Picture the delightful scent of ripe tomatoes mingling with fragrant garlic, basil, and oregano, gently simmering on the stovetop. This captures the heart of a Sicilian Texan kitchen, beautifully preserving cherished family traditions with every delicious meal.

I had the privilege of gathering in A.J. (Panebianco) Keyser’s beautiful kitchen to prepare a Sicilian family recipe. A.J. is a third-generation Texan of Sicilian descent on her father’s side of the family. Interestingly, “Panebianco” means “white bread” in Italian!

A.J. fondly recalls the delicious aroma of her father, Frank, simmering red sauce throughout the day. A.J. shortens the cooking time to about 2-3 hours to suit her busy young family’s schedule. (And so can you!)

The Sicilian Texans

What prompted the emigration from Sicily? One significant factor was a series of volcanic eruptions in southern Italy and Sicily between 1905 and 1915, which resulted in many fatalities. New Orleans and Galveston were key entry points for immigrants, and the Sicilians took full advantage of these opportunities.

Because of these entry ports, moving into Houston and west toward the Brazos Valley was a natural progression.

Many people found employment with the new railroads in Houston, such as the Houston and Central Texas Railroad. They also established vegetable farms, grocery stores, and small shoe-making businesses. 

The Houston Macaroni Factory, located in the 6th Ward of Houston, was founded and staffed by early Sicilian immigrants. The owners permitted recent arrivals to live in the factory building until they could establish themselves in their new country and secure housing.

Family and Faith 

In Sicilian culture, food truly brings people together. Sunday dinners and holiday feasts are cherished moments that transcend everyday activities, gathering not just immediate families but also grandparents, aunts, uncles, cousins, and even godparents. These celebrations foster heartfelt conversations and often include “compari,” dear friends welcomed to share in the joy of the table. It’s a vibrant expression of love and connection!

The majority of Sicilians who emigrated were devout Catholics. St. Joseph Church, the third oldest church in Houston, served as the center of Sicilian spiritual life in the 6th Ward, a neighborhood known for its strong Sicilian and Italian presence.

You may recognize two Sicilian restaurant families: the Carrabbas and the Mandolas. They brought their family’s love for a warm, inviting kitchen filled with made-from-scratch sauces, pasta, and a wood-fired grill.  

The Panebianco Family’s Texas Story

In a remarkable journey, AJ’s grandmother bravely moved to Texas with her three young children from New York after her husband’s passing. They were welcomed by family in New Braunfels, where they nourished their Sicilian heritage. Frank, her father, cherished summers filled with unforgettable visits to family in Sicily, keeping those roots alive and thriving.

Let’s dive into the vibrant world of our zesty Red Sauce with Meatballs! Sicilian cuisine shines with rich olive oil and bold seasonings; you’ll discover both delightful elements in this dish! Enjoy every bite!

Zesty Sicilian Meatballs and Red Sauce

A delightful spoonful of ripe tomatoes mingled with fragrant herbs

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 8

Ingredients

  

Zesty Red Sauce

• 4-5 cloves of garlic
• 1 small onion diced
• 4 tbsp evoo
• 6-8 28 oz cans crushed or diced San Marzano tomatoes
• 1 12 oz can tomato paste
• 1 tbsp sugar or 2 - 3 carrots in 4" pieces
• 10 large basil leaves
• 1 tsp dried oregano
• 1/2 cup or a splash of red wine

Meatballs

• 2 lbs ground beef
• 1 lb ground pork or veal
• 2 cups Italian bread crumbs
• 3 eggs
• 1 cup milk
• 1 cup parsley and basil
• 1/2 cup grated parmesan
• 1 tbsp evoo
• 3-4 garlic cloves
• 1 onion

Instructions

 

Red Sauce Process

• In a large pot, saute garlic and onion in the oil until golden.  If using Italian sausage, add the sausage and brown.  Add tomatoes and tomato paste, chopped basil, sugar or carrots, oregano, red wine, salt, and pepper.  Stir gently and let simmer for 2 - 3 hours.  

Meatballs Process

• Combine onion, parsley, basil, and garlic in a food processor. Pulse until minced. Place all ingredients in a large bowl and mix thoroughly. Roll into medium-sized meatballs—place in a 350-degree oven. Bake for 35 minutes. Transfer to a pot of red sauce and let simmer for 30 minutes to 1 hour.

Video

Keyword red sauce, meatballs

It’s nice to find a recipe in the summer that is light but filling.  This quiche from Laura Pipkin’s “The Waldemar Cookbook” is exactly that!  She explains in the forward, “Quiche is a versatile dish, tasty for an hors d’oeuvre, brunch, lunch, or dinner.”  Laura even recommends that if you serve a larger group, you can use a jelly roll pan and cut the quiche into squares!

Zucchini is in season right now – just in time for this recipe!

Add a side salad, perhaps a slice of sourdough, and voila! You are set!

As a bonus:

Laura’s recipe for Herbes de Provence:

1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.

For more delicious recipes tested by Waldemar campers, you can order “The Waldemar Cookbook” by Laura Pipkin on Amazon.

EnJOY!

Watch Video

Zucchini and Onion Quiche

A light, yet filling lunch or supper dish from Camp Waldemar's kitchen

Print Recipe Pin Recipe

Course Appetizer, brunch, lunch, Main Course

Cuisine French

Servings 6 -8

Ingredients

  

• 1 refrigerated pie crust

Filling

• 1 tbsp butter
• 2 cloves garlic
• 1 1/2 tsp salt divided
• 3/4 cup zucchini cut into 1/2" matchsticks
• 1/4 cup onion julienned
• 1 tbsp olive oil if necessary
• 3 eggs
• 2 egg yolks
• 1 1/4 cup milk
• 1/2 cup heavy whipping cream
• 2 tbsp cornstarch
• 1/4 tsp Herbes de Provence
• 1 tbsp goat cheese
• 1/2 cup grated Swiss cheese
• Dash of dash of black pepper

Instructions

 

Crust

• Preheat oven to 375 Degrees. Line an unprepared 10 in pie plate with the pastry dough and brush with the egg yolk wash. With the tines or a fork, poke several holes in the bottom of th pie dough. Bake in the oven until it begins to brown, about 10 minutes. remove from the oven when done and set aside. It is bet if you time it so that yo00u can ad the ingredients to a hot crust, as the custard will cook more evenly.

Filling

• Saute the garlic with 1/4 teaspoon salt in the butter until it releases its fragrance, about 2 minutes. Add the zucchini and continue to cook over medium heat until it turns bright green. Remove from the heat and set aside.
• Saute the onions with a tablespoon of olive oil. Carmelize the onions with 1/4 tsp salt. remove from the heat and add to the zucchini.
• In a medium bowl, whisk the eggs until the yolks are broken. Whisk in the milk and cream. Sift the cornstarch into the egg/milk mixture and mix until smooth. Stir in the teaspoon salt, the Herbes de Provence, the goat cheese, and the black pepper.
• Sprinkle the zucchini and onion mixture onto the bottom of the crust. Sprinkle th grate Swiss cheese over the vegetables an pour the egg/cream mixture into the crust.
• Bake in the preheated oven for 45 minutes, or until the top of the quiche has set n begins to brown. Remove from the oven and let cool 15 minutes. Cut into wedges and serve warm or at room temperature.

Notes

Laura's recipe for Herbes de Provence:

1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.  

Keyword zucchini, onion, quiche,appetizer, brunch, lunch

Recently when strolling through HEB, I stopped in my tracks upon noticing they carried fresh watermelon juice!  Aha!  So in addition to their fresh-squeezed lime juice, what an opportunity to make an easy watermelon marg!

Delicious and actually on the healthy side with two fresh juices – HEB makes this an easy and time-saving drink.

I’m sharing a quick way  to make simple syrup so you are not dependent upon having it on hand.  Adding slices of jalapeños gives it a spicy twist.  When entertaining, I like to make a pitcher of drinks so I’m able to enjoy my guests and not have to jump up and make an individual drink.  (wouldn’t want to miss out on any conversation:) This recipe doubles easily as well.

For a mocktail, simply leave out the liquor and substitute fresh squeezed orange juice for the cointreau.  It’s really nice to have this on hand for the designated driver!

EnJOY!

Watch Video

Camp Waldemar

100 Years of Cherished Memories

Nestled among age-old cypress and oaks along the meandering North Fork of the Guadalupe River lies iconic Camp Waldemar – pouring forth life experiences, cherished friends, and memories to last a lifetime for girls over the past 100 years.  

To learn more about Camp Waldemar, I had the wonderful privilege to share kitchen time and a couple of recipes revered by the campers with former Waldemar Executive Chef, Laura Pipkin.  

A little about Laura:

Laura was a “Waldemar Girl” as a camper for four summers during her high school years.  She later became the Executive Chef at Waldemar, sharing her love of exploring new recipes and techniques with the campers  for  8 ½ years.

Taking this experience to another level, Laura wrote and published, The Waldemar Cookbook:  Memorable Savorings from the Waldemar Kitchen

(cookbook is available on Amazon).  The dedication in her cookbook describes the importance of the dinner table at the camp:

“One important constant that has persisted through all these years is an absolute dedication to delicious food.  Serving over 1000 people each summer, Waldemar has always settled for nothing less than the best.  The tradition of simple, timeless classics nourishing our bodies, the routine of daily exercise and the spiritual support of love and God’s beauty in every word and breath – these are the essence of the success of Waldemar.”

Laura Shares a bit of Camp Waldemar History:

“Camp Waldemar opened in 1926, founded by Ora Johnson, a woman ahead of her time in a time of women’s liberation, Ora Johnson had risen to the uppermost level of leadership of education available to women in San Antonio, Texas.  Frustrated by the limitations of the era, she, with the support of her family, leased land along the beautiful Guadalupe River in the Texas Hill Country.  Her vision was to create a place where girls could explore and nurture their full potential, learning to do all the things that had previously only been available to boys while still learning to be proper ladies.

Girls could learn to paddle a canoe, ride a horse, shoot a rifle, shoot archery, fence, as well as ballroom dance, make pottery and sing in choral compositions.  Competition was part of the formula, learning to be gracious winners and graceful losers, doing one’s best at all times and working as a team to achieve excellence.  

Aunt Ora hired the talented culinary team of Lucille Bishop Smith and her husband, US Smith, to create a culinary program that matched this same excellence. Ora sought to create a program that offered the girls a place to stretch their appetite and fill it with delicious, nutritious food.  A side note about Lucille; she is considered one of the 100 most influential women in the State of Texas.  Her great-grandsons opened a restaurant in Houston as an homage to her and it’s called Lucille’s.

The same mission is still in effect today, 100 summers later.  Meals are still served family style with table manners, conversational skills and gratitude complemented by menus that gently stretch the girls expectations.  Everyone is expected to have 3 bites of everything.  Many women return years after their camping days to share that they believe they learned to eat, and to truly appreciate a meal prepared with love and gratitude at Camp Waldemar.” 

Ukrainian Borscht

Laura chose two recipes that represented this ideology:  Ukrainian Borscht was served on international food night.  Many of the girls had never tried Borscht, but upon tasting, found that they really liked it!   

This recipe comes by way of several college students from Ukraine making soup the way their family made it for the campers at Camp Waldemar.  It is an amalgamation of numerous family recipes to be made with love and gratitude for the opportunity to share a hearty dish that spans many generations of community sharing a meal around the table.  Serves 4 – 6.

Ukrainian Borscht

A Camp Waldemar Favorite!

Print Recipe Pin Recipe

Course Main Course

Cuisine Ukranian

Servings 6

Ingredients

  

• 1 1 pound pork tenderloin Cut into cubes
• 4 - 6 culinary juniper berries
• 2 bay leaves
• 10 cups water
• 1 small white onion finely chopped or pulse chopped in food processor
• 1 medium carrot peeled and grated
• 3 medium red beets scrubbed and peeled
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 3 medium potatoes peeled and cut into 1" slices
• 1/4 head green cabbage shredded
• 2-4 garlic cloves
• fresh dill leaves removed from the stem and coarsely chopped for garnish
• sour cream for garnish

Instructions

 

•  Add the cubed meat into a large soup pot and cover with 10 cups cold water.  
• Over a medium heat, gently bring the water to a simmer and skim meat foam as soon as it begins to form.  Carefully skimming the foam keeps the broth clear and is an important step. Let cook for about 45 minutes.  Add in bay leaves and juniper berries.  Continue to cook for about 2 hours total, or until meat is tender and broth is flavorful
• Meanwhile, sauté onions with salt in a skillet until translucent and fragrant.  Set onions aside.
•  In the same skillet, sauté the grated carrots with salt in skillet and set aside.
•  Sauté beets in the skillet until they begin to soften. Stir in red wine vinegar and salt, tomato paste and a little sugar until evenly combined.  Set aside.
•  Crush whole peeled tomatoes with your hands. 
• Once meat is tender, add in the chopped potatoes, sautéed veggies, tomatoes, shredded cabbage and continue to cook until potatoes are tender and flavors are married.  Adjust flavor with salt and pepper.  
• Grate 2-4 cloves fresh garlic using zester into soup. Add more red wine vinegar if desired.  
•  Serve and garnish with sour cream and fresh dill. 
•   The soup can be stored in the refrigerator for several days or frozen for up to 2 months. 

   

Video

Keyword Borscht, Beets, Pork Tenderloin

Ten Acres of Texas Tenacity

Purpose, risk, and rhythm. Kim Standley’s small farm operation is ten acres of tenacity. Echoing generations of our agrarian Texas grandparents, Kim continues and somewhat revives the tradition of Texas farming with a few modern conveniences. I went to visit the “Heavy Metal Homesteader” to learn about her farm and make some delicious food.

Texas Homesteading

Our Texas roots run deep on the family farm – sustenance from the earth was a way of life supporting families’ food needs and providing a necessary income.  

In 2021 the USDA Economic Research Department estimated that 89% of all farms were small family farms and guess which state boasted the most – Texas, ranking first in cattle, sheep, goat, and cotton sales.

Just the term, “family farm” signals stubborn independence and self-reliance.

So, how did Kim begin her journey to food chain independence?  “My husband wanted some acreage and so we found this spot in Santa Clara, Texas.  Then he asked me if I wanted a chicken – and that led to another chicken, and another…..  then we added goats to breed, a cow (Lola)and steer, bees, and a substantial 38’ by 42’ garden.”  

Kim is committed to sustenance.   Case in point:  when she raised and butchered her own steer, she asked for the tallow from the butcher to create her handmade soap.  She also asks for the bones so she could create her own bone broth (great for joints!).  She takes it a step further and reduces those bones to ashes to be spread on her garden for their essential elements.  “Never throw anything away!” is Kim’s mantra!

Pressure canning is also an important aspect of preserving her bounty.   I was the culinary beneficiary of her amazing canned dill pickles.  She used them in her deviled eggs that accompanied the braised short ribs she prepared from her lovingly raised beef.  

“It is a lot of hard work to take care of these animals, but they fill my soul.  You have to go into it (farming) with your eyes open – there are always projects that need to be done on a farm.”  

In the Kitchen

When I arrived at Kim’s busy kitchen – she had tallow cooking for her soaps and she shared a few beautiful bars with me.  You can find Kim and her soaps at the Cibolo Grange Farmers Market  and find out more on her website:  www.theheavymetalhomesteader.com 

We immediately set to work slicing homegrown carrots and onions for the braised short ribs while she shared the skinny on the joys and tears of farming.  One thing she is most adamant about is eating what is in season.  So her cooking revolves around the bounty of her garden.  (See Braised Short Ribs recipe below).

After prepping the ribs for a 2 ½ hour stint in the oven, we set to work on the deviled eggs.  Eggs from her chickens, pickles from her garden and a homemade mayonnaise to boot! 

 Pouring all the ingredients for the mayonnaise into a mason jar and using an immersion blender to mix it all together makes for an easy preparation. . And your mayonnaise is already in a jar!  

Now for the highlight of my time with Kim:  holding two of the triplet baby goats born a few hours earlier!  That was the joy that warms your heart and makes all the hours of hard work worth every minute!  

Braised Short Ribs

Falls apart on your plate!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Equipment

• 1 Heavy dutch oven

Ingredients

  

• 8 Whole beef short ribs
• dash kosher salt and pepper to taste
• 1/4 cup flour
• 1 lb bacon
• 2 tbsp evoo
• 1 med onion diced
• 3 large carrots diced
• 1/2 bottle red wine
• 2 cups beef broth
• 2 sprigs, ea thyme and rosemary

Instructions

 

• Salt and pepper ribs. Coat in flour.
• In a large ovenproof dutch oven, cook bacon until crispy. Remove bacon from grease.
• Add EVOO to grease. Turn heat to high. Add ribs and brown on all sides - about 45 seconds per side. Remove ribs.
• Turn heat to medium. Add onions and carrots. Cook for 2 minutes. Pour in wine. Bring to a boil and cook for 2 minutes
• Add broth, salt and pepper. Taste and add more seasonings if desired. Add ribs, thyme, and rosemary sprigs. Cover and place in a 350 oven for 2 hours. Reduce heat to 325 and coo for an additional 30 - 45 minutes. Let sit for about 30 minutes before serving.

Video

Keyword Short Ribs, Braised, Pot short ribs