Life with Katherine

Thoughts from the Journey

2010-10-28T12:52:00.000-07:00

Day One of Katherine's trip to South Africa

Cradle restaurant… The Cradle of humankind.

Our first day in SA …stumbled upon this amazing spot for lunch complete with a mountain view.

We dined on butternut soup, goat cheese tomato salad, kudu carpaccio, pesto mushroom vermicelli and prawns with rice and butter sauce.- all ordered from the starter page so we could try small bites of many dishes.a bottle of south African pinotage and cappuccino for dessert.

Found on this spot was one of the oldest skulls of humankind, and grazing in the distance we saw kudu. Our server was not in a hurry- we dined for two hours, relaxing in the sun and gazing at the view. Maybe we should offer bowls of sea salt and ground pepper on our catered events- it tastes so much better.

Favorite flavors of summer…

2010-08-27T07:02:00.000-07:00

Right now, it’s peppers on the grill- all flavors and colors, sprinkled with a dash of my homemade balsamic vinaigrette and a generous dose of salt and pepper, grilled until slightly charred and eaten warm in a salad of arugula, lemon and good olive oil.
I’m also into sunflower seeds on every salad. Yum!

Try this salad with simple grilled chicken, I opt for thighs and breasts, a hunk of whole grain bread spread with farmer’s goat cheese, and a chilled glass of South African Mulderbosch Sauvignon Blanc.
We opened a bottle of 2008 last night for dinner, and sipped until the sun set.

This morning my house smells like pepper jelly.

I’ve harvested all my jalapeno peppers and bell peppers, and am preparing canning jars for the sweet spicy jam that goes with everything, and makes a fantastic holiday gift. Fall is near, and I’m using herbs from my herb garden with abandonment. Stepping outside on this cool misty mornings, I’ve just cut sage, summer savory and rosemary for a fantastic arrangement. Nothing smells better than that!

It's a Party!

2010-05-21T12:23:00.000-07:00

Last weekend, we were invited to a HOUSE OF ROCK PARTY hosted by an
architect friend and his wife.

Okay, I was kind of hesitant- aren't we too old for that sort of thing?

Damian (my creative adventurous other half) took an hour from the office late Friday afternoon and dashed down to Fantasy Attic in Depot Town.
He emerged as Kid Rock. (wow...) and found a costume for me to play (A Spice Girl- known as Ginger, I guess). I succumbed to the tight fitting British Flag, added a pair of white leggings, tossed on a red wig, painted plenty of eye makeup on my eyes and found a pair of red sparkly heels deep in my closet... We jumped in the convertible, conspicuous as ever, and decided- who cares!
The drink special of the evening was the "Vanhatten' (our host was Van and his wife Jill- too cute!) made with a good dose of Maker's Mark.
There were delicious snacks and appetizers- the blend of savory and sweet munchies.
We had a great time- totally out of the box!!
So, my friends, I'm here to testify. When you have a chance to LET YOUR HAIR DOWN (or put your hair on) dance and party to rock n roll music, go for it!
Meet some new friends and have some fun!

My weeknight date...the herb garden!

2010-05-18T06:08:00.000-07:00

Ready for Spring!? Why not forgo the 5:00 vodka martini..and make a date
with mother nature. After a long day at the office, it's amazing how much
you can accomplish in a few hours of digging, planting, mulching and
weeding. My efforts improved both my state of mind and my herb garden! Pedro
the parrot loves to garden too- so on my shoulder he sits...The perennials
are looking healthy, and the prevailing mint and chives have not
disappointed me - once again, they are invading every crevice of the stone
wall. It's already time for the first blossoming of the garlic and onion
chives, so I cut a huge cluster and put them in a square vase filled with
fresh water- a few simple decorations for the outdoor dining tables.
I like to plant what I'll cook with-or use! Lots of basil, rosemary,
parsley (curly and flat), dill and cilantro.

Try making an herb bouquet with assorted herbs when you can't possibly make another batch of pesto. I have a perennial tarragon bush that is HUGE..many types of thyme (lemon is my favorite)- a curry plant- some sorrel that likes to spread here and there-a horseradish root that loves the soil..along with several healthy sage plants, some marjoram and oregano.

The lemon balm is prolific, and for a refreshing summer bath, I throw it in my bath water.. Ahh.... the smell makes me smile. Just tie a handful of fresh leaves in a clean washcloth, toss it in the tub and draw your bath. The hot water brings out the essential oils and the scent of the lemon balm, and you will be on our way
to a fresh start to the morning- good night's sleep.

Spring Shopping

2010-05-07T12:26:00.000-07:00

I love to grocery shop, do you?

My mood and what I’m in need of determines which store I pick.

Oh, and there’s always the vegetable garden in the summer.

One of my favorite memories is watching my daughter, Amaron, during one of her visits home from college, head to the garden with a gigantic stainless steel bowl in search of tomatoes and cucumbers. She returned with her bowl brimming with produce- so full she could barely carry it!

Ah... summer’s bounty.
Anyway, back to spring shopping.

Start by cleaning out your fridge first! I have 2 fridges- the pantry fridge holds ALL of my produce and extra eggs, condiments and back up dairy. The kitchen fridge is the hot spot for daily cooking and ready to eat leftovers.
My method is to take everything out, shelf by shelf, wiping jars, checking dates, consolidating extras and rotating anything that needs to be eaten first. I do a super clean of the surfaces as well. If there are bits and pieces of items that need to be eaten… 2 stalks of celery, a few carrots, a bit of tofu, a container of cooked brown rice. some extra tomato sauce- a few chunks of good cheese, I’ll whip up a stir fry and have it for lunch at the office.
The six one-week-old apples become a cinnamon nutmeg applesauce, the yogurt and ripened bananas- along with the remaining blueberries, strawberries and end of the mango juice whir into a fruit smoothie. I check for what I need to restock- coffee, mustards, tomato products, dry goods..and make a mental list. I buy much of the same produce and fruit. Somehow, when the fruit bowls on my center island are full of colorful fresh fruits, we eat more and enjoy it more. No one has to worry about eating the last banana because there are always more!

In between work, picking up kids, client meetings, a yoga class, I steal an hour or so. Where I shop depends completely on my mood, and somewhat what I need to buy. I know, price should matter too, which it does, but somehow my shopping decisions are cleaner, more concise, and more creative all at the same time when the environment fits my mood. Yesterday, I chose Busch’s. Last week I hit Arbor Farms twice.. Two weeks ago it was Meijer (only in the wee hours of the morning when it’s quiet and empty!) . Sometimes I choose Target for a late Sunday afternoon shop with my son Brian- we stock up on beverages and pantry items (I love his help unloading!!). If I happen to be on State street, the Produce station beckons me- for the small market rush I get looking and smelling the produce.

I admit, much to much of my monthly spending is at the grocery store. But it makes me feel good!! I love the spontaneous dinner party- the ability to always have something to cook with- the feeling of complete organization- and that ready for anything mode I feel with a well stocked fridge and pantry.

Hey... can you come for dinner tonight?

Relaxation

2010-03-29T06:29:00.000-07:00

Some like to curl up and nap under a fluffy down comforter, others prefer spreading an oversized beach towel on the sand and reading a juicy romance novel. My sister takes a walk or bike ride...
and I COOK!

Strange as it seems, it’s like drawing or painting, sculpting or designing, only with food. This morning I awoke at 4:00 a.m. with good intentions- to finish my taxes, but the kitchen was dark, quiet and beckoning me. Does that ever happen to you? Do you get sidetracked too? Cooking is form of meditation... I longed for simmering smells, and to work with my hands. Pedro the usually squawky and distracting Parrot’s head is resting on his back- now he’s sound asleep and quiet. Chloe our 6 year old Springer Spaniel is snoring at my feet. I’ve poured myself a cup of mint tea- a morning favorite.

Now, what to make...

Tying my apron over a pair of pick checkered p.j. bottoms, I let the spirit move me. Campy food was on my mind..BBQ, Corn, Savory flavors since we burned an enormous bonfire over the weekend. I happen to have a slew of barbecued chicken thighs from a weekend dinner party, which could be good. thinking, breathing, feeling the moment I found a box of cornmeal. Boil, steam, grind, sauté, stir, cool, fluff, grill…. What came to me was a cute polenta cake, savory and salty, seasoned with paprika, chile powder, oregano and garlic and a dash of olive oil and cream. I thought about cheese, but decided against. I boiled 8 cups of water with the spices, then added 2 cups of corn meal, stirring as I added. It cooked about 5 minutes on low heat, then I spooned the polenta it into 2 dozen mini muffin tin and set it outside to chill.Next, the chicken came off the bone, and I did a quick pulse in the food processor to even out the texture of the meat. A good dose or barbecue sauce, salt and pepper and a dash of hot sauce yielded a yummy mixture. By then, the polenta cakes were cooled, so I heated olive oil in my favorite skillet to brown them off on both sides, then slipped them back into the muffin tins, sprinkled with kosher salt.
Almost there, but I needed one more ingredient…..hum…so I fried some chopped onion. By now, the house smelling divine!!
Today, I’ll bring the three ingredients to the office, and have a taste test. Pretty simple, don’t you agree?

First, I’ll heat the polenta in the muffin tins, while they are heating, I’ll warm the chicken mixture on the stove-then I’ll top each cake with chicken, a few fried onions and dollop of BBQ sauce...
I’m going to serve them right from the muffin tins!

Today’s mantra? yummmmmmmmmmmm...

Care Packages- Cooking with Love

2010-03-22T07:49:00.000-07:00

My mom and dad are in their 80’s and they have everything they need.
“Please, no more stuff!” was the request a few holidays ago.
How true- many of us really don’t need more stuff- I can relate.

So last Christmas, I came up with a unique gift. I decided to make a care package of some of my favorite meals- and package it up and deliver it to them.Today, I’m picking up mom and dad at the airport, so rather than driving to Kalamazoo with their first care package of 2010, I’m going to have it packed in a cooler for them to take on the drive home.Even If you don’t cook, or want to supplement, go ahead and purchase some readymade meals from your favorite caterer or grocery store.
My dad has been vegetarian for 20 years, so I’m making everything veggie!
Some I’ll freeze (the lentil loaf, the lasagna, the soup) , and some is fresh for them to enjoy over the weekend.

Here’s what’s cooking in my kitchen today…

Carrot Lentil Loaf…a blend of lentils, brown rice, onion, carrots and celery with spices and balsamic glaze
Whole Grain Pasta Bake with tomato basil sauce and feta
White Bean and Fennel Stew…white beans, fresh sautéed fennel, onion, fresh tomatoes, garlic
Veggie Pizzas…topped with pineapple, mushrooms, peppers, onion, pepperoncini rings, a super good tomato sauce, mozzarella, Parmesan and lots of Kalamata olives
Vegetarian Lasagna..simple with spinach, ricotta, good whole grain lasagna noodles and a roasted red pepper sauce
Whipped Potatoes with scallion and ginger- just grate some ginger in with the potatoes when cooking, and sauté scallion in butter- blend together with a dash of milk
Puree of Vegetable Soup- just cook potatoes, broccoli, beans, carrots, onions and celery- in broth with herbs and soy- puree until smooth and freeze in small containers. The perfect lunch or dinner with a salad and bread
Cut up Veggies
Salad
Fresh Fruit BowL
Banana Oat Muffins

Merry Christmas Mom and Dad!! A delivery of food to your home… Cooked with Love… by KatherineThink about giving the gift of food to those you love. They will savor it.

Things my mother did teach me

2010-03-19T13:07:00.000-07:00

The Art of Entertaining

We always had guests in our home when I was growing up- formal dinner parties at the dining room table, family sing alongs on Christmas Eve, and relaxed picnics in the back yard by the lake. Last night, I was catering a dinner party for an ambassador and his wife, and I realized the little tips I’ve learned from my mom that are instinctive to me.
Please, mothers and fathers, teach your children by example, and continue this tradition of welcoming guests into your home.

Here are some tips my mother taught me- thanks, mom!!!

Find out in advance (if possible) if any of your guests have dietary restrictions..shellfish allergies, for instance. Be prepared to alter your menu to accommodate any restrictions or preferences.
Greet your guests at the door with a warm hug or hand shake…take their coat and welcome them into your home.
Have the candles on the dining room table
When passing appetizers, offer the guest a cocktail napkin first
Always warm your dinner rolls- it takes 5 minutes and there’s nothing more welcoming than a delicate warm roll with sweet unsalted butter
When there is prominent guest of honor, server him or her first... then continue counter clockwise serving first the women, then the gentlemen.
Always clear the salt and pepper sets from the table before you offer dessert
When serving coffee from a silver coffee/tea pot, fill it with hot water 30 minutes before serving. When it is time to fill it with coffee (of course, empty it first) it will be warm and ready.

Ready to Get Outside!

2010-03-11T08:50:00.000-08:00

Tired, but hungry for those good endorphins,
we ventured outside the Paris hotel for fresh air, exercise and sightseeing.After the lively Paris environment, we ended up choosing the Venetian for a quiet lunch, serenaded by the Gondolier. We dined on a Carpaccio, caprese salad, lobster pasta, eggplant Parmesan, cauliflower pea soup
and LOTS of bread dunked in reduced balsamic and olive oil.
Oh my gosh- so simple, but so good.A variety of sweet desserts and coffee finished the meal. We opted for a chilled Sierra Nevada instead of wine- seemed fitting for a Wednesday afternoon.

Still searching for more, we cocktailed at the café at the Paris with a former Katherine’s legacy- Vince Dreffs, who was also attending the conference.
He manages the catering at Opryland- what a great success story!

Wednesday's dinner took us to the unrivaled Mesa Grill,
the famous restaurant of Chef Bobby Flay, where we ordered wild mushroom grits topped with a poached egg, grilled pork tenderloin with a sweet potato corn tamale, spicy collard greens, grilled chicken tacos, a bean and rice stuffed rellenos pepper
and a fresh and crunchy gala apple gorgonzola salad.

Impeccable service and profound tastes.

Breakfast the next day was a giant bagel from the hotel, with Swiss cheese, puffed baked eggs and juicy tomato slices- which I sprinkled with lots of salt and pepper. This carried me through the day…

There was not much time for sleeping, but after all, why sleep when there’s so much to do, see and EAT!
This conference tipped the scales-can’t wait until Catersource 2011!!

Tuesday Treats

2010-03-10T08:19:00.000-08:00

Today we tasted glitter chocolates, nitro ice cream, mussel tacos, molecular mojitos, torched t-bones, Korean black garlic BBQ and butter in a chapstick tube!

Not to mention a balsamic compressed watermelon and goat cheese layer cake with toasted pistachio crust, plum vinegar reduction and micro chive…The show stoppers were live chandelier girls pouring bubbly while hanging upside down in a sparkly blue bodysuits.
Catersource Magazine covers were printed on edible paper and "glued" to cheesy herb crusted crackers with a variety of amazing sweet, spicy and fruity dips!

Not to be outdone by the savories,
the sweets table had over 20 desserts and a dual chocolate fountain (both white and dark) with peanut butter balls, fruity pebble balls, cinnamon marshmallows, Chilean strawberries, pound cake and BACON strips!

At midnight, we sauntered over to the dueling piano bar for some great live music, then we stumbled off to bed around 2am,
dreaming of coconut fried bananas Madagascar and Spicy Mango Soup...
Raspberry sorbet, lime foam with ginger macadamia crunch
and roasted pineapple confit.
I am awestruck. Absolutely blown away by so many new ideas... so much creativity mixed with culinary arts have exceeded my wildest expectations- just out of the atmosphere. If you dream it, it can happen!

Monday, Monday...

2010-03-09T07:37:00.000-08:00

The opening session today was an outrageous display of lights and videos with a song and dance routine from well known caterer Meryl Snow and Jack Milan.

The keynote speaker was featured Top Chef contestant Carla Hall talking about her experiences, her love of food and her journey in the catering biz.Lunch was delicious and entertaining! Experts from across the world sat at each table, talking about their region, business and experiences while we dined on:

Seafood Ceviche in shot glasses, with a red curry lime marinade
Asparagus Citrus Salad with toasted almonds and manchego cheese
Filet of Beef with Horseradish Crust bathed in a red wine shallot demi glace
Ginger Scallion Potato Spring Rolls
Shittake Chipsand la piece de resistance, a macaroon tower doubling as the table centerpiece.
Not bad for a Monday lunch, don’t you agree?

The catering director for Penn State happened to be seated at my table, so there was some football conversation going back and forth. Despite his cajoling, I firmly maintained my position... GO BLUE!
After another six hours of sessions, dinner was at Serendipity 3 just outside of Caesars Palace. The decor was incredible, like a dream. Bright pinks and blues, candy themed everything, quirky waiters and delicious fare!We savored burgers n’ fries, an open faced brie and turkey sandwich on cranberry walnut bread and a super fluffy beautifully prepared omelet. We spiced up our sweet potato fries (always a fav) by requesting some mayo, into which we doused lots of hot sauce for our very own dippin’ sauce.
After dinner, we headed to the VIP room of Eve, Eva Longoria's nightclub and lounge. You can see her touch in every part of this place- from the eclectic bathroom design to the impeccible chandeliers... right down to the cocktail napkins, marked with her signature kiss.As we danced the night away to San Franciscan band, Liquid Blue, we felt like rock stars... or maybe movie stars...

Las Vegas, here we come!

2010-03-08T06:28:00.000-08:00

Along with 5000 attendees from 25 countries,

we spent the week eating, drinking, partying…
oh yeah, and attending the Catersource conference.

We were lucky to be amongst the first speakers out of 100 chosen professionals!
We shared our thoughts on Large Tailgate Catering
(something we know a little bit about here at the Big House in Ann Arbor, Michigan)!

Our home for the week was the Paris Hotel- ooh la la!
The strangest feature was the recorded translation lesson playing continuously
in the ladies room-‘pickup lines in French’ ... a bit risqué! What did I like the best? Not being much of a gambler I loved eating my way through the streets of ‘Paris’’ from banana Nutella crepes to napoleons and espressos.
I gazed at the oversized crystal chandeliers– reminiscent of Versailles...
and the protruding Eiffel Tower complete with a restaurant at the top.

We indulged in several two for one exotic martinis on the casino floor and ran in the rain along the strip. You would not believe how many tourists were videotaping the Bellagio fountains as they synchronized to Celine Dion!

Hoping for a warm meal in our stomachs, we stumbled upon the Bellagio Cafe and a late night breakfast-for-dinner of Eggs Benedict,
greasy hash browns and really good coffee.

We are all suffering from Jet lag, but so what!

What's For Breakfast, Mom?!

2010-03-04T08:57:00.001-08:00

It’s hard to be creative every day with meals... and I love to cook!

Breakfast on the run, lunch in a brown paper bag…
Today was a special treat and my son Brian decided biscuits with gravy
was up there on his list of favorites.
Here’s my healthy version of this hearty breakfast entree...
Brown ground turkey sausage (a little bit healthier?) and transfer it to my cuisinart for a quick pulse. Into the sausage pan went some flour then added skim milk and a dash of soy sauce. When the sauce was thick and smooth, I added back the sausage and simmered.
The biscuits- two scant tablespoons of butter, flour (I used half whole wheat half white and lots of ground flax seed), salt, baking soda and powder... pulsed in the cuisinart, then moistened with fat free plain yogurt and skim milk, spooned onto a baking sheet to bake 20 minutes at 400 degrees. Voila!!

There’s enough left over to turn today’s sausage ‘gravy’ into tomorrow’s delicious savory omelet and I’ll toast a biscuit and lather it with strawberry preserves.

Ah, tomorrow is another day!

Thinking about Spring

2010-03-03T07:23:00.000-08:00

... and all the lighter fare to come!

So what’s cooking in my kitchen now?

Bean Soup with lots of carrots, celery, fennel and onion...
simmered for hours and served in the warm sun of our cozy family room,
a place where you can close your eyes, feel those blissful rays on your face and almost believe that it actually is green and lush outside!

I'm also cooking a super savory chicken stir fry!Sesame seeds, broccoli, green beans, carrots, soba noodles,
soy sauce, chicken broth and a good dash of hot sauce. There's something about colorful, spicy foods that make you feel downright summer-y!

And lots of fruit smoothies!Today’s breakfast was mango juice, blueberries (frozen from the Michigan blueberry season), strawberries, raspberries, banana, flax seed and yogurt.
Thick and creamy, refreshing and nurturing.

My brother Jim and sister-in-law Wendy purchased a cookbook for me during their recent trip to Barbados, called Caribbean Recipes, Old and New, by LaurelAnn Morley. Beautiful photos and recipes. Can't wait to read it from cover to cover- island food is the perfect blend of sweetness, spiciness and flavor.
Check out Borders for the newest tropical and ethnic cookbooks on the market. Spending a few hours in the kitchen, surrounded by fresh produce and exotic new flavors is sure way to catch Spring Fever.
Thanks for thinking of me dear brother and sister!)

Now that I've had my morning tropical smoothie
and went through a rejuvenating
yoga routine, I'm ready to take on the day.
No winter blues could stop me now!

The Recipe to a Bahamas Vacation

2010-03-01T13:19:00.000-08:00

Conch, Mahi, Snapper and Kalik!

Although I’ve been enjoying my vegetarian winter,
I knew our recent Bahamas vacation might change that.
On our first day in Great Guana Cay- I succumbed to a Blackened Mahi sandwich, brushed with tartar sauce and a sqeeze of fresh lime, then piled high with paper thin sweet onion slices, tomato and lettuce, served with ‘Peas and Rice’. The pea looks like is a version of our black bean- called a pigeon pea, and the rice is dirty and delicious- simmered with peppers, onion, tomato, broth, thyme, bay leaf, garlic and Worstershire sauce. Every meal seemed to taste good with a Kalik-or two- the local brew!

Despite the swimming, snorkeling, beach walks and an occasional run around the island, I managed to eat (and drink!) my way through vacation. Plump and flavorful avocados with fresh lime and salt…spicy conch chowder at Nipper’s…an over the top rum punch from the Tiki Bar…coconut marinated conch and a cheesy smoked fish dip at Cracker P’s…each meal folded into the next.

Here’s the scene...

Damian, my world explorer (now dubbed travel agent husband- how lucky am I?) organized the trip from take off to landing, and everything in between. We traveled with two other couples, so we split the cost of an otherwise rather elaborate week in the Islands. Damian scouted around the internet to find Key Lime Cottage- a picture perfect house on the Island of Great Guana Cay, with access to the bay or ocean, from which we explored by boat, on foot or in our rented golf carts. Fresh air from sunrise to sunset is good for the soul, and when we were not island hopping, we were immersed in great conversation, an intriguing romance novel, a lazy nap in the sun…or a sunset bottle of wine on the dock. (confession: all 6 of us happen to be entrepreneurs and business owners, so I admit to some laptop activity)

Now, onto the food highlights of the islands!

- Conch..on every menu- fried, stewed, grilled or sautéed. Here is a recipe I garnered from a bartender at a local outdoor bar:

- Grilled Conch: tomato, onion, pepper, potato or plantain, conch, butter, salt and black pepper, fresh lime and orange juice. Wrap it all in foil, seal it well, and toss it on the grill for about 10 minutes.

- Hot Sauce…every restaurateur had their own version of the spicy sauce- self bottled and on the table for dousing whatever you were eating. I loved it on the Peas and Rice.

- Fish of the Day! - my favorite was a pan fried grouper I ordered our first night there, which was smothered in tomato sauce that was slightly sweet and spicy at the same time. Melt in your mouth amazing.

- Lobster Kabob- meaty chunks of lobster (what Damian calls Crayfish in South Africa), pineapple, peppers, onion and yellow squash grilled to perfection, and served with melted butter and fresh lime slices.

- Fish Reuben..Lavishly blackened snapper, plenty of Swiss cheese, the perfect layer of sauerkraut, thickly sliced bread toasted then grilled, and the sauce on the side paired with a huge pile of fries I doused with ketchup and lots of salt- washed down by several Kalik beers.

Almost every meal was eaten outside, by the water, with plenty of locals to flavor the scene. Our most memorable stop was Captain P’s, where carefree sun kissed travelers in beach wraps and t-shirts spent the afternoon eating and drinking the local fare- joined by 6 Michiganders! This is a vacation I would absolutely do again- now, back to Monday morning in Michigan- snow and bare trees- with a renewed attitude and a healthy glow from our Bahamas vacation!

Happy Birthday My Valentine Sweetheart!

2010-02-16T09:27:00.000-08:00

My husband’s actual birthday is Valentine’s day…a day of love to be sure! I decided to have a few friends over- seems like that’s what we always like best.
I settled on a Fondue Party- retro, fun, interactive
and full of flavors.

I created the romantic ambiance at the living room coffee table- covered it with a lace ivory cloth we purchased on our honeymoon in Cozumel- gathered plenty of oversized pillows from around the house… and set up the dinner party in front of a roaring winter fire. Rose petals, candles..music and really special friends.

Our friends were told dinner would be casual,
but they probably didn’t expect to sit on the floor!!

Dinner began with an amazing cheese fondue- good gruyere cheese grated with a few spoonfuls of flour then added dry white wine, a dash of lemon, cayenne, nutmeg and Kirsch with plenty of interesting ‘dippables’.
Sourdough French bread, sautéed mushrooms, blanched broccoli flowerettes,
baby red skin potatoes, French cornichons and La Piece de resistance
brussel sprouts!

Next course was the meat course..
Homemade sausage slices, beef tenderloin strips, tortellini tomato skewers
and herb encrusted chicken bites, ready for each guest to dip
into the garlic rosemary seasoned oil – cooked to their liking!

With dipping sauces that included a colorful and tasty array of my favorites... marinara sauce, a lemon tarragon butter, a divinely spicy pesto, mushroom burgundy and a sesame spiked soy sauce.

Course # three was a simple salad tossed in olive oil and lemon-
a great way to cleanse the palate.

And in lieu of a traditional birthday cake we splurged on chocolate fondue-
what a treat!!
Dark chocolate, vanilla, evaporated milk, chocolate chips warmed
until melted and creamy… ready and willing to coat colorful strawberries, kiwi, bananas and sweet Clementine’s..almond biscotti, shortbread cookies, pretzels, marshmallows- and my favorite-
dried fruit skewers of pineapple, apricot and mango!

Having enjoyed several bottles of wine and champagne, incredible jazz piano (thanks to our friend Dean who plays and sings..happy birthday like I’ve never heard it!), we finished the evening with a lovely glass of port and coffees...
Monday morning was definitely hard to face after this
romantic, decadent and cozy birthday party
for my Valentine Sweetheart!

2010-02-10T05:12:00.000-08:00

Winter Inspirations!

It’s true, Michigan is cold and snowy today. Old man winter is holding strong; the snow rests defiantly on the bark of bare trees…the herb garden is dormant under the blanket of white, and our flower pots are filled with red twigs and dried hydrangea flowers instead of colorful daisies and bear grass. Winter in Michigan.
The good news? Seasonal entertaining and cooking is at its best, because I’m inspired and moved to cook more than ever,

Here are some ideas for your family dinners this week…
Pan Fried Chicken Breasts…dip in egg, then dust the chicken breasts with oregano, basil, Parmesan, flour, salt and pepper. Heat your olive oil in a skillet, then add the breasts. Sauté on both sides until beautifully browned, and squeeze lavishly with fresh lemon juice. Turn off burner, place lid over skillet and allow the breasts to sit 5 minutes before serving. Serve with a heaping pile of brown rice and steamed broccoli and carrots.
Breakfast for Dinner…sautéed red skin potatoes with paprika and chile powder , turkey bratwurst, scrambled eggs with feta and scallion, stewed tomatoes (cook onion, green pepper, chopped tomatoes, salt and a dash of your favorite hot sauce) , hot mocha (coffee with some spoonfuls of Ghirardelli double chocolate works perfectly!) and sliced grapefruit dried cherry salad.
The Ultimate Stir Fry…cook some tortellini, sauté some beef tips and mushrooms of any sort..deglaze with a bit of red wine…thaw some shelled edamame…then heat a tablespoon of olive oil, sauté the above ingredients, add a dash of soy sauce and some toasted sesame seeds and enjoy this quick and hearty winter meal.

Remember..Keep your pantry stocked with plenty of grains, beans and canned goods. Buy some hearty whole grain bread (or bake it!) Fill your fruit bowls with mounds of Clementine’s and pears…apples and mango..and eat plenty of dried fruits and nuts. Stock your fridge with lots of produce and diary..you won’t have to weather the snowy roads if you have what you need on hand!

2010-01-29T03:16:00.000-08:00

Birthday Thoughts!

53 years ago, my mom was having me. I was holding my new granddaughter last night, (Layla Rose, born 20 days ago!) thinking of how small we begin, and how we grow and change. The best part is how much we remember of our lives- kindergarten naps on the corner cot in our classroom; at age8 traveling to NYC by train with my mom and my brother Jimmy (dad was working) to see the AMAZING WORLD’s FAIR. We ate Belgian Waffles towering with whipped cream and fresh strawberries- and picnicked in Central Park on the huge rocks. A special memory was getting a copy of the front page of the NY TIMES on the day I was born, January 29, 1957. A few years later on a hot summer day, I fell off my bike and broke both wrists. Memories. They are all stored up and ready to burst!

Food Memories?
· Being a focused vegetarian in Europe during my year abroad in 78/79, then breaking down (in Germany over Christmas) to try the Viener Schnitzel…after that I ate everything!
· Eating mom’s homemade warm whole grain bread just out of the oven- we never had white bread in our home growing up.
· The first time I had a grapefruit avocado salad with red wine vinegar and olive oil- in the 60’s..I loved it.
· A 10 course dinner in Vienna selected and presented by our waiter-a wine with each course, we never saw a menu, and cared not what it cost!
· Every summer, cooking outdoors at the bluff of Lake Michigan over an open fire. My favorite? Campfire Burgers: Burger meat, potatoes, onion, carrots wrapped in foil with LOTS of S & P and thrown on the fire…and of course S’mores for dessert.
· Watching Julie/Julia eating the sole meuniere on her first visit to France, and remembering my many ‘first’s’ in France when I was 16 and living with my host family. Rabbit stewed in raisins and white wine, mussels steamed in the most amazing broth of provincial garlic, aromatic herbs and tomatoes both endless loaves for French bread for dipping, Pisalladiere..made on the market streets- and amazing flat bread with caramelized onions, Nicoise olives and anchovies.

Today Damian and I are off to celebrate my birthday weekend in Toronto, Canada with our dear friends Mary and Andrew..and I have a food memory from my last trip there. I ate a street hot dog..available in veggie or ‘regular’, steaming hot, and totally smothered in sauerkraut, onions, ketchup, mustard and peppers! I think I’ll treat myself to one this weekend!

January-post holiday flavors and fun

2010-01-28T03:34:00.000-08:00

January has been a month of feasting despite the post holiday focus on health and well being! I’ve been cooking LOTS and attending some amazing home dinners- an authentic Turkish meal featuring stewed lamb and a pureed cheesy char roasted eggplant dish, lentil soup and a cinnamon spiked rice pudding…an Australian friend had us over the next night. He smoked turkey on the grill and served it with roasted peppers..along with a side of green beans with a sweet sour twist- dates and bacon! …a decadent stuffed twice baked potato with spinach and artichokes- and I have to mention the smoked fish plate that welcomed the evening, which he had flown in from the West coast, caviar and all. A cool Ann Arbor weekend- we are a melting pot.

The cookbook took my breath away last week, when I cooked for the Hawaiian Laua chapter and decided I was ambitious to think I could prepare all of the dishes I had written into the chapter in a morning session. Fourteen hours later, I was still cleaning up! Finishing the volcano cake was the most fun- I invited my chef and sous chef to help decorate, and they creatively made candied flames that burst from top. My favorite flavor of the day? A lemon grass dipping sauce I made for the fresh spring rolls..which were filled with rice noodles, carrots, cucumber, Thai basil, scallion and mint. So fresh and so simple! Lemon grass is pungent and fragrant, and I peeled the stalk, cooked it with lime, raw sugar, chilies, and fish sauce. AMAZING!

Off to Toronto for my birthday weekend- so stay tuned for flavors from Canada!

2009-12-21T04:49:00.000-08:00

Holiday Entertaining..

When your house is decorated and the spirit moves you, be spontaneous and invite some friends over. Evite invitations make it easy to communicate, and for your guests to reply. Despite this busy time of year, I’m find it more relaxing to entertain than to keep ‘getting things done’. Celebrating the season with friends and family really is the best part of the holidays.

This past weekend, we invited about thirty guests to our home…kids included. The invitation was sent exactly a week in advance..and amazingly we had a nice group who could come. Here are some special touches for the evening..

..cinnamon and evergreen candles burning..
…fires in both fireplaces..
..plentiful and homey menu….artichoke canapés…beef shepherd’s pie, lentil shepherd’s pie , chicken and apple pie..a luscious holiday spinach salad with grapes and celery…English Trifle and chocolates.
…festive drinks…champagne to start followed by colorful martinis and special wines…
..coffee…and Clementine’s
…candles…candles…candles…and Christmas music throughout the house…
…packaged jars of dark chocolate covered almonds wrapped in sky blue and silver cellophane tied with ribbons to present to the guests as they left..

Spontaneous conversation, mixing young and old..new friends, super long time friends, family…sparkle..silver and gold…laughter…hugs and kisses…the last guest left at 1:30 a.m….and we tumbled off to bed.

The Choir Bake Sale!

2009-12-17T18:05:00.000-08:00

I volunteered to bake a few things for my son’s bake sale after his concert tonight, so we decided to double dip and use the opportunity to do a photo shoot for the cookbook I’m writing. Why not? Baking is not as natural as cooking for me, so when I awoke at 5:00 this morning, I decided to get right to the baking before doing anything else!

The bake sale theme was old favorites- M & M dreamy rice krispy treats, over the top pineapple upside down cake, sour cream cinnamon walnut coffee cake, perfect every time chocolate chip cookie drops, cashew brittle and almost heart healthy oatmeal cherry bars. The rice krispy treats went first..then the coffee cake, then the cherry bars. Fun to see what people went for!

I’m not the neatest baker…when my husband awoke, the kitchen was a mess…flour, butter, eggs, vanilla, baking soda and power, nuts, chocolate….all whirring together in the kitchen aid and on the counter..dishes, spatulas, whisks, more butter, more sugar…both ovens going and all is can say is the house smelled amazing!..and everything worked (I’m not that great at following a recipe- ) The coffee cake was baked about 3 minutes too long, and I could not bring myself to put in 1 C. of sour cream, so ½ C of yogurt, so I’m sure the decreased fat content made a difference in the moisture. ..I have to remember to PULL baked goods just before they are done, as they keep cooking.

Always thinking ahead, I decided to make the sponge cake for my English Trifle to be served on Saturday… since the baking pans were handy and the basic ingredients at my fingertips. Thankfully, my neighbor spotted me some cake flour which was not in my pantry…, and the cakes appear light and fluffy…and should be ready to soak up the copious amount of sherry I like to use in this festive dessert.

Candy Land Fantasies

2009-12-15T20:20:00.001-08:00

Trying new ideas always gets me going...

Today it was the candy extravaganza we did for a client’s company party for 300 guests. I love it with vision meets reality! We used tall glass goblets, jars, martini glasses, silver platters and filled them with fantasy candy- what you would

d r e a m o f a s a c h i l d

and LOTS of it!

For décor, we added silver ornaments, fluffy cotton snow and ribbons.

To compliment the candy, we offered some of our decadent dessert bites and holiday finger pastries…

...and the savory stations included Italian Sausage Puffs, Sesame Chicken wrapped with pea pods with ancho chile dipping sauce , yummy holiday cheeses and spreads and the traditional healthy crunchy veggies..only we added jicama, asparagus, baby carrots and fennel to make it more interesting served them with a colorful spinach and red pepper dip.

Not to be forgotten, there was a Holiday Coffee Station with peppermint sticks and flavored whipped cream, along with a beautiful array of liqueurs to warm the tummy..martinis, cosmopolitans and local chilled artisan beer were nestled amongst the more traditional afternoon beverages (sodas and water bottles!) and consumed with gusto.

The event was a grand success!

All in the Name of Wellness

2009-12-14T18:32:00.000-08:00

December tends to be a crazy month in the catering business. This is year number 32 for me. When my dad called a few weeks ago to challenge me to focus on my health and wellness, I accepted his challenge, and have dubbed December my WELLNESS month. Why not? This is the perfect foil to the time of year I both dread and eagerly await.

When there is not time for exercise, I'm finding it. I entered 3 early morning classes (total body conditioning/yoga/pilates) into my outlook calendar-and I'm going! I decided to resume a vegetarian lifestyle and eliminate meat and fish for the time being. No problem- this is helping me avoid the extra calories at the lavish cocktail parties of the season. I'm creating lists of what I want to accomplish, and just doing it! no need to wait until the last minute for holiday shopping, or to write thank you's to my staff for a job well done this year. I'm focused on the NOW..for instance, I try to extend an immediate thank you for an invitation, make a phone call when it comes to mind and keep focusing on the positive moments of the day.

All in the name of WELLNESS!

The vegetarian lifestyle has re appeared over the years, changing my cooking style each time. In my 53 years, about 15 have been vegan and vegetarian. I LOVE the new ideas that sprout..

today's lunch was brown rice, black beans, salsa, broccoli, some crunched up lime tortilla chips and mozzarella cheese..with a squeeze of lime juice. YUM! Last night was a giant sweet potato with poached apples and a huge salad with avocado, carrots, sunflower seeds, spinach and balsamic vinaigrette. Lunch yesterday was lentil soup and a version of huevos rancheros-

I heated up the panini maker, lay a whole grain tortilla on it, some grated manchego cheese, green peppers, hot sauce and two poached eggs. Delicious! I snacked on a banana with fresh ground peanut butter and a cup of mocha..made with ghiradelli dark chocolate.

I just cooked a batch of basmati brown rice, which I ll freeze in small batches and use in stir fries, soups, lentil loaf...

Tomorrow I'll see what ideas sound good- I've baked a spaghetti squash, made an old fashioned egg salad and stocked my fridge with plenty of fresh fruits and veggies. Mango are in season..

Clementines are sweet...we are having a small holiday party on Saturday so I'm thinking ahead about that menu too.

...does everyone's life revolve around food? help!!

Broccoli Soup, A Winter Classic

2009-12-09T11:11:00.000-08:00

I recently read an article on "healthy" soups. All of them broth based, mostly vegetarian and tofu, made with low sodium, fat free, lite, low fat ingredients.

*Phew!* It seems like an awful lot of work just to cook good food, doesn't it?

With the blizzard like conditions last night, I decided to test this theory with a hearty favorite- Cheesy Broccoli Soup.
But instead of cream, butter, cheese and sour cream... I switched it out for more flavorful, healthy options.

Broccoli Soup
3 tbsp olive oil
1 whole onion, diced
3 heads of garlic, minced
2 heads of broccoli, including peeled stems, diced
2 cups chicken stock
2 cups water
Salt and pepper, to taste
Fresh lemon juice, to taste
1 cup extra sharp cheddar cheese

In a large stockpot, drizzle olive oil and heat over medium. Add diced onion and garlic and saute until soft and translucent. Add broccoli with chicken stock and water and cook until tender. Blend half of the soup in a food processor or blender until smooth. Return to pot and season to taste with salt, pepper and lemon juice. Garnish with cheddar cheese just before serving.

Simple? Yes. Delicious? Absolutely.
The best part is- if you aren't a fan of lemon juice, change it out for chili powder. Have extra leeks or potatoes? Throw them in too!
Don't ever be held back by a recipe. Every new thing in the world of cooking was created by trying something new.

P l a y w i t h y o u r f o o d.

Sneaking in the Veggies

2009-12-07T11:10:00.000-08:00

EVERYONE does it.
It's nothing new. Moms have been sneaking veggies into their kids (and husbands!) meals since the beginning of time.

Jessica Seinfield wrote (or copied?) a cookbook about it. The Today Show features chefs who do it.

But just because everyone's doing it... doesn't mean their making it as tasty!

I'm a firm believer in taste and while I still think if kids taste what's in their food, they're more likely to eat it, I also understand there is the inevitable picky eater out there.

Last night's recipe was a perfect example. I loaded chicken enchiladas with an array of veggies for a hearty, filling dish that required only 1/5 the cheese! Healthy... delicious... filling... and guilt free!!

Loaded Chicken Enchiladas
2 cups low sodium Beef Broth
2 cups Water
1 tbsp Chili Powder
1 tbsp Salt
1 tbsp Cumin
1 tbsp Black Pepper
1/2 tbsp Garlic Powder
a few drops Tabasco
2 boneless, skinless Chicken Breasts
1 small can Tomato Paste

2 tbsp Olive Oil
1 cup Mushrooms, diced
1/2 cup frozen Pepper and Onion Mix
2 large Carrots, diced
1/2 cup Salsa, of your choice

6 eight inch, whole wheat Tortillas
1 cup Sharp Cheddar Cheese
Fresh Cilantro, to garnish

Bring broth and water to a boil in a large pot. Add seasoning and chicken breasts. Lightly boil chicken until done (165 degrees). Remove from water and dice. Reserve cooking liquid.
In a saucepan, heat oil to medium high. Add mushrooms and saute until soft. Add frozen peppers and onion, carrots and chicken. Ladel in one cup of cooking liquid and cook 6-8 minutes.

Meanwhile, whisk tomato paste into reserved cooking liquid and season to taste. Ladel 1/2 cup into the bottom of glass baking dish.
Fill tortillas with chicken and vegetable mix, roll and place in dish, pushing them together. Top with remaining sauce and sprinkle with cheese. Bake at 375 for 10-15 minutes or until sauce is bubbly and cheese is melted.

Business, Bonding and Bahama Mamas

2009-11-30T09:18:00.000-08:00

"After winning a Silver Lining Entrepreneur Award for excellence in business and inspirational leadership, Katherine was chosen as one of ten winners flown on an all expenses paid VIP trip to the Atlantis Resort on Paradise Island.

Katherine was amongst other amazing business owners from all over North America including:

Angie Draskovic, Zoe Alliance

Ben & Tom Kimball, Kimball Production

Bob Wiele, One Smart World

Chris Taylor, Goose Educational Media

Diane Craig, Corporate Class, Inc.

Jeff Golfman, Pulse Furniture

Jody Steinhauer, The BARGAINS Group

Keith Bruinsma, Yellowhead Waterjet

Rachel Mielke, Hillberg & Berk

For more information about this exciting trip, Carissa Reiniger or her incredible company, Silver Lining Limited, visit their website."

Before the trip, I was interviewed by Catering Magazine, and here’s what I had to say about winning this award:

"I am thrilled to be of the ten selected finalists for the Silver Lining Award and look very forward to connecting with fellow entrepreneurs from across North America. One of the most valuable parts of the submission process was writing the application and reflecting on the past 25 years of business ownership. Sometimes we forget how far we’ve come! What I won’t forget, however, is that every day in business is a new day, and I always try to approach it with a fresh attitude and a “can do” spirit. I’m thankful that I can create my own future with the power of positive thinking. Along with this amazing group of business owners, I hope to be an inspiration and mentor to those just starting out in business… and to those who might need support and encouragement along the way. I am inspired and proud to be a recipient of this prestigious award.”

So, I’ve traveled on business for over 30 years, and I have to say, this weekend absolutely took the rum cake! Our first dinner was at Carmine’s (I’ve enjoyed their gargantuan plates of heartwarming meatballs simmered in a rich tomato sauce with penne both in New York and Chicago- and now the Bahamas!), so when Carissa, president of the Silver Lining, said- let’s share some plates- I’ll order for the table, we were all in! Talk about immediate bonding! Conversation (and meatballs!) flew around the table as our group got to know each other. We left satiated. Next stop was the AURA nightclub… complete with dancers (and viewers or were they voyeurs?!), plenty of not so quiet disco music, complimentary chilled champagne and group dancing until the wee hours of the morning. Some of the younger folks partied until 5 (so I hear)! I knew right then we were going to have some fun together, and did we ever. Over the next three days, we swam with the playful dolphins, lounged by the beachside pool cabana sipping sweet pineapple rum drinks, walked the sandy beaches late at night (there were even some brave souls who swam the ocean at midnight- birthday suit and all! (or nothing?!) and on our last day together made a video or our thoughts on being an entrepreneur.

My favorite evening was at DUNE restaurant..at One & Only Ocean Club. The resort was host to the recent James Bond movie, Casino Royale. The service never crossed my mind it was so perfect, and the food was truly one of life’s best ever dinners. Remember, I’m in the food business, so I remember pretty much every meal I’ve ever eaten, who I was with, what everyone else ordered, and have analyzed (and appreciated!) each ingredient on each plate. At DUNE, I ordered a generous bowl of coconut chicken soup- reminding me of soups I’ve savored in Thailand when visiting my brother and his wife..followed by a totally lean and perfectly grilled veal chop with Madeira sauce studded with blue cheese, topped off with a classic crème brulee and berry dessert.. absolutely divine. Even the decaf double espresso was memorable..and of course the wine! Thanks to the precedent set on our first night at Carmine’s, we continued the ritual of sharing throughout the weekend, dipping our forks and spoons into each other’s plates and bowls. Thanks for sharing!!

Enough about food, now the people. Okay, it’s hard to know where to start. Everyone I met was special, one of a kind, sparkle in the eye and vibrant person.., alive, full of energy and ideas, and powerful. That’s the word, powerful. I came away having found my own power again, the power to dream big, to believe in success, to celebrate what we’ve done and what we want to do, and to commit. Carissa has built a wonderful business- the Silver Lining.., and we are all beneficiaries! I recall a special conversation along the way with every winner. Every one listened, heard and supported each other. Each winner has a big vision for their life and their business- hand in hand.. and we have already set up networks to work together, to support each other and to participate fully in being a team of entrepreneurs.

Carissa, Nicole, Ben and Monica… you made it all happen with such grace and ease (not to mention your INCREDIBLE POSTIVE ENERGY) . I know there was so much thought and effort put forth to make this trip happen-so congratulations on the first ever Silver Lining Getaway- it was a great success!

Keith, your quiet and determined approach both to the weekend and your work is so you-you are one of the most authentic people I met on t his trip -all by the age of 25!! We enjoyed our chat in the limo with you en route to the airport, and know you will be very successful in your new business venture, and probably many more…thanks for sharing.

Jody, your ability to manage a family, business, travel and your focus on bringing value to your clients is amazing…you surely must have many happy customers, and we found friends in common from Michigan!

Angie, I’m so glad we had a chance to talk on the balcony overlooking the night lights, and to share our respective ideas about business, 15 year old sons and what we love about life in general! Thank you for making the world a better place by what you do.

Diane, you are as beautiful as your photo on your web site, and your personality is equally beautiful. I can see how others learn from your grace, charm and undeniable strength and determination.

Bob, it was such a pleasure spending time with you and Mandy (especially splashing around in the pool) and hearing about your 30+ years as a successful business owner! We look forward to participating in the 4D-1 Profile process…and thanks for including spouses- that’s very generous of you!

Chris, I’m so glad we sat next to you and your fiancé our first night! You have depth and creativity, and I’m totally looking forward to more conversation. I love the mission for your business, and I can’t wait to be part of your client list.
Rachel, you radiate talent when you wear your jewelry, talk about it and try it on others. Your heart and soul go into your creative endeavors, and I’m so lucky to be the proud owner of one of your beautiful necklaces. Thanks, Rachel…and Damian!! Congratulations on your Bahamas engagement to Zlatan!!

Tom, you are my long lost brother, we are both Aquarians (only 3 days apart- born in the same year!) , and married to South Africans. Meeting you was totally grand, and were lucky to have another chance to spend time at the airport on our way home. Keep those stories coming!

Jeff, we missed you- but enjoyed meeting Jessica! Loved your brochure of your work…and hope to meet at a future event.

xoxoxo,

Katherine

Talk about feeling like a winner! Last week my husband Damian and I traveled to the Bahamas ..to the amazing Atlantis resort on Paradise Island. I was totally thrilled to be part of this special group of winners who were being honored (and wined and dined, then wined and dined some more!) by our hosts at the Silver Lining, and our corporate sponsors: Rogers, Citi, Staples, HP and Intuit.

Welcome

2009-11-30T08:09:00.000-08:00

Welcome to Katherine's Blog. More to come soon...

Last Minute Thanksgiving Recipe

2009-11-24T11:08:00.000-08:00

With Thanksgiving only a few days away, I'm sure you already have your menu planned, groceries purchased, table set and guest list revised... but just in case your meal isn't quite complete, I suggest the Butternut Squash Soup!

Elegant enough to impress your in-laws, hearty enough to please your Great Uncle Albert, this soup is ridiculously easy to prepare!

For your Thanksgiving pleasure, we present...

Butternut Squash Soup
Serves 8

To make this hearty soup a little heart healthier, reduce the butter by half and add 1/2 cup of unsweetened apple sauce and 1 cup 2% milk instead of cream.

Ingredients

• 8 tbsp unsalted butter
• 4 medium shallots, minced
• 6 lbs butternut squash, peeled seeded and quartered, reserving the seeds
• 12 cups water
• 2 tsp salt
• 1 cup heavy cream
• 2 tsp dark brown sugar
• 1 tsp pumpkin pie spice

Directions

1. For seeds, spread evenly on a greased sheet pan and sprinkle with salt, sugar, cinnamon and chili powder. Bake at 325 degrees for 25-30 minutes or until lightly browned.

2. Heat butter in large stockpot until melted. Add shallots and cook until translucent, about 3 minutes.

3. Add squash and cook until softened, about 4 minutes.

4. Add water and salt and bring to boil over high heat. Reduce heat to medium-low, cover and steam until squash is completely tender, about 30 minutes.

5. Using tongs, place squash in blender and puree until smooth. Pour back into pot and add cream, brown sugar and seasoning and simmer. Sprinkle with seeds to garnish.

For the Love of Artichokes!!!

2009-10-09T10:51:00.000-07:00

Last night I spent hours perusing the grocery store, smelling herbs, tasting grapes, squeezing gourds... and the eternal question loomed... "What to make for dinner??"
The more I tried to force something, some new idea, the more frustrated I became. Everything turned into a huge ordeal which required even more ingredients with new recipes...

You decide pork chops would be nice... but they require apples... and mashed potatoes... and green bean casserole... and... before you know it, you find yourself rocking back and forth in the cereal aisle, eating frozen peas right out of the bag.
You know what I'm talking about. We've all been there.

Somehow, in my frustrated state, I ended up in front of the artichokes. Hmmm... artichoke. Quite an underrated little thistle, wouldn't you say? So underrated that the cashier actually had to look up what it was (which makes me a little sad).

Yet it's history is so rich that it's impossible to ignore.
Did you know Marilyn Monroe was the world's first artichoke queen? Or that in ancient Greece, women weren't allowed to eat them because of their aphrodisiac qualities? Thank goodness times have changed!

After rubbing a roaster chicken with butter, lemon juice, salt and pepper and throwing it in the oven, I turned my attention to that artichoke. Sometimes, the simplest flavors are the best. A quick bath in some salted, boiling water and a fast hollandaise later, we were munching on pure heaven.

Artichokes with Hollandaise

(one artichoke serves two people)

1. Wash artichoke with cold water. Cut off stem, so artichoke can sit upright without wobbling over. Using kitchen shears, snip off the ends of each leaf.

2. Fill a large pot with water and lightly season with salt. Bring to a boil and drop in the artichoke (or artichokes if you are cooking more than one, just be sure to give them some space). Cook for 35-40 minutes, or until leaves easily pull off and a knife can pierce the bottom. Remove from water and serve hot or cold, based on your preference.

3. Place three egg yolks and 1 tbsp lemon juice in a saucepan. Whisk vigorously until well incorporated and creamy. Add 1/4 cup cold butter (sliced into 1 tbsp size pieces). Turn heat to low (VERY low) and whisk constantly until butter is melted and combined. Add another 1/4 cup cold butter (again, in 1 tbsp size pieces) and continue whisking. When sauce is warm (not hot), remove from heat and serve immediately with artichoke.
(Save leftover hollandaise by covering and refrigerating. Reheat slowly over low heat with a tbsp of water. Serve with asparagus, eggs benedict, salmon, bread cubes or more artichoke!)

Cooking Seasonally For A Happier You

2009-09-01T10:46:00.000-07:00

In America's fast paced society, speed is everything. We want what we want and we want it now.
You hear it all day long.

"Lightning Fast Internet!"

"Speedy Drive-Thru Service!"

"Faster Checkouts with U-Scan!"

While speed can be impressive, it's not what you want when it comes to dining.
Slow down.

Autumn is the perfect time of year to reflect on this. When the leaves are changing, we know soon they will fall and winter will be here. It's the one time when we want to take life one minute at a time and surround ourselves with everything it offers.

Thirty minute meals? Is that all we're giving ourselves to enjoy the pleasure of cooking and eating with family and friends?
I think we can do better than that...

Top Ten Ways to Slow Down
1. Lose the Club Card
Instead of doing a ten minute run through a supersized warehouse, stop by the local farmer's market. Or browse the aisles of a neighborhood grocerer. The farm to table movement is big for a reason. Buying local puts a face behind the produce.

2. Take a look at what is fresh.
Tomatoes, for instance, are not fresh in the winter and theoretically, should not be purchased then. Squash, apples, pumpkins, brussell sprouts and pears are at their peak in the fall. Take advantage of that. Enjoy each in it's own season, like it's the last time you'll get to experience it.

3. Fill Up On the Good Stuff
A recent study showed that less than 10% of teenagers get their recommended intake of fruits and vegetables. A staggering number that can easily be conquered by the simple addition of what is already around us. Plan a dessert of fresh apple slices sprinkled with cinnamon and nutmeg. Or frozen yogurt stirred together with plum and nectarine slices.

4. Get Some Help
Don't dread the dinner menu alone. Divvy out tasks. Let your high schooler cook dinner every Tuesday. Give your husband "Grilled Wednesday" nights. Set a dinner date with friends on a weekday and split up the menu. Play Chef with your kids and let them taste the ingredients, making them less reluctant to eat them.

5. Ditch your cookbook.
And your computer. And your tv. Instead, use the people around you. Whether it's your mom, your best friend or the butcher, ask for a recipe or suggestion. When you create that menu, you'll be reminded of that person and put life behind the meal.

6. Mise en Place
French for "Everything in it's place", it means put all your ingredients in front of you before you start cooking. Looking at exactly what's going in your food puts real meaning behind the phrase "You are what you eat". Compare what you're looking at to what you'd be seeing if you put a fast food meal's ingredients on the table.

7. Taste
Just because that recipe calls for salt doesn't mean it (or you!) needs it. Taste as you go. Close your eyes and listen to your palate. A twist of lemon? A dash of tarragon? Use your own taste as a guide.

8. Present like a Chef
Just because it's a Tuesday and you're in pajamas does not mean you can't enjoy your food like a five star restaurant. Set the table. Light some candles. Use real linen napkins. Turn off the television and have a real conversation with the people around you. By tasting every bite and discovering the flavors, you are most likely to eat less.

9. Do the Dishes
Statistically, the most dreaded household task. I understand. But tonight, try this: After dinner, don't blow out the candles and flip on the tv. Give the dishwasher the night off and listen to some soft blues or jazz as you fill the sink with hot soapy water. Reflect on your day and the purity of making something clean again.

10. Make Leftovers Do Overtime
Pack up leftovers in individual containers for an easy lunch grab the next day. By portioning the meals accordingly, you also control your calories without sacrificing flavor.

Life is short. Eat well.

Let's Talk Bacon

2009-08-25T10:43:00.000-07:00

This morning, we were discussing the upcoming season change. And as much as we love the beautiful fall colors and smells… it’s no picnic to wake up to what looks like the dead of night, when it is, in fact, 6:00 or 7:00am.

I experienced this disappointment just this morning. When I would normally be enjoying the sunshine with a glass of iced coffee, I’ve now started moving toward hot steaming coffee and the only cure I know of for those dark-morning-blues: BREAKFAST.

I have never understood those people who say they don’t eat breakfast. What could you possibly be doing in the morning that takes precedence over food? And for certain folks who say they just can’t eat “that early”, I’m fairly sure this means you are a super late night eater and therefore are still full from last night’s feast.

The one excuse I can almost understand is the “I’m sick of Pop-Tarts, because it’s all I can eat on the run, as I am just such a busy and important person” excuse. I’ll admit, cereal, breakfast pastries and buttered toast can get quite dull after weeks of nothing but Chex and Toaster Strudels.

Which is why I have discovered a great secret.

Do-It-Yourself-Pancakes (or waffles…)
After making a ridiculous amount of pancakes over the weekend for just my husband and I, the leftovers were about to hit the dog’s bowl, when it occurred to me. FREEZE them! Yes!

While the dog looked at me with sad, droopy eyes, I wrapped the pancakes in sets of 3 or 4 and shoved them in the freezer. With just a quick trip to the microwave, toaster or toaster oven (take your pick.), not only do you have a hot, fresh breakfast… but you have something that actually tastes homemade! No more leggo my eggo for you!

The best part is the variety! While I’m partial to sweet, cinnamony, fruity pancakes and waffles, my husband leans more toward the cheese and bacon style. Whip up a big batch (maybe for dinner tonight??) and just freeze them.

Trust me, the next morning you stumble out into the darkness, you’ll be glad you’ve got a hot breakfast to bring in a little sun!

Cheesy Bacon Pancakes
Yields approximately 30 “good size” pancakes

Ingredients
2 cups flour
1 tbsp sugar
4 tsp baking powder
½ tsp salt
2 tsp dried dill
2 eggs, beaten
2 cups milk
1 cup sharp cheddar cheese, shredded
8 strips of bacon, cooked and crumbled
Butter, to coat pan

Directions
Stir together dry ingredients. In another bowl, beat eggs into milk. Slowly add the wet ingredients to the dry and stir until just combined and lumpy. Fold in cheese and bacon.

Spread butter over a hot griddle and scoop ¼ cup of the batter into the center. Let cook 2-3 minutes per side, until golden brown, flipping only once. This is your “tester” pancake. Some say this never turns out right, but if it does, consider it a bonus for the chef. Something to nibble on while you cook the rest. If it didn’t turn out right, adjust the flour (for firmer pancakes) or milk (for thinner pancakes).

Repeat with remaining batter. Top with extra shredded cheese and bacon crumbles, if desired.

Recipe can be easily doubled to make a good amount to freeze. Waffle recipe is the same, but may require a 1 or 2 tbsp more flour.

Substitute your favorite cheese, breakfast meat or herbs.

A Taste for Mexican

2009-08-17T10:41:00.000-07:00

Recently, my husband and I decided to do Mexican for dinner. As I searched for a good restaurant, he grabbed his keys to head for Taco Bell.

We reached a middle ground and decided to cook our dinner! No, not the typical tacos and cheese covered concotions that we've come to think of as "Mexican Food", but real, authentic flavors... with a bit of fusion here and there.

After sifting through cookbooks, we kicked off our shoes, danced to Latin music and sipped gin and tonics with lime as we created our exotic feast.

Homemade guacamole... fresh salsa... queso dip... spicy red beans and rice... an herbed salad of cilantro, lime, papaya, mango, avocado, tomato and prickly pear cactus... and, my personal favorite, fried quesadillas.

Oh yes. Fried quesadillas. Not in a little pan with a drizzle of oil, but deep fried, bringing out new sweet and smoky flavors.

Ingredients:
Vegetable oil (enough to cover a pan about 2" deep)
1/2 cup red onion, diced
2 cloves of garlic, minced
1 lb top round steak, tenderized and cut into 1/4" cubes
1 tomato, diced
1 poblano peppers, minced

Salt and pepper, to taste

2 limes
10" flour tortillas

1/2 cup guacamole
1 cup Monterey cheese, shredded
Fresh cilantro

In a sauté pan, drizzle 1 tbsp oil over medium high heat. Add onion and garlic and cook until translucent. Add steak cubes and cook 3-4 minutes. Reduce heat to medium low and add tomato, poblano pepper, salt, pepper and juice from one lime. Cook for 10-12 minutes.

Heat oven to 150 degrees and line a baking sheet with parchment paper.

In a thick, high sided pan, add oil until about 2” deep and heat over medium high. Spread guacamole across tortilla and top with steak mixture and cheese and seal shut, using guacamole as “glue”. Carefully place in hot oil, dropping quesadilla away from yourself as you release it. Fry 1-2 minutes per side, or until lightly browned. Remove from oil and immediately place on baking sheet in oven to hold warm.

Serve with lime slices, cilantro, salsa and any other toppings you like, including enchilada sauce!

Caroline’s Cobbler/ Shortcut Shortcake

2009-07-01T10:31:00.000-07:00

Caroline’s Cobbler/ Shortcut Shortcake

Perfect for anyone who is not a very confidant baker, anyone short on time or just anyone who enjoys a super simple and super scrumptious treat.

After struggling cutting through my shortcakes without making a big crumbly mess last summer I decided I needed to make a change. I reached out for my handy dandy ramekins the next time I was craving shortcake and the results were delicious and much tidier.

To celebrate the Fourth of July, I chose to use blueberries and strawberries for the filling. Any berry mixture will work but July is also blueberry month so why not enjoy?

These cobbler/shortcake beauties smell wonderful out of the oven and only require a few minutes of cooling time before they are ready to serve. While delicious on their own, I also suggest a dollop of freshly whipped cream or a scoop of vanilla ice cream on top. The ice cream starts to melt all over the berries and creates an awesome flavor combination.

Ingredients:
Makes 6 Ramekins/ Servings

Filling:
3 cups Blueberries
3 cups Sliced Strawberries (halved or quartered depending on berry size)
Half of Lemon

Bisquik Shortbread:

½ cup Sugar
2 1/3 cups Bisquik mix
½ cup milk
3 tbs. melted butter

Directions:
-Preheat oven to 350 degrees F

-Place berries into a medium size bowl, squeeze the lemon over the berries and toss to coat them.

-Distribute the berries into the ramekins evenly, leaving at least ½ inch of room from the top of the berries to the top of the ramekin edge.

-Mix Bisquik shortcake ingredients together in medium size mixing bowl until just incorporated. Spoon the doughy mixture on top of the berries. *Make sure that the dough is spread equally over the berries to allow for an even baking time.*

-Bake for 15-20 minutes until tops are golden brown.

Happy Fourth of July! Hope you enjoy!
-Caroline Dunbar

Berry Fun with Annette

2009-06-01T09:29:00.000-07:00

This is one of my favorite times of the year; those precious moments just before summer when the rain and mud have subsided, everything green seems to have blossomed overnight and the heady scent of lilacs surprises you in the unlikeliest of places. Sunny days always make me want to go for a drive in the evening, with a lingering stop outside of a Dairy Queen for a small chocolate cone. But with the first signs of summer, I always start thinking about one of my favorite warm-weather activities that I get to savor the results of during the winter months - making JAM. I inevitably end up in the storage room of the basement digging out all of the glass jars and lids and buying boxes of Sure-Jell. I have to check to see how many jars my family is requesting and how many I'm planning to give as gifts to friends on special occasions. I've even had a few people start placing orders and making special requests. When it's all said and done, I usually end up making 50 jars of jam with 15 to 20 waiting in my freezer for a cold winter day when I need a reminder of sunny summer days.

The first year I made strawberry jam, I drove out to a farm South of Ann Arbor and picked all the berries. It was a two day task to make jam; one day of back-aching work outdoors and a second day working in the kitchen actually making it. Last year, to save a day's work, I got up early on a Saturday morning in June and drove to the Ann Arbor Farmer's Market, where I bought two flats of fresh, hand-picked strawberries. A few years ago, I transplanted some rhubarb plants from a co-worker and they have happily taken root in my backyard. In between batches of rhubarb crunch (an old Mennonite recipe that is another spring favorite), I sneak some of into a strawberry-rhubarb jam.

Since I made strawberry jam last year, I'm planning to head back to Makielski Berry Farms in Ypsilanti this fall to pick my own raspberries. The Amber raspberries there are amazing. The color looks more like orange marmalade when made into jam, but I think the flavor is even better than the traditional red raspberries. I also buy or pick fresh, Michigan peaches from a local farm out near Saugatuck. This year, I'll probably end up making red raspberry, amber raspberry, triple berry (blackberry, red raspberry and amber raspberry), red raspberry-peach and peach jam. My freezer will be packed full until I see everyone that I've promised a few jars, but that never seems to take long.

Strawberry Jam

4 pints fresh strawberries, crushed (not pureed) with stems removed
3 cups sugar
1 box Sure-Jell fruit pectin (No Sugar Needed box)
1 cup water

1. Wash and rinse freezable plastic containers.
2. Pour sugar and Sure-Jell into a large saucepan. Add water and bring to a boil over medium-high heat, stirring constantly. Boil for one minute and remove from heat.
3. Immediately add strawberries and stir for one minute.
4. Pour into prepared containers, leading 1/2" space at the top for expansion during freezing.
5. Cover and let stand at room temperature 24 hours until set. Refrigate up to 3 weeks or freeze for up to 1 year.

Yummy Reads

2009-05-22T09:19:00.000-07:00

Every so often, when we tire of recipe after recipe and start to feel like we're the only ones who ever cook, it's nice to relax with a good book.
But being foodies, you and I both know that we can't seperate ourselves from food entirely. Therefore, I have researched, found and read my fair share of FOOD NOVELS. Whether the lead character is a quirky chef, the plot revolves around a meatloaf murder mystery or the verbage is littered with culinary terms, I find that these books revive my love of cooking in a way few cookbooks can do.
We start to feel empathetic towards the characters and the only time we set the book down is to recreate some of the featured recipes they make.

I have gathered a list of my personal favorite Food Novels, in no particular order:

* Julie and Julia
A quirky, lightheartedly novel about a young, married woman in a small apartment who decides to spend a whole year cooking every recipe in Julia Childs first cookbook, "Mastering the Art of French Cooking". On a side note, if you've never read Julia Childs memoir, "My Life in France", stop reading this blog, go to the bookstore and buy it. A personal hero of mine, you won't be disappointed in this woman's drive, determination and downright love of bringing longtime culinary mysteries to the average American housewife!

* The Goldy Culinary Mystery Series
Diane Mott Davidson has spent two decades perfecting the character of Goldy Schultz and the pickles she gets herself into! (No pun intended.) But instead of the cheesy, overdramatic culinary mysteries one usually sees on the bookshelves, this is a character to relate to. Goldy runs a catering business out of Aspen Meadow, Colorado and her food-laced fiascos cover topics from murder to burglery, romance to souffles. Even my husband enjoys listening to the audiobooks on long trips in the car!

* Bone in the Throat
If Ms. Davidson isn't quite your style... kick it up a bit with Anthony Bourdain's first fiction novel. (Yes, he's that crazy writer/chef who travels the world in search of true cultural cuisine). Take a young Italian guy, the Mob, the FBI and some delicious homemade Italian cooking and you're hooked!

* Chocolat
Before you skip over this book, just note that it is very very different from the film. While Johnny Depp certainly added a little something to the movie... it lost a bit of its charm in the process. I won't give anything away, just trust me.

* The Chocolate Touch
We all remember this book as a child. Written in 1952, the story of a young chocolate-obsessed boy has traversed through the generations. Who could forget when John Midas was given the chocolate "touch" and even his toothpaste turned to chocolate? Yum...

Jenna's Sweet Treat for the Summer Bride

2009-05-18T09:16:00.000-07:00

I, like most brides, want to be fresh and fabulous for the big day. I know that it is difficult to 'be good' all the time when it comes to food. Trust me, I'm around food and plan menus all day long! It is never easy! I say, give in - just don't go overboard. Every day, usually after lunch, I head over the the "chocolate drawer" - yes we have a chocolate drawer here at Katherine's Catering. It used to be an actual drawer, but the chocolate currently has a home in a lovely shoe box wrapped in purple paper on Annette's desk (a fellow Event Planner here at Katherine's). Anyway, back to the point. INDULGE! By having that piece of chocolate every day, whether it is a piece of Dove or a Hershey's Bliss, I am less likely to OVER indulge later. Good luck to all you blushing brides out there - or for those of you just wanting to look fresh and fabulous - just because!

Another sweet tip is to melt dark chocolate and lightly drizzle over your favorite fruits (strawberries, apple slices, banana slices, mango, peach wedges, etc...) You'll feel like you're cheating, but it's actually oh-so-good for you!

Intern Katie's Spring Salad

2009-05-14T09:11:00.000-07:00

Intern Katie's Spring Salad!

Spring has finally sprung here in Michigan! yay! so to celebrate I want to share my favorite salad with you all! this is a delicious easy salad to bring to a pot lock or to make a special dinner at home a little more chic. All the measurements depend on how hungry you are or how many mouths you have to feed. Start out with fresh spinach leaves (organic or not), and you can mix in a nice spring mix for more variation or just the spinach, then add dried cherries, pistachios, and feta cheese. Top the salad with a raspberry vinaigrette and enjoy!!

**********
Katie Couyoumjian is a soon to be graduate of Greenhills High School in Ann Arbor and our fabulous intern here at Katherine’s Catering. After spending a couple weeks getting her hands dirty in the glamorous world of catering, she’ll be ready to face her next challenge at Dennison University near Columbus, Ohio. Katie loves spending time with her family and friends, playing sports and cooking. Her Spring Spinach Salad is a fresh, flavorful recipe for any May lunch!

The Great CRANBERRY State

2009-03-30T09:06:00.000-07:00

Have you heard? Oceanspray is looking to Michigan for help with cranberry farming!

Since cranberries are grown and cultivated in water, it only makes sense that the Great Lakes State is a natural choice.
Oceanspray says it needs 6,000 acres for farming, which would mean we need only to find another 2,500.

This venture would give our state a $45 million boost, as well as around 1,600 jobs! (1,100 for the construction and 500 for farming).
Talk about a beacon of light in a dark economy!

All of this has got me thinking about this amazing little fruit, indigenous to America and a true Thanksgiving staple.

But why do we only bring it out during the holidays?
Let's celebrate the possible investment in Michigan's future!

Cheers! Here's to the cranberry!

Cranberry Margaritas
INGREDIENTS:
20 oz Ocean Spray® Whole Berry Cranberry Sauce
5 oz tequila
4 oz fresh lime juice
2 oz triple sec
Crushed ice

Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass.

Cranberry Turkey Wraps
* An easy, brown-bag lunch option! *

INGREDIENTS:
2 whole wheat tortillas
2 oz cream cheese
4 oz Ocean Spray® Whole Berry Cranberry Sauce
1 oz mozzarella cheese, sliced
4 oz deli-style smoked turkey
1/2 cucumber, sliced
1/2 oz sliced red onion
1 oz mixed greens

Combine cream cheese and cranberry sauce. Spread on tortilla and top with remaining ingredients. Roll up sandwich and enjoy!

Winter Blues

2009-03-03T09:05:00.000-08:00

I feel deceived.

Looking outside, the sun is shining, the birds are chirping, there's not a cloud in the sky! It leads one to believe they could frolic merrily through the streets of Ann Arbor in a mere t-shirt and shorts!
Well, ok, maybe not...
How about a sweatshirt and jeans? Not even close.

The sun lures you outside only to laugh in your face when the cold hits. THIRTEEN??? Really? Only 13 degrees? But its so sunny! This shouldn't be allowed to happen!

As you trudge back into the house, this is when it hits most of us. We know it well in the MidWest. Winter blues, cabin fever, call it what you will, but apparently Seasonal Affective Disorder affects two out of every ten adults living in cold climates, and women are more likely than men to experience it.

But this Michigander refuses to accept it!

I read recently that planning a vacation can release almost as many endorphins as actually being ON vacation.
So while I researched cruises through the Caribbean, hikes in Hawaii and beaches in Bora Bora, my mind (and stomach) started wandering... the result? A tropical cake that takes your mind away from anything snow related...

Aloha! Cake
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups shredded carrots
• 1 cup crushed pineapple, strained (reserve the juice)
• 1/2 cup raisins
• 8 oz cream cheese
• 4 cups powdered sugar
• Juice of 1/2 lime
• Juice from crushed pineapple
• 1 cup coconut
• 1 cup macadamia nuts, chopped
• Lime zest
In a large bowl, sift together flour, baking powder, baking soda and cinnamon. In a mixer, beat butter and sugar together until combined. Add the eggs, one at a time. Slowly add the flour mixture until just mixed. Fold in the carrots, pineapple and raisins. Pour batter into a greased and floured cake pan and bake at 350 degrees for 30-40 minutes. Remove from oven and cool.

Beat together cream cheese and powdered sugar. Add lime and pineapple juice. If frosting becomes too thin, thicken with more powdered sugar.
Frost cake completely and sprinkle generously with coconut and macadamia nuts. Garnish with lime zest.

How To Host an Oscar Party

2009-02-17T09:00:00.000-08:00

Ready for all that glitz and glamour? This Sunday, February 22nd at 8pm...

Whether you choose to get festive and throw a black tie affair or just a casual couch-fest, make sure you've got your place stocked right.

For drinks, mix up classic movie star cocktails.
Think Jean Harlow (rum, vermouth and a lemon twist), Charlie Chaplin (apricot brandy, sloe gin, lime juice and a lime twist), a Marilyn Monroe (apple brandy, grenadine and a splash of Champagne), and, of course, Shirley Temple (7-Up, grenadine and a cherry).

(Budget friendly option- serve soft drinks and one signature drink, The Hollywood, (vodka, black raspberry liqueur and pineapple juice).

Skip the big meal and serve movie style snacks.
For a new twist on movie popcorn, cook kernels in olive oil and toss with fresh parmesan, rosemary and kosher salt. Serve in takeout style containers (available at your local craft store).
Place movie theater candy (Twizzlers, Good & Plenty, M&M's, etc) in large glass containers with spoons for guests to scoop their own.
Instead of hot buttered pretzels, try them in mini size and different shapes (twists, rods, sticks...). Serve with an array of dipping sauces, like hummus, spicy mustard dip, pineapple chutney (we love Robert Rothschild!) or whatever flavors you like.

(Budget friendly option- take advantage of the after Valentine's Day sales and load up on candy and chocolate).

Don't forget the ballots! As your guests arrive, hand them cards with the movies and nominees and have them place their bets. Be sure to have a prize for the winner (whoever gets the most correct)- a bottle of wine, a bouquet of flowers... or the honor of hosting next years Oscars!

Historic Flavor

2009-02-12T08:44:00.000-08:00

Lately it seems everyone's on a budget. Money is the main topic of conversation and the reason for most all of us to be cutting back lately on our usual luxuries.

I've been doing quite a bit of research lately on previous recessions in American history (did you know we've been through 19 recessions?!) including the infamous, Great Depression.

What's most interesting is what happens to families and home life during these times. People stay in more. We talk. We cook together. We focus on the important things in life, not the material things.
This sparked my interest in life during the Great Depression. What did people do? What did they eat? How did their differing cultures and backgrounds affect their food? There are many websites out there dedicated to the preservation of historic food of the 1930s, but what I love are the truly creative meals made out of love and necessity. A mother feeding her family on a pancake like bread made of flour, baking powder and water. An Irish immigrant family eating boiled haggis. Poorer families feasting on bone marrow before cooking it into a soup. And while I draw the line at braised tongue, I still couldn't help cooking a few Depression recipes.

My favorite was the Ginger Ice Box Cookie. The thing about ice box cookies is they were usually made in bulk, when mothers would save up their sugar rations and prepare a larger batch of cookies. Poorer families didn't have iceboxes, so the would often use the winter to their advantage and place the batter in the cold until it was chilled properly. These crunchy, spicy cookies can be easily modified depending on your taste.

Ginger Ice Box Cookies

• 1 cup brown sugar
• 1/2 cup shortening
• 3 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 teaspoons ginger
• 1 teaspoon soda
• 1/2 cup molasses
• 4 1/2 cup flour

Cream sugar and shortening. Add well beaten eggs, then the molasses. Sift all dry ingredients and add to the first mixture. Form into rolls and place in refrigerator to chill (overnight is best). Cut into thin slices with sharp knife and bake in a moderate oven, 375 degrees for 12 to 15 minutes.