Month: October 2020

Hungarian Rhapsody
October 14, 2020

Hungarian Rhapsody

  In the past, I based my opinion of Hungarian cuisine on a cookbook purchased at a flea market. This was some years ago.  And, I thought the food from that country to be limited to meats and vegetables served in sour cream and paprika.  …

At Home, Let's Eat, Recipes
-
by CANDACE WILKINSON RONEY
-
0 Comments
Last Ride with General McClellan
October 7, 2020

Last Ride with General McClellan

  In the fall of 2019, we traveled to Nocona, Texas as tourists from a neighboring county.   A two hour visit at The Tails N’ Trails History Museum left me with an idea that would solve a dilemma I had been struggling with.  Sitting …

Texomaland
-
by CANDACE WILKINSON RONEY
-
0 Comments
Basil-Spice of the Week
October 6, 2020

Basil-Spice of the Week

 

Native to Asia, basil (Ocimum basilicum) is now grown commercially in California. 

Also, in Africa and many European countries.  There are dozens of species of basil.  The most popular in the United States is the large-leaved sweet Italian variety.  The dominant flavor of this culinary plant is a licorice taste which complements many foods.

There’s nothing finer than fresh basil. 

But, if fresh is not available, dried will impart the unique flavor we all enjoy.

dried basil

The many uses for basil

Use to flavor tomato, orange and lemon juices.

Flavor vinegar to be used in making salad dressings and marinades.

Include in soups, especially tomato-based soups and broth.

This is one of the key ingredients in tomato-based sauces for pasta and other Italian dishes.

Season orange-based sauces and glazes for meats and vegetables, whether sweet or savory.

Excellent in fruit dishes

Sprinkle over sliced tomatoes along with a drizzle of oil and a splash of vinegar.

Stir into cream cheese, cottage cheese, cheese dips and sandwich spreads.

Add an herbal taste to chicken salad, egg salad and deviled eggs.

Fish sauces and broiled fish respond to the licorice flavors of basil.

No matter how they are prepared, use to season any vegetable. 

Blend with chopped meats and sausage.

Stir into butter sauces for fish and vegetables.

basil tomato soup

here are two recipes to brighten up your kitchen

tomato soup
Print Recipe

Tomato Carrot Soup

This is just a wonderful soup to take advantage of fresh basil in the garden. If you don't have fresh basil on hand, dried will produce a tasty result.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, brunch, Buffet, Dinner, lunch, Main Course, Soup
Cuisine: American, European, French, Italian
Keyword: carrots, dried basil, fresh basil, home-style, Italian cuisine, Italian recipe, Light meal, summertime food, tomato sauce, tomatoes
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • 3-quart soup kettle
  • electric blender

Ingredients

  • 1 large onion chopped
  • ½ pound carrots peeled and sliced
  • 1 28-ounce can tomatoes
  • 1 12-ounce can tomato juice
  • 1 10-ounce cans vegetable or chicken broth
  • 1 soup can water
  • 1½ Tbsp. tomato paste
  • 6 leaves fresh basil or, ½ teaspoon dried
  • ¼ tsp. white pepper, fine-grind or, black pepper

Instructions

  • Place all in a soup kettle and simmer 30 minutes.
  • Puree' in the blender until smooth.½

Notes

*Garnish with oyster crackers or buttered croutons; minced green onions, Parmesan cheese or chopped fresh tomatoes.
*Stir in cup cream or half and half after you puree'.  Reheat, but do not cook further.
*Toasted French bread and a salad make this soup part of a simple lunch.
*This is an elegant luncheon first course served with chicken salad or quiche.
*Simmer, uncovered, for an extra 15-20 minutes to reduce; then, use as a sauce for casseroles, broiled chicken breasts or pork chops.
*Go a step further and add fresh or frozen spinach after you puree' the soup.  Cook an additional 20 minutes before serving.
*A cup of cooked rice or small pasta shells may be added after you puree' the soup.  Reheat before serving.
Italian sauce
Print Recipe

Spicy Italian Meat Sauce

If you like a little "kick" in your Italian dishes, try this recipe featuring a small amount of Cayenne powder.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: brunch, Dinner, lunch, Main Course
Cuisine: Italian
Keyword: Italian cuisine, Italian recipe, lasagna, manicotti, meat sauce, tomato sauce, tomatoes
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • deep skillet or 3-quart saucepan

Ingredients

  • 1 pound ground beef or pork
  • 3 Tbsp. olive oil
  • 2 tsp. beef bouillon granules
  • 1 tsp. sea salt
  • 1 tsp. sweet paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. dried thyme
  • ½ tsp. onion granules/powder
  • ½ tsp. Cayenne powder
  • ¼ tsp. black pepper
  • 2 cloves garlic smashed
  • 1 15-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 1 cup dry red wine

Instructions

  • Heat the skillet/saucepan over medium heat. Add ground meat and brown until no longer pink.
  • While browning the ground meat in the skillet, blend the bouillon granules, salt, herbs and spices together; set aside.
  • Drain excess grease from browned meat.
  • Sprinkle the bouillon/spice blend over meat, then add garlic, tomatoes, tomato sauce and red wine. Stir well to combine; cover and lower heat.
  • Simmer 45 minutes, stirring occasionally.

Notes

*Serve over pasta, or in any Italian recipe such as lasagna or stuffed manicotti where red sauce is called for.
At Home, Let's Eat, Recipes
-
by CANDACE WILKINSON RONEY
-
0 Comments
Chilli and Lemongrass Mix Salt
October 5, 2020

Chilli and Lemongrass Mix Salt

  Anyone who knows me knows that I cannot go into a grocery store and not peruse the spice section.  This is especially true of specialty and ethnic markets.  So, I was delighted to find Chilli and Lemongrass Mix Salt at my local Asian grocer, …

At Home, Food Finds, Let's Eat
-
by CANDACE WILKINSON RONEY
-
0 Comments