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OK, I know this is traditionally a Christmas dish. An old co-worked told me how to prepare it and when I came to work the next day and told him I had baked it the night before, he was actually baffled. He associates the dish with Christmas in Venezuela so solidly that making it any other time of the year seems odd to him. Me, I just make it when I crave it.

Thaw a loaf of white bread dough and let it rise. Then, lightly coat it with olive oil and press it out flat and large.

Top the bread with as much as you want of the following:
cubed, sweet ham
bacon in small pieces
slices of green olives
white raisins
black raisins

Then, sprinkle about half a handful of powdered sugar on top of the whole mess and press it all into the bread.

Roll into a loaf, let rise an additional half hour, coat outside with egg yolk and bake at 375 for 25-30 minutes.

The latest flack in the McCain campaign surrounds a handful of family recipes that were placed on the John McCain campaign site and attributes to Cindy McCain.

Yesterday, the recipes were removed from the website. It seems that some members of the blogging community noticed that some of the “McCain Family Recipes” were identical to recipes on the Food Network website.

Of course, it would have been much more impressive had all of the recipes on the McCain website genuinely been recipes that had been passed down through the family for generations. Or, perhaps recipes that Cindy developed over her years as McCain’s wife.

It seems a tad picky, though, to let this get to you. How many of us find a great recipe online, give it a try, and add it to our own collection? This is how the majority of us accumulate recipes, rather than developing them all on our own.

It was a clumsy move, but ultimately forgivable.

My mom and I were talking about my aunt Elaine, mom’s sister, today. We were lovingly joking about how much Elaine loved zucchini and how she would go into full zucchini mode when her garden came into season. She would make zucchini bread and zucchini relish and a host of other zucchini recipes.

Elaine died in 1994, at the age of 45, from leukemia. I miss her.

In her memory, please enjoy her infamous zucchini relish recipe.

10 cups zucchini
4 cups onion
1 or 2 green or sweet red peppers
3 Tablespoons salt
4 cups sugar
2 tablespoons cornstarch
2 1/2 cups vinegar
1/2 teaspoon pepper
2 teaspoons celery seed
1 teaspoon dry mustard
1 teaspoon nutmeg
1 teaspoon turmeric

Grind zucchini, onions, and peppers. Add salt and let stand overnight.

Drain the veggies the following morning. Dissolve cornstarch in the vinegar and add spices, veggies, and other ingredients.

Boil 3 minutes.

Pack hot mixture into hot, sterilized jars and seal. Process in a water bath per canning instructions.

This will also keep in the refrigerator for a few weeks unprocessed.

I am posting this recipe is celebration of the fact that the blueberries we have growing in the backyard are finally ripe and ready to eat. We have the bushes in massive, terra cotta pots. That way we can move them in and out of the sun at will. Also, everything in my backyard is organic. The only thing we have used on any of our planst is a feed to help with growth, as well as Neem Oil (we grow the Neem tree for its leaves) to help with pests.

On a side note, the tomatoes are ripening every day. The Israeli apples are ripening in droves, too. I will have to post some of my favorite tomatoes and apple recipes soon. Not tomatoes and apples together, though. Ew.

I got this recipe off of PickYourOwn.org, a site I use all of the time to find local growers. That’s where I found the strawberry farm where we went picking a little over a week ago.

Ingredients
3 to 4 cups of Blueberries - fresh or frozen (without syrup)
7 Tablespoons corn starch
3 Tablespoons water (or grape juice)
2 Tablespoons lemon juice
One 9-inch pie crust
1 teaspoon Cinnamon
1/4 teaspoon allspice
2/3 cup Sugar (OR 1/3 cup sugar and 1/3 cup Splenda)

Crumb topping:
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 cup butter or margarine

Rinse blueberries well, taking care to remove stems.

Combine the 2/3 cup sugar (or sugar/Splenda blend), corn starch, and spices in a bowl, mixing well. Then, stir the lemon juice and water (or grape juice) into the dry mixture.

Put the cleaned blueberries into the bottom crust, and then pour the mixture you just made on top of the berries.

Now, for the crumb topping combine the 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda), 1/2 cup flour, and 1/4 butter or margarine together in a small bowl and sprinkle it over the pie.

Bake at 375 F (or 190 C) for 1 hour. The pie should be golden and pie is bubbling. If it is not, bake at additional 3 or 4 minute intervals until it is.

…or, the merits of a good White Sauce. 

I was just out in the kitchen putting together a casserole. I had some hamburger that needed used, so I browned it with salt and pepper. Then, I began to aimlessly move around the kitchen adding whatever we had to the dish. I placed a layer of thinly sliced potatoes in a small casserole dish, layered hamburger on it, placed another layer of potatoes in the dish, and then another or hamburger. Then, I sprinkled in some tiny pinches of fresh rosemary and fresh parsley, as well as a finely diced lipstick pepper I found in the refrigerator.

I did not want the casserole to be dry and I knew I was not in the mood for a tomato-based sauce, so I turned to the internet for inspiration.

I found hundreds of variations on the hamburger and potato casserole and every single one said to use a can of Campbell’s cream of celery or cream of mushroom soup.

Ew. Not to mention salty.

It is simpler, less expensive, and much tastier to just whip up a Béchamel (white sauce). This basic sauce is made by just whisking scalded milk into a white flour-butter roux. It is easier than it sounds and I have full confidence that anyone who has milk, butter, and white flour in the house can make it without incident.

Try it. I am willing to wager you won’t want to keep using Campbell’s cream of celery in your recipes anymore.

Do you ever wonder why some of the fruits and vegetables you buy at the supermarket last so long? I have to wonder how much of our produce is irradiated.

I just went yesterday to pick fresh strawberries. I know that none of the berries were over ripe or even close to rotten. Yet, by this afternoon at least a dozen of the berries out of 6 quarts were rotten to the point of being liquidy mush covered in mold. And yes, we have th air conditioner running so it is not hot in here.

Since I know the strawberries I picked were not irradiated, it makes me almost sure that those I buy at supermarkets are irradiated. I know the irradiation process prolongs the shelf-life of food where microbial spoilage is an issue. But, how safe is it? Are our foods that are irradiated always labled as such, even though the government says they should be? The lables do not indicate the level of radiation and that is a huge issue in my opinion.

I was in the mood for something with oatmeal in it and not really in the mood to watch batches of cookies in the oven, worrying about remembering them so they do not overbake. So, I pulled out my mom’s old recipe for No Bake Cookies today and in a few minutes I will whip up a batch.

2 cups sugar
2 squares unsweetened chocolate or 5 Tablespoons cocoa
1/2 cup butter
1/2 teaspoon vanilla
3 1/2 cups oats

Bring to a boil sugar, cocoa, and butter. Add the vanilla. Pour mixture over oats, mix well. Drop by spoonfuls onto greased cookie sheet and chill.

Some recipes use chocolate chips in place of the other chocolate. This assures that they will set firmly.

Talking about oysters earlier made me think ore about how I’ve not actually had some in a while. It’s high time to add them to the menu in the near future. As I mentioned, I like mine cooked. I think my first run-in with oysters was back when my family and some friends of ours used to drive from Virginia to some little town in Maryland for the town’s Firehouse fundraisers. They would serve ham and oysters as the main dishes. Maybe friend chicken, too.

They did not serve friend oysters, but writing about Virginia and oysters and friend chicken is making me think about Virginia Friend Oysters:

1. Make a batter of 4 tablespoons of sifted flour, 1 tablespoon of olive oil or melted butter, 2 well-beaten whites of eggs, 1/2 teaspoon salt, and warm water enough to make a batter that will drop easily.
2. Sprinkle the oysters lightly with salt and pepper.
3. Dip in the batter, and fry in hot oil to a golden brown.
4. Drain and serve with lemon slices.

Since I was exposed to them at a young age, I developed a taste for them. Not raw, really. BUT, if you love raw Gulf oysters, as so many do down here in Florida, you’ll be happy that there are a growing number of oyster processors in the United States using post-harvest processes, so that they can provide raw oysters that have close to no risk of Vibrio vulnificus. The most popular method is individual quick-freezing. Low heat pasteurization and high-hydrostatic pressure are also becoming more popular. Look for companies that use these methods and you’ll know the oysters you are buying are OK to eat raw.

When you think about Florida, you probably think about a lot of things: oranges, Disney World, alligators, great football, white sand beaches, and abundant fresh seafood. We have all of these things in excess. When you are surrounded by water almost completely you might expect that access to wonderful, fresh caught seafood is easy to obtain – and you would be correct. Me, I like the Grouper that is so popular in the Tampa Bay area. Also, I like Gulf oysters when then they are in season. Sometimes I will be in a restaurant and it seems that when I look around I see a platter of ice-chilled oysters on the half shell on every table. The spritzing of lemon slices perfumes the air. It’s a truly unique experience.

Oysters are one of those foods you need to make sure you eat in season. It is not just because they are more readily available or taste better if eaten in season; it is actually a safety and health issue. Eating any raw shellfish comes with its own set of risks, but oysters are really quite safe if eaten at the correct time of year. Personally, I actually prefer to eat oysters cooked. I think the flavor improves and mellows. Plus, I do worry a little about the Vibrio vulnificus bacteria, even though I am not actually in the high risk group.

Do yourself a favor; check out the Be Oyster Aware website to learn more about enjoying oysters, without the risk.

We are awash in Girl Scout cookies in this house, but I was in the mood for something less sweet and more classic, so I made Applesauce Cake. The recipe is old. I found it not only in my grandmother’s recipe box, but also in my great-grandmother’s.

1 cup butter
1 cup sugar
2 cups applesauce
1 box raisins
1 cup crushed walnuts
3 cups flour
2 teaspoons baking soda
2 Tablespoons cinnamon
1 Tablespoon ground cloves or allspice
2 eggs
pinch of salt

Cream first three ingredients. Add remaining ingredients.

Bake for 1 hour at 350º in a bundt pan.

Yet another great thing about living in Florida, where we are almost entirely surrounded by water, is access to a whole lot of super fresh seafood. Oyster season around here is insane. Sometimes I am surprised that McDonald’s doesn’t start serving oysters when they are in season since everyone else seems to add them to the menu.

Now, I am not a fan of eating oysters personally. However, I am a huge fan of the fruit of the oyster: the lovely pearl. Diamonds and pearls, that’s what I like. I love that an animal has the ability to form such a breathtakingly beautiful object, something we treasure and trade. It’s another piece of proof to me that this world is full of miracles.

Can you imagine if oysters produced something more mundane, like chunks of sea glass? Would that glass be priceless by simple association with the oyster? What if oysters formed unattractive lumps of rough brown stone? Would they also be treasured because of the miracle of their formation? I love think of alternate realities like that.

Speaking of oyster season, a lot of people don’t understand that the reason we actually have a “season” is that oysters can be unsafe to eat out of season. Even if you consume them in season, eating them raw has its share of health risks, so you need to know the facts. BeOysterAware.com is a great resource for all you need to know about the safe consumption of Gulf oysters – plus they have some great recipes you can add to your recipe collection.

My mom has been sick lately. In fact, she just got out of the hospital Wednesday. Food has not held much appeal to her. I made a pot of soup that seemed to tickle her taste buds and yesterday she said she was in the mood for oatmeal cookies. So, I got out my favorite recipe for cookies that contains oatmeal and I will be baking them tomorrow.

3/4 cup brown sugar
3/4 cup regular sugar
1 cup shortening or butter
2 eggs

1 1/2 cups flour
2 cups oatmeal
1 teaspoon salt
1 teaspoon baking soda
3/4 cup shelled sunflower seeds

Combine first set of ingredients, set aside. Combine second set of ingredients. Add sets together and add:

1 teaspoon hot water
1 teaspoon vanilla

Drop onto greased cookie sheets with teaspoon. Bake 8 to 10 minutes at 375º.

I always get a little discouraged when I have to make a big trip to the supermarket. While I want to focus on weight loss in my lifestyle, I also love to cook and I get so amazingly inspired when I food shop. I look around and start thinking about all of the dishes I can prepare – ones that I love and ones I have wanted to try. I end up buying food to make things that are far too rich for any proper weight loss diet.

I just really enjoy cooking. I f I actually thought I could make money doing it and could survive the lifestyle, I would become a chef. I enjoy exploring flavors and combinations. I like to push things to edge and find new recipes that comes form the depths of my subconscious. I like to put a wonderful meal on the table and look around at all of the people who are eating with relish. I love food. I love cooking, and I love the social aspects of meal sharing.

*Sigh*

When I got married, I found it was harder to eat right. First, I started cooking more of the dishes my husband liked. Then, I eventually found myself eating the same portions he ate and snacking along with him. It only got worse once my daughter was born. She is just not happy with a plain chicken breast and a plate of steamed greens for dinner four nights a week.

So, now I have to refocus my efforts to eat right – all of the time. I’m single again, so I do not have to worry about a husband with poor eating habits. And, my daughter is still young enough to be won over to healthier eating. Thank goodness she does generally love fruits and veggies. Also on my side is the current trend in whole foods and super foods, as evidenced by the popularity of products like Orovo. The more general society leans toward healthy eating, the easier it will be to find and afford the better ingredients.

I am starting slow, by cutting out most carbs. I have been able to almost completely weed potatoes out of our diet. We eat them mashed only rarely, like if I fix bangers and mash as a treat. Next, I am tackling bread. We have it around for sandwiches, but I try to get organic, whole grain varieties. I do aspire to grind my won wheat and bake at home like my friend Kathy, but that will take some time. I will have a go at pasta last. We love pasta at our house, so it is a hard switch. Last night we did have wholegrain spaghetti my daughter chose at the store. Not only was it a healthier option, it made my daughter feel lliek she had really had a hand in choosing our meal.

Last night I was craving chocolate, so while I was at the store to pick up milk, I also bought a Ghirardelli brownie mix. It was OK, but a mix is never as good as something made from scratch. It made me think of my aunt Brenda’s Texas SHeet Cake, which I ADORE. It is rich and simple.

Preheat oven to 350º.
Lightly grease a jellyroll pan.

Cake:
Heat until boiling:
2 sticks margarine
1-cup water
4-tsp cocoa

Pour into a large bowl and add:
2-cup flour
2-cup sugar
1-tsp soda
1-tsp salt
2 eggs
½-cup sour cream
1-tsp vanilla

Pour into greased jellyroll pan and bake for 20 minutes.

Icing:
Heat until boiling:
1 stick margarine
4-TB cocoa
6-TB milk

Pour into a large bowl and add:
1 box confectioners sugar
1-tsp vanilla
1-cup nuts

When cake is cool add icing and enjoy.