Cook Without Measure

A staple in my home growing up, this dish is a comfort food for me. It's been tweaked and adjusted so many different times and ways that I often think of it as several recipes instead of one. I'll present Nonie's recipe as best as I can remember, then I'll include what tweaks and quirks I've included. Video Link:  https://youtu.be/MtBgdhLMB7E Steam a diced head of cauliflower until it's soft (broccoli is also good) Dice a couple cups of ham (I like closer to 1 C, but Gramps likes 2 C) From a white sauce base, add additional milk up to about 2 cups; add about 2 cups of sharp grated cheddar cheese to make a cheese sauce. (season with S and P as well as thyme). A substitution: use Campbell's Cheese Soup for sauce.  Assemble the cauliflower and ham into a casserole dish (add some cherry tomatoes here!), then pour the cheese sauce over top. Top with Panko bread crumbs (or with crumbled cooked sausage meat or with dried or prepared pepperidge farm stuffing) Dot w...

  This is a foundation recipe/technique.  It is the basis for cream soups and chowders, for cheese sauces, and for things like Shepherd's pie.  You'll need about a third of a stick of butter (maybe 3-4 Tablespoons), some flour (maybe quarter cup at most), some milk (a cup for a cup of gravy; in the video I probably used about 2 cups).  To make gravy, you can use drippings for fat and broth from boiling giblets instead of the milk.  Start by melting the butter in a saucepan.  Before it's brown, but while it's hot, slowly -- SLOWLY -- sprinkle in some flour.  Stir with a whisk.  Then add more sprinkles of flour, until you've added a couple tablespoons. Whisk.  Then add milk (or broth) slowly, whisking fast and furious.  Keep adding milk slowly, whisking until you have the texture you'd like.   When I saw Nonie (my mother) making gravy, I'd see her add the flour to hot water in a separate bowl where she'd stir it rapidly or use a ...

Link to the video: Kahlua Cake  https://www.youtube.com/watch?v=3WwE5D3yRmM&ab_channel=JeanMariner We found the cake tastes best when it's made a day in advance.  So the plan for the cake:  350 degrees, buttered and floured bundt pan.  Mix in a large bowl:  1 stick of butter, melted 1 C vanilla yogurt (or sour cream) 1 C amaretto or coffee liquor 4 eggs 1 box chocolate cake mix 1 box chocolate pudding mix (doesn't seem to matter if it's instant or not) Stir well, then add about 1 C of chocolate chips.  Pour into the prepared bundt pan.  Bake for 50 minutes.   With about 20 minutes remaining, make the syrup. melt 1 stick of butter in a saucepan.  Add about a cup of sugar, stir and let bubble. Add a tablespoon or two of cocoa powder of any kind, keep stirring and let bubble for 10 or so minutes (keep stirring!)  Then add a cup of coffee/amaretto liquor mixture. Add this early and boil off the alcohol if you want less alcohol, add ...

 Always when travelling through Kansas, we are greeted well by Jim and Shawna. In classic country style, Shawna prepares delish and hearty meals.  This is no exception; it's a favorite. I've taken liberties with some of the ingredients; generally there's nothing green (or anything resembling a vegetable) in her dish.  2C grated potatoes 1 can cream of chix soup 1/2 C milk 3 beaten eggs 2C grated cheese 1 lb cooked sausage 9x13 pan, 350 degrees, 45 minutes.   Notes.  I add a little green chile because we live in NM.  I also add some chopped broccoli or spinach.  I add thyme, onions and mushrooms  fried in butter on the stove

  This recipe is Liza's favorite for its deep, satisfying flavor; its flexibility makes it one of my favorites. It's easy to make into a hearty vegan dish, and it's easy to make this a family favorite by including vegetables that strike your particular fancy. I put butternut squash in it for Paul; I  eliminate onions when making it for Liza. I add extra fresh spinach when I'm thinking of my own preferences. This post follows the casserole made in my youtube video -- not quite vegetarian, however, substitute vegetable broth for the chicken broth and it's vegetarian.  Leave out the cheese on top and it's vegan.  Directions: dry, uncooked quinoa: About 1 cup broth (Chicken or vegetable): about 2 cups or twice the quinoa. Place these in a small saucepan. Bring to a boil and let simmer until the quinoa absorbs all the liquid (about 15 minutes, but keep an eye on it, stirring occasionally.) Vegetables:  The first three are pretty critical for the flavor we like in th...

  In the video that accompanies this blog,  I use the following:  1 stick butter, melted in microwave in large-ish bowl equal measures of flour and sugar (about a cup) 2 eggs. (I've made this with 1 egg and it's ok) about a teaspoon of baking soda sprinklings of salt 3 bananas (you could also add peeled apples or other fruit or even 4 bananas...2 bananas ends up being a little low on the bananas) vanilla. A splash.  I used a cap in the video, but I've just poured some in, too, and it really helps the flavor.  pecans (about half the measure of flour, but more is also good; walnuts also taste good in this.) choc chips (about the same measure as flour) Throw all but the pecans and chocolate into the bowl with softened/melted butter. Beat with a mixer, then spoon in the nuts and chips.   Pour into a greased and floured 8x8 pan.  (Loaf pan is not so good -- it doesn't cook as well) 325 degrees for 50 minutes.  If you use smaller containers, it wil...

  This blog entry follows the video on making homemade pizza .  Begin by making the basic white bread dough:  About a tablespoon of yeast proofed in about 2 cups of warm water, a couple "squirts" of agave, a bit of gluten, and a bit of white yeast.  When you've verified this yeast is waking up (bubbling), proceed:  Add more white flour, a scrambled egg if you'd like, some salt sprinklings, and stir, adding flour until it's solid enough to knead.  Then turn the dough out onto a  horizontal surface to knead until elastic and ready. (More complete directions included in the Basic White Bread recipe) Pinch off about a quarter of the total dough and place in an oiled (I use olive oil) cast iron skillet.  Spread out the dough to fit the bottom of the pan. Be patient with the dough; you'll only be able to spread it a little bit at a time.  This gives you an opportunity to split your time between spreading the dough and cleaning up the kitchen. (In ...