Every time we move, I lose my recipe binder and rejoice upon finding it again.
The binder’s not fancy. It’s a tattered, spiral-ring binder overflowing with recipes I’ve collected since college. Some of the recipes are photocopies of my mom’s cookbooks or library books. Others are packets I’ve collected from cooking classes. A few recipes are from friends who actually hand wrote them on recipe cards, while others are clippings from old Star Tribune Taste sections.
According to the time stamp on my recipe, I printed it February of 2007. At this time, I was finishing my senior year of college where I lived in a house with a group of friends. We were in the midst of planning a party to welcome our housemate back from Mali. Looking back, I must have searched online for West African recipes and chosen this stew.
I shared a lot of photos on Instagram since Christmas, but the one that received the most love featured potatoes.
Party potatoes, Funeral potatoes, Football potatoes, Pittsburgh potatoes, Crunchy potatoes, Corn Flake potatoes, and, my personal favorite, Cheesy Potatoes. This casserole goes by many names which really suggests that there is no bad time to make these potatoes.
This casserole makes an appearance at every one of our family’s holiday meals. My mom used to be the bearer of the party potatoes. I remember popping bags of frozen has browns and dumping them into our big, plastic popcorn bowl. The potatoes, sour cream, cheese, and cream of chicken soup created such a thick mass, that I always handed the spoon over to mom to finish mixing. My Godmother’s taken over the honors.
Post-election, as I move forward this year into 2017, I’m going to more intentionally to support business and community leaders who speak out against the injustices and hate incidences impacting people in their communities.
The other week, I felt compelled to pay Penzeys Spices a little visit. Not only as a small gesture of appreciation to Bill Penzey for speaking out against racism and sexism, but because Penzeys Spices are really, really good. In a December Facebook update, Penzey ends with, “The kindness of cooks makes a great bedtime story.” Sure, some people are mad, but most of the comments share stories about cooking and community.
Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.
Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.
It wasn’t until age 32 that I ate my first stuffed bell pepper. I even made it myself.
Neither of our parents made stuffed peppers. In fact, my mom hated peppers. Stuffed peppers became like eggplants in my mind. I added them to the list of foods I watched TV chefs prepare in utter fascination and hoped to try someday when I was older.
On a recent trip to the library I rented Nonna’s House which compiles recipes from the Italian grandmothers who work at Enoteca Maria, a restaurant in Staten Island. At Enoteca Maria, Italian grandmothers take turns leading the kitchen and sharing their family recipes. One evening I prepared my first batch of stuffed peppers following Margherita Amato’s recipe. They baked up beautifully and tasted even better. We enjoyed the leftovers for breakfast, lunch, and dinner.