Common Cuisine |

I had the most interesting encounter last weekend, that gave me a strange sense of . . . I don’t know what. Amazement I guess, at how diverse our world is.

I was volunteering in the hospitality room at my daughter’s swim club meet, working with a couple other moms. One is Chinese, studying neuro-science in the US for the last 18 months. I was about to discover that she primarily feeds her family traditional Chinese food, and thus has not experienced a wide range of American cuisine. Whatever American cuisine is, I would not have been able to define before the experience that was about to unfold.

As the breakfast tacos were brought in, her eyes widened.

“Are these American breakfast food?” she asked.

Being the food lover and informal educator that I am, I found myself explaining the ins and outs of breakfast in Texas. How tortillas are a Mexican staple, how salsa is made from tomatoes, and how chorizo is a spicy Mexican sausage, while bacon is more a result of the American influence. My new friend quizzed me until she got the words right, and listened to my explanations with rapt attention. I actually still don’t know where scrambled eggs fall in terms of taco authenticity. But I sure felt smart, in addition to satisfied at having been able to expand her horizons.

An hour later, we found several boxes of kolaches waiting to be put out. The eyes widened, the questions began again. This time I felt less like an expert, so I in turn began quizzing random coaches and volunteers as they came into the room.

“How traditional are these kolaches, and is the Czech influence that introduced them common to only this area, or all of Texas?” I found myself asking one willing pontificator.

Huan and I then both learned that while there is one town considered the heart of the Czech population around here, the influence extends throughout most of East Texas. We also learned that traditional kolaches are the jelly filled dough variety, while the sausage or bacon filled ones are once again the result of American influence. However, around here, people tend to refer to the meat buns as kolaches, and the jelly filled ones as danishes. I did not even know that! All I know is that I approve of kolaches!

The thrill of watching someone discover regional food within the confines of that humble hospitality room did not end there. I was able to talk my new friend through making coffee in the gigantic coffee pot, which she professed to like much better than when she had tried to make it at home.

She pointed to my piles of carrots and cut celery next to the bowl of ranch dressing, and asked what we call these when presented this way. I was indeed over-scholarly enough to teach her the word “crudite” but then gave the caveat that around here no one would know what she meant unless she said “cut-up veggies.”

When the local deli dropped off platters of sandwiches for lunch, we concluded together that this was probably something descended from European cuisine. But again, American influence had probably added the pickles and chips.

But oh, the joy of watching this culturally Chinese visitor witness the unveiling of the brownie cake . . . that was the best moment of all. It was nothing special, just a giant brownie packed in a cardboard box, probably purchased from Sam’s Club. I saw a stack of three of them and began to open one in order to cut it up for the impending lunch crowd.

Again, her eyes grew wide.

“Is that cake? Or a cookie?” she breathed. “I have discovered in USA that I like cheese, and chocolate.”

Now, a pregnant momma needs very little coercion to discuss the wonders of chocolate. I joyfully took it upon myself to explain how a brownie isn’t quite as fluffy as a cake, but more like a cake than a cookie. I even freely offered my opinion that this is one of the better ways to enjoy chocolate.

I did not, however, further explain how I grew up eating something called Texas Sheet Cake, only to move to Texas and find out that they have never heard of such a thing; they only have brownies here. Perhaps she had already had enough information for one day!

As I took my leave of my shift in the hospitality room, I made sure my new friend had taken a brownie to try. Her mouth was full, but her eyes and smiling face were all the confirmation I needed.

• 1 teaspoon sweet paprika
• 1 teaspoon ground cayenne
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 4 tablespoons butter
• 1 tablespoon honey
• 1 lb raw shelled pecan halves

Preheat the oven to 250 degrees F.

Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture.

Melt butter in small saucepan or in microwave. Add in spice mixture and honey.

Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.

Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans.

Makes about 3 1/2 cups of pecans.

Warning: Highly Addicting!! Plan to make at least two recipes, one for yourself and one to share.

For a Christmas exchange this year, I was invited to share a full menu worth of recipes. I chickened out because I couldn’t decide at the last moment, but gave everyone my website address.

I realized it’s not too late to participate, as my friends may just stop by to check the site out. So here is my favorite, most tried and true menu.

Guacamole

Chicken Enchiladas

Salad w/ Ranch Dressing

Black California Olives

“Jimmy Crack” Corn Cake

Apple Dumplings

You’ll probably want to break out the mile-high sombrero and cha-cha music afterward, because these are party foods; nothing lean or mean about this meal! But guaranteed to taste good and please a crowd? Absolutely!

Here’s a hearty old-fashioned fall stew recipe, just like grandma used to make. I made this for my family and they loved it! I pureed the cooked vegetables and added them back into the broth for added nutritional value. Also had to add more water because the broth got really thick after the puree was added. But the taste was heavenly! Oh, I also added a fistful of fresh thyme to the seasoned cooking water, which I think made this dish taste restaurant-special.

• 1 whole chicken
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup shortening
• ½ cup milk

Place chicken in large stock pot and fill with water to cover. Season water with poultry seasoning, salt, pepper, onions, carrots and celery. Bring to a simmer, and cook on the stovetop for 2 to 3 hours until tender. Cool chicken, remove from bone and set aside. Strain broth, if desired. Return deboned chicken to broth.

For dumplings, combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1-inch squares, 1 to ½ inch strips, or diamonds. Sprinkle lightly with flour.

Bring chicken and broth to a boil. Drop dumplings into broth, cover and simmer about 8 to 10 mnutes. Adjust seasonings.

Serves 8.

Dry Ingredients:

• 6 cups rolled oats
• 2 cups of raw almonds
• ½ cup raw sunflower seeds
• ½ cup sesame seeds
• ½ cup ground flax seed
• Optional: 1 cup dried fruit (add after cooked) –date pieces, cranberries, etc.

Mix the dry ingredients in a large bowl. Mix the wet ingredients together, and then stir into dry ingredients. Stir well to mix thoroughly.

Spread the mixture into two baking dishes. Bake for 35 – 40 minutes, or until evenly golden brown. Stir 2-3 times during baking to ensure even browning. If you use fruit, stir in once it has cooled. Store in the refrigerator. Makes about 12 cups.

Remember to check my post for Approximate Measures to see how many lemons it takes to get that much zest and juice!

• 2 (7 oz) pkgs blueberry muffin mix
• 1/2 cup sour cream
• 1/4 cup water
• 1 egg
• 1 Tbsp grated lemon zest
• 1 Tbsp lemon juice

Topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 3 Tbsp melted butter

Preheat oven to 350. Line 8″ loaf pan with foil. Lightly coat with cooking spray.

Combine muffin mix, sour cream, water, egg, zest, and lemon juice in large bowl until moistened. Spread into prepared pan. Mix flour, sugar and butter with a fork until crumbly. Sprinkle over batter.

Bake 55 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes, then remove from pan to wire rack and cool completely before cutting.

12 servings.

Here’s a fancy trick I learned recently, for dressing up a salad. Can’t wait to surprise everyone at Thanksgiving (everyone who doesn’t read about it here first, anyway!). These bowls can be made early in the day, and filled at mealtime.

Heat a 10-inch nonstick skillet over medium-high heat. Sprinkle shredded (not grated) Parmesan cheese into skillet, creating a uniform round shape. Use less cheese around the edges so the sides of the bowl will be more delicate.

Cook until cheese is light golden underneath. Remove from skillet with spatula, and drape, golden side up, over an inverted glass or jar. Gently shape cheese to form a bowl. Allow to cool.