Tuesday, September 26, 2017

Recipe Box

Do you have a recipe box?

I do.  It's 25 years old, and it's fantastic. 
 
This was given to me as a bridal shower gift by Doug's Aunt Diane Dalberg.  Diane is an artist and a calligrapher and she hand-wrote dozens and dozens of family recipes and presented me with this box all those years ago.  Isn't that such a sweet gift?

To be honest, I reach for my phone or iPad more than I do the box, or physical cook books these days, and many of these recipes call for ingredients that have fallen out of favor (shortening, margarine, cream of anything soup..,)  but there are some treasures in there. I reached for it the other night looking for a grilled salmon recipe I knew was in there, and got lost looking at some of these recipes.  It's a lovely gift and a  food history, of sorts, of the Holts' extended family.



 

 Here's what I was looking for:
My recipes  don't look as pretty as Aunt Diane's.  
Illegible, as usual, but this is a delicious and easy way to prepare grilled salmon.  I remember this recipe was given to me in a mom's group I joined in the city when Corey was a year old and I had just found out I was pregnant with Noah!    It holds up.

 Salmon Steaks with Lemon Mustard Sauce
Whisk together in a small bowl:
1 ttsp paprika
1/8 tsp garlic powder
2 Tbsp mayo
2 Tbsp dry white wine
2 Tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp fresh ground black pepper.



 Grill four, six-ounce salmon steaks.  Or one large fillet.  1 1-inch thick individual portion takes about 8 minutes to cook, grilled over medium heat, flipping once.  
Let them rest about five minutes loosely covered with foil.  Then serve with generous dose of sauce.  
It's really good.

Friday, August 18, 2017

26 Bettswood Rd

This is the house I grew up in.  That all six of us grew up in.  Aside from a short stint up the street and the two years we spent in Korea, this was it from when my parents bought it in 1966 until they downsized and sold it in 2001.  
 It is a wonderful house.   Big yard, huge basement, fantastic screened in porch.  The upstairs that was strictly the girls' zone - where my parents rarely appeared, thank God.  

The house is a part of nearly every memory from my childhood and so many of our family pictures.

 It boasted fabulous 70's decor for the bulk of my childhood.
I mean, can you even stand it?  Dad!  All those girls!  That couch!  The orange shag rug!  
I guess my childhood really was a long time ago...
I win the prize for the most bizarre and unflattering outfit in this one. I mean.....
 in the epic yard with our epic dog, Yobo.
 This photo, in addition to showcasing Dad's impressive 1970's sideburns, illustrates why our childhoods are so well documented. 
 The Littles in the den
  the littles in the living room, rockin the outfits.
the gang in the living room

I went to Connecticut a couple weeks ago  to visit my mom and spend time with a few of my sisters and took a deep dive down memory lane.  Living far from home, I don't get to do that much and, with three sisters in the house, we dove into old photo albums. I even got the old reel-to-reel projector up and running and we watched home movies from the 70's.  Classic and wonderful.  

We also had the unbelievable opportunity to walk through the doors of 26 Bettswood Rd again, as the current owners are moving and the house is for sale.  What a trip.  
It was sometimes very disorienting - I'd turn a corner and the living room felt so familiar yet unfamiliar at the same time. 
 
But it looked great. 
The current owners have made some wonderful improvements and the house is beautiful.   
The laundry room is now an eat-in sunroom and the kitchen, even sans the yellow mushroom wallpaper, looks fantastic. 

The den still has the liquor closet dad made. 
   The porch is still epic.
 My room!

When we peeked into the storage area upstairs, we hit the jackpot.  Finally,  evidence we actually had lived there!

that, and the boot bin dad made in the basement, which was otherwise stripped back to its original, unfinished state. 

Nostalgia and joy permeated the trip.  That, and the incredible, delicious, foundational experience of a Lebanese feast.  Mom had lobbied, initially, for a simpler meal, it being summer, etc.  But the Corey sisters prevailed and it was a group effort and we killed it.  

Julie was in charge of the kousa.
 She used the squash scraper tool that, I learned, my dad had specially made for the job.
 Mom made her usual, amazing, killer kibbee.  No-one makes kibbee like my mom. 
 Julie and I chopped and cleaned and stuffed and seasoned for hours, in our pj's.
 MaryBeth made the filling for the wadda - (stuffed grape leaves to those not in the know.)
 
 And Ellie brought the grape leaves, picked from her yard in New London, and stuffed them. 
 We missed Jacquie and Ann terribly. 
But we had ourselves a feast, yes we did. 
                              Billy H took the money picture of the night, as per. 


 I'm feeling the nostalgia, friends.   
Perhaps it's this big birthday that looms on Monday.  
Or perhaps it's just gratitude that I got to slip through the portal that leads to my childhood for a weekend.  The shag rugs are gone, but the great vibe of laughter and love and opera and dodge ball and Ravioli-Simmons and Halloween and family reunions and the Cronins and ping pong and dad's workshop and dinners around the oval and all-those-girls will greet the next lucky buyers.  I wish them the happiest of memories there- I know I have mine. 

Wednesday, July 26, 2017

Med-Fest



Can we all agree that the Mediterranean diet is superior in every way?  We can?  Good, that's decided.  Lebanese of course wins top prize.  duh.  But those Greeks know what's up in the food department, as do their brethren across the Ionian/Adriatic.  This week was an explosion of yummy Mediterranean love.
Image result for greece and italy

At book club a couple weeks ago my friend Sheila Kaminski (hi Sheila!) served one of those meals in which every bite just explodes with flavor. She is a pro and I expect a lot from dinner at her house, but wow, she served these Greek meatballs that blew my mind.  (Sheila: Stop calling them chicken balls!)

So I googled some Greek (meat)balls recipes and found this one, and made the full recipe for me, Doug and Noah while Dylan was at football camp.  It makes two dozen. I  had four leftover!  So I served it again for some friends this week.  Friends - you will not regret it.

But here's the best part: all the herbs used in this recipe came from ETHS!  I signed up for their CSA boxes this summer - every Thursday I stop by the kitchen loading dock and pick up a box.  It's been a cooking challenge - there's only so much one can do with radishes and turnips, in my humble opinion, but the herbs and greens have been AMAZING.  So all the dill, parsley and mint in this recipe came from our own, beloved Evanston Township High School gardens.  How cool is that?


Where were we?  Oh, Greek balls!  They're from JuicyBites, which is a terrific food blog. (Is it ok to re-blog a food blogger?  I think it is, as long as you give credit where credit is due, right?)

Here we go:
Preheat oven to 400.
Mix 1/3 cup whole milk with 1/2 cup panko bread crumbs until the liquid is absorbed.
 Add:
  • 2 pounds ground chicken (preferably organic)
  • 1 small onion, chopped very small
  • 2 garlic cloves, minced
  • 1 bunch of fresh Italian parsley, chopped
  • 1/4 cup chopped mint leaves (about a handful of leaves)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon dried oregano
  • 2 eggs, lightly beaten
  • 1 tablespoons extra virgin olive oil
  • zest of one lemon
  • 2 teaspoons of fresh lemon juice
  • 2 teaspoons kosher salt
  • a few turns of fresh ground pepper
  Mix well until all of the ingredients are combined.  Shape about 3 tablespoons of the chicken into a balls (this is a messy process – a little water on your hands helps the chicken from sticking) and put on a baking sheet lined with foil and coated with non-stick cooking spray. 
 Bake for about 20-25 minutes, turning them over half way through (test at 20 min to see if they are done on the inside).
 Serve with Ina's Tzaziki Sauce
YUMMMMMMMMMMMMMMMMMMMMMM
Makes about 2 dozen Meatballs

For a side dish, and in keeping with the theme, I served Rhee Drummond's
It's even better the next day!!

You're welcome.  xoxo