Cabbage

Cabbage is not mentioned in the Bible, though it was eaten by both Romans and Greeks.  The Emperor Tiberius once required the Senate to vote on whether there was any dish in the world superior to to corned beef and cabbage.

     Diogenes, to a young courtier: If you lived on cabbage, you would not be obligated to flatter
          the powerful.
     Young courtier: If you flattered the powerful, you would not be obliged to live on cabbage.

In Russia, cabbage soup or shchi, is made from cabbage, carrots, meat, onions, celery and garlic, with a sour flavoring from apples, sour cream, or sauerkraut juice.  A favorite for at least a thousand years, it can be found in Russian poems and prose, on the table of both rich and poor and in the fond memory of every exile.

Taken from an excert of Life Is Meals by James and Kay Salter.

Which brings us to coleslaw and the advent of summer.  I am on my way to Canasta's at Joanne's and I have made this recipe for my contribution.

This book: Keepers, The Recipe Collection is by Helene Randolph Moore was printed in 1980.  It has over 400 excellent recipes, just waiting for you to try them.  This sells on my Amazon storefront for $8.88.  www.amazon.com/stores/oneofakindcookbooks .

Cabbage Slaw

1 small head of cabbage, halved

1 green pepper, chopped

1 medium onion, chopped

1 cup sugar

1 cup vinegar

3/4 cup salad oil

1 tbsp salt

1 tsp mustard seed

1 tsp celery seed

Shred half of cabbage head.  In large bowl, layer cabbage, half of green pepper and onion.  DON'T STIR. Mix vinegar, salad oil, salt, mustard and celery seed; stir throughly.  Drizzle over top of vegetables.  DON'T STIR.  Cover and let stand 4 hours before serving.  Stir before serving.  Will keep in refrigerator for several weeks.  6-8 servings.

Does it get any easier than this? And you have a great salad to last for weeks (well maybe not in my house, but you get the picture).

Happy Cooking!

Artichoke Trivia

In the U.S., Artichokes were first grown in Louisiana, brought there by settlers in the 19th century.

In 1947, Marilyn Monroe was crowned the First Queen of Artichokes.

Castroville, CA is known as the Artichoke Capital of the world. (It is where Norma Jean (Marilyn Monroe) was crowned the Artichoke Queen in 1947).

Cynar(part of the Artichoke) is an Artichoke flavored aperitif made in Italy.

Artichokes are actually a flower bud, part of the thistle family; if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color.

My recipe today comes from a cookbook not found on my Amazon website.  .www.amazon.com/stores/oneofakindcookbooks . But you can buy it from me directly at crazyvalbrown@yahoo.com   for $7.99, plus $3.99 s&h. Quick & Easy Cooking for All Seasons featuring Ultrex. Ultrex is a kitchen appliance.  This is a quick appetizer recipe that I have used for my last few parties that I have been to.  Everyone loves it and wants the recipe to make themselves.

Hot Artichoke Dip
1 cup mayonnaise
8 oz shredded mozzarella cheese
1 small jar marinated artichokes, drained and chopped
2 green onions, minced

Combine the mayonnaise, cheese, artichoke hearts and onions in a medium saucepan.  Stir and cook over low heat, until the cheese has melted and the ingredients are well-blended.  Serve warm with tortilla chips.

I used a small crock pot to combine and melt the ingredients-it took about a hour, but even after unplugging stayed hot for a long time.

Just to let you know, the book has some water damage, but nothing that affects the recipes.

Also, many of you knew that I went on a Trans-Atlantic Cruise 2 weeks ago.  It was so much fun and I met so many nice people that I am going again next April.  April 20th with Celebrity Cruises, again from Ft. Lauderdale to Rome, but now with stops in Gibraltar, Madeira (both off of the African coast), Sicily, Sardinia and Naples.  Can't wait for the next one!

The Soup Nazi-"No Soup For You"

"The Soup Nazi" is the 116th episode of the NBC sitcom Seinfeld, which aired in 1995.  This was inspired by New York restaurateur and soup-slinger Al Yeganeh. After the airing of that episode, Jerry Seinfeld was banned from "The Original Soupman" Restaurant in Manhattan.  After closing the restaurant in 2004, he sold the rights to The Original Soupman, which currently operates 22 franchises and sells their soup in many grocery stores in the US and Canada.  If you want to take home any of the "Original Soupman's renowned seafood bisque's or spicy chilies, you still must obey Yeganeh's rules, spelled out clearly on the restaurant's website: Pick the soup you want!  Have your money ready!  Move to the extreme left after ordering!  www.originalsoupman.com

I love soup.  In fact, on my recent cruise, I had soup every day.  I don't care if it's 110 degrees out, I love my soup!  Today, I have 2 recipes and 2 soup cookbooks that I am promoting.  One is called The Art of Making Real Soups by Marian Tracy published in 1967.  This is a great book with lots of recipes, that call for a lot of ingredients.  Many European recipes included.  In this book, I will be featuring Cream of Fresh Tomato Soup.  The other book is Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette, bringing easy, delicious soul-satisfying soup recipes from the monastery to your kitchen.  In this book, the recipe is Neapolitan Zucchini Soup, because zucchinis are in season right now.

Neapolitan Zucchini Soup

7 small zucchinis, sliced

3 tbsp butter

6 cups water

salt and pepper to taste
3 eggs
4 tbsp grated Parmesan cheese
bunch of parsley and basil, finely chopped
croutons (optional)

Place the finely sliced zucchinis in a good-sized soup pot.  Add the butter and cook slowly over low heat for about 5 minutes.  Stir constantly.
Add the water, salt and pepper, bring it to a boil, and continue cooking until the zucchinis are tender (about 20 minutes).  Cover the pot.
Beat the eggs in a large bowl, add the cheese, chopped parsley and basil, and mix it all thoroughly.  Add the mixture to the soup and stir.  Allow it to cook for another 4 to 5 minutes, maximum.
serve hot, adding some croutons on top as garnish.  6 servings.

Cream of Fresh Tomato Soup

In this packaged age, one can get anything from Swedish instant rose hip soup to instant snail butter from France, but homemade cream of tomato soup made from fresh tomatoes tastes like an entirely different soup from that which comes in cans.

4 large or 8 small tomatoes
1/4 cup butter
1/4 cup hot water
2 cups milk
2 cups half-and-half
1 1/2 tsp dried tarragon or 1 tbsp chopped fresh tarragon
1 clove garlic
salt and pepper

Quarter the tomatoes and squeeze out the seeds and juice and discard.  Simmer the tomatoes in the butter in a covered pan until tender and thickened, about 20 minutes.  Put through a sieve or puree' in a blender and add the rest of the ingredients.  The garlic clove can be cut in half and fished out later.  Serves 4

Both of these books can be found on my Amazon storefront www.amazon.com/stores/oneofakindcookbooks for $19.99 each.

Happy Cooking!

Stinky Fruit

Every year, my friend Patty goes to Hawaii to get her "stinky fruit" or Durian-it's real name.  This is a very fragrant fruit, that is eaten outdoors.  Once peeled, the odor is incredible and if eaten inside, it would permeate the house.  But I am told it is fresh, sweet and wonderful.

Which leads to my book choice for today.  Out of print, it reads like a travel book "Hawaii Cookbook and Backyard Luau" by Elizabeth Ahn Toupin.  It sells on my Amazon storefront www.amazon.com/stores/oneofakindcookbooks for $39.99.  Now that's a lot of money, but if you are a caterer or chef-this book is invaluable.  I even considered doing my own luau with roasted pig, because it is so well written, that even a non-Hawaiian could do this. This book includes pupu platters, backyard luau, Hawaiian Luau, complete Hawaiian Dinners with menus and recipes and Christmas in Hawaii. Here is the recipe I selected from this book:

Chicken Luau

2 chicken fryers, cut up and weighing at least 6 pounds

4 tbsp butter

1 1/2 tbsp salt

1 1/2 cups water

Salt and Pepper to taste

1/4 tsp monosodium glutamate (keep in mind, this book was published in 1964-I'm sure this is optional now)

3 pounds taro leaves or fresh spinach

3 cups coconut milk

Brown chicken in butter.  Add salt and water.  Simmer till chicken is tender.  Drain chicken.  Season broth with salt, pepper and monosodium glutamate.

Wash spinach and break into large pieces.  Cook without additional water in covered saucepan over low heat till tender.  Add 2 cups of hot-but-not boiling coconut milk to the spinach and simmer for 2 minutes.

Arrange chicken pieces in the center of a large deep dish.  Arrange the spinach in coconut milk around the chicken pieces.  Heat the remaining cup of coconut milk with chicken broth and pour over chicken and spinach.

To prepare ahead: Follow instructions and cook chicken and spinach in the morning.  Make coconut milk.  Refrigerate chicken in its seasoned broth; the spinach in coconut milk.  Reheat separately.  Arrange and serve as instructed.

Happy Cooking!