In the Kitchen with My Daughter - day 7 of the UBC Challenge

Today is Superbowl Sunday 2021. In days past, it was an opportunity for friends and families to have a get together for food, drink, and socialization. 

This year, things are on the low down because of COVID restrictions and protests across our land with people taking a knee when the National Anthem is sung. In fact, many followers of professional sports have now turned off their televisions, quit supporting the athletes, and could care less if the tv is on or not at the same time, many people still enjoy the events, place their bets, have family, and friend get-togethers, and partake in good food and drink. 

Today's post isn't about my views one way or the other where sports and people are concerned. I am married to a person who breathes sports, all of them. In fact, it sounds like he is watching basketball now as I write my post! He has his own opinions and we just leave it at that.  Since COVID hit, we don't watch many sports like we did in the past. Some just don't interest us anymore and that's okay with me (giggling out loud). 

Nonetheless, we are going to have my youngest daughter and her small family (husband and their soon-to-be one-year-old) over to watch the BIG game. It's not a rare event that they come over as they frequent our house regularly. We partake in meals with one another and play family games. Today will be no different. 

The only difference is, we aren't doing the traditional Superbowl party type foods. For Christmas, we had an Italian themed meal. I made two Lasagnas from scratch.

One we ate the day of, and the other I put in the freezer. Today, we are going to break that extra one out and pop it in the oven for the big game. We will add a Caesar Salad, Calamari, Jalapeno Poppers, French Bread, and Bagna to our spread. 

How many of you have ever eaten Bagna? I hadn't until I married my current husband in 2000. Later this month, we will be celebrating 21 years. 

When he would tell me about Bagna, he would say, "people will know we have eaten Bagna because it will come out of your pores for days". I asked why and his reply was, "the amount of garlic and anchovies used". I don't have a problem with the garlic at all. I love garlic. I cook with it regularly. The anchovies I had to get used to and even now - - still takes me back a bit...but they dissolve and it's ok. 

When we take a trip up to Illinois where my husband is from, there is always a family party in his honor. They celebrate his return even if it's for a few days. It's a given there will always be a crockpot or two of Bagna. Alongside of the crockpots are loaves of bread, French bread, and assorted vegetables. That's what people use when they are eating Bagna. 

It isn't a thick consistency. It is more of a liquid and I normally just dip my bread in it. I suppose if you wanted to make it thicker, you could. But I mostly just follow the recipe without deviation. 

My daughter and her family were over a few days earlier this last week. I made a batch of Bagna. (it freezes well too, so any that's left can always be kept in the freezer for a few months). As I was working on gathering the items needed to begin the long-drawn-out process of cooking the Bagna, my daughter walked into the kitchen. 

This dip needs to be cooked slow and steady for a few hours. The longer it is cooked, the better it is...stir, stir, stir. Have the heat turned down and stir, stir, stir. Low and slow...

I was in the process of peeling heads of garlic...you can see them in the photo. I have used jarred garlic before, but it isn't the same. I prefer the real thing! 

I grabbed my cast iron skillet and began melting the butter on low heat. 

 

Once the garlic and the butter were completely dissolved together, it begins to stick to the sides and the bottom. (Be sure to scrape the bottom and the sides throughout the process). Sir, stir, stir...low and slow. One must have the patience to make Bagna. 

At this time, my daughter stepped up and said, "I'll take over mom". I stressed to her not to slosh the liquid and stir it slow and steady.... constantly stir it. Scrape the sides and cook it slowly. Don't slosh!!! 

The garlic is dissolved, now we will add the anchovies. (sometimes, I will substitute them with sardines). My daughter isn't keen on either one...so I don't use as many as I normally would. Stir them into the butter and garlic mixture until they also dissolve. Slow and steady, continually scraping the sides, the bottom, and the sides again. Slow and steady...patience. 

Once the anchovies were dissolved, we added Half and Half and the heavy cream. Stirring, stirring, stirring, scrape, scrape, scrape.  Don't slosh!!! 

We, or should I say, SHE stirred the Bagna while cooking it for about 2 hours or so. She would make these comments that she didn't see the need to cook this that long and why does it need to be on low? I stressed to her again, the longer it cooks, the better it is...low and slow. 

She continued to stir...and she stirred...and she stirred. It's finally finished, we cut up a loaf of French bread and dove in. YUM, YUM, YUM!!! (the rest went into the freezer for Superbowl Sunday). I guess I better go take it out of the freezer. I'll throw it in the crockpot this afternoon. 

 

BAGNA RECIPE 

3 sticks of butter 

1 pound of chopped garlic 

(about 6 heads - use every clove) 

3 cans of Anchovies

 (can substitute Sardines) 

1 pt. Whipping Cream 

1 pt. Half and Half 

In a cast-iron skillet, melt the butter one stick at a time on medium to low until all three sticks are melted.  

Add the chopped garlic. Stir constantly, scraping the bottom and the sides until all the garlic has dissolved into the butter. (The garlic will begin to stick). At this time, you can add more butter if needed.  

Add the Anchovies/Sardines, stirring until they dissolve. Still on low-medium heat...scraping the sides and the bottom.  

Next, stir in the Half and Half and the Whipping Cream. Stirring constantly and slowly. Scraping, the sides and the bottom. A crust will begin to make. When this happens, you know your Bagna is done.  

Serve Bagna with toasted French bread, loaves of white bread, celery, cabbage, broccoli, and other vegetables you like.  

If you are having a party such as Superbowl or anything else, you can make this on top of the stove, then transfer it to a crockpot to keep it warm. Turn it on the low or warm setting, stirring it from time to time.  

Eat and enjoy...what's left can be thrown in a bowl and frozen until a later time. 

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Cast Iron Skillet/Dutch Oven Cooking

Today marks the start of the new Ultimate Blog Challenge (UBC). I am excited to join in the fun this month. I skipped out on the last two times due to other commitments and health issues. Hopefully, I can make it for the next twenty-eight days! 

Sometimes, I wish I were up to speed like so many other bloggers who have content sitting and waiting to pull from. Since I am a newbie - (been at this now for about a year), I don't have much prepared in advance. That is on my 'to-do list' for 2021 though. Wish me luck! 

Anyway...I'm sure some of my readers might cringe at the content of my post today because I am going to talk about cooking with Cast Iron Skillets, pots, and Dutch ovens. Healthy, Unhealthy, Indifferent?

  

While waiting on my husband to get off work a few weeks back, I posted a random question to my Facebook wall. This wasn't prepared or thought out in advance...it was very random and spontaneous. 

My statement went like this: 

"We love cooking meals in our cast iron skillets and Dutch ovens.

 How many of you own any and know how to use them, clean them and preserve them"? 

I received many amazing comments to my statement and posed questions. I even learned the recipe of how to make Dump Cakes in them. Do you know how to make a Dump Cake in a Cast Iron skillet? If not, continue to read as I will share the recipe with you at the end. 

One of my friends indicated they learned how to cook with cast iron skillets during Boy Scouts. They went on to say, they enjoy cooking biscuits, gravy, baked beans, Tater tot Casserole, and Chili in theirs.

Thinking about their comment, I recall mom and dad making biscuits in the Dutch Oven we had. We were camping in Eagles Nest with several other couples from church and mom would make biscuits daily. They also cooked fresh fish and a hearty pot of chili, too. Such memories...I wish I had photos of those days...but I don't. 

Eagles Nest was so pretty from what I remember. We were camping right off the bank and the men were fishing daily. My son was only 6 months old when we went camping there. He is now 38 years old! I would hope the area is much of the same, but these days...one never knows. If I had my druthers, I would be living in the mountains. I love the mountains. 

We cook in our cast irons regularly. My husband loves cooking Fried Chicken in ours. I like to cook Bagna Cauda when I cook in them. My only wish is, wishing we could do all our cooking over an open campfire. Gone are those days for me because of my Environmental Asthma. (the smell of campfires and wood-burning triggers me faster than fast). Nevertheless, we own several different sizes of cast iron skillets and Dutch ovens. 

We cook everything in our cast irons from breakfast, lunch, and dinner. I think our favorite meal to cook in them is Farmer's Breakfast. (I will share that recipe at the end, too). 

Other comments to my random statement were, "We use our set up too". They had several images of assorted sized cast iron pots in a photo they posted. They also indicated they loved cooking in their Dutch oven, too.

Another comment was "I brought all of my dad's home that he had when he was a child". This person indicated they wanted to display them but first, was going to make Fried Potatoes and Chicken Fried Steak in them! 

I wondered to myself 'how' they wanted to display them? Would they be set out on the countertop, or up on top of the refrigerator? Would they be on a shelf of some kind? We store ours either in the oven or in the cabinet until it's time to use them. Where do you store yours? 

Another friend of mine wrote, "I love my cast iron skillets and pots! They cook like nothing else! Lastly, another comment received was, "we rarely use any other skillet than our cast irons. We have three different sizes. They just need to be seasoned if they are brand new. Follow the instructions. After every use, I wait until the skillet has cooled, then I rub coconut oil on them".  

I have purchased cast irons that needed to be seasoned before using and I have bought pre-seasoned ones. I don't know which I prefer as either way...the result is the same. I will say this though. In my opinion, the longer you have your cast irons, the more seasoned they become and the better the food tastes. What are your thoughts on the taste of your food from cooking in cast irons? Better, not so much or about the same? 

How many of you know how to preseason a cast iron skillet? The process is simple and doesn't take long. 

How to Preseason Your Cast Iron Skillets: 

1. Scrub skillet well in hot soapy water. 

2. Dry thoroughly (I always dry my cast irons on a burner on top of the stove). 

3. Spread a thin layer of melted shortening or vegetable oil over the skillet. 

4. Place it upside down on a middle oven rack at 375 degrees. (Place a piece of foil on the lower rack to catch the drips.)

5. Bake 1 hour: let cool in the oven. 

Most of our cast iron skillets are pre-seasoned already. After each use and once I have cleaned them and allowed them to dry thoroughly, I rub Cast Iron Conditioner on them, then put them away. 

 

Now you may be asking, 'how do you clean them"? Great question...You will want to avoid using the dishwasher for your cast iron cleaning. Don't use soap or steel wool, as these may strip the pan's seasoning. I use a small little plastic scraper to remove stuck-on food. I've also heard that you can use coarse kosher salt and water to clean hard stuck on food from your cast irons as well. Once you have cleaned the cooking area of your skillets, pots/pans, and/or Dutch ovens, rinse them and dry them thoroughly. If you are trying to remove stubborn cooked food, you might try boiling water in the pan for a few minutes, then try cleaning them up again. 

Our family enjoys cooking in our cast iron pans so much that our son-in-law asked for a set of his own this last Christmas. When I asked him if he had tried them out, his reply was, "YES, I love them". I smiled because I thought to myself, keeping past generations' way of cooking at the forefront of the 21st Century is exciting. 

As promised, here are the recipes- enjoy!

DUMP CAKE

(cooked in a Cast Iron Dutch Oven)

2 cans of Fruit filling (used for pie baking)

Cherry, Apple, Peach, Blackberry, etc.

Yellow Cake mix 

1 stick of butter (cut into small squares)

12 oz. Lemon-Lime Soda

Cinnamon

 The first layer consists of the fruit filling placed in the Cast Iron Dutch Oven. 

The second layer is the cake mix. Sprinkle the cake mix directly over the fruit filling (dry). 

Pour the Lemon Lime soda over the mixture. 

Place the small squares of butter on top of the mixture in random areas. 

Sprinkle Cinnamon lightly on top. 

If you are cooking this over an open fire, you will want to place 15 hot coals on the bottom, then place the Dutch Oven directly on top of the coals, then place the lid on top and cover it with another 15 hot coals and cook until the cake mix is cooked through. (About 45 minutes to an hour). 

 If you are cooking in the oven, cook at 350 degrees. Same steps as above except for the coals. THEY WILL NOT BE USED in the kitchen oven. 

In both instances, if the cake isn't quite done - you can always cook it a little bit longer. Once completed, remove carefully using oven mittens or cast-iron gloves to prevent burns. Serve immediately. 

 (there are many variations of Dump Cake recipes- this is just the one that was shared with me). She even went on to say, she has tried Chocolate Cherry! oh my...That sounds good for Valentine's Day...! 

FARMERS BREAKFAST

 (this is one of our favs any day of the week. Camping out or even at home)

Eggs 

(quantity will depend on the number of people you are feeding)

Bacon cut into small pieces.

Pork Sausage

Onion chopped up.

 Milk, optional

Potatoes 

(quantity will depend on the number of people you are feeding)

 Grated Cheese

 (we use Monterey Jack, Cheddar, Colby)

Salt and Pepper to taste

Vegetable or Canola Oil

 (we always use Canola)

Wash and clean potatoes thoroughly. Cube or dice them. 

Begin cooking potatoes in oil. Add salt and pepper. 

When about halfway done, add bacon. Continue cooking. 

 When bacon is almost finished, carefully drain the oil from the pan. Add sausage and chopped onion.  Continue cooking thoroughly until the potatoes, bacon, and sausage is completely cooked. 

 Once again, drain the excess oil from the pan, leaving just a little bit so the eggs will cook without sticking. 

 Crack and add the eggs one by one.

 (you can also crack these into a bowl, add milk, salt, and pepper, and slightly beat milk and eggs together. Set them aside). 

 Gently stir until the eggs are cooked and mixed into the potatoes, bacon, and sausage mixture. 

Top off with the cheese and enjoy! 

You can add slices of avocado, tomatoes, salsa, jalapeno peppers, too! 

This makes a great breakfast burrito, too. Heat up flour or corn tortillas, add some mixture and eat up. 

 

BAGNA CAUDA

Serves 6

 3 sticks of softened butter

6 cloves of whole garlic

2 cans of Anchovies

1 pint of Whipping Cream

1 pint of Half and Half

Package of French Bread, a loaf of bread or Texas Toast, cooked

 OPTIONAL:

 Assorted fresh vegetables (cabbage, celery, broccoli) cut into bite-sized pieces.

DIRECTIONS:

 Using a Cast Iron skillet, heat butter until completely melted on low. 

Once melted completely, add garlic cloves, one by one. (you can chop these up as well). FRESH garlic is much better, but jarred garlic will work. 

 Cook the garlic with the melted butter, constantly stirring on low. Once the garlic begins to stick, add the anchovies. Continue stirring constantly on low heat until they have completely dissolved. 

 Add the Half and Half, Whipping Cream - stirring constantly on low. Be sure to scrape the sides while you are stirring the mixture. Scrape the bottom of the skillet from time to time as well. 

A crust will begin to form on the top and then you will know the Bagna is done. 

 (I normally cook mine for about 2 hours or so...low and slow). The longer it cooks, the better! 

You can transfer this to a crockpot on low to serve at a party or family gathering. You can even place it into a fondue pot or other flameproof casserole dish. Keep on low heat to keep warm. 

 Serve with bread and vegetables. 

 What's left can be frozen for up to six months. 

 ENJOY! 

Day 1 of the UBC is underway...I can't wait to see where this month takes us. 

Are you ready to cook with a cast-iron skillet now? Drop me a comment below and let me know what your favorite thing is to cook in a cast-iron skillet.

Heart to Heart Soul Creations

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Pistachio Cake

Here it is Sunday morning and I have designated Sunday blogs to In the Kitchen. 

Earlier in the week, my youngest daughter had come over to visit. She and my grandson visit quite a bit. During her visit, she asked me if I had any recipes of my mom’s. I replied, 'yes I do - I inherited her cookbooks and I even have recipes from your Great Granny, my mom's mother". As I was busy in the kitchen, I stopped to see her reaction when I told her I had the cookbooks. She was smiling. I asked her why she asked, and all I got was "I was just wondering". She went on to ask, 'did you have anything special or what was your favorite thing Gammy (as my kids called my mom) cooked? 

I had to ponder that question for a little bit as there were several things mom cooked that I enjoyed eating and that I miss today. There is nothing like mom's homecooked meals...

As I continued washing the dishes or whatever it was I was doing, I answered my daughter's question with mom's Sunday roasts or her fried chicken cooked in the cast iron skillet or better yet, the electric skillet. My daughter said, 'yes - I miss Gammy's roast too, but you make a delicious roast, too mom! 

This morning as I sat down to write this post, I pulled out mom's brittle Betty Crocker Cookbook. Both the front and back covers are off, and the pages are falling out of the book. Several years ago, I planned on making a Junk Journal out of it to preserve the memories. So far, that has not happened and all the pages, recipes, and notes from mom and granny are tucked away safely in an envelope on my shelf. 

Here is a photo of a few things’ mom had tucked away inside...

Mom enjoyed cooking when she could. Later in life, her health was such that it hurt her to stand for long periods in the kitchen. 

I have many fond memories of mom and dad making Christmas candy during the holidays. They would make all sorts of Fudge, Martha Washington's, Peanut Brittle, Divinity, a variety of cookies, and Haystacks. The Haystacks were my favorite candy with Divinity coming in as a close second. I cannot eat either one much these days as sweets and I do not see eye to eye very much. I am glad I did not take up baking as a hobby. That was never my forte' at all...

My daughter loves to bake. A few years ago, we bought her a KitchenAid Mixer with all the different attachments. I am sure one day in the future, she will inherit the Betty Crocker Cookbook as well as all the other ones I have too. I personally do not own a newer version of the Betty Crocker Cookbook. I have wanted to buy one, just never have gotten around to doing so. Maybe I will add one to my Christmas Wish List...

A memory I have of mom anytime she was in the kitchen cooking or baking; the telephone was tied to her ear (figure of speech) and a toothpick was in her mouth. The toothpick has been a long-standing funny within the family from my kids as they too, remember their gammy swishing the toothpick back and forth on multiple occasions. 

This photo is a great example of mom, the phone, and the toothpick! If you look closely, you can see the Betty Crocker Cookbook sitting up on the ledge between the kitchen and the living room. This was my childhood home in Amarillo, Texas out in Pleasant Valley. The electric skillet I mentioned is also sitting on the cabinet. Laughing out loud...

The recipe I would like to share with you today is one my mom made many times. Although I do not remember eating any of it, she made it regularly when there was a church function happening. Maybe you have baked this cake or even eaten a slice of one. What are your thoughts?  Do you like Pistachios? They are my son in law's favorite nut. Maybe I need to bake him one over the holidays. 

PISTACHIO CAKE

Cake Ingredients: 

White Cake Mix

3/4 c. oil

1 box of Pistachio Pudding mix (small)

1 c. 7-Up

1/2 c. chopped nuts (Pecans and/or Pistachios)

3 eggs

1/2 c. coconut

Mix all the ingredients together and bake at 350 degrees for 35-40 minutes. 

Icing:

2 envelopes of Dream Whip (do they even make that anymore?)

1 box Pistachio Pudding (small box)

1 1/2 c. milk

After the cake has come out of the oven, mix, and spread the icing on the cake. 

Sprinkle the top with 1/2 c. chopped pecans and 1/2 c. coconut

Now that I have typed this recipe up, it sounds delicious. I think I am going to add this to one of our holiday meals. Move over Pumpkin Pie, there is a new cake in town...

Slice yourself up a piece and enjoy it!

Heart to Heart Soul Creations
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In The Kitchen with Grandma

Grandma loved cooking. When I asked family members what something was, they remembered her cooking the majority said, "Zucchini Bread". 

I have not ever tried my hand at Zucchini Bread, but if it is anything like Banana Bread - I am sure it is delicious and quite easy to make. I can smell it baking in the oven now. Can you? 

When summer hits, I enjoy frequenting the local Farmer's Market for fresh produce. In my bag of goodies, you can find Zucchini, yellow squash, fresh tomatoes alongside the Honey-dew melons, and from time to time watermelons. 

I remember mom and dad having a huge garden in the back of our house. We called it the back 40. Dad, grandma's son grew several different types of squash, zucchini, corn on the cob, cucumbers, okra, green beans, black-eyed peas, carrots, potatoes, cantaloupe, watermelons and, had a nice bounty of sunflowers. I am sure he gave his mother, my grandma many Zucchini's among other fresh produce throughout the summer months. 

In fact, I remember family (his sisters) coming to harvest their share of the bounty that he grew year after year. 

I enjoyed mom canning the fresh vegetables and freezing them so we would have them throughout the winter months. I will never forget the shelves in the garage lined up with mason jars filled to the brim with yellow squash, green beans, and then some. Mom even made her own pickles out of the cucumber's dad grew. 

I wonder if Grandma would bake a fresh of piping hot Zucchini Bread today if she was still living?  

Grandma Kercher

ZUCCHINI BREAD

3 eggs beaten

1 c. oil

2 c. sugar

2 c. grated zucchini

2 T. vanilla

3 c. flour

1 tsp. baking soda

1/4 tsp. baking powder

3 tsp. cinnamon

1 tsp. salt

1/4 c. chopped pecans

Add oil, sugar, zucchini, and vanilla to beaten eggs. Sift flour, baking soda, baking powder, cinnamon, and salt together. Add sifted dry ingredients to the creamed mixture. Stir in pecans. Pour into two greased loaf pans. Bake at 325* for 1 hour. 

Have you ever had Zucchini Bread? If so, do you bake it yourself? 

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In The Kitchen - Fool for Rhubarb Pie by Nana White

Many years ago, my mom told me that she liked Rhubarb Pie. I had no idea what she was talking about until I started researching what it was. I have never eaten Rhubarb Pie. 

CREDIT: Crisco

I began asking mom what it tasted like. She said, 'it is sometimes tart and sometimes tangy' and it is so good while her face lit up. I could see her mouth begin to drool as she described a Rhubarb Pie to me. She also said, 'they would eat the pie with homemade Vanilla Icecream' and that was a treat. 

I never did get mom a Rhubarb Pie and she never made one while I lived at home or even into my adult years. After researching the Rhubarb plant, I was not interested in trying this pie for myself. 

Rhubarb is a vegetable if you did not know that. But when it is cooked, one must add a great deal of sugar for it to get the sugary sweetness one is longing for in each bite of pie they enjoy. 

Rhubarb can be made into jam and served as an accompaniment to roasted meats. 

I asked mom if this plant could be eaten in its original form and she said, 'oh yes - grab a jar of sugar, remove the leaves and chomp down - really just putting the Rhubarb in the sugar and then sucking on the stalk". I asked her why she removed the leaves and she said, 'They can make you extremely sick'. When I researched this plant further, I did read that the small leaves are poisonous and must be removed before ingesting the Rhubarb. 

Did you know that Rhubarb stocks become very toxic and poisonous in late summer? They do. I found that to be quite interesting. It is best to harvest this plant in the Spring and early Summer. I have never even seen a Rhubarb plant - so I do not know what I would be looking for. Do you? Have you ever grown any? 

I do not know about you, but I am not really interested in trying Rhubarb Pie. It does not sound appealing to me at all, but my mom sure did enjoy the ones she ate. I wish now, I would have gotten her a piece of Rhubarb Pie when she lived with us. I would have loved to see her face while she was eating it. I can only imagine what it was like though, because as I am typing this post out - my mouth is watering just thinking about the tart and tangy taste. I guess I could compare this sensation to when I eat a lemon. 

When my husband got his Cookbook out for me a few months ago, I found a recipe that Nana White had shared for Rhubarb Pie.

FOOL FOR RHUBARB PIE

4 egg whites

1tsp. Vanilla

1 tsp. Vinegar

1 c. minus 1 T. sugar, sifted

8 oz. Rhubarb

1 T. butter

1/2 c. sugar

2 c. whipping cream

Heat oven to 225*. Grease or spray a 9-inch pie pan. Beat egg whites until foamy. Add vanilla, vinegar, and 1 tablespoon sugar; beat to blend. Continue to add sugar, a tablespoon at a time, continue beating until all sugar is added and stiff peaks form. Spread the meringue in the pan in a concave fashion, as if it were a pie shell. 

Bake 1 hour, then turn off the oven but leave the pie shell there until the oven is totally cool about 1 more hour. Chop rhubarb into small pieces. Melt butter in a skillet over medium heat. Add rhubarb and 1/2 cup sugar. 

Cook, stirring occasionally until rhubarb is tender and the mixture is falling apart. Crush some of the bigger pieces with a fork to make a smoother mixture. Chill the mixture in the refrigerator. 

When the meringue is completely cooled, beat the whipping cream until still. Fold in the rhubarb mixture. Use this to fill the meringue. 

***

Looking at this recipe, had I known this was in the cookbook my husband had - I might have tried to make my mom one of these Rhubarb Pies. I suppose now, this will be one of those would have, could have moments that will go down in history. 

Do you like Rhubarb Pie? Have you ever made one? Share your memories with me of eating Rhubarb Pie. 

Enjoy! 

Heart to Heart Soul Creations

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