Gordon’s Fusion Cuisine

G and I put on our masks and headed out to eat. We love Gordon’s on Blueberry Hill so we were quite excited to hear about his new venture. The older we get the more adventurous we become, especially G.

I have always liked different flavors, but for G to eat anything pickled would normally take an act of Congress. He’s now trying new things thanks to the cooking channels. This time he actually ate Kimchi. Holy guacamole! He liked it.

I had the most delicious stir-fry. I love clams and mussels together in a Thai sauce. This one also had salmon cooked just the way I liked it, soft and moist.

G had a teriyaki flank steak on a bed of garlicky potatoes. They were very creamy.

We can hardly wait to go back again. We’re going to try and go every 2 weeks to different restaurants. Is Covid over? I don’t think so, but G and I are going to be careful and continue to get out and about a bit more often. Life is short, we’ve got to play hard while we have the chance.

*****from the Recipe Box:

Try new things. Enjoy new options. I may have had a dirty martini as well and it was good.

and remember: Don’t grow up. It’s a trap. Big kiss, Lynn

Corn Pudding

While other parts of the country are sweltering, we are having dreary, dreary days. This corn pudding recipe is the perfect side dish to have as we approach the summer solstice in drizzly Washington state.

I usually include this as a Thanksgiving side, but the other day we had it with grilled burgers. I always think of this as something Colonial, perhaps shared by native Americans all those years ago. It’s soft and chewy.

2 cans (15 ounce) creamed corn

2 cups Bisquik (I usually prefer Jiffy Baking Mix)

2 eggs, beaten

4 tablespoons sugar

4 tablespoons butter, melted

1 pound grated Jack cheese

2 small cans diced green chilies

Combine first 5 ingredients.  Mix well and pour half into a greased 9 x 13 pan.  Layer with cheese.  Put remaining batter on top.  Bake 30 minutes at 400 degrees.

*****From the Recipe Box:

This recipe is easily halved.

I used a 3 cheese blend and since I had no green chilies, I finely diced some green pepper. That worked out so well, I’ll probably use a full range of bell peppers in the future.

and remember: Virginia Woolf said it best: In case you ever foolishly forget, I am never not thinking of you. Big kiss, Lynn

Who We Needed

When the Covid-19 horror is over

and we go back to our normal lives,

Never forget that during the crisis,

we were not desperate for lawyers, athletes,

reality TV stars, or actors.

We needed teachers, doctors, nurses,

shop workers, delivery drivers, and

countless others we usually take for granted.

Big Kiss, Lynn

Grandma O’s Coffee Cake

Back in the days before women worked outside the home, there was almost a daily coffee get-together culture. This is one of my favorite recipes.

I’ll bring a few of Grandma’s out of the archives. It was such a different time back then. I can’t remember the last time I baked a coffee cake. Unfortunately, I made a few mistakes with this one. I got a little cocky making this. I thought I remembered the recipe a little better than I thought I did, but it has been awhile.

Next time I’ll make sure I adequately prep.

Cake:

Bake 25 to 35 minutes in an 8 or 9 inch square pan at 375 degrees.

3/4 cup sugar

1/4 cup soft shortening

1 egg

Mix together thoroughly

Stir in 1/2 cup milk

Sift together and stir in 1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Spread half the batter in the pan. Sprinkle with half the streusel mixture. Add the remaining batter and sprinkle remaining streusel over top.

*****from the Recipe Box:

I kind of blew it. I really prefer it with walnuts or pecans. I eat it for the crispy streusel bits.

I also didn’t divide the batter and streusel mix correctly. It’s been too long.

It looks like a yellow cake, but it has much more body than that.

It still tasted good and it’s totally gone.

and remember: I like when I don’t have to be careful with what I say. That’s when I know I’m with the right people. Big kiss, Lynn

Rib Eye

Our carnivore sous chef was up up for another cooking lesson and he requested rib eyes for dinner. This is one pricey piece of meat and I’d not cooked one before so I did a lot of research. Our local grocery was charging $31.00 a pound. I know, shut up! Even Costco was charging $13.00. Cowabunga. I remember the old days when I would feed the 5 of us with one pound of hamburger. It was very hard for me to pay that kind of money.

R wanted to grill them, but we ended up getting torrential downpours. I ended up doing my stove top method. This has turned into my tried and true cooking method.

Normally, I would get my cast iron pan screaming hot, but I decided to add a little olive oil to the pan for the caramelization. This would have caused a little too much potential for charring. I only use salt and pepper when cooking meat on the stovetop, so even putting olive oil in the pan is a big step.

I ended up putting the lid on them periodically. They were a fairly thick and I wanted to have a medium rare inside and a nicely browned exterior. I based them with butter; as if they weren’t fat enough. Num.

*****From the Recipe Box:

To go from someone who ate no meat to someone who will periodically eat a rib eye is a big deal for me.

I usually cook these to about 115 degrees internally and then let them rest for at least 5 minutes.

and remember: Wise people are not always silent, but they know when to be. Big kiss, Lynn

Eggs in Purgatory

OK, who else is watching Stanley Tucci on CNN? I’m loving that man. He’s experienced so much and still keeps such a positive attitude. His show is a beautiful tour guide of Italy and the food from each region he visits.

His family heritage is Southern Italy. In his books, he writes lovingly of childhood memories in upstate New York. The food tradition of Italy seems much stronger than my Norwegian tradition. Maybe it’s because I like pasta better than salt cod.

This is a recipe he said his father would make on weekends. Both G and I love it.

1/4 cup olive oil

2 cloves garlic, minced

28 ounce can San Manzano Plum tomatoes, smushed

1 medium to large thinly sliced onion

2 teaspoons salt

4 to 6 eggs

Basil or parsley

pepper

In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and the sliced onions and sauté for five minutes, stirring so you don’t burn the garlic. Add the tomatoes, S & P and the basil or parsley. I actually used dried basil; tell no one. Cover and simmer on medium for 5 to 10 minutes. Remove lid, lower heat and make 4 to 6 divots in sauce. Carefully crack an egg into each of the divots. Replace lid and simmer for about 4 minutes. You want the whites done and the yolks runny.

Serve with toasted bread.

*****from the Recipe Box:

I used crushed red pepper flakes.

This much sauce makes enough for at least 6 eggs.

Yes, smushed is a cooking term.

and remember: Courage doesn’t mean you don’t get afraid. Courage means you don’t let fear stop you. Big Kiss, Lynn