I know that Nana’s classic potato salad is the bestest best ever, but this guy is pretty good too.  In fact, I think he’s way better if you let him sit overnight and ruminate about life.  Why is potato salad a ‘him’?

I thought since I am traveling this week, it seemed appropriate that I share one of Nana’s passports with you.  Nana was a globetrotter, y’all.  I don’t think she visited Honduras, but maybe she did.

Spring is in the air!  At least in my hometown.  My cousin lives in Utah and it’s not really springtime there.  It’s so weird that half the country still has snow on the ground and I’ve got trees in bloom.  What I’m getting at is that it’s practically picnic weather.  Or it will be soon.

I didn’t have a picnic when I made this salad, but I thought about it.  Then I had another thought:  ”Ooh, I have American Experience on the DVR”.

A picnic in the living room is sometimes just as good.

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There’s this pizza restaurant in my town that, besides making incredible pizza, also makes a small selection of silken desserts–pot de creme, pudding and posset.  It’s a cool and refreshing ending to a hot and sometimes spicy dinner.

When pondering make-ahead dessert choices for a dinner party I was planning, I was reminded of that creamy lemon wonder.  Hey!  I’ve got a mandarin orange tree loaded with fruit.  Decision made.

I’ve made a few custards in my time, and this one was one of the best. Creamy, light and citrusy and a breeze to put together.  I was somewhat skeptical that they would firm up, but they did.  Thankfully, as I had no time to figure out another dessert for my party.

You know what I was also thankful for?  Leftovers.

You don’t need to wait for a party to make these.  Go ahead and try it while the citrus is in season!

*This recipe is adapted from this one at Epicurious.

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Good lawdy Miss Clawdy, it’s another installment of COOKBOOK MANIA!  I know!  I read all these old cookbooks but I’ve just gotten out of the habit of actually trying out some of the recipes.  Today we’re going a little bit country, with good old Craig Claiborne’s Southern Cooking.  It’s a favorite.

To get into the swing of things I may have broken out some country records. Oh, be quiet.  I like records.  Real records, like the vinyl ones.  I hear the hipsters like them again.  I buy them at garage sales.  Loretta Lynn and Conway Twitty made my heart swoon.

What’s more country that a bit of okra?  Maybe biscuits and gravy or a good old country ham, but okra is definitely up there.  I like that this dish wasn’t fried and had more simple, straightforward flavors.

I liked too, that Mr. Claiborne–like Mr. Beard–did not turn his nose up at frozen vegetables.  Yeah, yeah, local and in season, blah blah blah.  I know. Sometimes simply frozen vegetables without additives are just plain fine. Frozen peas?  LOVE THEM.  Frozen okra?  Also fabulous.  And the first of three easy steps.

Rock Island Line?  Why, I’d love to.  Johnny Cash’s birthday was the other day.  He would’ve been 81 I think.  I know that because every single person on the planet put it on Facebook.

Easy thing #2:  The sauce is a blended up can of tomatoes.  Seriously.

Rinse then cook these babies in a bit of water till cooked.  Yes, okra can get a little slimy-ish.  Embrace it!  The slime is just part of okra’s country charm.  Did you know that the slimy part of okra actually acts as a thickener?  It’s true. But you probably already knew that.

Look at my thumb ring.  My friend Jen made it and it’s real pretty in person. My hand looks malformed in this photo, however.

Easy thing #3:  Pour in tomato sauce and add a hunk of butter.  Cook.

Cover it and go listen to a record while the sauce thickens up.  You could probably even dance a two-step if you wanted to.

I got this record at a garage sale too.  It’s my first Tammy Wynette record.  I didn’t grow up listening to any country music to speak of.  My dad liked bluegrass and folk music but that’s about as far as he went when I was a kid. Or maybe Islands in the Stream.  Or ELVIRA.  HAHAHA.  Sorry.

I don’t even know what I’m talking about any more.  What does any of this have to do with okra?  I may be spewing nonsense, but this okra dish is not. Craig Claiborne knows what he speaks of.  Okra, tomatoes, butter, salt, pepper.  Do it.

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For some inexplicable reason, I am currently addicted to The West Wing.  I never watched it on TV when it was actually on the air.  I think it may have been on broadcast television about the time that the photo below was taken. Nana would’ve loved The West Wing.  Maybe she did.  When was it on TV again?

I also feel a strange delight in immersing myself in some show that’s already completed, knowing I can watch the whole thing through in a matter of weeks instead of years.  Plus, no commercials.  Also:  Was every actor ever on The West Wing at some point?  It’s very deja-vuey.

Speaking of The West Wing, look at that kid up there in the suit and tie.  He would’ve fit right in on that set.  A junior politico.  I asked his mother why he is wearing suits in so many pictures and she said that he enjoyed it.  That he ASKED to wear a suit for occasions.  Ha ha!  (He doesn’t wear suits all the time now).

What does any of this have to do with a coffee cake you ask?  Um, nothing.

I did take this to work.

I think this is the third coffee cake I’ve made from Nana’s vaults.  And it’s not the last either.

This coffee cake seemed a little dry to me (you can see that I ever-so-slightly carved a taste for myself), so I made a syrup for it with orange juice and powdered sugar.  You don’t have to do that if you don’t want to.  But go ahead and make it if you do!

For taking the cake into the office, I drizzled about a quarter cup over the top and when I got there, the cake had absorbed it and was moist, delicious and orangey.

You’ll notice that this is a smaller recipe than other coffee cakes.  You can make it in a loaf pan, or in a 9-inch cake pan like I did.  I’m altering this recipe too, to add more streusel in the middle.  I’m a heavy-streusel kind of gal.  I suspect that Nana was too.

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What up, Readers?  I’ve been busy.  Busy enough that weeknight dinners are somewhat haphazard, and I eat take-away more than I care to admit.  Maybe you’re in the same boat?  Here’s a nice little vegetable recipe that’s easy and more importantly, pretty delicious.

I made this a few years ago for Thanksgiving and decided to try it out again. It’s kind of a perfect winter side, given that carrots are around all year and you might have an orange and a lemon on your backyard tree.  I got this fruit from a client who had a laden tree and practically begged me to take a few.  I happened to have butter.  Duh.

I was initially attracted to this recipe not only for it’s ease, but also it’s use of sweet paprika, which I have a soft spot for.  Seems like recipes these days are all up in smoked paprika’s business, but I’m old school in my paprika choices.

My carrots appear to have gotten a little charred here, but I assure you that they went down just fine.  Give these a try people.

Adapted from this recipe originally posted in the Seattle Times.

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I apologize in advance for the “after” photos.  They’re horrendous.  But don’t let that deter you from making these funny little canapes.  They are actually quite addictive.

I can’t believe I’ve gone this long without a single cheese puff recipe. Seriously.  Nana has about five of them.  And they are all different.  Some involve Kraft Olde English jarred cheese spread.  Some involve Beau Monde seasoning.  I’m sure that all are a thirst-inspiring snack—just as they were designed to be, since they were meant to accompany cocktails (See above). Maybe you can’t see any canapes in those photos but I have no doubt that they are there, on a silver tray, just out of the frame.

This is actually the easiest of the cheese puff recipe, and since I was having company I opted for the simplest preparation.  Nana wrote that you start with “day old bakery bread, cut into 1″ cubes”.  I wasn’t really sure what she meant at the time, but after making these I think she actually meant a loaf of French bread or similar, although this sandwich loaf worked just fine too.

I cut the crusts off and cut them into neat little rectangles.  Nana specifies to trim off crusts, whether you use a sandwich loaf or day old bakery bread.

Okay, this probably would’ve been easier in a microwave but maybe it wouldn’t have melted smoothly.  I don’t know.  I went the ‘better safe than sorry’ route and went ahead and did the double boiler.

See?  Smoove.

For some odd reason, you fold in 2 beaten egg whites.  Don’t question.  As Nike said, just do it.

Hey, did I mention that I forgot about Nana Wednesday?  I did.  And now it’s one a.m. and I’m slightly delirious.

Dip your bread thingies into the cheese mixture and put them onto a sheet pan.  It’s ok if the cheese leaves little peaks and valleys on the bread.

Keep dipping and keep dipping until all your bread or all your cheese is gone. Then cover and refrigerate overnight.  See why I chose these?  I totally made them the night before and all I had to do when my guests arrived was pop them into a hot oven.

Again I assure you that these are the perfect foil for cocktails.  Or rented videos.  Whatever.

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You ever order a turkey burger, or make them at home, thinking you’re eating something healthier, then you take a bite and think “meh”?   I do.  I think they often turn out dry and devoid of flavor.  I played around one night, testing little discs of turkey burger until I finally hit on one that was flavorful and juicy.  I think you’ll like it too.  I ate a lot of tiny burgers that night, people.

First thing I need to impart on you.  Do NOT get that 99% fat free ground turkey breast stuff.  I’m not sure there are enough ingredients on this planet that will improve that stuff.  Just get the regular ground turkey, or have your butcher grind up turkey thighs.  Trust me.

I added a bunch of umami flavors to “beef” them up, if you will. Worcestershire, shallot and Beau Monde seasoning did the trick.  One pound ground turkey oughta get you four burgers.  I only got three because I tested so many!  The things I do for you people.

Next tip:  Heat up a cast iron skillet until it’s screaming hot.  And add oil–turkey burgers are lean.  You have to cook turkey burgers a little longer than a regular burger–You don’t really want a rare turkey burger do you?  Well, maybe you do.  I think I’ll have mine a little more done—ANYWAY, sear the heck out of them then turn the heat down so they can cook through.  Set ‘em on a plate to rest and toast the buns in the same pan.

I did mine up with cheese and lettuce, but you can put whatever you want on there.  These are good guys!  Try ‘em.

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It’s that time of year again people!  The time that everyone on the planet can celebrate Mardi Gras/Fat Tuesday even though we are in no related to or are in any way Catholic or a resident of New Orleans.  It’s the spirit of the thing, right?  I will admit to the fact that I have never, ever been to New Orleans, though I would very much like to visit at some point in the near future.  My friend Kristen and I always planned on going there for a certain monumental birthday but…um….we didn’t.  Maybe we’ll get there for the next big decade birthday!

Anyhoo, what better way to participate—other than drunkenly showing your boobs for some paltry plastic beads—than to make some delicious New Orleans-inspired chow?  Feel free to drink yourself silly Tuesday night.  And if you want to lift your shirt to unsuspecting spectators?  Go ahead, I won’t tell anyone.

Red beans and rice, you’ll want a bit of time to prepare for this one.  You’ve got to soak the beans overnight—this is definitely one instance that you don’t take the easy way out and use canned beans.

You have to cook it and cook it and cook it until that tough old ham hock falls apart.  This takes a little bit of time.  What’s that saying again?  Something about good things come to people who cook their ham hocks for a long time, or something like that.

OF COURSE I never follow any conventional recipe or instructions, because I’m kind of a jerk like that.  Instead of using traditional sausage, like andouille, I purchased some bulk Louisiana hot sausage at my local butchery, Morant’s Old Fashioned Sausage Kitchen.  You might not have a Morant’s in your town, so go ahead and use andouille or some other spicy sausage.

My only advice to you in this process.  Expect it to take some time.  Start today, maybe you’ll eat tomorrow.  The longer this stuff sits in it’s most excellent juices, the better it tastes.  Serve it ladled over some cooked rice and garnished with sliced green onions and before you know it, you’ll want to throw some beads in my direction.

This recipe really feeds a crowd–feel free to cut in in half if you want.  The red beans part should freeze fine if packaged properly.

*Adapted loosely from my used bookstore copy of Louisiana Real & Rustic by Emeril Lagasse, 1996.  A surprisingly good cookbook.

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I’m sure you’ve had this before.  I mean, who hasn’t?  I remember it being served in a hollowed-out round of sourdough bread, with the interior cut into little cubes for dipping.  The first time I had spinach dip (at Nana’s, of course) I thought it was the best thing I’d ever tasted.  Man, she would put out this huge spread of snacks like spinach dip and crabmeat mold and cream cheese with jalapeno jelly on top of it.  And then dinner would be three hours later.

And then of course, everyone in the world made spinach dip for every party I ever attended for about ten years and I never wanted to see it again.

Where’s Nana?  Middle row, far left, with all of her beloved sisters, brothers and sisters-in-law.  And Boppa too (back row, middle).  Circa 1951.  

Fast forward to Superbowl Sunday.  We’d just come home from a lovely overnighter in Reno (to see THE WHO), and with no parties to go to, no desire to go to a bar, and little to no energy to shop and prepare something rigorous, I settled on making a dip so the husband could watch his game with some munchies.

I gave the husband a few options to choose from and he opted for the spinach dip…..which is really called Leek Dip in Nana’s book.  Due to the package of Knorr’s Leek Soup packet, I can only assume.

As I occasionally will do, I took a few little tiny liberties with Nana’s recipe. One was to replace some of the mayo and sour cream with a small container of plain Greek yogurt.  I also used a tad more spinach and added some fresh herbs.  Nothing crazy.  It still pretty much tasted exactly the same.

I didn’t put it in a sourdough round either.  Sue me.

You don’t even have to wait until the next Superbowl to have this.  Serve it at your next party!  Your friends will feel nostalgic for the late ’80′s while they snarf it all down.

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Oh, Monday.  It’s you again.  I’m not exactly thrilled to see you again so soon.  I thought I had just gotten rid of you but here you are again darkening my door.  And so early!

Thankfully I’ve got some hummus to take to the office to take my mind off of you.

And lord knows I’ll need some kind of comfort today–I’m starting work at a new, crappier location that I have to commute to.  Eleven years in my current nice window joint with no commute, today–tiny cubicle land.  Ug.

Good thing hummus is packed with protein, iron, folate, fiber, amino acids, monounsaturated fat (the good kind), as well as vitamins B6 and C.  It’s going to be a long and stressful day, but the hummus will help see me through.

And since hummus is so darn easy to make, I made a big plastic container full.  Enough hummus to last all week.

It’s actually kind of a comfort food of sorts.  What’s not to like about dipping bread and veggies into a nice creamy bowl of hummus and eating till your heart’s content?  And so much healthier than say, potato chips and onion dip (not that there’s anything wrong with that).

As you can see, my hummus is slightly green from the parsley I like to add to it.  You can use it or not, however you like it.  Drizzle some good extra virgin olive oil on top–go ahead and use the good stuff.

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Parsley Hummus

2 cans chickpeas, drained (reserve a few chickpeas for garnish, if you like)

1/2 cup parsley, washed and coarsely chopped

2 clove garlic, coarsely chopped

1/4 cup tahini

the juice of 1 medium lemon

3/4 cup olive oil

salt to taste

Good quality extra virgin olive oil to drizzle on top.

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In a food processor, add the chickpeas, garlic, lemon juice and tahini.  Blend mixture.  Pour olive oil in a thin stream while machine is running.  Taste and season with salt.

You may add water or more olive oil to make the hummus the consistency you want, it’s not an exact science.

Serve with pita bread and assorted vegetables.  For a snack, try replacing the yolk of a hard-boiled egg with hummus.  A protein packed snack!

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