Monday, March 3, 2014

Boston Baked Beans DMG Style


BOSTON BAKED BEANS

2 Cups Navy Beans ( or Great Northern )
8 Cups Water
1/2 Lb Salt Pork ( 1/2 inch pieces of bacon or ham
1/2 Cup Dark Molasses
1/4 Cup chopped onion  
2 Tsp dry mustard , or Dijon/ hot mustard
1/2 Tsp salt
2 Tbl spoons brown sugar

Bake at 300' for 6-7 hrs feeds 6-8 persons

Method

Sort dry beans on a plate remove any broken beans , rocks and debris
add 4 cups of cold water to a soup pan and cover let stand overnight
( in a cool location but not refrigerated) don't let ferment

Next Day

After 8 hrs drain beans and keep the water to the side
Top up water to 4 cups bring to a boil and simmer for 1 hr

Drain water and water and put water to the side

Combine beans and salt pork in bean pot
Combine Molasses onion mustard, salt, and brown sugar pour over beans.
Stir with a blunt spoon and don't mash the beans  
add enough water to cover beans plus 1/4 inch, don't over do the water as you have to boil it off

Cover and bake for 6-8 hrs at 300'

stir occasionally and add water if necessary, don't stir in last 1/2 hr 

A hearty treat that will feed 6 for $4.99 or the price of one moca-chino 

BW

Sunday, December 29, 2013

Broccoli Salad



This is a old recipe that was always at seasonal events like Easter Dinner, Thanksgiving, or Christmas and even New Years.

Make it ahead and keep it for a few days as it improved in the fridge.

Broccoli Salad

1 medium head of broccoli
1/2 cup of dried cranberries/ or raisins
2 tb mayonnaise
2 tb pure maple syrup
1 green onion  - chopped
3 strips of bacon crisp, shopped in to 1/4 inch bits
2 tb seasoned rice vinegar ( or regular white )
1/3 tb roasted almonds - dry toasted, slivered almonds
salt pinch


Cut broccoli into small florets and set aside.
Make salad dressing with mayonnaise, maple syrup, and rice vinegar (white vinegar is readily available at most grocery stores)
Add bacon 

Pour over broccoli florets. Stir in cranberries or raisins, slivered almonds and chopped green onion .
Make this salad at least 6 hours ahead. Makes 4-5 servings.

BW 

Saturday, August 17, 2013

Traditional Scones






This recipe was a weekly if not daily staple at my Nana's house and was made often at my moms.
It would basically substitute for bread as a sandwich or breakfast " biscuit". Although we never called them biscuits they were just scones. Another thing to be avoided was putting raisins in as a substitute for currants.
Proper scones had to have currants as raisins were not traditional and were probably expensive and didn't grow in Ireland or Scotland where their mother's mother's had  made these and passed the recipe along for generations. Mostly with out writing it down, so these written versions can be approximate and leave out lots of " everybody knows" Looking at various recipes from cook books there is a lot of variation. This is the one handed down to me so I will make notes on any issues there are with the ingredients, amounts or techniques.
It will keep for a few days with out refrigeration but are fragile and turn to crumbs if bounced around in a lunch box or pack for hours. One frequent lunch serving was with margarine, and mayo with a sliced tomato and Velveeta processed cheese cut on it. The cheese was cut with a wire chese cutter that was " the bee's knees"
I remember eating this at a roadside campground " Buffalo Pound " just outside of Regina, Saskatchewan. This was in the kitchen of our tent trailer that we had set up to eat lunch on our way west.  

The actual recipe is in a coil book that my Mom gave to me Christmas 87' some of the recipes are typed in with an electric typewriter based on the looks of the type. That's another thing that's gone the way of the wagon.

Scones, Makes 12-16 Mom & Nana
2 1/2 cups flour
3 tsp baking powder
2/3 cup brown sugar
2/3 cup currants
2/3 cup margarine
smidge salt
*---- egg seperated


Mix flour, baking soda, brown sugar, currants, salt & marg with hands to form fine crumbs.
* place egg yolk in cup set aside
* place egg white in 8oz cup, whip then bring to full 8 oz with milk - add to above mixing well.
This amount of milk will result in  a batter that is pancake like... add only enough milk to make a stiff dough BW
Divide and half-pat out on a lightly floured board to form a circle.
Smear with egg yolk- cut into shape with wet knife - lift onto greased sheet- Bake at 400' for 10 mins then lower to 350' for 15 to 20 mins
( depending on size & how close together .
Remove to rack to cool.
Watch this temperature and time it seems a bit too much  BW
This bear has been seen in my neighbor hood quite a lot lately.

Sunday, March 17, 2013

Battered Sausage

 What can you say that this picture doesn't?

When I was a boy back on the prairies one of our favorite treats was to have Dad cook dinner.
Mom worked and some times she would have evening shifts at Safeway or be out at a Historical Society meeting.
This would sometimes  mean breakfast for dinner or just about anything he could put together after a hard day in the field or in the shop.

One of my favorites was battered Bologna or any other type of meat like salami or kielbasa.

I had a roll of turkey summer sausage given to me as a stocking stuffer over the holidays. Get your minds out of the gutter it was Pepper Ridge Farm!

So one night in a fit of desperation, or was it culinary boredom and nostalgia, I grabbed a box of pancake batter and my sausage and heated up the fry pan.

Cut  the sausage as thin as you can and dip it into the batter, it should be think enough to stick to the meat but not so think as to fall off when it's cooked.

Fry until golden brown, and enjoy... with catsup or spicy pepper sauce.

BW





Tuesday, December 25, 2012

Christmas Breakfast Pizza


 Christmas mornings meant a few special treats beyond the obvious stocking stuffers. We would be allowed to dig in to our own stockings which contained mandarin oranges, chocolates and other goodies. Small gifts from Santa (Lego) would keep us busy until the adults were up and ready for the formal gift distribution. This was done by Grampa or Dad under the strict supervision of Grama or Mom. " Not that one, do this one next". Each tag and card was read before the gift was ripped open and the wrapping paper tossed in to the fire for an extra pyrotechnic punch. Although at Grama's house we were encouraged to unwrap carefully and keep the bows and paper for reuse. We had some fancy cards that were reused year to year with extra verses added on paper. I remember some that were exchanged year after year between my Mom and Dad. After the mornings drama played out and before relatives from afar arrive, mom would take her signature breakfast pizza out and pop it in the oven. It was a welcome somewhat balanced meal after the mornings sugar rush. This is the original recipe as transcribed by my mom, possibly from Canadian Living or BH and G, or more likely off the back of the crescent roll package.


I hope you enjoy this as much as we did when we were children. Ps It's also easy to make on a hectic day.

Sunday, August 26, 2012

Dark and Stormy

This seems like an unlikely name for a drink that I first experienced in the bright sunshine on a summer day. However I was sitting on a pier enjoying a lobster quesadilla ( fusion food, but it worked) The basic idea is dark rum and ginger BEER with a splash of lime. However that's just the start.Ginger ale is not the same it's just soda, you really need to have that ginger kick. As a bit of background, this drink owes its roots to the British Empire. Legend has it that in a effort to cut down on rum consumption in Bermuda the Brits decided to allow Ginger Beer as an option for the weekly ration. However the rules were not specific and the boys just said yes to both. And the Dark and Stormy was born. The ideal rum is, not surprisingly, Goslings Black Seal from Bermuda, a strong dark rum with molasses to spare. Pour this onto three ice cubes in an old fashioned glass and top up with ginger beer. Make sure you get a spicy one, there are a number of them that range from artisan to discount. Some are even from Bermuda and many are good. Try to get cane sugar and real ginger flavor, if its cloudy and makes you "hack" it's so spicy it will work just fine. Some people like a slice of lime and that can add to the cloudy storminess of this potent drink. May all your Dark and Stormy nights be of this kind. Cheers, BW

Wednesday, August 8, 2012

Champagne and Survival, the Mionetto Case


We were celebrating an anniversary or birthday of some significance and were having such a great time at Maialino in the Gramercy Park area that we decided to walk down to Union Square to have a look around. While we were there the idea seized us that we should buy a case of prosecco and catch a cab back to the car.
Trader Joe's has a wine store there and there are great deals so it seemed like the perfect plan.
The prosecco was indeed cheap and the girl said she would take it our to the curb so the plan was coming together nicely. Once we got to the curb we waited for a cab, and waited , and waited... We were in a cab dead zone. Sometimes if you are downstream or upstream from an area where lots of cabs are picking up fares you can be in a situation where all the cabs have fares and are not picking up passengers. The dreaded dead zone. Surveying the situation we decided to go over to 3rd avenue as there seemed to be lots of traffic headed north and a better chance of getting a cab. Once we hauled the case, they are really heavy, closer to the corner we could see that this was busier but not much better. There was a Korean house wife and her son with a microwave in a box, two hispanic girls, and a 6' ft 6" military looking guy in a suit and expensive running shoes. As we approached the two girls got a cap and sped off. We sat the case on the concrete traffic barrier and began our wait. The man in the suit seemed to have taken control of the situation and informed us, not that we asked, that the Koreans were next and then him. He had been there for 20 min. when we arrived. It was a classic NYC "Whatever" moment in the making. A couple, very much into themselves, up streamed the Koreans and those two guys sped off in a cab. The next cab took the Koreans and we were moving forward, not fast, as half an hour had passed by this time it was getting close to 6 pm. As we were waiting for the man in the suit to get his cab, it slowed and approached another couple stepped off of the curb and attempted to upstream him as well. He jumped in front of the cab and started a very animated conversation with the driver. As the two cab-jackers exited the situation, the cab with the suit and sneakers pulled over towards us. The self appointed cab wrangler asked us how far up 3rd we were going and told us to jump in. We did and explained that we were just going to 21st street but would love to split the cost of the cab. He said he was going to 113th and third as we sped away. We didn't have much time to discuss the reason for the cab dead zone or anything else as we arrived at 21st quickly. I had a five ready and thanked the guy and offered the five for what was a $2.50 fare on the meter at that time, he said " No don't worry about it and have a great party!" We had a lively conversation about the whole strange affair as we got back to our car, which was parked on the street for free, loaded up and headed home.