I’m Going! Are you?
When do you arrive? What sessions do you plan on attending? What should I not miss at the after parties?
September, 2010
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BlogHer Food
September 30, 2010 by Tarrant Figlio
Category retro food | Tags: | No Comments
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First Five Secrets to Meal Planning
September 29, 2010 by Tarrant Figlio
I have a friend and I will call her Kim. Kim grew up with a mom who prepared meals lovingly for her family, but failed to impart the technique to her daughter. Kim now an adult with a child and a high stress and long hours job comes home to…15 minutes to prepare dinner before her and her family implodes. Ok, I exaggerate the implosion part. Kim and I have discussed this dinner problem at length.
We all face it to one degree or another. How do I plan, shop, and get dinner on the table when I have so many other things to do?
1. Know what you need (and your family needs) to eat. If you have no special dietary needs or concerns, try MyPyramid.gov. There you can get an idea of how many calories per day each person in your family needs, how many cups of each color of vegetable are needed each week, the number of servings of whole grains, etc. No, it isn’t the perfect tool but very basic. Or you can get some ideas from The Modern Family Cookbook Year of Meal Plans. Yes, the menus are retro, but you get an idea of the structure.
2. Think about meals you like to eat. What do you order when you go out to eat? What do you buy carryout or pre-made? What foods do your children enjoy? Make a list.
3. Grab a cookbook or go surfing for “quick and easy recipes” or “15 minute dinners.” Don’t neglect the major manufacturer’s websites. Kraft, Betty Crocker, Morningstar, etc all know that you are crunched for time. Many have meal plans for a week and all have quick and easy recipes.
Your grandma’s secret slaw/fudge/potato salad/apple pie recipe started as a recipe on a label. Don’t confront her about it. Just know that 2 million other grandmothers have nearly the same secret recipe.
The reason that Brand Name Cookbooks sell so well is that companies spend big bucks creating recipes that turn out well for everyone. If the recipe doesn’t work, the company gets a complaint, so those recipes are created for non-cooks. Sure, substitute generic/organic/non-corporate food. I do it all the time. Even if it says Calumet or Wesson oil doesn’t mean another brand won’t work.
4. Read the ads. Find out what is in season and what is on sale. A meal plan making use of a couple of chickens won’t do much good if it seems to be “Beef Bonanza Week” at the grocery. Avoid out of season produce. Just do it. I know it limits the options, but unless you really MUST have cherries in February–you should know that if the farmer’s market doesn’t have it yet–you don’t want to eat it.
5. Make cards. Pick seven entrees, seven sides, seven grains if you tend to be an entree + veggie + grain type of dinner person. Write them on cards. Write the ingredients on the card too. Mix and match. Keep those cards handy for making your shopping list and preparing dinner. Or write the menu for the week on the whiteboard in the kitchen or a piece of paper on the fridge. Sure, swap days and be flexible.
Category Recipes, retro food | Tags: | 1 Comment
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Luscious Lemon Bars
September 29, 2010 by Tarrant Figlio
You signed up to bring something to back-to-school night, the open house, the PTA meeting, the potluck at church. I know you did. How could you say “no, I really am too busy.”? Oh, wait, you say “No, I won’t over commit this year. Sorry. I hear Linda is quite the baker!”You missed your opportunity. I know. So, here you are looking for JUST the right thing, because if you want your family pride–you need more than a box of brownie mix and some eggs.
I am here to save you with a family favorite. It isn’t QUITE as perfect as shortbread, but close. Not only that, lemon bars seem to be hip, like whoopie pies and red velvet cupcakes. Not only that, you likely have the ingredients handy.
You can skip the frosting. The coconut frosting DOES add a nice touch though and brings it up a notch over the typical lemon squares. Make these the night before and go confidently forth to your meeting!
Luscious Lemon Squares
Yield: 3 dozen small squares.
1/2 cup butter
1 cup flour, sifted
1/4 cup confectioners sugar1. Preheat oven to 350 degrees. Mix butter with flour and add confectioner’s sugar. Press mixture into bottom of 9 inch square pan.
2. Bake at 350 degrees until done and cool for 15 minutes.
Filling:
2 tablespoons lemon juice
1 lemon rind, grated
2 eggs, well-beaten
1 cup sugar, granulated
2 tablespoons flour
1/2 teaspoon baking powder1. Blend ingredients together well. Place on baked layer of confectioner’s sugar mixture.
2. Bake at 350 degrees for 25 minutesFrosting:
3/4 cup confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon milk
1 cup coconut, shredded1. Blend all ingredients together well. Spread over filling.
2. Cut into small squares to serve–Mrs. William L. Holland
Category Desserts, Recipes, retro food | Tags: | 2 Comments
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Corn Meal Shortcakes
September 28, 2010 by Tarrant Figlio
Last night, out of nowhere, or maybe not — I wasn’t on the other side of the room — my youngest asked “What are corn cakes?” I think she got a half shrug and “ask your mother” from Denise. So, she did.I answered with “What do you mean by corn cakes? Jonnycakes? Corn pone? Corn pancakes? Corn cakes like a regular cake? A griddled corn bread?” I may have rattled off a few more.
Youngest said to Denise: “How does she know all these things?” Denise replied with “She’s a foodie.” Not really, but we’ll go with that. I then produced The Cornbread Gospels from the cookbook shelf and youngest had even bigger eyes than usual.
When I flipped the pages of “Learn to Bake–You’ll Love It (1947, General Foods) this morning, yet another type of corn cake jumped out at me: Corn Meal Short Cakes. These rock with Chicken Ala King, Curried Eggs, creamed chipped beef, or even just cream gravy/sausage gravy on top.
Corn Meal Shortcakes
2 cups sifted flour
2 1/2 teaspoons Calumet Baking Powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup yellow corn meal
1/2 cup shortening
3/4 cup milk (about)Sift flour once, measure, add baking powder, salt, and sugar, and sift into bowl. Add corn meal.
Cut in shortening. Add milk and stir until soft dough is formed.
Turn out on lightly floured board and knead 30 seconds to shape. Roll 1/2 inch thick and cut with floured 3-inch cutter. (Ok, I generally grab a glass from the cupboard)
Bake on ungreased baking sheet in hot oven (425 F.) 15 minutes, or until done. Split hot shortcakes and place creamed meat, fish or eggs, between halves and on top. Makes 8 shortcakes.
Category Breads, Recipes, retro food | Tags: | 1 Comment
