Tastes of Thanksgivings Past

Living in the present moment is harder to do at the holidays.  There are those decorations accumulated over decades, that bring back memories of holidays past and thanks to our collection of ornaments gathered at countless vacation destinations, vacations around the world.  
And then, well, there's the food.  
This year I cooked.  Really cooked.  With help.  My daughter loves mashed potatoes and took charge of assembling an authentic version.  No skim milk, I can't believe it's not butter facsimile.  She got organic whole milk from Whole Foods, in glass bottles that have to go back to get a deposit refund.   Claiming to be "from grass fed cows on family farms", and mixed with real butter, the mashed potatoes were a hit.  
In Thanksgivings past, when I hosted dinner, I perfected the art (?) of the shortcut.  Stove Top stuffing, boxed gravy, store bought pies, and the infamous green been casserole made with canned fried onions and cream of mushroom soup (light).  
With real mashed potatoes, I vowed to be a bit more authentic this year.
Taking a literal page from the family cookbook (first edition), I made Aunt Edith's 'Zesty Corn Stuffing Balls".  I actually chopped the celery myself.  It was all worth it when my sister-in-law commented, "this stuffing tastes just like your mom's."   It brought back another holiday memory at my other sister in law's house, when she made pasta with sauce.  Upon tasting it, I said, "this sauce tastes just like my mom's".  
"I watched her make it one day and just wrote down everything she did", she said.  It was the real thing.  
Aunt Edith is gone and so is my mom.
Here's the recipe.

"ZESTY CORN STUFFING BALLS

1/2 cup chopped onion

1/2 cup chopped celery

4 T butter or margarine

1 17-ounce canned cream style corn

1/2 cup water

1 t poultry seasoning

1/8 t pepper

1 8 oz. package (3 cups) herb-seasoned stuffing mix (I like the plain seasoned croutons)

3 eggs slightly beaten

1/2 cup butter or margarine, melted

In saucepan cook onion and celery in the 4 Tablespoons butter or margarine till tender but not brown.  Add corn, water, poultry seasoning and pepper.  Bring to a boil.  Pour over stuffing mix; toss together lightly.  Stir in eggs.  Shape into seven or eight balls.  Place in a 9x9x2 inch baking pan.  Pour melted butter or margarine over.  Refrigerate if desired.  Bake in 375 degree oven for 25 minutes."

I confess to two shortcuts in this recipe -- the chopped onions came from Whole Foods and I skipped shaping the stuffing into balls, just pressing the mixture into a large baking dish.

It was good -- one serving of stuffing and the real mashed potatoes were quite enough.

Al Fresco Memories

Is it true that outdoor dining makes for more satisfying and nourishing meal experiences? For me, it is. And memorable ones too. I can readily pluck recollections of meals served outdoors from my mind, recalling places, vistas, conversations, and yes, foods.

Some memories are fresh in my mind because they are so recent.  On the Friday before the 4th of July, my friend hosted an outdoor picnic.  She has a gift for assembling an eclectic mix of people and the conversation is unpredictable, interesting and fun.  That night was no different, but oh, the food.  More specifically the beef (we didn't have to ask where it was).  I had seen a recipe in the McGinnis Sisters newsletter for a grilled beef fillet, courtesy of the Barefoot Contessa herself, Ina Garten and offered to bring the beef if our expert grillmaster friend would grill it.  This baby weighed as much as a baby, and he did an amazing job of tending the grill.  The meat was sooooo tender and there was not one morsel of it left at the end of a long and leisurely meal.  It was charred on the outside, but practically melted in the mouth.  The recipe is:

Grilled Fillet of Beef with Mustard Sauce (courtesy of Ina Garten)
Ingredients (just six, not counting salt and pepper)

• 4 tablespoons of unsalted butter, softened to room temperature
• 2 tablespoons of salt
• 1 tablespoon of freshly ground pepper
• 4 1/2 to 5 pounds fillet of beef tenderloin, trimmed and tied
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon coarse mustard
• 1 tablespoon Dijon mustard
• 1/4 teaspoon of salt
• 1/4 teaspoon freshly ground pepper

Directions:
Heat charcoal or gas grill.  With lid on grill, thermometer should register 425-450 degrees.  Combine butter, salt and pepper.  Using paper towels, pat tenderloin completely dry.  Spread seasoned butter over fillet.  Place meat on hot grill and close lid tightly.  Be sure your grill temperature does not dip below 375 degrees.  For rare to medium rare, cook tenderloin approximately 30 minutes, tuning once during grilling until your instant read thermometer reaches 125 degrees.  (He did about 5 - 7 minutes longer).  Meanwhile, to make sauce: Whisk together all mustard sauce ingredients.  When fillet is done, place on a cutting board and cover with aluminum foil; allow to rest about 20 minutes.  Slice beef and serve with mustard sauce.

It's not just the recent al fresco times I recall.  I have vivid memories of dinners in an arbor with my Dad in Assisi; sitting outside a trattoria in Trastevere with Vespas and Fiats whipping by just inches from our chairs; and two dinners three years apart on the outdoor terrace at Mirabelle, looking out over the hills of Rome.
The photo above is from 2007, when Priscilla and I had an early birthday celebration for her.  The appetizers had just been served (note the portions) and the sun was still shining so the awnings were down.  Once the sun began to set, the waiter raised the awnings and we had a magnificent, magical view.  If you ever get to Rome, the view is priceless (although the food was beaucoup bucks or in the local vernacular, molti soldi).  I also remember their homemade souffles, which had to be ordered upon arrival. 

Any recommendations for local outdoor dining? 

From Red Lion, PA

Well, it's not Tuscany or the Napa Valley.  But this Fourth of July weekend brought a lovely, characteristically American, surprise quick trip to wine county, PA.  A dear friend from California returned unexpectedly to the area due to a death in her family and asked me to accompany her on the drive to return her daughter to York, PA.  The drive time allowed for great catch-up conversation and we reflected on family, relationships, life, health care and friendships. She arranged for us to stay overnight at the Red Lion B & B.  Most of my overnight trips are to places like Fairfield Inns or Courtyards (got to use those Marriott points!).    The B & B was lovely and the owner-couple also run a local bakery-tea room.  Dani, the wife, is an accomplished pastry chef and she prepared a great breakfast of French Toast (I nibbled); fruit cup, bacon and raspberries with cream.  The raspberries were tiny and picked from the garden outside the inn.  We were seated at an outdoor table with a couple who were in the area to attend a Mennonite wedding.  We had a delightful conversation about the wedding, and they shared stories of the ceremony (lots of a capella singing), the food (a sit-down dinner served family style) and the interaction of men and women (apparently not much).  We talked about various ethic wedding and related food customs.  It was the kind of conversation that would not spring forth at a chain hotel, where CNN blares and USA today provides reading material for isolated, silent dining.  

Before heading back so she could catch her flight, we stopped at Brown's Orchard and Farm Market in Loganville, PA; the photo captures part of their nursery operation.   Adjacent to the store is an outlet for Logan's View Winery. 
We browsed and I bought local cherries, zucchini, potatoes and three bottles of wine.  The winery is new, offering its first wines for sale in August 2009.  The grapes are grown on Brown's land and the fruit wines are made with fruit from Brown's orchards.  One of the wines is a cherry one, so I am looking forward to serving it with their cherries as a dessert.  It's a strictly grown and produced local proposition.  I picked up the Brown's newsletter and during the long PA turnpike ride home, I read it.  It was packed with information about local artists, local performances, a feature on all the employees they have named Linda, their 'pick our own' program for fruits, a farm-based summer camp and recipes.   

 I am going to try this one which comes from www.fruitsandveggiesmorematters.org.  

Watermelon-Blueberry Banana Split (Serves 4)

2 large ripe bananas, 8 scoops of watermelon (take out the seeds), 1 pint blueberries, 1/2 cup low-fat vanilla yogurt, 1/4 cup crunchy cereal nuggets or granola ( I think I will use nuts instead)

Cut the bananas crosswise in half, cut each piece lengthwise in half.  For each serving, place 2 pieces of banana against the sides of a long shallow desert dish.  Place a scoop of watermelon at each end of the dish.  Fill the center with blueberries, Stir the yogurt until smooth, spoon over the fruit.  Sprinkle with cereal nuggets or granola. 

I loved this getaway and the fact that the places we patronized were local independent businesses, made possible by American entrepreneurs (and not a McDonald's or Wal-Mart in sight).  Happy Independence Day!