My mom’s recipe notebooks are a time capsule, reflecting not just popular dishes of the day, but also how she evolved as a cook. Lots are in her beautiful cursive writing, from her friends and many from my Aunt Gene, whose lovely penmanship is very similar to my mom’s.
While recovering from my wrist surgery and not being able to drive for what seemed like forever, I had time to explore the treasure trove volumes. Pretty quickly I discovered she and her friends shared lot of recipes.
Expanding their culinary knowledge, skills and repertoire were an extension of their friendships. There wasn’t the internet to search, Betty Crocker was the most famous cookbook author, and dinner didn’t come from a box cooked in the microwave.
Do you recipe share with your family and friends? If you do, wonderful! If you don’t, how about giving it a try?
The recipe I’m sharing is typed on a piece of letterhead from Tucson Shower Door Mfg. Co., what we know today as Olander’s Window Replacement. Since they’ve been in business since 1952, it may have come from Mrs. Olander, but who knows.
Chinese New Year of the Tiger and Valentine’s Day are just around the corner and we’ve got them covered.
You can’t eat Chef Devon Sanner’s Feb. 1 Chinese New Year of the Tiger menu at his hotspot Zio Peppe restaurant, but the food will be authentic, incredibly delicious and a fun time cooking and learning from him. The menu: Duck Spring Rolls, Cantonese Crispy Pork Belly and Yusheng/Lo Hei Prosperity Salad – which you’ll toss high is the air to bring you luck. If you’re not in Tucson or want to be in your own kitchen, there’s a Zoom option.
Valentine treats are the focus of three classes, two from master decorator and baker Patricia Ordoñez Beattie.
On Feb. 2, it’s Edible Art – Valentine Cookie Decorating. This isn’t a baking class, although she’ll demonstrate her no fail sugar cookie recipe. It’s all about the decorating – piping, flooding and wet-on-wet designs – on heart and lips cookies. Aren’t her cookies beautiful?
On Feb. 9, it’s For the Love of Cupcakes. Who doesn’t love these charming and delightful little treats? The focus is on using a pastry bag and tips, tinting buttercream and decorating, but Patricia will demonstrate making a batch of her vanilla cupcakes.
El Charro Café Chef Miguel Heredia isn’t just a savory chef; his desserts are works of art.
On Feb. 8, in collaboration and celebration of the University of Arizona Museum of Art’s The Art of Food exhibition, you’ll create a dessert masterpiece in The Art of Plating. On the menu as shown in the photo: Flourless Chocolate Coffee Torte with a Mirror Glaze finish, and the ingredients providing taste, texture and color to decorate your plate: Chocolate Sand, Crème Anglaise, Raspberry Sauce, Pulverized Almond Brittle, Raspberry Caviar and Sugar Shards. You’ll also hear from UAMA’s Curator of Exhibitions, Olivia Miller.
Don’t forget – after you take five classes, the next one is from us.
Wishing you joy in the kitchen,
1 chicken, cut into parts
1 red bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
2 small tomatoes, chopped
½ botted green pimento stuffed olives, chopped
1 cup rice
2 cups chicken broth, preferably homemade
1. In a large skillet or sauté pan, fry chicken until browned and cooked through. Do not roll chick in flour. When cooked, remove from pan and drain grease.
2. To the skillet or sauté pan, add broth, rice, then layer vegetables and olives, and put on chicken on the top.
3. Cover pan and steam slowly until rice is cooked, 30-45 minutes.