Anna Sultana’s Ross il-Forn and Macaroni and Cheese / My Daddy-Daughter Date

 

Well, here we are, the last weekend in August.
There are a few more official summer days we can enjoy this week.
Let’s make them good ones!


Covid-19 is still affecting our food supplies, giving us record-breaking high food prices.
Supply chain problems are also affecting what we can actually find on the store shelves.
It’s time for us to get back to cooking basics.

Rice, pasta, eggs and cheese can usually be found in grocery stores.
They are sometimes on sale.
They can be prepared in dozens of meals at reasonable prices.
Maybe that’s why they are in so many Comfort Food recipes.

Have a large bag of rice in your pantry?
Make a pot of ross il-forn.
Macaroni was on sale and you have cheese in your fridge?
Make a pan of macaroni and cheese.


Hints:

Either recipe can be served with a salad or cooked vegetable.

About the Ross il-Forn...     
it’s an easy, economical recipe, but it has to bake for 90 minutes, so plan ahead.

About the Macaroni and Cheese...
Instead of the dry mustard you could also use onion powder, Worcestershire sauce or prepared mustard.

Old Cheddar Cheese is usually used in the traditional recipe, but this recipe also works with Gouda, mozzarella, marble cheese, Feta, Asiago, Emmental - also known as Emmenthaler, Emmenthal or Emmenthaler - or jalapeño cheese or your favourite blend.

Instead of topping with tomatoes you can use buttered breadcrumbs:
Place in a small pot
2 Tablespoons margarine or butter  
Melt over medium heat.
Add
1/2 Cup fine breadcrumbs 
1 teaspoon salt                 
1/2 teaspoon pepper         
Stir to coat the crumbs.


                                                               Ross il-Forn

Finely chop
1 onion
2 slices bacon

Place in a dutch oven
3 Tablespoons vegetable oil
Fry over medium heat
the chopped onion and bacon                     
           
After the bacon has cooked add
12 ounces ground beef or pork, or a mixture of the two
Stir until the meat has browned.

Add
28 ounces canned diced tomatoes, undrained                                    
2 teaspoons salt
1/2 teaspoon pepper
Simmer for 30 minutes.

Preheat oven to 350º F  

Mix into the sauce
1 1/2 Cups uncooked white rice
4 large eggs, beaten
1/2 Cup grated Parmesan cheese
2 1/2 Cups water
Stir well, cover and bake 30 minutes.  
Take the pot out of the oven and stir the mixture thoroughly.
Sprinkle on top
1/2 Cup grated Parmesan cheese
Continue baking for 60 minutes.
                                                                               

                                                               Macaroni and Cheese

Grease a 9 x 13 inch pan

Grate
1 pound old Cheddar Cheese
Set aside.

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

WHILE THE PASTA IS COOKING:
Place in a dutch oven
1/2 Cup margarine
Melt over medium heat.
Blend in
1/2 Cup flour
2 teaspoons salt
1/2 teaspoon pepper
Stir in
4 Cups milk
Cook and stir over low heat until thickened.

Preheat oven 350º F

Stir in
the grated cheese
1/2 teaspoon dry mustard
Add the cooked macaroni and stir gently to mix well.
Turn into the greased pan.
Spoon over the macaroni
28 ounces canned whole tomatoes, drained
Bake 40 minutes.


                                             ~~

PBS recently had a documentary, 'On Broadway', about the history of Broadway over the past 60 years.
Ah, Broadway… what changes you’ve seen since the 1960s!
I wouldn’t recognize the place now.

The PBS show reminded me of a story I wrote a few years ago about when Pop was my escort for our first taste of New York culture.


A few weeks ago there was an article called Daddy-Daughter Date in the newspaper.
No, they weren't going all pervy.
The Winnipeg Free Press is a family paper.
No funny business. Hey, this is Winnipeg.

The date in the article took place in Chicago.
A nice dinner and a Tony-award-winning comedy.
Shopping at the Oprah store.
No funny business. Hey, we're talking Oprah.


Daddy-Daughter Date.
What can I say?
Been there, done that.
More or less.

The pair in the article was going for a bonding experience.
When Pop and I had our date, I was a teenager living at home.
We’d had more than enough bonding.
The date wasn't our idea.
We were being ordered to go out together.

The date was Ma's idea.
No funny business. Hey, we're talking about my Ma.


One of the illusions about New Yorkers is that they fill their days going to plays, symphonies, operas and ballets.
Yeah, right.
Maybe some folks live like that.
The folks who live in Manhattan.
Not the bridge and tunnel crowd of New York.
Not folks, like us, who live in Queens.


One of the perks of colleges in New York during the 60s were the ticket offers.
We're talking plays on Broadway, opera and ballet at Lincoln Center.
Discounts, two-fers, buy two/get one free.
Anything to get butts into the seats.
If New York had had dollar stores then, they would've sold tickets there.

I was going to Pratt and had my own column in the school paper.
Shakespeare it wasn't, but I was being published every week.
I wrote about the tickets available at the student services' desk.

I picked up tickets every week, along with press releases.
They were reference material for my article.
After I wrote my piece, I just tossed them.
It was only a matter of time before I'd want to use one.

Only problem was, all the shows were in Manhattan.

Let me explain.
Ma had a terror of me going into Manhattan alone.
My choice of colleges was limited to what was on Long Island.
So I ended up at Pratt.

Pratt was in the heart of Bedford Stuyvesant, Brooklyn, a rather unpleasant area.
My first week at Pratt, the top story in the school paper was the rape, in broad daylight, of two nuns.
It had happened a couple of blocks from our campus.
We were being told to "Be Careful". Okee dokee.


I really wanted to see The Nutcracker.
It was being performed at Lincoln Centre.
Ma panicked when she heard where I wanted to go.
The only way I could go to Lincoln Centre was if my Pop took me.
Pop was outnumbered.
The poor guy was going to get some culture.


Showtime!! We were in our bargain balcony seats at Lincoln Center.
Pop wasn't thrilled.
He was more uncomfortable than Cher's Dad was in the movie Moonstruck when they met at Lincoln Center.

The music began.
Pop settled down in a chair and, within minutes, was sound asleep.
Or so I thought.
He was wide awake for the belly dancing bit.
Then he was asleep again.
So much for sharing great art in Manhattan.


A few years after our date, my parents visited us in Winnipeg.
Lucky for Pop, Winnipeg keeps farmer's hours.
The theatre, ballet, etc. shut down in the summer.
Paul and I decided to take them for a riverboat ride.
That's what passes for an experience in Winnipeg.

So we went to the Red River.
Pop wasn't thrilled at the idea, but he was outnumbered.  Again.
We were on the deck.
Pop settled down in a chair and, within minutes, was sound asleep.
Or so we thought.

Ma and I started talking about what to make for supper.
Ravioli... lasagna... ross il-forn?
Pop muttered, "Ross fil forn."
Then he was asleep again.

I'll always wonder if Pop did actually watch and hear The Nutcracker.

German Potato Pancakes and Crispy Latkes - Margaret Ullrich

Happy New Year!

I hope this will be the start of a great year and an even better decade for you.

I’ve noticed that the post ‘Hoito Restaurant’s Finnish Pancake Recipe’ has regularly been a popular one.

I’m glad you’ve been enjoying it, and I’m going to post more pancake recipes.

In fact, today I’ll start with two!

Every Jewish family has its own latkes recipe - some produce pancakes that are flat and lacy, while others give pancakes that are thick. 

They’re all good, so think of this recipe as a starter.

Tomorrow’s full moon is the Full Wolf Moon, so named because in midwinter the wolves howled hungrily outside native villages. 

Sometimes it was also called the Old Moon, or the Moon After Yule. 

There will also be also a full Wolf Moon Eclipse, which will be visible in Asia, Australia, Europe, and Africa. 

North Americans will not be able to see it since it takes place during our daytime.

Oh, well, there’s bound to be one we’ll be able to see, too.

Hints:

For both: Don’t crowd - you want the pancakes to brown and be easy to flip.

About the German Potato Pancakes…

If this is your first time making potato pancakes, relax. 

German potato pancakes are a bit more forgiving than latkes, and have ingredients most folks have in their pantries.

Don't bother patting to dry the potatoes. The flour takes care of any remaining liquid. 

If a little seeps while it’s frying it will add a bit of crispiness to the edges.

They can be served with fried apple slices and maple syrup for a brunch.

They are also good with cranberry sauce. 

Good to know if you’re serving them as a side dish with poultry. 

Leftover pancakes can be used in sandwiches. 

Just butter the bread, layer the pancakes, and season with salt and pepper.

                                                        ~~

About the Latkes…

Latkes recipes demand that the potatoes be as dry as possible. 

Russets, high in starch with a dry, mealy texture, work best since their dryness helps to create a crispy texture.

You can use the large shredding blade on your food processor to grate the vegetables.

Matzo meal is made by grinding matzo, an unleavened cracker, into coarse crumbs. 

Give the matzo crumbs a few minutes to absorb the liquid before frying.

Use your fingers to blend the potato starch into the potato mixture.

Traditional recipes call for latkes to be fried in a blend of half oil and half schmaltz, which is clarified chicken or goose fat.

It is sometimes flavoured with onion, and is a staple of traditional Jewish cooking.

You can also just use an oil like peanut, canola, or olive.

When you flip the latkes they should hold together and not break apart.

After frying latkes can be kept warm in a 200° F oven for up to 30 minutes.

Refrigerate leftovers in an airtight container.
Recrisp in a 300° F for 5 to 10 minutes. 

                        German Potato Pancakes

Peel and shred

6 medium potatoes

Place in a colander over a bowl to drain away excess liquid.

Finely chop

1 medium onion (enough to have 1/2 Cup)

Place in a large bowl

2 eggs
2 Tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper 

Beat together and mix in the shredded potatoes and finely chopped onion.

Place in a griddle

1/4 cup vegetable oil 

Allow the oil to heat to 350º - 400º F.

Drop heaping tablespoonfuls of the potato mixture into the griddle.

Press each mound to flatten and let brown on one side, about 3 minutes.

Flip the pancakes over and cook for another 3 minutes. 

The pancakes should be browned and crispy. 

Drain on paper towels, then remove to warmed plates and keep warm.

Repeat until all of the mixture is used.

They are traditionally topped with sugar and served with applesauce on the side.

For more of a meal, serve with bratwurst sausage and boiled cabbage.

                        Crispy Latkes

Makes 12 (4-inch) latkes

Arrange a rack in the middle of the oven and heat to 200° F. 

Line 1 rimmed baking sheet with a double layer of paper towels. 

Fit a wire cooling rack into another baking sheet. 

Set both aside.

Scrub 

1 1/2 pounds russet potatoes 

Peel and quarter

1/2 medium yellow onion

Line a bowl with three layers of cheesecloth.

Grate into the cheesecloth lined bowl

the prepared potatoes and onion

Gather the corners of the cloths and tie around the handle of a wooden spoon. 

Hold the bag over the bowl and squeeze the liquid from the vegetables. 

Squeeze as hard as you can until no more liquid comes out of the vegetables.

Set the vegetables aside and give the liquid a few minutes so the starch will settle.

Pour off and discard the liquid but leave the potato starch in the bowl.

Add

the dried potatoes and onion

1 large egg

2 tablespoons matzo meal or unseasoned dry breadcrumbs

1 teaspoon kosher salt
1/8 teaspoon pepper 

Mix well, making sure that the potato starch is evenly distributed. 

Set batter aside for 10 minutes.

Place in a large skillet

1 cup canola oil or chicken schmaltz, or a combination of both

You want enough to have a depth of 1/4 inch of fat.

Heat over medium-high heat until a piece of the latke mixture sizzles immediately.

Scoop 1/4 cup of the mixture, drop into the skillet, and flatten to make 4-inch patties.

Repeat until the skillet has a few pancakes in it.

Cook until a dark brown, 4 to 5 minutes per side, adjusting the heat if necessary.

Place the latkes on the paper towelilined baking sheet to drain for 2 minutes.

Transfer the latkes to the wire cooling rack set in the other baking sheet.

Keep warm in the oven for up to 30 minutes while you cook the remaining batter.

Serve with applesauce and sour cream.

Folklorama: Janson’s Temptation and Kjotkaker

Janson’s Temptation

In 1980 the Scandinavians did something a little different from the approaches used by the Irish and Ukrainians.

Instead of two pavilions about the same country, or two pavilions representing two different locations in the same country, they decided to present a pavilion focusing on one country, Sweden, and another pavilion giving a small taste of Iceland, Denmark, Finland, Sweden and Norway.

A cultural smorgasbord, so to speak.

The Swedish pavilion was at the Vasalund retirement home at 5429 Roblin Boulevard, and was sponsored by the United Swedish Canadians.

Along with displays of ethnic costumes, handicrafts and artifacts, there were demonstrations of rya making, Dalamoining and straw weaving.

They had trays and other household items that had been decorated with rosmålning, which is called rosemaling in Norway.

I still have a couple of trays and a cutting board we had bought there, and they are quite pretty.

There were folk dancers, songs, and a live band to provide music for dancing.

The Smorgasbord table was laden with hot and cold dishes, sandwiches, coffeecakes, waffles and cookies.

And then there was the The Scandinavian Pavilion, which extended a hearty Velkommen, Terve Tuloa, Välkommen and Velkominn to all!!

It was sponsored by St. Stephen’s Lutheran Church’s Action 70’s Group and was set up in the St. James Civic Centre.

That was quite a busy place that week, packed with folk songs and dances.

The lineup was: Iceland on Monday, Denmark on Tuesday, Finland on Wednesday, Sweden on Thursday and Norway on Friday.

Sunday and Saturday featured entertainment from all five countries.

They presented Lila Platt, the Songbird of the North; the Vopnfjords and Hecla Chorus of Islandingadagurinn fame, the New Iceland Choir, Saga Dancers, and Kris Bjornson.

There was a Norwegian Folk Dance Group from Minneapolis on Friday and Saturday.

Each night’s menu depended on the featured nation.

There was also a “Tasters’ Table” of snacks from all five nations: Vinatertas, Rullesill, Rullupyisa, as well as a smorgasbord and many pastries.

The Scandinavian Pavilion will be open during Folklorama this year.

It’s still a great way to visit a few countries at one time.

Hints:

The cream and milk mixture for the Janson’s Temptation depends on how much fat you want in your recipe.

The Scandinavian Pavilion had this hint for the meatballs:

Form meatballs the easy way by wetting a teaspoon in a glass of cold water and rolling them in the palm of your hand.

                        Janson’s Temptation

Butter a baking dish.

Peel, rinse and cut into thin strips

5 - 6 medium potatoes

You’ll need 4 Cups of thin strips.

Leave the strips in cold water until needed. 

Before using wrap strips in paper towels to get the water out.

Peel and slice thin 

2 - 3 onions

You’ll need 2 Cups of thin slices.

Combine in a small dish

1 Tablespoon fine dry breadcrumbs 

salt and ground white pepper to taste

Preheat oven to 400º F

Heat in frying pan

2 Tablespoons butter or margarine

Sauté the onion slices

Spread the slices in the prepared baking dish.

Evenly distribute on top of the onion slices

10 - 12 anchovy fillets (Swedish or Norwegian, of course)

Cover with the dried potato strips.

Sprinkle the bread crumb mixture over the top and dot with

2 Tablespoons butter or margarine

Bake 15 to 20 minutes.

Reduce heat to 350º F

Remove the baking dish from the oven and pour over the potatoes

2 - 3 Tablespoons brine from the canned anchovies

1 - 1 1/2 Cups cream and milk

You want the level of the liquid to be even with the potatoes.

Bake 45 minutes until golden and the liquid is almost absorbed. 

                        Kjotkaker  (Norwegian Meatballs and Gravy)

Finely chop 

1 small onion

You want 6 Tablespoons chopped onion

Melt in a large frying pan

2 Tablespoons butter

lightly fry the onion.

This can be added to the meat mixture, or you can set it aside for the gravy, or you can use some in each.

Place in a large bowl

1 pound ground beef

1/4 pound ground lean pork

1/2 Cup soft bread crumbs

1 egg, beaten

1/2 Cup milk

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Mix together and form into 1-inch balls.

Brown them in a large fry pan over medium heat, and keep rotating until they are browned on all sides.

Remove the meatballs to a dish and make the gravy.

Add to the fat in the pan

3 Tablespoons flour

1 teaspoon sugar

salt and pepper to taste

Heat until the mixture thickens, then remove from heat and stir in

1 Cup water

Heat 5 minutes, stirring, then add the meatballs.

Simmer for 5 minutes over low heat.

Anna Sultana’s Meatloaf and Red Cabbage and A Christmas Story

It seems to me that the flood of Christmas-themed movies begin earlier every year.

This year they began right after our Thanksgiving, and, to be honest, I don’t know where they find these movies.

Sometimes I wonder if it’s the same movie and they just changed the intro and end credits.

Oh, well, they’re a bit of mindless fluff to have playing in the background while we plow through our holiday baking.

One Christmas favourite I’m actually looking forward to seeing is the 1983 movie A Christmas Story, which was based on Jean Shepherd's stories about his childhood.

If you haven’t seen it, it takes place in the 1940s, and is about a boy who is desperate to convince his parents, his teacher, and Santa that a Red Ryder BB gun really is the perfect Christmas gift.

I know, a kid wants a gun for Christmas… well, trust me, it’s a nice movie, filled with scenes that bring back a lot of memories of how kids really are, especially as Christmas is getting closer.

The film also has quite a bit of food in it.

Ralphie tries to bribe his teacher with a huge fruit basket.

The family’s Christmas turkey is devoured by the neighbour’s dogs, and the family has to go to a Chinese restaurant for dinner.

And then there’s Randy, Ralphie’s kid brother, who is refusing to eat dinner.

Apparently he hasn’t eaten voluntarily in over three years.

There he sits, pushing his food around, muttering: 

Meatloaf, smeatloaf, double beetloaf. I hate meatloaf.

Don’t worry, his Mom has a way to make him eat his meatloaf.

No crying, no bloodshed. She’s THAT good.

In honour of this paragon of motherhood, I usually make a meatloaf dinner around this time of year. Since Ralphie’s family doesn’t look Italian, let alone Maltese, I use the German recipes Ma made when her American sister-in-law came by.

Aunt Liz never quite knew what to make of a hard boiled egg in a meatloaf.

Ma served the meatloaf with red cabbage and mashed potatoes.

And, when you’re eating like the family in A Christmas Story, the German recipes are more proper than either Mediterranean twinkie meatloaf.

Another Christmas favourite of ours is the 1989 classic, National Lampoon's Christmas Vacation. Who can argue with Ellen Griswold: 

I don't know what to say, except it's Christmas and we're all in misery.

Hints:

These recipes make enough for 8 - 10 people.

If you’re family is smaller, no problem. Meatloaf is great the second, or third, time around. The leftovers are also good in a sandwich.

Sometimes Ma made this meatloaf using half ground beef and half pork - more or less in those proportions - depending on what she had in the fridge.

If you don’t have fine dry bread crumbs you can use 2 Cups soft bread crumbs. 

If you want to be fancy, turn out the meatloaf onto a warmed platter. If you want to serve it family-style, like Mrs. Parker, serve it from the loaf pan. 

Mrs. Parker served the meatloaf and cabbage with mashed potatoes. I don’t know if she made them from scratch or from a box of instant. Ma always made homemade. Suit yourself.

                        Red Cabbage

Place in a large pot

4 Tablespoons butter

10 Cups finely chopped red cabbage
2 Cups sliced green apples

1/2 Cup sugar

Season with

4 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cloves

Add

2/3 Cup apple cider vinegar
3 ounces water

Bring to the mixture to a boil over medium-high heat.

Reduce heat, cover, and simmer until the cabbage is tender, about 1 to 1 1/2 hours.

                        Meatloaf 

Grease well a 9x5x3-inch loaf pan

Finely chop

1 medium onion

Place in a large bowl

2 pounds lean ground beef 

3/4 Cup fine dry bread crumbs

the chopped onion

1 Cup milk

2 large eggs, beaten
2 teaspoons salt

2 teaspoons Worcestershire Sauce

1 teaspoon dried parsley

1/4 teaspoon pepper

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

Mix lightly.

Preheat oven to 350º F

Place the mixture in the prepared pan.

Bake uncovered for 1 1/4 hours.

Remove from oven and let cool 10 minutes before serving. 

If you’re curious, here are the other meatloaf recipes:

Anna Sultana's Easy Meatloaf, Maltese Style

Anna Sultana's Pulpettun, Meatloaf, Maltese Style

Carmela Soprano's Polpettone - Meatloaf, Italian Style

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

November 18 - New Moon at 6:42 a.m. The Moon is completely invisible.

November 20 - Look for Saturn in the southwest after dusk, about 40 minutes after sunset. Catch it early; the ringed planet sets more than an hour after dark at the beginning of the month, but before the end of evening twilight by November 30th. This evening, look about 10° above the west-southwest horizon to sight a slender sliver of a crescent Moon. Mercury will also be hovering near the west-southwest horizon, directly below the Moon and Saturn.

November 23 - Look to the west after sunset to see Mercury right below Saturn. Mercury is usually difficult to spot but now it’s at its greatest elongation from the Sun so it’s a good time to see this “elusive” planet.

Anna Sultana’s Appetizers: Cheese Balls, Cheese Crescents and Stuffed Mushrooms

Happy New Year!!

I know, we just finished saying ‘Merry Christmas’ and ‘Happy Hanukkah’, which is still going on until the evening of January 1, and now another celebration is bearing down on us.

Friends… gotta love ‘em.

They just want to drop in to wish you all the best in the new year.

There are even traditions about New Year visitors:

The first person to enter your home after midnight foretells the kind of luck you’ll have in the coming year. 

A tall, dark, handsome male bearing small gifts is said to bring the best luck; and no one should leave the house until someone first enters from outside.

How this happens is your problem.

Yeah, New Year visitors can affect your whole year!

So they really have to be treated with respect.

And, of course, they have to be fed.

Ma had some easy holiday snacks for just such important folks.

Some of the recipes require a bit of chilling.

It might be a good idea to do the prep work today.

That way you can relax and enjoy your guests.

After all, they meant well and your whole new year depends on them!

Wondering when Hanukkah will happen in the next few years? Here's a list:

2017:   December 12 - 20

2018:   December 2 - 10

2019:   December 22 - 30

2020:   December 10 - 19

Hope it helps!

                        Cheese Balls 

Chop separately and set each aside 

well drained roasted red peppers, enough to make 1/4 Cup

2 green onions

pecans, enough to make 1 2/3 Cups

Place in a large mixer bowl
500 g cream cheese, softened
200 g shredded Cheddar Cheese
1 teaspoon garlic powder
dash cayenne pepper 

Beat with mixer until blended.

Divide the cheese mixture in half.

To one half add the chopped roasted red peppers.

To the other half add the chopped green onions.

Mix each until blended. 

Refrigerate several hours so the flavours will blend.

Shape into 24 1-inch balls and roll in the chopped nuts. 

Or make Cheese Logs by dividing in half and rolling each half into a 6 inch log before coating with nuts.

Refrigerate until ready to serve with crackers. 

Hints:

Vary the stuffing by using the following:

1/4 Cup chopped fresh dill and / or 1/4 Cup chopped green onion 

medium or old cheddar cheese
green olives instead of the roasted red peppers

For variety coat the cheese balls with any of the following: 

toasted sesame seeds, chopped fresh parsley, dried parsley or paprika 

your favourite grated cheese or chopped nuts

grated parmesan cheese with a little finely chopped fresh parsley

*********************************************************

                        Cheese Crescents

32 crescents 

Mix until blended
1/2 Cup cream cheese 

1/4 teaspoon dried sage

1/4 teaspoon garlic powder
1 Tablespoon bacon bits (either real or packaged)

Open
2 cans (235 g each) refrigerated crescent dinner rolls 

Separate into 16 triangles. 

Spread each triangle with 2 teaspoons of the cream cheese mixture.

Cut each triangle in half.

Starting at short side of triangle, roll up. 

Place, point-sides down, on baking sheet.

Heat oven to 375°F. 

Bake 10 to 12 minutes or until golden brown. 

Serve warm. 

Hints:

Vary the filling by adding any of the following to the seasoned cream cheese:

shredded mozzarella and cheddar cheese

crumbled Feta with green onion or chopped spinach

black olives and sun dried tomatoes and grated cheddar

smoked salmon with chives or capers

garlic salt, canned small shrimp and chopped green onions, with or without chopped red peppers

For a sweeter filling don’t use the sage and garlic. Use this instead:

1/2 teaspoon cinnamon and 1 Tablespoon chopped walnuts 

Allergic to nuts? Don’t want cream cheese? Use chocolate chips.

If you’re in a rush you can use different flavoured cream cheese.

If you have the mini crescent rolls you won’t need to cut them.

To make ahead, prepare the crescents, and place them on the baking sheet. Refrigerate up to 4 hours before baking as directed.

The leftovers are also good cold out of the fridge or reheated in the microwave.

*********************************************************

                        Stuffed Mushrooms

Grease a 9 x 13 inch baking pan

In a medium bowl mix
3/4 Cup fine bread crumbs

1 Tablespoon poultry seasoning
1 cup hot water 

Cover and let stand 5 minutes.

Remove stems from
16 large mushrooms, about 1 pound

Arrange caps in the prepared pan.

Finely chop 

the mushroom stems

1/2 of a small green pepper
1/2 of a small red pepper

Place in a large frying pan
3 Tablespoons butter or margarine 

Add 

the chopped stems and peppers

Cook, stirring constantly, until tender. 

Stir the fried vegetables into the stuffing. 

Spoon the stuffing into the mushroom caps.

Preheat broiler.

Drizzle the caps with 

2 Tablespoons butter or margarine, melted 

Broil caps 5 to 7 inches from the heat 5 minutes, or until heated through. 

Garnish with

chopped basil

shredded cheese

Serve with crackers, bread slices and vegetables.

Hints:

Vary the stuffing by adding any of the following:

garlic, chopped green onions and grated mozzarella cheese 

cooked bacon and onions

cream cheese
canned small shrimp or crab meat

If you’re in a rush you can use a 120 g box of Stove Top Stuffing Mix.
Before next holiday season make a batch of the stuffing mix and keep it in the freezer.

Anna Sultana’s Baked Penne with Cauliflower, The Strawberry Moon and The Summer Solstice

Sometimes a meal’s menu is based on cravings.

You know… you’re in the mood to have something.

No logical reason, just in the mood to eat it… Now.

And sometimes a menu is based on what’s in season.

Something, usually a vegetable, is available in large quantities and at a great price.

Saving a bit of grocery money is a very logical reason.

It’s always good to set a bit aside for upcoming holiday meals.

But sometimes logical reason gets trumped by illogical reason.

Case in point… Cauliflower was selling for a good price.

So, impressed by the price, I picked up one.

Then illogical reason came into play.

Paul reminded me that he doesn’t like cauliflower.

He loves broccoli, hates cauliflower.

Go figure.

Okay… Ma had faced a few meal planning problems in her day.

One of her solutions was to hide the problem ingredient, usually in a soup or stew. 

I mean, who pokes through all the bits in a tasty bowl of soup or plate of stew.

Another trick was to hide the problem in a baked favourite, such as Imqarrun il-forn.

Ma's Imqarrun il-forn is basically Timpana without the crust.

When Ma was in a rush, she would skip adding the crust.

And, if she was trying to use something, she would add it.

Back to the cauliflower…

It can be roasted, boiled, fried, steamed, pickled or eaten raw. 

The florets should be broken into similar-sized pieces so they cook evenly. 

Eight minutes of steaming, or five minutes of boiling, gives you soft florets. 

Try not to disturb them when they are cooking as stirring can break the florets into uneven pieces.

The leaves are edible, but usually people toss them.

Cauliflower is very bland, so have fun with your favourite spices.

Low carbohydrate dieters can use cauliflower as a substitute for potatoes or rice.

Cauliflower can also be sliced a quarter-inch, such as a steak, lightly coated with olive oil, and broiled; or fried in a hot oiled heavy iron pan.

Serve with a good cheese sauce and your vegetarian friends will love you.

Cauliflower trivia…

Like certain legumes, including chickpeas, it can be turned into a flour for making pizza or biscuits.

Cauliflower has distinct fractal dimension, about 2.8.

One of the fractal properties of cauliflower is that every branch, or "module", is similar to the entire cauliflower. The angle between "modules," as they become more distant from the center, is 360 degrees divided by the golden ratio.

I know, who comes up with these things?

Hints:

This recipe can be made hours, even a day, in advance.

About the macaroni…

Usually Ma used penne, rigatoni or ziti.

In a pinch, elbow.

You want something that can survive baking. 

Spaghetti would form a brick.

Not a good thing.

If you like a stronger tomato flavour, add a can of tomato paste.

You can also add a large can of plum tomatoes, undrained.

The cheese / bread crumb topping is optional.

If you like it and have time, do it.

If you don't, then don't.

                        Baked Penne with Cauliflower

Grease a 9 x 13 inch pan or two 8 inch square pans

In a dutch oven pour

3 Tablespoons olive oil

Add

2 onions, chopped

1 pound cauliflower florets 

Fry until lightly browned.

Remove the vegetables from the pot.

Add

1/2 pound ground beef

1/2 pound ground pork

Cook for about 3 minutes.

Add

3 Tablespoons tomato paste

1 Cup chicken or beef stock or wine

Stir in the cooked vegetables.

Simmer for 15 minutes.

Season with

salt and pepper to taste.

While the sauce is being prepared, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound penne 

Cook, stirring frequently, about 10 minutes.

You want it to be a bit firm, al dente. 

Drain the pasta well and stir it into the sauce in the dutch oven.

Beat

4 large eggs

Mix them into the sauced pasta.

Add 

1/4 Cup grated Parmesan or Romano cheese

Stir everything together.

Pour into the prepared pan or pans.

Combine in a small bowl

1/4 Cup grated Parmesan or Romano cheese

1/4 Cup dry bread crumbs

Sprinkle over the top of the pasta.

At this point you can refrigerate for several hours, covered.

  

Preheat oven to 350º        

Place the pan, uncovered, in the preheated oven.

Bake the 9 x 13 inch pan for about 45 minutes; 

the two 8 inch square pans for about 30 minutes.

You want to see a few burnt spots.

Then you know it's perfect, a la Maltese style.

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

June 20: Full Moon at 7:02AM - The visible Moon is fully illuminated by direct sunlight. See a video about June's Full Strawberry Moon. The Summer Solstice arrives at 6:34PM EDT. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here.

June 21: The Sun rises and sets the slowest right before and after a solstice. The quickest sunrises and sunsets are during the equinoxes. This holds true in both the Northern and Southern hemispheres.

June 27: Last Quarter Moon at 2:19PM. In this phase, the Moon appears as a half Moon. One-half of the Moon is illuminated by direct sunlight while the illuminated part is decreasing, heading toward the New Moon phase. 

Tonight’s sunset is the latest in 2016.