100 Things…Let Me Count The Ways

image from http://www.istockphoto.com

My own cooking isn’t serving up much inspiration at the moment, so I’m going to steal a page out of Perfection Salad’s playbook and see if I make the grade on the local food scene.  The list was compiled by readers of the Baltimore Sun’s Dining @ Large Food Blog.  Let’s see how many of these items I can cross off that list…I’ve lived in or around Baltimore my entire life but I think I may still have some work ahead of me.

  1. Have a jumbo lump crab cake from Faidley’s on a Saltine. I am substituting G&M for Faidley’s, so what?  It’s still a ginormous crab cake.
  2. Pick steamed hard shells at Mr. Bill’s Terrace Inn in Essex. I’m sure this was SUPPOSED to read at Bo Brook’s back when it was on Belair Road.
  3. Eat Bertha’s mussels.
  4. Drink a Natty Boh.
  5. Snack on a Berger’s cookie. Can I get double points since I’ve also made these? Continue reading “100 Things…Let Me Count The Ways”

Food Memories – How To Make Matzo Ball Soup (In 20 Easy Steps)

Matzoh Ball Soup

Wendi Aarons says out loud the things I can only mumble quietly to myself.  She is bold and sharp and wickedly funny.  She is also a member of the Barry Manilow International Fanclub, and has the lapel pin to prove it, which makes her good people in my book. Her Food Memory originally appeared on her web site on 16 May 2007.

How To Make Matzo Ball Soup (In 20 Easy Steps)

1. Start with $10 of organic chicken breasts.

2. Plan to make baked chicken for dinner. Recipe says to dip chicken in egg whites, then coat in bread crumbs and put in oven.

3. Search frantically in pantry for container of bread crumbs. When no bread crumbs seen, substitute crushed bag of Cheese Nips found under soda bottles.

4. While chicken bakes, pat self on back for being an innovative, creative cook.

5. Proudly serve family Cheese Nip chicken entrée.

6. Remain strong when family’s disgusted comments include “Dis is yucky”, “I’d rather eat what’s in the Dustbuster” and “Were you drinking when you made this?”

7. Watch ungrateful family happily eat Cheerios and Pirate’s Booty for dinner.

8. Clean up kitchen and stare morosely at weird, orange chicken breasts that are now silently taunting you.

9. Start drinking and plotting.

10. Forcefully grab biggest knife in the kitchen.

11. Take a deep breath, raise knife over head, then hack the crap out of the goddamn chicken breasts like it’s Fight Day at the San Dimas Woman’s Correctional Facility and you’re just a few stabs away from being crowned the cell block champ.

12. Decide to make soup. While grabbing matzo ball mix from pantry, finally find container of bread crumbs. Slap it hard.

13. After soup comes to a boil, drop in matzo balls and demon chicken chunks.

14. Tell family you have a surprise for them.

15. Remain strong when family’s insensitive comments include “Who wants soup when it’s 80 degrees in here?”, “Why do I smell boiling cheese?” and “When Mommy cooks, I cry.”

16. Continue drinking.

17. Say good-night to family. Turn thermostat to 60 degrees and sit in dark room eating soup.

18. Wonder if this is how Lee Harvey Oswald started.

19. Finally give in and throw soup in garbage disposal. As Chik Nips are cruelly ground into oblivion, scream “So long sucker, see you in hell!”, then wash dishes.

20. Happily eat Cheerios and Pirate’s Booty for dinner and plan on dining out indefinitely.

BAH Note:  I couldn’t replicate the demon chicken chunks she used to fancy up the matzo ball soup mix and it’s ok if you don’t either.  Fortunately, my recreation of her recipe did not include Step 9, Step 15, or Step 16.

  • 1 box matzo ball soup mix
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 1/2 quarts water

Combine the egg and oil in a medium bowl.  Beat lightly.  Add the matzo ball meal and stir to moisten.  Place the bowl in the refrigerator for 15 minutes.

Meanwhile, bring the water to boil over high heat and add the soup seasoning packet.

Wet your hands and quickly roll the matzo meal into one inch balls.  Once all the balls are rolled, drop them into the boiling soup, cover the pot, reduce the heat and simmer for 20 minutes.

Flashback Friday – Love/Hate

Flashback Friday

The following originally appeared on 5/14/08 at Exit 51

Love/Hate

I have a confession to make. I have a relationship with another man. Maybe you’ve heard of him – Mark Bittman of the New York Times, otherwise known as The Minimalist.  Shhh, don’t tell SFC.

He embraces a lo-fi approach to cooking…it’s not about fancy gadgets or exotic ingredients or esoteric techniques. It’s about plain and simple good food which only seems to be fancy or exotic or esoteric. Continue reading “Flashback Friday – Love/Hate”

Kumquat Jam

I have a terrible habit of generalized procrastinating.  Sure the bills get paid on time and birthday cards appear in mailboxes without needing to apologize for the lateness of their arrival.  But most other things that have deadlines?  I tend to cut those really close or miss them all together.  Calendars don’t help me.  I have three of them.  And somehow, whatever appointment or date or deadline I need won’t be on the calendar I happen to be looking at.  Maybe I need a personal assistant to stay on top of things.  I had hoped that The Mistah could take on that responsibility but he’s more scattered than I am…we’re quite a pair, really.  So until the cat learns how to coordinate my day planner, Yahoo calendar, and the 12 months of Sock Monkeys for 2010 hanging on the fridge, I’ve got only myself to blame.

And since I do the cooking around here, I can only blame myself for letting ingredients sit unused and unloved in the refrigerator until they go bad.  I’m at my worst with produce.  Fruits and vegetables get buried in the bins until they bear only the slightest resemblance to their former selves.  Cleaning out the crispers is always an archaeological adventure.  The bag with mushy dark green torpedos covered in fuzz?  Could be the cucumbers I bought weeks ago for salad.  Or it could be a weapon of mass destruction lurking about my Frigidaire.  And I could swear that the Tupperwear had jicama slices in it.  But now it’s filled with an oozy slime that renders the contents unidentifiable. I sometimes wonder if I should be wearing a hazmat suit on those occasions when I  get around to cleaning out the fridge. Because I’m sure that labs, where they actually mean to produce mold and penicillin, take safety precautions.  And I’ve seen enough episodes of “How Clean Is Your House” to be properly skeeved out by the knowledge of what havoc bacteria can unleash. Continue reading “Kumquat Jam”