More Edible Flowers

I have gotten a great response from readers about edible flowers, so here are some more:
Violets or Pansies-use the whole flower.  It has a wintergreen flavor.  Use as a garnish and in salads, desserts, soups, sauces, omelets, fritters, custards and cakes.  Add a handful of purple or white violets to salads, garnish grilled meats with fresh pansies or top a cake with pretty violas.
Culinary Sage-the flavor of the flowers is more subtle than the leaves.  Use in salads, soups, chicken and fish dishes.
Marigolds-all varieties have edible blooms, but the best flavors are those with small blooms such as Lemon Gem and Tangerine Gem.  The flavor is a combination of citrus and spice.  Use only the petals, as the base of the bloom can be very bitter.  Use them in salads or with eggs and soups.
Day Lily-Pick individual flowers to use in salads orgarnishes or try stuffing the blooms with soft cheese for an appetizer.

More edible flowers to come in upcoming blogs.

And once again we have another collectible book from my Amazon storefront, "One of a Kind Cookbooks".  I really am trying to find inexpensive books, but some of these recipes in the older ones are just so enticing.  "Rumford Complete Cookbook" published in 1947, by Lily Hartworth Wallace for Rumford Baking Powder-selling for $79.99
The recipes I chose are "corn fritters" and "cheese souffle`".  Corn Fritters was a childhood favorite of mine.  Whenever my mother had leftover corn from dinner, she would make up the corn fritters on Sunday morning, served with pancake syrup on top.  And I am including a recipe for Cheese Souffle, because everyone things they are so hard to make and they're not.  A little extra time, but definetly not hard.
Corn Fritters
3/4 cup flour
1/2 tsp. salt
3/4 tsp. Rumford baking powder (or any baking powder)
2 eggs
1 1/2 cups canned corn (not creamed)

Sift together flour, salt, pepper and baking powder.  Add beaten eggs and corn and if necessary, a little milk.  Drop by spoonfuls onto a hot, well-greased griddle or frying pan and cook golden brown on both sides.  Serve with pancake syrup (no butter is necessary).  Serves 6

Cheese Souffle`
3 tbsp butter
3 tbsp flour
1 cup milk
1 cup grated cheddar cheese
salt and pepper
3 eggs

Blend butter and flour smoothly in saucepan.  Add milk, a little at a time and stir until boiling.  Cook three minutes, add grated cheese, salt and pepper and set aside to cool.  Beat egg yolks and whites separately, add yolks to mixture in saucepan, blend throughly; fold in the stiffly beaten whites.  Turn into a deep, well-greased dish and bake in a moderate oven 350F about 25 minutes.  Serve immediately.  Serves 4

See that wasn't so hard, was it?

News on the edible flower front.  My friend Gail Aleksander, works for a greenhouse in Boise, ID and forwarded more information http://homecooking.about.com/library/weekly/blflowers.htm


Happy Cooking!

I have put this off as long as possible.  Not really, it just seems that way.  If I don't make myself focus on this, I let writing my blog slip by.  So now I have gotten many other things out of the way, so I can focus on my blog.

Edible Flowers:

If you love flowers and appreciate good food, consider combing them!  That's right, flowers with food.  Flowers are not only beautiful to look at, but they add color, unique interest and flavors to meals.  But never use flowers sprayed with pesticides.

Some edible flowers:

Calendula-slightly bitter flavor.  The petals are used mostly for color.  Use for rice, chicken, soups and baked goods.

Chive-quite flavorful, slight oniony flavor.  Break the flower into individual florets.  Very versatile, use for herb vinegar.

Nasturtium-Great spicy pepper flavor.  It's name is Latin for "twisted nose", referring to its peppery flavor.  Blossoms and leaves are edible.  Use for salads, vegetables, pasta and meat dishes.

More edible flowers to come in upcoming blog.

Next up is a book from my cookbooks for sale on my Amazon Storefront "One of a Kind Cookbooks"-Delta Zeta Centennial Cookbook 1902-2002.  Within this book the bonds of sisterhood are laced together with friendship, loyalty, memories  and of course, food.  The selling price is as a collectible for $59.99.

From this book, I chose the recipe of Peanut Brittle Epsilon, 1909 Indiana University, submitted by Grace Mason Lundy National President 1940-1946.

I would say easy as pie, but instead I'll say "easy as peanut brittle". This takes no time at all to make.

Peanut Brittle

2 cups granulated sugar

3/4 cup Karo syrup

1/2 tsp baking soda

1/2 cup water

2 cups jumbo peanuts, chopped

Boil the sugar, water and syrup to hard ball stage in cold water.  To the mixture, add the peanuts and cook until the mixture is light brown, stirring constantly to keep the nuts from burning.  Add the baking soda and stir until foamy.  Pour the mixture onto a well buttered pan and pull out as thing as possible.  After cooling, break into pieces.

Does it get any easier than this.

Now that's it made, it's being placed in a tin and sent to my son in Afghanistan.  Happy eating Baby!

Snowed in Hartford

This is my second try. Hate it when I get it all written and the computer zaps it out.  I know it is probably something I have done. But I would rather blame it on the computer.

Anyway here I am in snowy Hartford at the Sheraton in the airport,   Doing my other job-as a flight attendant.  Waiting for the runways to be cleared and the planes to be de-iced.

We have one book up today, all about appetizers.  "In the beginning--- a collection of hors d'oeuvres". The following recipes were big hits at a recent cocktail party.
First up: Old Time Eggplant
1 1/2 pounds  eggplant
1/2 cup chopped frozen onion  3/8 tsp oil
Salt and pepper

This is an old Roumanian recipe.

Boil eggplant in covered pot, until it is quite soft when pierced with fork. Peel off outer skin.  Chop in wooden bowl until the texture is fine.  Add onion and oil.  stir and cool.  Add salt and pepper to taste.

It can be prepared 2 days in advance.  Serve as a spread with crackers at room temperature. Or cold.  This can also be used as a cold summer salad or side dish vegetable.

"Appetizer Ranch Ribs"

2/3tbsp Karo all-purpose syrup
2 tbsp corn starch
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tsp ginger
1/4 cup vinegar
1 clove garlic, crushed
1/4 tsp salt
1/2 cup light brown sugar
Dash of Tabasco sauce

Cook above ingredients for five minutes.  Have butcher crack 4 pounds spare ribs I to 2 long pieces.  Prior to cooking, cut apart and separate intoribs.  (My grocery actually does all the work and already has them cracked and cut into 2 inch pieces- ready to buy).  Simmer ribs in pot of water to cover.  The add one onion and cook until tender, but meat still clings to the bone.  Drain ribs and chill.  Can be made as long as two days before and kept in refrigerator.  When ready. To bake, place ribs on rack in large pan, and brush with the sauce.  Pour sauce over ribs inland.  Place in a 325 F oven.  Bake for 1 1/2 hours or until tender and glazed, basting often.

 Serve with prepared horseradish to dip in.

This book sells new for $7.99.

Merry Christmas Everyone!

It's Christmas Day and Santa has been here for a visit.  I wish everyone a joyous day and hope all family and friends are doing well.

Today, we have two books being reviewed.  From collectible to inexpensive.  First up is a book written by my friend Barbara Harris. "Let's Cook Microwave!".  Barbara had one of the original cookbooks on microwaving published in the 1970's.  In the 70's, if you sold 35,000 books, you were placed on the New York Times Best Sellers List.  Over a course of 27 printings and 15 years, Barbara has sold over 800, 000 copies of this cookbook.

I was impressed and like many others, rarely use my microwave for anything other than re-heating.  So I put her book to the test.  I made Almond Noodles (Pasta) and Magic Velvet Fudge (made in less than 10 minutes).  The Fudge was then shipped over to my son in Afghanistan and loved by all he shared it with.  The recipes were quick, easy and delicious and made actually using the high heat, that I use to re-heat almost everything.

Barbara's book is selling on my Amazon storefront "One of A Kind Cookbooks" as a collectible.  Brand-new, expensive and autographed.  Her book as a collectible, sells for up to $900.00 on Amazon.  My price is $199.00.  Though a generic autograph is included, we can also have it personalized for an individual.

Now for the recipes:

Magic Velvet Fudge

3 (6oz) packages chocolate chips 

1 (14oz) can sweetened condensed milk                                         

2 tsp. vanilla

1/3 cup powdered sugar

Pinch of salt

1/2 cup chopped walnuts

In 1 1/2 qt glass casserole, microwave (high) chips, 2 minutes, rotating 1/4 turn halfway through cooking. (note most microwaves now do their own rotating).  Stir until smooth.  Blend in milk, vanilla, powdered sugar and salt.  Add nuts, blending well.  Pour into a 12 x 8 inch dish lined with wax paper.  Chill until firm.  Makes 1 1/2 lbs.

Among the 100's of recipes in this book, Barbara also shows you how to make homemade sweetened condensed milk-I took the easy way out and bought the can from the store already made.

Almond Noodles

8 oz Fettuccine noodles

2 tbsp butter                                                               

2 tsp olive oil                                                                                                                

1 clove minced garlic

1/2 cup finely chopped parsley

Pepper

1/4 cup toasted sesame seeds

1/4 cup toasted silvered almonds

1/2 cup Romano cheese

Prepare noodles-Barbara teaches you how to do these in the microwave.  I did it the old-fashioned way, boiling them on the stove.  The microwave takes a little longer.  Meanwhile, while the pasta is cooking, microwave (high) butter, oil, garlic and parsley.  Blend with noodles.  Pepper to taste.  Add sesame seeds, almonds and cheese.  Toss well to blend.  Serves 4

Serve this with a nice salad, and then fudge for dessert!

"Steaks, Ribs, Chops and all the fixing's that make 'em great" by Better Homes and Gardens for $12.99-New.

I made a couple of recipes from this book last week and I want to share them with you.  This book is for the meat lover in your family.  I made Whisky Steak (not misspelled), a nice salad and Banana Streusel Pie for dessert.  The Steak recipe comes from the Hereford  House in Kansas City, serving folks since 1957.

Whisky Steak

8 (3oz) beef tenderloin medallions

Salt and Pepper

2 tbsp clarified butter or cooking oil

2 tbsp finely chopped shallot or yellow onions

1 cup beef broth

1/2 cup bourbon

1/2 cup whipping cream

1 tsp Dijon-style mustard

Lightly sprinkle medallions with salt and pepper.  In a 12-inch skillet over medium-high heat, heat butter or oil, add medallions and cook to desired doneness, turning once (allow 7 to 9 minutes for medium doneness).  Remove medallions from skillet.  Keep warm

For sauce, reserve 1 tablespoon of the drippings in the skillet, discard remaining drippings.  Add shallot or onions.  Cook and stir until sort and lightly browned.  Carefully add beef broth, then bourbon.  Bring to boiling.  Boil rapidly uncovered for 6 to 8 minutes or until liquid is reduced to 3/4 cup.  Stir in cream and mustard.  Return to boiling.  Boil rapidly, uncovered for 2 to 3 minutes or until liquid is reduced to 1 cup.  (Sauce will thicken enough to coat a spoon).

Transfer medallions  to 4 serving plates.  Pour some of the sauce over medallions; pass remaining sauce.  Makes 4 servings

My mouth is watering for some more of these medallions.

Next Up:  Banana Streusel Pie

1  Single Crust Pie

4 cups sliced banana (about 5)

1/2 cup unsweetened pineapple juice

2 tbsp lemon juice

1 1/2 tsp finely shredded lemon peel

1/4 cup sugar

1/2 tsp cinnamon

1 tsp cornstarch

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/3 cup chopped macadamia nuts or almonds

1 tsp ground cinnamon

1/4 cup butter

Line your un-baked pie crust with a double thickness of foil. Bake pie crust in a 400 F oven for 8 minutes.  Remove foil.  Bake 4 to 6 minutes more or until pastry is golden.  Remove from oven.  Reduce oven temperature to 375 F.

Meanwhile in a bowl, gently toss together the bananas, pineapple juice and lemon juice.  Drain, reserving juices.  Gently toss bananas with the lemon peel, sugar and the 1/2 tsp cinnamon.  Spoon mixture into pastry shell.  In a saucepan, combine the reserved juices and the cornstarch.  Cook and stir over medium heat until thickened and bubbly.  Pour over banana mixture in shell.

For streusel, combine the flour, brown sugar, nuts or almonds and the 1 tsp cinnamon.  With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs.  Sprinkle over banana mixture.  Cover the edge of pie with foil.  Bake in oven for 40 minutes or until topping is golden brown and edge is bubbly.  Cool on wire rack.  Makes 8 servings.

I have almost 1000 cookbooks for sale on my Amazon storefront "One of a Kind Cookbooks".  I ship from Las Vegas, NV in 2 business days.  Prices range from $.99 to hundreds of dollars.  Something for everyone.  Christmas may be over, but eating continues every day.  So come look for your favorite cookbook.  Happy Cooking!

Christmas/Cocktail Party

Last night I went to my friend VernaLisa's home for a Christmas Cookie Exchange/Cocktail Party.  It was a wonderful party with 55 of my oldest and new friends.  VernaLisa lives on a beautiful estate on the eastside of Las Vegas.  Her home was decorated to the nines for Christmas with Bill Rozak, a talented local musician, who performed for hours non-stop on his organ.  Bill performs at almost all of Vernalisa's parties and we love him and his music.

I decided not to participate in the Cookie Exchange this year, because the last thing I need is 4 dozen delicious cookies in my home waiting to be eaten.  So instead, I brought an appetizer "One-Dish Cajun Shrimp Delish".  This recipe is by Art Ginsberg, "Mr. Food" from the cookbook: "The Best of Mr. Food Cookin' Quickies".  Look for this cookbook on my 'One of a Kind Cookbooks'  storefront on Amazon.  The ISBN is 0848725239.  The price is $22.99.  This is a collectible book-out of print and in brand new condition and there is only one of these.  Now enjoy the recipe from this cookbook-I sure did.

One-Dish Cajun Shrimp Delish
1/2 cup butter
1/2 cup dry white wine
1 tbsp Cajun seasoning
2 pounds unpeeled, large fresh shrimp (about 25 per pound)

Preheat the oven to 400F.  Place butter in an ungreased 9"x13" baking dish; place in oven until butter melts, about 4 minutes.

Stir wine, Cajun seasoning and shrimp into butter in dish.  Bake, uncovered at 400F for 15 minutes or until shrimp turns pink, stirring occasionally.  Serve in shallow bowls.

Name Change

The name on this Blog before was Cookbook Val.  Now it is One of a Kind Cookbooks.  That is my store name with Amazon.  One of a Kind means literally I have one only cookbook by that title.  Some cookbooks are collectible-I have been to many estate sales in Las Vegas lately.  Many are written by celebrity chefs.  And most of them are just good old-fashioned cookbooks with great recipes.  You will still see a few bargains under my Amazon storefront for $1 and up.  But for the most part, my prices now start at $3.99 and up.

My new goal with this blog is to create a recipe from one or two of cookbooks that I am selling each week.  Report on the goodness of it-give you the recipe too and then maybe that will convince you to buy this book.  Or another book.  Plus, look forward to seeing videos of me cooking these recipes in the future on You Tube.

So look at Amazon for the storefront "One of a Kind Cookbooks"-that's me, Valerie Brown

Recipes For Life

Some cause happiness wherever they go; whenever they go. -Oscar Wilde

Since my work base is Milwaukee and I spend so much time there, I thought I would give you the tourism overview of things to see and do.
The The Milwaukee Food Tour: a 2.5 hours progressive food meal with a taste of history-all foods & drinks included. 800-979-3370. www.milwaukeefoodtours.com
The Wisconsin Cheese Bar Cheesemart, established in 1938.  Cheese Store during the day, Cheese Bar at night! 1048 N. Old World St, Milwaukee, WI 53203. 414-272-3544. www.wisconsincheesemart.com
Harley Davidson-experience the anatomy of an engine with a motorcycle tour of their factory.  www.harley-davidson.com/experiencew or 877-883-1450
Captain Frederick Pabst Mansion-represents the epitome of America's Gilded Age splendor in Milwaukee For a museum-2000 W. Wisconsin Ave, Milwaukee, WI 53233 or 414-931-0808

More to come on Milwaukee

Appetizers for the Party Season:
Slow-Cooker Spinach Dip (my favorite from the Food Network)
Mix 1 cup grated smoked mozzarella, 1/2 cup grated Parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker.  Cover and cook on high for 2 hours.