The Glendalia Boutique Hotel & Culinary Studio

For a fun cooking and eating experience, consider a class

Our Culinary Classmates at The Glendalia

     The Food Hussy is such a warm ambassador for food in the Cincinnati-N. Kentucky region and she’s always looking for settings to get friends and colleagues together to try something new and write about food experiences.  She invited us to The Glendalia Boutique Hotel & Culinary Studio recently

Frightening Pumpkin Spice Mania

It's not all that scary when you stick with tradition

Trader Joe's Pumpkin Patch

      Fall arrives each year when I walk through our local Trader Joe's and realize that the store has been overtaken with Pumpkin and Pumpkin Spice products. When did pumpkin

A Déjà Vu Trip to Wine Country at 20 Brix

20 Brix Corner

     Milford’s entry in the regional fine dining sweepstakes is 20 Brix.  It’s certainly connected with residents on the east-far east side because there were only two reservation times available on a Saturday night and the restaurant and bar area were packed from 6 p.m. through when we left at 7:30 p.m.  The name refers to a 

The Wine Shop on the Premises

method for measuring sugar level in wine grapes. The scale’s limits are 18 and 35 so this would indicate a dry wine.  A main focus for the restaurant is an extensive wine and beer list with a great variety of European and American brands.   

A Tomato Basil Soup That Serves Many Occasions

Tomato Basil Bisque

Eric concocted this spur of the moment recipe for a holiday party a few years ago.  The texture and consistency depends upon your taste.  It’s hearty, so you can serve it as the beginning or feature of a meal or at a party.

1 stick of butter or margarine

10 oz can of tomato paste

2-14 oz cans of broth
     (vegetable is best, but chicken or beef
     would work as well)

28 oz can of diced tomatoes
     (or whatever collection of smaller containers
     adds up to about the same)

8 oz can of tomato sauce

1 Tbsp of sugar

1 tsp of salt

1 tsp of white pepper

1 Tbsp of oregano

1 – 2 Tbsp of basil

1 tsp of thyme (optional)

1 bay leaf (optional)

Check and adjust:

6 oz can of tomato paste

½ cup of cream or ¾ cup of half and half

A Couple of Summer Salads to Consider

I'm poking around the garden looking for some things to use in our salads.

      Summer is a great time for salads because there are so many fresh vegetables in season and because you can usually avoid a lot of hot food, especially this summer when most of the country is experiencing the worst heat wave in thirty years.

      A couple of weeks ago, we were at Lisa’s for dinner and she served this salad:

Lisa’s Golden Beet & Squash Salad

      (I’m guessing a little on the amounts of the ingredients – you can adjust to your taste)

Set the oven to 350 degrees.

  2 yellow squash (quarter and then slice the squash in half inch pieces)

  2 – 3 golden beets (either quarter and then slice in quarter inch pieces or dice about ¼ - ½ inch)

Place the squash and beets in a pan.  Sprinkle with sea salt and pepper and drizzle some olive oil over the vegetables.  Roast in the oven for 20 – 25 minutes.  Check for fork

A Spring Dessert That is a Big Hit

Neil sat me down and told me that Eric's Mom was coming for a few days.  She's allergic to me so he said I shouldn't get too close to her.  She's been here a couple of days and I can tell she already likes me.  Neil's family is coming this weekend.  They like to play with me outside so I'm hoping it's a nice day.

      I found this recipe several years ago and started making it for our family Easter celebration.  The addition of sour cream to the cake makes it rich and dense.  It's a dessert that is best eaten the day it's created as the whipped cream frosting becomes a little rubbery.  I think you'll enjoy it so much that you won't have to worry about that!

SOUR CREAM SPRING TORTE

Cake:

      1 pkg. white cake mix

      1-1/4 cups water

      1/2 cup dairy sour cream

      2 eggs

Filling:

      1 cup mashed red raspberries or strawberries

            (I use frozen berries)

      1/2 cup sugar

      1/4 cup cornstarch

      1/4 cup water   

      4 drops red food coloring

Frosting:

      2 cups whipping cream

      2 tablespoons sugar

      1 teaspoon vanilla

Heat oven to 350ºF.  Lightly grease a 13x9-inch pan and line with wax paper; grease and flour.  In a large bowl combine cake ingredients; beat at low speed until moistened.  Beat 2 minutes at high speed.  Pour mixture into greased and floured pan.  Bake at 350ºF. for  25 to 30 minutes or until inserted toothpick comes out clean.  Cool on a wire rack for 15 minutes, then remove from pan and peel off waxed paper.

In a medium saucepan combine all ingredients for the filling except the food coloring.  Cook over medium heat until mixturee thickens and boils. stirring constantly.  Boil one minute, stir in food coloring.  Cool, cover, and refrigerate until mixture is chilled.

Slice the cake in half lengthwise, forming two 13x4-1/2-inch sections.  Place one half of the cake top side down on a serving platter.  Spread the filling on top and place the second cake half top side up on filling.  (You can cover and refrigerate the cake for up to one day at this point.)

In a large bowl, combine all frosting ingredients.  Beat until stiff peaks form.  Frost sides and top of cake.  Garnish with fresh berries, mint leaves, or spring flowers.  Store in the refrigerator until serving.  The cake makes 16 servings.  

HIGH ALTITUDE— above 3500 feet add 1/4 cup flour to dry cake mix.  Bake as directed.

You're the Top! You're a Waldorf Salad

Neil and I were out this morning.  He went to the market while I went shopping in the neighborhood.  He had these round red balls when he returned that he placed in a shiny bowl.  I just watched as he got out the knife and started cutting them.  He gave me a piece, but I didn't think it smelled very good.

The Original Hotel Waldorf
on Fifth Avenue
in New York City

      By 1934, when the Cole Porter musical Anything Goes opened on Broadway, the Waldorf salad was popular enough that it was included in the lyrics of his hit “You're the Top”.  That was 40 years after the salad was first introduced at the Waldorf Hotel in New York City.  Oscar Tschirky was the maitre d' and credited with creating the salad for a private party on the pre-opening of the Waldorf Hotel on March 13, 1893.  At that point it was a simple concoction of apples, celery, and mayonnaise.  Over the years there have been many interpretations with the most popular now including grapes, raisins, and nuts.  Your neighborhood deli probably includes a version also made with chicken.  

      In addition to song lyrics, Waldorf salad has been the title for a 1979 episode of Fawlty Towers, served by June Cleaver as part of a special dinner in Leave it to Beaver, frequently consumed by characters in Bret Easton Ellis' novel American Psycho, and part of a sight gag covering Albert Brooks in the film The Muse.

      For a more modern take on this iconic salad, try my version.  It's easy, yet lighter and more flavorful than the original.  It's also gluten free and sugar free.  Of course, if you're into tradition, I've also included Oscar Tschirky's recipe.

THE ORIGINAL OSCAR TSCHIRKY WALDORF SALAD 

Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise.

Neil's Gluten Free, Sugar Free Waldorf Salad

NEIL'S WALDORF SALAD

    1 cup sour cream

    1/2 Tbsp. agave sweetener

    2 large apples diced 

    1 cup seedless grapes (sliced if too large)

    1/2 cup pecans (or your favorite nut)

    1/2 cup golden raisins

Stir sour cream and agave sweetener together.  You may need to add a little more sweetener to your taste.  Combine apples, grapes, nuts, and raisins with the sour cream mixture.  Chill in the refrigerator for about an hour.

A Dinner Party with a Recipe to Share

Finally…a warmer day!  I was outside playing most of the afternoon while Eric and Neil were preparing for our dinner guests.  Eric made chicken curry with the aroma filling the whole house.  Neil baked a pretty plum cake (he’ll share the recipe below).  Karen and Tom brought a turnip green salad.  The music included selections from Monsoon Wedding and The Secret Garden to complete the mood (the guys are really into that). 

I had not previously met our guests.  I was napping when they arrived and decided to wait until after dinner to make my entrance.  I did my usual rub of the legs to attract their comments.  They seemed pleased to meet me and it was immediately mutual.  The dining table had a mixture of scents that was attracting me.  Eric and Neil were mortified by my next move, and Karen and Tom appeared amused.  Really!  I just wanted to be a part of the conversation.  I took my place on the pillow.  After all, this is my home too. 

HOLDER’S PLUM CAKE

I received this recipe from a coworker years ago.  It’s like the fruity, citrus version of a red devil’s food cake.  It makes a smashing presentation and a light, moist ending to any meal.

Preheat oven to 350º.  Grease and flour a bundt pan.

Sift together and set aside:

2 cups flour

½ tsp. salt

½ tsp. baking soda

1 tsp. cinnamon

Beat together:

2 cups sugar

1 cup oil

3 eggs

1 lg. jar (6 oz.) plum baby food

    (you can substitute prune baby food 

    which is more widely available)

4 tsp. red food coloring

Add the dry ingredients and beat until fluffy. 

This is really red!  Pour the mixture into a bundt pan.  

Bake 50-55 minutes.

Glaze while still hot with:

1 cup powdered sugar

1 Tbsp. butter

2½ Tbsp. lemon juice (I’ve also used orange juice)

Heat the glaze over a low heat until smooth.  Add 1 tsp. red food coloring.  This time around I added more powdered sugar by mistake.  Eric thought the effect was better and the taste was very similar.  Glazing just soaks inside the cake better.  You can also add 1 cup of nuts.