Food

EASY CREOLE -- IT'S ALL IN THE LAYERING!


 
I remember how excited we got around the house on a Saturday when Mom and Dad got in the kitchen to cook Shrimp Creole.  Together, they would steam spiced shrimp, dip Roma tomatoes into boiling water to peel, and chop garlic, celery, onions, peppers and slice the tomatoes to add to the stew, which simmered and filled the whole house with tantalizing aromas. I watched every movement and every step, asking questions like I did in almost every house on my block, including homes of Italians, Jews, French Canadians, Greeks, Chinese, Korean, and on the next block over where the Ocasios lived.  Mr. Ocasio was the Director of Immigration for Dade County, and the best Cuban food in the neighborhood was prepared by his wife.  It was from Mrs. Ocasio I learned to cook authentic Cuban delights and delicacies.  All the folks from the other ethnic homes came to our house to learn Southern cuisine, and Shrimp Creole was just one of those dishes.

As the years passed and I entered the world of the singles scene in South Florida, I found myself impatient with the all-day preparation of food the generation before me had prepared.  My world was turning faster, I had things to do, places to go, and people to see.  It was the catalyst for my quick-prep style of gourmet, for which various TV chefs in the generation to follow, would later become famous.

Well, I’m only famous to my cats who get excited when I return home after a day of chefing anywhere from Gainesville to Asheville (I have a large territory), because I’m their human -- they own me, and it's my job to dump more kibble in their bowl.  That makes me way famous.

This version of Creole may not be for everyone, because there are some of you still wallowing in the need to blanche Roma tomatoes, and cut, slice and chop dozens of ingredients when you get in the kitchen.  When I have time, I wallow in it also, because it can be fun and somewhat healthier. I just don't always have time, so I've spent years recreating the process, with basically the same end result.  Follow these guidelines, and you'll discover an uncomplicated method for making one of the world's greatest pleasures.
 

Jo White’s Easy Creole -- the Layering is important

1) Precook your protein in whatever manner you like, and set aside – you will add later (see step 8).  This can be 3 large boneless chicken breasts, or  sausage – about 1- 1/2 pounds such as andouille, or 1-1/2 pounds of shrimp, or a combination of smaller portions of all these, which is delicious.

2) Into bottom of a large soup pot, dump 5 cans of stewed tomatoes with garlic, celery and onions – liquid and all.  Do not stir.  Add an additional Tablespoon of bottled chopped garlic.  Do not stir.

3) One top of this, dump 1 handful (about a cup) of diced ham, smoked ham, or smoked pork chop.  Do not stir.

4) On top of that, dump 1 can Rotel tomatoes & chilis.  Do not stir.

5) On top of that dump one 16 ounce bag of frozen peppers and onions.  Do not stir.

6) On top of that will go your seasonings --  toss 1 teaspoon dried thyme, 1 teaspoon cracked or ground fennel seeds, 1 bay leaf, 2 teaspoons cracked black pepper, 2 Tablespoons Worcestershire sauce, and 2 heaping teaspoons Chicken Base (see photo - chicken base is found on soup aisle in your local grocer.)  Do not stir, but press these down into liquid with back of spoon.

7) Slowly bring to boil over medium heat, immediately lower heat and simmer for 20 minutes, but do not stir, while you make some rice – any kind you like.  White is traditional, but Creole is also good over wild or brown varieties.

8) After 20 minutes of steady simmering, now you add your protein on top of that:  the COOKED boneless chicken breasts broken-by-hand into big rustic pieces (see photo), or COOKED hefty slices of spicy sausage like andouille, or 1 to 2 pounds cleaned peeled  STEAMED shrimp, or any combination of these, BUT DON’T STIR. If you got any non-fatty juices while cooking any of these, pour up to a 1/2 cup of it into the pot.  Let the protein sit on the top of the creole while you continue to simmer another 10-15 minutes or so.  Your rice should be done by now.  Now GENTLY push your protein down into the Creole, GENTLY stir, correct seasonings to taste, and serve over hot rice, with crusty French bread for dipping, and a bottle of hot sauce for the brave and gritty.  For those of you wondering where's the okra -- you're thinking of Gumbo, and that's another recipe, a different process because it has a roux base, and another blog post.  We'll get to that.


COMMENTARY:  I think the biggest mistake most cooks make when cooking something like a Creole, is cooking it to death with the protein down inside it, and stirring it too often, so when it’s done, the tomatoes and peppers are mush and all the flavor has boiled off, the protein is overdone, and you’re left with a pot of mushy stuff without flavor.  The layering of these items without stirring, allows the flavors to combine gently without bruising any of the ingredients.  This will result in a quick creole that has a chunky texture, loads of flavor, without all the hassle of slicing and chopping onions, garlic, celery, bell peppers, chili peppers, and protein.  The only labor intensive thing you might experience is cleaning the shrimp, if you use it. Also note I did not add any additional salt to what is already in the canned stewed tomatoes and chicken base.  You may want to, but I suggest you finish it off and taste it first, before you lift the salt shaker.  Please and thank you, don't thicken Creole with cornstarch.

Bon Apetit!

You Can Make These Half-Asleep Biscuits

I woke to temperatures in the 40s this morning.  I think my apple tree might bloom today.

When it's too cold outside (less than 30 Fahrenheit), I grab a cuppa and head to the sofa to snuggle under my red afghan until the warm liquid surges its caffeine rush through my body.  Then I clear my throat and say to myself: Okay, what day is it, so I'll know how to proceed.  Only today, Tuesday according to the calendar, for reasons I can't explain, probably because it was 41 Fahrenheit, but not sure that's the reason, I said to myself: I'll make biscuits.  When I chef a lunch for an office or conference, I'm in the kitchen wide awake by 4:30 or 5:00 a.m., but it's not to cook breakfast for me.  It's to cook lunch for them.

As I'm not a breakfast person (remember I'm the person who promised you recipes for a Holiday Breakfast weeks ago -- and I can't even bring myself to cook it -- welcome to reality blogging) needless to say, I was shocked at my alter ego for even suggesting such an act as making biscuits, and even more horrified my alter expected me to eat them. 

They just came out of the oven...........   I just ate one.  Heaven.  Now eating another one.........now considering eating another one........

Well, you know me -- my mantra is never cook anything without taking photos to share with the universe.  This is, after all, the age of information.  Here we go...


Jo White's "You Can Make These Half-Asleep" Biscuits

Preheat oven to 450
Spray a baking sheet

Into a bowl:
Grate 1/2 cup extra sharp cheddar

Add:
2 c. self rising flour, mixed with 1 tsp garlic powder, 1 tsp thyme, & 1/2 tsp cayenne
3 heaping Tablespoons real mayonnaise (NOT salad dressing)
1 cup milk

Stir lightly until just evenly combined (drop biscuits are better if you don't over-stir)  Drop 10 biscuits onto sheet pan.  Lightly Brush with melted butter.  Bake 15 minutes.  Devour.

Please excuse me.  I have to get back to my biscuits.

Bon Apetit!

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 Decadent Chocolate Truffle Cake

As a Personal Chef, I'd have to say the Rolls Royce of all chocolate desserts is Chocolate Truffle Cake, and I've both tasted and prepared many dozens of them.  I have recipes that are more complicated than this one, but for the beginner, this recipe is no-fail, and after the wonderful results you'll enjoy, I hope you'll feel more confident in venturing out into other more time-consuming and complicated versions.  If after you try this, you'd like a more challenging recipe, feel free to contact me.

One reason I developed this simple recipe, is my impatience with bainmarie.  If I've heard it once, I've heard it a hundred times: you have to cook Chocolate Truffle Cake in a bainmarie, or water bath.  I disagree. Admittedly, a bainmarie will produce a denser cake, but they're both ganache glazed, decadent and delicious.  Technically, ganache is made from only chocolate and heavy cream, with butter added sometimes.  There's no great equation or truth serum -- you have to get the feel of it and know when you've added just the right amount of cream.  If you're already an expert at making a good ganache, use that instead of the fail-proof easy one below.  So here we go....


Chocolate Truffle Cake     about 8 servings
Heat Oven to 300 degrees. 
Prepare pan:  Spray an 8" spring form pan.  Cut a parchment paper circle to fit the bottom only, place into pan, spray again, and dust with cocoa.

Have all ingredients ready:
4 ounces semi sweet chocolate, chopped
1 stick unsalted butter (no margarine substitutions -- it won't work)
1/2 cup cocoa powder

In bowl, have the following: 

Using an emulsion blender to beat eggs

3 beaten eggs
3/4 cup white sugar
1 tsp pure vanilla extract

In saucepan over low heat, slowly melt 4 ounces semi sweet chocolate with 1 stick butter, stirring to keep from burning.  If you prefer a microwave method, go for it.

 Remove from heat, and stir cocoa powder into hot liquid, until all lumps are dissolved.  Pour over remaining ingredients in bowl, and fold until completely combined, and as smooth as possible.

Pour into prepared pan.  

Bake 30 minutes.  Remove to cooling rack and cool completely.  When completely cool, run knife around pan, remove sides, and invert cake to remove bottom of pan and parchment paper.  Re-invert onto cake board with wax paper strips to catch drippings of ganache glaze.

EASY GANACHE:
2 ounces semi-sweet chocolate, chopped
2 T unsalted butter (no margarine substitution -- it won't work)
1/4 cup commercial chocolate fudge icing
3 Tablespoons unsweet cocoa
1/4 cup cream
 
Place all in saucepan over low heat, melt slowly, stirring occasionally to prevent sticking or burning.  If lumpy, force through strainer to smooth out. Pour over truffle in circular motion starting from center.  Allow to run down sides of cake.  Cool completely. As ganache cools, it forms a skin. You'll need to cut around the bottom to separate the glazed cake from the puddle of ganache that's run down onto the wax paper, so you can then slide the wax paper away.  Garnish as desired.


Chocolate Truffle Cake will look like a little pattycake to you at first, and you'll think there's no way that will feed 8 people. But when you serve a delicate wedge with fresh whipped cream, and maybe a drizzle of raspberry sauce, you'll see how a few bites go a long way.  It's very, very rich and chocolatey just like a hand-dipped chocolate truffle.

I store it in a tight-lid container at room temp, because it doesn't last long enough to worry about refrigerating.  If you want to chill it, that's fine.  Just remember to either allow it to come to room temp before serving, or nuke it a few seconds to quickly remove the chill.  Like a chocolate candy bar, it's better at room temp.

Now let's hear it for chocolate, peeps! 

Bon Apetit!

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Tiramisu Torte

Tiramisu Torte is a little bit more time consuming than its Italian Tiramisu predecessor which is traditionally made with store-bought lady fingers. For the torte, not only are you tasked with stirring the custard until it boils, and whipping the fresh heavy cream until it forms peaks, you'll also have to make the torte cake layers.

Friends ask me how I have the patience to produce all the elements of something like Tiramisu Torte. So I'll tell you my secret:  You already know I'm a personal chef and I'm always in my kitchen.  Well, I've set up TV/Roku in there so I can watch Netflix movies while I'm working. Not only am I a movie freak, the time zooms by and before I know it, I'm done.  If you spend a lot of time in your kitchen, it won't seem like work if you're being entertained at the same time -- it's a great place to catch up on all those movies you've been meaning to watch.


I usually make the torte layers and the custard the day before.  The next morning before assembly, I brush the cake layers, fold the ricotta into the custard, and whip the cream, It's then assembled and refrigerated several hours until serving time. Refrigerating several hours is a must for any Tiramisu, to allow it enough time for the flavors to mellow and meld.  Tasting it right after you've assembled it, will elicit the "yuk" factor.  It simply isn't good until next day -- and even better two days later.

I developed this version of Tiramisu Torte with rum, but I've successfully made it with rum flavoring, with little or no noticeable difference.  I also re-developed it, as I've done with almost all my recipes, for quick prep, i.e.: cake mix, and ricotta instead of mascarpone.  

As I've mentioned before, I throw things together with the greatest of ease and comfort in the kitchen, seldom measure anything and my recipes are seldom written -- they are generally recorded in my head.  In light of that, tweak any of them to your liking.  Make your cake layers from scratch, use any kind of liquor or flavoring you prefer (orange liquor or extract is also wonderful in Tiramisu), and make the recipe your own.  So here we go....
 
TORTE LAYERS
Preheat oven to 350.
Prepare pans: Spray two 11" removable bottom tart pans, or two 12" aluminum pizza pans. Line with cut out parchment paper circles, spray well again, dust with flour.
 
1 box white cake mix
4 egg whites (save yolks for custard)
1/2 cup 2% or whole milk
1 stick melted margarine
NOTE: margarine produces a softer layer than butter, thereby absorbing the coffee/rum mixture better.

Beat above with electric mixer about 3 - 4 minutes until well combined. Spread in the two tart pans or aluminum pizza pans. 

Spreading the batter on two 12" aluminum pizza pans

Bake at 350 about 18-20 minutes for tart pans, about 13-15 minutes for pizza pans. You are only baking until center springs back when gently touched. Cool in pan on racks.

If assembling torte next day, allow the baked torte layers to sit at room temperature uncovered on the cooling rack overnight.  NOTE: Never chill baked Tiramisu Torte layers before assembly, or they won't absorb coffee/rum mixture optimally.






CUSTARD
6 egg yolks
3/4 cup white sugar
2/3 cup 2% or whole milk
1 lb whole milk ricotta
Whisk all except ricotta in medium saucepan, place over medium heat, and whisk continuously until mixture boils.  Boil gently 1 minute.  Remove from heat.  Allow to cool a few minutes, then cover tightly with plastic wrap and place in refrigerator at least a couple of hours, or overnight.  

Before assembly, remove chilled custard from fridge and fold in ricotta as show in photo above.
  


WHIPPED CREAM
1-1/4 cups heavy cream
1/2 tsp vanilla
1/2 cup white sugar
With electric mixer, beat cream and vanilla until thick.  Add sugar gradually and continue beating until stiff peaks form.  Refrigerate until assembly.


ASSEMBLING THE TORTE
Carefully flip the two cake layers so bottoms are facing up. Remove parchment paper.  Mix 3/4 cup strong coffee or espresso with 1 tsp sugar and 2 T rum (or substitute), brush evenly over the bottoms of the layers. 

Spread bottom layer with the custard/ricotta mixture.

Top this with the whipped cream.  Flip remaining layer over so top is now facing up and carefully slide onto torte assembly.

Before dusting with Cocoa

Dust with unsweetened cocoa. Chill several hours or overnight to allow flavors to mature, mellow and meld. Enjoy with a cup of strong coffee. Perfect ending to an Italian dinner.


NOTE:  I don't offer a rating system on my recipes, as I invite you to tweak them and change them to your liking.  Bon Apetit! ~Jo 

Finis 

MAKING PIZZA WITH CATHY JARRETT

I was the youngest child in my family -- the baby.  My brother and sister had already left our family home by the time I reached high school, so for those last three years prior to my own college mecca, I felt like an only child.

Friday night was date night for my parents.  Little stood in the way of their going out to any one of the hundreds of fabulous restaurants in Miami, Miami Beach and Ft. Lauderdale on date night.  That left me home alone, where I was allowed to use their credit card to order in pizza delivery from Marcella's, the neighborhood Italian restaurant and pizzeria.  I had a standing order: small pizza, half pepperoni, half cheese.

In those days, there was no option on the type of crust -- Marcella, the diva restauranteur, hired only exotic olive skinned, dark haired, male family members from Italy, many who didn't speak a word of English.  They stood behind a glass wall hand tossing and stretching pizza dough, while whistling at every female who walked by on the way to a booth or table.  If a female had any doubts about her looks or attractiveness, all she need do to boost her self esteem, was eat at Marcella's.  The dark-eyed dough-tossers whistled at anyone and everyone in a skirt.

All 98 pounds of me leaving for college.

When I left home for college in Valdosta, Georgia, and later Gainesville, Florida, the first understanding I established with each roommate was I didn't care what we ate during the week, but Friday night was pizza night.  No one ever gave me an argument.  Clever that I was in Gainesville, I managed to get a job answering the phones at Shelly's Pizza -- happy to take the Friday night shift that nobody else wanted.  When I arrived back at the dorm smelling like pepperoni, I had free pizzas in hand -- usually topping-mistakes made by Grace, the old Southern black woman in the kitchen who against all cultural odds, was a world-class pizza maker.  I didn't care if they were mistakes.  Pizza was pizza.

Getting married on Siesta Beach at sunset.

The years flew by and by the time J and I married on the Gulf coast, standing barefoot at sunset in exactly the spot where we'd met -- on the white sandy beach in front of the lifeguard station on Siesta Beach -- I was firmly planted in my Friday night pizza tradition. J didn't mind and even became an enabler to my obsession.  He came into the marriage with a love of pizza only surpassed by my own.

We made the rounds on Friday nights in Sarasota and on the four Keys: Siesta -- where we lived -- as well as Lido, St. Armands, and Longboat, much like my parents had all those years before in Miami.  J had his favorites and I had mine, but harmoniously, we both dubbed Caragiulos, located in a storefront on Palm Avenue in the art district of Sarasota, our hands-down mutual favorite. The seafood pizza, complete with squid with their tentacles standing straight up as the pizza baked, often elicited applause from diners as a waiter walked by with the not-for-the-faint-hearted pie.  In spite of it's unusual bearing and ingredients, Seafood Pizza was a best seller at Caragiulos, and along with half the population of Sarasota, we both loved it.


J and I eventually went our separate ways, but neither the pain of separation nor the loss of divorce, dampened my need for a Friday night fix.  There would be hundreds of Friday nights alone over the next many years, prompting me to develop the blueprint for my own homemade pizza -- Stoned Tortizza, as I humorously call it, baked to perfection on my well-blackened pizza stone.

I often add a tray of Antipasto salad to pizza night

Cathy Jarrett -- a gem of a friend

My dear friend, Cathy Jarrett, came over last Friday to share pizza night with me and get a lesson in homemade Stoned Tortizza.  She walked in carrying a fresh posey of basil, which I cut into a chiffonade for both pizzas.

We talked for hours, catching up on every subject under the sun and had a grand time.  Cathy deemed the conversation "lively!"  Any time spent with a friend, especially one as astute and insightful as Cathy, over a delightful meal and a glass of wine, is a celebration!  So want to make your own tortizza Friday night?  Here we go.....

Jo's Friday Night Stoned Tortizza 

RED VERSION

• Extra large burrito tortilla
• Non-chunky red sauce -- bottled or homemade
• bottled chopped garlic
• Thin-sliced Sargento smoked provolone 
• mozzarella
• extra sharp cheddar 
• low-fat turkey pepperoni
• hunk of parmesan
• fresh herbs or Italian seasoning

Preheat pizza stone on center rack in 450 oven.

Place one extra large tortilla on a flat plate or pizza pan (you will be sliding it directly onto the stone to cook.)  Dip basting brush into jar of garlic, and brush the garlic juice all over the tortilla.  This provides the flavor of garlic without the bitterness of biting into it. 

Place a few tablespoons of red sauce in the center of tortilla, then with a spoon, spread in a circular motion out to about 1/2" from the edge. 

Top with 3 or 4 thin slices smoked provolone.  Cut several thin slices of mozzarella (I use one of those little tools you scrape across the surface of the cheese to get irregular slices as seen in photo) and evenly distribute over the provolone. From a hunk of cheddar, hand grate as much as you like all over the mozzarella.  Hand grate as much parmesan as you like over this.  Top with pepperoni and herbs or seasonings.  

Ready for baking on the hot pizza stone.

Using metal spatula or pizza peel, carefully slide tortizza onto preheated stone.  Bake until it's bubbly and the cheese starts to brown in spots, about 5 - 7 minutes. Ovens and stone-heat vary, so just bake until it looks good to you.

Using spatula or pizza peel, lift from stone as you slide back onto pizza pan.  Cut into 8 slices with pizza wheel.  Allow to cool a minute or two so you don't burn the top of your mouth -- haven't we all been there?

WHITE VERSION 

•  Substitute bottled Alfredo sauce for the red sauce.  I make my own simple bechamel (white sauce), adding bottled Parmesan and bottled garlic powder to taste.

• Substitute pepper jack for the cheddar.

• Substitute chopped, canned artichokes for the pepperoni, or distribute a few fresh spinach leaves.

• Grate or sprinkle a pinch of nutmeg over top.

• Bake as above.  Share with a loved one.

Cathy Jarrett, a glass of wine and a couple of Stoned Tortizzas.  A great Friday night indeed.  Notice my wine glass is empty and Cathy's is well, not.

 We killed those two pizzas in no time flat.  You will, too....

  

Bon Apetit!


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Buttercrust Lemon Cheese Tart

One of my favorite things growing up in South Florida, was going out to the backyard and picking Myer lemons my mother squeezed into juice for lemonade, sliced to drizzle on swordfish and red snapper, and grated into zest for pies.

I saw Myer lemon trees for sale at Home Depot last week, and was reminded we are not botanically bound to regions anymore.  We can grow palm trees here in the mountains, tropical orchids in greenhouses when it's snowing outside, and lemon trees in patio pots almost anywhere.

I get a lot of requests for Lemon Cheese Tart, and quite frankly, it's one of the simplest desserts I make.  Although the original recipe was time intensive, I re-invented it a few years ago for catering, to make it more time effective without sacrificing texture, flavor, or delight.

Now if you're truly Southern, you know Lemon Cheese Cake is white cake with lemon filling and icing, and has absolutely no cheese in it.  Lemon Cheese is actually the same thing as English Lemon Curd, and somehow when it reached the Southern United States, some Southerner, knowing cheese is made from curd, misnomered (I invented that word) Lemon Curd into Lemon Cheese.  Lemon Cheese Tart, however, does indeed have cream cheese in it.  

I was surprised to hear someone, upon tasting my Lemon Cheese Tart, say, "Oh, okay.  It's Gooey  Butter Cake with Lemon Curd on top."  I had never heard of Gooey Butter Cake, so I looked it up, and much to my surprise, it's very close. That being said, here's my re-invented easy-as-pie recipe and directions for

Buttercrust Lemon Cheese Tart

Crust
1 box yellow cake mix
2 eggs
1 stick melted unsalted butter
1 tsp lemon zest

Filling
1 16-oz bar cream cheese, thoroughly softened
2 cups powdered sugar
2 eggs
1 tsp lemon zest

Lemon Curd
Lemon garnish

Allow one 16 oz bar of cream cheese to soften to room temperature in a medium bowl, an hour or two. Hint: Remove cheese from foil wrapping before softening, or you'll end up having to scrape it off the foil.
When cream cheese is softened, preheat oven to 350.

Spray well, a non-stick 11 inch spring form pan or a non-stick removable bottom tart pan.

 

In separate medium bowl, with mixing spoon by hand, mix 1 box yellow cake, 2 eggs, 1 stick melted unsalted butter, and a teaspoon or so of grated lemon zest. 

 

Continue mixing until dough leaves sides of bowl and begins to form a ball.

Place in the spring form or tart pan. 

Spray clean hands with cooking spray and gently and evenly pat dough on bottom and about 1 inch up sides of spring form pan or tart pan.

Now mix the softened cream cheese and another teaspoon lemon zest with electric beater until fluffy. Gradually add 2 cups sifted powdered sugar (I just shake it through a large strainer directly into the bowl), and beat in 2 eggs, one at the time.  Beat for another minute.  Pour over dough and spread evenly with spatula.  Bake for about 30-35 minutes, or until when touched in center, it very slightly springs back.

Cool completely on rack. Carefully remove cooled tart by running an offset icing spatula around sides of pan.  Once side of pan is removed, carefully run spatula underneath the tart to separate it from the pan.  Slide onto a 12" cake board.
 

On to the curd --- if you want to make your own lemon curd, there are dozens of recipes online or you may even have grandma's recipe in your repertoire.  I used to slave over my mother's lemon curd (or what she called lemon cheese), but take it from me -- here's the easiest Lemon Curd you'll ever use:  Open one of those little jars of Lemon Curd (available next to the jellies and preserves -- Dickinson's is good), and stir it right in the jar with a knife to soften it and make it more spreadable.  Place entire contents of jar on top of cooled tart and spread evenly over filling, but not over crust.  Garnish with lemon zest and lemon curl.  Serve with whipped cream.  Refrigerate leftovers.  Voila!

For variety, I used apricot preserves instead of lemon curd on the tart on the left

If you're laughing about now and saying to yourself, some caterer -- doesn't even make it from scratch, well, been there, done that --- for years, until I realized the end result was about the same.  As I've gotten up at 4 a.m. for the last 9 years, over time, most of my recipes have been converted for ease of preparation, but never, never sacrificing flavor, texture, or presentation.  Keep in mind, the recipes I post are purely for inspiration, and you should always tweak them to your liking. An example is switching the lemon curd out for apricot preserves as seen in the photo above.  You might want to try strawberry or blueberry preserves, or apple butter, or even a pie filling.  This easy tart is awesomely delicious and versatile.  If it were not so, I would have told you.  

Now go sprinkle some confectioner's sugar around the crust for a professional finish, and no one will know how easy it was.  Shhhhhhhhh....

The End

White on White

I've collected white dishes since 1965.  
I was in high school then and it was long before Martha was Martha,
and long before my last name became White.

My sister Sandra and I never had real hope chests (although my 85 year old mother still has hers which Sandra, the eldest, will inherit one day), we just collected stuff.  Sandra collected Elvis albums, and still has a complete collection, and I collected decor, dishes, art, and household things, knowing even then I wanted to be a homemaker extraordinaire -- a wish that turned into a career in decorating, design, creative consulting, catering, and writing.

My cherished chili bowls.

Two sizes pasta bowls, 9" and 11-1/2"

I remember when I moved into my first apartment -- a studio at Grove Bay Village in Coconut Grove, in the F state to the south.  I say F state because the first friend I made when I moved to the mountains, was Molly Sellers Robinson Seaver (in the pre-Seaver days), who upon my informing her I was from Florida, in turn quietly informed me, "We locals don't use the F word."  

Oval Servers

Dad helped me put together a wicker day bed that would also serve as sofa (little did I know within two months he would pass away from aggressive cancer), and I searched thrift stores and yard sales to complete the picture.  The only new things I bought were down pillows, solid white cotton sheets, and solid white fluffy towels, all of which reminded me of hotels.  Along with my solid white dishes, I could've opened a spa named Bianca.

Rectangle trays and bakers

I invited my boyfriend over for the first dinner I cooked in that chic little studio, and when he saw the table beautifully set for two with flickering candles and all white dishes, his only comment was, "What did you do -- rob a restaurant?"  That was 1976, and I'm still on a mission to rob more restaurants of their white-ware, and find more white dishes at yard sales and thrift stores that I don't need and will never use, but then I'm a woman obsessed. 

Mortar & Pestles and ingredient bowls

Saki set and butter keepers

In 1965 when I began collecting whites, my friends were searching for perfect patterned dishes.  My mother has several complete sets of bone china and serve ware in patterns from Haviland, Noritake, & Royal Doulton, and she mixes and matches them, which I love.  But for me, it's white.  Isn't it interesting with my passion for white dishes, sheets, towels, and slip covers, my last name became White?

Small ovals -- the scalloped ones from Cathy Jarrett's yard sale

Some of my dishes remind me of my former husband, J, and other dishes remind me of apartments and houses, of shops and sales, but for the most part I think of them as universal, transcending space or time, and ultimately, the perfect clean palette for well, food!

Breakfast Bowls and small plates

I do admire beautiful hand painted bone china like my mother has in her china cabinets, and place settings like many of my friends got for wedding gifts. 

White serving bowls, pie plate and souffle bowl

By the time I married, I had so many white dishes already, it didn't seem important to register a pattern for gifts.  Since I was marrying a man named White, I just told anyone who wanted to, to bring me whites!

5 ways to drink coffee!

Batter Bowl and Apple or Potato Bakers

Milk pitcher, tea pot, and gravy bowl

And some even with their own little casserole keeper

I'd like to invite you to send me photos of your white ware to blairsvillager@gmail.com, along with your name and a short caption and I'll be glad to print as many of them as I can.

XOXO
~Jo







Porcupines!
Autumn reminds me of a lot of things, none the least of these are porcupines simmering in the slow cooker.

I don't associate Porcupines with my mother, as she didn't make them, but Bobby Witenhafer's mother next door to us made them with gusto.  Bobby was the neighborhood nerd -- every neighborhood has to have one, you know, and by today's standards for the popularity of nerdism, Bobby would have been the most popular kid in school.  He was really a sweetheart, but back then "yahoo!" meant "Yahoo! we're going to Diary Queen for ice cream sundaes."  Intellectual guys like Bobby just weren't in fashion.  Here's Bobby's photo, next to Judy Wishneff who was in my close circle of friends:

Anyway, Bobby's mother, Mrs. Witenhafer (all the moms in my neighborhood oddly had the same first name: Mrs.) made the best Porcupines in the world, and maybe even in the Milky Way Galaxy, and they're so simple to make, I'm almost embarrassed to include them in Blairsvillager.com, but I 


made them for an office lunch I'm catering today in Dahlonega, and I thought you might like to know how I did it.  So step aside, Mrs. Witenhafer.  Coming through.

Makes enough for 5 or 6

The ingredients are simple: 

3 lbs. ground chuck
1/2 to 3/4 cup parboiled or quick rice, uncooked
1 medium onion, grated
2 eggs 
1 cup milk

Seasonings:
1 tablespoon Worcestershire sauce
1 or more teaspoons dried thyme
1 or more teaspoons dried basil
1 teaspoon garlic powder 
1/4 teaspoon crushed red pepper (optional)
1 tablespoon salt
black pepper to taste


Mix all together & gently roll into medium-large porcupines, about palm size, they will look like this:

Nestle in the crock pot (do NOT brown porcupine balls first -- that will toughen them) 
in a sauce made of:
2 15-ounce cans tomato sauce
2 10.75 ounce cans tomato soup + 2 cans water
2 6-ounce cans tomato paste
1 envelope dry beefy onion soup (available at Bi-Lo)
1 small grated onion
salt, pepper and garlic powder to taste
pinch white and/or brown sugar to taste (use sugar sparingly)
(for German flavor, add a pinch EACH of fennel seed, ginger, and allspice)

Cook on high about an hour or until you see simmer-bubbles (my own techno-terminology), then on low until fork tender and you can see the puffed rice kernels, about another 2 hours.  These times are approximate. Cook them until they're done, but not so dry they'll roll off the table.

Adjust any ingredients for quantity and taste. Because I'm famous for not measuring things in my kitchen, I have to guesstimate the amounts of everything when passing on a recipe. I cook to taste and you should, too.  This is one of those recipes you should tweak to your own liking.  Here's another photo of the finished product in case your scroll button isn't working.  Bon Apetit!

 



 Rolls Rustica

I get more questions about my famous Office Gourmet fresh-baked European style rolls than almost anything else I cater.  I can be on-site at a catering job and before I'm completely unpacked, people are coming in begging for rolls.  I've learned to make extra.


 

The rolls are proofed uncovered on commercial half-sheet pans overnight to get the best rise and yeast development.  The number of rolls on the pan determines the size of the finished product.  Southerners prefer a more delicate roll, and cover their rising breads and rolls with cellophane wrap which prevents them from forming a crust.  A European style roll has a flakier crust that's a little bit al dente (resistant to the teeth), and is more rustic in quality.

Just before the rolls go into the oven, I use a little spray bottle of  I Can't Believe It's Not Butter to coat them for better color and to help the seeds adhere.  Then I grind a good quality Sea Salt (like the one at right) over them, and sprinkle them with either poppy or sesame seeds, and sometimes both.  One more quick spray from the little bottle, and into the oven they go.

The rolls are baked at 350 for exactly 16 minutes -- no more, no less, and come out of the oven golden brown and so fragrant with yeast, your head swoons.  I tweaked them for nearly three years before getting them exactly the way I wanted them --- a crisp, flaky al dente crust, and a delicate, tender inside.  The best of  both worlds.  Great warm from the oven with plain unsalted butter or honey butter.........and great later in the day as a 4-bite sandwich roll. Now you know.