Recipes in this Post
Grilled London Broil with Rosemary, Mushrooms and Shallots
Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.
I could not think of a better dish to put on the barbecue for 4th of July. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. So, I’m going to grill some mushrooms with sherry and shallots to accompany my London Broil. Spane asked for Barbecued Chips instead of potato salad. In a way, I’m really happy because everything but the Balsamic Strawberry and Blueberry Trifle with Lemon Cream is going on the grill.
Rosemary Garlic Chicken Cream Cheese Purse with Lavender Mustard Sauce
I graduated from Immaculate Heart High School in 1975. Okay, so now you know how old I am! I have not gone to any of the reunions, and had not heard from any of my former classmates until I found a bunch of them on Facebook.
When I was in high school, one of my best friends was Libby. She lives in another state, and we have been corresponding on Facebook for a while. She said she was coming into Glendale to visit her mother and suggested we get together. Her mother lives a block from Spane’s school. What a coincidence! I haven’t seen her in 36 years, and today, we are going to the park and have a reunion picnic. I am so excited!
Libby has been liking my recipes on Facebook for a while, and even asked me if I remembered making a lemon pie that she liked so much. I decided that she deserved to have a special lunch, so these are thing things I have made:
Recipes in this Post
Veal Marsala Meatballs atop Tomato Basil Cream Sauce with Mushrooms
I love to find things on sale, especially things that would usually be expensive, like ground veal.
I love cream. Why do I love cream? I love cream because you only need a little, and it stays fresh in the refrigerator for quite a long time. I also like it for those occasions when I have run out of milk for my coffee. I prefer milk.
That’s what happened to me this morning, I ran out of milk last night, and not wanting to the store unwashed, I used a little cream in my coffee. I’ve had that cream in my house for quite a while, and I knew today was the very last day to use it.
When we were at the supermarket today, someone was buying red sauce for spaghetti. That almost sounded good, but I wanted to use up what I had in my refrigerator. No problem, I thought, I can make spaghetti and meatballs, but use the veal, and make the sauce with the cream.
Veal has very little fat, so these meatballs are a good choice for those watching their weight. Omitting the cream makes the sauce another good low calorie choice. If you have vegetarian friends, serve the meatballs separately.
Pasta alla Carbonara
Last night was Spane’s Chorus performance at John Muir Elementary School. Spane has been in the chorus since first grade, and he really likes it. He’s in the third grade now. It brought tears to my eyes seeing those children all dressed up in their best white shirts and black bottoms, most with red Santa Claus hats. The kids were just wonderful, lead by the talented chorus directory, Mrs. Melano. Those children worked very hard practicing and they did a really good job.
When we got home, I wanted to make something was easy, but a little celebratory. Spane has always liked Pasta alla Carbonara – it’s easy and flavorful.
I’m very grateful to the U.S. troops who brought bacon and eggs to Italy in the Second World War. Some Italian cook got the idea to combine the two and put them over pasta. We’ll never know the true origin of the dish, except that it does not appear in any cookbooks until after World War II.
The funny thing is, even though this is a quick dish to make, Spane had fallen asleep by the time it was finished. He was really tired. I had a little, and we wound up eating the rest for breakfast. Hey, bacon and eggs, right?
When I was in grammar school at Cheremoya Avenue Elementary School in Hollywood, California, about once every two weeks we had Hamburger Gravy and Mashed Potatoes. I really loved that dish, it was my favorite. All the other stuff was pretty bland, and actually kind of nasty, especially the paper thin cheeseburgers. For years and years, I have been trying to replicate the special taste of that gravy, and have been pretty much successful.
Years ago, when I first met Chef John Farion, he treated some friends and I to dinner at another chef’s restaurant on Melrose . I ordered the filet mignon with blue cheese sauce. It was truly fantastic, and I have been pairing blue cheese with beef ever since. I guess I’m not the only one, even Carl’s Jr. now has a steakhouse burger featuring blue cheese.
I get my blue cheese at the Armenian stores, for several reasons, 1) because the cheese is of a superior quality, 2) because it is much less expensive than the major chain supermarkets, and better quality. I just bought a half a pound brick a few days ago, and it was sitting in the cheese drawer waiting to be the star of some dish.
I had an epiphany! Why not make hamburger gravy and add blue cheese at the end? I tried it, and it was, well, fantastic! This was much, much better than the gravy I had had when I was a child. Now, just because Spane gave it a big thumbs up, I can’t guarantee that every child will like it as much as we did.
According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!
One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.
The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.
The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber.