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While visiting family in New Orleans, I checked out local cooking shows and really enjoyed watching a jovial and enthusiastic chef named Kevin Belton. When I returned to New Mexico, I discovered his cooking shows here on PBS. Belton does not bother to give out measurements. He just starts throwing ingredients together, and soon a dish is plated and ready to serve. He likes promoting the many food festivals that occur all year long all over Louisiana and recently taught his viewers that Oktoberfest is celebrated throughout his state, thanks to the influx of Germans in past centuries. They, of course, established beer breweries and started bakeries that to this day continue to supply NOLA’s many stores and restaurants with tasty bread. Virtually every Louisiana community celebrates Oktoberfest. Chef Belton recently presented a menu that started with large soft pretzels for dipping into mustard while drinking beer, pork schnitzels, and sauerkraut. I jotted down the ingredients for this dish but had to guess at measurements based on using one pound of sauerkraut. Here is my result, but please do use your own judgment about measurements when you “throw together” this traditional German October dish, which you may want to serve with bratwurst and potatoes. Prosit!
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Intro — Afternoon Snack While Autumn mornings in northern New Mexico can be quite chilly, Autumn afternoons are pleasantly warm but, blessedly, not hot—a good time for a snack. Why not crunchy chocolate chip cookies washed down with REAL lemonade? The crunch in these cookies comes from 1 cup crushed corn flakes. The refreshing lemonade is made from real lemons. These recipes are provided by Maggie Elliott of Santa Fe, a frequent visitor to Abiquiu with many friends here. Maggie believes that sharing recipes makes the world a better place and a more delicious place, especially on an Autumn afternoon. LEMONADE NECTAR Every refrigerator should always have fresh lemons on hand. A few drops of these golden citrus orbs, loaded with Vitamin C and its myriad health benefits, can give a fresh taste to vegetables, fish, salads, dips, beverages, or even to a glass of plain water. In our always-in-a-hurry society, refreshing good old-fashioned lemonade has been replaced with hard-to-swallow and bitter powdered liquid. The real thing can be prepared just as quickly as the artificial drink--if one keeps a jar of this easy-to-make lemonade nectar in the refrigerator. Try this recipe just once, and you will not be tempted ever again to drink the powdered imitation.
BEST-EVER CHOCOLATE CHIP COOKIES This recipe was given me by dear friend Maggie Elliott after I tasted her gift of them and declared them the best-ever chocolate chip cookies. Maggie received this recipe from Marge Mann in Michigan, and now it is time to share it. Enjoying these cookies reminded me of other versions of America’s favorite cookie. When I needed a large-quantity recipe for a Girl Scout project, Illinois neighbor Henrietta Hertel generously shared her recipe, which also contained oatmeal, coconut, and nuts. Henrietta baked these cookies for children, teachers, and staff in the Palatine school system. Regrettably, I no longer have this nummy and generously sized recipe. Another fond chocolate chip cookie story that comes to mind is of 1970s co-worker Helen Applebaum, who danced disco every other night and came home so late that—instead of going to bed because she was afraid she might not get up to make it to work on time—she would stay up and bake a batch of chocolate chip cookies which she brought, still warm, to the office for her grateful co-workers.
  Brian's all time favorite soup / chowder has always been Ivars from Seattle. On our visits there he would try to get it in as many days as possible, Ivars on the Ferry, Ivar's at the airport, Ivars at Acres of clam and even the fast food Ivars. On our recent trip to Scotland Brian may have found a new favorite - Cullen Skink. I believe he had Cullen Skink everywhere we went. The best part for him is that it's Gluten Free. As you can see he adopted the Scottish culture.
Cullen Skink: Scottish Smoked Haddock Chowder recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie AndrewsIngredients
Place the smoked haddock skin side down in a pan and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes. Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside. In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original 20 ounces of milk, the diced potatoes, and about half a teaspoon of salt. Simmer gently until the potatoes are ready. Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily). When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot. Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes, then serve with a little drizzle of cream, sprinkle of chopped parsley, and some hearty bread. |
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