INGREDIENTS THAT I LOVE

SPRAY OLIVE OIL IS A NECESSITY...FOR
FRYING PANS, SPRAYING ON THE FOOD ITSELF,
(IT PREVENTS THE SOAKING UP OF COOKING
OIL, AS IN FRIED EGGPLANT,ETC), KEEPING MY
CAST IRON SEASONED, OILING UP MY CARBON
STEEL KNIVES TO PREVENT RUST, A THIN RUB
OF IT ON WOODEN SPOONS FOR CONDITIONING
AND TO KEEP FOOD FROM CLINGING TO THEM.
ANTS WILL AVOID "PAM"LIKE THE PLAGUE. I AM
SURE IT WILL STOP CHROME FROM CORRODING.



POWDERED GARLIC IS FROWNED UPON, I KNOW,
BUT IT IS'NT AS STRONG AS FRESH AND IT IS HANDY
AND DOESN'T NEED TO BE PEELED. I DO COOK WITH
THE FRESH.

NUTMEG GRATED WITH MY MICROPLANE IS ANOTHER.
IT GOES IN ANYTHING "WHITE" AND WITH EGGS. IT
ADDS A BIT OF CLASS TO FOOD, OTHERWISE IN
DANGER OF BEING BLAND...JUST A LITTLE, THOUGH.

CAYENNE PEPPER GIVES A CLEAN LITTLE EDGE TO
ANYTHING, EVEN CHOCOLATE. SOMETIMES I USE IT
SO SPARINGLY, THAT YOU CAN HARDLEY TELL WHAT
IS MAKING THE DISH SO INTERESTING (AS IN MY
WHOLEWHEAT BUSCUITS).

PARSLEY GIVES FOOD THAT HINT OF FRESHNESS I
CRAVE. YOU CAN TRANSFORM A BOTTLED PASTA SAUCE
WITH IT...ANYTHING, EVEN THAT BOXED SOUP, WHICH
I LOVE.

LAWRY'S SEASONED SALT IS THE ONLY COMPLETE
SEASONING FOR CHICKEN. I HAVE TRIED EVERYTHING.

SEA SALT, BECAUSE IT TASTES GOOD AND HAS TRACE
MINERALS IN IT. THE RED SALT IS GREAT FOR FINISHING
OFF FOOD. I DO NOT LIKE TOO MUCH SALT COOKED INTO
FOOD, I LIKE IT FRESH ON TOP OF IT. THE TRUE FLAVOR
OF WHAT YOU ARE EATING COMES THROUGH.

FRESHLY GROUND PEPPER.

CANNED ARTICHOKES IN WATER ARE GREAT. THEY SOMEHOW
GO WITH TUNA. I THREW A BUNCH OF STUFF TOGETHER
A LONG TIME AGO AND CAME UP WITH A DELECTABLE COMBO
OF TUNA, COTTAGE CHEESE, AND WHITE CHEESE ON SOUR
DOUGH BREAD BROILED UNDER THE BROILER...SO GOOD.
I WILL ADD MY ARTICHOKE DIP AND TUNA BAKE LATER TO THIS
BLOG.

CANNED TOMATOES BECAUSE THEY ARE RED AND CANNED WHILE RIPE. THEY ARE THERE IN THE CUPBOARD AND DE-PENDABLE.

BOXED LOW SODIUM SOUP WITH ANY FRESH VEGGIE AND YOUR OWN SEASONING.

LEEKS SHOULD GO INTO ALL SOUPS, EVEN CHILE. THEY ADD A WONDERFUL FLAVOR. I USE THE TOUGH GREEN TOPS EVERYONE THROWS OUT FORSTOCK...TOO DELICIOUS!!! YOU CANNOT DUPLICATE THE TASTE. IT IS AROMATIC.

SHALLOTS ARE ELEGANT AND SPECIAL. ONIONS ADD SWEETNESS, ETC. BUT SHALLOTS ADD PURE FLAVOR AND A SPICINESS.

FINELY CHOPPED CELERY FOR CRUNCH IN ALL SORTS OF THINGS. IT ADDS A FRESH-NESS TO FOODS AND IS VERY HEALTHY FOR YOU.

GREEN MAYONAISE

HERE IS A GREAT WAY TO ADD FIBER
AND GOOD NUTRITION TO YOUR
FOOD. THE HERBS AN GARNISHING
GREENS ARE LOADED WITH VITAMINS
AND ANTI-OXIDENTS ALONG WITH
SUPER FLAVOR.


1 EGG
2 TBSP OR LEMON JUICE(WITH ZEST)
1 TSP SALT
1 TSP PEPPER
1 1/2 CUP OIL (CANOLA OR LT. OLIVE)
SPRIGS OF PARSLEY, BASIL, WATER CRESS,
CILANTRO, FRESH THYME OR TARAGON
WHATEVER YOU LIKE, HAVE OR WANT.

IN A BLENDER OR FOOD PROSSESSOR,
ADD THE EGG, LEMON, SEASONING, ZEST
IF YOU LIKE AND, AS THIS IS BLENDING,
SLOWLY ADD THE OIL. ADD THE GREENS
AND BLEND UNTILL CHOPPED INTO THE
MAYO. LEAVE THEM OUT IF YOU WANT
IT TO BE PLAIN. SUBSTITUTE THE LEMON
JUICE WITH VINEGAR FOR SOMETHING
DIFFERENT OR ADD SUGAR FOR A MIRICLE
WHIP KIND OF MAYO.

THE SENSITIVE

I MUST ADMIT TO THIS. AFTER ALL I AM A FINE
ARTIST AND EXPERT COLORIST, SO THIS MUST
EXPLAIN WHY I HAVE ALWAYS BEEN SO PICKY
ABOUT FOOD AND SMELLS. THIS COULD HAVE
BEEN A WARNING, HOWEVER.

MY MOTHER COULD NOT INTICE ME TO EAT
HOT DOGS OR HER VEGETABLE SOUP WITH ALL
THE STEWED TOMATOES AND THAT HORRIBLE
BAY LEAF FLOATING IN IT. I CONSIDERED HER
SOGGY GREEN VEGETABLES TO BE AN
AFFRONT TO US. THAT GREASE AND FAT IN
THE FRIED EGGS AND HAMBURGERS TOTALLY
SICKENED ME! NEED I GO ON?

IT TURNS OUT THAT SOME PEOPLE HAVE AN
ACCUTE SENSE OF TASTE AND SMELL. THIS MEANS
THAT, WHERE THE AVERAGE PERSON CAN EAT JUST
ABOUT EVERYTHING, WE SENSITIVES CANNOT. TO
THIS DAY, WHEN I WILL TRY A SAMPLE OF SOME
GOURMET WEINER AT THE STORE, I WILL WALK AWAY
TASTING EVERY CHEMICAL IN IT. DIET SODAS AND
THOSE SUPERFICIAL SWEETNERS ARE THE WORST!!!

MAYBE MY ALLERGIES HAVE A CORRELATION WITH
THESE ADVERSIONS TO CERTAIN FLAVORS. A WARNING
AGAINST CERTAIN FOODS COULD BE LURKING HERE.
PLEASE LISTEN TO YOUR CHILDREN. BLANCH YOUR
VEGETABLES, STAY AWAY FROM ANIMAL FATS, WATCH
THE ACID CONTENT IN FOODS AND NO CHEMICALLY
BASED FLAVORS...PLEASE.

TUNA CAKES

ANOTHER INVENTION WHEN I COULDN'T
FIGURE OUT WHAT TO EAT. CANNED TUNA
WAS THERE, BUT I WANTED SOMETHING HOT.
USE CRAB, SALMON, OR LEFT OVER FISH.

1 CAN TUNA
MAYONAISE
1 TBSP MATZO MEAL
PEPPER AND AN HERB OF CHOICE

MIX ENOUGH MAYO INTO ALL UNTIL YOU HAVE
A FIRM MOIST PATTY. THE MATZO MEAL CRISPS
UP NICELY WHEN YOU FRY THE PATTIES TILL
GOLDEN ON EACH SIDE. I LOVE SAGE IN THESE.
YOU CAN ADD CHPT SCALLIONS, CELERY, ETC.

BUTTERNUT SQUASH AND GREEN PEPPER

MY HAVING ESPECIALLY SENSITIVE TASTE BUDS
MEANS I CAN REALLY HATE SOMETHING:
SQUASH, SWEET POTATOES, ETC. ALSO, I HAVE
LEARNED THAT YOU CAN FIND A CONDIMENT
WHICH CAN COMPLETE THE HATED TASTE LIKE
LEMON, CHILE PEPPERS, VARIOUS SAUCES. IN
THE CASE OF SQUASH, I FOUND THAT GREEN
PEPPER AND GARLIC WITH BUTTER WORKED.
EVEN MY TODDLER AGED NEICE AND NEPHEW
DID NOT SPIT OUT THE GREEN PEPPER...THEY
LOVED THIS.


2 C. DICED HUBBARD SQUASH
2 TBSP FINELY MINCED GREEN PEPPER
1 CLOVE GARLIC MINCED
OLIVE OIL AND BUTTER IN SAUTE PAN
SALT AND PEPPER


THE FINELY MINCED GREEN PEPPER IS THE
SECRET HERE. JUST ADD THE GARLIC TO THE OIL
AND BUTTER AND THEN THE SQUASH...SAUTE
TILL TENDER AND ADD THE GREEN PEPPER 1/2
WAY THROUGH TO MIX AND FLAVOR THE DISH.

SALSA VERDE (GREEN)

GREAT TO MIX WITH AVOCADO FOR A
REALLY GOOD GUACAMOLE. PUT IT IN
A BAKED POTATO, OR ON YOUR FAVORITE
MEXICAN FOODS. NO-FAT AND NUTRITIOUS.


1 LB TOMATILLOS (THE GREEN TOMATO
LIKE THINGS WITH A PAPERY COVERING)
1 CLOVE GARLIC PEELED (ADD MORE IF YOU LIKE)
1/4 C LEMON OR LIME JUICE
1 LITTLE DRIED CHILE PEPPER (OR MORE)
1 HANDFUL CILANTRO
SALT AND PEPPER

BOIL THE TOMATILLOS (WITHOUT THE COVERING)
UNTIL YOU CAN PUT A KNIFE THROUGH ONE). ADD
THE COOKED TOMATILLOS, GARLIC, JUICE AND CHILE
PEPPER, AND CILANTRO TOGETHER IN A FOOD PROCESSOR
AND PUREE. CHILE FLAKES CAN BE USED,AS WELL AS
FRESH CHILES.

BREAKFAST TACO

GREAT DIVERSION FROM THE USUAL BREAKFAST
FARE. THAT OLIVE OIL SPRAY IS GREAT, ESPECIALLY
HERE.


1 EGG BEATEN
1 CORN TORTILLA (2 IF IT IS THIN)
SALSA OF YOUR HEAT PREFERANCE
OR CHOPPED TOMATO,CHICKEN,ETC.
CHEESE...

SPRAY THE TORTILLA LIGHTLY ON BOTH SIDES WITH
OIL, HEAT IT IN A DRY AND SPRAYED (CAST IRON IF POSSIBLE)
SKILLET WHILE YOU SCRAMBLE THE EGGS. THE TORTILLAS
SHOULD BE A BIT TOASTED ON BOTH SIDES.

PUT THE HEATED TORTILLA ON A PLATE, SPOON
ON THE SCRAMBLED EGGS AND TOP WITH SALSA.
FOLD AND EAT. ADD WHATEVER ELSE YOU LIKE.

CHOCOLATE TRUFFLES

TOO DELICIOUS!!!! TOUGHT TO ME BY AN
EXECUTIVE CHEF, BUT I SWITCHED TO
BITTERSWEET CHOCOLATE CHIPS. PEOPLE
LIKE THIS MUCH BETTER THAN THE SEMI
SWEET. IT IS SO RICH THAT I MAKE THEM
ONCE A YEAR FOR CHRISTMAS.

1 BAG GIRADELLI SEMI-SWEET CHOC. CHIPS
(11 1/2 OZ)
3/4 C WHIPPING CREAM (LESS A TABLE SPOON)
2 TBSP GRAND MANIER LIQUOR
1 TSP GRATED ORANGE PEEL (I OMIT THIS)

NUTS OR COCONUT OR COCOA POWDER FOR
ROLLING THEM IN.

SMALL ICE CREAM SCOOP OR MELON BALLER

BRING THE CREAM TO A SIMMER (BUBBLES
AROUND THE EDGE, NOT THE MIDDLE). POUR
INTO THE BOWL WHERE YOU HAVE PUT THE
CHOCOLATE CHIPS AND STIR CONSTANTLY TILL
THE MIX IS DARK BROWN. ADD THE FLAVORING
AND THE ORANGE PEEL. COVER AND PLACE INTO
THE REFRIDGERATOR OVER NIGHT OR INTO
THE FREEZER FOR FOUR OR FIVE HOURS. A LONG
TIME COOLING MAKES THE MIX EASIER TO WORK
WITH. SCOOP OUT ONTO A SHEET IN A BALL SHAPE
TO LOOK LIKE THE TRUFFLE. COAT, IF YOU LIKE.
SERVE AND ENJOY.

KITCHEN STUFF

I REPEAT, CAST IRON IS HOW I GO. YOU NEVER
WASH IT, YOU JUST WIPE OUT AND BOIL SOME
WATER IN IT, SCRAPING IF NECESSARY. YOU
THEN RUB IT ALL OVER WITH OIL AND HEAT
UNTILL YOU SEE A LITTLE SMOKE. SPRAY OIL
WORKS REALLY WELL WITH CAST IRON AND
WIPING DOWN IS WHAT YOU MOSTLY HAVE
TO DO AFTER USE. THERE IS ONE LITTLE
NON-STICK SAUCE PAN I USE TO SCRAMBLE
EGGS WITH A WOODEN SPOON. I LIKE TO USE
STAINLESS STEEL, ALSO...NO NON-STICK.

A FOOD PROCESSOR IS ESSENTIAL, IF YOU ARE
TO PRODUCE YOUR BEST FOODS AND SAUCES.
MINE IS OLD AN LIVELY AS EVER. THIS THING
HAS ENABLED THE HOME COOK TO PERFORM
AS A GORMET COOK IN NO TIME.

A BIG OLD STOCK POT IS NECESSARY FOR GOOD
BLANCHING (THE MORE WATER, THE MORE
EFFICIENTLY YOU WILL CORRECTLY BLANCH)
AND FOR MAKING CHICKEN SOUP AND STOCKS.
THE HANDY ASIAN "SPIDER" GRABS THE FOOD
QUICKLY OUT OF THE LIQUID, DRAINING AT THE
SAME TIME.

I LOVE KNIVES!! THERE IS ONE FOR EVERY PURPOSE.
THE CARBON STEEL IS MY FAVORITE, BECAUSE IT
DOES'NT BEND AND YOU CAN SHARPEN IT WITH A
WHET STONE AND OIL (FROM THE HARDWARE STORE)
IN ART SCHOOL, A FRIEND OF MINE USED THE SAME
EXACTO BLADE ALL YEAR BY SHARPENING IT. I
NEVER WENT THAT FAR. A GOOD SERRATED KNIFE
IS ESSENTIAL...NOT TOO COURSE, THOUGH. A FINER
TOOTH IS BEST. IT CUTS CELERY AND SUCH.

MY WAY OF COOKING

I HAVE A LOT OF ALLERGIES. I THINK THIS IS
WHY I HAVE ALWAYS BEEN SO PICKY OVER
FOOD. IF SOMETHING DOES'NT TASTE GOOD,
YOU MAY WANT TO AVOID IT.

COOKED VEGETABLES DO NOT SET WELL WITH
ME, SO I CHOOSE TO LIGHTLY BLANCH, STEAM,
OR HAVE THEM RAW. MAYBE KIDS WOULD LIKE
THEM BETTER COOKED THIS WAY. REMEMBER
MOM'S YELLOW-GREEN VEGIES AND THE SMELL
OF SULPHER MEETING YOU AT THE DOOR?

SALT OR MSG IN COOKED FOOD TENDS TO DIS-
APPEAR, SO TOO MUCH RESTURANT FOOD
MAKES MY HANDS SWELL. I LIKE COOKING
WITHOUT SALT AND ADDING FRESH SEA SALT
TO MY FOOD...PEPPER, TOO. TAKE CONTROL
OF WHAT GOES INTO YOUR BODY, I SAY.

I EAT LIKE MY GRANDMOTHER, WHO LIVED
TILL 97. SHE ATE FRESH, REAL FOODS WITH
NO FUNNY CHEMICALS IN THEM. BUTTER
OVER MARGERINE, SUGAR OVER THAT PHONY
SWEETENER!!! THE TRICK IS TO EAT
A LITTLE BIT OF EVERYTHING (IN SEASON).
WHO KNOWS HOW THE IMPORTED FRUITS AND
VEGETABLES ARE GROWN AND TREATED?