Hey Mambo, you mixed up Sicialiano

Another great, easy and meatless pasta dish, this time from America's Test Kitchen. It couldn't be easier and a wonderful light main course or starter. Most Pestos are heavy with the oil, garlic and basil and this hits all those notes, just softer. Hot or cold it does well.

Sicilian Pesto Pasta

1/4 cup blanched slivered almonds, toasted

2 1/2 cups cherry tomatoes

1/2 cup basil leaves plus a few for garnish

small clove of garlic

pinch of red pepper flakes

1 peperoncini, chopped

Throw all of the above in a food processor and blend until everything is chopped. While running, add 1/3 cup of olive oil and blend. Then stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper.

Cook 1 pound of spaghetti or linguine pasta in salted water and reserve a cup of cooking water.

Toss the pesto with the hot pasta using a little of the cooking water if it is too thick. Serve with a few chopped basil leaves and more cheese.

This is one of my new pasta bowls; I love them. Tell me why I didn't buy more? This is good hot but I served it cold the next day and just as yummy. I let it come to room temp before serving.

You say catsup..........I say ketchup

the cast of characters

either way you spell or say it you know you can make your own.  Why would anyone want to do that you say.......one word TASTE.

1 6 oz. can of tomato paste

1/2 cup of vinegar  I used apple cider & rice wine

1/2 cup of sweetener I used brown sugar

1 teaspoon salt unless your paste has a hefty amount of sodium already

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin

1 1/4 cups water   I started out with 1 cup

optional seasonings***

Combine all the ingredients, except for the optional seasonings, in a saucepan. Bring to a boil over medium heat, and then reduce the heat to low.

Simmer the mixture gently, stirring frequently, for approximately thirty minutes, or until it thickens to the consistency of ketchup.

Taste and adjust the seasoning to balance out the flavors, adding a bit more of any of the flavor components according to your preferences. Add one or more of the optional seasonings, if desired.

Continue cooking for two to three more minutes to allow the flavors to meld. Let the ketchup cool.

there it is 24 oz of pure ketchup

Store ketchup in a covered container in the refrigerator.  Unless you have some preservatives hanging around in your pantry this will only keep no more than a month I'm thinking.

***Optional seasonings would be to your pleasure.  Spice it up with cayenne pepper, a smokey paprika, even some Middle Eastern spices. 

So when we are having that yummy grilled buffalo  burger in a few weeks my, my ketchup is gonna taste great.

Cast Iron Beef and Noodles

Yes, I know, I'm like a one string banjo when it comes to cooking outside but I've truly come to love this. It might be that old pioneer coming out. I mean, we did come to Simi Valley in the '70s when there wasn't much here but a few housing tracks. That's a bit of a stretch because they did have a drive-in theater. Who can say why but I love to cook and this is an extension of that love.

So, rather than bore you with the instructions I'll add a new recipe I've found for noodles. I usually make them with all-purpose flour but picked up a package of Bob's Red Mill at Whole Paycheck. Their product is worth the extra cost and thought I give their recipe a try. I've always been a fan of home made noodles bu this makes such a wonderful textured noodle I think I'm hooked.

I like to use a little all-purpose flour with the semolina and I use my food processor to do the kneading. I'm not lazy, just … well, I am lazy. Do what you want. I will use a pasta machine to roll out and cut the noodles but try doing it yourself. There's nothing like hand cut to show that they didn't come from a package. Plus they are always a bit chewier when they are hand rolled and cut.

• 1 1/2 Cup Semolina ( I use 1 1/4 semolina and 1/4 cup all-purpose flour)
  
• 1/2 Teaspoon Sea Salt
• 2 Eggs
• 2 Tablespoons Water
• 2 Tablespoons Olive Oil

Combine Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 tsp. oil to a boil. Add pasta and cook until tender.
Here is the cast of characters:

Celery, onions, and carrots; cut into small pieces
3 cups of beef broth
2 cup of chicken broth
about 2 cups of shredded beef

Saute the veggies in a bit of oil and add the broth and meat. Bring to a simmer and cook until the veggies are soft. Throw in the noodles fresh made noodles. If you use packaged or dried noodles you'll need some additional broth or water as they'll soak up that broth like a thirsty sailor.


Slowly simmer until the noodles are tender. Try not to stir too vigorously or the noodles will fall apart. When you use the home made noodles your broth will thicken a bit from the extra flour on the noodles. If not add a little roux and cook until thickened. I think these types of dishes are better the next day but after working this hard, it's usually right to the table.

Coconut Pie; oh my!

If I had a family coat of arms it would be a chicken on a field of noodles wearing a coconut hat; that's if I had a crest. I will undoubtedly choose coconut over any other candy and love spring because Passover comes with the most delicious macaroons but that's for another post.

Last week was spent on the edge of the Arizona desert with my sister, Doodles and her husband and their somewhat rambunctious young cat, Bogart. Given enough time together Doodles and I will always find an antique shop to poodle through and this trip the find was an 8 inch glass pie plate.

My stove at home has a small, nine inch wide side oven and I've been trying to find a pie plate for about two years. Doodles is a full-time gypsy and her RV has a small oven as well. You can only imagine the joy we both experienced to find not one but a stack of old class pie plates; we each bought one.

When I got home I was dying to try it. Well, I was needing something sweet and it was sitting on my counter. Any who, I made a blind pie shell and got out my Bird's custard. Since the pie is so small I thought one pint would be enough. It should have been a bit more but it worked. Bird's is quite easy to use just add the milk and a bit of sugar. I toast my coconut because I love that flavor and texture and it's easy in a dry skillet. Toast twice as much as you need because you'll find yourself nibbling on it as the pie cools in the fridge. Or, that might just be me.

To the pud I added a handful, or so, of coconut and pour it into the shell. Just a word of warning; make sure you cook your pudding long enough or you'll have, what are darling mother used to refer to as, "spoon" pie. Not a complete failure but the filling was a bit soft which meant the whipped cream topping pushed it out of shape and when cut, the filling gushed out the sides. As a matter of fact it was mostly whipped cream but when has that ever been a bad things.

A little hint for whipping the cream, to the 1 cup of heavy cream, whipped to a very soft peak, I added 3 heaping tablespoons of powdered sugar and about 2 teaspoons of cornstarch. Then whipped the heck out of it. Don't forget to sprinkle on a bit of toasted coconut just in case you forget what kind of pie it is. Yeah, like that would happen.

What no sourdough bread!!!

Woke this a.m. thinking of french toast.  It was a icky windy cold nite and the weather doesn't look much like it's going to improve.  Comfort food on cold windy days yummm!!!

French toast will help but I am all out of sourdough bread OH wait I have sourdough english muffins that'll work right.

Here ya go..............

Preheat your oven to 350* yes your oven.  Now whisk 2 eggs, 3/4 cup of milk (any kind) and half & half.  I did that cause I didn't have a full amount of either.  Couple a pinches of cinnamon if you want,  some good vanilla and a pinch of salt.

I split apart 6 muffins then heat some butter in a nonstick skillet  over medium heat.  Dip the muffins in the egg & milk mixture and cook in skillet 2-3 minutes per side.  Add more butter if you need.  Now as the pieces brown place on a baking sheet and pop them in the oven for 8-10 minutes. 

The pieces brown in the skillet then finish cooking in the oven.  And when they come out they are puffy and delicious.....................see!!

Cast Iron Soufflé

Since I only drag out the cast iron a few times a year I like to practice a bit before I go off and try to feed a bunch of people. We are heading South to do just that in March so I've been doing a bit of outdoor cooking.

Here is a recipe I use quite often in my kitchen oven and had an idea I could fix for the potluck at the Teardrop Gathering.

The recipe was in a recent post by doodles, A trip down memory food lane.


Rinse chilies free of seeds and cut into inch pieces and assemble rest of ingredients.

Heat a 10 inch Lodge Cast Iron Dutch Oven heated with coals 14 top and 6 bottom.

Because I'll be cooking this on a camping trip I did not use an electric mixer and whisked the eggs in a large bowl. Beat the eggs until they are thick and light yellow. Next whisk in flour and when you have no more lumps mix in the milk and salt and pepper.


Add butter to preheated outdoor dutch oven and coat the inside. Layer green chilies and cheeses and gently pour in the milk mixture.

Replace lid and cook for approximately 40 minutes turning lid and pot 1/4 turn every 15 minutes.

At 30 minutes I added two more fresh coals to the top because I wanted the cheese to brown.

I took a peek at 40 min and it was done. I tested by sticking a knife in the center and it came out clean.

Removed it from the heat and let it rest about 10 minutes without the lid. It needs to cool off a little before serving.

We had friends over that have had this before and they said this was the best one I've ever made.

Aye, Begorra! It'll be time to be cookin' up sumtin' OIrish

Not sure if I'll take this recipe for the camp out but thought it was a good one for St Paddy's Day. Would be great with that Corned beef and cabbage you're planning. I did make it in the outdoor dutch oven and pretty much followed the recipe. Either cooked outside or in your oven it is a very easy bread to make. Just don't fuss with it too much. It is like pie crust, it take a gentle hand.

First get your coals going outside for your dutch oven. I used a Lodge 10" and needed 400 degrees so I used 25 briquettes, 17 top and 8 on the bottom. Since it only cooks for 45 minutes I never replaced any of the coals but it's good to have a few extra in case it gets windy or cold. I put the coals on then made the bread dough.

Make a well in the flour mixture and stir it with a fork just until it start to come together.

Dump it out onto a work surface and knead it together to get all the loose flour incorporated.

I use a parchment paper sling to get it into the hot dutch oven. Crunch the parchment under the lid on and put your coals on top. Every 15 minutes turn the lid 1/4 turn and the entire DO a 1/4 turn. When you smell the bread or about 40 minutes open the lid and test with a tooth pick. If it comes out clean, it's done.


I use the parchment to get the loaf out of the hot pan.
Now, doesn't that look yummy?

This was quite tasty and like I said, save some for the morning because it's great toasted.


Soda Bread (from American's Test Kitchen)

If you don't use cast iron it can be baked on a baking sheet. This bread is best eaten the same day but can be stored covered. The next day or two; great for toasting.

3 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tarter
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons unsalted butter, softened
1 1/2 cups low-fat buttermilk
1 tablespoon melted butter

Heat over to 400 degrees. Place flours, soda, cream of tarter, salt and sugar in large mixing bowl. Add butter and rut it into the flour using your fingers until it is completely incorporated and the mixture resembles course crumbs. Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Don't over mix. Turn the dough onto a work surface and knead gently until the loose flour is just moistened. The dough will still be scrappy and uneven.

Form the dough into a round about 6 to 7 inches in diameter and place in a warm cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and is done when a tester inserted in the center comes out clean. About 40-45 minutes. Remove and brush with melted butter. Cool for at least 30 minutes it will be easier to slice. Serve slightly warm or at room temp.

A little help here for the camp cook, please

Ah, spring in Southern California and all thoughts turn to cast iron. No? Well, mine do. Our big, once-a-year camp out is approaching and I'm getting excited. A few years ago I added my love of cooking to the camping experience which truly makes me a happy camper.

Outdoor Dutch Ovens. They are a challenge but maybe that's the appeal. Anyone can cook a stew in the oven but I can take my cast iron cookers and have a fantastic meal at the beach or any other place without electrics. We camp in that tiny trailer pictured above called a teardrop and before you scream, yes we sleep in there, too.

Every year we camp at Lake Perris with about 100 other of these little trailers and have so much fun. Trading stories and recipes, meeting new people, or re-acquainting with friends--it's lots of fun.

Saturday is always a gi-normous potluck dinner but last year someone decided to add a Friday night potluck for Outdoor Dutch Oven enthusiasts. Bring your cast iron, whether experienced or brand new, it's great to make new friends and learn something new about the challenges of cooking outdoors.

Last year I made a Cast Iron Apple Pie and chili verde; both a big success. This year I'm looking for something new so here's a big request. What should I make? It should be a dish able to simmer in one pot or bake in an oven for about 1-2 hours. Does anyone have an idea for me? Most of the prep is outside and my working space is usually a picnic table.

Reply in the comments and if you have a link to the recipe that would be great. I'm leaving next week so don't let that suggestion go to waste, leave me with an idea or two. I'll give you credit at the potluck.

A trip down memory food lane

Many, many years ago my dear sister put together a collection of several of her favorite recipes, at the time. Sent as a Christmas bonus gift, at the time it was quite special. No one really did that back then. Sister was way ahead of her time.

We always talked about having a Bed & Breakfast one time in our lives. You should have heard the husbands scream "No WAY!!!". Conversations were mostly around food and where recipes came from. Let's do a cookbook I say. It just never happened.

Now in the day of very modern technology we have a food blog not a cookbook but it is a way of sharing with friends and family.

My very dear niece, an excellent cook and super food enthusiast, happens to be our third writer.




This is a blog about food so I will get back to it with a terrific recipe of a Green Chile Souffle. It appeared in the collection sister shared many years ago.

Green Chile Souffle

4 4oz cans whole green chiles

2 cups grated jack cheese

2 cups grated cheddar cheese

6 eggs

1 cup flour

4 cups milk
salt & pepper to taste

350 degree oven

Butter the bottom of your baking dish, I use an 8x8 glass dish*. Try to remove the seeds from the chiles, rinsing them works well, but make sure they are dry. Cut the chiles into about 2 inch pieces. Layer the cheese and the chiles on the bottom of the dish. Beat together the eggs and milk, add the flour. Mix so there are no lumps. Pour over the cheese and chile. Pan should be no more than three quarters full. Bake for about 1 hour or until done in center.

Serve with some of your favorite salsa and maybe a lite salad.

*Notes..............Notice I did not use a glass dish. Also I had some leftover tri tip roast and I added some caramelized onions. Easy dish to change.

Spaghetti with cheese and black pepper

This basic recipe came from SmittenKitchen by way of my sister, Doodles. She thought this dish would taste wonderful in my new pasta bowls. She was right it was tasty but made too much for just the two of us. I had half the dish leftover (more about the leftovers later.)

This is a pretty simple pasta dish but does, in my opinion, require a very good cheese and since I was ready to splurge I picked up some Parmesano Reggiano at Whole Paycheck. Seventeen bucks a pound but since there is nothing else in this recipe to mask the flavor of the cheese so go for the best.

Also grind your own pepper. It calls for 1 1/2 teaspoons but I used more. I love pepper and for this dish I used smoked peppercorns. Giving it a lightly smoked flavor. Your call. I also used penne instead of spaghetti.

What's great about this recipe is it's a start to as many variations as you can think of and I tried a bit of a twist with the leftovers. Here's what I did:

Fry one slice of bacon crisp and removed from pan, chop finely and set aside. To the pan add half cup finely diced leftover tri-tip steak. Fry gently in the bacon fat and add the leftover pasta. If it's dry add water a few tablespoons at a time. Toss with tongs and remove to bowls. Top with the reserved bacon and more cheese. A little chopped parsley couldn't hurt, now could it?

There ya go, a simple pasta two different ways. This is a recipe I'll keep and use again because I love quick and easy meals for nights when I just don't want to cook. As long as you keep your pantry stocked with the basics you're home free.

Spaghetti with Cheese and Pepper [Spaghetti Cacio e Pepe]
Serves 4 as a main, 8 as a first course

1/4 cup olive oil

1 pound dried spaghetti

2 tablespoons butter

4 ounces Pecorino Romano cheese, finely grated

1 1/2 teaspoon finely ground black pepper

Salt (optional)
Cook spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.) Drain spaghetti, reserving 1 1/2 cups of pasta cooking water.

Dry out your pot, then heat the olive oil over high heat until almost smoking. Add drained spaghetti and 1 cup of reserved pasta water and jump back, this will splatter mightily, also known as “I made this three times, and never once learned my lesson. Do as I say, not as I do.”
Add butter, 3 ounces cheese and ground pepper and toss together with tongs. Taste, adding more pasta water, cheese, pepper or salt (which should not be necessary, as Romano is very salty) to taste.

Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper.

Throw me somethin' mister

My friend Crystal, who was born in New Orleans, told the story of how she got her name. When they'd pass by this sign her momma 'n them would tell her that's where they got the idea for her name, Crystal Preserves. I found this photo on the Crystal Hot Sauce site. It made me smile because our dear Crystal died a few years back and I sure do miss her, especially around Mardi Gras. Even though she was transplanted to California she always planned our Mardi Gras "feast" at work complete with "throws" she'd collected. She was a doll.

Sorry you're not with us anymore Crystal but, wherever you are, I know you've written and directed a play, sewed all the costumes--and made a great pot of red beans and rice for the after party.

Let the good times roll,
Crystal M. St. Romain
July 8, 1957 - May 16, 2003

In Crystal's honor I made a big pot of Red Beans and Rice. Everyone has their favorite recipes and I'm no different, but I did tweak it a bit. I didn't simmer the beans on the top of the stove but here's what I did.

• Soak one pound of beans over night in four quarts of water and three tablespoons salt.
• Drain and rinse the beans and add them to ovenproof pot with onions, celery, green pepper and a ham bone. Then cover with water and bring to a simmer.
  
• Place the covered pot in a 250 degree pre-heated oven to cook for one hour. Test the beans and cook longer if not done. They should be soft throughout.

This is a great way to cook the beans. The skins were not tough but the bean was not falling apart, either. I always mash half the beans and they were nice and creamy. I added some smoked sausage and it was a fine pot of beans but since I'm the only one that eats Red Beans, I had to freeze the rest. None will go to waste because this is a dish that freezes well.

Potato Pancakes

a bit different but tasty pancake. Found this in a Bed and Breakfast cookbook that sister and I have traded back and forth for several years.

I am giving you this recipe from memory because I'll be darned if I can find the actual cookbook.

5 medium potatoes to end up with approx.

1 1/2 cup shredded

1 bunch green onions cut small include some of the green

1/2 cup all purpose flour

2 large eggs

salt & pepper to taste

canola oil for frying

Sometimes I cheat and use a package of already shredded potatoes. Don't judge me I live in an RV and space is valuable lol!! Whichever potato you use be sure to squeeze the moisture out of them. Try two clean dish towels that usually works well for me.

In a large bowl mix together all of the above ingredients except the oil, put some oil in the frying pan heat to a medium high. While you are frying up the pancakes keep a piece of plastic wrap over the mixture sometimes it will discolor if you don't.

Make a patty, put the mixture in a medium hot pan, let set for a minute but don't let burn. Serve the pancakes as you make them because they do not hold well in a warmer.

How we do it: hamburger

Let me ask a question: what kind of hamburger do you buy?

• I examine each package for fat content
• I buy what's on sale
• I throw in one of those plastic sleeves of hamburger because I can't stand the look of ground meat.

If I had a meat grinder I'd grind my own meat. I'm not so sure what actually goes into the hamburger coming out of the large processing plants and I'm not so sure I want to know. Your local (add your favorite market) does not grind their own meat for hamburger. Once they did but for some reason they decided butchers were too expensive to have around each store and now it comes from a town far, far away. Well, unless you live near a meat processing plant but I think our meat comes from Pleasanton, CA and anyway, I like to know just what is in my ground meat.

A few months ago I noticed Von's had a boneless chuck roast for sale and asked the man stocking the bins if he could grind this for me. Oh, it was his pleasure and was back in just a few minutes with my ground chuck. And when I cooked this hamburger it actually tasted like something other than cardboard; it tasted like beef. Imagine that. So when I hand the butcher my chuck roast it comes back just that chuck roast and nothing else.

I've been fortunate to find boneless chuck roasts on sale. This one was $2.99 a pound and I don't think that's too much for good tasting chopped meat. I'll leave it up to you but I now look for roasts on sale and when I do we have dinners like meatballs or meatloaf or chili, but the chili, that's another post.

If you try this let us know. Do you taste a difference or if you think this is way too much trouble and just buy one of those plastic sleeve o'meat.

Give-away winner

Our winner for the give-away was chosen very scientifically. The names for both sites were written down, cut into strips, and put in a hat. They, one name picked out. Check out the Facebook page for the winner.

Thanks

Valentine's Day Give-away

Since PBE has expanded to Facebook (see badge at left) we thought we'd celebrate by having a give-away. Valentine's Day is Sunday and we'd like to add some Fans to our Facebook page. To win the prize, a hand-made felt Valentine pin, simply answer this question in the comments. Now, you might have received or given this gift but, tell us what made it so memorable.

What was your best Valentine's Day gift, ever?

Winner will be chosen at random from the combined comments on Blogger and Facebook so only comment once, please. All comments must be made by Wednesday, February 10, 2010, 9:00 a.m PST; we want to mail your prize in time for the big holiday. Winner will be announced on Wednesday afternoon. If the winner is outside the US you most likely won't get it by the 14Th but, we'll try. Good luck!

Superbowl snacks

Planning a Superbowl party on Sunday? Here's a great snack that is easy and fit for either Colts or Saints fans. I've made this for many a party and never had to worry about leftovers. Enjoy.

Smokey Chipotle Hummus
2 15 oz cans garbanzo beans, drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini
3 tablespoons plus 2 teaspoons fresh lemon juice
2-4 tablespoons olive oil
1-2 tablespoons minced canned chipotle chilies*
1 large garlic clove, minced
1 1/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
bagel chips or flat bread

Blend garbanzo beans and next 7 ingredients in processor until smooth. For a thinner or more spicy hummus use more oil or chipotle chilies, if desired. Add pimientos; process until pimientos are coarsely chopped. Transfer hummus to a medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Cover and chill. Can be made one day in advance. Bring to room temperature before serving. Accompany with bagel chips or flat bread torn in bite-sized pieces.

* To save the leftover canned chipotle chilies puree the remainder and scoop tablespoons on foil-lined cookie sheet and freeze until solid. Peel off the foil and store in zip-lock bag.

Meatloaf: revisited

This post has two purposes; a new method for meatloaf and a product review.

For the past few years I've been trying to recreate my Mom's meatloaf. I loved it but can't seem to hit on the exact recipe. It's not from trying but since my beloved doesn't love meatloaf like I do I don't try it too often. My last attempt Meatloaf on the Grill was a very complicated, many ingredient recipe from America's Test Kitchen. Though tasty, it was not what I was looking for plus it had way too many ingredients and prep.

As they often do, ATK had revisited the recipe and created different. Far less steps and indredients but more of a change in procedure. Check out their website for the recipe or adjust your own favorite but here might be the secret.

• Add crushed saltine crackers instead of breadcrumbs.
• Saute whatever vegetables you use. I like onion and celery.
• Use a mixture of plain yogurt, egg and Dijon mustard.

Now for the product review. For Christmas I'd requested a French Blue Steel skillet and got a wonderful de Buyer pan. It's 12" with an extra handle because this sucker is heavy and that handle makes it easier to get in and out of the oven. It browns meat perfectly and even doubles as a roasting pan.

Treat it just like any cast iron pan, make sure you season it first and don't wash it with soap and don't let food sit in the pan. I wipe out the pan and "scour" it with kosher salt then run water and scrub with a hard bristle brush. Rinse, dry and wipe a bit of vegetable oil in the pan and good to go. I've yet to have a problem with sticking.

Here I'm using it to bake my meat loaf. Always put a tiny bit of oil in the pan before putting in the meat.

The recipe calls for bacon to be wrapped over the meatloaf and baked until the bacon is crispy and internal temp is 160 degrees. Don't forget to let it rest for 20 minutes.

Very good, not my mom's but I liked to just the same. Now, my beloved isn't that crazy about meatloaf so he drowns it in ketchup. I think I like it cold in sandwiches the best but since he's not a fan I don't usually make it for just the two of us. Wanna come to dinner?

Do you crave food?

It's OK sure you do, we all do. Some better for ya than others.


I woke up thinking about this salad dressing my sister introduced me to awhile back.  She posted the recipe  here


I remember that I made a fruit salad a few years ago that we really liked. I have the same ingredients on hand plus a few other items. Perfect for the salad dressing I have been craving.

Well I made this added some napa cabbage, a few pieces of gorgonzola cheese, pecan pieces, a few dried cranberries then added this wonderful dressing.

Try this, I know it's out of the norm.  If bannanas are not your thing add manadrin oranges, navel oranges or even fresh pineapple.  Let me know!!

And no I do not know where the name of this dressing came from.

A fitting name, The Oinkster

We don't usually do restaurant reviews but a post is a post so here's what we got into on a beautiful sunny Southern California Sunday. I'd heard about The Oinkster but Eagle Rock is about a 45-minute drive and nothing else out there I wanted to see but with two good friends wanting to go, we made a day of it.

Guy Fieri is to blame. After watching all the fun places he goes to I had to find a new one for us and thanks to Yelp, I stumbled on to this joint's website. First, let me say, I don't always believe everything I read on Yelp except when there are lots of current reviews. Most were positive with a few that thought the everyone was crazy for liking this place. We wanted to make up our own minds so off we went.

Driving there I'd remembered the area and talked about a fabulous Italian Bakery/Deli I thought was nearby. We searched the Garmin and sure enough, it was down the street. It's the Eagle Rock Italian Bakery and Deli. If you're in the area, it's quite a treat.

Lunch ordered we took a table outside. It was 12:30 pm and still not real crowded and a perfect day to eat on the patio.

Everyone ordered the Pulled-pork Sandwich with coleslaw and grilled onions. Their BBQ sauce, a vinegar-based Carolina style, came in a bottle. Not being a fan of the sauce I ordered the Rotisserie Chicken with Belgium fries and Roasted Garlic Aoili.
They make their own sauces and it's hard to say which one was better the Aoili or the homemade ketchup. I could have drank the ketchup but that garlic mayo was great too. Imagine it on a burger. Sigh.

What I wished to try, but didn't, was their House Cured Pastrami. It was as big a sandwich as the pulled pork and though a bit pricey, almost 9 bucks, it looks fantastic. I should have share it with someone. That doesn't mean my chicken wasn't delish, it was tender and juicy and full of flavor.

I might have been expecting something different with the Belgium Fries. They were soft but not greasy and a great way to get the ketchup into my mouth. They did have a very fresh flavor.

The menu also has beer and wine though we opted for soda and one of their handmade malts that was pretty hefty.

This place needs a return visit but being so far out of the way I'm not sure when. And the Italian Bakery? Yes, we stopped there and each got a loaf of their Italian bread. Oh brother was that good.

Christmas Guest Chef

We had a guest chef in the PBE kitchen this morning. She comes from a long line of fantastic cookie bakers. I felt honored just to be in the same kitchen let alone her helper.


Here are her 2009 Christmas Cookies. I'm sure they'll be copied as soon as the public sees them. I'm just hoping she lets me help her again next year.