It’s The Most Wonderful Time of The Year!

Nope not Christmas… tomato season!!

This year my “supersonics” just keep on giving and although not quite as big as promised… (I blame that on the gardener not the garden) they are prolific! And the little yellow “pear” tomatoes are happily producing a handful a day at this point!

from the garden

After a while there are only so many BLTs you can eat before you need a chance of pace…


What? Wait?!!! did I really just write that? I never get tired of a BLT!

But the ugly truth is that when the tomatoes are producing faster than you can make sandwiches, there is only one thing left to do….


(or “gravy” as we like to say around Boston.) Here is all you need for a simple sauce…

assembled ingredients

Brown up the meats in a heavy bottom cast enamel pan in some olive oil, turn the heat down a bit and add the finely chopped garlic, dried spices and tomato paste. Let them “bloom” for a couple of minutes and de-glaze the pan with the chopped fresh tomatoes. I like to smooth things out with a tablespoon of sugar and of course don’t forget the salt & pepper. Note that I do coat the pork roast with plenty of salt, pepper and a little bit of onion powder before I brown it to a nice crust on all sides. The sausage is fine as is.

sauce in the making

Sauce in the making!

I like to let the whole thing simmer for at least 4 hours on lowish-medium heat and only serve it when the pork roast is basically fork tender. If you like a smoother sauce, remove the meats for a minute and take an immersion blender to the whole thing until it’s your level of smooth. Also I leave the seeds and skin on my tomatoes but you could easily poach and peel the tomatoes and strain the seeds out if that is your desire.

The finished sauce freezes beautifully and when you take some out around Christmas time it truly will be “the most wonderful time of the year” again!


Potluck With A Southern Spin

I had the pleasure of attending a potluck surprise 50th anniversary party recently. It was held outdoors at a beautiful location called “Muster Field Farms.” The day was perfect, the couple was surprised and the food was delicious. Although many had come from all around the country to attend – this was in no-way a “southern” event. It was in fact a quintessential “New England” event. Taking place in central-west New Hampshire on a working farm and historical homestead from the late 1700s.

I brought 2 items: a southern spin on a 3-bean salad. Using green beans, corn and black-eyed peas. Fresh parsley and a light, bright sweet/sour dressing made this perfect to sit on the table on a hot day. (no mayo means no concerns)

My second item was dessert – a  “grape salad.”  This did require some all important refrigerator space until it was time to bring out the dessert including the anniversary cake! This salad was an adaptation of Trisha Yearwood’s recipe and it was a hit! Thanks Trisha!

grape salad 2

This is from a second batch I made for the photo shoot – sauce wasn’t as thick due to not measuring properly – but still delicious!

My adaptations included substituting Vanilla yogurt for the sour cream called for in the recipe. (I had forgotten to buy the sour cream!) I also used 12 ounces of cream cheese instead of the 8 ounces called for just to make sure the mix stayed thick!

Make sure you wash and DRY the grapes before you mix in the yummy stuff. This way it will stick to the fruit, coating it nicely.

Also be sure to add the topping (brown sugar and chopped pecans) just before serving otherwise the sugar will melt into the salad and lose its crunch!

Sandwich Loaf

Sometimes you want to skip right over the meatloaf dinner and go straight to the sandwich. In the summer you definitely want to go right to the sandwich because nobody really craves meatloaf and mashed potato dinners in July.

Just cold meat loaf sandwiches with ketchup on toasted bread.

meatloaf sandwich

So that is what I made.

I actually mix the meatloaf and try to bake it either later in the evening when the day (and therefore my kitchen) has cooled down a bit or if you are a morning person you could make and bake in the cool morning hours before it gets too hot.

Either way its nice to have a small meatloaf in the fridge for those sandwiches.

Standard Operating Meatloaf Procedure

Standard Operating Meatloaf Procedure


I usually don’t get too crazy with meatloaf that is destined for sandwiches. Just ground beef, eggs, mustard and ketchup, chopped onions and herbs, breadcrumbs and a shot of Worcestershire sauce.  Mix and bake till cooked through and a little crusty on the edges. Good thing there are 2 end pieces and only 2 of us or there might be some arguing!





Old Fashioned Idea

Most people who like to cook and eat also collect recipes. Sometimes it’s in the form of books and sometimes it’s in the form of a mess of recipe cards, newspaper articles and general scraps of paper.

This is just a tiny fraction of my mess of a collection!

This is just a tiny fraction of my mess of a collection!

A few years back I did put together a bunch of recipes from family and friends to create one of those little homemade cookbooks. You know the kind – you make it on your home computer software and have it bound into a little book at the local copy shop. It turned out pretty good and makes nice gifts!
I would love to say that I tested every recipe that was included but that would have been an extra year and 20 pounds so I went ahead and included them even if I haven’t actually made them. (I had to believe my family and friends wouldn’t make bad stuff right?)
Recently I decided to make one of the vintage recipes that was submitted by an aunt on my father’s side. Old fashioned Persimmon cookies.
baked cookies
His side of the family hails from California so Aunt Ethel probably had a persimmon tree growing in her backyard. (circa 1958) This was a considerable undertaking as I really had no idea what a persimmon even was or tasted like. But I hunted some down at my local supermarket. (It helps that I live in a big city area with access to foods from around the world.) I bought a few, ripened them in a paper bag with a banana for a few days and then the big moment…

The flesh kinda reminded me of a tomato with thicker skin. They tasted good – mild not citrus-y.
The cookies turned out pretty good considering I am not great at baking. I made myself follow the directions EXACTLY – it was tough. These cookies seem to be the kind that are moist and cake-like. (unless I just under-cooked them.) The spices play a big role in the cookies and the persimmon is mild so maybe cutting the spice amount in half might let the fruit shine through a bit more? Also I think I should have mashed the fruit more for even distribution or perhaps they weren’t ripe/soft enough?

fruit rinds

I cleaned them out as best I could and didn’t seem to find any seeds!

The Recipe
1 cup persimmon pulp (I needed about 3-4 small ones to get this)
1 tsp baking soda
1 egg (large)
1 “cube” (stick) margarine**
2 cups all purpose flour
1 cup white sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 cup chopped nut of choice (I used pecans)
3/4 cup raisins (I used chopped dried cranberries instead)

Preheat oven to 350 degrees. In a small bowl mix pulp and baking soda – set aside. In larger bowl cream the margarine and sugar together. Beat the egg lightly and add to sugar mixture. Add pulp and mix again. Sift flour, baking soda, salt and spices together and add to mix. Stir in chopped nuts and raisins/cranberries. Drop golf ball size balls onto a greased or parchment lined cookie sheet and bake for 10-12 minutes until just browning. Cool on wire rack. Store in airtight container.

**I translated a “cube” of margarine to mean 1 stick and therefore used 4 ounces of shortening (Crisco). I am pretty sure the “cube” reference probably referred to the old-fashioned margarine product named “oleo” READERS please straighten me out if you think otherwise!!

All Star Cookout

Recently I had a friend from grad school and her husband over for a cookout. They are from China and when they had us over, they gave us a full cultural experience. It was delicious and fun!

So I thought I would return the favor and have an “all American” cookout.  Featuring only “all-star” cookout items!

Cheeseburgers, hotdogs, chips and dip, deviled eggs, potato salad and for dessert… a toss-up between strawberry shortcake or apple pie!  Apple pie and ice cream won out.

even upside down - you just know this burger was delicious1

even upside down – you just know this burger was delicious!

Lettuce, tomato, Heinz 57… know the song! I put out all the burger fixin’s and let everybody build their own. But cheese was mandatory. Seriously who eats a burger without cheese?!

no cook out is complete without TWO kinds of chips!

TWO kinds of chips AND watermelon!

Everybody has their favorite potato salad recipe, but I went with a standard mix of mayonnaise, finely diced onion, seasoned salt, black pepper and a splash of vinegar and a couple of pinches of celery seed.

Devilishly delicious!

The secret is a little pickle juice!

I finally got to use my special deviled egg server. The thing that holds the eggs is actually filled with liquid – so you put it in the freezer until it is cold – it keeps the eggs cold while they are served!

It also has a cover so you can travel with it and the insert is reversible to accommodate veggies and dip too! It seemed like a great purchase at the time but I admit it is one of those gadgets that doesn’t get used too often! Also notice the use of paprika here…very 1970s!

You just can't beat pie and ice cream!

You just can’t beat pie and ice cream!

A little early in the season for apple pie but oh what a wonderful preview of fall – which is just around the corner now!

From Hungary With Love…

hot paprika

hot paprika

My parents traveled quite a bit and although I was the lucky recipient of many of these trips, I did not accompany them on a trip to Hungary a couple of years back. But they did bring me back some of Hungary’s possibly most famous souvenir… Paprika.

I keep it sealed tight in a dark cabinet and it has continued to keep its bright, pungent, hot flavor.

And what better to make with Hungarian paprika than “Hungarian goulash” of course!! Now if you grew up in the northeast than surely you know this dish as “American Chop Suey” or perhaps as a form of “Marzetti” or maybe you have no idea at all what I am rambling about!

Just brown up some beef, diced sweet green pepper and onion. Add the spices: I used a liberal amount (3 heaping tablespoons to my pound of beef) of SWEET smoky paprika and about a teaspoon of my HOT smoky paprika. Use more if you like it spicy! I also added some black pepper and salt, ground cumin and garlic powder – just a 1/2 tsp or so of each.

along with a few other spices...goulash often contains browned ground beef, sauteed green peppers and onions with chopped tomatoes and of course plenty of paprika!

along with a few other spices…goulash often contains browned ground beef, sautéed green peppers and onions with chopped tomatoes and of course plenty of paprika!

De-glaze the pan with a hefty splash of Worcestershire sauce and 1 can ( 28oz) of whole tomatoes with juice that I broke up first. Add in a 1/4 cup of ketchup for sweetness and tang. Let it simmer for 20 mins if you want to serve right away over hot buttered egg noodles or rice. I like to mix mine with a box of pasta cooked “al dente” and then top the oven-proof dish with a bit of cheese and bake in the oven (350 degrees) for 30 mins.

It gives it that nice crusty top and edges that everybody loves! Kinda like the crispy lasagna edges!

Anyway if you have never explored the wide world of paprika, you should. It goes way beyond just a sprinkle onto deviled eggs! A specialty spice store ( online or actual) would be a great place to start.

ready for the oven with cheese on top!

ready for the oven with cheese on top!

Production notes

You can adjust the amount of noodles or beef according to your budget and desires. “Stretch” this dish with lots of pasta for a big family or a local potluck event. “Make it meaty” with lots of ground beef or even ground turkey or pork.

Chasing JoJos

Still trying to recreate the mythical JoJos of my youth.

If you haven’t had or heard of JoJos – you can read my last posting about them here or if that is too much clicking here is a short review…

Potatoes, scrubbed but skin on, cut length-wise, quarters and maybe quarters again. Coated in a delicious crispy coating, crunchy on the outside, fluffy on the inside.

But these are not steak fries. They are JoJos – think “chicken fried potatoes.” Except the real ones are “broasted!”

But on this JoJo day I was inspired to make some crispy coated, oven-baked versions.

Mary was my husband’s uncle’s mother-in-law (better take a minute on that one) and she apparently made the best potatoes. One time last summer I actually had the pleasure of meeting her and of course I managed to work the topic into conversation and although no real recipe was given – I gleaned enough to get the idea that she was basically making an Italian oven-baked JoJo.

From what I could gather there was butter and lots of it. Some breadcrumbs. The seasoning – Italian blend in her case. And don’t “fahget the Paaaarmm Ma.” (That is Massachusetts vernacular for “don’t leave out the Parmesan cheese mom.”) And plenty of tossing and turning in the pan during cooking time.

So I blended up a mix of seasoned bread crumbs, grated Parmesan cheese, some seasonings (mostly Italian in nature) that I annoyingly and uncharacteristically forgot to write down and tossed the raw potato wedges in hot melted butter before coating them in the breadcrumb mix and baking in a hot (400-425 degrees) oven. I tossed them carefully, several times, during cooking to ensure even crispy-ness and to make sure no butter got left behind in the pan. About a total of 30 mins +/- Basically until the thickest wedge is fork tender.

They were delicious!

Crispy and delicious, but definitely not "broasted!"

Crispy and delicious, but definitely not “broasted!”