Recipes by OhioMom
Ever notice how some of our earliest memories of our Mamas center around food? A certain smell or taste will take me back to helping Mama in the kitchen, or sometimes just watching her cook and bake. This morning I went over to visit my eldest daughter’s blog, A Perennial Garden Lover, to find that she had recreated a happy childhood memory. That of me frying squash for her and her baby brother when they were just wee ones. They would snatch the squash right off the plate despite my warning of burnt little fingers. When we talked on the phone this morning, I told her the recipe came from my own Mama, who would cut the squash in strips like french fries. So in memory of my Mama, I recreated her dish today. Here is to three generations of cooks in the kitchen.
Mamas & Memories
July 31st, 2008
Be fruitful and multiply…
July 29th, 2008
Cardamom-Pear Jam
July 28th, 2008
Market Odds and Ends
July 27th, 2008
Blueberry Kuchen
July 26th, 2008
Life Is A Combination of Magic & Pasta
July 25th, 2008
Rich Chocolate Tarts With Cappuccino Sauce
July 23rd, 2008I know that I said I would resist and not give into temptation, I even entered a 10-step program and I was doing so well too. Then I passed through the produce aisle of my local grocer. Their siren song called to me, their cool green surface captured my eye. What’s a girl to do? So I brought them home, put them in the fridge and when I woke up this morning there they were, waiting for me. I decided to make some zucchini fritters, topped with Salsa Cruda for lunch today. Salsa Cruda is just a fancy way of saying “uncooked salsa”. I didn’t have any red onions, which I prefer in my salsa but the candy onions from the market did just fine. Fresh tomato salsa is simply chopped tomatoes, red onion, lime juice, cilantro and salt & pepper. If you are a salsa lover like me, stop in at Sweet, Savories, Etc and check out Lucy’s Southwestern Salsa.
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The "Z" Word
July 23rd, 2008
Summer Fruits
July 23rd, 2008
Mediterranean StyleTandoori Naan
July 21st, 2008……today, I entered the foodie blogosphere and it has been a blast. Foodies Rock!
My first post was a lemon and fruit dessert, and in honor of my “birth-blogday” I am going with another great lemon and fruit dessert. My dear friend Janie An Obsessive/Compulsive Plant Collector knows I collect cookbooks, especially the vintage ones and she sent me two cookbooks from the 40’s, Meta Givens (1947) I immediately found a Butter Sponge Layer Cake and Lemon Butter Jelly that I had to make. I spread the lemon butter jelly between the two layers of cake. The food critic and I are not much for those too sweet creamy frostings, a light dusting of confectioners sugar and some locally grown raspberries are just to our taste. I have transcribed the recipe exactly as it is wri…
One Year Ago …
July 18th, 2008
Zucchini & Basil Pasta
July 16th, 2008Ohio-grown sweet corn was at the Coit Road Farmers Market this week, and you know I had to grab up some. In fact, just like with all the locally grown summer vegetables, this is one that I put up in the freezer for winter. I usually buy 12 ears at a time and put up 6, so by the time Fall comes around I am able to cook slow food holiday dinners for my family, as well as having some for soups and stews. Also picked up some Ohio-grown cilantro at my local family-owned grocer, Zagara’s Marketplace, they are great about carrying local produce. I wanted to make a healthy salad. Salads are the perfect summer meal for me, because they mean little or no cooking. The following recipe was adapted from a magazine article I clipped, I put my own twist to it.
Grilled Corn Salad
July 11th, 2008
Garlic Scapes & Frittata
July 7th, 2008The Romans knew a kind of ice cream, snow from the high mountain passes carried to Rome by fleet runners. There they flavored it with fruit juices, and was enjoyed as a rare delicacy. Centuries later, Cream Ice was so well-liked by Charles I of England that he pensioned the French chef who made it for him. Virginia Cavaliers brought the idea to the new world and generations later Dolly Madison reversed the name and “Ice Cream” appeared on the White House menu.
Tis too hot outside for ‘lady or beast’, so I decided to experiment making handmade ice cream. I searched through my many cookbooks and found a “French Vanilla Ice Cream For Refrigerator” in a vintage Betty Crocker Cookbook (c. 1954). I made the basic recipe and then tweaked it.
Mike of Mike’s Table is hosting “You Scream, I Scream, We All Scream For Fro…
Strawberry-Cheesecake Ice Cream
July 5th, 2008The Romans knew a kind of ice cream, snow from the high mountain passes carried to Rome by fleet runners. There they flavored it with fruit juices, and was enjoyed as a rare delicacy. Centuries later, Cream Ice was so well-liked by Charles I of England that he pensioned the French chef who made it for him. Virginia Cavaliers brought the idea to the new world and generations later Dolly Madison reversed the name and “Ice Cream” appeared on the White House menu.
Tis too hot outside for ‘lady or beast’, so I decided to experiment making handmade ice cream. I searched through my many cookbooks and found a “French Vanilla Ice Cream For Refrigerator” in a vintage Betty Crocker Cookbook (c. 1954). I made the basic recipe and then tweaked it.
Mike of Mike’s Table is hosting “You Scream, I Scream, We All Scream For Fro…
Strawberry-Cheesecake Ice Cream
July 3rd, 2008
Slow Food Sunday …
July 2nd, 2008
Slow Food Sunday …
June 29th, 2008
Strawberry Sherbet …
June 27th, 2008With rising food costs, I look for ways to not only cook nutritious meals but at a lower cost. One ingredient in cooking that I use a lot of in this household is Marinara sauce, so I was delighted to find a simple and tasty recipe recently in “Garlic, Garlic, Garlic” by Linda and Fred Griffith who are fellow Clevelanders. If you are a garlic lover like me, you will love this cookbook.
As I have mentioned on this blog in the past, when following a recipe I never hesitate to use what is on hand in my pantry. Thus I made a few simple changes to the original recipe with the ingredients I had and still produced a good marinara sauce to use with pasta, pizza and my flat breads. I portioned out the sauce into two-cup freezer containers to freeze for later use. As soon as tomatoes are in season here in NE Ohio I will be adapting this recipe using fresh tomatoes.
Marinara Sauce …
June 26th, 2008
Spinach Fettuccine & Vegetables
June 26th, 2008