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Zesty Sicilian Meatballs and Red Sauce

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
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

Zucchini and Onion Quiche

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
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

Sticky Date Pudding

This melt-in-your-mouth spoonful of deliciousness became a favorite at Camp Waldemar! Initially, the girls looked at it as a funny-looking “brown dessert,” but after tasting it, they literally claimed it as one of their absolute favorite camp treats. I’m excited to share the recipe with you so you can experience the same joy!

But rest assured, this is not just a heavenly dessert, it’s a nutritious one too. Dates are high in fiber, provide essential vitamins and minerals, including potassium, magnesium, iron, and vitamin B6.  You could also use white whole wheat flour to further enhance the health benefits.   I also appreciate that you can prepare it in advance, making it a convenient dessert to pop in the oven.

Words can’t do justice to the sheer deliciousness of Sticky Date Pudding. It’s a taste that needs to be experienced to be believed!

Sticky Date Pudding

That "brown dessert" that became a Waldemar Fave
Course Dessert
Cuisine American

Ingredients
  

  • 8 oz pitted Medjool dates cut into small rings
  • 3/4 cup warm water
  • 1/2 tsp baking soda
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 4 tbsp unsalted butter melted
  • 1 1/2 tsp vanilla

Lemon Sauce

  • 4 tbsp butter unsalted
  • 1 cup brown sugar packed
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1 T rum
  • 1/2 tsp lemon juice

Instructions
 

Pudding

  • Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan.
  • Combine about half of the dates, warm water and baking soda.  Soak dates for 5 - 10 minutes
  • Whisk together dry ingredients (flour, baking powder and salt)
  • Process remaining, set aside and pour the liquid in with the pureed dates
  • Add the eggs, melted butter and vanilla. Process another 15 seconds or until mixture is blended.
  • Add to the dry ingredients and gently fold in the soaked dates until the mixture is smooth and the dates are evenly dispersed.
  • Pour into the pan about ⅔ full. Cover TIGHTLY with parchment paper, and aluminum foil.  You can make up to this point and chill for up to one day. But it needs to be baked at the last minute and served warm!
  • Bake about 40 minutes, until edges are spongy and center is firm to touch but still moist. A toothpick will not come out dry, but should have tender crumbs.
  • Remove foil and punch many holes using a bamboo stick or oven thermometer in the pudding. 
  • Pour lemon sauce over and let soak in for 5 minutes. Serve warm with an extra pour of sauce, accompanied with soft fresh whipped cream or vanilla ice cream.

Sauce

  •  Melt butter and whisk in the sugar and salt until smooth. Cook, stirring occasionally until the sugar melts and is slightly darkened

Video

Keyword dates pudding

Spicy Watermelon Margaritas

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!

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Spicy Watermelon Margaritas

Fresh squeezed lime and watermelon juice from HEB make this super easy!
Prep Time 10 minutes
Course Drinks
Cuisine American
Servings 6

Ingredients
  

  • 3/4 cup agave tequila
  • 1/3 cup Grand Marnier
  • 3/4 cup watermelon juice
  • 1/2 cup lime juice
  • 1/3 cup spiced simple syrup 1 cup water + 1 cup sugar, sliced jalapeno
  • 2 jalapeños sliced thinly

Instructions
 

  • Combine water and sugar in a. microwave bowl. Microwave for about 2 minutes. Stir. Repeat again until sugar is completely dissolved. Add sliced jalapeno and let cool for at least 15 minutes. (remove jalapeno and remainder that is not used can be stored in a mason jar for up to one month in the fridge.)
  • In a pitcher, combine the watermelon juice, lime, juice, tequila, cointreau and simple syrup.
  • Rub the rims with a slice of lime or dip into a small bowl of lime juice. Then dip into a bowl of sugar (or can mix sugar and salt together). Fill the glasses with ice and then add margarita mixture.
  • Garnish with a lime wedge and jalapeno slice if desired.
Keyword watermelon, lime, spiced simple syrup, margaritas

100 years of Camp Waldemar and Ukrainian Borscht

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!
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

 

Chilled Lemon Carrot Soup

Easy to prepare and full of that much revered beta carotene, you will love preparing this soup at the beginning of the week and enjoying for lunch daily!

Fall and winter offer many squashes and sweet potatoes full of beta carotene, but spring and summer our bodies crave it as well.  Carrots are abundant in our  spotlight small Texas farmer, Kim Standley’s garden.  So eating with the season is perfect with this chilled soup.

Use of an immersion blender really simplifies clean up and speed of preparation.  Once you get used to using one, you will find lots of ways to incorporate it into your cooking regimen.  You can also use a regular blender with this recipe.  Just be really careful to let it chill a bit before pouring into the blender.

And that pop of lemon….Yum!

EnJOY!!!

Watch Video

A video tour of Kim Standley’s garden! (@heavymetalhomestead) 

Chilled Lemon Carrot Soup

A lemony burst of beta carotene
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 carrots large, peeled and. chopped (approx 3 cups)
  • 2 leeks chopped (or approx 1/3 cup chopped onion)
  • 1 clove garlic chopped
  • 4 cups vegetable broth
  • 1 lemon zested and juiced
  • 1 tbsp EVOO
  • salt and pepper to taste
  • fresh dill or parsley for garnish

Instructions
 

  • Saute leeks in EVOO until translucent. Add garlic and saute for about 1 minute.
  • Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer about 20 minutes until carrots are soft.
  • Remove from heat and let cool slightly, Blend the mixture until smooth with an immersion blender or pour into a blender.
  • Stir in lemon juice and zest. Season with salt and pepper. Chill for at least 2 hours before serving.
Keyword lemon, carrots, chilled soup

 

 

 

Farm Fresh Deviled Eggs with Homemade Mayonnaise

Deviled Eggs are always a hit at a gathering.  They just say “you’re home with family!”  And if you can make deviled eggs using your own homemade mayonnaise?  Well, you’ve hit a home run.

The secret revealed here is making the mayonnaise in a wide-mouth mason jar, using an immersion blender.  Once complete, you simply put the lid on the jar to store in your fridge.  No need to clean a container!

Simple and elegant – you’ll love this recipe and it may not be for a gathering but simply for your own enjoyment!

Farm Fresh Deviled Eggs with Home Made Mayonnaise

Better than you can imagine!
Cuisine American

Equipment

  • 1 Immersion blender or regular blender

Ingredients
  

Homemade Mayonaise

  • 1 egg as fresh as possible
  • 1 Tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • seasoned salt to taste
  • 1 cup avocado oil approximately

Deviled Eggs

  • Hard boiled fresh eggs
  • chopped pickles can include onion and garlic from pickles as well
  • mayonnaise

Instructions
 

Homemade Mayonnaise

  • Add egg, dijon mustard, apple cider vinegar and seasoned salt to a wide mouth medium mason jar. Blend with an immersion blender.
  • Slowly drizzle in oil while blending with ab immersion blender. Blend until it reaches a thick consistency.

Deviled Eggs

  • Cut eggs in 1/2. Scoop out yolks and add to a small bowl.
  • Add chopped pickles (include onions and garlic from pickle jar.
  • Add small amounts of mayonnaise at a time and mix. Keep adding small amounts and mix to your liking.
  • Fill the egg white halves.

Video

Keyword eggs, Mayonaise

Braised Short Ribs

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!
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

7 Herbs I plant in Spring

Spring is planting time!  If you don’t have room or time for a full-fledged garden, you can add lots of flavor to your meals and drinks by simply planting a few key herbs.

Here are the seven I always make sure to have in my garden:

  1.  Mint:  If mint finds the right location it will take over your garden.  For this reason, I like to plant my mint in a container.  By covering your mint on those frozen winter nights, you have a chance of saving it year after year.  Tea, water, and a good watermelon salad are just made more delightful with a fresh sprig of mint!

2.  Rosemary:  A beautiful landscaping plant that with the right conditions will perennially grace your garden.   It will thrive in full or partial sun.  Chicken, fish and pasta are “flavored up” with the addition of fresh rosemary.  Also, a sprig will add a touch of beauty to appetizers.

Here’s a trick I learned from the Fredericksburg Herb Garden:  Take your fingers and run them along a sprig to release the aroma.  Insert in white wine and place in the fridge for an hour or so – a beautiful herbaceous addition!

3.  Thyme:  Here’s another herb that can make it over the winter and also add a nice touch to your landscape.  I just love it when beauty and culinary collide!  I particularly like lemon thyme.

4.  Basil:  Basil just screams Italian, but it can also be added to water for a fresh flavor, salads, and even poultry and fish.  Of course who doesn’t love pesto!

5.  Chives:  This is a newcomer for me, but I wouldn’t be without it!  Fresh just beats dried on this herb every time.  Also, since it is typically and annual, you can freeze for that baked potato in the winter.

6.  Oregano:  Either potted or in the ground – this herb has a huge chance of making it over the winter.  It’s one that I cover with a sheet on icy nights with great luck in maintaining its green.  Fresh oregano is unbeatable on meats and of course Mexican cuisine loves it!

7.  And last but definitely not least:  Parsley!  Fresh parsley- in my mind is no comparison to the dried.  And it makes just about any platter, charcuterie, or dish pretty.  It is so handy to have in your garden to snip for a little embellishment.  And it cleans your breath!  I prefer a planter for parsley as I’ve had trouble with pill bugs when it’s in the ground.

And there you have it!  My seven faves!

Watch Video

 

 

 

 

Fail-Proof Creamy Coconut Pie

Spring time just says it is the season for coconut pie!

I love anything coconut and well, a coconut cream pie – that is just the ultimate.  This recipe uses coconut milk and unsweetened shredded coconut for a beautiful creamy but not too sweet desert.

Also, any fear of making a cream pie that is too runny is completely abated by simply following the steps.

This pie received rave reviews when I made it for a recent dinner party.  “The best I’ve ever had”, “the creamiest”, and “not too sweet” were all comments!

EnJOY!

 

   Watch Video

Fool-Proof Creamy Coconut Pie

Coconut milk and unsweetened coconut make it the "Bomb"!
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 refrigerated prepared pie crust baked according to directions and cooled

Coconut Pie Filling

  • 1/2 cup heavy cream
  • 1 can coconut milk full-fat
  • 1/2 cup milk full-fat
  • 1 1/4 cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • 4 egg yolks large
  • 4 tbsp cornstarch
  • 3/4 cup sugar
  • 4 tsp butter

Whipped Cream Topping

  • 1 1/4 cups heavy whipping cream
  • 3 tbsp sugar
  • 1 tsp vanilla extract

Instructions
 

  • Bake the crust in a 9 inch pie pan according to directions. Cool

Coconut Cream

  • Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
  • In a sauce pan, pour in the cream, milk, coconut milk, salt an sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
  • Reduce the temperature to low heat and continue to boil for 2 minutes.
  • Remove about 1/2 cup of the cream mixture and slowly pout into the egg mixture, while whisking quickly.
  • Slowly pour the cream and egg mixture into the sauce pan (continue low heat) while whisking vigorously. Stir for about 2 minutes until thick.
  • Remove pan from heat and add the butter and shredded coconut, mixing well. Cool mixture and pour into crust. Cover and refrigerate for about 2 hours until completely cooled.

Whipped Cream Topping

  • Into a chilled bowl, add the whipping cream, sugar and vanilla extract. Whip for about 4 - 5 minutes until peaks are formed. Spread on the cooled coconut filling. Top with toasted coconut*. Keep refrigerated until serving.

Notes

  • to toast coconut, take about 3 tbsp coconut and place in a heated flat bottomed pan.  Continue to stir until slightly brown.  
  • Pie can keep up to 5 days in the refrigerator.
Keyword coconut pie, cream pie, toasted coconut, coconut milk