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The Wizard of Boz!

By Gini Raineycookbook_junkie[1]

One of the pleasures of growing up when and where I did was that Sunday afternoons were generally spent at my aunt’s house, where my cousins and I would have a great time playing together and letting our imaginations run amok!  I remember us spreading a blanket on the floor of their basement and turning it into a covered wagon that was headed out west.  There was no limit to the number of Indians and buffalo we would encounter on our imaginary trips, nor the many hardships that would come our way on those trips.  You might say that the three of us were just little drama queens blessed with fertile imaginations.

However, every Easter we would leave the wagon train and other adventures behind us and, laying on the floor with our chins propped up in our hands, would settle down to watch “The Wizard of Oz” together.  Now, what was really cool for me was that when Dorothy’s house touched down in Oz and the film went to color – I got to see it in color because my cousins’ had a color TV!  It was such a treat!

Flash forward many, many years to when our granddaughter was a little over 2 years old and we would sit down with her to watch “The Wizard of Boz” –  as she called it.  We had VHS version, and got to watch it whenever she wanted.  If she made one, she made a thousand trips around the perimeter of our den, skipping and singing while watching Dorothy and the crew make their way to ‘Boz.’  Of course, it wasn’t too much longer before she had her own ruby slippers to wear while skipping and singing.

So, it isn’t all surprising then, at least to me, that this movie is still as popular today as it was way back then, and of course, I’ve managed to find a couple of cookbooks that were inspired by ‘Boz!’ One of them, “Cooking in Oz: Kitchen Wizardry and a Century of Marvels cookingfrom America’s Favorite Tale,” not only has my favorite kinds of recipes – the ones with character inspired names – but it also has some great photos along with a ton of trivia about the movie and its stars.  Additionally, it contains photos and trivia from the movies “Under the Rainbow,” “The Wiz,” “The Dreamer of Oz”, as well as from the National Touring companies of “The Wizard of Oz” stage production.

This cookbook, written by Elaine Willingham and Steve Cox, was published in 1999 by Cumberland House Publishing, Inc., and has a delightful foreword by Margaret Williams Pellegrini who played one of the Munchkins in the movie.  If you are a fan of “The Wizard of Oz” and trivia, then this book is definitely a must for your library.  Every page is like a trip down memory lane and with a side of gastronomy!

Some of the fun names given to the recipes are “Monkey Wings,” “Andy’s Dandy Lion Wine,” “Dorothy’s Most Delicious Chili,” “Emerald City Layered Spinach Salad,” “Ruby Slipper Strawberry Salad,” “Dorothy’s Cyclone Potatoes,” “Glinda’s Good Sandwitch,” “Judy Garland’s Shepherd’s Pie Supreme,” “Scarecrow’s Stuffin’,” and “Auntie M&M’s Cookies” just to name a few.

So, with Easter right around the corner, my guess would be a lot of you might be cooking some sort of pork – like pork tenderloin or ham.  Here’s a recipe for Fresh Peach Salsa that would go great with either one or with chips while you watch the “The Wizard of Oz.”  Start with 3 ½ cups of peeled and chopped ripe peaches (or fresh frozen) and combine with ¼ cup diced red onion, 2 tablespoons of finely chopped fresh cilantro, 1 tablespoon minced, seeded jalapeño pepper, 2 tablespoons rice vinegar, 1 teaspoon lemon juice and 1 minced garlic clove.   Cover and chill for several hours before serving.   Sounds might good to me!

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Books

Duck! Here It Comes!

By Gini Rainey

For those of you who have been paying attention to the general theme of my cookbook collection, you may have noticed a trend towards those written by or about celebrities and or famous people.  That was one of my initial criteria when I started picking them up and mostly still is, unless I come across one that’s weird, unusual, or cheap!  Every so often I’ll go to my favorite eBay store, thriftbooks, just to see if they have anything new that fits the bill.  The cookbook I have in front of me today is one of those.  It’s “Miss Kay’s Duck Commander Kitchen” by Kay Robertson with Chrys Howard and was published in 2013 by Howard Books and was written by a celebrity and was cheap!  Score!

So, then I got to thinking “whatever happened to Duck Dynasty.”  I was never a viewer of the series – but I have the T-Shirt that my husband picked up for me in West Monroe, Louisiana on one of his many treks to Florida. I did watch a portion of one episode at one of my daughter’s following a family gathering.  About all I can remember about it was her family never missed an episode and were really into it.  I think that particular episode had some bird-hunting/killing/plucking/slicing/ dicing/cooking involved in it.  My other daughter and her family (who just happen to be vegans) had a hard time sitting there watching all of the carnage and eventually turned to other things to do and talk about.

The Robertson’s have pretty some strong family values and have actually built quite a financial empire over the past 30 plus years with their clothing line – Duck Commander.  Even though she spent a great deal of her time working along side her husband, Miss Kay raised a family and filled them, not only with good food, but also a stern hand nicely blended with warmth and love.

Her cookbook is filled, not only with great, rib-sticking recipes, but also with quite a few biblical references, anecdotes, and family photos.  Sharing that she uses a cast iron skillet or dutch oven to cook most of her recipes, she explains it’s because they can either be used on the stove top or in the oven and they heat up quickly. It’s also not terribly surprising that several of her recipes call for Duck Commander seasoning!

Well, if you’re lucky enough to own a cast-iron skillet or Dutch oven, here’s a fairly easy recipe to try out on your family.  First, heat your oven to 275° and season about 1 pound of tenderized round steak (tenderized round steak usually comes 4 to a package and I generally cut those in half to make 8 pieces) with salt and pepper and lightly sprinkle both sides with flour.  Heat a small amount of vegetable oil in your cast-iron Dutch oven (or cast-iron skillet, or ovenproof casserole dish) and brown the steaks on both sides and drain off the excess oil.  Add 2 celery stalks chopped in large chunks, 1 onion chopped in large chunks, 1 chopped garlic clove, 1 bell pepper chopped in large chunks, 1 14.5 ounce can diced tomatoes and 1 8 ounce can tomato sauce to Dutch oven along with the browned steaks.  Cover and bake for 1 ½ hours and serve with steamed potatoes or egg noodles.  You may not be a Duck Commander, but this meal will have you eating like one!

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Books

Historically Speaking

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by Gini Rainey

I was thinking this morning about all the incredible advances in technology that I have seen in my lifetime, and how much my dad would have loved all the gadgets we seem to have surrounded ourselves with the past 50 years. For example, just in my lifetime, I’ve seen telephones go from shared party lines with rotary dials to the incredible iPhone (virtually a computer in your hand) that not only can be used for staying connected, but takes a whole lot better photograph than my once treasured Canon SLR.

So, then I got to thinking about all the advances in the kitchen that have helped make the home maker’s life infinitely easier and how many of the old gadgets that I grew up with are now items of speculation in antique shops and vintage stores.  Sometimes just standing back and listening to people trying to determine their use is half the fun of spotting one “just like we used to have!”

Just for fun – can you name these gadgets?

So speaking of vintage, today I’m looking at The Martha Washington Cook Book and is the product of historian Marie Kimball who received special permission from The Historical Society of Pennsylvania to study the original manuscript that was used by Martha Washington for 50 years and then was passed down mother to daughter for nearly 100 years.  The original cookbook was published in 1940 by Coward-McCann, Inc., and the copy that I have was published in 2005.

With nearly 50 pages of historical background regarding the state dinners at the White House and the meals hosted at Mt. Vernon, Kimball has succeeded to paint a rather lovely picture of Martha Washington, who was the over-seer of all of meals prepared for family and dignitaries.  While we might not find many of the recipes included in the book to be something we might consider preparing, such as Marrow Pie, Lettuce Tart, Roasted Hare, or Stewed Calves’ Feet, Mrs. Kimball has fully adapted Martha’s cookbook for practical, modern use.  All the recipes have been proportioned to the current practice of a formula for serving six people, and she says that all of the recipes have been tested and taste great!

One of Martha’s recipes that jumped out at me was for apple fritters sounds absolutely yummy: Heat 1 cup ale and add ¼ cup white wine and the yolks of 4 eggs, the white of 1 egg, well beaten.  Mix together 1 cup flour, ¼ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon mace and combine the two mixtures.  According to Martha Washington “Your batter must be no thicker than will just hang on the apples.”  A little more or less flour may be needed.  Cut the apples into rounds – or what ever shape you please – and deep in the batter.  Drop in deep fat and fry a golden brown.  Drain on a piece of clean linen, (I bet you can use paper towels!) sprinkle with sugar and cinnamon, and serve.  Oh, my, nom-nom!

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Blogs

Foodie Events: March 31st, Let’s Make Bread Together & Easter Brunch

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Roost Chicken Salad & Deli will open a location in Southside Bank at S. Beckham across from ETMC Hospital.

March 31st-April 1st (all day) – Bread Class & Easter Brunch – Have you always wanted to bake like a Master Chef? The key is simple ingredients, proper instruction, and the right location. Join Chef for a fun weekend experience in the kitchen of Côte at High Hill Farm. You’ll learn the techniques, recipes, and process to baking homemade breads. Cap off your day with a stroll in the vineyard, wine sampling and overnight stay in one of our relaxing bungalows. After a perfect night’s sleep, join us for a special Easter brunch featuring beautiful farm fresh brunch including items from the garden, local food items, and fresh juices.  Mimosa’s and Bloody Mary’s also available for your enjoyment. High Hill Farm, 12626 CR 217, Arp. Go to highhillfarm.com to make reservations.

Crawdaddy’s Boil-N-Go is now open at 14801 State Hwy 110 S. in Whitehouse. Featuring crawfish, shrimp, crab legs, corn, potatoes with all the fixing, Crawdaddy’s is open Thursday-Friday 5-10pm, Saturday 12 noon-10pm, and Sunday 12 noon-6pm.

April 7th (8am-12 noon) – The Rose City Farmers Market will open soon at it’s new location at 236 S. Broadway Ave., just a half block north of Front St. in the parking lot of Bill’s Unclaimed Furniture. The market is open from April to November. This is across from “Moss, Where Flowers are Fair” and ETX Brewing Co. The new location will be near the free parking in the Fair Plaza Parking Garage. The Rose City Farmers Market is a family- and dog-friendly community gathering place, providing locally-grown produce, herbs, wood oven breads, pastries and granola, jams, pickles, locally roasted coffee, cheese, artists and artisans, live music, and sometimes even yoga. They are open every Saturday April-November 8am-12 noon. For more info on the market or to apply to be a vendor, contact (903)539-2875, info@foodcoalition.org, or foodcoalition.org.

Quick Dawgs of Texas Opens! You know that building with a cowboy-shaped roof? It now serves hot dogs made with love and care by David Lovelady. “This particular building here is set up to handle hot dogs,” he said. “I’d been looking at different buns, wieners, different chilis, for many months before we started this thing.” The new business features an array of hot dogs, mostly priced between $2-$5, with nachos and meals priced a few dollars higher. The menu — which is still developing — includes all beef, bun-length hot dogs; brisket sausage links; Earl Campbell Hot Links; Frito pie and more. Lovelady said the chili cheese dogs and hot links have been some of the most popular selections. Picnic tables will be added outside the drive-thru soon. Quick Dawgs is located at at 220 SSW Loop 323 in Tyler, and serves all beef, bun-length hot dogs, brisket sausage links, Earl Campbell Hot Links, Frito pie and more.

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