Posts Tagged ‘Tinky on TV’

A Thanksgiving Wish

Wednesday, November 25th, 2020

“Over the river and through the woods to Grandmother’s house we go.”

Or maybe not this year.

Thanksgiving will feel a little different for many of us in 2020. I apologize if I seem like a Pollyanna, but I’m going to do my darndest to be thankful anyway.

Abraham Lincoln mandated the first official national Thanksgiving in 1863, during the Civil War. His official proclamation setting aside the fourth Thursday in November as a “day of Thanksgiving and Praise” was written by Secretary of State William Seward.

It urged Americans not just to give thanks but also to use the day to ask God to “heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility, and Union.”

If Americans could find time to spread thanks in the middle of our nation’s bloodiest and most divisive war, we can do it now.

It may not be easy. We have just come off an election that highlighted rifts in our society. We are beset by a disease that has sickened and killed thousands and that will keep many of us from celebrating Thanksgiving together in person this year.

Since March many of us have become accustomed to physical isolation. Nevertheless, solitude may be a bit harder to bear over this holiday. After all, the most familiar Thanksgiving hymn is “We Gather Together.”

In contrast, others long for a little isolation after spending months stuck in the house and sharing work and living space with partners, children, dogs, and cats.

Many of us are beset by worries about health and finances.

In short, we may have a little trouble feeling thankful this Thanksgiving.

Even so, we need to try to give thanks more than ever. Here’s my advice for the big day.

If you are used to preparing a large Thanksgiving meal, cut down your recipes … and give whatever additional funds you would have spent on the meal to a food pantry or to another group working to nourish our community, literally and figuratively.

Keep your eyes open for neighbors who are feeling overset by the current times. We can’t invite them to share our tables. We can reach out by telephone to share our lives and our thanks.

Despite COVID, despite political divisions, we have much to be thankful for: the love of our friends and relatives; the bounty of the harvest; the beauties of the area in which we live; and the stories we tell to inspire ourselves and each other to be just, thankful, and kind.

Recently, I saw a late-night interview with New Jersey Senator Cory Booker. I have adored Booker since he was the mayor of Newark; I still stand ready to marry him as soon as he sees the light and dumps his movie-star girlfriend.

My future fiancé told host James Corden, “I’m always going to be a prisoner of hope.”

My Thanksgiving wish is that we can all find ourselves in that prison.

Below I share a simple recipe that doesn’t feed a crowd but will make you feel well nourished on Thursday. If you have leftovers, share them with anyone you know who is feeling isolated this week! Happy Thanksgiving from my kitchen to yours.

Corn Casserole

This simple, nourishing pudding-like dish is in my “Pudding Hollow Cookbook” and came originally from my college roommate Kelly Boyd. It may be as hot or as mild as you like, depending on the number of hot peppers you add. Feel free to double the recipe if you’re serving more people.

Ingredients:

2 eggs
2 tablespoons flour
salt and pepper to taste OR (for more spice) 1/2 teaspoon Creole seasoning
1 green, yellow, or red bell pepper, diced
fresh or pickled peppers to taste
1/2 of a 4-ounce jar of pimientos, drained and diced
1/4 pound sharp cheddar cheese, grated (about 1 cup)
2 tablespoons melted butter
1 11-to-15-ounce can whole kernel corn, undrained

Instructions:

Preheat the oven to 350 degrees. Beat the eggs together. Stir in the flour, the salt and pepper, the pepper pieces, the pimientos, the cheese, and the butter. Add the corn, along with its liquid.

Bake in a 1-1/2-quart casserole dish for 45 minutes. Serves 4 as a side dish.

Here is my corn-casserole video from Mass Appeal. I also reached into the archives of this blog and made my beloved cranberry upside-down cake.

Easy Comfort Food

Saturday, November 23rd, 2019

As we start planning and cooking for Thanksgiving, I’m serving my family simple dishes that don’t take a lot of work. I figure we’ll have plenty of work in the kitchen this coming Thursday.

This dish, featured in my Pudding Hollow Cookbook, is one of my mother’s standbys when she wanted an easy, warming meal. Make it with the best ingredients you can, and enjoy the way the dill and the sour cream go together with the meat and vegetables.

I made it recently on Mass Appeal, and it was a big hit.

Happy Thanksgiving! I wish you joy … and delicious dishes along with your turkey like cranberry chutney, biscuits, Brussels sprouts salad, and harvest salad.

Hamburger Stroganoff

Ingredients:

1 cup minced onion
1 clove minced garlic
a dab of sweet butter
1 pound ground beef
1/4 pound mushrooms, sautéed in sweet butter (or a lot more!)
1 can (6 ounces) ripe olives
a generous splash of chicken broth or stock
salt and pepper to taste
1 cup sour cream, plus a little more if needed
a sprinkle of fresh or dried dill

Instructions:

Sauté the onion and garlic in the butter. Stir in the beef and brown it. Drain off the fat if it looks excessive. Add the mushrooms, olives, and stock (the latter should pretty much cover the mixture), plus the salt and pepper.

Partially cover and cook for 20 minutes to half an hour, until the liquid has almost evaporated. Stir in the sour cream and heat but do not boil. Sprinkle dill over the Stroganoff and serve over rice or noodles. Serves 4.

Cream of Asparagus Soup

Wednesday, June 19th, 2019

 

Here in Western Massachusetts we are still enjoying my favorite vegetable in the entire world, ASPARAGUS.

Mostly I just steam, roast, or boil it to eat plain or put in salads. But on my last television appearance I decided to make soup. It was lovely and green and oh, so asparagus-y.

If you want a lighter soup, omit the potato. It does make the soup heartier, however. My neighbors came over to finish up the leftovers and left very happy indeed.

On TV (and for the neighbors) I followed up with Fannie Farmer’s peanut butter cookies. The perfect meal.

The Soup

Ingredients:

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, peeled and chopped relatively but not obsessively small
3 cups asparagus pieces (about 1 pound; be sure to break off the tough ends before cutting—and if you want stronger asparagus flavor feel free to add more of it!)
1 medium baking potato, peeled and cut into small cubes
4 cups chicken or vegetable stock
salt and freshly ground pepper to taste
1/2 cup heavy cream
chopped fresh chives or dill

Instructions:

Combine the butter and oil over low heat in a 4-quart saucepan. When the butter melts, add the onion pieces and cook them until they become golden, stirring constantly. (This should take a little under 10 minutes.)

Add the asparagus and potato pieces. Toss lightly; then stir in the stock and 1/2 teaspoon salt. Bring the mixture to a boil. Cook, partly covered, until the vegetables become tender, about 15 minutes.

Cool the soup for a couple of minutes; then puree it in a blender. (Or use an immersion blender.) At this stage you may refrigerate the soup if you don’t want to use it right away. Just be sure to reheat it before going to the next step.

Add salt and pepper as desired to the warm soup, and add the cream. Heat the soup a little longer to make sure the cream is warm as well. Garnish with the herbs. Serves 4.

I’m not giving you the cookie recipe, because if you don’t have a copy of The Fannie Farmer Cookbook, you should buy one IMMEDIATELY and seek it out there.

Happy almost summer!

And now the videos:

Tinky Makes Cream of Asparagus Soup

Tinky Makes Peanut-Butter Cookies

Refrigerator Pickles Revisited

Friday, May 31st, 2019

 

From time to time on this blog, I write that I will try a recipe a different way in the future. Sometimes I do. Sometimes I don’t. Occasionally, I take a very long time to get around to the new attempt.

When I wrote in May 2010 that I would try a different tack making my asparagus refrigerator pickles, I had no idea it would take me nine years to get around to it. Luckily, when I finally made them the better way (this month!), they were terrific.

I made them for a class and re-made them on Mass Appeal with the show’s new co-host, Alanna Flood. If you watch the video, please note that the salt and sugar are supposed to be boiled with the vinegar and water, not added to the jar later. I was so happy contemplating (and talking about) asparagus that I forgot to read the recipe!

We also remade the rhubarb cobbler I made on my very first visit to the program six years ago. It was as tasty as I remembered it.

So … here is the asparagus recipe, followed by the videos. Enjoy this wonderful time of year, full of produce and possibilities.


Asparagus Refrigerator Pickles


Ingredients:

1 pound fresh asparagus
2 small cloves garlic (or 1 large clove)
a generous branch of dill
3 to 4 peppercorns
1 cup water
1/2 cup white vinegar
1-1/2 teaspoons Kosher or sea salt
1 pinch sugar

Instructions:

Clean and sterilize a pint jar. After snapping the ends off the asparagus, trim the stalks so that they will fit in the jar and not quite reach the top. (You may add the trimmings to your cream of asparagus soup!) Place them in the jar, and stuff the garlic, dill, and peppercorns in around them.

Combine the water, vinegar, salt, and sugar in a nonreactive pot. Bring the mixture to a boil. Cool it for a few seconds; then pour it over the vegetables.

If the jar isn’t quite full, add a little tap water to fill it. Let the pickles cool to room temperature; then place them in the refrigerator and wait 3 to 4 days before serving them. Makes 1 pint.

And now the videos!

 

Tinky Makes Asparagus Pickles

Tinky Makes Rhubarb Cobbler

A Passover Story

Tuesday, April 23rd, 2019

I’m not EXACTLY comparing myself to the ancient Jews. But I did have an experience on Monday that made me appreciate their need to eat matzo (unleavened bread) because they were in a hurry to get out of Israel. They went with what they had, baking their bread before it was able to rise. I, too, ended up going with what I had—and part of what I had was matzo.

I’m not EXACTLY comparing myself to the ancient Jews. But I did have an experience on Monday that made me appreciate their need to eat matzo (unleavened bread) because they were in a hurry to get out of Egypt. They went with what they had, baking their bread before it was able to rise. I, too, ended up going with what I had—and part of what I had was matzo.

I was scheduled to appear on Mass Appeal on Tuesday, making matzo crunch in one segment and sharing the other segment with JD Fairman, the co-owner of Pioneer Valley Charcuterie.  JD was planning to make the ultimate BLT with homemade tomato jam and his own lovely bacon.h

Unfortunately, JD emailed me Monday evening to let me know that he was feeling horribly ill. I was stuck with an extra segment to fill at the last minute.

My general store had already closed for the night, and I am not the sort of person who gets up early in the morning to shop. I thus had to plan a dish that would use ingredients I had in the house. I decided to continue the matzo theme (it was still Passover, after all) and make matzo brei. For those of you not in the know, this egg dish is a cross between scrambled eggs and French toast.

I hadn’t ever made matzo brei before; my Jewish grandmother didn’t prepare it as far as I can recall. Happily, I HAD previously cooked eggs, its main ingredient, and I happened to have quote a few of those in the house. So I adapted a recipe I found online (thank you, Emily) and added matzo to eggs, onions, cheese, and homemade salsa. (Your salsa does not have to be homemade.)

The result was ideal comfort food, and a wonderful way to use up some of the matzo I had in the house. I recommend it highly. If you feel obliged to finish up your meal with a little matzo crunch, feel free to make that as well.

Happy Passover/Happy Spring….

Matzo Brei with Salsah

Ingredients:

1 medium onion, chopped

2 pieces matzo, broken into small pieces

4 eggs, beaten

1 cup grated sharp cheddar

1/2 cup salsa

chopped fresh chives to taste (optional, but I saw them coming up in my yard and couldn’t resist!)

Instructions:

Melt the butter in a 10-inch nonstick skillet. Sauté the onion pieces over medium-low heat until they turn golden brown, about 10 minutes.

While the onion is sautéing, place the matzo pieces in a colander, and place the colander in the sink. Pour boiling water over the matzo until all the pieces are damp. Drain the matzo pieces in the colander.

Set aside about 1/4 cup of the cheese. Stir together the eggs and the remaining cheese in a large bowl. Add the drained matzo pieces and combine well.

Add this mixture to the onions, adding a little more butter/fat if needed to keep the eggs from sticking. Cook over medium-low heat, stirring as needed, until the eggs set.

Spoon the egg mixture onto a serving plate. Pour the salsa on top, and garnish with the remaining cheese and the chives. Serve with extra salsa. Serves 2 to 4, depending on appetite.

And now for the videos:

Tinky Makes Matzo Brei

Tinky Makes Matzo Crunch