Bloody Fingers

Rach-

I'm in! Thanks for the wander down memory lane. I spent some time daydreaming about piggies in the blanket and various childhood treats. Here are some of my Reems food memories to add to the list:

Fluff - likely a Reems-only dessert, I certainly have never encountered the combo of yogurt and jello anywhere else.

Oh Henry bars - an oatmeal base and a chocolate peanut butter frosting. Yum.

Vinegar cookies - A white cookie, kind of like a sugar cookie. Granted, not the best name, but they did taste good.

Ooblis - Made by Grandma, mypersonal favourite - these were a popular birthday treat when I was in primary school. They were a Maria cookie kind of base with a mocha cream filling and dipped in chocolate.

Besasup - I have no clue how to spell this and am too lazy to google. This is another Grandma special, a Dutch raspberry sauce served over vanilla pudding.

I will be adding to this list. I can't wait to dive in. Now onto bloody fingers-

A few weeks back I spotted a recipe for Witches' Fingers in a Canadian Living cookbook. I ear-tagged them for haloween and Finn and I made them yesterday. Now, while they turned out nicely, or should I say bloody, it came to me as we were taking our first batch out of the oven , that maybe as a mother of a 3-year-old, I should have stuck to happy pumpkin faces. Oh well, Finn hasn't made the jam-blood connection yet, but maybe next year we'll work on those pumpkins.

Witches' Fingers - Adapted from The Complete Canadian Living Baking Book

(Canadian Living adheres the almonds to the fingers with decorators red icing after the cookies come out of the oven).

Beat together:
1 cup butter
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla

In separate bowl mix:
2 3/4 c flour
1 tsp baking powder
1 tsp salt

Stir dry ingredients into butter mixture. Cover and chill for 30 minutes.

Shape spoonfuls of dough into finger-like shapes, use a knife to make 3 scores for the knuckle. Place a dab of jam on one end and then press an almond fingernail on top of the jam. Bake for 15 minutes at 350 degrees.

Remember Jello?

Hi Halzey,

Remember Jello-jigglers? Is this a custom mothers still practice? There was a birthday-party game involving these precious cutouts of slime and a blindfold. Shudder.

Piggy's in a blanket? (Think hot dog wiener meets pastry) Macaroni Goulash? (I'm not even sure how to spell that--along with many other words, you're likely thinking) Rice de Bri? (Dutch for rice pudding).

I suppose our family, like most, had it's quirky traditions and favourites. Like hamburger Friday--VERY exciting--and Sunday-night ice-cream, which had to be scooped into a glass dessert bowl NOT a correlle cereal bowl. (Mom's method of portion-size control).

Then there are those treats and dishes that were beloved and are now missed, like Joan's chocolate-chip squares; Grandma's no-bake cheese cake with a graham-cracker crust, topped with cherry-pie filling; cornflake chicken; or coffee cake with the full-streusel topping (slowly over the years the volume of streusel sitting atop the cake depleted until only a thin dusting of cinnamon remained. Chalk it up to the nineties health-kick).

J and I took a walk on Dallas last week. (For non-Victorians: the road that runs parallel to the Pacific with a view of the snow-capped Olympic mountains. Yes, I'm bragging). It was then she suggested that our tastes might be linked to emotion and governed by our memories of past experiences. She recalled Sunday doughnut stops with her family and admitted she still adores Tim Hortons. I recalled C's infatuation with the doughnut and his love of Seattle's Top Pot.

I have my own fond memories of doughnuts: after the yearly Christmas concert Mom would have a box waiting downstairs in the cool laundry room. Carmen and I would run down to get it, first peeking beneath the lid at the snug rows of shiny doughnuts.

This wander down memory lane is leading toward a proposition: that we revisit our childhood foods by compiling a list of favourites foods and a list of strange foods we enjoyed in our past. We will then recreate the dishes either by following the original recipe, if it still exists, or re-interpreting the original for an up-to-date take.

Send me some of your fav.'s

Lovingly,
R.

Seattle Eats

Hey Rach -

Seattle was great. The food was great. The Picasso exhibit was great. The concert was great. The football game? Well, the people watching was great. I know that you'll empathize with me, it's not that I dislike the actual football, it's just that there is so much standing around in between the moments of excitement. And it was wet and cold. Basically an NFL ticket is wasted on me - though there is something great and crazy about those nutty football fans - the spray-painted hair, the grandpas in full-face paint, the tail-gating - it's definitely a culture of its own. Poor Mike, he does try hard to nurture an appreciation of the game in his football-indifferent wife. I was a good sport though, and didn't even roll my eyes (well, outwardly) when he almost swooned at the excitement of owning a football helmet with various snack compartments (Please note to any Chilliwack football fans: There will be a Superbowl party at the Campbells' this year to warrant the purchase of said helmet, consider this your invitation).

OK, enough about football: the food. We didn't make it to your pizza joint yet, that's for our next visit. Mike has had the Swinery on his to-eat list for some time now, so we hit up West Seattle for an adventure in pork. I've included a photo of the man behind the barbecue, so that you won't miss the irony I was feeling in having a Hasidic-Jew lookalike prepare our pork products. Mike also took home a goodie bag of salamis and bacon-infused chocolates. The Danger fries were amazing, cooked in beef fat and topped with a bacon-infused bechamel sauce. They were voted top 5-heart-attack on a plate Seattle meals.

Other standouts included:

The Grand Central Bakery for breakfast - their cookbook is one of my frequent library favourites.

Lots and lots of coffee. Good coffee. Oh those Seattle-ans and their coffee.

I have to go. I'm recovering from the weekend and have to be at work tomorrow. It's time to attack a stack of library books (I have another novel by Muriel Barbury, author of Elegance of the Hedgehog - I haven't started it yet but the title, Gourmet Rhapsody, is promising ).

Here's a spoiler for my next post: It's spooky!

Matching Macaroni

Haley, Haley, Haley!

I feel as if it's been so long since we've talked. With you back at work and me shuttling between every high school in town, our communication has fallen to a bare minimum. (Note to readers: while we Reems girls are billed as 'hard workers' we find day jobs exhausting. By the end of the work week, no, make that mid work-week, we are reduced to lifeless, cranky slobs by the early evening hours. We CANNOT delay bedtime past ten o'clock. Really, we prefer nine, but our spouses protest. Plus, there's something shameful about tucking in at nine each night.) Yesterday I had the day off. Lovely. I rose at seven, as per usual, and awaited the ringing of the phone, and the mechanical voice of the dispatcher to send me out into the world of unknown schools, classrooms, and children--who look at me with such open distrust, 'who are you and what have you done with our teacher?'

The phone never rang. I made white-chocolate brownies. Balance was restored. I'm not going to give you the recipe. I'm saving it for a Christmas post.

Last week you made macaroni with winter squash, which was weird. Not the macaroni, that, I'm sure, was wonderful. But the fact that you made macaroni with winter squash and I had made the same thing the night before. Creepy. As strange as you and I arriving at events in matching outfits, planning cooking classes, and eating too many blondies, all simultaneously, without prior discussion. Clearly we are shorn from the same cloth.

Mine's from Martha.

3 cups peeled and cubed butternut squash

1 cup stock (I used water)

1 1/2 cups milk

pinch of nutmeg (I omitted)

A few splashes of hot sauce (my addition)

2 tsp grainy mustard (my addition)

pinch of cayenne pepper

3/4 tsp coarse salt

freshly ground black pepper

1 pound macaroni noodles

1 cup grated cheddar

4 tbsp grated Parmesan cheese (I omitted)

4 Tbsp fine bread crumbs

2 tsp olive oil

1/2 cup ricotta (I substituted yogurt)

Preheat oven to 350. Combine the liquids and squash in a pot, bring to a boil and then reduce to a simmer. Simmer until the squash is tender. This will take about 20 min. Remove the pot from the heat and blend the squash into the liquid using an immersion blender. Add the seasonings of your choice (cayenne, mustard, etc).

Meanwhile, cook the noodles. Add the noodles to the squash mixture.

Add the cheeses and yogurt to the pot. Mix well. Pour the mixture into a casserole dish that has been lightly oiled.

Mix the oil with the breadcrumbs and spread evenly over the macaroni.

Bake, covered, at 350, for 20 min. Uncover and bake 30 to 40 min more until browned and crisp on top.

Eggplant Parmesan

Rach-

Your nephew had his first dentist appointment today. I had an attack of the giggles, the likes that haven' t hit since high-school. Finn was the model patient: he beamed a big grin at the appropriate times during the up and down chair demonstration; he opened his mouth wide, not even waiting to be asked (evidently over-coached by mommy and the Bernstein Bears); he made fishy lips around Mr. Vacuum during the cleaning. His only difficulty- and the reason for my giggle attack- tongue placement. That little tongue had a life of its own. However, since Finn won't be dating until he's 22, his tongue control will have some time to develop.

Oh yes, this is a food blog. Well, teeth do play an important roll in masticating one's food. Tonight's meal, Eggplant Parmesan was delicious, though the chewing was minimal, as it was a melt-in-my-mouth kind of meal. I had purchased a bag of eggplants at Costco with the plan of making one of my favourites - moussaka; however, making moussaka in one go has just felt to daunting the past few weeks.

Now, if you're looking at this recipe thinking that it looks way too fiddly, you're right, it is a bit fiddly, but it really didn't take too long to make, and the results were delicious. I mostly followed this recipe, but also crossed it with a few other recipes. I sliced the eggplant a bit thicker, I'd say 1.5 cm thick if you're looking for a number, and baked the dredged slices for 15 min per side instead of 5.

Oh, and yes, I am that mother that takes photos of everything. But this is definitely going in the baby book-
OK, I hope you find an internet connection soon. I'm needing some new recipe ideas.

Squash and Mac Attack

Sach-

Watching my kiddies frantically tearing at still-warm smoked salmon, fresh from our neighbour's smoker, was a tender moment for a food-loving mama. Maybe not as significant as a first step, or the first day of kindergarten might be, but still, a moment.

I stepped into the fray (selfishly) to save some for later; I was rewarded by smoked salmon gussying up a boring mac and cheese meal. I correct myself, a macaroni, squash and cheese meal. I have once again resorted to sneaky tactics. The addition of pureed squash was undetectable to the most discerning, Kraft-dinner tarnished, palate. The verdict from my noodle loving clan: wonderful.

(I don't need to tell you whose macaroni was not graced by smoked salmon).

I was deliberating whether or not to give you a recipe. Once again, I'll give you a method that you can play with.

Make a white sauce. Add a good shake of garlic powder (optional), grated cheese and a cup to two cups pureed squash. Toss with cooked noodles and top with more cheese. Bake for 20 minutes (optional). This is a quick and easy meal that can be made earlier in the day and baked before eating.

I usually make mac and cheese to appease the masses at my house; however despite the creamy texture, butter and cheesy-ness, I find it bland. The garlic powder has always helped somewhat, but the addition of smoked salmon was culinary genius; it put this meal into the gastronomic archives (as moderated by my taste buds).

Serve with a salad and you're done. Oh, and your children will love you; particularly your 16-year-old Korean daughter.

Rice-stuffed Acorn Squash

Rach-

Well, we made it though back-to-work week. There were some low points: mostly involving stumbling out of bed and WAKING BABIES at 7am (sleeping babies were not made to be woken), but there were some high points: mostly involving adult conversation and a lunch hour ALONE. Meals at our house this week were also surprisingly well-organized. Planning has never been a strength of mine, so here's hoping that I can continue to keep on top of things. I know from experience, that it's when I have no plan that we start eating omelets and grilled cheese for dinner.

I have to 'fess up - acorn stuffed squash was not a work-day meal. While not difficult, the roasting does take a bit of time. The beauty of this dish is that the squash was so tender that I could spoon large chunks from my 'squash bowl' directly into Coby's greedy little paws.

Stuffed Acorn Squash

Slice 2 squash lengthwise. Scoop out the seeds and place flesh-side down on an oiled cookie sheet. Roast for 45 min to an hour (until soft).

Prepare the filling: You can be creative here.

I sauteed:

• 2 cloves garlic

• 1 finely chopped onion

• 1 cup finely chopped mushrooms

To this I added:

• 1 cup cooked rice, (cooked in chicken broth - I just put in a T of Epicure chicken broth, it has no msg or sodium, veggie broth would be a good vegetarian option)

• 1/3 cup dried cranberries

• 1/3 cup pumpkin seeds (chopped pecans would be a good alternative)

• 1/4 cup water (or more if the mixture looks dry)

Season the filling:

• salt and pepper (My chicken stock is sodium-free so I have to use an extra bit of salt, be careful if yours isn't)

• 1/2 tsp garlic powder (I know, I already added garlic cloves, Joan has passed on to me this irrational love of garlic powder)

• 1/3 tsp sage (or poultry seasoning)

I removed the filling from the heat and added some crumbled goat cheese.

I then filled the squash halves and baked the lot for about 20 min, again at 350.

And if you have a picky eater you could just fill his with rice and goats cheese. So boring, but who can understand the ways of the picky? Not I, I just enable.

This is linked to: Vegetarian Fridays