5-1/2 lbs. of inspiration

We celebrated Christmas with my family early this year and I received a gift from my parents that I will cherish forever. My mom, along with the help of my dad, put together a cookbook of her favorite recipes. I’ve been stuck in a rut feeling unfulfilled at my job and struggling to stay inspired when the windchill is -10 and the sky is dark at 4:30 PM. This gift was just what I need to get inspired!

Mom's Recipe Book

I am not doing it justice by calling it a cookbook because after reading it I had tears in my eyes and quickly realized the importance of food and family. Weighing in at 5-1/2 pounds (no joke, I put it on the scale) this book is the world of food through the eyes of my mother.

Family Dinners

Not only are there recipes but also included is a glossary of contributors along with a brief history of the recipe or a story associated with it.

Mom

I am familiar with most of the recipes but there are some I have yet to try. The recipes are timeless and reflect my mom’s eye for great food and her love of family and friends. I look forward to sharing these recipes all of you. Thanks so much Mom and Dad!

Dear Kids...

Do you have a favorite family recipe or food memory? Share it in the comment section below. I’d love to hear your story.

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No more store-bought bread

It sounds impossible, completely impractical and quite frankly, too difficult. After giving this recipe the same criticism, I gave it a shot…and then fell completely in love. Even if you have never made a yeast bread please try this and share your results. I’d love to hear what you think!

A close friend of my parents, John Fitzpatrick, introduced to me this Cooks Illustrated recipe. John is a passionate bread maker and I trust his recipes, I know you will too.

Bread
Bread

Mise en place
3 Cups all-purpose or bread flour (15 oz. by weight)
1/4 t. yeast
1 1/2 t. kosher salt
3/4 c. + 2 T. (7 fl. oz.)room temp water
1/4 c. + 2 T. beer (fl. 3 oz.) room temp.
1 T. vinegar

Whisk together the flour, yeast and salt in a large bowl. Add the water, beer and vinegar. Fold together the mixture scraping the dry flour from the bottom of the bowl. Cover the bowl with plastic wrap and let it sit at room temp for 8 – 18 hours

Lay a large sheet of parchment in a 10 in. skillet pan and spray the paper with cooking spray. Transfer the dough to a lightly floured work surface and knead 15 times. Shape the dough into a ball by cupping your hands at the top of the ball and pulling it toward you, repeat 3 – 5 times to shape the ball. Spray the dough lightly with cooking spray. Cover loosely with the plastic wrap and let it rise at room temp for 2 hours or until the dough does not spring back when poked with a finger.

About 30 minutes before baking, adjust the oven rack to the lowest position, place a large dutch oven with the lid on the rack, and preheat the oven to 500 degrees. When the bread is done rising lightly flour the top, then using a sharp nife score the top with a 6 inch long slit about 1/2 inch deep. Remove the pot from the oven and remove the lid. Lift the parchment and dough into the pot, let the excess parchment hang over the edge. Cover the pot and place in the oven. Reduce the temp to 425 degrees and bake covered for 30 minutes. Remove the cover and bake 20 – 30 minutes longer or until the bread is a deep brown color. Remove the bread from the pot and let cool at room temp for 2 hours.

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Easy Chocolate Covered Pretzels

I saw these pretzels on a tray of catered food and thought they were the perfect little sweet treat or snack. I love the idea of using Rold Gold Honey Wheat Pretzels because they are the perfect size and add interesting flavor to this classic snack. I made these to bring to a Halloween party and plan to make more around Thanksgiving and Christmas as hostess gifts. Get creative and use white chocolate and other fun toppings such as crushed candy canes. Enjoy!

Chocolate Covered Pretzels - Prep
Chocolate Covered Pretzels - PrepChocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Covered Pretzels

Mise en place
1 bag of Rold Gold Honey Wheat Pretzels
1 bag of chocolate chips (milk, white, butterscotch, peanutbutter)
Festive sprinkles or other fun toppings (crushed peanuts, candy canes, anything goes!)

  • Place the chocolate chips in a heat proof bowl and melt on top of a pan of low simmering water*.
  • Line a sheet pan with waxed paper.
  • Prepare your toppings
  • Dip the pretzels in chocolate shaking off the excess.
  • Sprinkle on the toppings and place on the sheet pan
  • Continue until all of the pretzels are used.
  • Put the pan in the freezer for 10 minutes to help set the chocolate.
  • Remove from the freezer and let sit at room temp for 1 hour before wrapping or storing.

*Chocolate has a very low melting temperature and should never be heated over a direct flame. If chocolate is scorched it will seize up and form clumps and there is no fixing it. Use a pan of very low simmering water to create steam which will gently melt the chocolate. White chocolate and milk chocolate are even more sensitive than dark chocolate. For white/milk chocolate bring the water to a boil and then remove it from the heat. The residual steam will be enough to melt the chocolate.

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Black Bean + Chorizo Soup

I made a batch of this soup last weekend and froze half of it to have on hand for a quick lunch/dinner at a later time. This is a slightly modified version of a recipe I found years ago in Gourmet magazine. It is a hearty, satisfying and filling soup that goes great with corn bread, salad, grilled tortillas or a grilled cheese. I prefer to use organic black beans as the sodium content is much lower than regular canned beans.

Black Bean + Chorizo Soup
Black Bean + Chorizo Soup

Mise en place
Olive oil
Salt & pepper
8 oz. link of Chorizo sausage
1 medium onion, diced
1 green pepper, chopped
1 t. cumin
pinch of crushed red pepper flakes (optional)
2-3 cloves garlic, chopped
32 oz. carton plus 1 can of low sodium chicken broth
5 cans organic black beans, drained and rinsed.

Accompaniments: chopped cilantro and sour cream

  • In a large dutch oven, heat a drizzle of olive oil and saute the chorizo until cooked through.
  • Remove the chorizo from the pan and set aside.
  • Add another drizzle of olive oil and saute the onion, pepper, cumin, crushed red pepper flakes and s/p (to taste), until the veggies are softened – about 10 min. 
  • Next add the garlic and cook for another 2 minutes.
  • Add the beans and broth and simmer on low for 20 minutes. Taste and adjust the s/p as needed.
  • Using a potato masher or hand blender, mash the beans to release some of the starch making a creamy texture. I prefer a rustic texture and therefore do not mix too much.
  • Stir occasionally and continue to simmer uncovered, until the soup thickens and flavor develops – about another 30 minutes.
  • Serve with sour cream and chopped cilantro.

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Mexican Chocolate Pudding & Cinnamon Crisps

We had some friends over for dinner last night and served braised pork tacos and this for dessert. I don’t suspect this is a traditional Mexican dessert but I like it because it is different, has great flavor depth and is very easy to make.

I originally found this recipe in Gourmet Magazine and like to serve the cinnamon crisps with it to dip into the creamy chocolate and fluffy whipped cream.

Mexican Chocolate Pudding

1/2 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder (use the best you can find)
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Accompaniments: lightly sweetened whipped cream; toasted slivered almonds


  • Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
  • Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute.
  • Remove from heat and whisk in butter and vanilla.
  • Chill in a bowl, surface covered with a piece of plastic wrap, until cold, at least 1 1/2 hours.

Cinnamon Crisps
canola oil
flour tortillas
1 c. of sugar
2 T. cinnamon

  • Heat about 1 inch of oil in a heavy pan
  • Mix to taste the cinnamon and sugar in a large bowl. Check for flavor and adjust as needed.
  • Cut the tortillas into small triangles
  • The oil is ready when the end of a wooden spoon is placed in the pan and bubbles form around the edge.
  • Fry 5-6 triangles at a time turning over when brown.
  • Using a tongs remove the chips, shaking off the excess oil, and place directly into the bowl of cinnamon sugar.
  • Shake the chips in the sugar to coat. Let them cool on a large pan before transferring to a serving dish.
  • Repeat until all of the chips are fried.

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Huevos Rancheros

During a trip to Mexico we had a traditional breakfast of huevos rancheros. I quickly realized this was not scrambled eggs with salsa but rather a simple dish with fresh flavors that is incredibly satisfying. The mildly crisp tortillas are topped with the creamy yolks and balanced by the spicy salsa. Fresh, simple, easy…it doesn’t get much better than this.

The salsa is incredibly simple. Each ingredient is pan roasted and then thrown into a blender with s/p and about 1/2 c. of water. The garlic is NOT peeled during roasting. This protects it from burning. The peel is easily removed after roasting.

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