Holly's Diner

Pop Pulled Pork

2012-01-25T08:00:00.000-08:00

Recently at the Diner, we planned for a hunker-down day. It was a little stormy outside and it sounded like a good day for a slow cook…something. A week before HH and I watched the Food Network’s Pioneer Woman with a Pop Pulled Pork. The actual recipe called for Dr. Pepper but you can basically use any flavor or caramel-y/molasses colored pop you want.

Since I do not proclaim to be much good at cooking hunks of meat, I figured the pork shoulder on sale couldn’t be too bad if things went astray. So in the morning after a little breakfast I put the pork shoulder on to cook and let it be. Here’s how it started off, you can see the onion platform and Dr. Pepper in the bottom of the Dutch oven.

After about two hours, a turn was required. Then another two hours and another turn – it started falling apart, a good sign. Then after about six and a half hours this beautifully browned, falling-off-of-the-bone hunk of meat (that apparently I didn’t ruin!) came out of the oven to rest.

I started separating the remaining chunks of fat (just couldn’t handle putting those back in the mix), skimming off the fat from the top of the drippings and pulling all the meat apart. So easy!

HH walked in, we had been smelling the wonderfulness-of-it-all all day, so HH put in his fork, pulled out a sample and “Oh My Gosh! This is so good! So good!!” Success!

With a side of sweet potato (baked) fries and some homemade cole slaw, the meal for a hunker-down day was a raving success! This recipe calls for chipotle peppers in adobo sauce, since that’s not HH’s favorite I left it out, but you be the judge for your Diner crowd.

Spicy Dr. Pepper Shredded Pork
(or Pop Pulled Pork - Holly's Diner style)
By Ree Drummond, www.pioneerwoman.com

1 whole large onion
1 whole pork shoulder – 5 – 7 lbs
Salt & pepper
1 can (11 oz) chipotle peppers in adobo sauce
2 cans Dr. Pepper
2 tbsp brown sugar

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large Dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Super Bowl XLVI

2012-01-23T09:38:00.000-08:00

Really!? (Again, with as much sarcasm as I can muster…) REALLY?

The AFC and NFC Championship games set the stage yesterday for Super Bowl XLVI, that’s 46 if you are not up for a brain tease. I am already so bored and OVER this year’s Super Bowl!!

This game already happened – four years ago! Same teams, similar story! And they are both east coast teams. I couldn’t be more over this Super Bowl, and it’s still two weeks away!

Boy, the game day menu is going to have to be spectacular this year since the game is nothing new. Looks like the commercials will be more of “the show” than ever before for me.

Ugh.

Any game day suggestions, start sending them my way - please!

Uncscious-ness

2012-01-21T08:00:00.001-08:00

I heard it again - Uncscious, or perhaps as LL pointed out Unctuous. I heard it on The Food Network on Guy’s Big Bite – Backyard. He was frying bacon and refered to it as “unctuously fatty” or something to that effect.

I think unctuous, meaning fatty, oily, greasy is similar to my uncscious although I added delicious, succulent, luscious, rich, decadent to the definition.

I’m going to keep listening to see if I hear it more and more, just as long as no one calls me uncsciously (or unctuously) fatty any time soon I’m good.

Ham Cheese Broccoli Soup

2012-01-20T08:00:00.000-08:00

Something new on the Diner (and Dinner-in-a-Bowl) menu this week, nothing fancy just hearty and delicious – Ham, Cheese, Broccoli Soup.

This is a Paula Deen recipe and originally billed as Ham, Broccoli and Potato, but I renamed it based on the stringy deliciousness of the cheese.

HH was a little skeptical (this seems to be a new reoccurring theme lately), but was a believer when all was said and done. He even thought it was chowder-esque. And yummy on a cold So Cal night (that means about 50º).

This soup was warm and cozy, thick and hearty, and HH even decided to forgo the sandwich he thought he needed with the soup for substance because the soup was so substantial on its own.

I’m sure the Diner will be serving this one again later on in Dinner-in-a-Bowl season.

This recipe is from the November/December 2010 issue of Cooking with Paula Deen, it’s part of her Fast Family Suppers series. Enjoy!

Ham, Broccoli, and Potato Soup
November/December 2010 issue of Cooking with Paula Deen

¼ cup butter
4 cups frozen hash brown potatoes
1 cup chopped onion
2 tsp minced garlic
3 tbsp flour
1 (32 oz) box chicken broth
2 cups milk
2 cups chopped broccoli
1 (8 oz) package diced cooked ham
½ tsp salt ½ tsp ground black pepper
1 cup sour cream
1 (5 oz) package shredded Swiss cheese

In a large Dutch oven, melt butter over medium heat. Add hash browned, onion, and garlic; cook for 5-6 minutes, stirring frequently, or until has browns are tender. Add flour; cook for 2 minutes, stirring constantly. Stir in chicken broth and milk, cook for 5 – 6 minutes, or until slightly thickened. Add broccoli, ham, salt and pepper; cook for 10 minutes, stirring frequently. Add sour cream and cheese, stirring until cheese si melted and soup is heated through.

Delish!

Snooze

2012-01-18T15:24:00.000-08:00

I went to Snooze for breakfast the other day. A friend had been there and wanted to introduce me (since we had enjoyed chicken fried steak and eggs, and huevos rancheros at Shirley’s in the past).

Snooze serves breakfast and brunch exclusively. They are in the Hillcrest community of San Diego, and apparently originate from Denver.

My friend got Upstream Benny (eggs Benedict with salmon). I ordered the Sandwich I am (pretzel with infused eggs, cheese and sausage). Hers was great; mine was…not what I expected. It was not bad; it just didn’t have much personality. Thank goodness for the hollandaise sauce on the side. I’ll do better at selecting next time.

I do have to say, the decor and feel of Snooze was very cool - contemporary, retro diner. Way cool!

Uncscious

2012-01-09T13:05:00.000-08:00

Uncscious. Let me split this word up to help you pronounce it –- unc-scious.

This is my new favorite word to describe food that is delicious, succulent, luscious, rich, decadent and has great mouth feel. Uncscious can be sweet or savory, warm or cool, although I would say more creamy than crispy.

I know I’m not creative enough to make this word up, I am sure I hear it somewhere, but I can’t seem to find it (to confirm that it is a word) in any dictionary or thesaurus I have access to. So I’m looking for some help from all of you who visit Holly’s Diner, have you heard of uncscious? Or have I really made up a new word.

By the way, here are some things that are uncscious….

Mac & Cheese

Lasagna

Lobster Bisque

Egg Nog ice cream

Cheesecake with Blueberries

Just to name a few.

Mac & Cheese Fest

2012-01-04T13:37:00.000-08:00

Last week the Diner featured one of the once-a-year holiday favorites, Lord knows my hips can only afford to indulge once a year! It was the Mac & Cheese Fest. I make this dish once a year during the holidays, my usual partner-in-cheese (Gary) was not around to partake this year, but Uncle Larry was. (Remember Uncle Larry from his famous Frito pork roast from a few years ago?)

Anyway, I had been talking about the Mac & Cheese Fest for a few months and Uncle Larry couldn’t wait, who could blame him! Although Uncle Larry really thought it was going to be Mac & Cheese only so when he sat down at the Diner to find spicy pork chops, sweet potato soufflé and green beans with walnuts and pomegranate seeds he was overwhelmed – I just couldn’t serve ONLY Mac & Cheese, there needed to be some other protein and veggies to offset the gooey goodness.

Well, Uncle Larry, HH and Aunt Val enjoyed everything (one last big indulgence before the New Year). And Uncle Larry rallied; he had three helpings of Mac & Cheese.

By the way, I only made half the recipe and you can see what a generous dish that makes! So if you are going to try this one, just think about how many you are serving and how much you really want to make.

Macaroni and Cheese 101, Martha Stewart style
Serves 12
8 tablespoons (l stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2, cups milk
1/2 cup all-purpose flour
2 teaspoons salt, plus more for water
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
1/2 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375˚. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour melted butter into the bowl with the bread; toss. Set the bread crumbs aside.
2. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided
skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3. While whisking, add hot milk a little at a time to keep mixture smooth. Continue
cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes.
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese,
and 1 1/2 cups Gruyere (or I cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until
the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining cheddar and Gruyere (or
Pecorino) and bread crumbs over top. Bake until golden, about 30 minutes. Transfer dish to a wire rack for 5 minutes; serve.

Baking Tradition

2011-12-23T08:00:00.000-08:00

One of my favorite things around the holidays is tradition. And one of the most delightful that has lasted is baking with the boys. As I have said before, this started when these two were 3 and 1 ½. Their mother, Laurie and I, thought it would be fun to have a baking day, so cut-out gingerbread cookies with decorative icing was our plan.

As I remember, it took us five or six hours to roll, bake and decorate with all the enthusiastic little helping hands we had. As the boys got bigger, became better helpers and we were all around more efficient, we baked as many as four or five recipes in our five to six hours.

This year the boys are 16 and 14 ½, and due to scheduling challenges we opted for just cut-out gingerbread cookies with decorative icing and those fabulous chocolate ginger with chocolate chip. The boys helped, the decorating is more creative and avante garde, and we did it all in just under three hours! Wow! What a different 13 years makes!

Tasty Thai at the Diner

2011-12-21T08:00:00.000-08:00

This one bears repeating…
The first time I posted about Tasty Thai Chicken (or shrimp or tofu) was almost two years ago; probably the last time the Diner served it. I’m not sure why there is so much time in between its featured time on the menu, but that’s how it is.

This time it was served with some of those fabulous mandarin orange slices (so much easier when the cook peels and veins them – the mandarins, that is.) Look close; you can even see the steam rising from the dinner-in-a-bowl in this photo!

Tasty Thai Shrimp and Sesame Noodles

1 lb. medium shrimp, shelled and deveined (or chicken breast or tofu)
1 – 8 oz bottle Newman’s Own Light Italian Dressing (divided use) (any Italian will do)
2 tbsp chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated peeled ginger root (sometimes I used candied ginger because I always have that on hand)
1 – 8 oz package capellini or angel hair pasta
2 tbsp vegetable oil
1 tbsp sesame oil
1 medium carrot, peeled and shredded (washing and grating will do)
1 cup chopped green onions (about 3 -4, depending on what you like)
¼ cup chopped fresh cilantro for garnish (I always forget this, so…)

In medium bowl, mix shrimp with 1/3 cup Italian dressing. Cover and refrigerate one hour.
In small bowl, with wire whisk or fork, mix peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing. Set aside.
After shrimp has marinated one hour, cook pasta according to package directions. Drain.
Meanwhile, in 4-quart saucepan over high heat, heat vegetable oil and sesame oil until very hot. In hot oil, cook carrot one minute.
Drain dressing from shrimp; discard dressing. Add shrimp and green onions to carrot. Cook stirring constantly, about 3 minutes or until shrimp turn opaque throughout.
In large bowl, toss hot pasta with dressing mixture and shrimp mixture. Sprinkle with chopped cilantro.

Mountain Mandarins

2011-12-19T08:00:00.000-08:00

It just won’t be the holidays without some fresh, sweet mandarins. For a few years, this meant spending time in Auburn helping at the Mountain Mandarin Festival and packing as many mandarins as I could carry in my suitcase for the trip home.

Now a-days, it means a wonderful surprise special delivery from Nor Cal friends. This year’s special delivery was even better – it was in person!

Man Food - Simple Homemade Goodness

2011-12-17T08:00:00.000-08:00

The other night required some special Man Food at the Diner. The Chargers had a night game, their previous month’s results had been dastardly dreadful and HH needed a pick-up. So I dug through the recipe book and came up with some simple homemade goodness, Holly’s Diner-style of course.

When HH called to say he was on the way to the Diner, he wanted to know what was being served for such an important night. Man Food and freshly baked bread, I responded.

What he didn’t know was that I had found the before-Holly recipe that he had of “One Pot Creamy Chicken and Noodles” that was about 12 years old, well seasoned and I’m sure he used to make for himself when dinner was up to him.

When he arrived at the Diner on this particular evening, he saw that the Man Food was in progress but looked nothing like any Man Food he was apparently imagining, especially when he saw a mound of grated cheddar cheese sitting, waiting. He really questioned what I was calling Man Food, and when I whipped out this recipe that called for canned chicken and bouillon cubes, it all came back to him. It would be a good night for a man. What was different was that the bouillon cubes were replaced with organic chicken broth, and the canned chicken was replaced with smoked turkey (another opportunity for leftover Thanksgiving turkey.)

HH was still a bit skeptical about the freshly baked bread I was “selling,” but after biting into the warm, buttery Pillsbury loaf(especially after my recent bread attempt), all was good with the world. And look, it's a dinner in a bowl as well! Cool!

The Chargers won this night, by the way.

So the moral of the story, sometimes simple homemade goodness in a Holly’s Diner-style way is all it takes to set the karma right in the world – and assure a Chargers win.

One Pot Creamy Chicken and Noodles – Holly’s Diner-style

3 cups chicken broth (organic if you have it)
8 oz egg noodles
1 cup mixed veggies (peas & carrots worked good, I used frozen)
½ cup chopped onions
1 – 10.5 oz can cream of chicken (or mushroom, if you prefer)
1 cup shredded cheddar cheese
½ cup milk
2 – 5 oz cans chuck chicken, flaked (or what smoked turkey you have stored in a sandwich sized ziplock bag)
¼ tsp freshly ground black pepper

In medium saucepan, bring broth to a boil. Stir in uncooked noodles. Cover, simmer for five minutes, stirring occasionally. Add vegetables and onion. Cover, simmer for five minutes, or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper. Heat through, serve.

Twelve Days of Brownies & Breads - On the Twelfth Day...

2011-12-14T08:00:00.000-08:00

Looks pretty good

Vanilla Bean Brioche with Vanilla-Honey Butter – now here’s a decadent treat. I’ve never made Brioche, but if I can make Popover Rolls I’m ready to try Brioche.

Once again, it’s a Paula Deen so it has to be good.

And as the process progressed, the dough never looked exactly like I thought it should – but what do I know, I’ve never made Brioche. The baking smelled delicious with all that vanilla (by the way, I used vanilla paste instead of vanilla bean). And there was so much butter in it that by the time I got to the “tent and rotate” part, I was sure I needed to drain some of the butter the loaf was swimming in but I refrained.

You can see it didn't rise in the pan

The loaf came out REALLY NOT looking like the photo, but it still smelled good. It was flaky on the outside from all the butter, and plenty dense! The flavor was good, and even better with a dab of vanilla honey butter. HH was a bit skeptical, and doesn’t like all the hard crust around the edges, but with a bit of butter he smiled and sampled. Although I think I’ll be finishing off the loaf myself.

The final verdict – good tasting, substantial bread, but too bad the active yeast didn’t seem to activate. Next time perhaps I need HYPER-active yeast!

Vanilla Bean Brioche with Vanilla-Honey Butter
(Featured in Cooking with Paula Deen, May/June 2011)

3 vanilla beans, split lengthwise and divided
½ cup milk
1 (1/4 oz) package active dry yeast
3 eggs, divided
3 ¾ cups unbleached all-purpose flower, divided
2 tbsp sugar
½ tsp sea salt
1 ½ cups unsalted butter, softened and divided
1 tbsp milk or water
2 tbsp honey

Scrape seeds from 2 vanilla beans into milk, heat to 110º. Add yeast; let stand 5 minutes or until foamy. Lightly beat 2 eggs; stir into milk mixture.

In the bowl of a heavy-duty stand mixer, stir together 3 ½ cups flour, sugar, and salt. Using the dough hook attachment, gradually add yeast mixture, beating at medium speed until dough is smooth and elastic (about 5 minutes.)

Cut 1 cup butter into small pieces; gradually add to dough, 1 tbsp at a time, beating until combined after each addition (dough will be quite sticky). If needed, gradually add just enough remaining flour to make smooth, sticky dough.

Place dough in a lightly greased bowl, turning to grease top; cover with plastic wrap. Refrigerate for 12 hours.

Divide dough into 6 equal portions, and form each into a 4 ½” cylinder. Arrange dough pieces crosswise in a 9” x 5” load pan; cover and let rise 2 hours.

Preheat oven to 375º. Whisk together remaining egg and 1 tbsp milk or water. Lightly brush over dough.

Bake bread for 25 minutes. Tent bread loosely with aluminum foil, and rotate in oven. Bake for an additional 35 – 40 minutes or until golden brown and firm. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

In a medium bowl, combine honey and remaining ½ cup butter. Scrape seeds from remaining vanilla bean into butter mixture. Beat at medium speed with a mixer until well combined and fluffy. Serve with brioche.

Enjoy!

Twelve Days of Brownies & Breads - On the Eleventh Day

2011-12-13T08:00:00.000-08:00

I struggled for a final brownie recipe, because goodness knows one can only eat so many brownies! Then it came to me, it was right under my nose all the time, how could I have forgotten it?! Oatmeal Brownie Gems.

Oh, and these are my favorite brownies – a girl can have two favorites, can’t she!?

Oatmeal Brownie Gems are a tradition at the annual cookie baking day with my friends. Laurie found this recipe and we have never looked back! (Thankfully, because if you eat too many of these you really don’t want to look back!) We have been baking them for over ten years, oh my, has it really been that long?

Anyway, these are delicious and chocolaty and gooey, especially when they are warm. But be warned, they do crumble pretty quickly so eat them fast, share them and enjoy!

Oatmeal Brownie Gems

2 ½ cups oatmeal, uncooked
1 cup flour
1 cup firmly packed brown sugar
1 cup chopped walnuts
1 tsp baking soda
1 cup butter, melted
1 12 oz package M&M mini baking bits (or regular size chopped up)
1 19-21 oz package fudge brownie mix (batter prepared as directed on box)

Preheat oven to 350ºF. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&M bits until evenly distributed. Reserve 3 cups of this mixture. Pat remaining mixture onto bottom of 15” x 10” x 1” pan to form crust. Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture. Pat down lightly. Bake 25 – 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into 48 bars (that never happens!!) Store in tightly covered container.

Enjoy!

Twelve Days of Brownies & Breads - On the Tenth Day...

2011-12-12T08:00:00.000-08:00

My DiAnne shared this recipe, too. The recipe is for Banana Blueberry Muffins, but I modified it for bread. Please do as you wish, either would be delicious and so good for you.

DiAnne’s Banana Blueberry Muffins

2 ripe bananas
2 eggs
1 cup packed brown sugar
½ cup butter – melted
½ cup frozen blueberries, thawed
1 tsp vanilla
2 ¼ cups flour
2 tbsp baking powder
½ tsp ground cinnamon
½ tsp salt

Mash bananas. Combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. Combine flour, baking powder, cinnamon and salt. Make a well in the center of the flour mixture and add liquid mixture. Mix until blended. Pour into bread pan.

Bake at 350º for 25 – 30 minutes.

Enjoy!

Twelve Days of Brownies & Breads - On the Ninth Day...

2011-12-11T08:00:00.000-08:00

THESE are my favorite brownies, for a number of reasons.

I found these Katharine Hepburn’s Brownies in Saveur – The New Comfort Food cookbook. There are many wonderful things in this cookbook, but this is the first recipe I tried.

These brownies are more like a flat chocolate cake or torte, so dense and chocolately and decadent! You must try them!

Katharine Hepburn’s Brownies
(From Saveur - The New Comfort Food cookbook)

A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor.

8 tbsp. unsalted butter,
plus more for greasing
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
1⁄2 tsp. vanilla extract
1 cup roughly chopped walnuts
1⁄4 cup flour
1⁄4 tsp. fine salt

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

MAKES 9 BROWNIES

Enjoy!

Twelve Days of Brownies & Breads - On the Eighth Day...

2011-12-10T08:00:00.000-08:00

So I got the original recipe for Popover Rolls from The Food Network Magazine and Alton Brown. Although HH coined them “Popover Pockets” after a few other unflattering names were nixed. Then I found one from Melissa D’Arabian and found the Popovers had more substance – you be the judge.

Either is a great vehicle for a dab of butter or dollop of peach jam.

Basic Popover
Recipe Courtesy Alton Brown, Food Network
Serves:6 large popovers

Ingredients
• 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 1 1/2 teaspoons kosher salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
•
Directions
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

Foolproof Popovers
Recipe courtesy Melissa d'Arabian, Food Network
Serves:8 popovers

Ingredients
• 3 tablespoons melted butter, divided
• 2 eggs
• 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Directions
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Enjoy!

Twelve Days of Brownies & Breads - On the Seventh Day...

2011-12-09T08:00:00.000-08:00

My DiAnne (that’s her name around the Diner) shared this recipe with me. She told me it is the most sought after brownie at the dog agility trials in Southern California! That’s my exaggeration, not hers.

Anyway, the brownies were good, but maybe the running around makes them better to her and her group of friends – my favorite is still to come…

Pecan Pie Brownies

Ingredients
Pecan Topping:
1/2 cup butter or margarine
¼ cup Gold Medal® all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
2 eggs
½ teaspoon vanilla
3 cups coarsely chopped pecans
Brownies:
1box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
2 tablespoons water
2 eggs

Directions
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Spoon pecan topping evenly over batter.

Bake 35 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

Enjoy!

Twelve Days of Brownies & Breads - On the Sixth Day...

2011-12-08T08:00:00.000-08:00

Well, instead of the traditional gingerbread cookies, how about some gingerbread bread, or loaves? Miss Audrey Rose helped me with these and SS and I thought they were great. We did make only half the recipe, 12 loaves is a LOT of bread even if they are minis!

These loaves are gingery, taste like a fall harvest and are ever so dense.

Gingerbread Mini Loaves
From Paula Deen’s Holiday Baking 2011 – Special Issue

Makes one dozen mini loaves

10 cups all-purpose flour
1 tbsp ground ginger
4 tsp ground cinnamon
2 tsp salt
1 tsp ground allspice
1 tsp baking soda
2 cups molasses
2 cups water
2 cups butter
1 ½ cups sugar
4 eggs
1 cup finely chopped crystallized ginger

Preheat oven to 350º. In a large bowl, stir together flour, ground ginger, cinnamon, salt, allspice, and baking soda. In a small saucepan, combine molasses and 2 cups water; cook, stirring occasionally, over medium heat until well combined.

In the bowl of a heavy-duty sand mixer, beat butter and sugar at medium speed until creamy; add eggs, one at a time, beating until well combined. Gradually add flour mixture to butter mixture alternately with molasses mixture, beating just until combined. Add crystallized ginger. Divide batter among 12 (3” x 5”) loaf pans. Bake for 30 – 35 minutes or until a wooden pick inserted in center comes out with a few crumbs attached. Cool completely on wire racks.

Enjoy!

Twelve Days of Brownies & Breads - On the Fifth Day...

2011-12-07T08:00:00.000-08:00

Blondies - how appropriate for Holly’s Diner, and these have chocolate chips. HH wasn’t so sure about these at first, “blonde brownies?” How’s that supposed to work? When I “sold” them as chocolate chip cookies in a bar, he was all about the Blondies.

These are a Paula Deen recipe, too. I under cooked mine a little too much, but they were still delicious!

Paula Deen's Blonde Brownies
Adapted from The Lady & Sons Savannah Country Cookbook

Ingredients:

2 eggs
¾ cup butter
2 cups brown sugar
2 cups self rising flour
2 ½ tsp baking powder
¼ tsp salt
1 tbsp. vanilla
12 oz. semi-sweet or milk chocolate chips

Directions:

Preheat oven to 375 degrees. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Enjoy!

Twelve Days of Breads & Brownies - On the Fourth Day...

2011-12-06T08:00:00.000-08:00

It’s banana bread time, but let’s do something special for the holidays – Chocolate Banana Bread, mmmm! And it’s a Paula Deen recipe, so you know it’s going to be delicious.

This was good stuff, and HH was sorry there wasn’t more – I was sharing the bread with others so the Diner didn’t end up with all of it, and my exercising didn’t have to be endless!!

Chocolate Banana Bread
(Featured in Cooking with Paula Deen, September/October 2010)

1 cup whole-wheat flour
1 cup all-purpose flour
1 cup sugar
¾ tsp baking soda
¾ tsp salt
¼ cup butter, melted
2 eggs, lightly beaten
1 ½ cups ripe mashed banana (about 4 bananas)
1/3 cup plain yogurt
1 tsp vanilla extract
6 oz chopped bittersweet chocolate.

Preheat oven to 350º. Spray a 9” x 5” baking pan with nonstick cooking spray. In a large bowl, combine flours, sugar, baking soda and salt. In another large bowl, combine butter, eggs, bananas, yogurt and vanilla, whisking until smooth.

Fold flour mixture into butter mixture until well incorporated. Stir in chocolate. Pour into prepared pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean.

Enjoy!

Twelve Days of Brownies & Breads - On the Third Day...

2011-12-05T08:00:00.000-08:00

I discovered these Outrageous Brownies from The Barefoot Contessa on the Food Network. How could I resist an outrageous brownie?

As good as these brownies were, I have to confess, and I don’t know that I would make them again anytime soon – once was enough, just look at what is in them!

OUTRAGEOUS BROWNIES
1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Ingredients
• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions
Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares

Enjoy!

Twelve Days of Brownies & Breads - On the Second Day...

2011-12-04T08:00:00.000-08:00

I know Zucchini bread is normally a summer thing, with the fresh zucchini picked off the vine. But really, zucchini bread is good any time and this recipe from HH’s Mom’s neighbor is a Diner favorite.
Zucchini Bread – Holly’s Diner Style

Mix together –
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt (sea salt)
1 tsp cinnamon

Mix together –
3 eggs
2 cups sugar
1 cup Olive Oil
1 tsp vanilla
1 tsp lemon zest, if you have it

2 cups shredded zucchini (heaping)
1 cup chopped walnuts

Add flour mixture to egg mixture. Beat until blended. Add zucchini and walnuts. Pour into two loaf pans.
Bake at 325º for 55-60 minutes or until toothpick inserted near center comes out clean.

Cool for ten minutes before removing from pans.

Enjoy!

Twelve Days of Brownies & Breads - On the First Day...

2011-12-03T08:00:00.000-08:00

It’s that time of year - time for baking and indulgence and deliciousness.

This year I decided to do a combination of sweet and savory, so it’s brownies and breads. The brownies are all sweet (obviously), and the breads are sweet and savory. Get ready for the ride, here we go!

I was in the mood for something a little spicy and found these Mexican Brownies. The recipe was easy, the brownies were yummy (yes, were!) But remember, brownies are always better a little under done, at least I think so.

AARON SANCHEZ'S MEXICAN BROWNIES
Recipe courtesy Aaron Sanchez for Food Network Magazine

Ingredients
• 2 sticks unsalted butter, plus more for greasing
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup good-quality unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon ground Mexican cinnamon (canela)
• 1/4 teaspoon pequen chili powder or cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder

Directions
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Enjoy!

Grandma Helen's Enchiladas

2011-11-30T10:09:00.000-08:00

I’m not quite sure what has happened to enchilada sauce in the market place, or maybe a better question is, I’m not quite sure what has happened to the taste buds at the Diner.

I used to be able to make enchiladas with a mild canned enchilada sauce, but lately that hasn’t worked out and HH can’t take more than two or three bites and he’s done – too spicy. I don’t think it’s just him because even though I think they taste good, I have to admit they are a bit spicier than I might choose – if I’m breaking a sweat while eating them they are too spicy.

Anyway, I was talking to Anna about this a few weeks back and she said, “What about your Grandma’s enchiladas?” I had forgotten about them. I have to confess I don’t really remember Grandma Helen making them, but I remember Anna making them. Anna said that Grandma Helen’s enchiladas were one of five “recipes” or meals she had to take lessons from my grandmother in order to cook them properly for my dad – homemade tacos also one of the five.

Knowing that I had Grandma Helen’s recipe box, I started thumbing through her recipes when I got back to the Diner and viola! The enchilada recipe card! This card is just like I like them - pre-seasoned, written in pencil in my grandmother’s handwriting with notes in pen, and the big batch recipe if needed.

Well, last night was Grandma Helen’s enchilada night at the Diner. I constructed them as best I could from a somewhat ledge able recipe card (probably older than I am!) that leaves a lot of room for error. They were not as familiar as I was constructing them, but worth a try since they were Daddy’s favorite. I simply told HH that I was trying a new recipe, he said, “Oh boy! I get to be the guinea pig again.” When the timer went off and I opened the oven, the memories came flooding back! The smell of these enchiladas was as familiar as though Anna (or my grandma) had cooked them just yesterday, and it’s probably been 15 - 20 years or more since I have smelled these enchiladas.

HH and I sat down to test them. HH loved them! They were the best enchiladas ever! Now remember, I’ve cooked Paul Deen’s enchiladas, a version of my own enchiladas, and those fabulous mole enchiladas – but these, according to HH, are the best. I told him they were my dad’s favorite; he looked at me and said, “Your dad and I would have gotten along really well.” Yes, they would have.

Grandma Helen’s Enchiladas
(Slightly modified for today’s cooking and Holly’s Diner)

1 package of 10 corn tortillas
1 lb ground beef, seasoned to taste (Worcestershire sauce, steak seasoning, ancho chili powder)
2 cans Hormel Chili no beans
1 cup water
½ an onion, diced
A grated box full of cheddar cheese

In a pan combine Hormel chili and water, heat. In a separate pan brown and season ground beef.

Form an assembly line of tortillas, chili, ground beef, onions, cheese, and rectangular baking pan.

Dip one tortilla in chili, turn over so both sides are wet then place in baking pan. Scoop in some ground beef, sprinkle of diced onions and pinch of cheddar cheese and fold over tortilla with fold side down in pan. Repeat for all tortillas.

Pour remaining chili sauce over enchiladas, top with remaining onions and cheese. Put in oven for 35 minutes at 350º. Serve hot.

Enjoy!

A Homemade Life

2011-11-26T08:00:00.000-08:00

I just had to share…
I ran across this book while in Alabama at the Alabama Booksmith – better late to the party than not at all.

I found this book in the soft back edition, since it originally came out in 2009, and I recognized the author Molly Wizenberg who also writes orangette.blogspot.com.

I originally ran across Molly’s Orangette blog when I was trying to figure out how/what Holly’s Diner was going to be in its pre-Holly’s Diner phase. I thought Orangette was clean, elegant, warm, welcoming and probably above my ability – but I loved it. If you look at Orangette, you will see that Holly’s Diner looks nothing like it but the idea of stories and memories and food and having something to say are very similar.

As I started reading A Homemade Life I found that I connected with Molly in the introduction when she said “I wanted a space to write about food.” I was hooked. I also started to do two things that I NEVER do with a book – underline in pen and turn back the corners. I must have 15 pages turned back and have sentences and paragraphs underlined all over the place.

As I continued Molly’s journey of stories and recipes that made a different in her life, I found myself laughing out loud, seeing a better way to talk about recipes that are not mine but important and properly acknowledge the creator, and reaffirming that my voice at Holly’s Diner as I “talk” to SS is definitely the way to go.

Then I got to the middle of the book, and over a few chapters I found myself putting the book down so I could recompose myself (on an airplane) as the stories of her Dad struck such a cord and brought back so many memories that I was crying enough that I couldn’t see the words on the page!

I really need to write a letter to Molly and thank her. I should let her know how her blog and book impacted me. In the meantime, I encourage you to pick it up, read a little and hopefully enjoy. You may not connect with A Homemade Life like I did, but it’s worth a few heart-felt stories and delicious recipes.

Oh! And SS and I are using A Homemade Life for our current book club; I wonder what recipe we will pick to share on Skype?

Thanksgiving Recap

2011-11-25T15:06:00.000-08:00

Ahh, the big day is over and the pressure is off – both in the kitchen and on our tummies.

We cooked, we eat, we cleaned, we slept. And the leftovers began this morning.

The meal was delicious, although not perfect which leaves room for a do-over next year.

The table consisted of a wonderful smoked turkey, compliments of HH. This meant a special “bird bath” the night before with molasses, orange slices, onions, garlic, peppercorns and bay leaves. The turkey was delicious and moist and smoky.

Then there were the homemade popover rolls and special Tarte Tatin (French apple tart). The popover rolls were better with a different recipe then the first attempt a few weeks ago, but the Tarte Tatin caramel was over cooked. Oh well, that’s why I bought a chocolate cake for HH earlier in the week.

There was sweet potato casserole, stuffing (I went astray from my usual recipe and need to get back on track for next year), mashed potatoes, gravy, deviled eggs, Anna’s cranberry Waldorf salad and for the “green” dish a wonderful fall salad with baby Bibb lettuce, arugula, pomegranate seeds and mandarin orange slices.

The big faux pas of the day was mine. I was so focused on getting the popover rolls and Tarte Tatin in the oven and not opening it so the popover rolls didn’t fall, that I forgot about heating the sweet potatoes and stuffing! So once the popover rolls and Tarte Tatin came out of the oven, they had to sit for about 20 minutes in order to warm the others – that meant the popover rolls fell and got cold – not their best presentation, but still better than the first attempt.

Oh well, as I said, there is room for a do-over next year. And don’t worry, HH didn’t go hungry, he managed to fill his plate with all kinds of tasty treats!

Happy Thanksgiving

2011-11-24T16:22:00.000-08:00

Happy Thanksgiving!!

Details tomorrow, now for some rest.

One Day to Turkey

2011-11-23T13:49:00.001-08:00

There’s one day left, and not as much cooking as I thought today but still stuff to do. There was one last trip to the market (even though I said I was done) – not as many craisins on hand as I thought, so I needed more; some sliced up “gourmet” bread strips (since there is not quite enough left over corn bread for stuffing); and a chocolate cake with chocolate frosting for HH – very un-Thanksgiving if you ask me, but he is not a big fan of apple pie so I want him to be happy.

Ironed the linens and set the table, made the Thanksgiving arrangement (which is more than I do some years), laid everything out for the brining of the turkey tonight, making the sweet potato dish, assembling everything for the stuffing, and maybe I’ll attack the deviled eggs. See, not much at all!

Ahh, but it’s all worth it for the biggest and best eating day of the year – and the cooking is still my favorite part!

The Countdown to Turkey

2011-11-22T08:00:00.000-08:00

It’s time to start Thanksgiving Cooking Week. The cornbread is baked, sitting on the counter to dry out for stuffing. The eggs are hard boiled, and cooling, getting ready for peeling and separating to become deviled eggs. The yams are cooking for the “sweet potato” whip. Checked on the star of the show to make sure it was thawing in time to be brined.

Things are looking good!

Are You Ready for Some Turkey?

2011-11-21T08:00:00.000-08:00

Well? Are you?

It’s that time of year, my favorite cooking holiday of the year! The planning began about two weeks ago with the start of “the list.” Last week I confirmed recipes and did most of the shopping, then came a few adjustments, and yesterday (hopefully) the last of the shopping.

I’ve been quite inspired this year and a few of the things I get pre-prepared, I’m going to make myself (I’m sure HH is very excited about that!) For rolls, instead of Hawaiian sweet rolls I’m making a revised Popover roll. Instead of Mrs. Smith’s Deep Dish Apple Pie, I’m going to make Julia’s Tarte Tatin, inspired by A Homemade Life by Molly Wizenberg (more on that in a few days).

How is your planning going? How’s your list coming along? Remember, a check mark to the right indicates the ingredients have been purchased. Check marks on the left happen when the item is prepared and ready to go, finally a strike-through of the item when it is on the table, served and ready to go.

I talked to SS the other day, she wondered if “the list” had begun – I did not disappoint!

Detour - Sacramento

2011-11-20T14:28:00.000-08:00

HH and I spent a few days in Sacramento recently.

On the “our time” agenda was the Thursday night Chargers game and a Charger-friendly place to watch the game. We found it at Players. But that’s enough said about that game. Oh, the turkey bacon cheese burger was really good.

Then there was the Farmers Market on a rainy morning. What beautiful produce!

And look, SS, they had cranberry bean!

Too bad this stuff was not suitcase friendly, I really thought about stocking up for the Diner.

Wow!

Man Food

2011-11-07T14:47:00.000-08:00

After a week of trying to get HH healthy, it was a week of homemade soup - Ancho Chili Corn Chowder with fresh/frozen corn from the summer, Albondigas, Potato & Leek soup with ham and cheddar cheese.

Albondigas

(The Corn Chowder and Potato & Leek Soup are camera shy, plus they taste much better than they photograph!)

To help him feel a little better, it was Grandma Baker’s Mayonnaise Cake on Saturday - here's the mini version.

Grandma Baker's Mayo Cupcake

And finally it had to be Man Food on football Sunday. Good thing it was comfort food, too, after a Charger loss.

Chicken Fried Chicken, Mashed Pots with pan gravey and sauteed green beans

Thankfully the Diner is back up and running!

PS - HH is feeling better, too!

Last Stop, Downtown Homewood

2011-11-06T08:00:00.000-08:00

My last day in Alabama, I spent the morning in downtown Homewood. I walked downtown (after dropping off Miss Audrey’s lunch at school, which she forgot since she was distracted by an episode of Toddlers and Tiaras.) It was a beautiful, brisk fall morning, the last day of October. The fall colors were the best they have been of all my visits, the leaves were falling; being bundled up in my field coat and scarf was just right.

I passed the Piggly Wiggly, went past the mortuary and turned right at the top of the hill that led to the village of Homewood. I window shopped, browsed through the stores, reminded myself not to fritter any money and thought about what would actually fit in my suitcase for the flight home.

In the end it was Savage’s Bakery that was calling my name – no harm in Halloween cookies, they would be gone before my flight the next AM.

And then down to Sam’s Sandwich Shop.

John and I were supposed to meet at Sam’s, but I got done with my window shopping before the appointed time. So I called John to see what he wanted from Sam’s – a Slaw Dog, no onions with chips and a Coke. After much deliberation (I thought the chicken salad sandwich looked good until I noticed the pickles and that was out; the Super Dog looked interesting but upon inquiring, it was just a hot dog with extra meat on top, not my style) I settled on a Chili Dog, “with everything?” I was asked. What is everything? Chili, onions, mustard - I opted for their tradition and a sweet tea (of course!)

John picked me up at the back door of Sam’s, told me about the latest breaking news on the sports radio station – the Kardashian/Humphries divorce – and we went back to the house to enjoy dogs from a Homewood institution (not to mention hole-in-the-wall).

The chili dog was delicious. The sweet tea was fabulous. And spending time chatting with a southern “boy” from Auburn was a fitting way to conclude this year’s Southern culinary tour.

I’m already looking forward to next year.

Holly's Diner at Shannon Sue's

2011-11-04T13:03:00.000-07:00

While visiting SS’ I wanted to contribute so I brought some recipes along, got some help and everyone loved the menu. By the way, for those of you wondering what Alabama looks like, this is what it looks like to me – green, cozy, warm, welcoming, such a beautiful place.

I started off with gingerbread loaves (more on those during the Twelve Days of… next month). This is Miss Audrey Rose admiring the baking.

Then we had decided on a recipe for pasta and lentil soup. As we were buying ingredients, SS paused and said “is there meat in this?” No, that’s what the lentils are for. She said that wouldn’t fly with John and we needed some meat, so we added ground turkey. By the way, all this cooking was done in SS’ fabulous new oven – look at all those burners! Especially the elongated middle one which was perfect for the grill pan and the grilled cheese sandwiches for the Halloween party.

Madge

Madge made an appearance at that party, by the way, to help Miss Audrey Rose with her “Toddlers and Tiaras” make-up and hair.

Back to the soup, which turned out to be stoup (stew/soup)…we served the delicious fall dinner on SS’ Daisy and Dot dishes, these were our grandmother’s. I remember when we were younger I thought those dishes were just boring, brown dishes. Now I think they are folksy and homey and perfect for fall. How times change, and oh how that soup was delicious!

By the way, one of the things that is an added bonus during my Alabama fall visit, we celebrate my birthday since it is just a few weeks away! This year it was all about the South. There was the apron from the Piggly Wiggly, a wonderful necklace that has a cut-out from one of the pages of To Kill a Mockingbird and references Boo Radley (just perfect for Halloween), and a new magazine SS discovered – Garden and Gun with a cover story of “50 Best Southern Foods”. So cool!

Alabama Booksmith

2011-11-02T08:00:00.000-07:00

One of my favorite stops while visiting Birmingham is the Alabama Booksmith, and this year was no exception.

Fortunately, I found a few food related books like the Southern Living Off the Eaten Path. I had been looking at this one online and found it at the Alabama Booksmith signed by the author. Having first edition books signed by the author and having a whole room dedicated to authors with southern voices is the niche that Alabama Booksmith has found – and it works!

After a visit one day, SS and I went back a few days later for a special author remembrance and signing by some friends of hers. During that visit, I found A Homemade Life by the author of the Orangette blog page – one of the first one’s I discovered when starting Holly’s Diner.

If you are ever in Birmingham, you must stop by the Alabama Booksmith and say “hi” to Jake, I always do. In the meantime, just stop by their website (alabamabooksmith.com) and discover something you may not be able to live without!

Southern Treats

2011-11-01T08:00:00.000-07:00

It must be fall, and better yet Halloween, with a trek to Birmingham. When I tell diners I’m headed to Alabama for the weekend they look questioningly at me and say “Really? One purpose?” Yes, really and most definitely on purpose. Birmingham is were SS and John are, where Miss Audrey Rose is, where Bodie is and my whole Southern extended family – thanks to SS.

My first night in town and I was given the option, a new restaurant SS had heard good things about or Saw’s BBQ. I’m always looking for something new, so Ollie Irene’s it was. Ollie Irene is a cute little place in Mountain Brook Village, sandwiched between Smith’s Variety (a wonderful gifts and notions store) and Western Grocery (a gourmet influenced market).

Ollie Irene had a great down-to-earth décor with a welcoming feeling, although I wasn’t sure my jeans, tennies and sweatshirt were going to cut it on attire. This is the South and gentlemen still wear a coat out to dinner occasionally. Anyway, I ordered shrimp bisque and make your own crostini; SS had gnocchi and mixed southern peas; John had slow cooked pork and mashed potatoes; Miss Audrey was a bit deflated when she learned there was no kids meal so she settled for “fries” (pick you battles, SS always says!)

Holly's selections

SS's selections

John's selection

Audrey Rose's selection

After a bit of a delay, we decided John’s slow cooked pork must have been slow cookin’ indeed, dinner was served. At first glance we thought we might leave hungry, but quickly learned the portions were just right it was just that our expectations of the portions were a bit more based on the price.

Well, two nights later, with the travesty of the Auburn home game against Ole Miss NOT televised (OMG!), I suggested Saw’s BBQ (one of John’s favorites) since he had to listen to the game on the radio. SS had introduced me to Saw’s last year and I was a bit taken aback by the vinegary sauces. This time I ordered the pulled pork sandwich and cole slaw with a sweet tea. The sandwich was great; it really didn’t need sauce with such tender and flavorful meat. The cole slaw was still too vinegary for me (SS says it’s because of my bad pickle experience as a kid – she was there, she would know!) and the sweet tea was great.

So the Southern indulgences were off to a great start, with more to come.

Drum Roll Please.....

2011-10-31T08:24:00.000-07:00

Spicy Buffalo Chili

Well, finally the results! (Sorry for the delay, a little travel immediately following the big chili cook-off.)

After entering the DMF Chili Cook-off for the first time, after being so indecisive that I entered the Mole Mole Chili and the Spicy Buffalo Chili (more excited than indecisive), after the judges judged and the “people” sample, it was apparently a tie! Being that this was at the fairgrounds and American system of judging applied (meaning a definitive winner had to emerge), it was a second place (and $50!) for the Spicy Buffalo Chili!! Woo Hoo!!

Second Place Chili

It was very exciting, a few people asked for the recipe and of course I referred them to the Diner – the more the merrier! Try it yourself and let me know what you think – it is delicious.

Chili Cook-off Prep

2011-10-25T08:00:00.000-07:00

So the big Chili Cook-off at the DMF is tomorrow. Now I have organized and/or judged a number of Chili Cook-off competitions, but I have never entered. And being that I have been exposed to so many delicious chili recipes, it was hard to narrow down the field not counting the modified recipes that I have. Therefore, I have settled on two chili recipes and neither have beef.

There is the Mole Mole Chili that you have seen before at the Diner, and the Spicy Buffalo Chili that I experienced at the first BFF Chili Cook-off.

Both recipes are in the recipe listings to the left hand side. I’ll let you know what happens.

Stay tuned…

Cappellini al Forno

2011-10-24T08:00:00.000-07:00

So I saw cute little Giada De Laurentiis fixing this on TV during the summer and wanted to try it. But it is pasta and that just didn’t seem like a summer dish to me, it meant turning on the oven and I avoid that during the summer. So with Bowl Season in full swing, I thought the time was ripe for Cappellini al Forno.

As I was fixing Cappellini al Forno, it struck me how much it was like the Spaghetti alla Carbonara I made not too long ago. Hmmm, I’m either getting old and forgetting what I’m making, or I’m starting to have themed weeks – I’m going with the themed weeks theory. Calzone and homemade hot pockets, chili and chili, Spaghetti alla Carbonara and Cappellini al Forno – you get the picture.

This dish reminds me of that wonderful looking Timpano from The Big Night, one of my favorite movies. Anyway, as I was reading Giada’s recipe I realized there may not be enough guests at the Diner that evening to validate a full order, so a half size Cappellini al Forno it was.

Although I basically had all the ingredients, like many recipes at the Diner, it had to fit the kitchen. For Cappellini al Forno that meant the 9” non-stick springform pan became a smaller greased up casserole pan, the cappellini was angel hair (technically the same thing), the prosciutto became thinly sliced deli ham, and the smoked mozzarella was low-fat mozzarella.

I cooked everything up, sliced and grated, stacked and pushed, even with a half recipe I should have used a bigger dish. Oh well, it worked out.

When HH arrived at the Diner, I told him we were trying something new and with his best smile and enthusiastic voice he said “Another new recipe?” I told him it was similar to his favorite baked spaghetti, although with a few additional embellishments and sauce on the side if he didn’t want it.

In the end, HH said he liked it, how about that! Not to worry, HH, its back to meat and potatoes on tonight’s Blue Plate Special.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/cappellini-al-forno-recipe/index.html

Winter Spring Summer or Fall

2011-10-23T08:00:00.000-07:00

Any season is homemade taco season – yum!

Thank you HH.

Chicken Salad Sandwich

2011-10-22T08:00:00.000-07:00

During the start of Bowl Season, the weather changed. Suddenly the Diner was back up to 95º+ and the prospect of cooking over the stove or having the oven on for any length of time was not my fondest wish! I was actually dreaming of the yummy chicken salad I had had a Costco but heaven knows I can’t serve that at the Diner! Invention (or experimentation, however you want to look at it) became the key in the kitchen that day.

The featured item that night at the Diner was Chicken Salad with Sweet Potato Fries. (Seriously, if I was going to cook fries at the Diner they needed to have some redeeming nutritional value to them!) It was delicious, if I do say so myself and HH thought it was great too!

Here’s the recipe for a delicious Chicken Salad with very Diner-style measurements.

Chicken Salad – Holly’s Diner-style

1 chicken breast, skinned and boned + mayo and seasoning to taste
Palm full of chopped pecans
Palm full of chopped almonds
Palm and a half full of sunflower seeds
Handful of frozen peas
Palm full of chopped craisins
Two tbsp (heaping) mayo
1 tsp (heaping) sour cream
Pinch of sea salt
Dash of ground pepper
Smidgen of Old Bay Seasoning

Slather chicken breast in mayo and chicken seasoning, baked for 35 at 350º, cool
Break up chicken by hand into small pieces
Add pecans, almonds, sunflower seeds, peas, craisins
Mix in mayo and sour cream, then add salt, pepper, Old Bay to taste.

Makes about three sandwiches or two salads

Scrumptious!

Enjoy.

Calzone or Homemade Hot Pocket?

2011-10-20T08:00:00.000-07:00

Recently inspired by the arrival of the Food Network Magazine October 2011 edition, I decided to see what the difference in technique was between a homemade hot pocket and a calzone.

The difference between the yummy insides was obvious – red sauce in the calzone. The difference in exterior called for refrigerated French bread dough vs. refrigerated pizza crust dough, but the process was very much the same.

Homemade Hot Pocket inside

Homemade Hot Pocket served

So off I went to serve homemade ham and cheese hot pockets one night and homemade calzone just a few nights later. The homemade hot pocket was definitely easier, simply because there was less in it. Although the pizza dough was far superior to the French bread dough – the pizza dough didn’t pull apart on me before I could really get things going!

Calzone served

Calzone insides

The verdict – they both tasted great and HH said “yes” to serving either anytime soon! The only problem…I can’t put my hands on the pesky recipe! I had it just a few weeks ago and now it’s disappeared into the recipe black hole! Son of a biscuit! Well, it will turn up soon, I’m sure.

CROQUE MONSIEUR POCKETS
FOOD NETWORK MAGAZINE OCTOBER 2011

Ingredients
• 1 cup grated gruyere cheese (about 3 ounces)
• 1 cup deli-sliced ham, chopped (about 4 ounces)
• 2 teaspoons dijon mustard
• 1/8 teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• Vegetable oil, for brushing
• All-purpose flour, for dusting
• 1 11-ounce tube refrigerated French bread dough
• 1 large egg

Directions
Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Serves 4

From Blocked to Bowls

2011-10-18T13:32:00.000-07:00

Even though my writing “bug” has been blocked, my cooking “bug” has been in full swing. HH will verify that since it’s his favorite time of year…Bowl Season!! Okay, so maybe he likes cookie baking season during the holidays a little more, but he still likes Bowl Season (although he may protest a bit occasionally, since meat and potatoes aren’t usually served in a bowl.)

In the past few weeks at the Diner, HH has enjoyed Beef Stroganoff

Chicken Pasta Alfredo with Broccoli

Heart Pasta with Artichoke Parmesan Sauce

And Spaghetti alla Carbonara.

I’ve been waiting to make the Spaghetti alla Carbonara for a while, even thinking about serving it for breakfast but I wasn’t sure HH would go for pasta for breakfast. With pancheta, egg yolks and parmesan I knew this would be creamy, delicate and rich. And it was. HH even liked it.

I saved the leftover for the next morning and was looking forward to having them for breakfast. I heated them up, got ready for the first bite and all of a sudden the creamy richness of the evening before was heavy and thick and the aroma was overwhelming – not appetizing at all. I don’t know what happened. I guess this is just meant as a dinner option for the Diner, or certainly not one that is meant for leftovers.

Spaghetti alla Carbonara

To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in "Eternal Pleasures," author Anya von Bremzen's tribute to classic Roman dishes (Saveur Magazine - April 2010)

4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut
into 1⁄2" pieces
2 tsp. freshly cracked black pepper, plus more
to taste
1 3⁄4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti

1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside.

2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.

SERVES 4
http://www.saveur.com/article/Recipes/Spaghetti-alla-Carbonara-1000081411

Blocked

2011-10-13T09:42:00.000-07:00

Dear Diners,

I apologize for the month long delay of a new post, I’ve just been blocked – writer’s block that is.

I’ve been trying new recipes, HH will tell you Bowl Season has begun (then taken a bit of a hiatus with warm weather) and baking for the Twelve Days of…

I’ve entered a Chili Cook-off in two weeks so maybe that will inspire some creative writing. In the meantime, thank you for your patience and I encourage any topics you might be interested in “tasting.”

San Diego Vacation

2011-09-12T08:00:00.000-07:00

HH and I indulged in so many delicious San Diego treats, it was almost hard to keep track of them all! Although I’ve highlighted some of them in recent posts, I thought I would share a list of all of our stops in San Diego just in case you might like to try one (or two or three) out on your next visit.

Here it goes:

Hob Nob Hill
C Level
Blue Water Seafood Market & Grill
Grove Pastry Shop
Valley Farm Market
Shirley’s
Point Loma Seafood
Hodad’s
The Godfather’s
Ramona Café
Pizzeria Luigi
Mr. Fish and Chips

And now it’s time for lean meats and lots of greens at Holly’s Diner for awhile!

Remember

2011-09-11T10:56:00.001-07:00

We Will Remember
New York Pennsylvania Washington DC

Diner Drivin - Part 14 and 15

2011-09-09T08:00:00.000-07:00

On our San Diego vacation, HH had a few old haunts he wanted to share – The Godfather’s Restaurant, and Mr. Fish and Chips. He has been telling me about these two places for at least eight years.

So he picked The Godfather’s Restaurant for our anniversary this year. We don’t normally go to Italian places since Italian food (mainly red sauce) is not HH’s favorite. (Boy, he must really love me since one of my favorite things is making Art’s Special Sauce and using it for lasagna, pasta, pizza, etc.)

Anyway, he told me where it was and that is was kind of deceiving – well that was the truth! This place is stuck back in the corner of a strip mall off of busy Clairemont Mesa Blvd. After we parked and started walking toward the front, the fountain helped some, but one would normally still be skeptical – I wasn’t, I was with HH.

Anyway, the door opened and it was another place. The host met us and seated us right away. Then there was a procession on mature, male servers all in black suits, white shirts and ties.

We were in our own gazebo-type booth with a photo of The Godfather on the wall.

They started us off with fried zucchini spears.

HH ordered what he had been sooo waiting for – a sautéed chicken liver in white wine and onions, as that dish is NOT served at Holly’s Diner.

I had the ravioli in red sauce.

Oh my gosh, everything was so delicious. And when they finally figured out that the big obnoxious candle at our table was our anniversary candle (from our wedding), they sent us home with a piece of raspberry cake – oh so good.

HH’s other stop was a few days later, but also in Clairemont. It was Mister Fish and Chips. As we drove up, he started to panic; it wasn’t where it was supposed to be! But I saw it right way – the grocery store had taken the space there the original restaurant was so they just moved over a few doors.

I ordered a piece of fish and onion rings, HH ordered two pieces of fish and zucchini.

Although the baskets didn’t look that diverse in color, texture or variety they were absolutely delicious. After our fish and chips “tour” last year in Seattle, and trying fish and chips all around town when we can, this stuff is definitely worth returning for.

The tempura batter was so light and crispy. Not oily or greasy, just deep-fried deliciousness. We will definitely have to stop again – after vacation.

Diner Drivin - Part 13

2011-09-08T08:00:00.000-07:00

Point Loma Seafood. This is one of my favorite places in all of San Diego.

Some of it is the incredibly fresh fish, some of it is the casual atmosphere, some of it is the fact that it means taking our culinary treasures just a few minutes down the road to feast at Shelter Island.

So I had heard that Point Loma Seafood was closed (hard to believe). I found out that it had closed for a few days in May so they could temporarily transfer the place to a building just behind the previous building. This is allowed them to tear-down the original building and new construction has begun. Apparently the new two-story place will be up and running in January – can’t wait!!

Anyway, on this fine San Diego vacation evening, HH and I got a bunch of sushi and a cod sandwich to share.

Although it looked like a lot of food, we had no problem polishing it all off.

Then HH did some fishing and I did some walking and swinging (the kids had evacuated the play area, so I took the opportunity!)

The perfect San Diego evening at the bay.

Diner Drivin - Part 10, 11 and 12

2011-09-07T15:48:00.000-07:00

Well, our San Diego vacation continued to be quite the food fest!

HH and I finally visited Hodad’s in Ocean Beach. HH got the Guido Burger with pastrami, grilled onions, Swiss cheese and more.

I opted for the single cheeseburger. HH always gives me a hard time about the height of my build-a-burger at the Diner; this one far exceeded my burger! So much so that I had to remove two of the three tomato slices and one of the two onion slices just to get it in my mouth!

We arrived at 11:20 AM, and it was a good thing as the place was packed with locals and out-of-towners (you could tell) by 11:45 AM.

The burgers were good, the fries were big, the problem – we both had unsettled tummies a few hours later. I guess we will stick to build-a-burger Holly’s Diner-style.

Next we went to the Ramona Café. I honestly didn’t think we would make it on our San Diego vacation; it is just a little out of our way. But we went to Safari Park that morning do a drive to Ramona wasn’t too bad.

HH ordered the turkey sandwich dinner. HH, are you sure that’s just a lunch portion?! Wow! He said it was delicious.

I had the veggie sandwich, sans mushrooms, with coleslaw. It was delicious! Although there was so much I had to save half for dinner later. The bread had a grilled parmesan coating, so yummy.

We decided to take the famous cinnamon roll home for the next morning; after heating it up it lived up to the hype.

They did have a table card about a recipe contest; the problem was it was so new there was no info yet. No flyer, no details, no nothing. So I left my Holly’s Diner card to have them send me some info, we’ll see what happens.

Finally, on our Diners Drive-Ins and Dives excursion, we visited Pizzeria Luigi – their new location on El Cajon Blvd.

HH and I got an assortment of slices to take with us to the San Diego Harbor. We enjoyed our Mona Lisa (pep, saus, bell peppers, mushrooms, onions and black olives), The Capone (pep, saus, meatball), Margherita (tomatoes, garlic, no tomato sauce) and traditional pepperoni. They were all delicious, and we had a few folks stop and ask where the pizza was from.

Next dining stop, our picks for vacation (or otherwise) in San Diego – stay tuned…

Diner Drivin - Part 9

2011-08-31T08:00:00.000-07:00

HH and I made our second stop on our San Diego vacation to Blue Water Seafood (right next door to El Indio, who knew!) This was another stop on Diners Drive-Ins and Dives in our hometown that we wanted to try.

We arrived just before 11:30 AM with a line, but definitely at the right time! HH got a Hawaiian Tuna sandwich and I got tacos – shrimp and Ahi. We sat out on the enclosed patio, waited a little for our lunch but there was a sign that warned us that this was no fast food joint. Blue Water Seafood is all about fresh food, and very delicious at that!

The hunk of Ahi that was in my fish taco was unbelievable; I would have been very satisfied with just this one taco. But moving on to the shrimp taco was amazing too!

We really enjoyed our visit to this very established place with a definite following right in our own backyard. Yummy.

Diner Drivin - Part 8

2011-08-29T11:23:00.000-07:00

HH and I are vacationing in San Diego! What a great place to visit, and we rarely do – in our hometown.

The first stop for culinary deliciousness – Hob Nob Hill. Guy Fieri covered this San Diego institution on Diners Drive-Ins and Dives, but I remember it as the “ladies luncheon” place Nana used to visit with her lady friends. I think I visited it on perhaps one occasion, much to my chagrin. Why would a teenager want to visit this place that her grandmother and her friends visited after church or before a bridge tournament?!

Anyway, I thought I would give it a try. Hob Nob Hill definitely looked like I expected on the outside – a institution in uptown San Diego. On the inside, it had all the features of the ‘70’s I thought it should – wallpaper, chandeliers, heavily upholstered chairs and booths, a small counter, stainless over the kitchen and waitresses in matching “waitress” uniforms of the time with hose and tennis shoes. What surprised me was that all these expected features were fresh and updated, in a sense. The place felt very established, yet fresh and clean.

HH and I found what we wanted although I am not sure the selections were from the longtime, traditional menu from Hob Nob Hill. We picked Machaca and Huevos Rancheros – not a big surprise for us. We both enjoyed our breakfast, but it wasn’t the very best we have had although certainly acceptable. Next time perhaps I should try Eggs Benedict, that sounds much more Hob Nob Hill-like!

The wait staff was very friendly and accommodating, and I loved this sign I spotted on our way out.

Hob Nob Hill, a fresh trip down memory lane.

Griddle

2011-08-26T08:00:00.000-07:00

There have been some griddle issues at the Diner lately.

We have been using the griddle that HH had for a long time and the non-stickness pretty much was no more.

We started with a cast iron griddle that needed to be seasoned, and somehow that didn’t go so well. Plus it just wasn’t big enough, we couldn’t lay a piece of bacon across width-wise let alone that it didn’t quite cover two burners. So much for the fantastic bargain on-line.

Next we did research, hit the stores to see the griddles in person and find one that we liked. There are all kinds of griddles out there – big ones, small ones, thin ones, cheap ones, expensive ones, handled ones and the list goes on…

We settled on this one.

It is nice and big and wide like HH wanted; it has great handles, a trough to catch grease like I wanted. And it was a great price (on sale) like we both wanted.

The first thing we cooked, pancakes. Look how perfectly golden they are! We haven’t seen pancakes that beautiful at the Diner in quite a while. The pancakes are delicious. Now to find a cupboard that will hold this fantastic new piece of equipment.

Cheese Straws

2011-08-24T08:00:00.000-07:00

So SS have a number of things in common, besides family history. Two of them, in particular, are reading and trying new things to eat. It’s a tad bit difficult to do them together since she’s in Alabama and I’m in California, but we try.

For her birthday this year I sent her The Book Club Cookbook, and got one for myself too. Given the timing of things, we just had our first book club get-together a few days ago. We chose The Optimist’s Daughter by Eurora Welty, a wonderful southern story that won a Pulitzer Prize in 1973.

We both figured out how to Skype in order to “meet,” enjoyed talking about this book and others, and snacked on Southern Cheese Straws. The cheese straws were delicious! I’m not sure they look quite as they were intended, but they tasted good. And with a glass of sweet tea, it was perfect! We are looking forward to our next book club meeting…in Alabama.

Cheese Straws

¾ cup grated cheddar cheese
4 tbsp unsalted butter, softened
1-2 tbsp ice water
¾ cups flour
1/8 tsp sea salt
1/8 tsp cayenne pepper

Stir the cheese and butter together. Add the ice water and blend.

In a separate bowl, combine the flour, salt and cayenne. Stir into the cheese mixture until blended. Wrap the dough in plastic and chill until very firm, at least two hours.

Preheat oven to 350º. Cut the dough into four equal parts. Using your hands, on a lightly floured surface roll each piece of dough into1/4” diameter cylinders. If the tubes get to long, cut into more sections. Cut dough into straws 7 – 8” long.

Place the straws on an ungreased cookie sheet. Bake for 12-15 minutes until golden brown.

When cool, store in airtight container.

Enjoy!

Chewy Chocolate Chip Oatmeal Cookies

2011-08-22T12:11:00.000-07:00

HH needed a treat the other day. After working 15 hours, I baked him these cookies but knew there would have to be a note attached since they are not the normal chocolate chip cookies. So I attached a note that said “Oatmeal Chocolate Chip – Quite Delicious!”

He had four and a tall glass of milk.

In case you are interested, here’s the recipe:

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
½ cup sugar
2 eggs
2 tsp vanilla extract
1 ¼ cups flour
½ tsp baking soda
1 tsp sea salt
3 cups quick-cooking oats
2 cups chocolate chips

Preheat oven to 325º.

In a large bowl, cream together the butter, brown sugar, and sugar until smooth. Beat in eggs one at a time, and then stir in vanilla. Combine the flour, baking soda, and salt in separate bowl; stir into creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 – 15 minutes. Allow cookies to cool on baking sheet for five minutes before transferring to a wire rack to cool completely.

Enjoy!

Summer Baking

2011-08-18T08:00:00.000-07:00

When isn’t baking wonderful? HH says, “Never! When’s the next batch?”

Gotta love a man who thinks my homemade cookies are the best!

Tomatoes for Saucing

2011-08-17T08:00:00.000-07:00

This year’s tomato harvest has already been fruitful, yielding so many delicious tomatoes of different sizes it has been hard to keep up – which is good for Friends of the Diner.

A few days ago, I harvested just the full-sized tomatoes to sauce. After removing the stems, washing, scoring the bottoms, blanching, peeling, coring, seeding and cooking for four hours this counter full of tomatoes yielded 48 ounces of sauce. Freezing was just easier than canning this time around – at least for this amount.

HH can’t wait for this to turn into dinner-in-a-bowl!

Bevilacqua Bistro Recipe

2011-08-16T08:00:00.000-07:00

Garlic Gal was generous enough to share the recipe for her delicious lasagna. You remember the one with won ton skins instead of pasta noodles.

Since part of the “flavor” of this recipe exists in the well-seasoned notes, I’m going to try to add the recipe as she sent it to the Recipe page.

Thanks Garlic Gal!

Enjoy!

Breakfast of Champions - At the Garlic Festival

2011-08-15T08:00:00.000-07:00

One of the biggest challenges at the Gilroy Garlic Festival is getting a good breakfast. When you are on-site at 5 AM, with donuts and coffee arriving by 5:30 AM, you indulge a bit but by 10 AM it’s time for something more substantial.

I solved this challenge a few years ago, although I don’t always get the opportunity to have my “breakfast of champions.” This year it worked out. All it takes is a friend at Sauce City, which would be Dave, and grabbing the plain cake donut from the box of three dozen when the delivery arrives.

This year Dave brought me a plain cake donut with granulated sugar as a back-up, just in case. So after enjoying the fresh red sauce with my plain donut, there was still some sauce left so I decided to go ahead and try the plain cake with granulated sugar. Oh my gosh! A new and more delicious discovery than before!

The little sprinkle of sugar made all the difference and I have a new breakfast of champions to look forward to for next year!

2011 Gilroy Garlic Festival

2011-08-12T08:00:00.000-07:00

This year’s Garlic Festival – great weather, wonderful breeze, awesome food with something new, lots of talk about “snarky,” time to spend with wonderful festival friends and the discovery of the Sauce Goddess (more on that in future posts.) Oh, and a little bit of work too.
Bill Strange, the official festival photographer, took a lot of great photos, he shared these with me.

With the flame from the Burning Bulb, getting ready to light the grills

Lighting the grills, the Festival can begin

The crowd at the Cook-off Stage

The 2011 Garlic Cook-off winner

Pyro Chef at hard at work

Mr. Garlic doing a flame-up

Volunteers busy cooking veggies for the sausage sandwiches

Another Pyro Chef flamin' it up

Volunteers prepping Pasta con Pesto

Ranch side at the Festival with the crowds in line for fabulous food

Another Pyro, this is the heart of the Festival

Extenguishing the Bulb, the Festival rests for another year

Find more of Bill’s photos at billsphotography.zenfolio.com.

Reservations at the Bevi Bistro

2011-08-10T13:17:00.000-07:00

A visit to Gilroy for the annual Garlic Festival has also turned into a reservation at the Bevi Bistro, and this year was no exception.

I got my “Any Bozo Can Cook” cookbook signed by Chef Don (his white sauce is in the book.)

Then it was time for dinner, Garlic Gal’s fabulous wonton-skin lasagna. This special lasagna has been a family favorite at the Bistro for 20+ years, and it was so delicious I had seconds! The lasagna was served with a delicious eggplant dish.

The dinner was finished off with a flourless chocolate cake; of course I had seconds of that!

One can always tell how good a meal was by how much is leftover – not much on this visit.

Garlic Gal said she would share the recipe, when I get it I’ll pass it along, a new twist on a traditional favorite definitely worth a try!

Ralph's Berry Tri-Fold

2011-07-28T08:00:00.000-07:00

This is a rare and unusual treat…a picture of Ralph!

Ralph made this delicious Berry Tri-Fold as a treat during this year’s San Diego Co. Fair. He cleaned the berries, whipped the cream, and assembled this delicious concoction!

We loved it! Thank you Ralph, for letting me post your photo too!

Deep Fried Kool-Aid

2011-07-26T08:00:00.000-07:00

Deep Fried Kool-Aid was the most popular new item at Chicken Charlie’s at this year’s San Diego County Fair. Charlie sold over 100,000 orders! This new item was not lost on me; of course I had to try them! I did decide to share an order, not indulge completely on my own.

The first bite of the Kool-Aid was a bit surprising; there was Kool-Aid powder sprinkled over the top! Boy, was that a shock! Assuming you are not five years old, when was the last time you tasted Kool-Aid powder? I just remember it being more enjoyable when I was five.

Once the powdered Kool-Aid dissolved on my tongue I was able to taste the Kool-Aid treats. Not bad. Sweet, tender dough. Although one was enough for me.

And how does Charlie do it? He mixes the Kool-Aid with water that gets added to the batter so the Kool-Aid treats take on the flavor and subtle color of cherry Kool-Aid!

Brie En Croute

2011-07-23T08:00:00.000-07:00

I was inspired by this recipe seven years ago. By inspired, I mean running across it, printing it and putting it in my recipe binder.

I was inspired again last November when I found it in a magazine. I clipped it out and, again, put it in my recipe binder.

Then a few weeks ago HH and I went to a house warming and there it was…a Brie En Croute! My mouth watered the moment I lifted the lid on the chafing dish and saw it. I cut a piece, added a few crackers and purposely walked away. (“Walk away from the Brie En Croute!”) It was as delicious as I anticipated and I was inspired to make my own.

After a visit to Costco and scoring a 16 oz. wheel of brie for a little over $5, I was inspired again.

The next visit to the grocery store sent me on a search for puff pastry sheets and I ended up with a package of phyllo dough.

Then last night was the night. I decided at the last minute that Brie En Croute was going to be the featured item on the menu at the Diner that night. Just Brie En Croute, who would need more? Well, maybe some homegrown yellow pear tomatoes to round things out.

So I pulled out the recipe. HH asked how long. And my first stumbling block. Always remember to REALLY read the recipe a day or so before the intended service. The phyllo dough takes five hours to thaw, preferably in the frig.

Okay, no worries, plan B and off to the store HH and I went. I got cresent rolls since I knew there would be now thaw time. Back to the Diner we went. Wrapping the brie in the cresent roll wasn’t as pretty as the photos I’ve seen but it would still work. Hmm, and the recipe calls for an 8 oz. brie wheel and I have a 16 oz. brie wheel, well no problem, just a little more baking time and part of it covering the pastry so it doesn’t turn black.

After 30 long minutes the Brie En Croute was done. I took it out, it was beautiful with the shiny egg wash and soft to the touch – not the pastry but the insides. Good sign, so the brie was melted. I let it sit. Waiting, waiting, waiting…

After about 15 minutes (that’s all the waiting I had in me!) I cut into it. And the hot molting lava of brie came flowing out!! With my mouth watering and my stomach grumbling I sat down with my dinner. It was everything I had hoped for – delicious, creamy, warm, flaky pastry, worth the wait.

HH tried it too, he liked it. Next time he might indulge when I do (instead of waiting to see the outcome) so the brie is a bit softer and more spreadable.

Next time, though, I would cut the 16 oz. brie in half; I would buy the puff pastry sheets in the freezer section that I saw but didn’t think were right; I would add some caramelized onions and some herbs (rosemary or thyme, perhaps)between the brie and pastry.

If you are so inclined to try, here’s my recipe for a savory version.

Brie En Croute
1 package of cresent rolls dough
1 16 oz brie wheel, cut in half (save the other half for next time)
1 tbsp freshly chopped rosemary
¼ sliced onion, caramelized in olive oil
1 egg, beaten

Preheat oven to 375º.

Cover cookie sheet with aluminum foil, spray foil with non-stick cooking coating. Roll cresent dough out on foil, place ½ of brie wheel on dough. Top brie with rosemary and caramelized onions. Fold cresent dough over top of brie and coat generously with egg wash. Place cookie sheet in oven and bake for 15 minutes, pull out cookie sheet and cover pastry with additional piece of foil, cook another 10 minutes. Let cool for 10 minutes. Cut and serve with crackers and slices homegrown tomatoes.

Enjoy!

National Lollipop Day

2011-07-20T08:00:00.000-07:00

What fun! Sing along, “Lollipop, lollipop, ooh lolli-lollipop!”

Summer Dinin'

2011-07-19T08:00:00.000-07:00

Ohhh, what could be better…Outside on the patio, HH’s famous homemade tacos and a spectacular summer evening. Ahhh.

Summer at the Diner

2011-07-18T11:31:00.000-07:00

The Diner seems to be open for business once again.

This weekend’s Summer Special – zucchini bread and lemonade. What a combo and so delicious!

One day of shredding and squeezing, and two days of baking. There will be plenty of zucchini bread for the summer and into the fall, thanks to Patty’s garden across the street.

HH even took some slathered in butter zucchini bread fishin’ this morning, a great way to fortify the day.

Zucchini Bread – Holly’s Diner Style
Mix together –
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt (sea salt)
1 tsp cinnamon

Mix together –
3 eggs
2 cups sugar
1 cup Olive Oil
1 tsp vanilla
1 tsp lemon zest, if you have it

2 cups shredded zucchini (heaping)
1 cup chopped walnuts

Add flour mixture to egg mixture. Beat until blended. Add zucchini and walnuts. Pour into two loaf pans. Bake at 325º for 55-60 minutes or until toothpick inserted near center comes out clean.

Cool for ten minutes before removing from pans.

Lemonade – Holly’s Diner Style

2 cups sugar
1 cup water
1 cup lemon juice
10 cups water

Bring sugar and water to a boil; boil 30 seconds. Remove from heat and add lemon juice. Cool to room temperature. Put mixture in ten cup pitcher, add water to fill pitcher, chill.

When serving, fill cups with lemonade mixture half way and fill rest of way with chilled water, stir, serve.

Enjoy!

National Gummy Worm Day

2011-07-15T08:00:00.000-07:00

This just reminds me of all the Gummy Worm Contests I used to do. Ahhh, those were the days…

National Grand Marnier Day

2011-07-14T11:15:00.000-07:00

Margaritas, here we come! The best margarita I EVER had was at Rockfish Restaurant in Phoenix. They would float a shot of Grand Marnier on the top, unbelievably delicious and HH and I loved them!

The closest Rockfish now is in Texas. I’ll just have to keep dreaming of this one…

National French Fries Day

2011-07-13T08:00:00.000-07:00

This is right up there with Onion Ring Day last month - very dangerous indeed.

National Blueberry Muffin Day

2011-07-11T08:58:00.000-07:00

I used to make these more often than I do these days - very yummy, but just too many calories to start the day with too often. I’ve switched to blueberry/banana smoothies.

National Fried Chicken Day

2011-07-06T11:58:00.000-07:00

You know what my fried chicken looks like – chicken fried chicken. I’m leaving the actual fried chicken up to the experts – HH’s Mom and Sister! Just remember to make mine skinless and a breast.

National Grillin' and Ice Cream Month

2011-07-01T17:28:00.000-07:00

What a better way to spend July then grillin’ and eating ice cream? Someone really got this month right!

National Ice Cream Soda Day

2011-06-30T08:49:00.001-07:00

Mmmm, these look delicious. Perfectly refreshing on a lazy, hot summer day – give me another week or so and I’ll be all about it!

National Chocolate Pudding Day

2011-06-26T09:41:00.000-07:00

This is one of HH’s favorite things. It’s chocolate, of course, and creamy and cool and sweet and rich and delicious – what could be better, right HH?!

National Onion Ring Day

2011-06-22T09:19:00.001-07:00

One of the things I really like (and refuse to “learn” how to cook – that would just be too dangerous!) is onion rings. Not those bloomin’ onion-things, just good old-fashioned onion rings with a battered coating that is hand-dipped. Dipped in ranch dressing and they are even better!

National Vanilla Milkshake Day

2011-06-20T14:50:00.001-07:00

I like banana. I like strawberry. I like banana/chocolate. I like strawberry/banana. But there is nothing like a good, thick, creamy (not icy) true vanilla milkshake. Mmmm…

Father's Day

2011-06-19T15:51:00.000-07:00

It's time for this story again....

I love Father’s Day. I love what it’s about, who it celebrates, the activity of the day, where the activity takes place. I love everything about it.

Here’s how Father’s Day goes for me. I make arrangements to take my Daddy to the Fair, since Father’s Day has always landed during some portion of our county fair. I put $100 cash in my pocket and my Daddy and I meet at the off-site parking about 45 minutes prior to the opening of Fair. We take the shuttle (it’s free so I don’t have to waste any of my cash), and we are dropped off at the front gate. I have special passes, so we can get in before the “regular people.” The deal is we stay for as long ad Daddy wants to, seeing everything we like to see (familiar favorites and exciting new things), eating everything he wants to all day and I pay – so you can see why I need $100 cash!

The last time we went to the Fair on Father’s Day, we started off at about 9:30 AM at the Country Fair Cinnamon Roll stand, getting our cinnamon rolls and coffee before the crowds came flooding through the gates. We found a clean, quiet table to sit and enjoy the beautiful beach morning in June and begin our day right with the best cinnamon rolls around! After some initial nourishment, we walked (holding hands just like we used to when I was little, this is actually one of my most cherished parts of the day) through the flower show, the best one around and so beautiful. We walked through the two of the exhibit halls to listen to the pitch for the slicer/dicer, the amazing shammy cloth, the extendable ladder and more.

By 11 AM, it’s time for our next feeding, this time Hot Dog on a Stick. Now, mind you, this is not just a corn dog but an actual Hot Dog on a Stick – a big difference as far as I am concerned. We order our hot dogs, cheese sticks and lemonades (cherry lemonade for me!) Savory and delicious with a little ketchup and mustard for the dog, the cheese stick a la natural (more on this in the future.) We walk around some of the competitive exhibits – gems and minerals to visit my step-mom (she’s volunteering there all day), design in wood, industrial education, home arts and livestock.

Now it’s about 12:30/1 PM and Daddy’s ready to try something new, the Australian battered potatoes. I just try one of his, because I’m starting to need more time between feedings! We find a picnic table and enjoy some local dance group on the community stage. Then it’s off to the infield. Walking over the bridge (I need this!) and seeing all the Kids' Best displays, the vendors out there and contemplating the wonderful smelling BBQ that is grilling and making our mouths water. But alas, Daddy decides he needs a little more walking around before our next culinary adventure.

By about 3 PM, it’s time for our next tasty treat. We head to Grant’s for tasty chips with cheese sauce – oohhhh! Just thinking about it makes my mouth water! They are essentially homemade potato chips, deep-fried to perfection with a creamy cheesy sauce ladled all over them, so delicious! We each have our own boat. We are sitting at a picnic bench and a couple comes by to ask if they can share the picnic table, since tables are getting scarcer at this point of the day, and we welcome them. Daddy and I start talking about what our “dinner” is going to be, as we are eating our tasty chips, the couple is kind of looking as us a little funny. We turn our attention to them and explain what we are doing today – Father’s Day, Daddy/daughter, eating our way through the fair, me trying to keep up and all my treat. They just think that is a wonderful story and tradition. We savor our last tasty chips and pick up to move on. We visit some new exhibits. There is a contest that sounds like fun that we go watch, we stop by gems and minerals again to check-in, and continue to talk about dinner.

Now it’s about 5 PM, and we decided we were done, we just needed dessert. We stopped by the Gingerbread House for me, I had a gingerbread man cookie, and I think Daddy had some ice cream from another stand. Our legs were wearing out, our bellies were starting to question our culinary adventure, and the breeze was picking up so it was starting to get cool. So we went and met up with my step-mom, as her day was over too, collected our souvenirs and headed toward the shuttle to go home.

Purely by coincidence, you can see from the photo above that Daddy and I dressed a lot alike – straw hats, sunglasses, white t-shirts, khakis and white tennis shoes. The photo was taken at our 11 AM stop. I just think this is the dorkiest photo around, but I love this photo so much, and here’s why…..
This was the last Father’s Day we celebrated, June 1997. Daddy died suddenly the day after Christmas that year.

I’m not sure I would have done anything different that Father’s Day had I known it was the last one I would spend with him, because it was just so perfect. So us. It’s been 14 Father’s Days since that I have run through my memories of this day in my mind. I’m not sure that all the details are correct, but its how I remember it – eating, enjoying the Fair, holding hands with my Daddy, laughing and being together. The past few years I have been spending Father’s Day at our county fair again and have a hot dog on a stick to remember him.

Happy Father’s Day, Daddy. I love you.
I miss you.

INTER-National Picnic Day

2011-06-18T09:13:00.000-07:00

INTER-National! Wow!

Any day is a great day for a picnic at the lake with your Honey and a basket full of treat!

National Eat Your Veggies Day

2011-06-17T08:15:00.000-07:00

This should be everyday!

National...Days

2011-06-10T08:32:00.001-07:00

It's a big day!

Today is National Herbs & Spices Day, and where would we be without either at the Diner?!

Today is Iced Tea Day – not to be confused with Iced Tea Month this month. I think a tall glass of sweet tea is in order today.

Today is Black Cow Day. The traditional version is Coke, chocolate syrup and vanilla ice cream. The Holly’s Diner version is root beer, chocolate syrup and vanilla ice cream. Either would be delicious right about now!

National Jelly Filled Doughnut Day

2011-06-08T10:28:00.000-07:00

This makes me think of my Daddy. I think he used to eat jelly filled doughnuts occasionally. I know he enjoyed doughnuts every now and then when plotting out the morning’s garage saling route.

National Cheese Day

2011-06-04T07:59:00.000-07:00

“Cheese, glorious cheese!”

A thick slice of mozzarella will get me through the afternoon. A thin slice of provolone on a turkey sandwich. Shredded cheddar with scrambled eggs. A combination of Gruyere or pecorino Romano in homemade mac and cheese. A slice of brie on warm, fresh bread.

What’s your favorite cheese?

National Egg Day

2011-06-03T10:08:00.000-07:00

Eggs. Not my favorite thing to eat by itself, but add:

Sautéed spinach, cheddar cheese, fresh salsa and diced avocado for breakfast – the Queen’s Breakfast at the Diner

As the binder for cookie dough (even better than the baked cookies!)

Part of the coating for fried chicken – HH’s favorite

Over easy with HH’s home-fried potatoes – amazing

As Huevos Rancheros from Shirley’s Restaurant – a favorite after a morning of garage saling

In Rosie’s chorizo burrito – what a way to start the day at the Fair

Hilliker’s are my favorite, a hometown tradition

National Dairy & Iced Tea Month

2011-06-02T08:12:00.000-07:00

This is a match made in heaven – believe it or not. HH’s favorite drink is milk and mine is iced tea, sweet tea to be exact.

There’s plenty of time this month to enjoy both. Which do you prefer?

National Mint Julep Day

2011-05-30T08:38:00.000-07:00

I’m not sure I’ve actually ever had a Mint Julep, maybe today is the day! It just seems I should be sitting along the rail at the Kentucky Derby in order to have one. Or sitting on a Southern porch in the middle of summer, although when I’m in the South it’s in the fall and its Margarita Friday at SS’s.

Maybe we need to add a tradition this year.

National Blueberry Cheesecake Day

2011-05-26T08:50:00.000-07:00

This rarely actually happens at the Diner. My taste buds would love it every day, my waistline would not.

National Brown Bag It Day

2011-05-25T09:37:00.000-07:00

Brown Baggin’-It, the best way to finish off the leftovers from the night before (HH does this a lot.) Although we don’t seem to literally Brown Bag-It any more, it’s more canvas-reusable bag-it at the Diner.

Anyway you Bag-It, enjoy!

National Quiche Lorraine Day

2011-05-20T12:47:00.000-07:00

Mmmm…Flaky crust, fresh eggs, bacon, Swiss cheese, delicious. Breakfast, lunch or dinner, perfect anytime.

National Devil's Food Cake Day

2011-05-19T12:20:00.000-07:00

Enjoy a delicious slice of Devil’s Food Cake today. HH would love a piece! He likes it with vanilla frosting, though.

National Days

2011-05-14T16:03:00.001-07:00

In order to have something to talk about in the next two months when life is exceptionally busy and the Diner is woefully lacking in cooking (smoothies, Costco pizza and tuna sandwiches are just not worth writing about!), I’m going to focus on National Days. What does that mean? Well, tomorrow is National Chocolate Chip Day (as in cookies, I’m sure.)

Get ready for highlighting food that we love, here at Holly’s Diner, recognized on a national level. Let’s kick it off with May 14, National Buttermilk Biscuit Day. Anyone have one to share?

HH Out Shoppin'

2011-04-25T09:07:00.000-07:00

Recently, when HH went out on a Saturday morning shoppin’, he ran across a few treasures.

They were the right price (about a buck a piece), and the right subject – food!

He especially thought one was the perfect treasure, it said “HH” right on the binding! Perfect!

Topsy Turvy Time

2011-04-18T16:41:00.001-07:00

It’s time for Round Two of planting for Tomato Season 2011, and the Topsy Turvy – new this year; we’ll see how it goes!

What a difference a month makes - new planting on the left, March 20 planting on the right.

Cake

2011-04-08T11:24:00.000-07:00

First of all, I apologize for being woefully sparse in Diner postings. Things are just, well, busy lately. Wonderful new recipes and experimental dishes just don’t seem to be the norm lately. But with a new guest to the Diner last week, LL, something had to change. In honor of LL’s first visit to the Diner, a special cake was in order. It had to be something new and (hopefully) delicious, yet serve the taste buds of the Diner’s most loyal and famous guest – HH. So I tried something new, a French Vanilla Chocolate Crème Brule Cake with Vanilla frosting. Sounds yummy and quite extravagant! Here’s how it really went down: I opened the cupboard; there was a box of French Vanilla cake mix and some vanilla frosting. Hmm, not very exotic and certainly not HH’s favorite – chocolate. Oh! Here on another shelf was a mix for Chocolate Crème Brule! Perfect! I combined the two, guessed on the wet ingredients (I know you are not supposed to do that with baking, but that’s how it went.) Mix the box of cake mix, add the crème Brule mix, add four eggs (one more than the cake mix called for), add ½ cup heavy cream (the crème Brule called for one cup but I didn’t have it), add ½ cup whole milk, add some canola oil – I just kind-of eyeballed a 1/3 cup. Baked at 350º, for a little longer than the cake mix called for (just past “jiggly”) and…French Vanilla Chocolate Crème Brule Cake with Vanilla frosting! Both HH and LL thought it was great! Success in a box, with wingin’ it baking. Who knew!

Tomato Season Has Begun!

2011-03-20T14:17:00.000-07:00

It’s the first planting of the season!

A blustery day, better spent watching March Madness and hunkered down indoors, but HH & I had to get the first tomatoes in the ground, and a bell pepper too, before the rain sets in tonight.

There will be another planting this season, probably next month, as we still have out Topsy Turvy to plant for the first time!

The season of home-grown, heirloom variety, fresh sun-kissed tomatoes has begun!

Oh, and a little bit of basil thrown in for good measure.

Chocolate Cake

2011-03-18T09:51:00.000-07:00

There have been no fresh baked goods at the Diner since Christmas! And with all the fresh baked goods during Christmas, the Diner was starting to have withdrawals.

So I told HH I was going to make flourless chocolate cake and red velvet cupcakes with cream cheese frosting. What HH heard was “chocolate cake with frosting.”

As HH tended to the outside of the Diner, I spent the afternoon baking. At one point HH realized that it was a cake and cupcakes. HH now appreciates red velvet cupcakes because he has realized they have cocoa in them so they are chocolate-ly, not just red.

Anyway, the cake and cupcakes were cooling; HH walked by and looked a little perplexed but didn’t say anything. Then I made the cream cheese frosting for the cupcakes, frosted them and started the quality control part of the day – taste testing.

HH walked by again and noticed a slice had been cut from the chocolate cake and that it was very flat. He said, “Just one chocolate cake?” I told him yes, that’s how a flourless chocolate cake is made. He said it was flat, I said, yes, that’s what a flourless chocolate cake looks like. He said, “When are you going to frost it?” I said I’m not, it doesn’t get frosting. He looked at the chocolate cake in front of him that didn’t match his expectations and said, “Bad Chocolate Cake! No flour, no frosting, you must have been really bad!” I laughed so hard I cried.

Next thing I knew he was scraping some of the frosting off the cupcakes and trying to frost at least half the chocolate cake. Then he cut a piece, sat down to enjoy and…not so much.

Flourless Chocolate Cake will not be on HH’s wish list for baking any time soon.

Pinks

2011-03-11T13:13:00.000-08:00

PINKS!

I ate at Pinks! By accident, I was at a hot road show (if you are running a cyber-diner, a hot rod show is a natural), the Grand National Roadster Show to be exact, and while cruising around the grounds there was PINKS!

If you have never heard of it, Pinks is a Hollywood Legend best known for serving hot dogs of all types. Oooh, I was sure I was going to love it!

I ordered a chili cheese dog and it looked perfect. The dog was a little longer than the bun. The cheese was a slice of American that was laid out on the bun, and then the dog went on, and then covered in chili. I could still see the tips of the cheese melting into the bun, and knew the rest of that cheesy goodness was lying under that mountain of Americana.

The first bite…the casing on the dog popped – perfect. The dog, cheese, chili and bun were in every bite, and the chili was thick enough that it didn’t drip all over.

It was delicious, worth all the calories and badness. The best part, I didn’t have to go to Hollywood to experience it.

The Quest - Epilog

2011-03-02T14:03:00.000-08:00

HH and I were browsing Barnes & Noble recently; we were looking for some non-food reference information. As HH kept looking, I wandered over to the bargain book area, the cookbook section.

I scanned the top shelf moving to the right, and then scanned the bottom shelf moving to the left, then back one last time just in case I missed something. And suddenly, just like the book hanging over the kitchen shelf at the Diner almost a year ago, there in front of me was Mastering the Art of French Cooking (MTAOFC). This time in a box set.

The set was sealed in plastic and I noticed that it was at the bargain price of $24.95. I started moving it around and noticed there was another set behind, this one with no plastic, this one I could take the books out and look at. It was a fortieth anniversary edition of Julia’s MTAOFC prepared especially for Barnes & Noble in 2001 with a new forward by Julia and some of her contemporaries – book 1 and 2. Wow!

As I put the books back in the case, I noticed the original retail price for the set - $100. Then I turned it around to see the bargain shelf price - $12.95!!! Oh My Gosh! When I was looking for MTAOFC and thought about getting a new copy, they were $40 at Barnes & Noble and about $25 at Costco. This was a SET for half that!

I tucked that set under my arm as fast as I could, just in case someone else spotted my find and wanted it for their very own.

HH and I reconnected, saw I had found something, I told him the story, he smiled, and I paid. The new set is in the bookcase; the amazingly wondered seasoned first edition copy HH surprised me with almost a year ago sits on the kitchen counter so I can look at it all the time.

Girl Scout Cookies

2011-02-26T14:52:00.000-08:00

Look what arrived this week!

Thanks to my very own Girl Scout!

Valentine's

2011-02-19T11:06:00.001-08:00

So a few days before Valentine’s Day, HH and I were out shopping and “plops” goes a new crock pot in my cart! Just like that! HH says, “Happy Valentine’s Day. I probably shouldn’t be giving you an appliance, but…” Whoo Hoo! A new crock pot!

After the split pea soup incident – and tamale pie before that, and pot roast before that – I had commented that perhaps the problem was the appliance and not the cook. HH remembered that, knew that I like to master things and decided to help me to be successful with a crock pot for Valentine’s.

Pot Roast had to be the first attempt with the new appliance. As HH said, “if you can’t master the crock pot, perhaps you shouldn’t have a Diner.” Wow.

So after prepping all the root veggies the night before – a large yellow onion, three carrots and an assortment of potatoes – it was time. The roast was browned, covered with a coating of flour, sea salt and fresh ground pepper then placed in the crock pot. This was immediately followed by carrots and half the onions, then potatoes and the rest of the onions. Because of the timing of the day, I put it on high for an hour and asked HH to turn it down to low before he headed out for golf – and I headed out the door.

When I arrived back at the Diner just before dinner time, the Diner smelled fabulous! Now, pot roast dinner is not one of my favorite meals, I’m in it for the beef stroganoff the next night! I approached the crock pot and refrained from taking the lid off to see how it was going, didn’t want to mess things up.

It was finally dinner time at the Diner; HH was still out with the Boys, so service started without him. I gently, tentatively sunk the kitchen spoon into the roast and just like magic the roast fell apart! Just like it is supposed to!

It was not the cook! It was the appliance! I couldn’t wait for HH to arrive. And when he did, he could smell it, said, “Well?” I told him he had to serve himself and see. The first thing he did was sink his fork into a potato and he immediately knew things were different. Next came a fork into the meat and he was visibly salivating, he’s a meat and potatoes kind-of guy.

He said, “Honey, is it okay that I gave you a crock pot for Valentine’s?” Of course it was. I love to get new kitchen things; this matched the Good Oven and came with a dipping sauce warmer (Ooooh!); I like to cook and my payoff is positive feedback at the Diner. That’s what I got for Valentine’s, what could be better!

Dishwasher

2011-02-18T12:58:00.000-08:00

HH said the other night, after a reheat of beef stroganoff, “If you had a Diner, I’d hate to be your dishwasher.” As he scraped, pounded and banged at the layer in the bottom of the pot.

I do love my Dishwasher.