on Christmas Eve, July 4th, and the morning of the annual Scottish Festival. Always and anon, amen.
This is not what you'd call a kindler, gentler breakfast. Nay, me lovies, but this be muckle hearty morning fare! If a bowl of Cheerios is your idea of a slam-bang way to start your day, no offense, but you'll need to either buck up or move on.
We started serving this in bits and slivers to all our kids while they were still in their high chairs, and they all adore the stuff. Now comes our much-beloved new son-in-law who was not similarly weaned, and it looks like he's going to be a tough convert. As yet, he'd rather have the Cheerios. But since it's one of his cousins who requested I post this (and since we've spotted a number of his kinfolk surveying our fridge for any sign of our salmwichin leftovers!), we do yet hold out hope for him!
Salmwichin Samwiches
aka Salmon & Bagels
Smoked Salmon (see my notes, below recipe)
pumpernickel bagels - 1 per person
regular cream cheese
capers
boiled egg, chopped or sliced (1/2 - 1 egg per person)
raw onion, diced
fresh lemon, quartered
strawberry jam
juice - orange or grapefruit is best
fresh hot coffee
(Yes, you'll want those last three items for the full experience. We do not consider them optional.)
At our house, we put everything on the table and everyone builds their own.
Toast the bagels slightly, just enough to warm them and give them a little crunch. Spread with cream cheese. Add 2-3 layers of smoked salmon slices. Squeeze lemon on salmon generously. Sprinkle with diced onion and chopped egg. Dot with capers, making sure to let the brine drain off the edge of the spoon against the inside of the caper jar -- you want capers, not caper juice. Put the top on the bagel, and open wide. YUM.
We like to have a little mound of strawberry jam on the plate to swab onto our bagel scraps every few bites. Kinda like progressive dessert. Oh, it's yummy.
Juice and coffee taste even more amazing than ever with this stuff. Part of the whole palate experience. Must have them. But I already said that, didn't I?
Best served with bagpipes or some Robert Burns ballads playing in the background.
On purchasing smoked salmon: I used to look for Scottish salmon, but over time we noted that we couldn't really detect that much difference among smoked salmons from various source waters. Now we buy the Kirkland Norwegian Smoked Salmon at Costco, which is far and away the best buy we've ever found anywhere -- it costs about a third of what we'd pay somewhere like Whole Foods. The way I figure it, Norway isn't all that far from Scotland. And besides, Salmon are amorous little buggers, famous for swishing off to far off places for courting purposes. So I figure these Norwegian fishies may very well have had a wild weekend at the highland coast at some point, and I'd say that counts for Scottish influence. That's my story, anyway.
Bagels - We like Einstein Bros. Bagels. We've bought the bagels the day before at times, but Dan prefers to scoot out early in the morning to buy the bagels fresh. Bagels are appreciably better the day they're made. Pumpernickel bagels can be hard to find, but there's a predominately Jewish neighborhood near us, so we can usually find them. Hey, call your local bakeries and delis! You never know, they may be willing to make them for you by request.
And one last thing: Lowfat and no-fat cream cheeses leave a tinny, chemical aftertaste on the palate, and have a slimier texture than the real stuff. Not worth it, and definitely not good with smoked salmon. I say use the real stuff and make up for the calories somewhere else!
.
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