tag:blogger.com,1999:blog-6138993497339296072.post5539420148746055570..comments2024-01-27T11:12:39.561-07:00Comments on Confessions of a Slave Driver: Nom Nom NomLisa Deonhttp://www.blogger.com/profile/10619574582795102959noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6138993497339296072.post-82449605274260722082009-12-20T12:57:26.812-07:002009-12-20T12:57:26.812-07:00Ugh, that one day a week is rough for me too when ...Ugh, that one day a week is rough for me too when I have to catch up on cleaning the house, homework, and all the rest of that stuff that got put off all week. I'm off but not really.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6138993497339296072.post-58292661306136831912009-12-18T01:58:23.351-07:002009-12-18T01:58:23.351-07:00I am definitely looking forward to talking someone...I am definitely looking forward to talking someone into making these for me*. (Can I cook? Yes, somewhat. Do I know people who like to cook? Yep, so I go to them first.) <br /><br />I'd share a dessert recipe but every one I use is found on the back of a bag of Nestles chocolate chips (or another company). <br /><br />I have a rule that I'll try anything once. I may not like it, but I'll try it. And I've liked some <i>weird</i> stuff.orangehandshttp://lilyanneporter.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6138993497339296072.post-79354405833014606112009-12-17T20:33:06.891-07:002009-12-17T20:33:06.891-07:00One good recipe deserves another though so here ar...One good recipe deserves another though so here are two of my favorites, one odd and easy and another that leans towards fussy- both good.<br /><br />First the odd one- I got this from an old girlfriend (she was young at the time):<br /><br /> Hot toast with peanut butter, cold, ripe, sliced tomatoes, salt and pepper. Just try it. (thanks Libby)<br /><br />The other one comes from my Swiss -German boss' mother. Most of the recipes in the restaurant where I worked-about the same era as you- came from her. I never knew her first name. Everyone called her Mama. On the menu it was called Swiss apple pie, but in hushed tones, as though it were a dangerous confidence, Mama always insisted that it was really apple cake. Actually I think it is neither- more of an apple custard something- but in keeping with her designation here is Mama Kultzer's Swiss Apple 'Cake':<br /><br />pie dough- if you don't know how to make a good pie crust I can't help you. Nor will any recipe: It's sort of like giving a child brushes and paint and expecting to get a masterpiece out of it. It just takes lots of practice, and a little art.<br /><br />apples, pared, cored and sliced- say, eighths or so (not too thin)<br /><br />currants- raisins will do but currants are better<br /><br />juice of one lemon or so- they are yellow and roundish and can be found in the produce section; that is, not in a green bottle.<br /><br />a few largish dollops of sour cream<br /><br /> half and half- to thin out the sour cream<br /><br />eggs or egg- it depends on how firm you want it<br /><br />cinnamon<br /><br />nutmeg <br /><br />sugar<br /><br />Place apples in your raw pie shell- not heaped as you would for American apple pie but more like three quarters full. Sprinkle lightly with cinnamon and nutmeg (you know how much), a few currants and squeeze a little lemon juice over all. Bake at 350 or so for 20 minutes and remove, add the custard mixture to full pie depth and sprinkle a few more currants and spice on top for looks, return to oven and bake for another 30 minutes or so- till the custard sets and before the crust burns.<br /><br />Custard mix: whisk together the eggs, sour cream, and 1/2 &1/2, add sugar and lemon juice, to taste- very close to how you would like the sweet/ tart balance in a blintz. The resulting mixture is thick but still pour-able, close to pancake batter.<br /><br />Sorry if this is somewhat vague.* Mama was always a little vague, except when she was finicky to the nth degree. She always told you when you were wrong. "Nein, No, no, no, not like that, like this... Ja, Ja."Sagebrusheqhttps://www.blogger.com/profile/05490175290841527388noreply@blogger.comtag:blogger.com,1999:blog-6138993497339296072.post-50935200673653304352009-12-17T20:20:01.704-07:002009-12-17T20:20:01.704-07:00Thanks, SD, I'll try the cookies- sounds odd, ...Thanks, SD, I'll try the cookies- sounds odd, but interesting- but I don't think I'll be cooking with pesto anytime soon (I'll keep it on file for when my sister comes to visit). <br /><br />Not that I'm a food trog; thanks to my parents injunction that we eat whatever was put in front of us my siblings and I have broad palates and will at least try anything. Tripe, liver, sweetmeats, buttermilk- I've learned to like them all. Only once that I can remember have I ever been unable to clean my plate. That was at a Jewish deli in Brookline Mass- and I love Jewish food. It was a dish of cartilage bits in a sort of garlic aspic gelatin, served cold, which the waitress assured me I wouldn't like. Only old European Jews asked for it. So of course I ordered it. Despite the impending embarrassment I could only get half way through it. "You must not have been very hungry" my father would have said. And of course he would have been right. I sure felt hungry though- just not depression era hungry. <br />Anyway back to chicken pesto, sounds good, but too fussy. When I cook for myself I lean towards Yankee pot roast, corn beef and cabbage, flesh and potatoes, bacon and eggs. You know the type.Sagebrusheqhttps://www.blogger.com/profile/05490175290841527388noreply@blogger.com