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100 posts categorized "26) What would Don Draper do? Retro recipes from my past to your present!"

04/28/2017

~ Charmingly Southern: Hummingbird (Bundt) Cake ~

Best described by me as "an extremely moist, banana and pineapple, cinnamon 'n spice cake containing toasted pecans and topped with cream cheese frosting", this absolutely scrumptious cake concoction is impossible for me to resist. It's simply irresistible. If you're like me, when you hear "bananas and pineapple", you likely say to yourself "that sounds tropical, akin to Caribbean, more than it does Southern." That's because it is. Hummingbird cake was created on the island of Jamaica during the 1960's and is named after their national bird, where the cake is also known as Doctor Bird Cake ("doctor bird" being...... View full recipe for "~ Charmingly Southern: Hummingbird (Bundt) Cake ~"

03/15/2017

~ Kids' Stuff: Mel's Copycat Wendy's Chili Con Carne ~

Quality time. Sitting at Wendy's with one, two or all three of our kids for lunch. When school was out for the Summer, I did that about twice a week. We'd all get in my car to run errands, drive a short mile to the traffic light that exited our neighborhood and intersected with our town's busiest four-lane main thoroughfare, and there, to the left of that light sat: Wendy's. I've always contended its placement was purposeful. Our Park Forest neighborhood was a well-planned maze of tract houses on tree-lined streets with sidewalks, and, almost every house contained: children. On...... View full recipe for "~ Kids' Stuff: Mel's Copycat Wendy's Chili Con Carne ~"

03/13/2017

~ Walking Dead: It's Chili & Mac 'n Cheese. Together. ~

On Sunday’s episode of The Walking Dead, while scouting around in search of food and guns, Rick (Andrew Lincoln) and Michonne (Danai Gurira), fall through a rooftop into a room filled with just that, guns and miscellaneous canned foods and military RTE (ready-to-eat) meals. Rick goes full-blown romantic on Michonne. After the obligatory sex, they eat a candlelit feeding-frenzy dinner and Rick presents her with a surprise, and it's not jewelry -- it's one last type of RTE meal. "I've been waiting to show you this one," Rick says, "It's chili. And mac 'n cheese. Together." The scene wasn't over...... View full recipe for "~ Walking Dead: It's Chili & Mac 'n Cheese. Together. ~"

02/22/2017

~ Pretty in Pink: Thousand Islands Salad Dressing ~

No matter how easy or complicated, recipes that have a history or a lore are always on my short list of blog posts to share because, for me, they are the most fun to write. They fascinate me. I'd like to think that, like myself, if one knows the story, it's more fun to prepare and eat the dish. Let me explain it this way: Part of the fun of eating a Caesar Salad or a Toll House cookie is pondering what part of their story is documented fact, romantic fiction or a combination of both. Growing up in the...... View full recipe for "~ Pretty in Pink: Thousand Islands Salad Dressing ~"

01/25/2017

~ Crab Rangoon w/More Crab than Cream Cheese ~

Crab meat, scallions and seasoned cream cheese all wrapped up in a wonton, deep-fried and served with a sweet dipping sauce (like duck sauce or sweet and sour sauce). It's a staple appetizer on most Chinese-American restaurant menus, and, an appetizer I almost never order. Why? Because 99% of the time, both the sweet flavor and delicate texture of the crab (or worse -- imitation crab) is 100% lost to the cream cheese -- akin to seasoned cream cheese spread. With Rangoon (the capital city of Burma) in its name, most people think this is an authentic Asian specialty. It's...... View full recipe for "~ Crab Rangoon w/More Crab than Cream Cheese ~"

01/12/2017

~ Classier Classic Clams (on the Halfshell) Casino ~

I've never gone to a casino for the sole purpose of gambling -- I've never even had the urge to. That said, thanks to more than a few of Joe's business trips I've been to Las Vegas, Reno and Atlantic City several times for days-at-a-time -- complete with gorgeous hotel rooms, tickets to live shows and dinners in fabulous restaurants. That said, casinos are indeed a glitzy, glamorous full-of-fun place to visit. They're akin to amusement parks for adults, and, just like the latter, "the bloom comes off the rose" rather quickly -- fun facades that suck up your bucks....... View full recipe for "~ Classier Classic Clams (on the Halfshell) Casino ~"

12/22/2016

~ Thick Creamy Eggnog & Rum Milkshakes 'n Malts ~

Sipping milkshake cocktails in front of a warm fire and a twinkling Christmas tree with the snow falling outside might not be everyone's 'ideal', but, I'm not everyone -- I am an eggnog lover who adores thick, creamy, rum-laced eggnog malts. On years when Joe and I are alone for the holidays, scratch-making eggnog isn't a priority for me because I can purchase seriously high-quality eggnog from my local Meyer Dairy. So, once a year, I "milk" the situation. Whenever applicable, eggnog replaces milk in my beverages, and, I bake and cook with it too. I make eggnog cookies, poundcake,...... View full recipe for "~ Thick Creamy Eggnog & Rum Milkshakes 'n Malts ~"

12/12/2016

~ Boozy Confection: Coconut Rum & Walnut Balls ~

In my lifetime, I can't recall a holiday season without encountering these boozy little sweet treats somewhere. As a child, one of our neighbors, Agnes, always served rum balls at her Christmas party and we kids made a point of sneaking a few when the adults weren't looking. As an adult, I typically serve them alongside my rum-laced eggnog to ring in the New Year. If there is a person who doesn't like a chocolatey rum ball rolled in coconut, I've yet to meet him or her. Rum balls are on my top 5 list of "easiest holiday confections". Rum...... View full recipe for "~ Boozy Confection: Coconut Rum & Walnut Balls ~"

12/08/2016

~ A Classic & Comforting Chicken Divan Casserole ~

Chicken divan is a baked casserole containing poached white-meat chicken and blanched broccoli florets enrobed in béchamel sauce (it's called Morney sauce if cheese is added). It was invented in the 1940's and was a popular, medium-budget chicken entrée on the menus of fine-dining restaurants and country club catering menus during the 1960's and 70's, which is how I encountered it. When I got married in 1974, it was one of the first meals I cooked out of Betty Crocker's Cookbook (p. 306), which was my 1st cookbook and a bridal shower gift, and afterward, from the 1975 edition of...... View full recipe for "~ A Classic & Comforting Chicken Divan Casserole ~"

12/02/2016

~ My Creamy & Comforting Tuna Noodle Casserole ~

I was a foodie sprout back in the latter 1950's, developed a few taste buds during the '60's, and, by the time I left the nest in 1974, had blossomed into a gal with a limited, but, sophisticated palate. Limited because I wasn't exposed to a wide-variety of multi-cultural fare. Sophisticated because my mom, aside from an occasional can of cream of tomato soup and a rare TV dinner (which my brother and I had to beg for), never, ever, purchased stuff like cans of "cream of" anything, boxes of mac 'n cheese, 'burger helpers, or, any chef-r-dee products whatsoever....... View full recipe for "~ My Creamy & Comforting Tuna Noodle Casserole ~"

11/30/2016

~ Dried Cherry-Berry & Walnut Holiday Cheese Ball ~

'Tis the season for holiday cheese balls or cheese logs. They're in all ordinary grocery stores and specialty cheese shops, or, they can be ordered from catalogs or on-line. For the most part, they are a popular addition to the holiday nosh table -- given to the right person, they make a thoughtful gift too. They pair great with any type of wine or champagne and almost any cocktail. Did you know these tasty (and often pricey) cheese balls are really easy to make at home? Back in the 1970's and 1980's, port wine cheese, and, the relatively inexpensive store-bought...... View full recipe for "~ Dried Cherry-Berry & Walnut Holiday Cheese Ball ~"

11/10/2016

~ Eggs a la Goldenrod or Creamed Eggs on Toast ~

Once upon a time, this vintage egg recipe was reserved for Easter breakfast or brunch. Why? It was a tasty way to make use of a dozen or so of those hard-cooked, pastel-colored eggs that got dyed by the children to celebrate the holiday. In my kitchen, eggs a la goldenrod is simply a delicious way to enjoy hard-cooked eggs, which I always keep on hand. Besides liking eggs a lot, as a busy food blogger and host of a TV segment, I hard-cook several eggs at the beginning of each week -- it's ten minutes well spent. I consider...... View full recipe for "~ Eggs a la Goldenrod or Creamed Eggs on Toast ~"

10/27/2016

~ Pucker up for French Lemon Tart (Tarte au Citron) ~

One thing I love about the late Fall and Winter is the vibrant-colored citrus fruit. Because it's available all year long, a lot of folks don't realize that citrus fruit (lemons, limes, grapefruit and oranges) are in fact "winter fruit". This year, for some reason, the citrus fruit I've been purchasing, is extra-over-the-top, plump, tart 'n sweet and juicy. I've been eating grapefruit every morning, putting orange segments in our salads, lime slices in my gin and tonics, and, today I'm baking a lemon tart for dessert. Tarte au citron is a classic French dessert and every patisserie (bakery) in...... View full recipe for "~ Pucker up for French Lemon Tart (Tarte au Citron) ~"

10/05/2016

~ Crispy & Light Deep-Fried Mashed Potato Puffs ~

These aren't croquettes (they're not coated in breadcrumbs) and they're not fritters either (there's no batter involved). You gotta admit, they do look a lot like a Southern hushpuppy (no cornmeal in them though), and, although similar, they sure as hell aren't my rendition of Tater Tots (a manufactured shredded hash-brown-type product mixed with flour). These are, in fact, deep-fried mashed potatoes. My grandmother, an Eastern European heritaged woman, who knew a thing or two about potato cooking, used to make them. While I'm on the subject of 'Tater Tots: I've never understood the fascination with these store-bought, frozen thingies....... View full recipe for "~ Crispy & Light Deep-Fried Mashed Potato Puffs ~"

09/20/2016

~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~

The French have several ways to generically say "steak". My personal favorite is "biftek", meaning "boneless beef-steak". If there is a bone in it, they call it a "côte de boeuf", meaning "beef-chop". Past that, just like us Americans, they have a list of words each denoting the specific cut (the place on the steer the meat came from). That said, when you order any type of beef-steak or beef-chop in a French restaurant, whether it's plain, seasoned, served with a sauce or served with sliced vegetables that act as a sauce, it is customary to serve it with some...... View full recipe for "~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~ "

09/15/2016

~ The Old-Fashioned Classic Coconut Custard Pie ~

When I was growing up, two trucks pulled into my family's driveway twice a week (and they weren't FedEx or UPS which didn't even exist then). They were: The milk man and the baker. The milk man delivered milk, butter, eggs, sour cream and some cheeses. The baker delivered bread, sandwich rolls, cakes, pies and cookies. In the case of both, via a paper checklist, you ordered on a Tuesday what you wanted delivered on Saturday, and you ordered on Saturday what you wanted delivered on Tuesday. When mom said it was my turn to pick a dessert, it was...... View full recipe for "~ The Old-Fashioned Classic Coconut Custard Pie ~"

07/20/2016

~ Plantation Cake: A Very Southern Vintage Cake ~

I first came across this recipe in a stack of recipe cards held together with a rubber band. They were in a plastic bag full of newspaper- and magazine-clipped recipes that my late grandmother collected. I don't recall her making the cake, but, at some point in her life she must have, as she took the time to write it down in her own hand. It's an unpretentious, yellow cake made of butter or margarine, sugar, flour, eggs, vanilla, home-canned peaches or pears, pecans or walnuts and buttermilk or sour cream. It sure sounded good to me, and, its name...... View full recipe for "~ Plantation Cake: A Very Southern Vintage Cake ~"

07/10/2016

~ Oh My Goddess of the Hunt: Divine Steak Diane ~

One upon a time, Joe and I used to go up to the top of Mt. Washington in Pittsburgh (the point overlooking the city and the location where the three rivers meet (the Monongahela, the Allegheny and the Ohio), to eat in an upscale French restaurant named Christopher's (currently The Monterey Bay Fish Grotto). During that period of time, Joe did enough of business in Pittsburgh that we got to eat there a few times a year. He in a suit and tie, I in a dress and heels, through the doors we walked. Their food was divine, the view...... View full recipe for "~ Oh My Goddess of the Hunt: Divine Steak Diane ~"

07/07/2016

~ Shrimp Creole: The King of Creole Shrimp Dishes ~

Shrimp a la Creole or Creole-style shrimp is the first Creole recipe I ever cooked, and, I made it because I wanted to try my 19-year-old hand at making something "new to me". I was a new bride and the recipe was on page 311 of the 1974 Edition of Betty Crocker's Cookbook. While their recipe was "quick and easy", it was fundamentally sound and it tasted pretty good too. It served its purpose well, in that, its success prompted me to try more sophisticated versions, the best one being made with fresh Gulf shrimp in the New Orleans French...... View full recipe for "~ Shrimp Creole: The King of Creole Shrimp Dishes ~"

06/30/2016

~ Coconut and Rum Pineapple Upside Down Cake ~

Remember the first time you watched your mom make a pineapple upside down cake? I was mesmerized. I stood stoic, across the counter, watching as she carefully arranged and layered the ingredients in the pan. I stood vigil, peering through the glass, at the oven while it baked. I stood breathless, fingers crossed behind my back, when she inverted it out of the pan. In the end, I didn't know whether to joyfully jump up and down or hug her with pride -- I think I did both. I was five or six at the time, and, that Norman Rockwell...... View full recipe for "~ Coconut and Rum Pineapple Upside Down Cake ~"

06/20/2016

~ City Chicken: Literally, "The Other White Meat." ~

City chicken. It could be said, "it's a riddle, wrapped in a mystery, inside an enigma; but perhaps there is a key" -- A wartime Winston Churchill quote. In The Joy of Cooking, if you go the index intentionally looking for "city chicken", and look under "chicken", you'll not find it. That said, if you're looking for a pork or veal recipe in the same cookbook, and look under "pork or veal", you will stumble upon "mock chicken drumsticks or city chicken" on page 469. That's because: Even though it looks like a chicken leg & tastes like chicken... ......... View full recipe for "~ City Chicken: Literally, "The Other White Meat." ~"

05/28/2016

~ Tropical Fruit, Nut & Chocolate-Chip Congo Bars ~

In most circles, Congo squares or Congo bar-cookies are made by spreading a batch of Nestlé Toll House chocolate chip cookie batter into a square or rectangular pan, then cutting the big cookie into smaller, cookie-sized squares or bars after baking. They shouldn't be confused with layered or 'magic' cookie bars -- the kind with a graham cracker crust and held together with condensed milk. The Congo square is a WWII era pan-cookie marketed like this back in 1942: The Original NESTLÉ® TOLL HOUSE® Chocolate Chip "Congo Square" Pan-Cookie is like a brownie with all the rich flavors of a...... View full recipe for "~ Tropical Fruit, Nut & Chocolate-Chip Congo Bars ~"

05/05/2016

~ Deli-, Bakery-, & Coffee-Shop- Style Crumb Cake ~

If you're under the impression that "coffeecake" and "crumb cake" are words that can be used interchangeably, you haven't spent much time in the delicatessens, bakeries and coffee shops of the Northeast, namely: New York, New Jersey, and here in Pennsylvania too. We take our crumb cake seriously. Simply stated: it is a medium-textured buttercake with a coarse-grained, flour-based cohesive-crumb layer on top. Confusing it with other types of crumby cakes (which sometimes contain fruit or nuts and get topped with a sort-of similar-looking but looser streusel topping), is easily avoided -- once you taste a crumb cake, the difference...... View full recipe for "~ Deli-, Bakery-, & Coffee-Shop- Style Crumb Cake ~"

05/02/2016

~ Come on Over for Coffee & a Classic Coffeecake ~

Thanks to post WWII advertising campaigns by the American Coffee Bureau, by 1950, America was a country of coffee drinkers. In the workplace, the 15-minute coffee break was born, and, if you were a housewife, once you got your husband off to work and the kids off to school, you likely participated in a daily, weekly or occasional mid-morning "coffee klatch" with neighborhood friends. The term "coffee klatch" comes from the German word "kaffeeklatsch", meaning "coffee chat" -- a casual gathering for sharing coffee and conversation with close confidants. Literally translated: kaffee = coffee, and, klatsch = gossip. I like...... View full recipe for "~ Come on Over for Coffee & a Classic Coffeecake ~"

04/07/2016

~ Tender Steak Scallops w/Herbed Mustard Sauce ~

"This is Steak Diane". That's what I said to our "twenty-something" waiter in a steakhouse not long ago. I was generically expressing my pleasure at seeing a blast-from-my-past, famous-and-favorite steak dish on a millennial restaurant menu. My comment didn't require a response. That said, it did prompt a polite, ever-so-slight nod-of-agreement, accompanied by a "if you say so lady, but I have no idea what you are talking about" look. This lead me to conclude: Steak Diane has skipped a generation or two of Americans. A bit about Steak Diane: Prepared using common French techniques, the dish isn't French --...... View full recipe for "~ Tender Steak Scallops w/Herbed Mustard Sauce ~"

04/04/2016

~A Sophisticated Indulgence: Mousse au Chocolate~

Not being a chocolate lover (yes, that's what I said, I am not a lover of chocolate), when pressed to name my favorite chocolate confection, the French dessert, mousse au chocolate, is at the top of my very short list, which includes truffles and chocolate cheesecake made with a chocolate cookie crust. For me, mousse au chocolate is chocolate confection perfection. Calorie for calorie, every light, airy, creamy, thick spoonful is full of deep, rich, intense chocolate flavor. As easy as chocolate mousse is to make in theory, if you've never made one, it can be a bit confounding. Demystifying...... View full recipe for "~A Sophisticated Indulgence: Mousse au Chocolate~"

03/21/2016

~It's Not Easy Being Green: Me & Creamed Spinach~

"Why can't you be more like your friend Melanie?", said the mothers of many of my childhood friends. A long, long time ago, middle-class mothers all cooked, and, when you were invited to a friend's house after school, it was common practice to be asked to stay for the evening meal. Those were hospitable times, and, that was my life during the 1960's (age 5 thru 14). If you are old enough to remember June Cleaver, Margaret Anderson and Donna Stone (Leave it to Beaver, Father Knows Best and Donna Reed), the image of each of those TV moms serving...... View full recipe for "~It's Not Easy Being Green: Me & Creamed Spinach~ "

03/03/2016

~ Upscale TV-Dinner-Style Salisbury Steak & Gravy~

Salisbury steak. I was first introduced to it as a child, in our home, via the Swanson TV Dinner -- my generation's fast food. Once a week, when mom or dad went grocery shopping, my brother and I were allowed to pick one TV Dinner, which we would eat on Thursday. To this day, I associate Thursdays with TV Dinners. TV Dinner Thursday: sitting on the carpeted floor, in front of our TV, legs crossed, in my PJ's, in front of a short-legged folding table, watching The Flintstones and Bewitched with my brother -- me eating Salisbury Steak, he Fried...... View full recipe for "~ Upscale TV-Dinner-Style Salisbury Steak & Gravy~"

03/01/2016

~ Pie-O-My: The Famous Mar-a-Lago Key Lime Pie ~

Don't shoot me I'm only the messenger. Finding common political ground with anyone this election cycle is harder than it has ever been. The climate is downright trash-talkin' nasty "out there". That said, when a friend suggested I post a recipe for key lime pie yesterday, I couldn't wait to get up this morning and make this particular one -- I could hardly sleep. For the first time ever here on Kitchen Encounters, I am mixing food with politics (and my wickedly-sarcastic sense of card-carrying DNC Super-Tuesday humor). I'm making what is touted to be "the most requested dessert on...... View full recipe for "~ Pie-O-My: The Famous Mar-a-Lago Key Lime Pie ~"

02/14/2016

~ A Peachy All-White-Meat 'Melanie' Chicken Salad ~

Chicken salad -- I'm persnickity about it. If the chicken is the least bit dry, or kinda gray looking because it's made with leg and thigh meat, I won't touch it. It's gotta be moist, fork tender, nicely seasoned and snowy white. Poaching chicken breasts or tenders in a mild court bouillon accomplishes all of that (and feel free to do it), but, for me, there is nothing tastier than the juicy white meat pulled away from the breast bone of a perfectly-roasted whole chicken. "You can always judge the quality of a cook or a restaurant by roast chicken."...... View full recipe for "~ A Peachy All-White-Meat 'Melanie' Chicken Salad ~"

02/09/2016

~ Maurice Salad Dressing and Mel's Maurice Salad ~

Who was Maurice? Most people will tell you he was the chef or a chef at J.L. Hudson's (a famous Detroit department store that later became Marshall Field's), because it is, more-likely-than-not: true. Sadly however, there's no written record of a chef named Maurice or which in-store restaurant his salad debuted in. As a culinary history buff, I hate it when details like that fade into obscurity -- I'm still lamenting taking a pair of scissors to their classy-looking credit card when Macy's took over and issued me a new card with their logo. Great memorabilia lost. Sigh. That said,...... View full recipe for "~ Maurice Salad Dressing and Mel's Maurice Salad ~"

02/07/2016

~ Mel's Pan-Seared Crimini-Crusted Sirloin Steaks ~

Fact: I will not stand outside and grill if the temperature is below 40 degrees. Fact: It is below forty degrees. Fact: I am cooking steaks indoors today and the line forms to the left of the stove. Great steak dinners & our original hunters and gatherers: I'm guessing mushrooms have been paired with steak, since, um, fire was invented? I imagine a big hairy guy, standing in a cave, yanking a hunk of red meat off a sharp spear and throwing it on an open fire to cook. Meanwhile, an equally-hairy but less imposing woman picks a few mushrooms...... View full recipe for "~ Mel's Pan-Seared Crimini-Crusted Sirloin Steaks ~"

02/04/2016

~ The Hasselback Potato: A Majestic Baked Potato ~

The next time baked potatoes are on your mind or menu, and you have a bit of extra time, make a batch of sexy, stylish Swedish Hasselback potatoes. Want to feel like a rock star? Go the extra mile and make them using using small, fingerling potatoes -- people adore fancy-schmancy, darling-to-look-at, petite food. Place two or three on a plate next to a perfectly-cooked steak or pass a tray of them around at a cocktail party -- majestic -- to say the least. The Hasselbecken Tavern was established in the 1700's as a small red hut located in a...... View full recipe for "~ The Hasselback Potato: A Majestic Baked Potato ~"

12/26/2015

~ The Original Nestle's Toll House Cookie Recipe ~

When my mom asked me to bake the Toll House cookies for Christmas, I did it with more joy than all the fancy-schmancy stuff I have baked in a long while. When I was a kid, Toll House cookies reigned supreme. Besides store-bought Fig Newtons and Pecan Sandies, homemade gingersnaps and Toll House were one of the few cookies my dad would eat. The apple didn't fall far from the tree -- we both dislike Oreos too. So, every year, amongst an array of fancy confections, the basic Toll House cookie proudly takes its place on our holiday cookie tray....... View full recipe for "~ The Original Nestle's Toll House Cookie Recipe ~"

11/24/2015

~It's Not Easy Being 60: The Green Bean Casserole~

Newsflash: The iconic green bean casserole turns 60 years old this year. Depending upon who you talk turkey to, the subject of "green bean casserole" will garner one of two responses: a loving look of childlike glee or a loathsome adult eye roll. In the event you are talking turkey to me, you'll get a unknowing shoulder shrug because the only thing I have in common with the green bean casserole is we were both born in 1955 -- I in a hospital in Palmerton, PA, and, the casserole in a Campbell's Test Kitchen in New Jersey. I've never made...... View full recipe for "~It's Not Easy Being 60: The Green Bean Casserole~"

08/19/2015

~ For the Times When Ya Just Gotta Have Piccata ~

Lemon and Pepper Seasoning has been on my spice rack for as long as I've had my spice rack. The brand I use is a tasty blend of black pepper, sea salt, sugar, dehydrated lemon peel, garlic, onion and citric acid (which gives it its signature tang and "pop"). I'm certain I could mix up my own blend, but, I like the stuff I use too much to bother. It's a great seasoning for cooked or steamed vegetables -- I particularly like it tossed into broccoli, cauliflower or Summer squash. It's excellent judiciously incorporated into mild-flavored protein dishes too --...... View full recipe for "~ For the Times When Ya Just Gotta Have Piccata ~"

06/26/2015

~ GrandMa's Incredible Edible Classic Deviled Egg ~

We grandmothers of today are much different than the grandmothers of past generations. I know. I've been GrandMel for eight years, and, when I look around my kitchen, I see a sea of countertop appliances that make my work a whole lot easier: grind my coffee beans, blend my smoothies, chop my vegetables, mix my cake batters, steam my rice, make my pasta, bake my bread, press my sandwiches, fry my fritters and freeze my ice cream. The list goes on. By the time I was born in 1955, my grandmother had acquired a toaster, and, a fancy-schmancy Sunbeam stand...... View full recipe for "~ GrandMa's Incredible Edible Classic Deviled Egg ~ "

06/24/2015

~ Jamaican Curried Deviled Eggs w/Mango Chutney~

The incredible edible egg. That four-word sentence is Don Draper-esque advertising genius. Joe and I have been starting our days with eggs several times a week for almost thirty-five years -- even during 'the dark period' when the food police were patrolling the streets proclaiming the cholesterol in eggs was going to lead to the early demise of us American egg eaters. When it comes to food I love, I believe in living dangerously, and, eggs are the perfect eggs-ample. If you scout around Kitchen Encounters, you'll find all sorts of really good egg recipes from all over the world,...... View full recipe for "~ Jamaican Curried Deviled Eggs w/Mango Chutney~"

06/22/2015

~ My Devilishly Hot-Russian-Mustard Deviled Eggs ~

When you get invited to a backyard barbecue or a neighborhood picnic, what do you get asked to bring -- a dessert, a side-dish, an appetizer? Nine times out of ten, I get asked to make these deviled eggs. Amongst friends they're simply called "Mel's Eggs", and, they have a reputation for being egg-strordinary, which makes me chuckle because when I was growing up, they were quite ordinary. It's how my grandmother made them and taught me to make them. Horseradish is one of our most beloved Eastern European 'secret weapons'. Like any other deviled egg recipe, you can make...... View full recipe for "~ My Devilishly Hot-Russian-Mustard Deviled Eggs ~"

06/01/2015

~ GrandMel is Not a Campfire Girl: S'mores Indoors ~

I hate camping. Camping caused me to quit the Girl Scouts in 1965. I was nine. Hiking into the woods, pitching a tent, building a campfire, singing songs, telling ghost stories, sleeping on the ground in a bag with a zipper, gazing at the stars, listening to the crickets, smelling the night air -- I hated it all. All it took was one night in the woods and I quit -- the very next day. I gave my green uniform to my girlfriend Brenda and went AWOL. I did, however, enjoy the s'mores. You don't have to love the lifestyle...... View full recipe for "~ GrandMel is Not a Campfire Girl: S'mores Indoors ~"

05/17/2015

~My Mad Men Last Supper Menu: Chicken a la King~

In the 1950's, '60's and '70's, New York City's Madison Avenue was ground zero for the advertising industry -- for almost all of those years, it was an elitist club of all-male executives. These Madison ad men, cavalierly referred to themselves as Mad Men. Unless you've just beamed to earth from another corner of the universe, you know, that for the past six years, Mad Men has been a period drama television series about this business and the bizarre lifestyle of the people working in it. For those lucky enough to remember the realities of this time period, it's a...... View full recipe for "~My Mad Men Last Supper Menu: Chicken a la King~"

05/14/2015

~ It's the Little Things: Homemade Graham Crackers~

A graham cracker dunked into a glass of milk. Said with certainty, once I was removed from my high-chair and placed at the table, this is the first store-bought snack I was allowed to sink my baby teeth into. Then, when I got to kindergarten (back in 1960 there was no such thing as daycare or preschool and kindergarten was limited to a five-hour half-day), one big graham cracker, which each one of us kids carefully cracked into four parts, was the snack the teacher handed out every morning at 10:30AM with our half-pint of milk. After snacks, we got...... View full recipe for "~ It's the Little Things: Homemade Graham Crackers~"

04/15/2015

~ Succulent Seafood Newburg Crepes for a Crowd ~

There was an eight-year timespan in my life when I spent every day cooking for a crowd. In mom-speak, it is referred to as "the teenage boy years" and I raised three. During those years, one casserole of anything was not enough -- two was mandatory, and, if I wanted leftovers I made four. On pizza nights, I made six -- big ones. I doubled or tripled every recipe that could be doubled or tripled to accommodate their appetites. I put a second refrigerator in my garage, bought a 24-quart stockpot for my stovetop and a 20-cup food processor for...... View full recipe for "~ Succulent Seafood Newburg Crepes for a Crowd ~"

04/10/2015

~ Seafood Newburg: Shrimp, Scallops & Crabmeat ~

This sinfully-rich dish of sweet, tender seafood swimming in a silky-smooth cream sauce is one of those quintessential dishes of the latter 1950's, '60's and '70's that sadly, many cooks have forgotten about. Not me. It's one of the first fancy-schmancy restaurant dishes American housewives started making at home because it didn't take a ton of time or a lot skill to prepare from scratch. Then, as with almost anything made with a cream sauce at the time, the cream-of-soup people stuck their two cents in and began to sell cream of shrimp soup -- dumbed down versions began appearing...... View full recipe for "~ Seafood Newburg: Shrimp, Scallops & Crabmeat ~"

03/27/2015

~ Mel's Over-the-Top but Very Easy Eggs Benedict: A Rich Dish w/a Great Story -- HISstory vs HERstory! ~

Eggs Benedict. For us runny-egg lovers, this is the la-tee-da, ooh-la-la, creme-de-la-creme of fancy-schmancy, American AM indulgences. American? Really? I, an all-American girl, did not grow up eating this. Heck, I never even heard of it until I found myself eating breakfast and brunch in some high-end restaurants in Philadelphia during the mid-1970's, and, I always assumed it was French -- until I started to do a bit of research. It seems this rich, artery-clogging delight has a fascinating story (HISstory vs. HERstory). This is a tale just begging to be told: Culinary Fisticuffs? The Battle Between the Benedicts!!! HISstory...... View full recipe for "~ Mel's Over-the-Top but Very Easy Eggs Benedict: A Rich Dish w/a Great Story -- HISstory vs HERstory! ~"

03/21/2015

~ All that Jazz Chicken Oscar w/Blender Bearnaise ~

The first time I ate "Oscar" was in 1983 and I was in "The Big Easy". Four of us were sitting in a fancy New Orleans French-Quarter restaurant, Arnoud's, listening to a jazz band and groovin' to the tunes. My meal arrived and it was all sorts of wonderful: a lightly-pounded, gently-sauteed, succulent, fork-tender veal paillard, piled high with tender Louisiana crayfish, drizzled with buttery bearnaise sauce and garnished with steamed asparagus. I was also drinking French 75 cocktails that night (gin, champagne, lemon juice and sugar) -- it was a most memorable dinner. After the first bite or two,...... View full recipe for "~ All that Jazz Chicken Oscar w/Blender Bearnaise ~"

03/03/2015

~ I've Got Ganache! Gotta make Chocolate Truffles ~

Chocolate truffles. Sigh. I know people who pay big bucks for them. Sigh. I am not of that mindset -- I make my own, and the end 100% justifies the means. Chocolate truffles are the easiest confection you will ever make resulting in the most gratitude and accolades. You got kids? Conduct an experiment. Give them a choice between a chocolate cupcake, a brownie, or, a truffle as an after-school snack. Truffle moms are the best moms -- call it "truffle love"! A sweet treat as an after school snack? Simmer down & read: Save your "don't give your kid...... View full recipe for "~ I've Got Ganache! Gotta make Chocolate Truffles ~"

02/24/2015

~ Silky Smooth Creme Caramel (Crema Caramella) ~

Meet my husband Joe's favorite dessert. I don't mean sort-of his favorite. It's his all-time favorite. It became incredibly popular in the United States the early 1960's when Mrs. John F. Kennedy hired a French Chef to oversee the White House kitchen. Everybody who wanted wanted to "be like Jackie" was off buying French ramekins and learning words like "bain-marie"! A bit about creme caramel: Creme caramel is a sophisticated dessert that is eaten around the world, but, was made famous in the later part of the 20th century in French restaurants. It is a silky-smooth custard that is gently...... View full recipe for "~ Silky Smooth Creme Caramel (Crema Caramella) ~"

02/20/2015

~ Oh Baby it's Never too Cold for Boston Cream Pie ~

Minus ten degrees. It could be worse. I could live in Boston. I don't want to think about that. I'd rather think about this: Boston Cream Pie, a feel-good dessert that won the hearts of Americans over a century ago. What got me thinking about this retro blast-from-my-past dessert? It was another one of those "thirty-one days to Oscar" flicks I watched on my kitchen TV yesterday: Some Like it Hot (Jack Lemmon, Tony Curtis & Marilyn Monroe)! In this hilarious 1959 Billy Wilder movie Daphne (Jack Lemmon in drag) says, "When I was a kid, I used to have...... View full recipe for "~ Oh Baby it's Never too Cold for Boston Cream Pie ~"

02/17/2015

~ Aurora's 'Famous' Chicken Pepperoni Seems Like Old Times (Dinner and a Funny Movie Review too!) ~

I've got a movie on my menu tonight. Neil Simon's 'Seems Like Old Times' (starring Chevy Chase, Goldie Hawn and Charles Grodin) is a feel-good blast from my retro 1980's past. I'm not usually a fan of romantic comedies, but, this one keeps me laughing out loud from start to finish every time I see it. It's no secret that in order to write this blog and do my TV segments I work almost nonstop in my kitchen. Having always been a movie buff, movies on my kitchen TV keep me company throughout the entire day. Seems Like Old Times...... View full recipe for "~ Aurora's 'Famous' Chicken Pepperoni Seems Like Old Times (Dinner and a Funny Movie Review too!) ~"