Tag Archives: #JuliaChild

Want to become an Instant Chef? Just Add Booze!

For decades, my daughters, friends and family members have been asking me to write down my recipes. I just can’t do it; at least not yet. This is because I don’t measure, I splash. In Julia Child fashion, I add a little brandy here or a little white wine there and voila’, instant savory dishes!

Instead of a cookbook and the labor involved, I have been assessing the simple techniques I use to make quick and easy entrees with whatever libations happen to be on hand. What follows are some of my standard recipes. Hopefully, you will get the idea by the end that this is not brain surgery; it is amazingly easy and the meals taste amazingly delicious! Feel free to add your booze laden recipes in the comment section too!

SOME BASIC RULES FOR BEST RESULTS

* Whether it be fresh fish, chicken, tofu, beef, turkey or pork (not prawns because this process will just make them tough), the key to flavoring the meat, fish or tofu is to first braise it, brown it in a little oil (oil type depends on primary flavor of the meal) in a pan on a high heat. The crisper the outside before cookinG on the inside and the drier the pan, the faster the meat will absorb the flavors of the alchohol and other flavorings.

* Have other meal sides, table set and all other ingredients cut and ready to go and set aside beforehand and make sure there is a cover for the pan handy (or cover/tinfoil if this is an oven cooked meal).

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1. SALSA CHICKEN-Beer & Salsa

Mix equal parts of red salsa of any type, beer and 2 fresh garlic cloves. (about 2/3 cup salsa & 1/2 beer)

*Optional-Monterey jack cheese or other mild white cheese, grated.

If you have time, marinate chicken pieces in salsa/beer mixture; if not, no worries.

Brown chicken pieces in a pan with just enough hot vegetable oil to keep from burning.

When chicken pieces are brown on both sides and pan is hot, pour salsa/beer mixture over, turn to low, cover pan and let chicken absorb flavors and cook for about 15-20 minutes (depending on whether it is boned or not).

Just before serving, sprinkle jack cheese on top of all, cover and let melt.

Serve over a bed of cooked brown rice. If there is too much liquid, you can turn up the heat for the last few minutes before you add the cheese, take off cover and cook over some liquid.

Yummm!!!! This is a recipe I have used over and over and over and everyone loves it!

You can substitute salmon and white wine or just use beer for a slightly different, yet equally tasty and very fast meal! (I always make sure I have some type of salsa around either fresh or canned, and of course beer, so you always have this meal available.)

2. ROAST TURKEY or CHICKEN (whole, leg, or breast)- Brandy & Apple Juice ej

In a hot oven (450 degrees), brown turkey, uncovered with nothing else in baking pan. When skin is darkly browned, pour a mixture of 1/2 brandy & half apple juice over browned meat and instantly cover pan & meat with cover or tinfoil so no steam can escape.

Adjust temperature to about 350 degrees and cook for about 1 hour until meat is tender ( or longer if it is a whole turkey).

*You can also add onions and potatoes to pan when meat is browning initially so they also get brown before the liquid is added.

This is a very easy and so tasty meal and you don’t need to wait for Thanksgiving to eat it.

3. MUSHROOM CHICKEN-Beer or white wine & mushroom soup

This can be done with chicken or meatballs, canned mushroom or chicken or celery soup and a handful of fresh thyme or oregano (though dried can work too.) * I often use a few fresh ingredients and booze to a canned flavoring to make it taste homemade. A few fresh herbs and some fresh garlic will also help create a ‘fresh’ flavor.

Brown the meat in the hot pan with a tad of vegetable oil. When meat is browned, turn heat down to simmer and add the 1 can of mushroom soup, water down with beer or wine. Sprinkle about a teaspoon of fresh or dry chopped thyme or oregano and a few chopped garlic cloves if you want.

Stir gravy mixture in pan and scoop over meat. Cover and simmer until meat is tender. Add more beer or wine if it is too thick. Serve over a bed of brown rice or pasta.

4. SPAGHETTI SAUCE-Fresh, jarred, or canned spaghetti sauce & red wine

Add red wine, and if you can, a few fresh garlic cloves and some fresh herbs to bottled or canned sauce. It will make the difference between a processed or homemade flavor.

5. CHILI- Chili Beans & Beer (Dark, Microbrewery Beer is best!) nmn

Add beer to chili recipe and some honey if you want.

6. SPECTACULAR SOUPS- Just add booze!

For minestrone, add red wine; add white for lighter soups.

7. SUPERB, SODIUM FREE BALSAMIC GRAVY-Red Wine, Balsamic Vinegar, Maple Syrup

Braise whatever meat or tofu in a pan until cooked inside with a bit of oil, sprinkle with pepper. Add about 1/4 c. of red wine, 1 tbsp. balsamic vinegar and 2 tsp. maple syrup. Cover and let simmer for just a few minutes. Serve over rice or pasta or potatoes.

6. SAVORY TOFU- White wine, soy sauce

Brown small squared pieces of tofu in a pan with hot oil (sesame oil if you want an asian flavored meal), when all sides are browned, turn down heat, but before pan is cooled down, sprinkle a few cloves of chopped garlic, and douse tofu pieces with soy sauce and cover pan so tofu soaks up soy sauce. (Take care not to let pan get dry.) Add white wine as needed, but don’t let it get too watery. Add fresh vegetables to the pan, mushrooms, onions, etc. using soy sauce and white wine as needed.

7. FRENCH TOAST, CREPES, PANCAKES, WAFFLES WITH FRIED BANANAS-Firm Bananas, Brandy, Butter, Walnuts, Whipped Cream (vanilla).

Okay, this is not a dinner entree, but it can be a dessert or special Sunday Brunch and is just as quick and super scrumptious!

Make french toast or pancakes and keep warm. In a separate pan, 1 tbsp. butter. When pan is hot and butter starts to brown, add sliced bananas on high heat to brown quickly so they don’t get mushy. When browned, add chopped walnuts, and a bit of vanilla. Then add a big splash of brandy (watch for fire) and shake pan (cover for a moment). Pour over french toast and top with whipped cream. This all takes about 2 minutes so make sure everything else is already done!

*You could also use mangoes in season, peaches, apricots or other fruit instead of bananas.

Bon appetit! I will share the other recipes. I hope you enjoy this and remember that

oldAny booze you have lying around is best suited for creating that fabulous meal while gaining rave reviews and clean plates from those you feed! 

*** As long as you cook the alcohol 2-3 minutes, the alcohol burns off, leaving only the flavor.

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Food Banks: Highly underrated

POTAGE DE LAITUE

by Christina Ivazes 

Movie stars, millionaires, and well-known musicians of Mommy’s past were light years from that moment as she leaned over the grocery store dumpster with resolve, pulling out rotting vegetables she called “treasures.”  In a subtle paradox, there was not a hint of disgust in her facial expressions while even the non-descript clothing draped over her tall, lithe body could hide that she had once been a radiant beauty.

Roanne Lindquist

My mother seemed accustomed then to what hipsters would later call “Dumpster Diving.” I felt peculiar, silently watching a human being—my own mother—forage for food in a dumpster. However bizarre, nothing would spoil this rare moment to have Mommy all to myself. Earlier that morning before our adventure, I was both surprised and thrilled when she chose me, the eldest of her five children, to go “shopping.”

As if she discovered exactly what she’d been seeking, Mommy pulled a box out from under other refuse, blurting, “Voila!” My eight years of life experience couldn’t fathom the usefulness of this “treasure,” a box full of brown, slimy wilted heads of lettuce. Nevertheless, she plopped the box into the trunk of her mint green 1956 Dodge and we drove home.

Now there’s another confusing term. Even today at fifty-two, “home” is wherever I am laying my head to sleep on any given night. It’s hard to erase the patterns of an entire childhood. Until I got married at sixteen, we usually didn’t live anywhere for longer than a few weeks or months; all of our belongings fitting into the trunk of our car. cvb

At this particular juncture, our two-week home was a motel room with kitchenette on Huntington Boulevard, not far from Disneyland. Perhaps this earliest cooking recollection was where my kitchen creativity began.

I remember Mommy speaking to me like her apprentice, “First Christie; you have to remove the outer leaves.” Like disclosing an ancient secret, she peeled back the rotten layers to reveal a miniature, yet perfect head of lettuce.

I was in awe. How did she know this stuff? It was like she knew this lettuce was behind that specific grocery store, and we didn’t even have to pay for it! How absurd that people actually threw away good food. Yep! One man’s junk is another man’s treasure.

Inspired this new apprenticeship, I devotedly dropped slimy outer layers of lettuce into the other half of the wooden produce box sitting beneath me. It was only the white flesh remaining we would use.

While I worked, Mommy started her preparations by pulling out a huge, white soup pot. Regardless of what else we left behind, every time we moved to a new location Mommy still had to figure out how to feed seven people three times a day, every day. It puzzles me that I was completely unaware of her gargantuan challenges at the time. She never complained about these seemingly impossible tasks. She just plodded along until they were done whether it was cooking or laundry or packing everything up, once again.

More garbage than food remained after removing the inedible parts. Next Mommy showed me how to wash the soiled heads under cool water, taking care to remove any residue. I was thrilled when this final cleaning process revealed sparkling little gems of iceberg lettuce, juicy and fresh.

But another surprise ensued when Mommy removed the hard cores from each of my gems. She cut them in fourths, and dropped the quarters into the big pot of boiling water. My hard work ruined! Now the lettuce would be wilted again. “You didn’t cook lettuce!” I thought, never daring to speak my mind.

mastering renchAs planned, Mommy read her faithful cookbook: Julia Child’s, MASTERING THE ART OF FRENCH COOKING while I observed with scepticism. She demonstrated how to add salt and pepper and other ingredients I can’t recall today. Finally, I became receptive when she explained; “This is a French recipe Christie. They serve it in the finest restaurants.”

Soon, my brother, three sisters and I sat down to eat, watching Mommy ladle Potage de Laitue into our bowls. I don’t remember where our father was; probably out looking for work. My empty stomach was anxious to fill up on this unique creation, yet I cautiously tested the broth; still in disbelief that it was possible to make soup from lettuce.

It was delicious! Silently, we sipped her delicate, creamy soup. Mommy’s eyes lit up. Even mismatched spoons and bowls of different sizes and colors couldn’t diminish the pride in her work as we hastily finished and asked for more. I felt proud too.

After being raised in Woodside, California, one of America’s wealthiest communities, Mommy never alluded to the tragedy or humiliation of life events that plunged her into this poverty. (Tidbits of information from relatives through the years have given me clues to deeper thoughts and feelings that must have played through her mind that day.)

For that moment in our tiny motel room, like so many other moments, Mommy didn’t focus on what could have been. She had just successfully fed her five children—a la Julia Child no less—in a feat transcending wealth and glamour. Nothing was more important to her than us kids and we knew it.

While relishing our miraculous meal, I reflected on my amazing mother and the story of Stone Soup I had just heard in school. You could make a meal with scant ingredients. A good cookbook helps too. Today, I often send a prayer of thanks to Julia Child for giving my mother dignity in her darkest moments. And even though my mother escaped this daily suffering with her premature death at thirty-five, I send a prayer to her for giving me the gifts of determination, a positive attitude and an undying resourcefulness, no matter what may face me at any given moment.

Perhaps that is why when someone tells me, “There is nothing to cook,” I know better!

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