Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
I am surprised that this delicious wrap made from an 8″ lo-cal tortilla could be packed with so many goodies and still be under 200 calories! The amazing thing is that I actually feel satisfied… not like eating a 32 ounce steak at McLintocks in Shell Beach… but nicely full!
So, if you are looking for something tasty and satisfying for lunch… here’s a start in the right direction… it works for us!
Roger
Cookbooks are wonderful peeks into another world and they transcend you into another reality quite like no other. History books may slant to a particular perspective, but cookbooks often tell you how things actually were.
Smith Island is an beautiful destination off of Maryland that has been inhabited for over 300 years with a charm and character has stayed much as it has always been. Probably the most famous contribution to the world has been the small ten layer cake, that would have particular appeal to those who love the fudgy chocolate quality but want a lot less cake! The ‘inventor’ of this spectacular dessert ( although she credits much to her grandmother who died in 1936) was Frances Kitching. Mrs. Kitchings food became so well known that with much prodding she finally opened a restaurant to serve folks the food she enjoyed so much.
Frances Kitching’s cookbook is small, abbreviated, full of unanswered questions, but wonderful in what she actually does communicate. Her recipes are simple using quality ingredients and this is what makes it special… quality is in everything. Another feature of the book I have enjoyed are some of the added necessities that are usually only found in cookbooks for sporting enthusiasts (McLane’s North American Fish Cookery, for example) or those around 100 years old. For example, need to know how to ‘shuck’ an oyster, well, it’s in the book ( upper left phot0 in the picture above). Frankly, I was surprised — although I shouldn’t have been — with all the wonderful shellfish recipes.
Need an idea, well, buy a cookbook… particularly an older one!
I love Saint Paddy’s day, don’t you? However, some folks get into such a rut on this day serving the same thing year after year, kinda like ‘fish Fridays.’ Ask for a menu and you might hear,” whitefish, whitefish soup and whitefish Bordeaux!” If you are like me there is nothing like our fabulous Corned Beef Pie that never lasts long enough to get a second piece!
So what will you cook this year?
I guess I would have expected to find a version of the Smith Island (10 layer) cake in the food catalog of Neiman Marcus! I have seen similar, but nothing quite the same. To me it is an excuse for frosting lovers to have a never ending supply of frosting and bypass the need for all that cake! 😉
It is however, a dessert that is very filling with just a single slice.
Laura and our daughter Kristin are doing a bit of traveling (mostly business) and have discovered this item when served at a family get together. Personally, the dark chocolate goes into the same category for me as does mint, flavors that are too strong. However, I can see how we can adapt the recipe for a broader appeal. The condensed milk in the recipe goes out and heavy cream, Peter’s Chocolate and confectioner’s sugar where appropriate is inserted.
Not a difficult cake to make… but for the many member s of my family that grab the heavy frosting products like “stroopwafels” , well, this will be right up their alley!
This’ll be fun to make
I am constantly surprised by the young people I meet who don’t know how to cook? How do they live?? There is an exciting world out there of culinary discovery that can not be found in a restaurant with arches or without, because it is what you create yourself!
So, unlike IRONMAN, most budding cooks must walk before they can run and this means starting at the basics. Here are a few suggestions:
1) give them a very very simple cookbook… Better Homes and Garden has a great one for less than $20 at Amazon.com. B.H.& G. is an old line cookbook — now in it’s 15th edition — that is a wonderful gift to anyone starting out. The recipes are simple, economical and with few ingredients and step-by-step guidance.
2) Translate your fun meals into even simpler ones for the new cook. The meal above contains three ‘ingredients’ (actually, three packages ingredients): one whole chicken ( they can be purchased without it’s natural ‘stuffing’), an Uncle Ben’s precooked rice package ( many contain a nice mixture that will appeal) and a little seasoning over the top of the chicken ( many pre-blended shakers available: salt, pepper and garlic powder is popular).
Bake 375 degrees F. for 2 hours and 20 minutes
Doesn’t get much easier than this!
3) Encourage the new cook to seek out a teacher… someone who can get them to the next level. After mastery of the simple cookbook, you can gift them with specialty cook books in which they may have an interest: cookies and desserts, fondue, and celebrity chef’s books ( they only look hard, in reality, their recipes have only a few steps and simple commonplace ingredients… This is key to selling a cook book ).
4) Practice — there is no substitute for experience.
Bon appetite
Roger