Recipes From My Mom

11 Wednesday Dec 2024

Posted by Bob and Robin in Appetizers, Classis Sauces, Cream Sauces, Cultural Differences, Food, German Recipes, Homemade Sauce, Homemade soup, Recipe - Dessert, Recipe - Homemade, Recipe - Seafood, Recipe - Soup, Recipes, What's For Dinner?

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chicken, desserts, family recipes, Mother Sauces, old recipes, recipes, red meat, Salads, seafood

My Mom passed away this date in 1995. She was a 30 year cancer surviver. I miss her and her kitchen talents. Therefore, I am posting 3 of her recipes in her memory. I do hope you try them and look/read/try her recipe file, https://www.rockinrs.com/recipes.htm. There are Many recipes in this file. And many family ones and favorites.

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Recipe Name: Crab Stuffed Mushrooms
Serves: 8 Prep Time: 30 min Oven Temp: 400ºF Oven Time: 12 min
Ingredients:
1# Crab meat
24 Mushrooms, fresh
½ c Mushroom stems, chopped
2 T Butter, softened
1 egg, beaten
2 T Parsley, chopped
½ t Salt
¼ t Garlic, minced
2 T Parmesan cheese, grated
De-stem the mushrooms. Set aside. Chop the stems into small pieces. Mix all ingredients, except the mushroom caps, until the mixture balls together. Place the mushroom caps on a lightly greased cookie sheet. Fill each mushroom cap with the mixture. Place in a pre-heated oven at 400ºF. Cook for 12 – 15 minutes until just browned. Serve hot.

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Recipe Name: Green Tomato Relish 2
Yield: 5 quarts Prep Time:
Ingredients:
5½# Tomatoes, end of the season pink with some green tint, chopped
6 Onions, chopped
½ c Salt
3 c Vinegar
6 Green peppers, diced
3 Sweet red peppers, diced
6 Garlic cloves, minced
1 c Brown sugar
3 c Corn syrup, dark
1 T English mustard
1 T Cloves, whole
1 Cinnamon stick
1 T Ginger
1½ t Salt
Combine tomatoes and onion. Sprinkle with salt and let stand for 3 hours. Rinse and drain. Heat vinegar, peppers, garlic, sugar, salt and syrup to a boil. Add the vegetables and spices (tied in a cheese cloth bag) and boil gently for 10 minutes. Hot pack in jars.

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Recipe Name: Wilted Lettuce Dressing
Serves: 8 Prep Time: 1 hour
Comments: A favorite family salad dressing. This is the original and old version.
Ingredients:
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
¼ c Vinegar
2 T Water
½ t Sugar
1 Egg beaten

Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon. Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.

Be sure to look at the complete recipe file and info at the above link. Enjoy!

3 Delicious Meals

05 Thursday Jan 2023

Posted by Bob and Robin in 5-Stars, Appetizers, Bacon, Blue Crab, Buy Local, Captain's Shack, Celebrations, Classic Cuisines, Comfort Food, Cooking Styles, Corn Bread, Crab, Ethnic Foods, Food - Jewish, Food Photos, Food Trivia, Ham, Hanukkah, Healthy Eating, History of Food, Housemade Soup, Idaho Potatoes, Jewish Food, Main Dish, Party Time, Photos By: Bob Young, Recipe - Jewish, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, recipes appetizers, Rice, Special Information, What's For Dinner?

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Blue Crab, chard, Crab Dip, hoppin' John, Latkes

captains-shack-pipe-signed-Walkway-LMP Over the past several weeks, we have made some really good meals. Potato Latkes for one (https://www.rockinrs.com/CS-Latkes.pdf), Hopping John, aka Hoppin’ John, (http://www.rockinrs.com/CS-Hopping-John.pdf) and an East Coast style Crab Dip (http://www.rockinrs.com/Marges-Crab-Dip.pdf). Potato latkes are a traditional Chanukah dish,Hoppin’ John is a traditional southern, New Year’s Day meal with ham hocks and black eyed peas (cow peas) and a superb East coast style crab dip. I do hope you enjoy these.

30Dec2022_1_Captains Shack_Latkes Frying

From Chabad.com we learn that,

“Latke (pronounced LOT-keh, LOT-kah or LOT-kee) is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. Those of the Jewish faith, eat foods that reflect the significance of a holiday—such as matzah on Passover and apples dipped in honey on Rosh Hashanah and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.” In other words, it’s tradition.

5Jan2023_1_Captains Shack_Hoppin John Cooks

Hoppin’ John, on the other hand, is a traditional southern United States dish that is usually eaten on New Year’s Day to bring good luck. The recipe, although not totally like this one, dates back to the early 1800s and is made with ham, or ham hocks, black eyed peas (cow peas), rice, bacon and collard greens, or if you want spinach or rainbow chard. The first written recipe appeared in “the Carolina Housewife” in 1847. It was written by Charlestonian Sarah Rutledge.

5Jan2023_1b_Captains Shack_Marge Crab Dip

This third dish is actually an appetizer. We originally had it at the home of my brother and his wife. I love it! Full of blue crab and I have added the salad shrimp and green onion. It is probably best to make it and then refrigerate it for a while so as to let all the flavors “marry”. Chilling after making, brings out the sweetness and flavor of the blue crab. Chilling brings out the Taste of The Sea, Goût de la mer.

I hope you try some, or all, of these recipes. All are good and fun to prepare, even though the Hoppin’ John is a little involved to make, but not impossible.

Some Meals We Have Enjoyed

07 Friday Jan 2022

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Classic Herb Blends, Cooking Styles, Dessert, Dinner At The Captains Shack, Dinner With Family, Egg Noodles, Ethnic Foods, Food - Make Your Own Meals, Food Photos, German Recipes, Herbs, Herbs and Spices, Housemade Soup, Idaho Beef, Main Dish, Morels, Mushrooms, Pasta, Photos By: Bob Young, Recipe - Soup, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Bavarian, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Sauces, Spices, What's For Dinner?

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beef, prime rib, soup

Sorry for the long delay in getting articles or recipes posted. It’s been a crappy Fall, but things are returning to normal now. I will create this post, as I have done in the past with all posts, with a good description of the dish and a link to the recipe that we have created. Most of the recipes, however, are original only to the point that we have altered the original recipe to fit our needs. Most of the recipes presented here and on this blog, have a note attached to them “Source: adapted from (some other recipe)“. At least then, you know where you can find the original recipe. Please, as in the past, feel free to use and try any recipe presented and let us know how it came out and if you liked it or not.

Let’s start with a great soup. Did you ever see the movie Tortilla Soup? Well here is the recipe for that soup, Tortilla Soup http://www.rockinrs.com/Tortilla-Soup.pdf. I’m sorry I don’t have a photo of it. This is fun to make – you can make it as spicy as you want – and great eating. We love it!

And to start the main course off, how about Roasted Prime Rib of Beef? Really easy to do, but be sure you follow the cooking directions exactly. Recipe – http://www.rockinrs.com/CS-Prime-Rib.pdf. This recipe calls for an herb butter and we used our Herb de Provence, http://www.rockinrs.com/CS-Herbs.pdf. Use it liberally and mix well with room temperature butter. I even went so far as to, after adding the herb butter and salt, to dry brine this in the refrigerator for 24 hours. Came out great!

And here is a great leftover prime rib dish, Leftover Prime Rib Beef Stroganoff. (recipe – http://www.rockinrs.com/Leftover-Beef-Stroganoff.pdf) The original recipe called for Baby Portabella mushrooms, but we had some dried Morel mushrooms collected this past Fall and I reconstituted them in a little vodka and used some of the liquid in the sauce.

Total time to make this dish is about 20 minutes, not counting preparing the egg noodles or rice. If you would prefer not to use noodles, you can always use rice. If you use rice, I would probably use Basmati or Jasmin. Either way, we loved this and will make it again. Delicious flavors and easy to do. I even had someone tell me they have made a similar stroganoff with leftover meat loaf.

For the last of the prime rib, you can also make a delicious and scrumptious Prime Rib Soup. This is almost a one pot meal. Hearty with the barley in it. Great on a cold winter day. Just takes some time to make, about 3 hours and 15 minutes. But well worth it. Great herb combination in it. Here is the recipe – http://www.rockinrs.com/Prime-Rib-Soup.pdf

It takes a little time, but well worth it. The barley is really a great addition. That pretty much uses up the prime rib leftovers. But, there are 3 different meals from this cut of beef.

The last dish is a very German entrée. It is a Spinach Spaetzle with Speck, a German bacon. You can find the recipe here – http://www.rockinrs.com/Spinach-Spaetzle.pdf. Enjoy!

This is a big, hearty meal that will satisfy most big appetites. The speck gives a wonderful flavor the the spaetzle a great texture. We used a store bought spaetzle because I don’t have a spaetzle maker. We bought the spaetzle and the speck from a German shop here in Boise.

But wait! That’s not all! What about dessert? How about some Pecan Shortbread Cookies? http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

A great shortbread treat full of toasted pecan bits, almond extract and a little rum, that is not in the recipe. I don’t usually do this, but our neighbor has a cookie business and they are good. Her business name is Crumb by devlyn and can be reached at (910) 405-4718 or emailed at crumbbydevlyncookies@gmail.com (No. I made the shortbread cookies!)

Enjoy these dishes. They are all good and worth a try. gutes Essen in German or biadh math is Gaelic. That covers my heritage.

Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus

16 Monday Jan 2017

Posted by Bob and Robin in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?

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Egg Thread Soup, Mascarpone, Orange Upside Down Cake

Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.

Caramelizing the orange slices. I use a mandolin to get the thin slices.

Cake batter is poured on top of the carmalized oranges.

Cake batter is poured on top of the carmelized oranges.

The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.

Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.

Cross-section of the cooled cake.

Orange Upside Down Skillet Cake
Tiramisu Mascarpone Topping

And here is the awesome Egg Thread Soup with Asparagus:

Egg Thread Soup with Asparagus

It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.

After Thanksgiving

29 Tuesday Nov 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Asparagus, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Eggs Poached, Food Photos, Idaho Eggs, Photos By: Bob Young, Pork, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Scrapple, Slow Cooking, Soup, Sourdough Bread, Special Dinners, Special Events, Tetrazzini, What's For Dinner?

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Rappa Brand Scrapple, scrapple, Tetrazzini, turkey tetrazzini

So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.

Creamy Turkey Tetrazzini

Crumbled Scrapple with Meadowlark Farms Poached Eggs
Acme Bakeshop Toasted Sourdough
Fresh Raspberries and Blueberries

Split Pea and Ham Soup

And here is the recipe for the Split Pea and Ham Soup that we made for the Williamson Orchards and Vineyards New Tasting Room Open House. It was superb and made from Idaho products – Ham Hock, Split Peas, Heirloom Carrots, Onions, Celery, stock and herbs.