"I am a drinker, with a writing problem."

That was a quote attributed to Brendan Behan, a well-"versed' Irish poet, novelist and playwright, which plays right into this post.

Ireland......The very first thought that comes to mind is green pastures, rolling hills and, of course, a tip of the glass. It wasn't that long ago that the Irish that immigrated to America were "cartooned" as brawling drunkards whose last dime went into the bottle

Now that times have changed, St. Patrick's Day has many declaring their ancestry as Irish, regardless if their name is Baryshnikov, St. Pierre or Polanski. In fact, more than 30 % declare themselves of Irish ancestry in the days leading up to St. Patrick's Day and when the same poll is taken 30 days afterward, only 16 % say they are of Irish stock.

Many seek any reason, really, to indulge in original Irish liquor on just one day of the year. And Ireland is known for the superior spirits that are enjoyable straight from the bottle or mingling with other ingredients to result in a tasty treat, even if you aren't a drinker.

Ireland is much like New England. Not only does liquor bring the worst out in people, but to most of the Irish, it enhances togetherness and warmth, much like rum's effect on our fore-families. Their meals are simple and inexpensive yet provide the comfort feeling we Yankees are known for.

Let me give you just a few examples of this simplicity, but with a New England influence.

　





　

Crispy Irish Maslin Bread

Maslin literally means brass, but it also refers to a variety of grains used in the baking of bread. So keeping with tradition, in a way, I am including different grains as well as a surprise ingredient that I think you will find a perfect fit.

If you don't have buttermilk on hand or just don't want to purchase it, the perfect substitute is mixing 1 tablespoon vinegar or lemon juice in the same amount of whole milk and let it sit for 30 minutes, or even longer. It will curdle, which is exactly what you want. The interaction of this with baking soda gives this perfectly salty/sweet bread that distinctive hollow sound and the flavor is will remind you of an old world bake shop, in Ireland of course.

Nonstick cooking spray
2 1/2 cups whole wheat flour, plus extra for kneading
1 cup oat flour*
1/2 cup finely crushed graham crackers
1 tablespoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold butter or margarine
1 1/4 cups buttermilk
1/4 cup honey or maple syrup
1 egg, lightly beaten
Extra honey or maple syrup for brushing the top

Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven Grease a baking pan with nonstick cooking spray. In a large bowl, combine both flours, graham crackers, baking soda and salt. Add butter and cut in using either 2 knives, scissor fashion or a fork. Stir in buttermilk, honey and egg, mixing well. Turn out onto well floured work surface and knead for a minute, or until smooth and elastic. Brush off excess flour and place in the middle of the prepared pan. Brush the top with honey and sprinkle extra rolled oats over the top, slightly pressing into the dough. Mark the top with a serrated knife with two 1-inch deep gashes. Bake 40-45 minutes, or until very well browned all over. Remove to cool slightly before serving.

　

* Simply place the oats in a blender or food processor and have at it. In a few seconds on high and you will have powdered rolled oats, or oat flour.

　

Perfect Irish Yankee Soda Bread(Spotted Dog)

Yankee because of the sweet/tangy addition of dried cranberries and Soda because of the soda used........just kidding. This is called soda bread because of the chemical reaction of baking soda with buttermilk. It gives you the perfect rise and density found in old world-style breads while the crispy browned exterior is ideal for breaking open to enjoy.

Nonstick cooking spray
4 cups flour, plus extra for kneading
2 tablespoons sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1 1/2 cups buttermilk
1 egg, beaten well
3/4 cup dried cranberries
2 teaspoons caraway seeds, optional

　

　

Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven. Grease a baking pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda and salt. Cut in butter with two knives, scissor fashion or use a fork. Add the buttermilk, egg, cranberries and caraway seeds, mixing well to form a dough. Turn out onto well floured work surface and knead for a minute or so, until smooth and elastic. Form into a round loaf, brush off excess flour. Place in middle of prepared pan and spray the top with nonstick cooking spray. Bake for 40-45 minutes, or until well browned all around. Remove from oven to cool slightly before tearing into.

Bailey's Irish Whiskey Cake

Yes, I already know. There is no such thing as Bailey's Irish Whiskey. This beautifully scented, Irish cake is, however, brought to you by a Bailey and has a hint of Irish Whiskey both in the cake and on 'top'. You can, however, substitute a few drops of rum extract in the milk below or just leave out any hint of alcohol, and its' taste, altogether. The curdled milk is a great way of adding buttermilk flavor without the added expense while giving this upside down cake perfect flavor and moistness.

1/4 cup whole milk, half-and-half or light cream
1/2 cup Irish Apple Whiskey or Irish Apple Liqueur, divided
1 teaspoon lemon juice
3/4 cup(1 1/2 sticks) butter or margarine, divided
1/4 cup brown sugar
1 large, firm apple. peeled, cored and wedged 1/2-inch thick
1/2 cup dried cranberries
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 cup brown sugar
2 eggs

　

　

In a small bowl, whisk together milk, 1/4 cup whiskey and lemon juice and let sit 30 minutes to curdle while preparing rest of recipe. Melt 4 tablespoons butter in a 9-inch round cake pan over low heat. Using a wooden spoon, stir in the brown sugar and cook, stirring for about 3 minutes until smooth and bubbling. Remove pan from heat.

Lay the apple slices on top of melted butter/brown sugar mixture decoratively. Sprinkle the dried cranberries over the top and evenly drizzle remainder of whiskey; set aside. In a bowl, whisk together flour, baking powder and ground ginger. In another bowl, beat remainder of butter and sugar on high until light and fluffy. Scrape down sides and add eggs; beating very well. Reduce speed to low and beat in the flour, a little at a time. Beat in the milk mixture just until moistened. Spoon batter over apples and even out top without disturbing the apple arrangement. Bake 35-40 minutes, or until toothpick inserted in middle come out clean. Cool cake in the pan for a couple of minutes and then run a knife around the edge of the pan to help release. Invert onto a serving platter or plate quickly and carefully. Serve warm or at room temperature.

Irish Apple Bread Pudding 'Pie'

This bread pudding is anything but typical. It is beautifully sweetened, less dense and 'gummy' than many other equivalent puddings and the sweet, caramelized crust that forms makes you want to just pick it off first then eat the rest later. Use whatever muffin you desire, I just happened to adore cinnamon but regardless of what you choose, make sure you have 5 cups total after cutting. Taitneamh a bhaint as!

　

4 large plain or cinnamon muffins
4 teaspoons butter or margarine
3 large apples, peeled, cored and diced, divided
1 cup apple juice or water
1/4 cup maple syrup
Nonstick cooking spray
3/4 cup milk
3 eggs, beaten
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla or almond extract
Juice and grated rind of 1 lemon
1/2 teaspoon dried ginger
Irish Butterscotch Cream, recipe below

Slice muffins horizontally about 1-inch thick. Butter all cut sides and grill over medium heat until well browned, about 2 minutes per side. Place on a plate and let cool in refrigerator for an hour, preferably overnight. Meanwhile, add 2/3 of the diced apple to a saucepan along with apple juice or water and maple syrup. Bring to a boil over medium heat, stir, reduce to low and simmer 6-8 minutes, or until it has thickened and apples are done, but still firm. Remove from heat and set aside. Spray a 9-10-inch cake pan with nonstick cooking spray liberally; set aside. Preheat oven to 350-degrees F.

Cut grilled muffins into cubes and add to a bowl along with remainder of diced apple. In another bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla, juice and grated rind and ginger. Pour over muffin cubes and gently toss to evenly coat. Transfer to prepared cake pan, evening out the top. Spoon cooked apple mixture over the top evenly and bake 40-45 minutes, or until it is firm when touched in the center with a spoon or fork. Make Irish Butterscotch Cream while pudding is baking. Remove pudding to cool slightly before running a dull knife around the edge to loosen. Cut into wedges and serve drizzled with Irish Butterscotch Cream.

Irish Butterscotch Cream

Put 1 cup whole milk, light or half-and-half cream in a saucepan with 2 tablespoons butter or margarine, 2 tablespoons each of brown sugar and Bailey's Irish Cream and 2 teaspoons honey or corn syrup. Over low heat, bring to a simmer while stirring frequently to prevent scorching. After 2-3 minutes, it will be thicker and creamier, stir in 1 teaspoon vanilla and remove from heat.


　



                                       Traditional Pan Haggerty

Simple? Yes! Traditional? Yes! But don't let this seemingly mundane dish prevent you from make it. There are so many things I could do to this dish to keep those "food snobs" at bay, but why play with a recipe that has been enjoyed for so long in Ireland? Us Yankees have been enjoying this dish for just as long, but called Scootin' 'Long the Shore. And as much as I would like to add this and that to our version, I decided to take the critics blows for offering a "dull and idiot simple" New England classic. My response to them? You really don't want to know!

3 slices bacon, diced
1 small onion, peeled and diced
3 large potatoes, about a pound, diced
2 cups chicken or vegetable broth
1 cup shredded Cheddar cheese
Salt and black pepper to taste
Sour cream, if desired

　

Heat a large oven-safe skillet over medium heat. Add and cook bacon until crisp or to your liking. Remove bacon to crumble and add back into the skillet with onion and cook an additional 5-6 minutes, or until onion is soft but not browned. Drain fat and add potatoes and broth. Stir to combine, bring to a boil and cover. Reduce heat to low and simmer 8-10 minutes(according to the size of your potato cubes), or until the potatoes are firm, but tender and the liquid has absorbed. If you still have liquid after potatoes are done, simple increase heat to medium and continue cooking, uncovered, for a few more minutes until it has evaporated and/or absorbed. Preheat broiler and place oven rack at least 3-inches from heat source. Remove skillet from burner, evenly sprinkle cheese over the top and broil until as crisp as you like. Remove to serve immediately. Top with sour cream if desired.




　

Tipperary Apple Pudding

I remember once, many years ago, trying a Tipperary Pippin Apple and was blown away at the perfect cooking nature of it. Of course, now there are so many more to choose from but that one taste has stayed with me all these years. So in honor of my first bite of a true Irish apple, enjoy this Yankee take on the Apple Barley Pudding that is so dear to Irish hearts, and palates. I gave this a little zing that I think is spot on. For an even warmer feel, try substituting allspice for the nutmeg.

Now many of you will be asking by now, why barley in a dessert? Many centuries ago, in Ireland, barley was a cereal grain that was widely used in kitchens during St. Patrick's time, which is only summized as being in the 5th century. So barley was used as a thickener, porridge, breads, pastries and, of course through natural progression, desserts of all kinds.

5 large apples of your choice, peeled, cored and roughly chopped
5 tablespoons pearl barley
2 cups water
2 cups apple juice
3 tablespoons lemon juice
1/3 cup sugar
1/2 teaspoon each of cinnamon and nutmeg
1 cup whipped cream or topping
1/4 cup dried cranberries
3/4 cup cranberry juice or orange juice

　

In a large saucepan, bring the apples, barley, water and apple juice to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 20-25 minutes, or until barley is soft. Remove from heat and strain, reserving any liquid. Add to a food processor bowl, or in batches using a blender and puree until it resembles chunky applesauce.  Add liquid if needed to puree or more apple juice if the liquid has been fully absorbed. Transfer mixture to a large bowl and add sugar and spices, mixing well. Cover and refrigerate until cooled or serve warm.

Meanwhile, make cranberry "sauce". In a small saucepan, add cranberries and juice. Bring to a boil over medium,-high heat. When boiling, reduce heat to low and simmer 10 minutes, or until cranberries have started to take in the juice and swell. Transfer to a blender or food processor and puree until smooth. This sauce will thicken perfectly while pureeing because of the very high, natural pectin levels in the cranberries. Pour into a bowl and refrigerate until cooled.

To serve, spoon apple pudding into 3-4 serving dishes, top with whipped topping and drizzle sauce over the top.

Pearl barley has been processed, therefore it is not classified as a whole grain. But if you would like to add hulled barley(aka pot barley or barley groats) in order to obtain the fiber, simply cook twice as long, and you will need to add one extra cup of liquid because of the longer cooking time. The consistency will not be altered because of the addition of other ingredients, but if you were to cook it on its' own, it will be much chewier and sticky. And don't forget to rinse it before cooking to help keep that stickiness down.

An Inspirational Family

Bonnie C.

Breast Cancer Survivor
 

Fate can be serendipitous and adverse, or both. 

Imagine this. A typical mother of two beautiful daughters and an extraordinary son, Bonnie's life was simply ordinary, yet soon to become exceptional. Although her mother was diagnosed with bilateral breast cancer at the age of 69, she herself had no symptoms nor signs of any such disposition, although the thought of genetics was constantly running amok in her mind. But being a single parent for 17 years in 1992 Ohio, there were present and 'real' parenting issues to attend to, not to mention that sweet reverie of a nice gentleman walking that 'yellow brick road'.....right to her doorstep.


At 44 years of age, she found Larry walking that road, dazzling her with sunshine and filling her heart with honest, contented and supportive love that would prove itself over and over again. Agog with new-found adoration from him and lasting affection from her family, fate would show one face that would be tested 7 weeks later. Bonnie would understand the innate fear her mother endured when she, herself, was diagnosed with breast cancer. Without apprehension, she had a lumpectomy and an axillary dissection, a standard procedure to examine and remove lymph nodes.

"I had the best support system with my children, mom, sister and Larry."


With this formidable support system, her mind became eased and her life became enriched. It wasn't long before Bonnie found Larry on bended knee and her son, Matt also became engaged.



"BUT, in September 1994, I had my 6 month mammogram and a lump was found. Two days later, a biopsy showed cancer again, second primary, no metastasis."



Bonnie continues, "I was devastated and frightened. I got several opinions and after discussions with my family and Larry, I chose to have a bilateral total mastectomy with no reconstruction. This was the right decision for me. Larry had said I was more than the sum of my breasts. "

With fortitude that obviously matched Bonnie's, Larry fulfilled his connubial commitment and married Bonnie on Valentines Day, 1995.

In 2004, knowing the high risk of cancer from her mother and grandmother, Bonnie's eldest daughter Jill opted to take the bold, and unselfish, step to reduce her chance of breast cancer by 90 % by having both of her breasts removed, even without initially testing positive AND with a new man in her life. After making this decision, she had an ultrasound and mammogram done, both of which were negative. One last test was done, an MRI. And wouldn't you know it, breast cancer was discovered. Talk about yet another face of fate!

By April, 2009, Jill's surgeon informed her that her ovaries would need to be removed because of the likelihood of ovarian cancer, directly attributed to her breast cancer. "Jill fought this and, because she didn't have the gene, so she felt safe. The doctor won and the ovaries were removed. The final pathology showed stage one ovarian cancer. This doctor had saved her life." A hysterectomy was soon to follow for other medical reasons.

A shout out must go to Chris, Jill's husband. Not only was he a true advocate for his wife, but for he entire family as well. He played as much of a deciding factor in the quality of Jill's life as any doctor could.

Enough is enough, wouldn't you think?

"In August of 2009, my daughter Tricia, age 40, decided to have a prophylactic double mastectomy. A mammogram and ultrasound were negative, but an MRI showed a suspicious area. When a biopsy was performed, it showed breast cancer. Tricia had a double mastectomy and had her ovaries out."









If there was ever such a family that deserves a tribute, it would be this steadfast family. I am in a haze of reverential wonderment for these brave women and the men who stood by them. To Bonnie's son, Matthew, and Larry, we salute and praise you for supporting all the loved ones around you who were struggling. To Bonnie, Jill and Tricia, we celebrate with you. There can be no more of a fitting epilogue to the struggles this entire family than to quote Bonnie in her correspondence with The Yankee Chef.


"My daughters and I feel blessed in many ways. Surround yourself with good and loving people. Appreciate everything. Hug your kids and your husband, yell less often, tell those you love that you love them. Every day I am reminded of two things when I look in the mirror. I am a woman without breasts , but more importantly I am a woman who survived breast cancer.....We are survivors. We want you all to be survivors. Know your bodies. Be pro-active. Ask questions. Be your own advocate. We feel blessed to have each day and each other and all of you".

 

Surviving

Every once in a while I would like to honor those who have survived breast cancer. This post will be one of many that I would like to share with everyone, and it gives me an opportunity to write in a way that I haven't attempted before. I have asked many breast cancer survivor groups to share their stories with me, not only for my blog, but for my new book being edited presently. I truly would like to hear from as many of you as possible as it relates to your story of survival as well as surviving siblings, spouses, children or parents whose family member couldn't win that frightful battle. Of course many of you know of my mothers struggle(Mary's cousin) with breast cancer, but her story will be told in my next cookbook that is dedicated to her and all survivors and those who could not survive breast cancer.
I would like to begin with another lady who is close to home as well.....

Meet Mary M G of Maine

Breast cancer Survivor- 1 year

Mary was born in 1965 to my great aunt Rita Barbara Meeks. Aunt Rita was my mothers' aunt and had a cancerous tumor removed from her breast while in her late 30s. She recovered, only to have cancer return in her kidney(which she had removed), lung(she also had removed) and esophagus. Aunt Rita died March 1, 1991 from the esophageal cancer and she is truly missed by all those who knew her. I often think about her as being joyous and comforting to us children when my Mom passed on.

Her daughter, Mary, my cousin, has endured tribulation as well from this devastating affliction. Although Mary led an active, fulfilling and cautious life, that other-worldly voice still found time to whisper in her ear that dreaded 'C' word. Rich, her husband of 26 years, doted on her as passionately as if on their first date.

It was the day he came home from another, solo mountaineering trip that his caring persistence paid off when he found a lump in her breast.Always the mountain climber, adventurer and caring father and husband, he knew of Mary's genetic susceptibility when it came to cancer and often double checked his wife's self-examination.
  "I'll never forget how his hand snapped back, like it touched something hot when he felt it.".

 Although Rich was concerned, Mary was hopeful that this oblong lump would disappear on its own, so she decided not to pursue another opinion, even though Rich was vehemently suggesting otherwise.

A few months later, because of a chest cold, she visited a doctor. After this checkup, and getting ready to leave, the physician asked her if she had any questions. She mentioned that her husband had found a lump and she may as well have it finally looked at if he had the time. Within 2 weeks, Mary, Rich and the rest of the family received word of her breast cancer.

She reflects "As soon as I heard it, a calm washed over me, tears fell silently, and my first thought was not why me, but why not me." After all, Mary's mother and her aunt died of cancer, and she had lost her brother from a different illness. "If I am cured through treatment, great. If I end up passing, then I was okay too because I would be in God's presence with Mom, Eddie, and everyone I loved that went before. "

Chemotherapy was ruled out as treatment for Mary, but she did have 2 surgeries to remove the tumor and lymph nodes, followed by 3 months of radiation treatment.

She survives today, cancer free, but not without her and her three children going through another tribulation. Her husband who had been so cautious, determined to never leave Mary's side throughout every doctors visit during those emotionally frightening days throughout her ordeal, was to be embraced by Mary's mother, aunts and brother before she would be reunited with them. Rich took one last adventure to the high mountains of Canada, all alone as he enjoyed. After failing to check in with his wife at a predetermined day and time, the Canadian government fount him on August 16, 2013, dangling from his climbing gear, unresponsive.

 

 

This day is significant in her family. It was Mary's mother's birthday and the same day of her cousins death from breast cancer.

 

There Is Always A Reason

Remember when our parents sent us off to school after eating a rather large bowl of hot oatmeal? Or if you are(or were) a cook, you always had that small double boiler filled with stringy, gloppy oatmeal we plopped in a bowl for a customer?

The origins of oatmeal is referred to as beginning with a research scientist at British Adhesives and Sealants Association mistakenly finding oatmeal was great as an adhesives during a botched experiment trying to find the best industrial glue.

Although the British Adhesives and Sealants Association is real, the story is not. BUT, I must add that in Cambridge, England, contestants vie for the Golden Spurtle every year. The.spurtle is a 15th century wooden, fancy club for stirring the beloved English oatmeal, or porridge. This is the Golden Spurtle World Porridge Making Championship and is, by far, the most anticipated food even in all of England.

https://www.flickr.com/photos/roybrown/

Although looking back, I find the flavor of plain oatmeal that took Mom 15-20 minutes(the true Scottish method) to make in the morning boring and almost too bland to eat, it filled our bellies. The only sweetener was sugar and then we added some milk to it so that it wouldn't ball up on us. I enjoyed eating it, however, but my kids would NEVER touch it now, at least not the way we had it growing up.

The main reason(besides the inexpensive cost) is that oatmeal stays with you for hours and hours after ingesting, especially Steel-Cut oats(see below). THAT is why our parents so gladly fed us this "porridge" before school and I will gladly say thank you for caring.

But now that we are older and cooking it ourselves, there are many of us who are still vague on the differences between the varieties. Here is a quick rundown and then I will add two fantastic recipes using rolled oats.

　

Rolled oats are simply oat groats that have had their inedible husks(chaff) removed, then they are steamed and rolled into flakes. They then are toasted for shelf stabilization. Oat groats, also called berries, contain the fiber-laden bran, endosperm and the germ itself. I remember well my Dad eating Wheat Germ often, which was the germ of the wheat plant. There are also different types of groats, such as wheat and rye, but seen much less often, regrettably.

Rolled oats can be easily turned into oat flour by putting some in a food processor or blender and pulsing until a powder is formed. If you find yourself without breading for seafood or anything that requires flour as a coating, try giving some oats a whirl in your processor or blender as a substitute. You will be glad you did.

There are four different types of rolled oats.

　

The thinnest of them is the instant oatmeal you see on grocery shelves.

Next is the Quick Cooking Oats, a tad thicker. Used in many recipes calling for oats.

Then we have the Regular(Old-Fashioned) Rolled Oats and lastly...

Extra Thick Rolled Oats. You remember, the kind our parents made us eat before school!?!?

　

Then what is the oatmeal found in baby food jars? That is oatmeal that is pulverized so that it is a powder. Mixed with boiling water and then cooled, it is the base of all baby food. Sound too simple NOT to do at home, rather than paying .50 a jar, huh?

Generations ago. our fore-families ate porridge, which was much like baby food oatmeal powder, just not as finely pulverized.

Then there are steel-cut oats(aka Irish and Pinhead), which is the same thing as sliced oat groats, but chopped fine before steaming. Steel Cut are not recommended for baking because they do not soften much at all, resulting in quite a chewy texture. BUT, I must confess, I enjoy the texture of Steel-Cut for my morning breakfast because it simply stays with you for hours and hours. And out of all the different types of oats, these are best for controlling blood sugar levels as well, taking the longest to break down in your body, thereby controling sugar "spikes".

Quick Question...

Why has oatmeal been a family favorite for treating itching, bug bites and other minor skin ailments?

Answer: Because it is the ONLY food item in the world that contains avenanthramides. Averanthramides are alkaloids that are proven to be an anti-inflammatory, anti-irritant and is a great anti-oxidant compound.

And lastly. With all the talk about gluten now-a-days, I am often asked if oatmeal is gluten free. You bet it is. But because it is often processed in the same area as gluten rich grains and even grown in the same fields as wheat, it is best to check the package just to be on the safe side, but all in all, oats are gluten free.

　

Now how about two great recipes that give rolled oats a new attitude?

Yanked Oatmeal-Raisin Cookie Cake

 

The ooey, gooey goodness of oatmeal cookies is only made better with the addition of chocolate. This recipe is so great during our long winters here in New England. Although dryer and more crumbly than other cakes, this cookie cake should be enjoyed hot and with a mound of whipped cream or ice cream topping each serving so that no crumb is left behind.

　

Nonstick cooking spray
1 1/2 cups old fashioned oats
3/4 cup flour
2 tablespoons cocoa
1 teaspoon cinnamon
1 teaspoon baking soda
1 stick(1/2 cup) butter or margarine, very soft
3/4 cup brown sugar
1/4 cup plain yogurt
2 eggs
1 teaspoon vanilla
3/4 cup chocolate covered raisins or cranberries
Whipped topping or ice cream if desired

Preheat oven to 350-degrees F. Spray the bottom and sides of a 9-inch cake pan with nonstick cooking spray: set aside. In a large mixing bowl, blend the oats, flour, cocoa, cinnamon and baking soda. In another bowl, with an electric mixer, beat the butter and brown sugar, on high, until smooth. Add the yogurt, eggs and vanilla and continue beating for an additional 10 seconds, or until smooth and fluffy. Mix the wet with the dry, combining very well. Fold in the raisins, pour into prepared pan. The mixture will be very thick, but still slightly thinner than cookie dough. Bake 25-27 minutes, or until firm but still slightly soft and the edges have pulled away from the sides slightly. Remove from oven to cool slightly before slicing and serving hot with whipped topping or ice cream.

Apple Dipper Oatmeal Cookies

 

If you enjoy dipping wedges of apple into peanut butter, then you are going to love these cookies. The instant cider mix is found in supermarkets everywhere here in New England, but you may need to order it online if you live elsewhere, but at least look. During the winter months, it is widely available. These cookies are so delicious, moist and packed with apple flavor, you won't be able to put them down.

1 cup sugar
2 cups oats
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup butter or margarine, melted
4(.74-ounce)packets apple cider instant drink mix*
1/4 cup peanut butter, chunky or smooth
2 eggs, beaten with 3 tablespoons water

　

Preheat oven to 350-degrees F. In a large bowl, blend the oats, flour, sugar, apple cider mix, baking soda, nutmeg and cinnamon. Stir in the melted butter, peanut butter and egg mixture until well incorporated. Drop by the tablespoon on an ungreased cookie sheet, leaving 2 inches between mounds, and cook 13-15 minutes. The cookies will be done when the underside is lightly browned and the edges are slightly crisp. The cookie itself will still be soft, making it hard to determine when to pull them from the oven. When the centers are soft but not soupy, then they are ready. Let cool in pan for 3 minutes before carefully transferring to plates to completely cool. the cookies will firm up once cooled.

Makes about 25 cookies

* I used alpine Spiced Apple Cider Drink Mix but any variety can be used. If you would like, substitute 2 teaspoons apple extract, or flavoring, or even melt down some apple hard candies.













 
 

REAL Comfort Food

After studying and writing about New England food and it's history for decades, I have lately been bombarded with "scientific" links to what is and isn't comfort food and the meaning. I have also read an article stating that a person receives the same gratification from a granola bar(in a comfort food sense) as one would any other comfort food dish. Even more articles are written with carbohydrates and sugars being the basis of a comfort food.

That was it!!! I have decided to lay to rest, once and for all (I hope), what comfort food is and why comfort food is. But first, we need to distinguish between comfort food and what I call "Jersey" food.

The latter could be a greasy cheeseburger, french fries smothered in chili or gravy, a big bowl of fiery red chili or that foot-long hot dog with all the fixings. Pizza, ice cream, hot cocoa, a fresh crisp apple or your favorite sandwich are generally associated with Jersey food as well.

Jersey food is any food that you can don a casual shirt or blouse and enjoy, without fear of any standards, an item of food that is decadent, sloppy, delicious or finger-licking. If it drips onto your shirt, fine! If you end up licking ALL your fingers, fine! If you just need to throw a cap on or pull your hair back in a pony tail and sit down to order at a greasy spoon, then that is what Jersey food is all about. Relaxed, unpretentious and sloppily good.

Comfort food, on the other hand, has always meant a food that brings both your taste buds and mind-set together in a place that has been visited before. A place where comfort sets in at the mere thought of a particular food item that may range from a simple home baked loaf of bread to something as complex as a Baked Alaska. A place that immediately brings you to a place that is comforting, secure, tranquil and homy. Remember that meatloaf someone in your family made and you enjoyed it as a child?

And when you are a child, you had no worries, never wondering how bills were being paid or if you would have clothes to wear or would be able to keep a roof over your head? Even if you did have to worry about such things, there may have been a food item that brought you to a safer place as a child.

They all go hand in hand. It was that blanket of 'security' that always covered you when growing up.

It was without consideration that you would have love, a bed and a meal. So these are part of who we are. Something that is not controlled, but controls us. When you think of that beloved meatloaf, it instantly brings all those other factors along with it. Meatloaf, love and comfort. It has nothing to do with serotonin, chemicals in the brain, sugar or carbohydrates, pure and simple.

Do you honestly think that a granola bar gives you that same, secure comfort? I don't even classify these bars as jersey food! What an insane "scientific" find!!!

I like to accept the moniker Comfort Food King that a chef labeled me with many years ago with pride because, not only do I try to bring families back to the table, but I sincerely try to create new comfort foods that can be passed from one generation to another. And the only way to do that is from home, at the table, make if simple yet different and above all, tasty.

Certainly I add my own touch in the way of fruits and New England staples, but because I am a Yankee, there are certain items that are comfort ingredients to us, like maple syrup, molasses, apples, Cheddar cheese and the like.

To really swell up my e-mail and responses, I will tell you that barbecue(for example) is not a comfort food, unless it brings you back to the days of your childhood or home. Barbecue is that type of food that is a Jersey Food, and for goodness sake, know that I am not talking about the state of New Jersey, you should read the ENTIRE article before e-mailing or posting replies in the negative.

Many studies have been undertaken to find out what makes comfort food....well, comforting. And the general agreement among physicians and scientists is the correlation between serotonin and that feeling of enjoying comfort food, They state that it influences almost all of our brain cells that are related to mood, desire, appetite, memory and learning. And when we are deficient in serotonin, then these functions are altered or affected in some way, even being attributed to depression.

There is one HUGE problem with this method of thinking and prognosis. THERE IS NO WAY TO MEASURE SEROTONIN LEVELS IN THE LIVING BRAIN!!!!!

So as much as most of these shallow thinking scientists may theorize(based on absolutely zero evidence), our longing and desire for(as well as the end result of enjoying) comfort food comes from heredity and the uncontrollable desire to revert to a protective, motherly time in our lives. Those simpler times when family actually sat down and enjoyed each others company during a meal. The time when 'homemade' actually meant something and not just used by every manufacturer trying to sell a product.

I can give you a great example of the term comfort food that truly epitomizes its' meaning. Just think about one time where you were either on a vacation, business venture or any foray that took you away from your home. No matter how much fun you had, no matter how thrilling the time was and no matter if you had ANY complaints or not, the second you walk into your home after being away, the words "I am glad to be back home!" is uttered without thought. And why do you think that happens? This whole article is summed up with that seven word exclamation.

So I would love to hear from you with regards to not only what your favorite comfort food is, but why.

What is MY comfort food? It would have to be real Mac and Cheese. Made with sharp Cheddar cheese, dryer than normal with a cracker crumb baked on top. Why? Because Mom and Dad made it for us numerous times as a child and it certainly brings back memories of all of us around the supper table AND the restaurant kitchen where I would often eat while helping my family.

Although......Grammy's blueberry cake rivals it!

Old With The New

I can devour myself in reading about New England lumbermen for hours on end, mainly because of my great uncle Warren "Gus" Bailey. Uncle Gus was bigger than life, a woodsman his whole life and a river driver par excellence. He also cooked at times and it is with him in mind that the following are repeated here. He is mentioned in books written about Maine lumbermen and I am proud as all hell of his legacy and the fact that I was finally able to locate his, and his wife's, graves in Kossuth, Maine. Here is a little dittie about the life and death of a lumberman.

"He lived in the company house

and he worked in the company mill.

He got his grub from the company store

and he paid the companies bill.

And when he died, they buried his hide,

for the company owned the rest."

　

And here is a poem dedicated to the river driver of old, by Joseph Evens:

"Close by his pal, he saunters down the street

just a bit scornful, a bit curious too.

How can folks live in houses prim and new

And not miss lakes and streams and woodways sweet?

His shirt is checked all black, green and red,

his hat is rakish on his tousled hair.

His socks of wool are made to stand long wear

and wettings like his boots, and he has fed

fair eagerly on bacon, beans and bread.

He's a prouder of his purse than King of Crown.

He'd give his last cent for chum or drink;

He'll sing or dance or swear, and knows no dread,

and risk his life for others and not shrink;

He's just come off the drive and owns the town."

　

　
So by taking the old time staple of beans and combing it with the newer fad which is crock pot cookery, I think you will love the following recipes.
Cookee Chili

For those of you who are unfamiliar with the term Cookee, he/she was a cooks assistant in New England lumber camps of old. They were the 'gophers', dishwashers, potato peelers....heck, all the menial tasks the camp cook didn't want to deal with was done by the cookee. I have replaced the traditional kidney beans found in most chili recipes with a Yankee lumber camp staple, Yellow Eye's. Don't be alarmed that this recipe will taste like Baked Beans though, the addition of classic chili ingredients transforms this protein packed meal into a crock pot classic.

　

1 1/2 cups dried beans(I used Yellow eye)
1 pound ground pork
1 small green pepper, minced1 small onion, minced
1(28-ounce) can diced or stewed tomatoes 1 1/2 cup strong brewed coffee
1 cup vegetables broth*1 cup whole kernel corn1 (6-ounce)can tomato paste
3 tablespoons tomato paste
3 tablespoons chili powder 2 tablespoons brown sugar
2 teaspoons salt 2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon black pepper

　

Soak beans in plenty of water overnight if desired. In the morning, rinse and add to crock pot. In a large skillet over medium heat, add ground pork. Break up well and cook until completely done, about 8 minutes, stirring to continue breaking up. Add to crock pot along with remainder of ingredients. Stir well, cover and cook about 8 hours, or until beans are soft but still hold their shape. Add additional spices as needed. Serve with shredded cheese over the top.

*I would have 2 cups total of the broth set aside. When chili is done, add more broth in order to thin out if desired.

Makes about 8 cups

　
Cheddar-Garlic Drop Biscuits

How can you eat chili without some good, tangy drop biscuits? I love love LOVE this recipe, and they are the perfect accompaniment with this old-fashioned chili recipe.

2 teaspoons garlic powder, divided
2 teaspoons parsley
1/2 cup butter or margarine, melted and divided
Nonstick cooking spray
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/4 cup sour cream
1 1/2 cups shredded Cheddar cheese

　

In a small bowl, stir together 1 teaspoon garlic, parsley and 1/4 cup melted butter; set aside. Preheat oven to 350-degrees F. Spray a baking sheet with nonstick cooking spray; set aside.

In a large bowl, stir together flour, sugar, baking powder, cayenne pepper and salt. Add remaining melted butter, sour cream and cheese, mixing to incorporate well.

Using a 1/4-cup ice cream scoop or measuring cup, scoop biscuit batter onto prepared baking sheet, leaving 2-inches between each mound. Bake 12-14 minutes, or until slightly browned on top. Remove from oven to brush with equal amounts of the garlic butter and serve immediately.

Makes about 8

A Fun, Informative and Superb Read

I obtained a book entitled Hudson Valley-Food & Farming, Why Didn't Anyone Ever Tell Me That? by Tessa Edick, and was asked for my honest opinion and review. Where do I begin?

After banging my head for a little while, it occurred to me to simply follow the same steps as the author herself.....from the beginning. This book started at the 'grass roots' of this wonderfully organic region on both sides of the Hudson River that traverses, almost vertically, the entire state of New York. Tessa lays down an easy stepping stone on the building of a trip through time, food processing and culture of this area and beyond.

Throughout this engaging repertoire of the Hudson Valley, she writes with the laymen foody and horticultural professor in mind, yet with the style all of us can understand. Showing a condensed history of farming in New York, she is still able to get a superb amount of information in very few pages, making an English teacher very proud.

Tessa also deftly informs the reader on the truths and myths of organic and locally sourced farming in an honest and open dialogue. One feels as though their mother or grandmother had written this book because of the interspersed "homy" pictures of farmers and family, as well as simply prepared recipes that you would swear came from your mother's recipe booklet. You know, the one with all the food stains and marked by dog ears?

As the foremost New England Food Historian, I am pleased that Tessa dots every chapter with the history of certain time-honored beginnings of our American food heritage. It is obvious from the start that she adores her vocation as well as the small and larger farmers, writing of them as she would her own neighbor.

She also expertly gives you her insight on the future of organic farming and sustainability, with which should be considered as a top priority for all of us.

As a parent, I find this book especially gratifying because of her many references to children and family, both in the present sense and the future, with regards to our health resulting from our eating habits. In particular, the many family farms strewn around this valley that produces the best of the best in New York and what they are doing to improve lives. If I didn't know better, I would swear she was a Yankee, having that same proud cut and tenacity for neighborly love that we are so well known for.

On the same hand, she honestly and cautiously informs us of faults in our eating habits, the ramifications of the current eating trends and the 'how's and why's" of making better decisions.

I could distinctly see her sly grin in my mind's eye as her words of wisdom came at me at every turn of the page. And, much like our mother, she always had a way of smoothing out these eye-opening facts with a simple recipe that had me forgetting the "honest talk" we just had.

At the conclusion of this book was a simply prepared list of great farms, big and small, that hold the same love and concern for us as consumers as she showed during my time reading this great book.

And to sum up my opinion of the book? It was a great read! Only realizing I had learned something after I finished reading. I felt as though I just had a long talk with my mother or grandmother about options and choices about my diet. My Dad, the second Yankee Chef, would have easily attributed this book as a "comfort read", of which I sincerely agree.

Tessa Edick. I applaud your honesty, information and love for your 'neighbors" you so lovingly show in writing. I am proud to have had the opportunity for this review and would love to visit someday, spending time with these same neighbors and family. I also eagerly await your next book.....Mom!