I hope everyone has a great year in 2014. We plan on returning to Europe and Colorado so I'll have new stories, new photographs of food and new recipes to write about. I know there will be a lot of parties and celebrations to bring in the New Year. I'm not very big on New Year's celebrations. We stay home and it's pretty calm around our house. I may post some appetizer recipes that would be great at a party. I've been pretty laid back recently about posting recipes. I think Thanksgiving is a time for sharing recipes and of course Christmas is a great time to bake so I was very busy posting new recipes.
Now, it's pretty slow and I need to come up with a new subject or topic to blog about and new recipes to post.
I'm busy researching and reading so I can get back to blogging. I received a book for Christmas , Provence 1970. It's about the food scene in Provence in 1970, inspired by some of the best French and American Chefs of that time. I have such a passion for France and I am a fan of all of the Chefs during that period. There was Julia Child, author of Mastering the Art of French Cooking, James Beard, M.F.K. Fisher, Simone Beck, and Richard Olney, author of The French Menu Cookbook. They all hung around The South of France. "They cooked and ate and talked late into the night about the future of food in America, the meaning of taste and the limits of snobbery." They had not all met prior to this venture in Provence. They had their differences and they had their similarities in their beliefs and in their cooking methods.
I was living in Geneva, Switzerland at that time and I wish I had been involved in the food scene. I may have made an effort to learn more about what was happening there. I was certainly influenced by many of the new foods that I experienced while I was living in Europe. I wrote about the food and beverages that I experienced in a blog I wrote last week.
In conclusion, I hope to write more about the book and I will continue researching recipes from the archives of my Aunt Faye, the woman that inspired me to start blogging about food.
Until then, keep reading and enjoying the recipes I have previously posted and enjoy reading some of my stories on the blog.
And as always.......
Enjoy!
Peace in the Kitchen!
Friday, December 27, 2013
Thursday, December 26, 2013
Eggnog Rum Glaze for Christmas Pudding or Coffee Cake
1 TBS Dark Rum
1 TBS Egg Nog
1/2 C Confectioner's Sugar
Whisk together all ingredients until smooth and creamy.
Before serving a Christmas Pudding, Coffee Cake or Pound Cake, drizzle the glaze over the cakes or serve as a side with each slice.
Enjoy!
Peace in the Kitchen!
1 TBS Egg Nog
1/2 C Confectioner's Sugar
Whisk together all ingredients until smooth and creamy.
Before serving a Christmas Pudding, Coffee Cake or Pound Cake, drizzle the glaze over the cakes or serve as a side with each slice.
Enjoy!
Peace in the Kitchen!
Tuesday, December 24, 2013
Texas Blue Cheese with Pears and food around the world!
There's no recipe here, just a story and some pictures.
I have been traveling to Europe for 44 years. I learned to enjoy many different foods and beverages that I had never experienced before. I drank my first coffee and ate my first baguette in Paris, my first great cheese in France, my first beer in Germany. I've become a food snob about all of those products. In France, I learned that the stinky cheese is the best cheese, I learned that nothing compares to a baguette with fresh country butter. In Germany I learned that a big hot pretzel is best when served with mustard and a good lager beer. I learned in Switzerland that Raclette is not only a great cheese, but a great social dining experience with friends and family. In Italy and Sicily, I learned that a big greasy slice of pizza is best served from a street vendor wrapped in a piece of parchment paper. There's nothing that compares to an English Breakfast and Belgium has the best Chocolate! My wife and I are still planning trips to Europe and look forward to discovering new foods and beverages!
I've also learned that the world is getting smaller and we have the opportunity to experience all of the items above, in the States.
A great example is the Texas Blue Cheese that we recently purchased. We served it with slices of Pear and it was equal to any Blue or Roquefort Cheese that we have eaten in France. I was surprised and pleased at the same time.
Expand your taste level, experience new foods and beverages. If you never travel out of your small community, you can experience the world at your back door.
Enjoy!
The World of Food!
I have been traveling to Europe for 44 years. I learned to enjoy many different foods and beverages that I had never experienced before. I drank my first coffee and ate my first baguette in Paris, my first great cheese in France, my first beer in Germany. I've become a food snob about all of those products. In France, I learned that the stinky cheese is the best cheese, I learned that nothing compares to a baguette with fresh country butter. In Germany I learned that a big hot pretzel is best when served with mustard and a good lager beer. I learned in Switzerland that Raclette is not only a great cheese, but a great social dining experience with friends and family. In Italy and Sicily, I learned that a big greasy slice of pizza is best served from a street vendor wrapped in a piece of parchment paper. There's nothing that compares to an English Breakfast and Belgium has the best Chocolate! My wife and I are still planning trips to Europe and look forward to discovering new foods and beverages!
I've also learned that the world is getting smaller and we have the opportunity to experience all of the items above, in the States.
A great example is the Texas Blue Cheese that we recently purchased. We served it with slices of Pear and it was equal to any Blue or Roquefort Cheese that we have eaten in France. I was surprised and pleased at the same time.
Expand your taste level, experience new foods and beverages. If you never travel out of your small community, you can experience the world at your back door.
 |
| Texas Blue Cheese and Pears |
 |
| English Breakfast at Borough Market in London |
 |
| French Macarons |
 |
| Raclette |
 |
| Blue Cheese in London |
 |
| French Cornichons |
 |
| The experience of Raclette |
 |
| A plate of Raclette with potatoes, bread and cornichons |
 |
| Our favorite Cheese Shop in Paris |
Enjoy!
The World of Food!
Texas Mac & Cheese
This needs no introduction.
Texas Mac & Cheese
1 pound of Elbow Macaroni
1 pound of Bulk Sausage, I use Vegetarian Gimme Lean Sausage.
1 C Diced Onion
16 oz of your favorite Salsa
2 - 8 oz packages of Shredded Queso Quesadilla Cheese
Pickled Jalapeno Nacho Slices, from a jar or can.
Garnish:
Tomato Wedges
Chopped Fresh Cilantro
Additional Salsa
Heavily butter a 3 quart casserole.
Cook Pasta according to package directions, drain and set aside.
In a large skillet:
Heat 2 TBS of Vegetable Oil. Sauté the Sausage and Onion, just until browned.
Add the Salsa.
Layer the ingredients into the casserole dish:
1/2 of the Macaroni
1/2 of the Sausage/Onion Sauce
1/2 of the Cheese
Repeat.
Bake at 350 degrees, uncovered, for 30 - 40 minutes.
Serve in individual bowls topped with Tomato Wedges, Jalapeño Slices and Chopped Cilantro.
Enjoy!
Peace in the Kitchen!
Texas Mac & Cheese
1 pound of Elbow Macaroni
1 pound of Bulk Sausage, I use Vegetarian Gimme Lean Sausage.
1 C Diced Onion
16 oz of your favorite Salsa
2 - 8 oz packages of Shredded Queso Quesadilla Cheese
Pickled Jalapeno Nacho Slices, from a jar or can.
Garnish:
Tomato Wedges
Chopped Fresh Cilantro
Additional Salsa
Heavily butter a 3 quart casserole.
Cook Pasta according to package directions, drain and set aside.
In a large skillet:
Heat 2 TBS of Vegetable Oil. Sauté the Sausage and Onion, just until browned.
Add the Salsa.
Layer the ingredients into the casserole dish:
1/2 of the Macaroni
1/2 of the Sausage/Onion Sauce
1/2 of the Cheese
Repeat.
Bake at 350 degrees, uncovered, for 30 - 40 minutes.
Serve in individual bowls topped with Tomato Wedges, Jalapeño Slices and Chopped Cilantro.
Enjoy!
Peace in the Kitchen!
Monday, December 23, 2013
Chocolate Chip Bars
As we were baking goodies for Christmas, my wife came across this recipe card from her recipe file box.
My wife grew up on a Mennonite Farm in the Heartland. Everyday her mother ( Irene Thiessen) would take lunch to her father and brothers working in the field. She would prepare a lunch, pack the pick up truck and spread it out on the tailgate when she arrived.
This was their favorite dessert. My wife made it for our kids and we are making it for our grand children. It's quick, easy, simple. delicious........ It's a great recipe to teach kids to bake.
I've adapted it a bit to update it. I have not changed the integrity of the original recipe.
This was made by hand, a mixer is not necessary.
1 stick of butter, melted
1 1/2 C well packed brown sugar
1/2 C white sugar
3 eggs, beaten
1 TBS vanilla
2 1/2 C flour
1/2 tsp salt
1 1/2 tsp baking powder (my wife eliminated the baking powder to make the dough more dense)
1 (10 - 12 oz) bag of chocolate chips (for Christmas she uses a bag of red, green and brown chips)
In a bowl, mix together:
butter
brown sugar
white sugar
until well combined
Add:
eggs (one at a time)
vanilla
In a small bowl, sift together:
flour
salt
baking powder
Add to the wet ingredients
Stir until combined
(my wife folds some of the chocolate chips into the batter)
Spray a jelly roll pan with a cooking spray
Spread out the dough evenly and top with remaining chocolate chips.
Bake at 350 degrees for 15 - 20 minutes. The edges will be slightly browned
Do not over bake!
Cool completely and cut into squares
Enjoy!
Peace in the Kitchen!
My wife grew up on a Mennonite Farm in the Heartland. Everyday her mother ( Irene Thiessen) would take lunch to her father and brothers working in the field. She would prepare a lunch, pack the pick up truck and spread it out on the tailgate when she arrived.
This was their favorite dessert. My wife made it for our kids and we are making it for our grand children. It's quick, easy, simple. delicious........ It's a great recipe to teach kids to bake.
I've adapted it a bit to update it. I have not changed the integrity of the original recipe.
This was made by hand, a mixer is not necessary.
1 stick of butter, melted
1 1/2 C well packed brown sugar
1/2 C white sugar
3 eggs, beaten
1 TBS vanilla
2 1/2 C flour
1/2 tsp salt
1 1/2 tsp baking powder (my wife eliminated the baking powder to make the dough more dense)
1 (10 - 12 oz) bag of chocolate chips (for Christmas she uses a bag of red, green and brown chips)
In a bowl, mix together:
butter
brown sugar
white sugar
until well combined
Add:
eggs (one at a time)
vanilla
In a small bowl, sift together:
flour
salt
baking powder
Add to the wet ingredients
Stir until combined
(my wife folds some of the chocolate chips into the batter)
Spray a jelly roll pan with a cooking spray
Spread out the dough evenly and top with remaining chocolate chips.
Bake at 350 degrees for 15 - 20 minutes. The edges will be slightly browned
Do not over bake!
Cool completely and cut into squares
  |
| This is Irene Thiessen's original hand written recipe card. |
Enjoy!
Peace in the Kitchen!
Sunday, December 22, 2013
BBQ Sauce / Homemade for BBQ Meatballs or Sausage
To make BBQ Meatballs:
Saute baked Meatballs in Olive Oil until browned,
Make the following Sauce :
In a small bowl:
Mix well,
1 C Ketchup
2 TBS granulated Sugar
2 TBS Worcestershire Sauce (I use vegetarian Worcestershire Sauce )
2 TBS White Vinegar
3 TBS finely minced Onion
Hot Sauce, (Tabasco) to taste ,(I use about 6 dashes)
Pour over browned meatballs in a skillet and re heat.
Enjoy!
Peace in the Kitchen!
Thursday, December 19, 2013
Merry Christmas and Happy Holidays from The Hippy in the Kitchen!
- I want to wish all of my viewers, in the over 78 countries that follow my blog, a very Merry Christmas.
Happy Holidays as you celebrate the diverse traditions of the season.
I have included phrases in many languages to express my appreciation for all who view the blog.
I continue to hope and pray for Peace in the world. I am passionate about it.
I've had the opportunity to travel the world and I embrace all people, all cultures, all beliefs and certainly all food!
The world is an amazing place!
Travel is enlightening!
- Terry!
Enjoy!
Peace in the Kitchen!
Afrikaans: Geseënde Kersfees
Afrikander: Een Plesierige Kerfees
African/ Eritrean/ Tigrinja: Rehus-Beal-Ledeats
Albanian:Gezur Krislinjden
Arabic: Milad Majid
Argentine: Feliz Navidad
Armenian: Shenoraavor Nor Dari yev Pari Gaghand
Azeri: Tezze Iliniz Yahsi Olsun
Bahasa Malaysia: Selamat Hari Natal
Basque: Zorionak eta Urte Berri On!
Bengali: Shuvo Naba Barsha
Bohemian: Vesele Vanoce
Bosnian: (BOSANSKI) Cestit Bozic i Sretna Nova godina
Brazilian: Feliz Natal
Breton: Nedeleg laouen na bloavezh mat
Bulgarian: Tchestita Koleda; Tchestito Rojdestvo Hristovo
Catalan: Bon Nadal i un Bon Any Nou!
Chile: Feliz Navidad
Chinese: (Cantonese) Gun Tso Sun Tan'Gung Haw Sun
Chinese: (Mandarin) Sheng Dan Kuai Le
Choctaw: Yukpa, Nitak Hollo Chito
Columbia: Feliz Navidad y Próspero Año Nuevo
Cornish: Nadelik looan na looan blethen noweth
Corsian: Pace e salute
Crazanian: Rot Yikji Dol La Roo
Cree: Mitho Makosi Kesikansi
Croatian: Sretan Bozic
Czech: Prejeme Vam Vesele Vanoce a stastny Novy Rok
Danish: Glædelig Jul
Duri: Christmas-e- Shoma Mobarak
Dutch: Vrolijk Kerstfeest en een Gelukkig Nieuwjaar! or Zalig Kerstfeast
English: Merry Christmas
Eskimo: (inupik) Jutdlime pivdluarit ukiortame pivdluaritlo!
Esperanto: Gajan Kristnaskon
Estonian: Rõõmsaid Jõulupühi
Ethiopian: (Amharic) Melkin Yelidet Beaal
Faeroese: Gledhilig jol og eydnurikt nyggjar!
Farsi: Cristmas-e-shoma mobarak bashad
Finnish: Hyvaa joulua
Flemish: Zalig Kerstfeest en Gelukkig nieuw jaar
French: Joyeux Noel
Frisian: Noflike Krystdagen en in protte Lok en Seine yn it Nije Jier!
Galician: Bo Nada
Gaelic: Nollaig chridheil agus Bliadhna mhath ùr!
German: Fröhliche Weihnachten
Greek: Kala Christouyenna!
Haiti: (Creole) Jwaye Nowel or to Jesus Edo Bri'cho o Rish D'Shato Brichto
Hausa: Barka da Kirsimatikuma Barka da Sabuwar Shekara!
Hawaiian: Mele Kalikimaka
Hebrew: Mo'adim Lesimkha. Chena tova
Hindi: Shub Naya Baras (good New Year not Merry Christmas)
Hungarian: Boldog Karácsonyt
Icelandic: Gledileg Jol
Indonesian: Selamat Hari Natal
Iraqi: Idah Saidan Wa Sanah Jadidah
Irish: Nollaig Shona Dhuit, or Nodlaig mhaith chugnat
Iroquois: Ojenyunyat Sungwiyadeson honungradon nagwutut. Ojenyunyat osrasay.
Italian: Buone Feste Natalizie
Japanese: Shinnen omedeto. Kurisumasu Omedeto
Jiberish: Mithag Crithagsigathmithags
Korean: Sung Tan Chuk Ha
Kurdish: Serî sallî nwê pîroz
Lao: souksan van Christmas
Latin: Natale hilare et Annum Faustum!
Latvian: Prieci'gus Ziemsve'tkus un Laimi'gu Jauno Gadu!
Lausitzian:Wjesole hody a strowe nowe leto
Lettish: Priecigus Ziemassvetkus
Lithuanian: Linksmu Kaledu
Low Saxon: Heughliche Winachten un 'n moi Nijaar
Luxembourgish: Schèine Chreschtdaag an e gudde Rutsch
Macedonian: Sreken Bozhik
Maltese: IL-Milied It-tajjeb
Manx: Nollick ghennal as blein vie noa
Maori: Meri Kirihimete
Marathi: Shub Naya Varsh (good New Year not Merry Christmas)
Navajo: Merry Keshmish
Norwegian: God Jul, or Gledelig Jul
Occitan: Pulit nadal e bona annado
Papiamento: Bon Pasco
Papua New Guinea: Bikpela hamamas blong dispela Krismas na Nupela yia i go long yu
Pennsylvania German: En frehlicher Grischtdaag un en hallich Nei Yaahr!
Peru: Feliz Navidad y un Venturoso Año Nuevo
Philippines: Maligayang Pasko!
Polish: Wesolych Swiat Bozego Narodzenia or Boze Narodzenie
Portuguese:Feliz Natal
Pushto: Christmas Aao Ne-way Kaal Mo Mobarak Sha
Rapa-Nui (Easter Island): Mata-Ki-Te-Rangi. Te-Pito-O-Te-Henua
Rhetian: Bellas festas da nadal e bun onn
Romanche: (sursilvan dialect): Legreivlas fiastas da Nadal e bien niev onn!
Rumanian: Sarbatori vesele or Craciun fericit
Russian: Pozdrevlyayu s prazdnikom Rozhdestva is Novim Godom
Sami: Buorrit Juovllat
Samoan: La Maunia Le Kilisimasi Ma Le Tausaga Fou
Sardinian: Bonu nadale e prosperu annu nou
Scots Gaelic: Nollaig Chridheil dhuibh
Serbian: Hristos se rodi.
Singhalese: Subha nath thalak Vewa. Subha Aluth Awrudhak Vewa
Slovak: Vesele Vianoce. A stastlivy Novy Rok
Slovene: Vesele Bozicne Praznike Srecno Novo Leto or Vesel Bozic in srecno Novo leto
Spanish: Feliz Navidad
Swedish: God Jul and (Och) Ett Gott Nytt År
Switzerland (Swiss-German): Schöni Wienachte
Tagalog: Maligayamg Pasko. Masaganang Bagong Taon
Tamil: (Tamizh) Nathar Puthu Varuda Valthukkal (good New Year not Merry Christmas)
Trukeese: (Micronesian) Neekiriisimas annim oo iyer seefe feyiyeech!
Thai: Sawadee Pee Mai or souksan wan Christmas
Turkish: Noeliniz Ve Yeni Yiliniz Kutlu Olsun
Ukrainian: Z Rizdvom Khrystovym or S rozhdestvom Kristovym
Urdu: Naya Saal Mubarak Ho (good New Year not Merry Christmas)
Vietnamese: Chuc Mung Giang Sinh
Welsh: Nadolig Llawen
Yoruba: E ku odun, e ku iye'dun!
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