Irish Soda Bread, Irish Boxties, Colcannon, Mashed Potato Casserole, Onion Soup, Lamb Barley Soup, Irish Cream, Irish Fix and Irish Coffee l Don't Tell Me About St. Patrick by Margaret Ullrich

St. Patrick’s Day is on Tuesday.
Thursday, officially the first day of Spring, is also the feast of St. Joseph.
Do you ever wonder how St. Patrick and St. Joseph feel about their feast days always happening in Lent?
I mean, a feast is a feast, and that calls for a feast, not bread and water.
So here are a few dishes that should be okay either way.


I'm posting the Irish Soda Bread recipe that I clipped from The New York Daily News over sixty years ago. It is easy to make, doesn’t need special ingredients, and goes well with a corned beef and cabbage dinner, or anything else.  


Irish Cakes, known as Boxties, were created in the mid-nineteenth century when Ireland was being hit by the Great Famine, which was caused by a mildew that attacked potato crops. The poor potato crop led to the great migration of Irish to North America.
Boxty comes from the Irish aran bocht tí (poorhouse bread).
Yes, it’s always about food.


Irish coffee also has a bit of history.
San Francisco Chronicle columnist Stanton Delaplane was served one during a stop at Ireland’s Shannon Airport bar in 1952. Bartender Joe Sheridan had created the drink during World War II to greet weary American travellers arriving in the wee hours of the morning.
Irish people drank whiskey in tea, but Sheridan knew the Americans preferred coffee.
A smart businessman, Sheridan knew the customer was always right.

When Delaplane returned to San Francisco, he passed the recipe on to barman Jack Koeppler at the Buena Vista Cafe. Soon all of America learned of this drink. And the rest, as they say, is history. Irish coffee is always best served with a toast:

May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!

Hints:

You can make a buttermilk substitute for baking.
Combine 1 tablespoon lemon juice or vinegar with 1 cup milk.
Let it sit for 2 minutes, stir and use.

About the Boxties…
Add a pinch of pepper, garlic or other spices - whatever you wish.

For breakfast you can butter each boxty and serve hot with or without sugar.
You can also serve crisp bacon with them and drizzle maple syrup over them.
You could top them with smoked salmon and crème fraîche.
Or serve them with wilted spinach and a poached egg.
You can use boxty as a pizza base with tomato and cheese.
You can also serve a boxty as a wrap for fajitas.
They also freeze well.

You could cook the batter like a dumpling (called hurleys) or bake it like a loaf.


About the Colcannon…
An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the dish. Do warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage, heat a knob of butter and cook it for 5 minutes.
It should still be just a little crunchy.


About the Onion Soup…
You could use one pound each of red onions, sweet onions and yellow onions.
Or whatever assortment you have.
The soup can be prepared, cooled, then refrigerated up to 2 days.
When ready to serve, bring it to a boil, ladle into the bowls and continue.

If you want to omit the dry sherry, increase the beef broth to 7 1/4 cups.


About the Lamb Barley Soup…
If you have a lamb leg or chops dinner, save the bones. Place them in a large pot, cover with water, add a diced onion or two with a few bay leaves, and simmer for a few hours.
You can add an envelope of onion soup mix and a teaspoon or two of chilli powder.
Let the broth cool and then strain it.
Pick any meat off the bones and add the bits to the broth.

If you haven’t had lamb since last Easter, use broth or water.
Ground beef will work with beef or vegetable broth.
Ground chicken or turkey is good with chicken or vegetable broth.


About the Irish Cream…
Some people use coconut extract instead of the almond extract.
Always whip your heavy cream without sugar right before serving.

 

          Irish Soda Bread
          
Grease a cookie pan.         
Preheat oven to 375º  F        

Combine in a large bowl
3 Cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
                                                               1/2 teaspoon salt

Stir in
1/2 Cup currants or raisins
1 1/3 Cups buttermilk

Gently knead the dough on a floured board.
Shape into a round loaf and place on the prepared pan.
Cut a cross on top of the loaf.
Bake 45 minutes.

Place in a small bowl
2 Tablespoons sugar
2 Tablespoons hot water

Remove loaf from oven and brush with sugar glaze.
Return to oven and bake another 10 minutes.

 

          Irish Boxties

Makes 10 boxties
 
Peel
1 pound potatoes
Quarter half of the peeled potatoes and place them in a medium pot.
Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.
Drain all of the water from the potatoes and mash them.

While the potatoes are cooking, grate the remaining half of the potatoes into a large bowl.
Toss the grated potatoes with
1 1/2 Cups flour
Stir in the mashed potatoes.
Add
1 teaspoon baking powder
1/4 teaspoon salt
Combine
1 large egg, beaten
1 1/4 Cups buttermilk
Add to the potato mixture.
Mix well for 2 to 3 minutes.

Grease the skillet with either butter or oil.
Heat over medium heat.
Pour ladlefuls of the batter into the pan.
Spread them out into circles about 1/2 inch thick.
When the first side is golden brown, flip them to cook the other side.
Remove the cooked boxties and repeat with the remaining batter.
Serve hot with butter and honey.


                        Colcannon

Mince
3 green onions

Peel and quarter
2 pounds russet potatoes
Boil potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are boiling, shred
3 - 4 Cups cabbage
Blanch in boiling salted water for 2 - 3 minutes.
Drain and set aside.
Drain the potatoes, return to pot, and mash them.
Beat in
2/3 - 3/4 Cup light cream or milk
Add enough to make them smooth.
Place the pan over low heat.
Stir in
1/4 Cup butter or margarine
the blanched cabbage
the minced onion
Beat together until well blended.
Taste for seasoning and add salt and pepper if desired.
Serve hot.
Spoon out a portion to make a small indentation on top of each serving.
Add a pat of butter or margarine in the indentation.
Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

 

          Mashed Potato Casserole

Serves 12

Peel and cube
5 large russet potatoes

Shred 6 Cups green cabbage

Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are cooking, place the shredded green cabbage in another pot of boiling salted water (about an inch). Cook, stirring occasionally, until tender, about 6 minutes.
Drain and set aside.

When the potatoes are tender, drain and return the potatoes to the pot.
Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. Remove from heat and mash the potatoes.

Add to the potatoes
4 ounces cream cheese, softened and cut into pieces
1 teaspoon salt
Mash until smooth.

Grease a large baking dish.
Preheated oven to 425º F

Fold in
1/2 Cup green onions, thinly sliced
the cooked cabbage
Adjust seasoning with salt and pepper.
Spread mixture in the greased baking dish.

Top with
1 Cup old cheddar cheese, grated
Bake casserole, uncovered, for 30 to 50 minutes.

 

          Onion Soup

Cut lengthwise in half, then crosswise into thin slices
3 pounds onions
 
Place in a dutch oven
2 Tablespoons butter
2 Tablespoons olive oil
Heat over medium heat and add
the sliced onions
Stirring frequently, cook 10 minutes. Lower the heat and, stirring occasionally, cook 40 minutes until the onions are golden brown.
Add
2 teaspoons thyme
1/2 teaspoon garlic powder
1/4 Cup dry sherry
Cook and stir on medium high heat 1 minute.
Add
7 Cups beef broth
2 Tablespoons Worcestershire Sauce
1 Tablespoon vinegar
2 bay leaves
Stirring occasionally, bring to a boil.
Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
Remove the bay leaves.

While the soup is simmering, toast
16 French bread or baguette slices (1/2 inch thick)

Heat the broiler.
Ladle soup into 8 ovenproof bowls.
Top with
the toasted bread slices
1 1/2 to 2 Cups shredded Swiss cheese
Broil, 4 inches from heat, 3 to 5  minutes, or until the cheese is golden brown.
Serve with a mixed green salad and crusty rolls or bread.


                        Lamb Barley Soup

Finely chop
2 medium onions
4 medium carrots
 
Place in a large pot
1 pound ground lamb  
the chopped onion
Heat over medium-high heat and stir until the meat is evenly browned and the onions are translucent. Discard any excess grease.
Stir in
1 28 ounce can diced tomatoes, undrained
6 Cups lamb broth
1 can condensed tomato soup
the chopped carrots  
1 Cup barley 
1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika  
1 teaspoon ground black pepper
1/2 teaspoon celery seed
Cover and simmer over medium heat for 45 minutes.

            Irish Cream

Place in a blender
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 Cups Irish whiskey
2 teaspoons instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract
Blend for 20 to 30 seconds.
Pour into a jar that has a tight lid.
Store in the refrigerator for 8 hours.
Shake well before serving.
Serve over cracked ice.
Add
a dollop of whipped cream (optional)

                        Irish Fix

Place in a chilled highball glass
1 teaspoon simple sugar syrup
2 ounces Irish whiskey
1/2 ounce lemon juice
Fill with cracked ice and stir well.
Garnish with
1 thin lime slice
1 thin orange slice
Float on top
2 teaspoons Irish Mist (a honey liqueur)

        Irish Coffee

Place in a small saucepan
12 ounces brewed coffee
4 teaspoons sugar
Stirring occasionally, set over low heat until the mixture is hot but not boiling.

Pour 6 ounces hot coffee into each of two 8-ounce heatproof glasses or mugs.
Add to each serving
1 1⁄2 ounces Irish whiskey
Top with whipped cream.
                                                        Garnish with mint leaves (optional)
Enjoy while it is piping hot.

Happy St. Patrick’s Day!


                                                          ~~~

Years ago I wrote for and told my stories on the CKUW radio show ‘2000 & Counting’.
Here’s one I wrote for St. Patrick’s Day…

Remember how we were all gaga about the dawning of the Age of Aquarius?  

I mean, even if you didn't know enough Astrology to know your own sign - let alone what house you were mooning - you couldn't avoid Hair, the song, play or movie.  And everybody saw the 5th Dimension on The Ed Sullivan Show.  Remember how they just stood there, swaying and singing When the moon is in the seventh house and Jupiter aligns with Mars, then peace will guide the planets and love will fill the stars?  

Ok, Janet Jackson it wasn't.

So who are Aquarians? 
Kim Novak, Vanessa Redgrave, Jeanne Moreau, Mia Farrow, Carmen Miranda and, the comeback king, John Travolta.  We're talking a major sign here.

Some people poo poo all this but I think we'd better start paying attention.  This is a new millennium and cosmic forces are just itching to find any teeny tiny hole where they can get a toehold to shake things up on dear old planet earth.  

No kidding.


Take St. Patrick's Day.  I'm from New York where St. Patrick's was like Christmas.  Everybody - no matter where they came from - sat down to a corned beef and cabbage dinner on March 17. 
Hey, nobody was dumb enough to not notice all the Irish cops, carrying billy clubs, pounding down Fifth Avenue in the St. Patrick's Day Parade.  

Trust me, you didn't want to make a New York cop mad.

For decades I used an Irish Soda Bread recipe that I'd clipped from The New York Daily News.  
Then, like everybody else, I discovered Martha.  Ok, she's Polish, but she had a humdinger of a recipe.  I watched her teach it to some Irish lady who said, Faith and beggorah!  'Tis better than me own sainted Mum's recipe. 

When I heard the 'Tis word, I was hooked.  

I downloaded the recipe from Martha's website and everything went tickety boo.
Until Martha got convicted.
Well, that shook everybody up.  
Her stock took a tumble and you could've shot a cannon through the department store aisles where her household items were gathering dust.  
Frugal housewives were clipping Martha Stewart labels from towels and sheets.  

With visions of mad cops marching in my head, I thought it wouldn't be kosher to whip up a loaf of Martha's Irish Soda Bread.  
Back to the computer.

There's lots of stuff about Ireland on the internet.  
Did you know that corned beef is not the national dish?  It was eaten as a last resort during hard times.  
Irish coffee was the invention of the Buena Vista Cafe in San Francisco.  
When Irish Eyes are Smiling is an American song.  
And many Irish people consider green to be an unlucky color.
    
Finally I found The Traditional Irish Soda Bread Recipe and double clicked.  

Now how was I supposed to know the cosmic forces that click would unleash?  
Before you could say Faith and beggorah, my computer started to glow, I heard a banshee wail and my printer took on a life of its own printing sheets of I didn't know what.  

Odd characters strolled around my room.  They looked like a touring company of The Lord of Rings.  Some were chanting, some were crying and some were doing tai chi.  

This was not a good thing.
     
Enough was enough.  I pressed the option and command keys, made the sign of the cross and punched the escape key.  
It worked.  
iMac 1, Druids 0.
The pages were all over the floor.  
Seems somebody is holding a cosmic grudge.  

According to legend, St. Patrick put a curse on venomous snakes in Ireland.  Then he drove all the snakes into the sea.  
Well, according to my visiting Hobbits, the snakes were a popular tourist attraction, their version of Manitoba's Narcisse Wildlife Management Area.  

You've heard of Narcisse, where thousands of red-sided garter snakes emerge from the limestone sinkholes in late April and tangle in a mating ritual for three weeks.  Ok, it's not Disneyland, but tourists come and spend and that's always a good thing.  
Why wreck a nice little cottage industry?  
Why, indeed.  
I guess history rewrites by the winner is not a new thing.

Oh, among the pages was a recipe for traditional Irish Soda Bread.  
I don't think I'll try it.  
No, the corned beef and cabbage is enough.  
I don't need the bread.  

Hmm... the Atkins diet, which cuts out bread, is sure popular in the Age of Aquarius.  

Coincidence?  
I think not.

Soups: Parmesan Pasta l Stracciatella l Stracciatella Soup with Spinach and Pasta l Orzo Spinach l Lentil Orzo l Mediterranean Orzo l Creamy Meatball l Leftover Pork and Potato l Seafood Soup (Zuppa di Pesce)

We were having mild weather - for Winnipeg - during the past months.
But since mid January it has been back to normal.
Translation: COLD.
Salads and quick meals just won’t satisfy.

Nope… it’s time to make pots of soup.
Lots of Soup.

Mediterranean soups have something for every taste, schedule and budget.
Stracciatella Soups are light and can be put together quickly.
The leftover meat soup makes good use of a roast and helps the budget.

The Seafood Soup, also known as Zuppa di Pesce, is a filling meal that is usually made for Christmas Eve, the Feast of the Seven Fishes.
The traditional fish choices include baccalà (salt cod), shrimp, clams, mussels, squid, scallops, smelts or sardines, eel and lobster or crab.
Zuppa di Pesce includes five of the above.
Add another two items from the list and you’re all set for Christmas Eve.

You’d also be ready for a cold night anytime.


Hints:

Parmesan rind has long been used to give extra flavour to soups.
If you buy Parmesan by the piece cut the leftover rind into 3 inch pieces, bag them, and store in the freezer.
You can also use a rind from other hard, aged cheeses like Pecorino Romano or Asiago.
A tablespoonful or two of Worcestershire Sauce could replace the rind.
If you want to make it totally vegan, use a spoonful of nutritional yeast instead of the rind.


About the Parmesan Pasta Soup…
This would also be good with a can of sliced mushrooms added.
This soup’s leftovers thicken. Add broth or milk when you're warming leftovers.


About the Stracciatella Soup…
You could stir in some finely chopped spinach before adding the eggs.

Ma usually served a light soup, such as this, as the first course for a Sunday meal. Ma believed that, if she took the edge off everyone’s appetite, there’d be more leftovers.


About the Orzo Soups…
The orzo will absorb the broth overnight. Just add stock or water when you're warming leftovers.


About the Creamy Meatball Soup …
You can make the meatballs in advance and freeze them. Allow 4 hours, or overnight, to thaw before preparing the soup.

Use any size can of diced tomatoes, depending on how thick you want your soup.
Instead of the spinach, you can garnish the soup with grated Parmesan or fresh parsley or basil.


About the Leftover Pork and Potato Soup…
You can use any leftover meat and any vegetables, fresh, frozen or canned.
If you’d like the soup to be a bit spicier, add sage, thyme or basil to taste.


About the Seafood Soup…
This soup is more like a stew. The traditional Italian recipe has been adapted to make use of fish available in North America. The only rule is to add each seafood at the right time so that nothing overcooks.
Squid needs a long, gentle simmer to turn tender.
Cod cooks more quickly, but holds its shape well in the broth.
Shrimp cooks quickly and goes in last.
Clams and mussels are steamed separately so that you can remove each as soon as it opens.

If you don’t have passata use tomato purée. You can also use tomato paste (which is thicker) or crushed tomatoes or tomato sauce.
The tomato base can be made a day ahead. Refrigerate it in an airtight container, then pour into a Dutch oven and simmer before proceeding with the recipe.

Sautéing shrimp shells in oil gives the oil a stronger seafood flavour.
Don’t worry about it if you don’t want to do it, or have shelled shrimp.

 

Parmesan Pasta Soup

4–5 servings

Finely dice
1 small onion
3 garlic cloves

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat.
Add the diced onion.
Sauté until soft, about 5 minutes.
Add
the diced garlic cloves
1 teaspoon thyme
Cook, stirring, for 1 minute.
Add
4 Cups low-sodium vegetable or chicken broth
Bring to a boil and add
1 1/2 Cups small shell pasta
Cook until just tender, about 8 – 10 minutes.
Lower the heat and gently stir in
1 Cup milk or half-and-half
1 Cup grated Parmesan cheese
While it simmers, stir until the cheese melts and the soup turns creamy.
Taste and season with salt and pepper.
Serve hot, garnished with
fresh parsley, chopped
extra Parmesan cheese


                                                               Stracciatella Soup

4–6 servings

Place in a small bowl
3 large eggs
1/4 Cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring it to a gentle boil over medium high heat.
Once it boils, reduce the heat to medium low.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Taste and season with salt and pepper.
Serve hot with extra Parmesan cheese.


                                                               Stracciatella Soup with Spinach and Pasta

4–6 servings

Thinly slice
4 scallions (green tops only)

Place in a small bowl
5 large eggs
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring to a boil.
Add
1 Cup ditalini or other tiny shape pasta
Cook until al dente, about 8 – 10 minutes, stirring occasionally.
Lower heat to a gentle simmer.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Add
a pinch of salt
1/8 teaspoon pepper
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
the sliced scallions
5 ounces fresh baby spinach
Simmer just until spinach wilts, about 1 – 2 minutes.
Taste and season with salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese.


                                                               Orzo Spinach Soup

6  servings

Finely dice
1 small white onion
1 Cup carrots
1 Cup celery
6 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add
diced garlic cloves
1/2 teaspoon crushed red pepper flakes
Cook, stirring, for 2 minutes.
Add
6 to 8 Cups vegetable or chicken stock
1 (14 ounce) can fire-roasted diced tomatoes
1 1/2 Tablespoons Italian seasoning
Bring to a gentle simmer.
Stir in
1 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Add in
2 large handfuls fresh baby spinach or kale
Simmer until wilted.
Taste and season with salt and pepper if needed.
Serve hot, garnished with
Grated Parmesan cheese
Chopped fresh basil
 

Lentil Orzo Soup

4-5 servings

Finely dice
1 onion
2 celery stalks
2 carrots
2 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add diced garlic and sauté for 1 minute.
Add
6 Cups vegetable broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon thyme
1 teaspoon oregano
Bring to a gentle simmer.
Stir in
1 Cup red lentils
Cover and simmer, stirring occasionally, 20 minutes.
Stir in
1/2 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Taste and season with salt and pepper if needed.
Serve hot, sprinkled with
Chopped fresh parsley


                                                               Mediterranean Orzo Soup

4 servings

Finely chop
1 medium yellow onion
1 large carrot
2 ribs celery
3 garlic cloves
1 1/2 Cups curly kale, stems removed

Quarter
6 ounces cherry tomatoes

Place in a dutch oven
3 Tablespoons olive oil
Heat over medium heat.
Add
diced onion, carrot, and celery.
Sauté for about 5 minutes until soft.
Add diced garlic and sauté for 1 minute.
Add
5 Cups vegetable or chicken stock
3 inches Parmesan rind (optional)
the quartered cherry tomatoes
1 teaspoon oregano
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/4 teaspoon red chili flakes (optional)
Bring to a gentle simmer then stir in
3/4 Cup orzo
Cook for 6 minutes, stirring often to prevent sticking.
Stir in
the chopped kale
Cook until kale is wilted, then discard Parmesan rind.
Add salt and pepper to taste.
If the soup thickens too much add stock or water.
Serve hot with
a drizzle of extra virgin olive oil
Chopped fresh basil
Grated Parmesan cheese

Creamy Meatball Soup

6–8 servings

For the meatballs: place in a bowl
1 pound ground beef (or mix with turkey or chicken or pork)
1/4 Cup breadcrumbs
1/4 Cup grated Parmesan cheese
1 large egg
1 Tablespoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon dried parsley (optional)
Combine gently and roll into 1 inch balls.
Set aside.

Dice
1 small onion
2 celery stalks

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium heat.
Place a few meatballs in the pot and stir to brown the balls.
Remove balls to a plate and repeat with remaining balls until done.
Set aside.

Place in the same pot
diced onions and celery
Sauté over medium heat until soft, about 4 minutes.
Add
1 can diced tomatoes, undrained
4 Cups chicken or beef broth
1/2 Tablespoon garlic powder
1 teaspoon oregano or basil
1/2 teaspoon salt
1/4 teaspoon pepper
Stir well, then add the browned meatballs. Simmer gently for 15 minutes.
Stir in
1 Cup elbow macaroni or pasta
Simmer until tender, about 8 –1 0 minutes, stirring occasionally.
Lower heat and stir in
1/2 Cup heavy cream
1/2 Cup grated Parmesan
Let it warm through, about 3 minutes.
Add for garnish (optional)
1 Cup fresh spinach, chopped
Stir just until wilted.
Taste and adjust seasonings if needed.


                                                               Leftover Pork and Potato Soup

6–8 servings

Dice
2 onions
4 celery ribs
4 large carrots
4 medium potatoes

Cut into cubes 1/2 inch or smaller
2 Cups leftover pork

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat and add
diced onions, celery and carrots
Cook on medium until the onions just start to turn translucent.
Add
1 can mushrooms, undrained
1 Tablespoon garlic powder
Cook until the vegetables start to become soft.
Add
diced potatoes
2/3 Cup barley
2 900 mL containers chicken stock (or 2 quarts homemade)
2 Cups water
the cubed pork
1/2 Cup frozen green beans
1/2 Cup frozen corn
2 teaspoons salt
1 teaspoon pepper
Simmer, cooking until the potatoes are tender, about 20 minutes.
Taste and adjust seasonings if needed.

Seafood Soup

6–8 servings

Place in a bowl of salted cold water
1 pound littleneck clams
Let stand for 30 minutes. Lift out clams. If there is no sand in the bowl, they're ready to be scrubbed and used.
If there is sand, remove the clams, drain and rinse the bowl, fill with fresh salted water, and return clams for 30 minutes. Repeat this process until the water is free of sand.

Peel and devein
8 ounces large shrimp
Place shrimp in a bowl and reserve the shells in another bowl.

Sliced crosswise into 1/2 inch thick rings, leaving the tentacles whole
1 pound squid
Pat dry.

Cut into 2 inch by 1 inch pieces
1 pound skinless cod fillet, 3/4 to 1 inch thick

Scrub and debeard
8 ounces mussels

Finely chop
1/2 medium yellow onion
1 bulb fennel (Save the fronds for garnishing)
4 medium garlic cloves

Place in a dutch oven
1/4 Cup olive oil
Heat over medium high heat.
Add
the shrimp shells
Cook, stirring frequently, until shells begin to brown.
Using a slotted spoon remove and discard shells.
Add
Chopped onion and fennel
1/4 teaspoon salt
Stirring occasionally, cook until beginning to brown, 7 - 9 minutes.
Stir in
Chopped garlic
1 teaspoon oregano
1/8 to 1/4 teaspoon red pepper flakes
Cook about 1 minute.
Stir in
3/4 cup white wine
1/8 teaspoon turmeric
1/4 teaspoon paprika
Cook until wine is reduced by about half, about 5 minutes.
Stir in
1 8 ounce bottle clam juice
1 24.5 ounce bottle tomato passata
Stirring occasionally, simmer until reduced by about half, about 20 minutes.
Reduce heat to low, place prepared squid in pot, cover, and gently simmer for 15 minutes.

While the squid is cooking, place in a 12 inch skillet
1 Tablespoon olive oil
1/4 Cup dry white wine
the cleaned littleneck clams
Bring to a boil, covered, over high heat. Steam until clams just open, 5 to 8 minutes. Remove clams to a plate.
Add to the skillet
the prepared mussels
Cover and cook over high heat until mussels have opened, 2 to 4 minutes. Remove to same plate.

Place prepared cod in tomato sauce in dutch oven, cover, and simmer 8 minutes.
Add and push the peeled shrimp into the sauce. Cook, covered, 2 minutes.
Remove from heat.
add the opened clams and mussels and the cooking broth to the tomato sauce and simmer to warm through.
Stir in
1/4 Cup chopped flat-leaf parsley
Season with salt and pepper to taste.

Divide seafood among bowls, making sure each contains a bit of everything.
Ladle broth over seafood and drizzle each with olive oil.
Garnish with fennel fronds, if desired, and serve with crusty bread.

It could also be served over linguine. 

Anna Sultana’s Cannoli Cookies, Christmas Ricotta Cookies, Italian Ricotta Cookies, Lemon Ricotta Cookies, Iced Lemon Ricotta Cookies, Orange Ricotta Cookies, Christmas Cookies / Muriel’s Family Christmas Dinner by Margaret Ullrich

Happy New Year!

Traditionally this is a time for family and friends to gather.
And some folks think it’s just dandy to drop in, uninvited and unexpected.
Well.. you were well brought up and you know what’s expected of you as a host.
You have to smile and they have to be fed.


Cookies are always handy to have on hand for these surprise guests.
Cookies are just a bit of food. Just enough, in keeping with the situation.
Like what should they have expected when they didn’t give you any warning?
A complete dinner, from soup to nuts?


Cookies are also fine after a dinner with invited family and friends.
A slice of cake, especially fruitcake, can seem a bit overwhelming after a big meal, but there’s always room for a cookie, or two.


Ricotta cookies fresh from the oven can also be used as shortcake.
In the summer, Ma didn’t ice the cookies, but topped them with sweetened mashed berries and a bit of whipped cream.
For the aunts and uncles she’d add a dash of booze to the fruit and serve them from a different tray.
Yeah, we grabbed a few.

Hints:
For a smooth texture, make sure your ricotta is well-drained in a cheesecloth lined strainer, for at least an hour, and at room temperature before using.


About the Cannoli Cookies…
Save a few chocolate chips and pistachios to press into the tops before baking.


About the Christmas Ricotta Cookies…
These cookies are light, incredibly moist, and stay soft for days.
Use vanilla instead of almond extract for a traditional flavour.
You can add lemon or orange zest to the dough or glaze for extra flavour.
To keep the cookies from spreading, chill the dough for an hour before baking.

Store cookies in an airtight container for 4 to 5 days.
Freeze frosted cookies in layers with parchment between layers up to 3 months.
Let them thaw at room temp before serving.

You can make the dough, chill it overnight, and bake the next day.
Or scoop the dough into balls and freeze them.
Bake straight from frozen with a minute or two added to the baking time.


About the Christmas Cookies…
You can use 1 1/2 teaspoons vanilla, or 1 teaspoon vanilla and 1/2 teaspoon almond extract.

               Cannoli Cookies

Preheat oven to 350° F
Line 3 baking sheets with parchment paper.

Place in a medium bowl
2 1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream for 3 to 4 minutes, until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Add
1 Cup whole milk ricotta cheese
2 teaspoons vanilla
1 Tablespoon orange zest
Mix just until combined.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
With a spatula gently fold in
3/4 Cup mini chocolate chips
1/2 Cup shelled pistachios, chopped
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 14 minutes, until the edges are lightly golden. Centres should look just underdone.
Cool 5 minutes on sheet, then transfer to a wire rack.

For the chocolate drizzle
Place in a small microwaveable bowl
1/2 Cup dark chocolate chips
Melt and stir until smooth.
Drizzle cookies with melted chocolate.

Dust with
confectioner’s sugar
Top with
chopped pistachios (optional)

About 30 cookies


                                                              Christmas Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

Place in a medium bowl
4 Cups flour
1 teaspoon salt
1 teaspoon baking soda
Whisk together.

Place in a large mixer bowl
1 Cup butter, softened
2 Cups sugar
Cream until light and fluffy.
Add, one at a time
3 large eggs, at room temperature
Add
15 ounces ricotta cheese
2 teaspoons vanilla (or almond extract)
Mixing on low speed, gradually add the dry ingredients.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 15 minutes until edges are golden.
Cool on wire racks.

For the frosting
Place in a medium mixer bowl
1/4 Cup butter, softened
3 to 4 Cups confectioners’ sugar
1/2 teaspoon vanilla
3 to 4 Tablespoon 2% milk
Mix until spreadable.
Frost cooled cookies.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.


                                                              Italian Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
2 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Beat in
1 large egg, at room temperature
Add
8 ounces ricotta cheese
2 Tablespoons vanilla
1/2 teaspoon almond extract (optional)
Beat until the mixture is smooth and well combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the frosting
Place in a small bowl
2 Cups confectioner’s sugar
3 Tablespoons whole milk
1 teaspoon vanilla extract
Mix until smooth. Add more milk if needed.
Dip the cooled cookies in the frosting.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.

About 24 cookies

               Lemon Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

Place in a medium bowl
2 Cups flour
1/2 teaspoon salt
1 teaspoon baking powder
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Add
1 large egg, at room temperature
3/4 Cup ricotta cheese
Zest of 1 lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
Cover the bowl and chill dough in the fridge for 30 minutes.
Scoop and roll dough into golf ball-sized rounds, then roll each in
1/2 Cup confectioner’s sugar, sifted
Place on baking sheet 2 inches apart and bake 12 to 15 minutes, until tops begin to crack.
Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Dust with confectioner’s sugar (optional)

About 42 cookies


                                                              Iced Lemon Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
4 Cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Whisk together.

Place in a large mixer bowl
2 Cups sugar
8 ounces unsalted butter, room temperature
Cream until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Stir in
16 ounces full-fat ricotta cheese
1 1/2 Tablespoons vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients just until combined.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart. Gently smooth the tops with your fingers.
Bake for 10 to 12 minutes, or until just lightly golden at the edges.
Remove from oven and let cool completely on the sheets.

For the lemon glaze
Place in a small bowl
2 Cups confectioner’s sugar
Zest of 1 large lemon (about 1 1/2 Tablespoons)
Juice of 1 lemon
3 Tablespoons lemon juice or water
Mix until smooth. Add more liquid if needed.
Dip the tops of each cooled cookie and let the glaze set.

About 20 cookies

                 Orange Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
                                                               Whisk together.

Place in a large mixer bowl
1/2 Cup + 3 Tablespoons ricotta cheese, at room temperature
1/2 Cup + 1 Tablespoon sugar
2 Tablespoon unsalted butter, softened
Beat until smooth and creamy.
Add
1 large egg, at room temperature
1/2 teaspoon vanilla
1 Tablespoon orange zest
Mix until combined.
Gradually add dry ingredients, mixing just until combined.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 12 to 14 minutes, or until bottoms are lightly golden.
Let cool on the sheets for 3 minutes, then transfer to a rack to cool completely.
Glaze or frost, then decorate with Christmas sprinkles immediately.
Let topping set before storing.

For the orange glaze
Place in a small bowl
1 Cup confectioner’s sugar
1 1/2 to 3 teaspoons heavy cream or whole milk
1 1/2 to 3 teaspoons orange juice
Mix until smooth. Add more liquid if needed.

For the cream cheese frosting
Place in a small bowl
1/2 cup cream cheese, softened
2 Tablespoons butter
1 1/4 Cups confectioner’s sugar
1/2 teaspoon vanilla
Mix until smooth.

About 22 cookies

             Christmas Cookies




Preheat oven to 350° F 

Line 2 baking sheets with parchment paper.



Place in a medium bowl

3 Cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

Whisk together.          

 

Place in a large mixer bowl
1 Cup unsalted butter, room temperature
1/2 Cup sugar
Beat until smooth and creamy.
Add
3 large eggs, room temperature
1/2 teaspoon almond or anise extract
Mix until combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.   
Bake for 9 to 11 minutes, or until bottoms are lightly golden.
Let cool on the sheet for 3 minutes, then transfer to a rack to cool completely.                                                               
                                                                        
For the glaze
Place in a small bowl
2 Cups confectioner’s sugar
1/4 Cup whole milk
1/4 teaspoon almond or anise extract
Mix until smooth.
Dip the tops of cooled cookies.
Decorate with Christmas sprinkles immediately and let the glaze set before storing.

About 24 cookies

                    ~~~

This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about family holiday dinners. 
Being politically correct - and politically sensitive - was just starting around the turn of the century.
It was and is still a part of menu planning.

The family that eats a holiday dinner together… can still be in for a whole lot of trouble.

My friend Muriel still hasn't recovered from last Christmas.

The poor dear had tried to please everybody. Solomon couldn't have pulled that off. Muriel was willing to go with the flow, but she was caught in a tsunami. Her husband Tom is a simple man with simple tastes. He just wanted a roasted bird with stuffing and cranberry sauce.

He should never have had children.


Their eldest daughter, Donna, keeps up with trends. Muriel had asked Donna to bring the appetizers. Muriel expected their traditional celery sticks with cream cheese, crackers and cheese cubes. Donna waltzed in with an oriental party pack and assorted seafood and chicken wing platters. Something for everyone. Uh, huh.
Tom backed off when he saw the egg rolls. "I don't like Chinese."
Donna said, "I got you BBQ chicken wings."
Ignoring her, Tom said, "They don't serve bread." He went to the kitchen for bread.


Then Betty arrived. Betty lives in a commune and supports the rights of everything and everybody… except those of the hostess. Betty always carried tofu because she never ate dairy products or anything with eyes or eggs. Muriel had prepared a nice salad for Betty. Not good enough.
"Were the pickers paid a decent wage?"
"The lettuce had a union label."
"I only eat organically grown food. Did they use manure."
"We had to scrub the carrots with bleach to get the E coli off."
"Oh... okay."
Tom heard E coli and reached for another slice of bread.


Finally their son Bill arrived with his wife Carol and their children, Krystal and Jason. Bill and Carol had every allergy in the book. Bill also had high cholesterol and Carol had her waistline. They avoided the platters of appetizers and drank the water that they had brought.


Krystal, a tender-hearted child, burst into tears when she saw the chicken wings.
"Oh, those poor birdies. Do you know how they treat chickens, Grandma?"

Muriel figured the birds were better off than she was. They never had to make a holiday dinner for the family. But this was her granddaughter.
"Krystal, dear, these birdies lived in a happy place where they laughed and played and sang songs for a long, long time. Then one day they just went to sleep and, just like butterflies, they turned into chicken wings."
"Oh... okay."
Who says the next generation knows it all?
Tom heard Muriel's tale of the laughing, singing chickens, figured she'd finally lost it, and ate more bread.

Ignored by his elders, Jason gobbled a fistful of seafood appetizers and started wheezing. Muriel packed away the appetizers before her children could start a food fight and led them to the main event.


The table looked like a sailboat regatta that had been designed by Martha Stewart. Every dish had a tiny flag listing all of the ingredients. Muriel did not want to have to call the paramedics again. Krystal cried when she saw the turkey.

When Betty reached for the potatoes, Bill said, "But they have eyes". Betty meant to kick her brother, but got her sister-in-law, Carol, who screamed and kicked back. Muriel yelled at her kids. The holiday dinner was just like always. Damn.


After everyone had eaten what they could, Muriel brought out a carafe of hot cranberry apple cider. This was her gift to herself. Seeing all the different coffees at the supermarket had made her go all whoozie. Whatever happened to plain old coffee, black or with cream? Muriel’s children didn't say a word while visions of cappuccinos, espressos and lattes danced in their heads.


Betty was in charge of the dessert. She had created something that was just what the doctor ordered. No eggs, no cream, no butter, and no taste.
Tom just saw a pumpkin pie and it looked fine. He helped himself to a slice, smiled and thought that Betty was returning to the food of her mother.

But, something tasted... off. Maybe a new spice?
"Betty, what's in this pie," he asked.
"Tofu."
"Geez." Tom reached for the bread.


Jason had wheezed throughout the whole meal.
All in all, it had been just another family holiday get together.


God help Muriel. The holidays are back.

Anna Sultana’s Pastina Soups, Pasta e Fagioli Soup and Panettone / Christmas Sadness by Margaret Ullrich

 

It’s traditional to say ‘Happy’ and ‘Merry’ when a holiday comes.
But sometimes happy isn’t what somebody is feeling.
I’m not talking about the tired, stressed feeling that is usually felt by anyone who’s in charge of taking care of meals, gifts, accommodations for guests and peace keeping that are needed during big holiday events.

During the year life happens, and sometimes life feels like a kick in the gut.
And it’s impossible to ‘just shake it off’ and get into a party mood.
And that’s perfectly normal.
I mean, who said we have to put on an act?


Say ‘Italian Food’ and people automatically picture pizza, pastries and pasta.
Well, there’s a fourth P item that every Italian, and Maltese, reaches for when needing a bit of comfort.
Pastina.
Pastina just means small pasta.
But when we picture pastina it’s a steaming bowl of chicken soup with tiny pasta.
A bowl of pastina was our first solid food.
Our mothers made it whenever someone was coming down with a cold or looking sad.
It’s called the Italian Penicillin.
A bowl of pastina is comfort, love and peace in a bowl.

It’s easy to make, and like any ancient recipe, there are variations.
I’m posting a few, as well as a recipe for Pasta e Fagioli Soup, a comforting, cheap, filling meal that's handy when the bills start coming in January.


It’s been said that man does not live by bread alone.
Well, sure, a bit of butter is always appreciated.
Panettone, a traditional Italian Christmas bread, is a soft, buttery, sweet bread filled with citrus and raisins.


There's a legend about Italy’s Christmas bread, Panettone. 

It was created in Milan by a young nobleman named Antonio, who was in love with a baker's daughter. He went to work for the baker, whose business was failing. Antonio added butter, sugar, candied fruit and eggs to the bread dough.

People loved the new creation: Pane di Toni or Tony's bread.

Soup and bread.
Take some comfort from where ever you can.


Hints:

These recipes feed four to six. You can make a double batch and freeze half.
Many stores carry boxes of ditalini, orzo, alphabet or tiny star-shaped pasta which are perfect for pastina soup. If your store doesn’t, use elbow macaroni.

The Parmesan rind adds a rich flavour.
If you don’t have a rind, you can add 1 Tablespoon Worcestershire sauce to the broth.

After the pasta’s cooked crack an egg into the pot and stir gently to create egg ribbons.

Before serving the soup, taste and season with salt and pepper.
Garnish with chopped fresh parsley (or dry), grated Parmesan cheese and a small pat of butter or a drizzle of olive oil.
A dash of lemon juice or lemon slices adds a nice flavour, too.

Serve with warm crusty bread.


About the Pastina with Fresh Tomatoes Soup…
You can add chopped chicken, diced carrots, peas and a small can of tomato sauce.


About the Pastina with Cannellini Beans Soup…
White or red kidney beans (actually any canned beans) would be fine.
This leftover soup thickens. Add broth or water when reheating to bring it back to the right consistency.


About the Pasta Fagioli Soup…
if you don’t have pancetta you can use diced pepperoni, bacon, ham or pork or make it without meat.


About the Panettone…
When kneading do not add too much flour.

 

 

                    Basic Pastina Soup

Place in a large pot
2 Tablespoons olive oil
Heat over medium heat.
Add
1 small yellow or white onion, diced
1 Cup carrots, peeled and diced
1 Cup celery (about 2 stalks), diced (optional)
2 garlic cloves, minced (optional)
Stirring, sauté until softened, about 6 to 8 minutes.
Add
5 Cups low-sodium chicken broth
1 Cup water
1 Parmesan rind
Bring to a gentle boil.
Stir in
1 Cup pastina
Reduce heat slightly and simmer for 5 to 7 minutes.
Remove the Parmesan rind.
Ladle into bowls and garnish.


                                       Pastina with Fresh Tomatoes Soup

Score a small X on the bottoms of
6 cherry tomatoes
Place them in a bowl and cover with boiling water.
Let sit for 2 to 3 minutes, then drain the water.
When they’re cool enough to handle, peel the tomatoes, then chop them.

Place in a large pot
6 cups chicken or veggie broth
Bring to a boil over high heat.
Add the chopped tomatoes to the simmering broth.
Stir in
1 1/2 Cups pastina
Reduce heat slightly and simmer for 5 to 7 minutes.
Turn off the heat and stir in
2 Tablespoons grated Parmesan cheese
Ladle into bowls and garnish.


                                       Pastina with Canned Tomatoes Soup

Place in a large pot
2 Tablespoons olive oil
Heat over medium heat.
Add
1/2 Cup diced onion
1 Cup diced carrots
1 Cup diced celery
3 garlic cloves, minced
Stirring, sauté until softened, about 6 to 8 minutes.
Add
5 Cups vegetable or chicken broth
1 (14.5 ounces) can diced tomatoes
1/4 teaspoon oregano (optional)
1/4 teaspoon crushed red pepper flakes (optional)
Bring to a gentle boil.
Stir in
1 Cup pastina
Reduce heat slightly and simmer for 5 to 7 minutes.
Ladle into bowls and garnish.


                                       Pastina with Spinach Soup

Place in a large pot
1 Tablespoon olive oil
Heat over medium heat.
Add
1 small yellow or white onion, diced
2 medium carrots, diced
Stirring, sauté until softened, about 6 to 8 minutes.
Stir in
2 garlic cloves, minced
Sauté for 1 minute.
Add
6 cups low-sodium vegetable or chicken broth
Bring to a gentle boil.
Stir in
3/4 Cup pastina
Reduce heat slightly and simmer for 5 to 7 minutes
Stir in
1 handful baby spinach or kale, chopped
Cook just until wilted.
Ladle into bowls and garnish.


                                       Pastina with Parmesan Ribbons Soup

Place in a small bowl
1 large egg
2 Tablespoons grated Parmesan cheese
Beat to combine.

Place in a large pot
2 Tablespoons olive oil or 1 Tablespoon unsalted butter
Heat over medium heat.
Add
1 small carrot, finely grated or diced
1 garlic clove, minced
Stirring, sauté 2 to 3 minutes.
Add
6 Cups vegetable or chicken broth
Bring to a gentle boil.
Stir in
1 1/2 Cups pastina
Reduce heat slightly and simmer for 5 to 7 minutes.
While stirring, slowly drizzle in the egg mixture.
Let simmer 1 minute, then remove from heat and stir in
2 Tablespoons fresh parsley, chopped or 1 Tablespoon dried
Ladle into bowls and garnish.

                    Pastina with Cannellini Soup

Place in a large pot
1 Tablespoon olive oil
Heat over medium heat.
Add
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
Stirring, sauté until softened, about 6 to 8 minutes.
Stir in
2 garlic cloves, minced
                                                               Cook for 1 minute.
Add
6 Cups vegetable or chicken broth
1 (14.5 ounces) can diced tomatoes
1 (15 ounces) can cannellini beans, rinsed and drained
Bring to a gentle boil.
Stir in
3/4 Cup pastina
Reduce heat slightly and simmer for 5 to 7 minutes.
Ladle into bowls and garnish.


                                       Pasta e Fagioli Soup

Dice
4 ounces pancetta
1 medium onion
3 plum tomatoes

Place in a large pot
1 Tablespoon olive oil
Heat over medium heat.
Add diced pancetta
Sauté for 7 to 10 minutes, until the fat is mostly rendered.
Add diced onion
Cook 5 minutes, then stir in
5 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Cook 1 to 2 minutes until garlic is golden.
Add
6 cups of water
diced tomatoes
3 (16 ounces) cans cannellini beans, drained, not rinsed
1/2 teaspoon rosemary
1 Parmesan rind
Bring to a boil.
Reduce heat and gently mash some of the beans with a wooden spoon for creaminess. (optional)
Add
2 cups pastina or small shells
Reduce heat slightly and simmer for 5 to 7 minutes.
Stir and add more water if needed.
Remove the Parmesan rind.
Ladle into bowls and garnish.

                    Panettone

Grease a deep round pan (a 2 1/2 quart pot would be fine)

Heat  to scalding
1/2 Cup milk
Let it stand until it is lukewarm.

Place in a small mixer bowl
1/2 Cup butter or margarine, softened
1/4 Cup sugar
1 teaspoon salt
                                                           Beat until creamy.
Pour into a warmed mixing bowl
1/4 Cup warm water
Add
1 Tablespoon yeast
Stir until the yeast is dissolved.
Let sit 10 minutes.
Add the warm milk and the sugar / butter mixture and stir well.
Add
2 large eggs, beaten
2 Cups flour
Beat until smooth.
Blend in
1/4 Cup seedless raisins
1/2 Cup mixed candied fruits
1/4 Cup toasted almonds, chopped
1 Tablespoon lemon extract
Add enough flour to make a soft dough, about 2 cups.
Turn the dough out on a lightly floured surface.
Knead until dough is smooth and elastic.
Put in an oiled bowl, turning the dough to coat it with oil.
Cover with a damp towel and let stand in a warm place away from drafts about 1 1/2 hours, until doubled in bulk.

Punch down the dough and turn out on a board.
Cover with bowl and let rest 10 minutes.
Shape dough in a round loaf and place it in the greased pan.
Cover and let rise in a warm place until doubled, about 1 hour.
Cut an "X" in the top.

Preheat oven to 375º F

Combine
1 egg yolk
1 Tablespoon cold water
Brush egg mixture over the loaf.
Bake 1 hour or until brown.
Remove from oven and let cool in pan on a rack 10 minutes.
Remove bread from pan and return bread to rack to cool completely.

                                                                                     ~~~

For another broadcast of our CKUW radio program ‘2000 & Counting’ we talked about past Christmases.
Our show was hosted by seniors who had gone through the usual types of life experiences, some good and some bad.
But we had gotten through them all.

Wishing you peace, joy, health and everything good in 2026.


I wish you all a very happy holiday season full of peace, health, joy and love.
And, of course, favourite foods.
Let's not forget television specials and Christmas music.

For those who don't know the story, the Christmas carol Silent Night was written in the nineteenth century because of a problem.      
In a small Austrian church the organ was broken and couldn't be repaired in time for the Christmas Eve Mass. So, in a couple of hours, Joseph Mohr and Franz Gruber created a simple song that could be played on the guitar.
It was called the song from heaven.
      
On Christmas Eve in 1914, the German soldiers singing Silent Night brought a touch of humanity to World War l. The British soldiers responded with another carol, The First Noel. For a few hours, peace returned, thanks to music.


The first year I was on the CKUW radio show 2000 & Counting, Older and Wiser I prerecorded our two holiday shows. That year the holidays occurred on Tuesday, the day we usually broadcasted, and we wanted to be home.
I taped each person telling a story and their favourite Christmas carol recording.
The segments filled the two hours easily.

Normally we did our shows live and, as our listeners knew, we did make mistakes. 
With prerecording, we were able to edit them. We sounded pretty good.


Maybe that's the problem with modern life.
We hear recordings and see shows that have had dozens of retakes.
Sometimes they show the bloopers.
It's pretty funny to see that even big stars make mistakes.

But, most of the time, all we only see a smoothly running show where everyone always says the right thing, the dinner is cooked to perfection and all problems are resolved with everybody hugging each other within a half an hour.

It can leave one feeling like he's been cheated, or that he should try harder.


The first Christmas was a stinker. Being in a big city with no available rooms is not fun. Add to that Mary was about to have her first baby in a barn with just a carpenter there to help.

I don't think any Christmas has ever gone according to plan.
And maybe Christmas just isn't supposed to be perfect.


A first Christmas away from all that's familiar can be rough.
Our first married Christmas was a big change.
Paul and I are originally from New York City.  Tons of people.
I came from a huge family - a first generation immigrant family.
My parents and their siblings couldn't get enough of each other.   
 
But, there we were in 1972, all alone in Surrey, British Columbia.
The two of us in a basement apartment watching Perry Como's Christmas Special.
It was something from home for us.
This was in the days before Skype. We hadn't seen our relatives for six months.    
When we watched Perry Como, it was good to know our folks were watching it, too.
For an hour, we were all together.
Then we went to bed for a long winter's nap.
     

The next morning we awoke hearing our puppy happily yelping and splashing in water.
No, he wasn't in a basin or a tub.
     
Surrey in those days was very rural. 
There were open drainage ditches running along the lengths of the residential blocks. The ditch in front of our house had gotten plugged. The rain had soaked our lawn and was seeping through three walls of our apartment. We were rapidly being flooded.

We piled things onto our bed.
The folks upstairs helped us carry everything else into their apartment.
Within a half hour water covered about two feet of our first Christmas tree.
We were safe and dry upstairs, sharing a cup of coffee.
Then we heard our phone ringing.

My folks had said they would call on Christmas Day.
If we didn't answer they phone, they would worry.
This was in the days before cell phones.
Our only phone was on the table in our apartment.
Our flooded apartment.

We braved the icy water and the risk of electrocution to answer the phone.
We wished my folks a Merry Christmas.
Keeping our teeth from chattering, we made small talk.
No mention of of our apartment suddenly becoming a wading pool.
What would've been the point of worrying them?


Living in British Columbia is just a memory.   
Perry Como's Christmas specials are just a memory.
My parents, also, are just a memory.
But thanks to memories, we can enjoy a Christmas from the past.


During the holidays people often feel a bit down.
If this is your first Christmas after a major loss or change, be gentle with yourself.
Forget 'the rules'. Do what will make it easier for you.

It won't be perfect.
So what?
It will be real… another Christmas memory.

Cheap Eating: Mashed Potato Pancakes, Banana Bread, 1-2-3-4 Cake, Poor Man's Cake, Poor Man's Pudding

Banana Bread

Just got a letter from Statistics Canada asking how we were doing.
Well, wasn’t that sweet of them?

Statistics Canada, formed in 1971, is the Government of Canada agency which produces statistics to help understand Canada, its population, resources, economy, society, and culture.

Basically they’d like to know how the Covid-19 pandemic has affected our financial well-being, and they want us to take part in a survey.
They said this survey can make a difference.
I find that hard to believe but, well, surveys keep the folks in Stats Can employed.

They have quite a few questions…
Are families able to save for retirement and for their children’s education?
Are pension savings adequate as more Canadians move toward retirement?
What financial challenges face those just entering the workforce?

Paul and I are in our early 70s.
Years ago we did what we could to save for our retirement.
Our middle-aged son entered the workforce about 20 years ago.
Frankly I don’t know what we can tell them that'll help, but we’ll do our best.


There have been quite a few news stories about the rising food and gas prices.
This is a food blog and my best hint is to use every bit of the food you buy.
it is hard to know exactly how much to prepare for a meal, or how much fresh fruit to buy.
But the leftovers and over ripe fruit can easily be recycled into something tasty.


Hints:

About the Mashed Potato Pancakes…
This recipe works best with dryish mashed potatoes. If your leftovers are creamy, add more flour for them to hold a patty shape. Do not stir in instant mashed potatoes.

You could also leftover mashed potatoes to make gnocchi:

Anna Sultana’s Gnocchi with Sausage & Tomatoes or with Peas & Pancetta; Homemade Gnocchi
https://imturning60help.blogspot.com/2022/11/anna-sultanas-gnocchi-with-sausage.html

Carmela Soprano's Gnocchi
https://imturning60help.blogspot.com/2014/01/carmela-sopranos-gnocchi.html

Don’t have leftover mashed potatoes? Make some… NOW.
Peel and quarter
2 pounds or about 7 medium russet potatoes
Fill a large pot with water.
Add
1 Tablespoon salt
the prepared potatoes
Cook until the potatoes are easily pierced with a fork.
Drain well and mash in
4 Tablespoons butter
Let cool to room temperature and mash.
Mashed potatoes can be made up to 3 days in advance for the patties.


About the Banana Bread…
Over the years I’ve posted quite a few banana bread, cake, and dessert recipes.
Just type ‘banana’ in the search bar under my intro, click search and enjoy.


About the 1-2-3-4 Cake…
Sift the flour first and then measure 3 Cups.
This cake is usually baked in three 9 inch round cake pans for 20 minutes.
You can also bake the batter in a bundt pan for 40 minutes.
Use any kind of frosting on this basic cake.


About the Poor Man's Cake…
This classic cake recipe was created during the Depression Era in the 1930s.
You could add nuts, such as walnuts, to the batter.

Adjust the confectioners sugar depending on how stiff you'd like the icing to be.
The cake is also fine without frosting, or with just a sprinkling of confectioners sugar.

                        Mashed Potato Patties

Place in a large mixing bowl
4 Cups mashed potatoes
2 Cups (8 ounces) shredded Mozzarella cheese
1 large egg
1/4 to 1/2 Cup flour
2 1/2 Tablespoons chopped chives or dill
Use a large spoon or potato masher to mash the mixture together.

Form a heaping tablespoonful of potato mixture into a round, 1/3 inch thick patty.
If the potatoes are too moist to hold a shape, add flour a Tablespoon at a time.
Dredge both sides of the patty in
1/2 Cup plain bread crumbs
Set patty aside and repeat with remaining mashed potatoes.

Place in a large non-stick pan
2 Tablespoons light olive oil or canola oil
Heat over medium heat and, once oil is hot, add patties in a single layer.
Fry 3 to 4 minutes per side, or until golden brown, remove then set aside.
Repeat with remaining patties, adding more oil if needed.
Serve hot with sour cream or apple sauce.


                        Banana Bread

2 loaves

Grease well 2 9x5x3 inch loaf pans

Sift together in a medium bowl
3 1/2 Cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Place in a large bowl
5 ounces oil
Stir in 1/4 Cup at a time
1 1/2 Cups sugar
Continue beating until light and fluffy.
Add
4 eggs
Beat well.

Preheat oven to 350º F
Making 3 dry and 2 wet additions, add the flour mixture alternately with
2 Cups mashed, fully ripe bananas
Mix after each addition only enough to moisten the dry ingredients.
Turn into prepared pans.
Bake for 70 minutes or until it tests done in the middle.


                        1-2-3-4 Cake

Grease a 9x13 baking pan

Sift into a medium bowl
3 Cups pre-sifted flour
1 teaspoon salt
1 Tablespoon baking powder

Place in a large mixer bowl
1 Cup butter
2 Cups white sugar
Cream until fluffy.
Add one at a time, beating after each addition
4 large eggs
Stir in
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 350º F

Making 3 dry and 2 liquid additions, add
the sifted flour mixture
1 Cup milk
Just stir enough to lightly blend.
Spread the mixture in the prepared pan.
Bake 35 to 40 minutes until brown on top and tests done in the middle.
Let cool before frosting.

Easy Chocolate Frosting

Sift together into a medium bowl
3 Cups confectioners sugar 
1/2 Cup cocoa

Place in a clean large mixer bowl
1/2 Cup butter, softened
1/4 Cup plus 2 Tablespoons milk, more or less
1 teaspoon vanilla
Beat to blend well.
Gradually add the confectioners sugar / cocoa mixture
Mix all ingredients with mixer until smooth.
Spread on cooled cake.


                        Poor Man's Cake

Grease a 9x13 baking pan

Place in a large pot
2 Cups brown sugar
1 teaspoon salt
2 Tablespoons oil
15 ounces raisins
1 teaspoon cinnamon
1 teaspoon cloves
2 Cups hot water
Stirring, bring to a boil, then remove from heat and let cool to room temperature.

Preheat oven to 350º F

Combine in a cup
1 teaspoon baking soda
2 teaspoons hot water

Stir into the spiced sugar mixture
the dissolved baking soda
3 Cups flour
Stir well to form a batter and pour into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
Cool in the pan. Frost, if you wish.

Cream Cheese Frosting

Place in a medium mixer bowl
6 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon grated orange zest (optional)
Beat until smooth.
Gradually beat in
2 to 2 1/4 Cups sifted confectioners sugar
Beat until smooth.
Frost cake and top with chopped walnuts (optional)


                        Poor Man's Pudding

Makes 6 servings

Grease a 9x13 baking pan

Place in a medium pot
3 Tablespoons butter
Melt over medium heat.
Stir in
1 1/2 Cups brown sugar
1 1/2 Cups water
1/2 teaspoon vanilla extract
Stir over medium heat until well blended, then bring to a boil to make a syrup.
Remove from heat and set aside.

Sift together in small bowl
1 1/2 Cups flour
2 teaspoons baking powder
pinch of salt

Preheat oven to 350º F

Place in a medium bowl
3 Tablespoons butter, softened
3/4 cup sugar
Cream together.
Stir into the creamed butter
the flour mixture
Add
3/4 Cup milk

Pour syrup into the prepared pan.
Drop the dough by spoonfuls over the syrup.
Bake for 30 minutes.
Can be served with berries or chopped fruit and topped with whipped cream.