Good Morning.
When it's rainy, I think of American comfort food for some reason. I woke up to a thunderstorm yesterday morning that rumbled around for about two hours before it finally headed east. The sun came out briefly and I used the opportunity to go vote on a bond issue to build new schools. The average age when I was there was about 83, and old people vote no on almost everything that will cost them money, but the younger folks were obviously at work mid-morning and would hopefully show
up during a lunch hour. The stormy weather returned last night and shows no sign of departing anytime soon, but the bond issue passed overwhelmingly, like by 80%. This is a good thing.
Here are a few regular folks recipes from around the country and we begin with a Tex-Mex Dip that will take approximately two minutes to make, tops.
1 cup salsa from a jar
4 oz. canned green chilies, drained and chopped
16 oz. shredded cheddar cheese
Throw everything in a saucepan and cook for ten minutes over low heat, stirring until smooth. Serve with tortilla chips.
Now we have Anywhere Meatloaf with a few more ingredients than the hamburger, ketchup, and bread crumbs item.
1 1/2 pounds ground beef
1 egg, lightly beaten
1/3 cup evaporated milk
1 tbsp. Worcestershire sauce
3/4 cups quick-cooking oats
1/4 cup finely chopped onion
1 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 tsp. ground sage
1/2 tsp. thyme
Ketchup
In a large bowl, combine the ground beef with the egg, milk, Worcestershire, oats, onion, salt, pepper, sage, and thyme. Press into an ungreased loaf pan and bake, uncovered, at 350 degrees for about 50 minutes. Remove from the oven, pour ketchup over the top, return to oven, and bake for 15 minutes more. Let rest for 10 minutes before slicing.
We also have homemade Boston Baked Beans, none of that canned stuff that everyone doctors up and takes to a potluck.
4 cups dried navy beans
1 medium white onion, chopped
1 pound slab bacon, rind removed and cut into 1/4 inch cubes
1 1/2 cups dark molasses, not blackstrap
2 tbsp. tomato paste
2 tsp. ground mustard
2 tbsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. dark rum, optional
Put the beans in a large bowl with enough water to cover by 2 or 3 inches and soak them overnight. Drain the beans and put them in a 6 quart Dutch oven. Add cold water to cover by an inch. Add the onion and stir. Bring the pot to a boil, reduce heat to low, and simmer for 15 minutes. Add the rest of the ingredients and stir well. Place the pot in the oven, covered, and bake in a 275 degree oven for 5 to 6 hours until the beans are really tender. Check from time to time and add a little water if necessary. Uncover the pot for the last hour. This amount will serve 8 to 10 people, and the leftovers are great warmed up.
At the other end of the country we find a California Salad, about as different from meatloaf and baked beans as you can get, but then California is different in several ways that come to mind. For one thing, they grow figs, dates, and people who look good in swimwear. To be one of them, I'd recommend this salad for lunch, dress only the amount you want, and save the rest for dinner. Do not eat the dip, meatloaf, baked beans, and certainly not the dessert.
8 cups of mixed greens
6 eggs, hard boiled, peeled, and chopped
2 tbsp. olive oil and California is putting out some fabulous ones
1 15 oz. can chickpeas, drained, rinsed, and patted dry
1/2 cup low-fat plain Greek yogurt
2 tbsp. water
2 tbsp. apple cider vinegar
2 tbsp. freshly snipped chives
2 oz. alfalfa sprouts
8 radishes, sliced
1 avocado, pitted and sliced
Kosher salt and freshly ground pepper to taste
Heat half the olive oil in a small skillet, add the chickpeas and sprinkle with salt and pepper. Cook for a couple of minutes until the chickpeas are lightly browned. Remove and let cool. Make a dressing of the yogurt, 2 tablespoons of water, vinegar, chives, and the rest of the olive oil. Season with salt and pepper. Toss the greens with sprouts, radishes, chickpeas, chopped
eggs, and sliced avocado and just enough dressing to moisten. Add more avocado if desired.
We end with a Mississippi Mud Pie that's as easy to make as the dip.
Make a fudge sauce from 4 ounces unsweetened chocolate, chopped, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 3/4 cup whipping cream, and 1/4 cup light corn syrup. Throw all of these ingredients in a bowl and microwave them for 3 minutes, stirring frequently. Upon removing, add 2 tablespoons room temp butter, 1/2 teaspoon vanilla, and 2 tablespoons bourbon and stir well to combine. Place 2 pints of softened vanilla ice cream in a ready-to-go graham cracker crust, top with half the sauce and 1/4 cup chopped pecans and freeze for one hour. Now add 2 pints softened coffee ice cream, top with the remaining sauce, and another 1/4 cup chopped pecans. Freeze for at least four hours. Thaw slightly before cutting and serve with whipped cream.
The trick with this decadent dessert is to have a sliver one inch wide. I have tears in my eyes as I write that. Slivers hurt.
Best regards,
Elisabeth
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