Vintage Recipes

425.  I have been a collector of recipes since I was around 10 years old.  Always under my mother's feet when she was baking and sneaking licks and globs of dough.  Licking the mixing beaters was never enough!  Cookie dough, cake batter, frostings and raw raised dough was a weakness for me.  

My mother had recipe pamphlets that would come inside the flour bags.  Booklets available in the baking aisle of the market and small paper pamphlets that contained some of the best recipes.  I have to admit, it had become a passion of mine to sit and copy the recipes.  Until one day, I decided to cut out the pictures to glue to my handwritten recipes. 

Yes, my mother was so patient with me, although, I ruined many a recipe with holes cut out of the ingredient list or directions.  

She also had recipes from friends, each recipe tried and true, dog-eared, a favorite or a staple. Each recipe is such a treasure!  She also had recipes from my paternal grandmother and they were old when she received them.  

It is interesting to see the ingredients from the older recipes such as "Spry" or "Oleo", substitutes for butter.  I cherish all these memories and using these recipes to create delicious treats for my family and others is so fulfilling.

"A recipe is a story that ends with a good meal."

~ Pat Conroy

"I think baking is very rewarding, and if you follow a good recipe, you will get success." 

~  Mary Berry

Shrimp Scampi Fettuccine

424.  A comfort meal that is speedy to prepare but checks all the boxes is Shrimp Scampi Fettuccine.  I searched for a recipe from all the great Italian cooks and no one has this recipe.  Even Joy of Cooking, McCalls Cookbook, New York Times...etc.  This was a surprise being that this recipe is such a staple in most Italian restaurants but, mostly as simply Shrimp Scampi.  

How hard could it be?  

To save this recipe select and drag to desktop or select and print.

So, I boiled water for "good" fettuccine, which makes all the difference.  Trader Joes or Barilla are my go-to brands.

Prepare all your ingredients ahead of time because this recipe comes together quickly.  Add olive oil and 3 Tablespoons of butter into a large shallow pan over medium heat. 

Once the oil came to temperature, I slowly sautéed the garlic then added in the patted dry shrimp watching the heat so the garlic will not burn.

 The pasta was almost done.  Once the shrimp turn pink, flip each one over.  Then the peas went in, juice from a whole lemon, 1/2 cup white wine, cracked peppercorns and red pepper flakes.  Allow everything to simmer.  Add salt to taste.  Once the pasta is finished, drain and add to the scampi sauce. Toss to coat and add more pasta water if necessary.  Then sprinkle all the parsley over and add 3 Tablespoons of butter and mix to coat all.  

Plate and sprinkle with grated parmesan cheese.

Now that is a perfect meal!  

"In order to create a little bit of confidence, start cooking with pasta.  Pasta is phenomenal.  Once you've cooked pasta properly for the first time it becomes second nature."

~ Gordon Ramsay

"Italians love their pasta l-o-n-g.  They love to twirl it on a fork and get a full bite.  A broken up pasta doesn't feel as good in your mouth as a nice rolled up forkful..."

~ Lidia Bastianich

Christmas Highlights 2021

423.  Pray your Christmas was filled with joy, family, delicious treats and love surrounding you.

Here are a few highlights from our Christmas Season.

"Christmas is not a time nor a season, but a state of mind.  To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas."

~Calvin Coolidge

Christmas Baking 2021

422.  Each year, in December, I plan and prepare and bake cookies.  It is a family tradition.  Not only do we enjoy the cookies but I gift them to family, friends and co-workers.Often the recipes are old favorites but I like to try new recipes each year.

This year Ooey Gooey Lemon Cookies, Red Velvet Sandwich Cookies, Fruit Nut Bread Cups, Mushroom Cookies (find recipe here Mushroom Cookies) made with almond flour and almond extract.

Orange Cranberry Drop Cookies

Peppermint Thin Mint, Peanut Butter Blossoms,

and, so much more.  Final count was 18 varieties.

"Baking cookies is comforting, and cookies are the sweetest little bit of comfort food.  They are very bite-sized and personal."

~Sandra Lee

Tomato Bruschetta

421.  Tomato Bruschetta is a lovely appetizer, a first course, tapas, or light meal.  It is also complimentary to any Italian meal and is so satisfying.  From the crunch of the toasted bread, cool tomatoes, fresh basil, hints of garlic and pulled together with olive oil.  Each bite is a delight.

Bruschetta is delicious!  Simple, satisfying and each bite is like the first bite!

"I'm into very colorful food.  Obviously lost of flavor, but I think we eat with our eyes first, so it has to look great.  The presentation has to be great."

~ Giada De Laurentiis

Garlic Cheese Biscuits

420.  So let's talk about biscuits; hot, flakey, buttery.  But, add cheese and garlic and you have elevated them to a brand new flavor profile.  If you have a favorite recipe, simply add a cup of shredded cheddar and garlic salt.  Or you may add chives, parsley, Parmesan Cheese, Old Bay Seasoning, or any dried spice you desire.  A simple cheese biscuit is perfectly paired with a hot bowl of soup.

Here is my recipe:

Red Lobster Cheese Biscuits are similar and there are so many knock-off recipes.  But making your own biscuits is so very simple and you know what the ingredients are.  And that makes them even better.

Enjoy!

"Baking is Life.  So when you describe what you're making, you must describe life.  Do you see?  It's not just recipes."

~ J Colgan

Summer Salad Bowls

419.  When it is hot outside and you have worked a long day, the last thing I am looking for is a heavy carbohydrate meal with red meat.  The thought of a cool, crisp salad with yummy toppings fills me up and satisfies my hunger.

I am enjoying the packaged salad mixes that you can find in stores.  They range from iceberg lettuce for a Caesar salad to a ZaTara salad mix from Trader Joes.  I elevate the salad and make it into a meal by adding proteins, vegetables, seeds, nuts, fruits and cheeses.

In this salad pictured, I broiled a breast of chicken that I butterflied and seasoned with salt, pepper, paprika and garlic salt.  While that was roasting I lined up my bowls, emptied a bag of Sweet Kale salad mix with cabbage. I added sliced cucumbers, red cabbage shredded, spring onions, and Monterey Jack shredded cheese.  In a separate bowl I steamed a cup of green beans, drained them and added olive oil, salt and pepper to taste.  I sprinkled salt and ground black pepper over the salad then drizzled it with olive oil.

Once my chicken was roasted, I sliced it and laid it across the top onto the cheese so it would melt.  The finishing touch was to add a scoop of the cool seasoned green beans and empty the packets that accompany the salad.  This particular salad comes with a poppy seed dressing, pumpkin seeds and dried cranberries.  Perfection!  So cool, crisp, warm chicken and melty cheese with the sweet and savory toppings.

This second Salad Bowl takes on a Southwest flavor.    I started with a piece of fresh salmon, sprinkling it with salt, ground pepper, garlic salt and olive oil.  Broiling salmon is tricky because you can over do the fish easily.  So, I place the pan in a cold oven and turn it on to bake at 400 degrees to be able to monitor the process closer.  The bottom skin will crisp up nicely.

I line up my bowls and add the Southwest salad mix into each bowl, spinach, spring green onions sliced and chopped cilantro. Sprinkle shredded Cheddar Cheese over the salad, salt, ground pepper and drizzle lightly with olive oil.

 I make a batch of guacamole or purchased guacamole and several jalapeños sliced with seeds and all.  On this particular salad I had found broccoli bites in the freezer section so I popped those in the oven with the salmon.  

Once the salmon is to your liking, remove from the oven, gently remove the skin from the bottom of the fish and place hot onto the cheese.  Place a dollop of guacamole to one side and a dollop of Daisy Sour Cream to the other side.  Toss on the jalapeños hot broccoli bites and the crispy fish skin to the side.  Finally, drizzle the packet of Southwest salad dressing over the fish and onto the salad.  You do not need to mix the salad.  The individual portion will be mixed as you eat.

Now it is your turn.  What combinations will you create?  You could create an Asian salad with dumplings or a Steak Salad with fries.  Use your imagination and see what works.  It's a challenge but so enjoyable.

"Too many simple green salads suffer from a lack of imagination."

~ James Beard

"Many people eat salad dutifully because they feel it is good for them, but more enlightened types eat it happily because it is good!"

~Laurie Colwin