Anna Sultana's Pasta e Piselli, Shrimp Carbonara, Tomato Bruschetta, and Bagna Cauda / Oh, Christmas Tree! by Margaret Ullrich

 

Happy December!
Somebody once said
Life is not measured by the number of breathes we take, but by the moments that take our breath away.
I’m wishing you a few breath taking moments this holiday season!
Stay safe and well!

It looks like the holiday season this year is going to be a return to December as it should be.
Gatherings, customs and food.  Yes, lots of food!

After our tree hunting adventure way back when, we gathered in a co-worker’s home, where she had a platter of cookies, and apple cider simmering in a huge slow cooker.
Ma would’ve been horrified.
All that work should have rewarded with more food.

This is how she would’ve done it.
Well, to be honest, she would’ve just gone to a lot and bought a tree.
Followed by a food spread with a bit more heft.


Hints:

About the Pasta e Piselli…
If you’re in a rush, instead of cooking the pasta separately you can place 2 1/2 quarts water in the dutch oven instead of 2 quarts, add the onion, etc. and proceed with the recipe.
When you add the peas also add the 1 pound elbow macaroni. Then cook, stirring occasionally, until the pasta is al dente.
Add the parsley, taste and season and add more water if you want, along with the oil.

About the Shrimp Carbonara…
For a little more flavour you could add a bit of garlic.
You could use evaporated milk or heavy cream instead of the cream cheese.
This recipe also works with strips of chicken breasts.
The sauce can be served separately so that each person can add as much, or as little, of the sauce and cheese as he wants.

About the Bagna Cauda…

It can be used as a dip for vegetables, such as roasted peppers, or, using olive oil instead of butter, as a hot salad dressing.
For a bit of crunch you can add chopped walnuts.
Don’t dip bread into the pot until everyone has had his fill. Bread would absorb too much of the sauce.
It can also be served over polenta and sprinkled with Parmesan cheese and pepper.





                        Pasta e Piselli

Chop
1 large onion

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound elbow macaroni
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place in a dutch oven
2 quarts water
the chopped onion
Bring to a boil, then lower heat and simmer 30 minutes.
Add
1 pound peas
Continue to simmer for another 10 minutes.
Add
1 Tablespoon dried parsley
Taste, then season with salt and pepper.
Add the cooked pasta, mix well and drizzle olive oil over the top.



                        Shrimp Carbonara

Serves 4

Chop
4 slices bacon

In a large pot place
2 quarts water
salt to taste (optional)
Bring to a boil.
Add
1/2 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place the chopped bacon in a dutch oven and cook until crisp.
Remove bacon from skillet with slotted spoon and drain on paper towels.
Drain bacon drippings, reserving 1 tablespoon in the pan.
Add
1 pound large shrimp, uncooked, deveined and peeled
Cook and stir on medium heat 5 minutes, or until the shrimp turns pink.
Stir in
1/2 - 1 Cup frozen peas or mixed vegetables or broccoli
Cook 1 minute.
Add
1 Cup cream cheese
1/2 Cup milk
Cook and stir 5 minutes, or until the cream cheese is melted and the sauce is thickened.
Do not let the sauce come to boil.
Add the drained spaghetti to the dutch oven.
Mix lightly and add
1/4 Cup grated Parmesan cheese


                        Tomato Bruschetta

Stem, seed and dice
4 large ripe tomatoes

Mince
2 cloves garlic

Place in a small bowl
the diced tomatoes and the minced garlic
salt and pepper to taste
1 Tablespoon extra virgin olive oil
Mix well.

Cut into 36 slices
1 baguette
Place the slices on a large cookie sheet.
Brush bread slices with
1/4 Cup extra virgin olive oil
Broil under preheated broiler until toasted.
Remove from heat and place slices on a platter.
Top slices with the tomato mixture.
Garnish with chopped fresh basil (optional)

                        Bagna Cauda

Finely chop
4 cloves garlic

Place in a saucepan
1/2 Cup butter
the chopped garlic
2 cans anchovies fillets, including the oil
3 Tablespoons extra virgin olive oil
Fresh pepper to taste.
Stir and cook gently for 10 minutes.
Serve with raw or slightly blanched sliced vegetables and crusty bread.


                                                            ~~~
For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a good find, sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the exposed skin can freeze in 2 minutes range.

That didn't sound good, so I said, Thanks, but no thanks.


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s I am woman, hear me roar career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, The bare side could be placed against a wall.

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

Cradle... tree... cradle, I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.


God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.
Some fool was planning the next year's tree chopping expedition.

Anna Sultana’s Gnocchi with Sausage & Tomatoes or with Peas & Pancetta; Homemade Gnocchi / Proof That God Is Not A Woman by Margaret Ullrich

 

Goodness! A week has gone by since I posted the tortellini and spaghetti recipes.
Gotta love tortellini and spaghetti.
Great budget stretchers.

Another budget hero, gnocchi, is easy to make and is a great way to use up leftover boiled or baked potatoes.
Along with these recipes, they can also be pan-fried and served with tomato sauce or butter and cheese.

Just like tortellini, gnocchi can be found in most supermarkets, usually in the deli section.
Shelf-stable gnocchi, usually packaged in vacuum-sealed containers, can be found in the pasta aisle.

Ma never served homemade gnocchi. We had lots of potatoes - mashed, baked, boiled, pan-fried, and roasted. Ma never got really fancy with her potatoes. Interesting since Malta produces enough potatoes to export to Holland.

I would compare the gnocchi to Ma's ravioli - Ravjul in Maltese. They're both starchy. They're both filling. They both cook in boiling water.


Hints:

About Gnocchi with Sausages & Tomatoes…
Use any sausage you like. You can go spicy, as with jalapeño sausages, or mild with breakfast sausages, if that is what you have in your fridge.
Parmesan cheese also goes well with this dish.

Don’t use a non-stick skillet if you want the sausages to have a nice crisp surface.
Two cups of tomatoes, sliced, can be used instead of the cherry or grape tomatoes.
Don’t have fresh basil? Dried basil (about 2 Tablespoons) works well.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

About the Gnocchi with Peas & Pancetta…
No pancetta? No problem. Bacon is fine and will add a stronger, smoky flavour.
Canadian bacon, salt pork, prosciutto, smoked ham, or smoked sausage are also good.

About the Gnocchi…
The shaped gnocchi can be refrigerated overnight.

To freeze uncooked gnocchi place them in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for 1 to 4 hours.
Transfer the baking sheet to the freezer and freeze until solid, about 1 hour.
Transfer frozen gnocchi to freezer bags and seal.
Gnocchi can be frozen up to one month. Do not thaw before cooking.

Gnocchi is also delicious with tomato sauce, or bolognese sauce, or just some butter, with or without garlic and sage.


                        Gnocchi with Sausages & Tomatoes

Serves 4

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound frozen or shelf-stable gnocchi
Cook for 2 minutes or according to package directions.
Drain and toss with a drizzle of olive oil.
Place in a 10-inch or larger skillet
2 Tablespoons olive oil
Heat over medium heat and add
9 ounces cooked sausages, sliced into 1/4-inch-thick coins
Cook until the sausages begin to brown, 2 to 3 minutes.
Push the sausages to the edge of the skillet and turn the heat up to high.
Add
1 pint cherry or grape tomatoes, sliced in half lengthwise, skin down 
Cook 1 to 2 minutes then stir in the sausage and cook about 2 minutes more.
Stir in gnocchi and cook until all is combined, but the tomatoes are still firm.
Remove the skillet from the heat and stir in
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
Season with salt and pepper and serve immediately. 


                        Gnocchi with Peas & Pancetta

Serves 4

Finely chop
2 Tablespoons onions
1 teaspoon garlic

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound frozen or shelf-stable gnocchi
Cook for 2 minutes or according to package directions.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place in a skillet
1 Tablespoon olive oil
4 ounces pancetta, diced
Lightly brown the pancetta over a low flame.
Add the chopped onion and garlic and fry 3 minutes.
Add
1 Cup frozen peas
1/2 Cup chicken broth
Cover and let simmer until peas are tender but not mushy.
Stir in
1 Tablespoon butter
1/4 Cup cream or evaporated milk
Let simmer on low to form a thin sauce.
Add salt and pepper to taste.
Add the cooked gnocchi and let simmer on low heat to form a thin sauce.
Add salt and pepper to taste.
Drain the gnocchi and add to the pan with the peas.
Add
2 Tablespoons grated Parmesan cheese and stir on low heat 2 minutes.
Serve immediately.


                        Homemade Gnocchi

Serves 6

Preheat oven 400º F

Pierce with a fork
2 medium russet potatoes
Place potatoes on a baking sheet, place in oven and bake until tender, about 1 hour.
Let cool completely.
Cut in half, scoop the flesh into a medium bowl and mash.
Transfer to a large bowl and stir in
1 1/2 Cups flour
1/2 Cup ricotta
1/4 Cup grated Parmesan cheese
1 large egg
3/4 teaspoon salt
1/4 teaspoon pepper

Divide dough into 6 equal pieces.
Working on a lightly floured surface and sprinkling with additional flour as needed to prevent sticking, roll each piece into an 18-inch long rope, about 1-inch in diameter.
Using a sharp knife, cut each rope into 3/4-inch bite-size pieces.
Transfer to a baking sheet.

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4 to 6 minutes.
Drain well and serve or use as an ingredient in the above recipes.
 

                                                                ~~~
Another essay I wrote for the CKUW radio show ‘2000 & Counting' was about the sexuality of God. Okay… we were getting desperate. But some valid - and not so valid - points were brought up.
Here was my view on the issue, and a few of my female co-hosts agreed.

Whenever I wonder if God is a man - which I admit isn't often - all I have to do is remember the ho-ho-ho good time we women have during holidays.

Yep… God is a man.

He sits and expects a holiday to happen. It happened last year, right? No problem. He just sat and wallah! A holiday complete with a big dinner, a fancy dessert and gifts.


Okay, ladies, we know holidays take a ton of work. Remember the commercial in which we heard Nat King Cole singing about Mrs. Santa Claus? We saw a woman throwing toys into a cart with one hand, keeping a toddler from jumping out of the cart with another hand and clutching a preschooler with another hand.

Of course she had three hands. She was a Mom.

Admit it. We don't have holidays because we like them. They're part of our culture, our civilization. Yeah... So is cleaning the toilet.
But women are tradition keepers, so we keep responding like Pavlov's dogs when we read stuff like:

While winds howled, we gathered around the fire and sorted recipes.
At the oak table the children chopped fruit and raisins,
while Papa happily crushed nuts and spices in the grinder.

Let's think about that little scene... Sorting recipes? We now have mixes.
Children chopping raisins? Sure. Yank a gameboy out of a kid's hands, give him a big sharp knife and some raisins and you'll both end up on the 6 o'clock news.
Papa crushing his nuts in a what? No, thank you.

Remember how we thought technology would give us loads of leisure?
Uh huh. Technology means that in a public washroom, you and a dozen other women can hear your cellphone playing Up a Lazy River. Oh, for the days when we could pee in peace.

Think you can rest when you're retired? Surprise! You've unloaded your youngest, just to be begged by your oldest - the one with the Masters degree you worked to pay for - to babysit her kids while she and her partner hold down a couple of Macjobs apiece.
Oh, and your Mom could now use some help.

And now the holidays are back.

Okay, grab a pen and paper and sit down. Why are you doing this?
For some Jesus is the reason for the season. Okay, that's a start.
God became human. Humans can't become God.
So get rid of the crap that's crept into the creche.

What's important to you and your family?
Not to the neighbours, not to the in-laws and not to the stores. Set your own priorities.
Don't let the urgent, like making fancy decorations, keep you from the important, like spending time together.
If anyone tries to talk you into doing something extra, just say NO.

Back to the old time Christmas. Maybe chopping and crushing was their idea of a crackerjack good time. But, if your kids just want Oreoes, why stay up till midnight making weird sugar cookies that can't fit into a glass of milk?
I know. It's tradition.
Delegate the cookies. Bang open a tube of cookie dough and let the kids get creative while you take pictures. They'll actually eat those cookies.

Did you invite someone who thinks store bought is not fit for the holidays?
Stock up now, destroy the wrappings, toss your cookies into bread bags and freeze them.
Remember how in the 60s we distressed furniture?
When it's Show Time, pop the cookies into the oven for nice burnt edges.
And muck up the fruitcake's icing.
The snob will praise you and wolf down anything that doesn't look like it was made by a professional.

Speaking of professional, avoid The Stewart.
If you do watch Martha, remember: It's TV. Look at the credits. She has an army helping her. They bake 30 cakes and she shows the best one. She doesn't do all that work when she's bone tired after putting in a 12 hour day.
Martha is human, too.
You've seen blooper shows. Trust me. Martha bloopers.

Do you have a friend who thinks she's Martha?
Whoopee for her.
Like your Mama done told you, If your friend jumped off a bridge would you do it, too?
There has to be something your pal hates to do. Swap your expertise for hers.
Yes, you are good at something. She bakes, you wrap. See?

Ever feel that if you don't do everything the family's been doing since the Stone Age, the holidays will be ruined forever, it will be all your fault and the family will never recover?
That's Mama Guilt.
According to a psychologist, Guilt feelings are a messy mixture of insecurity, self-doubt, self-condemnation, self-judgment, anxiety and fear.
Dump the guilt.
Make a list of the things you think you have to do, including making that relish that's been in the family since the Black Death.
After dinner, before everyone runs off, read the list.
If something gets big smiles, it's a keeper.
If you say relish and people make barfing sounds, cross it out.
If your family's polite, think about last year.
If you were serving leftover Christmas relish with the Easter ham, lose the recipe.

Office and Organization Parties were once a fun way for spouses to meet the other important people in their mate’s life.
Now both spouses have been invited to parties - and guess what, they're always on the same night - and The Wives and The Husbands can't face another plate of appetizers.
Stay home. Your pals will save you a copy of the secretary's xeroxed butt.

Cards used to be nice and simple, with pretty pictures and cheery messages.
Just sign and send. Then some fool started printing up long bragging letters.
Don't write The Letter. Your friends will love you.

Back to the three-handed Mom pulling toys off the shelves like they were free samples.
There are four weeks left until Christmas.
Think that's a long time?
How many New Year's resolutions have you done in the last eleven months?
Neither have I.

Anna Sultana’s Spaghetti alla Carbonara, Sausage or Meatball Soup with Tortellini, Baked Broccoli and Tortellini / A Christmas Bargain by Margaret Ullrich

I won’t lie to you.
Any and all shopping this holiday season is going to be a challenge.
The supply chain has gotten all tangled up, meaning staples we’re used to finding aren’t in their usual places, while something that must have been gathering dust in some warehouse since the last century is suddenly in a store.
And, thanks to higher transportation costs, the prices - even for that piece of junk from the 1990s - are unbelievable.

Okay… if you remember the inflation we had during the late 70s and early 80s you’ve been through something like this before.
We got through a messed up economy then and we can do it again.

Break it down into manageable pieces.
We do have to eat.
Regular meals are always good.
Food prices have gone up, so we have to do a bit of work.
We’ve done it before and we can do it again.

Here are four of Ma’s budget savers.
These recipes were old standards a hundred years ago and will do their magic now.
Ma used to make her own tortellini and ravioli.
Yes, well that was then, this is now.
Tortellini and ravioli can be found in most supermarkets, usually in the deli section.


Oh, if you’re curious about a recipe mentioned in the story, just copy it and paste it in the ‘Looking for a recipe?’ space, click ‘Search’ and enjoy!


Hints:

About the Spaghetti alla Carbonara…
You can use any type of pasta you have in the house.
Carbonara comes from the Italian word for coal, carbone, because it was a dish eaten by coal miners and sellers. 



About the Sausage Soup with Tortellini…
Packaged sausage meat can be found in the store.
If you have sausages on hand, remove the meat from the casings.
The leftover soup freezes very well.

About the Meatball Soup with Tortellini…
You can use homemade meatballs made from
1 pound ground beef or pork or a mixture of the two
1 large egg
1 Tablespoon dried parsley
2 garlic cloves, chopped finely or 2 teaspoons garlic powder
1 Tablespoon Parmesan cheese
Or you could buy frozen meatballs.

Baked the Broccoli and Tortellini…
You can stir 1/3 Cup cooked chopped bacon or ground meat or poultry into the pasta mixture before spooning it into the prepared casserole dish.



                        Spaghetti alla Carbonara

Serves 4

Have on hand
1/4 pound grated Romano cheese

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound spaghetti or other pasta
Cook, stirring frequently, until the pasta is al dente.
Drain the pasta and set aside.

WHILE THE PASTA IS COOKING:
Place in a small bowl
3 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Beat well and set aside.

Cut in small pieces
1/4 pound bacon or pancetta

Place in a dutch oven
2 Tablespoons olive oil
Fry the bacon pieces over medium heat, about 4 minutes.
Turn down the heat to very low.
Add the drained spaghetti and the beaten eggs.
Toss the pasta very quickly and thoroughly.
Add 1/8 pound Romano cheese and toss again.
Garnish with fresh pepper and 1/8 pound Romano cheese.


                        Sausage Soup with Tortellini

Finely chop
1 medium onion
3 cloves of garlic

Place in a dutch oven
1 pound sausage meat
the chopped onion
Sauté the sausage and onion over medium high heat until the sausage is no longer pink.
Add the chopped garlic and sauté for 1 minute.
Reduce heat to medium and add
2 teaspoons dried basil
1 teaspoon dried oregano
2 Tablespoons tomato paste
Cook 1 to 2 minutes and add
1 28 ounce can crushed tomatoes
4 Cups beef broth
Simmer over medium heat 10 minutes.
Add
2 3/4 Cups cheese tortellini
Reduce heat to medium low and simmer for 10-15 minutes.
Add
1/4 Cup half and half cream or evaporated milk
Stir until combined.
Season the soup with salt and pepper to taste.
Serve hot with grated Parmesan cheese and parsley.


                        Meatball Soup with Tortellini

Finely chop
1 medium onion
1 small zucchini
2 carrots
2 stalks celery

Place in a dutch oven
6 Cups water or beef broth
1 teaspoon Worcestershire sauce (optional)
1 teaspoon tomato paste
the chopped vegetables
Simmer over medium heat 20 minutes.
Add
1 pound meatballs
Simmer over medium heat 45 minutes.
Add
2 3/4 Cups tortellini, meat or cheese
Add more liquid if you want a thinner soup.
Simmer over medium heat 15 minutes.
Serve hot with grated Parmesan cheese and parsley.


                        Baked Broccoli and Tortellini

Grease a 2 quart casserole dish that has a cover (or cover with foil)

Place in a medium pot
1/4  Cup margarine
Melt over medium heat.
Blend in
1/4 Cup flour
1 teaspoon salt
1/4 teaspoon pepper
Stir in
2 Cups milk
Cook and stir over low heat until thickened.
Stir in
1/2 Cup grated Parmesan cheese
Remove from heat and set aside.

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
2 3/4 Cups cheese tortellini
Cook, stirring frequently, 5 minutes.
Add
3 Cups broccoli florets
Cook another 5 minutes.

Preheat oven 350º F

Drain the pasta and broccoli and place in the prepared casserole dish.
Add the sauce and mix lightly.
Top with
1/4 Cup grated Parmesan cheese
Cover and bake 20 - 25 minutes.
Remove dish from oven and heat broiler.
Broil uncovered casserole 4 inches from heat 3 to 5 minutes, until cheese is lightly browned.

                                                       ~~~
Back in November, 2002, I wrote an essay for the CKUW radio show ‘2000 & Counting' about getting Christmas gifts.  
It was a meant as a light piece, filled with hints.
Many of our listeners were seniors or college students, folks known for having to stretch their dollars.
Now, in addition to Covid-19 and its variants making us nervous about going to crowded places, we’re facing problems in the supply chain.
Christmas shopping never gets any easier.  Darn!!


Okay… listen up! There are five weeks left until Christmas. That means gifts. I know, I know, it's more blessed to give than to receive. But, unless you have ways of shopping that you'd like to keep secret, giving gifts means money.  

It's a little late to start a Christmas gift account at your bank and the utility companies really lose that Ho Ho Ho spirit if you try to skip paying their bills. 
 
If the charge cards are already maxed out - or you just want to keep your nearest and dearest on a cash and carry basis - gift getting is going to take a little effort.  

Desperate times call for desperate measures. As we're all stuck with holidays - oh, lucky us - I'll tell you some of my desperate measures.

Live off your hump. You know what I mean. Things like the 18 cans of tuna you have left from the time you bought 20 cans so you could get 50 bonus airmiles. Now's the time to crack those babies open. I know the family hates tuna. That's why there are 18 little cans of fishies swimming around your pantry.
Well, the family would hate a Giftless Christmas even more.
Think about it. Lousy dinners happen to everybody. But the family Grinch who comes up giftless at Christmas gets blabbed about throughout the neighbourhood and the generations.
You don't want to be remembered by your great-great-grandchildren as Granny Grinchie.

Try creative cooking. Pretend you're on the TV show Iron Chef. You've just been given a tube of ground beef, a bag of marshmallows, a jar of salsa, a bottle of raspberry vinegar, a carton of frozen spinach, a jar of maraschino cherries and a box of rice-a-roni. Think only a nut throws odd things together? How do you think raspberry vinegar was invented?
If the family gets snarky, tell them you found the recipe in a magazine. Drop names. Martha is always good, and if they can't appreciate all the effort you put into making dinner interesting… Well!
You know the speech.
Remember, guilt, when the other person has it, is a good thing.

Go ethnic. Granny's recipes don't have to be saved for Folklorama. God bless family. Go to an Italian restaurant and get a load of the prices they charge for a plate of Pasta Fagioli. That's two cheapies: noodles and beans! Grandma would die laughing if she saw those prices. Starch and beans got millions of people through tough times. Go thou and eat likewise.
  
Beans aren't good enough? Go past the recognizable cuts and shop the mystery meats. Put enough spices on them and the family won't know what hit them. I once made spaghetti and meatballs using animal organs only a mother could love. Guess what? Hubby had invited a friend. Well, the buddy was getting a free meal, so I followed the Cook’s Golden Rule: Don't apologize and don't explain.
The buddy said it was delicious, like the meatballs they serve at the Bay.
Hmmm… I notice the Bay is still in business. There's more than one way to skin a cat.   
  
Shop your house. No kidding. Grab a bag and stroll through your house. Look for things somebody foisted… uh… gave to you. Well, why should you be stuck with it until you're six feet under? Unless it was made by your preschooler - don't even think it, they DO remember - you're free to pass it on to someone else.
Just don't give it to the person who gave it to you.
   
Pack your own. Ever notice the little overpriced goodies the stores stuff into baskets and bowls? One current gift item is a box of pasta, a tin of sauce, some cheese and some wooden spoons nestled within a large bowl.
Are you too stupid to do the same thing? I didn’t think so. It's one way to get rid of some of those extra airmiles purchases. Let somebody else eat the tuna.


Still thinking about the folks in the flyers looking wildly happy over a toaster? 
Toss the flyers. Those models were paid big bucks. Stores want you to buy. A stress-free family holiday is not their goal. If they had their way you'd replace everything and pay 50% interest.
     
Remember how the best presents were things that showed that someone cared? Maybe somebody hunted down an out-of-print book by your favourite author. 
The gadgets that looked amazing seem strange on December 26.  
     

While you're shopping, get yourself some treats. 
I have a friend who picks up a bag of  pfeffernusse cookies every year. When she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse into her mouth and gives herself an old time Christmas. It doesn't take much.   

God bless us, everyone.

Anna Sultana’s German Potato Soup with Rivels and Peasant Bread

 

Last December was dry, much like the earlier months of 2021, and we didn’t have much snow in Manitoba.
Well, January has been playing catch up on the snow and temperature front.
We’re back to having every-other-day snow falls, strong winds, and our traditional ‘skin can freeze in 5 seconds’ temperatures.

With traditions like that, it’s best to stay home.
While you’re hunkering down, why not make a big pot of soup and a loaf of bread?


My family has been Maltese since before St. Paul's shipwreck, when he dropped in for a visit on his way to Rome.
But, in the 1950s we moved to College Point, a German / Irish town on Long Island, and my parents worked at Lily Tulip.
Other women worked with Ma and, as usually happens, recipes, including soup and bread recipes, were exchanged.

In addition to being a warming meal during winter, soup is usually a great way to use up bits and pieces in the kitchen.
Soup is also delicious a few days after it's been made, making it perfect for busy women who came home tired from a full day of working at the factory.
Ah, the good old 1950s, when men weren’t expected to know their way around a kitchen.

Whatever... we’re still busy and a leftover meal is always a good thing to have.
German Potato Soup is an old recipe and, like most other old recipes, there are many variations.
Experiment and enjoy!

Peasant bread is easy to make, nothing like making sourdough bread.
The crusty loaf is delicious served warm and buttered, with soup or salad.
Or with Anna Sultana's Minestrone with Garlic Croutons or Garden Soup.

Hints:

About the German Potato Soup...
You could substitute 1 Cup heavy cream and 1 Cup whole or 2% milk in place of the 2 Cups whole milk to make it richer.
Or you can use 1 Cup evaporated milk and 1 Cup water.

Don’t have cream but want a thicker soup? No problem.
Boil a few potatoes in enough water to cover.
Drain, mash and stir into the soup.
Add whole milk and butter for taste.
You can also use chicken stock in place of the water for more flavour.

Or you could make a roux to thicken the soup.
A roux is a mixture of fat, margarine or butter, and flour, and is used to make sauces.
Just melt the butter, stir in an equal amount of flour and cook, stirring, a few minutes.
Slowly stir in the milk or other liquid and cook a little longer until you have a sauce.

You can add:
cheese and sour cream
onion and garlic
some diced pork chop
chopped or shredded carrots (about 1/4 Cup)
sliced hard boiled eggs
a teaspoon of cider vinegar in the soup and chopped onion sprinkled on top

You can also leave out the bacon and add more butter.

Rivels are little homemade egg noodles.
They are good in beef and chicken stew, as well as in vegetable soups.
If you’re in a rush you can substitute 2 cups egg noodles.

About the Peasant Bread...
You can add different spices for a little extra flavour.
Flour your hands to make it easier to handle the dough.

You can use bread pans or you could shape each half into a loaf and place the loaves on a greased baking sheet. 

If after the bread has baked you decide you want a browner loaf you can place the loaves under the broiler for a few minutes.

                                                               German Potato Soup with Rivels

Serves 6 to 8

Peel and dice
3 Cups potatoes

Chop fine
3 slices bacon
1 small onion
2 stalks celery with leaves

Place in a dutch oven 
the chopped bacon
Fry until crisp and brown.
Add
the diced peeled potatoes
the chopped onion and celery
1/2 teaspoon salt
1/8 teaspoon pepper
Cover with water and cook until vegetables are tender, about 25 minutes.

While the soup is simmering make the rivels:
Place on a flat surface such as a cutting board
1 Cup flour
Make a well in the centre, then add
1 egg, slightly beaten
1 teaspoon salt
Scraping the board when needed, work these ingredients together.
Knead once or twice, then chop the dough into small pieces.

Put the rivels into the gently boiling soup, stirring constantly so they stay separate.
Stir in
2 Cups milk
3 Tablespoons butter
Cook 10 to 15 minutes, until rivels or noodles are done.
Ladle into bowls.
Garnish each serving with a bit of butter and fresh minced parsley (optional)

                                                               Peasant Bread


Place in a large bowl
2 Cups warm water
Stir in
2 1/4 teaspoons yeast
2 teaspoons sugar
Let sit for five minutes.

Add

4 Cups flour
2 teaspoons salt
Stir until the dough forms a ball.
You do not knead this dough.
Cover with a cloth and place in a warm place.
Let sit for 1 hour.

Grease 2 1-quart bowls.
Remove the cloth, punch the dough down and divide the dough into two pieces.

Place each piece in a prepared bowl.
Cover and let rise for another 45 minutes.

Preheat oven to 425º F

Brush the tops of the loaves with melted butter.
Bake for 15 minutes.
Turn heat down to 375º F and bake for another 15 minutes.
Let bread cool for 15 minutes before removing from bowls.

Anna Sultana’s Pasta Fagioli / A Christmas Bargain by Margaret Ullrich

December begins tomorrow.
The holiday season has begun, but it’s pretty much going to be same old, same old.
We’re in the fourth wave of Covid-19, the Delta variant is highly contagious, and the Omicron variant is just hitting North America.
You know the drill: get vaccinated, wear a mask, avoid crowds, practice social distancing, and wash your hands.
Stay safe and well.
We’re all in this together.

A bit of Covid-19 trivia…
When the World Health Organization began naming the variants, officials turned to the Greek alphabet to make it easier for the public to understand the evolution: Alpha, Beta, Gamma, Delta and so on.

The WHO said it had skipped to Omicron because Nu was too easily confused with ‘new’, and Xi is a common surname. The WHO wants to avoid causing offense to any cultural, social, national, regional, professional or ethnic groups.
Now you know.


Sometimes comfort food can help get one through times like this.
A traditional Italian comfort food is pasta fagioli.

A few years ago I posted Carmela Soprano's Pasta Fagioli recipe.
Pasta Fagioli is not as famous as minestrone.
While similar, Pasta Fagioli is basically, as the name says, pasta and beans, while minestrone includes a variety of vegetables.
Pasta Fagioli is also thicker and more stew-like than minestrone is.
It’s a simple, cheap recipe that got many Italians through hard times.
Whether you’re Italian or not, it could get you through hard times, too.

When Ma lived in Malta her original recipe called for cannellini beans and ditalini pasta.
Cannellini  are small, delicately flavoured white beans, similar to great northern beans, navy beans or white kidney beans.
Ditalini means ‘little thimbles’ because the small pasta resembles the small sewing aids.
We lived in College Point, a German / Irish town.
Ma couldn’t find cannellini beans and ditalini pasta in the A & P.
But she did find white kidney beans and elbow macaroni, so she used them.
It was the 1950s and she didn’t want to cause any trouble.


Hints:

If you have a bag of dried beans, the Carmela Soprano's Pasta Fagioli post also has instruction on how to prepare them. It will take a bit of time.

If you have pancetta or ham on hand you could substitute 2 slices of either, finely chopped, for the bacon.
If you're a vegetarian, you can leave the meat out.

Al dente means the pasta is tender yet still firm to the bite.

The soup can be frozen, either in a large batch or in portions, for up to 3 months.
Defrost the soup overnight in the fridge and use within 24 hours of defrosting.


                                                               Pasta Fagioli

Serves 8

Chop
4 slices bacon
2 Cups yellow onions

Finely dice
2 Cups carrots
1 Cup celery

Place in a Dutch oven
1/4 Cup olive oil
the chopped bacon
Cook, stirring frequently, over medium heat, until the bacon is just crisp, about 5 minutes.
Using a slotted spoon, remove the bacon to a bowl and set aside.

Place in the same dutch oven
the chopped yellow onions
Stirring frequently, cook over medium high heat, about 2 minutes.
Add
the diced carrots and celery
1/2 teaspoon salt
1/2 teaspoon pepper
Cook, stirring frequently, over moderate heat, about 7 minutes.
Add
1 to 3 Tablespoons garlic powder
Cook, stirring frequently, over medium high heat, 30 seconds.
Add
1 28 oz. can crushed tomatoes
1 teaspoon dried thyme
Over low heat, stirring occasionally, simmer about 5 minutes.

While the soup is simmering, drain and rinse
4 (15 oz.) cans white kidney beans
Mash about 1/2 cup of the beans well and stir them into the soup.

Add
the remaining beans
8 Cups chicken stock
2 Cups water
Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
Add
3 Cups elbow macaroni
the fried bacon
Continue to simmer, stirring occasionally, until the pasta is al dente, 8–10 minutes.

If the soup seems too thick, add hot water.
Taste and adjust seasoning.
Serve in bowls.
Add a grating of Romano or Parmesan cheese and a drizzle of olive oil.
Some crusty bread and a salad would round out the meal nicely.

                                            ~~~~

Back in November, 2002, I wrote an essay for the CKUW radio show ‘2000 & Counting' about getting Christmas gifts.  
It was a meant as a light piece, filled with hints.
Many of our listeners were seniors or college students, folks known for having to stretch their dollars.
Now, along with Covid-19 and its variants making us nervous about going to crowded places, we’re facing problems in the supply chain.
Christmas shopping never gets any easier.  Darn!!


Okay… listen up! There are four weeks left until Christmas. That means gifts. I know, I know, it's more blessed to give than to receive. But, unless you have ways of shopping that you'd like to keep secret, giving gifts means money.  

It's a little late to start a Christmas gift account at your bank and the utility companies really lose that Ho Ho Ho spirit if you try to skip paying their bills. 
 
If the charge cards are already maxed out - or you just want to keep your nearest and dearest on a cash and carry basis - gift getting is going to take a little effort.  

Desperate times call for desperate measures. As we're all stuck with holidays - oh, lucky us - I'll tell you some of my desperate measures.

Live off your hump. You know what I mean. Things like the 18 cans of tuna you have left from the time you bought 20 cans so you could get 50 bonus airmiles. Now's the time to crack those babies open. I know the family hates tuna. That's why there are 18 little cans of fishies swimming around your pantry.
Well, the family would hate a Giftless Christmas even more.
Think about it. Lousy dinners happen to everybody. But the family Grinch who comes up giftless at Christmas gets blabbed about throughout the neighbourhood and the generations.
You don't want to be remembered by your great-great-grandchildren as Granny Grinchie.

Try creative cooking. Pretend you're on the TV show Iron Chef. You've just been given a tube of ground beef, a bag of marshmallows, a jar of salsa, a bottle of raspberry vinegar, a carton of frozen spinach, a jar of maraschino cherries and a box of rice-a-roni. Think only a nut throws odd things together? How do you think raspberry vinegar was invented?
If the family gets snarky, tell them you found the recipe in a magazine. Drop names. Martha is always good, and if they can't appreciate all the effort you put into making dinner interesting… Well!
You know the speech.
Remember, guilt, when the other person has it, is a good thing.

Go ethnic. Granny's recipes don't have to be saved for Folklorama. God bless family. Go to an Italian restaurant and get a load of the prices they charge for a plate of Pasta Fagioli. That's two cheapies: noodles and beans! Grandma would die laughing if she saw those prices. Starch and beans got millions of people through tough times. Go thou and eat likewise.
  
Beans aren't good enough? Go past the recognizable cuts and shop the mystery meats. Put enough spices on them and the family won't know what hit them. I once made spaghetti and meatballs using animal organs only a mother could love. Guess what? Hubby had invited a friend. Well, the buddy was getting a free meal, so I followed the Cook’s Golden Rule: Don't apologize and don't explain.
The buddy said it was delicious, like the meatballs they serve at the Bay.
Hmmm… I notice the Bay is still in business. There's more than one way to skin a cat.   
  
Shop your house. No kidding. Grab a bag and stroll through your house. Look for things somebody foisted… uh… gave to you. Well, why should you be stuck with it until you're six feet under? Unless it was made by your preschooler - don't even think it, they DO remember - you're free to pass it on to someone else.
Just don't give it to the person who gave it to you.
   
Pack your own. Ever notice the little overpriced goodies the stores stuff into baskets and bowls? One current gift item is a box of pasta, a tin of sauce, some cheese and some wooden spoons nestled within a large bowl.
Are you too stupid to do the same thing? I didn’t think so. It's one way to get rid of some of those extra airmiles purchases. Let somebody else eat the tuna.


Still thinking about the folks in the flyers looking wildly happy over a toaster? 
Toss the flyers. Those models were paid big bucks. Stores want you to buy. A stress-free family holiday is not their goal. If they had their way you'd replace everything and pay 50% interest.
     
Remember how the best presents were things that showed that someone cared? Maybe somebody hunted down an out-of-print book by your favourite author. 
The gadgets that looked amazing seem strange on December 26.  
     

While you're shopping, get yourself some treats. 
I have a friend who picks up a bag of pfeffernusse cookies every year. When she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse and gives herself an old time Christmas. It doesn't take much.     

God bless us, everyone.

Anna Sultana’s East Coast Seafood Chowder & Bacon Cauliflower Chowder / Full Worm Moon

On Tuesday we were thrilled to be walking on snow-free concrete.

We were sure that Spring was just a few days away.

Manitoba Merv had promised us an early Spring.

He couldn't lie to his fellow citizens.

Yeah, well, this is Manitoba, and it’s never wise to put away the snow shovels until the middle of May.

On Wednesday afternoon it started snowing, the heavy wet type, and by Thursday morning we had received another 10 to 13 cm of fresh snow.

We were not amused.

I packed away the light, Spring type recipes and made a pot of chowder.

As a kid growing up in Queens, New York I loved Manhattan Clam Chowder.

I had first tried it in the restaurant at Jones Beach.

It was served with a small bag of little round crackers and was much better than the soup one got from the Campbell soup can.

I have no idea why either item was called a chowder.

Soup is a rather light weight thing, made by adding meat and/or vegetables to a liquid, such as water or stock. 

A chowder is a creamy soup that can be almost as thick as a stew.

Like a soup, chowder can be seafood or vegetable, such as corn or potato chowder.

But, unlike a soup, the liquid is thickened with potatoes, cornstarch or flour.

Manhattan Clam Chowder is definitely not thickened.

False advertising, for sure.

About Monday’s full moon, the Full Worm Moon...

Not one of the nicest names for a full moon, but it got stuck with that name because the ground is thawing and earthworm casts are appearing, attracting robins.

U. S. tribes called it the Full Crow Moon, since the cawing of crows announced the end of winter, while other folks, mostly in the east, called it the Full Sap Moon, since it was time to start tapping maple trees. 

In Manitoba natives knew they’d still have snow and called it the Full Crust Moon, since the snow thawed during the day and froze at night, becoming crusted.

The European settlers called it the Lenten Moon, since it usually happened after Lent had begun, and it was considered the last full Moon of winter.

On March 9 and on April 7 we’ll be having very large full moons, known as super moons, which will appear about 14% larger and 30% brighter than a normal full moon.

April's supermoon will be the bigger of the two, since the moon will be at its closest point to Earth.

Hopefully the snow will be gone by then.

Hints:

Starchy russet potatoes release the starch into the chowder and thicken it. 

Red potatoes and Yukon golds aren’t as starchy, but will do if that’s what you have. 

About the fish… a mix of salmon, halibut and cod makes a nice blend.

If you only have one or two of them, that’s fine.

Just don’t use something like sole - it will disappear into the creamy base.

Relax about the amount of seafood you're adding. The recipe is just an estimate. 

A chowder is just a type of soup, not a cake.

If you want to get a bit fancy you could replace some of the fish with lobster tails.

Add with the shrimp, clams and mussels.

About the cauliflower chowder…

You can leave the bacon out and replace it with 4 Tablespoons olive oil.

                        East Coast Seafood Chowder 

Dice 

1/2 Cup celery

1/2 Cup onions

3/4 Cup potatoes

Place in a large pot

1 Tablespoon butter

Melt butter over low heat.

Add the diced celery and onions.

Sauté for about 5 minutes, or until onions start to brown.

Stir in to form a thin paste

2 teaspoons cornstarch

Stir in

1/2 Cup heavy cream

2 Cups milk

Simmer over low heat for 5 minutes.

Add

1 teaspoon dried thyme

1/2 teaspoon salt 

1/4 teaspoon pepper  

the diced potatoes

Cook until the potatoes are almost tender.

While the potatoes are cooking cut about 12 ounces of fish into spoon-sized chunks. (see hints)

Place in another large pot 

2 Tablespoons butter

Melt butter over medium heat.

Add the fish chunks.

Cook until fish is opaque and flakes easily with a fork.

Add

6 shrimp

1/4 C shelled clams 

box of mussels in wine, undrained

Once the mussels have opened (discard any that did not open), transfer the seafood into the chowder base.

Simmer 3 minutes.

Ladle into bowls.

Place dill and a dab of butter on each serving (optional).

Serve with crusty rolls or bread.

                        Bacon Cauliflower Chowder

Chop 

1 medium yellow onion

2 medium carrots, peeled

2 stalks celery

Cut into 1" pieces

4 slices bacon

Mince

2 cloves garlic

Place in a large pot

the bacon pieces

Cook over medium heat, until crispy.

Remove the bacon and drain all but 3 tablespoons of fat from the large pot.

Add to the large pot the onion, carrots, and celery.

Season with salt and pepper.

Cook the vegetables until soft, about 5 minutes. 

Add the minced garlic and cook 1 minute. 

Add

2 Tablespoons flour

Stir in to form a thin paste, and cook about 2 minutes more. 

Add 

the chopped cauliflower

1 teaspoon dried thyme

4 Cups vegetable broth

1 Cup whole milk

1/2 Cup heavy cream

Bring to a boil.

Reduce heat and simmer until the cauliflower is tender, about 15 minutes. 

Season with salt and pepper.

Garnish with the cooked bacon pieces before serving.

Ladle into bowls and serve with crusty rolls or bread.

Anna Sultana’s Ross il-Forn #2 (Baked Rice, Maltese Style)

Hope you've been keeping warm and well.

The weather here on the North American prairies has been setting records.

Not very nice records.

Today here in Winnipeg we're at -39º C, but, with the wind chill, it feels like -51º C.

The worst should be over by tomorrow.

Sure looking forward to tomorrow. 

Weather like this calls for a nice plate of solid comfort food.

It’s time to bring on the carbs.

A salad or a plate heavy on presentation but light in food is just not going to be enough.

Malta doesn’t get this cold but it has perfect meals for times like this.

In 2011 I posted the recipe for Ma’s Ross il-Forn.

That’s Baked Rice, Maltese Style.

Ross il-Forn is Maltese cooking at its best.

It's our version of Kraft's macaroni and cheese, and has always been one of the most popular recipes of this blog.

Its total is so much greater than the sum of its ingredients.

Ma’s original recipe uses ground beef or a combination of ground beef and pork.

Well, it was created long before people even knew cholesterol existed.

In her later years Ma made a few adjustments to her recipes for health reasons.

She had tried a veggie burger and thought it was pretty good.

Good enough to use in a few of her recipes. 

Simulated ground beef is a handy item to have in the freezer, especially in winter.

It can replace ground beef in most recipes, and is a low-fat source of protein.

Soy protein, disguised as ground beef, helps to lower cholesterol.

If you worry about allergies, it also contains mustard and barley, and is also not good for people allergic to wheat.

Well, nothing's perfect.

Here’s Ma's healthier version of Ross il-Forn.

Why not give it a try.

                        Ross il-Forn

     

Preheat oven to 350º        

Finely chop

1 onion                             

3 slices bacon  

In a large oven proof pot heat over medium heat

4 Tablespoons vegetable oil

Fry the chopped onion and bacon until the bacon is cooked but not overdone.

                           

Add

156 mL (5 1/2 ounce) can tomato paste

796 mL (28 ounce) canned tomatoes 

2 teaspoons salt

1/2 teaspoon pepper

1 Cup water  

Stir to combine.                       

Add

2 Cups uncooked rice

340 grams ( 3/4 pound) veggie ground round

3 Cups of water

4 eggs, beaten

1/2 Cup grated Parmesan cheese 

Stir well.

Cover and bake 1 hour.  

Take the pot out of the oven, and stir the rice mixture thoroughly.

Sprinkle on top

1/2 Cup grated Parmesan cheese 

Cover and continue baking for 30-45 minutes, until it's a rich brown.

Serve with a salad or cooked vegetable and feel comforted.

Anna Sultana’s Quiche Lorraine & Pat-in Pie Crust / Mercury Goes Direct

In a couple of days Mercury will go direct.

For those who know about these things, that’s a good thing. 

Well, there may be something to that idea.

I mean, I don’t think that even planets find it easy to go backwards.

Some people just love to look back and to talk about the “good old days”.

Well, sometimes the stuff we did in the past was downright dumb.

It’s hard to believe, but in 1982 there was a book named Real Men Don't Eat Quiche by American author, Bruce Feirstein.

On the New York Times Best Seller list for 55 weeks, it sold over 1.6 million copies.

Real Men was meant to be a humorous book, focusing on the worries of middle class men who just didn’t know how they were supposed to act when feminists were becoming more a part of the mainstream.

Yeah, I know, men confused by feminists’ wanting to be treated fairly… Big yucks…

So much for the 80s being a great time.

With a name like quiche many people thought it was a French recipe, something really fancy, not for simple, meat-and-potatoes type of folks.

Nothing could be further from the truth.

The English - the creators of meat-and-potatoes dishes - have been eating eggs and cream in pastry at least as early as the 14th century, while the Italians have been making dishes like this as far back as the 13th century.

As you might expect, a recipe that’s been around for a few hundred years has seen a lot of variations. In addition to the eggs and cream and / or milk, it can include cheese, vegetables, meat or seafood.

It's a handy way to make use of bits and leftovers one usually finds in any kitchen.

As you can see, there's nothing fancy about this recipe at all.

A few of the most popular combinations are:

quiche au fromage (quiche with cheese) 

quiche aux champignons (quiche with mushrooms)

quiche florentine (quiche with spinach) 

quiche provençale (quiche with tomatoes)

But it’s definitely not limited to those mixtures.

My Ma often made a Greek Spinach Cheese Quiche, using Feta cheese.

She made a Mushroom and Ham Quiche when she had ham leftover from the holidays.

Quiche Lorraine, named after the Lorraine region of France, originally was an open pie with eggs, cream and lardons (fatty bacon or pork fat). 

Modern recipes can also include mature cheeses, such as Cheddar cheese, and vegetables, while the lardons have been replaced by regular bacon.

Hints:

Quiches are perfect for brunches or light suppers, as well as for when a friend or two have popped in for a casual visit that's lasted until mealtime.

Quiches can be made in advance and frozen. Ma kept a few in the freezer so she'd have something easy for when the relatives hadn't notice how late they had stayed.

Quiche Lorraine is a recipe that is very accommodating.

Instead of the Swiss cheese you can use Gruyère or Cheddar. 

You can also add sautéed onion, leeks or shallots to the filling.

Or you can add whatever else is beginning to look a bit sad in your crisper.

Have chives in your garden? 

Finely chop enough fresh chives to make 4 teaspoons to replace the onion powder.

Want to avoid the eggs and dairy?

Make a vegan quiche with spinach, onions or green onions, and green herbs like dill, parsley or celery, olive oil and a little wheat flour. Top off with leeks, chard and / or sorrel, then bake until the top vegetables are a bit crisp. 

You can also use tofu instead of the cheese, or your favourite pastry recipe or a frozen pie shell instead of the pat-in crust.

About the pat-in pie crust recipe below:

If baking an empty shell: prick and bake 15 minutes at 425º F. 

If baking it with a filling: use the filling's instructions

If you’re using the pat-in pie crust to make a dessert pie that’s being baked with a filling you could use this crumb topping:

1/4 Cup brown sugar

1/2 Cup flour

1/4 Cup margarine

1/2 teaspoon cinnamon

Mix together and sprinkle over the filling in the pastry-lined pie pan and bake.

You can also double or quadruple the ingredients and store what’s left in a covered container in the refrigerator for topping other pies.

                                                Pat-in Pie Crust

Place in a 9-inch pie pan 

1 1/2 Cups flour

1 1/2 teaspoons sugar         

3/4 teaspoon salt

Mix together.

Place in a measuring cup 

1/2 cup oil

3 tablespoons cold milk

Beat together until creamy.

Add the liquid mixture to the flour mixture and blend well.

Spread the mixture in the pan and pat in to line the pan.

Set aside.

                                                Quiche Lorraine

Cook 4 slices bacon.

Cool slightly and chop the cooked bacon.

Shred enough Swiss cheese to make 1 Cup.

Place the oven rack in the centre of the oven. 

Preheat oven to 325°F

Place in a medium bowl

4 large eggs

1/4 teaspoon salt 

1/4 teaspoon pepper

1 Tablespoon onion powder, more or less

3/4 Cup 18% light cream

1/4 Cup milk

Beat together. 

Sprinkle the prepared bacon and cheese over the pie crust.

Pour the egg mixture over the bacon and cheese. 

Bake for 35 to 40 minutes (the filling is set but still jiggles slightly in the centre) 

Remove from oven, place on a wire rack and let stand for 15 minutes.

Serve warm or at room temperature. 

If you’d like to make it more of a meal, serve it with a salad.

About the sky, thanks to the folks at The Farmers' Almanac…

August 18—First Quarter Moon at 3:48 a.m. In this phase, the Moon looks like a half-Moon — one-half of the Moon is illuminated by direct sunlight while the illuminated part is increasing, on its way to full.

August 19—Mercury is no longer in retrograde, instead goes direct at 12:25 a.m.

August 20—As darkness falls, look for Saturn well to the lower left of a 75% illuminated gibbous Moon. Saturn can be easily located by going out in late twilight and looking south-southeast at the beginning of August, or due south around month’s end. Saturn is the bright “star” roughly a third of the way up in the sky; the farther south you are the higher it will be. Later in the evening, Saturn swings low to the southwest. Below Saturn is the Teapot in Sagittarius. The pot starts August upright during twilight, then gradually tilts as if pouring in the following hours and weeks.

August 22—A wide gibbous Moon can be found sailing far above Mars, which dominates the sky east of Saturn. Fresh from last month’s opposition and close approach to Earth, Mars is still very bright and fiery. But it fades noticeably during August.