The Little Black Book of Pies

Monday, July 28, 2008

A few months ago I self-published a cookbook titled Little Black Book of Pies. I am someone who is passionate about food and people learning to cook good food. I am a dying breed, a good old fashioned cook who wants folks to know that anyone can be a good cook and baker.

Years ago, when I was a child I took piano lessons from a woman who I later learned was not a great piano teacher, but a good piano teacher. There are folks who are great at what they do and folks who are good at what they do. What really sets them apart is their passion for what they do. My piano teacher was not about fluff, pomp or pageantry; she was about teaching, she was a piano teacher. She wanted me to learn and learn well and greatness would come. I suppose a bit of that rubbed off on me. I am not about being a Paula Deen, or Rachael Ray. I want the students in my cooking class to walk away with the meat and potatoes and not just the marshmallow fluff.

I had a woman edit my book and the most she could come up with is the fact I put old fashion instead of old fashioned and that the book could stand to have color photographs and an index; besides that she thought is was pretty good and would sell well to anyone who enjoyed baking pies. I have really tough skin and to a certain degree I agreed with her. The book did need an index and it would have been great to have color photographs of the pies. Unfortunately that was not in my budget and if that will prevent the book from selling, well all my work was done in vain.

It is my desire to write a number of other books for novice and not so novice cooks and bakers before I leave this earth and some may have photographs and some will not. I am of the school of thought that when a book does not have fancy photos it leaves more to the imagination of the cook. You can decide how you want the dish to look, and you can learn to trust your own ability and creativity. This is something we just don’t allow folks to do anymore. People are eager to say, show me this, or show me that, as opposed to try it and let’s see what you come up with. Trust and believe you will know it when it is right and if you cook and bake long enough you will know how to enhance your masterpiece.

There are not a lot of pie cookbooks out there today and mine is not for the gourmet baker. The Little Black Book of Pies is for the simple cook, the novice who just wants to have a few deliciously divine pie recipes under his or her belt to woo friends and family. My little book is the kind you will pull out to impress and tuck away for your grand daughter. No, people don’t write these kinds of books anymore, it’s just a little black book of pies, filled with deliciously simple recipes for the pie lover in your life.

Human error is here to stay!

Monday, July 21, 2008

Recently I was on Blog Talk Radio’s The Recipe Box with Barbara Howard and although we were talking about back to school lunch ideas, she mentioned that on an upcoming program she would be discussing the issues associated with the recent wave of food-related headlines questioning the safety of our food source. While there will always be areas that need improvement, our food supply is safer than it has ever been in years; so why are we seeing news stories on food-borne illnesses, especially among commercial producers.

Well, to answer this I had to do a little research for myself and what I discovered did not shock me. The answer is as old as time itself. Remember a few months ago, October 2007 when ConAgra’s Banquet chicken and turkey pot pies were making folks sick? The U.S. Department of Agriculture tracked down the issue as one of two things: the plant did not prepare the product properly or the consumers using the product did not understand how to cook the product properly.

Look, any way you twist it someone just doesn’t know how to cook. It is not rocket science and both explanations can be summed up to “human error.” I have been a huge proponent of getting rid of processed food for years. I do not purchase it and when I have the need for a pot pie or hot pocket, I make my own. I know that does not answer the need of millions who will not or cannot do that, but I say this because in life you have options. You can decide to cook for yourself and learn to cook well or you can leave that responsibility to someone else; your choice.

I will continue to shout it from the highest table top, learn to cook, learn to cook, please learn to cook. Cooking is like breathing, it is something you should do without effort or forethought since you must eat to live. I often say parents are the child’s first teacher, but if the parent does not know, what is a child to do? What is a parent to do?

Learning to cook is just not a priority in America. It is too easy to go and get a $0.99 hamburger or $0.89 taco with a soda and call it a day. We are a give it to me quick and now society. I never thought I would say this but Americans don’t care what they eat, they just want to eat, anything, anyplace, just stuff that mouth! Just think about it, if you are what you eat, what are you? I have even had people say to me; well I’m going to die anyway so why prolong the inevitable? Why, because of the inadvertent chance that you do not die, but have to live a life anguishing with a terminal illness or debilitating disease; forcing your family and friends to suffer with you all because you didn’t care. Look, I am not saying this about everyone who is seriously ill, but at some point we have to realize that taking control of our food source, what we prepare and how we prepare it is important and vital to our health and the health of our family.

The next time you see a cooking class being offered, take it. Step outside your comfort zone and try something different. This fall I am offering a canning class. There are only a few people signed up, but I suspect more will come calling the sooner we reach the class date. I may be surprised however, and not have more than a handful of students. We rarely understand the need to educate ourselves until it is way too late, as with credit card debt and mortgage debacles. Hummm!

Work me 4 days a week…please!

Tuesday, July 15, 2008

There has been a lot of discussion in the news and at the water cooler about the introduction of a four day work week. Personally, I think the four day work week would be fabulous. I will take it a bit further and say for those who want and can work from home five days a week and their job would not suffer, that option should be offered too. Today it is imperative that employers and employees think outside the box, way outside the box and figure out how we can not leave our children and grandchildren a planet that is unhealthy, broke and in shambles.

I know there will be arguments that folks cannot get all their work completed in four days, or people who work from home will be slackin’ off. There is only one way to resolve that, fire them. If they are not doing their job, fire them! I know if I were not doing the kind of job I need to do, I would just quit, before being fired, but that’s just me. It’s not that I do not want to do the job or could not do the job, most of the time I just did not care and would rather be in the kitchen creating a dynamic pasta sauce using the best Vodka I could get my hands on or perfecting a chocolate chess pie made with Hot Sex! (The liquor folks, the liquor!)

Okay, so I’m the booziest kitchen foodie, cook, baker, culinary genius on the planet, trust and believe my masterpieces are delicious, and when you visit my home or Bed and Breakfast (my goal in life) you will definitely experience a “divine dine.” Hello!!!

Back to this four day work week deal, yeah it’s a good thing. I was just watching CNN who experimented with three of their employees, putting them on a four day work week schedule and all said they enjoyed it and had more quality time to spend with family. I think that says it all. If you do not want more quality time to spend with family or friends why are you here? Why are you on the planet?

Look there is only one thing in life that is finite, limited and cannot be purchased or battered, it’s time. Fortunately for most of us we do not know when our time is up, so since that question is out their floating in the wind, let’s take advantage of every little opportunity awarded us. If the boss says work four days, go for it. If the boss says work from home, go for it. Life is too short to not take advantage of time spent with the people who mean the most to us, our family and friends.

I have read on forums and chats that folks who work from home feel isolated, alone and often suffer from depression. Oh hell no! Look start a MeetUp for telecommuters, meet at the coffee shop, your favorite Chinese Restaurant and have lunch or invite other tele’s over for lunch, meet at the park for an hour; but let nothing get in the way of your freedom to work outside the traditional brick and mortar.

After viewing the CNN special I decided to seek out all those telecommuters and create a wonderful “cooking parti” for them. Gather your friends and family and for one hour let’s partake in a lunch and learn in the privacy of your own home. Hey, I’ll even show you how to make that Hot Sex Chocolate Chess pie for your significant other who unfortunately is not as lucky as you and must fight that mess on the Interstate. Look, everyone is not going to be as fortunate, but you can at least have something special waiting for them when they walk in the door.

Au Natural

Saturday, July 12, 2008

Recently I listened to a “talk radio” personality discussing a plan he concocted to lose weight. He discovered a new out patient procedure that involved limiting the amount of food intake, thereby preventing weight gain. I have never seen this individual in person (just photographs, yes he is overweight) but he said he is having the procedure as a “preventative measure.” My personal opinion is that if he is having the procedure as a preventative measure and he is already overweight, what exactly is he preventing?

It has been implied by a number of medical authorities that many of the illnesses we suffer are directly related to our diet, lack of exercise and proper rest. The diet part is the focus of this blog. I know I have mentioned this before in my blogs and I cannot say it enough, a good diet starts with understanding the nutritional value in food. If you do not know what nutrients your body needs, then you must learn. Once you are aware however, you must make a commitment to prepare those foods in a healthy manner. Some have chosen the “raw” route, some have chosen to only eat vegetables, fruits and fish while others have chosen to eat meat in moderation and avoid the “white stuff.” What ever your choice you have to learn to cook and prepare the food. It will not jump out of your supermarket cart onto your plate.

I know this sounds simplistic but it is true. If you are to offer variety to your family you need to find creative ways to prepare food. Do you know how to bake, broil, roast, grill,

braise, steam, boil sauté and poach? Good food is all about creative preparation, even if it is nothing more than a simple salad.

Another option to consider involves making your own condiments. Have you ever considered making your own salad dressings, chutney or steak sauce?

What about tasting and enjoying foods in their natural state? Have your taste buds become so accustomed to artificial flavors, additives and preservatives, that certain foods are no longer appealing without “Ranch” dressing or “Ketchup?” I am not saying all foods are deliciously divine without a little assistance, but you really don’t know unless you try them au natural. How often have we served our children fresh sliced carrot sticks without peanut butter assuming they simply will not eat a fresh sweet carrot? We must learn to give foods a try and let them stand alone.

What will it take for us to get “back to the basics” and start fresh? My suggestion to this radio personality is before you go under the knife; attempt to get back to the basics. Eat a salad with no dressing, make a sandwich with real chicken breast and not that awful cold cut salt infused stuff at the deli; and eat fresh fruit instead of a package of cookies from the “cookie isle.” We are a quick fix society and at some point we will have to understand that nothing worthwhile can or will occur using the quick fix method. Everything we need to survive is already provided, we just need to use those foods as nature intended.

Confucius said...

Sunday, June 29, 2008

I once heard that Confucius believed the most natural needs of human beings are food, sex and more food, in that order. No, this is not a blog about sex; however it is my take on the sensuality of food. The lure of food, the power it holds over every man and woman. My minister once made the comment that "hunger will make a monkey eat pepper." Well, if hunger can do that to a monkey, dare I ask what it can do to a human? It is summertime here in North Carolina , which means it is hot, extremely hot. Usually during the summer season people eat less and drink more. This got me thinking about hot steamy nights, and luscious sexy foods, light, flavorful, just down right charming. What could be prepared that would charm the sweat off a lover?

I started to research foods that entice the senses and there are many, but for this encounter I wanted only the most endearing. I selected eggs, avocado and asparagus. Now this might appear to be an odd combination but hear me out. One of the most delicious egg dishes to start any morning or end any evening is Eggs Benedict. There are multitudes of ways to prepare it, but I suggest the good old fashioned recipe that involved English muffins perfectly toasted with butter, poached eggs, thinly sliced layers of Black Forest smoked ham, and the most decadent Hollandaise recipe you can get your hands on, namely mine. Can you picture it? Hot coffee, fresh squeezed orange juice and baby roses floating in a glass bulb.

So that doesn’t do it for you? Well let’s move on to those pear shaped Goddesses of greenness, the avocado. Guacamole is my preferred way to prepare this fruit. I make a large vat that can be shared and consumed with a variety of sides. Corn chips, fresh vegetables, grilled meats, you name it and guacamole will gracious take its place, not over powering but gentle resting to entice and please. Everyone has their own recipe for guacamole, some add tomatoes to the concoction, while others are purist and just mix a dollop of sour cream or mayo and a bit lemon juice. I, on the other hand, perform a symphony with the little jewels and leave parts of it slightly chunky. Whatever your preference, guacamole is the perfect heat-of -the-moment type dish.

The final selection involves those sexy green legs of the vegetable world, asparagus. It may be an acquired taste for some, and for those with a more mature palate, asparagus is one of the most sinuous food you’ll ever consume. When prepared properly, gently steamed with a bit of salt and fresh squeezed lemon juice, asparagus and a lovely bottle of wine can take you places you have never been before. There are not many foods today that when grown in optimal conditions will yield a delicious flavor; but a true to the heart asparagus farmer will tell you a good crop of asparagus is worth its weight in gold. So the next time you are looking for something sexy to share at the dining table consider these three charmers.

Cookin’ for a Livin’

Sunday, June 15, 2008

There is really nothing worse than being jobless in the summertime, except perhaps being jobless in the winter during a snow storm in Cook County. News reports about the economy are of little consolation to those who are unemployed. It is a hopeless felling when you are jobless in the heart of a recession.

What is a jobless person to do? Cook. Can’t Cook? Learn.

Think about your God given natural talents. This summer I had the opportunity to me some wonderful folks who work as Personal Chefs. They are perhaps some of the hardest workers, committed to preparing delicious, healthy foods for their clients.

Their journey did not just happen, it took planning and a desire to think and work outside the box; creating a lifestyle that not only met their needs but the needs of their customers. Since you must work, this may be career option for you?

I worked as a personal chef, long before it was popular or even called “personal chef.” I was a cook for a number of folks in Detroit, Michigan. It is probably one of the few jobs I ever held that I really enjoyed and looked forward to going to everyday. It is an honorable and honest way to make a fairly decent living. No, you won’t get rich, unless you are discovered and invited to be on Food TV Network. The job can lead you into some interesting directions however. As a professional cook, I learned to style food, create recipes, and cook for large groups of people. I had to start small, keep it simple and be creative. If you truly love to cook and don’t mind cooking for others this is one of the most rewarding jobs you will ever encounter. Let’s face it, people love to eat and if you can create a master piece out of just about any cut of meat or develop mouth watering magic from eggplant, you may be on to something.

There are many personal chef’s who also work as personal caterers working in the host home to create wonderful buffets of food. You can hire yourself out as a Private Cook for Hire at local Bread and Breakfast locations or Executive Apartment Complexes that house traveling executives. Everyone in town for business does not want to eat at restaurants everyday, particularly when they are in town for 4-6 weeks.

Do you make the best chocolate truffles in town? A bridal shop might allow you to put your flyer in their shop. Brides are always looking for tasty little gifts for their guest. Everyone loves good food and there is bound to be something that you can cook or learn to cook in relatively little time. Do you make a great barbecue sauce? Do you grind your own blend of coffee and make heavenly Danishes?

Don’t stop looking for a permanent position, keep that resume circulating if a conventional job is what you really want; but in the mean time, while between jobs think about cooking for a living. Folks rarely have time to prepare a healthy meal anymore; so visit community groups and organizations and get out there and meet people. This is the time to become a social butterfly. Everyone needs to develop streams of income. Relying on one job for your livelihood today is unrealistic. Look at your joblessness or your desire to remove yourself from the conventional workplace as an opportunity to use your community as your source of income. Remember everybody loves a good cook!

LATCHKEY TEENS…Cooking for the family? Say what?

Tuesday, June 3, 2008

I am going to flip the switch here a bit and talk about a subject that is near and dear to my heart. A growing concern with many parents today is what to do with their latchkey teens. Yes, they are old enough to stay home alone, but should they be home alone with “nothing” to do? Of course the issue has always been a concern, but today with so much exposure to online porn, drugs, and violence what’s a parent to do? Most teens are hardly interested in after-school programs and not all teens are into sports activities or after-school clubs. Let’s get real; at times talking to teens is sometimes like talking to a brick wall. You deal with attitude, snarls, rolling eyes, and that unconscionable silence.

It is unfortunate that by the time children become teens or even tweens, the things that mean the most to us, as parents, means the least to them. Who should be watching our teens when parents are off trying to make a living; grandparents, nannies, babysitters? Is it reasonable to think that our children can and will stay home for the one, two or three hours while we complete the work day and tackle the interstate home?

Teens today may tolerate caregivers who are hip, cool and in the know about the things that are of interest to them, i.e. their music, fashion, technology and current events that suit their fancy. If you must select someone to supervise your young teen consider the following:

• Involve your teen in the selection process
  
• Look for some who has experience with teenagers
  
• Look for some who like teenagers
  
• Be honest about the job description, if you need a drive to football practice, or someone to help with homework, state that
  
• Seek someone interest and familiar with the teen culture and who is informed about sports, computer, music and those things that interest your teen
  
• Seek some one who is willing intellectually to go toe-to-toe with your teen
  
• Set ground rules on how your should will behave toward the caregiver
  
• Set ground rules on how the caregiver will behave toward your child and include conversations about discipline
  
• Explain how you want to be told about those “naughty” little behaviors, i.e. getting caught looking at porn on the computer, or visiting chat rooms that are off limits
  

I know this suggestion is probably more appropriate for a parent with young teens, so don’t jump down my throat, it’s just a suggestion. Parents with older teens may want to consider getting their teens involved in starting dinner. I know, they only want pizza, hot pockets and hanging out with their friends. Looks, they live in your house, use your electricity, water and air-conditioning; the least they can do is be responsible for cooking one or two meals per week. Try it! Ask! You might even get an Okay! Look I will even give them a recipe to start with below…remember nothing beats a failure, but a try.

Homemade Smoked Turkey and Cheese Hot Pockets

Serves 12 (These freeze beautifully, place in small freezer bags)

You may already be familiar with this recipe, but this is my version of "hot pockets." Make sure you store the pockets in freezer bags after baking and reheat in a toaster over for about 6-7 minutes or microwave for 8 seconds or a bit longer, if frozen. I do not like to microwave food so you may have to experiment with the microwave time. If you allow the pockets to get room temperature, 5-6 seconds in the microwave should be good, but start at the lowest time first. These are great with soup or a side salad.

INGREDIENTS:

• 1 pound frozen bread dough, thawed (in frozen food section of your grocery store)

• 3 cups loosely chopped smoked turkey or ham (you may also substitute cooked sausage, cooked hamburger or cooked chopped chicken)

• 12 slices American cheese (you may substitute Swiss, Provolone or cheddar)

1. Don't forget to allow time for the dough to thaw out!

2. Divide thawed dough into 12 pieces.

3. On floured surface, roll each piece into 5 or 6 inch circle.

4. Place 1/4 cup ham and one piece of cheese on the circle

5. Fold dough over filling and seal edges with a fork.

6. Place on greased cookie sheet.

7. Bake at 350°F degrees for 10-15 minutes.

8. After 10 minutes, check pockets - remove when they begin to brown.

Allow to cool a few minutes before serving