Go UberPop (in Paris) Go Wedding in Columbus!

Paris has, in my judgement, the meanest taxi drivers of any place I've been.  Rude and crafty.  I have been in more than one dust up with these men I can tell you that.  They can charge what they want, but I don't have to pay it, especially when the taxi had not moved one inch and six euros magically appeared on the meter! I got out of the taxi instantly and said  I would not pay it.  We had not gone any place and already it was costly.  It seems they charge from the point where THEY are at the time of the reservation to my location, PLUS from my locations to where I want to go.  It is insane. Also when they found that I was from America AND a woman some were out- right augmentative and hostile especially the Middle Easterners. Many would turn the radio high as it would go to some sort of ranting and raving with America mentioned more than once. Talk about an unpleasant journey. (Most of the taxi drivers in Paris seem to be from the Middle East.)  I have felt threatened on several occasions so when I could I took the bus or the metro. Finally, it got so bad I booked a driver I knew well for all the shows, meetings, and events. Now the Uber drivers are giving the taxi drivers a run for their money and the taxi drivers are stomping their feet upsetting cars and blocking the already crowded roads and streets of Paris.  Traffic is at a stand still. I hope the Ubers win out.  I am cheering for them. Actually, I am sure there is enough business for both sides, but any excuse to call a strike is the mantra in Paris.

I was lucky enough to wake up at 4:30 this Saturday morning because I am cooking for a friend's daughter's wedding.  Already I have the pulled pork going; the meatballs simmering, the bean and kielbasa burbling, and the hams in the oven. (Lot of pork on this menu it seems.)  I am about to attack the tomato salad using my favorite Wild Wonders tomatoes with an anti pasta flourish. Next it is the coleslaw for the pulled pork and then another salad.  I have loads of breads and rolls and Beth and Alyssa are the deliverers and organizers, for to tell you the truth these people have never run a wedding reception in their lives and are a bit crazy about now trying to do it all themselves.  Yesterday they came over to cut hydrangeas and Casablanca lilies for the tables and decorations. We wish them the best of luck and a long life of happiness. (Now on to the preparations for the 4th.)

But first oven cleaning tips from Judy at Mennonite Girls Can Cook (blog)...thank you for this great tip.

"Who likes cleaning the oven? Not me.  I have double ovens...which are self-cleaning (LOL) though I only use that function very occasionally. A non-stick liner is the perfect solution for keeping the 'floor' of the oven clean. Made of heavy-duty non-stick coated fabric...even the most stubborn cooked-on spills simply wipe off or rinse away.  They last for many years (I've had mine for well over five years)...withstand high temp's and are easy to remove for cleaning.  The liners are available at kitchen shops and on-line...and can be trimmed to fit most sized ovens.   It works for me!  (This liner cannot be placed on the floor of ovens where the heating element is hidden in the base. It should then be laid on the bottom rack.)

As for the racks, I'll share my easy 'no scrub' method for getting them shiny and looking new again.  I remove them before the self-cleaning cycle since it discolours them.

• Put the racks in a large black garbage bag...outdoors.
• Spray them well with oven cleaner.
• Tie the bag shut tightly.
• Leave overnight (at least 12 hours).
• Hose them down.
• Wipe clean.

And here's the good news...this method works equally well for cleaning the cooking grates on your BBQ. And since it's grilling season...I thought this might just be a timely tip at this time of the year!"

Sangria

Refreshing sangria (punch) with fruits

I have never made or tasted Sangria in my life.  I have seen the recipes for years, but it just did not appeal to me until today's recipe in Cook's Corner.  I've decided to make this for before the first meal of the 4th.

Peach/raspberry sangria with strawberry ice:

1 cup of brandy (now we're talking)
1 cup peach juice
1/2 cup simple syrup
bottle of dry red wine
6 ounces fresh raspberries
2 oranges, thinly sliced
2 limes, thinly sliced
16 ounce bag of frozen strawberries
3/4 cup orange juice
1/4 cup sugar
one bottle of sparkling wine
(I am going to add a bag of frozen peaches too.)
In a pitcher, stir together the brandy, peach juice and syrup. Add the wine and stir
Stir in raspberries, oranges and limes and cover to refrigerate 2-4 hours.
Combine strawberries, orange juice, and sugar in a blender. Puree until very smooth.  Pour into 2 ice cube trays and freeze for 2-4 hours or until solid. (Seems to me this could be done days in advance.
Just before guests arrive mix it all together.

Pie. A lovely word that makes Americans smile.

NOTE: Be sure to read David Lebovitz (blog) A visit to Le Creuset Factory. He has taken many pictures and you cannot believe the steps they go through to produce this ware. I used to buy it in Paris.  Andy said I only bought the heavy stuff. He was right and it lasts forever. The French pass it down from generation to generation.

 It's no secret that I have not mastered the pie crust.  My relatives are quick to say they will bring pies to the next event...just in case I should try my hand at it again.  Since it is pouring rain today and since Cook's Corner has two tried and true pie crust recipes, I thought this might be the day to mark pie crusts off my bucket list; which by the way, is now a very short list.

The pies in stores are hideous.  The crusts taste awful and the gelatinous mess that is the filling is disgusting. Even the Amish pies taste factory made and are no better than those at Giant Eagle or else where.  Yet we continue to buy them, try them, and then throw them out. We must man up and make our own, there is no excuse for bad pie...believe me, I have used them all.

This first one has been made by this family for 80 years and calls for lard.  My Aunt Fausta, the greatest pie crust maker in America, would have approved this.

2 cups all-purpose flour
1 tsp. salt
2/3 cup of lard(cold)
6 tablespoons whole milk (cold)

Mix the flour and salt in a medium bowl.  Using a pastry blender, cut the lard until the pieces are pea-sized.  Add milk 1 tablespoon at a time, tossing moistened pieces to the side until all the mixture is moist enough to form a ball.  Wrap in plastic wrap and chill thoroughly.

Cut the ball in half and on a lightly floured surface, roll half of dough into a 12-inch round.  Transfer to a 9 inch pie plate and repeat for the top half.

Now this pie crust has vodka in it--for crust perfection. (and for scientific reasons.)

2 1/2 cups unbleached all-purpose flour plus extra for the work surface, of course
2 tablespoons sugar
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter chilled and cut into 1/4 inch pieces
1/2 cup vegetable shortening cut into 4 pieces and chilled (I bet this is lard or Crisco)
1/4 cup vodka, chilled
1/4 cup ice water

Process 1  1/2 cups of flour, the sugar and the salt together in a food processor until combined.  Scatter the butter and shortening over the top and continue to process until has formed and uneven clump with no remaining floury bits...about 15 seconds.
Scrape down the work bowl and redistribute the dough evenly around the processor blade.  Sprinkle the remaining 1 cup flour over the dough and pulse until the mixture has broken up and is evenly distributed in the bowl which takes 4 to 6 pulses.
Transfer the mix to a medium bowl.  Sprinkle the cold  vodka and cold water over the mixture.  Stir and press dough together until the dough sticks together.  Divide the dough into 2 even pieces.  turn each piece of dough onto a sheet of plastic wrap and flatten into a 4 inch disk.  Wrap each in plastic wrap and refrigerate for 1 hour.  Before rolling out let sit on counter for about 10 minutes.

I'm off to the kitchen.  There are more good recipes from Cook's Corner to share, but not today.  It's PIE day at the Lechlers.

Books, not food

            

I can hardly look at the stove.   Today is one of those kitchen free days when I don't care who eats what or when.  Everyone has gone to work and Andy is back in classes at OSU.  So the dogs and I have settled down to read.  I have a stack of new books and have tested most of them but none have held my interest until At the Water's Edge by Sara Gruen came into view. (She wrote Water for Elephants and this is her new book.) I am liking it.


                                                          

I was snookered again by James Patterson.  I look for his books that he himself writes with no other author.  So when I saw Maximum Ride Forever, I bought it not realizing, because there was no indication any place on the cover, it was one of those crazy flying 'people' type books. He is beginning to make me cranky!

I trudged through Memory Man by David Baldacci.  Another disappointing effort, but them maybe I am simply not in the reading mode. It was a good idea but....

Picnic in Provence by Elizabeth Bard was a light read and having read Lunch In Paris I thought it might hold my attention.  She has some interesting recipes that I want to try such as celery root mashed potatoes. No, I am not longing for a trip to Paris.  I am done with that.  I just like the relief Elizabeth Bard provides with her writing.

I like Greg Iles and when I saw the tome Natchez Burning I thought it would be a good read.  Then I learned it was a trilogy and that made me more interested. I got to page 215 and decided that I would save this book for January in Florida.  I am just too restless right now to deal with all of the characters.

cheese burger and fries casserole and food preservation

Thursday.
These are the dresses we wore in the fifties:

 


Tuesday:  I have just finished 30 pounds of pulled pork for a wedding reception for a friend putting a wedding together on a low budget.  I roasted 4 large pork shoulders in my turkey roaster all night long (on low) and they were perfect this morning.  I cannot stand to look at food now. (That's a blessing.)

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Cheese Burger and Fries Casserole

Miz Helen's Kitchen

Serves 10 

Ingredients

1 pound ground chuck, browned 

1 Red Bell Pepper, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 30 ounce Frozen Bag Hash Browns, thawed

1 cup Sour Cream

1 8 ounce block of cream cheese, softened

1 10 ounce can cream of mushroom soup

1-1/2 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 teaspoon salt

2 teaspoon pepper

1/2 teaspoon cayenne

1 teaspoon dried basil

1 tablespoon dried parsley

Directions

In a large skillet on medium heat cook the ground chuck, just before it begins to turn brown add the garlic, onion and bell pepper.  Cook the mix until the onions are clear. 

Add the meat and vegetable mixture to a large mixing bowl and add the potatoes, sour cream, soup, and cheeses, reserving 1/2 cup of the cheddar cheese for the top of the casserole. Mix well.

Stir in the salt, pepper, cayenne, basil and parsley.

Spray a 9 X 13 baking dish with cooking oil.

Pour the casserole mix into the baking dish and bake at 375 degrees for 45 minutes.

Remove the casserole from the oven and sprinkle the remaining cheddar cheese on top. Cover the casserole and let set at room temperature for 20 minutes.

When you uncover the casserole the cheese has melted and the casserole has set and is ready to serve.

Garnish with fresh Parsley or fresh Green Onions

Tips:

This will freeze well for up to 3 months.

SEVEN WAYS TO PRESERVE FRESH FOOD:

Wrap the top knob of the bunch of bananas with plastic wrap. (Just the knob that holds the bananas together.) They won't ripen as fast. (I am going to retry this on a fresh bunch and see if it really works. I did tie up a bunch I had, but it didn't make any difference.  I'll let you know.)

Store mushrooms in a paper bag in the frig.  They won't become slimy.

Line your crisper drawer in the frig with paper towels.  Your lettuce and leafy vegetables will keep longer.

Throw an apple in the potato bag.

Wash your blueberries, strawberries, and raspberries with a vinegar bath and then rinse and let dry. (one part vinegar and two parts water for the bath.) They will not spoil as quickly.

I knew about this one from Martha Stewart and it really works: wrap your celery in foil and store in the frig.