My friend Kerri and i went to Rock Bottom Brewery for dinner this week, and I had their Mac n chicken ( Chicken with mac n cheese) and OMG, it is by far thee best Macaroni and Cheese dish i have ever had in a Restaurant. I will be attempting to re create it in my own kitchen this week and bringing it over to Kerri's for dinner on Saturday night! If i hit something, Ill post a recipe.. if not... back to the drawing board.
Wish me luck!!!!
Wednesday, March 17, 2010
Monday, March 15, 2010
Cousin Maureen- Strawberry Pretzel Dessert
Oh, believe me, I cannot say enough about my cousin Maureen!! Maureen is such a sweet, kind, gentle and very creative soul! All those many years she did thee most beautiful ceramic statues!!! Not to mention one of the best house keepers on the planet! I have SO many memories of Maureen I have no idea where to EVEN begin. Gosh.... I remember as a young boy, spending pajama night at Aunt Stell's house and watching her in front of the mirror getting ready for a date. I remember her and Aunt Stell or Tom taking me to Archway for dinner, and for one of their Strawberry Shakes! Okay, who is with me , for the time frame it was in, that Archway DID make one of THEE if not the best Strawberry Shakes around? I remember her taking me out for lunches, one in particular, she picked me up at Grandma and Grandpa's house on Hoyne, and she was playing a Crystal Gale tape in her car, with the song "These Days", "Moonlight", and a few others, those songs are still some of my favorite songs. In part because of Crystal Gale and because it just restores wonderful memories to me of all the fun times I had with my cousin Maureen. Posie pitch at Aunt Stell's with her. Swimming in the pool at mom and dad's house back in Orland Park!! Maureen is one of the few people on the planet I think of and she brings instantaneous joy to my heart!! Even in sad times, when my mom was passing away in the hospital and Maureen came outside with me to have a cigarette and gave me a hug. She also bought stuffed peppers over to the house so Joe, Mom and I would all have something to eat..... okay enough sad , sad,,, moving on.... I remember going to her house on Christmas Eve for many many years and having dinner and presents there. Oh what great food, great cookies, and what, oh here we go, what a GREAT dice player!! OMG!! We played Crazy Dice or Bunco. Oh, i don't ever remember winning very often against her.. or the other queen of the dice table.. my mother.. HAAAAAAAAAAA watching those 2 play and go at it.. wow!!!!! But it was all in fun, however in hindsight, if I was of age I should of dragged the 2 of them off to a Crap's Table at the Casino! (LOL, Kidding!!) I remember her Wedding Reception... at the Garden Room in the Martinique, she married a wonderful , down to earth man, Tom!! ( and the lil people of Chicago showed up!) She has 2 gorgeous, wonderful, well mannered daughters, Melissa and Erica!! And the apple did not fall far from the tree.. Maureen is a top notch cook, just like her mother, Aunt Stell. (Well, like most of the women in this entire family come to think of it. And you know, that's in the love, the teaching, and the genetics of a family. I have met entire families where NO ONE knows how to really cook or cook well. It has horrified me personally.) I will be sharing several recipes from Maureen's kitchen, but the one that is near and dear to my heart (and everyone who I have made it for over the years) is her Strawberry Pretzel Dessert... and here is that recipe.....
Maureen's Strawberry Pretzel Dessert
First Layer:
2 cups pretzels, crushed
3/4 cup melted butter
Mix butter and pretzels together, spread in a 9x13 pan, bake at 400 degrees for 8- 10 minutes, remove from oven and allow to cool.
Second Layer:
One 8 ounce Cream Cheese
1 cup Sugar
9 ounces of Cool Whip
With a Mixer, blend the cream cheese and sugar together until smooth. Fold in the cool whip and spread on top of cooled crust. Place in refrigerator while preparing......
Third Layer:
Two 10 ounce packages of Frozen Strawberries
Two 3 ounce packages of Strawberry Jello
2 cups boiling water
Dissolve jello in boiling water and stir in frozen strawberries. When partially set (10- 15 minutes) pour over second layer and immediately cover and refrigerate OVERNIGHT! Slice into squares and serve the next day!!
Maureen's Strawberry Pretzel Dessert
First Layer:
2 cups pretzels, crushed
3/4 cup melted butter
Mix butter and pretzels together, spread in a 9x13 pan, bake at 400 degrees for 8- 10 minutes, remove from oven and allow to cool.
Second Layer:
One 8 ounce Cream Cheese
1 cup Sugar
9 ounces of Cool Whip
With a Mixer, blend the cream cheese and sugar together until smooth. Fold in the cool whip and spread on top of cooled crust. Place in refrigerator while preparing......
Third Layer:
Two 10 ounce packages of Frozen Strawberries
Two 3 ounce packages of Strawberry Jello
2 cups boiling water
Dissolve jello in boiling water and stir in frozen strawberries. When partially set (10- 15 minutes) pour over second layer and immediately cover and refrigerate OVERNIGHT! Slice into squares and serve the next day!!
Auntie Sue- Company Beef
I have known Sue (Auntie Sue) since she was a student fresh out of X-Ray School and doing her internship with my mom on the graveyard shift at the hospital. So, that means I've known her for 24 years! Wow... Sue, where has the time gone to? Sue is a wonderful, creative and very dynamic human being. She is one of those people you can call and talk for hours about anything or just getting something off of your chest. She is also one of thee most honest and direct people on the planet I know, she cuts to the chase, which has put me on track on more than one occasion! She also has one of the most wonderful senses of humour that I have ever encountered. I've lost count how many times I've laughed so hard with her I started crying!! Sue was always there for me through all the typical teenage emotional junk through my mother's death and to this day we are still very close. Sue was always there for my mom!! I remember mom leaving early either on a Saturday or Sunday morning after she would get off from work and go have breakfast with Sue at 7am ish to the local Baker's Square or some other restaurant nearby, but, more than not it was Baker's Square. And their chosen place of lunch was Lum's for their sumptuous Chicken Foccacia Sandwich. (yes its yummy!) One particularly fond memory I have are "movie parties" Mom and I, Sue, and a few other close friends would get together for a movie, and delicious food. Sue is the head Manager for an X-ray department now, and has been for several years. I must say out of all the people i know in a high end management position, she enjoys a wonderful working relationship with her boss!! I very rarely hear about a wonderful supportive management team in today's world, and the stories are just too funny!!! Cheers and Kudo's to Sue and her boss, long may it last! Sue is all that plus a wonderful wife, great mom, and a loving grandmother to 2 terrific grandson's , one of who is my godson! He is part Russian and likes steak and sassy as ever, what more could a godfather ask for?
Sue's philosophy of cooking is simple, fast and good. I have been wonderfully blessed to be the lucky recipient of Sue's cooking on more than one occasion, and will be sharing several of her recipes at different points on the site. The one i have to say that is near and dear to my heart though is her Company Beef... if you love Beef Stroganoff, you will LOVE this. It smells so incredibly mouth watering, cooking away in the oven. The beef comes out fork tender every time and the sauce is amazing! And the secret to the entire recipe.... Ginger Ale.... how fun is that? I love you Sue, here's to knowing you for many, many more years to come! Cheers!
Sue's Company Beef
2 pounds beef stew meat (I have used cut up round steak on occasion and adjust the cooking time slightly)
1 package Onion Soup Mix
1 can mushroom soup
1 can ginger ale
Preheat oven to 325
Mix all ingredients in a casserole dish. Cook uncovered in 325 degree oven for 2 hours until meat is tender. Serve with hot, buttered egg noodles and a side vegetable.
Sue's philosophy of cooking is simple, fast and good. I have been wonderfully blessed to be the lucky recipient of Sue's cooking on more than one occasion, and will be sharing several of her recipes at different points on the site. The one i have to say that is near and dear to my heart though is her Company Beef... if you love Beef Stroganoff, you will LOVE this. It smells so incredibly mouth watering, cooking away in the oven. The beef comes out fork tender every time and the sauce is amazing! And the secret to the entire recipe.... Ginger Ale.... how fun is that? I love you Sue, here's to knowing you for many, many more years to come! Cheers!
Sue's Company Beef
2 pounds beef stew meat (I have used cut up round steak on occasion and adjust the cooking time slightly)
1 package Onion Soup Mix
1 can mushroom soup
1 can ginger ale
Preheat oven to 325
Mix all ingredients in a casserole dish. Cook uncovered in 325 degree oven for 2 hours until meat is tender. Serve with hot, buttered egg noodles and a side vegetable.
Saturday, March 13, 2010
Aunt Theresa- Round Steak Rye Rolls
This is one of those recipes your either going to adore or hate. This is from the kitchen of my Aunt Theresa I believe. What we have here are tender, round steak rolls filled with rye bread, onion and green pepper... sounds odd yes, but believe me, it is one of my favorite comfort dishes! Kudos to Aunt Marilyn for helping me recover this recipe when I could not find it amongst my mother's recipes!
1 round steak cut into 1/4 pieces depending on size
(Pound each piece to flatten)
1 onion sliced into strips
1 green pepper, sliced into strips
Rye Bread, crust removed and fed to the dogs. (1 piece of rye bread per piece of round steak you have)
Poultry Seasoning
Flour
Grease to fry rolls in
2 beef bouillon cubes or 2 T. Beef Base
After pounding the meat, take crust off the bread and place the slice on top of meat, put a think slice of onion and a piece of green pepper, a dash of poultry seasoning, some pepper if you wish, roll up, dredge in flour, secure package with toothpicks so it will not fall apart during the cooking process. Brown in grease on all sides (mom used vegetable shortening, oil will work fine).. add flour to the grease in the pan to make a roux, if you feel you have too much grease, remove a little before adding the flour. Add water to cover and bouillon. You can even throw in a dash or 2 of Gravy Master. bring to a boil, add meat packages back, reduce heat to simmer, cover and cook for 1 1/2 hours. Thicken gravy at the end if necessary. Serve with Mashed Potatoes!
1 round steak cut into 1/4 pieces depending on size
(Pound each piece to flatten)
1 onion sliced into strips
1 green pepper, sliced into strips
Rye Bread, crust removed and fed to the dogs. (1 piece of rye bread per piece of round steak you have)
Poultry Seasoning
Flour
Grease to fry rolls in
2 beef bouillon cubes or 2 T. Beef Base
After pounding the meat, take crust off the bread and place the slice on top of meat, put a think slice of onion and a piece of green pepper, a dash of poultry seasoning, some pepper if you wish, roll up, dredge in flour, secure package with toothpicks so it will not fall apart during the cooking process. Brown in grease on all sides (mom used vegetable shortening, oil will work fine).. add flour to the grease in the pan to make a roux, if you feel you have too much grease, remove a little before adding the flour. Add water to cover and bouillon. You can even throw in a dash or 2 of Gravy Master. bring to a boil, add meat packages back, reduce heat to simmer, cover and cook for 1 1/2 hours. Thicken gravy at the end if necessary. Serve with Mashed Potatoes!
Friday, March 12, 2010
Granny Millas: Heavenly Cottage Cheese Noodles.
This delicious, mouth watering recipe comes from my Grandma Millas. I can still see Boosia in her kitchen on Hoyne making these, especially around the Lenten season!! If you do not like Cottage Cheese, I still ask that you give these a try, I DESPISE cold cottage cheese... but in these noodles with a rich butter and sauteed onions drizzled in.... WOW!
Granny's Heavenly Cottage Cheese Noodles
1 package Egg Noodles
1/2 a large container of large curd cottage cheese or one whole small container. (small curd works well too, it even melts more!)
1 stick of good butter
1 onion, finely diced
Salt and Pepper to taste
Preheat you pan over medium low to low heat, begin to melt your butter. DO NOT RUSH THIS PROCESS!! I dont know why.. but if you rush through melting the butter and sauteing the onions the sauce comes out more greasy than buttery. Patience is the key word here. After butter is melted add the diced onion and continue to cook on medium low to low heat while your pasta water begins to boil. When the water comes to a full rolling boil, add a good 1-2 Tbsp. of Kosher Salt..(Iodine Salt works too, its what Granny used!) You want the water to be like sea water... do not add the salt until the water boils, otherwise the salt will leave residue and marks in your pot. Boil your Egg noodles for about 8 minutes or package directions. Drain, add your cottage cheese Immediately and stir, add the hot onion/butter mixture. Onions should be nice, soft and translucent.. not brown or burnt. Stir in, put on some low heat under the noodles to keep them warm... stir in salt and pepper to taste. The Cottage Cheese, sorta demands a little bit of salt to help bring out the flavors, and the black pepper is optional. If you are freshly grinding your peppper make sure you have it on a very fine grind.. you do not want chunks of pepper leaping out at you. Serve hot with Fish or Baked Chicken. Aunt Marilyn informed me that Granny also used to drizzle honey over this dish from time to time.
To me, this is one of my all time favorite comfort food dishes. I generally make this during Lent on Fridays, but, i find myself making it from time to time through the year having fond memories of Granny!!
Granny's Heavenly Cottage Cheese Noodles
1 package Egg Noodles
1/2 a large container of large curd cottage cheese or one whole small container. (small curd works well too, it even melts more!)
1 stick of good butter
1 onion, finely diced
Salt and Pepper to taste
Preheat you pan over medium low to low heat, begin to melt your butter. DO NOT RUSH THIS PROCESS!! I dont know why.. but if you rush through melting the butter and sauteing the onions the sauce comes out more greasy than buttery. Patience is the key word here. After butter is melted add the diced onion and continue to cook on medium low to low heat while your pasta water begins to boil. When the water comes to a full rolling boil, add a good 1-2 Tbsp. of Kosher Salt..(Iodine Salt works too, its what Granny used!) You want the water to be like sea water... do not add the salt until the water boils, otherwise the salt will leave residue and marks in your pot. Boil your Egg noodles for about 8 minutes or package directions. Drain, add your cottage cheese Immediately and stir, add the hot onion/butter mixture. Onions should be nice, soft and translucent.. not brown or burnt. Stir in, put on some low heat under the noodles to keep them warm... stir in salt and pepper to taste. The Cottage Cheese, sorta demands a little bit of salt to help bring out the flavors, and the black pepper is optional. If you are freshly grinding your peppper make sure you have it on a very fine grind.. you do not want chunks of pepper leaping out at you. Serve hot with Fish or Baked Chicken. Aunt Marilyn informed me that Granny also used to drizzle honey over this dish from time to time.
To me, this is one of my all time favorite comfort food dishes. I generally make this during Lent on Fridays, but, i find myself making it from time to time through the year having fond memories of Granny!!
Dessert by Bob
Came up with this last night, flung open the pantry door and went hmmmmm... and this is what I came up with. Despite the flavor combinations..... its absolutely fabulous and absolutely easy to throw together at the last minute for when unexpected company is coming or, like myself, you had a sweet craving that just would not quit!
Pineapple & Cherry Crip
Filling:
1 can cherry pie filling
1 can pineapple chunks (20 oz.) Drained completely
Crust:
1/2 c. of flour
1/2 cup oats
2/3 cup brown sugar
3/4 tsp Cinnamon
3/4 tsp Nutmeg
1/2 - 1 stick of Butter or Margarine.. slightly chilled and diced to small cubes.
Preheat oven to 350 degrees
In a small baking dish, like the kind you would make brownies in, Dump in the drained pineapple and then the cherry pie filling, stir gently to combine. In a second bowl, combine the rest of the dry ingredients along with the butter... you can use a pastry blender or fork at this point, you are looking for the butter to be about the size of medium to small peas. Its not an exact science... Another option is just combining the dry ingredients and then slicing the butter or margarine and putting the slices over the top covering the flour/oat/sugar mixture completely. After combining place on top of the fruit.. tap the dish 3 times on the counter to settle the crust... put into a 350 degree oven for about 45 minutes. Depending on your oven, you may want to start checking it after 20 minutes.. the top should be brown and like a nice cookie, and some of the filling will have come bubbling out the sides. Serve with Whip Cream or Ice Cream of your choice, even on its own, it was delicious. The fresh taste of the cherry/pineapple with the warming sensation from the nutmeg, brown sugar and cinnamon in the crust was delicious! Enjoy!!
Pineapple & Cherry Crip
Filling:
1 can cherry pie filling
1 can pineapple chunks (20 oz.) Drained completely
Crust:
1/2 c. of flour
1/2 cup oats
2/3 cup brown sugar
3/4 tsp Cinnamon
3/4 tsp Nutmeg
1/2 - 1 stick of Butter or Margarine.. slightly chilled and diced to small cubes.
Preheat oven to 350 degrees
In a small baking dish, like the kind you would make brownies in, Dump in the drained pineapple and then the cherry pie filling, stir gently to combine. In a second bowl, combine the rest of the dry ingredients along with the butter... you can use a pastry blender or fork at this point, you are looking for the butter to be about the size of medium to small peas. Its not an exact science... Another option is just combining the dry ingredients and then slicing the butter or margarine and putting the slices over the top covering the flour/oat/sugar mixture completely. After combining place on top of the fruit.. tap the dish 3 times on the counter to settle the crust... put into a 350 degree oven for about 45 minutes. Depending on your oven, you may want to start checking it after 20 minutes.. the top should be brown and like a nice cookie, and some of the filling will have come bubbling out the sides. Serve with Whip Cream or Ice Cream of your choice, even on its own, it was delicious. The fresh taste of the cherry/pineapple with the warming sensation from the nutmeg, brown sugar and cinnamon in the crust was delicious! Enjoy!!
Thursday, March 11, 2010
Aunt Theresa- Short Ribs and Memories
I must say i really am going to enjoy this blog.. already ive received many compliments to it. One such compliment came from my Uncle George which has inspired me to do this next recipe blog dedicated to a recipe of my Aunt Theresa.... Baked Spare Ribs.... this recipe is so simple, so priceless, very rich and absolutely finger licking fabulous! Ill do the recipe here then move on to some more culinary memories of my Aunt Theresa....
2 -3 packages of Short Ribs
1-2 Cans of tomato Soup
1/2 jar of Apricot Preserves
1 large onion, thinly sliced
Meat Rub:
Season Salt
Garlic Salt or powder
Ground Pepper
*all 3 in equal portions, like 1 Tablespoon of each, start from there
Sprinkle the Meat Rub over the rubs and with both hands rub it into every nook, cranny of the meat, or you can simply just sprinkle it lightly all over and take it from there. Distribute sliced onion over and around the meat. In a medium sauce pan on the stove warm the preserves and tomato soup, how much sauce depends on how many ribs you are cooking. If its a little thick add a little water. Pour over the meat, cover Bake at 350 degrees for 2 1/2 hours. Check from time to time to make sure its not burning... this sauce burns incredibly easily. Per my dear mother's instructions, you will "smell" the ribs from the oven when they are done, they sorta smell like braised oxtails. The meat will fall off the bone. Serve with mashed potatoes or buttered noodles.
That is one of the recipes I remember the most from Aunt Theresa's kitchen. The 2 other things I remember her making are Lamb Cakes at Easter with the old fashioned molds..... and I remember once or twice having leg of lamb at her house that was my introduction to leg of lamb.... i remember it being excellent but alas, I do not have that recipe, however I do have another one I will share with you at a later date. Another culinary memory I have of Aunt Theresa was her almost always having a pie from Fisano's Bakers ( or Pisano's not 100% sure of the spelling) Alas, like most wonderful places, they are no longer there, but they made thee best Coconut Cream Pie and Lemon Meringue that I had ever had, and she always seemed to have one on hand along with Swiss Cream Soda. Aunt Theresa was a big fan of shopping and going out for lunch, I remember my mother and I running around with her, thither and yon and sometimes more yon than thither, just looking for shoes. But she always treated for lunch, a very generous , loving, sweet, always smiling, kind hearted woman. I can see her smile now.. especially the one time when we were in a restaurant and the waitress spoke nothing but labored english and she had a really thick polish accent. Well Aunt Theresa always had some problems hearing, so, the waitress was telling us the specials, and after everyone i would have to repeat it to aunt theresa, because Aunt Theresa just simply could not understand the waitress. Well this woman went on and finally mentioned the soups last. After what seemed like a litany of a list of specials, they only had Borscht for the soup of the day, which to me as an 8 year old is not appealing. Again for the 100th time (or again being very young it seemed that way) Aunt Theresa looked at me wondering what the lady had said. For those of you that know me, know i have a very naturally loud voice.... on this day there was no doubt in that entire restaurants mind or the city of chicago that I had a loud voice... I turned to my aunt and very lovingly but very LOUDLY said.... BORSCHT AUNT THERESA!! THEY HAVE BORSCHT!!!! My moms head went to her face, the waitress laughed, aunt theresa smiled, excited at the prospect of Borscht. And the man from the table opposite of us, also elderly thanked me for announcing the specials. Meanwhile me in my 8 year old bliss or even younger just sat there not realizing I had said it in that loud of a voice, i was just trying to have Aunt Theresa understand the menu. My mom and I though had a great laugh over that afternoon for years to come!!
2 -3 packages of Short Ribs
1-2 Cans of tomato Soup
1/2 jar of Apricot Preserves
1 large onion, thinly sliced
Meat Rub:
Season Salt
Garlic Salt or powder
Ground Pepper
*all 3 in equal portions, like 1 Tablespoon of each, start from there
Sprinkle the Meat Rub over the rubs and with both hands rub it into every nook, cranny of the meat, or you can simply just sprinkle it lightly all over and take it from there. Distribute sliced onion over and around the meat. In a medium sauce pan on the stove warm the preserves and tomato soup, how much sauce depends on how many ribs you are cooking. If its a little thick add a little water. Pour over the meat, cover Bake at 350 degrees for 2 1/2 hours. Check from time to time to make sure its not burning... this sauce burns incredibly easily. Per my dear mother's instructions, you will "smell" the ribs from the oven when they are done, they sorta smell like braised oxtails. The meat will fall off the bone. Serve with mashed potatoes or buttered noodles.
That is one of the recipes I remember the most from Aunt Theresa's kitchen. The 2 other things I remember her making are Lamb Cakes at Easter with the old fashioned molds..... and I remember once or twice having leg of lamb at her house that was my introduction to leg of lamb.... i remember it being excellent but alas, I do not have that recipe, however I do have another one I will share with you at a later date. Another culinary memory I have of Aunt Theresa was her almost always having a pie from Fisano's Bakers ( or Pisano's not 100% sure of the spelling) Alas, like most wonderful places, they are no longer there, but they made thee best Coconut Cream Pie and Lemon Meringue that I had ever had, and she always seemed to have one on hand along with Swiss Cream Soda. Aunt Theresa was a big fan of shopping and going out for lunch, I remember my mother and I running around with her, thither and yon and sometimes more yon than thither, just looking for shoes. But she always treated for lunch, a very generous , loving, sweet, always smiling, kind hearted woman. I can see her smile now.. especially the one time when we were in a restaurant and the waitress spoke nothing but labored english and she had a really thick polish accent. Well Aunt Theresa always had some problems hearing, so, the waitress was telling us the specials, and after everyone i would have to repeat it to aunt theresa, because Aunt Theresa just simply could not understand the waitress. Well this woman went on and finally mentioned the soups last. After what seemed like a litany of a list of specials, they only had Borscht for the soup of the day, which to me as an 8 year old is not appealing. Again for the 100th time (or again being very young it seemed that way) Aunt Theresa looked at me wondering what the lady had said. For those of you that know me, know i have a very naturally loud voice.... on this day there was no doubt in that entire restaurants mind or the city of chicago that I had a loud voice... I turned to my aunt and very lovingly but very LOUDLY said.... BORSCHT AUNT THERESA!! THEY HAVE BORSCHT!!!! My moms head went to her face, the waitress laughed, aunt theresa smiled, excited at the prospect of Borscht. And the man from the table opposite of us, also elderly thanked me for announcing the specials. Meanwhile me in my 8 year old bliss or even younger just sat there not realizing I had said it in that loud of a voice, i was just trying to have Aunt Theresa understand the menu. My mom and I though had a great laugh over that afternoon for years to come!!
The First Recipes~ Garlic Noodles
Okay so the downside to these recipes are they are done to taste. So far I have not sat down and figured out a solid recipe for this, however I am very tempted to do so and will post it when I have one. The first one is the kid version followed by the recent adult version.... I hope you enjoy both!
Garlic Noodles (aka: childhood noodles alfredo)
_ Cooked hot pasta
- Garlic Salt
- Butter or Margarine
- Kraft (or whatever brand) From the Bottle Parmesan Cheese
Cook your noodles according to package directions, drain, and immediately return to pan. Stir in butter or margarine ( I grew up using margarine) until melted, sprinkle in garlic salt to taste and a light sprinkling of Parmesan Cheese. Do not add too much Parm or it will dry everything up and you loose the garlic flavor. Again, I did away with the milk at that age for reasons listed in my blog.. LOL
Adult Garlic Noodles
- Cooked Pasta
-Garlic Salt
-Freshly Ground Black Pepper
- Freshly Grated Lemon Zest
- Small amount of Fresh Chopped Italian Leaf Parsley
- Parmesan Cheese (either fresh or out of childhood fondness, I still use the bottled stuff)
-Butter ( I really do not use margarine anymore unless I just do not have any butter on hand, butter really does taste a lot better!!)
Follow directions as above adding in the Pepper, parsley and Lemon Zest at the end. Stir to combine. Again not adding too much parsley or Parmesan otherwise it will absorb the butter and your left with a mess. One occasion i did add a little bit of the pasta water and it really did not do anything for this except dilute the flavors. I really have to give credit to my friend Laurie for the addition of Pepper to this.. but thats another blog where I share my recipe for the Alfredo that I make today!
Garlic Noodles (aka: childhood noodles alfredo)
_ Cooked hot pasta
- Garlic Salt
- Butter or Margarine
- Kraft (or whatever brand) From the Bottle Parmesan Cheese
Cook your noodles according to package directions, drain, and immediately return to pan. Stir in butter or margarine ( I grew up using margarine) until melted, sprinkle in garlic salt to taste and a light sprinkling of Parmesan Cheese. Do not add too much Parm or it will dry everything up and you loose the garlic flavor. Again, I did away with the milk at that age for reasons listed in my blog.. LOL
Adult Garlic Noodles
- Cooked Pasta
-Garlic Salt
-Freshly Ground Black Pepper
- Freshly Grated Lemon Zest
- Small amount of Fresh Chopped Italian Leaf Parsley
- Parmesan Cheese (either fresh or out of childhood fondness, I still use the bottled stuff)
-Butter ( I really do not use margarine anymore unless I just do not have any butter on hand, butter really does taste a lot better!!)
Follow directions as above adding in the Pepper, parsley and Lemon Zest at the end. Stir to combine. Again not adding too much parsley or Parmesan otherwise it will absorb the butter and your left with a mess. One occasion i did add a little bit of the pasta water and it really did not do anything for this except dilute the flavors. I really have to give credit to my friend Laurie for the addition of Pepper to this.. but thats another blog where I share my recipe for the Alfredo that I make today!
Walking in the Kitchen with Bob.. Barefoot, of course!/ The First Post
Hello and welcome to my culinary universe! A friend of mine (ty dragon!) inspired me to do this today and it looks like its going to be a lot of fun! What I hope to do on this blog is share some of my all time favorite recipes that have either been handed down through the generations in my family, from friends, some that I have created and share what the "heart" of cooking for me is all about. Your probably wondering about the title.. well.. when you wear non skid shoes in a kitchen all day, you get home from work and you have to cook (which sometimes does not even get accomplished because cooking is the last thing you want to do) but, none the less.. the shoes come right off and to your own kitchen you go to make something 100 times more simpler than what you have been doing at work all night. Even on my days off I have a "bad" habit of cooking barefoot in the kitchen unless it involves deep frying.... then the shoes go on. My second reason for my title is anyone who knows me, knows that Ina Garten, the Barefoot Contessa is my all time favorite Food Network Tv star!! I have made a ton of her recipes over the years, they are consistently well thought out and superb!! Not to say i don't use any other sources for recipe ideas, just usually if I am planning a dinner party or some form of a gathering, a recipe or 2 of hers is usually involved, if not the whole menu!
Like many people in the profession, I come from a long line of excellent cooks. From my 2 grandmothers, my aunts and, of course, my mother (may the perpetual light shine upon her). I attended Culinary School and went away to Kansas where I worked for 2 bistros before the economy went to hell in a hand basket and am now back in Illinois. But, moving on. some of my fondest memories are being in either of my grandmother's kitchens either asking to help or pulling pots and pans out of anywhere and everywhere , pretending to have my own cooking show like Julia Child did. Yes from age 5 on, i remember watching Julia Child, Justin Wilson, The Frugal Gourmet and Yan Can Cook! Above all, Julia Child.
My 3 main passions in cooking are Desserts, Pasta, and Sauces. Very few people know that I really really do adore the labor of love that goes into making a PERFECT sauce. To this day I remember what Chef Bryan Flowers said in class.. that you could have a average to horrific piece of protein on a plate and make it into something magical and delicious with a perfect sauce. I even have a cookbook entitled the Sauce Bible!! Moving on, my big claim to fame is desserts, it is what Im good at, which at one point in my life I thought strange because in my memory i do not remember anyone really making a whole bunch of desserts, unless it was for a holiday, even then, Christmas was the only one with all the cookies and Easter with the Lamb Cake my Grandmother Millas would make and my Aunt Theresa! ( May the perpetual light shine upon them both!) However, what I do remember are people running to a bakery and buying, and more buying or coffee cake, that cake, birthday cake, more coffee cake. So thats where my love for making desserts come from, my entire family has always been big dessert fans!
Pasta was probably, like most, the first thing i cooked. It started in a few ways, the first on my own meal was of course a box of Kraft Macaroni and Cheese and hot dogs. ( I nearly did go into shock in my adult life when I did meet people who indeed could not even begin to boil water or make macaroni and cheese out of a box!) But there we have it. From there, one day, and I do not recall who was doing this, but somewhere on TV, somehow, yes even back in the late 70's someone was showing how to make Fettucini Alfredo. Well, I mean, heavy cream back then, what was that? Mind you I think i was maybe 8 around the time i attempted this.... if not earlier. So hey, heavy cream.. milk.. .hmm must be same thing.... and mom has parmesan cheese from that plastic container in the cupboard (do you see where this is leading,,, lol) well but needless to say i went forth and made something resembling a very milky alfredo.... and from then on decided yea no i am not making that again, not to mention the anger that spewed forth from my mother on how much milk i had wasted. >.< However out of this evolved my garlic noodle recipe that I have been devouring with all kind of noodles since I was a child..... and recently I made an "adult version of the recipe! Since it was the first recipe I created Im going to share that first, the kid and adult version! I hope you give them a try and enjoy them!!!!!
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