A Question for You

In my life I have known both rags and riches. I am thankful for both as they have made me who I am today.

In my early twenties and thirties finances were very tight and there were always too many days between paychecks.

I have known both single parenthood and dual parenthood - where I was the only one contributing to the welfare of both myself and child and later, with a competent, responsible partner.

In later and recent years, finances improved. Savings accounts became a reality. Modest, yearly vacations became doable. Extras, once only dreamed of, became within reach.

This leads me to today's post.

Yesterday I was in my favorite market doing my holiday shopping. Mind you, I was not shopping for tonight's dinner or staples for the kitchen cupboard. I was shopping for holiday extras. Cheeses, breads, ingredients for special hors' doerves. A little crab, even some caviar. Champagne.

When I finally arrived at the checkout counter and began to unload my delicacies I became aware of a middle aged woman and her son, about college age, waiting in line behind me. I couldn't help overhearing their conversation. The woman was crying (not loudly) and was saying to the young man, "I'm doing the best that I can, I'm sorry"... the young man with her was rubbing her shoulder and assuring her that "it was okay, mom.. it's going to be alright".. She was clearly trying to hide her anguish.. to no avail.

At one point, the woman walked away as the clerk continued to ring up my purchases. I couldn't help myself and asked the young man, "is that your mom?" He said, "yes". I then asked if they were having a hard time of things during this holiday season. He responded by shrugging his shoulders and said, "yeah, a little bit".

My heart broke. I looked down at their cart. Oatmeal. Pasta. Rice. Bread. Milk. Not a specialty item in sight. I looked at my purchases...

My question for you, my readers... What would you have done if you were me?

Mystery Item and Pureed Parsnips

My youngest bouncing baby boy is a sophomore in high school. The school is very nice and they have an excellent selection of elective classes to choose from.

One of his electives is a CSI class. It is set up as a crime lab and they learn various crime solving techniques such as finger print analysis, blood splatter analysis, ballistics and hand writing analysis. The final exam in this class is set up as a crime scene and the students will have to collect evidence and "solve" the crime.

Another one of his electives is wood shop. Does anyone remember wood shop? I think there is a special place in heaven for a teacher who teaches woods. Imagine 20 or so teenagers filling a class room stuffed with electric saws, drills, presses and what ever else one needs to work with wood.

Anyway, my bouncing baby boy brought me home his first completed wood shop project. Does anyone know what this is?

Care to venture a guess? Hint: you use it in the kitchen

I'll post the answer tomorrow, in the meantime, I'm just thankful the CSI class doesn't send home samples....

Pureed Parsnips: (serves 4)

Parsnips are beautiful, sweet and full of fiber and nutrients. Too often they are over looked because people just don't know what to do with them. Try them pureed for a nice change - you'll make them over and over again.

4 medium parsnips, peeled and cut into 1 inch cubes

water

1 tablespoon butter

3 tablespoons heavy cream (or half and half or milk)

Salt

Pepper

Nutmeg (pinch)

Place peeled and diced parsnips in a microwavable casserole with lid. Pour about 3/4 inch water into casserole. Cover and microwave about 10 minutes or until they are very soft.

Drain any remaining water from parsnips and place in a food processor. Process using on/off pulses until fine. Add butter and cream. Process until smooth. Adjust seasoning with salt, pepper and a pinch of nutmeg. Enjoy hot.

Don't forget, you still have time to enter The Good Cook Apron Giveaway:

Do you have any questions you are just dying to ask The Good Cook? Pose your question in the comment field by Friday, December 18th. and be entered in a random drawing to win a Good Cook apron - delivered just in time for the holidays! I will answer your questions in a future post - but will announce the apron winner Saturday, December 19th.

If you don't have a question, just leave an "ENTER ME" comment and you will be included in the drawing.

Comments must be posted by 12:00 MIDNIGHT EST (eastern standard time) Friday, December 18th.

FAQ, a Giveaway and Risotto

Because I have absolutely nothing else to write about I'm going to answer all the questions I've been asked over the last few months. Here, for the first time in public is:

Frequently Asked Questions of The Good Cook:

Q: When did you first begin cooking?

A: The first thing I ever cooked was an omelet, I was about 9 years old and was fascinated at how the eggs puffed up as they cooked. I was so intent on watching this phenomenon that I burned it.

Q: How often do you cook now?

A: Everyday. At the minimum I cook 3 full meals a day. More if I am giving lessons or have a catered event.

Q: How often do you go to the market?

A: Everyday. Sometimes I go to several different markets depending on what I need or the season.

Q: What do you like to read?

A: Besides cookbooks and food magazines I read industry journals, food reviews and restaurant reviews.

Q: Where do you get your recipe ideas?

A: I get ideas for recipes from all over - from the market when I see what is local and available, from old recipes that I can put a new spin on, from other cooks and of course there are wonderful "old" family recipes that need no spin or improvement.

Q: Do you ever make something that is inedible?

A: Every good cook has made something that is not that good. But inedible? No.

Q: You must have a fantastic kitchen. What is your favorite piece of kitchen equipment?

A: I have a very large kitchen that is well equipped (I'm a kitchen gadget junky) but my favorite kitchen "gadget" is a wooden spoon. You can use a wooden spoon for just about anything. That, and my very own two hands.

Q: In your opinion, what is the best brand of pot and pans?

A: All-Clad. Hands down. Notice, there are no ads for All-Clad on my blog. I say this freely and clearly. All-Clad.

Q: What is your favorite thing to cook?

A: I like to cook just about everything. I love the smell of something roasting in the oven. I adore making bread. If I had to choose just one thing I would say sauces. I like the technical aspects of putting together an elegant sauce. Bernaise, Hollandaise, Bechamel, Mole, you name it. And of course I live for the look on people's faces when they get that first taste of a perfectly concocted, seasoned sauce.. like they just had a little spoonful of heaven.

Q: Do you have any food traditions during this season?

A: Christmas Eve we will have a late dinner of Prime Rib, Yorkshire pudding, roasted potatoes, sticky carrots and Champagne. Christmas morning we will have Eggs Benedict and Mimosas for breakfast. This has been our tradition for years. Even when my kidadults were littles, of course they didn't get Champagne - they drank sparkling grape juice out of champagne glasses.

Do you have any questions you are just dying to ask The Good Cook? Pose your question in the comment field by Friday, December 18th. and be entered in a random drawing to win a Good Cook apron - delivered just in time for the holidays! I will answer your questions in a future post - but will announce the apron winner Saturday, December 19th.

If you don't have a question, just leave an "ENTER ME" comment and you will be included in the drawing.

Comments must be posted by 12:00 MIDNIGHT EST (eastern standard time) Friday, December 18th.

Risotto (serves 4 as a side or 2 as a main course)

1 cup arborio rice (risotto)

2 tablespoons olive oil

1 shallot, minced

3 cups chicken or vegetable broth, very hot (about)

1/4 cup parmesan cheese, grated

2 tablespoons butter

1/4 cup heavy cream

Heat oil in large, heavy saucepan. Add shallot and rice and cook for about 3 minutes. Rice and shallot will be transparent. Add a ladle of hot broth (about 3/4 cup) and continue to stir and cook until broth is absorbed. Add another ladle and repeat until all the broth is used and rice is Al Dente. Risotto should be "loose" - not too dry or sticky. Remove from heat and stir in cheese, butter and cream. Add salt and pepper to taste.

If rice is too tight (sticky), add a little more hot broth. You want a nice, loose, chewy risotto. Serve immediately.

A Cook's Notes: You can add steamed, chopped asparagus, sauteed mushrooms, or my favorite, shaved Black Truffles to the risotto. Use your imagination. I serve Risotto as a main course with a small mixed green salad on the side. Yum... comfort food!

Giving and Oatmeal, Cherry & White Chocolate Cookies

I love this time of year.

Lights, music. Good cheer and fellowship. It seems that everywhere you go you hear the heart felt mantra of "Happy Holidays"

But there is an underbelly to all this holiday cheer. There are millions of Americans who are out of work and cannot afford the very basics of life - heat, home and food - let alone the extra expenses of the holidays.

I know many charitable organizations are also feeling the financial pinch as corporate sponsors and ordinary citizens are not in a position to contribute this year.

So what can one person do? Plenty.

Can you volunteer at a soup kitchen?

Can you spare just one can of food to your local food pantry?

Can you buy a pair of warm socks or mittens for your local Red Cross?

My church has a Giving Tree set up in their lobby. The tree is decorated with Christmas Cards and inside the cards is a handwritten request. The requests are simple. Diapers. Baby Formula. A pair of mittens. A scarf. Small stuff, don't you think?

This year, I've asked my kidadults to each take a card from the Giving Tree and buy that person a gift instead of buying me a present. While they always come up with a wonderful surprise for me - this year, someone else needs it more. And what better gift is there then the gift of giving?

What can you do for the less fortunate in your community?

Oatmeal, Cherry and White Chocolate Cookies (makes 4 to 5 dozen depending on size)

2/3 cup unsalted butter

2/3 cup light brown sugar

2 large eggs

1 1/2 cups old fashioned, quick oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup dried cherries, rough chopped (you can also use dried cranberries)

2/3 cup white chocolate chips

Preheat oven to 375 degrees F.

Beat butter and sugars together until light and creamy. Add eggs, one at a time and beat until combined.

In a separate bowl, combine oats, flour, baking soda and salt. Add to creamed mixture in a few additions, beating after each addition. Stir in cherries and chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until light golden brown.

Cool on rack.

Holiday Questionaire.. Care to Play?

Try JibJab Sendables® eCards today!

Vodka Logic posted these questions and asked her readers to play along... Here are my answers to 25 Holiday questions (orginally written by Mandy's Life After 30)


If you're reading this post, then you must:

(a) leave a comment and answer the below 25 questions that Mandy made up,

(b) write the answers to the questions below in your own blog post, if you have a blog, that is.

or (c) call yourself a scrooge in the comment below and refuse to answer them.

I hope you choose (A) or (B) but if you choose (C) then I'll just let the ghosts of Christmas past, present and future deal with you. If you do decide to write your own blog post about it, please mention Mandy since she is the author of these important questions. (Writers credit and all that jazz - thanks!)


(1) What is your favorite Christmas movie?
White Christmas - I even know all the songs, not just the title one. TBHITW and I watch it every year... hmm.. maybe this weekend.

(2) What is your LEAST favorite Christmas movie?
The Grinch Movie (not the cartoon) the one with Jim Carey in it...

(3) What is your favorite Christmas song?
Oh Holy Night... it just gives me chills...


(4) What Christmas song(s) drives you crazy?
Grandma got run over by a reindeer - WTF?


(5) What is your favorite Christmas drink? (i.e. egg nog, hot chocolate)
Hot buttered rum..

(6) What is your favorite Christmas memory?
When I had littles and they believed...

(7) What is the best toy/gift you've received on Christmas?

My youngest was born on Dec. 10 - I had a tres petite little for Christmas!!

(8) What is the worst toy/gift you've received on Christmas?
Can't think of anything... I guess I am blessed.

(9) What do you LOVE about the holidays?
How happy and giving most people are.

(10) What annoys you about the holidays?
People forget the reason for the season.

(11) Do you prefer star or angel on top of a Christmas tree? Or something else?
Angel.

(12) What is your family favorite recipe at Christmas?
Kiefels - lekvar and nut filled

(13) Are you a Grinch or a Who at Christmastime?
Definitely a Who.

(14) Christmas light displays - Love them or Hate them?
Love, Love, Love them. Tacky, tasteful, white, blue, colored, whatever...

(15) Santas at the mall - Fun times or Creepy?
Better over the years. Most have REAL beards!!

(16) Christmas cards - do you send them, yes or no?
YES! Every year - always an original with a picture of the family..

(17) What is the best thing about Christmas, in your opinion?
The feeling of goodwill and the act of giving.

(18) What is the worst thing about Christmas?
That there are people (children especially) who won't experience the magic of Christmas

(19) When do you put the tree up and take it down?
It's up!! Usually two weeks before and it comes down on New Year's Day.

(20) Out of the 12 days of Christmas, which day and item would you want your true love to give to you?
Geese - roasted perfectly I might add.

(21) Why do you think that Grandma got run over by a reindeer?
Because her grandchildren were rotten and made her walk home. Again, WTF?

(22) Who is your favorite reindeer?
Vixen - definitely Vixen

(23) Do you believe in Santa Claus?
Uh - YEAH!!

(24) What is your favorite smell at Christmastime?
The tree.

(25) What would make you happy at Christmas this year?
I'm already happy, but Peace and family unity are always nice.

Oh Tannenbaum and Vegetarian Shepherd's Pie

We had our first snow of the season this weekend.

The temperature dropped from the 50's to the 30's within hours and big fluffy snowflakes drifted down all night long.

We could not have asked for a more perfect setting for our annual Christmas Tree cutting day.

Every year, ever since the kidadults were littles, we bundle up in coats, hats, scarves and gloves and drive up north to The Quick Family Farm to cut down our Christmas tree.

Then, as tradition mandates, we stop for lunch at Johnny's Hot Dog Stand in Butzville. Yes, that's right. Butzville. You can imagine the jokes my kids tell and how they have progressed over the years... actually, I should say digressed...

The Quick Family Christmas Tree Farm

Looking for the perfect tree

Even Holly Bear got to go this year. She LOVED the snow!

This is it!! This is the one...

Finding and cutting the perfect tree is hungry work.

Johnny's Hot Dog Stand - Hot dogs, french fries and a drink are the only items on the menu. Notice they only serve two beverages - Birch Beer or Buttermilk, in big, heavy frosted mugs.

Guess we're not the only family who follow this tradition. See all the trees on top of the cars?

Because it is tradition I had a bite or two of my Johnny's Hot Dog and shared the rest with Holly Bear. This evening's dinner, after the tree decorating is done, will be something a little more healthful.

Do you and your family have a "tree" tradition in your house?

Vegetarian Shepherd's Pie (serves 5)

4 large potatoes (preferably Yukon Gold) peeled and diced

2 tablespoons olive oil

1 large onion, peeled and diced

3 large carrots, peeled and diced into 1/2 inch cuts

2 stalks celery, diced into 1/2 inch

2 medium turnips, peeled and diced

1 overflowing cup of mushrooms (your choice) thinly sliced

3 cloves garlic, minced

1/4 cup fresh parsley, minced

2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

1 cup soy protein or vegetable burgers, crumbled (optional)

1/3 cup (or more) half and half (or milk if preferred)

Kosher Salt

Fresh Ground Black Pepper

Smoked Paprika

Preheat oven to 350 degrees F.

Place potatoes in large pot of salted water. Bring to boil, then lower heat to medium and cook until soft - about 10 minutes.

While potatoes are cooking, heat the oil in a large skillet. Add the onion, carrots, celery, mushrooms and turnips. Sprinkle with a little salt and pepper. Saute until vegetables are soft and begin to color. Add garlic and continue to saute until fragrant and veggies are nicely browned. Add 1 1/2 cups of liquid from the cooked potatoes to the skillet and bring to a simmer. Stir in the Worcestershire sauce, 2 tablespoons of butter, chopped vegetable protein and parsley. Heat through.

Butter an oven proof casserole. Add vegetable mixture and spread evenly on bottom of casserole.

Mash the potatoes with the remaining 3 tablespoons of butter and the half and half. Season with salt and pepper. Spread over vegetable mixture in casserole. Sprinkle with just a bit of smoked paprika.

Bake for 20 minutes until piping hot. If desired, run under broiler to crisp and brown the mash potato topping.

Enjoy on a snowy, winter's eve.

A Cook's Notes: You can use the vegetable or soy protein if you like - I have made this both with and without. If you want a beefy tasting pie, use baby portabella mushrooms.

The Tale of The Geologist, The Cook and Stone Soup

If you have been reading this blog for sometime, you may recall that TBHITW is a Professional Geologist (PG, REA) That's right. He gets to put important capital letters after his name.

But more important than the letters after the name is his love of being a geologist. He really loves what he does. I think that's just about the luckiest thing in the whole world: really loving what you do.

TBHITW loves being a geologist so much that he constantly brings home samples of his work. Yes, in our house we have rocks. Many rocks. Big rocks, small rocks, rocks of many colors, rocks all over the place. Rocks on shelves. Rocks in boxes. Rocks on little pedestals. Sometimes I have to take rocks out of his pockets before I can do the laundry. His mother tells me he has been collecting rocks ever since he was a little boy.

Why, I bet as I sit here typing this he is out in the field somewhere looking at a rock. Perhaps marveling at its rockiness. I have seen the rock look many times. First he picks it up. Then he looks at it, I mean really looks at it. Then he removes his glasses to look closer. He may smell it. He may even taste it. He'll roll it around in his hand a bit (if it's small enough) and then finally, he'll announce what it is made of. Granite or marble or shist or sandstone or a hundred other things that rocks can be composed of. That rock may or may not come home with him tonight. You never know when a new rock will make its way into our home or outside in our (wait for it) rock garden.

What is the point of this story? It's to set you up for this riddle:

What do you get when you cross a geologist and a cook?

Why you get Stone Soup of course.

Stone Soup: serves a family or a village....

One Stone, scrubbed clean

32 ounces vegetable broth or chicken broth or beef - whatever you have.

2 potatoes, scrubbed, cut into 1/2 inch dice

2 stalks celery, diced

2 large carrots, peeled, diced

1 onion, diced

1 bag frozen corn

1 bag frozen peas

8 white mushrooms, cleaned and sliced thinly

2 tablespoons olive oil

In a large soup pot place oil and saute onions, carrots and celery until fragrant and soft. Add mushrooms and cook until they release their juices. Add potatoes and 1 cup of broth - just enough to cover the potatoes. Simmer until the potatoes are soft, about 10 minutes. Add the rest of the broth and the stone and turn up the heat and add the corn and peas. Cook until all the vegetables are heated through. Add seasonings of your choice. Fresh parsley? Thyme? Salt, pepper... enjoy.

What do you do when you have many leftovers but in small amounts? Do you make your own version of Stone Soup?

A Cooks Notes:

The idea of stone soup is to use whatever you have a little of. By adding a little of this and a little of that you create a delicious pot of food - where before you had none. No potatoes? How about white beans? or rice? No carrots? Do you have a turnip? Or a parsnip. Perhaps that bit of leftover chicken.. Be adventurous. There is no right or wrong. Of course you could always have a Stone Soup party. Invite a bunch of people over and have them bring one ingredient for soup. Then mix it all up and enjoy.