two recipes
While I am terribly honored to be mentioned in Ms. Poppy's contest of contemptible foods, I think we all know that I yam a foodie.
It's true.
I knew the pork at Blackbird The Restaurant had been cryovacked. That it had been gently cooked for 40 hours. That it had been lightly infused with cumin.
I tasted the shortbread in my dessert and asked why it had not been mentioned in the description to the knowing smile of our waiter.
And I knew the missing ingredient in my dinner the next night (curry) when the staff at Avec was second string due to Mother's Day.
So this first recipe may not be in character.
But it is OLD. And from family.
My mother is known to my children as Ma: pronounced Maw.
Her grandmother was also Ma.
And that Ma, who lived part time in the rural country side, made this concoction each summer.
Though I have no idea how they ate it without really salty potato chips and I don't know if Lays or Wise or Charles Chips were around in late 1800's.
Summer Dip
Equal amounts of sour cream (not low fat) and cottage cheese (large curd please)
mixed in a large bowl with
two bunches of radishes, sliced
two bunches of scallions, sliced white ends only
two cucumbers, quartered and sliced
This (which my husband will not TOUCH) is to be eaten from bowls.
With an entire bag of potato chips per person. And, sadly, not the small batch, home brew type chips that you would assume I'd eat, but crappe chips, with ridges.
Perfect with an ice cold anything, it is eaten as an entire meal. And for ANY meal.
And it may be eaten till just after the radishes leave smudges of pink upon the white muck they lie in - as that is the final signal before the entire mess must be disposed of.
You might want a side of Lipitor with it.
The other recipe is a dessert.
A wild blueberry slump - which is easy to do and makes people smile.
Slump
4 cups of blueberries (or a combo of rasp/black/google)
1 cup of sugar
1 cup of flour
1 1/2 tsp baking powder
pinch of salt
2 Tbs. butter
3/4 cup milk
1/2 tsp vanilla
vanilla ice cream (ask K to make you some, he does a very nice french ice cream)
don't make a big deal of this recipe.
Butter a 7 - 8 cup baking dish, toss the berries (such a direction!) with 3/4 cup of the sugar and turn into the dish.
Using a fork (again with the casual!) toss together the flour, baking powder, salt and 1/4 cup of the sugar.
Heat milk and butter on low - pour over the dry ingredients and stir.
The batter will be thick.
Lay it upon the berries.
Bake at 375 until the top is golden brown (but make sure it is cooked through with a toothpick)
Let cool for 5 minutes and serve by the spoonful with some ice cream on the side.
We have a busy busy weekend ahead.
And the summah plans are all falling into place (I WILL return to Wellfleet this summer, after all, and am taking up residence at The Flying Fish).
But first -
the stage has been set for rock movement...complete with heavy duty hand cart.
Stay tuned.
Photos to follow.
It's true.
I knew the pork at Blackbird The Restaurant had been cryovacked. That it had been gently cooked for 40 hours. That it had been lightly infused with cumin.
I tasted the shortbread in my dessert and asked why it had not been mentioned in the description to the knowing smile of our waiter.
And I knew the missing ingredient in my dinner the next night (curry) when the staff at Avec was second string due to Mother's Day.
So this first recipe may not be in character.
But it is OLD. And from family.
My mother is known to my children as Ma: pronounced Maw.
Her grandmother was also Ma.
And that Ma, who lived part time in the rural country side, made this concoction each summer.
Though I have no idea how they ate it without really salty potato chips and I don't know if Lays or Wise or Charles Chips were around in late 1800's.
Summer Dip
Equal amounts of sour cream (not low fat) and cottage cheese (large curd please)
mixed in a large bowl with
two bunches of radishes, sliced
two bunches of scallions, sliced white ends only
two cucumbers, quartered and sliced
This (which my husband will not TOUCH) is to be eaten from bowls.
With an entire bag of potato chips per person. And, sadly, not the small batch, home brew type chips that you would assume I'd eat, but crappe chips, with ridges.
Perfect with an ice cold anything, it is eaten as an entire meal. And for ANY meal.
And it may be eaten till just after the radishes leave smudges of pink upon the white muck they lie in - as that is the final signal before the entire mess must be disposed of.
You might want a side of Lipitor with it.
The other recipe is a dessert.
A wild blueberry slump - which is easy to do and makes people smile.
Slump
4 cups of blueberries (or a combo of rasp/black/google)
1 cup of sugar
1 cup of flour
1 1/2 tsp baking powder
pinch of salt
2 Tbs. butter
3/4 cup milk
1/2 tsp vanilla
vanilla ice cream (ask K to make you some, he does a very nice french ice cream)
don't make a big deal of this recipe.
Butter a 7 - 8 cup baking dish, toss the berries (such a direction!) with 3/4 cup of the sugar and turn into the dish.
Using a fork (again with the casual!) toss together the flour, baking powder, salt and 1/4 cup of the sugar.
Heat milk and butter on low - pour over the dry ingredients and stir.
The batter will be thick.
Lay it upon the berries.
Bake at 375 until the top is golden brown (but make sure it is cooked through with a toothpick)
Let cool for 5 minutes and serve by the spoonful with some ice cream on the side.
We have a busy busy weekend ahead.
And the summah plans are all falling into place (I WILL return to Wellfleet this summer, after all, and am taking up residence at The Flying Fish).
But first -
the stage has been set for rock movement...complete with heavy duty hand cart.
Stay tuned.
Photos to follow.
Comments
Remember to lift with your legs...
Reading this post, I can tell summer is right around the corner!
Can't wait for photos of the rock.
Loretta - that's 'sterno', my dear.
Off to another grad party.
And your dip? If one were to HATE radishes, what would be a good substitute?
I HATE cottage cheese. And yet I trust you enough that I still play with the idea of making this....for a party or something...
What the heck is a googleberry? Did you make that up, you clever woman?
She goes on to list:
1 bunch firm, young red radishes (about 10 to 12 radishes)
2 small Kirby cucumbers or 1 medium regular cucumber
6 to 8 scallions
1 small green pepper (optional)
1/2 bunch watercress (optional)
4 or 5 ripe Italian plum totatoes or one medium regular tomatoe
1 large clove garlic
Pinch of kosher salt
Black pepper
No mention is made of salty, ridged potato chips ... unfortunately.
From My Mother's Kitchen
They are separate.
But equal.
Crahp? Crap-PAY? Crappy?
The slump sounds excellent.
-J.
..Of course we dont' get fresh raspberries or blackberries here until august.. boo!
Yesterday I made peach Clafouti, a la Jooolia. Baked fruit, halved and drizzled with sugar, cinnamon, lemon rind and juice, then transferred to a clean baking dish (juices reserved for sauce) and covered with a custard mixture of eggs, cream, sugar, vanilla, and flour, and baked again. The syrup is mixed with a liquor; I used Grand Marnier.
It was so good, I just had it for breakfast.