Retro Recipes and Traditional Fare

"Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two."

Southern Style Shrimp and Grits 

8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
1/4 – 1/2 teaspoon Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about 1/2 cup)
1½ cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin

I have a large collection of both vintage and current cookbooks with many favorites, but my heart skips a beat when I come across one of those local PTA, Church Auxiliary, American Legion, Junior League or Private Club cookbooks - usually in a spiral binding! Heaven! Where else can one find so many venerable variations on the great American cheese ball, guacamole, bean and sour cream dip, or anything made with dried onion soup mix – Laugh! (Ha-Ha) but the best comfort food in the world comes from these unpretentious, homey books!

My darling husband, Bill and I summer on Martha’s Vineyard (true Heaven) and while there, my favorite go-to references for comfort food are STAR-SPANGLED RECIPES from the American Legion Auxiliary General George Goethals Post #257, Vineyard Haven, MA, and my newest, THE WEST CHOP COOK BOOK.

From Star-Spangled Recipes comes Island Lobster Stew, Lasagna for 150, and Spaghetti Pie. Yes! I used to make re-fried spaghetti pie when I secretly raided the fridge as a young child! Well, actually my dish was re-fried spaghetti sandwiches on white bread with mayo. Yum. Their pie has neither white bread nor piecrust but it does have cottage cheese, and while I haven’t tried it (the name alone satisfies me) I have the recipe near by for any potential nostalgic hunger fits. There is a saying on the island, “Summer People – Summer not!” When I cook from this book, I am no longer a summer resident but … An Islander!

Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup).

This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy is That? – is perfect when you’re looking for “fast and delicious”.

Lemon, garlic and thyme is a classic combination for chicken – I usually buy chicken breasts with rib bones and skin, I think it adds a lot more flavor to the dish.

What is the all-time best dunking cookie? Italian biscotti. Whether it's a glass of sweet wine or a mug of steaming coffee, biscotti's firm, crunchy texture stands up to dunking like no other cookie I know.

Biscotti, (pronounced bis-caught-tee), have been around since Roman antiquity. The name is from the Latin biscoctus, meaning "twice-baked," since they were baked twice in the oven. Originally, biscotti was a practical food; because they were dry and sturdy, they were easily transportable for long journeys.

It wasn't until the Renaissance in Tuscany, that biscotti became considered a treat. They were served and often dunked in wine, such as vin santo. Because of biscotti's hard, crunchy texture, people eventually people began dunking them in hot drinks such as coffee as well.

Though original Tuscan biscotti were made with almonds, today's biscotti come in an endless array of flavors. Some are made with anise, others with coffee. Many are studded with nuts and dried fruit while others are dipped in chocolate. There really is a biscotti to please everyone.