There are two things I remember most vividly from grandma’s house: the little presents that always lay waiting for me under the coffee table in the den… and grandma’s goulash. It’s funny though, looking back on it. I can’t ever seem to remember what those presents were, but boy do I remember the taste and smell of that goulash- all that aromatic tomato sauce, onion, and noodles.
I vividly remember the image of grandma preparing it in the kitchen. She’d have me chop things and set the table with her beautiful red linens and shiny silverware. To go with the goulash, she toasted pita bread in the oven, spread with butter and garlic salt. It was my job to watch as the pita turned brown and turn them over.
Along with my love for grandma’s goulash, there was the love for grandma’s green peas, grandma’s cookies, and grandma’s “fried mush”. I know what you’re thinking– fried mush? Potato pancakes cooked on the skittle and covered in maple syrup. The stuff is to die for.
All these fond memories of grandma’s cooking make me just want to kick myself for not having collected all her recipes. Not just recipes, but photographs too; all sorts of memorabilia that reminds me of those special meals.
Scrapbook-making is a hot hobby right now, and there are plenty of stores with all kinds of different books, pages, stickers, and stamps. I’m starting to think that the best way to preserve your recipes for your children and grandchildren, or the other way around, is to begin filling one of those books with all your culinary memories. Take pictures of wonderful meals with wonderful friends, and encapsulate them for posterity-recipes included! Make a photo album cookbook.
Write notes and tips alongside the recipes, if you can’t keep a secret. Put stickers, photographs, magazine pictures, anything that brings back the experience of that wonderful food.
Every year for 4th of July my extended family goes up to the mountains to celebrate, and every year my uncle picks one morning to make his special pancakes. But these aren’t your average pancakes, these are works of art. He makes pictures with the batter, spelling out people’s names, drawing pictures, and sometimes creating whole landscapes of dough. One summer my special pancake was in the shape of a giraffe eating from a tree!
Each year these specially designed pancakes are photographed next to their proud recipient. All of those photographs are now in a book that expands with each year. When I flip through that book, I’m reminded of all the smiling faces, the taste of the buttery maple syrup, and most importantly, reminded of a culinary tradition that has brought me joy since childhood.
By: Raymond Degg
Posts Tagged ‘Tomato Sauce’
Seniors – From Grandma’s Kitchen – A Culinary Memory Book
February 6th, 2010Growing Culinary Herbs – How to Grow Herbs For Cooking
January 26th, 2010
A great way to have a continuous supply of herbs for cooking is by growing culinary herbs in your own garden. There are many great herbs have been used for thousands of years to add flavor to a variety of dishes. Herbs can have a tang to them, or they can be spicy or even salty, or they can be simply delicious. For any recipe out there, there is the perfect herb.
Parsley is a herb best applied to a fish dinner but this popular herb can be bestowed upon a variety of meals with appetizing results. Do not downgrade your parsley to a simple decorative role with your meal, enjoy it in your chosen recipe for the day.
One popular herb is thyme, the leaves of a small woody-stemmed plant. Thyme works well in meat sauces, delicate soups, or hearty everyday dishes such as tuna casserole. Whether grilled meats or gourmet cheeses, nearly every imaginable food can benefit from a little added thyme.
One beautifully pungent herb used as a common addition to Italian dishes — Basil — is used for good reason. It adds what many chefs like to call the ‘right’ touch. This is an herb of many uses, whether used for varieties of recipes from colorful pastas to cheesy pizzas, and is recommended greatly when preparing one’s tomato sauce for sophisticated, delicious pasta dishes.
Use aniseed for a spicy kick. Aniseed is related to Tarragon. The narrow leaves of the herb leave a delightfully spicy flavor to fish and mayo. Anise oil has a licorice-like flavor that compliments many dishes and is used to make artificial licorice.
Growing culinary herbs is so easy that anybody can do it. They are actually one of the easiest plants to grow and need only sunshine, water and soil. They are very resistant to disease and can endure adverse conditions well.
Another popular favorite is coriander seeds, which are derived from the cilantro plant. Porks and curries taste fantastic with a little zing from the citrusy coriander seed. Their mild and sweet zest creates delicious chutney, as well. Another herb with a bit of kick is dill. It lends itself perfectly to dressing up a plain old salad or for use in pickling. Added to chutney in combination with olive oil, it can’t be beat.
The most popular herbs for cooking come from the mint family. These include sage, rosemary, peppermint, and others. These herbs offer a unique flavor to meats, potatoes, soups and jellies.
Less commonly used, but highly recommended for those seeking a little culinary adventure, is saffron. Reminiscent of a mildly sweet and pungent honey, it can add flavor to a dish you cannot get from other herbs. It is used to make the traditional Turkish rice pudding, yet can also add amazing flavor to fish or poultry.
Growing culinary herbs can benefit you in a number of ways. They can be an excellent addition to your cooking plus growing them can be a fun hobby in and of itself. Adding them to your cooking can transform an everyday meal into a culinary delight.
By: Lee Dobbins
