God Doesn’t Make Mushy Peas

Fresh Peas

There’s been some lively discussion among the Baltimore Food Bloggers recently about peas.  Not just any peas.  Fresh picked peas. From the Farmers Market.  To quote Noel of 990 Square, “And if you have never had peas from the pealady – you simply don’t know what you’re missing. These are the best peas ever. And they never fail to disappoint. These peas are to pea-experiences what the chicken I had in Florence was to eating poultry. A revelation. Am I exaggerating? Check out the line they garner every Sunday – it’s bigger than the Zeke’s line….. and doesn’t really die down until the peas are gone. People ask – why’s the line so long? And you know they have never had these peas. Because if they had, they’d be in line and not asking stupid questions. The line’s long; it’s because it’s good.” Continue reading “God Doesn’t Make Mushy Peas”

Chocolate Double Spice Cookies

Chocolate Double Spice

Don’t you just want to reach out and grab one of those cookies up there?  I really wish you could because they are freaking fantabulous.  Chocolaty, but not overly sweet, with a nice hit of spicy heat.  In a moment of either sheer genius or outright madness, I dug into the spice cabinet and pulled out a secret weapon to really turn up the heat because I’m a sweet/spicy freak.  How else would you explain that I used a Chili Spice Rub in cookie dough? Continue reading “Chocolate Double Spice Cookies”

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”

Roasted Beets

image from http://www.istockphoto.com

I probably shouldn’t admit this but I am a gold medal grudge holder.  They run long and deep with me.  Cross me once and you won’t often get a chance to do so again.  Think excommunication or shunning is extreme?  That’s ok, we can agree to disagree.  The funny thing is that I hold grudges with food as readily as I do with people.  Maybe more so.

Tacos?  I’ve never forgiven you for making me violently ill when I was 12.  That was 27 years ago and I haven’t had another one since. The fact that antibiotics were involved is irrelevant to me.   Liver and onions?  Like religion, you were forced down my throat and I’ve lost all taste for you.  Barbecue and I have recently reconciled after a lengthy estrangement.  I’ve got The Mistah to thank for reuniting us and my life is better now that I’ve let go of those hard feelings.  Which brings me to beets. Continue reading “Roasted Beets”

I Will Stalk You Until I Get Some Beets

There’s a secret, darkly obsessive side to my blogging.  It has to do with seeing who visits BAH and what posts they read.  And by who, I don’t mean I see anything like Jane Doe at 123 Main Street, Anytown USA visited at 10:39 this morning.  But I can see visitors’ IP addresses, general geographic location, and pages they have clicked on.  I can also see what search terms someone has plugged into the search bar on the site.  Two weeks ago I opened up my StatCounter and found the above search queries.  Clearly, someone was in a hurry to find a beet recipe. Continue reading “I Will Stalk You Until I Get Some Beets”

That Was Easy

One thing I left off my “Perfect World” list was an Easy Button.  Or maybe I just assumed that because it was a Perfect World, that it would automatically come with both an Easy Button and an Undo Button.  How great would that be?  Like that time when I was 17 and I asked the wife of my brother’s friend when her baby was due?  I totally could have used an Undo Button right then.  Or the earth could have opened up and swallowed me whole.  Either one would have been preferable to my size 7 Sebago firmly lodged in my big, fat, stupid mouth. Continue reading “That Was Easy”

Flashback Friday – David Lebovitz Trifecta

Flashback Friday

The following originally appeared on 5/13/08 at Exit 51

David Lebovitz Trifecta

I thought I would round out my homage to DL with his take on Frozen Yogurt which just so happens to be the only project which fit into my busy weekend. Unlike ice cream, frozen yogurt doesn’t need a cooked base. No fiddling or fussing necessary. Just find some lovely berries, sugar them up a bit, go do something else for two hours, mix in plain yogurt*, process, chill, and churn. This recipe could not be simpler. Continue reading “Flashback Friday – David Lebovitz Trifecta”