Retro Recipes and Traditional Fare

Italian Sausage Meatballs

I could eat spaghetti and meatballs every night of the week. Of course my laundry bill would be astronomical. There are cleaning products for removing every possible stain including wine, coffee, ink and blood, but no one has invented a product to remove spaghetti sauce stains. Not yet anyway.

This recipe came about as part of my effort to "eat down the freezer." I had a package of two Italian sausages and some ground beef on hand, but neither were really enough to make a meal. The secret to these meatballs is a combination of pork and beef and also what you use to stretch the meat, plenty of bread and milk. The bread and milk create a very tender texture. Italian sausages have lots of seasoning and fat so you really don't need to add much more in that department though some fresh herbs are nice. I do like using dehydrated toasted onion flakes. I get them from Penzey's and they are great in dishes like this where normally I would want to saute fresh onions. They have good flavor and are a real time saver.

Sour Cherry Cake

Sour cherries are revered for their tart taste, aroma, and flavor. They're a special fruit with lots of versatility in both sweet and savory recipes. In Hungary, sour cherries are king in early summer. They're too tart to enjoy fresh, though some people do eat them that way. Sour cherries are much better in recipes: tarts, pies, cakes, compotes, brandied cherries—these are some popular recipes. Here in the States sour cherries are pretty rare and hard to find, and their season is short, but they are in season now. If you look hard enough you'll find these red jewels in farmers' markets, especially on the East coast.

I love sour cherries in every which way, especially in sweet recipes, like pie and even soup. When I was a kid my mom would make sour cherry cakes and tarts, but she almost always used canned or jarred cherries, because it was difficult to find fresh ones. Luckily for me, I picked up two quarts of sour cherries at Cheerful Cherry Farm at the Union Square Greenmarket this past week. Immediately all the possibilities of what to make swirled in my mind. But I knew that making a sour cherry cake like my mom's would be the perfect choice.

Lapin aux Pruneaux

Okay, I'll try anything once and make the best of it if need be, but winter camping in near zero temperatures? I prepared a favorite dinner of braised rabbit with prunes, an undressed endive salad with the vinaigrette on the side and ramekins of chocolate mousse for our dream overnight camping in the backwoods of Northern Maine. We decided on a trail to cross country ski in on with my three dogs, nothing too challenging as we had lots of gear to transport on a toboggan plus it gets dark very early at this time of year AND it was our first test at "making camp" at rather cold temperatures.

Five miles in we found the perfect spot beside a icy, running stream to pitch our four-season tent, made a fire and enjoyed the pure silence of being in the Maine woods for the whole night. Everything was perfect, the tent went up easily without referring to the directions more than a couple of times, the sleeping bags were unrolled, the cushions to insulate us from the frozen ground were in place, we collected firewood from downed trees with a small saw as the sun started setting early like it does in the winter months.

It's Not a Holiday Unless There's Dip

This weekend in the United States we celebrate Labor Day. A holiday that originated in the 1880's to give the working citizens of America a day of rest.

I think for Americans it is a more significant celebration of the end of summer.

It's not Labor Day (or any holiday) unless I have some type of "dip". It doesn't matter what kind, just as long as it exists in some shape or form in my kitchen.

Yesterday I was having a terrible salt craving so I opted for something with capers to satisfy the urge. I make this Lemon-Caper Dip in two versions, low-fat and full-of-fat. Of course my husband prefers the full-of-fat version but it's easy to make either way and is only a matter of switching out one of the ingredients.

I made the lower-fat version this time using yogurt but for the full-of-fat version just substitute mayonnaise for the yogurt, it's really good that way too.

Easy as 1-2-3-4 Pineapple Upside Down Cake

If man could only have one pan, it would probably have to be an iron skillet. You can fry, bake, sear and roast with these workhorses of the kitchen. Baking, as in cornbread, is most often thought of when using these pans for non-frying purposes, but there is a class of cakes that take the cake when it comes to iron skillet cooking, and the Pineapple Upside Down Cake is one of them.

I actually made this cake for Mama and Mimi’s birthday. They share the same birthday and don’t always want the same cake for their special day, but, this one is a great neutral for our family – everyone likes it! Mimi makes hers in an iron skillet as did Mema, her mother. This is one of those desserts with one arm reaching back to the “Ol’ South” via an iron skillet and another broadly stepping into the mid-twentieth century with the Baby Boomers and the craze for canned fruit! It seems that by the 1980’s and 90’s fresh fruit was hard to come by in Suburbia, USA, but thankfully those days are waning and fresh, seasonal produce is here to stay!

Retro Recipes and Traditional Fare