Puzzled about Peppadews or Pomegranates?

I wanted to write about one of my NEW favorite things and an old, OLD favorite that I’ve been a fan of since I was in elementary school.

The first one is Peppadews (not PepPERdews!).  I was introduced to these by my good friend Caron (does it seem like I always mention her?  Well…she IS a WEALTH of knowledge! www.sandiegofoodstuff.com ).  A few weeks ago we went on a “tour” of our local commissary.  It is the largest commissary in the “world” according to published reports and after walking around this monstrosity, I took Caron home and she offered to fix us some lunch. 

It was a delicious pasta that she came up with that had toasted pinenuts, marinated olives (maybe kalimatas?) and feta cheese but the real wonderful flavor came from the Peppadews she diced up and threw in there.  OMG! It was so good!!!  Normally I would have been polite and only had the first serving but when she asked if I wanted more, I was shameless and said YES!

I think it was the next day that I made the trip down to Whole Foods Market ( http://www.wholefoodsmarket.com/) where I asked about the Peppadews.  The young man behind the counter showed me these golden variety and asked if I wanted those or the ones in the “Olive Bar”.  The ones Caron gave me were red and the ones in the case were a golden color.  I had a puzzled look on my face and he asked if I wanted to sample one.  But OF COURSE!  It was divine!  So I bought a small container of them (they are over $11 a pound!) and then went to the salad bar and bought some red ones so I could do a side-by-side comparison.  The verdict:  BOTH delicious, with the yellow ones being slightly sweeter in taste.  I haven’t yet tried them stuffed with goat cheese like Caron said to do, but I will soon!

So far, there’s not much information on them yet on the web but I did find out the OFFICIAL Peppadew is only sold and distributed by the company that discovered them.  (http://www.peppadewusa.com/)

 The seeds are not sold (for those of you who want to grow your own) and it seems they are almost impossible to get…but I did see that if you scour the ‘net, there are people who have defied this company’s right to hold an exclusive to this product. These passionate rebels purport they are only asking for small amounts to cover handling costs and shipping and seem to want to just share this fruit they’ve come to love.  I’ve also read some other forums and posts where people are confusing them with the Sweet Red Pepper which is about the same color and size.  I’ve had those too and while they are good, they just don’t seem to compare to Peppadews in my opinion.

Pomegranates

Some friends of ours live in a house with a beautiful, country-like setting near a winding road on which they take nice, long walks (hikes, really…).  Near them are 4 neighbors that have pomegranate trees growing in their yard.  I mentioned recently that I love them and they told me about these trees just sitting there brimming with fruit.  They said in years past that most of it just falls and lies rotting on the ground.  So, during one of their evening walks, my girlfriend went and knocked on a neighbors door and asked if they could pick some for me.  The old man that answered said “OK, but just one!  They are not ripe yet!”  It was nighttime and the tree had abundant fruit, so she actually picked two!  HA!  Well, he was right, they weren’t ripe yet, so I left them out on my counter about a week to ripen up and couldn’t wait to dig in and eat the first one. 

I realized as I was using my Nana’s method of removing the seeds from the pith, that not all of my followers may know the “SECRET” to removing pomegranate seeds.  So, here is the trick.  Get a big bowl of water and after cutting the pomegranate in half (just score it down both sides and pull…it will come apart without cutting the seeds), just place the pomegranate in the water and push the seeds out with your thumb.  The pith will float and the seeds will sink!  It’s easy!

 

 

 

Note:  In what is becoming a strange coincidence, I am finishing this post the same day that Martha Stewart did a segment on Pomegranates.  That happened on my last post about cabbage rolls.  (you are entering the Twilight Zone…)  Anyway, Martha demonstrated a GREAT method for removing pomegranate seeds.  She scored the pomegranate into quarters and turned it over face down (skin side up) in the palm of her cupped hand.  She then took a wooden spoon and whacked it hard on the pomegranate and most all of the seeds fell out into her hand and the bowl.  I’m going to have to try that the next time I get a pomegranate. AND…maybe make this fantastic sounding drink they made.  Check it out –>> I think I need to take a bike ride down a winding, country road, what do you think? 

Stuffed Cabbage Rolls – What do YOU call them?

The other day, my friend Caron and I must have been talking about Russia and family and when I mentioned that I loved Stuffed Cabbage rolls, I asked her what she called them.  She answered “Stuffed Cabbage” which cracked me up (I don’t know if she knows how funny her dry answer was to me…Ha!).  I was trying to see if she called them Haluptsi, Galumpkis or one of the other similar sounding names I’ve heard for these Russian/Eastern European delicacy.  We always spelled it Haloopsy and I’ve eaten it since I was knee-high to a grasshopper (where’d that saying come from anyway?). That’s me on the left with Big Sister Terry.

When we reminisce about fond childhood memories, it’s not unusual for the memory to be better than the actual experience.  However, there is one that I’m positive is not skewed or distorted.  That would be the memory of going to “Aunt” Olga’s house, nestled among the agricultural fields in Imperial County, in what seemed like a magical spot of solitude out in the middle of nowhere.  We were invited for Sunday dinner many, many times growing up.  “Aunt” Olga was not really our aunt.  She was a nurse at Calexico Hospital, a descendant of Russian immigrants, who was a neighbor to my parents when Mom was pregnant with my older sister.  She was present at the birth of my older sister and helped my Mom during her second pregnancy (me!).  Both my parents and the Himes moved away from that street where they made their acquaintance and they continued to be lifelong friends.

My late Aunt Olga (and her husband, Uncle Albee) were unique.  If I tried to describe Aunt Olga so you could visualize her, you’d have to picture this tall woman (probably close to 5′10″) with piercing blue eyes who had the added mystique of missing her middle finger on one of her hands (I forget which hand now…).  Aunt Olga was one of those people who got just inches from your face when you were talking to her directly (you all know people like that, right?) and she would wag that hand up and down for emphasis in a kind of wave that would keep my eyes glued to it in spite of my best efforts to be polite and NOT stare!  She used to joke that she lost it in some dramatic way but I think the true story was that a dog bit it off and there was no saving it.  Who knows?  (ADDED NOTE:  I just found a picture of Aunt Olga.  Notice how Uncle Frank has his eyes cast downward? Ha!  He was trying to not look at the hand either!  LOL!)  Now, Uncle Albee was a sweetheart.  Big, horn-rimmed glasses dominating his face and his bald head with the small rim of hair that just made him all the more endearing.  He delighted in whistling just like the birds surrounding his property.  You’d hear the tweet of a bird that you thought was near and perplexed, turn around to see him laughing as he’d tricked you YET again! 

Olga (middle)

Their ”ranch” out in the country was designed with a “great room” with all the bedrooms and the kitchen surrounding this “hub”.  Behind the BIG sectional couch in the corner was a box.   This box was FILLED with toys and we would run into the house, give her our perfunctory hugs, kisses and greetings and then run to the room to grab the “play box” and dump it into the middle of the floor.  We kept ourselves busy for hours as they visited with my parents in the kitchen, always the headquarters for all things important.  I’ll never forget the time we first walked in and Aunt Olga was still cleaning tomato sauce off the walls and ceiling.  Her pressure cooker had EXPLODED (!) and there were tomato bits all over the place.  Nonplussed, she already had another pot of cabbage rolls on the stove simmering away!

Aunt Olga also had a Great Dane and I think we have pictures of one of us actually getting a ride on this beautiful creature.  I think their dog before the Great Dane was the sister to the Black Cocker Spaniel we had when I was just a toddler.   We have pictures of us in our “swimming pool” (really…just a metal tub) with the dogs sitting there watching over us.  They also had a croquet set that was set up outside (remember those?).  We would go out there and expend a lot of pent-up energy playing a game where everyone was pretty much equal in their skill level.  We would laugh and laugh as someone tried time and time again to get that darn croquet ball to hit the darn stick at the end.  Oh, to go back to one of those Sundays again.  We hadn’t a care in the world!

When it was finally time to sit around the BIG table in her country kitchen, we would be fidgeting in our seats as we anticipated the delicious feast that was in store for us.  Aunt Olga would always use a big white tureen (much like the one in my photograph) and a HUGE bowl of mashed potatoes.  What kid doesn’t like mashed potatoes?  Hers were always so creamy and flavorful and I think, after all these years, I’ve mastered the art of making great mashed potatoes.

I hope you try making this at least once.  When Aunt Olga gave me the recipe when I was newly married back in 1979, she recited the ingredient list and when I asked her how much salt and pepper to add, she told me to just pick off a chunk and taste it.  “Eww!” I said, “RAW?”  She said, “Aww, it won’t HURT you!  I’ve been doing it for YEARS!” Well, even though I knew she was a nurse, I just couldn’t bring myself to take a bite of raw hamburger and instead, I came up with an acceptable measurement.  

When I made these series of photos, I was trying to quickly make some pictures to give to my sons to give to their (someday) wives.  They love this dish and I’m sure they will be reminiscing someday with THEIR kids about the fun times we had sitting around our table eating this wonderful dish.  Thanks Aunt Olga!

 

Stuffed Cabbage Rolls – Haloopsy

 

2 lbs hamburger (no more than 15% fat)

1 c. cooked white rice

1/4 lb. mild pork sausage

1 small white onion, finely diced (about ¼ cup)

1 clove garlic, minced

2 eggs, beaten

1 1/2 tsp salt

1/2 tsp pepper

1 large head cabbage ( or more if you like)

1 large can diced tomatoes

1 16 oz. can tomato sauce (divided)

 

Cut a good portion of the core out of the cabbage. Parboil/steam the cabbage, core down, in a big pot.  Slowly peel off and separate leaves and set aside on a plate.

 

Mix the meat and other ingredients together in a big bowl.  Using a large spoon, put a dollop of meat mixture inside the leaf and fold the cabbage up around the meat and place seam down in a big Dutch Oven.  Pour some diced tomatoes into the bottom of pot. You can also lay down some of the inner leaves of the cabbage that remained if you’d like.

 

Put a layer of cabbage rolls in the pot. Cover with more tomatoes and 8 oz (1 cup) of regular tomato sauce.  Repeat layer. Top with remaining tomatoes. Cook over a simmering temperature for 1 to 1 1/2 hours.  Gently lift cabbage balls and move around in the pan to prevent scorching halfway through cooking time. You can add a little water if your dish is becoming too dry.  Be careful not to scorch the cabbage.  Serve with mashed potatoes.

OK, maybe I need to be more SPECIFIC…

I asked my husband to trim our pooches cuz they were getting scruffy-looking but I think he went a little overboard on our dog Sandy (the sandy-colored one on the right).  Shatzie looks pretty good because I told him to leave her head to me (cuz she’s a little wiggler and I worry about injuries when cutting around her face) BUT I think he went a little “Britney Spears” on Sandy. 

Well, I guess I DID say to cut more off this time cuz she looked too bushy, like a sheep!  That’s not the case NOW!  Ay Yay Yay!  Mea culpa!  

BEFORE

 

AFTER

 

S’ok, Sandy is the tomboy anyway and everyone thinks she is a boy…so, this haircut kinda fits her personality…  

Thanksgiving! Don’t Show Up Without The (?)

Alison, one of my fellow Twitter Foodies, was asking us what dish was a “must” at Thanksgiving.  We discussed that very topic last Thanksgiving at Cooking (dot) com where I am a Moderator of their very informative and lively forum.  (A moderator simply keeps away the “bad” guys and makes sure the forum discussions remain within community guidelines.  It’s a fun “job”!)

Anyhow, like Alison, I don’t want to even HEAR the whining that would occur if I didn’t show up with my fluffy yeast rolls.  My mom is REQUIRED to make her Cranberry Fruit Salad, my older sister can’t show up without the Sweet Potato dish and my huz is always assigned the task of making Ambrosia and Green Bean Casserole (and he’ll NEVER substitute plain green beans for the French Style my family likes again!  Yikes! Did he hear about it!)

Wow, we’re gonna be in November already in just a few days!  I’m sorry, I’m just not ready for this yet!

(Here’s a few pix from Thanksgivings past. That’s my MOM in the top picture, the middle shot is of my sisters and I frantically cutting the turkey & making gravy, then we have my Mom’s pretty table and the famous rolls!)

 

 

Buttery Yeast Rolls

6 to 7 cups Bread Flour
1/4 cup sugar
2 tsp salt
2 pkgs active dry yeast
1 cup water
1 cup milk
1/2 cup butter
1 egg

In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
In small saucepan, heat water, milk and butter until very warm (120º to 130ºF). (Get a quick read thermometer.) Butter does not need to melt completely. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 3 cups flour to form a stiff dough. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour.

Punch down dough. Let rest on counter, covered with inverted bowl for 15 minutes. Prepare your pans. Lightly grease 3 pie plates. I like the pie plate because of the nice shape they come out in and the recipe seems to always make enough to make 30 rolls (10 per pie pan) but you can also put them on a cookie sheet. Shape the dough into balls about 2 inches across (grab a handful of dough and squeeze a fist which makes the dough come out perfectly round as it squishes through the hole that is created between the thumb and first finger or pinch some dough off and flatten it in the palm of your hand and bring up the edges up to the center, then tuck them in).

At this point, you can either leave the rolls covered on the counter for the second rise (about 30 minutes), OR you can prepare them to be refrigerated. To prep them, lightly brush rolls with oil and cover loosely with plastic wrap. Refrigerate 2 to 48 hours. When ready to make them, remove from refrigerator and let them rise for about 40 minutes. Heat oven to 375ºF. Bake for 18 to 20 minutes or until golden brown. Remove from pans and immediately rub them with melted butter. Cool on racks.

Don’t be afraid to try it! It seems longer than it really is…I just try to be thorough in my recipes…

Above 3500 feet, reduce first rise time to 30 to 45 minutes

 

 

 

 

I’m in a Sour Mood…Wait! Not THAT Kind, Silly!

I meant a Lemon “type” of sour mood!  I LOVE lemons – in fact, too much so.  One time, on a routine visit,  my dentist asked me if I perhaps liked lemons…I told him YES!  Love ‘em! I eat them raw, I squeeze lemons in my tea, into my Albondigas & Menudo soups, over Spanish Rice or Fried Rice, I love salad with Lemon Vinaigrette and on and on.  He told me that he could tell because it was starting to affect the enamel on my teeth.  Sigh!  I just replied, “Oh well, I’ll just have to live with the consequences because I’m not giving up my LEMONS!” 

I took some lemon bars over to some friends house Monday before we headed out to “taste-test” a new Burger Place in town.  I wanted to get their opinion on using Meyer Lemon juice (from my dwarf Meyer Lemon tree out back) for the traditional lemon bar.  The recipe called for 3 TBSP of lemon juice, so I used 2 TBSP Meyer lemon juice and 1 TBSP regular lemon juice. We pretty much agreed that using the traditional style of lemon is probably better.  Oh, they were good enough I guess but lacked the usual tartness I’m used to. Both Caron and Nicole like lemon zest in theirs but I’m not a fan of zest of any kind (orange, lemon, lime, etc.).  Of course, having zest in some lemon bars would NOT PREVENT me from sampling them!  Know whut I mean, Vern?

So, here’s my attempt at making your mouth pucker…

 

Well, did it work?  Is extra saliva filling the space under your tongue?  Ha!

How about sharing a link back to your favorite Lemon recipes? (Okay, I know you’ll think I’m weird when I tell you I don’t like Lemon Meringue…but you can skip those!) 

Bloggers are SO helpful!

Maybe it’s because they don’t want us to trudge through the quagmire of learning how to blog that the Blogger community is filled with so many helpful people!  I am still absorbing all the different tools available to us – wow, it’s a lot to learn! Honestly, I feel like I did when I first started in the mortgage business umpteen years ago because blogging, like learning the mortgage trade, has a TON of acronyms, phrases and tech-speak gobbledygook (that’s a techie term, right?).  All of it keeps my head spinning.  BUT, unlike when I started in mortgages, people aren’t leaving me to learn it all on my own.  When I see a post asking a technical question, I notice tons of people chime in with their advice and solutions.

I love, love, love the photography that accompanies the blogs, and in particular, the food blogs.   I’ve been inspired to finally get out the manual that came with my nice Nikon Digital SLR and try to finally figure out all the buttons and settings.  The biggest challenge to me is lighting.  For one thing, I’m a nightowl so if I am baking something at night, there isn’t a whole lot of “natural” ambient light to use for my photos.  But, again, some bloggers have provided hints and advice to solve that challenge.

In particular, I was pleased at all the information that I gleaned from this helpful blogger: http://veganyumyum.com/2008/09/food-photography-for-bloggers/.  After reading her helpful hints, my photos went from looking like this:

 

To this:

Or like this:

 

Not where I want it yet but looking a heckuva lot better than the picture above it, right?

I also got some great tips regarding lighting from Jaden at Steamykitchen.com which will help solve my “vampire-like” nocturnal light challenges.  See: — http://tinyurl.com/4gcl7d

 I hope that soon you’ll find my photos more appetizing and less under and over-exposed.  For the next few weeks, though, I think I’ll have to use up my “untrained” group of photos so that you can see my recipes before the upcoming holidays.  i think there are some that might be useful for you.