It’s always amazing to me how many great cooks are out there.
Some own restaurants, so we get to see and taste their creations.
Others are known only to their families and friends. Their magic is
no less potent, only less visible to the outside world.
It’s always amazing to me how many great cooks are out there. Some own restaurants, so we get to see and taste their creations. Others are known only to their families and friends. Their magic is no less potent, only less visible to the outside world.
Such is the case with a Morgan Hill resident who wrote to “Taste of Home” magazine about her mother’s ease in the kitchen. Nancy Holland’s story was chosen to run in the June/July issue of the magazine and ran over three pages.
Nancy wrote: “When I was growing up, I loved to watch my mom cook. She made fixing a hearty, mouth-watering meal from scratch appear so effortless – though it was sometimes at a moment’s notice.
“My mom, LaVaun McMahon, made healthy, delicious dinners every night for my dad, younger brother, two older sisters and me. She served well-balanced meals – with something from every food group on the table.”
Anyone who cooks for a family knows how hard that task can be.
“Well-balanced” sometimes means spreading out the meal so that the plate isn’t lopsided.
My Danish grandmother insisted on “something green” on every dinner plate. I try to stick to that, which is why we eat broccoli, spinach and salad so much. But some days, the main dish will be almost ready and I’ll realize that I haven’t even started on a salad or vegetables or a bowl of rice or potatoes.
I guess the end goal is the important one: we try to feed our families the healthiest meal possible at the time. How we get there day in and day out is anyone’s guess.
• Taste of home: Nancy Holland’s favorite recipes ran in “Taste of Home” magazine last month. Her mother, LaVaun McMahon, has made this Cauliflower Olive Salad for years, always to great acclaim.
Nancy says this salad grows better with time, so don’t rush it. Let it sit and the flavors will develop beautifully.
Cauliflower Olive Salad
5 to 6 cups cauliflowerets (small pieces of cauliflower)
1 cup chopped green pepper
1 cup stuffed olives, sliced
1 can (4.5 oz.) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
Dressing:
3 T. lemon juice
3 T. cider vinegar
1/2 tsp. sugar
1/4 tsp. pepper
1/2 cup vegetable oil
In a large bowl, combine cauliflower, green pepper, olives, red pepper and onion, if desired. In a small bowl, whisk the lemon juice, vinegar, sugar and pepper. Gradually whisk in oil. Pour over vegetables and stir to coat.
Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Serves 8.
• Summer sandwich: My family and I went to see “Phantom of the Opera” in San Francisco last week. We stopped at Buzz9, a new restaurant right near The Orpheum Theatre, for a quick bite before the show. The outside décor of the restaurant made me dubious, but the inside was cute, funky and friendly. I had a fabulous and very easy sandwich and the owners were thrilled to share their simple secrets.
Pesto Brie on a Baguette
1 French bread baguette
1/2 to 1 cup prepared basil pesto
1/2 to 1 lb. brie cheese
Slice baguette diagonally. Turn on the broiler and lightly toast bread slices, turning once. Toast only until they are barely brown and slightly crisp. Remove from oven and slather with pesto. Slice brie about 1/4-inch thick and lay cheese in a single layer on top of pesto.
Return to oven and broil just until cheese melts. Serve immediately, with a lightly dressed baby green salad on the side.
• Sinfully summer: You’ve probably had this salad at a party, but you don’t make it for yourself. Why not? This hot weather is the perfect time for cool gelatin filled with fruits and topped with creamy sour cream. Eat it out of a bowl with a spoon. You’ll feel cool and smart at the same time.
Sinful Salad
1 large (6 oz.) package strawberry flavored gelatin
1 cup boiling water
3 medium bananas, mashed (about 1 cup)
1 cup chopped pecans
2 (10 oz.) packages frozen strawberries, thawed and drained
1 (20 oz.) can crushed pineapple, drained
1 pint container sour cream (2 cups)
In medium bowl, combine gelatin and boiling water. Stir with rubber spatula until gelatin is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to gelatin and stir to combine. Divide in half.
Pour half the gelatin mixture into a 12 x 8-inch pan; refrigerate until set, about 1 hour. Keep remaining gelatin at room temperature.
Spread sour cream evenly over partially set gelatin in pan. Pour on remaining gelatin.
Cover and refrigerate until set, about 1 1/2 hours or overnight. Makes 12 servings, about 225 calories each.
Tip of the Week:
To remove lime deposits from teakettles, fill with equal parts vinegar and water. Bring to a boil and allow to stand overnight. Wash and rinse thoroughly.
Notes from Jenny’s Kitchen
• For a fast clean-up of your grater, rub it with oil before grating.
• Don’t panic if you scorch your saucepan. Just fill the pan halfway with water and add 1/4 cup of baking soda. Boil until the burned portions loosen and float to the top.
• To keep your bacon from “curling,” dip it into cold water before cooking.
• You’ll get more juice from a lemon if you warm it in the microwave for a few seconds first.
– Jenny Midtgaard
End notes: “Don’t miss the colors of the rainbow while looking for the pot of gold.” ~ Anonymous
