Happy Birthday William Petrara, wherever you are.

Today is my son’s birthday; he is now 21 years old, a legal adult in every way, shape and form. I can’t really tell you much else about him, as I haven’t been in his life since he was 18 ½ years old; his choice, not mine. I have heard through the grapevine that he is finally realizing the mistakes he’s made. That’s sort of amusing, considering he was always saying, “I refuse to learn from my mistakes”, and “I know I make bad choices, and don’t care”. If you happen to know William, or just want to wish him a Happy Birthday, he does have a Facebook page: http://www.facebook.com/people/William-Petrara/1133891873

I can relate stories of him before the estrangement between us; the sort of embarrassing stories a mom relates to a son’s friends or girlfriend. I can tell you how he loved to have broccoli and cheese for dessert when he was a little boy. That he thought the Power Rangers were great, especially the White Ranger and his Tigerzoid; he had action figures and accessories galore. That I was “Momma Wolf”, and he was my little gray wolf pup. How we celebrated his 18th birthday in Florida, two weeks of hitting the Disney and Universal Parks; his birthday dinner at Jimmy Buffet's Marguaritaville Restaurant. The best was that I was the coolest mom of all the moms, a 9 ¾ rating; he couldn’t give me a 10 because, well heck, I was a mom, but if I wasn’t, then I’d rate a 10 in coolness.

William wasn’t big on desserts until he was older, not so much on cake as he was on brownies, cookies, and, especially, my Rice Krispie treats. Don’t really know why they were so special, except maybe they were made just for him, and with love.

So, Happy Birthday William; I do hope you are very happy, healthy, and getting wiser. Love, Mom.

…and if you were around, I’d make these for you to celebrate this big day in your life.

                                  

Black Forest Brownies 

Ingredients:

Brownie Layer


4 oz bittersweet chocolate
4 Tbsp butter
¾ cup all purpose flour
¼ tsp salt
2 eggs, beaten
1 cup brown sugar
2 Tbsp cherry preserves

Frosting Layer4 Tbsp butter, softened
½ cup cream cheese, softened
1 tsp cherry liqueur
1 ¼ cups confectioner’s sugar

Garnish
¼ cup shredded bittersweet chocolate
¼ cup chopped candied cherries

Preparation:
Preheat oven to 350F. Spray a 9” x 9” baking pan with nonstick baking (contains flour) spray.

On low heat, melt together the chocolate and butter in a double boiler till smooth and shiny; set aside and keep warm.

Into a small bowl, sift together the flour and salt; set aside. In a large bowl, mix together the eggs, brown sugar and cherry preserves; add the flour and salt to the large bowl, mix thoroughly until smooth. Spread batter evenly into baking pan; bake for 20-25 minutes, or until toothpick comes out of center cleanly. Let cool before frosting.

While brownies cool, prepare frosting by creaming together butter, cream cheese, cherry liqueur and confectioner’s sugar. Spread over top of cooled brownies. Sprinkle the shredded chocolate and chopped cherries over top.

Makes 16 brownies.

Mary Cokenour
February 9, 1993 (created this recipe for William's 3rd birthday)

I don’t miss the East coast, just the food.

For the first 50 years of my life, I lived in New York and Pennsylvania; probably already said this a couple of times, but just in case…

Sure, I miss my family and the few close friends I have out there, but the locations themselves…not at all. I don’t miss the overbuilt residential areas, or the numerous strip malls with half empty storefronts. I don’t miss wondering if someone was going to crash into my car every time I went to the grocery store, work, or wherever I was headed to. I most certainly don’t miss sitting in the ever constant traffic jams, not just on highways, but on the city roads themselves. I don’t miss the noise, the dirt, the skies so polluted that they were a sickly green-blue; nor the stench that was also ever present in the air.

No, I don’t miss the East coast at all; but I do miss the food. Italian bakeries with delectable desserts and pastries; Chinese restaurants with an unending variety; Italian and Jewish delis with a vast selection of meats, cheeses and breads. I miss the Farmers’ markets where you could buy anything and everything; all fresh. All the wonderful food stuffs that cannot be purchased in supermarkets out here in the Southwest, or if you can, they cost an arm and 2 ½ legs. Or, there are online sites that can ship the items to you in 1-2 days, and most of the prices are not unreasonable; but the shipping costs will force you to get a loan at the local bank or credit union.

I miss the food…oh to have a potato knish, crispy outside, soft mashed potatoes inside with spicy brown mustard; or a Sabrett hotdog covered in that wonderful spicy onion sauce; real country sausage from the Farmers’ market, grilled and it snaps when you bite into it. This could make a person cry, but I’ll hold back for now; don’t want to get the keyboard wet.

I am learning to do without for certain recipes, or how to create or use substitutes; while good, it’s still not the same. One of these items is mascarpone cheese which I often used for making desserts like cheesecake or tiramisu’; but I’ve learned to make a close substitute. So, for those of you who have wanted to try mascarpone, or, like me, cannot find it, here’s a substitute recipe, and a dessert that can be made with it…Tiramisu’.

Mascarpone Cheese
Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. It is a fresh, very rich cow’s milk cheese; double or triple cream (60% to 75% milk fat). Its texture resembles a sticky pudding and it is the color of cream. While it is widely used in desserts, such as the Italian cake called Tiramisù; it can be used in a variety of recipes. In Italy, a favorite preparation is savory, mixing the cheese with anchovies, mustard and spices as a spread for breads. By itself, it can be served as an enhancement for fruits, coffee or cocoa; or added to such Italian dishes like lasagna, stuffed shells or manicotti.

While it can be purchased in stores or online, it can also be pricey. However, there is a way to make a suitable substitute.

Substitute for Mascarpone Cheese
Combine 16 oz. softened cream cheese, ½ cup heavy whipping cream and 5 Tbsp. sour cream; mix thoroughly until smooth and creamy.

~~~~~~~~

Tiramisu’
A classic Italian cake made with mascarpone cheese and lady fingers. This is a layered dessert which could be compared to an English Trifle.

Ingredients:
3 large eggs, separate yolks and whites
½ cup sugar plus ½ tsp
1 cup espresso coffee, cooled
2 Tbsp cognac or brandy
16 oz mascarpone cheese**
1/8 cup unsweetened cocoa powder
60 lady fingers, toasted

Preparation:
In a large mixing bowl, combine egg yolks, 1 Tbsp espresso, ½ cup sugar and liquor. Use mixer to beat ingredients together for 2 minutes; add cheese and beat until mixture is smooth.

In another bowl, combine egg whites with ½ tsp sugar; beat on high with mixer until egg whites can hold a peak. Gently fold the egg whites into the cheese mixture.

Pour remaining espresso into a rimmed dish; lightly dip the lady fingers into the espresso, making sure to coat both sides. On the bottom of a 2 qt round dessert bowl, place 15 of the lady fingers (rounded side down), put another 15 (rounded side outward) around the sides of the bowl. Begin layering by spreading 1/3 of the cheese mixture on top of the lady fingers on bottom of the bowl, 15 lady fingers (rounded side upward), 1/3 of mixture, final 15 of lady fingers (rounded side upward), final 1/3 of cheese mixture. Sprinkle the cocoa powder over the final cheese layer.
Cover with plastic wrap and refrigerate overnight.

Makes 8-10 servings.

** If mascarpone cheese is not available, create a substitute by mixing together 16 oz. softened cream cheese, ½ cup heavy whipping cream and 5 Tbsp. sour cream until smooth and creamy.

Mary Cokenour

Thinking outside the box.

As I’ve posted previously, I don’t like the idea of labeling, boxing and filing away…people that is. The same goes for ideas and techniques; just because something is done the same way all the time, doesn’t mean change is impossible. Think outside the box; the possibilities could be endless.

Take, for example, changing your hair color; products are a lot safer now than they used to be. Instead of harsh, stinky ammonia; now you have the choice of not using it. Sure, the coloring doesn’t last as long, but your hair will last on your head a lot longer. Natural ingredients are being added to help keep the hair healthy; and colors are no longer a standard black, brown, red or blonde…there are shades to please anyone. So who says you have to keep what you were born with, and not change it…it’s your hair, isn’t it?

So, let’s get to cooking, and thinking outside the box. Fettuccine Alfredo is a classic Italian pasta dish made with primarily three ingredients: fettuccine, butter and Parmesan cheese. As the cheese melts, it combines with the butter and makes a thicker sauce which coats the pasta. Simple and easy; purists don’t like to mess with the original.

I’m far from being a purist, so let’s expand on the recipe; add cream to make it richer, chicken or shrimp for an added protein; how about peas or broccoli…you now have a complete meal of dairy, starch, protein and vegetable. We won’t talk about the fat, just keep it between us, ok?
When I go out of the box, I go all out, so here’s my expanded recipe on an original idea, and it’s awesomely good!!! Never said I was humble.

Four Cheese Chicken Pasta Bake

Ingredients:

4 Tbsp butter
1 small onion, diced
1 Tbsp minced garlic
1 (10 ¾ oz) can cream of mushroom soup
1 (4 oz) can or jar sliced mushrooms, cut mushrooms in half
1 (8 oz) package cream cheese
½ cup each of shredded parmesan, mozzarella and Swiss cheese
1 cup each heavy whipping cream and warmed milk
¼ tsp each ground black pepper and nutmeg
2 cups cooked chicken breast ( ½” cubes)
½ lb cooked penne, ziti or small rigatoni
½ cup Italian seasoned dried bread crumbs
3 Tbsp melted butter

Preparation:

Preheat oven to 350F. Spray a 2 qt casserole dish with nonstick spray.
In a small skillet, on medium heat, sauté onion in butter till softened; add garlic and cook for 5 minutes more.

In a large bowl, mix together thoroughly the soup, mushrooms, all cheeses, cream, milk, black pepper, nutmeg, chicken, pasta and the onion-garlic mix. Spread evenly into the casserole dish.

In a small bowl, mix together bread crumbs and butter completely; spread over the mixture in casserole dish.

Bake for 30 minutes, covered with aluminum foil. Uncover and bake for additional 15 minutes, or until topping is golden brown.

Makes 8 servings.

Mary Cokenour
February 7, 2011

Take time to do it well.

It's that time of year again; when the tax man comes a calling, and the piper wants to be paid his due. Or, if you're lucky, he ends up owing you.

My day began as any typical day, the dogs waking me up at 7am to tell me it was potty time; they know not to bother with my hubby as he sleeps like the dead. After feeding all the indoor and outdoor pets, making coffee and getting dressed; decided it was a good time to get all my papers organized for taxes.

Four hours later, all relevant papers are together for both of us; all papers that need to be stored have been gathered, put into large manila envelopes and placed in a storage box. The filing drawers in my roll top desk are less crammed; amazing how much paperwork can be accumulated during a 12 month period.

While 4 hours may sound like a lot of wasted time, I got the job done the way I wanted it done, and don't have to worry about doing more later...it's a done deal.

Sometimes, a recipe for a great meal can be similiar; taking a lot of time to prep, put together and cook; but oh, it is certainly worth the time and the waiting. For example, my "Country Beef Stew" takes 3 days to make, but is most definitely worth the wait. So, take the time to do the work, and enjoy the reward of a meal done well.

Country Beef Stew

Ingredients:

2 lbs. lean roast beef, cut into 1” cubes
2 medium red onions, sliced
2 large carrots, peeled and cut into ½” pieces
1 tbsp. garlic, minced
½ tsp. salt
1 tsp. ground black pepper
2 Tbsp. canola oil
1 Tbsp. balsamic vinegar
1 cup all purpose flour
¼ cup canola oil
¼ cup burgundy wine
1 ½ cups beef stock
cooked egg noodles

Preparation:

In a large bowl, mix together thoroughly the beef cubes, onions, carrots, garlic, salt, pepper, 2 Tbsp. canola oil and vinegar. Cover with plastic wrap and refrigerate for two (2) days; occasionally turning ingredients.

Remove cubes and place in a large plastic bag. Add in flour, close the bag and shake; coat cubes thoroughly. In a 12” non-stick skillet, heat ¼ cup of oil on high heat and brown the cubes on all sides. Drain on paper towels; remove to a 2-quart round casserole dish and mix in the marinated vegetables.

Drain oil from the skillet; deglaze the pan with the wine and gradually stir in the beef stock. Pour over the meat and vegetables. Cover with the plastic wrap and put back into the refrigerator overnight.

Preheat oven to 300 F. Cook for three (3) hours, stirring occasionally, and serve over the cooked egg noodles.

Serves six.

Mary Cokenour
February 27, 1995 (when I came up with this recipe)

Less is more, or life's little pleasures.

We try to cram so much into our lives, believing we have little time to get it all in. When we take vacations, they should be to relax, site see, maybe enjoy a show; but no, we bunch up activities to the point of exhaustion. Then we return to our homes and jobs, and wish for a vacation from our vacation.

Every day we should take some time to enjoy a simple pleasure. Buy a favorite candy bar, eat it bite by bite and savor each taste of it. Wrap yourself up in a warm quilt, and enjoy a long movie without worrying about the chores that need doing. They'll be there whether you've watched the movie or not; so putting it off, to enjoy a little time with yourself, won't hurt anyone.

Same with making meals; don't do the complicated if all you want is something simple.

Chunky Tomato Bisque

Ingredients:

2 (26 oz)cans of tomato soup
1 (14.5 oz) can diced tomatoes
1/4 tsp ground black pepper
1 cup heavy whipping cream

Preparation:

In a large saucepan, mix together tomato soup and diced tomatoes; bring to boil on high heat. Reduce heat to low; stir in black pepper and cream; let simmer for 5 minutes.

Makes 6 servings.

How simple and delicious is that? Serve with cheesy crackers, or even have a grilled cheese sandwich with a steaming bowl.

Mary Cokenour

Move over winter, I'm ready for smokin' and grillin'.

That's right guys, when it comes to smokin' and grillin', that's my job. My hubby's job is to sit down, eat and enjoy. Jealous? Well, you should be; and here's a little more to make you drool. We own 2 grills: one kettle style for charcoal, one gas; and 2 smokers: one upright manual and the Masterbuilt Electric. Nope, we don't fool around when it comes to barbeque.

However, the crazy winters here are kicking my butt when it comes to outdoor cooking; too much snow, and too freaking cold!!! So, I am forced to use the indoor standbys; the crock pot or the oven. (Forgive me Bobby Flay) Not the same in any way, shape or form, and especially in taste, but it'll have to do until the weather gets warmer.


So, what's for dinner tonight? Ribs:

Sweet and Sour Pork Ribs

Ingredients:

4 lbs boneless pork ribs, separated
1 large onion, chopped
1 large bell pepper (red, yellow or orange), chopped
1 Tbsp diced garlic
4 cups homemade sweet and sour sauce**, or Yoshida’s Hawaiian Sweet and Sour Sauce (best brand of premade)
1 cup pineapple chunks with juice

Preparation:

Place ribs, onion, bell pepper, garlic and sauce into 6 qt crock pot, set on low heat, and mix together. Spread pineapple over top. Cook for 6 hours.

Makes 6-8 servings.

**Homemade Sweet and Sour Sauce

Ingredients:

¼ cup white wine vinegar
½ cup ketchup
1 Tbsp soy sauce
6 Tbsp sugar
1 Tbsp cornstarch

Preparation:

Stir together all ingredients in medium saucepan; bring to boil. Remove from heat and serve.

Makes 1 cup.

Mary Cokenour
February 4, 2011

Doing something nice shouldn't be a big deal.

Maybe people have just become jaded in life; maybe the hard financial times are making people hard; maybe it's basic overpopulation and people feel overwhelmed by dealing with so many other people. I don't know, but I do know that people are not as nice, as they should be, to each other. Nice, what a word. It means, "pleasing and agreeable in nature", and is used for almost everything. "It's a nice day", "It's nice to meet you", "That's a nice sweater", "Oh, she is such a nice person", but has it become just a habit to say the word, and not really mean it? In these days and times, kind of feels like it.

So, just maybe, if you say the word, or do the deed associated with it, try and mean it. Heck, don't try, just do it!! This just might be an addiction worth spreading.

I do nice things for folks, and I don't expect some form of payment for it, whether in words or deeds; I'm just being nice. Doesn't hurt.

Here you go, have some brownies:

Hazelnut Brownies

Ingredients:

2 cups sugar
1 ¼ cup salted butter, softened
4 eggs
2 tsp vanilla extract
1 cup flour
½ cup hazelnut meal**4 Tbsp baking cocoa powder
½ tsp baking powder

Preparation:

Preheat oven to 350F. Lightly butter and flour a 9” x 13” baking pan, or spray with nonstick baking spray (contains flour).

In a large bowl, cream butter and sugar together until smooth and fluffy. Adding one at a time, beat in eggs, then vanilla. In another bowl, combine the flour, hazelnut meal, cocoa and baking powder; gradually add to butter mixture.

Spread mixture evenly in baking pan; bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack before cutting squares and serving.

Makes 18 brownies.

**How to Make Hazelnut MealPreheat oven to 400F. Place 1 cup of raw hazelnuts on baking sheet; roast for 20 minutes. While hot, place hazelnuts in clean dish towel and skins will rub off easily. Put cleaned hazelnuts in blender or food processor and grind into a meal.

Mary Cokenour

September 12, 1996 (that's when I came up with this recipe)