Mr. Lesley Cooks

New and Improved Greek Spaghetti

I have been working on my Greek spaghetti recipe and fixed a batch of it yesterday.  Lesley was home sick.  She doesn't like feta cheese so I made her a "real" tuna casserole with Kraft M&C, cream of mushroom soup and tuna. 

We had another tragedy recently. Maggie, our female golden retriever, decided that one of Lesley's antique photo albums made a fine snack. 

Even Better Greek Spaghetti

1/2 cup olive oil

6 cloves garlic, minced

1/2 lb. Feta cheese, cubed

1 cup grated Parmesan cheese

1/4 cup chopped parsley

1 lb. spaghetti, cooked al dente

 

In a large saucepan place the olive oil and garlic and heat them on low until the garlic is tan. Add the cheese and parsley and stir together. Before draining the pasta, save about a cup of the pasta water. Add the pasta with half of the pasta water and toss it with the ingredients in the saucepan so that it is well coated and mixed.  Sprinkle Parmesan cheese on top.

Tom

This May Not Have Been The Best Career Choice

I decided that I would let my CPA license expire this year, since I have mainly retired.  It was something I had held onto for longer than I needed, I reckon, but it was so hard to get that I was reluctant to let it go.  For the next few years, I would like to continue working on tax returns, but I can always do this with someone else.

You know the old saying that when one door closes another opens somewhere?  Well, last night a set of triple doors flew open.  Both Lesley and my mom were sick during the night.  As I was sleeping after helping them, I woke up to Clancy, our male golden retriever, throwing up on the bed beside me.

Lesley is in Ward A, downstairs;  Mom is in Ward B, upstairs.  Clancy is in his crate. Sitting here waiting for the dryer to finish, I never dreamed I would miss the glamor of accounting so soon.

Linguine with Mushrooms and Parmesan Cream Sauce

1/4 cup olive oil
1-1/2 pounds Crimini mushrooms, sliced
6 large garlic cloves, thinly sliced
1/8 teaspoon fresh ground nutmeg
1-1/4 cups heavy whipping cream

16 ounces linguine
3-1/2 cups grated Parmesan cheese, divided
3/4 cup chopped fresh parsley, divided


Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.

Makes 4 to 6 servings.

Tom

Show And Tell

I am going to address a couple of comments that I recently received.

First, here is a spaetzle maker.

It works  by putting the dough in the white square receptacle, which is then slid back and forth over the base, letting the bits of dough drop into a large pan of boiling water.  The real trick, whether you use this or a slotted spoon or a colander, is to make the consistency of the dough so that it drops freely without being too liquid.

Below is a picture of Lesley's original shirt on the left along with the "replacement" that I surprised her with at the beach. 

We are still in the movie making business, which is taking most of our time.  Poor Lesley has not had a day where she didn't work at either the bank or her art since we have been back.

Way back in the day, as they say, I had a friend that I will only refer to by his nickname, "Space".  Old Space was really a great guy, but he had a condition brought on by some illegal substances he may have used that gave him his nickname.  One night Space was really out there.  He had some stereo (or maybe it was photography, I don't remember which) equipment that he was afraid someone would steal.  He put it out in the yard so that if a burglar broke in, he wouldn't find it.  Then Space came back in and noticed his equipment was missing.  Of course, he called the police to report a robbery.  They were not amused.  Neither was the judge, who ordered him to go to drug counseling.

I wonder what happened to Space.  I haven't seen him in over 30 years and hope he is doing fine.

Roman-Style Gnocchi: Gnocchi Alla Romana

6 tablespoons butter, plus 2 tablespoons for sheet pan and baking dish
3 cups milk
1 teaspoon salt
1 cup semolina flour
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
4 egg yolks

Preheat the oven to 425 degrees F.
Butter 1 cookie sheet with 3/4-inch sides and a baking dish.

In a 3 to 4-quart saucepan, heat to scald the milk, salt, and 6 tablespoons butter. Pour in the semolina in a thin stream, whisking vigorously, and cook for about 1 minute, switching to a wooden spoon as it thickens. Remove from the heat and stir in 1/2 cup grated cheese and 4 egg yolks. Mix well to combine. Pour the semolina onto the buttered cookie sheet and, using a spatula, spread to a thickness of 1/2-inch. Allow to cool.

Using a pastry cutter or water glass, cut 3-inch quarter moons out of semolina. Arrange the moons so that they are leaning up against one another (overlapping) in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is deep golden brown. Remove and serve immediately.



Tom

Life Goes On

This has been a busy week, which explains my lack of posts.  I have been helping Lesley with the videos she continues to make for her on line classes.  Maybe I will win a special Oscar for this.  The classes can be found at

http://www.mycreativeclassroom.com/course/category.php?id=3

It looks like my mom's feud and Aunt Inez will never end.  Wednesday night we fixed Mom dinner and were going through some things in preparation of her move in with us.  There is a china hutch that Aunt Inez would like to have, but my mother says she has too many things now and won't let her have it.  I am taking lessons from Mom and intend to be even worse.  In case I don't make it to 92, I reckon I should start now.  I don't want to waste these valuable lessons.

Yesterday was a big day for me.  I actually unpacked some of the things from our trip to the beach last month.  I always have been neat and tidy.  20 years of so ago, I was the CFO for a local construction company and was the one the alarm company called during the night when the spiders set off the burglar alarms.  I would meet the police at the front door and together, we would go through the offices.  They would always stop when they looked in my office and say,  "Wow!! They got this one for sure."  See, I think that most of what happens is really either chaos or God's sense of humor, and would hate to disturb that apparent natural disorder around us.

While I was going through all the stuff, I found Jimmy Hoffa.  I realize that some of you might not know who Jimmy was.  He was head of the Teamsters Union who "disappeared" in 1975 under circumstances mysterious enough for folks to conjecture everything from his being ground up in a meat packing plant to being poured into the foundation of New York Giant Stadium.

The reason that I know that some people don't know who Jimmy was is that I would occasionally call one of my colleagues or business acquaintances and tell the receptionist I was Jimmy Hoffa.  A lot of the times I was told, "Just a minute, Mr. Hoffa, I'll tell him (or her) you're calling."

This recipe has nothing to do with poor old Jimmy.

Spaetzle

 
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
1/2 stick butter
1 tablespoon minced fresh chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Cook 1/2 stick butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through.  Add chives and season to taste with salt and pepper.

Tom

Life On The Edge

As Lesley was on her way to work yesterday, I decided to call and cheer her up.  I asked her if she remembered that old song, "I want a girl, just like the girl that married good old Dad" 

Why no, she said, her voice becoming somewhat cooler.  Why did I ask?

When I told her I thought I had married one, she asked,  "So you think I am like your mother?"  Icicles started to form on the phone.

"Don't you think that's funny?", I asked her.

"Hilarious", she replied, as the phone went dead.

I may have to make one of Lesley's favorite recipes to get out of this one.

Baked Ziti

1 onion, sliced thin
4 cloves garlic, crushed
1/2 lb ground chuck
1/2 lb mild Italian sausage
1 6 oz can tomato paste
1 28 oz can whole tomatoes, crushed with your hands
1 teaspoon each dried fennel, crushed red pepper and salt
2 teaspoons each dried basil and oregano
Fresh ground black pepper to taste
1 cup grated parmesan cheese
1 lb fresh mozzarella cheese, 1/2 cubed and 1/2 sliced thin

1 lb ziti

Preheat oven to 375.  Brown sausage and chuck on medium high heat in a large skillet or sauté pan.  Add onions and cook until almost caramelized, then add garlic.  Cook for a minute or two then next five ingredients. Simmer while bringing pasta water to a boil and correct seasonings.  Cook ziti for 9 minutes, then drain and add back to pot.  Add tomato mixture, 3/4 cup of parmesan cheese and the cubed mozzarella.  Mix together and put in a 3 quart baking dish.  Drizzle with olive oil and top with remaining parmesan, then sliced mozzarella.  Bake in middle of oven for 30 minutes or until cheese starts to brown.

Can be doubled, tripled or whatever.

Mom calls this "Zeta".  Lesley, who is absolutely nothing like my mother, uses the correct name for the dish.  Speaking of dishes, I hope to be forgiven soon by one.

Tom

Another Haircut

It's been a week since Lesley cut off all my hair, and I am taking advantage of this anniversary to recall a haircut I got when I was a boy.  Cousin Sue said my recent trim reminded her of it.  Uncle Leo had a farm (not E-I-E-I-O) where we used to fish.  It was way out in the country as we used to say.  The only town in the county just had a few hundred people.  There did, however, have a barber shop.  One summer we spent a few days in the old farmhouse, and had to go to town for supplies.  While there, Mom decided it was time for me to get a haircut.  She dropped me off and went shopping with Aunt Inez and Cousin Sue.  I got done early, since a buzz doesn't take long, and went outside. 

Across the street were my mother, aunt and cousin.  They didn't recognize me.  Or at least that's the way the story goes.  Since I was a perfect child and never did anything wrong or ever embarrassed anyone in any way, that must have been it.

Speaking of perfect children, when Phil was growing up, he used to ask why he didn't have any brothers or sisters.  His mom told him that he was such a perfect child she knew that any other would just be a disappointment to her.  Phil believed that and Santa Claus and the Easter Bunny.

Here's a recipe for leftover spaghetti that comes in handy sometimes.

Pizza di Spaghetti

2 large eggs
1/4 cup whole milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti
1/4 cup extra-virgin olive oil

In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.

In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.

Tom

Greek Spaghetti

I started college at Virginia Tech in 1966 and graduated in 1981.  I have to say that it was not continuous.  I had some time off in between.  My first class was in the summer, and one of my favorite memories of that time is having spaghetti at The Greek's Restaurant, which is now closed.  It was the first time I ever had Greek spaghetti.  I loved it.

After a lot of searching on the internet and some of my own attempts, this is what I came up with.

Greek Spaghetti

 

1/4 lb. unsalted butter

6-8 cloves garlic

1/4 lb. or so Feta, crumbled

1 lb. spaghetti, cooked al dente

 

In a large saucepan place the butter and garlic and heat them on low until the garlic is tan. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the garlic, butter and cheese.

Tom

Why Lesley's Hand Is Like a Lemon Pie

This is Lesley's favorite joke.  She claims to have heard it a million times.  I know that it just keeps getting better every time she hears it.

So why is Lesley's hand like a lemon pie?

Because it has meringue on it. 

It helps to hear this spoken with that peculiar southwest Virginia accent where "my ring" and meringue both sound like "ma rang".

Maybe you will like this recipe better than the alleged joke.

 

Linguine with Hot Clam Sauce

　

Put in a medium skillet:

1/4 cup olive oil

4 cloves garlic, crushed

Saute over low heat a few minutes, but do not brown garlic. Add:

1/2 to 1 teaspoon crushed dried red pepper

Saute 1 minute. Add:

2-3 6 oz cans minced or chopped clams with juice.

Simmer uncovered 10 minutes.

Cook 1 lb linguine, according to package directions. Drain pasta, saving a cup of the pasta water. Toss the linguine with the clam sauce, 1/4 cup chopped FRESH parsley, fresh grated black pepper, and the juice of 1 lemon. Add enough of the pasta water for a good consistency. Serve with hot French bread. Don’t discount this recipe just because of the canned clams. It’s really very good and a great emergency dinner. I usually chop parsley a bunch at a time in the food processor and freeze the leftovers.

Happy first day of June.

Tom

Lesley Tries to Be Funny

As you can tell from our picture on Lesley’s blog, I am a few months older than she is.

Several years ago at the beach, we were walking across a parking lot to a restaurant.  I reached out to take Lesley’s hand when she exclaimed, loudly of course, “Oh no, Daddy, don’t hold my hand in public.”  Let’s just say I got some pretty cold looks from the crowd around us.

Lesley is a really sweet girl and the love of my life.  I am pleased to share the recipe for one of her favorite meals.

Spaghetti with Meat Sauce

Extra virgin olive oil to coat the bottom of the skillet
3 onions, sliced thin
1-2 teaspoons minced garlic
1 lb ground round
1 lb Italian sausage, cut into 1” rounds
1 6 oz can tomato paste
1 28 oz can tomatoes
1 large can mushroom stems and pieces
1 teaspoon each dried fennel, crushed red pepper and salt
2 teaspoons each dried basil and oregano
Fresh ground black pepper to taste

1-1/2 lbs spaghetti
2-3 tablespoons salt
1/4 lb (1-1/3 cup) fresh grated Parmesan cheese

Put the oil and onions in a large skillet and cook over medium high heat until onions are soft.  Add the garlic and meat and cook until browned, stirring occasionally.  Add remaining ingredients, reduce heat to low, cover and simmer for 2-3 hours.  Correct seasonings.  Let mellow in refrigerator overnight for the best flavor.   Fix spaghetti according to package directions.  Top with Parmesan cheese.

Garlic Bread

1/2 cup (1 stick) butter, melted
4 garlic cloves, minced
1 1-pound loaf unsliced French bread baguette, halved lengthwise
4 tablespoons grated Parmesan
Paprika
Pepper
Preheat broiler. Combine butter and garlic. Place bread on cookie sheet. Brush bread halves with butter mixture. Sprinkle each bread half with 2 tablespoons Parmesan. Season with paprika and pepper.  Broil until golden brown. Cut into 1-inch-wide slices and serve.

This is a great meal.

Tom

Next time:  Lesley Gets Busted

Aunt Inez and the Start of the Feud

My mom has only one sister left alive.  Aunt Inez will be 91 next month.  She is 15 months younger than my mother.

 

There is an old family picture taken before my grandfather died, probably around 1930.  It shows my grandparents and their seven stair-step children ranging from about 13 to around 5 years old.   The older girls are so proud of their new “Boyish Bob” haircuts that my grandfather had taken them to get without telling my grandmother.  My mother points out Aunt Inez, and says, “See, she is the only one wearing shoes.  That’s just the way she is.” 

 

Even worse than that, according to my mom, was what happened on those rare occasions when they got ice cream cones.  Aunt Inez would make hers last longer than anyone else’s.  Then she would lick her cone and say, “Mmmmm.  This sure is good.”

 

To balance out these atrocities, Aunt Inez is also a very good cook.

 

Aunt Inez’s Macaroni and Cheese

 

8 oz. macaroni, cooked and drained

1 tablespoon melted butter

3 eggs, beaten

3 cups grated sharp cheddar cheese

1 cup milk

1 teaspoon dry mustard

Salt

1 small onion, minced

1 cup grated sharp cheddar cheese

 

Combine first 8 ingredients in buttered 1-1/2 quart casserole.  Top with 1 cup of grated cheese and bake at 375 for 20-25 minutes.

 

 

Aunt Inez would really like for you to try this recipe.  She may even share her ice cream if you do.  I wouldn’t count on it.

 

Tom

 

Next time:  Aunt Inez talks.