Mushroom Risotto

The only risotto I’ve eaten was made in fine restaurants. Although I always loved eating it. I’d never made it myself.

I’ve been binge watching lots of cooking shows. One episode of Master Chef Junior had Joe Bastianich demonstrating how to make risotto. Then I found a video of his mother Lidia Bastianich at Harvard demonstrating the science behind the cooking of risotto at a public lecture on Science and Cooking. I watched them and felt confident but upon a second look I heard that you use 1/4 c of wine not the one cup I thought I heard. Good thing I watched again.

You need the Arborio rice to begin with so I bought the correct ingredients (except I did not have a hunk of Grana Padano cheese and used some Parmesan to finish it) cook with wine you would drink, no cooking wine.

The best 22 minutes I’ve spent in a long time, and standing at the stove stirring constantly wasn’t difficult. Can’t wait to make it again.

Spinach Pie Recipe – No Crust


This recipe is from a woman named Becky in 1980.  It has been a family favorite since then.  Somewhere I have the original recipe card.

 Spinach Pie

Butter a 9″ glass pie plate. Preheat oven to 325 degrees

In a large bowl mix together:

2  10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible

4  Eggs

1  16 ounce container Cottage Cheese, (I like the small curd)

2  Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)

Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.

Pour into the buttered pie plate.  Bake for 45 minutes or until knife in center comes out clean.

Let rest a bit before slicing so the wedge holds shape nicely.

 

 

Popcorn. Yes or No?

I had no idea that popcorn has been around as long as the following entry says–

“Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date circa 3600 BC. Fossil evidence from Peru suggests that corn was popped as early as 4700 BC.” Wikipedia

Kernels popped on stovetop, in a mixture of coconut and olive oil. Lightly salted but unbuttered

Popcorn. Yes or No?

Share Your Stained Pages

Stained Page News is the best name for a newsletter all about cookbooks. You can click the link to learn more about SPN but I subscribed when my friend Joanne told me about her daughter’s friend , Paula Forbes, writing all about cookbooks. She’s had a lot of experience critiquing cookbooks.

I love cookbooks. Reading them. Thinking about what you can cook or bake. Trying something new. I probably have too many of them. My sister sends me funny ones. Now we Google snd search online but it’s wonderful to have a cookbook in hand poring over the possibilities. Favorite recipes cooked often show signs of the cooking right on the page.

Hence Stained Page News.

I was baking from a favorite recipe today (spoiler alert cousin Chris) and saw this stained page. it’s that time of year -I thought it might be interesting to see other contributions of your stained page. Email me your favorite stained page and anything you want us to know about the recipe. Rutheh (at) gmail (dot)com and I’ll post a gallery.

I’m compiling family recipes as a Pandemic project snd hope to make a little book.

Swedish Limpa Bread recipe must have met up with some molasses. One of my favorite things to eat with extra sharp cheddar cheese.

In the meantime head over to Stained Page News .

This Ginger Snaps Recipe just in from Pam in Massachusetts. An excellent Stained Page. know they taste good too. Thanks Pam for the first contribution to the gallery. “
Pamela Hinckley: This was written out for me by my grandmother nearly 50 years ago”
“This is the kids’ favorite banana bread recipe. Everyone has asked for it after they left hone” from Linda in Massachusetts
hi Ruth, This is my Mom’s delicious creamy chocolate sauce that she always had in a double boiler on the stove when we showed up for a visit. It was generously poured over french vanilla ice cream. Joe and Ann still talk about it. Her unique handwriting was known by all. Love, Tookie

From Donna D,

Here are a couple of my stained pages.
1. This stained page is my recipe for making a gingerbread house. I’ve been making this recipe and pattern since the little girl in the photo was 4. I think I only missed one year. The recipe is faded and stained and I might need to re-type it. But I just sent a photocopy and the pattern pieces to my daughter, who is the little one in the photo. She is now 36 and it’s time for her to start making it with her own little ones.
2. Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 ediiton) I bought in order to learn to cook. First lesson: don’t put your cookbook on the stove when following a recipe. Same goes for cutting

“Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 edition) I bought in order to learn to cook.

First lesson: don’t put your cookbook on the stove when following a recipe.

Same goes for cutting board” from Joanne in Florida

Ann’s mother’s Chocolate Mousse Pie
Thanks Janet.

Two Longtime Friends Cook Modern Comfort Food Guest Blog

Watercolor by Joanne -Applesauce Cake with Bourbon Raisins baked by Colleen

Joanne writes from Florida:

So …. one day last month I was on the phone catching up with my friend Colleen who lives in Nova Scotia.  As we were talking about her new cookbook purchase, Ina Garten’sModern Comfort Food“, my doorbell rang and a package was delivered.  I opened it while talking and it was a copy of the same book!  What are the odds?  My dear friend Ruth had sent it as a surprise.  Colleen and I decided we would each pick some recipes to try out and share our results.  Here are the photos of our month-long project.  Fun and nice way to keep in touch.  Overall we both agree that Ina Garten’s recipes are easy to prepare and almost always turn out looking exactly like her descriptions and photos. 

We’re looking forward to trying out another cookbook author soon.”

Colleen cooked:
Warm Spinach and Artichoke Dip
Spaghetti Squash with Arrabbiata Sauce
Seared Salmon with Spicy Red Pepper Aioli
Applesauce Cake with Bourbon Raisins

Applesauce Cake with Bourbon Raisins
Joanne cooked:
Brussels Sprouts Pizza Carbonara

Brussels Sprouts Pizza Carbonara
Fresh Zucchini with Lemon and Mint
Roasted Sausages, Peppers and Onions
Joanne has been featured with Tea Bag Art and recently the zucchini as cucumber confused produce sign

Apple Butter Season

Immersion blender smoothed it out. All those apples cooked down to four jars.

What’s Your Comfort Food?

Last Thursday on our virtual knitting Zoom, my friend Joanne showed this lovely watercolor painting titled Comfort Food.

I had to smile cause I knew Ina Garten’s Modern Comfort Food cookbook was to arrive at Joanne’s house in Florida the very next day. I’d ordered it as a gift.

Here’s Joanne’s Grilled Cheese Sandwich and Tomato Soup painting, Thanks for sending, Joanne.

And here’s the cover of the new cookbook

Can’t wait to cook some of these recipes

And the back cover. Black and White Cookies.

What is your go to comfort food in the Pandemic?

Annual Gift of Organic Garlic

I can count on my brother to ship the most delicious garlic. He grows it in Okanogan, Washington and sends it to me in Pittsburgh. So fresh and aromatic when roasted, sautéed, baked, minced, smashed, rubbed- you name it! Thanks David. ❤️

I’ll have to ask him which varieties he grew this year

Rice Pudding-Yes or No?

Rice Pudding-Yes or No?

Rice Pudding

Leftover rice with milk, egg, sugar. This method cooked and stirred on stove top ‘til thick without curdling. Vanilla and raisins, cinnamon on top. There’s a baked method as well. Reminds me of childhood.