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Posts Tagged ‘food recipes’

 

As I mentioned upon my return to writing these posts, one of my joys is watching our youngest granddaughter thrive.  So, we often go to the west coast to visit her which is where we’ve been these past couple of weeks.  This is a photo of the two of us doing what she loves best – playing and learning.  We are at a cash register that she recently got as a birthday gift learning about how to pay at the grocery store as well as the worth of each bill and coin that you have to spend to buy your groceries.  Her monies – as she calls the play money – all seem to have the same value to her at the moment no matter how many times we try to point out the differences it is all there just to spend.  As we neared the end of our visit, I told her parents that she should have been named Sunshine as that is what she brings to each day.  A have never known such a happy, joyful child and I’m so happy that we are able to frequently spend time with her.

 

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AFC_cover

Wonderful News!  Coming this fall from Welcome Books is An American Family Cooks, my dream book, featuring recipes and tales from my family of cooks.  My sons, Mickey and Chris, feature prominently with wine suggestions by Chris a special treat.  My grandchildren will also be found among the pages as will paintings from Steve Kolyer.  We will keep you posted on our activities as the October publishing date gets close.

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friedrice_0815

 

We eat a lot of chicken and I always have some leftover.  Even a single chicken breast will leave me with a few scraps, so I am always looking for ways to use the odds and ends that are stored in the fridge.  One of my frequent go-tos is fried rice – I always dread taking the time to make all the mise en place (those little bowls of prepared ingredients that decorate a chef’s work table) – precooking the rice, shredding the chicken, julienne carrots, bias cut scallions, diced peppers, tiny broccoli flowers, fresh peas, whatever I can find laying around that will extend the rice mix to a single dish dinner.  But, once I’ve done all the work, the rice comes together in a flash.
Here’s what I do:  Add a bit of grapeseed oil and sesame oil to my treasured wok (from The Wok Shop in San Francisco’s Chinatown, (www.wokshop.com) that is burning hot.  I quick scramble up a couple of eggs with some grated ginger and garlic, throw in the rice, add a mix of soy sauce and chili sauce, followed by the veggies – the toughest ones first down through the list ‘til at last the scallions get a quick turn into the mix.  Pile it high on each of our plates and then we chopstick our way to fried rice heaven.
I have to admit that I once made chicken fried rice for friends and forgot to add the chicken so forevermore my chicken fried rice is known as chicken fried rice without chicken!  It was still delicious no matter what my buddies say.

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hashbrowns_7672

 

What I call hash browns, lots of people call home fries.  And this is simply because that is what my mom called cubed raw potatoes fried with chopped onions in (for her) bacon fat.  When she fried – and now when I fry – shredded potatoes mixed with shredded onions, she usually formed them into one big pancake in a cast iron skillet and called it a potato cake, not hash browns.  Although they are usually associated with a diner breakfast, I often make my hash browns for dinner, particularly with steaks or chops.  And, occasionally they do make it to the breakfast table but, when that happens they are usually leftover and added to a frittata.  If you have bacon fat on hand, it adds wonderful flavor to the potatoes as does duck fat.  But, taking care of health issues, I mostly use olive oil as my fat of choice.  The following very simple recipe should serve 6 people.

2 to 3 tablespoons fat of choice
    6 large russet or other all-purpose potatoes, well-washed, peeled, and cut into small cubes
    1 large onion, peeled and diced
    Salt and pepper to taste
    Sprinkle of paprika, optional

Heat the fat in a large skillet over medium-high heat.  When very hot, but not smoking, add the potatoes and onions.  Season with salt, pepper, and paprika and fry, tossing and turning frequently, for about 25 minutes or until crisp and golden brown with a few charred edges.  You can, if you want to speed things along, cover the potatoes for about 10 minutes, but they do tend to sweat rather than crisp.  However, once uncovered, you can raise the heat and toss and turn until they crisp up.

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